On the heels of Yangdup Lama’s Sidecar x Sanjh pop up, Sanjh, the elevated restaurant paying homage to 3,500 years of rich historic Indian cuisines, unveils a list of new cocktail creations. Expertly crafted by renowned mixologist Yangdup Lama, Director of Mixology at Sanjh and Travel + Leisure Asia’s 2022’s Mixologist of the Year, the new cocktails feature a fusion of traditional Indian flavors and modern mixology techniques.
Continue readingFiled under Steven Doyle
Pisco is a colorless or amber toned grape brandy made in Peru since the 16th century by Spanish settlers. Since that time pisco has been distilled using traditional methods, and Pisco Porton is one of the finer examples of the product. We met with the Pisco Porton master distiller, Johnny Schuler while he was in Dallas. Schuler resides in Lima, Peru where he owns restaurants and has an entertaining television program that features Pisco Porton.
Continue readingFiled under Steven Doyle
The classic Aperol spritz recipe on the back of the Aperol bottle calls for three parts Prosecco (or other sparkling wine), two parts Aperol, and a splash of soda. The concoction is fizzy and vibrantly orange in flavor, softly sweet and just a tiny bit bitter—perfect for sipping before dinner as an aperitivo. Earlier versions of the spritz used Select, which some tasters find more complex, or Campari, which is quite a bit more bitter and bracing. But you can spritz with whatever bittersweet liqueur you prefer—or even combine two of your favorites.
Continue readingFiled under Steven Doyle
Mojito is a traditional Cuban highball made up of five ingredients and having rum as alcoholic base. Mojito is very popular among alcohol starters due to it having relatively low alcoholic content. In today’s time there are hundreds of variations of Mojito and especially its mocktail counterparts are quite popular among teetotalers.
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Dos Jefes is introducing a distinctive dinner series it’s calling The Mexican Pantry.
Executive Chef Samir Dhurandhar and Salvador Ordaz will kick off the monthly dinner specials on Thursday, Oct. 6, with an artful and savory Mexican prix fixe menu featuring: Continue reading
by Steven Doyle
Each week Outpost Dallas has been hosting local celebrity bartenders to run the bar for a few hours on Wednesday’s. The deal is that these celeb types bring in their crowd and donate proceeds to their charity of choice. There have been some entertaining bartenders since they began the program. I was the first to be behind the stick, and it can be un-nerving if you haven’t bartended in some years. This will be the case this Wednesday (tonight) as owners Chris Zielke and Chris Jeffers (the same lads who own Bolsa, Smoke, Chicken Scratch and the rest) get behind the bar after so many years of simply managing their empire. Zielke started at Bennigans and Jeffers started with Uncle Julios.
Yes, Chris and Chris started their careers as bartenders. Continue reading
Filed under Steven Doyle
