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
The Wall Street Journal Features Water Grill Honeymoon Oyster
An oyster is the ocean’s natural one-bite sensation. So, when The Wall Street Journal looked at restaurants offering a new range of starters with intricately assembled ingredients, it was only natural that the Honeymoon Oyster from Water Grill made the list.
This sushi started features a shucked deep-cup oyster with uni roe, tobiko, ikura and quail egg. The intricate arrangement and presentation, as The Wall Street Journal explains, creates a “phone-eats-first" moment.
Customers constantly photograph its bright reds, oranges, greens and yellows.
Brian Okada, vice president of culinary and brand development, added that the Honeymoon Oyster is an exciting source of exploration for those who see it across social media.
“When it pops up on social, people will come in for it,” Okada said.
Ready to join those raving about this one-bite dish? Check out our daily menus and make reservations here.
