Warm Weather Indulgences of the Alcoholic Kind
LAS VEGAS ( MainStreet) -- Fruity. Smoky. Barrel-aged. Do these adjectives evoke thoughts of cocktails?
They will now, as mixologists across the country tap their creative juices to whet appetites with some mouthwatering spirits during this warm-weather season. TravelsinTaste has sought out the fruity and fabulous to have on your cocktail radar for when the moment strikes you.
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A hidden fruity gem lies in New York City's The Surrey. That's where you'll find the Thaijito, a cocktail featuring rum, fresh lemon, mint, Thai chili and lemongrass. Also on the Upper East Side, you'll be able to savor The Saigon Crush, an abstract concoction (and, made with passion fruit seeds and mandarin vodka, one with a deceivingly smooth demeanor) of fruit and liquor served at executive chef Cornelius Gallagher's Dragonfly. JBird mixologist Marshall Altier, meanwhile, has focused on this year's rum trend with his Daisy de Obeah, made up of Denizen rum, lime juice, cane syrup and Velvet Falernum.In Chelsea, mixologist Jenny Castillo playfully combines fruit and herbs in her Apricot Sage at Cafeteria, with fresh sage leaves, lemon juice, vodka, apricot puree and simple syrup. Salinas' general manager, Lauren Carroll celebrates her chef, Luis Bollo, with the Matador combining Mescal, Passion Fruit Puree, fresh sour mix, chili simple syrup and celery puree. "The matador was inspired by Chef. We like to joke that chef is the matador in the kitchen dealing with all the bulls but at the end of the day he's very easy to get along with. The matador cocktail is one of a kind but very easy to drink for guests who love margaritas and mezcal," Carroll explains.
|The rum-based Daisy de Obeah cocktail is served at JBird on New York's Upper East Side.|
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