Mezcal and many Scotches share a smoky backbone, and both spirits are very much the product of their given locations, traditions and terroir. They mesh beautifully in this stirred cocktail, sweetened with just a bare hint of agave.
- 1 oz. mezcal
- 1 oz. smokey Islay scotch
- 1/4 oz. agave syrup or simple syrup
- 1-3 dashes orange bitters
In a mixing glass, stir together 1 ounce of mezcal, 1 ounce of smoky blended Scotch (like the Black Grouse), and ¼ ounce of agave syrup (light agave dissolved in an equal amount of hot water). Add a dash of orange bitters. Stir it all together thoroughly, and strain it into a rocks glass over fresh ice. Squeeze a big grapefruit peel over the top, then add it to the drink as a garnish.
Recipe source: http://www.foodandwine.com/fwx/drink/3-perfect-drinks-smoky-world-mezcal
This salad is a fresh take on the traditional pear and blue-cheese pairing. Sesame seeds add some nice texture and subtle flavor, but feel free to leave them out!
- Two pears, diced
- 5-8oz baby arugula
- Blue cheese of choice, we like Gorgonzola
- Candied walnuts
- 1 cup golden cherry tomatoes, halved
- 1/2 cup Honey-Lemon Dressing
- Salt & pepper to taste
Toss arugula, pear and cherry tomatoes in a bowl. Dress lightly with Honey-Lemon dressing. Add in blue cheese to taste. Season with salt and pepper. Toss again.
Put a couple scoops worth of salad onto a salad plate and top with candied walnuts (to taste).
Makes 4 small servings.
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- 1/2 teaspoon chopped thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
In a small bowl, whisk the lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.
Recipe source: http://www.foodandwine.com/recipes/honey-lemon-dressing
Here’s a great marinade recipe, perfect for flank steak. The end-result is a sweet, flavorful crust and bold notes of brown sugar and soy.
- 1⁄2 cup Worcestershire sauce
- 1⁄4 cup soy sauce
- 3 tablespoons brown sugar
- 4 anchovy fillets
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 1⁄2 cup vegetable oil
- 2 tablespoons chopped chives
- 1 medium shallot, minced
- 1 whole flank steak
Mix all ingredients together in a bowl. Put steak in plastic bag and fill with marinade. Put the steak in the fridge for 2 hours.