Ideas for the revised bar concept at Fire are still floating around. We hope to unveil the new drink menu and happy hour menu once we change over for spring. This has been a fun exercise, even though it seems that not everyone is as excited as I thought they would be.
Anyhoo, we have been trying to reinvent the bar by staying with the theme of the restaurant itself: "simple food, sustainable practices, igniting the community".
The bartenders have been saving the liquor bottles for us to refill with syrups and infusions.
We are also working on a seasonal drink list. We think it would be great to have a cocktail list that changes with the seasons, like the dinner menu. Look for some rhubarb cocktails in the spring!
We have also started to make our own bitters and a smoked vermouth syrup(for the perfect manhattan).
These drinks are all being designed to bring back the art of bartending. Its time to sit back and watch someone craft the perfect cocktail before your eyes, instead of slopping random alcohols together without any passion. Hopefully, drinking is about to be a lot more fun at the good ol' Fire Food and Drink Saloon!!
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