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Event
Summer Series: Foraged Cocktails
So you've tasted foraged greens in your food, but have you tried a cocktail using wild, edible plants, tree bark, or syrups? Experience first-hand this "field to bar" trend in mixology. Listen to Tama Matsouka Wong,the forager for restaurateur Daniel Boulud and author of "Foraged Flavor" talk about seasonal edible plants and their unique flavors. Darryl Chan, head mixologist at Bar Pleiades, will prepare his signature cocktail creations using seasonal wild edibles Tama has foraged especially for this evening. Evening includes tastings of cocktails and a mocktail.
- Chartreuse, Grapefruit, Green Juniper Berries, Champagne - This will be a Champagne cocktail that is served at Bar Pleiades, called the Last Caress.
- White Rum, Dandelion Flower Syrup, Lime - The Daiquiri is a great classic cocktail that has so many variations. This cocktail showcases Dandelion Flowers' honey, floral characteristics.
- Spruce & Tonic - The only mocktail in the line-up.
- Melilot, Orgeat, Lime, Blackberry - To give a slight glimpse of summer foraged ingredients we will end off with a cocktail that has been a staple on our menu, called the New Black, utilizing Melilot. Melilot has wonderful grassy, vanilla, hay notes that meld well into this Tiki style cocktail.
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LocationNatural Gourmet Institute
48 W 21st Street
New York, NY 10010
United States
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