When Carnivale bartender Luis Rodriguez received his challenge, caraway seed, from the Paramount Room‘s Allison Hagio, he says the first thing he thought of was a pastrami sandwich, the meat piled high on pumpernickel bread. As it happened, Carnivale executive chef David Dworshak had some house-made pastrami on hand. Coiled on a toothpick, it serves as the garnish for Rodriguez’s “very Carnivale-like” cocktail based on tomato water, made from tomatoes grown on the restaurant’s roof, and Bombay gin infused with toasted caraway seeds.
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Rodriguez has challenged Patrick Henaghan of Michael Jordan’s Steak House and Roka Akor with chicken bouillon, “cube or powder.”
Luis Rodriguez makes the Caralac
Luis Rodriguez of Carnivale demonstrates the Caralac, his cocktail flavored with caraway seeds.
