Spirited Dinners

In less than two weeks, drink enthusiasts from across the country will be converging on New Orleans for Tales of the Cocktail. We can’t wait for all of the festivities, the first of which for us will be the Spirited Dinners on Thursday night (July 17th). If you haven’t already, be sure to snag a ticket for one of these fantastic dinners. They bring together a veritable who’s who of bartenders from across the country collaborating with the best chefs in New Orleans for unforgettable pairing dinners. We’ll be attending the dinner at Palace Cafe, dreamed up by the incredibly talented Jim Meehan of PDT and Imbibe contributor Paul Clarke in partnership with Chef Ben Thibodeaux. Here’s a sneak peek of the menu, and for the rest of the line-ups, click here:

Greeting Cocktail
Canton Collins (Pisco, Canton Ginger Liqueur, Lemon Juice, Club Soda)

Hors d’oeuvre
Silver Cilantro Gin Fizz – recipe below – (Gin, Lemon Juice, Cilantro Syrup, Organic Egg White, Club Soda, Green Chartreuse)
PAIRED WITH:
Grilled Lobster in a Cilantro and Lime Crema on congree cakes

First Course
Cafe Colada (10 Cane Rum, Lime Juice, Banana Sorbet)
PAIRED WITH
Sweet Potato and Blue Crab Sopa with chili-buttered black grouper baked in a banana leaf

Second Course
Brennan’s Buck (Bushmills Irish Whiskey, Navan Vanilla Liqueur, Lemon Juice, Aromatic Bitters and Ginger Ale)
PAIRED WITH
Vanilla and Black Pepper Crusted Lacquered Duck Salad

Third Course
Three Leaf Julep (Cuervo Traditional Tequila, Agave Nectar, Parsley, Cilantro and Mint)
PAIRED WITH
Cumin-Crusted Wild Boar with caramelized plantain relleno, chicharrones and chimichurri

Dessert
Dickie’s Derby (Toasted Pecan Infused Bulleit Bourbon, Clover Honey, Grapefruit Juice)
PAIRED WITH
Nanny’s Persimmon Cake with spiced honey, toasted pecans and chèvre ice cream

Recipe: Silver Cilantro Gin Fizz
created by James Meehan
1 1/2 oz. Plymouth gin
3/4 oz. lemon juice
3/4 oz. Cilantro syrup (recipe follows)
1 fresh organic egg white
2 oz. club soda
1/4 oz. green chartreuse
Glass: fizz or small highball
Garnish: cilantro leaf

Add the gin, lemon, cilantro syrup and egg white to a mixing glass. Dry shake (without ice), then add ice and shake again. Strain into the glass (no ice) and top with club soda. Float the Green Chartreuse over the top of a bar spoon into the glass. Garnish with one cilantro leaf in the center of the foam.

Cilantro Syrup
Heat 2 cups sugar and 2 cups water in a saucepan until sugar is dissolved and remove from heat. Add 7 – 8 sprigs of cilantro to the pan and infuse for approximately 10 minutes or long enough for the syrup be flavorful, but not bitter. Allow to cool, cover and store in the refrigerator for up to four days.