Sharon Vanorny
“It’s Pronounced Far-ve” is an herbal treat.
Since opening last March, the Robin Room’s standard bar menu has focused on classics. But the bar is planning a brief hiatus Jan. 1-6, and when it reopens, bartenders will debut their first-ever menu of house specialties. They’re still working on the lineup, but there’s a good chance customers will recognize previous Robin Room creations.
The bartenders at the Robin Room are practiced at whipping up specials, whether it’s a new drink pairing for one of their pop-up dinners or a one-off drink menu for an industry event.
One of the most delicious new inventions is a drink made for Madison Cocktail Week. The drink, called “It’s Pronounced Far-ve,” tastes exactly like carbonated crudite. Herbal spirits Midwest gin and Gamle Ode dill aquavit lend a complex savory layer of flavor, while sweet carrot syrup, fresh lemon and a pinch of salt balance the drink. Add soda water and garnish with mint for a perfectly refreshing experience.
Another new spirit-forward creation is a Vesper riff, which also uses the delicately flavored dill aquavit and Boyd & Blair potato vodka. The Robin Room uses orange bitters and Lillet Blanc to finish off the elegant, martini-esque drink. James Bond would approve.
