The Libertine to Release New Cocktail Menu This Friday
Beverage director—and "mad scientist"—Ben Bauer features flavor profiles you might not associate with the season.
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Photo by Jennifer Silverberg
Missionaries Downfall
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Photo by Jennifer Silverberg
Ernie & His Twelve Gauge
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Photo by Jennifer Silverberg
Dream Boy's Bell Jar
The Libertine owner Nick Luedde calls beverage director Ben Bauer a "mad scientist"—and when looking over the restaurant's new cocktail menu, the nickname rings true.
The pair will release a lineup of drinks for the winter season (first available this Friday), including a clarified milk punch dubbed Love, Curiosity, Freckles & Doubt and made with the patron's choice of clear spirit.
"It's [Ben's] own secret recipe," Luedde says of one of his favorite new cocktails. "It's citrus-y and smoky. There will be different versions of it. He's constantly changing it throughout the holiday season as he adapts it."
Photo courtesy of The Libertine
Beverage director Ben Bauer chills glasses with liquid nitrogen.
Standouts on the lineup also include Making Passes at Girls in Glasses, made with a reduction of pears and dolcetto wine, and Hot Butter'd Rum, where Bauer uses a housemade, whipped molasses butter. Missionaries Downfall, from the new menu's tiki selection, is a blended cocktail with rum, peach brandy, pineapple, crushed ice, and mint.
"Most of this [menu] is from Ben's evil mind," Luedde says, adding, "We're trying to give people flavor profiles they probably wouldn't associate with this season. [Ben] gives winks and nods to things people might drink over Christmas, but he kept it summery and springy in terms of brightness."
Behind the bar, Bauer and his team often use liquid nitrogen and fire when preparing some of the drinks. Glasses are chilled with liquid nitrogen and some drinks are brought to the table flaming.
"It just adds a little show to the already delicious drink," Luedde says.
Check out the full menu below.
