RECIPE – Gin Sour

Posted on 12/01/2012

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Gin has seen a resurgence in our neck of the woods in recent years and is now one of my favorite alcohols to make cocktails with. Newer styles of gin have played down the juniper factor and upped the herbal and citrus notes, creating mixable liquors that no longer taste like you’re drinking a Christmas tree. I used Plymouth Gin, known for its low alcohol content and a favorite among bartenders for its mixability, for this play on the traditional Gin Sour. Add some soda water and call it a Silver Fizz.


The egg white needs a semi warm temperature to foam properly which is why there’s some shaking going on before the ice gets added.


Full recipe is after the jump.

Nov 4 2012 – German Pretzels and Czech Svickova

Posted on 11/22/2012

This meal was inspired by Czech Svickova, a braised beef and sour cream dish Nicole had a long time ago while traveling in the Czech Republic. There was more trial and error than usual for most of the Eastern European themed items on the menu, including failed attempts at making spaetzle and sauerkraut; but we also came up with some recipes that are sure to stick around, like spicy beer mustard and coffee whipped cream. The final attempt at Svickova was pretty delicious as well.


Lavash Cracker and Lemon Dill Yogurt

Moscow Mule – Fentimans Ginger Beer, Tito’s Vodka, Lime Juice, Fee Brother’s Rhubarb Bitters

German Pretzel, Anderson Valley Winter Solstice Ale Mustard

Vegetable & Cheese Fondue – Gruyere, Gouda, Laughing Cow, Bad Seed Dry Hard Cider

Pan-fried Pork Belly, Brussel Sprouts, Baby Potatoes, Ale Mustard

Svickova – Czech Style Sour Cream Sauce and Dumplings, Sirloin

Apple Pie with Ginger Crumble, Bourbon Caramel and Coffee Cream

Becherovka Czech liquor

Beer c/o Browerij Lane – Wychwood Hobgoblin ESB, McNeill’s Dark Angel Imperial Stout

October 6, 2012 – Corn and Cocktails

Posted on 10/12/2012

After a long summer break from using the oven we did our best to squeeze the best of what was left at the farmers markets into one meal. We also came up with a cocktail pairing for each item and bought some new glasses to hold them. The week before was busy freezing ice and coming up with a different ice treatment for each drink.

Buckwheat Pancakes

corn butter, chocolate mint, maple syrup

Strawberry Fizz

strawberry liqueur, strawberry apple cider vinegar, soda water 


Soup and Toast

lobster coconut soup, sunchokes, summer squash, lobster salad

Gin Sour

Plymouth Gin, lemon, simple syrup, egg white, Angostura bitters, Old Bay


Hushpuppy Green Salad

fresh corn jalapeno hushpuppies, tuscan kale, lola rosa baby lettuce, cherry tomatoes, radish, cotija cheese, raw corn, lime

Smokey the Owl

El Buho Mezcal, Espolon Tequila Blanco, grapefruit, lime, maple syrup, Fee Brothers Aztec Chocolate Bitters


Sausage and Corn

Meat Hook fennel pork sausage, polenta, sauteed beets with saba, mustard greens

Ann Arbor Autumn

Rittenhouse Rye, Laird’s Applejack, Chartreuse, cinnamon, agave


Gelato Sundae

corn gelato, walnut-rosemary shortbread, fried cinnamon tortilla strips, honey, whipped cream

Nardini Amaro Bassano

May 19th 2012 – Southeast Asian

Posted on 05/22/2012

Spicy Cocktail: Bulldog Gin, Cointreau, cucumber, cilantro, lime, thai chili
Duck Skin Chips

Czechvar Lager, Carton BDG Country Ale
Korean Fried Chicken
ginger soy glaze, pickled daikon
Pomelo Salad
pork wonton, mizuno, cashew, pea shoots, herbs
Duck Pho
duck confit + pastrami, rice noodles, tatsoi
Thai Vegetable Curry
panang curry paste, coconut milk, asparagus, cauliflower, potato, green bean
Vietnamese Coffee
“Ca Phe Trung” – egg coffee, sweetened condensed milk
Mung Bean Donuts
“Banh Cam” with glutinous rice flour and sesame seeds, strawberries, strawberry sauce