![]() The first course was Yellowfin Tuna Makis - cut rolls with cucumber. The Campari’s bitter overtones and the acidity of the lime juice paired well with the sourness of the tamarind glaze. The drink called “This & That” consisted of Monkey Shoulder Blended Scotch, Drambuie (akin to a “rusty nail” with a splash of Campari and lime juice). The amuse, or palate teaser, was a tamarind-glazed chicken skewer dipped in a spicy cashew crunch with a bit of heat resulting from ginger and hot paprika. ![]() Well, my feelings were mixed, as you’ll see when we go through the menu. So, the real question is should you drink the mixed drink prior to each course or along with the food like you would drink a glass of wine. I thought it would be informative to attend a cocktail/scotch pairing dinner at San Manuel Casino in The Pines, a luxuriant modern steakhouse.īalvenie was the featured scotch, but one cocktail contained blended scotch with Drambuie, another a blanco tequila, and still another one using rum, and finally the last featuring a single malt scotch from Balvenie that was served with dessert.
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