beer float....magical!

1 old rasputin beer meets one scoop of SCOOPS brown bread and one scoop salted caramel. 

for those who do not know, the main ingredient in SCOOPS brown bread is the cereal GRAPENUTS. 

the last spoonful is heavenly. 

words cannot describe how wonderfully delicious my first beer float experience was this past weekend at the golden state cafe on fairfax. my brain could not process the mind dumbing sensory overload. IF you've not had the opportunity to experience this bizarre, but oh so satisfying dessert......PLEASE, PLEASE, go and have one. i do not think you will be disappointed. one word of caution enjoy very slowly and savor every sip of creamy indulgence. golden state cafe is closed on mondays, as i discovered the hard way, and close every other evening at 10pm. 

of course one could create this deliciousness at home BUT why bother. IF you do not like this concoction then i'd love to hear from you and why you don't agree. 

http://www.thegoldenstatecafe.com

http://www.northcoastbrewing.com/beer-rasputin.htm

"french 75" bastille day cocktail

key adaptation gourmet

recipe inspiration for this drink concoction began with the impending celebration of france's bastille day. my dear friend karen resides in paris and well in her honor i celebrate bastille day. any excuse to have a party.

1. fill a cocktail shaker with cracked ice and add 1 jigger (3 tbsp) of hendrick's gin, 3 tbsp  simple syrup and 3 tbsp of freshly squeezed lemon juice. shake mixture vigorously. strain evenly into 3 (6 oz) high ball glasses packed with ice. top glass with chilled champagne. 

shopping note: surfas in culver city sells 6 oz high ball glasses for about $15 per dozen.

http://www.surfasonline.com/ 

brewsky sangria

summer..summer...summertime!

last summer it was cherry mojitos...

this summer hello brewsky sangria....

• 2 bartlett pears, peeled and chopped

• 1 cup plus 2 tbsp fresh lemon juice

• 4 12-ounce bottles larger, chilled (recommend TJ's Bohemian lager)

• 1 cup triple sec

• ice

• 2 bosc pears, sliced for garnish

1. in a food processor, combine the bartlett pears with 2 tbsp of the lemon juice

and process to puree

2. slowly pour the beer into a pitcher. stir in the remaining lemon juice, triple sec and the pear puree. 

3. fill pint glasses halfway with ice, add the sangria and garnish with bosc pear slices

4. bottoms up