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Over a year after Gov. Greg Abbott allowed Texas restaurants to sell booze-to-go with takeout and delivery food orders, a new law signed by Abbott Wednesday made that temporary pandemic-inspired change the law of the land.
The Wrap: Soul food, seafood and autographs A new soul food take-out business opens in Portland, and Portland Wine Week returns. Share Martin Beavers didn’t know what he wanted to do with his life until he moved to Maine four years ago to be closer to his father. He worked a lot of different jobs for a while, but eventually landed at The Lunch Box in Lewiston, where he cooked the same soul food his mother used to make for him when he was growing up in the Bronx. Martin Beavers cooking at Fork Food Lab in Portland. Photo courtesy of Fork Food Lab
Join New York Times spirits writer Robert Simonson for a live cocktail experience as he explores the world of agave spirits and his new book, which presents 60+ new recipes to indulge your thirst for tequila and mezcal - taking place Wednesday, May 5th at 6:30pm ET. Podcast hosts from Heritage Radio Network's award-winning spirits programs will guide you through the evening, starting with a spirited conversation between Simonson and The Speakeasy's Sother Teague. Tickets include a copy of Simonson's new book, Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave. Mix- and sip...
. "A well-made Paloma sings with sourness, sweetness, and a touch of bitterness from grapefruit. And it is a taco’s best friend. It is often made with grapefruit soda, but it’s better with fresh juice. If you like bitter flavor, try an added splash of Aperol or Campari—an addition that helps stimulate the appetite." Ingredients: 2 ounces tequila 1⁄2 ounce fresh lime juice 2 teaspoons simple syrup Lime wheel, for garnish Directions: Salt the rim of a chilled rocks glass and fill it with ice. Shake tequila, grapefruit juice, lime juice, and simple syrup with ice and strain into prepared...
Mezcalâs the Thing in a New Cocktail Book Robert Simonson offers up scores of recipes for the Mexican spirit, and its cousin, tequila, in his latest book. Credit...Ten Speed Press April 12, 2021 You know who youâre dealing with when Robert Simonson, the author of â3-Ingredient Cocktailsâ and a New York Times contributor, suggests drinks made with mezcal and tequila. Simplicity reigns. Of the more than 60 cocktail recipes in his new book, âMezcal and Tequila Cocktails,â most rely on mezcal, a good thing because though several tequila drinks are standard-issue, usi...