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Lucky me, I got to attend the Taste of Tribeca Kick–Off
Cocktail Party (check out my recap for Miss A)
at Macao Trading Co. Steve Olson, the “wine geek”,
concocted cocktails fitting for the kick off occasion. This party was to launch
a foodie favorite, a culinary festival, featuring highly coveted tastes from
some of the super stars of the food and wine industry in New York City (only a food capital of the world). There
are over 70 restaurants participating, donating time and food to Taste of
Tribeca’s cause—P.S. 150 and P.S. 234, two local public schools. And range of
restaurants is wild, from Indian to Italian. It should really be a great time
(I can’t wait)!
But about them drinks…
Steve Olson mixed up four drinks that were included in the
open bar, each with their own flavor, character and kind of sophistication. Two
of the fancy cocktails were named for and after the Tribeca community to honor
the 19th annual Taste of Tribeca; the Tribeca Southside and the 234
Cobbler.
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I tried the 234 Cobbler, which was riddled with berries,
strawberries, blackberries and raspberries, sweetness and alcohol, but almost tasted medicinal. It was chewy
and crunchy, and never really smooth because of all the fruit pulp and seeds.
The color was a pale purple, almost like a smoothie we made for our Dr. Oz Detox Cleanse.
This cocktail was a take off
of a Sherry Cobbler which involves sherry, simple syrup and
sliced oranges, topped by seasonal berries. Mr. Olson’s creation made the
seasonal berries the star and paired them with a sweet Pedro Ximenez sherry.
The other drink with Tribeca flavor, the Tribeca Southside,
was a combination of Tanqueray Ten gin with mint and lime-juice. It sounds
smooth and refreshing, and perfect for the beginnings of the summer season.
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The estrella azul was an absolutely delicious drink, with a
base of pummeled blue berries, topped by liquor and egg white. It
had a mild frothiness, from being shaken, but it lingered, creating a meringue
like pillow between your lips and the liquid, a sweet break. The cocktail was
sweet and round with Kappa Chilean Pisco, a smooth brandy. I thought it was
really tasty and subtle, fun but also sophisticated. I can’t help but love
drinks with egg whites for some reason.
La Vida Buena was the last drink offered with the open bar
attached to the ticket. This also seemed to have a summery twist, involving
aperol orange bitters and Del Maguey Vida Single Village Mezcal. The color was
a burnt orange, refined and adult.
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Each drink was unique and held their own. The crowd chose
their favorites and kept coming back for more. I think that the Tribeca
Southside was a popular choice, as most of its liquor and ingredients were the
most familiar, and who can resist gin on a warm day. It appeared even the bartenders
had preferences for which they liked to make best. Seeing the combination of
the drinks and the food provided by Macao, as well as the interaction of the
people gathered for the cause was definitely insightful and a hint for what is to come with the day time Taste of Tribeca event. The diversity of the
drinks definitely reflected the varied kinds of people, from the foodies, to
the parents to even Tribeca neighbors, a blend of differences united to raise funds for a good cause.
RER
5.3.13
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| RER 5.1.13 |
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