Palmyre’s Forbidden Fruit

It’s important to shake as long as you can, until your arms feel as though they will fall off. This ensures the airy, frothy texture.

Palmyre
201 Settlers Trace Blvd. at River Ranch in Lafayette
thepalmyre.com

Launched in River Ranch last year, Palmyre is Stuart and Colleen Ottinger’s latest design triumph for Lafayette’s craft cocktail connoisseurs. The lounge is an escape into Old World opulence. Colleen’s great grandmother and the namesake for the restaurant, Palmyre Billeaud, left behind a legacy that is central to Palmyre’s style, along with collections gleaned during European adventures. Patrons enjoy cocktails served in Billeaud’s personal etched glassware.

Libations wizard Ray Ward attracts both mocktail and sober-curious followers with his invigorating (non-alcoholic) Forbidden Fruit Fizz.

“The Giffard aperitif syrup is rich with the flavors of bitter oranges, gentian root, quinquina and spice,” Ward says. “To give our fizz another fruit dimension while also adding acidity, we made an orange shrub using the zest of oranges, ginger, cloves, cinnamon, cardamom and apple cider for added depth and complexity.”

Whipped egg whites lend a frothy, airy texture and sparkling water produces a refreshing “head” atop the fanciful mocktail adorned with edible flowers.“[It] was designed to bring you on a dynamic cocktail journey without the headache,” Ward says. “We wanted to give our guests who are mindful of sobriety the same creative craft cocktail experience.”

Home Bar

Forbidden Fruit Fizz

Combine
¾ ounce pineapple juice,
½ ounce honey,
½ ounce orange shrub,
2⁄3 ounce aperitif syrup
and ½ ounce egg white

into a cocktail shaker with ice and shake until chilled. Pour chilled cocktail into another shaker and shake again. Pour the cocktail into a chilled Collins glass and set in the freezer for 5 minutes. Remove from freezer and carefully pour 3 ounces sparkling water into the glass using a barspoon until the head rises above the glass. Garnish with edible flowers.