This dinner focuses on the botanicals found in gin – showcasing each of the three botanicals that make up Death's Door Gin and then how collectively they make Death’s Door the unique gin that it is.
This is a rare opportunity to join Death's Door founder Brian Ellison who will share individual distillates made from each botanical found in its acclaimed Death's Door Gin, and finally, how the flavors come together to delight you with the perfect cocktail.
Meanwhile, Chef Nathanial Ziemet of Boucherie will create a special dish with each of the botanicals, paired with an exquisite Death’s Door cocktail, and end the night with the final course using all the flavor elements as well as the Death's Door Gin as a key ingredient.
Join Brian, Chef Nathanial and Serralles USA executive chef and director of education, John Meisler as they bring this very special evening to life.
$105pp. Limited to 40 guests. Reservations required.
Upon Arrival at The Purple Truck
In the Yard
Char Grilled Gulf Oysters
with Nori Bitter & Kumquat Kosho Hot Sauce
The G&TD (Bourrée’s Gin & Tonic Daiquiri)
Death's Door Gin, Tomr's Tonic, Kaffir Lime, Cucumber Puree
A Tasting of Each Distilled Botanical
A Meal of 3 Ingredients
Creole tomato Panzanella, Spent Grain Sourdough, Black Grapes, Juniper Candied Pork Shank paired with
Pink, Black & Blue cocktail
Pink & Black Pepper Corns, Washington Island Juniper, Death's Door Gin, St-Germain, Lime Juice, Rocks
Watermelon Carpaccio, Hamachi Sashimi, Smoked Coriander «Hot Oil»paired with
Locomotion (A Grounded Aviation) cocktail
Smoked Coriander, Death's Door Gin, Demerara, Del Maguey Santo Domingo Mezcal
Corned Pork Belly Ravioli, White Borscht, Pickled Beets, Shaved Fennel Sauerkraut paired with
Vacuum Infused Fennel Death's Door Gin, Dolin Blanc, Lillet Blanc, Orange Peel, Up
The Perfect Serve
Scallop Schnitzel, Chilton County Peaches, Fresh Turmeric & Carrot Emulsion paired with
Death's Door Perfect Serve G&T
Death's Door Gin, Fevertree Indian Tonic, mint, orange, rocks
Grilled Plantain Sundae
Coconut Milk Sorbet, Wood Roasted Macadamia Nuts, Mexican Chocolate Caramelpaired with
(Or, the one drink you'd take to live beside you on a deserted island)
Oloroso Sherry, Death's Door Gin, Nocello, Sea Salt, Orange Peel, Up