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Serving Up: “The Big Fat Old Fashioned” at Kawa Ni

By January 30, 2017Connecticut, Top News, Serving Up

Kawa Ni

19 Bridge Square

Westport, CT

Bar Manager Craig Ventrice

Bar Manager Craig Ventrice

Asian Fusion is alive at Kawa Ni, a restaurant creation by Chef Bill Taibe. The cozy space welcomes guests to a classic izakaya setting where patrons can explore creative cocktails, beer, wines by-the-glass and an extensive Japanese whiskey selection, all paired with traditionally-spun Japanese menu selections such as ramen, sashimi and rice bowls.

Bar Manager: Craig Ventrice

Cocktail: The Big Fat Old Fashioned

Recipe: Build in mixing glass with ice:

  • 2 oz. House-made Smoked Bone Marrow Fat-Washed Bourbon*
  • .5 oz. Pierre Ferrand Orange Curaçao
  • .5 oz. simple syrup
  • 2 dashes of Angostura Bitters

Stir. Pour over a large ice cube and garnish with an orange peel.

"The Big Fat Old Fashioned"

“The Big Fat Old Fashioned”

*Fat-Washed Bourbon: Pour grease from cooked bone marrow into a mason jar full of I.W. Harper Bourbon. Let cool and place in freezer. The fat will congeal. Strain with a cheese cloth to remove the remaining fats.

“It’s a smoky, rich and beefy old fashioned,” said Bar Manager Craig Ventrice. “We have a dish on the menu that features smoked bone marrow and this cocktail pairs well with it. The Curaçao really brightens up the drink.”

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