“As a Bartender at CRAVE Restaurant in Cincinnati, I am pleased to see all the new vibrant recipes for the new menu. From the hand-made specialty cocktails to the mouth-watering culinary creations coming out of the kitchen, the new fall/winter flavors make you want to try them all!
The cocktails at CRAVE are different from other restaurants because the time and care put into making all of our ingredients in-house, from the purees to the liquor infusions. Our feature infusion here at CRAVE this winter is a Courvoisier infused with brown sugar and mission figs. Infusing the Courvoisier makes it super smooth with a caramel finish that is simply fantastic. Having the ability to make infusions is one of the things that sets us apart and is a huge benefit of stopping by CRAVE Restaurant in Cincinnati. Few-to-no other restaurants downtown make their own Infusions.
Great cocktails and food aside, the most exciting thing to me about the new menu is our wonderful new beer selection. We have everything from an Imperial Stout brewed by Oskar Blues to a Rye Siason brewed right here in Cincinnati by our very own Blank Slate Brewery, and every style of beer in between. We have seasonal beers such as a Pumpkin Porter and Winterhook from RedHook Brewing. Having this large selection of beers enables us to pair the perfect beer for beer drinkers with the perfect meal from CRAVE. Come down and try a pairing of your own and, be sure to sample some of our new menu items!”
**Pictures: Pumpkin Spice Cocktail & Courvoisier infused with brown sugar and mission figs**