1.5 oz Rye Whiskey (Rittenhouse)
0.5 oz “Turkish Coffee” Bourbon (see below)
0.5 oz Punt e Mes sweet vermouth
0.25 oz Luxardo Maraschino
Shaken, served neat
Turkish Coffee Bourbon
300 mL Buffalo Trace Bourbon
2 oz Philz Ambrosia coffee (dark roast)
5 green cardamom pods, crushed
1 black cardamom pod, crushed
1 toasted Ancho Chile
2 toasted cacao beans, crushed
1 cinnamon stick
Let sit 18 hours before putting through coffee filter
Lightly ground whole mustard seed, cardamom, and anise, and mixed in with salted curry powder for a lovely salmon spice mix. Roasted at 450F. Paired perfectly with a slow-cooked creamed spinach and a glass of Sancerre.
Inspired by the shaved brussel sprouts at Noe’s own Contigo Kitchen & Cava on Castro & 24th, I pulled out the mandolin, thinly shaved over a dozen sprouts, and tossed them with a improvised dressing of the oil from my preserved Moroccan lemons, a touch of salt and fresh lemon juice, and shaved and toasted almonds. Drank down with the most fantastic, refreshing & balanced white wine from Copain, a favsie in Sonoma on Eastside Road. Roussanne, as I’ve since learned, is a Rhone varietal, and one of six white grapes permissible in the Chateauneuf-du-Pape AOC.
Artistic arrangement thanks to Sunday’s team of mixologists — Joshua, Jasper, Dan and Devin.