Jimbo And Ginga Recipes

JIMBO AND GINGA

The lowly Mexican bulldog (a frozen margarita with an upturned bottle of beer in it) was the inspiration for this quirky variation on a whiskey and ginger highball. As with many of the bulldog variations created by Eben Freeman at Genuine Liquorette, a bar in Little Italy, the booze comes from a 50-milliliter mini-bottle and the mixer from the short can the bottle is emptied into. Don't expect a lot of finesse from this drink; it is a highball, after all. But expect a little more fun than usual. If you can't find a mini of Jim Beam, another light whiskey like Jameson will do.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Jimbo and Ginga image

Steps:

Open the can of ginger ale and use a citrus reamer to widen the hole. Pour out 1 ounce of the soda, then pour in the fresh lemon juice and a dash of Angostura bitters.
Place a straw in the can, then quickly invert the mini-bottle of bourbon into the hole in the can. Garnish top of can with the lemon wedge.

Ingredients

1 8-ounce can of ginger ale
1/4 ounce fresh lemon juice
Angostura bitters
1 50-milliliter bottle of Jim Beam bourbon
Lemon wedge, for garnish

JIMBO'S HAMBO WITH GRILLED FRUIT SALSA

Provided by Guy Fieri

Categories main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 22

Jimbo's Hambo with Grilled Fruit Salsa image

Steps:

Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.
Preheat oven to 350 degrees F.
Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.
Preheat an oiled grill pan over medium-high heat.
Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.
Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.

Ingredients

2 tablespoons olive oil
1/2 cup minced yellow onion
5 cloves garlic, minced
3 tablespoons cognac
1/4 cup yellow mustard
1/4 cup Dijon mustard
1/2 cup pineapple juice
1/3 cup apple juice
1 1/2 tablespoons brown sugar
1/4 cup honey
Salt
Freshly ground black pepper
1 (8 to 10-pound) smoked, unglazed ham
Whole cloves
1 red jalapeno, seeded and finely diced
1 pineapple, peeled, cored and quartered
2 mangos, peeled and cored
1 red onion, minced
2 tablespoons olive oil
1/2 lemon, juiced
Salt
Pepper

HUMMER

This popular Michigan drink, which is thick and creamy and tastes like coffee ice cream, is credited to bartender Jerome Adams, who invented it one night in 1968 at the Bayview Yacht Club in Detroit. The drink caught on with the local sailing set and over time spread inland. Mr. Adams, who died in 2018, went on to bartend at the club for more than 50 years, making countless hummers along the way. Brian Bartels, the author of "The United States of Cocktails," has modified the recipe ever so slightly, topping his hummer with a cherry.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Hummer image

Steps:

Combine all ingredients in a blender and blend until the ice is broken down. Serve in a chilled rocks glass, and garnish with a cherry if you like.

Ingredients

1 1/2 ounces white rum, preferably Bacardi
1 1/2 ounces Kahlúa or another coffee liqueur
2 scoops vanilla ice cream
1/2 cup crushed ice
Maraschino cherries, for garnish (optional)

MEZCAL NEGRONI

Americans have been ordering classic cocktails with mezcal instead of the typical spirits. One of the most popular is the mezcal Negroni, in which the gin is replaced with the smoky agave spirit. The switch works well because mezcal is as assertive in its flavors as gin is, and can stand up to flavorful tough customers like sweet vermouth and Campari. A number of different mezcals work well in this mix; Del Maguey's Vida brand is a good place to start in your experimenting.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink

Number Of Ingredients 4

Mezcal Negroni image

Steps:

Combine liquid ingredients in a mixing glass three-quarters filled with ice. Stir until chilled, about 30 seconds. Strain into a chilled coupe glass. Squeeze the orange twist over the surface, then slip it into the drink. Alternately, this drink can be served in a rocks glass over ice, also with an orange twist.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Protein 0 grams, Sodium 2 milligrams, Sugar 0 grams

Ingredients

1 ounce mezcal
1 ounce sweet vermouth
1 ounce Campari
Orange twist, for garnish

CLASSIC NEGRONI

Nostrana, an Italian restaurant in Portland, Ore., has offered a Negroni of the Month since 2010, all original creations, some of them quite odd (squid ink Negroni, anyone?). But the house Negroni follows classic lines, using equal parts gin, vermouth and Campari.

Provided by Robert Simonson

Categories cocktails

Yield 1 drink

Number Of Ingredients 4

Classic Negroni image

Steps:

Combine all liquid ingredients with ice in a mixing glass and stir until chilled, about 30 seconds. Strain into a rocks glass filled with ice. Squeeze orange twist over drink and slip into glass.

Ingredients

1 ounce gin, preferably Bombay Dry
1 ounce sweet vermouth, preferably Cinzano Rosso
1 ounce Campari
Orange twist

JAMAICAN JANGA

Provided by Nancy Harmon Jenkins

Categories easy, appetizer

Time 20m

Yield 4 to 6 appetizer servings

Number Of Ingredients 7

Jamaican Janga image

Steps:

In a small nonreactive saucepan, prepare a marinade, using all the ingredients except the shrimp. Heat the marinade over a medium flame until it boils.
Place the cleaned shrimp in a crock. Pour the boiling marinade over the shrimp. Cover the crock and store it in the refrigerator for at least 12 hours before serving. Serve chilled.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 1 gram, Protein 11 grams, SaturatedFat 0 grams, Sodium 431 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

2 cups distilled white vinegar
1 Scotch bonnet chili, seeded
1 clove garlic, minced
1 small onion, sliced
4 allspice berries, crushed
Salt and freshly ground black pepper to taste
1 pound cooked medium-size shrimp, peeled and deveined

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Jimbo And Ginga Recipes

JIMBO AND GINGA

JIMBO'S HAMBO WITH GRILLED FRUIT SALSA

HUMMER

MEZCAL NEGRONI

CLASSIC NEGRONI

Nostrana, an Italian restaurant in Portland, Ore., has offered a Negroni of the Month since 2010, all original creations, some of them quite odd (squid ink Negroni, anyone?). But the house Negroni follows classic lines, using equal parts gin, vermouth and Campari.

JAMAICAN JANGA

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