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.
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