A taste of America

Brooklyn
A Soho House classic cocktail, the recipe for this ode to the New York borough first appeared in Jacob A Grohusko’s 1908 Jack’s Manual

2oz/ 50ml rye whisky
.5oz/ 15ml Amer Picon
.25oz/ 10ml maraschino
.25oz/ 10ml dry vermouth

Garnish: lemon zest (discarded), cherry

Glass: Nick and Nora

Add all the ingredients into your mixing glass and stir. Strain into your glass and garnish.


Long Island Iced Tea
The drink was claimed to be invented by Robert ‘Rosebud’ Butt. It was his entry in a contest to create a new mixed drink with triple sec in 1972 while he worked at the Oak Beach Inn on Long Island, New York

.25oz / 10ml vodka
.25oz / 10ml gin
.25oz / 10ml tequila
.25oz / 10ml cointreau
1oz / 25ml lemon juice
Top with Coke

Garnish: lemon wedge

Glass: Highball

Add all the ingredients (except the Coke) into your shaker tin, add an ice cube, then shake quickly. Strain over cubed ice in a highball glass, then top with Coke.

Barbecue ribs with skillet corn bread and carrot apple slaw
By Soho House New York’s Executive Chef, Elliot Cunniff

The ribs

For the spice rub
2oz fennel seeds
2oz coriander seeds
3/ 4oz cumin seeds
1/ 4oz cayenne pepper
1/ 2oz black peppercorns
2oz salt
3/ 4oz smoked paprika

Method
1. Toast the whole spices in a pan over a low heat until fragrant.
2. Blend the toasted spices in a spice grinder until fine.
3. Mix in the remaining ingredients and store in a cool, dry place.


For the sweet apple barbecue sauce
5pt homemade barbecue sauce (or Sweet Baby Ray’s from the store)
1pt cider vinegar
1pt apple juice or cider

Method
1. Combine all the ingredients in a medium, non-reactive sauce pot.
2. Cook uncovered on a medium heat until reduced by a quarter.

For the ribs
2 racks of pork spare ribs
Enough spice rub to generously coat the ribs
Enough barbecue sauce to generously coat the ribs

Method
1. Remove the membrane (remember, this ensures ‘fall off the bone’ ribs).
2. Generously season both sides with the spice rub (see recipe above).
3. Cover the ribs with foil, then bake them at a low temperature (275°F) for three to four hours or until they are tender.
4. Slather the baked ribs with barbecue sauce (see recipe above), then broil or grill the ribs for a few minutes until the sauce is caramelised.


Skillet corn bread
750g fine cornmeal
275g all-purpose flour
30g granulated sugar
8g baking soda
40g kosher salt
100g whole shell eggs
1620g buttermilk
227g brown butter
Honey, to taste

Method
1. Sift all the dry ingredients into a mixing bowl. 
2. Whip all the wet ingredients together in a separate bowl. Then, slowly incorporate the wet mix into the dry mix. 
3. Pour the batter into a hot, greased cast-iron skillet – use butter or lard.
4. Bake in the oven at 325°F for 15 minutes, or until a toothpick inserted into the centre of the bread comes out clean.
5. Glaze with butter and honey, then enjoy warm.


Carrot apple slaw
1 head of green cabbage, shredded
3 Fuji apples, peeled and shredded
1 large carrot, peeled and shredded
3oz Champagne or chardonnay vinegar (we use Forum Chardonnay Vinegar – it’s awesome)
1/ 2pt mayonnaise (we use Kewpie – again, really good stuff)
Kosher salt, to taste

Method
1. Wash and peel all the vegetables, then shred into a large mixing bowl.
2. Add the vinegar and salt, and leave to sit for 15 minutes in the fridge.
3. Mix in the mayonnaise and adjust the seasoning if necessary.


Philly cheese steak
By Little Beach House Malibu’s Executive Chef, Brian VanderGast 
‘A recipe from the nation’s first city, this is the recipe for the Philly cheese steaks I made at a Soho House New York pop-up last year.’

Makes one cheese steak
 
Ingredients
8oz shaved ribeye (prime is preferred, although choice is more than fine)
1 12in soft sub ‘hoagie’ roll (Amoroso’s Baking Company is the gold standard if you can get your hands on them)
Spanish or white onion, sliced
Cheese: let the controversy begin – the old school (or correct way, in my opinion) is three slices of American or three slices of provolone. 
Jarred cherry peppers, sliced (optional, but they provide a great vinegary kick)
Kosher salt

For tools, you’ll need a long spatula and a squirt bottle with water. A large griddle is best, as I will be asking you to put the roll on it as well.  
 
Method
1. Place the ribeye into a medium to high heat griddle (you should hear it sizzle), with a small amount of oil (canola is fine). Don’t worry about separating the slices of meat yet. Season with salt.
2. Next to the steak, place your onions and allow to cook, flipping occasionally.
3. Once the edges of the beef begin to brown, flip it over, and with the corner of your spatula begin to separate the slices gently. You want the meat to break up. However, please resist the temptation to chop the beef a lot – doing so will result in a loss of steak texture when it comes to your finished bite.
4. Line up your steak in a row, about the length of your roll. Top the meat with your fried onions down the top of the row.
5. Cover with three slices of cheese (old school).
6. Cut your roll down one side and tent over your cheesy meat. A pro tip is, while holding your hand on the roll, squirt a small amount of water under the meat at the base of the bun. This will make sure your beef is juicy, the cheese is melted, and your bun is soft.
7. Carefully slide your long spatula under the meat, support the bun with your other hand and turn over.
8. Top with the sliced cherry peppers (I enjoy them warm from the grill as well).