Being that we can never get enough seafood, SoHo’s nautical chic-styled Navy has become a truly welcome addition to our regular crustacean rotation. So we’re really looking forward to hosting chef Camille Becerra during Taste Talks, for the pertinent panel “Is a Brick-and-Mortar Necessary?” (in the case of Navy, at least, we’d say hell yes).
And in addition to delicious seafaring dishes, like Mussel Toast on cornmeal sourdough and Mahi Mahi poached in duck fat, the restaurant also boasts a pretty unique cocktail program. They currently only have a wine and beer license, meaning that spirits are inventively substituted with port, sherry, and, well, wine. Take The Roussillon, made using products exclusively from Languedoc-Roussillon, a vast region in the South of France bordering on Spain. In addition to Crémant de Limoux (sparkling wine) and Banyuls, a dessert wine made from old vines cultivated in terraces on the slopes of the Catalan, the drink contains Byrrh, an apéritif made of red wine, mistelle, and quinine (fun fact: while it was sold in the States until Prohibition, Byrrh was only just re-introduced to the U.S. in 2012)!
So don’t get hung up on gin, vodka or whiskey the next time you decide to shake up a cocktail, and add a little sparkle to your tipple with this wine-based recipe instead!
The Roussillon (courtesy of Navy)
1/2 oz Byrrh
1/2 oz Banyuls
3/4 oz Lemon
1/2 oz Simple Syrup
Crémant de Limoux (We particularly suggest Gerard Bertrand’s Crémant de Limoux–which will be served at the upcoming Taste Talks!)
Shake Soju, Byrrh, Banyuls, simple syrup and lemon with ice. Strain into a cocktail glass and top with Crémant de Limoux.