Transitioning Into Spring, Pt. 2
Earlier this week, we touted Chef Spencer’s roasted striped bass and roasted beet salad as a celebration of the transition between winter and spring, incorporating ingredients and flavors from both seasons. In case the recent cold weather in New York wasn’t enough to convince you that winter is still lingering, the possibility of snow in the forecast this weekend surely will! Thankfully, you won’t have to brave the elements to enjoy Chef Spencer’s cooking. You can book him on our website and bring the restaurant dining experience into the comfort of your home.
As part of our ongoing food and drink pairing series with our friends at Thirstie, we asked them for recommendations that — like Chef Spencer’s dish — celebrate the transition into spring, and also complement his food. Keep reading to learn how to make a Pom Old Fashioned and more!
Cocktail: Pom Old Fashioned
An old fashioned is perfect anytime of year, but we love the little taste of spring that pomegranate liqueur gives to this twist on the classic.
1–1/2 ounces bourbon
1/2 ounce pomegranate liqueur, e.g. Pama Pomegranate
2 dashes Angostura bitters
1 large orange slice
1 cocktail cherry
In a cocktail shaker, pour the bourbon, bitters and pomegranate liqueur over ice. Add a dash of water. Stir the mixture over ice until cold. Serve over ice in an old fashioned glass and garnish with the orange slice and cocktail cherry.
Italian Pinot Grigios are zesty and refreshing, perfect for pairing with a mild, flaky fish like striped bass.
This wheat beer is versatile and light, perfect to complement the bass and citrus dressing on the beet salad without overpowering either dish.