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Matthew Wright • July 8, 2015

more like this

Blackberry Bourbon Fizz

Insofar as possible, I like to take advantage of what the earth is offering. In California, in midsummer, it offers blackberries. Our old backyard is covered in them: nasty thorny invasive weedy Himalayan blackberries. As much as I hate the plant, the fruit makes a hell of a good cocktail.

Venison Chili, Petro’s-style

This is the recipe we start with when we make chili, but the final product always varies, depending on what we have on hand. This time around we had some incredibly flavorful venison on hand. A gift from our friend Anna whose dad scored it on a hunting trip.

Mission Cantina

Strong and creative margaritas, with several fruit-infusions offered. They even make their own sour mix. The food is excellent, so much so that we hardly go anywhere else for Mexican.