Every once in awhile, I enjoy a well-made Margarita on the rocks. I love the flavor of the salt rim, but not the unsightly look of flakes left on my upper lip.
Washington, DC's Oyamel Cocina Mexicana, owned by Jose Andres, found an inventive solution to my cocktail pet peeve. They top their Margaritas with salt air--kind of like a seafoam, if you will. Read about it in my recent article in Cheers magazine.
Wednesday, July 30, 2008
Monday, July 28, 2008
Loire Valley Wines and Summer Foods
I just got a useful postcard in the mail from the Loire Valley Wine Bureau, giving wine suggestions for popular summer foods. I've always been a huge fan of wines from the Loire. Unfortunately, they often stand in the shadows of their more popular sisters from Bordeaux and Burgundy, but LV wines have such a fresh quality to them--perfect for summer foods. They are usually more approachable much earlier one, too, which is great for someone like me who is all about instant gratification. Here are their suggestions, with some comments from me:
Oysters and Muscadet (**The mineral notes in the wine match those in the bivalves, and the refreshing bit of spritz is akin to squirting a lemon wedge on the shellfish)
Seared scallops and Sancerre, Anjou or Saumur Blanc (**All great matches, but my fave is the racy, crisp Sancerre.)
Lobster rolls or crab cakes and Vouvray (**What's great about this white winner is that styles range from dry to sweet, but even the sweeter styles retain acidity well. And as with Muscadet, there is a bit of spritz. An off-dry style will go well with the sweet lobster meat. If the variation in style is frustrating for you, ask someone helpful at your local wine store, find a producer or two you like, and stick with it.)
Burgers and grilled sausage and Chinon or Bourgueil (**I just love Chinon. It's bright and fresh, and a great example of a well-made Cabernet Franc-based wine.)
Barbecue and Rose d'Anjou or Cabernet d'Anjou (**Rose wines, with their strawberry or raspberry notes, nice acidity and bit of spice, are perfect for barbecued ribs or chicken. Roses are a great compromise between a white and a red, especially during summer.)
A party on the beach and Cremant de Loire or Saumur Brut (**I never turn down a sparkling wine, and the Loire makes some elegant ones. They can be a bit more difficult to find than other French bubblies, but they are definitely worth seeking out.)
For more info about Loire Valley wines, go to the bureau's website.
Oysters and Muscadet (**The mineral notes in the wine match those in the bivalves, and the refreshing bit of spritz is akin to squirting a lemon wedge on the shellfish)
Seared scallops and Sancerre, Anjou or Saumur Blanc (**All great matches, but my fave is the racy, crisp Sancerre.)
Lobster rolls or crab cakes and Vouvray (**What's great about this white winner is that styles range from dry to sweet, but even the sweeter styles retain acidity well. And as with Muscadet, there is a bit of spritz. An off-dry style will go well with the sweet lobster meat. If the variation in style is frustrating for you, ask someone helpful at your local wine store, find a producer or two you like, and stick with it.)
Burgers and grilled sausage and Chinon or Bourgueil (**I just love Chinon. It's bright and fresh, and a great example of a well-made Cabernet Franc-based wine.)
Barbecue and Rose d'Anjou or Cabernet d'Anjou (**Rose wines, with their strawberry or raspberry notes, nice acidity and bit of spice, are perfect for barbecued ribs or chicken. Roses are a great compromise between a white and a red, especially during summer.)
A party on the beach and Cremant de Loire or Saumur Brut (**I never turn down a sparkling wine, and the Loire makes some elegant ones. They can be a bit more difficult to find than other French bubblies, but they are definitely worth seeking out.)
For more info about Loire Valley wines, go to the bureau's website.
Sunday, July 27, 2008
Looking for something to do tonight?
Why not head to Mrs. K's in Silver Spring for:their Sunday night special?
Located just outside the nation’s capitol at 9201 Colesville Road, Mrs. K’s Tollhouse Restaurant, with its exquisite gardens and terraces, and cool stone and brick wine cellar aptly named The Wine Press, is an ideal escape. To help combat the rising temperatures and cost of travel, Mrs. K’s is offering the perfect way to spend Sunday evenings from 5 PM to 8 PM, with half price bottles of wine and half price, tempting small plates. This seasonal savings offering includes 30 selected vintages such as Catena Alta, Malbec; Hartford Court, Pinot Noir and Vineyard 29, Cabernet Sauvignon ranging in price from $17.50 to $177.50 per bottle. Small plates normally priced between $8 and $24, are available for $4 to $12 each. Mrs. K’s also serves 45 wines by the glass ranging in price from $7 to $18. The “Wine & Dine” offering is available now through October 15th.
Located just outside the nation’s capitol at 9201 Colesville Road, Mrs. K’s Tollhouse Restaurant, with its exquisite gardens and terraces, and cool stone and brick wine cellar aptly named The Wine Press, is an ideal escape. To help combat the rising temperatures and cost of travel, Mrs. K’s is offering the perfect way to spend Sunday evenings from 5 PM to 8 PM, with half price bottles of wine and half price, tempting small plates. This seasonal savings offering includes 30 selected vintages such as Catena Alta, Malbec; Hartford Court, Pinot Noir and Vineyard 29, Cabernet Sauvignon ranging in price from $17.50 to $177.50 per bottle. Small plates normally priced between $8 and $24, are available for $4 to $12 each. Mrs. K’s also serves 45 wines by the glass ranging in price from $7 to $18. The “Wine & Dine” offering is available now through October 15th.
Friday, July 25, 2008
The Baobab Tree, Cape Gooseberries and Juniper, Oh My!
In my continuing quest to sample all the amazing new gins out there, my search recently led me to Whitley Neill. The slogan says it all: "Inspired by Africa. Made in England." Botanicals beyond the typical juniper include cape gooseberries and the the citrus fruit from the African baobab tree. (If you can't quite picture the flavor of the former, think of the taste of a really aggressive, racy New Zealand Sauvignon Blanc--it usually has some gooseberry notes.) As for the citrus fruit from the baobab tree--I've never had that before, though just the mention of that tree reminds me of one of my favorite childhood books: Le Petit Prince.
To give a brief history: founder Johnny Neill's family's distilling and brewing links go all the way back to 1762 when his ancestor Thomas Greenall formed a company called Greenall Whitley. Neill was born less than half a mile from the Greenall's family distillery in Warrington, England. His father was Director of the distillery and ran the brewery and his Great grandfather was Managing Director. The Greenall family currently distills Bombay Gin and Bombay Sapphire Gin under licence for Bacardi.
Two years ago, independently, and after much research and experimentation with botanicals at a separate distillery, Neill launched Whitley Neill London Dry Gin into the on-trade in London.
The company donates 5% of their net profits to Tree Aid, a charity which helps some of the poorest people in Africa secure an income from Trees. They also donate $1.00 from every bottle sold at Hyatt hotels to the charity.
It's a great backstory, and a great cause, but the proof is in the pudding (i.e. does it make a good G&T?) Neill claims it makes the best one in the market, and I have to agree that it's damn good. The gin has wonderfully refreshing citrus flavors, which mix so well with (my preferred tonic) Fever Tree (whose quinine, incidentally, is sourced from the bark of a rare tree in Africa...)
Whitley Neill has racked up a bunch of awards since its launch, including a Double Gold Medal at the San Francisco World Spirits Competition. Check the website for more info and cool recipes to try. I'm not sure how readily accessible it is in the DC area, but I'll check and repost...
To give a brief history: founder Johnny Neill's family's distilling and brewing links go all the way back to 1762 when his ancestor Thomas Greenall formed a company called Greenall Whitley. Neill was born less than half a mile from the Greenall's family distillery in Warrington, England. His father was Director of the distillery and ran the brewery and his Great grandfather was Managing Director. The Greenall family currently distills Bombay Gin and Bombay Sapphire Gin under licence for Bacardi.
Two years ago, independently, and after much research and experimentation with botanicals at a separate distillery, Neill launched Whitley Neill London Dry Gin into the on-trade in London.
The company donates 5% of their net profits to Tree Aid, a charity which helps some of the poorest people in Africa secure an income from Trees. They also donate $1.00 from every bottle sold at Hyatt hotels to the charity.
It's a great backstory, and a great cause, but the proof is in the pudding (i.e. does it make a good G&T?) Neill claims it makes the best one in the market, and I have to agree that it's damn good. The gin has wonderfully refreshing citrus flavors, which mix so well with (my preferred tonic) Fever Tree (whose quinine, incidentally, is sourced from the bark of a rare tree in Africa...)
Whitley Neill has racked up a bunch of awards since its launch, including a Double Gold Medal at the San Francisco World Spirits Competition. Check the website for more info and cool recipes to try. I'm not sure how readily accessible it is in the DC area, but I'll check and repost...
Thursday, July 24, 2008
Cucumber White Sangria Recipe
Here is the recipe for the Cucumber White Sangria that I enjoyed the other evening, courtesy of Blue Duck Tavern.
***If elderflower syrup is hard to come by, I would recommend using St. Germain Elderflower liqueur if you have it, or just using simple syrup. The floral flavor wasn't overwhelming, so even though it adds a cool note to the drink, it's not the end of the world if you omit it.
Cucumber White Sangria
Courtesy of Blue Duck Tavern, Washington, DC
5 slices cucumber
3 oz Sauvignon Blanc (St. Supery or another crisp SB)
1 oz Van Gogh Vodka (or another vodka)
1 oz Triple Sec
1/2 oz Lime Juice
2 oz White Cranberry juice
1/2 oz Elderflower syrup
Mix all ingredients and pour into large wine glass. Add ice.
***If elderflower syrup is hard to come by, I would recommend using St. Germain Elderflower liqueur if you have it, or just using simple syrup. The floral flavor wasn't overwhelming, so even though it adds a cool note to the drink, it's not the end of the world if you omit it.
Cucumber White Sangria
Courtesy of Blue Duck Tavern, Washington, DC
5 slices cucumber
3 oz Sauvignon Blanc (St. Supery or another crisp SB)
1 oz Van Gogh Vodka (or another vodka)
1 oz Triple Sec
1/2 oz Lime Juice
2 oz White Cranberry juice
1/2 oz Elderflower syrup
Mix all ingredients and pour into large wine glass. Add ice.
Tuesday, July 22, 2008
Ducking Out of the Heat
Last evening, I had a wonderful dinner at Blue Duck Tavern, located inside the Park Hyatt in DC. Yes, the lovely patio was open, but we opted to stay out of the heat, and instead took a table right by the kitchen. (Calling BDT's culinary space an "open kitchen," by the way, is a major understatement. I felt like at any given moment I could have stepped over, grabbed a saute pan and made my own scallops. Not that I could have done a better job than the chefs, mind you.)
The food was sublime--sauteed crispy softshell crabs, sauteed scallops with fennel and anise, Mettwurst (fermented sausage, new on the menu), fries tripled fried in duck fat (they are the antithesis of "frites," and pretty much looked like mini 2x4s. Delish.), homemade cornbread, and the best succotash I have ever had in my life.
And to start off the evening, I tried their Cucumber White Sangria. Anyone who knows me or reads this blog knows that I absolutely cannot turn down a cucumber-based drink. Case in point: I've gushed over Gnome's Water at EatBar, and the Gordon's Cup from Bon Appetit, and anything else I can get my hands on that contains the slender, cool veggie.
This cocktail was made with Sauvignon Blanc, Van Gogh vodka, Triple Sec and Elderflower Syrup. It was served in a large wine glass, over ice, with several cucumber slices as garnish. Very. very. refreshing. Run to the Tavern and ask for one.
The food was sublime--sauteed crispy softshell crabs, sauteed scallops with fennel and anise, Mettwurst (fermented sausage, new on the menu), fries tripled fried in duck fat (they are the antithesis of "frites," and pretty much looked like mini 2x4s. Delish.), homemade cornbread, and the best succotash I have ever had in my life.
And to start off the evening, I tried their Cucumber White Sangria. Anyone who knows me or reads this blog knows that I absolutely cannot turn down a cucumber-based drink. Case in point: I've gushed over Gnome's Water at EatBar, and the Gordon's Cup from Bon Appetit, and anything else I can get my hands on that contains the slender, cool veggie.
This cocktail was made with Sauvignon Blanc, Van Gogh vodka, Triple Sec and Elderflower Syrup. It was served in a large wine glass, over ice, with several cucumber slices as garnish. Very. very. refreshing. Run to the Tavern and ask for one.
Sip Some Tomato Air
Recently I wrote an article for Cheers about the margaritas topped with salt air (instead of rimmed with salt) at Jose Andres' Mexican kitchen Oyamel in Washington, DC (it's not in print yet, but I'll post it when it is). They are visually striking, and unusually delicious.
To celebrate Spain's La Tomatina Festival, his restaurant Jaleo will be offering tomato-inspired drinks, one of which will have that air garnish.
(For those of you unfamiliar with La Tomatina, it's a 63 year-old Spanish tradition that takes place the last Wednesday of August in the small town of Buñol. This epic food fight begins when more than 300,000 pounds of ripe tomatoes arrive to the center of the town at the Plaza de Pueblo. Thousands of people then gather each year to participate in this wild batalla as the delicious seasonal treats become missiles leaving everyone and everything splattered with tomato pulp. You may have seen it sometime in the news--super messy, but it looks really, really fun.)
Along with some fantastic-sounding tomato-based dishes, Andres will be offering the Dirty Tomatini topped with tomato air; and the Tomato Mimosa with Tomato Granite.
These specials will start on July 28, and continue through August 10. For more info, go to Jaleo's website.
To celebrate Spain's La Tomatina Festival, his restaurant Jaleo will be offering tomato-inspired drinks, one of which will have that air garnish.
(For those of you unfamiliar with La Tomatina, it's a 63 year-old Spanish tradition that takes place the last Wednesday of August in the small town of Buñol. This epic food fight begins when more than 300,000 pounds of ripe tomatoes arrive to the center of the town at the Plaza de Pueblo. Thousands of people then gather each year to participate in this wild batalla as the delicious seasonal treats become missiles leaving everyone and everything splattered with tomato pulp. You may have seen it sometime in the news--super messy, but it looks really, really fun.)
Along with some fantastic-sounding tomato-based dishes, Andres will be offering the Dirty Tomatini topped with tomato air; and the Tomato Mimosa with Tomato Granite.
These specials will start on July 28, and continue through August 10. For more info, go to Jaleo's website.
Monday, July 21, 2008
Celebrate with Belgian Brews
Today is Belgium's Independence Day. Why not head to DC's Brasserie Beck for the celebration? From 11:30 AM until closing time at 11 PM, Chef/Owner Robert Wiedmaier’s popular 165-seat restaurant is offering up 18 delicious Belgian draft beers, at half price, ranging from $3-$6 each, to toast Belgian Independence Day. It commemorates Belgium’s anniversary of separation from the Netherlands in 1831, and the formal establishment of the kingdom with the crowning of Leopold I of Saxe-Coburg, who agreed to support the constitution drawn up by the National Congress. This one-day only celebration is Beer Specialist Bill Catron’s brainchild and the “knighted” beer expert is offering up the following beers available in the restaurant, bar and outdoor patio.
Beers featured include the following: Delirium Tremens; Gouden Carolus Ambrio; St. Louis Framboise; Gouden Carolus Hopsinjour; Gouden Carolus Tripple; Gouden Carolus Classic D'or; Kasteel Tripple; Kasteel Donker; Blanche des Bruxelles; De Koninck; Hoegaarden; Leffe Brune; Stella Artois; Bavik; Piraat; Kasteel Rouge; Brigand and Gulden Draak. Brasserie Beck exemplifies a traditional, chic image of old Europe’s Belgium train stations. The spacious bar boasts over 126 Belgian Beers and ten different beer taps, making it the most comprehensive Belgian Beer list in the city and the restaurant recently opened its expansive patio that is also friendly to those wishing to enjoy a good cigar.
Brasserie Beck is located on 1101 K Street, NW and serves lunch Monday-Friday 11:30 AM to 5 PM, dinner Monday-Thursday 5 PM to 11 PM, and Friday and Saturday, from 5 PM to 11:30 PM; Sunday brunch is offered from 11:30 AM to 8 PM. For reservations call 202.408.1717 and visit http://www.beckdc.com/
Beers featured include the following: Delirium Tremens; Gouden Carolus Ambrio; St. Louis Framboise; Gouden Carolus Hopsinjour; Gouden Carolus Tripple; Gouden Carolus Classic D'or; Kasteel Tripple; Kasteel Donker; Blanche des Bruxelles; De Koninck; Hoegaarden; Leffe Brune; Stella Artois; Bavik; Piraat; Kasteel Rouge; Brigand and Gulden Draak. Brasserie Beck exemplifies a traditional, chic image of old Europe’s Belgium train stations. The spacious bar boasts over 126 Belgian Beers and ten different beer taps, making it the most comprehensive Belgian Beer list in the city and the restaurant recently opened its expansive patio that is also friendly to those wishing to enjoy a good cigar.
Brasserie Beck is located on 1101 K Street, NW and serves lunch Monday-Friday 11:30 AM to 5 PM, dinner Monday-Thursday 5 PM to 11 PM, and Friday and Saturday, from 5 PM to 11:30 PM; Sunday brunch is offered from 11:30 AM to 8 PM. For reservations call 202.408.1717 and visit http://www.beckdc.com/
Sunday, July 20, 2008
The Wine *Rack*
So I was watching Jay Leno the other evening, and he did a segment called "Sold or Not Sold," where inventors looked for markets and distributors for their products.
One proposed product was billed as the "Wine Rack." A little web search led me to their website. I'll let the text on the site tell you what the product does:
"Turn an A cup in to double Ds AND sport your favorite beverage for yourself and your friends! Better than a boob job and cheaper too! Not to mention the savings on over priced drinks. Take a bottle of wine, a mixed drink or even a fifth of your favorite hard stuff to the movies, concerts, ball games, even PTA meetings. Sporting a rack that will turn heads and serving a beverage that will have guys standing in line for a sip of your secret stash! With a simple blow into the tube it's easy to keep that full look even as you drink from your secret stash."
So basically, you fill this gadget with your favorite beverage, strap it on, and enjoy drinking up to more than a bottle of wine, hands free. And as the beverage depletes, just inflate to keep your rack looking perky.
Apparently, there is a market for this product, and it sells for $29.95. Interested? Check out the site.
One proposed product was billed as the "Wine Rack." A little web search led me to their website. I'll let the text on the site tell you what the product does:
"Turn an A cup in to double Ds AND sport your favorite beverage for yourself and your friends! Better than a boob job and cheaper too! Not to mention the savings on over priced drinks. Take a bottle of wine, a mixed drink or even a fifth of your favorite hard stuff to the movies, concerts, ball games, even PTA meetings. Sporting a rack that will turn heads and serving a beverage that will have guys standing in line for a sip of your secret stash! With a simple blow into the tube it's easy to keep that full look even as you drink from your secret stash."
So basically, you fill this gadget with your favorite beverage, strap it on, and enjoy drinking up to more than a bottle of wine, hands free. And as the beverage depletes, just inflate to keep your rack looking perky.
Apparently, there is a market for this product, and it sells for $29.95. Interested? Check out the site.
Wednesday, July 16, 2008
Lots of Wining in DC
Over the past year, wine bars have been popping up all over in DC and the surrounding area. Coincidentally (or not), many of them start with V--Veritas, Vinoteca, and Vinifera--which can make it difficult to keep them straight.
Never fear. Just refer to my primer in Modern Luxury DC which gives the best of the best of DC's wine bars.
Never fear. Just refer to my primer in Modern Luxury DC which gives the best of the best of DC's wine bars.
Tuesday, July 15, 2008
Cheers to Eight Years of Wedded Bliss...
Just wanted to send a virtual toast to my husband Mike. We are celebrating eight wonderful years of marriage today...
Friday, July 11, 2008
How to *Produce* a Great Cocktail
The other night, I stopped by Vegetate, the vegetarian restaurant and bar in DC's Shaw neighborhood, to sample some specialty cocktails that mixologists Jonathan Harris and Mina Shahriary were whipping up specifically for that evening. (Coincidentally, Metrocurean also stopped by, so we sipped and chatted a bit.)
The first drink I tried was one I covered for my recent article in Modern Luxury DC about floral elements in cocktails--it was cool to finally try it in person. The Scotland Yard uses Noilly Prat dry vermouth, Tanqueray gin, whatever fresh herbs happen to be in Vegetate's garden at the time (included that night were lavender, thyme, basil, lemongrass and cilantro), local cucumber and lime. It tasted (not surprisingly) very herby--pretty much like a fresh salad in a glass. Very refreshing.
Next up was the Heirloom Tomato Martini, with Square One organic vodka, Noilly Prat dry vermouth and tomato water. I love tomatoes, and do enjoy a Bloody Mary during brunch once in awhile. But the thickness sometimes gets to me. Mina told me she strained the juice for this cocktail, and while it wasn't as thin as water, texturally it was a big improvement over tomato juice. And the drink had a delightful salt and pepper rim.
Since the first two drinks I sampled were savory, I ended the evening with a sweeter choice. Sex on the Mountain has Goji berry infused Square One Vodka, Grand Marnier, muddled local peaches, and Regan's orange bitters. Goji berries lend an earthy/woody flavor to the vodka, which is countered by the sweetness of the peaches. Served over ice, it's a great choice to sip on a hot summer evening.
To nibble with my libations, I ordered mini grilled cheese sandwiches, made with sourdough bread, chive butter, Vermont cheddar and bitter greens. Drizzled with balsamic vinegar, these little sammies were the best grilled cheese I've ever had. Yum.
This past Wednesday was the first in what Jonathan hopes to be a special monthly cocktail party. For more info, check out Vegetate's website.
The first drink I tried was one I covered for my recent article in Modern Luxury DC about floral elements in cocktails--it was cool to finally try it in person. The Scotland Yard uses Noilly Prat dry vermouth, Tanqueray gin, whatever fresh herbs happen to be in Vegetate's garden at the time (included that night were lavender, thyme, basil, lemongrass and cilantro), local cucumber and lime. It tasted (not surprisingly) very herby--pretty much like a fresh salad in a glass. Very refreshing.
Next up was the Heirloom Tomato Martini, with Square One organic vodka, Noilly Prat dry vermouth and tomato water. I love tomatoes, and do enjoy a Bloody Mary during brunch once in awhile. But the thickness sometimes gets to me. Mina told me she strained the juice for this cocktail, and while it wasn't as thin as water, texturally it was a big improvement over tomato juice. And the drink had a delightful salt and pepper rim.
Since the first two drinks I sampled were savory, I ended the evening with a sweeter choice. Sex on the Mountain has Goji berry infused Square One Vodka, Grand Marnier, muddled local peaches, and Regan's orange bitters. Goji berries lend an earthy/woody flavor to the vodka, which is countered by the sweetness of the peaches. Served over ice, it's a great choice to sip on a hot summer evening.
To nibble with my libations, I ordered mini grilled cheese sandwiches, made with sourdough bread, chive butter, Vermont cheddar and bitter greens. Drizzled with balsamic vinegar, these little sammies were the best grilled cheese I've ever had. Yum.
This past Wednesday was the first in what Jonathan hopes to be a special monthly cocktail party. For more info, check out Vegetate's website.
Wednesday, July 09, 2008
Flower Power!
From lavender and candied violets to St. Germaine and Creme de Violette, a current drink trend this summer is floral components in cocktails. Read about it in my article in Modern Luxury DC.
Monday, July 07, 2008
Calimocho when it's Caliente
So I finally got around to whipping up that ubiquitous cocktail found all over cafes in Spain, the Calimocho. For those of you unfamiliar with it, the drink is Basque in origin, and it contains equal parts red wine and Coke, served over ice with a lemon slice or wedge. I had been on the fence about this drink, but my curiosity finally won out.
My verdict? Well, I used some leftover wine we had the night before for dinner, and I think it was a bit too dry in style. It seemed to take away the Coke's effervescence, and the the Coke didn't really add anything to the wine's flavor. Since it's ice cold, it's unquestionably refreshing. Next time I'll try a bottle a bit fruitier in nature, maybe a Rioja or a jammy merlot.
For more info on the Calimocho, just Google it. You can also look it up by its Basque spelling, Kalimotxo.
My verdict? Well, I used some leftover wine we had the night before for dinner, and I think it was a bit too dry in style. It seemed to take away the Coke's effervescence, and the the Coke didn't really add anything to the wine's flavor. Since it's ice cold, it's unquestionably refreshing. Next time I'll try a bottle a bit fruitier in nature, maybe a Rioja or a jammy merlot.
For more info on the Calimocho, just Google it. You can also look it up by its Basque spelling, Kalimotxo.
Friday, July 04, 2008
A variation on a Brazilian fave
So last evening, I was browsing through my copy of Dale Degroff's The Craft of the Cocktail, looking for a recipe to inspire me. This book is filled with really helpful information about cocktails and liquors, and a wealth of recipes both classic and contemporary. Unfortunately, we were missing a single ingredient for so many of them.
I have these tasty dark cherries in merlot syrup from Robert Lambert that have been in my fridge for a month or so. They are somewhat tart, with some spice and deep berry flavor from the merlot, and I've just been dying to try them in some liquid creation.
I've always enjoyed a good Caipirihna, the cachaca-based drink from Brazil. Unfortunately, I don't have a bottle of it right now in my liquor cabinet. So last night I substituted rum, and it turned out quite nicely. Here is the recipe:
(Variation) on the Cherry Caipirinha
Make 1 drink
* 3 pitted dark cherries
* Half of a lime, cut into small wedges
* 1.5 teaspoons brown sugar
* 2 oz. light rum
Fill a cocktail glass with ice. Muddle the cherries, lime and brown sugar in a cocktail shaker. Add the rum and ice from the cocktail glass. Mix well, then pour entire contents back into the cocktail glass. Garnish with a lime wedge.
The Robert Lambert cherries added a nice complexity to the drink, balanced by the tartness of the lime juice and the sweetness of the brown sugar. And the drink just looked pretty, too.
Since cachaca is a bit more "rough" and rustic than rum, I'm thinking next time I could substitute half rum and half vodka to give it more of a bite. Or, of course, I could also just buy a bottle of cachaca...
Happy Fourth of July!
I have these tasty dark cherries in merlot syrup from Robert Lambert that have been in my fridge for a month or so. They are somewhat tart, with some spice and deep berry flavor from the merlot, and I've just been dying to try them in some liquid creation.
I've always enjoyed a good Caipirihna, the cachaca-based drink from Brazil. Unfortunately, I don't have a bottle of it right now in my liquor cabinet. So last night I substituted rum, and it turned out quite nicely. Here is the recipe:
(Variation) on the Cherry Caipirinha
Make 1 drink
* 3 pitted dark cherries
* Half of a lime, cut into small wedges
* 1.5 teaspoons brown sugar
* 2 oz. light rum
Fill a cocktail glass with ice. Muddle the cherries, lime and brown sugar in a cocktail shaker. Add the rum and ice from the cocktail glass. Mix well, then pour entire contents back into the cocktail glass. Garnish with a lime wedge.
The Robert Lambert cherries added a nice complexity to the drink, balanced by the tartness of the lime juice and the sweetness of the brown sugar. And the drink just looked pretty, too.
Since cachaca is a bit more "rough" and rustic than rum, I'm thinking next time I could substitute half rum and half vodka to give it more of a bite. Or, of course, I could also just buy a bottle of cachaca...
Happy Fourth of July!
Wednesday, July 02, 2008
The *Other* Pinot
While in Phoenix last week for a Convention at the breathtaking mission/art-deco style, Frank Lloyd Wright-inspired Arizona Biltmore, I got the chance to stop by one of the free wine tastings offered at the hotel every Friday afternoon from 5-7 PM (other cool activities included in a hotel stay are make-your-own-s'mores around a HUGE firepit, and "Dive-In Movies" where guests relax on floats in the largest of eight pools and watch movies on a screen suspended by palm trees...)
One of the two wines being poured was the 2006 Valley of the Moon Pinot Blanc. A close DNA relative to Pinot Noir, Pinot Blanc is a lovely alternative to other crisp whites like some CA Sauvignon Blancs, Spanish Albarino and Pinot Gris/Grigio. This wine had honeysuckle aromas, along with some lime on the palate, and a crisp apple finish. If you are serving seafood for the fourth, this would be a winner. Grapes are sourced both from the Russian River Valley and the Southern Sonoma County, and the wine is fermented in stainless steel. 10% of the wine sees a bit of new French oak, which adds a bit of finesse and body, but the wine overall is crisp and refreshing. A bottle retails for about $13.
One of the two wines being poured was the 2006 Valley of the Moon Pinot Blanc. A close DNA relative to Pinot Noir, Pinot Blanc is a lovely alternative to other crisp whites like some CA Sauvignon Blancs, Spanish Albarino and Pinot Gris/Grigio. This wine had honeysuckle aromas, along with some lime on the palate, and a crisp apple finish. If you are serving seafood for the fourth, this would be a winner. Grapes are sourced both from the Russian River Valley and the Southern Sonoma County, and the wine is fermented in stainless steel. 10% of the wine sees a bit of new French oak, which adds a bit of finesse and body, but the wine overall is crisp and refreshing. A bottle retails for about $13.
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