Tria is the type of restaurant where consistency matters above all else, consistency is its bread and butter. Service is always top. Wine and beer, too.
In fact, service, wine and beer is — and has always been — the foundation of the Tria concept at large. They’ve kept it simple like that, tinkering with it only a little by adding a beer-focused taproom in 2013 (which now pours some outstanding wine), and at the Fitler Square location, wine markets and wine cocoa.
But look at that, Tria Taproom is entering into an entirely new world. Cocktails.
On Tuesday, April 4th, Tria Taproom will launch a new line of cocktails, four of them, on draft. It’ll be the first time that any Tria has ever stocked liquor beyond wine and beer, and to celebrate, they’re bringing in a DJ and knocking a few bucks off all four drinks, from 5 p.m. until 8 p.m. Here’s the line-up:
- Black ’n Stormy, Cruzan Black Strap rum with organic ginger simple syrup, Pickett’s American Craft Hot ’n Spicy Ginger Beer and Persian lime juice, served “fizzy” and garnished with a lime wedge and ginger candy
- Continental Sour, Kinsey rye with lemon and cane sugar, topped with a Claret float, garnished with a lemon wedge
- Oaxaca Old Fashioned, Cimmarón Reposado tequila with Vicío Mezcal Blanco, amber agave nectar and Angostura bitters, served “stirred” and garnished with an orange peel
- Sparkling Vesper, Bluecoat gin and Stateside vodka with Cocchi Americano and lemon oleo saccharum, served “fizzy” and garnished with a lemon peel
They range from $11-$12 normally (on April 4th, they’ll all be $10).
Tria Taproom [Foobooz]