I think that people who care about food also care about how it’s made. So, I want to keep you in the loop. Here’s a few facts about the food and drink at Marlow’s Tavern and how we do things. Oh, and if you ever have a question about something, just ask.
-M.
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#8
Sometimes I dream in cocktails – and they come true.
OK, this didn’t actually happen to me. However, it has happened to our beverage director, Rick Blumberg. Rick’s experience and vision for creating classic cocktails with a sophisticated twist take our bar to a whole new level. And, yes, on several occasions he has dreamed about new cocktail ideas, woken up to make them and found that they are as good in reality as they were when he slumbered. Talk about a dream job.
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#9
The days of the three-martini lunch are over. So a great beer selection is crucial.
We love beer. And we love beer lovers. That’s why our beer list goes deep but also has a lot of local flavors to choose from. Heck, there’s even a few on there that you can get away with at lunch. Unless you’re performing brain surgery this afternoon, in which case I suggest you refrain.
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#10
For me, ice is to cocktails what fire is to sautéing.
Here’s how I look at it: A gloriously hard-frozen cube is like using high heat to sear food. That’s because you can chill a drink quickly with it and not get much dilution from the cube. For some drinks, this is absolutely key. On the other hand, some drinks benefit from crushed ice that slightly dilutes the beverage and adds texture – it’s more like a low flame.
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#11
A certain secret agent almost ruined the martini. Let me tell you how.
So, how many times have you asked for your martini “shaken, not stirred” and not really known why? It’s probably due to that British secret agent. Yes, shaking chills a drink faster, but we hold that, in general, you should stir straight spirits. Otherwise, you emulsify the ingredients. That means we prefer our martinis stirred. However, when we make our Vesper (the classic Bond martini), we do shake it.
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#12
Apéritifs and digestifs – proof that at least two drinks with dinner is a great idea.
Apéritifs and digestifs serve a role during the dining experience apart from that delightful light buzzing sensation they provide. Apéritifs stimulate appetite and digestifs aid in digestion. So, what are their characteristics? Well, a good apéritif should be fairly dry (low in sugar) because sugar actually suppresses appetite. Think about a dry white wine or a single perfect martini. For a digestif, a touch of sweetness and/or a higher alcohol content is welcome to settle the body. Consider anything from a sherry or liquor to a bourbon or brandy. Hey, just ask us – we’ll set you up.