To contact us Click HERE
Three Japanese knife masters from Sakai City will demonstrate steel knife forging, assembling, sharpening and engraving at two upcoming classes at The Cook’s Warehouse in Atlanta, Ga.
Sakai City has been known for its samurai swords for centuries and has now become Japan’s center for fine kitchen cutlery. Three knife masters, Tadashi Enami, Akimasa Oe and Yuzo Tani, will have an interpreter to explain each step to the audience.
After the demonstration, attendees will have an opportunity to sample Japanese hors d’oeuvres and sake with host Mary Moore, founder and CEO of The Cook’s Warehouse, and Don Hackett, manager of Cook’s Decatur store and resident senior wine educator.
Classes are $35. For more details or register, click...
Decatur: 6-9 p.m., Aug. 15
Midtown: 10 a.m.-1 p.m., Aug. 16
“I visited Sakai City recently and was amazed at how the Japanese Forge Masters hand craft one of the most important tools in the kitchen," said Moore. "Their expertise and care is incredible. Through the courtesy of J-CAN and these Japanese Forge Masters, we can now show this process right in our stores at these two classes. It is truly a once in a lifetime experience."
Following the demonstration, class attendees will be able to purchase Kikuichi product line knives at special discount rates. Regular price on these knives ranges $200 to $400; sets of three up to $700.
30 Eylül 2012 Pazar
Burnt Fork BBQ
To contact us Click HERE
I had no intention of writing about this place. Call me selfish, but sometimes I really just want to eat because I'm super hungry and in no mood to analyze it.
But this place was too good. I'd feel like a lazy jerk if I failed to mention it.
It's super fantastic good. In fact, Burnt Fork BBQ is the best barbecue I've had in Atlanta. The food and overall clean and friendly vibe of the place measures up to what I consider the best barbecue restaurants in Georgia: Wiley's Championship BBQ in Savannah and Sconyer's Bar-B-Que in Augusta.
That's not light praise. In the course of my research for various articles about Georgia barbecue--if you're not familiar with the American South, barbecue can be spelled several ways but is as important as religion to some folks--I've tried what seems like hundreds of barbecue restaurants. And since you can hardly toss a stone in Georgia without hitting a BBQ joint, I'm conservative about bestowing high regards on them. But this place is great and I'm quite happy to have discovered it. I'll no longer have to drive two hours to get grilled meat that's delicious and not greasy. There's also an emphasis on organic and sustainable.
In addition to the meat, the side dishes are impressive, as is the range of available sauces. And if you've got vegan friends they'll think you're absolutely nuts recommending a barbecue restaurant, but there are plenty of vegan menu options--quite a surprising discovery, although it is in Decatur.
The dude behind the register on Saturday evening, who may have been the owner but I was too exhausted after a day of physical activity to ask, said that everything is made from scratch, in house, based on recipes created by the two chefs who helm the kitchen.
Bottom Line: Top-notch BBQ. Savor it on site in clean environs or take it to-go.
But this place was too good. I'd feel like a lazy jerk if I failed to mention it.
It's super fantastic good. In fact, Burnt Fork BBQ is the best barbecue I've had in Atlanta. The food and overall clean and friendly vibe of the place measures up to what I consider the best barbecue restaurants in Georgia: Wiley's Championship BBQ in Savannah and Sconyer's Bar-B-Que in Augusta.
That's not light praise. In the course of my research for various articles about Georgia barbecue--if you're not familiar with the American South, barbecue can be spelled several ways but is as important as religion to some folks--I've tried what seems like hundreds of barbecue restaurants. And since you can hardly toss a stone in Georgia without hitting a BBQ joint, I'm conservative about bestowing high regards on them. But this place is great and I'm quite happy to have discovered it. I'll no longer have to drive two hours to get grilled meat that's delicious and not greasy. There's also an emphasis on organic and sustainable.
In addition to the meat, the side dishes are impressive, as is the range of available sauces. And if you've got vegan friends they'll think you're absolutely nuts recommending a barbecue restaurant, but there are plenty of vegan menu options--quite a surprising discovery, although it is in Decatur.
The dude behind the register on Saturday evening, who may have been the owner but I was too exhausted after a day of physical activity to ask, said that everything is made from scratch, in house, based on recipes created by the two chefs who helm the kitchen.
Bottom Line: Top-notch BBQ. Savor it on site in clean environs or take it to-go.
STG Trattoria
To contact us Click HERE
STGTrattoria is now open in Buckhead at the intersection of West Paces Ferry andPeachtree.
Thesecond concept by Bocado owner Brian Lewis, STG Trattoria presents local andseasonal fare with an Italian twist.
Themenu features pizza as well as other creative Italian fare. The APN-approved,traditionally regulated Neapolitan pizza crafted “from scratch” is baked in5,000 pound, wood-fired Acunto ovens shipped from Naples, Italy.
Ona recent visit we opted to try pastas. Most folks seated near our table orderedpizza, and each time I saw a pizza whisked onto a table I couldn’t help butwish I’d ordered one, too. They looked delicious, with bubbly tops and airycrusts with just a hint of char. The most popular pizza that evening was thelamb sausage with sweet onion, ricotta salatta and mint ($22). Based on thepraise I overheard from adjacent tables, I’ll be getting one on my next visit.
Wesampled:
Georgiapeach bruschetta, gorgonzola, arugula and balsamic ($9)—delicious!
Bakedcavatelli with pork and ham Bolognese and mozzarella ($16)—a personal favorite:
Trenette,silver queen local corn, black eyed peas, pesto ($16)—light yet sophisticatedflavors:
Technology is advanced here: The bar menu is presented on an iPod.
What’s in a name? STG is a nod to Brian Lewis’ threesons: Sebastian, Tristan, and Gabriel.
102 West Paces FerryRoad
404-844-2879
stgtrattoria.com
Bottom Line: Thumbs up. A welcome addition to the Buckhead dining scene.
Thesecond concept by Bocado owner Brian Lewis, STG Trattoria presents local andseasonal fare with an Italian twist.
Themenu features pizza as well as other creative Italian fare. The APN-approved,traditionally regulated Neapolitan pizza crafted “from scratch” is baked in5,000 pound, wood-fired Acunto ovens shipped from Naples, Italy.
Ona recent visit we opted to try pastas. Most folks seated near our table orderedpizza, and each time I saw a pizza whisked onto a table I couldn’t help butwish I’d ordered one, too. They looked delicious, with bubbly tops and airycrusts with just a hint of char. The most popular pizza that evening was thelamb sausage with sweet onion, ricotta salatta and mint ($22). Based on thepraise I overheard from adjacent tables, I’ll be getting one on my next visit.
Wesampled:
Georgiapeach bruschetta, gorgonzola, arugula and balsamic ($9)—delicious!
 |
| CREDIT: Hope S. Philbrick |
Bakedcavatelli with pork and ham Bolognese and mozzarella ($16)—a personal favorite:
 |
| CREDIT: Hope S. Philbrick |
 |
| CREDIT: Hope S. Philbrick |
What’s in a name? STG is a nod to Brian Lewis’ threesons: Sebastian, Tristan, and Gabriel.
102 West Paces FerryRoad
404-844-2879
stgtrattoria.com
Bottom Line: Thumbs up. A welcome addition to the Buckhead dining scene.
Watershed's Fried Chicken & Biscuits
To contact us Click HERE
For a forthcoming article on fried chicken (to be published in the October 2012 issue of Epicure), I've been eating a lot of it. It really is research, and also a good excuse to forgo dieting.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
The mashed potatoes were the BEST mashed potatoes I've ever had in my life. There's a risk to ordering them: You'll probably leave the restaurant with a red forehead. Here's how it happens:
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
Bottom Line:An Atlanta institution that lives up to the hype.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
 |
| Credit: Hope S. Philbrick |
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
 |
| Credit: Hope S. Philbrick |
Bottom Line:An Atlanta institution that lives up to the hype.
29 Eylül 2012 Cumartesi
Czar Ice Bar
To contact us Click HERE
Czar Ice Bar is worth going to, even if onlyto get a good look at the décor—which gives a Hollywood spin to imagined old-timey Russia, the sort of stylish space in which youmight reasonably expect to see Keira Knightly waltz.
Located at 56 East Andrews Dr., it's a space that will surely lure the stylishly dressed, before or after an evening of dancing, perhaps.
Featuring vodka and sushi, the impressive menu is not suited to those who find it difficult to make a decision: The "Build Your Own Vodka Flight" section alone offers 330,791,175 possibilities.
I opted for a flight of four Russian vodkas infused with seasonal flavors ($24): crisp cucumber, jalapeno, brown sugar-pineapple-cinnamon, and toasted coconut arrived in a block of ice. While it's available, I most heartily recommend the cucumber, which was light, refreshing and worked with food. Over the course of the meal, Dean sipped a couple different cocktails ($12 each), most likely ordering his drinks for their James Bond-inspired names: 7even-7even-Oh and Violet But Deadly. Both were well-balanced and tasty.
When ordering sushi, we favor cooked items and asked our server for guidance. She recommended the lobster roll ($15) and it was delicious with lobster, avocado, cream cheese, mango and sweet chili sauce.
Chef Saito Saito, a world-acclaimed master sushi chef, helms the kitchen. He also charmingly works the dining room--at least early in the evening when it's not too busy--to welcome guests, solicit feedback and offer recommendations. He sent out this beautiful presentation of seared tuna ($15.50):
We also tried the Mango roll ($15), with shrimp tempura, crab, mango and sweet and sour sauce. It was, as the ingredients suggest, sweet and yummy.
If you already love sushi, this is where you need to feast: Czar Ice Bar is home to the only Master Sushi Chef in Georgia. Even if you don't think you like sushi, this chef will win you over.
Bottom Line: A whopping success.
Located at 56 East Andrews Dr., it's a space that will surely lure the stylishly dressed, before or after an evening of dancing, perhaps.
Featuring vodka and sushi, the impressive menu is not suited to those who find it difficult to make a decision: The "Build Your Own Vodka Flight" section alone offers 330,791,175 possibilities.
I opted for a flight of four Russian vodkas infused with seasonal flavors ($24): crisp cucumber, jalapeno, brown sugar-pineapple-cinnamon, and toasted coconut arrived in a block of ice. While it's available, I most heartily recommend the cucumber, which was light, refreshing and worked with food. Over the course of the meal, Dean sipped a couple different cocktails ($12 each), most likely ordering his drinks for their James Bond-inspired names: 7even-7even-Oh and Violet But Deadly. Both were well-balanced and tasty.
 |
| Photo Credit: Hope S. Philbrick |
Chef Saito Saito, a world-acclaimed master sushi chef, helms the kitchen. He also charmingly works the dining room--at least early in the evening when it's not too busy--to welcome guests, solicit feedback and offer recommendations. He sent out this beautiful presentation of seared tuna ($15.50):
 |
| Photo Credit: Hope S. Philbrick |
If you already love sushi, this is where you need to feast: Czar Ice Bar is home to the only Master Sushi Chef in Georgia. Even if you don't think you like sushi, this chef will win you over.
Bottom Line: A whopping success.
The Spence
To contact us Click HERE
Last nightwe went to check out The Spence, the newest restaurant of Chef Richard Blais, of Top Chef: All Stars winning fame. Of course, he was well-known in Atlanta long before that show.
If you know that "spence" is a word for pantry, then the key symbol on the menu cover is a visual cue of what's in store. Chef Blais is throwing open his pantry and cooking whatever inspires him each day. With a bit of whimsical fun, the top of the menu lists "things that inspire us, for today at least..." featuring fresh deliveries or music or special guests or Twitter plugs, or quite literally whatever.
That said, the dishes that we tried may or may not be available on the day that you arrive for lunch or dinner. But no matter, odds are you'll find something tempting to nibble or feast upon.
The menu offers several small plates--what our server called "Scooby snacks"--and a few entrees. There are also a very limited number of "family meal" dinner plates available at special low rates--they're whatever remains after the staff is fed prior to dinner service (essentially leftovers, changing daily, of course). Last night after we were seated at 6:30 p.m. we were told there was just one family meal left; steak and sides for $7. Such plates will obviously not last until late into the evening, and once word gets out among savvy Georgia Tech diners they'll disappear long before 6:30 p.m. So if good food for cheap is your goal, arrive early.
In order to taste more of the menu, we opted to share several small plates and split one entree. First out was the shredded kale "caesar" ($7) and corned lamb tostadas and guajillo salsa ($9). Double yum. I'm kicking myself that I'd never thought of using garlicky caesar dressing with kale, it's a perfect combo. I could have devoured the whole plate of the tostadas, but was kind enough to share with Dean. They had an interesting floral quality; I couldn't quite figure out what ingredient contributed that particular flavor note but it was tasty.
Next up was a bowl of porcini noodles, oxtail, egg and truffle ($14). In a word: Divine. I hope to see this on the menu again when the weather turns cooler, it's like autumn in a bowl...though I wouldn't pass up a bite on a hot day either. Too often truffle overpowers other flavors in a dish, not so with this.
A huge creme brulee fan, had my niece Shannon been in town she would have adored this corn creme brulee ($6). Why wait until dessert with so creative a side?
While reviewing the menu with us, our server had mentioned that the "Juicy Lucy" with thrice cooked steak fries ($14) has so far proven to be the most popular entree option. He also said it's based on the burger with cheese inside that's famous in Minneapolis, Minnesota.
First off, let me just explain that I lived in the Twin Cities metro area of Minnesota for nearly 20 years, from the middle of 8th grade through 1997. Dean was born and raised in Minnesota. We both still have family there. Neither of us had ever heard of a "Juicy Lucy" until last night. Perhaps it was invented and gained notoriety after we left. If so, and if it in any way resembles this burger, it is the most fantastic cuisine to be found on any menu in Minnesota.
"It's true microgastronomy," said Chef Blais. Apparently, keeping the cheese sealed inside the burger throughout the cooking process involves a skilled level of craftiness that is right up his alley.The cheese oozes out when you cut the burger in half (if sharing) or bite into it, but it arrives with the treat concealed inside.
The fries are thick, which makes sense given that they need to stand up to three dips into frying oil, each a different type (one is duck fat, I can't recall the others but it's probably best I don't know since I try to avoid eating fried foods but French fries are a weakness). Cooked to perfection, they're soft inside and crunchy outside. An order is $4, and if you're the only person at the table who orders the Juicy Lucy better get an extra order of fries because your dining companions will all want to taste one, then another, and soon they'll vanish.
For dessert we opted for milk chocolate, peanut, burnt banana ice cream ($7). Chef Blais says they wood-fire the banana and burn it, skin and all. Surprisingly, the banana flavor is quite mild.
During the media opening of HD1, the hot dog (haute dawg) restaurant where Chef Blais is a consultant but not the executive chef helming daily operations, I asked Chef Blais about his plans for The Spence. He said that he fully intended to get back in the kitchen, roll up his sleeves and cook, and stay put. Let's hope that's still the plan.
Insider's Tip: If you like wine and are feeling adventurous, allow sommelier Justin Amick to choose wine pairings for your meal. Sit back and savor each surprise.
Bottom Line: A creative home for Chef Blais, a treat for Atlanta diners. The Spence offers a nice mix of "way out there" cuts of meat and familiar ingredients, small plates and more generous servings, dishes to satisfy both the adventurous foodie and conservative eater, and all at a range of prices that parents or college students might reasonably afford.
If you know that "spence" is a word for pantry, then the key symbol on the menu cover is a visual cue of what's in store. Chef Blais is throwing open his pantry and cooking whatever inspires him each day. With a bit of whimsical fun, the top of the menu lists "things that inspire us, for today at least..." featuring fresh deliveries or music or special guests or Twitter plugs, or quite literally whatever.
That said, the dishes that we tried may or may not be available on the day that you arrive for lunch or dinner. But no matter, odds are you'll find something tempting to nibble or feast upon.
The menu offers several small plates--what our server called "Scooby snacks"--and a few entrees. There are also a very limited number of "family meal" dinner plates available at special low rates--they're whatever remains after the staff is fed prior to dinner service (essentially leftovers, changing daily, of course). Last night after we were seated at 6:30 p.m. we were told there was just one family meal left; steak and sides for $7. Such plates will obviously not last until late into the evening, and once word gets out among savvy Georgia Tech diners they'll disappear long before 6:30 p.m. So if good food for cheap is your goal, arrive early.
In order to taste more of the menu, we opted to share several small plates and split one entree. First out was the shredded kale "caesar" ($7) and corned lamb tostadas and guajillo salsa ($9). Double yum. I'm kicking myself that I'd never thought of using garlicky caesar dressing with kale, it's a perfect combo. I could have devoured the whole plate of the tostadas, but was kind enough to share with Dean. They had an interesting floral quality; I couldn't quite figure out what ingredient contributed that particular flavor note but it was tasty.
Next up was a bowl of porcini noodles, oxtail, egg and truffle ($14). In a word: Divine. I hope to see this on the menu again when the weather turns cooler, it's like autumn in a bowl...though I wouldn't pass up a bite on a hot day either. Too often truffle overpowers other flavors in a dish, not so with this.
A huge creme brulee fan, had my niece Shannon been in town she would have adored this corn creme brulee ($6). Why wait until dessert with so creative a side?
 |
| Photo Credit: Hope S. Philbrick |
First off, let me just explain that I lived in the Twin Cities metro area of Minnesota for nearly 20 years, from the middle of 8th grade through 1997. Dean was born and raised in Minnesota. We both still have family there. Neither of us had ever heard of a "Juicy Lucy" until last night. Perhaps it was invented and gained notoriety after we left. If so, and if it in any way resembles this burger, it is the most fantastic cuisine to be found on any menu in Minnesota.
"It's true microgastronomy," said Chef Blais. Apparently, keeping the cheese sealed inside the burger throughout the cooking process involves a skilled level of craftiness that is right up his alley.The cheese oozes out when you cut the burger in half (if sharing) or bite into it, but it arrives with the treat concealed inside.
 |
| Photo Credit: Hope S. Philbrick |
For dessert we opted for milk chocolate, peanut, burnt banana ice cream ($7). Chef Blais says they wood-fire the banana and burn it, skin and all. Surprisingly, the banana flavor is quite mild.
During the media opening of HD1, the hot dog (haute dawg) restaurant where Chef Blais is a consultant but not the executive chef helming daily operations, I asked Chef Blais about his plans for The Spence. He said that he fully intended to get back in the kitchen, roll up his sleeves and cook, and stay put. Let's hope that's still the plan.
Insider's Tip: If you like wine and are feeling adventurous, allow sommelier Justin Amick to choose wine pairings for your meal. Sit back and savor each surprise.
Bottom Line: A creative home for Chef Blais, a treat for Atlanta diners. The Spence offers a nice mix of "way out there" cuts of meat and familiar ingredients, small plates and more generous servings, dishes to satisfy both the adventurous foodie and conservative eater, and all at a range of prices that parents or college students might reasonably afford.
National Rum Day
To contact us Click HERE
Thursday, August 16 is National Rum Day
Jesse Card, Cruzan's mixologist from the island of St. Croix, has created specialty cocktails to help celebrate this "holiday." Mix one up, kick back, relax and embrace the "Don't Hurry" Cruzan rum attitude. Cheers!
CRUZAN "DON'T HURRY" CANE1 part Cruzan Vanilla Rum
2 parts Cruzan Aged Light Rum1 tsp Sugar3 Lime Wedges
Combine 2 of the lime wedges, sugar & Cruzan Vanilla Rum in a tumbler and lightly muddle for ten seconds. Add Cruzan Aged Light Rum and a scoop of ice and shake hard for 20 seconds. Strain into a chilled Hurricane glass and garnish with the final lime wedge.
CRUZAN TAKE 9 1 1/2 parts Cruzan 9 Spiced Rum
3/4 part Dry Vermouth1/4 part Curacao1/2 tsp GrenadineOrange Twist
Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist.
CRUZAN COCONUT OLD FASHIONED 2 parts Cruzan Single Barrel Rum
1/2 part Rich Simple Syrup3 dashes of BittersCoconut water ice cubes (see additional recipe below)
Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few Coconut Water Ice Cubes and stir gently.
To make the coconut water ice cubes: Pour a can of coconut water through a strainer to remove the pulp (if needed), then pour the clear coconut water into an ice cube tray - the bigger the cube the better - and freeze for several hours.
Jesse Card, Cruzan's mixologist from the island of St. Croix, has created specialty cocktails to help celebrate this "holiday." Mix one up, kick back, relax and embrace the "Don't Hurry" Cruzan rum attitude. Cheers!
CRUZAN "DON'T HURRY" CANE1 part Cruzan Vanilla Rum
2 parts Cruzan Aged Light Rum1 tsp Sugar3 Lime Wedges
Combine 2 of the lime wedges, sugar & Cruzan Vanilla Rum in a tumbler and lightly muddle for ten seconds. Add Cruzan Aged Light Rum and a scoop of ice and shake hard for 20 seconds. Strain into a chilled Hurricane glass and garnish with the final lime wedge.
CRUZAN TAKE 9 1 1/2 parts Cruzan 9 Spiced Rum
3/4 part Dry Vermouth1/4 part Curacao1/2 tsp GrenadineOrange Twist
Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist.
CRUZAN COCONUT OLD FASHIONED 2 parts Cruzan Single Barrel Rum
1/2 part Rich Simple Syrup3 dashes of BittersCoconut water ice cubes (see additional recipe below)
Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few Coconut Water Ice Cubes and stir gently.
To make the coconut water ice cubes: Pour a can of coconut water through a strainer to remove the pulp (if needed), then pour the clear coconut water into an ice cube tray - the bigger the cube the better - and freeze for several hours.
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