Our recipe collection is unique. Some are signature, classic dishes. Some are completely cutting edge. Some are easy and fast and others are complex and detailed, but all of them are Chef created and Chef tested, by the very best Chefs. And virtually all are unavailable anywhere else. Check it out for a weeknight dinner, special event inspiration or to learn the magic behind the ph’ood right from the pros.
Fluke Crudo with Shaved Vegetables, Toasted Hazelnut-Orange Vinaigrette from Executive Chef Ed Cotton
John Isom, the ever-creative mixologist shared the intriguing provenance of this cocktail with Battman. “I was asked by a young woman studying fashion to create a ‘Martini’ that seemed a little more feminine and exotic. As I made it for her, I told her a story about a young woman looking for a perfect dress to wear. Each ingredient represented a different aspect of the dress: tradition; uniqueness; youthfulness; exotic appeal; perfume.”
John Isom, the mixologist at Junoon, used one of his favorite techniques for making this drink- the swizzle. “This is a form of mixing drinks that is found in many tropical cocktails,” he explained. “The original swizzle stick was actually a twig broken of a tree in Bermuda.On the island it’s called a swizzle stick tree, but botanists call it Quararibea turbinata.”
Mixologist Cary Goldberg from Iron Chef Marc Forgione’s downtown restaurant created this cocktail that is sure to whet your winter appetite.
