Spring has sprung, and chefs have made the seasonal change-up of their menus; a seasonal shift that also inspires mixologists to craft new cocktails to pair with the newest culinary creations.
And why not? Nothing goes better with small plates or bar-themed appetizers than a well-mixed cocktail. After all, cocktails are a tradition considered an American original, which are venerated at the Museum of the American Cocktail in New Orleans.
That said, it’s time to sample the latest seasonal cocktails on the menu, many of which can trace their recipe roots to shrubs, punches and concoctions mixed by Jerry Thomas, the unofficial patron saint of bartenders. Thomas authored the 1862 publication, “How to Mix Drinks or The Bon-Vivant’s Companion.” Within its pages were recorded 10 cocktails recipes, including those for the Old Fashioned, the Manhattan and the Sazerac – classics that are trending today, after being rediscovered, remixed and stylishly presented, featuring seasonal fresh flavors. These libations have inspired mixologists, such as Ameristar Casino Resort Spa St. Charles’ Bugatti’s Streak & Pasta assistant general manager, Salvatore Palazzo, and general manager, Matthew Ely, who created the new seasonal cocktails for the King Kat Club
When asked what’s driving the current cocktail trend, Ely said, “Cocktails are reflecting the classics. The Sidecar (cognac, Cointreau and lemon juice) is coming back, and the Old Fashioned has never gone away. The biggest trend is fresh. Making everything with fresh ingredients.”
Those fresh ingredients feature custom house-made syrups that contrast or complement a cocktail’s balance of sweet, savory, salty and sour flavors.
“ We now control everything, ” Palazzo said. “Making all our own syrups in-house and using only fresh ingredients. It’s what sets us apart and takes our cocktails to a different level.”
Before creating this season’s new batch of cocktails, Palazzo and Ely garnered inspiration from an unlikely source: the glassware. Drinking from the proper glass can make a big difference in taste. For example, consider the martini glass.
“Before the trend to use straight-edge martini glasses, martinis were served in coupe Champagne glasses (saucer style). Go back to the old James Bond films and you’ll see martinis served in those glasses,” said Ely, explaining how the glass can change a cocktail’s flavor and aroma. “When used to serve Champagne or sparkling wines in the wide-mouth glass, the aroma is enhanced, and while flute glasses conserve the bubbles and look cool, you don’t get the full effect of the aroma and the flavor.”
At the King Kat Club, all cocktails are designed to fit the glass to ensure the best flavor and presentation of the cocktail. For example, a coupe Champagne illuminated with blue light adds a dramatic, titillating effect to Ol’ Blue Eyes, a mix of blueberry vodka, blue curacao and St.-Germain foam. We think Sinatra would approve. An upward slanted rock glass sparkles with the addition of a Norcino. One of King Kat’s most creative libations, the Norcino takes bacon-infused Templeton rye, and honey simple syrup and adds a surprise mixer – root beer.
Those craving the exotic need only order up the Tuscan Mary. A twist on the classic Bloody Mary, this drink is built with Calabrian pepper Tito Vodka. Calabrian peppers, an Italian hot pepper known as the Devil’s Kiss, brings a subtle, spicy bite to the drink that arrives garnished with hot peppers and grilled octopus.
Traditionalists and bourbon fans have kept the Old Fashioned on any bartender’s bar list for decades. The ultimate classic, the Old Fashioned dates to the late 19th-century, when patrons dubbed it a cocktail made in the “old-fashioned” way, as opposed to more complicated cocktails. Yet, a little complexity is a good thing. It’s what Palazzo excels at, as shown in his Smoked Old Fashioned, which is bathed in sweet smoke and enhanced with the classic flavors of bitters, orange and amarena cherry.
“The Smoked Old Fashioned is a perfect match with our house-made braised beef-filled toasted ravioli,” said Ameristar Casino St. Charles Executive Chef Josh Schlick, who noted cocktails, just as with wines and beers, can be paired successfully with food.
While at the King Kat Club, look for the unusual small plates to pair with your cocktail. Bruschetta is a perfect plate for most cocktails, especially the variety Chef Josh makes, which uses 25-year old balsamic and Italian burrata cheese. Perhaps you have a taste for flavors of the Mediterranean. My pick, the Spanish octopus, grilled and plated with fingerling potatoes, lemon chili oil, grilled corn and salsicca. And don’t overlook the charcuterie plate, assembled with locally cured and artisan-made meats, cheeses and fresh-baked and seasoned crostini.
Ameristar Casino Resort Spa St. Charles’ chefs and master mixologists have shared three recipes from the new cocktail menu. So, as the old saying goes, “pick your poison,” and give one a try. I’ll pick rye whiskey or rum and try the Norcino, or the Dolce Swing. No matter if you’re mixing your own cocktail or enjoying your pick at the bar, don’t forget to raise your glass and toast spring.
Norcino
1 1/2 ounce bacon-infused Templeton rye
1/2 ounce honey simple syrup
4 ounces root beer
Sprig of rosemary for garnish
Pour rye in a dry rocks glass and add honey simple syrup; stir well to combine, and then fill with ice and root bear. Garnish with a fresh rosemary sprig.
The Roman Empire
2 ounces Tito’s vodka
1 ounce St.-Germain elderflower liqueur
2 ounces ruby red grapefruit juice
1 ounce lemon juice
Spring of rosemary for garnish
Combine vodka, St.-Germain, grapefruit juice and lemon juice, and shake over ice. Pour into a vintage-style martini glass.
Dolce Swing
1 ounce rum
1/2 ounce Aperol
1/4 ounce Drambuie orange liqueur
1 1/2 ounce orange juice
1/2 fresh lime juice
1/2 ounce Sprite
Mix all ingredients in a shaker, except the Sprite. Strain into a highball glass, and float (don’t stir it into the drink) a 1/2 ounce of Sprite. Garnish with a slice of candied orange.
Cocktail Trivia: The first “cocktail party” ever thrown was allegedly by St. Louis socialite Mrs. Julius S. Walsh Jr., in May 1917. Walsh invited 50 guests to her home, located in the Central West End. The party lasted an hour, until lunch was served. Walsh’s home at 4510 Lindell Boulevard was purchased by the Archdiocese of St. Louis and serves as the archbishop’s residence, where perhaps, cocktails remain to be mixed and served.
