The Crow’s Nest at The Wharf Restaurant at Madison Beach Hotel hosted a craft cocktail-making experience for guests on July 9, another in its monthly series of events. Led by Lead Bartender Mike Mills, in collaboration with Rémy Cointreau brands and Brescome Barton, guests enjoyed an educational session with a showcased cocktail, The Salty Dinghy, featuring two core ingredients: Cointreau and Belle de Brillet. Cointreau is an iconic French orange liqueur produced in Saint-Barthélemy-d’Anjou, consumed as an apéritif and digestif and a core cocktail ingredient. Belle de Brillet is a liqueur made from a distillate of two fruits, pear and grape, coming from two terroirs: the Anjou region, where pear eaux-de-vie are distilled, and Cognac.
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- Madison Beach Hotel’s Cocktail Club at its Crow’s Nest bar featured Rémy Cointreau brands Cointreau and Belle de Brillet on July 9.
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- Joe Gennaro, Brescome Barton; Megan Litke, Brescome Barton; Anthony DeSerio, Dr. Booze; Mike Mills, Lead Bartender, Madison Beach Hotel; Ed Sherman Jr., Rémy Cointreau; Joe Suppa, Brescome Barton; and Matt Thomas, Bartender, Madison Beach Hotel.
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- The featured cocktail for the demonstration was The Salty Dinghy, made with Belle de Brillet, Cointreau, fresh lemon juice and sea salt molasses garnished with dehydrated pear.
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- Madison Beach Hotel’s Bartenders Matt Thomas and Mike Mills with Belle de Brillet and Cointreau.
