“We believe as consumers try brands like the Martha Stewart brands, they will notice the difference,” said Klein. “There’s an effect you feel when you consume the Martha Stewart gummies that you don’t get when you consume other product in the space.”
- Base Spirit Shochu
- Preparation Batch Process
- Flavor Stone Fruits
- Served Up
This frozen cocktail was created by Eryn Reece for the fall 2019 menu at Banzarbar, a discrete den upstairs at Freemans on the Lower East Side of Manhattan where the cocktails are the star of a 5-course tasting menu. While the pairings are mostly low ABV, this cocktail is decidedly not.
Photo credit: Eric Medsker
- “We batch it completely, add the olive oil, freeze it over night, then skim off the frozen olive oil,” says Reece. The frozen ingredients are then poured into a Nick & Nora glass and a sidecar is garnished with an umeboshe (a Japanese pickled plum). A white cup is included for the plum pit.