December 31, 2013

proof whisky, Balthazar New Year, Vol. 142

For NY day this year, we are recreating a breakfast served at our favourite restaurant in NYC. For more information on proof brands visit

the balthazar 1 1/2 oz proof whisky • 5 oz tomato juice • 1/4 oz fresh lemon juice • 5-6 dashes of Worcester sauce • 2-3 dashes Tabasco • fleur de sel • fresh pepper

Add proof whisky, tomato juice, lemon, Worcester and Tabasco to a glass filled with ice. Stir well and season with fleur de sel and freshly ground pepper (you can also rim the glass with fleur de sel)

Balthazar serves traditional bistro fare from breakfast through late-night supper. Opened by Keith McNally in the spring of 1997, Balthazar offers a French menu prepared by chef de cuisine Shane McBride. Diners can also choose from an extensive wine list, a raw seafood bar, and breads and pastries from Balthazar bakery.  Balthazar is renowned for its exceptional design. The building was converted from a leather wholesaler's warehouse to an airy space that can accommodate over 200 people in the dining room and at the zinc bar. (

 To recreate a Balthazar Breakfast, we picked up the Balthazar cookbook and made various dishes from the book. We made fresh brioche, salmon gravlax, quiche, ham, tuna nicoise, served fresh cheeses and fruit, mimosa and our own bloody mary mix.

Our table setting was purchased from various places. 

Glasses came from Chapters, plates from Anthropology, and we created our own floral arrangements with gold spray paint and local flowers & nuts.

 Happy New Year! See you in 2014!

For more of our holiday cocktail recipes, visit Rita DeMontis in the Sun chain of newspapers:

Tonight: Variable cloudiness and a whopping high of -9 degrees

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