Twin Peaks celebrates International Whiskey Day with their Kentucky Mule on March 27th

Another day another day celebrating a food or drink and on March 27th whiskies from around the world get their own day to shine as somebody has anointed the last Monday of March International Whiskey Day.  To celebrate the two Phoenix area Twin Peaks (Phoenix & Scottsdale) are putting a unique twist on the classic cocktail Moscow Mule with their Kentucky Mule on this festive day.

Twin Peaks will be 86’ing the vodka on this day and using Maker’s Mark Bourbon whiskey in its place for their Kentucky Mule. If you can’t make it out to Twin Peaks to toast International Whiskey Day with the brown spirit you can make your own Mule with Twin Peaks recipe below. Cheers!

Ingredients below yield 1 cocktail

1.5 oz. Maker’s Mark

.5 oz. lemon juice

.5 oz. simple syrup

2 oz. ginger beer

1 lemon wheel

1 mint spring

Directions:

Add Maker’s Mark to a copper mule mug. Add lemon juice and simple syrup and stir with a bar spoon. Top with ice and ginger beer. Garnish with a mint spring and lemon wedge.

Twin Peaks two Valley locations – Camelback (2135 E. Camelback Rd., Phoenix) and Scottsdale (8787 E. Frank Lloyd Wright Blvd., Scottsdale). http://www.twinpeaksrestaurant.com/

 

 

Michael Rusconi of Rusconi’s American Kitchen to teach how to make 3 of his signature dishes at luncheon.

Calling all home chefs, if you’re looking for new recipe ideas and cooking techniques chef/ owner Michael Rusconi of Rusconi’s American Kitchen is teaching a cooking class & luncheon this Saturday Jan. 28th. The theme for the 3-course meal & lunch is “A Sonoran Winter Harvest Lunch” and will feature 3 of Rusconi’s signature dishes and instructions as how to prepare and cook them.

Guests will learn to use the unique ingredients that chef Rusconi uses to give his dishes his signature flair. After learning to make the dishes guests will dine on the creations of a menu of Butternut Squash Soup, Pan roasted chicken with green chile mac & cheese, agave glazed carrots and Cranberry & White Chocolate Crème Brûlée;

The class will start at 10am and go lunch will conclude at 1:00pm. The cost is $65 per person and includes, cooking instruction, recipes and 3 course lunch. Wine can be paired with lunch for an additional $12. Space is limited, to save your seat call 480-483-0009.

Rusconi’s American Kitchen is at 10637 N. Tatum Blvd. Phoenix 85028. http://rusconiskitchen.com/