Greene St. Kitchen, created by Andy Masi of Clique Hospitality, is the dynamic, design-driven dining experience that pays homage to the artistic communities in New York’s SoHo neighborhood during the early ‘80s with a collection of curated art.
Located at the PALMS Casino Resort, Greene St. Kitchen debuted in Spring 2019 as part of the hotel’s $690M property-wide transformation. Executive Chef Joe Zanelli brings a modern American menu of shareable plates and over-the-top entrees. Designed by Rockwell Group, Greene St. Kitchen blends street art and food in a distinctive way, and continues the immersive experience and thoughtful art program at PALMS Casino Resort.
Check out these Fall and Halloween-inspired cocktails available at Greene St. Kitchen…
Cheers!
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VAMPIRE’S BLOOD
**Created by master intoxicologist Eric Hobbie courtesy of Greene St. Kitchen at PALMS Casino Resort*
2 OZ BACARDI SUPERIOR
1 OZ ORGEAT
1 OZ LIME
.50 OZ SOLERNO
FLOAT OF HIBISCUS INFUSED EL SILENCIO MEZCAL
BUILD: COMBINE RUM + ORGEAT + LIME + SOLERNO IN A TIN WITH ICE. SHAKE & STRAIN INTO ROCKS GLASS WITH ICE. FLOAT THE HIBISCUS MEZCAL OVER THE TOP
GLASSWARE: ROCKS
GARNISH: GLITTERED DEHYDRATED PINEAPPLE FLOWER
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IT’S THE GREAT PUMPKIN
****Created by master intoxicologist Eric Hobbie courtesy of Greene St. Kitchen at PALMS Casino Resort*
1 OZ JIM BEAM
1 OZ KAHLUA
1 OZ PUMPKIN SPICE HEAVY CREAM
BUILD: POUR THE WHISKEY AND KAHLUA OVER FRESH ICE IN A ROCKS GLASS. FLOAT THE PUMPKIN SPICE CREAM OVER THE TOP.
GLASSWARE: ROCKS
GARNISH: PUMPKIN SPICE SUGAR RIM
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JOHNNY APPLE SIPS
****Created by master intoxicologist Eric Hobbie courtesy of Greene St. Kitchen at PALMS Casino Resort*
2 OZ CALVADOS
1 OZ LEMON JUICE
.75 OZ ORGEAT
.50 OZ APEROL
BUILD: COMBINE INGREDIENTS IN TIN WITH ICE. SHAKE & STRAIN INTO COUPE
GLASSWARE: COUPE
GARNISH: DEHYDRATED APPLE SLICES
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