We’re not the only ones following Sam Mason’s path to power at Tailor: The April issue of Food Arts has an excellent article on the cocktail program at the restaurant-lounge. (It’s not online, but we’ve scored a PDF.) Given that Mason’s mixologist, Eben Freeman, made his bones alongside the chef at the cutting-edge wd-50, it’s no surprise that the drinks are wild sounding. The magazine gives descriptions and recipes for four of them, including a Lychee Daiquiri With Soy Caramel, a Butternut and Falernum cocktail (“a bit like butternut squash soup –with a kick”), and a Brandy Truffle Flip. With drinks that rich, who’s going to be hungry enough to eat?
Tailor Made [Food Arts]
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我们并不是唯一跟随山姆·梅森(Sam Mason)在《裁缝》(Tailor)杂志走上权力之路的人食物的艺术有一篇很棒的关于餐厅酒廊鸡尾酒项目的文章。(它没有在网上，但我们已经进了一个PDF)。考虑到梅森的调酒师埃本·弗里曼(Eben Freeman)是在最尖端的厨师旁边制作骨头的wd - 50在美国，这些饮料听起来很疯狂也就不足为奇了。该杂志给出了其中四种鸡尾酒的描述和配方，包括荔枝代基里酒加大豆焦糖，Butternut和Falernum鸡尾酒(“有点像Butternut南瓜汤——有一股劲”)，以及白兰地松露翻转。喝了这么丰盛的饮料，谁还会饿到吃什么?
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