studying the penthouse lounge

The Duncan Hotel got a serious renovation and is now the sleek and modern Study Hotel on Chapel Street in New Haven. We quickly popped in and were met with a very friendly bartender, but oddly no cocktail menu (and they've been open 4 months). We didn't stay for dinner at Heirloom, but nibbled on the dates wrapped in bacon which are well-worth sampling.

The bartender also tipped us off to the penthouse lounge which is a great space for private events, mentioning there had been a cocktail party of 100 or so the night before. The front desk was happy to allow us access to check it out. Seemed a little tight for that many guests, but if you're looking for an aerie perch above New Haven or Yale, this is a quite the backdrop for your next soiree. Not to mention it's a bit more hip than John Davenport's at the top of the Omni Hotel. Though it's higher up and also has a great view of New Haven.

Leave me a comment if you know of any other restaurant or event locations that are available for rental in New Haven. I'm always curious about the view from above. My first taste was from the top of the A&A building and I've been smitten ever since.

the study hotel at yale
1157 chapel street
new haven, ct 06511
ph: 866.930.1157

bitters

After supreming 5 grapefruits this morning, I automatically reached up into the cabinet for the Angostura bitters. I find just a few drops makes a fine addition to the extra grapefruit juice. For some reason, I decided to actually 'read' the label and was surprised to learn the history of bitters. Their use as a digestif and their long history, starting in the mid-19th century (as far as two of the bottles were concerned).

We also have 2 additional bottles of orange bitters since we had a hard time finding them in the beginning. I believe Regan's is from Whole Foods and the Fee Brothers is from Pegu. They will sell you the bottles of orange bitters at the bar! We needed it to replicate their signature cocktail, the Pegu Club. The bitters impart that lovely pink tint in your champange coupe.

gin and butter diet

When heading to Pegu Club, we always make it our business to arrive right at opening time to secure a seat at the bar and watch our drinks being made. Most importantly, at this early hour, we can enjoy the quiet din before the crush pours in later in the evening. This time we noticed an oversized book behind the bar and the bartender let us take a look. It's titled the Gin and Butter Diet, How to Lose a Pound a Day for A Year. Distilled by Jane Trahey and Darren Pierce. It's a quick study filled with delightful illustrations and makes for perfect reading material as you sip your cocktail.

Smashing!

We took a quick jaunt into the City and had yet another successful session at Pegu Club Perfectly crafted old world cocktails are expected there so it takes something special to stand out. We found one that served with distinction and belongs on the "know how" list. Translation, I wanted to know how to make one. Our bartender gave us the recipe on the back of a Pegu business card.

Whiskey Smash

• 2 oz Rye Burbon. Old Foresters 100 proof Bourbon
• 3/4 oz simple Sugar
• 1/2 Lemon
• 2~3 Mint sprig

Muddle the lemon, mint, and simple syrup in the bottom of a mixing glass. Add bourbon, shake, and strain into an old-fashioned glass filled with cubed ice. Garnish with a sprig of mint, and serve

the art of the perfect cocktail

I can't seem to escape launch of for The Essential Cocktail's marketing blitz today. I've never tried one of Degroff's drinks, but am a big Audrey Saunders fan. So far, my favorite cocktail wisdom comes from The Gentleman's Companion by Charles H Baker. It took me a while to track it down, but these days this book has a new name (Jigger, Beaker and Glass: Drinking Around the World) and cover, but at least you don't have to track down an out of print tome.