exploits of an epicurian

Occasionally we are fortunate enough to find ourselves amidst a confluence of circumstances that expose us to new and interesting experiences. As I've been asking myself 'why write a blog? the answer is quite simply Propinquity. At the moment I'm near the swirling epicenter of Chicago's culinary scene and am soon to be immersing myself in another progressive market. Hopefully I can share this journey and exchange perspectives along the way.





At the moment I'm doing my best to stay centered by creating a spring cocktail program for Perennial restaurant in Chicago's Lincoln Park district. Tomorrow I begin working on this project and am planning on a rollout the day after Easter. Undoubtedly Easter will be ridiculously busy for the restaurant and I'm already anticipating making a few "Perennial Rose", the first cocktail I created for the Boka group which continues to be an extremely popular selection:



Perennial Rose



1 oz Plymouth sloe gin

1/2 oz St. Germain elderflower liqueur

1/2 oz fresh grapefruit juice


dash of Peychaud's bitters


Build in mixing tin, shake and strain into champagne flute. Top with Sparkling Rose (I use a sparkling Grenache) and garnish with a lemon peel.





Cheers,

B Wise