JUNE 21, 2018 // 13
By RYAN HUME
FOR COAST WEEKEND
O
RYAN HUME PHOTOS
Cory Teubner, bartender at Astoria Coffee House & Bistro
Dining Out
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OPEN AT 4 AM
n a recent warm
Monday evening,
I stopped by the
Astoria Coffee House &
Bistro just moments before
the crowd appeared for
their famed sushi night. The
timing was impeccable, as
it gave me a chance to catch
up with Cory Teubner, one
of the most creative bartend-
ers in town and a perennial
favorite in Coast Weekend’s
Readers’ Choice Awards.
Never one to remain stat-
ic, Teubner tends to change
the bar menu every four to
six weeks or so, and had
just updated things shortly
before my visit.
That evening there was
a pineapple-mint mojito
on special doused with a
housemade mint shrub, the
bushy term for drinking
vinegars which have become
very popular as of late. The
new drink menu for Monday
sushi night even featured a
cocktail infused with Chinese
five spice, including Sich-
uan peppercorns, those little
lip-smacking berries that are
often toasted and ground to
dust to inspire a tingle on the
tongue. Teubner often sourc-
es ingredients from Pat’s
Pantry spice shop on Com-
mercial Street and beyond.
Even with a bar menu
under constant seasonal ren-
ovation, some concoctions
stick. Teubner estimates this
Black Walnut Manhattan
has been on the menu since
it first appeared about two
years ago because of its
popularity.
Teubner pours by eye, but
we estimated some mea-
surements to help you get
the proportions right. Even
with this, the cocktail is
incredibly potent and has a
nice nutty note that would be
welcome on a hot summer
day or a cold rainy evening.
And Teubner wasn’t kidding
about this Manhattan’s
popularity: In the hour it
took me to work through this
mammoth martini, he made
at least four more for the
COLUMBIA BAR
Black Walnut
Manhattan
Black Walnut Manhattan
gathering dinner crowd.
BLACK WALNUT
MANHATTAN
• 3 ounces Bulleit Bour-
bon or Rye
• 1 ounce dry vermouth
• 1 ounce Nocello walnut
liqueur*
• 3-5 dashes black walnut
bitters**, to taste
• Amarena black cherry*
on a toothpick for garnish
• Ice
Pour ice to the brim of
a pint glass. Add all liquid
ingredients until the pint
glass is full. Carefully pour
contents into a cocktail
shaker and stir. Strain into
a martini glass and garnish
with the staked cherry.
*Both the Nocello
liqueur and the Amarena
black cherries in syrup that
the Astoria Coffee House
& Bistro use are made by
the same revered Italian
company, Toschi, and can be
purchased online.
**Fee Brothers makes
a nice black walnut bitters,
which also includes hazel-
nuts. They are produced in
New York state, which has
the bonus of adding a smack
of authenticity to your Man-
hattan.
—Recipe courtesy of
Cory Teubner, bartender
at Astoria Coffee House &
Bistro, Astoria CW