Bar Manager Tristan Brunel at Bricolage, a new restaurant in Park Slope, Brooklyn offering modern Vietnamese fare, created the Dark & Twisted Crantasy.
Brunel is a young, spitfire bartender who is passionate about the B-sides and deep-cuts of the classic cocktail catalog, as well as modern preparations that are as much about the experience as they are about the flavor profile.
Husband-and-Wife team Edward and Lien Lin, whose résumés include years working alongside West Coast and Vietnamese culinary icon Charles Phan at the Slanted Door, are thrilled about their new Park Slope digs and committed to offering the neighborhood an inventive Vietnamese menu deriving inspiration from authentic recipes. Maggie Gyllenhaal recently dined at Bricolage with her two daughters and absolutely loved it!
Dark & Twisted Crantasy
- 1 1/2 oz. American Dry Gin
- 4 oz. Sparkling Wine (Blanc de Blanc)
- 1 1/2 oz. Cranberry and Cherry Shrub Syrup*
- 3 dash Orange Bitters
- Garnish with Orange Peel, Mint Sprig and Fresh Cranberries
*Cranberry and Cherry Shrub Syrup
- 8 oz. Maraschino Cherries
- 36 oz. Fresh Cranberries
- 36 oz. Sugar
- 1/4 cup Curaçao
- 18 oz. Apple Cider Vinegar
- 18 oz. Balsamic Vinegar
Preparation: Combine Fruit, Sugar, and Curaçao and let macerate for 3 days. When sugar is dissolved, add vinegars and let stand for 1 more day. Stir to combine remaining sugar.