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Northside Distilling Winter Cocktails
Sip on a Jack Frost Colada, Bourbon Spiked Hot Chocolate, and Pomegranate Agave Martini that are each sure to provide enjoyment in the cold days ahead.
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Bar Scout: School House
There’s no smokin’ in the boys’ room, but you can drink whiskey in the library at School House Kitchen & Libations.
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Bar Scout: Copper & Oak
This is easily the only bar in Manhattan’s Lower East Side—maybe even the entire borough—with hundreds of whiskeys but no shaker, strainer, mixing spoon, or even ice cube in sight.
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Young Spirits: JK Williams Distilling
“If you think about just bourbon, based on what we taste today, we know only a couple of colors in the spectrum. We don’t know all the colors that were there years ago. Discovering that is fun stuff for me.”
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Owensboro Sour Cocktail
“Dinner comes with a cocktail dubbed the Owensboro Sour, and it’s made from smoked and juiced Arkansas black apples mixed with bourbon that is bonded or above proof. ‘Use fresh lemon juice, a spiced simple syrup, and shake it all over ice.’”
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Savory Chicory and Country Ham Salad
Like Mozart dictating to Salieri, ideas spilled out of him in erratic bursts. ‘ I want a salad of raw chicory, grilled red onion rings, roasted kabocha squash, minced cooked country ham and fresh lemon juice…No dressing needed, since the salad gets served with the lamb and its sauce.’
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Basque Cheesecake
“The meal’s surprising coda will be a Basque Cheesecake based on a recipe he learned in Spain. As if reading the recipe in the canopy of maple leaves overhead, he recalled ‘a savory cheesecake with goat cheese, blue cheese, mascarpone and cream cheese…”
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Hot Toddy: Orchard Toddy
A cider toddy with a bit of maple syrup, lemon juice, and a dram of your favorite whiskey is extraordinary, yet easy to make at home.
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Boulangerie Potatoes Gratin
“Boulangerie Potatoes Au Gratin is the perfect starch for the lamb and salad in a single bowl.” –Chef Newman Miller
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Smoked and Braised Lamb Shanks and Smoked Apple Juice
‘For the entrée, I want lamb shanks, the tough cuts,’ he said, arms outstretched as if grasping the animal. Instructions for cold smoking the lamb follow quickly: ‘Use barrel bungs, ideally, light them, let them burn briefly, then blow out the fire to create about 90 minutes of billowing, cold smoke.’
Amateur Hour
Recs
