While she produces original cocktails for her new Montrose Bar, Sixth and seventh, Beverage director Lacey Williams started playing with the idea of a non-dairy ceramic drink for the fall. At first she experimented with Flip, a classic frothy dish that combines liquor, egg, sugar and spices. Then she decided to add chocolate to the mix – and realized she had come up with something.
Eventually Williams developed a recipe, combining Valrhona cocoa powder with smoked velcro, rye, orange liqueur, orange juice, cinnamon syrup and a little non-dairy coconut cream. She shook it vigorously, poured it on ice and sipped. To her delight, the pharmacist, whom she called Terrible thing, Tasted like yo-ho, the drink she loved when she was a kid.
“It was an unintentional but happy coincidence,” she says and laughs. “It has become the light, light, very chocolatey drink but not too creamy. It has those elements of a little citrus and a little creamy, and a little sweet. I think it’s going to be great for fall.”
Williams and Anthony Clio, a chef at the neighboring Rudyard’s home complex, opened Sixes and Sevens – the name comes from the English phrase describing a state of disorder or confusion – in May. It’s owned by Rudyard’s staff, but it’s not a copy of the capital’s pleasant tavern; Instead, Sixes and Sevens focuses on original cocktails, served in a carefully thought-out atmosphere, down to the algorithmically timed lighting system that helps establish the bar’s mood.
The naughty side of the place comes down to the details. Drop a dollar and grab a token to play at the bar The price is rightPlinko-style board, where prizes include discounts on drinks and donations Montrose Center, Which offers mental and behavioral health services to people in the LGBT community. Alternatively, order food from Calleo’s creative Japanese menu: Get the following rolls, featuring fried chicken breast, then served with Thai basil in soft and very soft bread and drizzled with garlic and drizzle of garlic. Black.Then sit back and get everything in. You might walk into the institution at six and seven, but Williams promises to help you figure out what to do next. As she puts it: “We always end up discovering something really, really fun.”
- 3/4 ounce Hochstadter’s Slow and Low Rock and Rye Whiskey
- 3/4 oz The Famous Grouse Smoky Black Blended Scotch Whiskey
- 1 t Paula’s Orange Liqueur
- 1 T Valrhona Cocoa Powder
- 3/4 gram orange juice
- 3/4 gram coconut cream, Preferably Coco Real 1/2 gram cinnamon syrup, preferably tourniquet
- Mix all the ingredients in a shaker pan, add ice and shake well.
- Strain the mixture into a cup of rocks on ice.
- Garnish with a slice of orange.