Cold weather calls for hot drinks. So where does that leave cocktail hour?Thanks to Dave Arnold, The FCI’s Director of Culinary Technology, the L’Ecole is now offering two seasonal drinks, made toasty warm using a very high-tech piece of custom-made equipment. The Red Hot Poker, Dave’s latest technological innovation, is a supercharged take on the loggerhead, a metal rod, commonly used during Colonial times, that was heated to a fiery temperature then plunged into a mix of beer, sugar, and flavorings.
Stop by the bar at L’Ecole this winter to sample a Red Hot Manhattan or Red Hot Ale.
Created by Dave Arnold, Director of Culinary Technology at The French Culinary Institute
2 oz Sazerac rye
1 oz Dolin vermouth
1/4 oz lemon juice
1/4 oz simple syrup (equal parts sugar and water)
Two dashes Angostura bitters
1 1/2 oz water
Combine ingredients in a glass and heat with a Red Hot Poker heated to 1600 degrees. Use poker to flame if desired. Pour into a glass with a handle and garnish with a twist of orange.
Read more about Culinary Technology courses taught by Dave Arnold.
Open six days a week,
Open six days a week,L’Ecole, the Restaurant of The French Culinary Institute serves prix fixe multi-course lunches and dinners.