Master mixologist Ted Kilgore will be moving from Monarch Restaurant to Niche Taste Bar, which is slated to open next month. “While I was not looking to make a move, the project is right up my alley,” Kilgore said. Details to follow. P
Sorry for the delay, ladies. School and work suck!
Sour Cherry Cocktail:
2 parts Vodka
3 parts sour cherry juice (or muttled sour cherries)
Splash of Cointreau
1 lime ice cube
1 regular ice cube
In shaker…give a few jiggles…and voila…Sour Cherry Cocktail
Pineapple Rosemary Cocktail (this is Simon’s creation and I think it varies with each time….)
2 parts Vodka (sometimes we make pinepple vodka by steeping some fruit overnight)
3 parts Pineapple Juice (if not using pineapple vodka)
small sprig of rosemary
a splash of Voss or other sparkling water
ca-ching…refreshing summer cooler…If you use pineapple vodka…sub some simple syrup for the pineapple juice part.
This one we use ALOT!
1 lemon wedge
1/2 cup superfine sugar, plus more for rims
1 3/4 cups whiskey
3/4 cup kirsch
1 cup fresh lemon juice (from 4 to 5 lemons)
4 dashes bitters
6 cups small ice cubes, plus more for glasses
Serve over ice with twist.
1 1/2 cups sugar ( use superfine)
2 cups fresh lemon juice
1 cup vodka or gin ( i like vodka)
bunch of fresh sprigs of thyme
Make simple syrup with sugar, thyme and 1 cup water.
Add lemon juice, vodka and 6 cups water…chill and serve. Garnish with thyme sprigs.
Cucumber Mint Cocktail
2 cucumbers ( I like English…)
fresh mint leaves
2 teaspoons granulated sugar
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/2 cup vodka
2 tbsp Cointreau
Peel, core and whiz cucumber into pulp. Strain juice. Mix it all together in shaker w/ ice…serve over crushed ice with cucumber garnish. yum.
Strawberry Basil Martini
3 strawberries, plus 1 thin slice of strawberry for garnish
3 basil leaves
1/2 ounce Simple Syrup
1 ounce gin, preferably Tanqueray No. Ten
1 ounce vodka
1/2 ounce fresh lime juice
Muddle berries, basil and simple syrup. Add the rest of the liquid to shaker…jiggle and pour.
Some of these recipes come from my MIL…some I’ve just made up and some I’ve pilfered from local restaurants in PHX and Vegas….anyway you look at it…they’re tasty…
View Homeward Bound in a larger map
From STLBites Forum:
Slow Food St. Louis, a non-profit organization dedicated to celebrating and supporting food traditions, is pleased to announce that their annual fundraiser, The Art of Food, will be held on Saturday, July 25th, from 6:00 to 10:00 pm, at Mad Art Gallery (2727 S. 12th Street, 63118). Proceeds from the event will benefit both Slow Food St. Louis and Fair Shares Combined Community Supported Agriculture.
The Art of Food will showcase the area’s top restaurants, serving up delectable hors d’oeuvres using only the freshest, local ingredients prepared in the Slow Food tradition. Participating restaurants include:
• Annie Gunn’s – Lou Rook III
• Araka – Mark Curran
• Bailey’s Chocolate Bar – Robin Murphy
• Erato on Main – Kevin Willmann
• Harvest – Steve Gontram
• Kakao Chocolate – Brian Pelletier
• Local Harvest Café – Clara Moore
• Mad Art Gallery – Dave Lewis
• Monarch – Josh Galliano
• Niche – Gerard Craft
• Rooster – David Bailey
• Schlafly Bottleworks – Matt Bessler
• Serendipity Ice Cream – Beckie Jacobs
• Sidney Street Café – Kevin Nashan
• Winslow’s Home – Stephen Kovac
With all bread products will be provided by
• Companion Bakery – Josh Allen
• 222 Artisan Bakery – Matt Herren
Food-themed art by local artists and gift baskets filled with a variety of specialty goodies from boutiques, wineries, and restaurants are also up for auction. Artists include Julie Malone, Cbabi Bayoc, Greg Barth, Ron Buechele, Marie Oberkirsch, Carmelita Nuñez, Katy Fischer, and many more.
Tickets for the event are $30 for Slow Food members and $40 for non-members in advance; $40 for Slow Food members and $50 for non-members at the door. Sponsors include Mad Art Gallery, Sauce Magazine, and Schlafly. St. Louis Earth Day will also be managing the recycling efforts.
Slow Food is a non-profit, eco-gastronomic, member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions, and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world. Fair Shares is a non-profit organization dedicated to getting fresh, local, seasonal food into the hands of more persons in St. Louis – regardless of their income.
Tickets are limited and can be purchased at: http://www.brownpapertickets.com/event/69345
So, planning has commenced. With the help of the AAA website, we have mapped out a tentative route. I am having trouble figuring out how to post a photo of our Online Trip-Tik…so I will provided a timetable of our trip.
PHX-LA-Hwy5 to Napa- Hwy 101-Up to Redwood Nat’l Forest-Hwy101 up to Tillamook, OR-Portland-Seattle-Victoria, BC-down through Seattle again-Spokane, Glacier Nat’l Park, Theodore Roosevelt Nat’l Park, Bismark, ND, Fargo, Minneapolis, Glidden, WI (to see grandma & grandpa) then down to STL.
Now..this is just a driving route…we are more than willing to veer off the path if it’s worth it!! We will be camping mostly…but if there is a must stay B&B or Inn….I’d be happy to oblige! Thanks for all your recs so far!
A family of quail are nesting on the east side of our house. The eggs hatched today:
Excuse the poor photos…mama and papa quail were sqwakin’ at us from the tree…(after we scared mama out…you can kinda see her against the tile) so we didn’t want to overstay our welcome. They sure are cuties.
home by 8/1. I’m way too excited to speak.