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The Tinley Junction 021617
The Tinley Junction 021617
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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.