Easter Brunch Drink
Perfect with your Easter or Derby Bonnet
1 cup water 1 cup sugar
½ oz. Cognac 3 oz- dry sparkling wine
1- dash Angostura bitters 6- mint sprigs
To make the simple syrup; boil water and add the sugar while boiling. Stir to completely dissolve the sugar. Refrigerate.
To make 1 julep; muddle the mint leaves in a large goblet or julep cup. Add the simple syrup, cognac, the sparkling wine and the bitters. Fill the glass halfway with crushed ice and stir gently to combine. Mound more crushed ice on top and garnish with a mint sprig and a lemon twist.
Corned Beef with Pickled Cabbage and Potato Salad
A fresh take on St. Patty’s Day
1- 5lb. corned beef with seasoning packet
2- 12 oz bottles of pale ale 1- large onion, quartered
6- crushed garlic cloves 2- bay leaves
1 ½ baby red potatoes, halved 3- cups distilled white vinegar
2- TBSP mustard seeds 2- TBSP sugar
1-TBSP kosher salt1- cup chopped parsley
1 ½ lbs. green cabbage cored and sliced ½ inch thick
2- TBSP each whole grain mustard and Dijon mustard, combined
In a large pot, combine the corned beef and its seasonings with the beer, onion, garlic, bay leaves, and 12 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the beef is tender, about 2 ½ hours.
Meanwhile in a medium saucepan, combine the potatoes with vinegar, mustard seeds, sugar, salt and 3 cups of water and bring to a boil. Simmer over moderate heat until the potatoes are tender- about 15 minutes. Transfer to a large heat-proof bowl and let completely cool in the liquid. Stir in the cabbage and refrigerate for 1 hour, stirring occasionally. Drain well, transfer to a serving bowl and stir in parsley.
Transfer the corned beef to a carving board and let rest for 15 minutes, then slice against the grain. Serve alongside the salad, passing the mixed mustards at the table. Serves 6.