Matt Gidees and Anthony Guzman, the founders of "Craft Food Tours" and chef Jessie Steel from "Death or Glory" in Delray Beach visit WPTV.
Spray a chilled Coupe with one mist of absinthe.
Place all ingredients in shaker. Shake and fine-strain into the prepared Miracle® Coupe. Garnish with a sprig of rosemary
Crispy Brussels sprouts with Neuske’s bacon and Rye Whiskey Maple Caramel
1# Brussels sprouts shaved. Use a slicing blade on a food processor, a knife, or (very carefully!) on a mandolin.
Cook bacon in a saute pan until cooked through but not yet crispy. Let cool.
Heat whiskey in a sauce pot to a simmer. Add whiskey and light on fire to cook out the alcohol. When the flame goes out turn off the heat, stir, and cool.
In a large pot of canola oil or a deep fryer at 350 degrees, fry Brussels with bacon until brown and crispy. Drizzle with whiskey caramel and sprinkle with sea salt.