So in this one, I took classic cocktail recipes and used them as inspirations for the dishes served.
Classic Cocktail
at
The Second Sunday Supper
Circle
Sidecar: 1½ ounces brandy, ¾ ounce triple sec, ½ ounce lemon juice
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
1995 Expressions Viognier
Black Velvet: ½ pint Guiness stout, ½ pint champagne
1979 Château Peyrabon
Martini: 2 ounces gin, ½ teaspoon dry vermouth, olive or lemon twist
Mashed Turnips
1993 Baron de la Charrière Maranges
Port Milk Punch: 4 ounces port, 1 cup milk, 1 teaspoon honey, grated nutmeg
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
Coffee
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
