The McQueen

The McQueen

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.

Ingredients

  • 1 oz. mezcal
  • 1 oz. smokey Islay scotch
  • 1/4 oz. agave syrup or simple syrup
  • 1-3 dashes orange bitters

Instructions

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

Pear and Arugula Salad with Honey-Lemon Dressing

Arugula Salad

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!

Ingredients

  • 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

Instructions

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.

Asian Marinade

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.

Ingredients

  • 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

Instructions

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.