• Signature Drink: Mia’s Joke

     
    POSTED July 30, 2019
     

    Small Talk? Big Taste!

Need a conversation starter? Try Mia’s Joke from Thompson Hotel’s new restaurant Conversation. We’re pretty sure you’ll get the joke.

INGREDIENTS
—.75 oz. Pasote Blanco
—.75 oz. Bols Genever
—.5 oz. tomato syrup*
—.5 oz. lemon juice
—.5 oz. Amontillado Sherry
—.125 oz. St Germain
—.25 oz. grapefruit juice
—.25 oz. Campari
—1 dash Peychaud’s bitters
—garnish: 3 drops of parsley oil**

DIRECTIONS
Shake all ingredients together with ice and strain into a chilled coupe glass. Garnish with parsley oil and serve.

*Tomato Syrup
Ingredients
—500g chopped Roma tomatoes
—250ml water
—1000g superfine sugar

Directions: Blend tomatoes on high until almost liquid. Combine tomatoes, water, and sugar into a medium saucepan over low heat. Stir together until the sugar has fully dissolved. Strain syrup through a fine chinois. Allow to cool at room temperature and then refrigerate. Will keep for 48 hours.

**Parsley Oil
Ingredients
—1 bunch parsley
—1 pint olive oil

Directions: Spin parsley and olive oil in a blender until hot. Strain through a coffee filter or cheesecloth.

Courtesy of Two James Spirits

A unique mix of bitters creates a treat for the senses in this seasonal sip from Corktown’s Two James Spirits. While typically busy hosting tours and private events or slinging craft cocktails in its tasting room, the distillery’s team has shifted its efforts during the coronavirus outbreak. It’s been producing hand sanitizer for hospitals, police and fire departments across the Detroit metro, while lifting spirits with creative curbside cocktail kits.

INGREDIENTS

 

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 

INGREDIENTS

—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe

DIRECTIONS