Think a big ol punch bowl with hula dancers and palm trees on the side of it.  Yes, that’s right the Michelin and NY Times-starred restaurant and home to the youngest Iron Chef Marc Forgione is getting into the “Scorpion Bowl” biz for the summer and it’s damn good.

 

The “Marc Forgione Scorpion Bowl” was the mastermind of sommelier and GM Matthew Conway and Bar Manager Cary Goldberg who combined Wodka Vodka, Bulldog Gin, Banks Rum, Sombra Mezcal, fresh lime juice, mango juice, house made pineapple syrup and fresh mint with a shot of Bacardi 151 in the center. Then its stirred and poured over ice and garnished with “slapped” Thai basil leaves. In total, it contains 11 ounces of alcohol! Oh yes, fun straws included.

The new cocktail will be served at the bar, communal tables and outdoor patio for $49.

In addition to three consecutive years of Michelin Stars (2010, 2011, 2012) making Chef Marc Forgione the youngest chef and owner to receive the prestigious honor, Marc Forgione is also one of very few restaurants to also receive the coveted Michelin Cocktail Symbol for the same three years which recognizes Matthew Conway and Cary Goldberg’s work with their cocktail program.

Below is the new cocktail menu for the restaurant.
Cocktails
Vodka, Lavender, Ginger Liqueur, Lime   12
Blanco Tequila, Celery Water, Chartreuse, Smoked Salt   14
Kentucky Rye, Peychaud’s Bitters, Absinthe, Rosella   16
Gin, Macchu Pisco, Cointreau, Lemon    12
Rhubarb Infused Rum, Cherry Heering, Lemon, Bubbles   12
Lani’s Farm Strawberry Mimosa, Mint   14
 Spring Sangria, Demi-Sec Riesling,
Apricot Brandy, Tropical Fruit, Lemongrass   14
THE SCORPION BOWL   49