LIBATIONS + By JILLIAN DARA
FEAST OF GÉVAUDAN
HECATE , BOSTON , MA
Unique Mixes
Mixologists are creating rare liquids with seasonal ingredients and bespoke presentations that are giving modern twists to regional cocktail menus .
THESE DAYS , COCKTAIL MENUS are ever-evolving , and while there will undoubtedly always be room for the classics , the modern imbiber is curious , adventurous and always seeking the next best thing , with an emphasis on uniquety . These demands keep bartenders and mixologists on their toes , concocting some of the moment ’ s favorite cocktails from mixologists around the country . Here are some of their top picks .
[ INGREDIENTS ] ‘ DOUBLE ZÉRO ’ EAU DE VIE DE CIDRE , CADENHEAD ’ S OLD RAJ , BROVO LUCKY FALERNUM AND HOUSEMADE MUSTARD CORDIAL
“ The name itself is a play on words regarding the Beast of Gévaudan , the monster terrorizing the French in the late 1700s , but the inspiration came in a very different era , during lockdown ,” says Aliz Meszesi , beverage director of Hecate . “ I was having a warm pretzel with cream cheese and spicy mustard and the combination tasted like a cheeseburger , so I decided to perfect a mustard cordial that , together with other spirits , would create a savory , bold drink that both reminds you of something familiar and makes you ask a new question with every sip .” The cordial contains two types of mustard , Hungarian paprika , curry , honey and horseradish powder , and is paired with a French cider brandy , a saffron gin from Scotland and a spiced ginger liqueur . A tiny charcuterie board on top serves both as a garnish and a palate booster , taking the ingredients and the name to a full circle .
WE WE World 34 34 Winter 2022 2022 / 23 / 23
ADAM DETOUR