One of the city’s most iconic places is upping its game with a pairing not to be missed. The Plaza Hotel‘s Palm Court has introduced a cocktail and dessert pairing that provides New Yorkers with the perfect respite from the hot summer days. In partnership with NOLET’s Gin, The Palm Court has introduced two cocktail and dessert pairings that you won’t want to miss, available now through Labor Day.
All of the items were created to highlight the botanicals in NOLET’s Gin, including flavors like rose, peach and raspberry. The first pairing features the James’ Peachtree Fizz cocktail, a light, refreshing peach-centric libation, and the Palm Court Summer Verrine, a dessert comprised of peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls and juniper pound cake. The next pairing features the Gin Blush + Hibiscus cocktail and the Hibiscus/Violet Vacherin, a lychee and rose ice cream with raspberry and rose coulis, coconut cream gelee, violet chantilly, crystallized flowers, blackcurrant pearls and juniper pound cake. The presentation on both desserts is so beautiful you almost (almost) don’t want to eat them. The latter pairing is a bit sweeter than the prior, but our favorite was the summer verrine and fizzy cocktail.
In addition to the fun pairing menu, The Palm Court well also provide customers access to the NOLET’s Martini Cart, a nostalgic bar cart serving gin martinis made-to-order tableside. Although we highly suggest stopping by and checking it out for yourself, for those who can’t, we can at least provide half the fun! Whip up your own NOLET’s Gin cocktails with the recipes below:
James’ Peachtree Fizz + Palm Court Summer Verrine
2 oz. NOLET’S Silver Gin
1 oz. Peach Puree
3/4 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
1 Fresh Egg White
1 dash Fee’s Peach Bitters
1 oz. Fever Tree Club Soda
Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4/5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double strain ingredients into a highball and top with club soda. Garnish with peach wedge.
Paired with the Palm Court Summer Verrine, a Peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls, juniper pound cake.
Gin Blush + Hibiscus/Violet Vacherin
2 oz. NOLET’S Silver Gin
1 oz. Chambord
1 oz. Raspberry Puree
1/2 oz. Lemon Juice
Shake all ingredients with ice, strain and serve in champagne flute or coupe glass and garnish with a raspberry.
Paired with the Hibiscus/Violet Vacherin, a Lychee and Rose Ice-cream, Raspberry and Rose Coulis, Coconut Cream Gelee, Violet Chantilly, Crystalized Flowers, blackcurrant peals, juniper pound cake.
Twisted Talk: Have you dined at The Plaza before? Are you a fan of gin cocktails? Discuss below!
