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Weekly Whet ~ Bennett and Bubbles


So, this is fun! Apparently, this cocktail was named after Courtney Bennett and Damon Scott. It’s so yummy and I got a new nickname for Damon!!! Don’t have exact measurements, but I’m quite certain our libation lovers can figure it out! Happy Friday!!

Tito’s Vodka
Hibiscus Syrup
Rhubarb Bitters
Sparkling Wine
…and an edible flower. I prefer to put them behind my ear!!

Weekly Whet ~ The Vesper


Tickle me happy when Emily and I pop into Bitter & Twisted last night and spy a Vesper on the “Top 10” cocktail menu. The drink was beautifully prepared, so I had to have two! The joint was hoppin’, service was oustanding and visions of Daniel Craig are still spinning in my head! The recipe for Bond’s “Vesper” martini, as described in the 1953 book: ‘Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel.

In the movie Casino Royale, when Vesper asks Bond if he named the drink after her “because of the bitter aftertaste”, 007 replies that he named it for her, “because once you have tasted it, you won’t drink anything else.” Oh, to be a Vesper!!

ITS Radio ~ Rock the Guac!!!


We had so much fun with this one and our new toys!!! Listen in to understand what that means. We be doin’ lots more of these event thingys! Big congrats to Chef Forest Hamrick of La Hacienda – he won the title..Guac Rocker, 2016!

ITS Radio ~ James Beard Foundation Taste America Chefs!


We had a wonderful time seeing old friends and new and sharing what we do! Chefs Christopher Gross, Kelly Fletcher, Gabe Bertaccini and Robyn Lee, who brought us all together for this amazing event!!

Soup of the Week ~James Beard Garlic Soup

Bowl of a homemade garlic soup with croutons, olive oil and orange zest on dark wood background

In keeping with all things James Beard, here is his recipe for Garlic Soup! The following quote alone makes me want to time travel to meet this amazing man!!!

“The robust and beautiful flavor of this soup is something that could never, ever be achieved with garlic powder. So leave those substitutes on the shelf, look at them once in a while with distaste—and then forget about them.”
–James Beard

Garlic Soup

• 3 tablespoons chicken, goose, or pork fat
• 30 cloves garlic, peeled
• 6 to 8 cups chicken stock
• Salt and freshly ground black pepper to taste
• Nutmeg as needed
• 4 or 5 egg yolks
• 3 to 4 tablespoons olive oil
Melt fat in a heavy saucepan over low heat. Add garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter.
Add chicken stock and season to taste with salt and freshly ground black pepper. I also like to grate a tiny bit of nutmeg in. Simmer for 15 to 20 minutes, and then force through a sieve or food mill to purée the garlic.
Reheat the soup. Beat egg yolks, and stir in olive oil. Stir some of the hot soup into the egg yolk mixture to temper them, and then stir it very gently into the soup and heat. Do not under any circumstances let the soup come to a boil, or the yolks will curdle. Serve in large soup plates, ladling the soup over pieces of crisp toast, one to a plate.
6 to 8 servings

Weekly Whet ~ The French Pearl by Audrey Saunders of Pegu Club


While doing my due diligence into The James Beard Foundation, I stumbled upon this beautiful cocktail on their website, and a story within the story. Audrey Saunders is considered a revolutionary in the world of mixology and opened the Pegu Club in Manhattan in 2005. There’s much to say about this amazing woman and I hope to have some interaction with her at some point. In case you’re interested, check out this site and just think about it. Pegu Club

This refreshing, elegant libation is a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800s in France, an era in which sipping pastis was quite fashionable. The “pearl” refers to the visual opacity of the drink, an effect referred to as “louching,” which naturally occurs when any anise-flavored liqueur or spirit meets water.

¾ ounce fresh lime juice
¾ ounce cane syrup
1 sprig spearmint
2 ounces Plymouth Gin
¼ ounce Pernod Classic Pastis
Lime and mint for garnish

Combine the lime juice, cane syrup, and mint sprig in a cocktail shaker. Muddle the ingredients. Next, add the Pernod and gin. Fill the shaker to the top with ice and shake well. Double strain into a chilled cocktail glass. Garnish with a lime wheel and mint sprig.

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