A Spirited Conversation

THERE’S NO DENYING THE VIBRANT FOOD AND DRINK SCENE found throughout Norwalk’s thriving urban core. A robust and diverse collection of social gathering places are filled with fearless restaurateurs, dynamic chefs, and a slick cocktail culture punctuated with savvy mix-masters. Social media has taken hold of the visual appeal of a cocktail, while enthusiasts continue to embrace the many flavor nuances, the history, and social aspect of a well-crafted drink.

BEACH HOUSE SONO

Coconut Mojito

Cream of coconut, Captain Morgan White Rum, Malibu Rum, fresh mint

OUR HOUSE SONO

Frose

Frozen rose wine, strawberries, vodka, cranberry juice, and triple sec

CASK REPUBLIC

99 Problems

High West Campfire Bourbon, Aperol, Cocchi Vermouth, peach bitters

EL SEGUNDO

Amelia

American vodka, St. Germain, lemon blackberry cordial, fresh mint

THE SPREAD

AmeliaL’s Mai Tai

Light and dark rum, Orgeat, lime and fresh pineapple juice, fresh mint and orange slice

“Really, what a cocktail should be is a celebration of the spirit,” asserts Sean Nye, the Beverage Director of The Spread and El Segundo, two clearly defined restaurant and bar establishments in historic South Norwalk. Nye, whose years of experience in the biz goes beyond a shaker and a fancy garnish, uses his knowledge of the (best) raw materials and their flavor profiles to create the restaurants’ globally inspired cocktail programs.

“In order for a truly “crafted” cocktail to work, and knowing full well that a decent spirit should be able to be drunk alone, layering other ingredients within a cocktail without losing the integrity of the spirit is the ultimate goal.”

Nye illustrates these “layers” of flavor when combining both dark [Diplomatico] and light top shelf rum with Orgeat, an orange flower water and almond syrup, along with fresh pineapple and lime juices

for their popular L’s Mai Tai cocktail. The richness and flavor distinctions between the two rums level each other out, while the added fragrance of the Orgeat and the juicy tartness of the fruit bring this island punch to life. This balancing act is incorporated throughout Nye’s drink menus, much like how a chef creates, choosing components that make sense, paying attention to measurements, building entirely from scratch, and letting the main ingredient shine through.

Global spirits consumption is projected to hit 3.2 billion cases by 2020, a rise of 122 million nine-liter cases since 2014, according to the International Wines and Spirits Record and reported by Beverage Dynamics. And the number of new brands that continue to flood the market show no signs of slowing down. Kyle Swartz, Managing Editor of Beverage Dynamics and Cheers Magazine says that preferred spirit brands are common among consumers when ordering mixed

drinks just as much as when they are ordered on the rocks or straight up, a clear indication of how far the industry has come with their marketing efforts.

“Although, these trends consist more in the consumers’ mind than in the industry’s, “says Swartz, “Once someone finds that drink that they enjoy or the brand they prefer, they pretty much continue to drink the same thing for a long period of time, and often the overrated (over-hyped) brands become underrated simply due to the over-saturation of the name or its usage.”

Both Nye and Swartz contend that the ultimate drink still remains a shot and a beer and contrary to popular belief, guys do not shy away from pink drinks! “What’s old never went away, and what’s new is just another way in which to celebrate the spirit.”

Norwalk Now, a coastal community collective, takes you into the spirited world of the area’s most notable cocktail destinations. ¨

Amendolia

Cucumber vodka, St. Germain, fresh lime, splash of grapefruit, cucumber slice

EVARITO’S MEXICAN KITCHEN & BAR

Mango Margarita

El Jimador Blanco Tequila, fresh mango purée, lime juice, Combier Liqueur D’Orange, agave syrup, chili-salt mango and lime garnish

PEACHES SOUTHERN PUB & JUKE JOINT

June Bug

Vodka, Peaches’ sweet tea, fresh peach purée, lemon, fresh peach

WASHINGTON PRIME

Basil Smash

Gin, fresh ‘spanked’ basil, lemon juice, basil simple syrup

O’NEILL’S IRISH PUB

Basil SmashJameson Irish Whiskey

On the rocks

Written by Linda Kavanagh