“I’m all about second chances.”
-Mike Lindell
In the United States, 30–40% of the food supply is wasted, totaling nearly 60 million tons (120 billion pounds) annually. This wasted food is valued at roughly $218 billion-$338 billion, making food the largest single component in landfills—22% of municipal solid waste.
In this video Jazz makes wine from a case of corn found in the dumpster.
shout out to marketing genius @devinwahl3
time 2 clock in & BLAST off
🤙BAJA BLAST🌊🏄🏼♀️
(this is a single serve, let me know if u want the scaled batch version)
🌊1.5 oz Vodka
🌊1/4 oz Blue Curaçao
🌊1/4 oz Malört
🌊3/4 oz clarified pineapple juice
🌊1/2 oz clarified yuzu super juice
🌊1/2 oz clarified passionfruit purée
🌊1/4 oz rich cane syrup
🌊3.5 oz filtered water
Combine all ingredients into a 12oz soda bottle and chill in the freezer for 30 minutes. Force carbonate at 50psi 2-3 times.
Serve over ice with a bright red cherry 🌊🍒
To clarify juices:
We used pectinex method on the passionfruit & pineapple. For yuzu juice we used the agar clarification method.
We used: Malört from @jeppsonsmalort , vodka from @wanderfolkdistillery , blue curaçao from @giffardusa , yuzu juice from @theyuzuco
#AD21+ Next time you see that beautiful green glass bottle adorned in straw, I hope you feel inspired to carry on a 200 year legacy & create your very own modern maraschino cocktail with @luxardousa 🌈✨
I present to you, our modern maraschino spin on a beloved classic…
THE HEMINGWAY SLUSH 🍊
• 1.5 oz rum
• ½ oz Luxardo Maraschino liqueur
• ½ oz lime juice
• 6g granulated sugar (1.5 tsp)
• 55g frozen grapefruit segments (~5 pieces)
• 150g crushed or pebble ice
• lil pinch of MSG 🤏
✍️Into a tall container, safe for immersion blending, add all ingredients, taking care to add frozen grapefruit & ice last, just before blending. Immersion blend on high until the drink is just fully blended. Serve in a chilled 9 oz rocks glass, w/ a maraschino cherry syrup swirl. Garnish w/ fresh grapefruit suprême & maraschino cherry.
#LuxardoPartner #ModernMaraschino
“phở-jito”
🌿🌿🌿🌿🌿🌿🌿🌿
•2 oz phở spiced vodka
•3/4 oz lime juice
•1/4 oz rich cane syrup
•20ish Thai basil leaves
•1 slice jalapeño
•~2 oz soda water garnished w/ phở broth basil seeds, Thai basil, and beans spouts
also this song by Connie Kim “muốn hỏi tại sao” is an absolute bop 🇻🇳
A DATE W/ TAHINI
•1.5 oz dark rum
•1/4 oz arak (optional)
•1.5 oz tahini
•1 tablespoon dry sugar
•1/2 oz lemon juice
•200g crushed ice
•date molasses
•flakey salt
Blend everything until smooth and aerated, enjoy :)
& of course the mic wasn’t plugged in 🤡
DILLJITO
•1.5 oz akvavit
•3/4 oz lime
•barspoon rich simple
•barspoon champagne vinegar
•2 sprigs dill weed
•soda water
•more dill
reposting a lil festive buffoonery for all the blasphemers 🙏🏼🐣
HE IS FIZZEN 🕊️
•0.75 oz Rich syrup (2:1)
•0.75 oz Lemon
•1 oz Aquafaba
•1.5 oz Brown butter-washed Irish whiskey
•2 small dashes black walnut bitters
•0.75 oz Heavy cream
•Ice cube (35-40g)
•Carrot soda*
Combine all ingredients, except soda, in a shaker tin, adding the ice and heavy cream last. Whip shake until the ice cube has completely melted.
Into a chilled 10oz Collins glass, pour ~1.5oz of carrot soda. Then pour the cocktail into the glass, just to the rim, reserving some cocktail in the tin (~1oz). Place the glass in the freezer for about 2 minutes to set.
Pour a splash of carrot soda into the tin with remaining cocktail, swirl, and with conviction pour the remaining cocktail into the glass and just like that… he is fizzen.
*CARROT SODA 🥕🫧
•3 medium carrots, peeled (175g)
•500 ml water
•1 tsp ascorbic acid (4.5g)
•1 oz rich cane syrup
Blend and strained with a nut milk bag, then force carbonated @ 50 psi 3x.
COCONUT SMOOTHIE
•2 oz coconut milk
•4 oz coconut water
•1.5 oz palm sugar simple
•250g crushed ice
•1/4 tsp canna-rum
•1/4 tsp coconut aminos
•garnish w/ toasted coconut flakes & coco-pandan jelly
CANNA-RUM
12.5g cannabis (21.74% thc)- decarb in pressure cooker 40 min on high
6 oz smith & cross rum (57%abv) + 12.5g decarbed herb (infused 24-48 hours)
SLAMBRUSCO
🍃🫧🍃🫧🍃🫧
I DIDNT MEASURE BUT
————————————
32 oz water
1 chile ancho
1 chile guajillo
1/2 c jamaica
1 tablespoon lasang souchong
2-3 tablespoons cane sugar
1/2 oz sudachi juice
1/2 tsp canna-mezcal tincture
Force carb @ 50 psi
Ravioli🤝Negroni
CACIO e PEPE e NEGRONI
1.5 oz Parm Gin*
1 oz Dry Vermouth
.75 oz Bitter Pepe**
Stir all ingredients together with ice, then strain & serve over fresh ice with an optional lemon expression. Serve with a phat stack of @ripifoods ravioli.
*PARM GIN
1 C gin (light & citrus forward)
1 parmesan rind (~50g)
- Infuse for at least 1 day, up to 3 days. Freeze for 30 minutes and strain through a coffee filter.
**BITTER PEPE
1 C. Bitter Bianco Italian aperitif
1 tsp. coarse black pepper
- Infuse for 3 hours. Strain & bottle.
TOASTED RAVIOLI
1 box of @ripifoods Cacio e Pepe Ravioli (found it at @wholefoods !)
For the Breadcrumbs:
1 C Italian breadcrumbs
¼ tsp. cayenne pepper
¼ tsp. red pepper flakes
¼ tsp. salt
- Mix all ingredients in a shallow pasta bowl.
For the Egg Dredge:
2 eggs
1 T heavy cream
pinch of salt
- Immersion blend or whisk until very well incorporated.
Dip ravioli in egg mixture, then coat in breadcrumbs. Repeat process for the second dredging. Lay coated ravioli on a sheet tray and pop in the freezer for 15 minutes before frying. Deep fry at 360* for 1-2 minutes per side, or until golden brown. Cool on a paper towel for 3 minutes before serving. Top with grated parmesan & black pepper.
Pro tip: Fry the ravs, cool, and freeze. Then air fry straight from frozen for a quick lil t-rav moment.
sorry Dale DeGroff :)
🫒THE DIRTY COSMO🫒
🫒1.5 oz Vodka ( I used @matkawodka )
🫒.5 oz Red bitter aperitif (I used @primoelaperitivo OR Aperol)
🫒3-4 dashes Orange bitters (@angosturahouse )
🫒1 oz Unsweetened cranberry juice
🫒.5 oz Simple syrup (1:1)
🫒.5 oz Lime juice
🫒.25 Olive brine (I used Spanish Queen olive brine from @la.saum )
•Hard shake all ingredients in a cocktail shaker with ice. Fine strain & serve up.
•Cosmo girls need energy so serve with AT LEAST 3 spanish queen olives on the side🫒🫒🫒
