I'm writing to get more information, and hopefully the recipes, for two fabulous drinks we had at Restaurant Eugene's this summer. Dreams of Oporto immediately transported us back to Portugal where we enjoyed ports and dry sherries every evening as nightcaps. This cocktail was fresh, with a touch of bitterness reflecting the recent rebirth of Portugal. The Spritz of Thyme was a refreshing, citrusy, with just the right touch of spicy sweetness, mocktail. This delightful cocktail alternative is great for festive occasions. Will they share the recipes? Thank you. — Liza Rivera and Ruth Perou, Atlanta
Sadly, Restaurant Eugene is no more, but Hopkins & Co. beverage director Alicia Yandell is still wielding her magic and will be creating wonderful new drinks for Eugene and Elizabeth’s when it opens later this year in the former Restaurant Eugene space at 2277 Peachtree Road in Atlanta.
Yandell offered these two recipes to tide the restaurant’s fans over until then.
A Spritz in Thyme
Make thyme simple syrup by combining 1/2 cup cane sugar and 1/2 cup water in a small saucepan. Bring to a simmer and stir until sugar dissolves. Add a small bundle of thyme sprigs and simmer 10 minutes. Taste and remove from heat when you’re pleased with the flavor. Strain and then cool before using.
Dreams of Oporto
Yandell prefers Kopke white port from Portugal and Fever Tree Bitter Lemon Tonic for this cocktail. Suze is a French aperitif made from gentian root.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
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