Midnight Brunch: Whisky and Meatballs from Around the World took over a DUMBO studio, infusing a cold concrete block of space with the scents of cinnamon, coriander, delicious tomato sauce and, of course, beautiful whisky.
This edition of Midnight Brunch was sponsored by
We enjoyed four simply smashing cocktails, created by Hal Wolin and Pamela Wiznitzer.
Hudson Baby Bourbon, Averna, Fresh Lemon Juice, Cinnamon Syrup, Angostura Bitters, Ginger Beer
Me, You and Him Too
Black Velvet Caramel Whiskey, Galliano Ristretto, Milk, Dark Brown Sugar Simple Syrup, Vanilla
Breakfast with the Devil
Black Grouse Blended Scotch Whisky, Sherry, Fresh Orange Juice, Fernet Branca, Bittermans Hellfire Bitters
St. George Breaking and Entering Bourbon, Bittermens Amere Sauvage, Cocchi Americano, Bokers Bitters, Grapefruit Twist
The cocktails were each the perfect mix of booze and delight.
This event was the first time we set the food up, self-serve style. Guests enjoyed as many meatballs as they could handle all night long. We used lamb, pork from Mosefund Mangalitsa Farm (exclusive pork provider for Midnight Brunch) and Pat LaFrieda ground beef. No vegetarians were harmed in the making or eating of these meatballs. :)
Greek Meatballs (Keftedes)
Cinnamon and Mint
with Nutmeg and Cinnamon in Meat Gravy
Spanish Meatballs (Albondigas)
with a Mexican Twist: Chipotle Chocolate Tomato Sauce
with Pine Nuts and Dried Apricots
Enjoy a few more highlights from the evening below. All photos in this post by Clay Williams.
I love sharing details about upcoming tasty trips and adventures, so you won’t want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here.