From the Market: Burgers & Whiskey Edition

with fontina and steak sauce
Grass-fed beef from Snoep Winkel Farm, Curly-leaf lettuce from Bialas Farms

C’est fini!

I took the last shot for the cookbook earlier this afternoon, and not a moment too soon. A house-shaking thunderclap just sent poor Ru scurrying to the guest bedroom and the skies are so dark that I couldn’t have gotten another good natural-light shot anyway. Ahhhh…it’s a great feeling to wrap up such a lengthy project!

The burger was my reward for squeezing in an extra shot yesterday. A couple of the ingredients were extras from the recipes I was working on (out-of-season tomatoes, something I’d never buy for myself, and fontina cheese), so I threw together a burger for lunch. Talk about luscious! I tossed a little garlic and copious black pepper into well-salted ground beef and cooked the patties to medium. Gary & Basia‘s grass-fed beef is so good, it really doesn’t need much fussing, but I was feeling a little indulgent and topped it with quite a lot of fontina and some steak sauce before digging in. I ate so much I nearly convinced myself I was having a heart attack. Hah! Scary, but so good, I’ll probably do it again because I just don’t learn.

rye, cognac, St. Germain

THIS. This amazing creature is the Carré Reprisé, a recipe I found while searching for drinks with rye and St. Germain, which fight for top honors on my list of favorite boozes. Normally, I’m not a coganc drinker and wouldn’t have it on hand, but I still had most of a bottle in the pantry from a shoot last summer (told you I don’t drink the stuff!), so I gave it a try and was well-rewarded for stepping out of my comfort zone. It’s a great drink for a cool, rainy day when you don’t have much to do; at the very least, it’s something you want to savor. Ferociously smooth with a slight bright finish from the lemon twist, I’ll certainly keep this in my arsenal. (And in keeping with my struggle to eat as locally as possible, I made it with Tuthilltown Spirits Rye, so yeah…points for that or something.)

But no rest for the wicked. Now it’s time to do a little more processing so I can ship the photos off to the author tomorrow! Hope you all had a great weekend; I’ll be back next week with more goodies from the market!

recipe after the jump

Carré Reprisé from St. Germain Cocktails

Note: I used my fancy-pants Cocchi Vermouth di Torino instead of the M&R called for in the recipe.

1 shot Rittenhouse Rye or Wild Turkey Rye
1 shot Courvoisier Cognac
1 shot Martini & Rossi Sweet Vermouth (Rosso)
½ shot St-Germain
Dash Angostura Bitters
Dash Peychaud Bitters

Stir all ingredients in an ice-filled shaker. Strain into an ice-filled rocks glass. Garnish with a lemon twist.

Created by Brian Miller

7 Replies to “From the Market: Burgers & Whiskey Edition”

  1. Burgers and whiskey sound just about perfect together! I’ve never heard of that cocktail (and don’t exactly tend to have St. Germain around…) but it sounds intriguing. Maybe on my next trip to the liquor store…

  2. Oh, Eileen, it’s well worth the investment. I bought a bottle of St. Germain a couple of years ago and, as much as I adore it, there’s still over half left. It adds a beautiful grace note and a whisper of summer to all sorts of cocktails.

  3. Amy, my family and I visited the Copper Fox distillery in Sperryville, VA about a month ago when we were out there to celebrate my parents’ 50th wedding anniversary. I bought a bottle of the rye (they were out of the single malt, which they make using barley they malt themselves!), and think it’s pretty fine. If you can scrounge up a bottle north of the Mason-Dixon line, you may want to try the recipe with it!

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