Bird’s Eye Smash

By Jonathan Laurel May 21, 2019 Cocktails

spicy, sour, grassy, herbaceous, invigorating Bird’s eye chili-infused rhum agricole, lime, Thai basil, cilantro The Bird’s Eye Smash is our fiery riff on a Daiquiri, which we make with bird’s eye chilis imported from Thailand.  Infusing the young peppers in a grassy Martinique rum while they are still green allows us to maximize their heat—which is below habanero peppers on the Scoville scale.  The combination of Thai basil and fresh cilantro adds… Read More

Pearl Milk Toddy

By Jonathan Laurel May 16, 2019 Cocktails

Star anise, clove, coconut, honey, black tea Celyon black tea-infused cachaça, lemongrass, honey, coconut, cream, milk, Thai tea, tapioca pearls. Originating in Taiwan in the 1980s and spreading all across Southeast Asia, the bubble tea is a colorful mixture of tea, milk, and sugar, which is garnished with pearls, or “boba.”  Our homage to the bubble tea is a nineteenth century style Cold Toddy using an authentic, spiced, orange-colored Thai street tea combined… Read More

Volume 5: Thailand

By Jonathan Laurel May 15, 2019 Behind the Scenes Cocktails

Thailand is more than a country.  Thailand is a melting pot of Southeast Asian flavors, ingredients, and cooking methods.  For hundred of years, Thai cooking has combined its own traditions with inspiration from other cultures: China introduced noodles and the steel wok; Cambodia contributed grilling; the New World brought peanuts and chili peppers.  As David Thompson says, “The true genius of Thai cuisine is its ability to incorporate the unfamiliar, whether it be ingredient… Read More

Charles Dickens’s Enchanted Mint Julep

By Jonathan Laurel April 26, 2019 Cocktails

  Here in the Bluegrass, the Spring is marked by a series of back to back events largely unknown to the outside world: four weeks of horse racing at Keeneland, immediately followed by the world renowned Kentucky Three-Day Event (more horses), and then, one week later, the world famous Kentucky Derby.  And wherever people celebrate the Derby, there are bound to be Mint Juleps.  But while the history of the Julep is… Read More

New Desserts | April, 2019

By Jonathan Laurel April 19, 2019 Food

True to form, our Pastry Chef Miriam has put out a new dessert menu this month, and it’s worth a special trip just to treat yourself.   For the month of April, Miriam has set us up with a gorgeous amaretto and apricot cheesecake with surprising depth and warmth of flavor.  A classic graham cracker crust is complemented with finely diced dried apricot and a warm chocolate drizzle.  On the plate you’ll… Read More