Spirited Dinner Cocktail Pairings for La Cote Brasserie
Tales of the Cocktail, New Orleans, LA, Thursday, July 19, 2007
Mixologist: Jonathan Pogash
Chef/Owner: Chuck Subra
Welcome Cocktail
1 1/2 oz. Absolut New Orleans
3/4 oz. Pama Pomegranate Liqueur
1/2 oz. Fresh Squeezed Orange Juice
1 whole black cardamom pod
1 tsp. simple syrup
Garnish:1 star anise
Muddle the simple and cardamom pods in a mixing glass. Add ice and remaining ingredients. Strain into a chilled martini glass.
Bronx Cocktail Variation
Paired with: Duck Confit potato soufflé, goat cheese and persillade
1 oz. Plymouth Gin
1/2 oz. Martini & Rossi Dry Vermouth
1/2 oz. Martini & Rossi Sweet Vermouth
3/4 oz. Passion Fruit Juice
Dash Regan's Orange Bitters
Garnish: Orange twist
Shake ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish: Orange twist
Ruby & Rye
Paired with: venison carpaccio, champagne gelee
1 oz. Absolute Ruby Red
3/4 oz. Old Overholt Rye Whiskey
1/2 oz. Almond Syrup
3/4 oz. Grapefruit Juice
1 oz. Moet & Chandon Champagne
Garnish: Grapefruit twist
Shake ingredients except for champagne in a cocktail shaker with ice. Strain into an ice-filled rocks glass. Add the champagne.
Kensington Cocktail
Paired with: flounder crawfish roulade, pineapple yam passion fruit.
3 pineapple chunks
3 dashes Peychaud's Bitters
1/4 oz. martini and rossi sweet vermouth
1 tsp. simple syrup
2 oz. Cruzan Estate Dark Rum
Garnish: Pineapple leaf
Muddle the pineapple, simple syrup, and bitters in a mixing glass. Add ice and remaining ingredients. Shake well and strain into a chilled martini glass.
La Cote Caribbean
Paired with: chocolate torte, strawberry ice cream
1 oz. Cruzan Banana Rum
Rinse glass with drop of Laphroiag Single Malt
Squeeze of one lime wedge
1/4 oz. Simple syrup
2 oz. Moet Champagne
Stir ingredients w/ 1 oz. champagne in ice and strain into a chilled champagne flute. Top with the remaining champagne.