Issue link: https://digital.copcomm.com/i/566135
september 2015 / the tasting panel / 99 "We only offer wine and beer, so we are always looking for new ingredients to create new and exciting cocktails for our guests," says Kristin Faraldo, Manager at Bouchon Bakery & Café at the Time Warner Center in New York City. TY KU Sake bridges the gap for the Upper West Side establish- ment, which began carrying the brand's products in June. A light, refreshing, summery offering, TY KU Cucumber Sake appeals to the restaurant's health-conscious consum- ers, who have responded well to the premium fermented rice beverage. "When our guests first find out that we offer sake, they are usually intrigued, as we are a French restaurant," Faraldo explains. "However, once they taste the cocktails, they love them! The feedback has been great so far." In addition to the Cucumber Breeze and The Beach Ball cocktails, the restaurant also uses TY KU Sake Silver in its Bloody Ninja, a variation on the classic Bloody Mary that substitutes sake for vodka. The drink is popular at brunch. "I like the different combinations we can play with for cocktails," says Brittny Edward, Bartender at Bouchon Bakery & Cafe. "The sake stands out on its own and it's fun to see the flavors grow into something more." Bouchon bartenders were immediately inspired by the arrival of the new ingredient that offered an alternative to sparkling wine in cocktails. "When Bouchon first opened nine years ago, we only offered a couple of wines by the glass; to see where the program was to where it is now is amazing," Faraldo reflects. "TY KU Sake is a good fit for Bouchon and has helped us create a seasonal beverage program that gives our bartenders room to play as well as more options for our guests to try something new." Cucumber Breeze ◗ 2 oz. TY KU Cucumber Sake ◗ Prosecco ◗ 1 oz. rosemary simple syrup ◗ 4 cucumber slices ◗ 1 sprig rosemary Combine ingredients. Add ice and top with Prosecco. Garnish with one cucumber slice. The Beach Ball ◗ 2½ oz. TY KU Coconut Sake ◗ Prosecco ◗ ½ oz. passion fruit purée ◗ 1 oz. pineapple juice ◗ ½ oz. macerated strawberries Combine ingredients. Top with ice to the rim; top with strawberries, add Prosecco and garnish with a lime. Bartender Brittny Edward builds The Beach Ball, featuring TY KU Coconut Sake, at Bouchon Bakery & Café in New York City. Charcuterie and TY KU cocktails take savasana at Bouchon Bakery & Café in New York City. TY KU Sake Fosters Quiet Connections in Bustling New York City