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- 5 Great Bottles for Riesling Fanatics
- Jonathan Waxman's Way
- Meet the Women Running This Year's Food Book Fair
- Sean Brock Curating Taste Talks and Bringing Fried Chicken and Whiskey to Brooklyn
- Why Txakoli is Taking North Carolina by Storm
- 18 Opportunities to Start Mastering Your Mistakes in the Kitchen
- Eat Chocolate and Make Money
- Final Recap: South Beach Wine & Food Festival
- Aspen's Burger-ific Ajax Tavern
Perhaps it’s the Champagne, the crêpes or the pétanque (France’s answer to bocce ball), or some combination, but New York City has co-opted Bastille Day as its own.
Perhaps it’s the Champagne, the crêpes or the pétanque (France’s answer to bocce ball), or some combination, but New York City has co-opted Bastille Day as its own. The splashiest party is happening this Sunday at Montmarte, where there will be an endless supply of Island Creek oysters, live gypsy jazz, magic acts and what Little Wisco restaurant group’s creative director Nick Fauchald calls “special surprises” (the teaser video suggests fresh-faced hipster clowns). Chef Michael Toscano will cook French picnic foods (pistou deviled eggs, summer squash-and-lardons tart) while Brian Bartels makes Chartreuse snow cones and sophisticated gin cocktails, such as the Jacques and Hill’s Punch Hill, recipe below. Guests—dressed in red, white and blue, please—will break from celebrating France to cheer on Argentina or Germany in the World Cup final. Buy $89 all-you-can-eat-and-drink tickets here.
Jacques and Jill's Punch Hill
Makes 1 drink
1 ounce gin
1/2 ounce Pavan liqueur
1/2 ounce L'Original Combier (or other triple sec)
1/2 ounce pineapple juice
1 ounce fresh lime juice
Dash of green Chartreuse
Thyme sprig, for garnish
Fill a shaker with ice and add the remaining liquid ingredients. Strain into a coupe and garnish with a thyme sprig.