Maine Restaurant Week Signature Event

Last night we had the pleasure of attending the Maine Restaurant Week Signature Event, an evening celebrating sips and sweets from some of Maine’s best bartenders and dessert makers.

The entire team from Natalie’s had an incredible evening, and in the end Executive Chef Shelby Stevens took home the prize for Down East Magazine’s Best of Maine cocktail – a new award this year – with her “Maine Pinetini.” The cocktail won judges over with its great taste and Maine theme, complete with a pine foam topper made by steeping pine needles in water and then adding gelatin to create a foam.

Shelby has shared her recipe so you can try your hand at the winning cocktail at home:

 

Maine Pinetini

1.5 oz Double Cross Vodka

1 oz of Ginger Liquor

1/4 oz Cardamom Simple Syrup

2.5 oz of Clementine Juice

1 oz of Lime Juice & Zest

Pinch of Ground Cardamom

Pine Foam on Top

 

- Mix the first six ingredients together and shake with ice then strain into a martini glass. To garnish top with pine foam.

*Pine foam is made by steeping pine needles in water as you would tea. The pine “tea” is then mixed with gelatin and placed in an ISI charger.

* Cardamom simple syrup is made by mixing two parts sugar with one part water and whole cardamom.

 

Thank you to all of our guests who joined us during Maine Restaurant Week!

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