At the Route 7 Grill in Great Barrington, MA, the chef/owner, Lester Blumenthal is a great guy, and his place has also been named as one of "America's Best Farm to Table Restaurant" by Gourmet Magazine. They use local, seasonal ingredients, and you'll find Windy Hill Apples, true treasures, in their Apple Crisp.
On the afternoon I went to shoot the photos for some of the delicious recipes they've created using HimalaSalt products (they're on a different computer, will upload later), there was a large urn of fresh Bourbon Lemonade with a sort of misty glow around it, calling out. It was snowing, we were under winter storm warning, but what the heck, I'd be warm. The photo shoot turned into laughter and food musings.
Their Bourbon Lemonade, which I was lucky enough to sample, is made with Meyers Lemons, peeled and layered up to the top of the spouted urn, then filled with high quality bourbon. After it sits for about 5-8 hours, it ready to tap. I've used my cubeb pepper in rosemary martinis, ginger martinis, but in the lemonade, the earthy spice set the perfect tone taming the tart and sweet for just the right flavor.
Moving on...we made margueritas, rimmed in fresh lime with HimalaSalt, which made the snow seem to go away. More photos and bev recipes coming.
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