Elements of Fire
Park Bistro’s rousing new bourbon cocktail will put the merry in your holiday soirées
“The Mantelpiece was inspired by our holiday drinks enjoyed fireside,” says Chef Cooke.
When brisk winds blow in the land of gumbo, the sweet warming notes of bourbon invigorate guests enjoying Park Bistro’s festive signature libations on the cozy porch. Fans bundle up on nippy live music nights, enticed by fondue pots bubbling with cheese and chocolate.
New York-born Chef Peter Cooke’s beautifully restored new bistro, formerly The Saint Street Inn, is a buzzy little neighborhood spot with an intimate bar elevated by seasonal craft cocktails.
The vibe is casual. Some of the more popular Italian- and French-inspired dishes reflect Cooke’s previous post at Krupa, the lauded Brooklyn haven where he was executive chef and partner. Risotto balls with basil, ricotta gnocchi with black sesame and crispy brussels with lemon aioli are among the winning Krupa offshoots.
The Mantelpiece, a festive bourbon-forward tipple balanced with elements of smoke and fire, is a celebration crowd-pleaser.
“It’s a play on the New York Sour,” says Chef Cooke. “We smoke maple syrup over apple wood chips. Right before drinking, we ignite a rosemary sprig, which releases a wonderful aroma.”
Instead of flavor-neutral simple syrup, smoked maple syrup adds depth to the bourbon-lemon juice canon. For a vibrant Christmas spin, the classic wine float is enhanced by ruby-red pomegranate juice sprinkled with crunchy, tart pomegranate arils. Flaming rosemary adds a festive, fiery afterglow.
HOME BAR | The Mantelpiece
Smoke maple syrup in a metal container at 250 degrees for 30 minutes (will last refrigerated for months). Mix 2 ounces pomegranate juice with 2 ounces red wine and set aside. In a cocktail shaker, combine 2 ounces bourbon, 1 ½ ounces smoked maple syrup and ¾ ounces fresh lemon juice. Add ice and shake until chilled. Strain into a rocks glass with ice. Top with a pomegranate juice and red wine float. Garnish with pomegranate seeds and a torched rosemary sprig.
Park Bistro
407 Brook Avenue
Lafayette
parkbistrolafayette.com
