P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."

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Rum Cocktails

HEAT WAVE
PF Chang's Copycat Recipe

1 1/4 ounces Bacardi light rum
1 1/4 ounces peach schnapps
4 ounces pineapple juice
splash grenadine
pineapple slice, for garnish
maraschino cherry, for garnish
paper umbrella, for garnish

Fill a 16 ounce glass with ice. Combine all ingredients in glass over ice. Shake or stir and garnish with a pineapple wedge and maraschino cherry speared on a paper umbrella.



NUTTY UNCLE CHANG’S FAVORITE
PF Chang's Copycat Recipe

1 ounce Malibu rum
1 ounce Bacardi light rum
1/2 ounce amaretto liqueur
1 1/2 ounces frozen sweetened sliced strawberries, thawed
2 ounces pineapple juice
1/2 cup ice
pineapple slice, for garnish
maraschino cherry, for garnish
paper umbrella, for garnish

Combine all ingredients in a blender until ice is crushed. Pour into a 14 ounce stemmed glass. Add a pineapple slice and maraschino cherry speared on a paper umbrella.

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