House-made Kegged Sangria now online at Trumbull Kitchen

Kegged Sangria at TK
House-made Kegged Sangria online at Trumbull Kitchen

This afternoon, I made a batch of Sangria at Trumbull Kitchen and loaded it up online so that it now pours fresh from a draft line.  The advantage is that I can make it in larger batches for better consistency from glass to glass, it stays fresh under a blanket of gas, which also helps to give it a bit of carbonation, and we can get it to your table quick and easy.  Great summer cocktail, my Sangria is a blend of Red Wine, Spanish Brandy, some fresh fruit juices, Agave nectar and Orange Liqueur.  Give us some feedback when you taste it – I can always adjust the recipe based on guests tastes.

Brian Mitchell

 

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Introducing Our Newest Team Member!

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!”

Barrel-Aged Cocktails Begin at Max Fish

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??

 

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Big Cocktail Dinner Tonight at Max Fish

Maxologist Dave Bouchard Building the Cocktails

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:

Chef Dave Sellers Doing What He Does Best

Aperitif

Gougeres / Trout mousse / caviar

Kir Royal-classic sparkler with a twist

Massenez de Dijon, fresh orange, Prosecco, lemon oil

Daiquiri

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

Martini

Thai steamed red snapper / tamarind / ginger / lemongrass

Tamarind Kiss-exotic but familiar; each sip invites another

Ginger infusion, tamarind and citrus, notes of vanilla

Manhattan

Rye glazed “bacon” / roast pork tenderloin / stone ground grits

Green Point-smooth, spicy and convincing

Old Overholt rye, Yellow Chartreuse, Punt e Mes

Flip

Marcona almond cake / sherry sabayon

Pedro Ximinez-rich, creamy and complex

Pedro Ximinez sherry, orgeat, egg, nutmeg

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