Gold POP

Pommery broke all the rules when they released POP in miniature, 187 ml bottles. The latest edition to the Pommery family comes in a tricked-out, stylish bottle with a gold sheen. The glam bottle also happens to hold the world's first vintage-dated Champagne in a mini bottle. Precious and rare as gold, the winery released just 2,000 bottles of this 2002 vintage.

I managed to get my hands on one of the mini-bottles. It's sleek, stylish and gorgeous. Oh, and what's inside inside bad either. The nose had a subtle yeastiness, along with some lemon. I'd call it medium-bodied, and it had some creamy apple notes and finished clean. A lovely Champagne--no mere hype for the upscale nightclub set.

You can purchase Gold POP at Sherry Lehmann in NYC, or online at http://www.sherry-lehmann.com/. Gold POP retails for $18.95

Gingered Inspiration...

I finally got my hands on a bottle of Domaine de Canton, the French liqueur crafted with Cognac that's infused with baby ginger. I read a lot about it, and my hopes were high (I even fell in love with the bamboo-inspired bottle design.)

It doesn't disappoint. I absolutely adore ginger, and the ginger taste in this bottle is fresh and bitey. I can't wait to try the Canton 75--made with one part Domaine de Canton, topped with three parts of Champagne and a dash of lemon bitters. The bubbles will bring the incredible aromatics right up to my nose.

It's such a unique, striking flavor that I also look forward to experimenting. I still have my bottle of Castries Peanut Rum cream (from St. Lucia) in the fridge. Once I plant my herb garden and my Thai basil sprouts up, I'll think I'll try muddling some Thai basil, and adding it to DdC and Castries--kind of like peanut satay in a glass...

Check the website for availability in your area--it's kind of hard to find in some places, but worth looking for.

I've found this summer's "house cocktail"

A bit easier to make than Gina Chersevani's Gnome's Water which I mentioned a month or so ago, the Gordon's Cup also has the refreshing notes of lime and cucumber. It's on page 46 of the April issue of Bon Appetit, and it's served at LA's Comme Ca:

Gordon's Cup:
1 serving

2/3 of 1 small lime, cut into 6 wedges
2 1/2 inch thick rounds of peeled cucumber
1/4 cup gin (I used the cucumber- and rose-scented Hendrick's)
1 1/2 tablespoons simple syrup
1 cup cracked ice
Pinch of sea salt

Place lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy. Add gin and simple syrup, then ice. Cover; shake vigorously 3 times. Pour contents of shaker into rocks glass. Sprinkle with salt.


***Once my lavender is in bloom, I'll make a lavender-infused syrup, like Gina does for her Gnome's Water. And I think this drink would also be great topped with club soda.

Gin with a bite

I have to admit--I was drawn to G-Vine gin at first because of the really cool bottle, which I thought would look great on my bar. I figured from the variegated green on the bottle that the gin would have an overt limey, citrusy flavor. But I was surprised when I tasted it to find that for me, the overlying flavor was a licorice bite (the full list of botanicals is listed on the underside of the back label, visible through the front of the bottle.)

With Fever Tree tonic (I'll be reviewing FT's line of mixers soon, and then I'll close the book--at least for awhile--on tonic, this French gin distilled from grapes made a mean G&T on warm spring evening.

Check here for more info on G-Vine. Bottoms up!

A Washington Pinot Gris

While Pinot Grigio and Pinot Gris are the same grape, the resulting wines can be very different depending on region, climate and winemaking styles.

Italian Pinot Grigio tends to be light in style, with crisp lemon and apple notes, and a short finish. On the other end of the scale are the richer, rounder, more unctuous Pinot Gris offerings from Alsace--lower in acidity and fuller in body.

Chateau Ste Michelle's 2007 Pinot Gris from the Columbia Valley falls right in the middle. It has aromas of orange peel, and flavors of pear, honeysuckle and spice. 8% Viognier added to the blend lends floral notes and a rounder mouthfeel. It's great with shellfish and cream-based dishes, and I even enjoyed it with roast pork.

"On the Dot"

I recently got my hands on a bottle of Punkt Genau Gruner Veltliner, imported by Haus Alpenz (who also imports the intriguing, heady-scented Creme de Violette I reviewed a week or so ago.)

The crispness and whiff of white pepper in the often under-appreciated Gruner Veltliner is very appealing to me, but I had never had (or even heard of) a sparkling version. Punkt Genau means "on the dot", and this wine is made from grapes exclusive to Austria's Weinviertel region.

The lack of a cork and wire cage clued me in to the fact that the wine was not fully sparkling (it's actually enclosed with a screw cap.) The effervescence is reminiscent of a really fizzy Vouvray or Vinho Verde, so we sipped it from white wine glasses.

The wine tasted of crisp apples, with a light body. I didn't get any of the typical GV white pepper notes, but maybe the fizz overpowered them. It was definitely enjoyable with the seared tuna we had for dinner that night.

For more info on purchasing information, check out Haus Alpenz's website.

"Listen to the Ice"

I had a lovely time last evening at PX, the Alexandria speakeasy that is basically the playground for mixologist Todd Thrasher's amazingly complex concoctions.

Not to give away too many of the destination's secrets, but for those of you unfamiliar with PX, the lounge really does evoke the feeling of a speakeasy. There is no sign--patrons know it's open when the skull and crossbones flag that flies over Eamonn's fish and chips restaurant on the first floor (also owned by Cathal Armstrong) is out, and when the single blue light bulb is lit. Ring the doorbell, and the hostess slides the peephole door. A password isn't needed, but a reservation is suggested--especially on busy weekend evenings. Once inside, it definitely feels like you've stepped back into another time--crystal chandeliers hang over the bars and tables, dark blue velvet sofas fill one room, and the walls are made with gorgeous dark stained wood.

PX is small by design--only holding 30-35 people, so conversation, and finding a place to sit, is easy. It's meant to be a destination for a cocktail or two before or after dinner--reservations are for 2 hour blocks, maximum.

Crafting excellent cocktails take time, and a seat at the bar is a show in itself, and makes the time fly by. A peak at the back bar shows a shelf of high-end liquors, as well as bottles and jars labeled with masking tape. PX has 11 housemade bitters and lots of infused syrups. Heck, even the tonic and ginger ale are homemade. The place is 1/2 bar, 1/4 kitchen and 1/4 chemistry lab.

I started with a "Boris Karloff," with housemade elderflower liqueur (St. Germain isn't available in Virginia...), Plymouth gin and kiffir lime. This drink is a fizz, so it also contained egg white to make it frothy. It was aromatic and refreshing.

We also tried the "China Rose", with house-infused vanilla Cruzan rum, hibiscus bitters and dried hibiscus flowers. Bright red and served in a hurricane-style glass, it was deceptively less sweet than I thought it would be. And really, really good.

"The Big O" mixed Hendricks gin, Cointreau, orange bitters, orange syrup and lime juice--a perfectly balanced warm weather sipper.

PX's menu changes frequently, and mix master Thrasher is a staunch supporter of only using ingredients in season. For more information about PX, go to Eamonn's website, and click on the PX logo in the bottom right-hand corner.

Oh, and "listen to the ice" is PX's mantra--order, sit back, relax, let the magical mixing begin, and listen to the ice.

Wine dinner with Schramsberg

If you love Schramsberg sparkling wines as much as me, then you'll be as stoked as I was to hear about the upcoming dinner at Cafe Atlantico that pairs the restaurant's dishes with Schramsberg's sparklers:

On the evening of Tuesday, May 20th, Café Atlantico and sommelier Jill Zimorski will welcome Schramsberg Vineyards and Cellars’ Hugh Davies for an exclusive wine dinner showcasing their celebrated sparkling wines. Guests of this exclusive wine dinner will be treated to a selection of bubbly from the Calistoga-based vineyard paired with an innovative four-course menu by Chef Katsuya Fukushima. Space is limited and reservations are required. The dinner is priced at $125 per person, excluding including tax and gratuity. (A complete menu is posted below.) To reserve guests should call Café Atlantico at (202) 393-0812.

Passed Greeting
Oyster w/ Caviar, Marcona Almond
Schramsberg Blanc de Blancs

1st Course
Unagi, Pineapple, Pinenuts, Cucumber, Yuzu
J. Schram Brut Reserve

2nd Course
Octopus, Strawberries, Greek Yogurt
Schramsberg Brut Rose

3rd course
Duck, Foie, Gingerbread, Kumquat, Sesame
Schramsberg Reserve

Dessert
Apples and Champagne
Schramsberg Cremant

Better with Bitters

Lately, I've really been getting into bitters--not just Angostura and Peychaud's, but the myriad of flavored ones out there, from peach, to orange, lemon and grapefruit. It's amazing what just a drop or two can do to add complexity to a cocktail, making it taste more like something you got at your favorite bar or restaurant, and less like something you whipped up at home.

Stirrings' blood orange bitters is enjoyably bitter, with a nice flavor of orange peel and a touch of sweet spiciness. Since I love Campari, and its tongue-numbing bitterness, this blood orange bitter seemed almost mild to me, like I could also drink it with soda over ice. So I wanted to find a cocktail recipe that used a decent amount of it, not just a dash like so many recipes call for.

A check of Cocktail DB's website (a great online reference, by the way), gave me the Bluejacket:

Bluejacket:

1.5 oz. dry gin

3/4 oz. Blue Curacao

3/4 oz. orange bitters (the recipe called for Gordon's, but we used the Stirrings Blood Orange Bitters)

Shake with ice, serve in a cocktail glass.

The bitters countered the Curacao's overt sweetness, and both citrus flavors married well with the gin. The color was cool, too--a true turquoise, reminiscent of the gorgeous waters you sometimes find in the Caribbean. (The bitters darkened the Curacao's blue a bit).

For more info about Stirrings bitters, go to their website.

Continuing quest for the perfect G&T...

So, last year, I posted about how I started buying tonic water in small glass bottles, rather than the larger plastic ones, for my G&Ts. The tonic in the former tastes fizzier, and stays fresher longer. However, I've always thought that mass-produced tonic water is way too sweet, and to my delight, I've recently discovered through a colleague that I'm not alone in that thinking...

Q Tonic is made with Peruvian quinine and Mexican agave, which adds a subtle sweetness, rather than the syrupy flavor that high fructose corn syrup-based tonics can, Q tonic gives the soda--and the liquor--equal billing. It's bitey, sharp and refreshing.

I sampled Q Tonic with different gins, and it makes a huge difference in my favorite cocktail. Granted, the price is steeper than Schwepp's or Canada Dry (it's sold in a 4 pack of single sized bottles for about $6), but it's definitely worth it.

Soon I'll post about 2 other tonic options...just in spring and summer--perfect G&T weather, in my opinion.

In the DC area, you can get Q Tonic at Dean and Deluca in Georgetown, and (soon) at MOM's Organic Markets.

A new liquid dessert

The other night, I sampled Castries Cream liqueur. Made in St. Lucia, Castries Cream is a peanut-based rum (akin to a peanutty version of Bailey's...) It comes in a cool bottle that resembles a peanut in a shell, and right now is available in the mid-Atlantic.

We perused the website for recipes, and finally settled on one that included Castries and coconut rum. We thought it would be a nice combo, but honestly, it didn't work that well. But we did agree that anything chocolate or banana flavored would be a good match, so next time we'll whip up one of the recipes that includes vanilla vodka, or banana or chocolate liqueur. If you are really a fan of peanuts or peanut butter, Castries would also be nice to sip by itself, over ice. I would imagine that it could make a mean parfait, too, with vanilla ice cream and chocolate syrup or hot fudge.

For more info about Castries, check out http://www.castriescream.com/.

A Spritzy Gewurz

At a client's tasting this past week on wines from Sonoma, I selected an Adler Fels Sonoma Gewurztraminer for one of the bottles. I really dig Gewurz, and I'm always on the lookout for good domestic producers.

I was really surprised to uncork it and see lots of spritzy bubbles--almost foam--coming to the top of the bottle. The foam continued when I poured it, so to me it seemed in appearance like a Vinho Verde.

The wine was off-dry, with TONS of lychees. Not too much spice, but also some attractive peach and tropical fruit flavors.

If this is your thing--and I think it can be nice for the warmer weather, Adler Fels Sonoma Gewurztraminer is available for around 12 bucks.

Creme de Violette

After regarding the Spirits column in The Washington Post last week that talked about hard to find liquors, I had to find a bottle of Creme de Violette. The DC area distributor, Le Droit Brands, came through for me, and I got my hands on the dark purple potion yesterday.

Last night, I made the classic Blue Moon cocktail:

2 oz. dry gin
1/2 oz. fresh lemon juice
1/2 oz. creme de violette

Shake with ice and strain

When the CdV is diluted that much, it takes on a cool blue hue. The drink had a whiff of floral, but it wasn't overwhelming, and I actually could have added a bit more CdV.

Next I want to try it topped with sparkling wine. We did that this past weekend with St. Germain Elderflower Liquor, and it was lovely.

For more info about Creme de Violete, visit Alpenz' website.

Santorini white

DC's Zaytinya is currently celebrating Greek Easter by offering special menus and dishes traditional to the holiday. Last evening, I attended a media kickoff dinner, where I sampled a lot of the dishes that will be featured during the Easter feast celebration. Rack of lamb and spring lamb were both flavorful, the latter served as tender as sliced filet mignon. A simple fresh Greek salad with chunks of feta was topped with a great, light vinaigrette, and sustainable halibut was moist and flavorful. Fingerling potatoes were crisp, with just the right amount of salt and fresh parsley. And dessert--orange cake topped with ice cream, blood orange and pistachio, ended the meal with a right touch of sweetness.

We had several wines to pair with the courses. The highlight for me was a Argyros Estate 05 from the Greek island of Santorini. Made from a blend of Asyrtiko, Aidáni Aspro and Athíri, the wine was light gold, and had a spritz similar to that of a Vinho Verde. Zesty lime notes were balanced by a bit of an attractive bitterness on the finish, and the crispness paired well with the halibut and Greek salad.

For more info on Zaytinya's Greek Easter festival, go to their website.

Two local grapes shine

Back in February, I attended the Virginia Wine Showcase in Chantilly, the first state wine festival indoors. While I was there, I tasted a bunch of VA Viogniers and Nortons--two of the grapes that shine in VA wine, in my opinion. I reported my findings for The Tasting Panel, and you can read the article here.

Virginia Wine Article

Looking to take a wine-related day trip in Virginia this spring? Check out my Radar Weekender article in this month's issue of Modern Luxury DC for some ideas, including Barboursville Vineyards in Charlottesville, Loudoun County's Fabbioli Cellars, and the Monticello Wine and Food Festival.