T&C's carefully curated guide to the most creative and refreshing summer cocktails from some of our favorite bars in America.
2 oz Zubrowka Bison Grass Vodka
1 oz fresh cucumber puree
.75 oz fresh lemon juice
.75 oz sesame simple syrup*
1 lemon balm leaf
*Sesame simple syrup is made by toasting sesame seeds until golden brown then added to equal parts sugar and hot water. Strain to remove all seeds before serving.
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup to cocktail shaker. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
Courtesy of Cru, Nantucket
Sunday, May 20th, 12 - 6 PM
Join us for a PINK brunch like no other
Because EVERYONE looks better through ROSÉ colored glasses
Toasting another SHUCKING AMAZING Nantucket Wine Festival weekend in true CRU style.
A la carte brunch, reservations recommended email@example.com
Saturday, May 19th at 11:00 AM
Intimate lunch of the three C's
Pol Roger Champagne + Christian Moreau Chablis + Calvisius Caviar
Join us for this luxe lunch of all of our favorite things...
Champagne, Chablis, Caviar, and of course, OYSTERS!
4 courses with 4 wines for $150 per person (includes tax and gratuity)
Seating limited to 16 guests so reserve your spot today!
Friday, May 18th at 7:00 PM
Owned by father and daughter team Paul and Laurence Féraud, Domaine du Pegau is one of the great estates in Châteauneuf-du-Pape.The benchmark producer of traditionally-styled Châteauneuf, Pegau is justifiably ranked among the greatest wines in the world. Indulge in this year's intimate dinner as we welcome one of the Rhone Valley's most prized winemakers, Laurence Féraud, for a unique night of highly sought after wines and gorgeous cuisine.
Menu to include five wines and four expertly paired courses for $275 (inclusive of tax and gratuity).
Limited seating available - Email firstname.lastname@example.org to reserve your spot for this truly special evening. To learn more about the winery, please visit their website.
Carlos Hidalgo and Dan Sandberg stopped by RPG Living and discussed a famous "Kentucky Monk" with Francesca Mills Purcell and Jeanne Racioppi!
We couldn't have said it better ourselves - "Polishing off a few dozen local oysters with a bottle of Champagne, seated overlooking Nantucket’s otherworldly marina, makes for an unforgettable cocktail hour" 🙏🥂🍾 ⚓️
If you’re not on a budget or are looking for a #treatyoself meal check out:
These three spots all have incredible fresh ingredients, creative dishes and passionate chefs.
Already an island go-to for its waterfront location and killer raw bar, Cru wins our vote this year for its stacked beverage program. Pick your poison from a seat at the quartzite-topped bar or the scenic open-air deck: Both are prime perches for indulging in any number of boozy concoctions, from the restaurant’s signature Crucomber—a refreshing blend of Bison Grass vodka, lemon, cucumber, and toasted sesame—to the shareable Garden of Elyx, a fruity libation of Absolut, Applejack, green tea, and raspberry. Oh, and did we mention the wide-ranging wine list, with bottles sourced from Alsace to Santorini? You’ll want to check that out, too.
Read original article here >>
By Natalie Rohrer, Tripadvisor
It’s not exactly news that Nantucket is one of the region’s best weekend getaways, but this island isn’t just a playground for the rich and famous. You might know it for its sprawling mansions—affordable when you split the cost with a group!—but it’s also home to charming cottages fit for two. Ditch the car and walk to the Old Historic District, or cycle through quaint neighborhoods with Nantucket Bike Tours. The classic architecture, nautical ambiance, and enchanting ocean views are the recipe for a memorable weekend trip.
PLAY: Nantucket Bike Tours
SEE: Sandbar at Jetties Beach
STAY: See all 670+ rentals in Nantucket!
Read more >>
This is one of our most beloved desserts at Cru. Creamy and decadent. Absolutely perfect for Valentine’s Day.
4 c. heavy cream
1 c. whole milk
10 oz bittersweet chocolate chips (60% chocolate)
12 egg yolks
2/3 c. sugar
1 1/2 t. sea salt
Preheat oven to 325 degrees. Place the chocolate in a large mixing bowl. In a separate bowl, whisk the egg yolks, sugar and sea salt. Meanwhile, heat the heavy cream and milk over medium heat until very warm.
Pour half of the hot cream mixture over the chocolate and the other half over the sugar and egg yolks. Whisk to thoroughly melt the chocolate and then combine the two mixtures.
Divide pot de crème mix among 8 ramekins. Place in a roasting or baking pan filled half way with warm water. Cover with aluminum foil. Bake for 20-25 minutes or until they have a slight shake in the middle. Remove the foil and cool completely.
Serve topped with lightly whipped cream or dulce de leché and an additional sprinkle of sea salt.