If you’re old enough, you already got this, but you still gotta’ listen to the show. If you’re not old enough, you REALLY gotta’ listen to the show! Blue Hounds’ Barkeep, Noah Momyer, pulled this beauty out of thin air for us the other day. Suffice it to say, at the time of imbibing, it did not yet have a name. Well, it does now!!!
The Newlywed!!
1.5oz Plantation Rum
.75oz lemon juice
.5oz Giffard grapefruit liqueur
.25oz John D. Taylor Velvet Falernum
Shake, strain, cucumber garnish.
1.5oz Tanteo Jalapeño tequila
1oz lime juice
.5 Oz cointreau orange liqueur
8-10 leaves of cilantro, muddled
the rest marg mix
Recipe for marg mix
1oz Agave
1.5 Oz lime juice
Splash water
Then adjust bitter/sweetness if desired !
If you don’t wanna make the marg mic simply limemade is the best alternative
Sometimes I just get so excited I forget to snap shots of the Soup and the Whet!! Oh well….zoom in if you can and you’ll see the beautiful bowl of Fat Olives Toscana Forno! Roaring fire, good friends, good times, great show!
TOSCANA FORNO SOUP
8 cups chicken stock
2 cups heavy cream
2 lbs Italian Sausage
2 cups packed fresh spinach
4 slices of bacon
6 large russet potatoes – ½ inch cubed
1 large onion chopped
1 table spoon minced garlic
1 teaspoon crushed red pepper
In a large 3 quart stock pot:
-Cook the Italian Sausage with red pepper flakes over medium heat until crumbled (10-15min) – drain fat and set aside.
-Cook the bacon in the same pot until crisp – drain fat and continue.
-Add onions and garlic and cook until soft.
-Pour in chicken stock – add potatoes – bring to a boil – reduce heat – add sausage and cream.
-Cook at medium heat (simmer) for 25 minutes – add spinach.
We got some double fisted action from Fat Olives! Two? Two Martinis? Color me happy…or red,or yellow. Many thanks to Ryan Redmond for sharing these with us and the ever engaging Chef John Conley for hosting. I LOVE MY JOB!!
BASIL LEMONDROP MARTINI
2.5oz Sobieski Vodka
.5oz house-made Limoncello
Half a lemon squeezed
Basil chiffonade
.25oz simple syrup
Shaken and served with a sugar rim and lemon wedge in a chilled martini glass.
RED-TINI
2oz Sobieski Vodka
.75oz Vanilla syrup
.50oz Rasberry syrup
Half a lemon squeezed
1oz Hahn Rohn Blend floated on top
Garnished with a lemon wedge and a cherry
What a great show! Many thanks to Ross Simon, Chef Bob Tam and Zachary O’Haire for sharing their valuable time. If you haven’t visited Bitter and Twisted, you just gotta’ get down there. This is one of those joints that once you sit down, settle in and well, get it; you’ll keep on coming back. I LOVE MY JOB!!
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