GERALDINE’S APPOINTS JENNIFER KEYSER AS CHIEF OF BAR OPERATIONS; HOSTS BAR TAKEOVER AT MIDNIGHT COWBOY ON SEPTEMBER 1
Bar program to feature creative cocktails, craft beer and large whiskey selection
AUSTIN, TEXAS – August 10, 2015 – Kimpton Hotels & Restaurants is pleased to announce an addition to Geraldine’s thriving food and beverage team; Chief of Bar Operations Jennifer Keyser. Geraldine’s bar program will work in accordance with the restaurant’s menu, featuring a selection of innovative cocktails and spirits, and a locally driven craft beer list. Holding true to the underlying Texas theme, Geraldine’s will also be home to over 80 different American whiskeys. Imbibers will have an opportunity to preview Geraldine’s bar program on Tuesday, September 1 at Midnight Cowboy (313 E. 6th St.) where Keyser will be hosting a Bar Takeover.
Since entering the service industry 23 years ago, Jennifer Keyser has been entertaining bar-goers with her upbeat personality and inventive cocktails. Keyser has extensive leadership experience, having served as the Bar Manager for a long list of Austin hot spots, including Midnight Cowboy and Contigo. In her new role as Chief of Bar Operations, Keyser will offer guests delicious, fresh and seasonal cocktails that perfectly embody Austin’s unique culture.
Geraldine’s bar menu will feature a wide array of handcrafted cocktails, including: Willie’s Cup with High West Double Rye, house-made hemp seed milk and sage; Deep in the Heart with Deep Eddy Ruby Red Vodka, Strega Liqueur, lime and cava, and Blasphemous Rumor with Cabeza Tequila, Zucca Amaro, Punt e Mes Vermouth, blueberry and egg white. The bar will be open Sunday–Thursday from 5 p.m. to 1 a.m. and Friday-Saturday from 5 p.m. to 2 a.m.
Keyser will also lead the bar program of the adjoining Pool Deck, set to offer an entirely unique selection of refreshing libations, such as Pancho’s Punch with Banks 7 Rum, Hamilton 151 Rum, Grapefruit-Habenero Shrub, lemon, lime, green tea syrup, honey and soda and the Bat City Swizzle with pink peppercorn infused Milagro Blanco, Aperol, lemon and soda.
The Bar Takeover at Midnight Cowboy will include signature cocktails off of Geraldine’s menu including: Leslie for Mayor with Laird’s Apple Brandy, Cocchi Rosa, pomegranate, and lime; Mood Indigo with Aviation Gin, Manzanilla Sherry, and Crème de Mure, and The Velvet Voice with Del Maguey Vida Mezcal, Campari, Hibiscus infused Dolin Rouge, orange bitters, and grapefruit zest. The evening is designed to give guests insight into the Geraldine’s experience, with select cocktails being prepared tableside by Jennifer Keyser. All reservations are for two hours and can be made online at midnightcowboymodeling.com or by phone at (512)-843-2715.
Opening fall 2015, Geraldine’s is located on the fourth floor of Hotel Van Zandt, the latest concept from the Kimpton Hotels & Restaurants. In homage to its Rainey Street location, the restaurant is named after the street’s famous former resident, Geraldine the guinea fowl. In addition to its contemporary Austin menu and cocktail program, Geraldine’s will feature daily live music and breathtaking views of Lady Bird Lake. The menu, curated by Chef Frank Mnuk, offers seasonally-driven dishes inspired by the flavors of the city. Designed as a shared dining experience, Geraldine’s encourages customers to socialize, taste and share bites from a variety of small plates and select few large format dishes. For more information as it becomes available, visit www.facebook.com/geraldinesaustn/.
ABOUT KIMPTON RESTAURANTS
Kimpton has over 70 unique restaurants, bars and lounges across the country helmed by renowned chefs and bartenders that offer guests a chance to dine like a local. Common cornerstones of each restaurant and bar include heartfelt care; chef-crafted, seasonal menus that celebrate local farms and purveyors; and striking interiors with vibrant style and design. Wines are chosen with a nod toward artisanal and sustainable selections by Master Sommelier Emily Wines and signature cocktails are created by expert local bartenders. Kimpton restaurants also demonstrate a dedication to preserving the environment through the use of local and sustainable ingredients, including adhering to the Monterey Bay Aquarium’s Seafood Watch guidelines; the use of compostable “to go” packaging; and recycling and composting practices. With concepts ranging from rustic Italian cuisine in the Pacific Northwest to oceanic fare on the Florida coast and alluring rooftop lounges and bars tucked away in the nation’s capital, each Kimpton restaurant is as distinct and expressive as its location. For more information, visit www.KimptonHotels.com/dine.