Jennifer Keyser, formerly of Contigo and Midnight Cowboy, is now the chief of bar operations of Geraldine’s, the Hotel Van Zandt restaurant on Rainey Street. Under Keyser’s care, the bar program will highlight on American whiskeys, with over 80 different labels available. She worked as Contigo’s bar manager before joining the hotel restaurant. She'll also oversee the pool deck bar right outside of the restaurant.
The bar will be open from from Sundays through Thursdays, 5 p.m. to 1 a.m., and Fridays and Saturdays from 5 p.m. to 2 a.m. To preview the new drinks, Keyser will take over her former home at Midnight Cowboy for a bar pop-up on Tuesday, September 1. Some of her slated seasonally-focused cocktails include:
Willie’s Cup: High West Double rye, housemade hemp seed milk, and sage
Deep in the Heart: Deep Eddy Ruby Red vodka, Strega Liqueur, lime, and cava
Blasphemous Rumor: Cabeza tequila, Zucca Amaro, Punt e Mes Vermouth, blueberry, and egg white
Leslie for Mayor: Laird’s apple brandy, Cocchi Rosa, pomegranate, and lime
Mood Indigo: Aviation gin, Manzanilla sherry, and Crème de Mure
The Velvet Voice: Del Maguey Vida mezcal, Campari, hibiscus-infused Dolin Rouge, orange bitters, and grapefruit zest
The pool's lighter-leaning drinks will include:
Pancho’s Punch: Banks 7 rum, Hamilton 151 rum, grapefruit habenero shrub, lemon, lime, green tea syrup, honey, and soda
Bat City Swizzle: pink peppercorn-infused Milagro Blanco, Aperol, lemon, and soda
Geraldine’s recently added Barley Swine’s Kyle McKinney and Odd Duck’s Stephen Bonin to the staff. Helmed by executive chef Frank Mnuk, the restaurant will serve family-style dinners, small plates, and entrees. It's on track for a fall opening.