The Noble Pour Craft Cocktail
Whether you’re in the holiday spirit or need to ease into it with all the right flavors, The Noble Pour is the ideal end-of-year cocktail for you.
This December bartender special blends the flavors of the season with a refreshing twist. A mulled wine syrup paired with a crisp, herbaceous gin creates a foundation of spiced winter tastes. A splash of Benedictine herbal liqueur adds to the complexity of the profile while being rounded out with the bright acidity of lemon juice, which balances the sweetness of the syrup while lifting and invigorating the palate.
Perfect for any holiday gathering, give The Noble Pour a try yourself with the recipe below or allow us to lift some weight off your shoulders this busy season. Check out our daily menus and make reservations here.
BARTENDER SPECIAL AT-A-GLANCE
INGREDIENTS
- 1.5 oz. Prairie Organic Gin
- 1.5 oz. chilled Mulled wine syrup
- .5 oz. Lemon juice
- .25 oz. Benedictine
GLASSWARE
- Chilled Coupe
GARNISH
- Cinnamon stick; dehydrated orange slice
Softshell Crab Shines On New Day Northwest
The Pacific Northwest sees its fair share of crabs. This week, they saw a seasonal treat from the East.
Kaelon Sparks, Executive Chef, Water Grill Bellevue, appeared on Seattle's NBC affiliate, KING5, to share Wild Maryland Softshell Crab from the Chesapeake Bay, Maryland. During the segment, Chef K showcased our product knowledge, relationships with watermen and fishermen, and our seasonal offerings, preparing Softshell Crab on air and sharing information about Wild Pacific Bluefin Tuna.
"When the water starts to get warm, the crabs will start to molt - moving into a larger shell and growing. The watermen (which is what the fishermen for crabs on the East Coast in Maryland are called) will watch the crabs for signs of molting and move them to a little pen for even closer monitoring before it happens. As soon as the blue crabs molt and they're soft, the watermen will pull the crabs from the water to stop a shell from hardening. They’ll then package them up for us."
Chef K also spoke about how great summertime is for seafood, with the waters providing new products with warmer weather and water.
"Summertime is a really tough time to choose one thing that's delicious and coming into season. Just this last week, we got our first batch of Wild Pacific Bluefin Tuna from California. It's just a really delicious, meaty bite. We really love seeing this Bluefin on [the menu].”
SOFTSHELL CRAB AND BLUEFIN TUNA AT WATER GRILL
Ready to explore what this summer has to offer for seafood lovers? Check out our menus where you can get Wild Maryland Softshell Crab and Wild Pacific Bluefin Tuna.
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