Creatures of the night will be reaching for a sip of Sleepy Hollow, Bleu Bohème’s spooky cocktail. Made with mezcal, Allspice Dram liqueur and an absinth rinse, the cocktail is garnished with toasted rosemary that smokes like eerie fog.
BANKERS HILL BAR + Restaurant will celebrate Halloween with an extended “Hallow-Hour” happy hour special and a creepy new cocktail, the Boomstick, on Monday, Oct. 31.
The Boomstick, developed by bar manager Zack Gray, is made with Malahat spiced rum, amaretto, pumpkin, pomegranate and lime, and garnished with sage smoke. Inspired by the horror series, “The Evil Dead,” the drink is reminiscent of the sawed-off shotgun used by main character, Ash, while the tall glass and smoking sage represents a smoking gun. The Boomstick is priced at $12.
“Hallow-Hour” will extend happy hour for one hour and will be available from 4:30 to 7 p.m. on Halloween evening. Happy hour offerings include house red wine and house white wine by the glass for $5; the Sucker Punch cocktail with rum, oleo saccharum, spices, black tea, vanilla bean, citrus and clarified milk for $6; along with a selection of seasonal beers; among others. Happy hour also includes a selection of small bites like the pork belly sandwich for $4; deviled farmers market eggs for $5.50; baby back ribs for $5; and more.
Tweet It: Eat, drink and be scary with cocktails and Hallow-Hour at @BankersHillSD on #Halloween! #BankersHillSD
ABOUT BANKERS HILL BAR + RESTAURANT
Owned and operated by restaurateur Terryl Gavre and three-time James Beard Award nominee, Chef Carl Schroeder, BANKERS HILL BAR + Restaurant combines award-winning cuisine with signature drinks and eclectic architecture. Located at 2202 4th Ave. in Downtown San Diego, BANKERS HILL serves an array of American favorites with a gourmet twist including the BH burger, barbecue pork tacos and the acclaimed parmesan truffle fries. Reclaimed wood from barns and other classic structures are prominent in the design, with an arrival set to large unfinished doors that open to reveal an indoor-outdoor atmosphere. BANKERS HILL is open daily from 4:30 to close and offers happy hour from 4:30 to 6 p.m. Monday through Friday. Reservations are recommended, and may be made by calling 619.231.0222 or visiting www.bankershillsd.com. BANKERS HILL also has an outpost inside Terminal 1 at San Diego International Airport. More information may be found by following on Facebook, Twitter and Instagram @BankersHillSD.
ABOUT TERRYL GAVRE
Terryl Gavre started working in the restaurant business when she was just 15 years old, and has since become one of the most popular restaurateurs in Southern California. A native of Seattle, she got her start in hospitality through a business she developed in her early 20s called “The Surrogate Wife.” Through her unique business model, which offered shopping, baking and cooking, among other domestic errands to some of Seattle’s most well-known high-income bachelors, she attracted national media attention and wrote a screenplay that became a made-for-television movie titled, “This Wife for Hire.”
In 1992, Gavre used the money she made from the Hollywood production to move to San Diego and open her first restaurant, Cafe 222. With lines around the block, the popular breakfast and lunch spot, now a San Diego institution, became the foundation for future dining ventures including BANKERS HILL BAR + Restaurant, which she opened with three-time James Beard nominee Carl Schroeder in 2010, and Bake Sale Cafe & Bakery, which she opened in the East Village in 2014. Her restaurants have received widespread acclaim by the Food Network, Gourmet Magazine, Huffington Post and many other national outlets.
ABOUT CARL SCHROEDER
Chef Carl Schroeder is a three-time James Beard Award nominee and has worked at a number of notable restaurants across the country, teaming up with famed chefs such as Michael Mina at Aqua in San Francisco and Bradley Ogden at Lark Creek Inn in Larkspur, Calif., among others. The La Jolla, Calif., native opened Arterra Restaurant in Del Mar, Calif., with Ogden in 2002 and earned ‘Best Hotel Chef’ by the James Beard Foundation, ‘California Chef of the Year’ by the California Travel Industry Association and a rating of 29 out of 30 from the Zagat.com Guide. Schroeder ventured out on his own in 2006 to open MARKET Restaurant & Bar and later teamed up with restaurateur, Terryl Gavre, to launch BANKERS HILL BAR + Restaurant in San Diego in 2010. He has consulted for restaurants around the world and has been featured in national publications such as Bon Appétit, Gourmet Magazine and others. His new Market Restaurant + Bar Cookbook is available here.