On Tuesday I was fortunate enough to attend a very special Cocktail event at Mike A’s Lounge that was put together by Chef James Roberts (Park Country Club), Tony Rials (Bar Manager, Mike A’s) and Chef Ed Forster (Chef, Mike A’s). The night featured 4 delicious cocktails that were altered in various ways through the use of liquid nitrogen. The crowd seemed pretty excited to watch the show that James and Tony were putting on.
The first cocktail was a Ramos Gin Espuma that was cooled into little frozen pieces which created ‘dragons breath‘ when you ate them. As the as the cocktail melted it turned into more of an ice cream. The second cocktail was a Manhattan on the Rocks, comprised of Rye Whiskey, a frozen house blend of vermouth, bitters and frozen white cherries. The third was the “Perfect Martini.” Old Tom Gin, Vodka, Cocchi Americano and Orange Bitters were turned into a sorbet and then were topped with olive spheres. Finally since we were all “good boys and girls” we were served a fourth cocktail, a Soju sorbet with frozen pieces of fruit and a bubble tea straw.
I had a really good time hanging out with some good friends and drinking some damn good cocktails. If you’d like to see more pictures from the event, check out our Facebook gallery here. I highly recommend following their facebook page for announcements on future events. If you’re curious about Buffalo’s cocktail scene, check out Buffalo Spree’s current issue dedicated to Buffalo’s rising scene or watch their video with Jon Karel from Vera Pizzeria.