Local Wine Co's Blog


Tales of the Cocktail Spirited Dinner at Root by cdbakunas

Thursday night, July 26th Local Wine & Spirits and Ransom will host a spirited dinner with our friends at Root Restaurant in New Orleans. The critically acclaimed mixologist, Lynn House, will be mixing libations that will surely knock your socks off. Here is Tales’ link to the event. Sign up now, only 50 seats are available. The dinner is called “Kaleidoscope.” Tell your friends and spread the word.

Take a peek at the cocktails and the menu.

Cocktail Menu:

2012  Tales of the Cocktail       Kaleidescope Dinner at Root NOLA

Welcome Reception:         Chuck’s Berries

2 oz Exhcange Vodka,  .5 oz lemon juice, .5 oz rich simple syrup, 1.0 oz assorted fresh berry purees (raspberry, blueberry, blackberry, and strawberry), 1.5 oz spakling wine.  Served in a champagne glass or coupe, fresh berry for garnish

A Little Piece of Me (served with Amuse)
1 oz Smalls Gin, Fennel Syrup, (fresh lemon, apple, and orange juice), served in a shot glass as a cocktail amuse, Smalls and the fennel are the base, lemon, apple and orange will be the alternating flavors.

First Course: Tainted Love

3 oz Murphy’s Law  Reisling, .75 oz assorted herb syrups (rosemary, sage, basil amd thyme), .5 oz lemon, 3 drops of assorted bitters (fee orange, lemon, grapefruit, and bittermen’s celery).  Serve in a white wine glass

Second Course: Taken For Hostage

2 oz Ransom Old Tom Gin, .5 oz lime juice, .5 oz simple syrup, 1 egg white, 3 oz assorted homemade soda (made with Bittermen Liqueurs as a base; Citron Sauvage, Amere Sauvage and Commonwealth Tonic)   Served in a collins glass, lime wheel for garnish

Third Course: Tea and Sympathy
1.5 oz Exchange Vodka, .5 oz fresh lemon juice, .25 oz agave nectar. 1.5 oz assorted tea ( Rare Tea Cellars, Freak of Nature Oolong, Blood Orange Pu-erh, Cider Spice Noir, Emperor’s Nectar)  served in a rocks glass, light ice with a lemon twist.

Fourth Course: Red Red Wine

3 oz Ransom Pinot Noir, .5 oz agave nectar, .5 oz lime juice, .25 oz assorted vinegars (Martin Pouret Vinaigare D’Oleans Citron &Piment), Fruits Rouges, Ceidre de Miel), 3 drops of Boyajian citus oils (lime, lemon and orange)  Served as a frappe, in a red wine glass over crushed ice and garnish with edible flowers.

Fifth Course: Manhattan

2 oz Whipper Snapper Whiskey, 1 oz Punt e Mes, . 75 oz assorted citrus juice (2 with lime one with lemon), .5 oz assorted spiced syrups (tajin, sumac, and red chile flake), 6  pieces of assorted golden fruits ( mango, apricot and peach) , 3 drops of assorted bitters ( Angostura, Bitter Truth Creole, Fee Brothers Old Fashion)  Serve up in a cocktail glass, brandied ranier cherry for garnish

Dessert Cocktail: Dreaming of Alexander

2 oz Smalls Gin, .25 oz lemon juice, 2 oz heavy whipping cream, .5 oz vanilla cardamon syrup,  i oz of assorted purees ( apple, orange marmalade, apricot/ginger, pineapple, rhubarb, plum, tamarind and pear)  serve in a cocktail or coupe, vanilla dust for garnish

Dinner Menu:

Chef’s Menu – Phillip Lopez

Amuse 1
Pickled Local Radish
Cauliflower Crema, Chocolate Espresso Gravel, Hibiscus Tea Glass

Amuse 2
Lobster “Bouillabaisse”
Gilded Citron Lobster Knuckle Galantine, Black Saffron Rice

First Course
Grilled Compressed Watermelon Salad
Pimentón Tuna, Nitro Avocado Pearls, Chili Lime Vinaigrette

Second Course
Sweet Corn Gnocchi
Miso Butterscotch, Local Chanterelles, Spiced Corn Nuts

Intermezzo
Middle Eastern Falooda
Turkish Spiced Coconut Milk, Puffed Rice, Jasmine Grapefruit Sorbet, Blueberry Vermicelli

Third Course
Black Tea Smoked Gulf Fish
Cauliflower Purée, Celeriac Citrus Salad

Fourth Course
Black Lacquered Rabbit
Root Beer Braised Greens, Licorice Cardamom Glacé, Moroccan Spiced Grits

Fifth Course
Herb Encrusted Lamb Loin
Parsnip Bark, Shiitake Barigoule, Charred Peach Mostarda Dessert

Dessert
“Rocky Dirt Road”
Chocolate Dirt, Vanilla Marshmallow, Chocolate Praline, Rocky Road Ice Cream

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