“I hate yellow mustard,” Spiaggia bartender Brendan Smith protested after the Palm’s Mike Freeman challenged him with the condiment. But thrown a curve, Smith went with it, devising a take on an old-school Brandy Alexander. His twist combines cognac with a honey-mustard gelato he made by adding French’s mustard to a base of sugar, water, eggs, cream, and a bit of Miele Thun acacia honey. The name means “dessert mustard” in Italian.
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Senape Dolce
1 oz A.E. Dor Napoleon cognac 1/2 oz Amaro Averna 1 scoop honey-mustard gelato Acacia honey and crushed honey-mustard pretzels for garnish
Spiaggia’s Brendan Smith whips up some “dessert mustard”
Challenged with yellow mustard, Spiaggia’s Brendan Smith came up with the Senape Dolce, “dessert mustard.”
Put ingredients into a blender and blend until creamy. Pour the cocktail into a martini glass rimmed with acacia honey and crushed honey-mustard pretzels.
