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This rum has complex aromas with notes of orange peel, maple syrup, and liquorice; with a sweet seductive finish of toffee fudge notes. Pour the rum, simple syrup, water and bitters into a mixing glass or shaker and stir to combine. Place the ice cubes in a high-ball glass and pour the mixture over the ice. Rub the orange peel around the rim of the cocktail glass (preferably a martini glass) Strain the drink into the glass.

He’s the first Mexican-born chef to receive a Michelin star and a semi-finalist for Best New Restaurant in the 2020 James Beard Awards. In a rectangular baking dish or Pyrex, arrange a layer of potatoes, then a layer of Chihuahua cheese or quesillo (Oaxaca cheese), and finally, a layer of caramelized onion. With a twisting motion, crush the pine nuts mixture and herbs, drizzle in half of the olive oil, add half of the cheeses and continue to press with the pestle. San Diego-born Chef Derek Dupree’s culinary background took him from an Irish pub in Hawaii to Le Cordon Bleu in Scottsdale, Arizona, where he completed his formal training.

Situated in the foothills of the Andes and on the banks of Lake Lago Nahuel Huapi, it’s a picture-perfect place for winter and summer activities. Famous for its chocolate shops and cafes, no visit would be complete without taking a coffee and chocolate tasting at the famous Mamuschka’s artisan chocolate shop. Cerro Companario is the best lookout point in the region with exceptional views of Nahuel Huapi and Perito Moreno lakes and breathtaking views of the Llao Llao Peninsula. Taking a boat trip on Nahuel Huapi Lake and exploring Victoria Island with its rugged landscape, appreciation of plants and fauna is a must for anyone visiting this region.

I use Tenderflake pie shells or Robin Hood Pie Crust Mix (makes fruit pies taste like home-made). 1/3 c    breadcrumbs (Panko) 1 tbs    Worcestershire sauce 2 tsp   ketchup (to taste) 1 tsp    mustard (to taste) 1/2 tsp  seasoning salt Mix the above ingredients together (use your hands) and form 3 or 4 oval patties. small    onion, diced 1 ¼ cup    water 1 pack     brown gravy mix (sodium reduced) 1 - 2 tsp  worcestershire sauce (to taste) 1 - 2 tsp  ketchup (to taste) Fry the onion on medium-low in a bit of oil in the same pan, stirring to prevent burning, for 2 – 3 minutes, then add the water, bring it to a boil and deglaze the pan.