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| Jacob Katel |
| The Setai's Sage Lady: Gin, elederflower, yuzu house citrus, sage floater. |
Add "Bacon Infused Bourbon" to the list of the things to try before '09 is up. Soon you'll have the chance to do so at a high-life, Asian-style hotel on South Beach.
The Setai is revamping their bar menu with new drinks and cocktails focused on infusions and recipes created by mixologist and bar chef Paul Sevigny. According to Paul, "a bar chef takes a more culinary approach."
The Setai gave us the opportunity to check out a few of Paul's creations. Here they are, in pictures.
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| Paul Sevigny making the Saigon Gimlet. |
The Saigon Gimlet is 1 1/4 oz chile infused vodka, 3/4 oz Domaine De Canton Liquer, 3/4 oz house citrus, 3/4 oz homemade honey syrup. Paul says "look for a combination of Asian flavors: hot, sweet, and lime."
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| Chile infused vodka. |
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| Adding liquor to the mix. |
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| Think about it. |
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| (((Shake))) |
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| Double strain into glass. |
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| The Saigon Gimlet. |
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