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Sep 18, 2014
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Posts Tagged ‘Timn Kosuge’

Drink This Weekend Edition: Araka joins STL’s craft cocktail scene

Friday, November 5th, 2010

110510_orangedrinkHow nice it is to find yet another bar in town using freshly squeezed juice and house-made liqueurs, garnishes and infusions – even specially made ice! The bar at Araka in Clayton is the latest to get hip to the craft cocktail movement.

Lead bartender Tim Kosuge, with help from Sean Thomas, is infusing liquor with foods ranging from lavender to toffee to butter. “I want to create a mouth feel with the same texture as bacon vodka but without the bacon flavor,” said Kosuge of his butter-infused vodka experiment. Kosuge is even using dehydrated products for cocktail creations – Campari powder gets rimmed on glasses, shriveled olives might get muddled or land as a garnish.

Although the craft bar program is still in its early stages and the bartenders accede that they are still learning – Kosuge is still wondering how long it will take for that darn Chambord to dehydrate – the bar crew at Araka has a nice lineup of fall libations, all with a bent toward using fresh, seasonal and high-quality ingredients. A few standouts to try:

The Cranberry, our fave, is a fruity punch of Maker’s Mark Kentucky Straight Bourbon, house-made cranberry juice and zesty ginger syrup poured over a tart cranberry-flavored ice cube. The Apple Ransom is a combination of freshly squeezed apple juice, a well-executed white balsamic brown sugar reduction, Vya Dry Vermouth, Ransom Old Tom Gin and a splash of fresh lemon juice, garnished with a thinly sliced apple round. And finally, The Sanguinello (pictured) calls for fresh blood orange juice, Campari Orange Liqueur and house-made limoncello (that’s tasty all on its own) in a Campari dust-rimmed glass with a blood orange wheel garnish.

Hop on over to the bar at Araka in Clayton this weekend and taste some of these craft concotions.

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