Day 310 – ABC kitchen

Sunday 6th November 2011

Last night (our last night) was unbelievable, definitely Sabine and Richard had saved the best til last!  We hit off-off Broadway, for a show (VocaPeople -> singing white aliens!) and then headed down to ABC Kitchen.  What can I say?  First off, I adore ABC Home.  If I lived in NYC I would live in this store, so inspirational, so glitz and glam, and so cool!  All at the same time.  So anything ‘linked’ to this place just has to be adorable, and as it involves Jean-Georges Vongerichten, it is to-die-for.  On top it is local, organic and original, so is linked into the whole ethos of slow food -> perfect!

The deco is pared back cool, vintage mixed with realism, and the food – well we’d eaten 3 starters just hanging out at the bar!  On top of that the Ginger Margarita was fab and funky, so much so that Sabine and I stayed on them all night.  Today I spent some of my last hours hanging out at Barnes & Noble, and of course had to purchase the book!  So happy the recipe was in there, and I’ve copied it in at the end of the post…….

Richard and Sabine - many thanks for being such brilliant hosts!

more pizza to start please!

parmesan chicken, also in the recipe book

 

Ginger Margarita

…..

ginger margarita

Ingredients

  • 1 lemon wedge
  • Kosher salt
  • 1 1/2 tbsp ginger syrup
  • 1 tbsp Cointreau
  • 3 tbsp golden tequila, preferably Sauza Tres Generaciones Anajo

The Mix

Run the lemon wedge over the rim of a lowball glass and then dip the rim into salt.  Reserve the lemon wedge.

Fill a cocktail shaker with ice.  Add the ginger syrup, orange liqueur, and tequila.  Cover and shake like crazy for 10 secs.  Then shake it some more!

Strain into a glass, add ice.  Squeeze the reserved lemon wedge over and drop into the glass.  Serve immediately (and consume asap!)

btw -> ginger syrup is easy to make…… combine 1 cup peeled and chopped ginger, 1 cup of sugar, and 1 cup of lemon juice in a small saucepan.  Bring to the boil and allow to dissolve.  Remove from the heat, and let cool to room temperature.  Strain through a sieve into a container (pressing the ginger, then discard).  The syrup covered can be stored in a fridge up to 3 days.

 

 

Further Info

abc kitchen: local, organic, original food. a new restaurant with chef jean geor.

Amazon.com: Home Cooking with Jean-Georges: My Favorite Simple Recipes (9780307717955): Jean-Georges Vongerichten, Genevieve Ko: Books.

VocaPeople :: Home.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: