Tomahawk steak is one of my favorites; yes, it seems a little salacious due to it’s nearly obscene size, but trust in knowing that I can devise a way to responsibly enjoy this sexy cut of bone in beef. The “tomahawk” is actually a rib eye steak, weighing in somewhere between 30 and 45 ounces, and typically, each cut is nearly 2 inches thick and includes a long bone or handle giving the steak it’s not so woke name. Perhaps it’s greatest virtue is it’s size, which is perfect for feeding 2 to 4 people when hosting a small dinner party at home.
The drink is masculine in nature, but nuanced with gentle, sexy notes of citrus, heady absinthe, and the unmistakable virtues of Peychaud’s bitters, which also give it it’s singular color…a magical hue idling somewhere between brick red and sunset orange.
Almost every family that cooks in the United States has it’s own version of cornbread; my lower Midwestern family ate it slightly sweet alongside a myriad dishes such as white beans with ham hocks and chili, and I especially loved it almost as a dessert slathered in butter with ribbons of honey.
This cocktail hails from the SOUL DAYS; but we can’t help but be inspired by it’s intrinsic connection to Saint Patty’s Day, and the vibrancy of chef Jason Paul’s cuisine, our special guest for tomorrow night’s VIRTUAL EXPERIENCE.
And if you haven’t muddled in a while, here’s the perfect reason to grab a shaker, a few ingredients, and work out some covid related anxiety. Cheers!
Sometimes the most impressive cocktails are the most simple in design; much like this week’s featured chef, Matt Cooper, our REVIVAL COCKTAIL layers flavors and ingredients that are close at hand; Arkansas vodka, backyard mint layered with Southern Honeysuckle and fresh squeezed lemon juice…it might just make a believer out of you.
