Cocktail and spirits den, Jettison, is pleased to present the Cycle of Life cocktail omakase experience on Sunday, April 28. The multi-course event will showcase cocktails that capture the essence of the season, highlighting new spirits, the freshest produce and herbs, and intricate molecular mixology techniques. Two intimate seatings of 10 will take place at the Jettison bar, offering an inside look into the preparation and careful crafting of drinks. Seats are $90 per person and now available for purchase on Tock.
From cherry blossoms blooming in Japan to the sprouting of Texas bluebonnets, spring is a time of celebrating growth and new beginnings. Bar Manager George Kaiho and Sean Henry, owner of Jettison, TWEED Roasters and Houndstooth Coffee, are thrilled to spotlight spirits and produce that capture the essence of spring. The evening will showcase cocktails made with spirits that are either rebranded or newly introduced to the market, like the Balcones Pot Still Bourbon, Iichiko Saiten Shochu, and Comoz Blanc Vermouth — all which recently launched in March, as well as the flavors of the season, utilizing produce like strawberries, kiwi, mango, thyme, sage, and edible flowers.
“Just like a prix fixe dinner by a chef, this cocktail omakase is where we can showcase a full experience with a certain theme, progression of drinks, elevated presentation, and use of special techniques,” said George Kaiho. “We want to fully concentrate on delivering the best cocktail experience and putting the ‘wow’ factor in every single drink we serve.”
Guests will enjoy six cocktails during the entire experience, including the Eternal & Fleeting, with rose petal-infused Manzanilla Sherry, Ivy Mountain Peach Brandy, Benedictine and teapot bitters, and the Cloud Cover with Balcones Pot Still Bourbon, chai tea, ginger, honey, and grapefruit foam. Small snacks like popcorn and peanuts will also be provided.
The omakase-style course cocktail experience at Jettison was born out of a longtime desire to extend and share cocktail methods and flavors not typically seen on the regular menu, in a special setting. Japanese for “I’ll leave it up to you,” omakase is most closely associated with sushi and Japanese restaurants. Like these unique dining experiences, guests of Jettison will be seated at the 10-seat bar, allowing for an intimate experience and a look into cocktail techniques that are often only done back-of-house and a treat to watch. True to the Houndstooth brand, these events meld education and hospitality for an engaging and interactive evening.
“George and I have talked about presenting these events for almost two years,” said Sean Henry, owner of Jettison. “There have been some bars in the US that offer this type of experience, but no bar in Dallas does it on a regular basis that we know of. We’re excited to enjoy a relaxing evening of good drinks and good people.”
Having first experimented with omakase cocktail experiences last year with the tea-inspired service and another highlighting Oaxacan spirits and ingredients, Jettison aims to create a series out of these events, offering an omakase per season.
In addition to the Cycle of Life cocktail omakase, Jettison has introduced new spring cocktails to the regular menu, including drinks like the Sylvan Supper Club, a spin on the classic Clover Club cocktail made with iichiko Saiten Shochu, Himbeergaist (Raspberry eau du vie from Germany), raspberry sage syrup, lime juice, finished with Peychaud’s bitters and raspberry garnish; the Eerie Silence made with Port Charlotte 10-Year Whisky, espresso vermouth, Zucca Rabarbaro, orange peel with cloves; and The Hymnal, a gin mojito with Mahon Spanish Gin, lime juice, Parfait Amour, muddled mint, lavender bitters, garnished with mint and dried lavender flowers, a cocktail that was so popular with guests the previous year that Kaiho decided to add it back to the spring menu.
Reservations for Jettison’s Cycle of Life cocktail omakase on Sunday, April 28 are now available online HERE. The bar’s regular hours are Tuesday through Saturday, from 4 p.m. to midnight.