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| Photo: Tara Maxey |
An event planner recently requested cocktails that hinted of the Belle Époque for an upcoming wedding but she was specific about using wine, rye, and something “piney”. Here’s what our Chef Tad came up with, and as per usual, they, like every single one of his cocktails, were sublime.
WOLFISH: Templeton Rye, Pomegranate, House-made Citrus Bitters, Dry Vermouth, Caramelized Orange Slice, Caraway & Fennel Dust
SPICED WINE: Cabernet Savignon, Cognac, & Warming Spices (Star Anise, Cinnamon, Clove, Ginger, Fennel)
ALPINE: Gin, St. Germaine, Zirbenz Pinecone Liquor, & Whisky Barrel Aged Bitters
