Friday, December 4, 2015

Eureka! Celebrates One Year Anniversary In West Village

Eureka! is in celebrating one year in West Village with a Herman Marshall and Lakewood Brewing dinner taking place on Tuesday, December 15 at 7 p.m. The menu includes American classic dishes with a modern twist paired with a flight of Herman Marshall whiskeys (Bourbon, Rye, Single malt, Temptress Single Malt) and Lakewood Brewing Company's Bourbon Barrel Temptress and Rock Ryder. The cost is $60 and reservations are required. If you can't make the dinner, you can still enjoy their Gingerbread Man Old Fashioned Cocktail ($12) from now through Sunday, January 3. Additionally, the all-American restaurant is ringing in 2016 with New Year’s Day brunch. On Friday, January 1, delectable brunch offerings will be available including Brunch Ham & Cheese topped with a fried egg, served with Jack cheese, Virginia ham, Alfredo sauce, and Texas toast; JalapeƱo Egg Burger with fried egg, cheddar, bacon, spicy chipotle sauce, pickled jalapeƱos, and signature handcut fries; and Bananas Foster Crunchy French Toast topped with pecans. To complement the mouthwatering brunch options, Eureka! will feature $5 Mimosas and Bloody Marys and an extensive craft beer and cocktail selection.

Eureka is located at 3700 McKinney Ave. in West Village.

Gingerbread Man Old Fashioned 

2 oz Old Overholt Rye Whiskey
1/2 oz Gingerbread Syrup
1/2 oz BroVo Spirits Douglas Fir Liqueur
1 dash Fee Brothers Aztec Chocolate Bitters
1 dash Sun Liquor Herbal Bitters

Combine all ingredients in a mixing glass
Add Ice to Mixing glass
Stir for 15 seconds
Strain into rocks glass over one large ice cube
Garnish with candied ginger on a bamboo pick

Gingerbread Syrup Recipe

2 cups granulated sugar
2 cups water
1/2 cup minced ginger (peel ginger first)
1 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp ground cloves

Combine sugar and water in sauce pan and heat till sugar dissolves
Add ginger and bring to boil
Reduce to simmer and add nutmeg, cinnamon and clove
Let simmer for 15-20 min
Let cool at room temperature for two hours
Strain (push down on ginger particles for full extraction)
Place in bottle and refrigerate.