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Come to the Farm Table for an Autumn Equinox Dinner | Sistergrovefarm
www.sistergrovefarm.com
Celebrate the change of season at the farm with a delicious four course hyper-local dinner, complete with pairings. Meet and converse with chefs, farmers, and food justice advocates who live here abou...6 days ago
Kentucky Bubble Bath
Cocktail chef Matthew Biancaniello was trying to make lavender whiskey lemonade when one of his regulars suggested adding Cynar, a bitter, artichoke-infused liqueur. He instantly knew it was the profile he wanted. In his book Eat Your Drink: Culinary Cocktails, he experiments with a variety of farmers market finds and foraged ingredients.
Serves one
2 ounces bourbon
¾ ounce fresh lemon juice
¾ ounce Agave Syrup (recipe follows)
¾ ounce Cynar
1 ounce Lavender Tea (recipe follows)
2 sprigs of fresh lavender, for garnish
In a cocktail shaker filled with ice, combine the bourbon, lemon juice, agave, Cynar, and lavender tea, then shake and strain into a tall glass with ice. Garnish with the lavender sprigs.
Lavender Tea
Makes 3 cups
3 cups water
½ cup dried French lavender buds
Bring 3 cups water to a boil in a medium saucepan. Add ½ cup dried French lavender buds. Remove from the heat and let sit for a few hours, then strain into a clean bottle. The tea will keep for about a week in the refrigerator.
Agave Syrup
Makes 2 cups
In a bowl, combine 1 cup agave nectar and 1 cup water. Stir until the agave has dissolved and the mixture is well combined. Keep in an airtight container in the refrigerator for up to 6 months.
Adapted from Eat Your Drink: Culinary Cocktails by Matthew Biancaniello. Copyright © 2016 by Matthew Biancaniello. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
Matthew Biancaniello is the author of Eat Your Drink: Culinary Cocktails.
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