Al's Bar

Traveling Cocktail Service

Al’s Bar is a charmingly refined cocktail outfit offering curated menus and comprehensive service for small events from house parties to weddings. We serve the New York metropolitan area, the Catksills, the Berkshires, and beyond. You’re sure to be the toast of the town with Al’s Bar on your side!

Two roads diverged in a yellow wood...

both lead to perfect fall fêtes

CONTINENTAL
Bentley
Daron 5 Year∙Dubonnet Rouge∙Peychaud's∙lemon peel
Necessity is oft the mother of invention. The "Bentley Boys," a crew of British auto racers who won at Le Mans in 1930, drove through the night to London for their victory party, only to find Calvados and Dubonnet were the only bottles left.

Poire Martine
Plymouth∙Dolin Blanc∙Poire Williams
Our original recipe for a martini fit for fall. Plymouth Gin is earthy and smooth, Dolin Blanc lends vanilla and flowers and French eau-de-vie Poire Williams adds a subtle pear flavor. Once again, we end up among the trees, this time in the orchards of France.

Oloroso Flip
Gutiérrez Colosia∙sugar∙whole egg∙allspice
At Al's, we love sherry. It was a staple of drawing room drinks trays all over England for a very long time. But it is just as at home in a cocktail as it is in its traditional tiny wine glass. Here we use the oloroso variety which lacks the heaviness of Pedro Ximénez but stands up to the egg in ways that Fino or Manzanilla never could.

Highland Fizz
The Famous Grouse∙Sandeman Tawny∙lemon∙sugar∙egg white∙club soda
We're off to Great Britain with this effervescent drink. It features smooth blended whisky from Scotland and port, a wine which was originally "fortified" with additional alcohol to survive the sea voyage from Portugal to England.

Oktober-Stein
Gilka Kaiser Kümmel∙lemon∙Spaten Märzen
An ode to the grand tradition of Oktoberfest in Bavaria. One of Germany's most famous distilled products is Kümmel, which is a sweet liqueur made from caraway. Hold onto your lederhosen!

Underhill Punsch (served hot)
Plantation 5 Year∙Batavia Arrack van Oosten∙green tea∙sugar∙lemon∙lime
A relic of the trade efforts of the Swedish East India Company in the eighteenth century, Batavia Arrack is distilled from sugarcane and fermented red rice. It has long been used as the base for Swedish Punsch, which is a term that can refer to either a bottled product or a homemade concoction. We choose to use green tea, which would have also been imported into Scandinavia at the time.

DOMESTIC
Diamondback
Old Overholt∙Laird's∙Yellow Chartreuse∙Peychaud's∙cherry
This boozy classic is named for the Diamondback Lounge in the Lord Baltimore Hotel, which was built just before Prohibition went into effect. Rye and applejack ground the drink in a timeless American milieu, while its continental refinement comes from yellow Chartreuse, the mellow younger brother of the liqueur's green variety.

The Pine Cone
Beefeater∙Cocchi Americano∙Zirbenz
Influenced by a Jerry Thomas recipe for pinewood-infused gin in the Bon-Vivant's Companion, we've created a martini with conifer two ways (juniper is a coniferous tree, after all). It will transport you right into the heart of the forest.

Fort Washington Flip
Laird's∙Bénédictine∙maple∙whole egg∙nutmeg
This take on a very old cocktail showcases applejack from Laird's in New Jersey, America's oldest working distillery. Medicinal French liqueur Bénédictine and maple sweeten the drink, while true-to-history ingredients nutmeg and a whole egg round it out with spice and texture.

Chicago Fizz
Plantation 5 Year∙Noval Ruby∙lemon∙sugar∙egg white∙club soda
A fizz is "dry shaken" and then shaken with ice to chill, served in a miniaturized Collins glass sans ice, and topped with soda. Here rum and ruby port contribute delightful flavors and color. We don't know the precise origins of this cocktail besides, well, Chicago. It was certainly around at the turn of the century and was featured in the Waldorf-Astoria Bar Book

Rattle-Cup
Pierre Ferrand Cognac∙ginger∙lime∙Founder's Porter∙nutmeg
Al's take on the Porter Cup, mixed with influence from a pre-Civil-War drink called the Rattle-Skull. Brandy, ginger, lime and nutmeg are ideal flavors for fall and it's all topped with malty, weighty beer in the porter style.

Bourbon & Cider (served hot)
Old Grand-dad Bonded∙housemade spiced apple cider∙sugared cranberries
We make our own hot cider with warm baking spices to create autumn in a cup. Here we use bonded bourbon, which means that the whiskey is produced at one distillery over the course of one season, aged for a minimum of four years in new charred oak casks and bottled at 100 proof. This warming beverage is garnished with sugared cranberries to reinforce the autumnal sentiment.