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tinleyjunction.com Dining Out<br />

the tinley junction | February 16, 2017 | 31<br />

The Dish<br />

Bonefish fashions four-flavor drink in pomegranate and sage martini<br />

Bill Jones, Managing Editor<br />

The pomegranate and sage martini ($9.10) at Bonefish Grill in Orland Park features Reyka<br />

small-batch vodka, a hint of sage, pure pomegranate juice and lemon juice, finished with a<br />

fresh sage leaf. Bill Jones/22nd Century Media<br />

When it comes to flavor<br />

profiles, drinks usually lean<br />

toward sweet, sour, bitter or,<br />

on rare occasions, savory.<br />

But instead of committing<br />

to just one, the latest cocktail<br />

at Bonefish Grill in Orland<br />

Park tries to capture all four in<br />

one blend for something that<br />

also plays to the hopefully<br />

soon-to-come spring season<br />

by being “light and refreshing,”<br />

according to managing<br />

partner Nicholas Kapellas.<br />

The pomegranate and sage<br />

martini ($9.10) — unlike<br />

some of the restaurant’s seasonal<br />

repeats, a completely<br />

new offering — combines<br />

Reyka small-batch vodka,<br />

fresh sage simple syrup,<br />

POM Wonderful 100 percent<br />

pomegranate juice,<br />

Cointreau, freshly-squeezed<br />

lemon juice and Angostura<br />

bitters, as far as the<br />

franchise-wide recipe goes,<br />

though Orland Park in particular<br />

makes use of Art in<br />

the Age’s Sage liqueur.<br />

“The pomegranate juice is<br />

a hot thing right now, with<br />

all of the antioxidants in it,”<br />

Kapellas explained. “We try<br />

to use the freshest products.”<br />

The cocktail also may use<br />

the optional addition of pasteurized<br />

egg whites, which<br />

are designed to act as a flavor<br />

enhancer, bringing the<br />

pomegranate to the forefront<br />

and balancing the complexity<br />

of the flavors in the mix.<br />

“It also adds that frothy<br />

top to it,” Kapellas said.<br />

The finished mix is topped<br />

with a sage leaf not only for<br />

the sake of presentation, but<br />

also to add to the aroma of<br />

the cocktail.<br />

The pomegranate and<br />

lemon hit the sour taste buds,<br />

while the orange liqueur and<br />

syrup strike the sweet ones.<br />

The sage offers the savory<br />

element, while the bitters<br />

live up to their namesake.<br />

While the pomegranate<br />

and sage martini offers diners<br />

something undoubtedly<br />

new, it was inspired, in part,<br />

by the great success of the<br />

restaurant’s long-standing<br />

Bonefish Pomegranate Martini,<br />

a house-made infusion<br />

with Fris vodka, pomegranate<br />

and fresh mango.<br />

“That’s a huge hit, but we<br />

wanted to take a little swing<br />

on it,” Kapellas said. “Sage<br />

is a great fresh ingredient<br />

that has a lot of flavor.”<br />

The timing could not be<br />

better, either, for of-age<br />

guests looking to give it a<br />

try. The cocktail is already<br />

on the menu and plans to be<br />

around until May 1. Before<br />

then, however, Bonefish is<br />

running a “Martini Mondays”<br />

promotion through<br />

March 20, so diners looking<br />

to try the latest offering on<br />

the cheap can get it for $5<br />

instead of the regular price<br />

by visiting on a Monday.<br />

Best paired with ...<br />

While diners typically<br />

think food, then what matches<br />

it well for a drink, it is not<br />

out of bounds to handle that<br />

choice in the other direction.<br />

For anyone just dying to<br />

try the new pomegranate<br />

and sage martini, and then<br />

wondering what best pairs<br />

with the drink, Kapellas recommends<br />

Bonefish’s mostprized<br />

appetizer, the Bang<br />

Bang Shrimp.<br />

That said, with the complexity<br />

of the drink itself,<br />

diners looking for something<br />

new to accompany it are<br />

free to let their eyes wander<br />

across the menu.<br />

Prefer bubbles?<br />

For those with a preference<br />

for things like Bellinis, mimosas<br />

or blackberry sangria,<br />

Sunday would be the day of<br />

choice at Bonefish Grill.<br />

Among the restaurant’s<br />

offerings from 10 a.m.-2<br />

p.m. on a special brunch<br />

menu is the “Endless Bubbles<br />

Brunch” ($19.90),<br />

which gives the diner his or<br />

Bonefish Grill<br />

15537 S. LaGrange<br />

Road in Orland Park<br />

Hours<br />

• 11 a.m.-10:30 p.m.<br />

Monday-Thursday<br />

• 11 a.m.-11:30 p.m.<br />

Friday and Saturday<br />

• 10 a.m.-9 p.m. Sunday<br />

For more information ...<br />

Web: www.bonefishgrill.<br />

com/locations/il/orlandpark<br />

Phone: (708) 873-5170<br />

her choice of eggs Benedict,<br />

Brunch Favorite or omelet,<br />

as well as an endless supply<br />

of one of the three aforementioned<br />

drinks.<br />

“Brunch is one people<br />

don’t realize we have,” Kapellas<br />

said.<br />

Endless Bubbles also are<br />

available for $6 by the glass<br />

or $12 with any entrée.<br />

Readers are reminded to<br />

brunch responsibly.<br />

Modern Pomegranate Martini Recipe<br />

Bonefish Grill shares the secrets to making a martini<br />

similar to its recent addition, the pomegranate and<br />

sage martini.<br />

Ingredients<br />

• 1.5 ounces vodka<br />

• 1 ounce sage simple<br />

syrup<br />

• 1 ounce POM<br />

Wonderful 100 percent<br />

pomegranate juice<br />

• .25 ounces Cointreau<br />

or similar orange-flavored<br />

liqueur<br />

• 1 ounce freshly<br />

squeezed lemon juice<br />

• 2 dashes Angostura<br />

bitters<br />

• .5 ounces pasteurized<br />

egg whites (optional)<br />

Method<br />

• Pack a pint glass or a<br />

martini shaker with ice.<br />

• Combine all ingredients<br />

in a shaker tin and shake<br />

until icy cold.<br />

• Strain into a frozen<br />

martini glass.<br />

• Garnish with fresh sage<br />

leaf for garnish.<br />

Making a fresh sage simple<br />

Syrup<br />

Bring 6 cups of water to a<br />

rolling boil. Add 4 cups of<br />

sugar in the raw (for richer<br />

texture) or superfine sugar<br />

and stir until sugar is<br />

dissolved. Add 10-15 fresh<br />

sage leaves and let boil<br />

for two minutes. Turn off<br />

heat and let cool. Cover<br />

and refrigerate for 24-48<br />

hours.<br />

Note: The sage needs<br />

Hurry, before it’s gone!<br />

On Bonefish Grill’s special<br />

menu — but only until<br />

it changes again Feb. 28<br />

— is a black cod with miso<br />

($24.90) entrée, featuring<br />

time to infuse throughout<br />

the simple syrup, so the<br />

longer you infuse, the<br />

brighter your flavor will be.<br />

Helpful hints<br />

• The orange liqueur<br />

(Cointreau or similar)<br />

is going to add a bit of<br />

balance to the martini<br />

but not a ton of flavor,<br />

so tweak the flavor of<br />

cordial that you use to<br />

best accommodate the<br />

flavors that you love. For a<br />

richer flavor, use a liqueur<br />

like Grand Marnier. For a<br />

sweeter orange flavor, use<br />

Cointreau. For something<br />

different, try Solerno<br />

blood orange liqueur.<br />

• For an alternate to<br />

orange liqueur, use<br />

St.-Germain elderflower<br />

liqueur or Domaine de<br />

Canton ginger liqueur.<br />

• Without the egg<br />

whites, pull back slightly<br />

on the pomegranate<br />

juice, depending upon<br />

sweetness desired.<br />

• Do not forget the<br />

bitters. It’s a key element<br />

to the perfect balance in<br />

this martini.<br />

• For perfect aromatics,<br />

clap the fresh sage<br />

between your hands<br />

before garnishing the<br />

martini. This will release<br />

the oils and bring the<br />

aroma to the forefront.<br />

what Kapellas calls a “melt<br />

in your mouth” fish featuring<br />

a house-made misoyaki<br />

sauce, served with fingerling<br />

potatoes, fresh baby bok<br />

choy and pickled ginger.

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