The goal of the cocktail program at Corton is to introduce guests of the restaurant to some of the diverse, seasonal elements that are the hallmarks of Chef Paul Liebrandt’s cuisine. Specialty cocktails change throughout the year, developing as fruits and vegetables come into their prime and certain tastes and textures become flavors of the season. We have recently featured syrups made from rhubarb, lemon balm, and blueberry as well as infusions of teas and spices.
Named for a particularly regal Chihuahua owned by Chef and Partner Paul Liebrandt, the Spencer is a refreshing beverage for all seasons and one of Corton’s signature cocktails. Its flavors are both citrus and herbal without being dominated by either. While it is recommended served up in a classic cocktail glass, it is equally enjoyed on the rocks.
2 oz Cîroc vodka
Cîroc is a vodka distilled from a grape called mauzac from Gaillac in the southwest corner of France. It is, in essence, more a grappa that has been distilled multiple times than a classic vodka. We use it for its clean, crisp flavor and bright citrus tones.
1 oz grapefruit juice
0.5 oz Lillet
A French aperitif with a base of white Bordeaux wine flavored with citrus oils and sweet and bitter orange.
0.25 oz St. Germain
A liqueur made from Alpine elderflower blossoms, St. Germain has flavors of extra-ripe pear, passion fruit, and red grapefruit. Along with the Lillet, it provides a small amount of sweetness to balance the alcohol of the vodka and the bitterness of the grapefruit.
All ingredients are shaken with ice, served up, and garnished with candied grapefruit zest.