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by Erik Eastman, mixologist + iceman
1.5oz Trianon Tequila Blanco
.5oz Cruz de Fuego Mezcal
.75oz Fresh lime juice
.5oz 1:1 simple syrup
.5oz Lustau PX Sherry
Shake it, then strain it over a Minnesota Ice rock or your favorite coupe glass. Serve it to friends, to family and, of course, to yourself and enjoy the compliments and ensuing conversation. Cheers!
by Shane Oporto, chef + extraordinaire
Step 1 / Day 1
Smoke those ribs. Shane prefers to keep it simple. With just salt and pepper.
Step 2 / Day 2
Portion ribs, by cutting between them. Make glaze from equal parts Tare ad Tamarind Concentrate. Garnish with Marcona Almonds and sliced scallions Gochugaru.
Reheat ribs on the grill. Once they reach 120 degrees, glaze them with a brush and rotate them continuously until they hit 140 degrees. Pull them off the grill, garnish and dig in.