Because sometimes you have to work extra hard for your drinks
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
If you’re in Los Angeles on June 1st make sure you go enjoy a special pop-up brunch prepared by actual brothers Jason & Chris Stewart at the Underground Gallery. The menu includes some really interesting stuff like Spam Musubi, Crispy Lentil Hash and Fried Snapper Soft Scramble. I asked the bros a few questions about cooking together, developing a menu and opening a restaurant. They were also kind enough to share the recipe for the Stewtella & Pear Panini with whipped honey-thyme ricotta, which you can find below.
— Chris Black / @donetodeath
Did you guys cook a lot together growing up?
We didn’t cook together that much until high school, we were both vegan at the time, and we’d have our friends come over and cook veggie burgers and tater rots while we watched Martin Lawrence stand up DVDs.
The menu looks great. Which dish was the most difficult to develop?
Thanks! The most difficult dish to develop was probably the musubi. It’s a super simple dish but you really want to get the sushi rice just right, it takes chefs years to perfect their sushi rice, I’m still improving every time, thanks to some help from actual chefs and Japanese friends.
Should we expect to see a proper restaurant from you guys in the future?
We were originally planning on opening a proper restaurant, but since this is our first venture we wanted to pump the brakes a bit and start slow, give us a chance to make mistakes and figure out exactly what we want to do before making that huge leap.
Stewtella & Pear Panini with whipped honey-thyme ricotta
Peanut Butter–Sriracha Toast can’t be any worse than My Grandmother’s Peanut Butter and Ketchup Sandwich. In fact, it’s probably better.
Photograph by Danny Kim
Alton Brown’s Wok Fried (Chunky) Peanut Butter
This documentary film traces the origins of Chinese American cuisine through what is arguably its most famous dish, General Tso Chicken. Grab some take-out and take in the trailer in, or better yet, make your own.
Cro-Mags frontman John Joseph thrashes some fruit and vegetables—and shares a porno star’s secret weapon—in this new video for Vice demonstrating the right way to make juice and smoothies
KNOB CREEK SWEET & SPICY TEA
Recipe by Zac Matthews, Mixologist
2 parts Knob Creek Rye
2 parts Southern Style “Sweet Tea” (*recipe below)
¼ part Fresh Lemon Juice
1 part Prosecco
1. Combine Knob Creek Rye, sweet tea and lemon juice into a shaker with ice.
2. Strain into a rocks glass over ice.
3. Float Prosecco on top to finish.
4. Garnish with a lemon wedge.