Edit ModuleShow Tags

Grant Grill’s New Cocktail Menu Includes Unexpected Ingredients

Cory Alberto takes a culinary approach to the aviation-themed cocktails


Published:

Cory Alberto's Seawell cocktail is an homage to the legendary Barbados airport.

Cory Alberto’s title at Grant Grill is “Chef de Bar.” Some folks might find it a bit pretentious — but only until they try one of Alberto’s inventive cocktails, which have included everything from mascarpone cheese to smoked paprika oil to black truffle caviar. His last several menus have had a theme; his latest focuses on aviation history, honoring legendary flyers (Los Hermanos Aldasoro), flying machines (Fokker G1), and destinations (Seawell 1938). I had a quick chat with him recently about the new menu.
 

What inspired you to do an aviation-themed menu?

We always do a themed seasonal cocktail menu. With this menu, it just made sense for summer in San Diego. Summer, blue skies, etc.
 

There are six cocktails on the menu. Is there one that set the tone?

I’d say Top Gun set the tone for the menu. It’s a really fun display and definitely unique and tasty — plus a great tie to San Diego.
 

The G-6 cocktail includes spot prawn fumé and black truffle caviar. And the Fokker G.I. includes cream cheese and whole-grain mustard seed syrup (along with Bols Genever, strawberry rhubarb shrub, and essence of pepper and oak). First, please explain “spot prawn fumé.”

A “fumé” (foo-may) is a classic French culinary technique. Basically what we are doing is creating a shellfish stock from lobster, shrimp, and spot prawns. After that it is seasoned and reduced, then rapidly infused into corn oil using nitrogen in a contained cylinder.
 

Where did these ideas come from?

The G-6 includes spot prawn fumé and black truffle caviar.

We carefully plan these ideas out. We always want to encourage locality and also worldly obscurity. I think we offer anything for anyone, explorative or not.
 

What’s the most approachable cocktail on the menu?

Probably the Seawell 1938 (Mount Gay rum, nectarine, Domaine Santé Rouge, lemon, ginger beer, crushed ice, and vapor of dried tea and flowers), a cocktail inspired by the island and rustic land strip in Barbados. It is highly approachable, refreshing, and pretty.
 

Which one will cocktail geeks appreciate?

This is a tough answer. I’m a geek and I love the Lindbergh Field (Cutwater gin, aloe liqueur, lemon, Domaine Santé AL’s-Ass, hop soda water, and ale foam). I think for people who want something over the top, complex, and way different, it’s the G-6 (Remy 1736, Grand Marnier 100, A-5 Wagyu fat-washed Russel’s Rye, spot prawn fume, and black truffle caviar).
 

Where’d you get the cool airplane-shaped ice molds for the Seawell?

We’ll never tell….


Got an idea for a future post? Email me.

Edit ModuleShow Tags
Edit ModuleShow Tags

More »More »

Highlights from San Diego Beer Week 2017

The best beers, bites, and bashes

3 DIY Holiday Cocktail Recipes

Impress your guests with these seasonal drinks

The San Diego Lager Boom

Why light, crisp, and flavorful is the next “new” thing
Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module Edit Module
Edit ModuleShow Tags

Sponsored

Enter a Drawing You Could Actually Win

There are more than 1,700 prizes in the Dream House Raffle

Buy a Raffle Ticket, Win This Rare Sports Car

Donate to a good cause to seriously upgrade your ride
Edit ModuleShow Tags

Most Popular

  1. What to Drink at Hundred Proof
    Trust’s sister restaurant keeps the focus on approachable cocktails
  2. First Look: Born & Raised
    Everyone said don't do a steakhouse. So the damn kids at Consortium Holdings did with Born & Raised—to the tune of seven million bucks.
  3. 47 Outdoor Dining Spots to Try in San Diego
    From ocean views, rooftops, and garden patios to simple sidewalk people-watching, we’ve rounded up the city's best outdoor dining spots
  4. The Vegan Fast Food Revolution
    From Evolution to Plant Power, two local vegans look to revolutionize fast food
  5. Adele Stratton Leaves Noble Experiment for Jaynes Gastropub
    Her first menu features light, crisp, approachable cocktails
  6. World Eats 2017
    Join us for the inaugural celebration of San Diego's diversity in cuisine
Edit ModuleShow Tags
Edit Module