Tai kimuchi - dried red snapper cured in soy and chile pepper - and an Aviation. Don’t judge.
I made the cocktail with Nolet’s gin and Meyer lemon - a real high flyer. The perfect apéritif for a dinner consisting of leftover gumbo.
Thursday, September 11, 2014
STRANGE PLATEFELLOWS
Tai kimuchi - dried red snapper cured in soy and chile pepper - and an Aviation. Don’t judge.
I made the cocktail with Nolet’s gin and Meyer lemon - a real high flyer. The perfect apéritif for a dinner consisting of leftover gumbo.
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