Cocktails and Barware

Photographers Cyndi & Laura certainly know how to mix up some serious craft cocktails in our Global Views barware. They were kind enough to share their recipes so we can serve our friends and family with style. When a drink is visually pleasing, it is sure to taste even better.

blackberry mule craft cocktail

blackberry mule craft cocktail

Barbara Barry Solstice Glassware- midnight blue

Blackberry Mule

Ingredients (serves 8):

* 1/2 pint fresh blackberries

* 1/2 bunch (1.5 oz) fresh mint

* 1 1/2 cups vodka

* 8 limes, juiced (about 1 cup)

* 2 (16.9 oz) bottles Fever Tree Ginger Beer


* 1 Muddle blackberries and mint in a large container

* 2 Mix in vodka and lime juice

* 3 Add ginger beer and gently stir

* 4 Serve over ice, garnish with blackberry and mint sprig

Photo Credit:


Double Old a Fashion 2 Band Drinking Glasses, boxed leather tool set.

Pineapple Jalapeño Rum

Ingredients (1 serving):

* 3ozrum

* 3 oz pineapple juice

* 1 oz fresh lime juice

* 2 slices fresh jalapeño

* 1 slice pineapple

* 1 lime wedge

* sriracha/chili salt


* 1 Run a wedge of lime around the glass rim and then dip rim in salt

* 2 In a cocktail shaker filled with ice, muddle one jalapeño slice and pineapple

* 3 Add rum, lime juice and pineapple juice

* 4 Shake well, pour over ice

* 5 Garnish with one thin slice of jalapeño

Photo Credit:

detail of bourbon apple pie craft cocktail

detail of bourbon apple pie craft cocktail

Malachite flute and decanter, Linked Mirror Tray

Bourbon Apple Pie

Ingredients (1 serving):

* 1 1/2 oz bourbon

* 1 tsp minced ginger

* 1 1/2 oz. apple juice

* topped with Fever Tree Ginger Beer

* 1 apple slice (use a mandolin slicer for thinner slices)

* ground cinnamon


* 1 In a glass with ice, stir bourbon, ginger and apple juice

* 2 Top with ginger beer

* 3 Garnish with apple slice, dusted with cinnamon

Photo Credit:

blueberry basil margarita craft cocktail

blueberry basil margarita craft cocktail

Honeycomb Ice Bucket & Double Old Fashion Glasses

Blueberry Basil Margarita

Ingredients (1 serving):

  • 2 oz tequila

* 1 oz agave

* 5 blueberries, plus garnish

* 1 oz fresh-squeezed lime juice

* 2 basil leaves, plus garnish


* 1 In a shaker filled with ice, muddle blueberries, lime juice and basil leaves

* 2 Add tequila and agave, shake well

* 3 Pour over ice and garnish with blueberries and basil

Photo Credit:

Frederick Food Friday- the most delicious Cherry Salsa

Although I am not winning any prizes for presentation or photo quality (taken with my iPhone) Frederick should DEFINITELY win a prize for this fabulous lunch served during photoshoot. Grilled pork loin with a cherry salsa, jicama avocado salad and roasted potatoes with jalapenos. The star of this meal was most certainly the jicama and avocado salad. Interesting, fresh and easy!!


  • 1 julienned jicama
  • 2 avocados cubed
  • 2 oranges, sliced
  • Half cup Feta cheese
  • 2 tablespoons Olive Oil
  • 1/4 cup chopped mint
  • 1 tablespoon apple cider vinegar
  • Kosher salt and freshly ground black pepper


  • Prepare vinaigrette by mixing olive oil, apple cider vinegar and salt and pepper. set aside
  • Meanwhile, combine remaining 1 julienned jicama, 2 avocados cubed, 2 oranges, sliced, Half cup Feta cheese, 1/4 cup chopped mint in a bowl
  • Toss together dressing and salad, serve and Enjoy!!

The Cherry salsa over Pork was pretty fab as well, Frederick used the recipe from Bon Apetit:


  • 1 cup coarsely chopped fresh cilantro, divided
  • 1/2 cup minced shallots, divided
  • 6 tablespoons fresh lime juice, divided
  • 1/4 cup vegetable oil
  • 2 pork tenderloins, about 2 1/2 pounds total
  • 1/2 pound fresh cherries, stemmed, pitted, halved
  • 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  • Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
  • Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld
  • Remove tenderloins from marinade and season generously with salt and pepper.
  • Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.

Frederick Food Friday- Photoshoot edition

Today we finished up with our 2012 photoshoot!! Get ready for some fabulous NEW stuff debuting in High Point and even a few things at the NYDC What’s New What’s Next event. We were lucky enough to have Frederick cook for us almost the entire shoot… man, we are spoiled! He made a particularly delicious and unusual dish on wednesday, that would be a great dish to serve right now before it turns cold. Salmon and Cantaloupe, accompanied by grilled asparagus and a spinach strawberry salad. Photos taken by the talented Cyndi Long. Thanks Cyndi!!

Salmon with cantaloupe:

(adapted from Food and Wine)


  1. 2 tablespoons freshly grated horseradish
  2. 1 1/2 tablespoons fresh lime juice
  3. 1 tablespoon Asian fish sauce
  4. 1/2 tablespoon light brown sugar
  5. 1 tablespoon extra-virgin olive oil
  6. Salt and freshly ground pepper

Fried Shallots

  1. Vegetable oil, for frying
  2. 2 large shallots, thinly sliced crosswise and separated into rings
  3. Cornstarch, for dusting
  4. Salt

Salmon and Garnishes

  1. Four 6-ounce, skin-on salmon fillets
  2. Salt and freshly ground pepper
  3. 1 tablespoon vegetable oil
  4. 1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
  5. 1/2 cup buttermilk
  6. 1 teaspoon finely grated lime zest
  7. Freshly grated horseradish
  8. 1/4 cup celery leaves
  1. MAKE THE VINAIGRETTE: In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
  2. MAKE THE FRIED SHALLOTS: In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well. Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.
  3. PREPARE THE SALMON: Preheat the oven to 400°. Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.
  4. Meanwhile, divide the cantaloupe among 4 shallow bowls. Drizzle with the buttermilk and season lightly with salt. Lay the salmon on the cantaloupe and spoon the vinaigrette on top. Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.
Make Ahead The vinaigrette and fried shallots can be kept at room temperature for up to 4 hours.

Frederick’s Food Friday- Tamarind Seed

One of our favorite restaurants to eat in Atlanta is Tamarind Seed. The Thai food is pretty amazing. Here are a few of our favorite dishes, should you decide to go this weekend while you are at market! Clockwise: Choo best over the counter viagra Chee Salmon, Pla-Khew-Whan, Jumbo Shrimp cialis4saleonline-rxstore and Sea buy generic cialis online safely Scallop; Larb- Kai; Spicy Lamb with Basil. The coconut cake is a positively absolute must have. And if you are like us, you will ask at the beginning of the meal just make sure they have a piece (or 3) to set aside for you. **stay tuned for our food and other suitcase chronicles while we are in Vegas the next couple weeks!!**

Frederick Food Friday- Chicken Picata

Just because we are in Atlanta, Frederick graciously still1Z1-871 cooks. Last night we dined Al Fresco on Chicken Piccata. He served dinner with cappelini and a sautéed veggie medley. You can follow his easy Chicken Piccata recipe below.


2 skinless and boneless chicken breasts, butterflied and then cut
212-055 in half, pounded thin
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup marsala wine
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, marsala wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.

Frederick Food Friday- Apricot Pie

In honor of the upcoming holiday Frederick prepared an extra summery dessert! Prepare this and your guests will swoon!

Apricot Pie

  • 4 cups sliced fresh apricots
  • ¾ cup sugar, ½ cup light brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 Pastry for double-crust pie (9 inches)
  • Milk
  • Additional sugar


  1. In a bowl, toss apricots, sugar, flour and cinnamon. Sprinkle with lemon juice; mix well. Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 45-55 minutes or until golden brown.

On the pastry for double crust pie:  I used Vodka from the freezer instead of ice water.  The alcohol doesn’t bind with the gluten in the dough and makes for a flakier crust

Frederick’s Food Friday- Oricchette with Broccli Raab and Italian Suasage

Orrecchiette with salad and Fred Bread

Today Frederick is making Orecchiette with Broccli Raab and Italian Sausage for lunch during Dallas Market. Come and see us in WTC 608, or follow the recipe below!!

Orecchiette with Broccoli Raab & Italian Sweet Sausage

Ingredients 1 bunch broccoli raab (about 1 lb) 1/2 cup extra virgin olive oil 1 pint cherry tomatoes 1/2 bunch parsley, chopped 4 garlic cloves, chopped 1/4 cup pine nuts 4 Italian sweet sausage 8 oz. fresh mozzarella Grated parmesan cheese to taste Salt and pepper

Choose broccoli raab with a minimum of yellow flowers. Chop off the tough stems from the broccoli raab and any yellowed leaves. Wash, drain, and chop. Heat the olive oil in a deep sauté pan. Add the garlic and cook being careful not to brown. (Browning garlic adds a bitter taste) Add the broccoli raab and parsley and cook until it wilts down. Add the cherry tomatoes and cook another 5 minutes. Place the pine nuts on a cookie sheet and brown in a 350 degree oven. Cook the sausage on another cookie sheet until done. Be sure to prick the sausage on both sides before placing in the oven. When fully cooked, slice the sausage and drain the fat. Add the sausage and the pine nuts to the broccoli raab mixture.  Cook the orecchiette pasta according to the package instructions. Orecchiette is the ear shaped pasta from Southern Italy, especially Apulia. Toss the pasta with the broccoli raab mixture. Slice the fresh mozzarella into the pasta or place individual slices on a plate and put the hot pasta over it. Top with grated parmesan cheese. Broccoli Raab (sometimes known as rapini) is a very nutritious vegetable, low in calories, and high in fiber. It has many cancer fighting vitamins and minerals including pantothenic acid, vitamin K, C, and the B vitamins. Sometimes I have made this recipe by substituting spinach or kale which are also extremely nutritious. In addition, I never miss an opportunity to add as much parsley to a recipe as possible. Vitamin pills are made out of parsley and it is a good way to get needed vitamins and minerals into your family and it doesn’t have an overpowering taste.