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noraleah:

I have a little announcement … M. and I started a cocktail club called Evoe! Our first event is this Friday, a collaboration with Whisk & Ladle that will span five centuries of food and cocktails. I am FIZZY with excitement!

We’ve got so much up our sleeves — a smorgasbord of events around the city — and I do hope you will join us, but for now, please click through to see the stunning website Brian Quinn made for us. And follow Evoe on tumblr, if you’re so inclined.

Yay!!

I was lucky enough to collaborate with Nora and Mayur of Evoe this past Friday night on a five-course dinner menu with paired cocktails. We worked our way backwards through time from the present to the 17th century. Here are a few highlights from the cocktail menu of Evoe’s inaugural event:
- The Dry Martinis, served tableside from a glass pitcher: 3 parts Beefeaters, 1 part Dolin Dry Vermouth, with a twist. If these delicious bastards don’t kill me someday, lord knows I will never die.
- The Regent’s Punch, a ten-ingredient aphrodisiacal subterfuge best described as a 17th-century Long Island Ice Tea. “Capillaire? Batavia Arrack? Can I get mine with Champagne? Oh, it comes with Champagne. Good then. Three for the lady, please.”
- A Ramos Gin Fizz demonstration that had the bartending men and all the ladies at full attention. There may have been a few scotch drinkers in the room who were wondering what all the fuss was about, but that made it no less than a splendid display. Hand-cracking his ice, making meringue in a shaker: that’s the Mayur I know.
Cheers to Evoe and their many incredible events to come.
22 Mar 2010 / 17 notes