Food trucks for sale, small barrel whiskey sucks, and other food-related outrages
Sepia mixologist Josh Pearson, a native of Australia, challenged Cristiana DeLucca of the Drawing Room, to make a cocktail with Vegemite, the supersalty yeast spread that’s widely reviled in the rest of the world. The cocktail’s named in honor of her niece. Allison No. 1 1 bar spoon Vegemite or Marmite 6-8 grape tomatoes, halved […]
This week in Food & Drink: the Alinea group’s Next, the intern and the food critic on the Doughnut Vault, Smoque’s Barry Sorkin turns Vienna Beef hot dogs into dragon turds for Key Ingredient, and Sepia’s Josh Pearson creates the Propawhat Margarita out of the bee resin propolis for our new cocktail challenge.
Boka Restaurant Group mixologist Benjamin Schiller challenged his friend Josh Pearson of Sepia with propolis, an aromatic resin bees use to seal small cracks in their hives. Pearson infused tequila with the stuff, which is available at health-food stores. Propawhat Margarita 2 oz propolis-infused tequila* ¾ oz agave juice ¾ oz lime juice 4 fresh […]
Boka group mixologist Benjamin Schiller crafts a three-way seaweed drink