surf globally, pour locally, drink responsibly
March 2014

Winter Entree and Cocktails Inspired by
CRU Oyster Bar, Nantucket

By: Staff






Looking for a little inspiration for the
winter that seems like it will never end?
The crew at CRU has the perfect winter salad recipe and fresh cocktails to liven up any festivities this month. If you are writing an article or blog posting on winter food or beverages, we have some great options for you.

During the off season, Chef Erin Zircher often whips up a winter version of the CRU chicken chopped salad, which makes a wonderful entrée for a winter brunch. The salad includes warm, grilled chicken, roasted beets, fresh avocados, chickpeas and a Meyer lemon vinaigrette (photo below). Serve the salad with a warm baguette or whole grain flatbread and pair it with one of CRU’s fresh winter cocktails created by managing partner Carlos Hidalgo and bartender Anna Worgess. Nothing Sacred (second photo below) features Milagro blanco tequila, Grand Marnier, amaretto, pumpkin puree, Meyer lemon simple syrup and blood orange puree. The cocktail was created as a play on the word “milagro.” Tequila is a CRU house favorite and this wintertime libation spices up any cold evening. The Diplomat (third photo below) is CRU’s spin on a mojito and contains Diplomatico Venezuelan Rum, house made Falernum, fresh lime juice, apple cider and fresh mint. Being on an island means there is always an excuse for a refreshing rum cocktail. A little more complex and a little richer in flavor, this drink is the perfect accompaniment to a winter meal. CRU can provide recipes for the salad and the cocktails, and photos can be provided in a different format, if needed. You can read more about cru at http://www.crunantucket.com/.







more on cocktails and joints
cocktails and joints

surf globally. eat and drink locally

If you are interested in Cocktails and Joints covering an event that is relevant to eating, drinking, fashion and entertaining, please click here
© Cocktails and Joints. Registered Trademark. All rights reserved.