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.
Wednesday, August 27, 2008
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