Tag Archives: Adam Junkins

Tastes Like Home

HOME COOKING

We’re heading into hibernation with big appetites and familiar cravings.

Recipes and photography by Yelena Strokin

The return to cool days and cold nights sparks a hunger that almost feels insatiable. Overnight, we find ourselves craving the kind of hearty meals that are going to anchor us to the dinner table for a couple hours at a time and leave us not just full but warmed, too. Once the holidays pass, it won’t be long before we’ll start to feel boxed in by root veggies. But, for now, the scent of roasting meats and baking desserts smells like the start of a cozy new existence.

img_4805Rosemary Roast Leg of Lamb
Serves six to eight.

5 lbs. leg of lamb, bone removed, untied
3 tbsps. vegetable oil
1 cup dry white wine
6-7 garlic cloves, minced
2 tbsps. fresh rosemary, chopped
1 onion, peeled and minced
5-6 potatoes, peeled and quartered
3 turnips, peeled and quartered
3 tsps. salt
Freshly ground pepper to taste

• Place the lamb in a glass baking dish.

• In a bowl, mix together the vegetable oil, wine, garlic, rosemary, onion, salt and pepper, then pour it over the lamb. Move the lamb to the refrigerator to marinate for anywhere from three hours to overnight (the longer the better), turning it occasionally.

• Preheat the oven to 325 degrees.

• Move the lamb to a rack in a roasting pan and add half of the marinade. Roast it for about two hours, or until the lamb becomes tender. An hour in, add the potatoes and the turnips, along with the remaining marinade. Baste the lamb frequently.

• Place the lamb and the veggies on a hot serving platter and let them stand for 10 minutes before carving.

Baked Acorn Squash with Chestnuts, Mushrooms and Quinoa
Serves four.

3-4 acorn squash (about 1 pound each), halved lengthwise and deseeded
6 tbsps. extra-virgin olive oil
Pinch of cinnamon
½ tsp. paprika
5 ozs. chestnuts, roasted, peeled and chopped
1½ cups cooked quinoa
1 onion, peeled and diced
2 cups assorted mushrooms, chopped
1 small carrot, peeled and grated
Bleu cheese
Fresh sage
Kosher salt and freshly ground pepper to taste

• Preheat the oven to 350 degrees.

• In a small bowl, mix together three tablespoons of the olive oil with the cinnamon, paprika and salt and pepper. Brush the cut sides of the squash with the mixture. Then place the squash, cut side down, on two baking sheets and roast until they begin to tenderize, about 25 minutes.

• Meanwhile, in a large skillet, heat the remaining olive oil over a medium heat. Then add the onion, carrot and mushrooms. Stirring occasionally, cook until softened, about five to eight minutes. Season with salt and pepper.

• Turn the squash cut side up. Spoon the onions, carrots and mushrooms into the cavities, top with a few crumbles of bleu cheese, then return the squash to the oven until the stuffing turns golden brown, 15 to 20 minutes.

• Transfer to plates, garnish with sage and serve hot.

Apple-Almond Tart with Baked Apple Chips

A couple of notes: Don’t add sugar to the apples. It’ll draw all of the liquid out of them. There will be plenty of sweetness in the pastry. And, if the tart seems too full after adding the apple slices, it’s OK; they’ll shrink as they bake.

For the pastry
1½ cups plain all-purpose flour
6 tbsps. unsalted butter, diced (and kept cold)
¼ cup ground almonds
2 tbsps. superfine sugar
1 egg yolk
1 tbsp. cold water
¼ tsp. almond extract

For the topping and filling
1 cup plain all-purpose flour
¼ tsp. mixed spice
¼ cup (4 tbsps.) unsalted butter, diced
¼ cup raw sugar
¼ cup sliced almonds
1½ lbs. cooking apples
3 tbsps. raisins
Confectioner’s sugar, for dusting

For the chips
1-2 apples
Cinnamon

The apple chips

• Preheat the oven to 200 degrees.

• Cut the apples into eighth-inch-thick slices with a mandolin. Then, arrange the slices in a single layer across a parchment-lined, rimmed baking sheet. Sprinkle the cinnamon evenly.

• Bake in the bottom third of the oven until the apples are dry and crisp, about an hour to an hour-and-a-half. Then, let them cool completely.

The pastry and the topping

• Add the flour to a food processor or a mixing bowl, fold in the butter and mix until it takes on the consistency of fine breadcrumbs. Then, stir in the almonds and sugar. Separately, whisk the yolk with the water and almond extract, then add it to the food processor/mixing bowl. The dough should now be soft and pliable. Knead it until becomes smooth, then wrap it in clear film and leave it in a cool place for 20 minutes.

• In the meantime, make the topping. In a large bowl, sift the flour and the mixed spice. Knead in the butter, then stir in the sugar and almond slices.

• Roll out the pastry on a lightly floured counter. Then, line a quiche dish with it, taking care to press it into the nooks and form a lip over the top edge. Use a rolling pin to trim off the excess. Then, stick it in the refrigerator for 15 minutes.

• Put a baking sheet in the oven and preheat it to 375 degrees.

• Peel, core and thinly slice the cooking apples. Then arrange them in the quiche dish, overlapping, in concentric circles, doming in the center. Top with the raisins, then, with light pressure, the topping mixture.

• Place the quiche dish on the hot baking sheet and bake until the top of the tart turns golden brown and the apples, tender, about 30 minutes. (Test them with a fine-gauge skewer.)

• Let the tart stand for 10 minutes. Dust with the confectioner’s sugar and serve warm.

Yelena Strokin is a Newtown-based food stylist and photographer and the founder of the blog Cooking Melangery

[divider]What I’m Drinking Right Now[/divider]

Brandywine Branch Distillers The Revivalist Botanical Gin

$41.75 to $50.95 (750ml)

I’m a brown-spirits guy. But this summer, I began exploring the suddenly-evolving world of gin. Gone are the days when the juniper-heavy London dry style was about the extent of your options. Now, they come in so many unique varieties, it hardly seems right to refer to them all simply as gin. Among the most intriguing is this series of four, small-batch, seasonal gins being made right in our own backyard, at Brandywine Branch Distillers in Chester County. Each kind is infused with its own unique blend of botanicals and spices that plays to the season. Harvest Expression, out now, bears the essence of orange and clove. Solstice Expression marries dried cherry, anise, orange peel and ginger. If you left the gin and tonic behind with your white jeans, it’s time to reconsider.

ADAM JUNKINS

Partner/Sommelier, Sovana Bistro, Kennett Square

Photo courtesy Brandywine Branch Distillers

Put It On a Stick and Lick It

HOME COOKING

In this humidity, everything tastes better in popsicle-form. Start with these foolproof combos, then go crazy.

 

One afternoon, when I was a boy, my neighbor walked over to the corner of her yard where I was digging with her son and held out a funny-looking ice tray. She was a short and squat French woman who I’d become used to offering me foods I didn’t eat at home. This time, it was a popsicle. Made from orange juice. Blew my mind. I must’ve slurped down three or four of them. Naturally, I went home and emptied a carton of OJ into a couple of ice trays—they were all we had. Orange juice ice cubes are nothing like orange juice popsicles. It was an important day in my maturation. —Scott Edwards

Recipes and photography by Yelena Strokin

Currant Popsicles
(Pictured, top) Serves six.
2 cups vanilla Greek yogurt
2 cups red or black currants
(or a combination of both)
2 tsps. honey or agave
1 tbsp. lemon juice

Strawberry Smoothie Popsicles
Serves six.
1 cup vanilla Greek yogurt
2 cups fresh strawberries, sliced
2 tsps. honey or agave
1 tbsp. lemon juice

Mango Popsicles
Serves six.
½ cup heavy cream
3 mangos
1 tsp. honey
Juice from half a lime

The directions are the same for all three popsicles: Add everything to a blender, then puree the mixture until it achieves a smooth consistency. Pour it into a popsicle tray, plant a popsicle stick in each mold and freeze for at least four hours.

Mango-Strawberry Popsicles
(Pictured, right) Serves six.
1 mango
2 cups fresh strawberries, sliced
2 tsps. honey
Juice from one orange
Juice from one grapefruit

Add the mango, orange juice and 1 tsp. of honey to a blender and puree the mixture until it achieves a smooth consistency. Then, spoon it into a popsicle tray, filling each mold halfway.
Puree the strawberries, grapefruit juice and 1 tsp. of honey next, and top off the molds. Plant a popsicle stick in each, then freeze for at least four hours.

Yelena Strokin is a Newtown-based food stylist and photographer and the founder of the blog Cooking Melangery.com.

 

[divider]What I’m Drinking Right Now[/divider]

Amador Whiskey Co. 10-barrel Straight Hop-Flavored Whiskey
(Limited Release) | $90 (750ml)

I can’t say I’ve ever met a whiskey that I haven’t liked, and I’ve met a lot of whiskeys. But never one like Amador’s 10-Barrel. Hits of citrus, toffee, clove, leather and hoppy spice weave together to create a bottomless complexity. The limited release is 60 percent straight malt whiskey sourced from high-end distillers and 40 percent hop-flavored whiskey distilled from Bear Republic Brewery’s Racer 5 IPA. The beer’s full-bodied flavor contributes a malty hoppy-ness without overwhelming the whiskey’s flavor profile. The components were aged separately for over two years in French oak wine barrels before they were combined and aged for another couple of years in chardonnay barrels. You taste every day of that.
On a lighter note, I’m not big on fruity beers, but Free Will Brewing Company’s Mango Wheat has just enough of a mango overtone to keep it refreshing. It also happens to pair really well with some of my favorite summer foods: ceviche, crab and corn.

ADAM JUNKINS
Partner/Sommelier
Sovana Bistro
(Kennett Square)

The Next Big Thing

FORECAST

Trend-spotting for the home and the dinner table.

The present has a hard time holding our attention anymore. We live in a click-and-swipe culture. If you don’t like what you see, move on to the next page. There’s a price to pay for that, of course: never truly appreciating what we have. But the challenge to stay on top—and, for the most ambitious among us, ahead—of it all tends to run right over those concerns. Because we’re in the business of stoking that very fire, we asked around to find out what we’ll be pining for next. Here’s what we heard back.

“Ceramics are becoming more accessible. Lauren Mabry, her pieces, for being fine artwork, are not ridiculously expensive. And they’re beautiful. She really thinks of her ceramics as paintings. Roberto Lugo tells the story of his life through his ceramics. They’re functional pieces—teapots, jars—but they’re fine artwork. Edgewood Made is very simplistic, functional, but also high design.”  Rachel Zimmerman

“Small spaces that live large. People are obsessed with this concept lately. Everyone wants to streamline, from empty nesters to student loan-burdened millennials, in no small part because efficiency no longer means cramped. More thoughtful designs, like floor-to-ceiling windows and vaulted ceilings painted white, can make a space feel much larger than it is.” Lisa Furey

“We’re seeing a desire to create a sense of place through sustainable landscapes. We’re always considering the existing framework of a site, public or private, so that we can incorporate the natural elements as organically as possible. And we’re collaborating with local fabricators and artisans. It’s just as important to us that the fiber of the community be represented in our designs.”  David Fierabend

“We’re selling oil paintings that are painted on reclaimed metal. They range in size from four feet by five feet to six by eight. The more oversized, the faster they go. Same for another collection of simple phrases, like “I Love Us,” painted on five foot-tall canvases. The more white space, the more versatile they are.” Tracey and Rod Berkowitz

“There’s now so much access to the digital world that people are becoming desensitized and the focus is shifting to creating what’s not readily available on the Internet. I’ve been featuring a lot of bespoke furniture in my designs. It’s specific to someone and it’s an instant heirloom.” Michele Plachter

“My weakness is vintage ephemera and really unique collectibles. In such a digitally driven world, I love incorporating maps, globes, antique books, prints, photographs and postcards into my home. They’re so tangible. And they speak of another time completely. I love to imagine the stories behind them. Having these things in my home brings a warmth that you just don’t get from an imported knickknack. My new favorite resource for such things is the N3rd Collective, in Old City, which is comprised of Hoof & Antler, freshvintage and Scout Salvage & Vintage Rescue, all longtime Clover vendors.”   Janet Long

“More artists are experimenting with side collections, taking the skills that they have and creating a business. You’re still buying something that’s fine art as long as it’s treated in a way and editioned in a way that it’s still considered fine art, but it may not be at the same price point.” Rachel Zimmerman

“Pinot noir has been popular for a while now—since Sideways, at least—but lately I’ve struggled to keep it in stock. The New York Times featured Oregon pinot back in early January, which seemed to trigger a renewed interest in all regions.” Adam Junkins

“Materials are changing a lot. Lyn Godley, for example, is using fiber optics. They’re photographs that are printed and then hand-colored, and then they’re embedded with fiber optics. So the light is really subtle, and it adds dimensionality to the piece.” Rachel Zimmerman

“The craft beer crowd has been pushing for higher alcohol content-brews for the last few years, but the trend seems to be reversing. Interest is gaining by the week in the more easy-drinking ‘session beers.’ They’re lower in alcohol but every bit as flavorful, if not more so, than the stronger beers.” Adam Junkins

“We’re drawn, right now, to industrial pieces from England, France and Belgium as much for the quality as their look. In particular, we can’t keep ‘crank tables’ in the store. (They’re tables with industrial bases and manually-adjustable table heights.) For good reason; they’re great looking and crazy-versatile. We’ve also been bringing in a lot more unusual upholstered pieces as of late—midcentury with a bit of a twist. We have an amazing wing/egg chair in the store that’s half leather, half quilted linen. And, oversized, dramatic lighting—imagine a huge glass chandelier over a crank table.” Tracey and Rod Berkowitz

“Lately, we’ve been doing all kinds of fermentation and preserving. We’ve been routinely making crème fraîche, kimchi and yogurt for sometime now. But we began playing with those concepts in different ways that fall well outside the norm, like fruit kimchi, which could offer an entirely different way to approach the condiment, potentially as a dessert. We’re also tinkering with using fermentation and yeasts as flavoring components. Curing has become a standard for many things here. Lardo, bacon, venison, egg yolks and various cabbages and fruits are curing at any given time. We’ve always loved making cured egg yolks, which have an amazing, cheese-like consistency. But now we’re looking into how we can safely and usefully ferment them over a longer period of time.” Andrew Kochan

“The ceiling has officially come off the craft cocktail movement. There are so many resources available anymore, between books and sites, that almost anything is possible. Barrel-aged coffee-pecan bitters, you think, would really elevate your go-to whiskey cocktail. Chances are, someone else had the same thought, or one close enough to it. Hop online, and within a few clicks you’ll find a barrel and a recipe.” Adam Junkins

“There’s a blending of the science and art worlds. A lot of jewelry now is 3D-casted, and I think that’s benefitted both the artist and the collector. It allows someone like Doug Bucci to do more pieces at a time because there’s not as much handwork involved, which, in turn, lowers the price.” Rachel Zimmerman

“Moroccan pillows and throws with lots of interesting patterns and textures can create a beautiful juxtaposition with simple accessories.” Tracey and Rod Berkowitz

[divider]Our Experts[/divider]

Rachel Zimmerman is the founder and director of InLiquid Art & Design, a nonprofit hub for close to 300 visual artists in and around Philly. Come June, it’ll host the wildly popular Art for the Cash Poor sale, where budding collectors can stock up on pieces priced under 200 bucks.

David Fierabend is the owner and lead landscape architect with the Hopewell, New Jersey-based Groundswell Design Group, which has been busy (a severe understatement) greening up all corners of the city, between the Spruce Street Harbor Park, beer gardens in Center City and the forthcoming Pearl Street art initiative.

Lisa Furey is the owner and designer of Barefoot Interiors, in Bala Cynwyd. She was featured last year by HGTV as part of its “Fresh Faces of Design” portfolio in recognition of a 690-square foot, farmhouse-style cottage she designed in South Carolina’s Low Country.

Michele Plachter is the owner and designer of Michele Plachter Design, in Center City. She specializes in modernizing residential interiors. Her influence reaches from Washington Square to Villanova, Mount Airy to Newtown Square.

Adam Junkins is our resident mixologist. He’s also a partner and the sommelier at Sovana Bistro in Kennett Square.

Andrew Kochan is a co-owner and -executive chef of University City’s Marigold Kitchen, which consistently proves itself to be one of the most forward-thinking (and secretive) kitchens around. It currently holds down the 14-spot in Philadelphia magazine’s compilation of the 50 best restaurants in the city.

Janet Long is the founder and director of The Clover Market, which has become the launching pad for every indie home goods and accessories label across the region. She’s so beloved that even after the designers establish themselves, they continue to show at Clover.

Tracey and Rod Berkowitz are the owners (and scavengers) of the always-inventive vintage home goods store zinc home + garden, in Lambertville, NJ. They have an uncanny knack for reimagining decades-old industrial fixtures as the touchstones of a modern home.

Photo: Composition of enclosed cylinders,” 2015, by Lauren Mabry. Photo courtesy of Lauren Mabry

For the Love of Tradition

HOME COOKING

Because it always was.
And because it should be.

We’re nominating the deviled egg as the quintessential picnic food. It defies logic, really. Eggs. Mayo. Suspect refrigeration. Yet they’re the first thing most of us reach for, whether it’s an intimate, blanket-top lunch or a crowded backyard barbeque. Even before the cocktail. Credit nostalgia. Every family has its time-honored recipes, but the deviled egg is the rare foodstuff that transcends personal history. We all seemed to grow up eating them by the handful. That creamy texture, the hint of heat—feels like home.

Recipes and photography by Yelena Strokin

The Deviled Egg
Makes 12.

6 free-range eggs, hard-boiled and peeled
Juice from a jar of pickled beets
¼ cup mayo
2 tsps. Dijon mustard
Cilantro, minced (reserve some)
Paprika to taste
Salt and pepper to taste

Soak the eggs in the beet juice anywhere from a half-hour to overnight. If you like pickled foods, longer is better. After their bath, remove the eggs and cut them in half lengthwise, then gently remove the yolks and set them off to the side. In a small bowl, combine the yolks, mayo, mustard and cilantro. Season with salt and pepper. Stir until the mixture achieves a smooth consistency, then transfer it to a Ziploc bag. Cut off a bottom corner and pipe a bit of the yolk mixture into the hollow of each egg half. Sprinkle with paprika and garnish with cilantro or a small beet slice.

 

There’s good reason why the Brits continue to cling so fiercely to their high tea, and it’s not the tea. A socially acceptable excuse to break in the middle of the afternoon and scarf down pastries? Yeah, that’s worth protecting. Spare us the formality—we drink our coffee and tea in paper cups with plastic lids, thank you—but not the sugar rush. We may be new money, but we’re not animals.

The Victoria Sandwich
Serves six to eight.

8 ounces unsalted butter, room temperature
4 free-range eggs, room temperature
1¼ cup sugar
1¾ cup self-rising flour
2 tsp. baking powder
1 tsp. vanilla extract
Raspberry or strawberry jam
1 cup whipped cream
Powdered sugar

Take the eggs out of the fridge about an hour before you plan to start. If they’re colder than room temperature, it’ll be harder for air to be whisked in, which will make the mixture more likely to curdle or separate. Likewise, the butter should sit out for a few minutes beforehand, too.
Preheat the oven to 350 degrees. And grease two cake pans, then line the base of each with parchment paper. In a large bowl, whisk together the butter, eggs, sugar, flour, baking powder and vanilla extract until they’re thoroughly blended. Then divide the mixture evenly between the two cake pans and level them off.
Bake until the cakes rise and the tops spring back when pressed lightly with a finger, about 25 minutes. Then, let them cool for a few minutes. Remove them from the pans, peel off the parchment and move them to a wire rack to finish cooling.
Once the cakes have cooled completely, cut them in half, slather on some whipped cream and jam and put them back together. Sprinkle on a dusting of powdered sugar.

[divider]What I’m Drinking Right Now[/divider]

Chateau de Ségries Tavel Rosé 2014
$22 (750ml)

With the reemergence of a warm sun, my rosé fetish is back in full swing. There are a lot of preconceptions out there about rosé—it doesn’t pair well, it’s not especially masculine—but if you approach it with an open mind, you won’t be disappointed. I’d even venture to say it’s the most versatile wine out there, light enough for afternoon drinking on the patio but still a formidable companion for braised pork and grilled spring veggies. For the latter, try this Tavel. It’s darker and bolder than you’re thinking without forsaking that signature rosé crispness.

ADAM JUNKINS
Partner/Sommelier
Sovana Bistro
(Kennett Square)

You’re Overthinking It

HOME COOKING

Even now, especially now, when everything’s fresh and within easy reach, less is more.

We hear it all the time these days from chefs of every walk: Keep it simple. Have faith in the ingredients. But that’s easy to say when you’ve been formally schooled and challenged by an elite mentor. For the rest of us, keeping it simple looks like a lot of disparate (and under-seasoned) ingredients spread across a plate. The trick isn’t just keeping the complicated techniques to a minimum, it’s also keeping the ingredients to a minimum. With almost everything in season right now, the tendency is to pick the garden clean and make it all somehow work together. But it won’t, and it never will, no matter how fresh everything is. Think smaller and lighter. It’s how you really want to eat when you’re not doing it with your eyes. Three to five ingredients tops, and they should all complement each other, as they do here in this bright salad and hearty sandwich. This time of year, if it takes longer to make than it does to eat, you’re overthinking it.

Photography and recipes by Yelena Strokin

Veggie Sandwich

Serves one.

2 slices multigrain bread, lightly toasted
2 tbsps. organic mayo
3-4 garlic cloves, peeled and minced
¼ avocado, sliced lengthwise
1½ tbsps. olive oil
2 baby portobello mushrooms
1 hothouse cucumber, sliced
Fresh microgreens
2 slices Swiss cheese

Preheat the oven to 350 degrees.
Add the olive oil to a skillet and warm it over a medium heat. Cut the mushrooms into thin slices, then stir them in. Reduce the heat to low and cook them until they’re soft and blackened.

In a small bowl, mix together the mayo and the garlic. Spread it across one side of each bread slice. Then add a piece of Swiss to one of those slices. On top of that, layer the cucumber, avocado and mushroom. Top it with a handful of microgreens and the other slices of cheese and bread.

Place the sandwich in the oven just long enough for the cheese to begin melting, about three to five minutes. Then move it to a cutting board and cut it diagonally—because sandwiches always taste better when they’re cut diagonally.

Cabbage and Beet Salad
Serves one.

For the salad
½ medium head of green cabbage, thinly sliced
1 medium carrot, peeled and grated
3-4 small beets, peeled and grated
¼ bunch scallions, finely chopped

For the dressing
2 tbsps. lemon juice
2 tbsps. avocado oil
1 tsp. dry-roasted tomatoes
1 tsp. dry dill
Salt and white pepper to taste
Sugar to taste

To make the dressing, in a small bowl, whisk together the lemon juice, dry-roasted tomatoes, dill, sugar, salt and pepper. Once it’s thoroughly mixed, whisk in the avocado oil. Set the dressing aside at that point to allow the flavors to marry. After about 10 minutes, taste it and season accordingly with salt and pepper.

In a large bowl, toss together the cabbage, carrot, beets and scallions. Add the dressing, then toss once more.

Yelena Strokin is a Newtown-based food stylist and photographer and the founder of the blog melangery.com.

[divider]What I’m Drinking Right Now[/divider]

Sangria
Makes about 15 portions.

1 pint fresh blueberries
1 pint fresh strawberries
2 medium apples, diced small*
2 oranges, peeled, seeded and diced small*
1 large cucumber, peeled and diced into quarter-inch chunks
12 medium to large basil leaves, chiffonade
12 medium to large mint leaves, chiffonade
1 bottle Art in the Age Rhubarb Tea Liqueur
3 bottles crisp white wine (pinot grigio or sauvignon blanc)
1 bottle moscato d’asti (or another semisweet sparkling wine)

* These ingredients can be swapped out for just about any other seasonal fruit you prefer. Peaches, nectarines and cherries all work especially well, too.

Combine all of the ingredients, save for the wine, cover/seal and let it sit overnight. The next day, add the wine and stir well.

Ladle the sangria, along with a healthy helping of the fruit, into a wine glass or goblet filled with ice. Top with two to three ounces of the moscato d’asti.

ADAM JUNKINS
Partner/Sommelier
Sovana Bistro

Barbeque Pairings
Stocking the bar for a barbeque is a little more complicated than it first seems. Cold beer and white wine—no brainer. Until an old-school southerner (or wannabe) slips in and you’re caught without brown spirits. Load up on these and you’ll be loved by all comers. —AJ

Beer Fat Head’s Brewery & Saloon Sunshine Daydream Session IPA
Low-alcohol (4.9 percent) with hits of pineapple, papaya, grapefruit and honey. Stays refreshing all afternoon and into the balmy night.

Wine Vinho verde
It’s a dry, super-acidic wine from Portugal. Big on citrus flavor, low on alcohol (about nine percent). And at 10 bucks a bottle, it encourages a generous pour.

Spirits J.M. Rhum Agricole Vieux 10-year-old
Imagine nursing this smoky, leathery, bourbon barrel-aged rum while you man those ribs, and tell me your mouth doesn’t water at the thought.