This is happening today! Enjoy your weekend a little more with a cocktail.
Todays “Sneeky” is from my dear friend and client Dawn Moore. Dawn wanted to call the sneeky the “Drunken Bee” or even “Dad's Cough Syrup” because when she had a sore throat as a little girl, her father used to warm a little whiskey and honey for her.
What I love about this particular fatherly care, is that it was being administered by a legendary western hero we don’t normally associate with a little hooch. Fact: Dawn’s father, Clayton Moore portrayed “The Lone Ranger” on the unforgettable TV show.
So, in an early nod to Father’s Day, here’s a little whiskey and honey. Medicinal, of course.
RECIPE Muddle some fresh Kentucky Mint – the kind used for Juleps - in the bottom of a pretty 6 oz. glass. Don't be shy with the mint.
Add ice and pour 3 oz. of a honeyed-bourbon (I used Wild Turkey's American Honey) followed by 2 oz. of an iced herbal (I used Tazo's Calm) tea – hibiscus, jasmine, chamomile or mint will all work - and stir.
For your nose, float a sprig of mint on the top and hoist a toast to your dad!
check out Dawn’s website @:www.mooreabout.com
Serves 8 to 102 cups ( 9 ounces) frozen shelled edamame 1 1/2 pounds escarole, cut crosswise into very thin strips. 1 pound mesclun greens 1 cup julienned fresh mint 1 cup finely grated Pecorino cheese 1 tablespoon plus 1 teaspoon lemon zestVinaigrette1/2 cup Champagne vinegar 2 small shallots, finely minced 1 teaspoon sugar 1/4 cup coarsely chopped fresh parsley 1 cup extra virgin olive oil Salt and pepper to taste 1. Bring a 3-quart pot of salted water to a boil and cook the edamame for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain the edamame again and pat dry. 2. To make the vinaigrette, combine the vinegar, shallots, sugar, parsley, and olive oil in a blender and blend until smooth. Season to taste with salt and pepper. 3. Toss the edamame, escarole, mesclun greens, and mint together in a large bowl. Add the Pecorino, drizzle the salad with the vinaigrette, and toss again. Garnish with the lemon zest.Optional:You can substitute the escarole for kale or any other dark leafy green you like. You are the chef use what you want and be creative!Tip:
Malibu Olive Company is one of my favorites. You can purchase it in my store at http://shopopensky.com/lulupowers