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Good morning. Hope you had a happy Fourth. I watched the fireworks from a friend’s porch (the porch overlooks the Hudson, so I saw a lot of fireworks!), did some gardening, painted my front steps and lounged on my porch. On Sunday night, I brined and grilled these mustard-tarragon pork chops and made this “Long Live the Queen” cocktail from Food & Wine’s Cocktails 2008 book. (Recipe at the end of the post.)

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Here’s a look at what people were talking about while we were celebrating.

MH commends Central Seafood in Hartsdale for sticking to regular ol’ Chinese in the height of the Pan-Asian craze. (NY Times.)

Q Restaurant is now open in Mount Kisco. (Chowhound.) (You can bet I’ll be visiting soon.)

Shakedown at Crabtree’s Kittle House in Chappaqua. (Westchester magazine’s Eater.)

Good food but a condescending waiter at La Panetiere in Rye. (A Man Has to Eat.)

Takeout from Kalbi House in White Plains. (Hungry Travels) (Ooh, I may have to have lunch there now.)

After the jump, the cocktail recipe.

Long Live the Queen
Seth Schiendeldecker of Ecco in Atlanta invented this. My tweaks? I muddled the mint and then discarded it. I would also use 1/2 instead of 3/4 lemon juice and 1/8 sted 1/4 simple syrup. It was a bit too sweet and lemony for me — I tasted lemon sorbet instead of juniper and elderflower. But that may work out for you!
1 3/4 ounces gin
1/2 ounce elderflower liqueur
3/4 ounce fresh lemon juice
1/4 ounce simple syrup
2 dashes peach bitters
4 mint leaves
1 lemon twist

Fill a cocktail shaker with ice. Add all the remaining ingredients except the twist and shake well. Strain into a chilled coupe and garnish with the lemon twist.

Makes 1 drink.
Food & Wine: Cocktails 2008.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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