On How Infused Vodka is Our New Shochu

We went to Public last night for the first time, for dinner. We will write in more detail about the virtues of the meal we had when we have fully recovered from the weekend and find a moment to reflect more contemplatively (and without headaches) about it all.

We do feel compelled to note, before we can responsibly begin and go about our Sunday, that Public has some of the most gorgeous infused vodkas we have drunk to date. We drank the flavors offered simply on the rocks. My favorite was the Spicy Pumpkin: think liquid pumpkin pie filling with less sugar and with a more grown-up punch of cinnamon, which goes down like a nice smooth shochu -- not too strong, but with sensational impact. David's favorite was the Mango-Yuzu-Red Chili, which was smooth and delicate, with well-balanced flavors that kicked slightly on the aftertaste. The Fig-Fennel was, to put it simply, sexy yet almost too overwhelming to drink with dinner -- it paired perfectly with a trio of gorgeous desserts at the end.

When we were in London, we became quite involved with infused shochu at the the Shochu Lounge under one of our favorite restaurants in the city, Roka. Since then, we've wondered why shochu bars have not popped up in the New York City nightlife. For the time being, though, we feel we have found perfectly acceptable substitutes when our mood strikes for shochu: infused vodkas at Public.

(Next time at Public we should, of course, look at its extensive wine list... but it will be difficult to keep away from the vodkas, for sure.)

TM