Former executive chef Nathanial Cayer at the Godfrey Hotel had sustainability in mind when he first developed this cocktail for the rooftop bar that opened five years ago.
It has gone through various incarnations, but the goal is to make beautiful use of fruit scraps from other dishes on the menu, said Grant Gedemer, the hotel’s director of food and beverage. The tops of fruits like strawberries, for example, are turned into purees that are frozen into cubes.
The first version was white, but then bartenders began playing with colors that might be themed for the occasion, like red, white and blue around July 4, he said.
This latest version uses five fruit purees: strawberry, blackberries, honeydew, pineapple, cantaloupe along with one made of butterfly flower tea.
The mix of vodka, Moscato and a dry, crisp sauvignon blanc is poured over the cubes at the table. As the cubes melt in the glass, the cocktail changes color and flavor.
“It isn’t overly sweet and sugary. It’s got a nice balance between dryness and sweet,” said Gedemer.