Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.
Maxwell Leer has made his mark on Los Angeles pouring esoteric, small production wines at some of the city's top eateries: The Tasting Kitchen, The Bazaar, Bestia. The former Eater Young Gun semi-finalist now finds himself as part of the team behind Culver City's newish rustic Southern haunt, Hatchett Hall. And as per usual, Leer is responsible for a thoughtfully-curated, wallet-friendly medley of bottles. On his list one will find a cluster of "#cokes," and these are, essentially, soda and wine cocktails. Sort of like Leer's take on a wine spritz. And note, they're not all made with Coca-Cola, rather executive chef Brian Dunsmoor hails from Atlanta, which is the hometown of Coke, so they've taken to calling all soda pop, "coke." Below, one refreshing way to introduce soda to wine:
#grunercoke
Makes 1
4 ounces Grüner Veltliner, such as Ecker
4 ounces citrus-flavored soda, such as Squirt
Add both ingredients to old soda bottle and cap. Or, serve immediately over ice.
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