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Erik Carlson is bringing a colonial interpretation of French cuisine to Bastille Café & Bar , emphasizing Haitian and other West Indian rhums on his

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Island Breezes Blow Through Bastille's New Cocktail Menu

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Erik Carlson is bringing a colonial interpretation of French cuisine to Bastille Café & Bar, emphasizing Haitian and other West Indian rhums on his new cocktail menu for the Parisian-style bistro.

"Stepping into a bar should be an adventure and an escape," Carlson is quoted as saying in a release.

Carlson -- a Slanted Door vet who developed the cocktail program for Moshi Moshi -- this month took over Bastille's bar management duties from Charles Veitch, who's headed to New York to tend bar for Daniel Humm's new restaurant at the NoMad hotel.

The new menu, launched last week, still includes Benedictine, Chartreuse and absinthe. But many of Carlson's drinks have a definite island tilt, including a bourbon cocktail accented by grapefruits and lemons; a rum and grapefruit punch and a Sherry Cobbler made from Jamaican rum, orange, Demerara sugar, bitters and seltzer.

The list also dips into Italy "to obsess over amaros and apertifs," Carlson explains.

In addition to writing the cocktail list, Carlson is working four bar shifts a week, with front bar assignments on Thursday, Friday and Saturday nights.

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