I didn’t take any pictures, but I did want to mention the two amazing cocktails I had a recent dinner. I’ve eaten at Reform Club several times, and it’s always amazing. The final session of the year was Reform Club vs Seoul Patch, and the food was Korean fusion and super tasty, but I’ll stick to talking about the cocktail pairings.
1st drink: apple brandy, persimmon shrub, meyer lemon, ginger oil This drink came with the appetizer, and it was very nicely balanced. The vinegar was definitely the dominant flavor, but the others were present, the ginger making a very nice aftertaste. Eating the booze soaked persimmon garnish afterward was extremely enjoyable (says the girl obsessed with persimmons).
2nd drink: fino sherry, pear eau de vie, bitters, chili This drink was paired with desert, and I could have easily drank two, no problem. I’m usually not a huge fino fan, but with the other ingredients, it cut down on the acidity. I especially enjoyed the addition of the chili, which wasn’t enough to sense on the tongue, but gave a nice heat to the back of the throat.
I also want to mention how much I adored the wine which came with the main course of seared rock cod: 2010 Little James’ Basket Press. So, so good!
So not everyone wants booze in their whisky — or else, there’s a giant opportunity to provide a whisky flavored soft drink to the millions of people around the world who don’t drink. ArKay launches this week. I have to admit to being curious.