Cocktail Menu: Roast in Detroit
April 21, 2013
Bar Manager Joe Robinson sent me the latest cocktail menu from Michael Symon's Roast in Detroit.
I see: pea-infused gin, chili oil, rye-fernet-Aperol-port combo.
Sugar Snap Pea Infused Gin, Cocchi Americano, Fresh Lemon, Simple Sugar, Mint, Celery Bitters, Crushed Ice, Pea Tendril
The Last Straw
Sugar Snap Pea Infused Gin, Strawberry Infused Chartreuse, St. Germaine, Fresh Lime, Strawberry Garnish
Green Machine
Muddled Avocado, Ilegal Joven Mezcal, Spiced Agave Syrup, Fresh Lime, Cracked Black Pepper
Turnin’ on the Screw
Citadelle Gin, Aperol, Fresh Lemon, Rhubarb Bitters
Phosphene Dream
Mindo Cocoa Tea Infused Bourbon, Averna Amaro, Orange Flower Water, Xocolatl Mole Bitters, Mezcal Rinse
Self Portrait in a Convex Mirror
Bulleit Rye, Crème De Cassis, Fresh Lemon, Egg White, Petrus Aged Pale
Je Ne Sais Pas
Ron Zacapa 23, Fresh Lemon, Simple Syrup, Mint, Xocolatle Mole Bitters, Egg
The Mazatlan
Cilantro Infused Gin, Jalapeno Syrup, Fresh Lime, Chili Oil, Sea Salt
Bar Fly
Fig Infused Gin, Campari, Cherry Heering, Cranberry, Angostura, Vanilla Fig
Cucumber Collins
Cucumber Infused Gin, Fresh Lime, Simple Sugar, Soda
PRCPU
Old Overholt Rye, Fernet Branca, Tawny Port, Aperol
Look. I grew up in Flint Michigan, K-6th grade, but i just got to know... Why in God's green earth would Michael Symon, or anybody, have a restaurant in Detroit!
Also, can i just get an Aviation or does everything have to be infused?
Posted by: BrianK | April 21, 2013 at 06:10 PM