Page 24 - The Hunt Magazine - Winter 2019
P. 24

                  FOOD & DRINK
 The bar at Harry’s Savoy on Naamans Road in Wilmington is one of my favorites- —a big, bold stretch of polished lumber of the kind that was a favorite in New York hotels during the ’60s, but Harry’s is better lit. It’s the kind of place where you can stop off after work for a quick drink and feel free linger for an
early dinner at the bar—or, at the very least, nibble on tequila-lime shrimp ceviche or a New England lobster roll while you’re drinking.
For a cocktail, go Asian with the Yuzu-Ginger Martini, another vodka creation that starts with two ounces. Other ingredients include Domaine de Canton ginger liqueur, ginger ale and a piece of skewered candied ginger for garnish. Add to that a little lemon and simple syrup, plus a splash of juice from the yuzu,
a citrus fruit that originates in Korea
and Japan.
Although the tony Domaine Hudson in downtown Wilmington is known for its
extensive wine list and sophisticated menu, the staffers there also know how to shake a mean cocktail, occasionally changing their drinks per seasonal considerations.
A favorite one for the carnivorous crowd is the Bourbon and the B—as in “bee” (honey). Here we get away from the white spirits of the previous three drinks and go brown. Start with two ounces of double-oaked bourbon like Woodford or Sagamore rye (an allowable variation on
a theme). Then add Benedictine, honey syrup and an egg white. All of which means that this drink will definitely be shaken, not stirred.
Finally, we settle in at the cozy
Green Room Bar at Wilmington’s Hotel Du Pont, a nostalgic place for me from more than a few years ago, when I’d descend from an office upstairs to continue a business conversation with colleagues over cocktails. It’s a ritual that’s frowned upon in today’s business atmosphere. Pity.
A recent revisit shows the bar
looking pretty much the same as it did in yesteryear—and with the same dim lighting, although now there is a too-big flat screen mounted over the back bar.
I was intrigued by the Brandywine Manhattan, as this classic is my favor- ite sweet drink. The friendly bartender explained that it’s simple to shake one up over ice: 1 1⁄2 ounces each of bourbon, tawny port and cognac.
I enjoyed this variation—and though
I didn’t have a problem finishing it, the flavor strength of the port and brandy encouraged me to modify the at-home portions to two ounces of Bourbon or rye and one each of tawny port and cognac. The result was much smoother and slightly less alcoholic.
With that, it’s time for you to go to work and try out a few of these drinks
at the bar or at home. Feel free to give them your own twist—and it doesn’t have to be lemon.o

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