COCKTAIL OF THE WEEK: Push It (Filament)
You may have heard about Filament, and by that I don’t mean the little thin fibers found in certain organic structures. No, this would be the new, industrial chic restaurant from FT-33 chef/owner Matt McCallister in Deep Ellum that’s garnered wide acclaim, including a glowing, four-star review from The Dallas Morning News’ Leslie Brenner.
The cocktails at Filament are well conceived and solid across the board, but for me the star of the bunch is this festive refresher from beverage program manager Seth Brammer.
NAME: Push It
KEY CHARACTERISTIC: Flowers
WHAT’S IN IT: Gin, Cocchi Rosa, citrus, pink peppercorn, sea salt
WHY IT WORKS: Cocchi Rosa, the lush and rosy vermouth variation from the fine folks at Cocchi, is one of the best things you’ll ever put in your mouth. Flowery and fruity with the slightest hint of bitter, it’s a sensational sipper on its own; go get yourself a bottle right this minute. I’ll wait.
Okay, so: In Filament’s Push It, the Cocchi Rosa is subtly supported by gin’s botanical notes with a splash of lemon to round it out. Served in a Collins glass with floating peppercorns and a rim of fine sea salt, it’s playful and spontaneous, and while it’s beautiful to look at, those little pink globules are more than decorative, adding a floral pop of their own. The drink is served with a straw but I enjoy it most from the glass, where the random salt-and-pepper mix unleashes a tango on your tongue. Basically, if Tom Collins and sangria had a little rendezvous in the garden, this is what would happen. Enjoy.