The Reinterpretation of the Classic Cocktail

19970511

So in this one, I took classic cocktail recipes and used them as inspirations for the dishes served.

The Reinterpretation of the
Classic Cocktail
at
The Second Sunday Supper
Circle

Sunday, May 11, 1997


Sidecar: 1½ ounces brandy, ¾ ounce triple sec, ½ ounce lemon juice

Sea Scallop Ceviche
N.V. Billecart-Salmon Brut Rosé Champagne


Peach Daiquiri: 2 ounces light rum, ½ ounce lime juice, 1 teaspoon sugar syrup, ½ ripe peach, diced

Sweetbread & Crayfish Terrine with Peach-Rum Sauce
1995 Expressions Viognier


Black Velvet: ½ pint Guiness stout, ½ pint champagne

Black Velvet Marinated Beef Filet
1979 Château Peyrabon


Martini: 2 ounces gin, ½ teaspoon dry vermouth, olive or lemon twist

Spiced Duck Breasts with Green Olive Salsa
Mashed Turnips
1993 Baron de la Charrière Maranges


Port Milk Punch: 4 ounces port, 1 cup milk, 1 teaspoon honey, grated nutmeg

Selection of Cheddar Cheeses:
Montgomery, Grafton, Aaron Truckle & Llangfollen
1977 Dow Vintage Port


Alabama Slammer: 1 ounce amaretto, 1 ounce southern comfort, ½ ounce sloe gin, 4 ounces orange juice

Almond-Plum Cake with Southern Comfort Sauce
Coffee


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The table

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Scallop ceviche

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Friend and Chef Fortunato Nicotra from Felidia

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His girlfriend at the time, Francoise, showing off one of the dishes, though I’m not sure which one I presented wrapped in nori – maybe the duck? Then him again, and my friend Bob in the background.

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The almond plum cake

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