Apple or lemon to garnish
Method
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Mix the apple juice, vodka and lemon juice in a mixer with ice. Pour into a glass and top with Prosecco. Garnish with a slice of apple or lemon.
Summer White Russian
The Bottle Club
A white Russian is essentially a delicious, alcoholic iced coffee and what’s not to love about that? This recipe comes recommended by the drinks experts at The Bottle Club, who say white Russian searches are up a whopping 300% this summer. Their recipe inspiration is from Liquor.com.
Ingredients
1 oz/29ml Kahlúa
One-two cocktail jiggers of heavy whipping cream (depending on how creamy your preference dictates!). Can be swapped for coconut cream.
El Parador Offers Great Sonoran Fare.
By Rebecca Cook
I HADN T HEARD much about El Parador until a friend recently
related a less-than-flattering tale of the place. Seems that one Saturday night, she found herself home alone and
decided to stave off the blues by taking herself out to dinner.
The chosen restaurant for this personal indulgence was El Parador. What initially seemed a good idea began to wither soon after
her arrival: No one paid her any mind as she stood, patiently
waiting to be seated. Waiters and waitresses flew about from every
corner of the room, but neither host nor hostess was anywhere
PLAN AHEAD: Pie time
► Pie time
Pate Brisee: A Conversation with Four Pies is an event where artists Delano Dunn and Susan Luss, baker Megan Sway, and Dunn’s mother, Diane Mangle, work together virtually to make pies, talk culinary histories, and eat, as the old Creoles used to say, “melt-in-your-mouth deliciousness!”. In this live Zoom presentation, bakers from different regions in the US make pies that represent their culinary heritage. Using the shared experience of pie-baking to build community, Dunn, Luss, Sway, and
Mangle hold a wideranging discussion of their memories and associations with pie and other meaningful foods. July 30. 5 am. Sign up on www. allevents.in.
Teriyaki Chicken Bun: Steamed Bun filled with Chicken, Vegetables and Teriyaki
Tempura Shrimp Sando: Crunchy Shrimp served with Yuzu Crab, Green Onions and Eel Sauce served on a Bun
Spicy Hako Sushi: Spicy Tuna and Salmon served Box-style with Red Tempura Crunch and Volcano Sauce Beverages
Ozeki Platinum Sake: Junmai Daiginjo Refreshingly Dry with a Fruity Flavor
Ivanhoe Park Brewing Company Urayasu Rice Lager, Orlando, FL Mexico Food
Chilaquiles con Chorizo: Crispy Corn Tortillas tossed in Salsa Verde and Monterey Jack Cheese topped with Crema Mexicana, Queso Cotija, Pickled Onions and Ground Chorizo
Taco de Ribeye: Shaved Ribeye, Red Onions, and Poblano Peppers on a Corn Tortilla with Ranchera Salsa, Cotija Cheese and Chives
1 oz. favourite tequila (Espolon suggested)
3/4 oz. fresh lime juice
1/2 oz. agave nectar or simple syrup (Optional)
Ice cubes
Lime garnish
Fill a wide, shallow dish with fine salt. Cut a lime in half at width and rub around half of rim of a margarita glass. Cut a thin, crosswise slice from one of lime halves for garnish. Holding glass upside down, dip wet half delicately into salt. Shake rest of ingredients with ice in a cocktail shaker. Strain into glass and apply lime garnish to rim. The Inspiration Photo by supplied /Romeos Gin
The Inspiration
1 ½ oz. gin
¼ oz. almond-flavoured liquor