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The Houndstooth Cocktail

The Houndstooth Cocktail


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Ingredients

  • 1 1/2 Ounce BULLDOG gin
  • 3/4 endive syrup
  • 1/2 Ounce fresh lime juice
  • Dash of celery bitters
  • 8 grape tomatoes
  • 4 basil leaves
  • Endive spear, for garnish
  • Splash of club soda

Directions

Shake all ingredients vigorously and strain over fresh ice in a rocks glass. Top with a splash of club soda and garnish with an endive spear loaded with diced tomato and basil.


This Boozy Slushies Cookbook Is *Exactly* What You Need This Summer

If you're looking to add some new big-batch drinks to your repertoire, I'm here to tell you that Jerry Nevins' Sloshies is full of punny freezer cocktails for summer your friends will love to help you finish. The book doesn't come out until June 13, but I've got a sneak peak at four of its pop culture-inspired potables for you to sample below.

Nevins is the co-founder of Snow & Co., the Kansas City, Missouri pub that Paste dubbed the No. 1 Best Frozen Cocktail Bar in the U.S. back in 2014. Snow & Co. deals in well-named drinks, such as the bourbon-and-peach Miss Scarlett and the earl grey-based Rikki Tikki Toddy. At least two of Snow & Co.'s signature cocktails — the Limey Bastard and the Sunshine Boulevard — made it into Sloshies, but with 102 recipes between its covers, Nevins' book has much more than his restaurant's menu to offer the at-home bartender.

The freezer cocktail recipes included below are full of inside jokes that make them perfect for theme nights, but I think you'll want to make them anytime the summer heat hits and you just need a slushie. Check out the four Sloshies recipes excerpted below, and be sure to pick up the book when it hits store shelves on June 13.


Alcohol-Free Coffee Cocktails to Kickstart Your Day

The marriage of coffee and alcohol is not exactly a novel concept. But take the alcohol out of the cocktail and you still get to have something quite delicious. Inventive baristas have been using elements of cocktails (such as soda, bitters, and citrus) to create delicious, alcohol-free drinks that bring out nuanced characteristics in the coffee.

Here are 8 caffeinated creations from the best coffee mixologists around the country:

1. Snowy Plover, Andytown Coffee Roasters San Francisco, CA. Baristas at Andytown Coffee Roasters create their signature cocktail by pouring a shot of espresso over an absinthe spoon of brown sugar to create a sweet, caffeinated syrup. The blend is then poured over iced sparkling water and topped with a dollop of whipped cream for a bubbly treat named after the area’s shorebirds (pictured above).

2. Coffee Sour, Portola Coffee Lab Costa Mesa, CA. Their concept brew bar, Theorem, features an experimental, barista-driven coffee menu that rotates monthly. Offerings range from a menu called Trust, where customers describe their ideal drink and rely on the barista&aposs expertise. A featured drink includes the Coffee Sour, an Old Fashioned made with slow drip cold-brewed coffee barrel aged in oak for six months.

3. Cascara Fizz, Blue Bottle Coffee New York, NY. Most of Blue Bottle’s New York locations carry their Cascara Fizz, a blend of their coffee cherry tea, lemon, soda and simple syrup. Their coffee cherry tea, made from the cascara fruit surrounding the coffee bean, is sourced from El Salvadorian grower Aida Batlle’s farm Finca Tanzania. The fruit is dried and steeped into a tea before it is mixed with the other ingredients for a bubbly, refreshing alternative to standard coffee or tea.

4. Espresso Southsider, Houndstooth Coffee Austin, TX. This caffeine-filled drink was created as homage to the Chicago cocktail known as the Southside. A teaspoon of fresh squeezed lime juice and soft ice manipulates the 𠇌offee shot” to mimic the mouth-feel of rum. Next, it is topped with delicately floral Fever Tree Mediterranean tonic and dressed with mint and lime zest, which brighten the drink without compromising the subtle chocolate notes of Tweed Coffee Roaster’s Grapos Vega Del Rosario.

5. Ameri-cola, Octane Atlanta, GA. The specialty coffee house becomes a bar at night, so it is no surprise that the bartenders and baristas often swap knowledge and ingredients. They are constantly experimenting by shaking up espresso with fruit peels and housemade syrups and bitters. Their Ameri-cola is a double shot of espresso topped with Mexican Coke and a vanilla syrup floater. Come back at night when the same drink gets a shot of Four Roses Yellow A Label bourbon and becomes the Rocket Fuel.

6. Black Julep, Black Tap Coffee Charleston, SC. You𠆝 think the coffee julep would’ve surfaced in Louisville first, but instead it can be found further south in Charleston, where Black Tap Coffee has an alcohol-free version called the Black Julep. Baristas brew a shot of espresso, shake it with muddled mint and honey, then serve it over crushed ice with a mint garnish. Luckily, this refreshing libation is available all year round—not just during Derby season.

7. Intelli Egg Cream, Intelligentsia New York, NY. This spring, Chicago-based Intelligentsia opened their second New York location on the bottom floor of the Urban Outfitters mega store in Herald Square. It has been drawing in shoppers for its amped up riff on an Egg Cream. This take on the New York classic drink is made from espresso, milk and chocolate ganache shaken with ice, then strained, topped with soda and presented with a striped paper straw.

8. Blossom Fizz, Coffer various shops in Austin, TX (soon expanding nationally). Coffer, which just launched in Austin, is the world’s first naturally carbonated cold brew. Their precise fermentation method yields microbubbles that enhance their barely sweetened coffee without overpowering it, and make for a great canvas for other drinks. The Coffer Blossom Fizz is a take on the classic New Orleans cocktail, the Ramos Gin Fizz. Coffer brew is mixed with heavy cream and brightened with drops of orange blossom water, which bring out the coffee’s natural fruitiness.


Sidewalk Dog

Nov 09, 2020 by Sidewalk Dog

Alright, you boozehounds (21+ please), perk up those ears because we’ve got a handy, dandy new guide we just know you’ll adore: 10 dog-related cockTAILS. Guess we know what you’ll be doing this weekend…

(Editor’s note: Do not attempt to make and drink all of these in one night. Your pooch will be concerned if you spend the night with your head in his drinking bowl (i.e., the toilet).)

1. The Greyhound Drink

Fill a glass with ice and pour in your vodka. Add grapefruit juice. Stir. Then garnish with a lemon or lime wedge. Note: Drink won’t give you super speed, and is in fact known to do the opposite.

2. The Salty Dog Drink

  • 1.5 oz gin (or vodka, depending on your preference)
  • 3 oz grapefruit juice
  • Rimming salt

Rim a glass with salt and fill the glass with ice. Add booze and grapefruit juice. Garnish with a lime or cherry if you’re feeling fancy.

3. The Salty Chihuahua

The exact same drink as the Salty Dog, but with tequila as your booze. Garnish with lime or grapefruit, depending on what you’re into.

Who you callin’ salty? | Infuehr

4. The Pomeranian

Shake all ingredients with ice in a cocktail shaker. Strain into a glass full of ice, and then garnish adorably with a bit of mint. Too many Pomeranians are known to make hoomans yappy.

Need supplies to make all these delicious drinks? Check out this high-rated cocktail kit.

5. The Bloodhound Martini

Shake well, and strain before drinking. Add strawberries as garnish. Remember to use that bloodhound nose to sniff out the good gin. We really like the Boreal Juniper from Vikre Distillery.

6. The Great Dane

Fill cocktail shaker with ice. Pour in all ingredients and shake. Strain into a chilled cocktail glass. Garnish with lemon or lime peel. (There’s also a version of this with aquavit, if that’s more your jam.)

7. The Bulldog Smash Drink (difficulty points awarded)

  • Half a lemon
  • Half a peach, pitted
  • 6-8 fresh mint leaves
  • 1 tsp sugar cane syrup
  • 2 oz bourbon
  • .75 oz Cointreau

In a shaker, muddle your lemon, peach, mint, and sugar cane syrup. Add the bourbon and Cointreau. Fill your shaker with ice. Shake, strain into a glass, and fill that with crushed ice. Garnish with an extra sprig of mint for flair. (We’re exhausted just writing this down. We hereby award bonus points to anyone who actually makes this delicious thing.)

8. The Asta Collins (editor’s pick!)

  • 2 oz vodka
  • .5 oz lime juice
  • 1 oz grapefruit juice
  • .5 oz simple syrup
  • .5 oz campari
  • Splash of soda water

Shake, strain, and top with soda water. Then garnish with a lime wheel for a touch of class.

This one is a riff on the Astor Martini and is named after Asta, the wonderful dog in The Thin Man (a hilarious, fast-talking movie made right after Prohibition ended – so the cast is drinking or hungover in every single scene). If you haven’t seen it yet, we insist that you do.

9. Houndstooth

  • 1.5 oz gin
  • .75 oz endive syrup
  • .5 oz fresh lime juice
  • Dash of celery bitters
  • Splash of club soda

Shake all ingredients in a shaker with ice and strain into a glass also full of ice. Top with a splash of club soda. We have no idea why this one comes with a food hat, but it does. We excluded that part of the recipe, but if you’re super interested in a drink that comes wearing a tiny boat of endive, basil, and cherry tomatoes, you can get the full recipe here.

10. The Regal Beagle

  • 1 ½ oz vodka
  • 2 lime wedges
  • 1 tsp honey
  • 5 oz grapefruit juice
  • Splash of dry white wine

Muddle lime with honey and add ice. Pour vodka and grapefruit juice over the top and add a splash of wine. Stir a bit. Garnish with a sprig of rosemary.

Inspired yet? Leash up your pooch and head to a dog-friendly liquor store we’ve got plenty to choose from in our directory!

Sidewalk Dog’s mission is to help dog parents spend more time with their puppers by discovering and sharing activities they can do and places they can go—together! Sniff out our award-winning newsletter and Instagram, then check us out on Facebook and Twitter.


Coffee Meets Cocktail

From tonic water to infused simple syrups to garnishes, the lines between cocktails and iced coffees are being increasingly blurred this summer. All that's missing is the booze.

For example, consider the cold brew tonic introduced at select Stumptown cafés nationwide this month. Although coffee tonics aren't exactly new, this version crosses over further into cocktail territory with the addition of cherry syrup and a Luxardo cherry garnish. (Making it couldn't be simpler: In a tall glass filled with ice, mix three ounces of the cold brew concentrate with a six-ounce bottle of Fever-Tree tonic water and half a teaspoon of cherry syrup. Garnish with a maraschino cherry and serve with a straw.)

Elsewhere, Toby's Estate in New York also nods to cocktail culture with its summer-only espresso julep, spiked with mint- and basil-infused syrup. Houndstooth Coffee in Texas also takes on the julep genre with its coffee julep: Muddled mint leaves are blended with espresso, then topped with fizzy Pellegrino.

At Everyman Espresso in New York, we've witnessed simple syrup measured into drinks using jiggers. And perhaps inspired by Italy's shakerato (or maybe just inspired by a busted milk frother), we've spotted a growing number of baristas in recent months using cocktail shakers to chill drinks or froth milk. In New Orleans, Spitfire Coffee mixes in bitters from Bittermens, another NOLA favorite a cortado laced with Bittermens Xocolatl Mole bitters adds layers of chocolate and spice.

Some might say this trend has been peeking over the horizon for some time, considering the advent of coffee-centric cocktails at bars like Amor y Amargo in New York, whose weekends-only Double Buzz sessions feature a collaboration between barista and bartender. Yet it's taken a little longer for the coffee side to catch up. Fortunately, the wait is now over: It's time to put the "bar" back into "coffee bar."


11 Gumbo Cooking Mistakes You May Be Making

Learn from professional chefs the dos and don'ts of gumbo making.

Gumbo is the ultimate thick and hearty dish to warm up with. It&aposs a melting pot recipe of sorts too, drawing influence from multiple cultures. The name "gumbo" is similar to a West African word for "okra," which suggests that the original dish used okra as a natural thickener. The spice choices are Cajun inspired, and the dish&aposs base is a roux, the French technique of frying flour and fat as a thickener.

What is gumbo exactly? "Cajun gumbo is generally based on a dark roux and is made with shellfish or chicken," says Chef Cedric Harden of River Roast in Chicago. "Sausage or ham is often added to gumbos of either variety." A third, lesser-known variety, the gumbo z&aposherbes, is essentially a gumbo of slow-cooked greens, he says.

Tomatoes don&apost appear in every gumbo recipe, but are traditionally found in Creole versions of the dish.

After the base is prepared, vegetables are cooked down, and then meat is added. "The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat," says Harden. Once finished, the gumbo is served with a big scoop of rice.

While it may sound simple, there are a few mistakes you could be making when cooking gumbo, which might impact the consistency and flavors of the dish. Here&aposs what to watch out for:

1. Undercooking the Roux

In order to develop a deep roasted flavor in your gumbo, you should cook your roux — being careful not to burn — until it is a deep dark brown color.

"Roux needs to be cooked low and slow to bring out the nutty flavor and rich dark color without burning it," says Chef Dickensauge of Houndstooth Saloon in Chicago.

Constantly stir the roux until it develops a light brown, peanut butter color. Continue cooking, while stirring continuously, until it develops the color of dark coffee. This can take up to 45 minutes to an hour, but it will be worth the wait.

Not getting it dark enough is a huge problem, agrees Executive Chef Joseph Rizza from Prime & Provisions in Chicago. "Make sure to toast the flour if you don&apost, don&apost even bother to continue with your gumbo," he says.

2. Not Adding Enough Flour

If you don&apost use enough flour, the roux will be watery. "Often times people do not make the roux thick enough and it will result in a gumbo that is more like a soup than a stew," says Dickensauge. You want to add enough flour to your fat until the roux is like a paste.

3. Using the Wrong Vegetables

Another mistake made when cooking gumbo, says Rizza, is forgetting to add in the "holy trinity" at the start of the process, or even using the wrong veggies. People will often use a classic mirepoix consisting of onions, celery, and carrots, but instead your vegetables should consist of onions, celery, and green bell peppers.

"The trinity is based on celery, onions, and peppers, you can find this as the base of most Creole cuisine because of the savory characteristics that come along with it," says Dickensauge.

4. Adding the Proteins in the Incorrect Order

Rizza says the main proteins are regularly added in the wrong order. "Ideally, add the chicken first, then the andouille, and shellfish last because it cooks the fastest," he says. Mess it up and you may not get the texture you wanted from the meats, which could negatively impact the dish overall. "Make sure to add shellfish at the end of the cooking process, otherwise it will become rubbery if added too early," says Ken Biffar, Corporate Chef of Siena Brands.

5. Using Water and Not Stock

Some people begin cooking gumbo with water rather than a stock, resulting in a less flavorful finished product. "Stocks to use vary based on the type of gumbo you would like to make. For instance, a chicken gumbo should use a chicken stock, a pork gumbo should use a stock made from ham hocks or other hog bones, a seafood gumbo should be made from a stock made from shellfish," says Dickensauge.

6. Adding Okra Too Early

Okra acts as a thickening agent. Sautéing or adding the okra too early will break down the structure of the vegetable and it will lose its ability to thicken the gumbo to its final consistency. "You should add your okra towards the end of cooking, allowing it to steep and the okra slime to develop in the finished product," says Dickensauge. Mix in your okra about 30 minutes before the gumbo is finished.

7. Rushing the Timing

Cooking the gumbo for a good three to four hours on simmer is imperative. "The long cooking time adds time for flavors to develop and ensures a burst of flavor," says Biffar. Make sure to give it time to let everything mesh together, this is not a dish to be rushed!

8. Chopping All Veggies to Different Sizes

Make sure all veggies are chopped in the same fashion for similar size. This will help create even cooking. "Chopping all vegetables to a dice ensures that everything will cook at the same rate, instead of getting some vegetables overcooked. This will also provide you with an evenly flavored bite," says Biffar.

9. Using Butter

When making the dark roux, if there is butter in the recipe substitute it with oil instead. "The reason is, once butter gets to a certain temp the fat and solids separate, this will occur before you get the roux to the color you want it, then the solids will begin to burn," says Harden. This will leave your gumbo with a burnt bitter flavor, so instead opt for vegetable oil or even lard as the roux&aposs fat.

10. Walking Away From Your Gumbo

Don&apost walk away and let it cook without you there. "Within seconds your gumbo can be ruined, even if you are using oil. You have to continuously stir the flour mixture to get that even beautiful bark brown roux," says Harden. This is a dish of patience, with the reward of tasty gumbo at the end.

11. Not Using Fresh Ingredients

Make sure all of your ingredients are fresh. "To get an authentic flavor, try to source as many ingredients from Louisiana. There is a great andouille sausage made in New Orleans named Crescent City. It made a huge difference in the flavor of the gumbo, compared to using any smoked sausage on the shelf," says Harden. A pot of gumbo&aposs quality relies on the quality of the ingredients used.


Houndstooth Stenciled Drop Leaf Table

I love that you can take just about anything and totally change it's look with a stencil! You can stencil just about anything. furniture, walls, picture frames, and even pillows! I used a stencil to create this darling Houndstooth Stenciled Drop Leaf Table, and now I want to stencil everything in our home! I probably won't, but ya never know with me.

Here is the table before it got it's little stencil makeover. While this table is pretty in its original state, I think the stencil just takes my little table up a notch. You can see how I painted it originally, HERE.

I used one of DecoArt's new Americana Mixed Media Stencils and their new Americana Multi-Surface Satin Acrylic Paint to achieve this look.

I dipped my stencil brush in my paint and dabbed it on lightly.

I took my time, letting each section dry before I started on the next.

I absolutely love the way it turned out.

I used another one of DecoArt's stencils to transform one of my chevron pillows.

Isn't this clock stencil fun. I used the stencil and burlap from Michaels to make band that would slide over one of my existing pillows.

I simply dabbed on a thin coat of black paint, let it dry, then hot glued the ends of the band together and slipped it overmy pillow!

I love the way it turned out.

Americana Multi-Surface Satins are available for purchase at Michaels, A.C. Moore, Hobby Lobby, and other fine craft retailers.

DecoArt is offering a $3 rebate when you buy 5 Americana Multi-Surface Satin Paints. All rebates submitted will be entered to win an iPad Mini. Rebate is open to US residents only.

A huge thank you to DecoArt for providing me with the awesome products to create these projects!


Minty Fresh

Forget Groundhog Day. For us, the seasons are marked by the temperature of our coffee.

So as we approach iced-coffee weather, we're taking caffeine cues from a classic Southern tradition, reimagined by enterprising baristas.

Meet the Coffee Julep, a concoction that came into being independently at both Black Tap Coffee in Charleston (where it's called the Black Julep), and Houndstooth Coffee in Austin. As the name would suggest, it shares roots with the Mint Julep, a liquid institution below the Mason-Dixon, composed of bourbon, sugar, mint and ice.

But the Coffee Julep is alcohol-free: At Black Tap, a long shot of espresso is shaken in a cocktail shaker with muddled mint and honey, then strained over crushed ice and garnished with mint. Owner Ross Jett says the drink is a nod to Charleston's bartending talent: "We have so many cocktail professionals stopping in, and hearing about what they're working on inspires us."

In Houndstooth's version, the honey is swapped out for vanilla and sparkling water. Almost slushy-like, the drink is perfect for warm weather, with the fresh mint acting as a wall of refreshment.


This Is The Easiest Way To Tie Dye Clothes For Summer

To join our Systemic Equality agenda to take action on racial justice, click here.

Imagine you've forgotten once again the difference between a gorilla and a chimpanzee, so you do a quick Google image search of “gorilla." But instead of finding images of adorable animals, photos of a Black couple pop up.

Is this just a glitch in the algorithm? Or, is Google an ad company, not an information company, that's replicating the discrimination of the world it operates in? How can this discrimination be addressed and who is accountable for it?

“These platforms are encoded with racism," says UCLA professor and best-selling author of Algorithms of Oppression, Dr. Safiya Noble. “The logic is racist and sexist because it would allow for these kinds of false, misleading, kinds of results to come to the fore…There are unfortunately thousands of examples now of harm that comes from algorithmic discrimination."

On At Liberty this week, Dr. Noble joined us to discuss what she calls “algorithmic oppression," and what needs to be done to end this kind of bias and dismantle systemic racism in software, predictive analytics, search platforms, surveillance systems, and other technologies.


The Girl's Guide to Whiskey

Does your knowledge of whiskey begin and end with Fireball? That's a shame, because while we love Fireball (really, really love it), there is so much more to know about the brown spirit that has been a favorite everyone from screen siren Ava Gardner to our favorite bad girl Rihanna.

What Is Whiskey Anyway?

It's not just everything brown in a bottle, says LeNell Camacho Santa Ana, owner of LeNell's Ltd wine and spirit boutique. "Whiskey is a broad category including bourbon, Canadian, Scotch, Irish, and Japanese."

What's the Difference?

"Canadian and Irish whiskeys tend to be a bit lighter in flavor without all the smoky notes often associated with Scotch, so some enjoy starting their whiskey journey there," explains LeNell. "Others dive right into the sweeter, vanilla flavors of bourbon or the spicy tickle of a good rye. There's no such thing as ➾st for novices.' Flavor preferences are very subjective. I always encourage tasting and experimenting until you find something you like."

Upgrade Your Jack and Diet

Have you been drinking bourbon and Diet Coke on and off since college? Time for an upgrade to something a little more sophisticated, don't you think? "I think if you want to start on a brown spirits path, your best bet is to go to a respectable establishment and let the bartender concoct you something," explains Samantha Ford Collins, director of luxury for the Americas region for Wine Treasury Estates, who recently launched her own line of applejack brandy, called Arkansas Black. "The very best bartenders are good at reading their clients, asking the right questions, and then introducing them to new flavors that they will appreciate."

Of course, we couldn't talk to two cocktail experts without asking for their favorite drink recipes. Drink deep from these cocktails.

LeNell's Houndstooth

A riff on the Old Fashioned.

.25 ounce rich simple syrup (recipe follows)

.25 ounce Luxardo maraschino liqueur

4 dashes Fee Brothers whiskey barrel-aged bitters

1 2-inch-long-by-1-inch-wide grapefruit peel, pith removed

Add syrup and maraschino liqueur, bitters, and grapefruit peel, skin side up, into a heavy-bottomed rocks glass. Gently press the peel with a muddler to release the skin oils. Add the whiskey and 2 or 3 large ice cubes. Stir.

Samantha's Algonquin

Stir the whiskey, vermouth, and pineapple juice (be sure to use unsweetened) well with cracked ice (if you shake it, the pineapple juice will foam), then strain into a chilled cocktail glass.


Watch the video: How To Wear Houndstooth, Dogtooth and Pepita In Menswear (December 2022).