The Manhattan

Instructions: In an ice filled mixing glass, briefly stir together 5–10ml Vermouth with a dash of Angostura bitters. Add 60–90ml Single Barrel Rye (Michter’s Rye suits the purpose) and stir again until it’s as cold as a winter sea off the Frisian island of Föhr (where the Manhattan, surprisingly, is their national drink). Strain into a cocktail glass and garnish with a Maraschino cherry.   Continue reading The Manhattan

Summer Sausage Recipe

Ingredients: 5 pounds ground beef 5 teaspoons sugar-based curing mixture 12 teaspoons mustard seed 3 tablespoons garlic powder 1 teaspoon cayenne pepper 1 tablespoon red pepper flakes 1 tablespoon salt 1/2 teaspoon hickory-flavoured liquid smoke   Instructions: In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, … Continue reading Summer Sausage Recipe

Watermelon & Prosecco Sorbet

Ingredients: 1 watermelon, medium, chopped, total weight 450g once prepped 1 lemon, large, juiced 75ml of Prosecco Rosemary syrup 2 sprigs of rosemary, large 100ml of water 100g of caster sugar   Instructions:   To begin, make the simple rosemary syrup. Add the sugar, water and rosemary to a medium saucepan and place over a low heat. Allow the sugar to slowly dissolve in the … Continue reading Watermelon & Prosecco Sorbet