by Cynthia Sin-Yi Cheng
May 14, 2009
The Cheng Sisters and Belvedere’s master mixologist Claire Smith
I attended the best event yet of this year (and if you follow my tweets, you know I go to a ton of events); it was for the launch of Belvedere Black Raspberry. The theme was maceration, the traditional production method of macerating fresh fruits for all the Belvedere fruit-flavored vodkas. They sure had fun making sexy plays on this word, like “Maceration should not be rushed.” Our evening was a complete celebration of libation, comfort food and sensuality. Set in a pop-up event space in SoHo, the reception took place in the storefront space. When it was time to sit down for dinner, white drapes were lifted to unveil the back dining space. All white with accents of contemporary chandeliers in bright red, it was at once futuristic and classic. We dined at long communal high top tables. Most memorable and entertaining were the creative menu and ways the dishes were served. Here are some of the highlights from the night:
Most Inventive Presentation:
THE NASA COSMOPOLITAN
A twist on the classic cosmo, the NASA is fresh cranberries, Moët Nectar syrup, fresh lemon juice and Belvedere Citrus served in a sous-vide bag.
Cynthia Sin-Yi Cheng
BRITISH MAC & CHEESE with cauliflower and Belvedere Citrus Shandy. This shandy is made with Belvedere Citrus shaken with Campari, lemon juice and simple syrup, topped with ginger beer and Corona.
Most Delicious Dish:
A gourmet version of another American classic, the Reuben “Reborn” is cured Wagu beef on a bed of red and white cabbage (a nod to traditional sauerkraut) and Dankowskie rye bread. The best part was Creole mustard served in a syringe!
Cynthia Sin-Yi Cheng
Most Delicious Drink:
BELVEDERE BLACK RASPBERRY MILKSHAKE
So true to the taste of the Black Raspberry, it will make you want to spike all your milkshakes from now on.
Here’s the recipe so you can make it at home:
1.5 oz Belvedere Black Raspberry
¾ oz strawberry juice
0.5 oz simple syrup
10 oz milk
Dash single cream