Created in a mixing glass, served up with a celery pickle and a slice of Burgundy truffle, this subtle cocktail blends powerful flavors, measured in moderation, to accompany the scallop without overshadowing it. The flavor combination is inspired by the cuisine of Chef Anne-Sophie Pic. The Fine Calvados, a key player in the cocktail, brings fruity and lively notes. The celery & coconut cordial provides a subtle and fresh aromatic framework, imparting a silky and ample texture through the coconut milk clarification process. The Burgundy truffle macerate adds length and depth to the overall profile. In terms of pairings, the cocktail complements the succulent texture of the Seared Scallop while bringing aromatic contrast.
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