Côte restaurants has launched an ambitious new cocktail which will either be loved or loathed!
The new cocktail called Vive Le Asparagus celebrates the healthy seasonal vegetable traditionally collected by British farmers from St George’s Day to the Summer solstice.
The creative new cocktail is made with asparagus flavoured vodka, features an asparagus spear and has been created by a renowned mixologist.The cocktail complements Côte’s Spring specials which feature asparagus and have been designed by Gordon Ramsay’s former executive chef Steve Allen.
The crunchy, green aristocrat of the vegetable world is known to be an aphrodisiac and is celebrated for being high in vitamin K (healthy blood and bones), a great source of fibre, promotes good bacteria in the gut and is said to have anti-inflammatory benefits.
Alas, the elegant earthy asparagus is not to everyone’s tastes, it certainly is a vegetable which is either loved or loathed in equal measure.
But Côte restaurants think the seasonal Vive Le Asparagus cocktail is a must try drink this season.
Highly respected mixologist and drinks author Dan Whiteside has created the cocktail for Côte which blends asparagus flavoured Portobello Vodka, Cold Press kiwi and apple juice, Elderflower cordial, Belu Sparkling water, fresh asparagus, garnished with dried rose petals.
Vive Le Asparagus will be available from May 19 – June 14 at selected Côte restaurants (Newcastle, Exeter, Kingston, Henley, Solihull, Windsor and London restaurants St Christopher’s Place, St Katherine’s Dock, Sloane Square, Hay’s Galleria and the Barbican) priced at £9.95.
Mixologist Dan Whiteside said: “The cocktail has the flavour of asparagus, sweetness and floral notes of elderflower, body and acidity of the cold press juice.
“It’s an interesting take on a popular Collins cocktail, using fresh flavours such as apple, ginger and elderflower and combing with the unique flavour of asparagus. The cocktail combines a food that’s big in French cuisine with one of the most popular types of cocktails at this time of year.”
Last month Côte launched its spring menu with a focus on fresh seasonal ingredients to showcase classic French cuisine.
Steve Allen’s new menu additions celebrate La Saison Délicieuse with a collection of timeless dishes, sharing plates, seasonal spritzers and French classics with a Côte twist.
Former Claridges chef Steve has elevated La Cuisine Française at Côte with the new dishes, created with produce from trusted British and French producers with the asparagus for the new specials sourced from a long term partnership with the Chinn family in the Wye Valley.
Steve said of the new menu: “I have been cooking French cuisine since the age of 13 and this menu is a reflection of everything I love about French food in the Spring. Our main focus is and always will be about the taste of our food at Cote. Simple, yet complex and delicious.”
