There’s making dinner and pouring yourself a drink, and then there’s doing it the Standish Cocktails way.
Myles Robinson created Standish Cocktails with his wife, Melissa, after years of working behind the bar and honing his craft. What started as a creative side project grew alongside his career, eventually becoming big enough for Myles to make crafting recipes, cocktails, and content his full-time gig.
The brand is all about exploring what happens when the kitchen and the bar start speaking the same language, pairing high-quality food recipes with craft cocktails designed to complement what’s on the plate.
For our Food & Drink Issue, we asked Myles to put that philosophy to work with three complete pairings for Atlantic Current readers to make at home.
Consider dinner and drinks handled.
Grilled Peach Chimichurri Shrimp with Peach Gin Smash
Grilled Peach Chimichurri Shrimp
Grilled Peach Chimichurri
2 grilled peaches*
½ cup fresh parsley
2 tbsp cilantro
1 tbsp chives
1 garlic clove
Zest of ½ lemon
Juice of ½ lemon
¼ cup olive oil
1 tbsp champagne vinegar
Salt and pepper to taste
Instructions
1. Chop the grilled peaches, parsley, cilantro, and chives, and add to your bowl.
2. Grate the clove of garlic into the bowl (you can use a garlic press as well).
3. Add all other ingredients and mix together. The texture should be a little
chunky, but still spoonable.
Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 lemon
Salt and freshly cracked black pepper
Instructions
1. Preheat the grill to 450–500°F and clean/oil the grates.
2. Pat the shrimp completely dry.
3. Toss with the olive oil, salt, pepper, and lemon zest.
4. Place the shrimp directly on the hot grill grates.
5. Grill for 1½ – 2 minutes on the first side without moving them.
6. Flip and cook for another 1 – 2 minutes, just until the shrimp are opaque and lightly charred.
7. Remove immediately. They’ll continue cooking from the residual heat.
8. Finish with a squeeze of fresh lemon juice and a pinch of flaky sea salt.
Plating
Arrange shrimp in a straight line, one slightly on top of the other. Spoon chimichurri over the top. Finish with a fresh squeeze of lemon.
Grilled Peach Gin Smash
2 oz gin – nothing too floral (think American style gin, something that leans more toward citrus)
1 grilled peach*
¾ oz fresh lemon juice
½ oz honey syrup (1:1)*
3 basil leaves
2 mint leaves
Instructions
1. Add peaches and slightly muddle (just enough to give peaches a slight mash).
2. Add all ingredients to a mixing tin and shake with ice.
3. Double strain over fresh ice, and top with a splash of club soda if desired.
4. Garnish with a grilled peach slice and fresh basil.
*Grilled Peaches
Ripe but firm peaches, halved and pitted
Neutral oil
Pinch salt
Instructions
1. Preheat the grill to 400–450°F and lightly oil the grates.
2. Brush the cut side of each peach with a thin layer of oil and season lightly with kosher salt.
3. Place the peaches cut-side down on the grill.
4. Grill for 3 – 4 minutes without moving them, allowing deep grill marks to develop and the natural sugars to caramelize.
5. Flip and grill for an additional 1 – 2 minutes, just until the peaches are warmed through but still hold their shape.
6. Remove from the grill and let cool for 5 minutes before slicing or dicing.
*1:1 Honey Syrup
Makes about 1 cup, keeps in refrigerator for up to 2 weeks
½ cup honey
½ cup hot water
Instructions
1. Combine the honey and hot water in a bowl or measuring cup.
2. Stir until the honey is completely dissolved.
3. Let cool to room temperature.
4. Transfer to a sealed bottle or container and refrigerate.
Jerk Pork Chop with Normandy 75
Dijon Pickled Apples
1 Granny Smith apple, thinly sliced
½ cup water
½ cup apple cider vinegar
2 tbsp sugar
1 tbsp kosher salt
1 tbsp Dijon mustard
2–3 sprigs fresh dill
Instructions
1. Bring the water, vinegar, sugar, and salt to a simmer.
2. Remove from the heat and whisk in the Dijon.
3. Add the dill and pour over the apples.
4. Cool, then refrigerate for at least 2 hours.
Jerk-Crusted Berkshire Pork Chop
2 Berkshire bone-in pork chops
2 tbsp jerk seasoning
1 tsp kosher salt
1 tbsp neutral oil
2 tbsp butter
3 cloves garlic, smashed
3 sprigs thyme
Instructions
1. Season the pork and let it rest at room temperature for up to 1 hour before cooking, or refrigerate overnight if preparing ahead.
2. Sear pork in a hot cast-iron skillet until deeply caramelized.
3. Add the butter, garlic, and thyme. Baste continuously.
4. Finish in a 375°F oven until the pork reaches 145°F internally. Rest for 8 – 10 minutes before slicing.
Calvados Dijon Pan Jus
1 tbsp butter
1 shallot, diced
2 cloves garlic, minced
2 oz Calvados
1 cup apple cider
¾ cup chicken stock
2 sprigs thyme
1 tbsp Dijon mustard
½ Granny Smith apple, finely diced
1 tbsp cold butter
Salt and black pepper
Instructions
1. Cook the shallot in butter until softened, then add the garlic.
2. Deglaze with Calvados and reduce almost completely.
3. Add the cider, stock, and thyme and reduce by half.
4. Whisk in the Dijon, fold in the diced apple, then finish with the cold butter. Season to taste.
Plating
Once the pork has rested, cut the meat from the bone and slice the pork. In the center of the plate, add the bone, laying the pork slices next to it. Spoon Calvados pan just over the top. Add the Dijon pickled apples next to the pork, and garnish with freshly cut chives.
Normandy 75
1 oz Calvados
½ oz lemon juice
¼ oz rich demerara syrup
1 Granny Smith apple (for garnish)
Champagne (to float)
Instructions
1. Shake everything (except the champagne and garnish) in a tin with ice.
2. Strain into a flute or coupe and top with champagne.
3. Garnish with fanned apples.*
*Fanned Apples
1. Remove the core of the apple.
2. Thinly slice at roughly 1–2 mm thick.
3. Fan out 5 – 7 thin apple slices.
4. Pierce them through the very bottom with a bamboo cocktail pick or short skewer.
5. Gently spread the slices after skewering until they form a fan.
6. Hide the pick behind the slices or rest it on the rim of the glass.
Corn Cream Scallops with Corn Silk Highball
Seared Scallops with Corn Cream
Serves 2 people
6 large sea scallops
2 ears sweet corn
½ cup heavy cream
2 tbsp butter
1 small garlic clove
½ tsp fresh thyme
½ lemon
Salt and black pepper
Neutral oil
Instructions
1. Pat scallops very dry.
2. Season simply with salt, and sear in a ripping-hot pan with a little neutral
oil for about 90 seconds on the first side.
3. Flip, add a touch of butter, and baste for another 45 – 60 seconds.
Silky Corn Cream
1. Cut the kernels from the cob.
2. Sauté them in butter with the garlic and thyme for about 2 minutes.
3. Add cream and simmer for 5 – 6 minutes.
4. Blend until completely smooth, then pass through a fine strainer.
5. Season with salt and just enough lemon juice to wake it up.
Plating
Spoon corn mixture in the center of the plate. Add your scallops on top. Garnish with a sprig of thyme.
Corn Silk Highball
1¼ oz Blanco Tequila
½ oz Ancho Reyes Verde
¾ oz Quick Corn Cordial*
½ oz fresh lemon juice
2 – 3 drops saline
2 oz sparkling water
Instructions
1. Shake everything briefly with ice, except for sparkling water.
2. Add fresh ice to the highball and strain over ice.
3. Top with sparkling water and garnish with corn husk.
*Quick Corn Cordial
½ cup fresh corn kernels
½ cup hot water
¼ cup sugar
Pinch of salt
Instructions
1. Add everything to a blender and blend on high for 30 – 45 seconds.
2. Let it sit for 10 minutes so the corn can infuse.
3. Fine-strain through a fine-mesh strainer, pressing lightly to extract the liquid. For a cleaner-looking highball, strain it once more through a cheesecloth.
4. Cool completely, bottle, and refrigerate. For the best flavor, use it within 2 – 3 days.
