Sparrow + Wolf launched a social media challenge asking bartenders to make a cocktail at home with the ingredients they have on hand and then upload to Instagram with the hashtag #SparrowandWolfChallenge and tag other bartenders they know.
For every video with the hashtag, Sparrow + Wolf will donate one meal to a first responder.
Sparrow + Wolf
Sparrow + Wolf is hoping other restaurants and bars will join in and match the challenge to donate a meal as well. For more information CLICK HERE.
Try some of these easy to make cocktails at home:
Under Pressure
Under Pressure
Ingredients:
- 3/4 oz. Gin
- 1/4 oz. Aperol
- 2 1/2 oz. cold pressed carrot/tangerine/ginger/lemon juice
Preparation: Shake and strain. Garnish with heirloom carrot and borage flower (optional).
Lean Into It
Photo by Sabin Orr
Lean Into It
Ingredients:
- 2 oz. Laird’s Straight Apple Brandy
- 1/2 oz. Mandarine Napoleon
- 3/4 oz. lemon juice
- 3/4 oz. cinnamon guajillo maple syrup
- 1 egg white
Preparation: Dry shake, then wet shake.
About Sparrow + Wolf
Off the strip in Las Vegas Sparrow + Wolf works diligently at crossing over ingredients from the kitchen to the bar, eliminating the need to order separate bar grocery in the process. This “pull-from-the-pantry” mentality performs a number of functions for the restaurant. First, they have reduced bar waste by only utilizing products that are in both dishes and drinks. Working in many bars over the years that have grown extravagant garnish programs, they recognized the massive loss of fresh produce, and no synergy in ordering between the kitchen and beverage program. Sparrow + Wolf orders as one house, and have all but eliminated waste by doing so. Second, due to the seasonal evolution of Chef Brian’s menu, the beverage program enjoys the opportunity to reinvent itself just as often. Guests have the chance to constantly try new drinks, and understand that not only are they getting the freshest ingredients during their peak seasonality but the cocktails pair perfectly with the food.
Off the strip in Las Vegas Sparrow + Wolf works diligently at crossing over ingredients from the kitchen to the bar, eliminating the need to order separate bar grocery in the process. This “pull-from-the-pantry” mentality performs a number of functions for the restaurant. First, they have reduced bar waste by only utilizing products that are in both dishes and drinks. Working in many bars over the years that have grown extravagant garnish programs, they recognized the massive loss of fresh produce, and no synergy in ordering between the kitchen and beverage program. Sparrow + Wolf orders as one house, and have all but eliminated waste by doing so. Second, due to the seasonal evolution of Chef Brian’s menu, the beverage program enjoys the opportunity to reinvent itself just as often. Guests have the chance to constantly try new drinks, and understand that not only are they getting the freshest ingredients during their peak seasonality but the cocktails pair perfectly with the food.
