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Mosaic Ups the Chocolate Ante in its Martinis
• by Stacey Rynders - Photo by Stacey Rynders
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The description “modern fusion” refers to more than food at Mosaic; it also refers to the cocktail selections. Each month, the martini menu is recreated, and brainstorming sessions are held to name the newest creation by manager Gregg Doyle.
One such concoction, a tropical summer drink called the Brazilian Daiquiri, sat atop the organicly shaped bar during the first Rams preseason football game. That night the 5-gallon tub, filled with an elixir that took a month to infuse, was emptied in one evening.
One of Mosaic’s newest mixers is Lady Godiva’s Supreme Chocolate Martini – a cocktail so new it was named on the spot for this story. It is a dessert drink that combines Nocello Walnut Liqueur, Baileys Irish Cream, Godiva Liqueur, Kahlúa, Stoli Vanil vodka, a splash of Frangelico and some Hershey’s chocolate syrup. Nuts. Coffee. Chocolate. Vanilla. It’s a liquid aphrodisiac.
Doyle, however, ponders more than the mixology of a new drink. He talks a lot about the texture, the aroma, the presentation and even how the lip of the glass contributes to tactile satisfaction. For example, the Brazilian Daiquiri is no blender-variety drink; it is a shaken cocktail served in a pilsner glass over crushed ice, so the texture perfectly accents the pineapple flavor and aroma. Doyle said the smell of the Brazilian Daiquiri reminds him of the Dole plantation in Hawaii.
The same precise care was taken with Lady Godiva’s Supreme Chocolate Martini. If the name alone doesn’t coat your mouth, the drink itself will. Doyle places chocolate syrup on the rim and twirls it in a martini glass not only for presentation but also to visually demonstrate the viscosity of the drink. Doyle compares the effect to the “legs” created by wine in a glass.
The Baileys provides a luscious creaminess against the bitter hint of coffee and rich nut flavors sparked by a potent-enough vodka edge. Its richness makes it a perfect after-dinner drink and also a nice blend for non-martini fans.
Although Lady Godiva’s Supreme Chocolate Martini successfully fulfills Doyle’s quest for a rich union of flavors, he is always looking for new challenges. For banquet parties or special events, he is prone to asking the host to pick a color and a name for a drink, and Doyle will create the matching mix.
As the monthly martini menu changes, Doyle strives to pack an expansive array of colors and flavors onto it to pique a variety of palettes while simultaneously creating a visual zap. This creative edge fits perfectly in the Mosaic setting where Sake-Cured Atlantic Salmon can be found alongside Bermuda Onion Rings, Rabbit Pot Pie and Cardamom Crème Brûlée
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