Both sexy and sophisticated, this team member will go a long way in seducing guests and helping to improve our image. Showcasing lovely curves and a graceful smile. Durable, strong and fun to hold. Sometimes shimmering with exotic spices. Sometimes classically dressed for a night on the town. And sometimes just lazing away the afternoon on one of our patios. I hope this team member is seen all over (and everyone wants to be seen with them). We interviewed a lot of candidates, but in the end we had to go with this choice; everyone loved the look, everyone loved the feel, and everyone loved the charm. Introduce this member to anyone and everyone, they really have a great spirit for the job…Our new coupe cocktail glass: Cardinal #794278 Continue reading “Introducing Our Newest Team Member!”
While it will take about 3 months for the cocktail to finish, we started to make it this week. Yes, that’s a 3 month window of production. Sounds like a long time to wait for a drink? Not really once you taste the results.
The Barrel-Aged Cocktail has been making it way around the country and is now firmly in Connecticut at the Max Restaurant Group. We started this week with a variation on the Manhattan by blending Hudson White Corn Whiskey from New York’s Hudson Valley with Doling Dry Vermouth from France and just a touch of Regan’s Orange Bitters from Louisiana. We didn’t make just one drink, though – we made a barrel full of it – 5 gallons to be precise. This mixture is taking its time mellowing and coming together in an oak barrel that previously held whiskey from Hudson Distillery. The idea is that over the next few months the cocktail’s elements will have the opportunity to really meld with each other, pickup some color and sweet vanilla flavors from the barrel and be affected by the slow integration of oxygen – an element typically not found in cocktails.
The end result will be a smooth and mellow Manhattan that is easy to drink and delicious to sip. We plan to make it available early to mid-June, or when the drink is ready.
We will be expanding this concept at Max Fish, as well as introducing it at Trumbull Kitchen and Max Oyster Bar. We are planning on doing a tasting event featuring all the variations we mix up sometime in June. Perhaps you can let us know which are the best combinations??
Max Fish Brunch starts this weekend (Sunday from 11-3), and we had Scot Haney come in a visit with Dave Bouchard and see what the Bloody Mary Bar is all about. Check out the video and come on in for great, custom made Bloody Mary.
Tonight Dave Bouchard and Dave Sellers presented a great dinner featuring some innovative cocktails based on classic styles and food pairings to match. Despite (slightly off)weather we had over 40 people venture out to experience this dinner and enjoy the creative process happening at Fish. Dave Bouchard has created a serious craft cocktail culture with his staff and they are creating delicious cocktails, as was on display for dinner tonight. Here is the lineup that we featured:
Gougeres / Trout mousse / caviar
Kir Royal-classic sparkler with a twist
Massenez de Dijon, fresh orange, Prosecco, lemon oil
Cuban Wedding shrimp / Jumbo shrimp / myers rum / orange juice / jalapeño
Lemon Thyme-the original daiquiri, elevated; savory and refreshing
Puerto Rican white rum, lemon-thyme syrup, citrus, Jamaican dark rum
Thai steamed red snapper / tamarind / ginger / lemongrass
Tamarind Kiss-exotic but familiar; each sip invites another
Ginger infusion, tamarind and citrus, notes of vanilla
Rye glazed “bacon” / roast pork tenderloin / stone ground grits
Green Point-smooth, spicy and convincing
Old Overholt rye, Yellow Chartreuse, Punt e Mes
Marcona almond cake / sherry sabayon
Pedro Ximinez-rich, creamy and complex
Pedro Ximinez sherry, orgeat, egg, nutmeg