By SCOTT CHERRY Restaurant Critic on Mar 15, 2010, at 3:34 PM Updated on 3/15 at 3:34 PM
TABLE TALK
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Merritt’s Bakery has begun using skinless sausages from Tulsa’s Siegi’s Sausage Factory for its breakfast sausage rolls.
Regular ...
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Marian Jansen op de Haar, national director of wine for Fleming's Prime Steakhouse, has concocted a couple of classic Irish cocktails with modern twists. With St. Patrick's Day coming up Wednesday, what better week is there to give them a try.
JAMESON WHISKEY SOUR
1 1/2 ounces Jameson Irish whiskey
1/2 ounce lime juice
1/2 ounce orange juice
1 ounce simple syrup
Shake ingredients together in a martini shaker. Pour over fresh ice in a glass. Garnish with a lime wheel.
BUSHMILLS IRISH COFFEE
1 ounce Bushmills Irish whiskey
1 ounce Bailey's Irish Cream
1/4 ounce green creme de menthe
4 ounces fresh brewed coffee
2 tablespoons fresh chantilly cream
Pour Bushmills and Bailey's into a Catalina (Irish coffee mug) glass. Pour in hot coffee, leaving room for the chantilly cream (1 1/2 to 2 inches from top of glass). Add cream. Drizzle creme de menthe over the top.
Note: Chantilly cream is lightly sweetened whipped cream.
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