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Wine with In-N-Out’s Double-Double, Animal Style: “I love that burger, so I have done this before, and I really enjoy it with a Qupe Syrah from the Central Coast,” says Red Rock Resort sommelier Juan Martinez. He says the Qupe red won’t overpower In-N-Out’s famed “secret menu” special, but its notes of pepper and cured meat will pair nicely with the beloved double-stack cheeseburger. “It’s a fun Syrah.”
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Beer with Sonic Drive-In’s Chili Cheese Tots: Certified cicerone Paul Sacksteder chose Banger Brewing’s El Heffe jalapeño hefeweizen to pair with Sonic’s side dish. “When you’re trying to pair food with beer you’re looking to complement but also balance,” says the CraftHaus brand ambassador. “So the jalapeño, the spiciness of that beer, goes really well with that chili … but then it’s a drier beer [so] it sort of balances out the fat [and] refreshes the palate.”
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Cocktail with Little Caesars’ Pepperoni Pizza: Moët Hennessy’s local mixology ambassador Nathan Greene crafted his Hennessy Ginger Smash to pair with Little Caesars’ “Hot-N-Ready” pie. “We’re complementing the spiciness of the pepperoni with the ginger spice, yet contrasting it with the sweetness of the ginger syrup and Grand Marnier, while simultaneously cooling it with the muddled mint.” Greene adds that the young and bold Hennessy V.S. Cognac “allows the drink to stand up to the flavorful pizza.”
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Hennessy Ginger Smash
1.5 oz Hennessy V.S Cognac
.5 oz Ginger Syrup
1 Barspoon Grand Marnier
3 Dashes of Angostura Bitters
1/2 Lemon, cut into quarters
6 Mint Leaves
Muddle the lemon and mint in the bottom of a shaker with the ginger syrup (be careful to not break up the mint leaves as that will cause bitterness). Add ice and the remaining ingredients, then shake hard, yet briefly, about 6-7 seconds. Double-strain over fresh, crushed ice in a rocks glass. Adding a splash of soda is optional. Garnish with a freshly spanked mint sprig on top, and the three dashes of Angostura bitters on top of the crushed ice.