And if you can’t join us this time but want to stay in the loop on future events or private consulting/classes/events, please use our contact form here. Cheers!
We’re delighted to announce that on Saturday, May 25th, we’re holding an Evoe cocktail event — the first in more than two years. Inspired by a trip to Brendan Smith’s innovative oyster and kelp farm, the Thimble Island Oyster Company, we’re featuring kelp-infused spirits in a variety of cocktails.
We’re calling it (what else?) “Drink Like A Fish.”
Now, we know what you’re thinking….
Kelp cocktails? Really…?
Kelp and seaweed-infused spirits add appealing umami-rich flavors to both sweet and savory cocktails . They’re especially fantastic with aquavit and carrot juice or mescal and sherry — all of which you’ll get to try.
Since we like to offer a bit of education with our aperitifs, we’ll discuss the principles of incorporating unusual ingredients in your cocktail repertoire, so that next time you find some interesting new liqueur on your travels you’ll be able to mix it fearlessly with the spirits you already have in your home bar.
As for Brendan, he’s a rock star of the local and sustainable seafood movement — if don’t believe us, check out The Wall Street Journal and Lucky Peach — and he’ll tell us about his unique “3D” approach to ocean farming and why we should all be eating more kelp, in cocktails and beyond.
Finally, Chef Dave Santos of the acclaimed West Village restaurant Louro will create an inspired menu of kelp and seaweed snacks.
- You must RSVP and space is limited, so please email us at firstname.lastname@example.org if you’d like to join us.
- Price: $45. Includes a variety of kelp and seaweed cocktails by Mayur and snacks by Chef Dave.
- Location: Louro, 142 West 10th Street, West Village.
- Date & time: Saturday, May 25th, 2-4 pm (note: this is Memorial Day weekend).
Please note! We’re offering cocktail consulting services for both the professional and private client; please see our new website for more information.