Aspen Times Weekly Libation: Margarita 47
Jordan Curet |
MAKE IT
3 ounces tequila
2 ounces Grand Marnier
1 ounce fresh-squeezed lime juice
1/2 ounce simple syrup
At element 47, the bar staff uses liquid nitrogen for effect. At home, you can mix with ice in a blender or serve on the rocks.
If you’re looking for a drink that’s also a form of entertainment, look no further than element 47 at the Little Nell. With two “tableside cocktails” on their newly introduced winter menu — the Manhattan 100 and the Margarita 47 — element 47 has upped the ante when it comes to interactive cocktailing. I recently watched the tableside margarita come to life. And while it took some time — the ingredients are literally wheeled to your table on a cart, mixed in front of you and stirred to frozen perfection thanks to liquid nitrogen, and then topped with an edible silver leaf — the outcome was certainly fresh. Mouth-puckeringly fresh, which isn’t a bad thing in a margarita. Especially when the mixology show is so impressive.
Bar Talk: Bespoke bars a treat in Asia, so rare here
What is it about the bespoke cocktail bar experience that seems to be thriving in Asian countries while barely on the map in America?
