If you’re looking for an interesting cocktail ingredient for your Labor Day libations, we’ve just discovered a fresh new liqueur to try. Smoke liqueur is a ready-made blend of premium coconut-infused vodka, moscato wine, and pineapple juice. It’s sweet and summery without being saccharine, and hits a pleasant alcohol medium between wine and vodka at 52 proof.
Here are some recipes using Smoke to try while enjoying the last days of summer.
On April 20th we commemorate a special food item, one that has become part of our history and evokes childhood memories.The origins of Pineapple Upside-Down Cake are still a slight mystery, since records differ in when was the first time Pineapple Upside-Down Cake made its debut. The oldest printed recipe is found in "Queries & Answers," American Cookery, June/July 1925 (p. 56) and recommends you to start with a heavy cast iron pan. This was normally used because it was accessible to them in the 1920’s.
The technique is simple: a brown sugar caramel is made and pineapple was caramelized in it, while making a dense cake batter to pour over. Although pineapple was typical, chopped nuts, prunes and other stone fruits were used. When making this cake, make sure to not overcook your sugar caramel, because it will keep burning in the oven and acquire a bitter flavor.
There are billions of different people on this planet, and there is probably a different type of mule cocktail for each one. This particular flavor is known as the Tibetan Mule and goes down just a little too easy. But when has that ever been a problem? This drink takes a little more effort than popping the cap off of a bottle but it is so worth it. its not too sweet (and it doesn't cost 15 dollars per glass) and its a great way to treat your friends.
4 chunks of pineapple
2 tsp lime juice
1 oz pineappple infused vodka
1/2 oz sake
Lamonica’s has an old school look. Authentic NY memorabilia like license plates, subway signs, mural, maps, posters, Italian flags and old coke signs hang on the walls. The menu is straight forward with by the slice or small, large and extra large pies. They have white pizza, veggie, meat, and basic toppings. You can even go crazy with the pineapple, jalapeno and broccoli choices.
Where everything seems pizza shop basic, what makes Lamonica’s a New York pizza shop is their dough. Opened in 1980 Lamonica’s been making their pizza dough in Brooklyn, NY. They claim it is the New York City tap water that makes their thin crust so flavorful. Without a New Yorker to argue whether this is proper New York pizza how about just sitting back and enjoying a good, cheap pizza. Be prepared to bring paper money because this is a cash-only establishment and parking can be tough but you don't need to fly to New York for a delicious slice.
Lamonica’s NY Pizza
1066 Gayley Ave.
Los Angeles, CA 90024