We haven’t really made inroads into the Cocktail Wellington
part of Wellington On A Plate much, but I thought we’d go to CoCo At The Roxy
and give their cocktail a try. The head barman there, Ray Letoa, is known for
his extreme cocktail making. We tried his Miramar Fizzy Pop the first year of
the competition, and came back last year to do a master class in cocktail
making, where he showed us (and we drank) all his previous entries.
This year, though, he’s gone too far. The cocktail isn’t
even a drink! Here’s its description: A rum sour in the form of a bird's nest,
made of a dark chocolate nest, spiced kataifi twigs with a Rum lemon curd,
accompanied by an illuminated deep blue sushi with cured watermelon, yuzu
wasabi and citrus ocean fog. It looks like this:
Nicola, very sensibly, chose to have the Miramar Fizzy Pop
instead.
As advised by our waiter, I first had the sushi, then finished
with the egg. The sushi is underlit by an small electric candle which changes
colour. The egg contains the alcoholic lemon curd, and was quite tasty, but you
wouldn’t think you were drinking a cocktail in the accepted sense. We’ll see
how it fares in the competition.
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