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Total Time
10mins
Prep 10 mins
Cook 0 mins

Chef Todd's real name is Todd Fischer. He is a columnist in the Monterey Herald Newspaper and a chef de cuisine at Sticks at the Inn at Spanish Bay. This recipe was posted in the Monterey Herald 6-01-2011

Ingredients Nutrition

Directions

  1. Shake hard with a glass full of ice and serve in a pint glass rimmed with kosher salt and garnished with a stuffed olive, pepperocini, pickled onion and a kosher pickle spear.
  2. Note: Veal Demi Glace or a mixture of a beef bouillon cube dissolved in water can be substituted for the beef stock.
  3. Also, the horseradish specified in the recipe was Beaver Atomic Horseradish. I was unable to include the name in the list of ingredients.