Domaine de Canton, a ginger liqueur, uses only the finest, freshest baby ginger to produce this luxury spirit. Chef Eric Ripert, of New York City’s Le Bernardin has achieved huge success and numerous awards to prove it, including four stars from the NY Times several years in a row, a coveted 3-star from the Michelin Guide, and a 29/30 rating from the Zagat Guide, as well as their top pick for 2012. His restaurant is quite the place to be holding such impressive credentials and one will not be disappointed at the quality, presentation and choices offered along with an attentive staff and great ambiance. Chef used Domaine de Canton in many of the dishes he whipped up for the Manhattan Cocktail Classic where fans, guests, and attendees were able to enjoy his magnificent creations.
The menu looked a little something like this:
Fluke
Fluke, with Micro Watercress, Baby Carrots, Domaine de Canton Vinaigrette
Paired With
Bonsoir
1 ½ oz. Domaine de Canton
½ oz. fresh lemon juice
2 dashes or orange bitters
4 oz. of Champagne
Shake Domaine de Canton, lemon juice and orange bitters and pour over chilled champagne into a flute. Garnish with a lemon twist.
What a dish…. And a de-lish cocktail!
Langoustine
Langoustine (which is a white shellfish) served with Squash, Sea beans, Domaine de Canton Sambal
Paired with
Don Quixote of La Macha
2 ½ oz. Domaine de Canton
1 ½ oz. manzanilla sherry
¼ oz. fresh lemon juice
Build ingredients over crushed ice in an old-fashioned glass and top with berries for garnish.
Shellfish goes great with ginger and sherry flavors!
Wild Striped Bass
Bhutanese Red Rice, Green Papaya Salad, with Domaine de Canton-Red Wine Sauce
Paired with
Jackie
1 ½ oz. Domaine de Canton
1 oz. Cana Brava rum
¼ oz. Banyuals vinegar shrub
1 ½ oz. cooked pineapple juice
club soda
Shake ingredients and strain into a wine goblet. Top with club soda and garnish with a lime twist.
This cocktail sounds cool and refreshing, and would go so well with the Papaya Salad and Red Wine Sauce.
And For Dessert:
Mango-Ginger
Macerated mango; Black Sesame Meringue, Domaine de Canton Sorbet
Paired with
Le Mexique
1 ½ oz. Domaine de Canton
1 oz. Tequila Cabeza
½ oz. mango puree
½ oz. lime juice
¼ oz. agave syrup
Shake all ingredients over ice and strain into a cocktail coup. Garnish with dark chocolate.
Nothing beats dessert like a liquor based sorbet and mango flavors!
Madagascan Chocolate Ganache
Paired with
Le Fin
1 ½ oz. Domaine de Canton
1 ½ oz. Armagnac
3 dashes of mole bitters
½ oz. demerera syrup
Pour ingredients into an old-fashioned glass, add ice and stir until sugar has dissolved. Garnish with an orange twist.
You can never go wrong with salted chocolate anything and a delicious cocktail!
You can check out Chef Eric’s restaurant, Le Bernardin and try many more of his amazing dishes. His passion and dedication to the industry shines through with every meal he prepares. “Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.” –Eric Ripert
Pingback: Domaine de Canton Dinner Series | The Straight Up