Another super simple dressing – I love this on mild greens like little gem or butter lettuce.
2 tbsp truffle oil
1 tbsp olive oil
1 tbsp champagne vinegar
1/2 tsp lemon juice
1/2 tsp sea salt
Combine in a jar and shake. If in the fridge allow to come to room temp.
You can change this how ever you feel – swap hazelnut oil for a different nut oil or olive oil – swap lemon juice for white wine or red wine vinegar. It’s really up to you.
2 tbsp lemon juice
1 small shallot, minced
1 clove garlic, minced
2 tsp dijon
Salt and pepper
1/4 c nut or olive oil
Combine all the ingredients in a small jar and shake to combine. Store in the fridge for up to one week, let warm to room temp for 20 minutes before using.
This is straight from imbibe magazine. They never let me down when I need a tasty cocktail!
2 oz. rye whiskey
1/2 oz. fresh lemon juice
1/2 oz. Bénédictine
Pour all ingredients into a cocktail; shake & pour.
1 oz simple syrup (equal parts sugar and water)
2 oz fresh lemon juice
5 oz whiskey
maraschino cherries for garnish
Combine all ingredients in a shaker. Shake for 30 seconds and then strain into a cocktail glass. Garnish with cherries.
On a warm summer night we needed a refreshing beverage to celebrate the end of another week! This was perfect! I served on the rocks, but it would be equally tasty served chilled in a martini glass.
.5 oz lemon juice
1.5 oz domain canton
1 oz bourbon
Combine in a rocks glass. Add ice. Enjoy.
1 ounce vodka
1/2 ounce freshly squeezed lemon juice
1/2 ounce maraschino liqueur, preferably Luxardo
1/2 ounce Yellow Chartreuse
3 drops crème de violette, preferably Rothman & Winter
1 (1/4-inch-thick) cucumber slice
Place a cocktail glass in the freezer to chill.
Combine the vodka, lemon juice, maraschino liqueur, and Chartreuse in a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with the crème de violette, and garnish with the cucumber slice
This was Chow’s weekly Friday night cocktail this week – it sounded great, so I figured I’d give it a try. I used Pernod since I don’t have any absinthe on hand – it still tasted great!
1 1/2 oz bourbon
1/2 oz lemon juice
1/2 oz Simple Syrup
1/4 oz absinthe
1 large egg white
3 dashes Orange Bitters
Place the bourbon, lemon juice, simple syrup, absinthe, and egg white in a cocktail shaker and shake vigorously to combine, about 10 shakes. Add enough ice to fill the shaker about halfway and shake vigorously until the egg white is frothy and the drink is thoroughly chilled.
Strain into a chilled cocktail glass and top with the bitters.