Posted inFood & Drink

Cocktail Challenge: The Drawing Room’s Christiana DeLucca works with Vegemite (well, Marmite)

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 […]

Posted inBlogs

This Week in Food & Drink: Next—Paris 1906, the Doughnut Vault Taste Test, Key Ingredient Vienna Beef Hot Dogs, and More

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.

Posted inFood & Drink

Cocktail Challenge: Sepia’s Josh Pearson creates the Propowhat Margarita using the bee resin propolis

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 […]