3/4 oz blackberry apple cider liqueur, 1 oz fresh lime juice, 1 1/2 oz Ketel One vodka, 2 oz Fever-Tree ginger beer. To make blackberry apple cider liqueur, cook the cider and sugar together until sugar is fully dissolved. Add fresh blackberries and blend together for one minute, then strain out the seeds. Then, combine the liqueur, lime juice, and the vodka into a shaking tin. Add ice and shake for 10 seconds. Double strain into a tall glass over ice. Top with ginger beer. Garnish with dried lime, ginger candy, and fresh blackberry.

Blackberry Mule

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Add parmesan and a drizzle of truffle oil.

Peel and cut the russet potatoes into thick strips. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Drain the potatoes and pat them dry with paper towels. Heat the vegetable oil in a deep fryer or a large pot to 325°F (160°C). Fry the potatoes in batches for about 4-5 minutes until they are softened but not browned. Remove and drain on paper towels.

First Fry

Let the fried potatoes cool for at least 30 minutes. This step is crucial for achieving extra crispiness.

Cool the Potatoes

Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches until they are golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Second Fry

While the fries are still hot, sprinkle with salt and grated Parmesan cheese. Drizzle with truffle oil and serve immediately.

Season and Serve

Russet potatoes

Vegetable oil

Parmesan cheese, grated

Truffle oil

Salt