Sunday, October 12, 2008

Seasoning our cocktails

We've been working on some exciting stuff behind the bar over the last week or two, thanks to a load of produce from some friends down at the farmers market. For those of you who got to try it at the Macy's Cellar event (thanks for coming out), we will be putting the Still Life with Apples (after Cezanne) cocktail on the menu very soon. For those who missed it, it is Bourbon infused with apples and a maple syrup/cider vinegar gastrique served with a little sprig of fresh thyme, though we are considering dressing it with a spiced air.
Buffalo and I have also been whacking up and cooking down figs with a little agave nectar to make a nice syrup. That one can be found in our Black Monday cocktail with reposado tequila and tawny port and a little shaved almond, thanks to a sweet little mandolin we found at Kamei. More to come soon.

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