Exec chef Tyler Wiard is preparing a five-course dinner with handcrafted Bombay Sapphire cocktail pairings for $65 per person, plus tax and gratuity, and he's using Bombay Sapphire botanicals -- like juniper, almonds and lemon -- in his dishes, which will each be paired with an inventive cocktail. "The cool thing about the dinner is that all the botanicals are on the culinary side as well," he says. "They aren't just for gin. We used five of the ten botanicals in the courses: cubeb from Java, juniper from Italy, coriander from Morocco, almond from Spain and licorice from China for the five courses."
The menu follows:
First Course-Java
Cubeb Seared Big Eye Tuna Chick Pea Salad, Green Curry Cucumber Sauce
Jakarta Mule - Bombay Sapphire & homemade lemongrass ginger beer on the rocks
Second Course-Morocco
Sumac Braised Chicken Thighs Harissa Couscous, Olive-Date Relish, Preserved Meyer Lemon
Moroccan Cocktail- Bombay Sapphire, cardamom-infused simple syrup, pomegranate juice & lemon served up
Third Course-China
Double Cooked Hoisin Pork Belly Spicy Ramen Noodle Bowl
Monkey Gland Cocktail- Bombay Sapphire, fresh orange juice, homemade grenadine & a touch of absinthe served up
Fourth Course-Italy
Tuscan Rubbed Buffalo NY Strip White Bean-Pancetta-Tomato Ragout, Juniper Pickled Ramps
The Sapphire Negroni- Bombay Sapphire, Italian sweet vermouth & Aperol served on the rocks
Dessert-Spain
Marcona Almond Flan Lemon-Almond Brittle, Sherry Elixir
The Sapphire Bramble- Bombay Sapphire, lemon juice & artisanal crème de cassis over crushed ice
Reservations are still available for the May 12 dinner, which starts with a cocktail reception at 6:30 p.m. To snag a seat, Jen at 303-399-7616.
