“Sunday Bloody Sunday” at Bank Street Brewhouse, noon to 3:00 p.m. tomorrow (August 2).


Verily, man does not live by craft beer alone — even if I’ve tried for years to prove otherwise.

By virtue of its three-way license, NABC’s gastronomical brewpub project is inclusive of spirits, and from the beginning we’ve elected to eschew the majority of mixed drinks in favor of selected distilled products served neat or on the rocks.

There’ll be an exception or two, and Sunday Bloody Sunday is the first. It is the brainchild of John Campbell, whose explanation is below. Once we’ve done the necessary tasting, SBS will remain a Sunday staple, with an everyday Bloody Mary recipe available during other times.

Sunday Bloody Sunday – A Soft Opening of the New Albanian Bank Street Brewhouse’s Bloody Mary Bar

Tomorrow (August 2) from noon to 3:00 p.m. — hosted by NABC Brand Manager John Campbell.

This was originally set to be an unannounced practice run for the introduction of our “official” Sunday Bloody Mary Bar beginning on Sunday, August 16, but what’s a trial session without a fair amount of test subjects? So, here’s a last minute invite to pop in for pint (of sorts).

Please join us tomorrow, August 2, for an inaugural run of our premium Build-Your-Own Bloody Mary Bar and construct a cocktail tailored to your personal sense of culinary adventure.

Select the spices and ingredients that you’d like to add, watch as it’sprepared and served over ice in a 20 ounce pint glass rimmed with your choice of Celery Salt or Smoked Sea Salt, and finish it off with a skewer of garnishes chosen from a wide variety of unique olives, pickled and fresh vegetables, and more!

Main ingredients include such items as Whole French Tarragon, Eqyptian Basil Leaves, Fresh Minced Garlic, Horseradish, and a variety of spices from Chef Josh Lehman’s kitchen.

Sauces include Tabasco, Worcestershire, Pickapeppa, and Sontava Habanero, for starters.

Garnishes include Pickled Asparagus, Pickled Beans, Thick-sliced Barrel Pickles, Cocktail Onions, Traditional Onions (pickled in vinegar and barley malt extract), Prosciutto and Mozzarella Stuffed Olives, Anchovy Stuffed Olives, Blue Cheese Stuffed Olives, Fresh Vegetables, and more.

$7 per pint. Made with Hangar One Vodka. Hangar One is a pot-distilled viognier wine vodka blended with a column still wheat vodka at an independently-owned, American Craft Distillery. www.hangarone.com