Buddha Kitchen brings Asian fusion to Nicollet Ave.

4:14 PM, Oct 16, 2013   |    comments
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GOLDEN VALLEY, Minn. -- Eat Street Buddha Kitchen & Lounge is a new full service restaurant and lounge located in the eclectic food Mecca of Eat Street in Minneapolis.

The menu highlights Asian fusion offerings with a special focus on fresh seafood.

For more information, visit www.eatstreetbuddha.com or the Eat Street Buddha Kitchen & Lounge Facebook page.


  • Glassware: Collins/Chimney 
  • Several small drops of rose water 
  • 1 oz. Limoncello *** 
  • 2 sprigs of thyme; leave one for garnish 
  • Fill 2/3 way with lemonade 
  • Shake and strain into Collins glass 
  • .50 oz. fresh pressed beet juice mixed with a splash of POM juice

***Optional. If omitting Limoncello, substitute ½ ounce of
simple syrup for mouth feel.

In a mixing glass with ice, combine one broken up sprig of thyme and all liquids (except for the pomegranate & beet juice.) Shake all ingredients to combine and set aside. In a Collins Glass, "lace" the glass with approx. 3 drops of rose water and immediately fill to the top with ice. Double-strain the lemonade mixture into the Collins Glass. Top with Beet & Pom juice. Garnish with a sprig of Thyme.


  • Glassware: Large Coupe 
  • 1.5 oz. Pisco 
  • 1 oz. Prickly Pear Puree 
  • .50 oz. Simple Syrup 
  • Dash of Fresh Squeezed Lime Juice 
  • Bacardi Pineapple & Rock Coconut Meringue Cocktail Foam***
  • Garnish: Strawberry / Blueberry "Bowtie"

In a mixing glass with ice, add Pisco, Prickly Pear Puree, Simple Syrup, and Lime Juice. Shake vigorously and strain into a large Coupe glass. Top with Bacardi Pineapple and Rock Coconut Meringue Cocktail Foam. Garnish with a Strawberry & Blueberry "Bowtie."

***To Make The Cocktail Foam, you will need an ISI Whipping Syphon and 2 Nitrogen Cartridges.


  • 1.5 oz. Bacardi Rock Coconut Rum
  • 1.5 oz. Bacardi Pineapple Rum 
  • 3 oz. Simple Syrup 
  • 3 oz. Pineapple Juice 
  • 1 oz. Fresh Orange Juice 
  • 1 oz. Water 
  • 4 Pasteurized Egg Whites

In an empty mixing tin, combine all ingredients EXCEPT for the egg whites. Pour mixture through a fine mesh strainer into the ISI Whipping Siphon. Add egg whites into the whipping siphon and screw on the lid. Lightly shake to incorporate all ingredients. Charge the syphon with one nitrogen cartridge and shake. Remove the first nitrogen cartridge and charge again with a new one. Shake again, then put into a refrigerator for approx. 2 hours to stabilize the foam.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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