Spring Cocktails Spice Up MenusMarch 23, 2010 By: Jack Robertiello
As spring arrives, bars are focusing on celebrating the season with fresh, new cocktails. The Emboldened Cherry Blossom, created by Andres Sanchez of Positano Coast in Philadelphia, combines Combier Liqueur d’Orange, Combier Rene Roi Rouge and spicy, jalapeno-infused silver tequila. The Rembrandt Cocktail combines unique spirits -- Bols Genever and Galliano L'Autentico -- with fresh citrus, egg white and wild hibiscus syrup. At the Franklin Cafe in Boston, mixologist Joy Richard's Cocoa Old Fashioned is made with Taza Chocolate-infused rye and Bittermens Xocolatl Mole bitters. The Guadalajara, created by Misty Kalkofen of Drink in Boston, combines tequila, Fernet Branca and Bittermen's Xocolatl Mole bitters.
The Emboldened Cherry Blossom
It’s cherry blossom time again in Washington, D.C., and restaurants are marking that occasion with cherry-related drinks. Belga Cafe is offering one of its favorite beer-based cocktails, the Cherry Royal. Chef/owner Bart Vandaele’s recipe includes St. Louis Premium Kriek beer with Champagne. BLT Steak is offering a Chocolate Covered Cherry cocktail from sommelier Nicole Saladyga, a combination of cherry-infused vodka and chocolate liqueur topped with a chocolate covered cherry and fresh cherry blossom leaf. Kababji Grill, D.C.’s newest Lebanese dining destination, is celebrating by offering the Cherry Woo Woo cocktail with fresh muddled cherries. Historic institution Occidental Grill & Seafood marks the time by offering two special cherry-flavored cocktails: the Marasca Kir Royal, (Champagne with maraschino liqueur and a dash of cherry syrup, garnished with a cherry) and a Cherry Martini (vodka and Marasca cherry syrup, topped with a Luxardo Marasca cherry).
In New Orleans, the Polo Club Lounge will feature monthly mixology classes; first up, a session on Madeira, led by sommelier Sara Kavanaugh. Upcoming classes include April’s “How to Taste and What You are Tasting” with Kavanaugh, May’s “Summer Cocktails, Summer Food” with head mixologist Roger Blais, June’s “Light Dry White Wines” with Kavanaugh and July’s Absinthe Tasting.