Bøger af Steven W Siler

"Charge them, boys; they have cheese in their haversacks." And so a cry sang out at the Battle of Chickamauga. And it recalls to the mind how important such a basic staple was to the soldier and to their families during the American Civil War. Here is a collection, with the actual recipes from the cookbooks of the time, of recipes ranging from Abraham Lincoln's Chicken Fricassee to enemy of soldiers on both sides, the hardtack. With over 200 photos of the soldiers, families and drawings of the times, Hardtack and Haversacks provides a snapshot into culinary tastes of the times.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Mississippi captures the actual recipes from the restaurants that define the culinary tastes of the state. With almost 70 recipes from every corner of the state...from the John Currence's City Grocery in Oxford, to the Original Fried Pickles at the Hollywood Cafe, these are the restaurants and signature recipes that define the Magnolia State.Shrimp and GritsRecipe courtesy of Chef John Currence, City Grocery, Oxford, MS.Grits:1 C. quick grits4 Tbsp. unsalted butter3/4 C. extra sharp Cheddar cheese (white)1/2 C. grated Parmesan cheese1 tsp. cayenne pepper1 1/2 Tbsp. paprikaOriginal TABASCO(R) brand Pepper Sauce to tasteSalt and pepper to tasteShrimp:2 C. chopped smoked bacon3 Tbsp. olive oil1 1/2 lb. (20- to 30-count) shrimp, peeledSalt and black pepper1 Tbsp. minced garlic3 C.s sliced white mushrooms3 Tbsp. white wine2 Tbsp. lemon juice2 C. sliced scallions1. Cook grits according to package instructions; as they are finishing, whisk in butter, cheeses, cayenne, paprika and TABASCO(R) Sauce to taste.2. To prepare shrimp, cook bacon until it begins to brown; remove from heat and drain on paper towels. 3. Crumble bacon and set aside. Strain drippings and set aside.4. Heat a large skillet until very hot; add olive oil and 2 Tbsp. of bacon drippings. As oil begins to smoke, toss in shrimp to cover bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp begin to turn pink; let pan return to original hot temperature.5. Stir in minced garlic and bacon bits, being careful not to burn garlic. 6. Toss in mushrooms and coat with oil briefly. Add lemon juice and wine, and stir for 30 seconds or so until everything is well coated and incorporated.7. When ready to serve, stir in sliced scallions and cook about 20 seconds.8. Serve immediately over the aforementioned, patiently waiting cheese grits. Enjoy, burp, and reminisce about those fine meals at City Grocery.

Everyone loves to travel. So we have made it even easier for you to take your taste buds for trip around the world!We've circled the globe, visiting every continent, to bring back the recipes and stories of each countries' signature soups... from the Lamb Stew (Chorba Frik) in Algeria to the Cullen Skink of Scotland. Along the way, we show you the cooks, chefs, families and fans who love and keep these culinary traditions alive. So join us on the Soup Loop and find your favorite place to taste!Red Lentil and Squash Soup (Shorabit Jarjir)PalestineIngredients: 1⁄4 C. olive oil4 cloves garlic, finely chopped3 medium carrots, finely chopped2 stalks celery, finely chopped1 medium white onion, finely chopped1 tsp. ground cumin1⁄2 tsp. crushed red chili flakes1⁄2 small butternut squash (about 1 lb.) peeled, seeded, and finely choppedKosher salt and freshly ground black pepper, to taste6 C. chicken stock1 C. red lentilsFinely chopped parsley, for garnishPaprika, for garnishFlatbread and lemon wedges, for servingDirections: 1. Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12-14 minutes.2. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. 3. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes.4. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side. You can find more great cookbooks and recipes on our website, SignatureTastes.com

From the hidden treasures tucked away in Hillcrest to sweeping panoramic views overlooking the Pacific Ocean, these are sights, tastes and stories of our favorite restaurant recipes. With over 150 restaurant recipes and full page photographs, the range of tastes that are uniquely San Diego are captured. An homage in words and pictures, Signature Tastes of San Diego captures the culinary essence of restaurants across America's Finest City.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Phoenix captures the recipes that define the Valley of the Sun. From the Kentucky-fried quail at the Blue Hound Kitchen, to the quaint eateries in the Roosevelt district, these are the restaurants, recipes and pictures that define the culinary tastes of Phoenix.Pulled Pork SandwichBobby Q8501 North 27th Avenue, Phoenix, AZBobby Q's restaurant and lounge has been voted year after year as the best steak and BBQ in the valley. We offer an upscale restaurant experience that includes a friendly staff and the best food you have ever tasted. We offer a full menu of burgers, steaks, chicken, and not to mentioned lip-smacking barbeque platters. We also offer kids meals, so bring the whole family for lunch or dinner.1 boneless pork shoulder (about 4 to 41/2 lb.)4 Tbsp. kosher salt1 Tbsp. freshly ground black pepper11/2 C. light brown sugar1/4 C. paprika2 to 3 sprigs thyme, leaves only4 cloves garlic1/4 C. red wine vinegarscant 1 Tbsp. cayenne3 Tbsp. extra-virgin olive oil Coleslaw:1 Tbsp. whole-grain mustard1 C. mayonnaise1/4 C. sour cream1/2 lemon, juiced2 Tbsp. red wine vinegar2 tsp. sugar1/2 head savoy cabbage finely sliced1/2 head purple cabbage, finely sliced2 green onions, chopped2 carrots, sliced onmandolinekosher salt and freshly ground black pepper6 brioche hamburger buns1/4 bunch flat-leafparsley, for garnish1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.3. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325degrees F. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.4. While the pork is cooking, prepare the slaw.Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions andcarrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.5. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top.Garnish with parsley."Too few people understand a really good sandwich."James Beard

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Boston captures the recipes that define the Cradle of Liberty. From the pruned-stuffed gnocchi at No. 9 Park, to the renown fish chowder at the Union Oyster House, these are the restaurants, recipes and pictures that define the culinary tastes of Boston.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Vancouver captures the recipes that define the City of Glass. From the Curried Clams at the Boathouse, to the quaint eateries surrounding Stanley Park, these are the restaurants, recipes and pictures that define the culinary tastes of VancouverThe BoathouseThai Styled Crab Cakes. Makes eight 3oz cakes - serves 4300 gr Ocean Wise Dungeness crab, squeezed200 gr cooked Ocean Wise baby shrimp22 gr chopped cilantro22 gr chopped basil1 tsp minced lime zest90 ml heavy yolk mayonnaise1 tsp lemon pepper1 pinch sea salt20 gr minced shallots1 tsp cracked chili pepper1 small egg beaten120 gr panko flakesInstructions1.Squeeze the crab and shrimp to remove excess liquid2.Combine all ingredients and mix well3.Portion into 90 gr balls4.Dip crab cakes in egg wash then roll in panko flakes5.Heat a small amount of oil in a Teflon pan6.Add crab cakes and cook over medium heat until golden brown, flip over and finish in oven for approx 5 minutes (350 degrees)Wine Pairing: Tyee Gewürztraminer - blended for the Boathouse by Howard Soon.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of London captures the recipes that define The Big Smoke. From the Braised Wild Rabbit at Hereford Road, to the Snail Porridge at world's best The Fat Duck, these are the restaurants, recipes and pictures that define the culinary tastes of London.Classic British cooking from Tom Pemberton of Hereford Road Braised Wild Rabbit with Bacon and Fennel 2 wild rabbits, jointed600g smoked Old Spot bacon, cubed1 liter of good chicken stock2 brown onions, sliced6 heads of fennel cut into quarters2 leeks, slicedA small bundle of fennel twigs, tiedHalf a head of garlicRosemary, thyme and bay leaf, tied1/2 bottle of white wineA shot of pastis METHOD How to make braised wild rabbit, bacon and fennel1. Bring the chicken stock to the boil with any trimmings from the rabbit. Brown the cubed bacon and reserve; in the bacon fat brown the jointed rabbit. 2. Sweat the brown onion and leeks in a saucepan, then add the white wine and reduce by half. 3. Place the onions, leeks and wine in a roasting tray, add the rabbit and bacon. Add the herbs, fennel twigs and fennel, plus any fronds from the fennel. 4. Place on the stove, adding the pastis. Allow to simmer then add the strained chicken stock. Bring up to just below boiling, cover with kitchen foil and place in the pre-heated oven. Allow to braise covered for one and a half hours. Serve in a bowl with warm bread.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Portland captures the recipes that define the City of Roses. From the famous Bacon Maple Donut at Voodoo Donuts, to the old-world elegance of Veritable Quandary, these are the restaurants, recipes and pictures that define the culinary tastes of Portland. Ike's Vietnamese Fish Sauce WingsPok Pok Chef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon seven years ago. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened. 1/2 cup Asian fish sauce1/2 cup superfine sugar4 garlic cloves, 2 crushed and 2 minced3 pounds chicken wings, split at the drumettes2 tablespoons vegetable oil, plus more for frying1 cup cornstarch1 tablespoon chopped cilantro1 tablespoon chopped mint In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Atlanta captures the actual recipes from the restaurants that define the culinary tastes, as well as unusual facts and trivia about the city. With almost 70 recipes from every corner...from the fabled Southern Fried Chicken at Atkins Park, to the Creamy Grits Fritters at Miller Union, these are the restaurants and signature recipes that define Hotlanta. Atlanta Fish MarketHong Kong-Style Fish 265 Pharr Road, Atlanta Executive chef Robert Holley describes Hong Kong-Style Fish as one of Atlanta Fish Market's signature dishes. Steamed fish fillets and sauteed spinach sit in an Asian-flavored broth. Garnished with julienned fresh ginger and green onions, this dish has a great combination of flavors and textures. 1/2 C. low-sodium soy sauce 1/4 C. water 3 oz dry sherry 2 tbsp. granulated sugar 2 tbsp. sesame oil 2 tbsp. olive oil 1 lb. fresh spinach, washed and stemmed freshly ground black pepper 2 (6-oz) white fish fillets 2 tbsp. finely julienned ginger 2 tbsp. finely julienned green onions 1.In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm. 2.In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside. 3.Steam or saute fish until just done. Do not overcook. 4.To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Washington D.C. captures the recipes that define the Capital City. From the world famous Senate Bean Soup, to the quaint eateries in Georgetown, these are the restaurants, recipes and pictures that define the culinary tastes of Washington, D.C.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe for it? Or visiting a city for the first time, and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. The Signature Tastes of Seattle captures the actual recipes from the restaurants that define the culinary tastes, as well as trivia and facts, about the city. With almost 70 recipes from every corner...from the El Gaucho's Wicked Shrimp, to the Local 360's famous Fried Chicken, these are the restaurants and signature recipes that define the Emerald City. Etta's Crab Cakes2020 Western Ave, Seattle Ingredients1 large egg yolks1 tablespoon cider vinegar1 tablespoon Dijon mustard1 tablespoon finely chopped red bell peppers1 tablespoon finely chopped onions2 teaspoons chopped parsley1 teaspoon Tabasco sauce1/2 teaspoon paprika1/2 teaspoon chopped fresh thyme1/4 teaspoon kosher salt1/4 teaspoon fresh ground black pepper1/4 cup olive oil1/4 cup sour cream1 lb fresh Dungeness crabmeat, picked clean of shell and lightly squeezed if wet4 cups fresh breadcrumbs3 tablespoons chopped parsley4 tablespoons approx. unsalted butter Directions1.In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.2.Pulse to mince the vegetables and combine the ingredients.3.With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.4.Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.5.Gently form into 8 crabcakes, about 3 inches across and 3/4-inch thick.6.Put the fresh bread crumbs in a shallow container and stir in parsley.7.Lightly dredge the crab cakes on both sides in the bread crumbs.8.Chill for at least 1 hour (preferably longer).9.Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.10.Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.11.Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Denver captures the recipes that define the Mile High City. From the Tres Leches Cake at the Appaloosa Grill, to the Curried Lamb Salad at Beatrice & Woodsley, these are the restaurants, recipes and pictures that define the culinary tastes of Denver.Colorado Lamb Dip, Goat Cheese BiscuitRioja RestaurantFor lamb:1/2 cup pure olive oil6 sprigs rosemary, chopped12 cloves garlic, chopped1 whole leg of lamb, debonedto taste, kosher salt and black pepper16 goat cheese rosemary biscuits1 cup roasted garlic lemon aioli1 recipe lamb sauce2 cups arugulaas needed for accompaniment, root vegetable chipsGoat Cheese Rosemary Biscuits(yields 14 large biscuits)11/2 lb. all-purpose flour2 Tbsp. baking powder1 tsp. kosher salt1/4 cup sugar11/2 Tbsp. chopped rosemary6 oz. butter, diced, very cold8 ounces goat cheese, crumbled small11/4 cups buttermilk3/4 cup whole milkLamb Sauce:1/4 cup pure olive oilas available, reserved lamb trim1/2 cup sliced shallots1/4 cup sliced garlic2 tomatoes, diced1 Tbsp. tomatoes, diced1 Tbsp. thyme leaves1 tsp. black peppercorns1 cup red wine1 quart veal demiglaceto taste, kosher salt and black pepperFor lamb: Preheat grill to high. Rub the oil, chopped rosemary and garlic all over the lamb and let it marinate at least 1 hour. Season the lamb well with salt and black pepper. Grill the lamb medium-rare. Wait for lamb to completely cool, then using a sharp slicing knife, shave the meat as thinly as possible.For assembly and plating: Preheat the grill to medium. Warm up the goat cheese rosemary biscuits on grill. Cut each warm biscuit in half and smear 1 Tbsp. roasted garlic lemon aioli on 1 side. In a pan over medium high heat, quickly warm up to 1/2 cup lamb per biscuit in just enough lamb sauce to reheat the meat. When warm, so the lamb stays medium rare, remove lamb from juice and reserve liquid. Place lamb on the biscuit. Top with arugula and repeat process as many times as needed. Place reserved jus in small bowl for dipping. Serve with root vegetable chips.For goat cheese rosemary biscuits: In a bowl, mix together dry ingredients, including rosemary. Add diced butter to the bowl, rubbing it into the flour with your hands so it is in pea-sized specks. Do the same with goat cheese.Add the buttermilk and milk all at once, mixing enough just to make the dough come together. Do not overmix.Preheat oven to 400°F. Turn dough out onto a lightly floured work surface and roll it out about 1" thick. Make a 4-fold by turning the two outside edges together into center and then folding the entire piece of dough up like a book. Roll out again to 1" thick. Next, do a 3-fold (like folding a trifold wallet).Roll out the dough about 1" thick. Using a 3" cutter, cut the biscuits. Transfer them to a parchment paper-lined baking pan and brush the dough with a bit of buttermilk. Sprinkle the top of each biscuit with salt. Bake them in the 400° oven until puffed and golden brown (about 18 minutes).For lamb sauce: In a saucepot over medium heat, add the olive oil and reserved lamb trim to brown. Add the shallots and garlic. Cook the shallots and garlic until they are golden, and then add the tomatoes and stir until the tomato gets pulpy.Add the thyme and peppercorns and then deglaze the pan with the red wine. Reduce the wine until it is syrupy.Add the veal demiglace to the pot and bring it to a simmer, skimming the impurities away as needed until all the flavors have melded and the sauce is a nice consistency to coat the lamb. Strain the sauce through a fine-mesh strainer and season to taste with salt and pepper. Hold warm until ready to sauce cooked lamb.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Charlotte captures the recipes that define the Queen City. From the famous Scallops at Barrington's, to the Heidi Billotto's Blueberry Chicken, these are the restaurants, recipes and pictures that define the culinary tastes of Charlotte, North Carolina.

From the hidden treasures tucked away in Belltown to sweeping panoramic views overlooking the Puget Sound, these are sights, tastes and stories of our favorite places. This is a collection of over 140 restaurant recipes that define the city, from Tom Douglas's Serious Pie to Local 360's famous fried chicken. An homage in words and pictures, Signature Tastes of Seattle captures the culinary essence of the Emerald City. Smoked Lobster BisqueBarking FrogChef Bobby Moore 5 each Lobster Heads2 Tbsp Unsalted Butter1/2 each Large Carrot1/2 each Small Onion1/2 each Celery Stalk1/4 each Bulb Fennel1 each Roma Tomato1/2 tsp Tomato Paste1 oz Aborio Rice1/2 oz Cognac3/4 Heavy Cream4 Sprigs Thyme12 each Parsley Stems1/2 tsp Fennel Seed1/2 tsp Coriander Seed1/2 tsp Red Chili Flake1/2 tsp Black Peppercorn1 qt Chicken Stock Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend. Strain twice and season.

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Miami captures the recipes that define The Capital of Latin America. From the famous Joe's Stone Crabs, to the cocktails at the Fountainbleu, these are the restaurants, recipes and pictures that define the culinary tastes of Miami.

From the hidden treasures tucked away in Abbeville to sweeping panoramic views overlooking the Lowcountry, these are sights, tastes and stories of our favorite restaurants. With over 130 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely South Carolina is showcased. An homage in words and pictures, Signature Tastes of South Carolina captures the culinary essence of restaurants from the Palmetto State. Dr. Walter Edgar, author of South Carolina: A History, on South Carolina cuisine: "...I did grow up on that steady diet of dinner in the middle of the day. We had rice and gravy with every meal...and fried chicken and pork chops. I never had anything other than a fried pork chop 'til I was in college. You know, ham, and occasionally fish, fried. My daddy was a hunter, so on occasion we would have roast venison...They were the good old days..."

The subtropical climate in the Lowcountry makes cold drinks a necessity here, and while porches seem ideal for sipping, you really should get out every now and then. In fact, the city of Charleston consumes more alcohol per capita than any city in the nation! So we can rightfully say we are experts in the craft. This is a collection of libations and creations that define our city. So whether you like craft beer, PBR, vintage wines, cheap hooch, or fancy cocktails, there's a bar in Charleston for you.Cocktail Club's Ryan Welliver won the 2017 Charleston Wine + Food Rum Rum Rudolph Cocktail Competition. Ryan's Storm the Beach Tiki Cocktail was selected to be the official cocktail for Charleston Wine + Food 2017 and was also featured in Imbibe Magazine.Storm The BeachCinnamon-Cumin Syrup: 1 cup water 2 cups white sugar 2 cinnamon sticks 1 Tbsp. ground cumin seed For the Cocktail: 1 oz. Hamilton 86 Demerara Rum ¿ oz. Plantation O.F.T.D ¿ oz. Velvet Falernum ¿ oz. fresh grapefruit juice ¿ oz. fresh lime juice ¿ oz. cinnamon-cumin syrup 2 drops Bittermens Elamakule Tiki BittersFor the Cinnamon-Cumin Syrup: Toast the cumin until fragrant. Grind into a course powder. Set aside. Bring the cinnamon and water to a boil in a medium-sized saucepan. Boil for 10 minutes. Turn off the heat. Add the sugar and cumin. Stir until the sugar has dissolved. Allow the syrup to cool to room temperature. Strain through a fine-mesh strainer. Bottle and refrigerate for up to 2 weeks. For The Cocktail: Shake all the ingredients with ice. Strain in a glass filled with crushed ice. Garnish with a grapefruit slice.