US Airways - June 2013 - (Page 22)

Wine & Dine Strawberry Basil Lemonade Joshua Streetman, Motor Supply Company Bistro, Columbia, South Carolina The InfuSIon: Remove tops from 2 cups of strawberries and marinate in 1 liter of vodka for 4 days. Strain. The CoCkTaIl: / 1 1 2 oz. strawberry-infused vodka pinch of basil leaves dash of balsamic vinegar homemade lemonade to desired strength Muddle basil with balsamic vinegar, add vodka and ice in pint glass. Shake and double strain over ice in fresh pint glass. Top with lemonade and garnish with lemon wedge and basil sprig. Higos y Vodka The MOdeRn BARTendeR iS enGAGinG CuSTOMeRS in A COnveRSATiOn ABOuT whAT They wAnT TO dRink. bottle of rum for 2 days, then remove threads. The CoCkTaIl: 2 oz. saffron rum 1/2 oz. lemon juice 3 4 oz. grapefruit juice / 1/2 oz. saffron syrup Saffron Syrup: Make a traditional simple syrup and add a pinch of saffron when syrup is still hot. Shake all ingredients and double strain into chilled martini glass, then add a mist of Solerno Blood Orange Liqueur and garnish with maraschino cherry. Peachy Keen Collins George Costa, Pub & kitchen, Philadelphia The InfuSIon: Cut 4 fresh peaches (not overripe) into slices. Steep 48 hours in 750 ml. of London dry gin, strain. The CoCkTaIl: 1 1/2 oz. peach gin 1/2 oz. simple syrup 3/4 oz. fresh lemon juice Add all ingredients to ice-filled collins glass. Shake and top with soda to taste. Garnish with fresh peach slice and mint sprigs. Strawberry & Orange Swirl a nick Passmore creation The CoCkTaIl: 2 oz. strawberry vodka 1/2 oz. Grand Marnier 1 oz. simple syrup 1 oz. fresh lemon juice soda to taste Combine first four ingredients in shaker with ice. Stir well. Pour into highball glass and add soda. Azafran & Ron Margarita in Fuoco Gonzolo Marin a hemingway daiquiri with a Spanish twist The InfuSIon: Marinate 2 or 3 saffron threads in a olivier flosse, a Voce, new York City The InfuSIon: 1 liter tequila blanco one half red bell pepper, sliced one half yellow bell pepper, sliced June 2013 PhOTOS (fROM LefT) COuRTeSy Of BARRACA, By PeTeR fRAnk/CORBiS, And COuRTeSy Of PuB & kiTChen Gonzolo Marin, Barraca, new York City The InfuSIon: Cut 10 figs in half and soak for 24 hours in 1 liter of vodka, then strain. Cook the figs in water until syrupy. The CoCkTaIl: 2 oz. fig-infused vodka 3/4 oz. manzanilla sherry 1 2 oz. fig syrup / 1 2 oz. lemon juice / Shake all ingredients and pour over fresh ice in a rocks glass rimmed with paprika and spiced sugar. Garnish with a fig. 22 one half green bell pepper, sliced one half poblano pepper, roasted one half habanero pepper, roasted Marinate together for seven days. Strain. The CoCkTaIl: 2 oz. tequila blanco infused with peppers 1 oz. triple sec 1 oz. lime juice 1 oz. simple syrup 1/2 oz. Solerno Blood Orange Liqueur Rim rocks glass with salt. Shake all ingredients and strain into glass with fresh ice. Garnish with lime wedge and pepperoncini chili.

Table of Contents for the Digital Edition of US Airways - June 2013

US Airways - June 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Outdoor Music Venues
Hub Crawl: Los Angeles International Airport
Wine & Dine: Infused Spirits
Great Tastes: B.B. King's Blues Clubs
Diversions: Beer Gardens
Great Escapes: Hard Rock Hotels
Great Escapes: Universal Orlando Resort
Diversions: Seven Super Spas
Adventure: Sebasco Harbor Resort, Maine
Golf: Billy Casper
Gear Up: Family Games
Travel Feature: The Lure of the Lake
US Airways: All in the Family
Chefs Tell: Sea Fire Grill
Charlotte, NC
Special Section: Los Angeles Arts
Must Read: Color Blind
Great Dates
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlaceĀ®
Window or Aisle?

US Airways - June 2013