Spring Sip: Bittersweet's Fleur de Lys CocktailBy Ruth Tobias
April 16, 2014 By Ruth Tobias | April 16, 2014
We’ve heard it said (for instance, while eavesdropping at Williams & Graham) that St. Germain is the bartender’s ketchup, used to smooth over a cocktail’s rough patches. But at its best, we think of the liqueur more as the bartender’s French perfume: just a dab behind the ears of a drink leaves the softly lingering trace of elderflower.
That’s the role it plays in the Fleur de Lys at Olav Peterson’s polished Wash Park West bistro, where it's mixed with Zubrowka bison-grass vodka and ruby-grapefruit juice to such delicate, refreshing effect that you can't help but picture yourself rolling around in some spring meadow. Bonus: if your reverie keeps you at Bittersweet’s tiny bar right through dinnertime, get the smoked Petaluma chicken. Served over duck-liver ravioli, oyster mushrooms and wilted greens in a mustard cream, it’s a boldly luscious stunner - but it won’t remain on the menu much longer, so act fast.
500 E. Alameda Ave.; 303-942-0320