Parlour's Jesse Held shows us the next hot thing with a sipper & shot
Marsha Trainer Jesse Held's seemingly serious pouring technique - flawless!
Jesse Held has a packed schedule. His daily duties often start with getting his two daughters on the school bus around 8:30 a.m. and frequently keep him on the go until 3 a.m. He may only have two shifts a week behind a bar, but he's expertly managing the beverage programs at many establishments: Parlour, Borough, Coup d'Etat, and the new Marché (yes, it has cocktails).
Lucky for us, he's not too busy to reveal what's wetting his whistle as summer wanes. So get ready for the latest edition of What's in your glass? Held not only shows his deftness with a delicate quaff but also introduces us to the next hot thing. Hint: It's a twofer you don't want to miss.
Marsha Trainer All the tasty ingredients for a Hiatus and a Bump
Perhaps it's because we're embarking on Labor Day weekend, but it didn't take long for Held to come up with a summer sipper. Of course it's more than meets the eye -- combining fruit and herbal flavors in a sophisticated blend -- and Held follows it up with an herbal kick that can't be beat.
What's in your glass?
Jesse Held: Hiatus and a Bump
What he's named a Hiatus is a stirred cocktail that combines several lower proof libations in a tall glass over ice. It's perfect for when you're looking to be sociable but not three sheets, and it's easy to put together for the home mixologist. Held adds equal parts Cocchi Americano, the Italian wine apertif said to be closest to the old formula Kina Lillet (for you Corpse Reviver #2 fans), Gran Classico Bitter and Cappelletti Apertivo American Rosso, the bright red wine-based apertif. Bittercube orange bitters amp up the citrus notes, while seltzer and a slice of orange round out this tasty spot of summer.
Marsha Trainer The Hiatus could be a part of your Labor Day weekend
And to swill between swallows of your Hiatus, a tasty bump of Underberg gives just the right amount of firepower (88 proof) in an ultra-herbal package. A German digestif with the usual "secret ingredients," it gets aged in Slovenian oak barrels and comes in single serve 20 ml bottles wrapped in paper. It's an uber-refreshing palate cleanser that makes total sense as an after-dinner drink. Held says it's the next big thing and will be offering up Underberg at Parlour in a beer and a bump combo as well.
Marsha Trainer 20 ml of herbal deliciousness
Hiatus and a Bump
1 ounce Cocchi Americano
1 ounce Gran Classico Bitter
1 ounce Cappelletti Apertivo American Rosso
Bittercube Orange Bitters
3 ounces Boylan Seltzer
Slice of orange
1 bottle Underberg
Stir together the Cocchi, Gran Classico, and Cappelletti with two large drops of the orange bitters. Stir in a pitcher with ice. Strain into a Collins or highball glass filled with ice. Top with seltzer to taste. Place slice of orange into the drink. Crack open an Underberg and pour into a shot glass.
So go ahead and mix your own Hiatus and a Bump, but if you need a lesson you could always head to Parlour and get one at the source. Happy Labor Day, Hot Dishers.
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