It’s a study in simplicity at Primal, and the Calimocho Manhattan is no exception. Well, except for the burning orange peel – that’s a little more elaborate.
These two classic drinks marry in a blend of bourbon whiskey, Regan’s orange bitters and red wine-cola reduction, although the cola is not your average Coke. “We don’t carry soda products; there’s no corn syrup in the house,” Primal Owner Tim Lyons explains. “We use Jones cola – sugar cane soda. We take that soda, and we simmer it with red wine; we use that in place of the sweet vermouth that you would use for a Manhattan, and it’s served with a burnt orange peel.”
Though Primal switches up its cocktail list with the season, this one’s a keeper. Mixologist Dean James came up with it for the original cocktail list when Primal opened last summer, and it’s proven popular. If whiskey’s not your style, try the gin and tonic. “We do a really good tonic with house soda,” Tim says.
The bar also hosts a happy hour menu of appetizers Tuesday through Sunday from 5 to 7 p.m. Deviled eggs, grilled octopus, bacon-wrapped dates and more are offered for just $4 to $7 each. Finish up your cocktail first – it’s very good just on it’s own – and move on to a glass of wine. (Here’s a tip: They have Prosecco on draft!)
