here - Megan Eileen McDonough

SMALL BITES
Memories are
made of this
Chinatown’s secret cocktail bar
By Megan Eileen McDonough
S
trategically hidden in one of Manhattan’s most notoriously crowded neighbourhoods,
Apothéke is far from what its unimpressive exterior suggests. Inside awaits a heady,
nostalgic atmosphere inspired by the history and rise of the apothecary in Europe.
Nicolas O’Connor leads a mixology team that swaps downtown garb for lab coats and
serves mood-inducing cocktails prepared with local and organic ingredients. From Aphrodisiacs
and Pain Killers to Euphoric Enhancers and Stress Relievers, you choose your mood accordingly.
“Prohibition Wednesdays” offer themed cocktails; guests must whisper a password at the door to
be admitted. Decorated with hundreds of antique medicine bottles, the hand-carved bar doubles
as a theatrical stage. (9 Doyers St., New York, NY, apothekenyc.com)
BEE’S KNEES
By Nicolas O’Connor, Apothéke
1. Add a teaspoon of bee pollen and a nickel-sized piece
of ginger (make sure to shave off the skin) and muddle
thoroughly in a pint glass.
2. Pour in 2 oz. vodka, 1 oz. guava juice, 1/2 oz. fresh lime
juice and 1/3 oz. agave nectar.
3. Add ice and shake vigorously, strain into a martini glass,
garnish with a slice of guava and sprinkle a little bee pollen
on top of the guava slice.
Pass the cheese
please, honey
Step aside, wine—
cheese has a new
main squeeze. At
The Loft at Montage
Laguna Beach in
Southern California,
cheese and honey are the new “perfect
pairing.” Jason Truckenmiller, matchmaker
and Maitre d’Fromage, works with more
than 100 different cheeses from around
the world, pairing them with approximately
80 different honeys. “Matching intensity
of flavours is key,” he says. “And, as with
wine, the colour of honey indicates depth
of flavour.” A creamy wildflower honey is a
perfect match for a light brie, while English
cheddar marries well with avocado blossom
honey. Cheese plates are created according
to guest preferences and priced accordingly.
The combo of tastes is a culinary romance
made in heaven. —Anne Dimon
September 2012 westjet.com
33
Bee's Knees photo by Erin Burns. Paletas photo by Paletas Betty
APOTHÉKE
Mexican native Betty
Alatorre missed the
fresh tastes of her
home country so
much, she opened
two paleterias in
greater Phoenix to bring Mexico’s spices and
fruits to her adopted city, in frozen form. The
result: handmade Mexican paletas—traditional Mexican-style popsicles—in flavours
ranging from key lime and mango to pecan.
Each paleta is made with fresh ingredients,
without any preservatives or food colouring.
Spices such as chili, lavender and cinnamon
are also ground fresh.
“It’s a way for me to share my culture and
my childhood,” says Alatorre, who grew up
in Michoacan state in southwestern Mexico,
where corner paleterias are commonplace.
“The whole idea is to share my memories.”
Now, Arizona-dwellers and visitors can
drop by a Paletas Betty in either Tempe or
Chandler and grab a delicious frozen treat to
cool down from Arizona’s year-round heat.
—Lisa Kadane