Cocktail nerds take note: The Libertine debuted a menu featuring libations made with molecular techniques not seen much around town, along with a short list of blended concoctions perfect for summer sipping.
A Wonderland Dilemma takes the cocktail into the realm of cuisine, presented like two pieces of sushi – spheres of “roe” made from tequila, rum and lime juice are nestled in a fried orange peel cup dusted with cinnamon sugar that tastes like a tiny puff pastry. It’s chewed, not sipped, and primes the palate for whatever’s next like a spirited amuse.
Blended drinks aren’t always taken seriously, but done right, nothing’s better for beating the heat. Try the Tokyo Milk Dart – Reexamined. Based on the Korean spirit soju, this pink drink features mild watermelon, lime and a hint of salt, all topped with a delicate green cucumber water foam. No frozen margs here.
Matt Sorrell is a staff writer at Sauce Magazine.
This article appears in June 2017.