by Steven Doyle
A new program that Bolsa has created is what looks like will be a once a month dinner with a fab cocktail pairing. This past week we checked out the dinner which was paired with a variety of Diplomatico Rum cocktails, all cleverly mixed and delicious. Unlike most cocktail or even wine dinners, Bolsa started precisely on time which made the evening flow without any noticeable hesitation. This is particularly good when it is a school night, allowing guests to comfortably dine without a rush, instead flowing at a fantastic pace.
The evening began with the first cocktail of the evening, an Apple Mint Swizzle made with a four year aged Diplomatico rum. Simple and tasty as expected, and went well with the goat ricotta ravioli and large stem of hen of the woods mushrooms. This was an item I would love to see set permanently on the menu, or at the very least offered up as a house special at Bolsa.
Next we enjoyed a maple smoked salmon served with savoy spinach and a parsnip puree. The puree was rich and creamy which tempered the smoky bacon flavor of the salmon. The cocktail was incredibly unusual made with yogurt and arugula, and a 6 year old blanco rum.
We were then served a Windy Hills Farm goat tenderloin with beluga lentils, creme fraiche and watercress. The cocktail was my favorite of the evening – a gingersnap old fashion made with a 12 year Diplomatico Reaserva. Please go to Bolsa this week and ask fro this cocktail. You will be extremely happy. While there see of they have any more servings of the goat. That was crazy good.
To top off the evening we were served a honey crisp apple tarte tatin served with a house made 12 year old Diplomatico caramel ice cream. This was served with the bar’s 8 year old Reserva Manhattan for good measure, fulfilling the saying that you should always leave them happy. Or wanting more.
Diplomatico rums are produced in Venezuela and are ranked consistently among the finest South American rums. These award winning rums such as the Reserva Exclusiva, with its vanilla, cocoa and toffee aroma and raisins, brown spices with toffee, are a true gem and this dinner with the cocktail pairings showed off the rum in a truly amazing fashion.
We are looking forward to next month’s menu and spirit of choice.
Nice Rum