Equal parts: 1920’s Paris, New Orleans Energy, New York Mixology
Garnish with moustache and suspenders.
Williamsburg’s cocktail lounge and oyster den known as Maison Premiere is quite a spectacle. One can’t help but think of the phrase 'old-time barroom,' as the loud swing/bop/jazz music compliments the organized chaos rattling the walls. The experience might feel a bit like traveling back to a time when the tavern was where one got the news, and bar-keep reigned as a prominent social figure.
This is the paragraph devoted to one of the best happy hours in New York City: One dollar oysters from 4-7 p.m. Monday thru Friday. Grab a pencil and fill in how many of each of the thirty-plus types of oysters from both the East and West coasts you’d like. Be sure to get there early though, this secret seems to already have gotten out. A dollar an oyster? Seriously, who does that?
The cocktails, not surprisingly, are phenomenal. Juleps come in their traditional, frosty silver mugs and a variety of champagne cocktails appear on the menu. Possibly more noteworthy than the cocktails, however, is the Absinthe selection. Upwards of twenty worldwide brands of the legendary anise (not licorice!) flavored liqueur warrant a separate menu altogether.
Featured cocktail: Arnaud’s French 75 (Bache Cognac, lemon, sugar, Champagne)
Although this is a fairly basic, well-known cocktail, it should be noted that cognac, and not gin is used as the main spirit. When exactly gin became the primary ingredient in this cocktail is debatable, but the original French 75 was indeed made with cognac. This cocktail pays homage to the famed Arnaud’s restaurant in New Orleans’ French Quarter. It also makes a great pairing with a dozen or two raw oysters!