Saturday Cocktail: Gin & Oysters from a Best New Chef
One of our favorite magazines for food porn realness, Food & Wine, is celebrating 25 years of Best New Chefs this year. What exactly is Best New Chefs, you ask? Every year, F&W profiles the freshest, most talented newcomers in the industry, and it’s a list not to be missed. We are super excited that NYC’s Danny Bowien and Alex Stupak made the well-deserved cut this year.
We were lucky enough to celebrate the silver anniversary of F&W’s Best New Chefs with the 2011 recipient Chef George Mendes and Bombay Sapphire at his Michelin-starred restaurant Aldea. There we sipped on the Sapphire 25 cocktail and ate our fill of delicious Portuguese food, including a specialty pairing for the anniversary – an Island Creek oyster with pickled seaweed and flowers.
Because we love you, COED readers, we scored the Sapphire 25 recipe so you have a cocktail to drink tonight. Check out the recipe below and make sure to visit Aldea before this exclusive anniversary pairing is gone for good at the end of August.
Sapphire 25 – The official 25th Anniversary Best New Chefs cocktail
3/4oz lemon juice
3/4oz Asian Tea infused simple syrup (lemongrass, cinnamon, orange zest, green tea)
Build with ice and top with soda