Good Spirits 2018 Vol 2 - 26

White House Grill presents attractive, tasty food (above) in a Mediterranean environment (above).

Bartender's
reviver cocktail
From Kevin Hopper's Bar Log
Ryan Hembree, my chef and part-time
bartender at Capitol Bar, who we lovingly
refer to as the "Flavor Ninja," intently
studies flavor profiles daily. He writes it all
down in what he calls his "rhyme book,"
and as I was flipping through it recently, I
came across a drink of his called the
Bartender's Reviver. It's a twist on an old
classic called the Corpse Reviver.

1 ounce gin (try Plymouth or Botanist)
1 ounce Campari
1 ounce St. Germain elderflower liqueur
½ ounce lemon juice
Orange bitters
Place two dashes of orange bitters into a
cocktail glass, swirl around and pour out.
In a cocktail shaker, add gin, Campari,
St-Germain and lemon juice. Give it a good
shake and strain into the orange bittersrinsed glass. Express lemon peel over the
top and sip slowly and deliberately.

26 Mix, Blend, enjoy ResponsiBly

RichaRd's, Boise
When Chef Richard Langston came to Boise in
1993, restaurant options were slim and shallow.
Since then, he has been part of the rise toward a
more sophisticated dining scene, with the eponymous Richard's as his latest.
The bartenders at Langston's restaurant, which
opened in January 2017, have mastered the art
of crafting a quality cocktail as well as making bar
guests welcome. The specialty cocktail menu
embraces riffs on classics: the Campfire Margarita
with Xicaru Mezcal, Richard's Martini with Koenig
Idaho Potato Vodka, and a Sbagliato-Italian for
"oops," this cocktail supposedly was an accidental
creation by a bartender who grabbed sparkling
wine instead of gin when making a Negroni,
though the Richard's version contains both.
A trip to the bar alone is worthwhile, but visitors would be wise to take advantage of Richard's
food as well. After all, Langston garnered a James
Beard semifinalist nod, affirming the support that
Boise diners have granted his food over the past
25 years. The restaurant serves breakfast, weekend brunch, lunch and dinner.
This fine-dining establishment highlights
regionally inspired Italian and Mediterranean
cuisine based on a culinary philosophy celebrating
"the integrity of ingredients, sourced locally when
possible, and prepared simply to showcase the
natural flavors of the products." Both the taste
and presentation are works of art.
If you prefer to pair wine rather than cocktails

Good Spirits 2018 Vol 2

Table of Contents for the Digital Edition of Good Spirits 2018 Vol 2