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Try one of our unique specialty cocktails created by Shannon Beck, Head Bartender at The Library at The Public and one of NYC’s Top 100 Bartenders. Or you can roll up your sleeves and try out these canape recipes by Chefs Andrew Carmellini and John Ramirez.
UNDER THE STARS
2 oz. Vodka (We suggest Belvedere)
.5 oz Grapefruit juice
.5 oz Lemon juice
.5 oz Vanilla Honey Syrup**
Combine ingredients in a tall glass over ice
Top with Club Soda
Garnish with fresh Basil
**combine 1 cup honey and 1 cup warm water with .25 tsp vanilla extract. Shake/ Stir to combine. Let cool.
DE LA LAFAYETTE
2 oz. Bourbon
.75 oz Sweet Vermouth
.25 oz Benedictine
2 dashes orange bitters
1 dash Rose Water (optional)
Combine ingredients over ice and stir.
Strain into Coupe/ Martini glass
Garnish with an Orange twist
MERCHANT’S TONIC (mocktail)
1.5 oz Pineapple Juice
1 oz Lime Juice
Pinch of Turmeric (optional)
Combine in a tall glass over ice. Stir well.
Top with ginger beer
Garnish with fresh Mint
Pork Skewers
Items:
Pork loin cut in 3" long by 1" wide
7" Skewers
For the Marinade:
1 teaspoon - Paprika
1 teaspoon - Cayenne
1 teaspoon - Cumin
3 sprigs - Thyme
3 cloves - Garlic
1/2 teaspoon - Black Pepper
1 cup - Water
1/2 cup - Canola Oil
Blend it all and marinate the pork for 3 hours, then insert the meat with the skewer.
For the sauce:
Dice a handful of pineapple and sauté in a hot pan with chopped cilantro, honey, and a splash of lemon juice. Make sure it is all nicely mixed together.
Process:
In a pan with oil or a grill, make sure the heat is medium hot and start by adding 4 pieces of pork. Sear until cooked and crispy on all sides.
Plating Process:
Add the skewers on a plate and top with sauce and micro cilantro for garnish.
French Baguette with Eggplant Hummus
Items:
1 Baguette
1 piece - Eggplant
2 chopped cloves - Garlic
1 tablespoon - Ground Cumin
1 tablespoon - Ground Coriander
2 tablespoon - Tahini Paste
1 Cup - Canola Oil
Process:
Grill the eggplant whole until it is charred and soft then let it rest.
Cut it in the middle and scoop all the meat out. Drain the liquid with a strainer.
Place all the ingredients in a blender until it becomes a smooth purèe, in a paste consistency.
Then transfer it to a bowl, and season with salt, pepper, lemon juice, and chopped cilantro to taste.
Cut the bread in slices, toss them with olive oil, salt, and pepper. Place in a skillet (preferably in a cast iron) in a 300 degree oven, until they are golden brown.
Let sit until room temperature.
Plating Process:
Add some eggplant hummus on top of the bread and you are ready to enjoy!
Shrimp Cocktail
Items:
Large Shrimp
1 Orange Peel
1 Lemon Peel
2 teaspoon - White Vinegar
1 cup - Ketchup
1/4 cup - Horseradish
1 teaspoon - Tabasco
Process:
In a pot add water, vinegar, 1 lemon peel, 1 orange peel, salt, and pepper to taste.
Let it come to a boil, then lower to simmer. Add shrimp and cook for 3-5 minutes.
Once cooked, tranfer to a bowl of ice.
For the sauce:
In a bowl add the ketchup, horseradish, tabasco, and a squeeze of lemon. Add salt and pepper to taste.