It’s begging to look a lot like Cocktail season, the most wonderful time of the year! What better way to kick off your holiday brunches or evening Christmas parties, then a delicious recipe from Earls Tin Palace on 4th!
The Marilyn Monroe
- Passionfruit Cordial (.75 fl oz per drink)
- Fresh Lime Juice (0.5 fl oz per drink)
- Smirnoff Vanilla Vodka (1 fl oz per drink)
- Sparkling Wine Prosecco (1.5 fl oz per drink)
- Soda Water (2 fl oz per drink)
Get ready to start shaking!!
1. In a mixing glass, measure the passionfruit cordial, fresh lime juice, and Smirnoff vanilla vodka.2. Pack mixing glass full with ice. Top with a stainless steel shaking tin.
3. Pack martini glass with ice and top with soda water to chill the glass.
4. Shake vigorously 12 times to mix ingredients.
5. Remove Shaker Glass.
6. Measure prosecco and soda water into the tin, over the shaken drink.
7.Insert bar spoon and stir to thoroughly mix ingredients.
8. Empty chilling ice and soda from Martini glass into the sink.
9. Strain with Hawthorne strainer into a chilled martini glass.
10. Garnish with lime.
Now that we are holiday drink ready, it’s time to learn a little bit more about the group at Earl’s on 4th! We had the pleasure of chatting with the General Manager, Andrew Partridge and here’s what he had to say!
How long has Earl’s on 4th been open? and How long have you been with Earl’s?
Andrew: I have operated 4th Street Earls since March of 2015. I moved here from BC after falling in love with the restaurant during the re-opening stages of the flood.
The restaurant has been here since 1988, and Earls chose this location due to the strong community presence in Mission, and the excitement of the Olympics coming to Calgary.
That’s awesome, something we didn’t actually know! Earl’s is a well-known restaurant everywhere we go!
What’s something people might not know about you Earl’s?
Andrew: I think people believe they know a lot about Earls, but what they might not be aware of is just how much we do in-house.
We make over 70 sauces fresh in-house every day/week, we bake our own bread, and we bring in the vast majority of our proteins fresh never frozen.
We are also rapidly expanding into the US right now, recently opening in Virginia, Chicago with a second location slated for next year in both Orlando and Boston.
It’s very cool to experience our brand which is so well established here in Canada, show up in States and change the landscape for Casual Premium Restaurants in these massive markets.
Wow! How fantastic, and congratulations to Earl’s on expanding into the U.S. market.
What’s a fun fact about Earl’s?
Andrew: Earls does not have an Executive chef. We have a Culinary Development Team comprised of 5 core members and many other guest Chefs who create the inspirations for our menu.
They are all highly acclaimed chefs who have had illustrious culinary careers in restaurants are using Earls as their vessel to present their dishes to an even larger audience.
What do you love MOST about 4th Street?
Andrew: The community presence here on 4th in unparallel to any other I have experienced in Canada. I think the restaurants, retail, and business owners exude hospitality from the core. I have felt very welcome in my time here!
One of our favourite questions, what’s your guilty pleasure?
Andrew: My personal guilty pleasure is that I am a massive fan of both Survivor and underground hip-hop. I am a bit of an identity crisis.
Corporate by day, reality TV by evening, and gangsta rap by night. Yes. I know.
We are also huge reality TV fans, so we get it ha-ha! Now, what’s your favourite item on the menu?
Andrew: Favourite appy on the Earls Menu is the Tuna Tostadas. They are the perfect way to start a meal, regardless of your appetite when you come in.
They are served on a crisp tortilla chip, have a dollop of cilantro aioli, a chilli-rubbed raw tuna portion, fresh jicama slaw, pickled Fresno chilli, radish & micro cilantro. They are rich, spicy, and addictive as can be!!