Vermouths and Madeira of Haus Alpenz
When the economy slumped in 2007, I had a theory about saving money; buy better vermouth and cheaper base spirits. Given that most cocktails call for less vermouth than the base spirit, the extra you pay for the good stuff is more than offset by the savings on the base spirit. My hypothesis was, vermouth makes the drink, and we tested it by offering blind tastings of classic martinis and manhattans to five discerning drinkers. One each made with run-of-the-mill vermouth and top-shelf spirits, one each made with a premium vermouth and our well (which, in fairness, is not exactly rot-gut, but still far less expensive than the top shelf). Each and every person preferred the one with better vermouth. Now, you can make the drink even better still by using good vermouth AND good spirits, but if you’re gonna spend on only one, buy better vermouth.
Writing the menu for this special wine dinner had me pulling out my stash of kimchi. Join us for the dinner at Jujube to try the dish that resulted from my tasting trial!
Well, we’re happy to announce that the purveyor of the very products that inspired this contest 10 years ago, Jake Parrott of Haus Alpenz, will be joining us on December 5th to share a dinner and talk about some of the products in his amazing portfolio. And that’s before we even get to the Madeira!
Henriques & Henriques is generally regarded as one of the top houses on the small island of Madeira, and we’re happy to also feature these. Production of premium Madeira is miniscule and laborious, so these wines are truly a treat with quite a history. What’s more, they’re vastly underrated in terms of how well they pair with food. We’ve chosen to focus on four of the noble grapes, in ascending order of sweetness, to showcase their subtle differences and versatility with food.
You know we love our wine dinners here at Jujube, and there’ve been plenty that I’ve gotten excited about, but this will be a unique experience that is sure to open your eyes. Also, when you hear my bit about why THIS Vesper is the one most like what Ian Flemming wrote about in his first James Bond novel, Casino Royale, you’ll insist upon drinking yours THIS way, every time.
Taro tots with preserved vegetable-black olive aioli
Historically Accurate Vesper Cocktail
Shrimp cocktail with tomato-wasabi jam
Fried oysters with kimchi pancake
Henriques & Henriques 15 year old Sercial Madeira
Pan-fried bacon and collard dumplings
Henriques & Henriques 10 year old Verdelho Madeira
Red-cooked pork cheek with Tanjin greens
Henriques & Henriques 10 year old Boal Madeira
Five-spice and coconut panna cotta with orange marmalade
Henriques & Henriques 15 year old Malvasia Madeira
$65 per person does not include tax and gratuity