Driftwood Date

Life lately has been pretty darn busy around here.  Hectic schedules, travel, visitors, and more travel pretty much sums it up.  I’m not complaining – I love to be busy, and we’ve had some wonderful weekends exploring new cities and entertaining family visitors.  But every once in a while, it’s nice to just take a mo’ and enjoy each other’s company.

So that’s just what we did one beautiful Friday – we got a little dressed up, and went on a lovely dinner date.  Just the two of us. 🙂

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I’d been dying to try out Driftwood, a seafood spot in the Oak Cliff restaurant playground.  The word of mouth was pretty stellar for this joint, and so naturally we had to taste it for ourselves.

The atmosphere at Driftwood is so relaxing; beach-inspired decor almost makes you feel like you’ve left Dallas for a quick trip to the beach.  And the seafood.  Ohhh the seafood.

P1070342 P1070343 P1070346I absolutely loved the feel of this spot, and clearly got a bit shutter-happy until our obliging waiter popped over to take our drink orders.  The cocktail list at this joint is every bit as seasonal and fresh as the menu.

I ordered a “Spring Social,” an acai-based cocktail with citrus and seasonal fruit.  It was both refreshing and delicious – an absolutely perfect start to our meal.  AG kicked it off with Driftwood’s spin on a Manhattan, and we both slurped down our beverages as we put an order in for oysters.

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We ordered four and immediately regretted the decision – we should have ordered MORE!  They went down nicely with our delicious beverages and I knew if the rest of the meal was as good as those oysters, we were in for an awesome dinner.

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As fresh as you can get!  We squeezed fresh lemon on those bad boys and topped them off with the diced shallot sauce, which paired just perfectly with the oysters.

We were happy as clams, and we hadn’t even gotten to our mains yet!

P1070345He makes for a pretty handsome date, doesn’t he? 🙂

When our mains were delivered to the table, they were nothing short of works of art.  The presentation of each dish was just impeccable.  I love me a pretty dish!

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AG ordered the Halibut, which was served on top of green cabbage and lemon-celery root purée.  The flavors were light, and mingled with the hearty purée like they were the best of friends.

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I went for the Scallops and Bacon, which was just… UHHH.  SO GOOD.  I loved the presentation, and the flavors of this dish were perfectly balanced, with the salty crunchy bacon and the buttery scallops.  I found myself sopping up the trumpet mushroom purée with anything I could, just to get as much of that flavor as possible!

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We paired our mains with some truffle fries, which were very good, but surprisingly not the absolute best I’ve had.  Sorry Driftwood, but Hopdoddy has you beat there!

Of course we still ate the whole bowl-full, including the little crunchy fried pieces that fell to the bottom.  I’m not about to leave any truffle fries behind, EVER!

Seeing as everything thus far had been pretty much amazing, we decided to try out the dessert (of course)…

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Chocolate Three Ways:  sorbet, pâté, and ganache, all spun up and drizzled to make a pretty handsome looking dessert.

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Naturally, we hated it.  Just as much as we hated the rest of the meal.

JK!

Driftwood absolutely lived up to it’s awesome word-of-mouth, and we will absolutely be returning!

Bon appétit!

-G

 

 

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Sweet Potato Gnocchi + Brown Butter and Fried Sage

Several months ago, I attended a cooking class at my favorite Dallas grocery store/cooking school – Central Market.  Yep, you read that right –  CM is both a grocery store (and an amazing one at that!), AND they offer cooking classes.  Can you guess why I love it?! 🙂

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The class was on gnocchi and gnudi and I loved every single minute of it.  But, even several months after attending, I still had yet to try out any of the recipes by myself.  The longer I waited, the more daunting the task seemed.

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So I kept putting this culinary adventure off, continuing to procrastinate… until my good friend J decided to come visit Dallas, and suddenly, I’d found an excellent excuse to try out one of these recipes.  My favorite partner-in-cooking would be a perfect sidekick for an attempt at gnocchi!

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We poured ourselves two glasses of wine, and got to it!

Of course, after we started to get our hands dirty, we quickly realized we needed some help in order to drink our wine.  Luckily, our photog came to the rescue with the perfect drinking instruments:DSC02412

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🙂

We kneaded, rolled, and sliced up that dough to make our delicious little gnocchi.

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And wound up with quite a batch of sweet potato “pillows.”

I just love the color of this gnocchi – it’s so inviting, don’tcha think?

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Check out all that gnocchi!  YUM!

Once all the dough was formed and ready, we fried our fresh sage, and then boiled the gnocchi.  When the gnocchi floated to the top of the boiling water, it was ready to be sauteed in our yummy sage butter sauce.

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The brown butter filled the kitchen with an intoxicating smell, and even Jerry was enthralled.  He stayed right by our feet… you know, just to catch anything that might fall, serving his duty as our official  “pup dust buster.”

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Working ever so hard, that little pup!

When the gnocchi had turned a lovely golden brown, we plated it with some fresh steamed kale, and got ready to nosh.

Crucial step:  Don’t forget to drizzle the excess sage butter sauce from the pan over top.  Trust me!

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After making sure our gnocchi was properly sauced, we refilled our glasses of vino and dug in!

DSC02430Gnocchi success.

Bon appétit!

-G

Note:  We doubled this recipe to increase our yield, so don’t expect to get quite that much gnocchi if you follow the below recipe exactly!  If you make more than you can eat in one meal though, you can freeze uncooked gnocchi in separate pieces on a baking sheet, then transfer to a freezer bag.  Gnocchi will keep in freezer for up to a month.

Also, to make it easier to mash your potatoes as you’re making your dough, I’d recommend investing in a ricer.  I purchased this one from Amazon, and it definitely helped the process!  I’d also suggest picking up a pastry scraper, if you don’t already have one.

Sweet Potato Gnocchi with Fried Sage

Adapted from Gourmet

  • 1 1/4 lb russet potato
  • 3/4 lb sweet potatoes
  • 1 large egg
  • 1/2 teaspoon fresh grated nutmeg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup grated Parmigiano-Reggiano cheese (+ extra for serving!)
  • 1 1/2 to 2 cups all-purpose flour (+ a little bowl of extra flour for dusting)
  • 1/2 cup EVOO
  • 1 cup fresh sage leaves
  • 2-3 tbsp unsalted butter
  • Salt and pepper to taste (if needed at the end)

Preheat oven to 450F, and make sure you have a rack in the middle of your oven.  With a fork, pierce potatoes, and place on a baking sheet, then bake for about an hour.

Let potatoes cool for about 10-15 minutes (or until you can pick them up without burning yourself!), then peel and mash via ricer.  Spread potatoes evenly on baking sheet, to let them cool completely.

While your potatoes are cooling, combine egg, nutmeg, salt, and pepper in a small bowl, and whisk to combine.

When the potatoes have cooled, mold them into a mound using pastry scraper, then form a circular “well” in the center, to hold the egg mixture.  Knead the egg mixture into potatoes, then add cheese and 1 1/2 cups flour, then continue to knead, adding more flour as needed.  The dough should become smooth, but somewhat sticky.  Lightly dust top with extra flour, then cut into 6 pieces.

Dust your surface lightly with flour, then take one piece of dough, and roll into about a 1/2-inch-thick rope.  Cut rope into 1/2-inch pieces (note: ours was slightly larger, more like 1-inch, as we wanted slightly bigger gnocchi pieces).

Using a fork, you can roll the gnocchi down the fork “spears” to make ridges.  After rolling, transfer gnocchi to baking sheets.

{I found this video tutorial that can demonstrate better than I can describe it!  If you’re slightly lazy like us, you don’t have to do this part, it just makes the gnocchi look slightly prettier!  We sort-of skipped this for the sake of time (hey, we were hungry!).}

In a medium saucepan, heat EVOO over medium heat, then fry sage leaves in a few batches, until they turn just a shade lighter and crisp, about 30 seconds (per batch).  Transfer to paper towel to drain of excess oil, where the sage will continue to crisp as it cools.  Add a sprinkle of salt, pepper, and parm to taste.  Turn down heat, but don’t toss oil – you’ll be using it shortly!

To cook your gnocchi, heat water to boil in a medium saucepan, then add a handful of gnocchi to pot.  Cook until they float to the surface (this will take about 2-3 minutes).

While your gnocchi is cooking, using the same skillet you fried the sage in, turn heat back up to medium, and add butter.  Without taking skillet off the heat, swish the butter around on the burner to slowly brown.  Cook until golden-brown.

When gnocchi floats to the top, with a slotted spoon or spatula, remove gnocchi from pot, and transfer to brown butter sauce.  Stir gnocchi in butter (using same swishing technique), until well coated, and golden brown (3-5 minutes).

Plate gnocchi, sprinkle with fried sage, and grated cheese.

 

Hopdoddy Burger Bar

One tidbit you might not know about me… I absolutely LOVE having visitors.  Hostess to the core, I love having friends and family come into town almost as much as I love feeding them (and you KNOW I love feeding people!). 🙂

So a few months ago, when J, one of my absolute favorite females in the whole wide world asked if she could make a trek down to Dallas for a weekend, I was beyond thrilled.

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J came to visit towards the end of March, and for a whole weekend, I was the happiest of all campers.  Why?  Well, as I mentioned above, J is pretty awesome, but beyond that, she enjoys food, cooking, and dining adventures as much as I do.  So when we get together, we pretty much just EAT.  It’s fabulous.

wpid-img_20140324_111630.jpgWe brunched at my favorite Dallas brunch spot, Oddfellows, made homemade pizza, and attempted sweet potato gnocchi.

But I think possibly the highlight of our foodie adventures was on Saturday, when I took her to nosh on my absolute favorite burger joint in this glorious meat-enthused city: Hopdoddy Burger Bar.

Hopdoddy’s point of difference is in the pure quality of every ingredient they use.  From their burgers, fries, and milkshakes, to their beers and cocktails; everything is fresh and hand-crafted, with a focus on all-natural.  And you can taste this quality with every bite.  Seriously.

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Yeah.  It tastes as good as it looks.

Being slightly worn-down from the night before (read: hungover), we skipped on the beers, though the Texas-only craft selection goes GREAT with the meaty goodness of your meal. 🙂

Instead, we decided to opt for the ultimate indulgence – a Nutella and Chocolate Pretzel milkshake…

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I don’t think I need to tell you how good this shake is… I mean, Nutella? YUM!  Pretzels? Yes, please!  Throw in some more chocolate and ice cream and top it off with whipped cream and some crunchy chocolate-pretzel-goodies?  Ohhhh yess.

We KILLED the thing.  If we could have gotten our faces properly into that cup, we probably would have licked it clean.

Thankfully, for our dignity and for the sake of our fellow diners, we could not, so we made do with a couple of spoons.  Le sighhh.

In the middle of enjoying that fantastic milkshake, fries were delivered along with our burgers.

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Now, normally, if I’m going to go for a milkshake, I’ll skip the fries.  Because, you know, I try to be healthy…ish.  But if you’re going to indulge at Hopdoddy, don’t skimp on the fries. I’m telling you.

Hopdoddy offers freshly cut Kennebec fries that are topped with Parmesan and Truffle oil.  THEN they serve it with an amazing, garlicy truffle aioli.  It is FAB.  And so are the fries.  I cannot keep my hands out of that basket when they’re in front of me!

For our mains, J and I decided to try out two different burgers.  J went for the ever-amazing “Classic Burger,” polishing her order off with the additions of grass-fed beef (always a good call), and fresh sliced avocado (also a good call!).
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Now, the buns are worth mentioning here.  Hopdoddy bakes their egg buns from scratch… not once but TWICE daily.  So they’re pretty much as fresh as you can get.  And, you can even pick up a pack of 8 buns to take home.  Amazing, right?

I was craving bison (I LOVE bison), so I went for the “Buffalo Bill,” which is topped off with blue cheese, hot sauce, Applewood-smoked bacon, and Hopdoddy’s “sassy sauce.”  Oh, and I decided to add a fried egg on top.  Just to further prove that I’m getting over my irrational fear of eggs.P1070260

Check out that bad boy!  So so SO good.

If you live in Dallas and haven’t made it to Hopdoddy yet, it’s well worth a trip!  It’s certainly not a cheap burger outing, but when you consider the quality of both the ingredients and the taste, I would argue it’s worth every penny!

AND if you live near Uptown, you’ll soon be able to WALK to this joint, as Hopdoddy is opening up a new location right on McKinney! WOOT!  (This can’t possibly be good for my waistline… but I’ll worry about that later!) 🙂

If you don’t live in Dallas, the next time you’re in town, you should absolutely force your host/hostess to take you here.  You won’t regret it!

Bon appétit!

-G

 

Epic Chocolate Chip Cookies

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That’s right.  Epic.  Not an understatement.  I realize I’m just a sample size of one, but these cookies are THE BEST Chocolate Chip Cookies I’ve ever made.  And really, they might be the best cookies I’ve ever popped into my mouth.

I know.  Bold statement.  But if you try these cookies and you’re not like “OMG.  THESE ARE FRIGGIN AWESOME” then well, I will be shocked.  And I will doubt your taste buds.

Just kidding! 🙂

But seriously, these cookies…

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Just the right amount of a crunchy exterior, with a soft, gooey, mega-chocolate-y inside, they’re really just… perfect!

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How’s that for a money shot?!

Now, normally I think part of the fun of cooking/baking is that you can put your own spin on a recipe, tweak it slightly, and come up with something similar but still yours.

But not this recipe.  This recipe is utterly perfect as it is.  The only tweaks I made to the original recipe (found here), was to halve the entire recipe, because, well, I can’t be trusted with THAT much cookie dough.  Ever.

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The most difficult part of this recipe is the waiting, because as the instructions indicate below, you’ll want to refrigerate the dough for at least 24 hours.  You might be tempted to cheat and throw these bad boys into the oven right after mixing up the dough, but DON’T!  You’ll thank yourself when you pull them out of the oven and bite into these super-deluxe cookies.  In my opinion, the texture really is better after having “rested” in the refrigerator for at least a day.

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Especially good served with a glass of milk for dipping, these uber-chocolatey cookies won’t disappoint.  In fact, you might only want to bake a few at a time, because if you’re anything like me, you’ll suddenly realize you’ve accidentally eaten half a dozen without even thinking about it.

Truth:  This has happened before.  Don’t judge.

Bon appétit!

-G

Epic Chocolate Chip Cookies

Borrowed from Tender Crumb

  • 2 sticks unsalted butter
  • 3/4 cup sugar
  • 1 1/4 cup light-brown sugar
  • 2 large eggs
  • 1 1/2 cups pastry flour + 1 tbsp
  • 1 1/2 cups bread flour
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp vanilla
  • 1 lb chocolate, chopped

Preheat oven to 350F.  In bowl of electric mixer, combine butter and both sugars, and cream together, until light in color and fluffy.  One at a time, add eggs, mixing after each to combine well.

On LOW speed, continue mixing and add both flours.  Then add baking powder, baking soda, salt, and vanilla.  Mix to combine.  Finally, add chopped chocolate and mix until just combined.

Refrigerate dough for at least 24 hours before baking, in an air-tight container.*

When you’re ready to bake, scoop cookie dough onto non-stick baking mat (or baking sheet lined with parchment paper), with about 2 inches between each cookie.  Bake for about 12 minutes, until outside is golden-brown.

Let cool for 5 minutes before digging in. (GOOD LUCK!) 🙂

*Note: Cookie dough can also be frozen in air-tight container, and kept in freezer for up to 3 months.

Poached Egg Sammies

You might not believe it, but I used to HATE eggs.  Yeah, I know.  Ridiculous.  Who DOESN’T like eggs?!  But it’s true; not that long ago, I absolutely despised them.

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I’m not even sure when it happened… or how, for that matter. It just kinda made my stomach churn in funny ways, one day, to think about eating eggs.  I’m not sure if I just couldn’t handle the texture, or if I was simply being a rebellious child, but at one point in my childhood, I flat out revoked all eggs from my diet.

My family would probably be shocked to hear that I’ve recently rediscovered this wondrous food, and my fondness for eggs has started to (re)grow.  Now, eggs are pretty much a weekly ritual around here.

Honestly, it was this sandwich that got me.DSC02266

A few months ago, I stumbled upon this egg sandwich recipe that looked so good, I was confident it would be THE thing to coax me back into an egg lover.  And it didn’t just coax.  It hooked me.  It quickly became a weekend favorite at our house, and now we scarcely go a weekend without making these sammies.  How’s that for a comeback?!

I put my own little twist on the original recipe, as I don’t tend to keep arugula on-hand in my fridge, but I DO keep cheese around (always.), and I tend to have prosciutto as well.  We have had this sandwich with any number of cheeses, but Manchego is probably my all-time favorite.

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And now, my mantra when it comes to eggs?  The runnier the better! 🙂

Important note: this sandwich is best served with an extra little nob of bread, to help sop up all the yummy, runny, yolky-goodness.

Bon appétit!

-G

Poached Egg and Prosciutto Sammies

Adapted from Verses from my Kitchen

Makes 2 sandwiches

  • 4 slices of thick multigrain bread
  • 4 fresh, cold eggs
  • 2 tbsp white vinegar
  • 2-3 slices of prosciutto
  • Several slices of Manchego cheese
  • Drizzle of olive oil
  • Salt and pepper, to taste

Start by heating a medium pot of water on medium high heat, with 2 tbsp white vinegar, bringing to a simmer.  While you wait, crack ONE egg into a small bowl or ramekin.  Very carefully, drop the egg into the water.  Repeat with egg number two, and let eggs cook for about 2-3 minutes (or longer if you want firmer, less runny centers).

While your eggs are cooking, start toasting your bread.  In a medium pan, fry up your prosciutto until the slices are lightly browned and crispy.

When the eggs are done, with a slotted spoon or spatula, remove eggs one at a time from water and place on a paper towel to get rid of excess water.  Repeat with second set of eggs, adding into water one at a time.

Plate your toasted bread, and stack cheese, then prosciutto, then eggs on top.  Drizzle some olive oil over top of eggs and sprinkle with salt and pepper to taste.

Note:  If you’ve never poached eggs before and are intimidated by the task (as I certainly was…), I recently stumbled upon these tips and tricks for “perfect poached eggs,” which I think might be a useful reference!  🙂

Rise No. 1

Happy Monday!  I hope you had an awesome weekend.  I must confess, I was a tad lazy this past weekend.  I went on a bit of a Breaking Bad binge, and worked my way through most of Season Two.  Let me just say… AHHHH!  IT’S SO GOOD!

I realize I’m WAY behind the times, but wow, I’m hooked.  Well, obviously, or I wouldn’t have spent nearly my entire weekend on my butt, watching Walt and Jesse continuously fumble and somehow manage to get away with not getting caught!  But I digress…

Somewhat recently, we had something to celebrate, so we indulged in a dinner out at a new spot (well, new to us…).  After returning from our trip to Paris last fall, and gushing over the amazing soufflés we consumed, a friend of ours suggested we check out Rise No. 1.

So, in an effort to pretend we were back in France for an evening, we decided to check it out, and see if this Dallas spot could measure up to those fluffy Parisian soufflés.

Upon entering the restaurant, you don’t quite feel like you’re in Paris.  It has a very rustic, woodsy-feel.  But after being seated at a little round table with French café chairs, you start to notice all the little details that collectively transport you right back to France.  Sadly, I did not manage to snap a good pic of the interior, so you’ll just have to check it out for yourself!

Per the server’s suggestion, I started out with the “Marshmallow Soup,” which, in spite of the name, does not actually contain any marshmallows…

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A carrot-based soup, topped with pesto and mini-soufflés (a.k.a. the “marshmallows”), this soup had a bit more of a kick than I’d expected.  Being a wimp when it comes to spicy food, I was thankful for those mini-soufflés, which helped balance out the spice.

P1070029Both the flavor and the presentation of this dish were spectacular, in my opinion.  Those little soufflés sure did look like floating marshmallows, and added a little something special to my first course.

My dining companion decided to start with the French Onion Soup, which tasted like it was right out of Paris.

P1070027The flavor of the caramelized onion, complemented by the toasted bread and cheese on top, was spot-on, and kicked off the meal just right!

Along with our soups, we were served two mini-baguettes, which we of course used to dip and sop up the last few bites. 🙂

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Something that makes this spot unique is that flatware, linens, and dishware are all antique, eclectic items.  Wine and water are served in glasses made from recycled wine bottles.  Your napkin is actually an antique tea towel, and your knife and fork are unique pieces that are not likely to match at all.  All of these little details really add to the rustic atmosphere that this restaurant exudes, and I loved every bit of it.

Next, we moved on to the main event… the soufflés!

I decided to try out the Truffle Infused Mushroom, which upon being delivered to the table, filled my nose with the fabulous scent of truffle oil.

P1070039Once I dug in, the hint of truffle was balanced with a mixture of wild mushrooms.  The flavor was good, but I must admit, I expected more truffle flavor, considering the aroma of the dish.  The flavor took a backseat to the aroma, which was slightly disappointing.  Despite this, I managed to finish the entire thing, so clearly I wasn’t THAT upset about it. 🙂

AG went for the Jambon & Gruyère, which was truly excellent.

P1070036It was like biting into an airy, cheesy omelette.  The gruyère added both creaminess and rich flavor, which rounded out this dish nicely.  I mean really, when is ham and cheese ever a bad combination…?

Nearly full from those airy egg whites, we almost didn’t go for dessert…

…But then who were we kidding, we ALWAYS go for dessert!

We settled on the Bread Pudding soufflé, which made our eyes widen with lust when it was delivered to our table.

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It was served with a little pot of vanilla crème, which our server immediately poured into the center of our soufflé.

I tried to capture the moment, but the sweet soufflé quickly started to cave in, and so we frantically dug in!

P1070042Each bite was decadent, filled with the fluffiness of the soufflé, and topped off with the rich caramel sauce and sweet vanilla crème.  Both the texture and the flavor was perfect, and I was left dreaming about this dessert when I went to bed that night.

All in all, the experience was excellent, and I loved the authentic-ness of this place.  I will say the soufflés, while solid, were not as good as those which we tasted in Paris.  But really, how can you expect anything outside of that grand, glorious city to live up??

It satiated both my savory and sweet tooth, and allowed for a unique Dallas dining experience, so I’d absolutely return.  I recommend checking this place out if you live in Dallas, or next time you’re visiting the city!

Bon appétit!

-G

Pomegranate Old Fashioned

Last week I spent a few days for work in L.A., where Hollywood was bustling to get ready for Oscar Night.  Did you know that prior to the Oscars, every possible precaution is taken, including welding all of the manholes around the Dolby Theater?  There are also snipers stationed on the rooftops… allegedly a precaution for the safety of the glitterati.  Crazy, huh?!

Seeing all of the excitement building around Hollywood Blvd left me a bit inspired… so I have something that is both special and different to share with you.  While my typical posts are focused on either eating or cooking, today I’d like to share a bit of drinking-fun, in anticipation of Oscar night. 🙂

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Around here, I act as head chef, but on occasion, AG will take charge of the kitchen as bartender.  He’ll pull out his muddler, shaker, and whiskey decanter, and after making a bit of a mess in the kitchen, he produces stellar cocktails.

So upon returning from my work trip, AG pulled out his bartending tools to whip up a few Old Fashioned cocktails. But this time we decided to experiment a bit on the classic drink…

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And the results were both smooooth and sweeeet!

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Even Jerry wanted a sip…

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Don’t worry, we didn’t give the little pup any booze! 🙂

Whether you’re planning to spend Oscar Night on your couch in sweats or on the red carpet, draped in designer labels, you can make your 2014 Oscar soirée special with this punchy, twist-on-a-classic beverage.

Because while celebrities and movie stars alike don their couture and designer jewelry, the rest of us will be sitting at home, in our pj’s, cocktail in hand, watching on TV.  Ok maybe that’s just me…  🙂

Cheers!  xx

G

P.S. – If you haven’t invested in bartending equipment, you might want to consider picking up a Bar10der.  It has become a crucial tool in AG’s drink-making process, and while it’s a tad bit pricey, it has EVERY tool you’ll need to make plenty of stiff drinks.  It would make a great gift for your favorite guy (or gal!) who has an interest in mixology. 🙂

Pomegranate Old Fashioned

  • 1 large jigger* water
  • 4 splashes Angostura bitters
  • 1 tsp agave
  • 1 small jigger pomegranate juice
  • 1 tsp pomegranate seeds
  • Ice ball (or handful of ice)
  • 2 large jiggers whisky (we used American Honey for a bit more sweetness, but I also highly recommend Templeton Rye)

In a cocktail glass, pour in one large jigger of water, followed by 4 splashes of bitters, and a teaspoon of agave.  Toss in one small jigger of pomegranate juice, as well as a few pomegranate seeds (mostly for a garnish).  Gently stir to combine – you can also use a shaker, if you prefer.  Add ice ball (or handful of ice).  Top with two large jiggers of whisky, and then consume!

*If you don’t have a jigger, one small jigger is equal to 1.5oz, which is about 3 tbsp.  One large jigger is about 2oz, or 4 tbsp.