Tripe

They say no one is going to order the tripe.

I stew tripe in milk with onions, garlic, and thyme. It's cut into strips and dredged in rice flour and then fried. It'll be served with a malt vinegar mignonette. It's delicious, and I think you're ready for it. I have a picture or the last time I made it, but one of these machines doesn't want to play  . . .

Syrups done!

 Tonic syrup will go into G&T's & Rum & Tonic, including the house specialty: The Hi Taconic -- overproof white rum, sweet vermouth, angostura bitters, tonic syrup, soda, and a lime wedge. Bracing, yachty.

Ginger syrup is the key to the Bourbon Snap. Lemongrass, piles of ginger, a touch of chile pepper . . . maybe we can sneak in an off-menu Dark and Stormy as the night progresses . . .

Strawberries

Pickled Eggs!

Our Event Page!

We've posted an event page on Facebook for the first 5&10 here. Go check it out and RSVP. We're trying to get a handle on how much food to buy by selling tickets -- $5 for drinks, $10 for plates. There will be more tickets available at McGuire's but your pre-orders really help us. Thanks!

The First 5&10

We are coming to McGuire's on Main, 55 Main Street, Cold Spring, NY, on July 28th. The kitchen will open at 6pm. Watch this space for more information!