The Moscow Mule took America by storm in 1941, and is credited with bringing vodka to popularity in the US. All you need to make the classic version is vodka, ginger beer, lime, and a copper mug… the last item being entirely optional. The drink is so easy and versatile you can have some fun with it, and the variations are endless.
What is the History of the Moscow Mule?
Sophie Berezinski came to America in the 1940s with only her dreams, a story familiar to anyone with an immigrant background. What makes her story unusual is what she was carrying with her: 2,000 copper mugs. After she couldn’t find a way to sell the mugs from her family business, Berezinski then went on to develop her cocktail in a Hollywood bar, the Cock’n Bull on Sunset Boulevard. Bartenders from the Cock’n Bull then went on to turn the cocktail into a sensation by ordering it at bars and leaving Polaroid photos around so bartenders would recognize the new drink sensation.
Crack open a locally brewed IPA and let the notes of lemon and basil wings play across your palate. There’s magic in this buttermilk grilled chicken wings recipe that will ignite conversation and carefree fun, whether it’s a game day snack or a casual weeknight dinner. We’re a fan of Jessi’s Chickens at Hoover Farms just outside of Pittsburgh.
What to Drink with Grilled Chicken Wings
As stated above, an IPA is a great choice for a drink pairing with. For more ideas about wine pairings with wings for game day, take a look at our interview with NFL player-turned-Chef Eddie Jackson, who specializes in wing and wine pairings. One of his tips? “My general pairing advice is to go for crisp white wines, which are great at cutting the greasiness of the wings and stand up especially well to the spice,” he said. But he makes his own grilled chicken wing recipes, so read the rest to hear more. These Lemon and Basil Buttermilk Wings have a bit of acidity and zest to them rather than the typical heaviness of wings, so consider pairing them with something that will balance out and harmonize with that acidity, like a Sauvignon Blanc or Pinot Grigio.
The smell of cooking Egg Masala Puffs is as close to paradise as it comes. It’s also like the perfect party guest: bright, earthy, and somehow makes everything better when it’s around. Here, it takes puff pastry into new eggy depths. You have a tender buttery dough that holds a soft jammy egg inside surrounded by unforgettable spices of garam masala and Kashmiri chili powder. This is a common bakery item found throughout India. The puff pastry is more traditionally folded over the egg when cooking. You can make it either open-faced like this recipe or covered like a hand pie.
Is It Worth Making Fresh Puff Pastry Dough?
Making your own puff pastry can be a rewarding experience especially with its perfectly flaky layers. But, making the dough from scratch is a time-consuming process that requires precision, patience, and plenty of time. While homemade puff pastry offers a unique level of control to your end product, store-bought puff pastry is a completely convenient and reliable alternative. Genuinely, if you purchase a high-quality dough from the store, it should work just as well as making your own at home.
The spices will have you coming back for a second and maybe even a third.
Ingredients
Scale
4 eggs + 1 egg yolk for brushing on the pastry
2 tsp salt
1 tbsp white vinegar
1 puff pastry sheet
2 tbsp oil
1/2 yellow onion, thinly sliced and cut into thirds
1/2 red onion, thinly sliced and cut into thirds
2 tsp finely chopped garlic
2 tsp grated ginger
1/2 tsp turmeric
1 ½ tsp coriander powder
1/2 tsp Kashmiri chili powder
1/4 tsp garam masala
1/2 cup canned diced tomatoes
1 tsp dark brown sugar
Juice of 1/2 lime
Salt to taste
Chopped cilantro for garnish
Black sesame seeds, for garnish
Instructions
For the eggs, first place enough water to cover 4 eggs in a pot and add the salt and vinegar. Bring this to a boil. Then place the eggs carefully into the water. Stir the eggs clockwise a few times to help the yolks stay in the center. Boil for exactly 7 minutes.
While the water is boiling, prepare an ice bath by placing several ice cubes in a bowl of cold water. Immediately after boiling the eggs, put them in the ice bath. Let them cool for 10-15 minutes before peeling. Slice the peeled eggs in half and reserve to use later.
To make the masala, heat a skillet and add the oil. Once heated, place in the onions, garlic, and ginger with a little sprinkle of salt. Sauté until onions become translucent. Then sprinkle the turmeric, coriander powder, Kashmiri chili powder, and garam masala. Stir and cook for 2 minutes.
Then, place the diced tomatoes with the brown sugar and a little more salt. Stir and cook until tomatoes become incorporated with the spiced onions and darken in color. Add more oil if necessary.
When the masala mixture is ready to take off the heat, squeeze a little lime juice to finish.
To make the puffs, follow the directions on your puff pastry on when to remove it from the freezer to thaw. Place the thawed puff pastry sheet on a baking sheet. Carefully cut into 8 squares and use a small glass to make an indentation in the center of each square.
Beat 1 egg yolk and brush each square with it before placing a small scoop of the masala in the center. Bake for about 15-18 minutes in a 400-degree preheated oven. Once golden, remove and carefully place a sliced egg on top of the masala. Garnish with a sprinkle of garam masala, chopped cilantro, and black sesame seeds. Serve immediately with a cup of hot chai or coffee.
Recipe and Styling by Veda Sankaran / Photography by Dave Bryce
This is a traditional Korean recipe for mayak eggs. The word “mayak” means drugs as a nod to their deliciously addictive flavors!
What Are Mayak Eggs?
These Korean marinated eggs, are a popular side dish known for their tangy and distinct flavor. To make the dish, you soft-boil eggs in a marinade that’s a savory and slightly sweet sauce made from soy sauce, sugar, garlic, and other spices. The result is a soft, jammy yolk. These flavorful eggs are great with rice or noodles, or simply eaten on their own as a satisfying snack.
The term “scotching” refers to the finely chopped meat wrapping boiled eggs before being breaded and fried. In this case, Mexican chorizo is used for swaddling the eggs to phenomenal results. Impress yourself and your friends with this fun and straightforward chorizo eggs with chimichurri recipe, influenced by Latin cuisine. You can also use an air fryer for this, if you’re a fan of that particular craze.
Tips for Making Scotch Chorizo Eggs
The meaty, crunchy coating on the outside of the scotch egg is what makes it a unique dish. For anyone who doesn’t like the texture of a hard-boiled egg, the scotch egg is a good workaround. But making them well is a science. You do not want too-thick of a chorizo sausage wrapping. It’s hard to cook the sausage properly if there’s too much of it!
Divide chorizo into 6 even portions. Take each piece and press it into a thin patty.
Place an egg in the center of each patty and gently wrap the chorizo around the egg until it is evenly coated and looks like a large meatball.
Place chorizo-wrapped eggs in the freezer for 20 minutes just until the outside is cold. This will make them easier to bread.
While eggs are chilling, place all chimichurri ingredients into a food processor and blend until everything is finely chopped and a sauce begins to form. Set aside for dipping.
Take 2 eggs and lightly beat them in a bowl. Place panko in a shallow bowl for breading. Dip each egg into the egg wash, then into the panko, and coat evenly.
Deep-fry each egg at 350 degrees for about 5 minutes or until the chorizo is cooked.
Remove from the fryer and place on a paper towel to absorb excess oil. Sprinkle with salt and serve with chimichurri.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
This easy Pesto alla Genovese recipe will be the hit of any meal. Liguria is one of the 20 regions located on the coast of the Ligurin Sea in northeast Italy. Genoa is the capital of Liguria and famous for their basil leaf. Genovese Pesto originated from this town in the 16th century. Interestingly, word pesto itself comes from the Genovese word pestâ, which means “to grind basil leaves with other ingredients.”
What Makes this Pesto Genovese?
Though there are a myriad of different kinds of pesto dishes, the original, classic pesto is the pesto alla Genovese. Pesto has a rich history, and from Genoa it spread all over Italy to now be so ubiquitous as to be available at chain grocery stores. But because of Genoa’s exquisite basil crop, the pesto made there became the most well-known. Genoa also has its own Minestrone soup, which the pesto is often part of the dressing for. If you ever see red pesto, that’s Pesto Trapanese, which is from Sicily and is made with almonds, tomatoes and Pecorino Romano cheese. Equally delicious, but shows the variation between northern and southern Italian cuisines!
8 oz bag of pappardelle pasta from Handmade Pasta by Yvonne
Instructions
To prepare the pesto:
Mix all the ingredients, except the olive oil, in a food processor and process until combined. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Add a pinch of salt and pulse a few times to incorporate.
The pesto can be used immediately or frozen in small containers to use later. Do NOT place frozen pesto in the microwave to thaw! Thaw at room temperature. Place about 2 tbsp of pesto in a serving bowl.
To prepare the pasta:
In a large 6- to 12-quart pot (do not use the strainer of a pasta pot) bring at least 6 quarts of water to a rapid boil. Add a large handful of salt to the boiling water. Add the 8 oz. of pappardelle pasta to the boiling water and time for exactly 2 minutes.
When finished, do NOT strain the pasta. Using tongs, remove the dripping pasta from the boiling water one scoop at a time and place in the serving bowl on top of the pesto. Gently toss the pasta with the pesto after each additional tong full of pasta. More pesto may be added as desired.
If necessary, add a small amount of the hot reserved pasta water to loosen the mixture. A small amount olive oil may also be added. Serve immediately with freshly grated Parmesan cheese on the side.
Recipe by Yvonne Hennigan
Story and Styling by Kate Benz
Photography by Adam Milliron
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It’s peak time to be out and about in the ‘Burgh! If you’re not traveling outside the city for vacation (check out these short trip ideas if you’re itching for a long weekend getaway), here are just a few of the many lively outing options to consider this week in Pittsburgh.
Courtesy of Pittsburgh Downtown Partnership
Picklesburgh Downtown, July 21-23
Pickle, pickle, pickle… sorry, right now, we only understand pickle-themed talk…
House Party Kelly Strayhorn Theater, July 22
Kelly Strayhorn Theater’s annual summer benefit channels Met Gala fashion and Studio 54’s theatrics for an evening of live local performances and immersive atmosphere. After having your fortune told with a tarot card reading, adorn your body with temporary tattoos and dance the night away under disco lights. Did we mention the heavy hors d’oeuvres and open bar?
Elliott Cramer Photography images for the National Aviary’s Night in the Tropics, 2019.
Night in the Tropics National Aviary, July 22 No need to book a plane ticket; the Caribbean experience comes to you during the National Aviary’s 21 and over-summer event, Night in the Tropics, featuring food, drinks, and music, of the islands.
See what other events we’re excited about for the month of July.
Story by Jordan Snowden / Send your events tips to jordan@tablemagazine.com
Savory, sweet, and creamy: nothing expresses comfort like this homemade biscuits recipe that will be the star of your next brunch.
Bacon, Blue Cheese, and Date Biscuits Recipe
INGREDIENTS
2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
6 dates, chopped
6 pieces cooked bacon, chopped
1/4 cup blue cheese crumbles
6 tbsp ice-cold butter, cut into cubes
1 cup buttermilk
INSTRUCTIONS
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
Add all dry ingredients to a bowl and add chopped dates, bacon, and blue cheese, gently tossing everything in with the dry ingredients. Since they are sticky, you may need to take some time to separate the chopped dates.
Once everything looks evenly mixed, toss in cubed butter. Using your hands, mix in the butter until it starts to look shaggy and none of the pieces are larger than the size of a pea.
Pour in buttermilk and mix just until dough is formed–do not over-mix.
Transfer dough to a floured surface and press dough into a 1-inch-thick round. Using a biscuit cutter or a mason jar lid, cut biscuits and place them on the parchment-lined baking sheet. Bake at 450 degrees for about 10 minutes or until the biscuits are risen and golden brown around the edges.
Serve with your favorite breakfast foods or top with a poached egg.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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fSometimes you discover a cocktail that’s so good, it’s worth traveling to a faraway locale just to savor it. Bastien Gardrat, Forbes Travel Guide’s Global Spirits Ambassador, has assembled a list of top cocktails served at hotels around the world that will make you want to book your next trip. The craftsmanship and service behind each drink make them perfect for TABLE readers.
Journey to France’s Le Logis Cognac, a 16th-century château surrounded by lush vineyards that’s available as a private retreat. There, I tend the bar, ready to make you a Cognac Negroni. The mixture of Cognac XO, local amaro liqueur, and Vieux Pineau des Charentes ages three months in a microcask, which helps balance all the ingredients and adds a touch of wood to the drink. It’s a unique cocktail with limited supply.
Connaught Bar in London’s Mayfair is a destination for cocktail connoisseurs. The Five-Star hotel’s famed bar is known worldwide for its martini service. The martini trolley glides over to your table, and the bartender asks about your preferences: gin or vodka, shaken or stirred, bitters, and olive or citrus for garnish. The tradition is an entertaining show, and the bespoke drink and attentive service feel indulgent.
Fly over to Los Cabos, Mexico, for a drink that takes inspiration from the surrounding water. Situated in Santa Maria Bay, the five-star hotel crafts a one-of-a-kind libation called Wave Music. The bitter cocktail consists of Clase Azul Reposado Tequila, Campari, and a house-made sweet vermouth that’s been aged under the sea in a bottle for 30 days. The glass gets smoked under a box as the finish in this very local quaff.
The experience at the Mandarin Oriental Bar starts with the menu, as it is a sphere divided into two hemispheres and 16 sections with artwork for every drink. Try the Full Moon, a Seoul-inspired cocktail paying homage to the Full Moon Festival in Korea. The drink is a twist on a rum sour, using the delicate flavors of pandan wheatgrass and pear. It looks like a piece of art featuring rice paper printed with edible ink.
Speaking of Korea, venture over to Four Seasons Hotel Seoul’s stunning bar Charles H. for a NOLA Flight, part of a menu that aims to transport imbibers to destinations through drinks. The cocktail trio — rye Manhattan, De La Louisiane, and Vieux Carré — illustrates how the rye Manhattan evolved in New Orleans. The flight shows how one game-changing historic ingredient can create new classics.
Head to Bernard’s bar for this drink, a tribute to Chanel No. 5 perfume. Beyond the drink, there’s a deeper connection to the famed French fashion house: the bar finds design inspiration from the famous men in Coco Chanel’s life. Made with Grey Goose Le Citron vodka, yuzu, jasmine tea, butterfly pea syrup, and oleo-saccharum, the cocktail arrives in a gold-leaf glass with a unique accessory: an edible “pearl caviar” garnish made of yuzu. A spritz of rose water from a perfume bottle provides an extra dose of glamour.
Story by Bastien Gardrat
Photography by Theo Schuman
Honey Rose Old Fashioned - Photo courtesy of Christian James
It’s hot, plain and simple. So check out one, or a few, of these 11 Pittsburgh restaurants pouring seasonal cocktails and mocktails in the city’s happening beverage scene.
Tucked away upstairs in the Round Corner Hotel building (with its downstairs neighbors Esquina Cantina), Umami is constantly bringing new bites and beverages based on the changes in season. Currently debuting are their newly crafted cocktail, Japanese Whiskey, and Sake menus for these warmer months. The colors and the flavor profiles are unique across the board, lending itself to offering a cocktail for everyone (including a lot of love for their menu mocktails). The full menu can be found here.
From their classic La Cantina margaritas to elevated agave spirits, Esquina Cantina’s bebidas menu is nothing short of extensive and impressive. Vibrancy is at the core of their bar program; from curated micheladas to transcendent cocktails that draw inspiration from various equatorial regions, the Cantina’s bar offerings are designed to remind you that vacation is simply a mindset. The full menu can be viewed here.
Perched nine stories above William Penn Place, the Biergarten at Hotel Monaco open-air concept offers lite bites and an extensive cocktail menu, available post-work and during the weekends. Biergarten’s bar program, led by Aidan Leyland, is known for its show-stopping craft cocktails. Guests can enjoy new additions to the creative cocktail list that the Biergarten is known for, like the Mercury in Retrograde — a Peach Orange Blossom Ketel One cocktail with elderflower tonic water, Campari, blueberry earl gray, and lemon — the Key and Peele featuring Bacardi, mint, clarified lime, and cucumber, and topped with Midori mint foam; and the Sugar, Spice, and Everything Nice, a playful cocktail crafted with Don Julio Blanco, Solerno, Luxardo Maraschino, grapefruit, lime, and Jello grapefruit, finished with a house spice blend rim.
Cool down with Biergarten’s iconic frozen cocktails like the It’s Summer, Right, featuring IC Light Mango, Altos Tequila, agave, and fresh lime. Mocktails are also available on the rooftop. The spirit-free crowd can enjoy offerings like Sting Like a Bee with Ritual Non-Alcoholic Rum, ginger, fermented honey, and fresh lime. Biergarten offers communal seating, greenery, life-sized games, a canopy of Edison bulbs, and plenty of photo ops in the form of whimsical cocktails and city views.
Located in the former historic YMCA building at 120 S. Whitfield St., now The Maverick Hotel, M Bar is open Thursday 6-10pm, and Friday and Saturday 6pm-1am. This East Liberty neighborhood bar serves up plenty of good vibes and delicious beverages like the Bella Luna, a gin cocktail with Creme de Violette, Elderflower Liqueur, simple syrup, and lemon, and the In-Sandia-Ry made with Habanero infused Tequila, Orange Liqueur, watermelon, lime, and Demerara syrup. Happy hour is from 6-8pm with DJs every Friday and Saturday.
The Commoner’s legendary bar is home to creative craft cocktails year-round, and this coming summer will be no different. Guests will be able to sip on seasonal cocktails such as their Influencer in The Wild, crafted with strawberry-jalapeno infused Aperol, Vida Mezcal, and Dolin Genepy, and cool down with the Sleepy 75 made with Hendricks Gin, Maggie’s Farm Falernum, lavender, and fresh lemon.
The Commoner offers an extensive selection of zero-proof cocktails like the Lady May, featuring lavender, fresh lemon, and butterfly pea flower; and the Just Sippin’ Chamomile… crafted with Monday Zero Proof Gin, citrus, chamomile, and orange blossom.
The colorful and inviting East Liberty eatery has opened its open-air rooftop deck once again. This season, guests are invited to dine on the covered rooftop with 360 views of East Liberty. The festive rooftop deck is lined with colorful flags, demonstrating the cafe’s commitment to its welcoming policies. The team behind the bar at the cafe is always creating new seasonal cocktails and mocktail specials. Over the course of summer, Square Cafe will be rotating new cocktail and mocktail specials bi-weekly. Some of these new features include the Cosmosa, a unicorn-inspired cosmopolitan made with Stateside Vodka, pomegranate juice, fresh lime juice, simple syrup, and finished with Peperino Spumante; as well as a mocktail version called the Sparkling Cosmo made with pomegranate juice, fresh lime juice, topped sparkling water and served on the rocks. The cafe will also feature its Morning Ale, a mule-like pick-me-up made with Casco Viejo Blanco Tequila, freshly squeezed orange, and fresh lime juice served on the rocks with a kick of ginger-lime beer.
Guests can cool off with a Mango-Berry Frosé blended frozen mango, strawberry purée, fresh lime juice, Casco Viejo Blanco Tequila, and Rosé wine; and the Sunrise Tea Cooler, a shaken mocktail with pineapple lemonade and freshly brewed raspberry iced tea, a dash of Grenadine, and frozen bits of pineapple.
Bloomfield’s highly anticipated destination to dine al fresco will be debuting its newly renovated patio this season. Experience fresh air and even fresher cocktails and fare this summer in the heart of Pittsburgh’s Little Italy. Station is helmed by nationally-acclaimed Chef Curtis Gamble and the creative culinary and bar team, creating seasonal menus for guests to experience within their space, including their spacious covered patio.
Station is welcoming the summer season with summer specialty cocktails crafted by Lead Bartender Jennifer Woods. The newly crafted summer cocktail offerings include Ostara, made with Lunazul Blanco Tequila, orange blossom, lavender honey, orange, lemon, and egg white; Cuss Words featuring Genepy, BCN Gin, fresh lime, and tonic; and the Basil-cally a Martini; made with Tomato Boyd & Blair Vodka, Basil Dolin Dry, and housemade sherry vinaigrette bitters.
This newfangled laid-back spot, dripping with old-school vibes can be found in Pittsburgh’s North Shore and The Waterfront. This local activity bar offers classic cocktails, ice-cold pints, and Latin-inspired street food paired with retro-gaming like duckpin bowling, pinball, darts, shuffleboard, and bocce. Whether you are soaking in riverfront views on Shorty’s North Shore patio or gathering with friends at the Waterfront’s fire pits, Shorty’s is just as entertaining on the outside as it is inside. Soak up the sun with Shorty’s summer-inspired cocktails all season long.
Tequila fans can enjoy Shorty’s La Flama Blanca, made with El Jimador Blanco Tequila, coconut syrup, fresh lime, and Cholula hot sauce, and the fan-favorite, Marg Under Pressure, which is batched on draft with Hidden Still Agave Spirit, agave syrup, and fresh lime. For those seeking frozen cocktails, Shorty’s is your one-stop shop for all things slush. Guests can sip on The Cherry Limeade crafted with cherry vodka, fresh lime, lemonade, and demerara sugar, and the Carmaldazed Apple with Disobedient Apple Brandy, caramel vodka, apple cider, and caramel. Cool off with Shorty’s play on the classic Long Island cocktail — the Shor “Tea” — crafted with Xplorer Peach Bourbon, unsweetened tea, Demerara sugar, and fresh lemon.
Pittsburgh’s newest modern American restaurant features global flavors and artful cocktails in the iconic downtown Pittsburgh Union Trust building. Grab a seat under the eighteen chandeliers suspended over the central bar to toast Summer’s arrival. Ritual House is bringing the season of sun to Pittsburgh with its summer-forward cocktails highlighting local spirits. Explore the extensive cocktail menu home to delicious seasonal options such as the Strawberry Fields Forever, crafted with Parking Chair Vodka, strawberry, basil, black walnut, and fresh lemon, or the South Side Fizz, made with Bluecoat Gin, aloe, mint, lemon-lime, and topped with Prosecco. Take a tropical vacation with one sip when enjoying Ritual House’s Tropic Like It’s Hot cocktail, crafted with Bly White Rum, coconut, grapefruit, pineapple, and lime. For summer’s hottest spirit, guests can experience the Jungle Jester made with Mezcal, Jamaican Rum, Gifford Pineapple Liqueur, Orgeat, fresh lime, garnished with a Tajin dusted pineapple wedge, and served in a festive “Screaming Tiki” glass.
Christian James is located in Downtown Pittsburgh within the Joinery Hotel. Global cuisine is offered for breakfast, lunch, and dinner. Every dish has a story told through the eyes of a fictional character, Christian James, who has traveled the world, gathering memories waiting to be told. The restaurant has a newly expanded bar service on the rooftop and in the hotel lobby area. Above is the Sicilian Kiss — Teremana Tequila, Limoncello, blood orange juice, agave syrup, tajin, Proper Peaches — and the Tullamore Dew Irish Whiskey, Peach Schnapps, fresh peach slices, simple syrup, fresh mint, and Honey Rose Old Fashioned.
Located in the heart of the Historic Strip District is Cioppino Restaurant & Cigar Bar, an upscale seafood eatery that serves an eclectic collection of local and sustainable fresh seafood, steaks, and small plates. Enjoy seasonal cocktails, many with local spirits, anytime. Or, on the weekends, sip something special while listening to live music in a comfortable environment. Try one of these deliciously crafted cocktails during your next visit: Strawberry Fields — house-infused vodka with strawberry and rosemary, lemon, strawberry simple syrup, and prosecco; passionate Pittsburgh, Big Spring Spiced Rum, passionfruit puree, mint, lime, ginger, simple syrup, or the Marigot Bay, Boyd & Blair Vodka, Thatcher’s Prickly Pear Liqueur, guava puree, and lime.
Story by Star Laliberte / Photography courtesy of each corresponding restaurant
