Wednesday, August 27, 2008

Fish Guy Market - Wellfleet Dinner (August 22, 2008)

Here's the cocktail and food menu for this great event that happened last Friday. I'll work on getting the recipes up prior to events to whet appetites for these drinks. NOTE: These recipes are for two tasting portions (i.e., one cocktail).


Peru-style Ceviche

Sawing Bunk, No. 2
2 oz. Martinique rum infused with herbs (3:1 by wt. parsley to cilantro)
1 oz. St. Germain elderflower liqueur
0.75 oz. lemon juice
0.5 oz. grapefruit juice
3 drops cilantro tincture

Shake first four ingredients and fine strain. Tincture.


Swiss Steak of Surf Clam w/ Tartar Sauce

Sundew
1.5 oz. North Shore No. 6 gin
1.5 oz. agave nectar & raspberry-infused malt vinegar (2:1 by vol. agave to vinegar)

Shake and fine strain.


Native Sweet Shrimp Mac and Cheese

Buttery Californian
2 oz. Granny Smith-Butter Spirit
1 oz. Lillet
0.5 oz. Grand Marnier
0.5 oz. lemon juice

Shake and fine strain.


Giant Scallop with Jerusalem Artichoke

Andalusia
1.75 oz. sherry, amontillado
0.5 oz. Hennessy VSOP cognac
0.5 oz. Martinique rum
3 dashes Bitters (Angostura)
1/4 oz. maple syrup (optional)

Stir and strain.

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