OTTOMAN EMPIRE
DECEMBER 2, 2017
Üçlü
kofte, circassian chicken, red lentil
Bir
Düet çorba
yogurt, tomato
The Savoy Toddy
Aged Rum | Lime | Orgeat | Apple Juice | Apple Cider | Pimento Dram | Bitters
Iki
Pilaf
pomegranate, currants, golden raisins, boharat, fig, apricot
Black Jack
Apple Jack Brandy | Pomegranate Shrub | Lime | Burlesque Bitters
Üç
Parşömen
black cod, sumac, walnut, anchovy, raki, herbs
Sweet Luci
Orange | Pomegranate | Pekmez | Lavender Soda
Dört
Manti
lamb, octopus, pul biber, yogurt, aleppo, quince
Mulled Wine
Red Blend | Hibiscus Flower | Clove | Cinnamon | Orange Peel | Honey | Brandy | Allspice Dram
Intermezzo
Lemon Sharbat
Beş
Turkish Delights
poppy seed, coffee, citrus halva, pinenuts, pomegranate
Old Smoke
Bourbon | Honey | Bitters | Orange | Smoky Black Tea
Some items may contain dairy, wheat, shellfish, and other allergens.
This menu was created by Chef Tarik Abdullah (A DJ and a Cook) of Black And Tan Hall
Cocktail collaboration with Damon Bomar of Brown Liquor Cocktail Co.
#feedthepeople #brownliquorcocktailco #midnightmecca
IG:tarik.abdullah/IG:dameparle/ IG MidnightMecca