The Tasting Panel magazine

March 2014

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104 / the tasting panel / march 2014 VODKA Equestrian ELYX As the story goes, Saxon+Parole is named after two 19th-century Thoroughbred racehorses who championed not only in the U.S., but internationally as well. An homage to the stables that used to line that part of New York, the restaurant's logo and décor also keep with the equestrian theme. However, Bar Manager Masa Urushido's beverage program is focused on seasonality of local ingredients and authenticity with a stroke of innovation. "My customers are always intrigued when they see ELYX on the menu," explains Urushido. "So when they ask about it, I always have them sip it neat so they feel the smoothness and then I tell them the story. They are convinced after the neat taste, but the story and seeing how well it comple- ments other ingredients in cocktails really sells it." Seasonality and authenticity are the theme of Bar Manager Masa Urushido's beverage program at Saxon+Parole. Cold War Z 1 oz. beets/thyme sous vide ELYX* Z ¾ oz. Campari Z ¾ oz. Dolin Blanc Z 2 dashes orange bitters Z Stir and strain over hand-carved ice in a rocks glass. Orange twist (discard) and garnish with thyme sprigs and star anise. * ELYX is vacuum-packed with local winter red beets, fresh thyme, star anise and cinnamon. Cook in a 135-degree water bath for 45 minutes. Strain.

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