What better way for a restaurant to recognize its seasonal customers than to create a cocktail in their honor? That’s what Café Boulud did with The Snowbird, an appealing combination of infused rum, fruit juice, and almond milk. The drink highlights Café Boulud’s new lobby lounge, Le Passage, which also features bar cart service of Sazeracs and Vieux Carres made tableside, and a menu of small bites including fried squash blossoms stuffed with chèvre and crispy duck pastilla. Introduced during the Palm Beach Food and Wine Festival in December, The Snowbird was so popular that it stayed on the menu for the entire season. “It’s been very well received,” says general manager Lucian Vasile Puscasu, “because it’s a cocktail with a little bit of spice and warmth.”
The Snowbird
1 B/c oz. The Real McCoy Rum, infused for seven to 10 days with chamomile, ginger, jasmine, and black walnut seeds
B/c oz. almond milk
B/c oz. pineapple juice
B/c oz. lime juice
B/c oz. simple syrup
B/c oz. falernum liqueur
Nutmeg for garnish
Combine all ingredients and shake vigorously with ice. Strain into a Nick and Nora glass, and garnish with freshly grated nutmeg.
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