The two adjoining restaurants feature craft cocktail menus created by a number of mixologists of differing styles. Being multitalented is a must for any staff. Thankfully, they have Howe.
Below are two examples of Mari Howe’s creativity with drinks she added to the eclectic menus, plus her notes on what makes each cocktail shine.
2 oz. Tito’s vodka
¾ oz. Giffard Pamplemousse rose
¾ oz.Fresh grapefruit juice
¾ oz. Fresh lemon juice
½ oz. Spicy ginger syrup*
4 basil leaves
*Ginger syrup can be made by combining 1 cup of fresh ginger juice, 1 cup of water, and 2 cups of sugar. Stir with whisk until dissolved.
Muddle fresh basil leaves with syrup and citrus juice. Add liquors with ice and shake for 15-20 seconds. Double strain up into a chilled coupe, and finish by expressing a grapefruit peel over the top. Garnish with a grapefruit peel and basil top.
Says Howe, “This is where you can get creative with your garnish. For a more feminine looking drink, cut the grapefruit peel into a flower and use the basil for its leaves. A lime peel ribbon is a fun touch [See featured photo above]. Another option is to wrap the peel around a basil top and secure with a pick. Remember, you drink with your eyes first.”
The Last Thyme
1 oz. Nolet’s gin
¾ oz. St. George Raspberry liqueur
¼ oz. Yellow chartreuse
¾ oz. Simple syrup (1:1)
½ oz. Fresh lemon
1 oz Sparkling wine (prosecco)
Fresh thyme sprig
Combine ingredients in mixing tin, except sparkling wine. Shake with ice and strain up into coupe. Top with sparkling wine and garnish with fresh thyme sprig. (Rub thyme around rim of glass for more aromatics)
Says Howe, “If a Last Word, a Clover Club, and a French 75 cocktail had a threesome, this drink would be its baby. The raspberry liqueur goes great with the lovely raspberry notes of the Nolet’s Gin, and thyme and Raspberry are a match made in heaven.”