NYC Dollar Cab
Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Dollar Cab

A classic remake of a southern pleasure of Brewed Iced Tea sweetened with simple syrups and honey with a flash of Pear Nectar Juice.

Glassware: Tall Collins Glass

  • 1.5 to 2-ounce Makers Mark
  • 2 ounces of Freshly Brewed Iced Tea with Pear nectar (mixed)
  • .5 lemon Juice
  • .5 infused cloves and cinnamon sticks in a quart bottle to infuse with simple syrup (2 parts sugar one part of boiling hot water, place cloves and cinnamon sticks to allow infusion)
  • .5 simple Syrup Honey ( 2 parts honey/1 part water boiled and mixed to create a simple syrup)

In a shaker place Marker’s Mark, lemon juice, simple syrups listed above in shaker. Place 2 ounces of iced tea and pear nectar juice also into a shaker.

Shake to mix all ingredients into High ball or Collins glass

Garnish: Dehydrate lemons into circular wheels for about 4 to 6 hours think sliced for presentation and not to be overly dehydrated or “too crisp” place at the rim of the glass as a classic garnish.

Followed by a tray of ice cubes containing pear nectar to provide cubes of frozen pear nectar cubes to be placed to the top of the glass along with traditional ice cubes at the bottom of the glass with a mint leaf or rosemary stalk.

Black Restaurant Week
Author: Black Restaurant Week

About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.

No Comments

Post A Comment