Kind of inspired by our cache of Stranahan's wine cask finish, so I wanted to flesh out a Manhattan-type cocktail. Strawberries are looking pretty good right now, so I dropped a bunch in some Punt e Mes. I can tell you that the smell is incredible, I plan to puree the hell out of it and strain out the liquid, nice and thin. Looking for some elegance to this, not too chunky or rustic. I also wanted to play with some different sort of bitter, a little brighter and herbal, sort of springtime garden-esque. So I thought of parsley, and decided using a little oil to get some pretty green drops on top of the cocktail might be pretty and reference the tops of the strawberry. I blanched the parsley and pureed it with olive oil and a few drops of peppermint oil to give it a little more lift. Hopefully I'll get that all put together and post a picture later.
Another nice combination I've been playing with is fresh cucumber juice (english cukes, skin on) with Lillet blanc. I tell you, just the two elements are so delicious, I am hesitant to add much more, but I am thinking just a dash of black tea and maybe just the tiniest splash of cava to round it out. I picture pitchers of this bright green stuff.
I plan to have a few new numbers on the menu by early next week, but if you're in the neighborhood, come by and ask me. I might be able to shake something up for you.
Also, this Sunday, April 19th, is another SUNDAY SAVOY STOMP with our friend Erik Ellestad.
I'd also like to congratulate my friend Phil on getting his new tequila bar up and running in NYC. Check out some pics here.
When your in NYC, go visit and say hi for me.
Hope to see you soon.
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