The Reinterpretation of the Classic Cocktail


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

The Reinterpretation of the
Classic Cocktail
The Second Sunday Supper

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

The table

Scallop ceviche

Friend and Chef Fortunato Nicotra from Felidia

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.

The almond plum cake


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