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November 13, 2012

At Clover Club’s neighbor, the JakeWalk, the bar manager Timothy Miner achieved his particular liquid orchard by using as a base Laird’s bonded apple brandy (perhaps one of the most American of spirits, if using domestic produce on the fourth Thursday of November is important to you). He added cinnamon syrup, lemon juice, Galliano liqueur and a couple of dashes of allspice liqueur. The drink is topped with freshly ground nutmeg.


“This unassuming neighborhood joint keeps an unassuming cocktail secret: their ‘house vermouth’ is a blend of syrupy Cinzano and bitter Punt e Mes — a trick any home bartender can use. Here, the vermouths meet bourbon, Cynar and mole bitters for a darker take on a Boulevardier (i.e. a whiskey Negroni).”


The JakeWalk is hosting an introductory cocktail class calledCocktail Lab 101. Bar managerTimothy Miner and head bartender Bryan Teoh will teach participants how to shake, stir, and strain drinks like a pro.

April 5, 2013

The impressive drinks menu made from a vast, well-chosen craft spirits inventory changes seasonally, and depending on the time of year, could include items such as the apple-spicy Mr. October, a frothy stout cocktail known as the Stark Winter and a rummy drink called the Swashbuckler’s Folly. Bar manager Tim Miner and head bartender Bryan Teoh, as well as all of their talented bar staff, are also skilled at shaking and stirring off menu for whatever mood may strike. Of particular note is the Negroni in T Minor – a softened and near chocolatey version of the classic using Hayman’s Old Tom Gin, Aperol and Carpano Antica.


Tim Miner, of the JakeWalk in Carroll Gardens, Brooklyn infuses Weller Bourbon with coffee for a special kick.  

March 15, 2013

Lots of autumn cocktails use these flavors. This one makes really, really good use of them. Superbly spicy and balanced, sweetish but warming.


March 19, 2013

On a wintry Saturday afternoon, head bartenders Tim Miner and Bryan Teoh generously closed the bar to the public to devote their time to Cocktails 101.  


What they taught was the perfect paradigm for anyone with a desire to learn how to mix drinks. Once mastered, these fundamental skills can then be used as a stepping stone for fancier aspirations.  

April 12, 2012

Bartender Timothy Miner at the Jakewalk in Brooklyn, New York came up with this variation which gives [the negroni] a rounder, aromatic softness.


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