Gold Rush


 I love a bourbon sour, we used to drink them back in my university days in Australia. I also remember enjoying the pisco sour in Peru. To make a gold rush combine equal parts bourbon (I used Maker's Mark), fresh lemon juice, and honey syrup (equal parts honey and water heated to dissolve honey and cooled) with an egg white over ice in a cocktail shaker. Cheers!

Comments

Post a Comment

Popular posts from this blog

More chicken in parchment

Image
This has become my new favorite way of cooking chicken. The meat stays moist and there is no pan washing required. Slice one small potato and top with seasoning, I use Goya Adobo in place of salt and pepper. Top with a chicken breast. Mix mayonnaise, Dijon mustard, seeded mustard, adobo, a pinch of chili flakes and place on chicken before topping with grated cheddar. I serve this with peppadew peppers. Seal and bake at 200C for half an hour or leave in the fridge and cook at any time, such a great recipe to have up your sleeve.
Read more

Pork Tenderloin

Image
 The apple salted caramel brioche was a bestseller at Picholine. It was a cross between a baba au rhum and a caramel filled Twinkie. We served it with diced apples, half of which were caramelized and deglazed with cognac and the other were left uncooked. In this recipe I substituted balsamic vinegar for the cognac and served it with roasted pork tenderloin and some tenderstem broccoli roasted with oil and adobo.
Read more

Thai Curry

Image
  Thai curry paste is so delicious, and simple to make. Just blend all of your ingredients in a food processor, I used to chop all of mine by hand because I didn’t have a food processor but save time and use a machine. One red onion, chopped roughly 2 cloves garlic 3 inch piece of ginger, peeled and chopped roughly Stems of 6 stalks of lemongrass, chopped roughly Kaffir lime leaves Toasted whole coriander, ground in a mortar and pestle, or substitute ground coriander Stalks of a bunch of coriander, chopped roughly Tamarind paste Chili, I like the flakes but use fresh or a chili paste if you prefer. This should make enough for two curries Method: Fry your curry paste in neutral oil (canola, sunflower, etc) until fragrant. Add one can of light coconut milk and fill the can with water and add. Bring to a boil and season with fish sauce and agave nectar (or brown sugar/palm sugar if you have it) until you have the right balance of seasoning you will be able to...
Read more