Posted by admin in Bar, Benefit Sundays, Cocktails, devotay, Drinking, Eating, eNewsletter, Liquor, menu, Monday Night Wine Tasting Series, Table Talk, Wine, Wine Classes, wine tasting Thursday, 26 January 2012 18:18 No Comments
New Manu :: Wine Tastings :: Cocktail Classes :: Benefit Sunday for NewBo :: Raise the Bar - Unsub @ the bottom.
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New MenuWine Tastings :: Cocktail Classes :: Benefit Sunday for NewBo :: Raise the Bar :: |
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Posted by admin in Events, menu, New Year's Eve, Reservations Thursday, 15 December 2011 12:14 No Comments
Posted by admin in Bar, Cocktails, Community, devotay, Drinking, Food Politics, Iowa City Press-Citizen, Liquor, Press Sunday, 4 December 2011 13:04 No Comments
The nice folks at the Press-Citizen today posted a great story about our campaign to free the bartenders, which we’re calling “Raise the Bar!” Please sign the petition here, and like the FB page here.
Kurt Michael Friese, owner and chef of the northside Iowa City restaurant Devotay, is all about local — and that means local drinks, too.In that spirit, Friese wants to make his own infused drinks and bitters, herbs that change an alcohol’s flavor. He planned to set out on that venture after adding on a bar inside the restaurant but was surprised to learn that it’s illegal. He has met with state officials about the issue and has started a petition to get the law changed, an endeavor he calls Raising the Bar.
“I think it’s about time we’re able to free the bartenders,” he said. “Allow us to be a little more creative.”
According to Iowa Code 123.49, liquor must be stored in the same container in which it was purchased, except in the case of mixed cocktails that will be consumed immediately. That wouldn’t work for infusing liquors or making bitters because those processes require several weeks for the flavors to be extracted, Friese said.
Read the whole story at Iowa City Press Citizen | press-citizen.com.
Posted by admin in Bar, Cocktail Contest, Cocktails, Drinking, Liquor Thursday, 20 October 2011 15:02 No Comments
Wine 2 of the following cocktails, plus a tapa to share at our new copper-top bar for dreaming up the appropriate name for this new recipe:
Fill a shaker with ice. Add:
- 2 shots pear nectar
- 1 shot Captain Morgan’s Spiced Rum
- 1/2 shot Noilly Prat dry vermouth
- 3 dashes Peychaud’s Bitters
Shake vigorously, and serve up, garnished with a cherry.
Post your suggestions for a name for this in the comment section below, or on our Facebook page, or on Twitter @Devotay
Posted by admin in Awards, Cocktails, Community, devotay, Events, Iowa City Press-Citizen, Table Talk Tuesday, 18 October 2011 10:44 No Comments
One brief page of what’s going on, with links to more details in case you want’em. Unsub @ the bottom.
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Special EditionPress-Citizen Launches Annual Reader Poll |
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Reserve your seat now for the November 7th wine tasting: Hawk’s Bay
Beginning tonight, Devotay is going to stay open past 10pm on Friday and Saturday nights with a simple menu of bar snacks and all our great cocktails. Stop by after the gallery walk or the show and enjoy our relaxed atmosphere and our lack of TVs and thumping music and fryolators.
Our cocktail menu is on our menus page. The snacks available are:
V! Simone’s Fougasse – Artisanal Flatbread, roasted garlic oil—9
V! Tortilla Española – Traditional Spanish tortilla, potatoes, onions, aïoli—7.5
V! Fresh field greens, Nisly’s sprouts, capers, balsamic vinaigrette—5.5
V! Almendras – Spiced almonds—5
Ensalada de pollo – Chicken salad, pears, toasted hazelnuts—8.5
Pintxos (Small skewers)
Anchovy, olive, pepper—2
V! Marinated Acoustic Farm mozzarella—2
V! Sourdough bread, garlic oil—5
V! Patatas bravas – Roasted potatoes, spicy tomato sauce, aïoli—8
Dátiles – Bacon-wrapped dates, pimentón BBQ sauce—9
V! =Vegetarian, but not always vegan
Posted by admin in Bar, Cocktail Contest, Cocktails, Drinking Thursday, 13 October 2011 16:26 No Comments
Wine 2 of the following cocktails, plus a tapa to share at our new copper-top bar for dreaming up the appropriate name for this new recipe:
Fill a mixing glass with ice. Add:
- 1 1/2 shots Cedar Ridge Dark Rum
- 1/2 shot St. Germaine
- 1/4 shot Herbsaint Absinthe
- 2 dashes Fee Brothers Pear Bitters
Stir. The fill a Collins glass with ice, and strain the cocktail into it. Top with soda, and garnish with a pear slice.
Post your suggestions for a name for this in the comment section below, or on our Facebook page, or on Twitter @Devotay
Posted by admin in Bar, Cocktail Contest, Cocktails, Drinking, Liquor, Social Networking Thursday, 6 October 2011 13:45 1 Comment
OK, so you saw the first two weeks’ winners, Slow Drawl and Prairie Fleur. Now it’s time to do another!
Remember, you can enter as often as you like either here on the blog (in the comment section below) or on our Facebook page, our on Twitter by pointing your tweet to @Devotay. We’ll choose the winner next week and again that person will win 2 of the cocktail and a tapa to share at our new bar. Ready? Here goes. What’s the best name for this one?
1 1/2 shots. Jose Quervo Gold tequila
1/2 shot Amontillado sherry
1/2 shot Cointreau
Dash of blood orange bitters
Ice cubes
Garnish: orange peel, fresh winter savory sprig
Stir all ingredients in a mixing glass, then strain into a cocktail glass. Twist orange peel over the drink to release its oils, float it on top, then top with a sprig of fresh thyme.
Congrats to Anne Duggan, winner of this week’s Name The Cocktail Contest, she’ll receive two of the newly-named Prairie Fleur cocktails (recipe follows) and a tapa to share at Devotay’s new bar.
Each week we’ll roll out another recipe, and anyone can enter as often as they like. Do try to watch out for names that have already been applied to other cocktails though, we’re going to try to weed those out. New recipe will be posted this PM, and you can post your entries in the comments section of the blog, or on Facebook. or as one contestant did this week, come in and tell us in person!
And now, the recipe for the Prairie Fleur:
Fill a Collins glass with ice. Add:
1 shot St. Germaine Liqueur (A French liqueur flavored with elderflowers)
Juice of half an orange
1 dash bitters
Top with Codorniu Cava
Garnish with an orange wedge