The drink is masculine in nature, but nuanced with gentle, sexy notes of citrus, heady absinthe, and the unmistakable virtues of Peychaud’s bitters, which also give it it’s singular color…a magical hue idling somewhere between brick red and sunset orange.
Almost every family that cooks in the United States has it’s own version of cornbread; my lower Midwestern family ate it slightly sweet alongside a myriad dishes such as white beans with ham hocks and chili, and I especially loved it almost as a dessert slathered in butter with ribbons of honey.
This cocktail hails from the SOUL DAYS; but we can’t help but be inspired by it’s intrinsic connection to Saint Patty’s Day, and the vibrancy of chef Jason Paul’s cuisine, our special guest for tomorrow night’s VIRTUAL EXPERIENCE.
And if you haven’t muddled in a while, here’s the perfect reason to grab a shaker, a few ingredients, and work out some covid related anxiety. Cheers!
Sometimes the most impressive cocktails are the most simple in design; much like this week’s featured chef, Matt Cooper, our REVIVAL COCKTAIL layers flavors and ingredients that are close at hand; Arkansas vodka, backyard mint layered with Southern Honeysuckle and fresh squeezed lemon juice…it might just make a believer out of you.
The Pianalto name commands a certain amount of respect, especially in Tontitown, Arkansas where it’s a common as the n “ ” or “Smith” anywhere else. This recipe comes directly from chef Vince Pianalto and his beloved mother that dates back several generations; and even though this homemade pasta drenched in chicken broth has it’s genesis based in another century, something tells me Vince and his mother still prepare this recipe frequently at home.
