Bacchanal’s first-ever Tales of the Cocktail Spirited Dinner

TERROIR OF MEZCAL Presented by Tequila Fortaleza, La Niña del Mezcal & Tales of the Cocktail MENU BY CHEF RICH RICHARDSON COCKTAILS BY YAEL VENGROFF & AARON POLSKY For Bacchanal’s first-ever Tales of the Cocktail Spirited Dinner, we approached the process of pairing agave spirits and food in the same way we pair wines: by identifying the naturally occurring flavors and aromas of the drink and then expanding upon them. Much like wine, mezcal expresses its origins in vivid detail. The terroir, the harvest, the roast, fermentation, and distillation all have their own distinct influence on what winds up in our glasses. Inspiration for our menu was easy to find when we began tasting. Each mezcal and tequila wrote its own course. In the Espadin, derived from estate-grown Agave Angustifolia, we found aromas reminiscent of popcorn, roasted tomatoes, and mushroom. The Bacanora, made from wild Agave Potatorum, spoke of briny seas and perfumy, white-fleshed fruit. The Sonora sent us immediately to the dessert course, inspiring the creation of a grilled pineapple and sweet-salty Mexican Chocolate dish. At the very first scent of Reposado tequila, we announced, “toasted cumin!” in unison. The Anejo begged for the bright red intensity of raspberries and pomegranate. The Blanco exuded a youthful vigor of fresh green grass, peppery sorrel, and creamy oysters on the half-shell. Before we knew it, the menu was there in front of us. We hope you’ll join us for this first-of-its-kind dinner at Bacchanal as we pair agave cocktails with six courses, each designed to accentuate the remarkably distinct character of these delicious mezcals. Salud! MENU AND PAIRINGS OYSTER WITH TEQUILA LIME MIGNONETTE AND RED VEINED SORREL paired with "TAVEL ROSÉ" Fortaleza Blanco infused with strawberry whites, white gravel, tarragon, tartaric acid, and lemon peels. LOBSTER "CEVICHE" Maine Lobster with Oyster Mushrooms, Sweet Corn, Roasted Tomato and Pepper Coulis with Popcorn paired with "MEURSAULT" salted butter - washed La Niña Espadin laid down with pineapple greens, pear brandy, lengthened with golden apple tepache SEARED SEA SCALLOPS WITH JICAMA, PEAR, MINT AND YUZU paired with "LA NIÑA DEL MEZCAL TOBALA" neat, with starfruit and jamaica salt ROASTED PORK BELLY, CHICHARRONES, TAMALE, TOASTED CUMIN, CULANTRO paired with "COCA COLA" Fortaleza Reposado, spiced pineapple cordial, lime, mole bitters, green cardamom, champagne CRISPY LAMB TONGUE, POMAGRANATE, FRIED ONION paired with "CORNAS" Fortaleza Añejo infused with salumi, aged rum, blackcurrant juice, rosemary and thyme GRILLED PINEAPPLE WITH SPICED CHOCOLATE AND SEA SALT paired with "LA NIÑA DEL MEZCAL BACANORA" neat with a smoke