In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.
Morgenthaler has two requirements for the cocktails he makes. First, they’ve got to be incredibly delicious, to satisfy his very demanding palate. But second, they’ve got to be as easy as possible to make, because he’s one of the laziest people you’ll ever meet. His method for making spiced rum at home satisfies both those requirements.
Deliciously rich and ridiculously light, this milkshake is sure to satisfy.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.