As the leaves turn crisp and the air, crisper, there’s no better to commemorate the changing of the seasons than with good friends, tasty drinks, and, most vitally, lots and lots of delicious snacks. This Friday, between 8 to 10, join us at Depanneur for some serious snacking—with such gourmet tastes as Mast Brothers chocolate, Sour Puss pickles, Salty Road taffy, Food Matters Again cheese (including new ones we’ll be offering soon), and Jeni’s ice cream! We encourage customers, friends of customers, even animals of customers to stop by our in-store get together; this is going to be a prime opportunity to sample some new and classic Dep offerings, as well as learn about the kickass people behind them. That’s right, the event will educational as well as delicious! Glenn from Food Matters Again is going to conduct some informal classes on cheese and charcuterie, Ali from Brooklyn Oenology is bringing organic Long Island wine, and word on the street is that Gabe the Fish Babe (of fish club fame) will be making an appearance.
So put on your party dress (or party overalls, whatever, we don’t care) and come share some tasty nibbles with us. Come for the full two hours, or just pop in to say hi and eat a taffy. We want to see your beautiful faces!
north third
The North 63rd
With all the heavy foods that are so often eaten during this time of year, it's nice to switch it up and sip on something that's super bright and refreshing; something that won't weigh you down, but instead lifts you up. That's why we love this refreshing cocktail that uses fruity pear and eldlerflower presse, florally gin, and earthy thyme. It's a cocktail that you can sip on year round, although we like it best during the chilly nights of winter.
The North 63rd
Ingredients
- 1 bottle of Pear and Elderflower Presse by Belvoir Fruit Farms
- 1 shot of gin
- 2 sprig of thyme
Instructions
1. Combine gin, leaves from one sprig of thyme, and soda in a shaker with a few pieces of ice. Shake vigorously for about 30 seconds, and strain into a glass. Finish with one large ice cube and garnish with a sprig of thyme.