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Basil Pisqueya Cocktail

Savory-sweet with a spicy edge, this unique cocktail is sure to please.
Prep Time 17 minutes
Total Time 17 minutes
Servings 1
Author Pisqueya

Ingredients

  • 1 cup water
  • 1/2 cup fresh basil
  • 1/2 cup fennel
  • 1 cup sugar
  • 1/4 oz lime juice
  • 1 oz lemon juice
  • 1/4 oz agave syrup
  • 8 dashes Pisqueya hot sauce
  • 6 oz Brooklyn Sorachi Ace beer

Instructions

  1. Make basil fennel syrup. In a pot bring to boil water, basil and fennel for 10 minutes. Add sugar and boil for another 5 minutes until sugar dissolves.

  2. Remove from stove strain, cool and pour into a container.

  3. Shake and mix 1oz of the basil fennel syrup along with the lime juice, lemon juice, agave syrup and Pisqueya in a cocktail shaker with ice.

  4. Strain and pour cocktail mix into a glass and then add the Brooklyn Sorachi Ace beer. 

Recipe Notes

Add a fennel twig to garnish cocktail glass. Enjoy!
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Moro de habichuelas negras

A popular Dominican side dish of mixed black beans and rice. The dish is said to have originated during the Moors’ invasion of Spain and was later on brought to the Dominican Republic.
Cuisine Dominican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Author Pisqueya

Ingredients

  • 1 tbsp vegetable oil (corn preferably)
  • 1 tbsp olive oil extra virgin
  • 1 small onion finely chopped (about ¾ cup)
  • 1/4 green bell pepper finely chopped (about ½ cup)
  • 1 tbsp minced fresh garlic (about 2 garlic cloves)
  • 10 sprigs cilantro finely chopped (about ½ cup) (wash sprigs thoroughly and cut the lower stems off and discard)
  • 1 dash oregano
  • 2 cans black beans (about 31 oz). If fresh beans preferred, rinse and boil 1-2 hours prior to use.
  • 4 cups rice
  • Salt & Pepper

Instructions

  1. Heat vegetable oil in medium pot over medium-high heat. Add onions, peppers, oregano, salt, black pepper, garlic and black beans (grains only, no liquid) and cook for 7 minutes.
  2. Add 5 cups of water to pot; bring liquid to boil. Add rice and bring mixture to boil. Reduce heat to medium-low and add cilantro sprigs.
  3. When 85% of the water has evaporated cover with a tight fitting lid and simmer over very low heat. 
  4. Remove rice from heat
  5. Evenly divide rice among serving bowls; drizzle with Pisqueya.

Recipe Notes

Enjoy this Moro de habichuelas negras with Pisqueya.