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Frank Weber

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Cocktails

fig shrub

Dear friends and followers, please forgive my radio silence. I have just recovered from successful back surgery after a most uncomfortable winter and spring, and now I am ready to resume my blog! I hope you are all still with me.

One of the highlights this winter, was a visit to Russ & Daughters Cafe, a “sit down” addition to the historical shop which opened in 1914 on Orchard Street in NYC. Here we shared a family meal of the finest smoked salmon, latkes, bilinis with caviar, chopped herring and I had my first ever fig shrub. It was amazing! {Be sure to try their Cabernet Franc Mulled Wine sitting next to the shrub in the photo. Perfect solution for leftover wine.}.

Frank’s version of Fig Shrub*

  • 1 8-ounce package of Golden California Figs cut in half
  • 1 cup turbinado sugar
  • ½ cup apple-cider vinegar
  • 1 cup water

Use a muddler or wooden spoon to crush the figs. Combine all ingredients in a saucepan over medium heat. Bring to a simmer and let cook for 10 minutes; remove from the heat, cover, and let steep 24 hours at room temperature. Strain through a fine-mesh strainer or cheese cloth and bottle for use. Store in refrigerator, and use within two months.

*Feel free to add a splash of gin or vodka for a wonderful aperitif.

PHOTOS BY ORIANNA RILEY
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June 18, 2017 Filed Under: Cocktails, Recipes, Wine Tagged With: shrubs

i’ll take manhattan…

We are starting the new year with the Manhattan, the quintessential American cocktail. For more variations watch the next video. Salut!

cocktail

  • 2½ ounces Michtner’s Rye
  • ½ ounce Dolin Rouge
  • 1 dash Orange Bitters

Pour ingredients into a shaker glass filled with ice. Stir and pour
into a martini glass. Garnish with a Luxardo maraschino cherry.

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February 5, 2017 Filed Under: Cocktails, Recipes, Spirits, Videos

manhattan continued

Vermouth makes a difference! There’s not just one way to make a Manhattan. Below are two examples that might surprise and delight.

Dubonnet

Dubonnet was created by chemist/wine merchant Joseph Dubonnet in 1846 as a means of making quinine more drinkable for the soldiers battling malaria in North Africa. Dubonnet’s mix of fortified wine, a blend of herbs, spices and peels added to the medicinal quinine is a recipe that earned it legendary status in the world of sophisticated drinks.

Byrrh

Byrrh, pronounced “beer”, is an original 19th century recipe that combines unfermented grape juice, wine, quinquina bark from South America, and other exotic spices and botanicals that are aged in oak barrels. The flavor is ripe fruit and strawberry jam, balanced by bitter quinine and exotic spices.

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February 5, 2017 Filed Under: Cocktails, Recipes, Videos

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It’s been a hard and stressful year for all of u It’s been a hard and stressful year for all of us. I can’t think of a better reason to take a little time to reflect and celebrate the year ahead. At frajilspirits.com is a recipe for eggnog thanks to our dear departed friend Bill Haughey. Let’s raise a glass to better times ahead.
For Jill’s birthday on 9/26. For Jill’s birthday on 9/26.
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