Looking to celebrate the weekend in Prohibition-style? Serve up this unique cocktail from our friend’s at Bittercube, featuring rum, tart lemon and an out-of-this-world Garam Marsala syrup.
2 oz. Roaring Dan’s Rum
.75 oz. Fresh Lemon
.75 oz. Garam Masala Syrup, recipe below
1 dropper Bittercube Bolivar Bitters
Shake ingredients with ice, strain.
Garam Masala Syrup
(Italicized ingredients are the most important. If you don’t have all of the spices below, that is okay.)
1t Black Cumin
1″ piece Cassia (Cinnamon)
1 Bay Leaf
2 black Cardamom pods
2 green Cardamom pods
1t Black Pepper
1t Szechuan Peppercorn
1″ piece Ceylon
Bring 24 ounces of water to a boil. While the water is heating, bloom spices in pan on high heat until fragrant. Add spices to boiling water and let steep for 8 minutes. Strain off spices and measure water. Add an equal amount of granulated sugar and whisk to incorporate.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.