In the early 1990s, the Chefs and Cuisinieres Club was an after-work chef and restaurant hangout founded by Rick Moonen, Frank Crispo, and Charlie Palmer where those that worked in the kitchen or waiting tables could take it easy after a long day on the job. The “CCC,” as it was often called, is no longer around, but the camaraderie it fostered still exists.

With the “CCC” and that sense of hospitality camaraderie in mind, the bar team at Crimson & Rye has concocted the CCC v2.0, the Cuisinieres Cocktail Club, a new special selection cocktail list that is curated and developed by our country’s most respected chefs, bartenders, and those passionate about craft spirits. A special drink from the likes of Dale Degroff, Michael Voltaggio, Frank Crispo, Rajat Parr, Elizabeth Faulkner, and more will be featured on Crimson & Rye’s bar menu for a two week time period. The drink schedule is below:

 Tuesday, May 26 – Saturday, June 6

Ink’s Islay Penicillin
laphroaig Islay Scotch, Lemon, Honey, Ginger, Yuzu
Michael Voltaggio, Ink (Los Angeles)

DD’s “Almost Perfect” Perfect Manhattan
Knob Creek Rye Whiskey, Dolan Sweet Vermouth, Dolan Dry Vermouth,
Dale DeGroff’s Piemento Bitters, Orange Zest
Dale Degroff, a/k/a King Cocktail

Monday, June 8 – Saturday, June 20

Parr For The Course
Hayman’s Royal Dock Navy Strength Gin, Cynar, Marie Brizzard Apry, Lime, Golden Moon Amer Dit Picon
Rajat Parr, Wine Director, Mina Group

Revenge of the CCC
Barsol Pisco, Campari, Royal Combier, Grapefruit, Calamansi
Frank Crispo, Crispo Restaurant and one of the founders of the original Chefs & Cuisinieres Club

Monday, June 22 - Friday, July 13

ERX Smoked Whiskey & Cola
Cola Syrup, Fee Bros Old Fashioned Bitters, George Dickel Tennessee Whiskey, Pierre Ferrand Aged Curacao, Soda
Rick Moonen, RM Seafood & rX Boiler Room Restaurant and one of the founders of the original Chefs & Cuisinieres Club

Elizabeth in Brooklyn
Cardamaro, Greenhook Ginsmith American Dry Gin, Greenhook Ginsmith Old Tom Gine, Absinthe
Elizabeth Falkner

Monday, July 6 – Saturday, July 18

Chef’s Sazerac
Thomas Handy Sazerac Rye, Pierre Ferrand Cognac, Angostura Bitters, Peychaud’s Bitters, Absinthe

The Little “Beat”
Maker’s Mark, Elderflower, Lemon, Ginger Ale
Franklin Becker, Little Beet & Little Beet Table