TRACKTOWN75
›
1 ½ oz. grapefruit- and
hops-infused vodka
›
¾oz. honey syrup (1 part
honey to 1 part water)
›
¾ oz. lemon juice
›
12 oz. can of Pabst
Blue Ribbon
1.
Combine one 750ml bottle
of Monopolowa vodka with
approx. 2 oz. fresh hops
and the peel from half of a
grapefruit. Let it infuse for
48 hours and then strain.
2.
Add 1 ½ oz. infused vodka
to shaker full of ice.
3.
Add lemon juice and
honey syrup and shake to
combine.
4.
Pour over ice in a 12 oz.
glass (or mason jar for full
effect) and top with Pabst.
5.
Garnish with lemon and
serve with the can.
THE CHAMPAGNEOF BEER
The new suds-based cocktails come with tongue
planted firmly in cheek
In these days of house-made bi ers and cocktails
whose provenances could, and do, fill volumes, it’s
refreshing to find a drink that doesn’t take itself too
seriously. Take theMilwaukee Champagne Cocktail
at Prohibition in Atlanta, which reimagines the
classic champagne cocktail as a bi ers-soaked sugar
cube topped with a twist of lemon andMiller High
Life. Or look at RyanMaybee, who substitutes Schlitz
for bubbly in a champagne cocktail–style drink at the
Rieger Hotel in Kansas City, Mo. You’ll find a particu-
larlywhimsical take on the trend at The Barn Light, a
coffeeshop-cum-bar in Eugene, Ore. There, bartender
Jake Bliven serves the Tracktown 75, inwhich grape-
fruit- and hops-infused vodka, lemon juice and local
honey are topped offwith Pabst Blue Ribbon. As a
bonus, you get to keep the can, as well as what’s le in
it.
—KELLY O’BRIEN
James Beard Award–winning Ameri-
can small plates restaurant in San Francisco,
has taken the farm-to-table dimsumtrend to
its unavoidable conclusion: Waiters dressed
like farmhands in salvaged denim aprons
wheeling dishes around for customers to
harvest. In addition to amenu of larger plates
called “commandables,” the restaurant serves
appetizers—raw oysters with spicy kohlrabi
kraut, guinea hen dumplings in broth, corn
and quinoa tabouleh—from custom-built
carts. Placards above each cluster of dishes
describe the food; the price of each ismarked
with a vintage stamp.
Meanwhile, in Sea le, Filipino chef Carlos
Castrence has invented a more affordable
take on the trend, what he calls “flip sum.”
At his restaurant, Isla Manila, he tries to
replicate the experience of celebratory buf-
fets in Filipino culture without the actual
buffet. Diners pay one fixed price to eat as
much as they want, but the dishes—such as
dinuguan
, a stewmade with boiled pigs ears,
and
lumpia
, a traditional Filipino spring
roll—are wheeled around in fresh mini-
portions from table to table. It’s the dim
sum experience, at a dim sum price, with
different food.
The trend, you could say, has wheels.
SMALL FRY
State Bird’s
namesake dish:
California quail
LOW-BROW
BUBBLY
Topping off a
Tracktown 75
BOARDING PASS
Get great food from
a cart while en route to any of dozens of
United destinations in North and Central
America. Our Choice Menu Bistro on
Board offers a great selection of fresh food
prepared daily. A portion of every Choice
Menu purchase goes to organizations that
help needy individuals and families in the
U.S.
To see schedule information or buy
tickets, go to united.com.
36
NOVEMBER 2013
•
HEMISPHERESMAGAZINE.COM
FREDA BANKS (STATE BIRD); COLETTE LEVESQUE (THE BARN LIGHT)
CULTURE
||
FOOD&DRINK
