BY DATHAN KAZSUK
The Willard, which has spectacular views of downtown Raleigh from its rooftop lounge, unveiled its annual Art in Bloom cocktail menu this past week—and it comes as no surprise that the cocktails are spot on.
Art in Bloom, which is officially sold out from March 13 through March 17, is sponsored by the North Carolina Museum of Art and features stunning floral designs from artists across the state and nation. The event raises money for the museum’s arts programs under the NCMA Foundation, Inc.
Since Art in Bloom is a sell-out, unless you have tickets to the event, the next best thing is three cocktails inspired by works of art featured in this year’s event festival. A portion of the proceeds from these three cocktails will be donated back to the museum.
At the Willard, in the same way the floral designs are crafted into works of art at the museum, the bartenders have infused their love of creating nuanced and delicious craft cocktails into these three-color creations, which will be served through March 17.
The first drink is the “Piano.” It is made using a matcha-infused Patron with half-and-half, white chocolate paint, and a diamond meringue float. This drink is simple yet refined and inspired by the painting “Piano (for Duke Ellington)” by artist Robert Moskowitz.
Looking for something with a little more color? Then you might want to order the “Pigeon.” Constructed with Bacardi Ocho rum, house-made strawberry-mint syrup and a black lava salt rim, this bright orange drink is inspired by Elizabeth Murray’s painting “Pigeon.”
Finally, you can enjoy the art in a glass called “Cupid and Psyche.” This drink is made with Drumshanbo Gunpowder gin, lemon, egg white, blue and gold coconut oil stripes, and dried rose petals.
Inspired by the sculptures “Cupid” and “Psyche” by French sculptor Etienne Maurice Falconet, it is almost too beautiful to consume.
Be sure to check out The Willard’s menu, which features tapas-style small bites such as conch fritters, duck poutine, baba ganoush or its very popular steak tartare with quail egg, house mustard and rosemary potato chips.
