Kitchen 56
Spice up your cocktail with gourmet eats
Heart of The House Indianapolis
Chef Jonathan Brooks
Duck Taco with Jager Mole & Grilled Avocado
What was the inspiration behind this fantastic dish, and how did you incorporate Jägermeister?
We love tacos at beholder! Especially for a quick staff meal and as a way to use up leftovers and scraps after a busy weekend! This taco shows the versatility we apply towards our ever changing menu!
Tell us why Jägermeister Cold Brew or Jägermeister Original works in the recipe.
We love the dark complex flavor of Jagermeister and it provides the perfect background notes in this simple mole.
Cocktail Pairing
Master of the Hunt
The inspiration behind the cocktail creation.
For this cocktail, I wanted to stick with something savory. Stirred and boozy is where I landed on my idea. Vermouth pairs well with the botanicals featured in Jagermeister and I added some other bitter notes to the accent. And a little salt to make it all pop.
Cocktail Name: Master of the Hunt
Name: Curtis McGaha
Recipe:
- 1 part Jagermeister
- 1 part Dolin Sweet Vermouth
- 2 dashes Regan's, Orange Bitters
- 2 Dashes Bittercube Jamaican #2
- 2 Drops Saline
Tips and Tricks:
Stir 40x and strain over a tempered 2x2 clear cube.
What do you love most about your city?
Indianapolis has always been good to me. Living here for over 10 years it has provided numerous opportunities to grow my career, such as this one. Indianapolis is bound to supporting its community and actually listens to its people.
Island Boi
The inspiration behind the cocktail creation.
We love the way the robust and complex flavors of Jagermeister and other beloved amari work as background for light refreshing cocktails! This pairs wonderfully with our Duck Tacos!
Cocktail Name: Island Boi
Name: Joshua Mazanowski
Recipe:
- 1.5 Jäegermeister
- .5 aperol
- .5 simple syrup
- .75 lemon
- .75 pineapple Egg white Dry shake for a minute
Tips and Tricks:
Add ice and shake for another minute Double strain into large rocks glass Peychaud bitters to finish. MKe sure all ingredients and glassware is properly chilled ahead of time.
What do you love most about your city?
One of the reasons I love Indianapolis is that it provides the artist, culinary or otherwise, a blank canvas to play on. Being a leader in the food and beverage community here in Indianapolis, we are writing history with everyday we are open to feed and imbibe the lovely faces that come into Beholder.
Let's Make It Together!
At 14 Jonathan Brooks started washing dishes at a local jazz club. Traveling west after high school he developed a strong love of game and offal through his brother, an avid hunter and heroic eater. After cooking his way back east from Montana to Chicago and finally, home to Indianapolis Jonathan opened his first restaurant, a breakfast and lunch only fine diner, in 2014 to immediate success and acclaim, winning both Food and Wine’s Best New Chef and Bon Appetit’s Best New Restaurant in 2015. Missing the dark promises of the night and their sacred ingredients Brooks opened a venue with partner Josh Mazanowski in 2018.
Bartender/ Manager for over 10 years. Dedicated to Indianapolis' cocktail scene and development. Have been on the USBG board for over 6 years as well focusing on education and community.
IG: @curtismcgaha
Growing up in a large family in Indianapolis IN, Josh learned the importance of food and hospitality from his mom, who had the ability to feed large groups of people while making it seem effortless. She taught him that it’s not only about amazing food; it’s also about creating a comfortable, festive environment and making sure everyone receives a warm greeting upon arrival, as well as a drink, of course. Spending 12 years in Seattle restaurants has prepared him to excel in his hometown of Indianapolis. Professionally discovering a true passion for food and wine in his early 20s, he has worked for some great Chefs: Holly Smith in Kirkland Washington, and Greg Hardesty in Indianapolis. Josh received his Diploma Certificate from the International Sommeliers Guild in 2008 and from the Court of Master Sommeliers Guild Level II in 2009. During the summer of 2009, he had the opportunity to work harvest with Travis Scarborough of Scarborough Winery, a small boutique operation in South Seattle. Soon after his first harvest, he accepted the position of cellar manager. Josh spent three vintages with Scarborough and then moved back to Indianapolis in 2012 with his partner Bridgit and two children Stashu and True. This summer, in July, Josh will be sitting for the Advanced Sommelier Examination for the Court of Masters Sommeliers Guild. Expect to see him on the floor opening bottles of wine when you visit the restaurant.
IG: @beholderindy
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