Home Blog Page 12

Caribbean Dream Alcoholic Punch

0
A green alcoholic punch in a short cocktail glass with ice, a pineapple slice garnish, and a pineapple leaf garnish.

Punch is a drink for celebrating which means sometimes making the recipe alcoholic is the way to go. This Caribbean Dream Alcoholic Punch whisks you away to blue waters and sandy shores. The RIVAL bartender team uses Inspired by Spirits Spiced Rum, amaretto, blue curaçao, apple juice, fresh lime juice, and sour together to deliver a cocktail that goes down almost too easy. You can even batch and serve in a large punch bowl if the occasion calls for it!

Tips for Batching This Caribbean Dream Alcoholic Punch

The key to maintaining balance and freshness while scaling up is to multiply all ingredients evenly, but hold back any carbonation or highly aromatic garnishes (like your pineapple) until just before serving. Mix your base spirits, juices, and syrups in a large container and stir thoroughly, then chill the batch for at least a few hours. Since this punch uses fresh lime juice, you can add in a bit right before serving to really brighten up the flavor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A green alcoholic punch in a short cocktail glass with ice, a pineapple slice garnish, and a pineapple leaf garnish.

Caribbean Dream Alcoholic Punch


  • Author: Erica Rodriguez & Matt Turbiner at RIVAL

Description

Like you’re lounging right on the white sands of the Caribbean.


Ingredients

Scale
  • 1.5 oz spiced rum
  • 1 oz amaretto
  • 1 oz blue curaçao
  • 3 oz apple juice
  • Splash of fresh lime juice
  • Splash of sour


Instructions

  1. Fill a pint glass with ice.
  2. Add all ingredients.
  3. Cover with a shaker tin and give a good shake.
  4. Pineapple wedge and leaf garnish.

Recipe by Erica Rodriguez & Matt Turbiner at RIVAL
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Standing Drama: Chocolate-Cherry Gin Cocktail

0
A tall glass with a chocolate-cherry gin cocktail that's orange and has a cordial cherry on a pick as a garnish.

Chocolate bitters perfectly balance this Chocolate-Cherry Cocktail made with Lucky Sign London Dry Gin, sour cherries, ginger, lime, and super saline. The ginger provides a light heat to the Standing Drama that compliments the sweet and tangy cherry. Super saline is Scratch & Co’s secret ingredient though as it subtly blends out the bold flavors while producing a smooth mouthfeel.

What is Super Saline in This Chocolate-Cherry Gin Cocktail?

Bartenders use super saline, a highly concentrated salt solution, to enhance and sharpen the flavors of cocktails without making the drink taste salty. The drops acts as a seasoning tool behind the bar, similar to how chefs use salt in cooking. Just a few drops can brighten citrus, round out sweetness, and amplify savory notes. It’s a way for bartenders to fine-tune flavor profiles without altering the texture or dilution of the cocktail.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tall glass with a chocolate-cherry gin cocktail that's orange and has a cordial cherry on a pick as a garnish.

Standing Drama: Chocolate-Cherry Gin Cocktail


  • Author: Patrick Scott at Scratch & Co

Description

Dessert in a glass!


Ingredients

Scale
  • 1.5 fl oz gin
  • .75 fl oz sour cherry syrup
  • .5 fl oz ginger syrup
  • .75 fl oz lime juice
  • 1 ml MSG saline solution
  • 1 dash chocolate bitters
  • 1 cocktail cherry


Instructions

  1. In a cocktail shaker, add 1.5 fl oz gin, 0.75 fl oz sour cherry syrup, 0.5 fl oz ginger syrup, 0.75 fl oz fresh lime juice, 1 ml MSG saline solution, and 1 dash chocolate bitters.
  2. Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled and properly combined.
  3. Double strain the cocktail into glass.
  4. Garnish with one cocktail cherry on a pick or dropped into the drink.

Recipe by Patrick Scott at Scratch & Co
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

The Peach Thyme Continuum: Clarified Buttermilk Punch

0
A clear clarified buttermilk punch cocktail with a white foam on top.

Have you ever sipped a completely clear cocktail before? (And, no, we don’t mean a vodka soda.) Let The Peach Thyme Continuum: Clarified Buttermilk Punch from Space Bar take you on a journey. Amaze your friends with a mix of Love, Querida Gin from Love, Katie Distilling, Giffard Peach Liqueur, jasmine tea, ginger syrup, clarified buttermilk, and lemon that magically turns clear at the end. Top with a puffy nitro foam with a delightful hint of peach puree and thyme for a cocktail that really impresses.

What is a Clarified Buttermilk Punch?

A Clarified Buttermilk Punch is a style of cocktail or batch drink that uses milk clarification to create a clear, silky-textured beverage while removing the cloudy appearance of dairy. In this process, you add buttermilk to your punch base, causing the proteins to curdle and bind with tannins, acidity, and impurities in the liquid. The mixture is then slowly filtered through a fine strainer or coffee filter, leaving behind a crystal-clear drink with a smooth, rounded mouthfeel.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A clear clarified buttermilk punch cocktail with a white foam on top.

The Peach Thyme Continuum: Clarified Buttermilk Punch


  • Author: Arum Krause & Bekah Coffey at Space Bar

Description

The clarity of the finished product is worth the wait.


Ingredients

Scale


Instructions

  1. In a shaker, combine 1.5 oz Love, Katie Distilling Gin, 0.5 oz jasmine tea, 0.25 oz Giffard Pêche liqueur, 0.75 oz fresh lemon juice, and 0.75 oz ginger syrup.

For clarifying:

  1. After combining all ingredients, shake the mixture with 1 oz buttermilk, hard.
  2. Then, fine strain through a coffee filter or superbag and allow to drip slowly. This process typically takes 30–90 minutes depending on the filtration method.

For peach and thyme foam:

  1. Combine 4–6 oz of peach purée or peach juice with a small handful of fresh thyme, letting it steep for 10–15 minutes.
  2. Strain out the thyme, then mix the infused peach base with 1–2 oz simple syrup and 1 oz aquafaba or egg white.
  3. Add the mixture to a whipping siphon and charge it with one N₂O cartridge, or alternatively use a blender or milk frother until a light, stable foam forms.
  4. Keep the foam chilled and dispense it just before serving.

Recipe by Arum Krause & Bekah Coffey at Space Bar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Banana Bread at Work Cocktail

0
A banana bread cocktail pours into a rock glass with a large ice cube and orange slice garnish.

Bananas foster, banana bread, banana split, whatever your favorite banana treat may be, this cocktail may just steal the top spot. The bar team at Spirits and Tales pairs Big Spirits American Blend Whiskey fat-washed in browned butter with acid-adjusted orange juice, Averna, house-made banana oleo (syrup), black walnut bitters, and angostura bitters. You get the deep flavors of ripe banana and nuts, while the whiskey gives the cocktail a slow heat as if it was just coming out of the oven. The fat-washing here is what really puts this cocktail over the edge since it adds those savory, umami tones you expect out of a banana bread.

What is Banana Oleo in This Banana Bread at Work Cocktail?

Banana oleo is a type of oleo saccharum (literally “oil sugar”) that comes from extracting the natural oils from banana peels using sugar. To make your own, you coat ripe banana peels with sugar and then let them sit so the fruit releases its liquid and oils. Then you strain off the resulting syrup for concentrated banana essence. Unlike banana purée, banana oleo is clearer and more stable, making it ideal for cocktails.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A banana bread cocktail pours into a rock glass with a large ice cube and orange slice garnish.

Banana Bread at Work Cocktail


  • Author: Kayla Fuller & Janel Dean at Spirits and Tales

Description

A joyful way to start your day off work!


Ingredients

Scale
  • 1.5 oz browned-butter fat-washed whiskey
  • .75 oz acid adjusted oj
  • .5 oz Averna
  • 1 oz banana oleo (syrup)
  • 3 dash black walnut bitters
  • 3 dash angostura bitters


Instructions

  1. Add 1.5 oz of the fat-washed whiskey 0.75 oz acid-adjusted orange juice, 0.5 oz Averna, 1 oz banana oleo, 3 dashes of black walnut bitters, and 3 dashes of Angostura bitters to mixing glass.
  2. Fill the mixing glass with ice and stir for about 20–30 seconds.
  3. Strain the cocktail into a rocks glass over a large ice cube.
  4. Garnish with orange peel.

For the browned-butter fat-washed whiskey:

  1. Gently brown unsalted butter in a saucepan over medium heat until it develops a deep golden color.
  2. Remove it from the heat and allow it to cool slightly so it is still liquid but not hot.
  3. In a sealable container, combine the browned butter with your bottle of whiskey, stirring or shaking well to fully incorporate.
  4. Let the mixture infuse at room temperature for about 4–6 hours, then transfer it to the freezer and leave it overnight until the fat solidifies on top.
  5. Once fully solidified, remove the fat and strain the whiskey through a fine mesh strainer.

Recipe by Kayla Fuller & Janel Dean at Spirits and Tales
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Carnegie’s Lunch: A PB&J Cocktail

0
A PB&J cocktail in red and orange tones sits in a glass with ice on a black tray.

From humble beginnings to immense success, Andrew Carnegie embodies the spirit of Pittsburgh. His name lives on in The Commoner, tucked away in the Kimpton Hotel Monaco Pittsburgh. In the spirit of Iron City Distilling Whiskey and Pittsburgh’s legacy of humility, we’re taking humble ingredients and turning them into something exciting. A simple PB&J sandwich becomes a sparkling firework of flavor, with rye whiskey as the vehicle for cocktail greatness.

How to Make a Strawberry Balsamic Shrub for This PB&J Cocktail

To prep your strawberry balsamic shrub, slice fresh strawberries and combine them with an equal weight of sugar in a bowl. Let the mixture sit for several hours, or overnight, so it form a naturally sweet syrup. Strain off the liquid, then stir in apple cider vinegar along with a small amount of balsamic vinegar. Let the shrub rest in the refrigerator for at least 24 hours so it can meld into a sweet-tart syrup.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A PB&J cocktail in red and orange tones sits in a glass with ice on a black tray.

Carnegie’s Lunch: A PB&J Cocktail


  • Author: John Hess at The Commoner

Description

Some nostalgia for your afternoon…


Ingredients

Scale
  • 1.5 oz peanut butter-washed rye whiskey
  • .5 oz peanut orgeat
  • .25 oz strawberry balsamic shrub
  • 2 oz clarified strawberry juice
  • .5 oz water


Instructions

  1. Carbonate all ingredients in a soda stream and pour over ice.
  2. Garnish with strawberry chocolate.

For the peanut butter-washed rye whiskey:

  1. Gently warm smooth peanut butter just enough to loosen its texture, then combine it with rye whiskey in a sealable container, shaking thoroughly.
  2. Allow the mixture to infuse at room temperature for 4–6 hours so the peanut oils can bind with the whiskey.
  3. Transfer the container to the freezer and chill until the fat solidifies on top, usually overnight.
  4. Once fully set, remove the solid fat on top and strain the whiskey through a fine mesh strainer

Recipe by John Hess at The Commoner
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Won’t Yinz Be My Neighbor? The Ultimate Pittsburgh Cocktail

0
A cocktail that's black in color with a bubbly foam over top.

With a name like Won’t Yinz Be My Neighbor? this cocktail is already an ode to Pittsburgh, but it only gets more Yinzer from here! Ciana Cassi and Michael Marts at The Warren wash Parking Chair Vodka with much-loved Isaly’s Chipped Chopped Ham, forming a creative base for a cocktail. Pineapple juice, lime juice, spiced syrup, ginger syrup, and angostura bitters round out the flavors of salty goodness that come from the ham-washed vodka. Plus, the cherry-on-top is the passionfruit air that comes in the form of tiny bubbles situated on top of this Pittsburgh-centric cocktail.

How Do You Make the Passionfruit Air for This Pittsburgh Cocktail?

First, you’ll need fresh passionfruit purée or juice that is smooth and free of seeds. Then, combine the liquid with a small amount of stabilizer such as soy lecithin, to help hold air bubbles. You’ll use about 0.3–0.5% of the total liquid weight (time for a little math) so if you have 200 grams of passionfruit juice or purée, you would use about 0.6 to 1 gram of soy lecithin. Pour the mixture into a shallow container and use an immersion blender at the surface of the liquid to incorporate air until a light, stable foam forms. Let the foam stabilize for a moment before spooning it onto cocktails just before service.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A cocktail that's black in color with a bubbly foam over top.

Won’t Yinz Be My Neighbor? The Ultimate Pittsburgh Cocktail


  • Author: Ciana Cassi & Michael Marts at The Warren

Description

For Yinzers all across the globe!


Ingredients

Scale
  • 1.5 oz Parking Chair Vodka washed with Isaly’s Chipped Ham
  • .75 oz pineapple juice
  • .25 oz lime juice
  • .50 oz spiced syrup
  • .25 oz ginger syrup
  • 2 dashes of angostura bitters
  • Topped with passionfruit air
  • Pinch of activated charcoal powder for coloring


Instructions

  1. Combine 1.5 oz of the chipped ham–washed vodka, 0.75 oz pineapple juice, 0.25 oz fresh lime juice, 0.5 oz spiced syrup, 0.25 oz ginger syrup, and 2 dashes of Angostura bitters in a shaker.
  2. Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled.
  3. Strain into a chilled coupe or rocks glass over fresh ice.
  4. Gently spoon a layer of passionfruit air over the top just before serving.

For the Parking Chair Vodka washed with Isaly’s Chipped Ham:

  1. Put thin slices of Isaly’s chipped ham with Parking Chair Vodka in a sealable container.
  2. Lightly muddle or press the ham to expose more surface area, then let the mixture infuse at room temperature for 3–4 hours.
  3. Transfer to the freezer overnight until the fat solidifies, then remove the fat and fine strain through a mesh strainer.

Recipe by Ciana Cassi & Michael Marts at The Warren
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Restaurants Open Late in Pittsburgh

0
A steamer of four dim sum with a pair of red chop sticks sitting underneath it.
The Parlor Dim Sum

Between the pandemic-driven changes in the dining landscape and the broader shift in dining patterns, it feels like finding a kitchen that’s open close to midnight is tough. However! Hungry Jess is here to highlight the spots that celebrate the art of later dining, from late-night happy hour to no-frills options. If you’re out after 10 p.m., keep this article in your back pocket.

Pittsburgh Restaurants That Stay Open Late

The Parlor Dim Sum

4401 Butler Street, Lawrenceville

Full disclosure: The Parlor is a client, but they’re one of the few spots I know of that dedicates a specific menu to late-night adventures. Every Friday and Saturday after 10:30 p.m., you can score an array of their house-made dim sum options for $5 each, available in the bar only. To kick it up a notch, they also have DJs every Saturday night to set the vibe even more. Paired with a Lucky Buddha and close friends, you’re set to have a great end (or start) to your night.

The Warren

245 7th Street, Downtown

A heavy contender for top of the list status, The Warren is a watering hole for everyone from those catching a show downtown to those craving a nightcap. Their menu includes everything you could possibly crave: chicken wings, beer cheese fries, burgers, and wraps, but you can also find a wide variety of flatbreads, a chicken katsu sandwich, and potstickers. Be sure to save room for dessert, too.

Little Corner Grill House

301 N Craig Street, Oakland

This is one of my personal favorite spots to go for late-night food because they’re open until 2 a.m. every single day, which is the true definition of a late-night eatery. Go for the hotpot, stay for the endless menu options. Each table has a tablet on it, so it’s very easy to keep ordering meat, fish, and vegetables for your hotpot journey. I also love that you can build your own sauce to go with your creations. The ideal order for me: start with half bone broth, half spicy butter broth, bok choy, enoki mushrooms, spicy beef, noodles, and then see where your cravings take you.

The Library

2302 East Carson Street, South Side

This is one of my go-to spots on the South Side for many things: brunch, their Caesar wrap, and the fact that their kitchen is open until midnight on weekends. Also known for their wings and burgers, this is the kind of place you can add to your bar crawl list for much-needed fuel. Or you can enjoy yourself for a night with their book-inspired cocktail list. Don’t sleep on their pizza, especially the Honey Pig: mozzarella, hot honey, capicola.

Ruggers Pub

40 S 22nd Street, South Side

A contender on my Best Burger list last year, Ruggers is back on the map as their newly renovated kitchen is open until midnight every night. I haven’t had the chance to try their rotating crunchwrap, but the burger is still one of my favorites, along with their wings. Note: the seitan wings are a crowd favorite. Owned and operated by the Pittsburgh Rugby Club since 2000, this is a great place to bring your friends and family to eat and drink. And if you really need a dish to help sober you up, the Grilled Cheeseburgh’er is a great option.

Cold Friends Kitchen

South Side & Lawrenceville

Cold Friends quickly gained popularity and traction for their delicious eats. Specifically, they were put on my radar for the Pork Belly Bites and Blacked Gold Mac and Cheese: Beer Mac, loaded with habanero and ghost pepper cheese, BBQ pork belly, scallion, chive, and a dippy egg. And I can confirm it’s worth the hype. They have two locations, one in the South Side and one inside New Amsterdam in Lawrenceville, plus a location on the way at Jackworth Ginger Beer. They also tend to be open even later in the warmer months (April through November), so be sure to keep an eye out for those plans once announced for the season.

Bigham Tavern

321 Bigham Street, Mount Washington

You can most likely find me here on Tuesdays for music bingo and $4.75 Modelo’s. But the important details are that their kitchen is open until 11 p.m. weeknights and 1 a.m. on weekends. Everyone knows Bigham for their wings, more specifically for their extensive wing sauce list. As I’ve explored most of them during bingo, my favorite discovery is that you can order the gooey, cheesy Hot Cheese Bites coated in your favorite sauce. Not that anyone asked, but that just might be the key to my heart.

Umami

202 38th Street, Lawrenceville

Another client of mine, but you cannot argue that they do late night exceptionally well. While they already have a DJ every Friday and Saturday until 11 p.m., they also roll out late-night happy hour specials for food and drink. The secret is out on their Miso Torched Salmon Nigiri, mostly because I tell everyone about it. Nonetheless, this is one of the hardest spots to get a table on the weekends, but it’s an ideal option for when the night creeps in and the red lights are in full effect.

Cambod-Ican Kitchen

4415 Fifth Avenue, Ste 120, South Side

You really cannot discuss late-night eats in this city without mentioning Cambod-Ican. Open until 2 a.m. every day of the week except Monday, this is the pioneer in late-night Pittsburgh dining. It’s a place of South Side history, with no frills. I recommend stir-fried noodles, fried rice, fried wontons, even chicken on a stick (which is what they’re known for), and now, I’m craving a night out just so I can end with my Cambod-Ican favorites.

Squirrel Hill Cafe

5802 Forbes Avenue, Squirrel Hill

While they seem to exist in their own digital-less era (no official website), they really don’t need to be plugged in. More widely regarded as the “Squirrel Cage,” you can expect a bar full of locals, a lively stream of Touch Tunes, cheap drinks, and hot food until 2 a.m. every night. It’s the definition of if you know, you know. And if you don’t know… well, now you do.

Story by Jess Iacullo (@hungryjessbigcity)
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

‘Their Story’ is the Book Turned Documentary Reviving Sewickley’s Black Legacy

0
Bettie Cole sits in a red sweater with her book "Their Story."
Bettie Cole

How an extraordinary book, written by a determined mother, became the blueprint for a modern documentary fighting to preserve the soul of a historic Black Sewickley community that most of Pennsylvania has forgotten. This is Their Story.

Sewickley’s Black History Comes Alive in the Book Turned Documentary Film Their Story

For generations, a massive chapter of Sewickley, Pennsylvania’s history seemed omitted from the history books. Much like with most of Black American history, white authors of the late nineteenth and early twentieth centuries relegated the quiet borough’s Black population to brief paragraphs or single chapters. There is a vibrant history that those authors only scratched the surface of. The resilient and deeply foundational narrative of Sewickley’s Black community was passed down primarily through oral tradition. Today, that narrative is taking its rightful, permanent place in the American historical canon through a monumental filmmaking endeavor titled Their Story

Sparking Inspiration in a Book

The documentary is a labor of love that officially began in 1980 when lifelong Sewickley resident Bettie Cole was motivated by the lack of an integrated history. Cole spent 20 years conducting interviews with more than 100 Sewickley residents, Black and white, to capture eyewitness accounts of the community’s development. 

When Cole finished her manuscript in 1999, it totaled over 700 pages and featured more than 80 rare photographs and illustrations. Major publishing houses didn’t recognize the value of what Cole was offering. At 75 years old, living on a fixed retirement income, she mortgaged her own home to self-publish 1,000 copies of the book, titled Their Story: The History of Black African-Americans in Sewickley and Edgeworth. Her determination as well as bravery paid off almost immediately, with her initial print run sold out within six months. 

Following Betty Cole’s passing in 2016, her daughter, Gwen Strickland, determined to continue what her mother had started. She now co-chairs the documentary project alongside community advocate Stratton Nash. Stratton Nash, who serves as president of the Daniel B. Matthews Historical Society, an African American preservation organization founded in 1967, spearheaded a massive effort to protect the town’s ancestral archives. After moving back to Sewickley in 2018, Nash fulfilled a promise to a community elder by digitizing over a thousand physical photos. 

From Exploration to Documentation

To showcase these newly archived treasures, Nash organized an impromptu Black History Month presentation in 2022, projecting the localized images in a local theater. Between Cole’s book and the new photo archive, community member Susan Kaminski recognized how valuable these accounts were. She suggested they take all of that rich history and content and turn it into a documentary.  

A committee was formed, and they found a natural fit in director Dr. Rueben Brock, a tenured professor of psychology at PennWest University and a Washington, PA native. Dr. Brock’s entry into filmmaking began as a way to “pass the time” while the world was shut down during the COVID-19 pandemic. “I had more time than I was used to,” Dr. Brock recalled.  “I decided, you know what, I’m gonna really dive into learning filmmaking.” 

His first feature-length documentary, Black Pittsburgh, was born of a fascination after reading a 2019 report that labeled Pittsburgh the worst major city in which to live for Black Americans. When Dr. Brock was first approached about Their Story, he genuinely wondered, “Are there Black people in Sewickley?” Like many in the greater Pittsburgh area, he was completely unaware of the town’s historic Black presence.  

A group of Their Story filmmakers sit around a table, looking at a screen on the wall.
A meeting of the ‘Their Story’ committee.

What Exactly is the Lesson?

Stratton Nash notes that the film’s overarching theme is “unusually cooperative and collaborative coexistence” during a time of tension and strife. It was an environment of unique unity where Black as well as white families lived right next to each other in a fashion that was entirely rare for mid-century America. Dr. Brock contextualizes this as a distinct “quasi-equality” rather than true societal equity. 

The film does not shy away from the insidious systemic prejudices that existed alongside this surface-level peace. In one of the interviews filmed, resident John Tucker recalls being 16 years old and witnessing a cross burning on a local cemetery hill, only to walk into a local ice cream parlor moments later to find a group of Klansmen eating in full garb.  

Through these raw accounts, the film demonstrates the careful balance the Black community had to maintain. While navigating real dangers, they built an extraordinary infrastructure of self-reliance. “In the 1940s, there were 50 Black entrepreneurs on the main street businesses,” comments Strickland. “They couldn’t go into the movies. They couldn’t go into the restaurants. Really, they couldn’t go into anything. So they got their own.” 

Forming Community Through Filmmaking

This spirit of collaboration has mirrored itself in the production of this documentary. Major contributions have poured in from prominent local names, including the Nevin family, a production grant from Gary and Carol Schurmans, and foundational executive sponsorship from the Dungy Family Foundation, established by NFL legend Tony Dungy and his wife Lauren, who grew up in the borough. 

As the film undergoes its final audio mixing and score production—following a highly successful rough-cut preview screening on March 1—its ultimate purpose comes into sharp focus. The committee’s long-term goal is to broadcast Their Story on PBS and integrate it directly into regional school curricula alongside Betty Cole’s reprinted book. It serves as an educational blueprint, reminding future generations that their current civil rights and prosperity come from the resourcefulness of an extraordinary community. 

Story by Kahmeela Adams-Friedson
Photos Courtesy of Their Story

Subscribe to TABLE Magazine’s print edition.

Sage Advice: A Sage-Infused Gin Cocktail

0
A tall coupe glass with a yellow sage-infused gin cocktail and a slice of pineapple beside the glass.

Bar Marco frames their Sage Advice cocktail with a base of sage-infused Ginzer Gin from Lawrenceville Distilling Co. This base blends with Suze Gentian Liqueur, pineapple, as well as a sage green peppercorn syrup. Here, the citrus from the pineapple rounds out the Gentian Liqueur, while the sage mellows the gin all in one herbaceous daydream.

How to Make Your Own Sage-Infused Gin

Start by selecting a good-quality plain gin (Bar Marco recommends Ginzer American Gin) and a handful of fresh sage leaves. Lightly bruise the leaves with your fingers to release their natural oils, then add them to a clean glass jar or bottle. Pour the gin over the sage, seal the container, and let it infuse in a cool, dark place for about 24 to 72 hours, depending on how strong you want the flavor. Taste it periodically to avoid overpowering the gin. Once the desired flavor is reached, strain out the sage leaves using a fine mesh sieve or cheesecloth, and then transfer the infused gin into a clean bottle.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tall coupe glass with a yellow sage-infused gin cocktail and a slice of pineapple beside the glass.

Sage Advice: A Sage-Infused Gin Cocktail


  • Author: Kelsey Holmberg and Shelby Ciarallo at Bar Marco

Description

Keep the additional sage-infused gin for other creative cocktails.


Ingredients

Scale
  • 1.5 oz sage-infused Ginzer Gin
  • 1 oz fresh pineapple
  • .25 oz suze gentian
  • .25 oz house sage and green peppercorn syrup
  • 2 drops saline


Instructions

  1. Add 1 oz of fresh pineapple (either small chunks or juice) to a cocktail shaker and gently muddle it to release its juice.
  2. Add 1.5 oz of sage-infused Ginzer gin, 0.25 oz of Suze gentian liqueur, and 0.25 oz of sage and green peppercorn syrup. Add two drops of saline solution to enhance the flavors. Fill the shaker with ice and shake vigorously for about 10–15 seconds until well chilled.
  3. Double strain the mixture.

Recipe by Kelsey Holmberg and Shelby Ciarallo at Bar Marco
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Barley Tea Old Fashioned

0
A Barley Tea Old Fashioned in a short cocktail glass with an orange peel garnish.

We love a classic Old Fashioned but sometimes we want something just a tad different. That’s where the Barley Tea Old Fashioned comes in. For this modernization of one of our favorite cocktails, Lo Bar Cocktail Services uses Big Spring Spirits Straight Rye Whiskey, concentrated barley tea, vanilla tea syrup, black walnut bitters, and a beautifully branded orange peel as a garnish. The herbaceous notes in the rye play well with the barley and vanilla teas, and the black walnut complements the oaky flavors with a gentle mellowness.

What is Barley Tea?

Barley tea is a caffeine-free tea that comes from roasted barley grains. It’s popular in East Asian countries such as Japan, Korea, and China. In Japan it is called mugicha, while in Korea it is known as boricha, but both get its popularity from its potential health benefits, aiding digestion and helping with hydration. This type of tea carries a toasty, nutty flavor and light amber color. Its slightly roasted character and gentle aroma make it an approachable alternative to traditional teas.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A Barley Tea Old Fashioned in a short cocktail glass with an orange peel garnish.

Barley Tea Old Fashioned


  • Author: Aubrey Halliburton & Lisa Considine at Lo Bar Cocktail Services

Description

Take your Old Fashioned to new heights…


Ingredients

Scale
  • 1.5 oz rye
  • 1 oz concentrated barley tea
  • .5 oz vanilla tea syrup
  • Dash of black walnut bitters
  • Garnish with orange peel


Instructions

  1. Add 1 oz of concentrated barley tea, 0.5 oz of vanilla tea syrup, and a dash of black walnut bitters to a mixing glass.
  2. Pour in 1.5 oz of rye whiskey, then fill the glass with ice and stir gently for about 20–30 seconds until well chilled and properly diluted.
  3. Strain the mixture into a rocks glass over a large ice cube.
  4. Express the oils from an orange peel over the drink by twisting it above the surface, then use it as a garnish.

Recipe by Aubrey Halliburton and Lisa Considine at Lo Bar Cocktail Services
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Don't Miss