The Edison at Disney Springs entertainment and dining venue is uncorking some mixology magic this month with a series of evening events featuring Espolòn Tequila and Old Forester bourbon.
On May 10, 17, and 25, 2022 (from 6:00 to 8:00 p.m.), the unique location—which welcomed new Executive Chef Deaundra “Dee” Rolle last year—will offer Espolòn cocktails and accompanying light bites for its monthly cocktail mixing program.
Each week, guests can indulge in two specially curated cocktails created from three types of tequila—Espolòn Blanco, Reposado, and Aneja—coupled with savory Mexican-inspired dishes, such as seared corvino tacos and deep-fried churros with chocolate sauce.
The expertly-paired samplings will take place at The Edison’s Lake Side Patio, and tickets are $65 per person each week, with numbers extremely limited to advance bookings on this link (ages 21 and older only).
Additionally, The Edison will feature a one-off Old Forester Dinner on May 12 (from 6:00 to 8:30 p.m.). Subtitled A Walk Through Time, it will highlight four one-ounce pours of differently-aged bottles from 1870, 1897, 1910, and 1920.
The sampling will be accompanied by a full four-course meal, skillfully paired to match the different tasting notes of each aged bottle. For example, Old Forester 1870, with notes of baked clove, cinnamon, and nutmeg, will be served with the tart and salty mix of bacon and blue cheese.
The rest of the menu includes a peppered steak and arugula salad, lobster tail in bourbon brown butter sauce, and peaches in bourbon.
Tickets are $150 per person and, again, bookings are limited and required in advance on this link. The event is also 21 and up only.
The Edison full details of the tequila tasting menus are as follows:
Featured spirit, Espolòn Blanco.
Cocktails: “Summer Sin” – Espolòn Blanco, blackberries, agave, lime juice, and cilantro; and “Fresas Con Crema” – Espolòn Blanco, strawberry puree, and fresh vanilla bean paste.
Bites: Tequila and lime marinated shrimp served with roasted corn salsa and cilantro crema; “Mexican Hot Chocolate” deep fried churros, Mexican chocolate sauce, and whipped cream.
Featured spirit – Espolòn Reposado.
Cocktails: “Izta” – Espolòn Reposado, Grand Marnier, orange bitters, chocolate bitters, and agave, served smoked; and “An Afternoon on the Yucatan” – Espolòn Reposado Tequila (watermelon, cucumber and basil infused), fresh Yuzu and watermelon juice, topped with bubbles.
Bites: Braised pork served with roasted marble potatoes, pearl onions, and orange chili syrup; seared corvina tacos served with cucumber, watermelon salad, basil, Yuzu, and aioli.
Featured spirit, Espolòn Anejo.
Cocktails: “Tangerine Dreams” – Espolòn Anejo, tangerine juice, fresh vanilla bean paste, and Electric Dust; and “Abuelita” – Espolòn Anejo, habanero bitters, chocolate bitters, and Crème de Cacao.
Bites: Sweet and citrus roasted sticky wings tossed in tangerine honey sauce and coffee-rubbed pork tenderloin served with sautéed quinoa, Cipollini, and kale.