Month: February 2014
Roasted Peanut Habanero Salsa
Spicy, nutty and addictive. This salsa is great with chips or veggies. I use fresh ground peanut butter and fresh juice. 1 cup roasted peanuts 1 2/3 cups peanut butter 6 cloves (2 Tbls) garlic cloves, minced 2/3 cup salsa ½ cup lime juice 2/3 cup orange juice 4 habaneros…
I’m Not Dead Yet
The spice in the rye goes well with the herbal elements of the St. Germain and bitterness of the Aperol. You can cut the St. Germain down to 1/4 oz, but you will need to reduce the bitters as well. 1 1/2 oz Rye Whiskey 3/4 oz St. Germain Elderflower…
Rye Old Fashioned
I think Peychaud’s Bitters were made for rye whiskey. I tried using simple syrup, but I did not like the additional dilution. Also, don’t skimp on the bitters. 2 oz Good rye such as Sazerac or Bulleit Small Batch 1/2 – 1 tsp Sugar 3-4 dashes Peychaud’s Bitters
Roasted Peanut Habanero Salsa
Spicy, nutty and addictive. This salsa is great with chips or veggies. I use fresh ground peanut butter and fresh juice. 1 cup roasted peanuts 1 2/3 cups peanut butter 6 cloves (2 Tbls) garlic cloves, minced 2/3 cup salsa ½ cup lime juice 2/3 cup orange juice 4 habaneros…
I’m Not Dead Yet
The spice in the rye goes well with the herbal elements of the St. Germain and bitterness of the Aperol. You can cut the St. Germain down to 1/4 oz, but you will need to reduce the bitters as well. 1 1/2 oz Rye Whiskey 3/4 oz St. Germain Elderflower…
Rye Old Fashioned
I think Peychaud’s Bitters were made for rye whiskey. I tried using simple syrup, but I did not like the additional dilution. Also, don’t skimp on the bitters. 2 oz Good rye such as Sazerac or Bulleit Small Batch 1/2 – 1 tsp Sugar 3-4 dashes Peychaud’s Bitters