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Cocktail of the Week: The Hot Titas at Maharlika

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Typhoon Haiyan left the Philippines battered, and with heavy hearts New Yorkers immediately asked how they could help the country heal. Many of them were led to Filipino gastropub Jeepney, where earlier last week dropped off canned goods and checks--that were live-tallied on Twitter--written out to the Red Cross.

"Our initial goal was $2,000, but we made $8,500," says Nicole Ponseca, co-owner of Jeepney and sister East Village restaurant Maharlika. "It's devastating. The death toll is going up and there are all these 9/11-like stories. For some, their houses are gone, but their lives were saved because they happened to go to Manila."

Ponseca is still collecting clothing, canned good and monetary donations for the Philippine Red Cross at both Maharlika and Jeepney--although Jeepney is preferred. (Greepoint dress shop Dalaga is also selling tote bags at Maharlika, with all proceeds from sales going to the PRC.) After you drop off your donation, grab a Hot Titas, an Asian spin on the classic toddy with rum or whiskey--rum's our vote--married with kalamansi, cinnamon and muddled ginger.

Recipe

2 oz. rum or whiskey

1 oz. kalamansi juice

1/2 oz. lemon juice

2 small pieces of muddled ginger

1 cinnamon stick

6 oz. hot water

Meld ingredients. Let stand for a few minutes so flavors can mingle. Garnish with clove-studded lemon wheel.


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