A cocktail evolution: From the Manhattan to the Scofflaw at the Fourth Estate Restaurant, Feb. 27

Experience the evolution of the cocktail at a small plates dinner and drink pairing Monday, Feb. 27, at 6:30 p.m. in the Fourth Estate restaurant with cocktail expert and author Philip Greene.

Sip the Americano as you enjoy a cocktail hour of passed hors d’oeuvres before sitting down to five more courses of food, drink and Greene’s sparkling wit and wealth of knowledge.

Greene, the author of "The Manhattan: The Story of the First Modern Cocktail," will expertly trace the evolution of the Manhattan from its competing origin stories through its continuing influence and extensive progeny, including the almighty Martini itself.

Tickets for the dinner can be purchased by clicking here.

Tickets for non-members cost $65 and for members $55.25, a 15 percent discount, per person, $125 for non-members and $106.26 for members, a 15 percent discount, for per couple and include one copy of "The Manhattan: The Story of the First Modern Cocktail." (Members must be signed into the website to receive the discounts.)

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Note: Each course will feature family-style platters of small bites on the table; diners sample from the communal plate

Cocktail Hour
Americano Cocktail (Peychaud’s, sweet vermouth, sparkling water)
Passed appetizers
Ricotta crostini with fried parsley
Crispy coconut oysters
Pastry wrapped sausages

First Course
Vermouth Panache Cocktail (sweet and dry vermouth)
Fresh vegetable garden rolls
Jalapeno poppers
Smoked Salmon, cucumber cups

Second Course
Traditional Bourbon Manhattan (bourbon, sweet vermouth, bitters)
Stuffed duck poppers with bacon
Crusted mac and cheese crisps
Country pate on zahtar lavash

Third Course

131 The Marguerite (gin, dry vermouth anisette)
Basil beef meatballs
Bruschetta with Kalamata tapenade
Crispy Turkish cheesy eggplant patties

Fourth Course
The Churchill (Scotch, sweet vermouth, Cointreau)
Steak wrapped Gorgonzola
BBQ pork sliders
Afghani sweet potato cilantro bolani

Fifth Course
The Scofflaw (Wild Turkey 101 rye, dry vermouth, grenadine)
Cheeses, baguette, lavash and glace, dried and fresh fruit
Miniature pastries (Napoleons, chocolate opera cake, pistachio tart)