Read the UT article here
Read the UT article here
Happy Fall everyone!
The hot weather has finally subsided a bit and we’re very excited to introduce our Fall Cocktail Menu.
The first libation we’d like to highlight is the Organic Harvest Mule. The base spirit is Tru Organic Crusoe Spiced Rum, mixed with fresh lime juice, house-made ginger and honey syrup and topped with organic Costadila Colfondo Prosecco. Served in a mason jar, this cocktail is sure to refresh and has the added bonus of giving you a negative carbon footprint for the day as Tru plants a tree for every bottle sold.
We are now featuring a classic twist on a Manhattan called the Bentley. Replacing Rye whiskey with Laird’s Applejack gives this drink an autumnal finish of spiced apple that balances with Carpano Antica Sweet Vermouth(the absolute best there is) and a dash of Angostura bitters. Your reward for finishing your cocktail is a delicious Luxardo Maraschino Cherry nestled at the bottom of the glass.
One of Sarah’s most requested favorites: The “Impeachment” is a twist on a whiskey sour, featuring house-made peach-infused Rye whiskey, fresh-squeezed to order lemon juice and a touch of sugar.
We also have a couple new dishes just right for Fall. We are serving a beautiful blend of land and sea featuring Wild caught Keta Salmon served with wilted pea tendrils, pancetta, heirloom cherry tomatoes, baby carrots, shaved corn and cremini mushrooms with a fresh basil vinaigrette.
Finish off your night with us by enjoying some truly comforting Brioche Bread Pudding with Currants and Pecans served with house-made vanilla crème anglaise and vanilla gelato.
For those looking to hone their pumpkin skills or to teach your kids how to wield a knife, mark your calendar for Tuesday the 30th of October because we’re doing a Pumpkin Carving event early in the evening from 5-7 . Its going to be a great event for kids with plenty of booze for the adults.
Don’t forget to like us on Facebook and follow us on Instagram (@jaynesgastropub) for all the latest mouthwatering pictures and specials.
We look forward to seeing you this week!
Rhum J.M. is the rum of choice, especially apropos since the sugarcane used to make this rum is grown at the base of an active volcano; then she adds Combier — a triple distilled, all natural orange liqueur; next is Chalfonte VSOP Grande Fine Cognac; and finally fresh-brewed Calabria coffee. All of this is topped off with made-to-order sweet whipped cream and freshly grated cinnamon.
After your next meal at Jaynes, give this drink a try. It is gently warming and layered with delicate spice and sweetness. We all loved it and hope you do, too.
About a month ago I experimented with some fresh ripe peaches from Becky’s orchard and a nice bottle of spicy rye whiskey. If you sat at the bar shortly after that, then you probably got to experience one of my favorite classic cocktails with this delicious infusion. Back by popular demand is the Peach Infused Rye Whiskey Sour with fresh squeezed lemon juice and a touch of sugar.
We’ve also brought in another local brewery on draft and are pleased to be pouring Mission Shipwrecked Double IPA. Be sure to stop by for a pint or to try our new beer cocktail,the “Three-Hour-Tour” featuring Rye whiskey, fresh lemon juice, house-made ginger syrup, peach liqueur and Shipwrecked Double IPA. Some of our good friends over at Mission have given us the seal of approval on the citrusy concoction and we can’t wait to share it with you!