Lemon Curd
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When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And
Ingredients:Ice2 1/2 ounces bourbon1 1/2 ounces chocolate liqueur3/4 ounce amontillado sherry3 coffee beans
Ingredients:Ice1 1/2 ounces gin3/4 ounce Dimmi (herbal Italian liqueur)3/4 ounce Lillet blancDash of celery bittersDash of lemon bitters1 tangerine or orange twist , for garnish
Ingredients:3/4 cup (175ml) heavy cream1/2 tablespoon (10g) malted milk powder, such as Carnation1 1/2 tablespoons (15g) dark brown sugarTiny pinch kosher salt6 ounces (175ml) hot black coffee2 ounces (60ml) spiced rum1 tablespoon (15ml) 2:1 simple syrup (see note)Freshly grated nutmeg, for garnish (optional)
Ingredients:Ice1 ounce mezcal3/4 ounce Aperol (bitter orange Italian aperitif)1/2 ounce maraschino liqueur3/4 ounce fresh lime juice1 grapefruit twist , preferably spiral-cut , for garnish
Ingredients:Ice2 ounces Strawberry-Pineapple pisco1/2 ounce St-Germain elderflower liqueur3/4 ounce fresh grapefruit juice1/2 ounce fresh lemon juice1 teaspoon Simple Syrup
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