Thursday, December 28, 2006
Personally, I've always associated Rolls-Royces with Grey Poupon mustard-- at least I think that was a Rolls.
But in yet another burst of over-the-top creativity, New York Chef Daniel Boulud (who brought us the $69 burger laden with short ribs, foie gras and black truffles) found inspiration in a Rolls-Royce for a uniquely luxurious cocktail.
Boulud, who admits he's wild about beautiful cars, was so impressed with the Phantom Black he decided to create cocktail that's equally exquisite and elegant. The result is The Phantom, a curious libation of champagne crowned with a champagne cloud.
Bartender Xavier Herite combines gelatin and the restaurant's private label Cuvee Daniel champagne to make the champagne cloud. In tribute to the Rolls-Royce Phantom Black, the cocktail is served in a mysterious black crystal glass made by Riedel. The Black Sommelier's Blind Blind glass is designed to conceal the color of the liquid so tasters can judge a wine solely on its aroma and flavors.
Most of us will never drive a Phantom, but for a mere $29, we can experience the cocktail from now until late spring 2007 in the Lounge at Daniel.