Check out Adam Robb‘s story on Morristown’s own Jockey Hollow Bar & Kitchen in The New York Times.
At Jockey Hollow Bar & Kitchen, which the restaurateur Chris Cannon recently opened in Morristown, N.J.’s landmark palazzo Vail Mansion, the handcrafted libations are already making a name for themselves. “One table of 18 ordered all of our cocktails in one shot and expected them to arrive immediately, like they came in a can,” recalls Cannon of the restaurant’s first Saturday night service last month. Soon, the head bartender Christopher James, previously of the Garden State’s other bucolic culinary oasis, the Ryland Inn, realized he needed to rejigger the bar program to offer less time-consuming concoctions.
For now, he’s added time-saving pours like a barrel-aged Gin Martinez, and a dozen bottles brimming with pre-stirred martinis and cobblers. And the new year promises large-format carbonated cocktails and punch service with ice chipped tableside. The saved steps afford James more time to season rocks glasses, shave white truffles over White Negronis and rim coupes with dehydrated Wonder bread for a nightcap peanut-butter-and-jelly cordial.