T&C's carefully curated guide to the most creative and refreshing summer cocktails from some of our favorite bars in America.
2 oz Zubrowka Bison Grass Vodka
1 oz fresh cucumber puree
.75 oz fresh lemon juice
.75 oz sesame simple syrup*
1 lemon balm leaf
*Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving.
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
Courtesy of Cru, Nantucket
Sunday, May 20th, 12 - 6 PM
Join us for a PINK brunch like no other
Because EVERYONE looks better through ROSÉ colored glasses
Toasting another SHUCKING AMAZING Nantucket Wine Festival weekend in true CRU style.
A la carte brunch, reservations recommended firstname.lastname@example.org
Saturday, May 19th at 11:00 AM
Intimate lunch of the three C's
Pol Roger Champagne + Christian Moreau Chablis + Calvisius Caviar
Join us for this luxe lunch of all of our favorite things...
Champagne, Chablis, Caviar, and of course, OYSTERS!
4 courses with 4 wines for $150 per person (includes tax and gratuity)
Seating limited to 16 guests so reserve your spot today!
Friday, May 18th at 7:00 PM
Owned by father and daughter team Paul and Laurence Féraud, Domaine du Pegau is one of the great estates in Châteauneuf-du-Pape.The benchmark producer of traditionally-styled Châteauneuf, Pegau is justifiably ranked among the greatest wines in the world. Indulge in this year's intimate dinner as we welcome one of the Rhone Valley's most prized winemakers, Laurence Féraud, for a unique night of highly sought after wines and gorgeous cuisine.
Menu to include five wines and four expertly paired courses for $275 (inclusive of tax and gratuity).
Limited seating available - Email email@example.com to reserve your spot for this truly special evening. To learn more about the winery, please visit their website.