IT’S GETTING HOT IN HERE! L.A. JACKSON & MARSH HOUSE SHARE SPRING/SUMMER RECIPES
Named one of the coolest hotel bars by AskMen and one of the essential bars in Nashville by EATER, L.A. Jackson at Thompson Nashville is a party any time of day. The perfect Gulch spot to unwind after the work day, celebrate special occasions, and make new friends over porch sippin’ cocktails, L.A. Jackson recently debuted seasonal libations sure to keep you cool as the weather warms up. Make these at home and pair with Marsh House’s famed smoked fish dip for a festive outdoor gathering your guests won’t forget!
ITEM 9 - This light and refreshing cocktail is fruity, but slightly bitter. Made with Ford's gin, Dry Curaçao, Lillet Blanc, lemon juice, honey, and Bearded Iris IPA.
Yields: 1 cocktail
1.25oz Ford's gin
.5oz Dry Curaçao
.5oz Lillet Blanc
.75oz Lemon Juice
2oz Bearded Iris IPA
Pour contents (minus beer) into a shaker and shake, then pour into a tall glass-we like to use Pilsner glasses-filled with ice. Top with a dehydrated lemon or lemon peel if dehydrated lemons are not available.
Inspiration: the cocktail is a riff on two classic cocktails, the Corpse Reviver #2 and a Bee's Knees. The cocktail's name comes from the opening scene of Pineapple Express. The Bearded Iris is a local Nashville brewery.
DEVIL IN A NEW DRESS - A balanced vodka sour with fresh blackberry juice, this cocktail is like summer in a glass. Ingredients include Cathead vodka, lemon, simple syrup, and blackberry/Campari.
Yields: 1 cocktail
2oz Cathead Vodka
KIWI BE FRIENDS? - Lightly smokey and refreshing with fresh fruit flavors, this spring/summer sipper is made with Lunazul tequila, La Luna mezcal, lime juice, kiwi syrup, Giffard Banane de Bresil, and topped with soda.
Yields: 1 cocktail
1oz Lunazul Tequila
1oz La Luna Mezcal
1oz Lime Juice
1oz Kiwi sryup
.5oz Giffard Banane de Bresil
Smoked Fish Dip - A fan favorite since it first debuted on the Marsh House menu, the smoked fish dip is the perfect appetizer when hosting a summer soiree. Now, fans can enjoy Chef Brian Landry’s smoked fish dip at home with pompano filets (sub tuna or swordfish), a small smoker, and a flavorful cream cheese sauce made with shallots, Dijon mustard, horseradish, chives, lemon, capers, and sour cream.
1 1/2 lbs Pompano fillets (Tuna, Swordfish, or other fish with high oil content can be substituted)
8 oz Kosher salt
1 quart Water
3 Tbsp Woodchips (pecan or hickory wood chip sawdust works best)
Dissolve the salt in the water. Pour over the pompano and brine for about 15 minutes.
Remove the fish from the brine and pat dry. Place in the refrigerator uncovered overnight. (The fillets will form a pellicle which allows the smoke to adhere.)
Place wood chips in a small pile in the base of the smoker.
Place the drip tray on top of the chips.
Spray the cooking rack with non-stick spray and place on top of the drip tray.
Place the pompano fillets on the cooking rack
Place the smoker on a stovetop burner and close the lid partially, leaving a couple of inches open.
Turn the heat to medium and watch for smoke to appear.
When the first wisps of smoke appear, close the smoker lid completely and set the timer for 15 minutes.
Remove the pompano from the smoker and allow to cool
Cream Cheese Dip
1 1/2 lbs Cream Cheese, softened
4 ea Shallot, minced
3 Tbsp Dijon mustard
4 Tbsp Prepared Horseradish
1/2 cup Chives, finely chopped
2ea Lemons, zested and juiced
3 cup Sour Cream
1c Capers, chopped
Salt & Pepper to taste
In small mixer, combine cream cheese, dijon, horseradish, lemon zest & juice. Whip with paddle until soft and airy.
Using a rubber spatula, scrape down sides. Add remaining ingredients and paddle until incorporated.
Season with salt and pepper
Smoked Fish Dip
1 quart Cream Cheese Dip
1 1/2 lbs Smoked Fish
In medium mixing bowl, fold the smoked fish into the cream cheese. Season with salt and pepper to taste. Serve with grilled bread or crackers