A cocktail lounge in the hotel sounds extremely plausible and perfect! There's a convention that I used to go to when I lived near San Francisco that uses the same hotel most times, and the main dining area is just off the lobby, behind a bar space, and it converts between dining and bar/lounge based on the time of day, who is there, and what they're ordering. At certain times of day it's nearly deserted, particularly after the last lunches have trailed off and before people wrap up their work day and start getting snacks, libations, and dinner.
I was thinking similarly, that the hotel kitchen would have all the equipment to do some pretty avant-garde things for fancy drinks. And that opens the door to full-on molecular gastronomy as well as sugar work and creatively cut garnishes.
Storm Dragon sounds like an excellent opportunity for spherified elements and mix/match alcohol/not: make popping boba out of lemon syrup and a limoncello syrup, make little sphere ice cubes, and carbonate the selected boba on the spot for extra wind as desired. Garnish with a candied lemon peel strip, bonus points for zigzag shape, probably cut out with a wave knife. It could also be served with a vapor element.
Clout could be a Long Island iced tea with passionfruit (for the pun on the French spell name which involves passion as a meaning) and maybe raspberry; Chambord is a classic raspberry liqueur and quite dark. There could be pop rock style candy involved to make it Extra. Also easy to make non-alcoholic by using regular iced tea with the same fruit mix in nonalcoholic syrups.
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momijizukamori and
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Date: 2023-01-19 02:44 am (UTC)I was thinking similarly, that the hotel kitchen would have all the equipment to do some pretty avant-garde things for fancy drinks. And that opens the door to full-on molecular gastronomy as well as sugar work and creatively cut garnishes.
Storm Dragon sounds like an excellent opportunity for spherified elements and mix/match alcohol/not: make popping boba out of lemon syrup and a limoncello syrup, make little sphere ice cubes, and carbonate the selected boba on the spot for extra wind as desired. Garnish with a candied lemon peel strip, bonus points for zigzag shape, probably cut out with a wave knife. It could also be served with a vapor element.
Clout could be a Long Island iced tea with passionfruit (for the pun on the French spell name which involves passion as a meaning) and maybe raspberry; Chambord is a classic raspberry liqueur and quite dark. There could be pop rock style candy involved to make it Extra. Also easy to make non-alcoholic by using regular iced tea with the same fruit mix in nonalcoholic syrups.