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Happy Saturday

Even though I’m definitely a whiskey person (I mean, I do drink like an old man), I secretly love brunch cocktails — they’re so simple and refreshing. I love greyhounds (grapefruit juice + vodka + salt rim) but there’s one greyhound variation I make and really love: grapefruit and salted plum. Instead of using a plain salt rim for greyhounds, I use a Southeast Asian condiment, preserved plum powder, for an interesting twist on this classic drink. Some of you might be all “WTF is this shit" but trust me, it elevates the boring old greyhound.


Do you have your own unique, interesting twist on a classic drink or dish?


Links I love today/Curating food news so you don’t have to:

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