OUR FIRST EVER TALES OF THE COCKTAIL SPIRITED DINNER



Terroir of Mezcal

Presented by La Niña del Mezcal and Tequila Fortaleza

Menu by Chef Rich Richardson

Cocktails by Yael Vengroff & Aaron Polsky

For Bacchanal’s first-ever Tales of the Cocktail Spirited Dinner, we approached the process of pairing agave spirits and food in the same way we pair wines: by identifying the naturally occurring flavors and aromas of the drink and then expanding upon them.

Much like wine, mezcal expresses its origins in vivid detail. The terroir, the harvest, the roast, fermentation, and distillation all have their own distinct influence on what winds up in our glasses.

Inspiration for our menu was easy to find when we began tasting. Each mezcal and tequila wrote its own course. In the Espadin, derived from estate-grown Agave Angustifolia, we found aromas reminiscent of popcorn, roasted tomatoes, and mushroom. The Bacanora, made from wild Agave Potatorum, spoke of briny seas and perfumy, white-fleshed fruit. The Sonora sent us immediately to the dessert course, inspiring the creation of a grilled pineapple and sweet-salty Mexican Chocolate dish.

At the very first scent of Reposado tequila, we announced, “toasted cumin!” in unison. The Anejo begged for the bright red intensity of raspberries and pomegranate. The Blanco exuded a youthful vigor of fresh green grass, peppery sorrel, and creamy oysters on the half-shell. Before we knew it, the menu was there in front of us.

We hope you’ll join us for this first-of-its-kind dinner at Bacchanal as we pair agave cocktails with six courses, each designed to accentuate the remarkably distinct character of these delicious mezcals.

Salud!


 

Menu and Pairings

 

Oyster with Tequila Lime Mignonette and Red Veined Sorrel

paired with

"Tavel Rosé"

Fortaleza Blanco infused with strawberry whites, white gravel, tarragon, tartaric acid, and lemon peels.

 

Lobster "Ceviche"

Maine Lobster with Oyster Mushrooms, Sweet Corn, Roasted Tomato and Pepper Coulis with Popcorn

paired with

"Meursault"

salted butter - washed La Niña Espadin laid down with pineapple greens, pear brandy, lengthened with golden apple tepache

 

Seared Sea Scallops with Jicama, Pear, Mint and Yuzu

paired with

"La Niña del Mezcal Tobala"

neat, with starfruit and jamaica salt

 

Roasted Pork Belly, Chicharrones, Tamale, Toasted Cumin, Culantro

paired with

"Coca Cola"

Fortaleza Reposado, spiced pineapple cordial, lime, mole bitters, green cardamom, champagne

 

Crispy Lamb Tongue, Pomagranate, Fried Onion

paired with

"Cornas"

Fortaleza Añejo infused with salumi, aged rum, blackcurrant juice, rosemary and thyme

 

Grilled Pineapple with Spiced Chocolate and Sea Salt

paired with

"La Niña del Mezcal Bacanora"

neat with a smoke

 

 

 

SOLD OUT

 

To get on the waiting list, please email us at info@bacchanalwine.com with the following information:

 Name, amount of tickets needed, phone number & email address