keyboard_arrow_up

Houlihan’s will launch a fully revised cocktail program on May 24; Overland Park location is first in the nation to introduce it to guests

10 new cocktails will feature noteworthy mixology elements like “flavor-changing” ice cubes, barrel-less barrel-aged spirits, and handcrafted tea mixers

OVERLAND PARK, Kan. (May 17, 2016) – The Houlihan’s location at 11851 West 95th Street in Overland Park will be the first in the local restaurant brand’s system, along with a Dallas metro location, to launch a fully overhauled cocktail program on Tuesday, May 24. Houlihan’s cocktail experts have developed 10 new cocktails featuring a range of emerging bar trends, including “flavor-changing” ice cubes, barrel-less barrel-aged whiskey, and handcrafted tea mixers.

The Bleeding Rose cocktail will feature Aperol-tea ice cubes that, as the cubes melt, changes the complexities and taste profile of the drink. The Oak-Aged Manhattan uses staves, which are oak flavor elements that, when added to whiskey, accelerates the aging process while reducing impurities. Within 24 hours the whiskey is “barrel aged” in a fraction of the time of traditional barrel aging. The Blue Taboo tiki cocktail will feature Owl’s Brew, a handcrafted tea mixer brewed by a small start-up twosome from New York City. This will be the first time that Owl’s Brew has been available at a multi-unit restaurant.

The five days leading up to the debut of the new cocktails on May 24, two new cocktails will launch per day. The release schedule is as follows:

Thursday, May 19

Seasonal Whiskey Smash: Knob Creek Rye Whiskey, raspberries, mint, house sour mix, Gosling’s ginger beer, $10.00

The Bitter End: Aperol, Deep Eddy Ruby Red grapefruit vodka, housemade sour mix & orange juice topped with club soda. Served up on or on the rocks, $9.00

Friday, May 20

Raspberry Peach Sangria: Grand Marnier Signature Collection Raspberry Peach liqueur, Chateau Ste. Michelle Riesling and fresh sour, shaken with raspberries, $9.50

Houdini: Henry McKenna Single-Barrel Kentucky Bourbon, real maple syrup, fresh lemon juice, ginger / peach simple syrup and a ‘sidecar’ of Houlihan’s signature brown sugar candied bacon, $9.50

Saturday, May 21

Blue Taboo: Bacardi Pineapple Rum, blue curacao, club soda and Owl’s Brew Coco-Lada – black tea handcrafted in small batches with coconut water, chai spices and pineapple juice, $9.00

Oak Aged Manhattan: Monkey Shoulder scotch whisky, sweet vermouth, Angostura orange bitters and magic. Houlihan’s mixologists age the cocktail on site, with orange peels and oak staves to impart the subtle, natural notes of maple and vanilla and the smoothness of barrel aging in a fraction of the time. Served over block ice, $10.00

Sunday, May 22

Cucumber Mint Refresher: Hendrick’s gin, fresh squeezed lemon juice, mint simple syrup, La Marca Prosecco, $9.50

Bleeding Rose: A cocktail potion of St. Germain Elderflower liqueur, Absolut Hibiskus and fresh sour poured over Houlihan’s Aperol-tea ice cubes, which gradually melt and change its flavor over time, $10.00

Monday, May 23

Blue Cheese and Bacon Martini: Chopin vodka shaken and garnished with hand-stuffed gorgonzola olives and Houlihan’s signature brown sugar candied bacon, $9.50

Grapefruit Jalapeno Cocktail: Deep Eddy Ruby Red grapefruit vodka, fresh lime juice, soda water, dash of simple syrup, and jalapeno wheel garnish for a kick. Served up or on the rocks, $9.00

About Houlihan’s

Established in 1972, Houlihan’s has 72 locations, primarily throughout the Midwest and the eastern United States. An American restaurant and bar that “feeds your lifestyle,” Houlihan’s menu features center-cut steaks, fresh seafood entrées, baked-to-order  flatbreads and artisan salads and sandwiches along with an interesting, everyday wine and cocktail selection. Houlihan’s offers dishes in both small and large portions and is dedicated to developing menu options that address ever-evolving consumer lifestyles — be it meatless, gluten-sensitive, organic, or smaller portioned items. The restaurants feature design-forward finishes and architectural elements and a custom, curated playlist that changes monthly; many locations feature display kitchens, original artwork, and patios designed for social lounging. Houlihan’s is privately owned by Houlihan’s Restaurants, Inc. which developed and owns several restaurant concepts including Bristol Seafood Grill, Devon Seafood + Steaks and J. Gilbert’s Wood-Fired Steaks & Seafood. The company is headquartered in the Kansas City metro area. For more information on franchise opportunities, please visit www.houlihans.com/franchise.

###