Bourbon is bold and pairings are tricky


For a recent oyster-themed dinner, Espinosa paired a cherry-maple Manhattan cocktail with an oyster “Rossini” course: poached oyster with cherry-stout gastrique, foie gras and crisped polenta croutons.

It was “kind of a circular flavor profile,” Espinosa said, with caramelized shallots in the sauce echoing caramel notes in the bourbon, and Heering cherry liqueur in the cocktail mirrored in the deep cherry sauce….

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