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.)
Here’s a look at what people were talking about while we were celebrating.
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 â€” 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.