Esquire Magazine's famous and infamous "restaurant guy" (he says he is not a critic) is the picky and particular and supremely knowledgeable John Mariani. His reviews can put a struggling chef on the map and a declining business back on track. Likewise, an offhand snipe can put a restaurant under. He is powerful.
Mariani knows his wine, but he loves diaquiris, and he laments that, as simple as it is, so many bartenders louse it up. So he put the recipe on the back of his business card and gives it to his wait person when he orders a diaquiri. This does not endear him to bartenders, but it gets him a proper diaquiri.
The diaquiri is a classic Puerto Rican rum creation, perfect for hot summer days.
Here's the recipe from the back of restaurant critic John Mariani's business card. The italics are his.
AmazingRibs.com is all about the Zen of Barbecue, cooking ribs, and all kinds of BBQ recipes and techniques: Barbecue baby back ribs, spare ribs, pulled pork, beef brisket, chicken, smoked turkey, steak, lamb, barbecue sauces, rubs, and great side dishes, with the net's best buying guide to barbecue smokers and cookers. It is written, illustrated, and coded solely by Craig "Meathead" Goldwyn.
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Buy Meathead some meat so he can work up some new recipes.
With a $15 donation he'll send you a very cool embroidered iron-on patch.
With a $25 donation you'll get a 100% cotton, brushed twill, adjustable, low profile cap with the patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets.
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The Smokenator
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