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.

Kelly's Grape Times September Newsletter

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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.

Potions with Pizzazz

Molecular Mixology for the masses! Foams, airs, fatwashing, cotton candy garnishes. You CAN try this at home.

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

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.

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.

Secret Sherry Society

Love to sip Sherry? Then join the free society dedicated to these fortified beauties, with info, recipes and pairing advice.

Cuckoo for Coconut

The rich Batidinha cocktail featured in Imbibe Magazine combines cachaça with coconut and condensed milks.

It all but renders dessert inconsequential.

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!