Of special note: Pay attention to the progression of the drinks and tell me how you think I did gastronomically. With the variance of flavors and alcohol content, I wanted to be very careful I didn't upset any stomachs. Yet I did want a roller coaster ride of flavors and techniques.
Cherry Chap Stick: Remember back in December when I wrote about this idea? Bourbon, bitter syrup (honeytree, balm of Gilead, wormwood,) cherry emulsion. Served up. This was v1.0. and was good, but the emulsion failed slightly. Next time, infused oil.
Margarita meet Capriahnna: Tequila, yuzu, mint syrup, Grand Marnier vapor, toasted salt. Served frozen, in a snifter. Knocked it out of the park and will probably find its way onto the spring menu, in some form.
Ma La Bloody Mary: Sichuan Peppercorn infused vodka, bloody mary mix, ginko nut stuffed olives marinated in Vietnamese 4 flavor sauce. The olives were passed, butler-style with the explanation that they were one of the challenging flavor profiles of the night.
Bourbon Bread Pudding: Bourbon infused with apple, clove, golden raisin and toasted pecans. Served neat in a frappe'd glass to take just a little heat off. The interesting thing about this combination is that it smells and tastes of banana. This is also the last of the winter flavors. Some constructive criticism was given regarding the lack of garnish on this drink, but otherwise it was well received.
Basil Bellini: Stoli Peach, lychee syrup, sour mix, basil. Placed in a soda dispenser and injected with CO2. The glasses were preset on the tables and then filled tableside. This was the crowd favorite of the night. It is also currently on the menu.
Ginned Peas: Gin, limoncello, peas, goat cheese whipped cream, Murray River Salt Garnish. Frozen. Another foray into savory cocktails, this one failed badly, as I had thought it may. It would have been more successful with the addition of a little cream. Then served in a bowl with a spoon and called chilled pea soup. Oh well, if you don't fail once in a while, then you aren't trying hard enough, I think.
Mint Tea Julep: Bourbon, orange blossom rooibus tea syrup, mint, soda. I got the tea from Zen Teahouse and was very impressed with the depth and character of the final result. So were the tasters!
Fruit Loops: Toasted orange simple syrup, heavy cream, Grand Marnier vapor. Slightly frappe'd and served in a snifter. Tastes exactly like the milk left in the bowl after a bowl of fruit loops! One kink here... I was told the vapor wound up smelling like glue. Ooops! I had taken it for granted that element would go off. It was the only thing I hadn't tried. I learned a good lesson there.
For me, this was a blast! As foodies, we all love to entertain. Entertaining people that share the passion for food and beverage always makes for a deeper, more fulfilling experience.
/cheers!
