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Coinciding with the official start of summer, New York's restaurant Daniel, on East 65th Street, has unveiled a strawberry margarita served with a side dish of "caviar." If you're a vegan, fear not. No sturgeon was harmed in the harvesting of these beautiful beads. In fact, through the magic of molecular gastronomy, they are created from the liqueur Cointreau - right before your eyes. Daniel's head bartender, Xavier Herit, concocted the cocktail and its sidecar after much experimentation, making Daniel Boulud's signature restaurant the first eatery in Manhattan to unveil a drink using Cointreau baubles.
T&CT TIP: If you're in a celebratory mood, request that Herit start you off with a glass of Champagne dappled with red droplets of Cointreau. But be sure to get to the bar before late August, when Daniel will close down for a month-long renovation.
Daniel
60 E. 65th St.
212-288-0033
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Heidi Mitchell is editor-in-chief of Town & Country Travel and Town & Country Weddings, and features and travel editor of Town & Country.
Adam H. Graham is a contributing writer for this blog; his work also frequently appears in Town & Country Travel, both in the magazine and online.
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