For tickets please call Max Fish at 860-652-3474 (FISH)
Max Fish is a Proud Sponsor of having fun on Halloween,
but please enjoy responsibly.
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
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
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)
10 fresh blueberries
¾ oz Agave Syrup (1:1)
6oz Fresh Lemonade
Glass – 16oz Tumbler
Garnish – lemon wheel
Add blueberries to glass and gently muddle
Add vodka, whiskey and agave, fill with ice, top with lemonade and garnish
Watermelon Crush (Snow Cone)
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.
Max Chef to Farm Proudly Presents
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.
Forager Cocktail “Summer on the Farm”
Brewtus Maximus beer on tap
Tuscan Farm Table with Select Cheese & Salumi
romaine, cherry tomatoes, radish, red & green peppers, celery, asparagus,
parmesan, bread crumbs, anchovy, fennel, lemon garlic dressing
shaved fennel, orange supremes, parsley, toasted almond,
parmesan, lemon dijon, evoo
vine ripened Rosedale tomatoes and house made fior di latte mozzarella,
basil, sea salt, evoo
Wood Fired Roasted Rosedale Tomatoes
fior di latte mozzarella, fresh basil
local garden vegetables
Papa C’s cherrystone clams, pancetta, fennel, garlic, Rosedale tomatoes
gigante beans, roasted peppers, castelvetrano olives
sweet bell peppers, cipollini onions
tomato gravy, parmesan, basil
garlic, Rosedale tomatoes, basil, filone
Margherita de Savoy
tomato sauce, fior di latte, fresh basil
fior di latte, fontina, parmesan, ricotta, truffle paste
broccoli rabe & sweet sausage, fontina, crushed red pepper
Rosedale Farms blossoms, sliced squash, red onion,
cherry tomato, fior di latte, ricotta
fresh shucked littlenecks, clam sauce, parmesan, toasted panko,
soppressata, red pepper flake, evoo
carmalized onions, parmesan, evoo
Rosedale vine ripened tomatoes,oregano, evoo
Summer Fruit Crostata
Chocolate Dipped Biscotti
$75 per person
~menu subject to change~
MAKE A RESERVATION
or call 860.566.8360
RYE: A New York-inspired Cocktail & Food Pairing Dinner
This 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
Old Overholt Rye, Carpano Antica, orange & aromatic bitters
Dickel Rye, Dolin Dry Vermouth, China China, Maraschino Liquor
Rye Cured Loch Duhart Salmon | Baby Greens | Rye Crisp | Orange Honey Marmalade | Pickled Mustard Seed
Bulleit Rye, Punt e Mes, Maraschino Liquor
Smoked Oyster Stew | Salsify | Bacon | Grits
Russell’s Reserve Rye, Amaro, Punt e Mes, Maraschino Liquor
Butternut Squash Ravioli | wild mushrooms | maple Sage Butter
Whistle Pig Rye, Yellow Chartreuse, Carpano Antica, angostura and orange bitters
Braised Pork Belly | Brussels Sprouts | lentils | Bacon Marmalade
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