When’s the last time you went on a really good date?
We may be (admittedly) biased, but museum visits make for the BEST dates. There is great mood lighting, you’re surrounded by conversation starters and, at least at our very special Cocktails & Couture event, you’ll get to try Dior-inspired cocktails dreamed up by Sugar Water cocktail connoisseur Kyo.
Food and drink may not be the first thing you think of when you hear Christian Dior, but he is known to have given the same meticulous attention to his food menus as he did to his couture creations. He had such a deep passion for culinary pleasures that in 1972, 15 years after his passing, a book of his recipes was published. Only 4,000 copies of this beautiful limited edition book, La Cuisine Cousu-Main, were printed making it an object of extreme rarity. The book was re-released in 2013, but if you’re looking to get your hands on a first edition copy, you’ll need to invest about $1,000. While we haven’t been able to see a copy of this book for ourselves, Dom Pérignon is said to be a regular and vital ingredient.
On February 14 (that’s right, Valentine’s Day), an intimate group of people will gather at Glenbow to get their date on in high style at Cocktails & Couture. The night will include two hand-crafted cocktails along with a guided tour of the 37 dresses, 7 pairs of shoes, 9 bottles of perfume and 3 chandeliers that make up the Christian Dior exhibition. By-the-way, not only will you get to drink the cocktails, Kyo will teach you how to make them and explain the inspirations and creative process behind them.
Cocktails may not have been as prevalent and intrinsically connected to Paris as wine was, but there was a burgeoning scene that resulted in the creation of many infamous drinks (think The Mimosa). One such drink was the Rose which, as Kyo explains, was “created in 1920’s Paris, by the Chatham Hotel barman, Johnny Mitta.” As per renowned cocktail historian David Wondrich it is “light, dry, suave, enigmatic.” Want to make it yourself? Kyo has provided a recipe and notes below.
Rose
2 ounces (60ml) French Vermouth. I prefer Dolin’s Blanc.
1 ounce (30ml) Kirschwasser (Kirsch). Look for Schladerer Black Forest Cherry.
1 teaspoon (5ml) Raspberry Syrup. 1 cup water, 1 cup cane sugar, 1.5 cup fresh raspberries. Bring the water and sugar to boil, stir to incorporate the sugar, take off the heat, mash in the washed raspberries and steep for at least 1 hour, fine strain the mixture, and store the syrup in the refrigerator.
Stir with ice until cold and properly diluted, generally I stir for 15-20 seconds and then taste. Fine strain into a chilled cocktail glass and garnish with a brandied or maraschino cherry, get the good ones.
“The beauty and joy that I draw from cocktail culture is the same inspiration and experience I draw from cooking,” says Kyo. “Seeing what is seasonal, fresh, and available and utilizing recipes as a guide, a structure to play and be creative. Once you’ve tried the original, play, look for a different Eau de Vie to substitute the Kirsch, try a different french vermouth, create your own syrup to pair with that Eau de Vie. Enjoy!”
While the Rose will not be on the menu at the event, join us at Cocktails & Couture to try
Kyo’s other creations for yourself!
Cocktails & Couture
Thursday, Feb 14
7-9pm
Tickets $50
No minors
