Wednesday, April 23, 2014
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The White Barn Inn in Kennebunkport plans an elegant black-tie party featuring dinner, a kitchen tour and live music.
Press Herald file
MAKE MERRY THE WHITE BARN INN WAY
The White Barn Inn in Kennebunkport is serving up two festive holiday cocktails this season – one for Scrooge and one for Santa, baby.
For those who are not exactly feeling in the holiday spirit, there's "The Grinch," a drink made with Maine's own Cold River Gin that has a green tint, thanks to a dash of Chartreuse.
For the merrier revelers, there's the Spicy Hot Chocolate Martini, a decadent blend of dark chocolate liqueur, cognac and Absolut Peppar vodka. – Meredith Goad, staff writer
¼ ounce Chartreuse
½ ounce St. Germain
1½ ounce Cold River Gin
Combine ingredients. Add a squeeze of orange and an orange twist. Stir and serve on the rocks.
SPICY HOT CHOCOLATE MARTINI
2 ounces Godiva Dark Liqueur
¾ ounce Navan Cognac
¼ ounce Absolut Peppar
Combine ingredients. Add ice. Shake. Sprinkle cinnamon sugar.
East Ender, 47 Middle St., will be serving food inspired by good fortune and good luck. There will be four courses for $58, plus an optional $22 wine pairing. To make reservations, call 879-7669.
Zapoteca, 505 Fore St., will hold "An Oaxacan New Year Celebration" featuring a five-course menu for $55 per person. On the plate will be "vibrant Oaxacan-inspired dishes made modern," such as adobo-glazed duck breast pan-seared and topped with a sauce of guajillo chiles, New England cranberries and spices. This dish, known as Pato en Mole de Guajillo Arandano, will be served with poblano corn pudding and tequila cranberry relish. Wine/tequila/mezcal pairings are available at an additional cost. Call 772-8242 for reservations.
Local 188, 685 Congress St., will be serving free tapas for New Year's revelers from 10 a.m. to midnight. There will also be a complimentary Champagne toast at midnight. For more information, call 761-7909.
The Frog and Turtle, 3 Bridge St., will have two dinner seatings and live music by the Maine dance band Rock Bottom. The first seating time is 4:30 to 5:30 p.m. and includes a three-course menu with four choices for each course. That seating costs $45. The second seating begins at 7:30 p.m. and costs $65. That seating includes a raw bar, caviar tasting, charcuterie table and a four-course dinner of meats and fish, with all the courses set. Champagne, chocolates and dessert bites will be served at midnight. For reservations, call 591-4185.