Welcome to Happy Hour at The Skinny Arms. Naturally, we don’t have to pay for drinks at our own pub, but you do. Sorry. An Urchin’s gotta make a livin’. But we do have a wonderful Happy Hour that you are all invited to. Our wide selection of handmade drinks have been carefully selected by yours truly. Enjoy, but don’t forget to pay your tab! It’s not called The Skinny Arms for nothin’!
The Geo Special
Summertime and the livin’s easy, especially if you got a cheap, cold drink in your hand. Seasonal beverages always seem to put you in the right mood, whatever that may be, and while I’m in the midst of a New York summer heat, I want nothing more than to fly to London, pop into my favourite pub, the Skinny Arms, and have a nice, tall sangria at happy hour prices. The Urchin Sangria, made with either red or white wine in accordance with your preferences, uses only the freshest apples, pears, and oranges, and for 2 pounds a glass, you’ll have enough left in your pocket to tip your bartender.
A Taste of New Zealand
When I was living in New Zealand, I passed a very enjoyable weekend working for the Old Busman at the Tauranga Airshow. An older gentleman with a long white beard and a swagger, the Old Busman spent almost 20 years perfecting his very own Bourbon recipe with no artificial ingredients, no hangover, and 40% alcohol by volume.
I’ve never been a bourbon or whiskey fan, much preferring beer or girly drinks that taste predominantly like pineapples and sunshine. But after one sip of the Old Busman’s pot stilled premium bourbon, I was a changed woman. The Skinny Arms, like the Old Busman, will be serving our bourbon with Illicit, a Kiwi cola that New Zealanders Andy and Steve created in answer to ‘big US corporations coming to NZ and shoveling their cheesy pop down our throats.’ With the addition of yerba mate, as a nod to my beloved South American amigos, Illicit’s flavor easily trumps Coca Cola and Pepsi and is the perfect compliment to the Old Busman’s bourbon.
Margarita
Get it? That’s my name, too. I recently made a very important discovery: I make a damn good margarita. They are especially good while sitting next to a body of water – say the Thames? (Although they are quite good next to any body of water, as I recently discovered next to the Animas River in the San Juan Mountains.) Now, you’re not going to catch any syrup or fake lime goo yuck (official terminology) in my margaritas. Nope, it’s just tequila, triple sec, salt, lime and a dash of sugar (and if I like you, a bit of jalapeno!). If you are lucky enough to have me as your bartender, I promise I will not spray you with my cocktail shaker… although I do tend to get carried away.
