cheers
PATRIOTIC PUNCH
The 1776 cocktail is worthy of George Washington himself BY ALISON BAILIN BATZ
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PHOTO BY DEBBY WOLVOS
t’s time to toast the red, white and blue. Or in this case – red, white and Bink’s. That’s because Bink’s Kitchen + Bar’s lead bartender Sarah Hundley, a master-level mixology maven, has gone all out on an Independence Day drink. “We call it our 1776, in honor of the year the United States earned its independence,” Hundley says. “A limited edition menu spotlight, it’s available until July 31.” Along with creating the 1776 ($12), Hundley also reimagined the rest of the cocktail menu at Bink’s in recent months. While Bink’s could have easily mixed together some red grenadine syrup, white RumChata and Blue Curacao to elicit a similar Fourth of July theme visually, Hundley didn’t go the easy route with this showstopper. In fact, she couldn’t, given Binkley’s Restaurant Group has made the formal move to use fresh juices, fruits and herbs in its cocktails moving forward. “The base is St. George Terroir Gin, which has an earthier flavor profile than a traditional juniper-flavored gin,” Hundley says. “Then, we add St. Germain liqueur to give the cocktail a floral note, followed by Lillet Blanc, which is a very aromatic aperitif wine harvested primarily from sweet moscato grapes in France, a U.S. alley during the Revolutionary War.” Hundley then adds raspberries, blueberries and lemon zest. The final touch? “We create a foam to float on top with Crème de Violette, a brandy liqueur made from actual flowers to keep with the floral notes throughout the cocktail.” Bink’s Kitchen + Bar, 6107 N. Scottsdale Road, Scottsdale; 480.664.9238; www.binkleysrestaurantgroup.com.
SO SCOTTSDALE! |
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| JULY 2016
6/22/16 2:16 PM