Wednesday, November 04, 2009
Kelly has moved!
Come visit me at my new website, where my blog, writings, newsletters, Tweets and more are all in one place!
Thursday, October 29, 2009
What's new in the world of bubbly bars
Love sparkling wine as much as I do? Then read on for profiles of some great sparkling wine bars across the country, including one of my faves, The Bubble Lounge, as well as Flute Champagne Bar, Swanky Bubbles, and the comedy club/can't miss Champagne spot Pickwick & Frolic in Cleveland. From the French stuff, to Cava and Prosecco, sparkling wine cocktails, flights and education, it's all in my recent article Flutes of Fancy in Nightclub & Bar magazine.
Tuesday, October 27, 2009
Pumpkin, pumpkin everywhere...
...in your glass, and I happen to love it. Here is a yummy drink recipe, compliments of Vermilion (and available there, too):
Pumpkin Patch Cocktail
1.5 oz Grey Goose la Poire Vodka
1 teaspoon ginger simple syrup (see below)
2 tablespoons Pumpkin Puree with added spices (see below)
A splash of half & half (about 2 tablespoons)
A splash of soda water (about 2 tablespoons)
1 lemon slice squeezed for juices
Toasted pumpkin seeds and ground cinnamon for garnish
Add the first 6 ingredients into a mixer and shake vigorously for a few seconds until ingredients are combined and mixture is frothy. Pour into a chilled martini glass. Garnish the top of the cocktail with toasted pumpkin seeds and a sprinkle of cinnamon. Enjoy!
Pumpkin Puree with Spices
In a medium saucer over medium-low heat combine:
1 ½ cups Pumpkin Puree (likely available seasonally in the frozen foods section of specialty grocery stores)
1 cup plain white sugar
½ cup Water
Cook over med-low heat until blended together and warm.
Add
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Reduce heat to low and let it simmer for about 15 minutes so flavors blend.
Take off the heat and put into a bowl to cool.
Once it has reached room temperature store in the refrigerator.
Ginger Simple Syrup
In a small sauce pan combine
1 pint Sugar
1 pint Water
6 tablespoons of peeled, sliced fresh ginger
Simmer on a low heat until the mixture reaches a syrup consistency.
Take off the stove and let it cool to room temperature.Once cool, strain through a fine mesh sieve and keep covered in your refrigerator.
1.5 oz Grey Goose la Poire Vodka
1 teaspoon ginger simple syrup (see below)
2 tablespoons Pumpkin Puree with added spices (see below)
A splash of half & half (about 2 tablespoons)
A splash of soda water (about 2 tablespoons)
1 lemon slice squeezed for juices
Toasted pumpkin seeds and ground cinnamon for garnish
Add the first 6 ingredients into a mixer and shake vigorously for a few seconds until ingredients are combined and mixture is frothy. Pour into a chilled martini glass. Garnish the top of the cocktail with toasted pumpkin seeds and a sprinkle of cinnamon. Enjoy!
Pumpkin Puree with Spices
In a medium saucer over medium-low heat combine:
1 ½ cups Pumpkin Puree (likely available seasonally in the frozen foods section of specialty grocery stores)
1 cup plain white sugar
½ cup Water
Cook over med-low heat until blended together and warm.
Add
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Reduce heat to low and let it simmer for about 15 minutes so flavors blend.
Take off the heat and put into a bowl to cool.
Once it has reached room temperature store in the refrigerator.
Ginger Simple Syrup
In a small sauce pan combine
1 pint Sugar
1 pint Water
6 tablespoons of peeled, sliced fresh ginger
Simmer on a low heat until the mixture reaches a syrup consistency.
Take off the stove and let it cool to room temperature.Once cool, strain through a fine mesh sieve and keep covered in your refrigerator.
Friday, October 23, 2009
Scary Sherry Cocktails
Awhile back, I blogged about the Secret Sherry Society, a free organization dedicated to promoting the fortified Spanish wines. Recently I received some great cocktail ideas for Halloween and beyond...
Marshall Altier of Terroir and Insieme in New York City shared two of his favorite Sherry inspired cocktails that embolden the Halloween spirit...
Ichabod Flip
2 ozs Oloroso Sherry
1 oz Pumpkin Pureé
1/2 oz Cinnamon syrup*
1/4 oz St Elizabeth All Spice Dram
1 whole egg
Shake dry without ice. Shake with ice. Strain into a cordial glassgrate 1 pinch nutmeg.
*Cinnamon syrup is made exactly like basic simple syrup (1 part sugar to 1 part hot water mixed) with the addition of 1/2 cup cinnamon sticks per quart steeped into the mix and strained out after 24 hours. Demerara sugar is preferable for this recipe.
Bobbing for Palomino Apples
2 ozs Palo Cortado Sherry
1/2 oz Cointreau
2 barspoons maraschino liqueur
2 barspoons Absinthe
3 dashes baked apple bitters*
Stir. Strain into a chilled Old Fashioned glass. Squeeze a small swatch of lemon peel over the glass and rub the oil of the peel around the rim of the glass and discard
* The baked apple bitters are my Marshall’s own creation and will be available through Modern Organic Spirits sometime this autumn.
Jim Meehan, from New York's PDT, also shared his bitey Rye Witch:
Rye Witch
1 sugar cube
2 dashes of orange bitters (their house orange bitters is equal parts Fee's Orange Bitters and Regan's Orange Bitters)
2 parts Rittenhouse Rye
1/4 part Strega
1/4 part Apostles Palo Cortado Sherry
Fill a rocks glass with ice to chill and set aside. Add 1 sugar cube to a mixing glass then 2 dashes of orange bitters. Muddle the sugar cube to a paste in the mixing glass. Add 3 oz of a bottled cocktail mixture made with Rittenhouse Rye, Strega and Apostles Palo Cortado Sherry. Fill the mixing glass with ice and stir for 20 or 30 seconds to chill and dissolve as much of the sugar as possible. There will be some left over which is good. Dump the ice out of the glass that you've been chilling and strain the drink into the chilled rocks glass. Twist an orange peel over the surface drink, rub it around the rim and then discard the peel. Smile, serve.
Marshall Altier of Terroir and Insieme in New York City shared two of his favorite Sherry inspired cocktails that embolden the Halloween spirit...
Ichabod Flip
2 ozs Oloroso Sherry
1 oz Pumpkin Pureé
1/2 oz Cinnamon syrup*
1/4 oz St Elizabeth All Spice Dram
1 whole egg
Shake dry without ice. Shake with ice. Strain into a cordial glassgrate 1 pinch nutmeg.
*Cinnamon syrup is made exactly like basic simple syrup (1 part sugar to 1 part hot water mixed) with the addition of 1/2 cup cinnamon sticks per quart steeped into the mix and strained out after 24 hours. Demerara sugar is preferable for this recipe.
Bobbing for Palomino Apples
2 ozs Palo Cortado Sherry
1/2 oz Cointreau
2 barspoons maraschino liqueur
2 barspoons Absinthe
3 dashes baked apple bitters*
Stir. Strain into a chilled Old Fashioned glass. Squeeze a small swatch of lemon peel over the glass and rub the oil of the peel around the rim of the glass and discard
* The baked apple bitters are my Marshall’s own creation and will be available through Modern Organic Spirits sometime this autumn.
Jim Meehan, from New York's PDT, also shared his bitey Rye Witch:
Rye Witch
1 sugar cube
2 dashes of orange bitters (their house orange bitters is equal parts Fee's Orange Bitters and Regan's Orange Bitters)
2 parts Rittenhouse Rye
1/4 part Strega
1/4 part Apostles Palo Cortado Sherry
Fill a rocks glass with ice to chill and set aside. Add 1 sugar cube to a mixing glass then 2 dashes of orange bitters. Muddle the sugar cube to a paste in the mixing glass. Add 3 oz of a bottled cocktail mixture made with Rittenhouse Rye, Strega and Apostles Palo Cortado Sherry. Fill the mixing glass with ice and stir for 20 or 30 seconds to chill and dissolve as much of the sugar as possible. There will be some left over which is good. Dump the ice out of the glass that you've been chilling and strain the drink into the chilled rocks glass. Twist an orange peel over the surface drink, rub it around the rim and then discard the peel. Smile, serve.
Wednesday, October 21, 2009
Learn the history of the Daiquiri...and no, it doesn't involve ice or strawberries
In 1909, U.S. Navy Admiral Lucius Johnson introduced theDaiquiri cocktail to the United States in Washington, DC at the Army-Navy Club, and the Museum of the American Cocktail is set to celebrate it. Join Derek Brown and Phil Greene at the historic Occidental Grill restaurant for a celebration of the 100th anniversary of the Daiquiri's debut.
On Thursday, November 19th, the two board members of the Museum of the American Cocktail will host a seminar on the Daiquiri, featuring renowned author and Tiki expert Jeff "Beachbum" Berry, the author of such books as Sippin' Safari, Intoxica!, and Beachbum Berry's Grog Log. Local mixologist and Brand Ambassador for Cabana Cachaca Jon Arroyo, head barman at Farmers and Fishers (formerly Agraria) and Founding Farmers will also be mixing it up.
You'll get to sample and learn how to make the classic Daiquiri and hear tales about its storied past; learn about the evolution of the so-called Hemingway Daiquiri, as served at El Floridita in Havana; see how the Daiquiri served as a springboard for the great Tiki movement of the 1930s and 1940s, and how it served as a platform for numerous Tiki greats. You also discover the national drink of Brasil, the Caipirinha, and compare and contrast it with the traditional Daiquiri, and much, much more. All the while you'll enjoy delicious appetizers from the Occidental's great chefs.
Here's how to register:
http://www.museumoftheamericancocktail.org/Events/Default.aspx#Seminar45
Sounds like a great evening!
On Thursday, November 19th, the two board members of the Museum of the American Cocktail will host a seminar on the Daiquiri, featuring renowned author and Tiki expert Jeff "Beachbum" Berry, the author of such books as Sippin' Safari, Intoxica!, and Beachbum Berry's Grog Log. Local mixologist and Brand Ambassador for Cabana Cachaca Jon Arroyo, head barman at Farmers and Fishers (formerly Agraria) and Founding Farmers will also be mixing it up.
You'll get to sample and learn how to make the classic Daiquiri and hear tales about its storied past; learn about the evolution of the so-called Hemingway Daiquiri, as served at El Floridita in Havana; see how the Daiquiri served as a springboard for the great Tiki movement of the 1930s and 1940s, and how it served as a platform for numerous Tiki greats. You also discover the national drink of Brasil, the Caipirinha, and compare and contrast it with the traditional Daiquiri, and much, much more. All the while you'll enjoy delicious appetizers from the Occidental's great chefs.
Here's how to register:
http://www.museumoftheamericancocktail.org/Events/Default.aspx#Seminar45
Sounds like a great evening!
Monday, October 19, 2009
Bourbon, steak and tons more
Last week I had the pleasure of checking out the new bar menu and libations at Bourbon Steak in Georgetown. I hadn't been there since last December, soon after it opened (when I just oogled over the lengthy "bar book," not to mention the truffle oil french fries and American Kobe steak.) Mixologists Duane Sylvestre and Jamie MacBainas navigated me through the still lofty drinks menu, divided into Classic, House, Market Fresh and Champagne Cocktail sections.
The lounge attracts both locals seeking an upscale experience (and perhaps live jazz, which is performed on Friday evenings), expertly made drinks and a nibble or two--both the bar menu and the full restaurant menu are available in the lounge.
Duane told me the top sellers right now are the Jefferson, made with Bulleit Bourbon, Crème de Mure, Carpano Antica Formula, Fee Brother’s Old Fashioned bitters; and the soon to disappear from the menu Indian Summer, with Plymouth Gin, peppercorns, fresh lime, strawberry syrup and egg white. Both were lovely in their own way--the Indian Summer gave a definite nod to summer's fleeting super sweet strawberries (I miss June already...), while the Jefferson has a decidedly fall feel to it (brown spirits tend to do that...)
I was certainly intrigued by the Forest Through the Trees, described on the menu as "a loose adaptation of the Southside Cocktail," with Plymouth Gin, Clear Creek Eau de Vie de Douglas Fir, tarragon, fresh lemon and Peychaud’s bitters. While Duane said the mention of a fir tree makes some guests steer clear of a drink that they fear may taste like Pine Sol, the promise of a fresh pine scent and flavor actually made me want to order it even more. I was surprised to find that the drink actually tasted much more herbal than like a Christmas tree (I'm sure the tarragon had a lot to do with that), but either way, the sip turned out to be great to pair with some of the appetizers we shared, including the aforementioned trio of french fries; fried pickles, spicy chicken lettuce wraps and a juicy burger with no condiments required--the meat was that flavorful.
My favorite cocktail of the evening turned out to be the Spiced Marmalade. Its oranges and cloves totally spoke to the season (and reminded me of a great bubble bath I used to have that was discontinued. But I digress...). So spicy, cozy, and citrusy-fresh (and not requiring of any unusual or hard to find ingredients, or time consuming techniques, which I disappointingly find is sometimes the case with great drinks I hear about). I actually tracked down the recipe for that one, and plan on whipping some up very, very soon:
Spiced Marmalade
Courtesy of Bourbon Steak, Washington, DC
2 oz Plymouth gin
1 oz orange juice
½ oz lemon juice
3-4 cloves
muddled barspoon of orange marmalade
2 dashes of orange bitters
Shake all with ice, and double strain into a cocktail glass. Garnish with a lemon twist.
The lounge attracts both locals seeking an upscale experience (and perhaps live jazz, which is performed on Friday evenings), expertly made drinks and a nibble or two--both the bar menu and the full restaurant menu are available in the lounge.
Duane told me the top sellers right now are the Jefferson, made with Bulleit Bourbon, Crème de Mure, Carpano Antica Formula, Fee Brother’s Old Fashioned bitters; and the soon to disappear from the menu Indian Summer, with Plymouth Gin, peppercorns, fresh lime, strawberry syrup and egg white. Both were lovely in their own way--the Indian Summer gave a definite nod to summer's fleeting super sweet strawberries (I miss June already...), while the Jefferson has a decidedly fall feel to it (brown spirits tend to do that...)
I was certainly intrigued by the Forest Through the Trees, described on the menu as "a loose adaptation of the Southside Cocktail," with Plymouth Gin, Clear Creek Eau de Vie de Douglas Fir, tarragon, fresh lemon and Peychaud’s bitters. While Duane said the mention of a fir tree makes some guests steer clear of a drink that they fear may taste like Pine Sol, the promise of a fresh pine scent and flavor actually made me want to order it even more. I was surprised to find that the drink actually tasted much more herbal than like a Christmas tree (I'm sure the tarragon had a lot to do with that), but either way, the sip turned out to be great to pair with some of the appetizers we shared, including the aforementioned trio of french fries; fried pickles, spicy chicken lettuce wraps and a juicy burger with no condiments required--the meat was that flavorful.
My favorite cocktail of the evening turned out to be the Spiced Marmalade. Its oranges and cloves totally spoke to the season (and reminded me of a great bubble bath I used to have that was discontinued. But I digress...). So spicy, cozy, and citrusy-fresh (and not requiring of any unusual or hard to find ingredients, or time consuming techniques, which I disappointingly find is sometimes the case with great drinks I hear about). I actually tracked down the recipe for that one, and plan on whipping some up very, very soon:
Spiced Marmalade
Courtesy of Bourbon Steak, Washington, DC
2 oz Plymouth gin
1 oz orange juice
½ oz lemon juice
3-4 cloves
muddled barspoon of orange marmalade
2 dashes of orange bitters
Shake all with ice, and double strain into a cocktail glass. Garnish with a lemon twist.
Thursday, October 15, 2009
Yeah, but does it tell me if the wine is any good?
Valpolicella producers Allegrini just launched the world's first talking wine label. The device, using Ecocoder technology, is activated by touching the surface of the label.
“The international wine market is thirsty for information about wine and Italian wines can be difficult for many consumers to understand,” says Marilisa Allegrini, owner of the winery, whose voice can be heard describing the wine on the Ecocoder. ”We hope that this new technology will facilitate their understanding and create a relationship with the person who opens a bottle of our wine.”
The new label technology is being launched through a network of participating retail partners across the United States and coincides with the release of the 2006 vintage of Palazzo della Torre, Allegrini’s most widely-distributed wine. The Ecocoder is being featured in an easy-to-use display that allows shoppers to hear first-hand from the producer about the wine’s history, origin, production, flavors and ideal food pairings.
Pretty interesting--wonder if lots of other wineries will follow suit. I can't help but wonder how much this will add to the cost of a bottle of wine, though. And for wineries who strive to be green not only with their wine but with their packaging as well, is there an environmental impact? I'd love to see it in action, though.
“The international wine market is thirsty for information about wine and Italian wines can be difficult for many consumers to understand,” says Marilisa Allegrini, owner of the winery, whose voice can be heard describing the wine on the Ecocoder. ”We hope that this new technology will facilitate their understanding and create a relationship with the person who opens a bottle of our wine.”
The new label technology is being launched through a network of participating retail partners across the United States and coincides with the release of the 2006 vintage of Palazzo della Torre, Allegrini’s most widely-distributed wine. The Ecocoder is being featured in an easy-to-use display that allows shoppers to hear first-hand from the producer about the wine’s history, origin, production, flavors and ideal food pairings.
Pretty interesting--wonder if lots of other wineries will follow suit. I can't help but wonder how much this will add to the cost of a bottle of wine, though. And for wineries who strive to be green not only with their wine but with their packaging as well, is there an environmental impact? I'd love to see it in action, though.
Tuesday, October 13, 2009
Austrian wine seminar and tasting
On October 20, the Institute of Masters of Wine and the Austrian Wine Marketing board will offer a tutored Austrian wine seminar and tasting at The Washington Club, 15 Dupont Circle, Washington, DC.
The tutored seminar (1:30pm to 3pm) will be moderated by Joel Butler MW, and will include Bernhard Stadlmann (Thermenregion), Helmut Lang (Burgenland) and Thomas Gratzer of Zantho/Umanthum (Burgenland). The walk-around tasting (3:30pm to 5:30pm) will include many excellent, new white, red and dessert wines from Austria.
Tickets to these DUAL event will be limited to only 50 attendees, are $50 per person, and are tax deductible, as IMWNA is a 501 (c3) educational entity.
For ticket information, go to Local Wine Events.
The tutored seminar (1:30pm to 3pm) will be moderated by Joel Butler MW, and will include Bernhard Stadlmann (Thermenregion), Helmut Lang (Burgenland) and Thomas Gratzer of Zantho/Umanthum (Burgenland). The walk-around tasting (3:30pm to 5:30pm) will include many excellent, new white, red and dessert wines from Austria.
Tickets to these DUAL event will be limited to only 50 attendees, are $50 per person, and are tax deductible, as IMWNA is a 501 (c3) educational entity.
For ticket information, go to Local Wine Events.
Monday, October 12, 2009
Carving stations
If you love the month of October and Halloween as much as I do, then maybe you are thinking about hosting (or are already planning...) a pumpkin carving party. Fun for adults and children alike, the event can be tweaked depending on the audience. For tips (including setup and cleanup) and food and cocktail recipes, check out my recent article on Wine Enthusiast.
To pique your palate, here is a sample cocktail recipe, courtesy of Rachel Sergi of Washington, DC's Zaytinya. Though at first glance it appears involved and daunting, much of the drink can be prepped/batched in advance--perfect for a party:
The (Not So) Stingy Jack
Courtesy of Rachel Sergi, Zaytinya, Washington, DC
2 oz. Macintosh Apple Infused 42 Below Vodka*
1 ¾ oz. cardamom scented black tea**
Juice of ¼ lemon
Lemon wedge
Cinnamon sugar rim (for garnish, see recipe below)
Put the cinnamon sugar mixture in a plastic container with a mouth as wide as your cocktail glass or Champagne coupe. Use a wedge of lemon to moisten the glass’s rim, and then dip the rim of the glass into the cinnamon sugar mixture until coated. Set aside.
Add first three ingredients to a cocktail shaker filled with ice. Stir with long-handled spoon to mix and chill. Strain into the prepared coupe. (For a non-alcoholic version, replace the vodka with 2 oz. of apple juice and proceed with the rest of the directions.)
*For the infused vodka, core and slice 2 Macintosh apples, and place them in a bottle of vodka for at least 5 days (removing some vodka to allow for increased volume). Strain to remove solids, pour into any clean glass receptacle, and tightly cap.
**For the tea, take 16 oz. of cold water, add 2 black tea bags and 3 cardamom pods, and steep to taste.
For the Cinnamon Sugar Rim:
⅔ cup brown sugar
⅓ cup granulated white sugar
2 tbsp. ground cinnamon
Preheat oven to 400 degrees. Mix sugars and cinnamon, and spread out on a baking sheet lined with wax paper. Back for 7-9 minutes until a bit crunchy. Remove from oven and allow to cool.
Friday, October 09, 2009
The proof is in the pomegranate...
If you have a bottle of commercial grenadine on your shelf, more than likely it's filled with artificial ingredients and color, and a heck of a lot of high fructose corn syrup...
Real grenadine is made with the juice from pomegranate seeds (the French call the funky red fruit "grenades," hence the name). It's quite easy to mix up a homemade batch--and much tastier too. And if you add an ounce or so of vodka as a preservative, the concoction will last for a month or longer, refrigerated
It's pomegranate season right now, so if you find picking out the seeds to be Zen-like (like I do...) have at it, and then crush them to yield fresh juice. Or you can take an easier route and purchase pomegranate juice from POM or other producers (available in most grocery stores in the refrigerated section by the produce.) Depending on which you use, you may need to adjust sugar levels to taste. Here is an easy recipe for grenadine I found on Epicurious from Audrey Saunders, owner of the Pegu Club in NYC:
Homemade Grenadine
Courtesy of Audrey Saunders, Pegu Club, New York
6 ounces unsweetened pomegranate juice, such as Elite Naturel
3 ounces superfine sugar
Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes. Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes. Let cool, cover, and refrigerate syrup until cold, about 30 minutes.
Real grenadine is made with the juice from pomegranate seeds (the French call the funky red fruit "grenades," hence the name). It's quite easy to mix up a homemade batch--and much tastier too. And if you add an ounce or so of vodka as a preservative, the concoction will last for a month or longer, refrigerated
It's pomegranate season right now, so if you find picking out the seeds to be Zen-like (like I do...) have at it, and then crush them to yield fresh juice. Or you can take an easier route and purchase pomegranate juice from POM or other producers (available in most grocery stores in the refrigerated section by the produce.) Depending on which you use, you may need to adjust sugar levels to taste. Here is an easy recipe for grenadine I found on Epicurious from Audrey Saunders, owner of the Pegu Club in NYC:
Homemade Grenadine
Courtesy of Audrey Saunders, Pegu Club, New York
6 ounces unsweetened pomegranate juice, such as Elite Naturel
3 ounces superfine sugar
Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes. Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes. Let cool, cover, and refrigerate syrup until cold, about 30 minutes.
Wednesday, October 07, 2009
Mondavi's far reaching influence
Wolfgang Puck's DC outpost, The Source, is celebrating its second anniversary with an Asian-themed dinner On October 12 at 7 PM honoring Robert Mondavi. Mondavi's widow Magrit will be in attendance along with Puck, and the evening will pay tribute to and acknowledge the California winemaker's major influence on Virginia's wine industry.
Priced at $195 per person, exclusive of tax and gratuity, the evening will kick off with a cocktail reception featuring local Virginia wines from Kluge Estate Winery. Like so many other winemakers across the country, Patricia Kluge credits Mondavi as her mentor in the industry, the force that helped shape her vision, and one that supported Virginia’s growing wine industry.
Chef Puck and Executive Chef Scott Drewno will start the Asian-inspired feast with a delectable array of appetizers, including signature dishes such as the Tuna Tartare in sesame-miso cones and signature Smoked salmon pizza. Other courses will feature dishes such as Shanghai Lobster with crisp spinach and golden coconut curry sauce and “American Style” Kobe beef short ribs with rutabaga puree and tamarind-chili sauce. Asian flavors will make an appearance at dessert as well through a velvety Ginger crème brulee with apricot marmalade and salted caramel ice cream.
The evening will feature vintages from the Mondavi winery, including mature bottles such as the 1978 Cabernet Sauvignon Reserve and the 1983 Cabernet Sauvignon Reserve. The dinner will also feature a 2006 Fumé Blanc, a wine designation that Mondavi himself coined in1968 to differentiate his dry-style Sauvignon Blanc from the traditionally sweet ones produced by US wineries.
The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street). For reservations to the dinner, please call The Source at (202) 637-6100.
Priced at $195 per person, exclusive of tax and gratuity, the evening will kick off with a cocktail reception featuring local Virginia wines from Kluge Estate Winery. Like so many other winemakers across the country, Patricia Kluge credits Mondavi as her mentor in the industry, the force that helped shape her vision, and one that supported Virginia’s growing wine industry.
Chef Puck and Executive Chef Scott Drewno will start the Asian-inspired feast with a delectable array of appetizers, including signature dishes such as the Tuna Tartare in sesame-miso cones and signature Smoked salmon pizza. Other courses will feature dishes such as Shanghai Lobster with crisp spinach and golden coconut curry sauce and “American Style” Kobe beef short ribs with rutabaga puree and tamarind-chili sauce. Asian flavors will make an appearance at dessert as well through a velvety Ginger crème brulee with apricot marmalade and salted caramel ice cream.
The evening will feature vintages from the Mondavi winery, including mature bottles such as the 1978 Cabernet Sauvignon Reserve and the 1983 Cabernet Sauvignon Reserve. The dinner will also feature a 2006 Fumé Blanc, a wine designation that Mondavi himself coined in1968 to differentiate his dry-style Sauvignon Blanc from the traditionally sweet ones produced by US wineries.
The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street). For reservations to the dinner, please call The Source at (202) 637-6100.
Monday, October 05, 2009
Tasting wine at the foot of the Alps
If (like me) you can't get enough of wine from Italy's Alto Adige region , like Lagrein, Schiava and Gewurz (or want to know what the buzz is about), check out my article "Alto-Rhapsody" which appears in the October, 2009 issue of The Tasting Panel.
Oh, and the picture above is from my visit to the region this summer. So beautiful.
Oh, and the picture above is from my visit to the region this summer. So beautiful.
Saturday, October 03, 2009
A Window on the Wine World
Kevin Zraly just released the 25th anniversary edition of the companion book for his Windows on the World Wine School course. I got a reader's copy a few months ago, and it's great--filled with interesting notes and comments in the margin, new and expanded sections on the world's wine regions, and a poignant chapter about what September 11 meant for Windows on the World, its employees and Zraly personally.
A few months ago, I had the chance to dine with and interview Zraly for an upcoming article in Wine Enthusiast. It was so amazing to have the opportunity to sit down and chat with the man who influenced my decision to enter the wine business (I took his course in the spring of 2001 when it was still held at the WTC.)
This book is a must have for any wine lover.
A few months ago, I had the chance to dine with and interview Zraly for an upcoming article in Wine Enthusiast. It was so amazing to have the opportunity to sit down and chat with the man who influenced my decision to enter the wine business (I took his course in the spring of 2001 when it was still held at the WTC.)
This book is a must have for any wine lover.
Friday, October 02, 2009
Wines off the Beaten Path at the Metropolitan Cooking and Entertaining Show
Call all foodies and wine lovers! On November 7 at 2 PM, I'll be doing another wine seminar at DC's Metropolitan Cooking and Entertaining Show, which will be held November 7 & 8 at the Washington Convention Center. Headliners include Paula Deen, Giada DeLaurentiis and Tyler Florence, and there will be lots of opportunities to taste, learn and buy. I'll be discussing "Wines off the Beaten Path," and you'll have the chance to taste some less familiar varietals (in other words, there won't be wines like Chardonnay or Cabernet...)
Check out the website for hours and ticket information.
Thursday, October 01, 2009
The Winemakers debuts tomorrow on PBS
Move over, Top Chef. Tomorrow evening, The Winemakers premieres on PBS, a reality show about twelve men and women competing for a chance to create and launch their own label nationwide. A team of well-known food and wine personalities make up the panel of judges: Leslie Sbrocco, well known wine writer, author and host of public television’s “Check Please”; Mark Oldman author of the bestselling Oldman’s Guide to Outsmarting Wine, and guest judges including Food & Wine magazine writer Lettie Teague and Doug Frost who holds the distinction of being only one of three people worldwide to hold both a Master of Wine and Master Sommelier title. visibility among PBS’s upscale audiences.
For additional information about the series and to view clips from season I visit http://www.thewinemakers.tv/ or www.youtube.com/winemakerstv .
I considered auditioning for the 2nd season, which they are shooting now in France's Rhone Valley. But it's just a huge time commitment away from home. Sounds so cool, though.
For additional information about the series and to view clips from season I visit http://www.thewinemakers.tv/ or www.youtube.com/winemakerstv .
I considered auditioning for the 2nd season, which they are shooting now in France's Rhone Valley. But it's just a huge time commitment away from home. Sounds so cool, though.
Monday, September 28, 2009
Suddenly Sonoma
Just returned from an amazing trip to the Wine Road, the part of Sonoma that includes the Russian River Valley, Dry Creek Valley and Alexander Valley. For all the deets from my trip, check out my Twitter feed.
Saturday, September 26, 2009
Kelly's Grape Times September Newsletter
Not getting my monthly dose of wine and spirits sips and tips delivered to your Inbox? Read the latest installment here, and don't forget to sign up so you won't miss out in October.
Thursday, September 24, 2009
Around the Horn in South Africa
I've had my share of stellar South African wines. (Ok, the Pinotage can be a bit rough around the edges, but its funkiness is often just what makes it great.) But I've never had the chance to visit country, which I've heard is just amazingly beautiful. Someday...
In the meantime, you can dream and drool along with me and read about some great South African bottles.
In the meantime, you can dream and drool along with me and read about some great South African bottles.
Monday, September 21, 2009
Potions with Pizzazz
Molecular Mixology for the masses! Foams, airs, fatwashing, cotton candy garnishes. You CAN try this at home.
Friday, September 18, 2009
Square One Botanical
Square One Botanical's got eight, including lemon verbena, citrus peel, coriander and rose. But its lack of juniper means it also appeals to those who tend to eschew gin. (The spirit is indeed meant to bridge the gap between gin and vodka lovers.)
I found it to be highly drinkable--like a lot of gins I've tried where juniper tries to take a backseat to other aromatics. You can sip it neat, and it also makes a great Martini (50/50 or otherwise). I also enjoyed it in their take on the Negroni:
2 oz. Square One Botanical
1/4 oz. Campari
1/4 oz. high-quality sweet red vermouth
I found it to be highly drinkable--like a lot of gins I've tried where juniper tries to take a backseat to other aromatics. You can sip it neat, and it also makes a great Martini (50/50 or otherwise). I also enjoyed it in their take on the Negroni:
2 oz. Square One Botanical
1/4 oz. Campari
1/4 oz. high-quality sweet red vermouth
Wednesday, September 16, 2009
Ghosts and Ghouls and Crystal Heads
Just in time for Halloween, Dan Akroyd's been out promoting his new vodka, Crystal Head.
The bottle would look stellar on my new bar. I'm just saying.
Monday, September 14, 2009
The New Commonwealth
A few weeks ago, I had the opportunity to sample the cocktails and cuisine at the new Emeril's Chophouse. Located in the Sands Casino in Bethlehem, PA (on the former site of Bethlehem Steel Company), the Chophouse is Emeril's only location in the northeast. We got to taste many of Chef de Cuisine Michael Blydenstein's creations: our favorites were the Crispy Fried Calamari (with fried pickles), Yellowfin Tuna Wraps, the Grilled Peach and Chevre Salad (with baby arugula and Parma Ham), spicy Shrimp Arrabbiata and the scrumptious New York Strip (with delish sides including French fries with truffle oil.)
Jason Lonigro's cocktail menu features both classic concoctions like the Sazerac, as well as modern creations. His New Commonwealth cocktail gives a nod to the restaurant's Pennyslvania home, with Philadelphia Bluecoat Gin, and penn 1681 Vodka. If you can't find the latter, any high quality vodka will do. Don't skip out on the house-made cherries, though, as they make the drink-just soak fresh pitted cherries in some kind of liquor. So much better than the bright red artificially colored and flavored ones.
The New Commonwealth
Courtesy of Jason Lonigro, Emeril's Chophouse, Bethlehem, PA
1 oz.Bluecoat Gin
1 oz. Penn 1681 Vodka (or another high-quality vodka)
1/2 oz. Cointreau
Splash of simple syrup, to taste (boil equal parts sugar and water until sugar dissolves. Let cool.
1 dash kosher or sea salt
2 dashes Angostura Bitters
1 oz. fresh sour mix (equal parts simple syrup, lime and lemon juices)
1 house soaked cherry (pit and soak cherries in brandy, rum or cognac.)
Fill cocktail shaker with ice. Add all ingredients excluding the cherry. Shake and strain into a chilled martini glass. Garnish with a house soaked cherry.
Jason Lonigro's cocktail menu features both classic concoctions like the Sazerac, as well as modern creations. His New Commonwealth cocktail gives a nod to the restaurant's Pennyslvania home, with Philadelphia Bluecoat Gin, and penn 1681 Vodka. If you can't find the latter, any high quality vodka will do. Don't skip out on the house-made cherries, though, as they make the drink-just soak fresh pitted cherries in some kind of liquor. So much better than the bright red artificially colored and flavored ones.
The New Commonwealth
Courtesy of Jason Lonigro, Emeril's Chophouse, Bethlehem, PA
1 oz.Bluecoat Gin
1 oz. Penn 1681 Vodka (or another high-quality vodka)
1/2 oz. Cointreau
Splash of simple syrup, to taste (boil equal parts sugar and water until sugar dissolves. Let cool.
1 dash kosher or sea salt
2 dashes Angostura Bitters
1 oz. fresh sour mix (equal parts simple syrup, lime and lemon juices)
1 house soaked cherry (pit and soak cherries in brandy, rum or cognac.)
Fill cocktail shaker with ice. Add all ingredients excluding the cherry. Shake and strain into a chilled martini glass. Garnish with a house soaked cherry.
Thursday, September 10, 2009
Secret Sherry Society
Love to sip Sherry? Then join the free society dedicated to these fortified beauties, with info, recipes and pairing advice.
Thursday, September 03, 2009
Cuckoo for Coconut
The rich Batidinha cocktail featured in Imbibe Magazine combines cachaça with coconut and condensed milks.
It all but renders dessert inconsequential.
It all but renders dessert inconsequential.
Tuesday, September 01, 2009
Sips and Tweets
For more frequent wine and spirits sips and tips, don't forget to follow me on Twitter at http://www.twitter.com/kmagyarics.
Cheers, and happy sipping!
Cheers, and happy sipping!
Saturday, August 29, 2009
Sultry Nights, Enticing Whites
Ahh, the dog days of summer are upon us. What to sip?? Grab a glass and take a peek.
Thursday, August 27, 2009
In a Pickle
DC mixologists are taking a cue from farmers and gardeners, creating shrubs and gastriques to use in seasonal concoctions this summer. Read all about what the city's bar stars are mixing up in "In a Pickle," which appears in the July/August 2009 issue of DC Magazine.
Tuesday, August 25, 2009
Demystifying Absinthe
It's been a few years since the government lifted the ban on Absinthe, but it's still quite a misunderstood spirit. Learn about the differences in style, how to correctly serve it like they did in Parisian cafes years ago, and how it's being used in classic and inventive cocktails, in my Nightclub and Bar article.
Sunday, August 23, 2009
The Bubbly Bar
If you love sparkling wine as much as I do, you need to grab a copy of The Bubbly Bar. I just reviewed it to include as a sidebar on a bubbly piece I'm working on, and the recipes are fun and fabulous...
Friday, August 21, 2009
Alternatives for Acid Junkies
Love Sauvignon Blanc, but craving some other zingy whites? Check out my Wine Enthusiast article on this mouthwatering subject.
Wednesday, August 12, 2009
Wine tongue twisters
Here is the link to the segment I did live this morning on DC's Fox 5. We talkd about some wines that can be a bit tricky to pronounce.
Here is add'l info about the wines, and tips for navigating wine tongue twisters:
Let’s face it: if you can’t pronounce a wine, you may not be confident enough to ask for it in a store or order it in a restaurant. But you’ll miss out on some really delicious sips. Here are a few bottles that may have tripped you up in the past (and maybe one or two that you’ll find completely unfamiliar.) Have no fear, wine writer and educator Kelly Magyarics (http:///www.trywine.net) tells you how to pronounce common grape stumpers, and offers information on these winning wines’ flavor profiles and food matches:
* Gewürztraminer (Guh-VERTS-tra-MEE-ner): In German, this word means “spicy grape from Tramin,” a reference to the town in northeastern Italy’s Alto Adige region where the grape was first grown. Spicy, with floral and lychee notes, this wine can be made in styles ranging from bone dry, off-dry, semi sweet and lusciously sweet. Often very concentrated and full-bodied, the best examples have the capacity to age and develop over time. FYI—this wine is often called “Gewürz” for short, making it much easier to pronounce.
Food pairings: Gewürz is highly aromatic, and off-dry or semi-sweet bottles often pair well with spicy, aromatic Thai and Indian curries and other dishes. Drier styles are great with ham and other pork dishes.
2008 Abbazia di Novacella Gewürztraminer, Alto Adige, Italy, $25
Lagrein (La GRINE): Indigenous to the Alto Adige region, wines made from Lagrein have color and flavor intensity similar to that of a Syrah. Lagrein tends to have some berry-fruit flavors, along with savory notes like mushroom, and a tart cherry finish. This varietal is popping up more and more on U.S. wine lists, and is a great alternative for other powerful red wines.
Food pairings: Serve Lagrein alongside heartier fare like beef and lamb dishes, wild game, well-seasoned dishes and those with heavier sauces.
2007 Abbazia di Novacella Lagrein, Alto Adige, Italy, $25
Viognier (Vee-ohn-YAY): Originating in France, this grape produces exotic wines that evoke comparisons to perfum—in a glass. With gorgeous heady aromas of orange blossom, honey, violet and tropical fruits like mango, Viognier is perfect when you want something a bit off the beaten path. Don’t let the French accent scare you—once you learn how to say Viognier it rolls off the tongue (and makes you want to go back for another sip!)
Food pairings: Try Viognier with aromatic and well-seasoned ethnic dishes, as well as with dishes made with crab or lobster. It’s also immensely quaffable with a fruit, nut and cheese platter.
2007 Horton Viognier, Orange County Virginia, $13
Moschofilero (Moss koh FEE leh roh): Greece offers fantastic wines made with local grapes—many of which can be had for incredible bargains. But trying to say names like Agiorgitiko, Xinomavro and Assyrtiko can make your head spin. Moschofilero is a crisp white wine with rose and violet aromas. It can sometimes smell and taste “grapey” and perfume-y like Muscat-based bottles.
Food pairings: Try Moschofilero as an apéritif, or take a cue from the Greeks and serve with grilled sardines, octopus, squid or scallops drizzled with lemon, olive oil and fresh herbs.
2007 Hermes Moschofilero, Mantinia, Greece, $12
Torrontés (Tor-rahn-TEZ): Though Argentina is famous for its Malbecs, don’t ignore their white wines. Torrontés may be just a little bit tougher to pronounce at first glance, but once you say it once or twice you’ll find yourself asking where to find it on store shelves. It’s dry, aromatic and full-bodied like a Viognier, yet fresh and easy drinking like a crisp Sauvignon Blanc.
Food pairings: Match its freshness with some fresh seafood, or use the crisp acidity to foil the richness of a creamy or buttery dish (like crab imperial or a cream-based pasta dish.)
2008 Phebus Torrontés, Mendoza, Argentina, $9
Tips for Navigating Wine Tongue Twisters:
1. Search the web for help: Go to Google, and type in the wine or grape name, plus the word “pronounce.” You’ll see links to phonetic spellings and even audio clips of native speakers speaking the name. There is also a great wine pronunciation glossary on http://www.wines.com/catalog/pronunciation.php.
2. Make an attempt: Even so-called wine “experts” make mistakes and butcher wine names and terms. Don’t be afraid to give it a shot.
3. Repeat, repeat, repeat: Once you learn how to say a wine name, use it. Ask for the wine in your local shop, and seek it out on restaurant wine lists.
4. Ask your friendly sommelier: The days of wine snobs working in restaurants have blessedly come and gone. For the most part, today’s sommeliers are personable and very eager to share their knowledge.
5. When all else fails, shrug it off, grab your glass, toast your friends and if you can’t say it, sip it instead. After all, wine needn’t be so esoteric. It’s meant for enjoyment and pleasure, after all, not stress.
Here is add'l info about the wines, and tips for navigating wine tongue twisters:
Let’s face it: if you can’t pronounce a wine, you may not be confident enough to ask for it in a store or order it in a restaurant. But you’ll miss out on some really delicious sips. Here are a few bottles that may have tripped you up in the past (and maybe one or two that you’ll find completely unfamiliar.) Have no fear, wine writer and educator Kelly Magyarics (http:///www.trywine.net) tells you how to pronounce common grape stumpers, and offers information on these winning wines’ flavor profiles and food matches:
* Gewürztraminer (Guh-VERTS-tra-MEE-ner): In German, this word means “spicy grape from Tramin,” a reference to the town in northeastern Italy’s Alto Adige region where the grape was first grown. Spicy, with floral and lychee notes, this wine can be made in styles ranging from bone dry, off-dry, semi sweet and lusciously sweet. Often very concentrated and full-bodied, the best examples have the capacity to age and develop over time. FYI—this wine is often called “Gewürz” for short, making it much easier to pronounce.
Food pairings: Gewürz is highly aromatic, and off-dry or semi-sweet bottles often pair well with spicy, aromatic Thai and Indian curries and other dishes. Drier styles are great with ham and other pork dishes.
2008 Abbazia di Novacella Gewürztraminer, Alto Adige, Italy, $25
Lagrein (La GRINE): Indigenous to the Alto Adige region, wines made from Lagrein have color and flavor intensity similar to that of a Syrah. Lagrein tends to have some berry-fruit flavors, along with savory notes like mushroom, and a tart cherry finish. This varietal is popping up more and more on U.S. wine lists, and is a great alternative for other powerful red wines.
Food pairings: Serve Lagrein alongside heartier fare like beef and lamb dishes, wild game, well-seasoned dishes and those with heavier sauces.
2007 Abbazia di Novacella Lagrein, Alto Adige, Italy, $25
Viognier (Vee-ohn-YAY): Originating in France, this grape produces exotic wines that evoke comparisons to perfum—in a glass. With gorgeous heady aromas of orange blossom, honey, violet and tropical fruits like mango, Viognier is perfect when you want something a bit off the beaten path. Don’t let the French accent scare you—once you learn how to say Viognier it rolls off the tongue (and makes you want to go back for another sip!)
Food pairings: Try Viognier with aromatic and well-seasoned ethnic dishes, as well as with dishes made with crab or lobster. It’s also immensely quaffable with a fruit, nut and cheese platter.
2007 Horton Viognier, Orange County Virginia, $13
Moschofilero (Moss koh FEE leh roh): Greece offers fantastic wines made with local grapes—many of which can be had for incredible bargains. But trying to say names like Agiorgitiko, Xinomavro and Assyrtiko can make your head spin. Moschofilero is a crisp white wine with rose and violet aromas. It can sometimes smell and taste “grapey” and perfume-y like Muscat-based bottles.
Food pairings: Try Moschofilero as an apéritif, or take a cue from the Greeks and serve with grilled sardines, octopus, squid or scallops drizzled with lemon, olive oil and fresh herbs.
2007 Hermes Moschofilero, Mantinia, Greece, $12
Torrontés (Tor-rahn-TEZ): Though Argentina is famous for its Malbecs, don’t ignore their white wines. Torrontés may be just a little bit tougher to pronounce at first glance, but once you say it once or twice you’ll find yourself asking where to find it on store shelves. It’s dry, aromatic and full-bodied like a Viognier, yet fresh and easy drinking like a crisp Sauvignon Blanc.
Food pairings: Match its freshness with some fresh seafood, or use the crisp acidity to foil the richness of a creamy or buttery dish (like crab imperial or a cream-based pasta dish.)
2008 Phebus Torrontés, Mendoza, Argentina, $9
Tips for Navigating Wine Tongue Twisters:
1. Search the web for help: Go to Google, and type in the wine or grape name, plus the word “pronounce.” You’ll see links to phonetic spellings and even audio clips of native speakers speaking the name. There is also a great wine pronunciation glossary on http://www.wines.com/catalog/pronunciation.php.
2. Make an attempt: Even so-called wine “experts” make mistakes and butcher wine names and terms. Don’t be afraid to give it a shot.
3. Repeat, repeat, repeat: Once you learn how to say a wine name, use it. Ask for the wine in your local shop, and seek it out on restaurant wine lists.
4. Ask your friendly sommelier: The days of wine snobs working in restaurants have blessedly come and gone. For the most part, today’s sommeliers are personable and very eager to share their knowledge.
5. When all else fails, shrug it off, grab your glass, toast your friends and if you can’t say it, sip it instead. After all, wine needn’t be so esoteric. It’s meant for enjoyment and pleasure, after all, not stress.
Tuesday, August 11, 2009
Blog-in-Limbo
Hey readers--I've been swamped swamped swamped this summer, and trying to figure out what I want to do with my blog. In the meantime, I am Tweeting rather frequently. You can read my Tweets on this right hand side of this page, or follow me on Twitter @kmagyarics.
Happy sipping!
Happy sipping!
Monday, July 27, 2009
Wildfire holds gluten free wine dinner
Wildfire in Tysons Corner will host a gluten-free wine dinner on August 10. Here are the deets:
Wildfire Tysons Galleria features a savory gluten-free menu daily that offers guests a worry-free culinary experience full of flavor.
Executive Chef Steven Lukis creates the evening’s dinner to feature menus items such as Citrus Cured Salmon and Braised Short Ribs. Co-founder of DC Gluties (http://www.dcgluties.com/), Brandi Horton, will discuss eating and drinking gluten-free.
The four-course dinner will begin with a reception at 6:30 p.m. followed by dinner at 7:00 p.m. The entire evening – food, wine, tax and gratuity – is priced at $55 per person. Seating is limited. For more information or to make a reservation, contact Michelle Bringham at (703) 442-9110 or visit wildfirerestaurant.com.
Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08
First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘07
Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06
Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06
Wildfire Tysons Galleria features a savory gluten-free menu daily that offers guests a worry-free culinary experience full of flavor.
Executive Chef Steven Lukis creates the evening’s dinner to feature menus items such as Citrus Cured Salmon and Braised Short Ribs. Co-founder of DC Gluties (http://www.dcgluties.com/), Brandi Horton, will discuss eating and drinking gluten-free.
The four-course dinner will begin with a reception at 6:30 p.m. followed by dinner at 7:00 p.m. The entire evening – food, wine, tax and gratuity – is priced at $55 per person. Seating is limited. For more information or to make a reservation, contact Michelle Bringham at (703) 442-9110 or visit wildfirerestaurant.com.
Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08
First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘07
Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06
Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06
Friday, July 24, 2009
Kelly's been having a grape time
Sorry for the dark blog for the past few weeks--I had a great trip to the Alto Adige wine region in northeastern Italy, and I've been swamped catching up.
Stay tuned for more info from Kelly's Grape Times. And in the meantime, follow me on Twitter @kmagyarics. You can also see my latest tweets on the home page of my blog.
Cheers!
Stay tuned for more info from Kelly's Grape Times. And in the meantime, follow me on Twitter @kmagyarics. You can also see my latest tweets on the home page of my blog.
Cheers!
Wednesday, July 01, 2009
N/A "Rickeys"
I have been feeling a bit under the weather the past few days, so I've been playing around with some n/a versions of the Rickey (I'm using that term liberally, as they all have club soda, but lack the gin or bourbon in a "real" Rickey.) Using any of a number of syrups infused with fresh herbs, and other simple ingredients, renders some refreshing takes that are perfect anytime you want something tasty but unleaded.
For all of the infused syrups, take 1/2 cup water and 1/2 cup sugar and put them into a small saucepan. Let it come to a boil, and then boil until the sugar is dissolved. Remove from the heat, and add a good handful of the herbs of choice. Let steep for 15 minutes, or to taste. Remove the herbs, let the syrup cool completely, and then place into a container with a tightly fitting lid. The syrups will keep for a week or so in the fridge.
Here are some combos to try:
* Rosemary syrup, lemon bitters and/or squeezed lemon wedge, club soda.
* Basil syrup, muddled strawberries, club soda
* Basil syrup, tomato water (fresh or strained tomato juice), club soda, freshly cracked pepper.
* Lavender syrup, grapefruit juice and/or grapefruit bitters, club soda
* Thai Basil syrup, coconut water or juice (not coconut milk), lime juice, club soda
* Sage syrup, muddled blackberries, lemon juice, club soda
Monday, June 29, 2009
BLT's launches new bar menu
DC's BLT Steak (1625 Eye Street, NW; 202-689-8999; www.bltsteak.com), announces the launch of its new bar menu. Beginning July 1st, BLT Steak invites guests to enjoy a bite created by Chef Laurent Tourondel and Chef de Cuisine Victor Albisu, and a cocktail alongside, at its sumptuous bar.
The menu highlights some BLT favorites such as The 'BLT' Burger, an 8 oz. prime beef burger with hand cut Idaho Potato French Fries and Pulled Pork BBQ Sliders topped with Pickled Jalapenos and Tobacco Onions as well as new creations, including Fried Cheese Stuffed Olives, Prosciutto Wrapped Figs, and Beefsteak Tomato Tarts. Also featured on the new menu is BLT's extensive raw bar, with oysters, littleneck clams, and a numerous variety of crab.
In addition to these savory treats, the new menu will include cheese and house-made charcuterie plates. Offerings highlight select cheeses, such as Bonnie Bouche, Pleasant Ridge Reserve and Clothbound Cheddar as well as cured meats and patés. Perfectly complementing these decadent delights is BLT's comprehensive wine program and summer cocktail menu, overseen by Sommelier Nicole Saladyga.
The new menu ranges from items starting at $9 to $34, with the exception of the Seafood Platter at $115. Enjoy a bite at the bar at BLT Steak Monday - Friday 11:30 am - 2:30 pm for lunch or Monday - Saturday 5:30 pm - 11 pm.
The menu highlights some BLT favorites such as The 'BLT' Burger, an 8 oz. prime beef burger with hand cut Idaho Potato French Fries and Pulled Pork BBQ Sliders topped with Pickled Jalapenos and Tobacco Onions as well as new creations, including Fried Cheese Stuffed Olives, Prosciutto Wrapped Figs, and Beefsteak Tomato Tarts. Also featured on the new menu is BLT's extensive raw bar, with oysters, littleneck clams, and a numerous variety of crab.
In addition to these savory treats, the new menu will include cheese and house-made charcuterie plates. Offerings highlight select cheeses, such as Bonnie Bouche, Pleasant Ridge Reserve and Clothbound Cheddar as well as cured meats and patés. Perfectly complementing these decadent delights is BLT's comprehensive wine program and summer cocktail menu, overseen by Sommelier Nicole Saladyga.
The new menu ranges from items starting at $9 to $34, with the exception of the Seafood Platter at $115. Enjoy a bite at the bar at BLT Steak Monday - Friday 11:30 am - 2:30 pm for lunch or Monday - Saturday 5:30 pm - 11 pm.
Wednesday, June 24, 2009
Hemingway Cocktail Seminar
Join Phil Greene of the Museum of the American Cocktail in celebrating Ernest Hemingway's 110th birthday by enjoying some of the drinks he and his characters imbibed, during his seminar To Have and Have Another - The Hemingway Bartender's Companion. The session will be held at the Smithsonian's Museum of the American Indian on July 15, from 6:45 to 8:45 pm. For members of Smithsonian Associates, the cost is $45, for general admission it's $65.
Phil will be mixing up the Jack Rose (from The Sun Also Rises), the Green Isaac's Special (Islands in the Stream), the Montgomery Martini (Across the River and Into the Trees), the Papa Doble Daiquiri (Islands in the Stream, and other sources), and the Death in the Afternoon (a classic mixture of champagne and absinthe). Plus, you'll learn how to make these and other Hemingway drinks at home. You'll also enjoy excerpts from Papa's prose, letters, and biography, hear anecdotes about his life and times, and more.
For more information and to register, please see: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=217649 or go to www.museumoftheamericancocktail.org/events
Phil will be mixing up the Jack Rose (from The Sun Also Rises), the Green Isaac's Special (Islands in the Stream), the Montgomery Martini (Across the River and Into the Trees), the Papa Doble Daiquiri (Islands in the Stream, and other sources), and the Death in the Afternoon (a classic mixture of champagne and absinthe). Plus, you'll learn how to make these and other Hemingway drinks at home. You'll also enjoy excerpts from Papa's prose, letters, and biography, hear anecdotes about his life and times, and more.
For more information and to register, please see: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=217649 or go to www.museumoftheamericancocktail.org/events
Tuesday, June 23, 2009
Rose Scented Glasses
Cocktail recipes that include a few dashes of rose water keep blooming on the web and in cocktail books and magazine. Distilled from petals, rose water is a by-product of the production of rose oil that's used in perfume and cosmetics and for religious purposes throughout Europe and Asia. American and European bakers used rose water a lot in baking until the nineteenth century, when vanilla became more readily available.
Though I don't like my drinks to taste or smell too much like perfume, a whiff of heady floral aromatics adds a touch of the exotic. You can find rose water in some drugstores, but be sure it's meant for culinary purposes--I found culinary rose water in the Asian/Latino supermarket Lotte Plaza in Chantilly. The producer is Clic, from Lebanon, and a ten ounce bottles was a little over two bucks. It doesn't have any preservatives in it, so it's probably a good idea to keep it in the fridge. (That's not the bottle that's pictured here, but the label is similar).
On the last page of the June 2009 issue of The Tasting Panel, there is a recipe for a really tasty cocktail that contains rose water. Portland, Oregon bartender Evan Zimmermans's The Minor Threat also has refreshing cucumber gin and bitter orange Aperol. Very, very yummy:
The Minor Threat
Evan Zimmerman, Laurelhurst Market, Portland, Oregon
1 oz. cucumber-style gin (try Square One or Crop Organic. If you don't have cucumber gin you could muddle a few slices of cucumber before adding the other ingredients, though you will have to do a good job of straining out the solids unless you don't mind cucumber chunks)
1 oz. Aperol
1/2 oz. lemon juice
Dash of simple syrup
2 dashes of rose water
1 egg white
Peychaud's bitters, for garnish
Put all ingredients into a cocktail shaker and shake without ice for 20 seconds. Add ice and shake again. Strain into a cocktail glass and float a few drops of bitters on top of the froth.
Note: Unless you are using small eggs, I find that 1 egg white is usually enough for 2 cocktails. So if you double the recipe in the shaker you would probably just need 1 egg white.
Though I don't like my drinks to taste or smell too much like perfume, a whiff of heady floral aromatics adds a touch of the exotic. You can find rose water in some drugstores, but be sure it's meant for culinary purposes--I found culinary rose water in the Asian/Latino supermarket Lotte Plaza in Chantilly. The producer is Clic, from Lebanon, and a ten ounce bottles was a little over two bucks. It doesn't have any preservatives in it, so it's probably a good idea to keep it in the fridge. (That's not the bottle that's pictured here, but the label is similar).
On the last page of the June 2009 issue of The Tasting Panel, there is a recipe for a really tasty cocktail that contains rose water. Portland, Oregon bartender Evan Zimmermans's The Minor Threat also has refreshing cucumber gin and bitter orange Aperol. Very, very yummy:
The Minor Threat
Evan Zimmerman, Laurelhurst Market, Portland, Oregon
1 oz. cucumber-style gin (try Square One or Crop Organic. If you don't have cucumber gin you could muddle a few slices of cucumber before adding the other ingredients, though you will have to do a good job of straining out the solids unless you don't mind cucumber chunks)
1 oz. Aperol
1/2 oz. lemon juice
Dash of simple syrup
2 dashes of rose water
1 egg white
Peychaud's bitters, for garnish
Put all ingredients into a cocktail shaker and shake without ice for 20 seconds. Add ice and shake again. Strain into a cocktail glass and float a few drops of bitters on top of the froth.
Note: Unless you are using small eggs, I find that 1 egg white is usually enough for 2 cocktails. So if you double the recipe in the shaker you would probably just need 1 egg white.
Friday, June 19, 2009
Cabo Wabo Cocktails
It's a muggy June day here in the DC area...and in a few hours it will officially be happy hour (tick, tock, tick, tock.). Though a regular Margarita would certainly be refreshing (on the rocks with lots of salt and NO pre-made mixes allowed...), something a little more inventive would work just fine, too.
Here are two recipes made with Sammy Hagar's own brand, Cabo Wabo, which use the Reposado style (80 proof, 3-12 months in oak barrels, heavy agave and a touch of citrus). The first combines the great heat and cool of a fresh salsa verde, while the second is a cool twist on the Margarita, with sweet tart Plymouth Sloe Gin.
**A few notes: you can substitute simple syrup for agave nectar, but you will mostly likely find that you'll want to use less. And if Reposado isn't your thing, try it with Blanco or Silver. It'll lighten up the cocktail a bit.
Happy Friday, and an early Happy Father's Day! Enjoy this summer weekend.
AMANTE PICANTE
Courtesy of Francesco Lafranconi, Director of Mixology at SWS of America
1 ½ oz Cabo Wabo Reposado Tequila
3 English cucumber slices, peeled
3 drops Green Tabasco
Fresh cilantro
¾ oz agave nectar
¾ oz fresh lime juice
Muddle cucumber, cilantro, agave nectar, and lime juice in a pint glass. Add ice, tequila, and Tabasco. Shake vigorously and double strain into a chilled cocktail glass. Garnish with either a lime or cucumber wheel.
MAYFLOWER MAGARITA
Courtesy of Arturo Sighinolfi (Southern Wine & Spirits)
1 ½ oz Cabo Wabo Reposado
½ oz Plymouth Sloe Gin
¾ oz agave nectar
¾ oz fresh lime juice
Add tequila, lime juice, agave nectar and ice into a pint glass. Shake and strain into a chilled cocktail glass. Drizzle in Sloe Gin. Garnish with floating lime wheel.
Tuesday, June 16, 2009
Rias Baixas Albarino Contest
Sounds like fun. And Albarino wines are soooo food friendly:
America’s unsung dinnertime heroes are invited to test their skills in the fourth annual Rías Baixas Albariño Recipe Pairing Contest, a challenge that pairs amateur chefs’ original recipes with this versatile white wine.
This year, contestants will go head-to-head in the kitchen for a chance to schmooze with Hollywood’s brightest stars at the 36th Annual People's Choice Awards®. To build excitement, the “People’s Choice” category has been added to this year’s contest, affording entrants three ways to win. Consumers can log onto http://www.riasbaixaswines.com/ and vote for the favorite recipe from last year’s recipe contest finalists—which will determine the “People’s Choice” winner.
The Grand Prize Winner with the best recipe from this year’s recipe contest, the winning chef from the People’s Choice category, as well as a randomly selected online voter will each win a trip to Los Angeles and two tickets to the 36th Annual People's Choice Awards® in 2010. Rías Baixas Albariño wines are easily paired with a slew of ingredients, so test out your favorite Asian, Italian, or even South American favorites with this food-friendly white wine from Spain. Cook or cast your vote and win!
Official rules and details can be found at http://www.riasbaixaswines.com/. Entries will be accepted through November 30, 2009. Must be 21 to enter. Void where prohibited.
America’s unsung dinnertime heroes are invited to test their skills in the fourth annual Rías Baixas Albariño Recipe Pairing Contest, a challenge that pairs amateur chefs’ original recipes with this versatile white wine.
This year, contestants will go head-to-head in the kitchen for a chance to schmooze with Hollywood’s brightest stars at the 36th Annual People's Choice Awards®. To build excitement, the “People’s Choice” category has been added to this year’s contest, affording entrants three ways to win. Consumers can log onto http://www.riasbaixaswines.com/ and vote for the favorite recipe from last year’s recipe contest finalists—which will determine the “People’s Choice” winner.
The Grand Prize Winner with the best recipe from this year’s recipe contest, the winning chef from the People’s Choice category, as well as a randomly selected online voter will each win a trip to Los Angeles and two tickets to the 36th Annual People's Choice Awards® in 2010. Rías Baixas Albariño wines are easily paired with a slew of ingredients, so test out your favorite Asian, Italian, or even South American favorites with this food-friendly white wine from Spain. Cook or cast your vote and win!
Official rules and details can be found at http://www.riasbaixaswines.com/. Entries will be accepted through November 30, 2009. Must be 21 to enter. Void where prohibited.
Monday, June 15, 2009
Playing with SKYY Infusions Pineapple Vodka
Flavored vodkas are an interesting breed. When done well, the flavors are true to life, and offer added dimension to cocktails with complimentary flavors. When done poorly, they can come off tasting as artificial as lollipop or Popsicle flavors.
Last week I got a bottle of SKYY Infusions Pineapple Vodka. I had already tasted it in several cocktails, and wanted to sample it naked and in my own creations. I was really impressed by its balanced flavor--both the sweet and tart notes found in real pineapple came through. And the spirit was blessedly without that harsh afterburn all too common in flavored vodkas (I think unfortunately producers sometimes use inferior spirits to start with, thinking that their flavorings will mask crappy quality vodka...not a good idea, and it doesn't work.)
I did also receive a bevy of cocktail ideas to use it in. One thing I noticed about most of them was that they called for pineapple juice, in addition to the pineapple vodka. Unless I'm missing something, I really question adding juice--I mean, if you are going to do that, why not just use good old regular vodka?? I wanted the spirit's fruit flavors to shine through, so I started thinking about what combo of ingredients might work with it, and started pulling bottles out of my liquor cabinet.
Though I'm still tweaking the amounts (and you can really vary this according to taste, though I wouldn't recommend using TOO much of the Domaine de Canton, because as delicious as it is, it can easily overwhelm a drink), here is a good starting point:
Kelly's Tropical Cure
1.5 oz. SKYY Infusions Pineapple
1/2 oz. Malibu Coconut Rum (or another coconut rum)
1/2 oz. lime juice
1/4 oz. Domaine de Canton ginger liqueur
1/4 oz. simple syrup (or to taste)
Add all ingredients to a cocktail shaker half-filled with ice. Shake vigorously, and strain into a cocktail glass.
Last week I got a bottle of SKYY Infusions Pineapple Vodka. I had already tasted it in several cocktails, and wanted to sample it naked and in my own creations. I was really impressed by its balanced flavor--both the sweet and tart notes found in real pineapple came through. And the spirit was blessedly without that harsh afterburn all too common in flavored vodkas (I think unfortunately producers sometimes use inferior spirits to start with, thinking that their flavorings will mask crappy quality vodka...not a good idea, and it doesn't work.)
I did also receive a bevy of cocktail ideas to use it in. One thing I noticed about most of them was that they called for pineapple juice, in addition to the pineapple vodka. Unless I'm missing something, I really question adding juice--I mean, if you are going to do that, why not just use good old regular vodka?? I wanted the spirit's fruit flavors to shine through, so I started thinking about what combo of ingredients might work with it, and started pulling bottles out of my liquor cabinet.
Though I'm still tweaking the amounts (and you can really vary this according to taste, though I wouldn't recommend using TOO much of the Domaine de Canton, because as delicious as it is, it can easily overwhelm a drink), here is a good starting point:
Kelly's Tropical Cure
1.5 oz. SKYY Infusions Pineapple
1/2 oz. Malibu Coconut Rum (or another coconut rum)
1/2 oz. lime juice
1/4 oz. Domaine de Canton ginger liqueur
1/4 oz. simple syrup (or to taste)
Add all ingredients to a cocktail shaker half-filled with ice. Shake vigorously, and strain into a cocktail glass.
Of course, this vodka easily lends itself to other tropical flavors--check the Latino aisle of your favorite supermarket for Jumex brand nectars and juices. They come in flavors ranging from guava, to passion fruit, to mango, and would really mix well with the SKYY. (SKYY also comes in Passion Fruit, by the way, but I haven't yet tried it.)
Sunday, June 14, 2009
Follow me on Twitter
Just a reminder to find and follow me on Twitter @kmagyarics for Tipple Tweets, wine news, food pairings and all other kinds of liquid advice. I'll continue to update the blog, bien sur, but for those of you who like their food and drink in small doses, Twitter goes down a bit easier.
Happy tweeting!
Happy tweeting!
Wednesday, June 10, 2009
Absolute Absinthe
I just finished an article on absinthe, and I'm grateful for the opportunity to do the piece, as I will admit that it's not a spirit I particularly knew a great deal about before I started my search. I got a bottle of Lucid last year, and excitedly prepared it the traditional way (1 ounce of absinthe, plus 4 ounces of ice water slowly poured over a sugar cube until it louches--i.e. turns milky white, the result of botanicals that can't remain in solution after water is added.) While I like a piece of licorice taffy now and again, I found a whole glass of that flavor to be too much for me personally. But, as I found out, there's much more to absinthe than the fountain, or rinsing the glass for a Sazerac.
Whether you love licorice/anise, or not, if you haven't given absinthe a try either with sugar and water, or in an inventive cocktail, I encourage you to do so. Ted Breaux, Lucid's Master Distiller, told me that while Europe has a long history with the product, much of what is released there nowadays are novelty products--basically vodka with artificial coloring and flavors. By contrast, most of the brands available in the U.S. are of high caliber--so you have the chance to try some good stuff. Breaux refers to absinthe as "perfume with a punch," and his brand was the first to be relaunched in the U.S. after the government lifted the ban in 2007.
Swiss Kubler Absinthe seems to be the darling of creative mixologists these days. The Edison Downtown in Los Angeles has four or so seasonal cocktails with absinthe at any given time, all made with Kubler. The Moonlight cocktail mixes Kubler with gin, Luxardo Marashino and St. Germain; while Mr. Prosser's Formula combines the Green Fairy with white grape juice and a bit of pineapple. The Edison sells the most absinthe in the United States at a freestanding bar. Director of Spirits and Beverages Aidan Demarest explains that "People are very interested in the history, how it became legal, whether there is 'real' wormwood in it. My staff had an intensive training on absinthe and absinthe cocktails before we introduced it. "
As far as the wormwood question--there is so little in modern brands that the amount of alcohol you would need to consume for the wormwood to have any mental effect would be far more dangerous than the wormwood itself...
Breaux recognizes that the American palate is not accustomed to the flavor or anise/licorice, and also admits that absinthe does not easily mix with everything. His suggestions? Try pineapple juice, cranberry juice, ginger, mint, almond and coconut (though not all in the same drink...). But he recommends avoiding lime juice--not a perfect partner. And you probably don't want to mix it with another high proof spirit like vodka or gin, since it already packs a potent proof.
Bar guests who think they just can't get past that strong licorice flavor but want to sample absinthe nonetheless have one of two options: try it in a cocktail, where the amount is typically smaller than other ingredients so it doesn't overwhelm more delicate flavors; or try absinthe traditionally, but with Mata Hari absinthe. A so-called "Bohemian style," Mata Hari admittedly doesn't have historical roots, but the anise flavor is muted so the herbal components come through. I tried Mata Hari a few nights ago, and it was a lot more palatable drinking it with water and sugar than I found other brands to be.
My article will appear in the August issue of Nightclub and Bar. I'll post it and Twitter about it when it's out.
Whether you love licorice/anise, or not, if you haven't given absinthe a try either with sugar and water, or in an inventive cocktail, I encourage you to do so. Ted Breaux, Lucid's Master Distiller, told me that while Europe has a long history with the product, much of what is released there nowadays are novelty products--basically vodka with artificial coloring and flavors. By contrast, most of the brands available in the U.S. are of high caliber--so you have the chance to try some good stuff. Breaux refers to absinthe as "perfume with a punch," and his brand was the first to be relaunched in the U.S. after the government lifted the ban in 2007.
Swiss Kubler Absinthe seems to be the darling of creative mixologists these days. The Edison Downtown in Los Angeles has four or so seasonal cocktails with absinthe at any given time, all made with Kubler. The Moonlight cocktail mixes Kubler with gin, Luxardo Marashino and St. Germain; while Mr. Prosser's Formula combines the Green Fairy with white grape juice and a bit of pineapple. The Edison sells the most absinthe in the United States at a freestanding bar. Director of Spirits and Beverages Aidan Demarest explains that "People are very interested in the history, how it became legal, whether there is 'real' wormwood in it. My staff had an intensive training on absinthe and absinthe cocktails before we introduced it. "
As far as the wormwood question--there is so little in modern brands that the amount of alcohol you would need to consume for the wormwood to have any mental effect would be far more dangerous than the wormwood itself...
Breaux recognizes that the American palate is not accustomed to the flavor or anise/licorice, and also admits that absinthe does not easily mix with everything. His suggestions? Try pineapple juice, cranberry juice, ginger, mint, almond and coconut (though not all in the same drink...). But he recommends avoiding lime juice--not a perfect partner. And you probably don't want to mix it with another high proof spirit like vodka or gin, since it already packs a potent proof.
Bar guests who think they just can't get past that strong licorice flavor but want to sample absinthe nonetheless have one of two options: try it in a cocktail, where the amount is typically smaller than other ingredients so it doesn't overwhelm more delicate flavors; or try absinthe traditionally, but with Mata Hari absinthe. A so-called "Bohemian style," Mata Hari admittedly doesn't have historical roots, but the anise flavor is muted so the herbal components come through. I tried Mata Hari a few nights ago, and it was a lot more palatable drinking it with water and sugar than I found other brands to be.
My article will appear in the August issue of Nightclub and Bar. I'll post it and Twitter about it when it's out.
Tuesday, June 09, 2009
Building a Better Mojito
To muddle or not to muddle? Simple syrup, demerara sugar or mint infused syrup? Read all about that ubiquitous summer drink in my Nightclub and Bar article.
Monday, June 08, 2009
An afternoon with Ted Allen
Last Friday, I got the chance to meet, taste wine and chat with Ted Allen. This former co-host of Queer Eye for the Straight Guy is busy these days as judge for the Food Network's Chopped, and spokesperson for Robert Mondavi wines--a role he has had for four years. He was in town to promote the Food and Wine Festival at National Harbor this past weekend.
We met up at DC's Westend Bistro, and tasted through three of RM's Private Selection Wines: Chardonnay, Pinot Noir and Meritage. These wines are priced at $13-$15, and are meant to be enjoyed as an everyday, rather than esoteric, beverage. (Remember that Robert Mondavi believed wine should always be on the table--just as salt and pepper are--as they enhance a dish and your overall dining pleasure.)
We met up at DC's Westend Bistro, and tasted through three of RM's Private Selection Wines: Chardonnay, Pinot Noir and Meritage. These wines are priced at $13-$15, and are meant to be enjoyed as an everyday, rather than esoteric, beverage. (Remember that Robert Mondavi believed wine should always be on the table--just as salt and pepper are--as they enhance a dish and your overall dining pleasure.)
Were the wines the best I ever tasted? They don't claim to be, and that's not their role. Are they the type of bottles you can open up on a Tuesday night with simple pasta or takeout and not feel guilty? Absolutely. The Chardonnay was lighter in oak than I expected it to be, with a line of acidity still running through it that makes it food friendly. And the Pinot was definitely a bigger, more extracted style--bold, with lots of color, raspberries and cherries and a hefty dose of spice. (If you crave more of a refined, earthy, subtle style of Pinot, the RM offering might not be your thing. But if you are looking for some oomph, then you'll love it.)
For my part, I discovered that Ted and I both really dig Popeye's chicken with sparkling wine (he told me about the time he popped open a bottle of Kristal he got as an appreciation gift from the folks at Bravo when he was doing Queer Eye). And both of us share a love of Veuve Clicquot.
It was a fantastic afternoon, and I feel very grateful for the opportunity to have met him.
Wednesday, June 03, 2009
Founding Farmers Restaurant Partners with Copper Fox Distillery to Produce Founding Farmers Rye Whisky
Founding Farmers, Washington DC’s eco-friendly restaurant with a focus on sustainable agriculture, is launching Founding Farmers’ Rye Whisky Exclusively Hand Crafted by Wasmund’s. The special distillation made exclusively for Founding Farmers, and only available at the restaurant, will be uncapped and celebrated with “Founding Farmers Whisky Week”, June 8 – 13, 2009.
“We examined every part of the whisky making process, and kept the good traditional parts, and added some new wrinkles of our own to make Founding Farmers Rye Whisky truly unique,” says Founding Farmers Chief Mixologist Jon Arroyo. “The drinks we’ve created with it are equally interesting and inspired and we’re excited to share them with our guests.” New FF Rye Whisky cocktails include the Farmers’ Smash, the Basement and the popular Sazerac, now featured on the new spring menu.
Here is the schedule for the week. Events are held at Founding Farmers, 1924 Pennsylvania Ave. NW, DC:
Here is the schedule for the week. Events are held at Founding Farmers, 1924 Pennsylvania Ave. NW, DC:
*Mon, June 8, 5-9pm: Founding Farmers Chief Mixologist Jon Arroyo releasing new cocktails
*Tues, June 9, 5-9pm: Justin Guthrie, formerly of Central, guest mixologist
*Weds, June 10, 5-9pm: Copper Fox Distillery’s Rick Wasmund shares distillation knowledge and Gina Chersevani, Cocktail Mixtress, PS7’s restaurant – guest mixologist
*Thurs, June 11, 5-9pm: Owen Thomson, Bourbon – guest mixologist
*Fri, June 12, 5-11pm : Founding Farmers Chief Mixologist Jon Arroyo
*Sat, June 13, 5-11pm: Founding Farmers Mixologists Joe and Josh
Founding Farmers Rye Whisky is composed of two-thirds rye and one-third hand-malted barley, malted with light smoke, 60 percent apple wood, and 40 percent cherry wood. Double pot distilled to between 150 and 160 proof in a 500-gallon mash still and 104-gallon spirit still, the Founding Farmers Rye Whisky is then aged at least 12 months in great old barrels made at Copper Fox Distillery. Three Copper Fox Distillery craftsmen, ensuring personalized attention to each delicious batch, oversee the entire process.
Monday, June 01, 2009
Suds with a Legend
This past Saturday, I went to a beer pairing lunch at Firefly in DC sponsored by Sam Adams, and attended by founder Jim Koch. I was really excited for the opportunity to meet a beer legend (I had never seen him in person before, and had only heard his radio spots over the years...). I was even more excited when I found out we were sitting at the same table...
He didn't disappoint, and shared interesting anecdotes, stories and a smart take on the beer industry that can only come from years of experience. He reminded us how up to the 1960's, beer was considered a "classy" beverage, and it wasn't at all uncommon to see advertisements of men in tuxedos and women in ball gowns enjoying a Pilsner glass of suds. However, in the 70's and 80's, the industry "dumbed down" beer to the point where it became associated with mud wrestling, Spuds MacKenzie, and, of course, twins. (Keep in mind that in 1967 the best selling wine was Thunderbird, and that the 70s and 80s saw the immense popularity of treacly sweet, sub-par cocktail mixes, and you can't single out just the beer industry for its faults...)
Koch believes, though, that beer is currently retrieving much of its former glory, going so far as to say that "beer is the new wine," more complex and able to pair with a variety of difficult to partner cuisines--he specifically cited beefy, spicy Argentinean cuisine as a no-brainer with a pint of beer... In my opinion, beer's carbonation also makes it a winner with food, in the same way that you enjoy dishes with Champagne or sparkling wine. The bubbles wake up and cleanse the taste buds.
I asked Koch what he thought of beer cocktails, and he said he's all for them. To prove his point, he asked the servers to bring out shot glasses and pitchers of OJ. We added half Imperial White and half OJ to the glass, and it tasted eerily like a Mimosa, just as Koch predicted it would.
On to the food and beer matchups...
For the first course, Chef paired a Tartare of Roated Baby Beets, and an egg baked in a bread "basket" with a lemon horseradish sauce, with Sam Adams' Imperial White. Herby, citrus and just a bit creamy, the beer matched the herbs on the accompanying side salad, and complimented the earthiness of the beets.
Next up was a Double Bock Brined and Roasted Organic PA Chicken, with fennel spiced Italian sausage, scarlett runner beans and collard greens, which we enjoyed alongside the same beer used to prepare it. The Double Bock is a bigger beer, with some spice notes. Koch told us this style was invented years ago by monks looking to sustain themselves during lent--they couldn't eat, but there was a loophole that didn't forbid alcohol consumption. So they figured out how to make the biggest, meatiest beer that they could. SA's version is big, malty and creamy.
I loved dessert--a chocolate pot de creme with coffee foam and crunchy chocolate pearls--paired with the Imperial Stout (3x the alcohol of Guinness, just for some perspective). This match-up really made the most sense to me--the roasted malt notes of the beer were exactly like those of the chocolate and coffee in the dessert. Yum.
Cowgirl Creamery Redhawk cheese was the choice to go alongside the Triple Bock--an 18% ABV beer that Koch bottled in 1994--very cool to drink beer that's 15 years old. It was smoky, savory and yeasty--a few sips went a long way.
We finished lunch by trying Sam Adams Utopias--a $150 bottle of Bourbon barrel aged beer (I use that term loosely since the alcohol is so high...technically it is beer since it's produced the same way, but it's really more like a Cognac.) Riedel designed a glass for this beer, and a bottle of it will keep for months once opened.
He didn't disappoint, and shared interesting anecdotes, stories and a smart take on the beer industry that can only come from years of experience. He reminded us how up to the 1960's, beer was considered a "classy" beverage, and it wasn't at all uncommon to see advertisements of men in tuxedos and women in ball gowns enjoying a Pilsner glass of suds. However, in the 70's and 80's, the industry "dumbed down" beer to the point where it became associated with mud wrestling, Spuds MacKenzie, and, of course, twins. (Keep in mind that in 1967 the best selling wine was Thunderbird, and that the 70s and 80s saw the immense popularity of treacly sweet, sub-par cocktail mixes, and you can't single out just the beer industry for its faults...)
Koch believes, though, that beer is currently retrieving much of its former glory, going so far as to say that "beer is the new wine," more complex and able to pair with a variety of difficult to partner cuisines--he specifically cited beefy, spicy Argentinean cuisine as a no-brainer with a pint of beer... In my opinion, beer's carbonation also makes it a winner with food, in the same way that you enjoy dishes with Champagne or sparkling wine. The bubbles wake up and cleanse the taste buds.
I asked Koch what he thought of beer cocktails, and he said he's all for them. To prove his point, he asked the servers to bring out shot glasses and pitchers of OJ. We added half Imperial White and half OJ to the glass, and it tasted eerily like a Mimosa, just as Koch predicted it would.
On to the food and beer matchups...
For the first course, Chef paired a Tartare of Roated Baby Beets, and an egg baked in a bread "basket" with a lemon horseradish sauce, with Sam Adams' Imperial White. Herby, citrus and just a bit creamy, the beer matched the herbs on the accompanying side salad, and complimented the earthiness of the beets.
Next up was a Double Bock Brined and Roasted Organic PA Chicken, with fennel spiced Italian sausage, scarlett runner beans and collard greens, which we enjoyed alongside the same beer used to prepare it. The Double Bock is a bigger beer, with some spice notes. Koch told us this style was invented years ago by monks looking to sustain themselves during lent--they couldn't eat, but there was a loophole that didn't forbid alcohol consumption. So they figured out how to make the biggest, meatiest beer that they could. SA's version is big, malty and creamy.
I loved dessert--a chocolate pot de creme with coffee foam and crunchy chocolate pearls--paired with the Imperial Stout (3x the alcohol of Guinness, just for some perspective). This match-up really made the most sense to me--the roasted malt notes of the beer were exactly like those of the chocolate and coffee in the dessert. Yum.
Cowgirl Creamery Redhawk cheese was the choice to go alongside the Triple Bock--an 18% ABV beer that Koch bottled in 1994--very cool to drink beer that's 15 years old. It was smoky, savory and yeasty--a few sips went a long way.
We finished lunch by trying Sam Adams Utopias--a $150 bottle of Bourbon barrel aged beer (I use that term loosely since the alcohol is so high...technically it is beer since it's produced the same way, but it's really more like a Cognac.) Riedel designed a glass for this beer, and a bottle of it will keep for months once opened.
Friday, May 29, 2009
Summer libations in Old Town
Last night a friend and I stopped by Jackson 20 to sample the southern fare, and taste through some of Marcus Garner's inventive cocktails. I included his Presidential Punch in my recent DC Magazine article, and it was great to finally sample the drink--and meet Marcus--in person. He blends Leblon Cachaca with Peach Schnapps, sparkling cider and lemon ginger syrup, and serves it in a mug topped with a Cabernet floater. The drink is garnished with Granny Smith apple and pineapple slices, and Bourbon soaked peach. It was really light and fruity, and beautifully adorned.
I also tried the Pimm's 20, with Herradura Reposado, muddled cucumber, mango puree and San Pellegrino, served in a Collins glass, and garnished with mango and cucumber. The drink's appearance totally reminded me of orange V8 Splash, and the mango puree does give the drink some texture and thickness. I couldn't really detect the Pimm's, but it was a great summer sipper nonetheless.
Jackson 20 has outdoor seating for warm summer nights--the perfect place to grab one of Marcus' Ginger Berry Spritz or Honeysuckle Cocktails. I can't wait to see what he tricks he has next up his sleeves.
I also tried the Pimm's 20, with Herradura Reposado, muddled cucumber, mango puree and San Pellegrino, served in a Collins glass, and garnished with mango and cucumber. The drink's appearance totally reminded me of orange V8 Splash, and the mango puree does give the drink some texture and thickness. I couldn't really detect the Pimm's, but it was a great summer sipper nonetheless.
Jackson 20 has outdoor seating for warm summer nights--the perfect place to grab one of Marcus' Ginger Berry Spritz or Honeysuckle Cocktails. I can't wait to see what he tricks he has next up his sleeves.
Wednesday, May 27, 2009
Proof World Cocktail Week Dinner recap
Miss the World Cocktail Week celebration in DC a few weeks ago at Proof? No worries. You can read my Wine Enthusiast recap here. (I'll also be doing a piece for the print edition of another publication in a month or so, so stay tuned.)
The recap doesn't list all the juicy details, so here are the 10 cocktails we sampled that night. My favorites were the spa-like Cucumber Milk Punch, the citrusy and refreshing Rose's Bitter Punch, and the funky, aromatic Eye Ball Kid. But I also really dig beets, so I was loving the Alice and Vincent, too.
Black Spot Punch (Adam Bernbach, formerly of Bar Pilar)
Leblon Cachaca, Domaine Chandon Sparkling Wine, Spiced Honey Syrup, Grapefruit Syrup
"Horchata de los Sanluquenos", AKA Horchata Borracha (Jill Zimorski, Cafe Atlantico)
Grey Goose Citron, Manzanilla Sherry, Fresh Cantaloupe Juice, Marcona Almond Orgeat with Vanilla Salt and Bacon Syrup
Rose's Bitter Punch (Rico Wisner, Poste)
42Below Vodka, Averna, Grapefruit Juice, Sweetened Rose Tea
Cucumber Gin Milk Punch (Justin Guthrie, formerly of Blue Ridge)
Hendrick's Gin, Lime, Milk, Cucumber Juice
Marion Berry (Owen Thomson, Bourbon)
Rittenhouse Rye, Averna, Blackberry Gastrique, Sage
The Eye Ball Kid (Sebastian Zutant, Proof)
42Below Vodka, Falernum, Rhubarb Bitters, Apple Cider Vinegar
Chatham Punch (Tom Brown, Cork)
Valdespino Amontillado Sherry, Kubler Absinthe, Mint)
Haru No Kure (Derek Brown, The Gibson)
Hendrick's Gin, Ginjo Sake, Domaine de Canton Ginger Liqueur, Lemon Zest
Fruits & Grains (Gina Chersevani, PS7)
Woodford Reserve Bourbon, Lavender, Citrus, Berries
A Trio of Cocktails (Todd Thrasher, Restaurant Eve)
* Alice and Vincent: Beets and Rum
* Sweet MeatL Pecan and Woodford Reserve Bourbon
* Early Girl 2.0: Strawberries, Hendrick's Gin and Lillet
Polynesian Parfait (Chantal Tseng, Tabard Inn)
Brandy, Domaine Chandon Sparkling Wine, Pineapple Juice, Lemongrass Syrup, Vanilla Ice Cream
The recap doesn't list all the juicy details, so here are the 10 cocktails we sampled that night. My favorites were the spa-like Cucumber Milk Punch, the citrusy and refreshing Rose's Bitter Punch, and the funky, aromatic Eye Ball Kid. But I also really dig beets, so I was loving the Alice and Vincent, too.
Black Spot Punch (Adam Bernbach, formerly of Bar Pilar)
Leblon Cachaca, Domaine Chandon Sparkling Wine, Spiced Honey Syrup, Grapefruit Syrup
"Horchata de los Sanluquenos", AKA Horchata Borracha (Jill Zimorski, Cafe Atlantico)
Grey Goose Citron, Manzanilla Sherry, Fresh Cantaloupe Juice, Marcona Almond Orgeat with Vanilla Salt and Bacon Syrup
Rose's Bitter Punch (Rico Wisner, Poste)
42Below Vodka, Averna, Grapefruit Juice, Sweetened Rose Tea
Cucumber Gin Milk Punch (Justin Guthrie, formerly of Blue Ridge)
Hendrick's Gin, Lime, Milk, Cucumber Juice
Marion Berry (Owen Thomson, Bourbon)
Rittenhouse Rye, Averna, Blackberry Gastrique, Sage
The Eye Ball Kid (Sebastian Zutant, Proof)
42Below Vodka, Falernum, Rhubarb Bitters, Apple Cider Vinegar
Chatham Punch (Tom Brown, Cork)
Valdespino Amontillado Sherry, Kubler Absinthe, Mint)
Haru No Kure (Derek Brown, The Gibson)
Hendrick's Gin, Ginjo Sake, Domaine de Canton Ginger Liqueur, Lemon Zest
Fruits & Grains (Gina Chersevani, PS7)
Woodford Reserve Bourbon, Lavender, Citrus, Berries
A Trio of Cocktails (Todd Thrasher, Restaurant Eve)
* Alice and Vincent: Beets and Rum
* Sweet MeatL Pecan and Woodford Reserve Bourbon
* Early Girl 2.0: Strawberries, Hendrick's Gin and Lillet
Polynesian Parfait (Chantal Tseng, Tabard Inn)
Brandy, Domaine Chandon Sparkling Wine, Pineapple Juice, Lemongrass Syrup, Vanilla Ice Cream
Tuesday, May 26, 2009
Inspired, but still do-able, cocktails
I've gotten my hands on my fair share of new cocktail books over the past year (such great bedtime reading--I just love to bookmark the next drinks I plan on whipping up...) However, while some of them tout amazing drinks that would certainly wow guests at a party or gathering, one glance at the paragraphs of directions often makes you want to put away the shaker and opt for a glass of wine or beer instead. (Any recipes that includes several days of steeping or infusing, followed by multiple attempts at straining, is too much for my instant-gratification self to handle. I don't usually plan my tipples for the evening that far in advance.)
Recently I got a copy of "Mix Shake Stir," cocktails for the home bar from Danny Meyer's New York City restaurants (The Modern, Eleven Madison Park, Tabla, etc.) The book has gorgeous photography, great tips and quotes. But most importantly, the recipes are not at all overwhelming for the home bartender looking to impress friends or just mix up something different. There is a definite focus on fresh ingredients like fruits, veggies and herbs, as well as high end and new liquors (Domaine de Canton, St. Germain), but most of the recipes are blessedly brief, making them perfect for entertaining. Here's a great example:
Thai Basil Bliss
Courtesy of Mix Shake Stir
5 fresh Thai basil leaves
4 1-inch cubes fresh pineapple
Ice
1/2 oz. simple syrup
2 oz. silver tequila (preferably Patron)
3/4 oz. fresh lime juice
Splash of Champagne (optional)
Muddle 4 of the basil leaves and the pineapple in a cocktail shaker. Add ice to the shaker and then the simple syrup, tequila and lime juice and shake vigorously. Strain into a chilled Martini glass and add the splash of Champagne, if desired. Garnish with the remaining basil leaf and serve.
You can get "Mix Shake Stir" for $19.89 on Amazon.
Recently I got a copy of "Mix Shake Stir," cocktails for the home bar from Danny Meyer's New York City restaurants (The Modern, Eleven Madison Park, Tabla, etc.) The book has gorgeous photography, great tips and quotes. But most importantly, the recipes are not at all overwhelming for the home bartender looking to impress friends or just mix up something different. There is a definite focus on fresh ingredients like fruits, veggies and herbs, as well as high end and new liquors (Domaine de Canton, St. Germain), but most of the recipes are blessedly brief, making them perfect for entertaining. Here's a great example:
Thai Basil Bliss
Courtesy of Mix Shake Stir
5 fresh Thai basil leaves
4 1-inch cubes fresh pineapple
Ice
1/2 oz. simple syrup
2 oz. silver tequila (preferably Patron)
3/4 oz. fresh lime juice
Splash of Champagne (optional)
Muddle 4 of the basil leaves and the pineapple in a cocktail shaker. Add ice to the shaker and then the simple syrup, tequila and lime juice and shake vigorously. Strain into a chilled Martini glass and add the splash of Champagne, if desired. Garnish with the remaining basil leaf and serve.
You can get "Mix Shake Stir" for $19.89 on Amazon.
Thursday, May 21, 2009
In the Pink
Flavored vodkas typically have their flavorings added before distillation, which tends to naturally dissipate some of the aromas and taste. Not so with Pinky Vodka. After its distillation from winter wheat and glacial water, distillers add twelve botanicals to the booze--including violets, roses, strawberries and citrus--which add heady floral notes and a pretty pink color. The resulting vodka is completely unique not to mention pink. (It also happens to be extremely popular with celebrities such as Eva Longoria, Beyonce and Paris Hilton...)
I recently received a bottle, along with a bevy of recipes with which to experiment. As I paged through them, I could see that some ingredients kept popping up in the recipes, as they just seem well-suited to blend with Pinky, including St. Germain, ginger syrup, and juices like cranberry and grapefruit.
I figured I'd start basic, so I whipped up a batch of Pinky Cosmos (not the recommended recipe, though, which I thought didn't have enough of the other ingredients.) I combined 1.5 oz. of Pinky with 3/4 oz. of Triple Sec, 1 oz. of cranberry juice, and 1/2 oz. of lime juice, and shook over ice. The finished cocktail just had a hint of floral--thankfully I didn't feel like I was drinking perfume. It made a unique and striking Cosmo. (Full disclosure--my husband wasn't too thrilled with the pink color, but he also agreed that it was a tasty cocktail.)
Based on the included botanicals, and girly color, Pinky is clearly marketed more towards women than men, and I can see it being a hit at a bridal shower or bachelorette party. Next up I think I'll try The Sweetheart, created by my friend Natalie Bovis-Nelson, AKA The Liquid Muse:
The Sweetheart
Courtesy of Natalie Bovis-Nelson
1.5 oz. Pinky
1 oz. simple syrup
3/4 oz. lemon juice
1/4 oz. Campari
1 small egg white (this is probably enough for 2 drinks)
1/4 oz. grenadine for garnish
Shake all ingredients except grenadine vigorously, with ice for at least 15 seconds. Strain into a chilled martini glass. Slowly drizzle grenadine into the cocktail, allowing it to settle at the bottom of the glass, creating a layered effect.
I recently received a bottle, along with a bevy of recipes with which to experiment. As I paged through them, I could see that some ingredients kept popping up in the recipes, as they just seem well-suited to blend with Pinky, including St. Germain, ginger syrup, and juices like cranberry and grapefruit.
I figured I'd start basic, so I whipped up a batch of Pinky Cosmos (not the recommended recipe, though, which I thought didn't have enough of the other ingredients.) I combined 1.5 oz. of Pinky with 3/4 oz. of Triple Sec, 1 oz. of cranberry juice, and 1/2 oz. of lime juice, and shook over ice. The finished cocktail just had a hint of floral--thankfully I didn't feel like I was drinking perfume. It made a unique and striking Cosmo. (Full disclosure--my husband wasn't too thrilled with the pink color, but he also agreed that it was a tasty cocktail.)
Based on the included botanicals, and girly color, Pinky is clearly marketed more towards women than men, and I can see it being a hit at a bridal shower or bachelorette party. Next up I think I'll try The Sweetheart, created by my friend Natalie Bovis-Nelson, AKA The Liquid Muse:
The Sweetheart
Courtesy of Natalie Bovis-Nelson
1.5 oz. Pinky
1 oz. simple syrup
3/4 oz. lemon juice
1/4 oz. Campari
1 small egg white (this is probably enough for 2 drinks)
1/4 oz. grenadine for garnish
Shake all ingredients except grenadine vigorously, with ice for at least 15 seconds. Strain into a chilled martini glass. Slowly drizzle grenadine into the cocktail, allowing it to settle at the bottom of the glass, creating a layered effect.
Wednesday, May 20, 2009
Tuesday, May 19, 2009
Orange Juice: Aperol's bitter appeal
Aperol is the best selling liqueur in Italy. I like to think of it as the kindler, gentler Campari--still with appealing bitter notes, but with some nice burnished orange to balance it out. The color is cool too--reminds me of orange jello.
I recently got my hands on a bottle, and did some experimenting. It's a booze that easily lends itself to fizz in the form of club soda or sparkling wine (Prosecco, specifically). Here are 2 easy favorite recipes:
Aperol Spritz
1 1/2 oz. Aperol
2 oz. sparkling wine (or more to taste). I like to use Prosecco.
Splash of sparkling wine
Mix together, add to rocks glass with ice. Garnish with an orange slice, wedge or twist.
I also found this one on epicurius.com
Bitter Crush
Crushed ice
2 ounces (1/4 cup) Aperol (bitter orange aperitif)
1 1/2 ounces (3 tablespoons) white rum
1 teaspoon fresh lemon juice
2 dashes orange bitters
1/2 to 1 teaspoon sugar
Garnish: 1 (1 1/2-inch-long) lemon twist
2 ounces (1/4 cup) Aperol (bitter orange aperitif)
1 1/2 ounces (3 tablespoons) white rum
1 teaspoon fresh lemon juice
2 dashes orange bitters
1/2 to 1 teaspoon sugar
Garnish: 1 (1 1/2-inch-long) lemon twist
Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.
**I amended this one a bit by adding some club soda, which cut the alcohol a bit and made it a bit easier to drink.
Aperol retails for about $23.
Friday, May 15, 2009
La Provencal 75
Regardless of whether or not your lavender is in bloom yet, you can still make lavender-infused simple syrup for cocktails--just use a few sprigs of the leaves.
Here is a recipe I like to whip up that's a variation on one of my favorite sparkling wine cocktails--the French 75. Even though it's not French, I prefer using Prosecco in this drink, as it finishes more cleanly than Champagne or Cava. Note that shaking the gin, lemon juice and syrup with ice before pouring it into a flute is key!!! I can't tell you what a difference it makes, versus pouring them into the glass and topping with the sparkling wine, which makes the drink warmer. I've sent French 75 cocktails back at several restaurants for this reason. Don't skip this step.
I like to use Plymouth Gin because it's my favorite, it's not overly junipery and doesn't overwhelm the other ingredients. If you like a bitter lemon flavor, add a dash or two of Fee Brothers Lemon Bitters. And if you would like to turn this into a sparkling wine cocktail, just omit the gin and up the amount of sparkling wine.
La Provencal 75
1 oz. Plymouth gin
1/2 oz. fresh lemon juice
3/4 oz. lavender simple syrup (see recipe)
Champagne or sparkling wine
Lemon twist or spiral (for garnish)
Add gin, lemon juice and lavender simple syrup to a cocktail shaker half filled with ice. Shake vigorously until cold. Strain mixture into a Champagne flute, and top with sparkling wine. Garnish with a lemon twist or spiral.
Lavender Simple Syrup
1 cup water
1 cup sugar
4-6 lavender sprigs (with flowers if in bloom)
Add water and sugar to a pot, and heat until boiling. Add lavender sprigs, and simmer for 10 minutes. Remove from heat, and steep for 15 minutes. Taste, and steep longer if stronger lavender flavor is desired. Syrup will keep in the refrigerator in a container with a tight fitting lid for a week.
Wednesday, May 13, 2009
The Art of the Garnish
For every cool cocktail garnish out there--flavored salts, dehydrated fruit slices, airs, carmelized rims--there are 10,000 phoned-in ones. (My biggest pet peeve is going to a cocktail or wedding reception, ordering a gin and tonic and having the bartender just toss in a dried out, no-fruit-to-be-found lime wedge...I've considered bringing my own, but that might just be a wee bit tacky.)
A great garnish adds visual appeal that (ideally) ties into the cocktail ingredients. And edible garnishes mean that your drink is truly good to the last drop--or bite.
Read up on some interesting garnishes in my latest Wine Enthusiast article, and glean some tips on creating your own showstopping drink adornments.
Read up on some interesting garnishes in my latest Wine Enthusiast article, and glean some tips on creating your own showstopping drink adornments.
Tuesday, May 12, 2009
Get Punchy!
I'm still thinking about last night's dinner at Proof celebrating World Cocktail Week. I need to do it justice with a complete post (and I'm also writing 2 articles recapping it), but in the meantime, here's the link to my latest DC Magazine article about some great punches to get around town right now.
Want to whip up a great punch for a crowd for your Memorial Day party? Try this version of Planter's Punch, courtesy of Todd Thrasher of Restaurant Eve. They actually serve this punch at Eamonn's--perfect to enjoy with some fish and chips.
Todd's Planter's Punch
Courtesy of Todd Thrasher, Restaurant Eve, Alexandria, VA
1 bottle (750 ml) of silver rum
1 bottle (750 ml) of Captain Morgans rum
1 bottle (750 ml) of Rhum Clemant V.S.O.P.
1 Bottle of House Made Orgeat (with Alcohol) (Theirs is made in-house, but Torani makes orgeat syrup, though it's n/a.)
1500 ml of fresh pineapple juice
750 ml orange juice
375 ml of lemon juice
Mix all together in a big container (Todd uses a Home Depot bucket.)
To make cocktail ladle in mixture over ice and add a splash of club soda and a cherry for garnish (Todd recommends Trader Joe's Morello cherries)
Want to whip up a great punch for a crowd for your Memorial Day party? Try this version of Planter's Punch, courtesy of Todd Thrasher of Restaurant Eve. They actually serve this punch at Eamonn's--perfect to enjoy with some fish and chips.
Todd's Planter's Punch
Courtesy of Todd Thrasher, Restaurant Eve, Alexandria, VA
1 bottle (750 ml) of silver rum
1 bottle (750 ml) of Captain Morgans rum
1 bottle (750 ml) of Rhum Clemant V.S.O.P.
1 Bottle of House Made Orgeat (with Alcohol) (Theirs is made in-house, but Torani makes orgeat syrup, though it's n/a.)
1500 ml of fresh pineapple juice
750 ml orange juice
375 ml of lemon juice
Mix all together in a big container (Todd uses a Home Depot bucket.)
To make cocktail ladle in mixture over ice and add a splash of club soda and a cherry for garnish (Todd recommends Trader Joe's Morello cherries)
Friday, May 08, 2009
Gin for Asian (and other) Libations: Beefeater 24
When you consider the botanicals that go into a bottle of gin, juniper, coriander, citrus and orris root spring to mind. But what about tea leaves?
The producers of Beefeater 24 gleaned some Asian inspiration for their new handcrafted spirit. Rare Japanese Sencha tea and Chinese green tea are balanced out with other components like grapefruit, bitter almond and Seville orange peel. Beefeater 24 is subtle, sensual and contemporary, and works equally well in a martini and in Asian libations. It's available right now in New York and San Francisco, with more markets added soon.
I recently got my hands on a bottle, and it's aromatic and smooth. (And it doesn't hurt that the packaging is gorgeous, either...)
The suggested retail price for Beefeater 24 is $28.99/750 milliliter bottle, and $32.99/one liter bottle.
Though not an Asian cocktail, here's one to try:
Shifting Sands
1 & ½ parts Beefeater 24
1 & ½ parts fresh grapefruit juice
¼ part fresh lemon juice
2 bar spoons of Maraschino Liqueur
Club soda
1 & ½ parts fresh grapefruit juice
¼ part fresh lemon juice
2 bar spoons of Maraschino Liqueur
Club soda
Grapefruit twist (for garnish)
Build ingredients into a high-ball glass filled with fresh ice. Top with club soda and garnish with a grapefruit twist.
Thursday, May 07, 2009
Delicious boozy jams, and so much more...
Washington, DC Chef and Slow Food advocate Stefano Frigerio recently launched the Copper Pot Food Company, a new artisanal food company that works with small farmers to secure surplus harvest which is crafted into a selection of creative jams and savory sauces to be sold in six Washington, DC area farmers markets this spring.
“Canning has always been a way to cut back on surplus by using all of the harvest, and a way enjoy seasonal flavors year round,” says Frigerio. “The goal of the Copper Pot Food Company is to be a resource to local farmers by utilizing surplus harvest, and to provide exciting, and engaging flavors to customers, without artificial colors, flavors, chemicals or preservatives. We use only food in our foods.” In its first year of operation, the Copper Pot Food Company will release a line of products to include 4 Savory Sauces, 5 labels of Jam and 3 labels of Vinegar/Oil.
The company will sell from stands at 6 farmer’s markets in the Washington, DC metropolitan area, including the 14th & U Farmer's Market on Saturdays from 11 AM-1 PM, and the Fairfax Farmers Market on Tuesdays from 8 AM to noon.
**Full disclosure--I'm friends with Stefano and his wife Dusty of ThreeLockharts Communications, and I'm fortunate enough to be in a dinner club with these phenomenal foodies. They brought over a jar of Stefano's Concord Grape and Grappa Jam a few months ago to one of our dinners, and it was unbelievably tasty--so good spread on crackers with Brie. All of his products sound amazing, and I can't wait to sample the White Peach and Prosecco Jam, and the line of pastas.
“Canning has always been a way to cut back on surplus by using all of the harvest, and a way enjoy seasonal flavors year round,” says Frigerio. “The goal of the Copper Pot Food Company is to be a resource to local farmers by utilizing surplus harvest, and to provide exciting, and engaging flavors to customers, without artificial colors, flavors, chemicals or preservatives. We use only food in our foods.” In its first year of operation, the Copper Pot Food Company will release a line of products to include 4 Savory Sauces, 5 labels of Jam and 3 labels of Vinegar/Oil.
The company will sell from stands at 6 farmer’s markets in the Washington, DC metropolitan area, including the 14th & U Farmer's Market on Saturdays from 11 AM-1 PM, and the Fairfax Farmers Market on Tuesdays from 8 AM to noon.
**Full disclosure--I'm friends with Stefano and his wife Dusty of ThreeLockharts Communications, and I'm fortunate enough to be in a dinner club with these phenomenal foodies. They brought over a jar of Stefano's Concord Grape and Grappa Jam a few months ago to one of our dinners, and it was unbelievably tasty--so good spread on crackers with Brie. All of his products sound amazing, and I can't wait to sample the White Peach and Prosecco Jam, and the line of pastas.
Here is a list of the current product line:
Artisanal Jams $6
Strawberry & Vanilla Bean
White Fig & Balsamic
Orchard Fresh Apple
Concord Grape & Grappa
White Peach & Prosecco
Handmade Fresh Pastas $5 - $12
Braised Rabbit Ravioli
Sausage Sage Ravioli
Wild Forest Mushroom & Parmesan Ravioli
Prosciutto di Parma Tortellini
Spinach & Ricotta Tortellini
Yukon Gold Potato Gnocchi
Gluten-Free Spaghetti
Pappardelle
Oils & Vinegars $10
Tuscan Dipping Oil
Balsamic Vinegar with White Figs
Rosemary-Infused white-Wine Vinegar
Handmade Dried Pastas $5
Spaghetti
Whole Wheat Spaghetti
Cavatelli
For additional information, please visit http://www.copperpotfoodco.com/ or email stefano@copperpotfoodco.com.
Artisanal Jams $6
Strawberry & Vanilla Bean
White Fig & Balsamic
Orchard Fresh Apple
Concord Grape & Grappa
White Peach & Prosecco
Handmade Fresh Pastas $5 - $12
Braised Rabbit Ravioli
Sausage Sage Ravioli
Wild Forest Mushroom & Parmesan Ravioli
Prosciutto di Parma Tortellini
Spinach & Ricotta Tortellini
Yukon Gold Potato Gnocchi
Gluten-Free Spaghetti
Pappardelle
Oils & Vinegars $10
Tuscan Dipping Oil
Balsamic Vinegar with White Figs
Rosemary-Infused white-Wine Vinegar
Handmade Dried Pastas $5
Spaghetti
Whole Wheat Spaghetti
Cavatelli
For additional information, please visit http://www.copperpotfoodco.com/ or email stefano@copperpotfoodco.com.
Wednesday, May 06, 2009
Eventide launches rooftop menu
Arlington's Eventide just released its new rooftop menu. Dishes range from Peruvian-Style Ceviche, Bison Carpaccio and Shredded Chicken Salad to a charcuterie or cheese plate, all served cold so to arrive at the table at the proper temperature, and allow guests to enjoy them at a "nibbling pace."
Guests can wash it all down with any of twelve wines by the glass, six beers, or specialty cocktails like the Paletas Fizz, made with Jalapeno-infused vodka, cucumber water and jalapeno syrup.
General Manager Dave Pressley explains that Eventide will be enforcing a two hour limit on tables seated on the roof to accurately quote wait times for our guests put on the wait list for the roof, and rooftop tables can't be reserved. As with the other two floors, the rooftop menu is specific to that floor--menu items cannot be ordered on the other floors. The rooftop bar has room to accommodate about 30-40 people.
Guests can wash it all down with any of twelve wines by the glass, six beers, or specialty cocktails like the Paletas Fizz, made with Jalapeno-infused vodka, cucumber water and jalapeno syrup.
General Manager Dave Pressley explains that Eventide will be enforcing a two hour limit on tables seated on the roof to accurately quote wait times for our guests put on the wait list for the roof, and rooftop tables can't be reserved. As with the other two floors, the rooftop menu is specific to that floor--menu items cannot be ordered on the other floors. The rooftop bar has room to accommodate about 30-40 people.
Subscribe to:
Posts (Atom)
Posts
