Posted by Foobooz on January 4th, 2013
Since chef Eli Kulp has arrived at Fork he has been quite busy recreating the restaurant and producing menu after new menu. So it’s no surprise that Fork bar manager Guy Smith has a new winter cocktail of his own. The menu is broken down into three sections, Bubbly, Citrus and Spirituous with cocktail highlights including Aperol with orange bitters and sparkling wine; Bourbon with Fernet Branca, mint, grapefruit and Peychaud’s bitters and in the Spirituous category, Scotch with Drambuie, Campari, rhubarb bitters and burnt orange.
Cocktails range from $11 to $13 and will change with the seasons.