Friday, March 11, 2016

Savory Cocktails Lead the Craft Cocktail Trend at Melrose

From our friends at Jardenea Restaurant...

The Bar Chefs at Jardenea, the farm-to-fork restaurant at Melrose Georgetown Hotel have stepped away from the simple syrups, sweetened liqueur and the sugar rim and is introducing a world of flavors usually saved for the dinner plate. The Bar Chefs are pushing the boundaries by adding spicy, smoky and salty twists on the classics to craft the perfect savory treat. Priced at $14, the eclectic flavor infusions range from maple bacon, red bell pepper Chile syrup, and squid ink to balsamic vinegar, fig puree, and blood orange bitters.

Here are the drinks featured on the Savory Cocktail menu...

Bacon Old Fashion
Bacon Infuse Maker’s Mark Bourbon, B Syrup, Chocolate Bitters Grade Maple

Kraken Black Spiced Rum, Home made Fig Puree, Lemon Juice, Age Balsamic Vinegar

Avocado Margarita
Patron Silver, Avocado And Cilantro Puree, Home made Sweet Sour Mix, Ancho Chile Pepper Salt

Black Mamba
Stolichnaya Vodka, Squid Ink, House made Beef Bouillon Bloody Mary Mix

Ring My Bell
Hendricks Gin, Red Bell Pepper Chile Syrup, Lemon Juice, Soda Water

Quinoa Pisco Sour
La Diablada Pisco, Quinoa Juice, Lemon Juice, Egg Whites, Blood Orange Bitters

About Jardenea Restaurant:
Experience creative "farm-to-fork" cuisine at Jardenea, located in the glamorously chic and art inspired Melrose Georgetown Hotel. At Jardenea, eating is an art form, and Executive Chef Nelson Erazo creates globally influenced cuisine made from the freshest organic and local ingredients. Our menus change with what's growing in season and reflect regional flavors. Even our name, Jardenea, from the French word for "garden," personifies freshness.