Maybe next year we can make signature cocktails for each of the famous races like the Belmont Stakes, Kentucky Derby, the Preakness and ... the Jewel was delightful and a big hit. Definitely a keeper. I am also happy to know that not only am I your #1 fan, but am now also officially an RR-head!
That cocktail is perfect and will be my next go-to for the parties I’m not going to. (As you know, my mom’s social life is also 10 times more vibrant than my own.) I always feel like a child ordering the fruity, lemonade cocktail… but when there’s whiskey in it, I feel a bit less like a sorority girl and a bit more like a Grown Woman. Also, Lucca used to make a grilled peaches & burrata salad that Mike and I still talk about 7 years later. When we’re tried to replicate it, it’s hard to get the ripeness of the fruit right. You don’t want the peach disintegrating but you also definitely don’t want a crunchy peach. Any tips?
Why is Lucca such a formative restaurant for me, too? It was the first place I ever dipped bread in olive oil and vinegar, which—like bourbon in lemonade—made me feel sophisticated.
For picking the right peach, apparently you’re supposed to pretend you’re Leo DeCaprio. These are the rules to keep in mind. I feel misogynistic just even typing them out:
-Bigger is better. Size equals more juice.
-Avoid wrinkles at all costs. It means it was refrigerated and then ripened and then refrigerated again.
-Texture-wise: slightly firm but soft when pressed.
-Avoid pale-colored peaches. You’re looking for bright orange.
-Look at the stem. If there’s any green, don’t buy.
Maybe next year we can make signature cocktails for each of the famous races like the Belmont Stakes, Kentucky Derby, the Preakness and ... the Jewel was delightful and a big hit. Definitely a keeper. I am also happy to know that not only am I your #1 fan, but am now also officially an RR-head!
We (RR Heads) need to get branded hats!
That cocktail is perfect and will be my next go-to for the parties I’m not going to. (As you know, my mom’s social life is also 10 times more vibrant than my own.) I always feel like a child ordering the fruity, lemonade cocktail… but when there’s whiskey in it, I feel a bit less like a sorority girl and a bit more like a Grown Woman. Also, Lucca used to make a grilled peaches & burrata salad that Mike and I still talk about 7 years later. When we’re tried to replicate it, it’s hard to get the ripeness of the fruit right. You don’t want the peach disintegrating but you also definitely don’t want a crunchy peach. Any tips?
Why is Lucca such a formative restaurant for me, too? It was the first place I ever dipped bread in olive oil and vinegar, which—like bourbon in lemonade—made me feel sophisticated.
For picking the right peach, apparently you’re supposed to pretend you’re Leo DeCaprio. These are the rules to keep in mind. I feel misogynistic just even typing them out:
-Bigger is better. Size equals more juice.
-Avoid wrinkles at all costs. It means it was refrigerated and then ripened and then refrigerated again.
-Texture-wise: slightly firm but soft when pressed.
-Avoid pale-colored peaches. You’re looking for bright orange.
-Look at the stem. If there’s any green, don’t buy.
Wow! Excellent tips. We will try and let you know how it goes.