Tuna Tartare with D’Ussé Sauce
by Chef Lara Holland
300 grams of sushi grade Yellow Fin Tuna cut in small chunks
1/4 pineapple cut in small chunks
4 green onions finely sliced
1/4 cup cucumber finely sliced chunks and a sprinkle of pretzel salt
1 Haas avocado
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons pineapple juice
2 tablespoons D’Ussé
1 teaspoon salt
- Add all the sauce ingredients in a bowl and mix together. Set aside.
- Add the cut tuna, green onions, pineapple, and cucumber directly to the bowl of sauce and mix until combined.
- In a separate bowl, mix together the finely chopped avocado, cucumber, salt, and pepper.
- Plate your tartare using a pastry ring.
Old-Fashioned Joy Ride
by Adi Batista: Bar Lead at Parlor
2 oz D’Ussé VSOP cognac
.25 oz cinnamon orange syrup
Dash of Orgeat syrup
3 dashes of Angostura aromatic bitters
1 dash of Angostura orange bitters
Garnish: orange zest and dark cherry
Add all ingredients into a mixing glass. Fill with ice and stir for 10 seconds. Strain into a rocks glass over a large ice cube. Garnish with orange zest on the rim then add to a cocktail skewer with a cherry and rest on rim.
For more delicious dishes and crafted cocktails, visit Parlor at 249-A Peters St. SW, Atlanta, GA 30313 or ParlorDen.com.