I’ve spent the last few days preparing a cocktail pairing for the Natura menu at Q. It can be frustrating when things don’t work. It’s creatively tough with the sheer amount of ingredients we have in our arsenal, on top of the general restaurant workload (in which this is over-overtime), and finally the pressure for this pairing to not only be good — but on par, or better than the current wine pairing I have set up (which is gooooooooooood)
It’s a good thing I’m a genius ( ͡° ͜ʖ ͡°)
This is a picture of Crystal and Kelly’s table before they arrived.
A poor, frantic picture taken when I realized that I didn’t take a picture of these earlier and now don’t have the time to take a good one. Watermelon water ice cubes, with raspberry in the middle. Regular ice cubes with lucky sorrel in the middle. These looked way better when you could see the clarity of the ice in the sunshine. Nitrogen frozen raspberries shattered in a bag on the left, that was a garnish kind of thing. In the end the pairing was a great success, some of the drinks were pretty out there (I finally found a good use for Chartreuse) and got Pu’Erh tea to work with scotch.
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