Sol Snack

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🍒🥃 BLACK CHERRY VANILLA OLD FASHIONED — sorbet + sip, save this one THE SORBET 315g Luxardo cherries + 500g cooled black tea, blended smooth     •    36g inulin, 17g atomized glucose, 3g stabilizer (dry mixed, then dissolved into a warmed portion of the base)     •    1 vanilla pod, 2g orange zest Chill, then blend in ¾ oz bourbon + ¼ oz Angostura + ⅛ oz orange bitters Chill overnight, churn, freeze THE SIP 2 oz bourbon ¼ oz Luxardo cherry syrup 2 dashes Angostura 1 dash orange bitters Stir with ice, strain over one big cube Stir with a split vanilla bean (it becomes the stirrer) Garnish: dried orange wheel + a Luxardo cherry Same jar of cherries, same flavors, two totally different formats. Want the full breakdown — the ratios, the science behind why it's built this way? It's on my Substack, linked in bio — search "Old Fashioned Sorbet"

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I made 5 drinks for the parts of recovery nobody talks about — swelling, sleep, mood, eating, and yeah, digestion 🧪 every ingredient had to earn its place with actual research behind it. free recipes are on my Substack — search "Potions" to find them #recoveryrecipes #functionalfood #wellnessdrinks #nutritionscience #foodtiktok

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TRASHY TO CLASSY EP 1: the McGriddle, but make it fancy 🥞🍳 sweet + salty is undefeated, so I kept the idea and rebuilt every single part. savory sourdough pancakes, a silky baked egg custard (no sad rubbery egg patty here), maple bourbon sausage, and a maple sriracha butter sauce I could drink. save this one 👇 SOURDOUGH PANCAKES 80g sourdough discard 80g flour 110g water 1 tsp baking powder 1 tsp salt 1 tsp garlic powder ½ tsp pepper Mix discard with baking powder + seasonings, add water, then flour. Should look like pancake batter (splash of water if dry, pinch of flour if watery). Cook in greased pancake rings on medium-high until set, flip. EGG CUSTARD SQUARES 8 eggs 120g whole milk 5g salt Whisk, strain into a buttered 8x12 pan, pop the bubbles with a torch. Set in a water bath, cover with foil, bake at 300°F for 45-90 min until just set with a slight jiggle (160°F in the center). Rest 5-10 min, cut into squares. SAUSAGE Breakfast sausage patties, a little bigger than your pancakes (they shrink). Sprinkle with maple bourbon seasoning on both sides and cook through. MAPLE SRIRACHA BUTTER 1 cup maple syrup ⅓ cup sriracha ½ cup melted butter Blend with an immersion blender until creamy. STACK IT: pancake, cheese, sausage, custard square, sauce, pancake. Dip it in more sauce. You're welcome. Want the full breakdown with all the tips and tricks? Head over to my Substack and search "McGriddle" for the recipe, link in bio.