At Vaultaire, The Psychedelic Furs inspire a strawberry-balsamic cocktail that matches the HiFi bar’s moody rhythm.
ASK THE TEAM
Jason Patz | Beverage director, Guest Floor Management
Jamie Rutherford | Executive chef, La Forêt & Vaultaire
The inspiration: “Love My Way was loosely inspired by The Psychedelic Furs song. The track is often viewed as a celebration of self-acceptance and individuality, so the name felt like a perfect fit.” —Jason Patz
The flavor profile: “The strawberry balsamic shrub adds acidity from the vinegar while staying subtle and well-integrated. Chambéryzette, a historic French aperitif made with wild alpine strawberries, brings mild sweetness and delicate herbal undertones. Together, they amplify the fresh strawberry character of the cocktail.” —Jason Patz
Music on the menu: “When creating drinks, I like to use storytelling, mood, and music to create a unique experience. Music can influence the sensory profile of a drink, from pacing and tempo to the feeling it creates at the table.” —Jason Patz
A slower kind of nightlife: “People are moving away from loud, high-volume venues and seeking intimate, immersive environments. The focus of an evening out is now defined by the craftsmanship of the cocktails, the quality of the ambiance, and the depth of the overall experience.” —Jason Patz
Perfect pairing: “The duck rillette gets a kick from pickled mustard seed, while the pink peppercorn and juniper undertones complement the strawberry elements of the drink.” —Jamie Rutherford
“Storytelling gives each drink a unique personality, with each sip creating a narrative that takes our guests on a journey.”—Jason Patz
Love My Way
Ingredients
- 1½ oz. Woody Creek Vodka
- ¾ oz. Dolin Chambéryzette Strawberry Aperitif
- ½ oz. lemon juice (fresh)
- ½ oz. strawberry balsamic shrub (recipe below)
Balsamic Strawberry Shrub (makes 24 oz.)
- 10 oz. water
- 8 oz. sugar
- 1 c. chopped strawberries (or more depending on ripeness)
- 1 oz. balsamic vinegar
- 7 oz. red wine vinegar
Directions
Love My Way
- Combine all ingredients into a cocktail shaker with several ice cubes.
- Shake and strain into a Nick and Nora Glass.
- Garnish with a strawberry slice.
Balsamic Strawberry Shrub
- De-stem and chop strawberries into uniform sizes.
- Combine with water in a small saucepan and bring to a simmer for 10 minutes.
- Let cool and strain, making sure to reserve the liquid from the strawberries.
- Add 8 oz. of the strawberry liquid with 8 oz. of sugar, then stir until dissolved.
- Then add to it 1 oz. balsamic vinegar and 7 oz. Red wine vinegar.
- Let cool completely, then bottle, label, and date. When refrigerated, the shrub should keep for about one month.
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