Frosé and Other Summer Cocktails on Better Connecticut

By Brian Mitchell, Max Restaurant Group Beverage Director

This morning I appeared on the taping of Better Connecticut, on Channel WFSB 3 in Hartford. They had a special request to get a demo of the immediately popular Fosé Cocktail, which has popped up everywhere this summer.  They also asked for a couple other summer drink options to check out as well.

The Frosé can kind of be made in two different ways – 1 as a simply wine blended with ice, or a bit closer to a cocktail construction where we add flavors such as strawberry and lemon and keep a sense of wine and fruit in the drink.  With the first option, while simple, it tends to water down the “wine” aspect of the drink as the ice melts, therefore you get less impact of flavor.  With the second method it takes a little planning ahead but the results are definitely tasty.

For the first method, you simply add your bottle of rosé wine the equal amounts of ice in a blender and blend until the ice is crushed and incorporated. Add to the glass and garnish as desired. Quick, easy and cold.

For the Frosé where we are making more of a cocktail style, here is what you do…

Strawberry Summer Frosé
Ingredients:
1 x 750 ml bottle hearty, bold rosé (such as a Pinot Noir, Malbec or Merlot rosé)
Strawberry syrup – ½ cup sugar infused with 8 ounces strawberries
• 2½ ounces fresh lemon juice

Preparation
1 750ml bottle of rosé frozen (but not in the original bottle – need to move to a flexible container such as a plastic bag, ice tray or open top pan so the expanding ice will not burst the glass)
This will take about 6 hours, but will not be completely frozen as alcohol has a very low freezing point

Bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Put frozen rosé into a blender.
Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth.
Transfer back to the freezer and freeze until frosé is thickened (aim for milkshake consistency), 30 minutes.
To serve, blend again until Frosé is slushy.
Serve in coupe glasses and garnish with a strawberry.

Other Summer Drinks:

Local Lemonade (Blueberry Version)
Ingredients:
10 fresh blueberries
1oz Vodka
1oz Whiskey
¾ oz Agave Syrup (1:1)
6oz Fresh Lemonade
Glass – 16oz Tumbler
Garnish – lemon wheel

Preparation
Add blueberries to glass and gently muddle
Add vodka, whiskey and agave, fill with ice, top with lemonade and garnish

Watermelon Crush (Snow Cone)
Ingredients:

Watermelon Juice – Depending on how much you want to make, juice some watermelon, but save the solids to infuse into the vodka for a few days.
Watermelon infused vodka
Basil Syrup and Lemon Juice

For single drinks – the ratio is about 3oz infused vodka, 3oz watermelon juice, 1oz lemon juice and 1/2oz basil syrup to flavor
This can be served in a mason jar over ice, garnish with a wedge of watermelon

For batches and the snow cones – juice the watermelon to make the base, then use the watermelon pulp to infuse the vodka for extra flavor, mix all and serve over crushed ice in a snow cone cup. A Straw helps.

 

Chef to Farm – Tomato Celebration & Savoy Pizzeria Napoletana “Sneak Peek”

Savoy 2016

Max Chef to Farm Proudly Presents
TOMATO CELEBRATION

A unique Farm-to-Oven-to-Table event

Your first taste of Savoy Pizzeria Napoletana,
the new Max restaurant coming soon to West Hartford Center.

Please join us for a very special evening on the farm as we bring our brand new
European wood-fired oven & pizza trailer to Rosedale Farms & Vineyard
for a menu steeped in old world traditions.
Dante Cistulli of Savoy Pizzeria Napoletana & Steve Michalewicz of Max Catering & Events
have put together a fantastic, casual tasting menu
featuring Rosedale Farms’ glorious tomato bounty & wood-fired pizzas,
local beer & wine, live music, and menu previews from Savoy Pizzeria Napoletana.

There is no assigned seating. Mingle with friends, old & new.

MENU

RECEPTION

Forager Cocktail “Summer on the Farm”
Rosedale Wines
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi

INSALATA

Chopped Primavera
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing

Insalata Bianca
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo

Caprese
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo

PRIMI

Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
Tomato Gazpacho
local garden vegetables
Clams
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
Octopus
gigante beans, roasted peppers, castelvetrano olives
Spicy Sausage
sweet bell peppers, cipollini onions
Dotti’s Meatballs
tomato gravy, parmesan, basil
Tomato Bruschetta
garlic, Rosedale tomatoes, basil, filone

PIZZA

Margherita de Savoy
tomato sauce, fior di latte, fresh basil
Bianco
fior di latte, fontina, parmesan, ricotta, truffle paste
Rico Rabe
broccoli rabe & sweet sausage, fontina, crushed red pepper
Squash Blossom
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta

Clam Pie
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo

Nduja
carmalized onions, parmesan, evoo
Tomato
Rosedale vine ripened tomatoes,oregano, evoo

DOLCE

Summer Fruit Crostata
Chocolate Dipped Biscotti

$75 per person
(all inclusive)

~menu subject to change~

MAKE A RESERVATION
or call 860.566.8360

7th Annual Whiskey Dinner at Max’s Oyster Bar Featuring Rye Whiskey

RYE: A New York-inspired Cocktail & Food Pairing Dinner

whiskey on the rocksThis year for our annual Whiskey Dinner, Max’s Oyster Bar team will be featuring classic Rye Whiskey based cocktails from the New York City historical drink book, and specifically the regional variations on the Manhattan Cocktail. Each course is paired with a classic interpretation of this delicious drink, each with their own touch made famous by bartenders past and present.

Rye whiskey is an inherently American spirit, and what better way to showcase this than with an inherently American drink? We say, there is no better way, and so we have an entire menu centered around these themes. Join us for this excellent dinner, “tour” the regions of New York City, and stay warm with Rye Whiskey.

Menu by Chef Hunter Morton
Cocktails by Brian Mitchell
Whiskey Presentation by Ed Dunn, American Whiskey Specialist

nyc-empire-roomThursday January 29th

Reception 6:30pm
The Manhattan
Old Overholt Rye, Carpano Antica, orange & aromatic bitters

Hors d’oeuvres

Course 1
Brooklyn
Dickel Rye, Dolin Dry Vermouth, China China, Maraschino Liquor

Rye Cured Loch Duhart Salmon | Baby Greens | Rye Crisp | Orange Honey Marmalade | Pickled Mustard Seed

Course 2
Red Hook
Bulleit Rye, Punt e Mes, Maraschino Liquor

Smoked Oyster Stew | Salsify | Bacon | Grits

Course 3
Carrol Gardens
Russell’s Reserve Rye, Amaro, Punt e Mes, Maraschino Liquor

Butternut Squash Ravioli | wild mushrooms | maple Sage Butter

Course 4
Green Point
Whistle Pig Rye, Yellow Chartreuse, Carpano Antica, angostura and orange bitters

Braised Pork Belly | Brussels Sprouts | lentils | Bacon Marmalade

Dessert
The Slope
Hudson Maple Rye, Punt e Mes, Apricot, angostura

Sweet Potato Doughnuts | Whiskey Caramel

Please call Max’s Oyster Bar for reservations

964 Farmington Avenue | West Hartford | CT 06107 | (860) 236-6299
$89 per person, not including tax or gratuity

TK’s TiKi Party Every Thursty Thursday in August

TK TIKIJoin us at Trumbull Kitchen every “Thursty Thursday” in August for a special TIKI PARTY ON THE PATIO.

5-9pm

Tiki Bar and Pig Roast

Acoustic music by Bill Benson.

$15 per person, which includes roasted suckling pig, corn on the cob, assorted sides, and your first tiki cocktail (Additional cocktails = $8). Landshark beer in cans for only $3.

For more information, call TK at 860.493.7412