Where 2 party: Clover Club

When K-star was here (that was great), we hemmed and hawed about what neighbourhood to hang out in so as to maximize her New York time (my favourite establishment being the brasserie because I am Caucasian), and then decided that the answer actually lies not in the overpriced West Village / Soho / Lower East Side, but in Brooklyn, namely Cobble Hill. Cobble Hill is just over the Brooklyn Bridge and turn right, and is full of people our age ("29"). Especially smith street.

And the best place on Smith street is this spot that is capitalizing on the current "distology" trend (treating booze like food, and decoding now obscure pre-prohibition recipes: did you know there used to be hundreds of kinds of bitters on the market and now there are only four?).

Katherine stole me a menu:

"Cobblers and Highballs
Cobblers are said to have gotten their name, more than a century ago, from the little 'cobbles,' or pebbles, of ice they were made with. At one point, they were probably the most popular family of drinks going, with the Sherry Cobbler being the star. Why? Simple. Not only were they delicious, but they introduced a fun new invention of the time, the straw. They usually consist of wine or liquor shaken up with sugar and (usually) a scant amount of citrus and poured (usually again) over finely-cracked ice. Cobblers are always beautifully garnished with fruits in season."

There are also Juleps and Smashes, Collins and Fizzes, Bucks and Mules, Swizzles, Royales, Cocktails, and Punch. My fave is the Hoffman House Fizz: Gin, Lemon, Maraschino Liqueur, Cream.