Featured Bar:

COQODAQ

New York, New York

Gracious Hospitality Management, the restaurant group behind Michelin-starred and James Beard-nominated COTE Korean Steakhouse in New York, Miami, and Singapore, welcomes COQODAQ, a new fried chicken concept located in the heart of Flatiron.

Created by visionary and award-winning restaurateur Simon Kim, COQODAQ offers diners a one-of-a-kind experience inspired by the ancient Korean philosophy of Eum-yang (음양 | 陰陽), embracing duality being fundamental to the nature and balance of the universe. Complementing the menu is a robust beverage program helmed by Partners Victoria James, Executive Director of Beverage and Sondre Kasin, Principal Bartender. A suite of classic cocktails with an innovative twist, will live alongside a premiere wine and beer selection and America’s largest restaurant champagne list.

COQODAQ Champagne Credit Evan Sung for COQODAQ scaled | Bartender.com

COQODAQ Wine Evan Sung – Half Bottles

Offering an alternative to the traditional Chimaek, the Korean pairing of fried chicken and beer, COQODAQ champions champagne as the ideal coupling with its fried chicken, as the effervescence of these wines aids in cutting through the richness by effectively breaking down the fats on the palate. Inviting guests to experience the bubbly beverage like never before, the restaurant will offer an extensive list of over 400 rare and exclusive bottles that make it a true mecca for champagne enthusiasts. In another reinvention of the role of champagne, the selection will further break down the cost barrier by introducing a list of 100 selections of champagne and sparkling wines under $100, so everyone can enjoy this perfect pairing. The restaurant will also serve COQODAQ Collection 1/2 bottles of Champagne crafted in collaboration with the esteemed grower-champagne house Gaston Chiquet, along with an expansive wine label list that focuses on white and red burgundy.

The cocktails are purposefully created to provide a refreshing and invigorating experience that pairs perfectly with crispy fried chicken. High-quality tea-based cocktails, highballs, and a variety of classic and seasonal libations will appear on the menu, all crafted with locally sourced ingredients like black currant and fresh citrus, along with low and no ABV options. They also have a wildy trending cocktail called “The Egg” learn more about that drink HERE

Photos by Jason Varney for Rockwell Group

COQODAQ’s The Egg Cocktail

Curated by Principal Bartender Sondre Kasin, COQODAQ’s cocktails offer an innovative twist on classics. One of the hero cocktails is The Egg, COQODAQ’s take on the classic Vodka Soda which has been a staple cocktail for many over time.

The goal behind The Egg cocktail was to create something visually fun and creative without being too over the top. The simplicity, purity, and non-pretentiousness of a vodka soda is what the team wanted the flavor to be. So the question when making The Egg was how to stay true to the feel of the vodka soda, but at the same time make it “elevated” and with a COQODAQ twist.

Grey Goose was Sondre’s vodka of choice as it is a beautifully nuanced vodka that is clean in flavor and has an elegant mouthfeel to it. In addition, the Jasmine and St Germain Elderflower liqueur added unique elements of flavor and roundness, whereas the verjus brought in acidity.

The result is a clear cocktail presentation that resembles that of a vodka soda, and then the lychee is incorporated into the egg ice cube. The team uses techniques from gelato making to ensure a frothy creamy consistency as the lychee egg melts over time, which provides both flavor and texture.

Photos by Jason Varney for Rockwell Group

Tag Archive for: the egg

Featured Bar: COQODAQ

Featured Bar:

COQODAQ

New York, New York

COQODAQ’s The Egg Cocktail

COQODAQ’s The Egg Cocktail

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