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Top Chef, Top Drinks: Week 4
Inappropriate romances, hotel food, and cocktails from Cairo By Derek Brown, Alyssa Rosenberg, Alejandro Salinas
Comments () | Published July 13, 2010

This week, a local contestant finally showed the rest of the cast what she was worth as Tamesha aced … a baby-food challenge? Even for those of us without newborns on the brain like Tom and Padma, this episode had a lot to offer. Angelo, despite having a young son, declared himself to have the hots for Tamesha, with whom he partnered on the show's three-stage main challenge—creating breakfast, lunch, and dinner for Hilton hotels. We learned that Kenny's a widower, making him even more of an adorable lumberjack than he was before. To compliment the winning dish, the Columbia Room's Derek Brown mixed up a Suffering Bastard, a creation invented in a Cairo, Egypt, hotel. Its name is a perfect fit for Washington's heat wave.

Suffering Bastard

1 ounce bourbon
1 ounce gin (Derek uses Plymouth gin)
½ ounce Velvet Falernum
¼ ounce simple syrum
Juice from 1 lime
Dash Angostura bitters
1½ ounces gingerale, or more to taste
Crushed ice
1 orange slice
1 brandied cherry
Mint sprig
Powdered sugar for garnish

In a cocktail shaker, combine the first six ingredients, and shake. Strain over crushed ice. Top with gingerale. Garnish with orange wheel, cherry, and mint. Dust with powdered sugar.

Watch Top Chef, Top Drinks: Week 1.

Watch Top Chef, Top Drinks: Week 2.

Watch Top Chef, Top Drinks: Week 3.

For more Top Chef DC coverage, click here

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Posted at 07:54 AM/ET, 07/13/2010 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs