JP Getty’s Gimlet
To create the Star of Taj Sachin Hasan lights the Green Chartreuse, Absinthe, and mix of Indian spices: curry leaves, cardamom, and peppercorn.
The lighted mix gets added to the other ingredients, which were previously shaken: Bombay Sapphire Gin, Creme de Cassis, Passion Fruit and Orange Juice.
Note the flame still going in the glass!
The final step: stirring it all together.
Sampling the menu: From front to back: Quinoa Tabouleh with Quail Egg and Truffle Hollandaise, Seared Tuna with Avocado Pulp and Lobster Vierge, Roasted Butternut Squash Soup with Paprika and Lemon Creme Fraiche, Curried Shrimp with Green Apple Salad, Bruschetta with Roasted Kabocha and Burrata.
A closer look at Seared Tuna with Avocado Pulp and Lobster Vierge.
A closer look at Curried Shrimp with Green Apple Salad.
Also on the cocktail menu, Rotunda’s Whiskey Sour: Maker’s Mark infused with Lemon Verbena Tea, Fresh Citrus Mix of Lime, Lemon, Yuzu, Pasteurized Egg White and Old Aromatic Bitters.
Loved this one. The Pierre Sparkle: Tanqueray Ten, Lychee Liqueur, St. Germain, topped with Champagne.