For those of you who may not be familiar with NYC topography, when one walks west of 10th Avenue and just north of 34th St., all bets seem to be off. There is the Hudson river, with New Jersey across it, and jutting out into the water, on what is surely one of the largest landfills in American history, is the monstrous glass structure that is the Javits Center. This was my home for 3 entire days beginning last week.
Not all is lost, in fact nothing, really, was lost. My time there was fairly magical, if you’ll allow me to speak so. I was brought on by Boiron purees, those lovely all-natural fruit purees manufactured in France and distributed to some of the top bars, restaurants, and hotels across this fine land. Boiron inhabited a quaint booth at this year’s New York Restaurant Show. Amidst the rows of restaurant equipment, cheese and meat purveyors, and makers of blinking neon sushi restaurant signs, there we stood – an oasis to all those who walked by us.
I met some fine folk, some of whom signed up for my monthly newsletter (good on you!), most of whom tried a few of my cocktails featuring Boiron purees. Trade shows are really quite fascinating. All walks of life mingling with other walks of life in what seems like the largest underground parking garage in the world. I was really testing the waters, too. For the Javits center will be the home to this years New York Bar Show come June 14th and 15th. The U.S. Bartender’s Guild NY Chapter will be all about the NY Bar Show this year. We’re going to have a huge presence, and we’re planning some really really great stuff.
Now, back to the show at hand. The 3 days I spent with the fine folks from Boiron really did me good. It truly made me realize that being behind a product that you believe in is contagious – that others will want to become involved with what you speak so passionately about. Needless to say, we served lots of cocktails to many happy guests. Go out and get yourself some Boiron purees (if you’re in the NYC-area, the easiest place to go is that Italian market inside Chelsea Market on 9th Ave. and 16th St.) and try some of these recipes, and check out the pics a bit further down:
1 oz. Hendrick’s Gin
1/2 oz. Cointreau
1 oz. Boiron White Peach puree
1 cucumber slice
8 mint leaves
1 dash simple syrup
Directions: Muddle the mint and cucumber in the simple syrup and peach puree. Add ice and remaining ingredients and shake well. Strain into chilled cocktail glass.
Garnish: cucumber slice and mint sprig
1 oz. Finlandia Lime
1/2 oz. Domaine de Canton Ginger Liqueur
1 oz. Boiron Strawberry Puree
dash simple syrup
1 large or 2 small basil leaves.
Directions: In a mixing glass, break the basil leaves into several small pieces. Add remaining ingredients and shake well. Strain into cocktail glass.
Garnish: Basil leaf
The team: Jean-Marie, Laurene, and yours truly.
Thank you, Boiron!!