Recipes 337

Attorney General Bondi has announced charges against three individuals involved in a series of firebombings targeting Tesla dealerships and charging stations. These attacks are reportedly fueled by animosity toward Elon Musk and his relationships within the federal government. President Trump has labeled these violent actions as acts of domestic terrorism.

The Justice Department has indicated that the charges against the three suspects are serious, with the possibility of up to 20 years in prison for each if convicted. In a stern statement, Bondi warned, “the days of committing crimes without consequence have ended.” She emphasized that participating in these acts of domestic terrorism against Tesla properties would lead to incarceration.

The alleged attackers attempted to use Molotov cocktails to destroy vehicles at Tesla locations in Oregon, Colorado, and South Carolina. One suspect, identified as Matthew Lansky from Oregon, was apprehended after reportedly throwing eight Molotov cocktails at a Tesla dealership. Another suspect from Colorado is accused of attempting to ignite vehicles while possessing materials for making more incendiary devices. A third defendant, Daniel Clarke-Pounder from South Carolina, is suspected of writing messages against Trump and setting Tesla charging stations ablaze.

Clarke-Pounder allegedly spray-painted phrases like “F–k Trump” and “Long Live Ukraine” around charging stations before throwing multiple Molotov cocktails. He was tracked down by agents from the Bureau of Alcohol, Tobacco, and Firearms shortly after the incident. Lansky was captured on surveillance footage throwing incendiary devices and reportedly fired rounds at the dealership as well.

Tesla sales have recently dwindled, with shares plummeting nearly 40% year-to-date. Amid these challenges, Musk has received support from figures in the Trump administration, including Commerce Secretary Howard Lutnick, who encouraged the public to invest in Tesla.

During a recent event, Trump himself publicly showed support for Musk by purchasing three Tesla vehicles. He stated that attacks on Tesla dealerships should be treated with the severity of domestic terrorism and assured that those responsible would face significant repercussions.

Musk reacted to the coordinated attacks on X, questioning the level of violent opposition directed at Tesla, and noted the company’s response to enhance security measures, including activating Sentry Mode on all vehicles at their stores.

Not sure where to grab a bite in the Taunton area? With many options, choosing where to eat can be a challenge. To help you out, we’ve put together a list of meal deals, special events, and enticing offerings from local eateries and markets to consider for your next outing or a quick stop for a treat.

March Cocktails at Mediterranean Bar & Grill

Mediterranean Bar & Grill, located at 983 County St., is currently featuring a March cocktails menu that includes:

• Smokey tropical margarita
• Lime in the coconut cocktail made with Parrot Bay key lime, Malibu, and seltzer, garnished with a coconut flake rim
• Kettle cucumber melon martini
• Lychee pear martini
• Wild berry sangria
• Thin Mint martini featuring vodka and Tippy Cow shamrock rum cream in a chocolate-swirled glass.

Drink of the Month at Riverhouse

At Riverhouse (260 W. Water St.), the drink of the month is the "Luck of the Irish," combining crème de menthe, crème de cacao, and white chocolate liqueur.

Weekly Specials at Grove Street Tavern

Grove Street Tavern (53 Grove St.) offers a variety of weekly specials including:

• French onion soup and beef minestrone
• Salt and vinegar chicken wings
• Garlic Buffalo parmesan chicken tenders
• Fried calamari
• Steak tips and grilled chicken
• A tuna melt
• A turkey bacon ranch wrap
• A Cape Cod Reuben
• Baked haddock Rockefeller with a Ritz topping and two sides.
• For dessert, grapenut pudding is available.

New Flavors at Tom & Jimmy’s Ice Cream

Tom & Jimmy’s, situated at 337 Winthrop St., has introduced new ice cream flavors, Twix and Milky Way, just in time for sweet cravings. Additionally, they are planning to open their fourth location in Raynham.

Special Burrito Bowl Deal

At The Burrito Bowl To-Go (342 Winthrop St.), you can enjoy burrito bowls for $10.99 every Wednesday.

If you have a special deal, menu item, or food-related event you’d like to share with local food enthusiasts, feel free to reach out via email.

For more culinary updates in Taunton, be sure to keep exploring local offerings and specials!

Kibble and Cocktails is an upcoming fundraiser hosted by NBC 5, Telemundo 39, and DFW Rescue Me, scheduled for Sunday, April 13, from 4:00 p.m. to 8:00 p.m. at Legacy Food Hall in Plano. This event promises an enjoyable atmosphere at the beautiful Lexus Box Garden, featuring a silent auction, live music, and delicious food. Attendees will also have the opportunity to meet various adorable dogs looking for their forever homes.

Proceeds from the event will benefit DFW Rescue Me, a non-profit organization dedicated to rescuing and rehoming lost, abused, and abandoned dogs in the Dallas area. They rely heavily on community support to fulfill their mission.

Event Details:

• Date: Sunday, April 13
• Time: 4:00 p.m. – 8:00 p.m.
• Location: Legacy Food Hall, 7800 Windrose Ave., Plano

For more information, visit DFW Rescue Me.

As the spring equinox approaches, it’s a perfect time to shift from winter drinks to refreshing spring cocktails. Inspired by the concept of Oktoberfest, where beer is celebrated at the end of the season, why not create a Marchfest? This idea encourages us to use up our winter stock of spirits and citrus before fully embracing the lighter flavors of spring.

Winter drinks typically include richer flavors such as red wine, whiskey, and brandy, whereas spring brings cocktails like gin and tonics. As we transition between these two seasons, here’s an opportunity to blend both; a perfect time for a "spring cleaning" for cocktails.

Below are four reimagined winter cocktails well-suited for this Marchfest celebration, utilizing local ingredients that can help offset potential tariffs on imports.

New York Sour

Ingredients

• 2 ounces Sausalito Liquor Co.’s Unsinkable Bourbon
• 1 ounce fresh-squeezed Meyer lemon juice
• ½ ounce simple syrup
• ½ ounce aquafaba
• 1 ounce leftover red wine

Directions

1. Combine bourbon, Meyer lemon juice, simple syrup, and aquafaba in a cocktail shaker. Shake until cold and foamy.
2. Strain over ice in a serving glass and gently layer leftover red wine on top for a beautiful presentation.

The Meyer lemon adds a subtle orange flavor, reducing the need for additional sweeteners in the drink.

Sonoma Sazerac

Ingredients

• 2 ounces Griffo Distillery’s Barrel 151 reserve brandy
• ½ ounce simple syrup
• 2 dashes Bitter Girl Bitters’ Garden Party bitters
• ¼ ounce Barber Lee Spirits’ Absinthe Blanche

Directions

1. In a shaker, combine the brandy, simple syrup, and bitters with ice. Shake vigorously until cold.
2. Coat a chilled glass with absinthe, then discard the excess. Strain the cocktail mixture into the glass and garnish with an orange twist.

This classic cocktail returns to its cognac roots with California’s exceptional brandies.

An Almost Naked and Almost Famous

Ingredients

• ¾ ounce Santo Spirits’ Mezquila
• ¾ ounce Geijer Spirits’ California Amaro
• ¾ ounce Accompani’s Flora Green
• ¾ ounce Meyer lemon juice
• ½ ounce aquafaba

Directions

1. Combine all ingredients in a shaker with ice and shake until chilled and foamy.
2. Strain into a chilled coupe glass, piling the foam high on top.

Flora Green offers a lighter alternative to traditional liqueurs, making this a fresh addition to your cocktail repertoire.

Perfectly Clear Spring Manhattan

Ingredients

• 2 ½ ounces Griffo Distillery’s White Whiskey
• ½ ounce Alessio Vermouth Bianco
• ½ ounce Vya Whisper Dry Vermouth
• 1 Bada Bing stemmed all-natural cherry

Directions

1. In a mixing glass, combine the whiskey and vermouths with ice. Stir until thoroughly chilled.
2. Strain into a chilled martini glass, garnishing with the cherry.

This light yet flavorful twist on the Manhattan presents a unique contrast with the dark cherry garnish.

These cocktails celebrate the season’s shift, encouraging creativity and sustainability while enjoying local spirits. Cheers to a refreshing spring!

Tullamore D.E.W. Irish Whiskey recently showcased its versatility by hosting a cocktail-making segment for St. Patrick’s Day on Studio 13 Live. The event highlighted various cocktail recipes that celebrate Irish traditions and flavors.

During the segment, bartenders demonstrated how to craft several unique cocktails using Tullamore D.E.W. This included a refreshing twist on classic recipes, making them more suited for festive celebrations. The cocktails not only featured the whiskey but also incorporated fresh ingredients to enhance the drinking experience.

As audiences prepare for St. Patrick’s Day festivities, the event aimed to inspire both novice and experienced mixologists to indulge in the rich flavors of Irish whiskey. Through these cocktail recipes, viewers could take a bit of Ireland home with them, making their celebrations more special and memorable.

St. Patrick’s Day is a wonderful excuse for indulging in traditional Irish foods and enjoying festive drinks. For those looking to celebrate in style, nothing quite matches the charm of classic Irish whiskey cocktails. Here are some delightful recipes featuring Tullamore D.E.W. Irish Whiskey, perfect for warming up the festivities.

Tullamore D.E.W. Irish Coffee

Ingredients:

• 2 parts Tullamore D.E.W. Irish Whiskey
• 6 parts strong, hot coffee
• 2 parts brown sugar
• 1 part lightly whipped heavy cream

Method:

1. Begin by warming an Irish coffee glass with boiling water.
2. Discard the water and add two sugar cubes to the glass.
3. Pour in the hot coffee and stir to dissolve the sugar.
4. Add the Tullamore D.E.W. and stir, pouring the cream over the back of a spoon.
5. Serve and enjoy!

Tully Honey Hot Toddy

Ingredients:

• 1 part Tullamore D.E.W. Honey
• 5 parts hot water
• 1/2 part lemon juice

Method:

1. Fill a mug with hot water.
2. Add the Tullamore D.E.W. Honey and lemon juice.
3. Garnish with a lemon twist or a cinnamon stick.

Tully Honey Lemonade

Ingredients:

• 1 ½ parts Tullamore D.E.W. Honey
• 3 parts lemonade
• Squeeze of fresh lemon
• Club soda to top

Method:

1. Combine all ingredients in a glass.
2. Stir well and pour over ice, topping with club soda.

These cocktails not only celebrate the spirit of St. Patrick’s Day but also showcase the versatile nature of Irish whiskey. Enjoy responsibly!

For more information on Tullamore D.E.W. recipes, check their official website.

Scottsdale will soon unveil the ‘Shiv Supper Club,’ a new high-end dining destination positioned to enhance the local culinary scene. This will mark the 15th establishment for the Riot Hospitality Group, emphasizing their commitment to developing upscale dining options in the Valley.

Lissa Druss, a spokesperson for Riot Hospitality Group, described Shiv as a unique supper club that features a high-end steakhouse experience, complete with extravagant cocktails, a dessert room, and engaging entertainment. Druss elaborated, saying, "This is the first supper club in Scottsdale, and we’re proud to bring it to everyone."

The name ‘supper club’ conveys the idea of a delightful, immersive experience, influenced by the need to create a vibrant dining environment. The venue will welcome families, couples, and those seeking a memorable night out. Reservations are recommended, as membership will not be required.

The menu is set to include exceptional offerings such as a ‘truffle bread service,’ designed by their culinary director with assistance from Michelin star chef Jeff Mahin. The establishment will also boast a dedicated dessert room, appealing to sweet-toothed patrons who may wish to indulge solely in desserts.

Cocktails will feature prominently at Shiv, promising unique mixes and a selection of fine wines and spirits. Druss mentioned that items like the signature ‘Well Dressed’ and ‘Burst & Bloom’ cocktails will be highlights of the drink menu.

The opening is slated for early 2025 at 7373 E Camelback Rd, Scottsdale. As the launch date approaches, visitors can stay updated through the Shiv Supper Club’s social media channels and official website.

The Lorain Historical Society is hosting an evening of cocktails and conversation on April 1, from 5 to 8 p.m. at Speak of the Devil Cocktail Bar, located at 201 W. 5th St. in Lorain. This event will showcase the city’s vibrant restaurant and bar scene, particularly honoring the historic Heilman’s establishment that played a significant role in Lorain’s dining history.

For just $35, attendees can enjoy a special menu featuring Heilman’s cocktails, receive a keepsake Old-Fashioned Heilman’s glass, and participate in a fun quiz focused on local food trivia. The event promises to be both entertaining and educational, providing a unique opportunity for locals and visitors alike.

Ticket sales are currently open and will close at the end of the day on March 24. Only 60 tickets are available for purchase through the Lorain Historical Society’s website: lorainhistory.org.

Pairing food with cocktails can elevate the dining experience significantly. While wine and food pairings are traditional, matching dishes with classic cocktails offers a new level of delight for the palate. In Santa Barbara and Montecito, several restaurants curate menus specifically designed for cocktail pairings, featuring flavors that complement each other seamlessly.

Here are six iconic cocktails, their ideal dish pairings, and recipes for you to recreate these classic combinations at home:

1. Old Fashioned & Steak from Lucky’s

An Old Fashioned, with its bourbon base and depth, pairs excellently with a well-marbled steak, like the bone-in ribeye or filet mignon from Lucky’s. The rich flavors of the steak enhance the caramel and oak notes from the whiskey.

Old Fashioned Recipe

• Ingredients:

  • 2 ounces bourbon or rye whisky
  • 1 sugar cube (or ½ teaspoon simple syrup)
  • 2 dashes Angostura bitters
  • 1 orange peel
  • Ice cubes

• Instructions:

  1. Place the sugar cube in a glass and soak it with bitters.
  2. Add a splash of water and muddle until dissolved.
  3. Fill with ice, pour in the whiskey, stir gently, and garnish with an orange peel.

2. Classic Martini & Oysters from the Raw Bar

The crispness of a classic martini enhances the briny freshness of oysters. The herbal notes from the gin combined with dry vermouth make for an ideal complement.

Classic Martini Recipe

• Ingredients:

  • 2½ ounces gin
  • ½ ounce dry vermouth
  • Ice
  • Lemon twist or olives for garnish

• Instructions:

  1. Stir gin and vermouth with ice until well chilled.
  2. Strain into a chilled martini glass and garnish with a lemon twist or olives.

3. Negroni & Cicchetti at Pane e Vino Trattoria

Pairing small bites, like crostini with prosciutto, with a Negroni creates a wonderful synthesis of salty and savory flavors.

Negroni Recipe

• Ingredients:

  • 1 ounce gin
  • 1 ounce Campari
  • 1 ounce sweet vermouth
  • Ice
  • Orange peel for garnish

• Instructions:

  1. Stir all ingredients with ice until well mixed.
  2. Strain into a rocks glass filled with ice and garnish with an orange peel.

4. Manhattan & Roast Chicken

The robust flavors of a Manhattan stand up to the crispy skin and juicy meat of a roast chicken, making it a perfect pairing.

Manhattan Recipe

• Ingredients:

  • 2 ounces rye whisky
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • Ice
  • Cherry for garnish

• Instructions:

  1. Stir whiskey, vermouth, and bitters with ice until chilled.
  2. Strain into a chilled glass and garnish with a cherry.

5. Tom Collins & Caesar Salad

The refreshing effervescence of a Tom Collins makes it a fantastic match for a Caesar salad, balancing the acidity of the dressing with its citrusy profile.

Tom Collins Recipe

• Ingredients:

  • 2 ounces gin
  • ¾ ounce lemon juice
  • ¾ ounce simple syrup
  • Club soda
  • Ice
  • Lemon wheel for garnish

• Instructions:

  1. Shake gin, lemon juice, and simple syrup with ice.
  2. Strain into a tall glass filled with ice, top with club soda, and garnish with a lemon wheel.

6. Sazerac & Gumbo from The Palace Grill

A Sazerac, with its blend of rye whisky and absinthe, pairs beautifully with the rich, smoky flavors of gumbo, creating a bold dining experience.

Sazerac Recipe

• Ingredients:

  • 2 ounces rye whisky
  • ¼ ounce absinthe
  • 1 sugar cube
  • 2 dashes Peychaud’s bitters
  • Ice
  • Lemon peel for garnish

• Instructions:

  1. Rinse a chilled glass with absinthe and discard the excess.
  2. Muddle the sugar cube with bitters in a separate glass.
  3. Add rye whisky and stir with ice.
  4. Strain into the prepared glass and garnish with lemon peel.

Final Thoughts

The art of pairing cocktails with food is centered around balancing flavors to enhance both the drink and the dish. Whether you’re dining out or hosting a gathering at home, consider these pairings to elevate your meals. Cheers!

Chicago’s cocktail scene has become a vibrant tapestry, intertwining the city’s neighborhoods with creative, history-infused drinks. "Chicago Cocktails," a new book by Nicole Schnitzler, offers an insightful exploration of this culture, featuring 100 recipes organized by neighborhood. With contributions from numerous bartenders and industry insiders, the book captures the essence of the city’s evolving beverage landscape.

Schnitzler aims to celebrate Chicago’s unique cocktail creativity and hospitality. Her research highlights the transformation from a city known mainly for beer and shots to one where cocktails are crafted with intention and artistry. “My hope is that it is really an ode to Chicago and the ways in which the industry is showing up for its city,” she says.

The book also delves into the history of Chicago’s cocktail culture, tracing its roots back to the late 1800s. Notable drinks from that era include the Old Fashioned, documented in the 1888 “Bartenders Manual” by Theodore Proulx, and others like the "Cohasset Punch" and "South Side" cocktail, reportedly favored by Al Capone.

Modern Chicago bars reflect this renaissance, where places like The Violet Hour and The Whistler have cultivated an environment for thoughtful drinking experiences. As Schnitzler notes, today’s bars provide an opportunity for patrons to linger, enhancing both community and creativity.

Among the featured cocktails is the "Parallelogram," a unique twist on the Aperol margarita, created by Ryan Rezvani at The Long Room. Inspired by his background as a teacher, Rezvani enriched the drink with homemade bitters and a Mexican spice rub. "It got them thinking about language arts… it also helped them develop vocabulary," he explains, demonstrating how bartending and teaching share a fundamental connection.

Another standout is the "Amaro Daiquiri" from Billy Sunday, where Corban Kell substitutes rum with amaro, crafting a cocktail that balances herbaceousness, bitterness, and sweetness—a testament to innovation in drink making. Kell expresses pride in the bar’s reputation as an incubator for new ideas, which has led to some staff opening their own successful establishments.

“Chicago Cocktails” doesn’t just share recipes; it tells the stories behind the creations. Through interviews and historical anecdotes, it paints a picture of the influential figures who have shaped the city’s bar scene, allowing readers to craft not just drinks, but also connections to Chicago’s rich beverage heritage.

For cocktail enthusiasts looking to immerse themselves in Chicago’s unique flavors, this book serves as a guide to not only the recipes but also the communal spirit that defines the city’s drinking culture.