Spiced Girl cocktail

-
Union Market in DC has a great distillery called Cotton & Reed and they share their cocktail recipes online. So we tried a few out this past weekend. Not a bad one in the bunch!

1.5 oz Cotton & Reed White Rum
.25 oz Allspice Dram
0.5 oz Simple syrup
0.75 oz Lime juice
Lime Wheel

In a shaker with ice add rum, allspice dram, lime juice and simple syrup. Shake then pour  into a chilled coupe glass. Fill with ice top with ginger beer and wheel of lime. ENJOY!

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Martha Stewart's Honey-Mustard Salmon

-
Image
 Martha made this on the Today show -the salmon looked so easy -and it was - definitely read through the recipe as the shallot confit has to cook for an hour. Don't skip it as it was fabulous! Was supposed to be served with spinach that I didn't have on hand! The root puree served along side was very good. See separate recipe. Shallot Confit  20 shallots  safflower oil  MAKE THE SHALLOT CONFIT:  Peel the shallots and place in a small saucepan. Cover with oil and cook over low heat until the shallots become very soft and translucent, about 1 hour. (The shallot confit can be refrigerated in an airtight container up to 2 weeks.)  Salmon 1/2 cup honey  1/2 cup Dijon mustard  8 (7-ounce) pieces salmon fillet  kosher salt and freshly ground pepper  flat-leaf parsley sprigs, for serving  wilted spinach, for serving MAKE THE SALMON:  1. Preheat the broiler to medium-high.  2. In a small bowl or cup, mix together the honey and must...
Read more

Robke's Famous Pork Chop Martini

-
Image
 From the TODA Y show Chef  Louis Salvaggio from Robke's restaurant on Long Island.  I love this dish because it takes away all the margin of error with pan-fried pounded pork chops. They're nearly impossible to undercook or overcook, and they soak up that beautiful tangy cherry pepper sauce. This was so good and we can't wait to make it again!  2 (10-ounce) bone-in rib pork chops (we only had boneless) 1/2 cup all-purpose flour  4 eggs, beaten (only used 1) 2 cups fine panko breadcrumbs 1/2 cup olive oil or enough to coat the bottom of a large frying pan  1/4 cup hot and sweet cherry peppers, halved and seeded, plus the juice  1 clove garlic  1 tablespoon red wine vinegar  1 lemon, juiced  1/2 cup chicken broth  salt and freshly ground black pepper, to taste  2 tablespoons butter  1/2 cup grated Parmigiano-Reggiano  1 tablespoon chopped parsley, to garnish 1. Start by trimming and cleaning your pork chops. Pound them...
Read more