Issue link: http://www.e-digitaleditions.com/i/841201
A Spirited Conversation: Chefs & Bartenders Unite Conversation: —Reception— Duck Confit Lettuce Wraps with Orange Tomato Jam & a Classic Negroni Bombay Sapphire Gin, Vermouth di Torino, Campari, orange and red apple slices Chesapeake Oyster with Phytoplankton Sea Salt and Cucumber Tobiko Wasabi Gel & Eurasian Cocktail Grey Goose VX, St-Germain Elderflower Liqueur, ginger liqueur, dashi broth, cucumber-flavored saké, cucumber bitters Miniature New England Lobster Roll & a French 75 D'USSÉ VSOP Cognac, fresh-squeezed lemon juice, gomme syrup, tarragon sprig and white grape —First Course— The Crab Shot Bombay Sapphire East Gin, crab reduction, jasmine rice water, yuzu kosho, black pepper tincture King Crab Jasmine Fried Rice Jasmine tea–steamed jasmine rice, leeks, King crab meat —Second Course— The (Grey Goose) Zesty Grey Goose Le Citron and L'Orange Vodka, manzanilla- style Sherry, Chinese celery vinegar Fennel Seared Amberjack Tatatki Kohlrabi slaw, bergamot emulsion —Third Course— The Scotch Catch Experience Dewar's 12-Year-Old Blended Scotch ® , Malmsey Madeira, apple cider, saffron mist Braised Lamb Shank Saffron cauliflower rice, natural jus, Bénédictine gremolata —Fourth Course— El Miramar Havana Club Añejo Clásico Rum ® , almond tea, mocha sorbet, caramel tuile Nougatine Semifreddo Honey-almond baklava LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2016. BACARDI, THE BAT DEVICE AND ITS TRADE DRESSES ARE TRADEMARKS. BACARDI U.S.A., INC. CORAL GABLES, FL. s u m m e r 2 0 1 7 | 4 3