He also reveals the third course, a confit duck cigar, inspired by the actual distillation process. "This will be paired with a bitter orange marmalade that has pure whiskey in it. And the meal ends with a dessert made with frozen whiskey," Gielbaum says about the entire menu for the night.

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Confit duck cigar

What this means is that the narrative being built will take diners on a virtual tour of a distillery in, say, Speyside in Scotland, showing them how whiskey is created from being simply a bunch of grains to when it's malted, distilled, and finally turned into a bottle of single malt. But what about other alcohols? How is something like, say, white wine conducive to the sauce of Gielbaum's childhood? He says, "It adds a floral note, enhancing the flavour. Similarly, you'd use something like a cognac to add another dimension to a sauce. It's very subtle. You wouldn't think, 'Oh, that has a lot of cognac in it.' But it's there, and lends a certain depth. And likewise, with the scallops that I'll serve at this dinner — where the sauce is made with whiskey and bacon — the two ingredients go perfectly together because the bacon adds a sense of smokiness that the woody whiskey complements well."

ON June 20, 8.30 pm
AT Slink & Bardot, Thadani House, Worli Village
CALL 7045904728
Cost Rs 2,500

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