Looking for a new way to prepare dinner? Try curing! Yeah, it takes a little bit of planning and patience (like, you need to plan to do this days in advance) but once you get your ingredients it’s just a super simple waiting game. Salmon and miso go so well together in this recipe from Finn & Porter. Paired with a fresh cucumber vinaigrette, this is a light, bright meal that will turn you into a curing convert.
Let’s be real, even though we always resolve to drink less in the new year, it doesn’t often happen. So this year, I’m resolving to drink better – quality over quantity, that kind of thing. My friends at Austin’s Mettle have the perfect cocktail to kick off this goal. The Blackberry Resolution is made with all sorts of deliciousness – gin, citrus, blackberry, and yes, my very favorite: champagne.
Bartender Brice Davis says, “I wanted to make a drink that made every man feel comfortable about drinking gin and bubbles.” That’s all well and good (and some guys I know are weird about drinking champagne, which is ridiculous because champagne is the best thing ever), but I think this cocktail is perfect for any human’s celebration, no matter their gender.
Happy 2015!
Blackberry Resolution
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This cocktail hails from Mettle, one of my favorite spots here in Austin. I just love a Vesper in the wintertime (and champagne literally any time), so Mettle’s twist on this is something special. They were kind enough to share their recipe with me so I could share it with all of you.
A few words on the drink from bartender and creator, Mike McMillan: “It’s an ode to the classic Vesper. Also known as the Eversong, which is the sixth of the seven canonical hours, this reminded me of the hour before midnight drawing near.”
The Eversong
.5 oz. NOLET’S Silver Dry Gin
.5 oz. Ketel One Vodka
.25 oz. Kina L’Avion d’Or
Top with Moet Imperial Reserve Cuvee
Shake all ingredients (excluding the Champagne) together in a cocktail shaker, strain into a martini glass. Top up with Cuvee. Garnish with a lemon twist.
When we ordered “nachos” at Lavaca Street bar IN AUSTIN, I didn’t realize that meant “a giant metal sheet pan filled to the brim with freshly fried tortilla chips smothered in both queso fresco and hot melted queso, spicy black beans, sour cream, fresh pico, and tons of jalapenos.” Really the giant sheet pan aspect and the combination of fresh cheese plus hot queso made these a shocking success. Plus the SHEER SIZE. This is like ten pounds of nacho.