Category: beverage (page 1 of 3)

How To Make Rhubarb Syrup For Cocktails & Spritzers

Growing-up in Minnesota, I took rhubarb for granted.

My folks weren’t really into it. Rhubarb was this mysterious, sour pink stalky plant we dared each other to eat as kids. Jake remembers dipping it into sugar. As a young adult, I remember catering an event where the people ate all of the other summer pies except the rhubarb. The rhubarb slices came back to the kitchen where we happily enjoyed them.

I realized they were fools.

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Kimchi + Peanut Butter, Kombucha & Kvass At Gyst Fermentation Bar

At any moment I expected the bartender to tell Jake, “I’m sorry sir, but we have to cut you off.

“Can you get cut off at a kombucha bar?” I wondered, as he ordered another glass.

Jake’s best described as a beverage enthusiast. He loves all kinds of beverage, from coffee to tea to kombucha to beer. His favorite non-alcoholic drink is definitely kombucha, something I haven’t learned how to make yet. As long as we were at a fermentation bar, he wanted to try everything.

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100 Degrees & A St. Louis Smoothie Quest

It’s really hot here.

Like, 100° + and high humidity hot. Walking outside, breathing outside, sitting outside, it all hurts.

Of course my dog still wants to sunbathe.

The heat makes me feel hostile so I try to make jokes about it so that I don’t cry. When it’s 98°, I blast 98 Degrees from my car stereo. It’s really not that funny, but when I’m sitting in a molten hot car, there’s nothing funnier. I think the heat’s making me delirious.

Some days the weather is both hot and breezy. But instead of having a cooling effect, the wind makes you feel like you’re baking in a convection oven. Smoothies were never something that I craved. Now I think about them all of the time. They’re so cool and refreshing and not 100 degrees.

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A Little Post About Taste Bar

This is a tiny post about a tiny bar where the classic cocktails are listed chronologically. My friend @ArsonistKitten told me so, but I found the idea so fantastical that I almost didn’t believe her.

They are. From the Mint Julep c. 1790 to the Cosmopolitan c. 1985. After going through a stretch where I felt jaded by expensive, unbalanced signature cocktails, I typically stick to Manhattans or whiskey. They never let me down.

I asked the bartender if he could recommend a drink based upon my affinity for Manhattans. He suggested the de la Louisiane made with bourbon, Benedictine, punt e mas, Peychaud’s bitters & absinthe. It was perfect and he was right.

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Mourning Pie & Hot Wings [Dark Horse Bar and Eatery]

I love my home state of Minnesota. I miss Minnesota. But gosh darn was it nice to step out of the car into 65 degrees and sunny St. Louis. We’ll be back soon, though, and this time there will be snow.

This past week, we made a short trip to the Twin Cities to attend our relative’s funeral. Burrell wasn’t our grandma but she’s been like our grandma for the past seven years. We celebrated her 100th birthday last spring. Even until her later years, Burrell kept her wits about her and remained sharp as a whip. Her hearing never declined either, and she’d often holler her reply from another room if someone was whispering about her. Burrell was a very loving person and, in turn, many people loved her.

She’s my inspiration to pursue balance in life. To strive for a better attitude, seek fresh air and move my body a lot. To keep on enjoying my morning coffee, pats of butter here and there, and a glass of wine in the evenings. At the funeral, her daughter shared a beautiful letter. The part that really stuck with me summarizes the lessons Burrell demonstrated to her loved ones: Be courageous. Be kind. Be hopeful. Be curious.

While we were home, we also celebrated birthdays with Jake’s family at Dark Horse, a new restaurant in the Lowertown area of St. Paul, Minnesota.

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The menu is really eclectic and draws from many flavor profiles, from Thai to Ethiopian cuisines. Our friendly server guided me to one of her favorite whiskeys before we shared several appetizers. While my dining party’s opinions about their dishes ranged, we shared a unanimous enthusiasm for the wings. The menu mentions they’re seasoned with berbere and their special Dark Horse Sauce.

One half of our group requested mild wings while the rest of us devoured the hot. They were really, truly hot; the hottest, most delicious food I’ve eaten since we visited this Thai restaurant on Lake of the Ozarks. My lips burned long after the last wing was gone. Besides the heat and flavor, the wings were large with crisp, rendered skin and tender meat. I haven’t met a better hot wing. They arrived with a light, creamy sauce that everyone wanted more of.

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Top: Dark Horse Wing + sauce. Bottom: Posole with egg and pork + tostada. Pleasantly spicy, very tart.

Laughter over whiskey, mourning over pie. Reverse or juxtapose or repeat. Run it out, talk it out, and sweat it out over heart-achingly spicy food. That’s what I do, at least.

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