All posts tagged “Happy Hour

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Queen’s Park Swizzle

I’ve had a thing for tiki drinks lately. San Francisco’s Smuggler’s Cove is by far one of my favorite bars, and I’ve been itching for a trip to New York’s Lani Kai since I arrived in September. So when my good friend Matthew invited us to his housewarming party a few weeks ago, my mind shot directly to making a pitcher of sunny tropical drinks to share. It didn’t hurt that I was also reading Bon Appetit’s March issue at the time, and was inspired by the simple and lovely Queen’s Park  Swizzle.

Starting out, I infused some dark rum with orange zest and cinnamon overnight. To that I added simple syrup, lime juice, and mint. The recipe also calls for orgeat, an almond-infused syrup used heavily in tiki concoctions. I didn’t have time to whip up a batch, and my local bar store was out, but Bittermens Elemakule Tiki Bitters (infused with cinnamon, allspice, and paprika) made a lovely replacement. Swirl the mixture around and pour over crushed ice, and you have a slightly sweet, spicy, and tart cocktail. And our ever-expanding bar continued to grow with the addition of a few bar staples–Peychaud’s and Angostura–used to top of the drink with a bright red flourish. Garnish with mint and a long straw, and you have tiki magic. Light and floral, it’s a great way to celebrate, housewarmings or the coming sunshine!

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Introducing rEATers

Book club gets a whole new meaning with a culinary bent.

When my New York City plans finally started to come together last fall, the first thing I began working up with my two best friends, and former LA roommates, Ashley Quinn and Katzie Guy-Hamilton, was a food-focused book club. Food had long been a joining theme in our friendships—Quinn and I had explored many Philadelphia restaurants during college and I went through Spago’s pastry boot camp with Guy-Hamilton—so there really were no two better ladies to begin a literary fest with.

Fast-forward five months and as I’m finally starting to settle into my skin here (between trips to Morocco, Boston, Atlanta and Hawaii), we began rEATers, our force de literary culinare. An e-vite announced our intent to a mix-up of chefs, writers, creatives, and a few friends who just happen to love food and also enjoy a good page turner—that rEATers (yes we named our little club) would gather in February for a discussion of Gabrielle Hamilton’s wildly enjoyable Blood, Bones & Butter.

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