Dear Boqueria Guests,
Thank you. The outpouring of support you have shown us over the past weeks has been incredible. Your optimism and encouragement have kept us going through the anxiety and uncertainty. Like most restaurants, as part of closing our doors in DC, NY and Chicago we have been forced to lay off most of our team, nearly 500 employees.
As we settle into the long days of winter, Chef Marc and Beverage Director Kieran Chavez can often be found scouring the local farm stands across NYC, DC, and Chicago, picking out their favorite winter ingredients and drawing inspiration from everywhere we call home.
Whether you’re dining out at Boqueria or enjoying your meal at home in your Thanksgiving pants – Boqueria Beverage Director Kieran Chavez’s guide to perfect pairings will ensure that your Thanksgiving dinner this year is one to remember!
Come Thanksgiving, we always like to add a few Iberian touches to our favorite American classics on the table.
Alpine Spritz Cocktail
Yield: One Cocktail
Ingredients:
1 heavy dash Grapefruit bitters – we recommend Fee Brothers
1 heavy dash Eucalyptus bitters – we recommend Hella Bitters
1 oz Fords Gin
½ oz Zirbenz
½ oz Rosemary Syrup (recipe below)
3.5 oz Castellroig Rosat
Garnish: 1 sprig rosemary
Rosemary Syrup:
2 sprigs fresh rosemary, destemmed
1 cup granulated white sugar
1 cup water
Preperation
For the Rosemary Syrup:
Bring water to a boil and then quickly remove from heat.
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