A little more housekeeping here, just a roundup of my Valentine’s day menu from earlier this year. Each drink was paired with a small bite. I had attempted a Valentine’s menu in 2015, but the concepts never quite made it onto the blog. At that time, I had created early versions of the Love Letter and No More Cremes, but neither drink was fully developed until quite recently.
Raspberry coulis à la Jacques Pépin, calvados, malic acid, rose air, raspberry powder, candied berries.
Homemade chocolate liqueur, blood orange juice, citric acid, egg white, chocolate macaron with orange buttercream and candied orange.
No More Crèmes in Brûlée
Buttermilk crème anglaise, demerara rum, whole milk, angostura bitters, tonka bean, caramel disk, doenjang caramel sauce, toasted brioche.
This was a really great opportunity for me to focus on technique, as putting it together required me to make classic French sauces, fabricate a liqueur, prepare candied fruits, german buttercream, two different caramels, and a scented cocktail air.
It was also another exciting opportunity to practice the art of writing a cocktail menu.