Each day the large, open German beer hall-style space features a different food truck from its rotating roster.On a particular Tuesday night visit the food truck de jour was The Big Red Food Truck.
instant minced onion*1/2 tsp.) cream of mushroom soup2 1/2 c.
YieldMakes 6 drinksIngredients3 pounds watermelon, rind and seedsdiscarded and the flesh cut into pieces,plus thin slices of watermelon for garnish1/2 cup vodka1/4 cup Triple Sec3 tablespoons fresh lime juicePreparation In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids.(There should be about 2-1/3 cups juice).
Active Time10 minutesIngredients1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)1 (6-ounce) jar marinated artichoke hearts, undrainedZest and juice of 1 lemonKosher salt and freshly ground pepper to taste1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed6 to 8 whole basil leavesPreparation 1.In a medium bowl, combine the first four ingredients.
YieldMakes 12 servingsIngredientsOne 750-milliliter bottle vodka2/3 cup loose-leaf black tea1/4 cup sugar1/2 ounce fresh lemon juiceLemon wedgeMint sprigClub sodaPreparation Combine one 750-milliliter bottle vodka and 2/3 cup loose-leaf black tea in a large pitcher.Combine 1/4 cup sugar and 1/4 cup water in a jar, cover, and shake until sugar is dissolved; mix into vodka.
YieldMakes 2 servingsIngredients1 bunch flat-leaf spinach2 cups cut-up honeydew melon1/2 lemon (peel and white pith removed)2 tablespoons lemon juice (optional)Preparation Pass 1 bunch flat-leaf spinach, 2 cups cut-up honeydew melon, and 1/2 lemon (peel and white pith removed) through a juicer.Serve over ice.
Add wine, cucumber, and mango.Remove leaves from 6 sprigs of mint; stir into pitcher.
YieldMakes 8 servingsIngredients2 cups thinly sliced unpeeled cucumber2 1/4 cups Hendrick's Gin1 1/4 cups St-Germain liqueur1 cup fresh lemon juice1 teaspoon kosher salt1 1/2 cups club sodaPreparation Line a large rimmed baking sheet with parchment paper.DO AHEAD: Can be made 2 days ahead.
YieldMakes 6 drinks
Active Time30 min
Total Time2 hr (includes chilling)Ingredients1/2 pound tamarind from a pliable block7 cups water, dividedGinger syrup1/4 teaspoon kosher salt1 (1-liter) bottle soda water or seltzer, chilledPreparation Break up tamarind with your fingers into a small heavy saucepan.Add 2 cups water and simmer, stirring occasionally and breaking up tamarind as it softens, 20 minutes.
YieldMakes 4 servings
Active Time10 minutesIngredients1 (10-ounce) jar corn relish (available at amazon.com)1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed4 ounces Black Forest or other good-quality cooked ham, sliced thinPreparation 1.
In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).Fill the baguette with the mixture.
YieldMakes 12 drinks
Active Time15 min
Total Time2 hrIngredients1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)2 1/2 cups cold water1 3/4 cups sugar3 tablespoons coarsely chopped peeled fresh gingerAbout 2 cups sparkling waterPreparation Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute.Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup).
YieldIngredientsCracked ice3 ounces tomato juice1 ounce strong beef broth1/2 ounce Kümmel1/2 ounce lemon juiceWorchestershire saucePreparation Fill a cocktail shaker with the tomato juice, beef broth, kümmel, lemon juice, and a dash of the Worchestershire sauce.Shake the mixture vigorously and pour it with the ice into a highball glass.
YieldServes 1.IngredientsCracked ice2 ounces crème de cassis2 ounces orange juice1 ounce CognacBitter lemon soda, chilledPreparation Half fill a 12-ounce highball glass with the cracked ice and pour over it the crème de cassis, orange juice, and the Cognac.
YieldMakes about 4 cups, serving 4.Ingredients2 1/2 cups boiling water1/4 cup firmly packed light brown sugar2 tablespoons minced crystallized ginger1 tablespoon tamarind paste (the soft pliable variety, available at Thai, East Indian, and other Asian markets), or to taste1 tablespoon fresh lemon juice, or to tasteThin lemon slices for garnishPreparation In a bowl whisk together the boiling water, the brown sugar, the ginger, and the tamarind paste until the mixture is combined well, let the mixture cool, and strain it through a fine sieve set over a pitcher.
YieldServes 4Ingredients1 cup water1/4 cup sugar1 cup fresh orange juice1 cup fresh grapefruit juice1/4 cup fresh lime juice2 tablespoons fresh lemon juiceIce cubesPreparation Stir 1 cup water and sugar in small saucepan over medium-low heat until sugar dissolves.transfer syrup to pitcher and chill until cold.
YieldMakes about 9 cups.Ingredients4 cups well-stirred canned unsweetened coconut milk*4 cups well-chilled plain yogurt1/2 cup packed fresh mint leaves, washed well, spun dry, and sliced thin1 cup unsweetened dessicated coconut**, toasted lightly*available at Asian markets, specialty foods shops, and some supermarkets**available at specialty foods shops and natural foods storesPreparation In a bowl whisk together coconut milk, yogurt, and salt and pepper to taste and stir in mint and 3/4 cup coconut.
YieldServes 1.Ingredients3 ounces dry vermouthGinger beerCracked iceGarnishes: orange peel and slice of lemonPreparation Half fill a highball glass with cracked ice and pour in the vermouth.
YieldMakes 8 drinksIngredients3/4 cup grape juice, or to taste1-liter bottle ginger ale1 1/2 cups vodka if desired, or to tasteLemon slicesPreparation In a pitcher stir together all ingredients and add ice.
YieldServes 1Ingredients1 jigger (1 1/2 ounces) tequila1 to 1 1/2 ounces Cuarenta y Tres (Spanish herbal fruit liqueur)Seltzer or club sodaPreparation In a tall glass three-fourths full of ice cubes, stir together tequila and Cuarenta y Tres and top off with seltzer or club soda.