Poached Eggs

water (1 1/2-inch in bottom of pot)
2 tbsp vinegar

1. Pour 2 tablespoons of vinegar into the water.
2. Crack open eggs one at a time, into a small bowl.
3. Bring the water to a boil, then reduce to simmer.
4. Pour eggs into a ladle.
5. Gently transfer eggs into the simmering water.
6. Poach the eggs for 3 minutes, spooning the simmering water over the eggs.
7. When the whites become opaque and feel firm to the touch, they are done.
8. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
9. Serve immediately.

Loco in Acapulco


2 oz tito's vodka
3/4 oz fresh lime juice
3/4 oz ancho reyes liqueur
1/4 oz simple syrup

1. Salt half of one double rocks glass with chipotle salt rim.
2. Pour all ingredients into a Boston shaker over ice.
3. Shake for 10-20 seconds and strain into glass over ice. 
4. Garnish with a lime wheel.
5. Drink responsibly.

Caribou Eyes

A traditional game played by Native Alaskans. Five or more players clasp hands and form a circle around one player who is "it". "It" would place his hands on each of the other players and ask who he was. The answer is always the name of an animal. "It" would then try to break out of the circle by stepping on the toes of his captors, who would jump nimbly to avoid this. If "it" succeeded in breaking free, everyone would run after him.

The Bear Necessity


1 oz. Dark Rum (No surprise, I prefer Haitian Barbancourt 5 Star)
1 1/4 oz. Frangelico
1/2 oz. Baileys
Coffee (I recommend anything from   James Coffee )
Vanilla Infused Whipped Cream
Shaved Almonds

For the Whipped Cream: 
1 c heavy whipping cream
2 T Sugar
1 T vanilla

Combine all the ingredients and whisk to stiff peaks.

For the cocktail: 
Pour the rum in a coffee mug. Add the Frangelico and Baileys. Top with coffee and stir. Garnish with the shaved almonds and drink up!

Nana's Hot Buttered R(h)um


This is a take on my Nana's recipe she's been making for as long as I can remember. I use Barbancourt rhum from Haiti, as that's the house booze at Cow by Bear and tastes perfect in this drink, but any spiced rum such as Sailor Jerry's or Captain Morgan's will work just fine.

1.5 quarts vanilla ice cream
2/3 lb. salted butter (melted)
1 1/2 lb. brown sugar
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice

Batter:  In a large mixing bowl, beat together the brown sugar and butter until smooth. Slowly fold in ice cream, then stir in the spices. Batter is ready now if you just cant wait, but to preserve pour into plastic freezer containers and freeze. Batter can be stored in freezer for a year.
Hot buttered r(h)um:  For each mug, put in 2-3 Tbsp. frozen batter, 1 oz. jigger of r(h)um and fill with 3/4 cup hot water. Stir. Makes one hot buttered r(h)um.