It's pretty warm today in the DC area, but it may get chilly tonight walking around while your little ghosts and goblins fill their bags with loot. If you have some time before Trick or Treat, why not mix up a batch of mulled wine? It's a great warmer upper while you are walking around the neighborhood, and it's also a nice way to end the evening--invite over a few neighbors, have the kids go through their stash and sip a cup of the warm, aromatic tipple.
Happy Halloween!
Basic Mulled Wine
One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
One peeled and sliced orange (keep peel to add zest to taste into cooking pot)
¼ cup of brandy
8-10 cloves
2/3 cup honey or sugar
3 cinnamon sticks
1 tsp fresh or 2 tsp ground ginger (allspice can be substituted)
Serves 4-6
Preparation:
Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle into mugs (leave seasonings behind) and enjoy!
Friday, October 31, 2008
Thursday, October 30, 2008
5 for $50 at PX
On Sunday, November 9th, Alexandria's PX will have a "5 for $50" cocktail event to raise awareness of the mission behind NCMEC (The National Center for Missing & Exploited Children), which helps prevent child abduction and sexual exploitation; helps find missing children; and assist victims of child abduction and sexual exploitation, their families, and the professionals who serve them. NCMEC (http://www.missingkids.com/) is located nearby to PX in Old Town Alexandria.
Mixologist Todd Thrasher will join the creative minds of his 'friends in spirits'; Tad Carducci (Tippling Brothers), Eric Felten (Wall Street Journal spirits writer), Charlotte Voisey (Hendrick's Brand Champion and mixologist for William Grant & Sons) and Derek Brown (Komi, Cocktail Ambassador to New Orleans Cocktail Museum). "5 for $50" begins on Sunday, November 9th, at 6pm and concludes at 10pm. Entrance is through PX and the evening will take place on both the first and second floors. Eamonn's A Dublin Chipper will be closed for this private affair.
Five cocktails for $50 lets patrons taste specialty handcrafted concoctions and enjoy the 'cocktail magic show' behind the bar. The show begins every 30 minutes when one of the savvy tastemakers takes the bar over at PX creating their cocktail for the evening. ***As this is a fundraising benefit, all tip jar goodies will go directly to NCMEC.
Reservations for this special affair are very limited. Please R.S.V.P to Host Clinton Terry at 703-299-8385 or e-mail him at Clinton@restauranteve.com
Mixologist Todd Thrasher will join the creative minds of his 'friends in spirits'; Tad Carducci (Tippling Brothers), Eric Felten (Wall Street Journal spirits writer), Charlotte Voisey (Hendrick's Brand Champion and mixologist for William Grant & Sons) and Derek Brown (Komi, Cocktail Ambassador to New Orleans Cocktail Museum). "5 for $50" begins on Sunday, November 9th, at 6pm and concludes at 10pm. Entrance is through PX and the evening will take place on both the first and second floors. Eamonn's A Dublin Chipper will be closed for this private affair.
Five cocktails for $50 lets patrons taste specialty handcrafted concoctions and enjoy the 'cocktail magic show' behind the bar. The show begins every 30 minutes when one of the savvy tastemakers takes the bar over at PX creating their cocktail for the evening. ***As this is a fundraising benefit, all tip jar goodies will go directly to NCMEC.
Reservations for this special affair are very limited. Please R.S.V.P to Host Clinton Terry at 703-299-8385 or e-mail him at Clinton@restauranteve.com
Wednesday, October 29, 2008
A poll that really DOES require a straw...
A few weeks ago, I posted about TenPenh's election-themed cocktails. Guests have been casting their votes by ordering a drink named for their favorite candidate or spouse.
With just under a week to go, about 1000 votes have been cast, with the breakdown as follows:
Barack Obama 24%
Sarah Palin 22%
John McCain 16%
Joe Biden 16%
Cindy McCain 12%
Michelle Obama 10%
The TenPenh Presidential Cocktails are available through election day, November 4, 2008, at TenPenh, 1001 Pennsylvania Avenue at 10th Street in DC.
With just under a week to go, about 1000 votes have been cast, with the breakdown as follows:
Barack Obama 24%
Sarah Palin 22%
John McCain 16%
Joe Biden 16%
Cindy McCain 12%
Michelle Obama 10%
The TenPenh Presidential Cocktails are available through election day, November 4, 2008, at TenPenh, 1001 Pennsylvania Avenue at 10th Street in DC.
Tuesday, October 28, 2008
Capital Food Fight
Top area chefs will take the stage to combat hunger at Capital Food Fight on November 11. Ted Allen, will co-host with event chair José Andrés as hot chefs Stephen Lewandowski (Tribeca Grill NY), David Deshaies (Citronelle Michel Richard), Tony Conte (The Oval Room) and Peter Smith (PS 7’s) vie in on-stage cooking battles to take the championship from last year’s Capital Food Fight winner Barton Seaver, who will be there to defend his title. Guest judges include “Chef Rock” Harper and David Lieberman. While the Battling Chefs duke it out, guests will savor fantastic dishes from 50 of the best restaurants in town—think of it as a 50-course dinner!
This is the fifth year for the Capital Food Fight, which has raised over $1,000,000 to combat hunger and create opportunity through the programs of DC Central Kitchen, a national model program that uses the existing ingredients of society to satisfy hunger, promote self-sufficiency and change lives. Locally, the Kitchen recycles 1 ½ tons of surplus food daily to make 4,500 meals for area social service organizations. It also empowers chronically unemployed men and women in the kitchen and life skills they need to get and keep good jobs in the food service industry. Campus Kitchens on 15 college campuses use the DC Central Kitchen model to serve their community and train young leaders.
Where:
Ronald Reagan Building & International Trade Center
1300 Pennsylvania Avenue NW
Washington DC, 20006
(photo ID required)
When:
Tuesday, November 11, 2008, 6:00 – 9:00 p.m.
Tickets:
Ticket purchase or sponsorship on-line at http://www.capitalfoodfight.org/
How much:
Individual tickets $175; sponsorship opportunities $1,000 - $25,000
Website:
http://www.capitalfoodfight.org/ Purchase tickets on line.
PARTICIPATING RESTAURANTS offering tastes of some of their best dishes
1789 Restaurant – 701 Pennsylvania Avenue - Agraria – Aria – Argia's Italian– Art and Soul – Bastille – Bebo Trattoria – Berliner Speciality Distributors – Black Salt – BLT Steak – Bobby Van’s Grill –- Cacao Fine European Chocolate – Charlie Palmer Steak – Chef Geoff’s – Chipotle – Citronelle Michel Richard – CommonWealth Gastropub – Darlington House – Farrah Olivia by Morou – Firefly - Fresh Start Catering – fyve – Grille at Morrison House – Hank's Oyster Bar – Hook – Hudson – Indique – IndeBleu – Kaz Sushi Bistro – Lebanese Taverna – Mie N Yu – Neyla – Oceanaire Seafood Room - Olives – The Oval Room – Oyamel – Poste Modern Brasserie – PS7's – Rasika – Rock Creek – Ronald Reagan Building – Santa Lucia Estate Coffee – Spezie – Taberna del Alabardero – Tallula / EatBar – Vermilion – Vidalia / Bistro Bis – Volt – Wegmans Market Café – Willow – Zengo – Zola
This is the fifth year for the Capital Food Fight, which has raised over $1,000,000 to combat hunger and create opportunity through the programs of DC Central Kitchen, a national model program that uses the existing ingredients of society to satisfy hunger, promote self-sufficiency and change lives. Locally, the Kitchen recycles 1 ½ tons of surplus food daily to make 4,500 meals for area social service organizations. It also empowers chronically unemployed men and women in the kitchen and life skills they need to get and keep good jobs in the food service industry. Campus Kitchens on 15 college campuses use the DC Central Kitchen model to serve their community and train young leaders.
Where:
Ronald Reagan Building & International Trade Center
1300 Pennsylvania Avenue NW
Washington DC, 20006
(photo ID required)
When:
Tuesday, November 11, 2008, 6:00 – 9:00 p.m.
Tickets:
Ticket purchase or sponsorship on-line at http://www.capitalfoodfight.org/
How much:
Individual tickets $175; sponsorship opportunities $1,000 - $25,000
Website:
http://www.capitalfoodfight.org/ Purchase tickets on line.
PARTICIPATING RESTAURANTS offering tastes of some of their best dishes
1789 Restaurant – 701 Pennsylvania Avenue - Agraria – Aria – Argia's Italian– Art and Soul – Bastille – Bebo Trattoria – Berliner Speciality Distributors – Black Salt – BLT Steak – Bobby Van’s Grill –- Cacao Fine European Chocolate – Charlie Palmer Steak – Chef Geoff’s – Chipotle – Citronelle Michel Richard – CommonWealth Gastropub – Darlington House – Farrah Olivia by Morou – Firefly - Fresh Start Catering – fyve – Grille at Morrison House – Hank's Oyster Bar – Hook – Hudson – Indique – IndeBleu – Kaz Sushi Bistro – Lebanese Taverna – Mie N Yu – Neyla – Oceanaire Seafood Room - Olives – The Oval Room – Oyamel – Poste Modern Brasserie – PS7's – Rasika – Rock Creek – Ronald Reagan Building – Santa Lucia Estate Coffee – Spezie – Taberna del Alabardero – Tallula / EatBar – Vermilion – Vidalia / Bistro Bis – Volt – Wegmans Market Café – Willow – Zengo – Zola
Monday, October 27, 2008
Fresh Pick: Creme de Violette
Indispensable in classic cocktails like the Aviation and the Blue Moon Cocktail, Creme de Violette adds a gorgeous hue to drinks, not to mention a whiff of floral and a touch of the exotic. Read all about it in my Wine Enthusiast article, Fresh Pick.
Friday, October 24, 2008
Shaken, With a Hint of Goat Cheese
I've blogged several times about my love for Gina Chersevani's inventive cocktails at Arlington's Tallula and EatBar. Read a bit more about her inspiration and her concoctions in Shaken, With a Hint of Goat Cheese, my recent article in Wine Enthusiast.
Enjoy the weekend...
Enjoy the weekend...
Thursday, October 23, 2008
Ginger all evening long...
I've been enamored with Domaine de Canton, the French liqueur made with VSOP cognac and flavored with Vietnamese baby ginger, since it made its way onto my radar months ago. So I jumped at the chance to attend the official DC launch dinner of DdC at Michel Richard's Central the other night.
I love the smell and taste of fresh ginger, and I've been experimenting with DdC since I got my hands on a bottle six or so months ago. My favorite drink remains a simple Champagne cocktail, with a splash of DdC and a few pieces of crystallized ginger in the bottom of the flute. (The bubbles bring the aromatics right up to your nose...and it's just heady, exotic and sublime.)
At Central, mixologists Phil Greene (of the Museum of the American Cocktail), DC Beverage Consultant Derek Brown (also affiliated with the museum) and Central's mixologist Justin Guthrie took the gingery elixir and created some fantastic drinks to pair with each dinner course.
Phil's Gingerly Fashion was a modern twist on the Old Fashioned, and in my opinion, it went down a lot easier than the original. (I did see a recipe for a vanilla bean Old Fashioned in a magazine recently, and I can't help but think that the addition of DdC to that drink would be amazing, too):
Gingerly Fashion
1.5-2 oz (to taste) rye or Bourbon whiskey
1 oz. Domaine de Canton
1/2 ounce brown sugar simple syrup
2 dashes Fee Brothers Whiskey Barrel Bitters
Orange Slice
In a pint glass or shaker, muddle orange slice with sugar syrup and bitters, then add ice and all other ingredients. Stir very well, then strain into a chilled cocktail glass. Garnish with fresh orange wheel. Note: this drink may also be served on the rocks, in an Old Fashioned Glass.
Next up was Derek's Ginger Apple Margarita. The inclusion of smoky, brooding Reposado tequila gave the otherwise fresh and crisp drink some enticing dark notes:
Ginger-Apple Margarita
1 oz. Domaine de Canton
3/4 oz. Partida Reposado Tequila
1/2 oz. lime juice
1/2 oz. unfiltered apple juice
Cinnamon-salt rim*
*Mix equal parts cinnamon sugar and kosher salt. Flame with torch to help heighten cinnamon aromatics. Rim glass. Add the rest of the ingredients to a cocktail shaker with ice, shake until chilled, strain into cocktail glass already rimmed with cinnamon salt.
Finally, with dessert, was Justin's CDG (Chiquenaude de Gingembre) or Ginger Flip. I recently wrote a piece on flips, and I've been enjoying them more and more lately, especially in the cooler weather. Salmonella be damned--the risk of eating raw eggs is very, very low, and the alcohol pretty much kills anything anyway...
CDG (Ginger Flip)
1.5 oz. Domaine de Canton
1 oz. Sauternes
splash Cognac
1 whole egg (1 egg is typically enough for 2 flips, in case you are doubling the recipe)
1/2 tablespoon powdered sugar
splash half and half
nutmeg garnish
Add all ingredients to cocktail shaker with ice. Shake vigorously and strain. Grate nutmeg on top.
I had the pleasure of sitting next to DdC's founder John Cooper at dinner. He agrees that his product is not for everyone, but it does have a niche, both in cocktails and in cuisine (several chefs, including Eric Ripert, have created recipes that contain DdC.) Booze runs in Cooper's blood, that's for sure. His grandfather owned Jacquin's liqueurs, and his brother created that other aromatic, exotic and oh so trendy liqueur St. Germain, flavored with elderflowers from the Alps.
Domaine de Canton is available at select DC-area restaurants and bars, including Central and Arlington's EatBar.
I love the smell and taste of fresh ginger, and I've been experimenting with DdC since I got my hands on a bottle six or so months ago. My favorite drink remains a simple Champagne cocktail, with a splash of DdC and a few pieces of crystallized ginger in the bottom of the flute. (The bubbles bring the aromatics right up to your nose...and it's just heady, exotic and sublime.)
At Central, mixologists Phil Greene (of the Museum of the American Cocktail), DC Beverage Consultant Derek Brown (also affiliated with the museum) and Central's mixologist Justin Guthrie took the gingery elixir and created some fantastic drinks to pair with each dinner course.
Phil's Gingerly Fashion was a modern twist on the Old Fashioned, and in my opinion, it went down a lot easier than the original. (I did see a recipe for a vanilla bean Old Fashioned in a magazine recently, and I can't help but think that the addition of DdC to that drink would be amazing, too):
Gingerly Fashion
1.5-2 oz (to taste) rye or Bourbon whiskey
1 oz. Domaine de Canton
1/2 ounce brown sugar simple syrup
2 dashes Fee Brothers Whiskey Barrel Bitters
Orange Slice
In a pint glass or shaker, muddle orange slice with sugar syrup and bitters, then add ice and all other ingredients. Stir very well, then strain into a chilled cocktail glass. Garnish with fresh orange wheel. Note: this drink may also be served on the rocks, in an Old Fashioned Glass.
Next up was Derek's Ginger Apple Margarita. The inclusion of smoky, brooding Reposado tequila gave the otherwise fresh and crisp drink some enticing dark notes:
Ginger-Apple Margarita
1 oz. Domaine de Canton
3/4 oz. Partida Reposado Tequila
1/2 oz. lime juice
1/2 oz. unfiltered apple juice
Cinnamon-salt rim*
*Mix equal parts cinnamon sugar and kosher salt. Flame with torch to help heighten cinnamon aromatics. Rim glass. Add the rest of the ingredients to a cocktail shaker with ice, shake until chilled, strain into cocktail glass already rimmed with cinnamon salt.
Finally, with dessert, was Justin's CDG (Chiquenaude de Gingembre) or Ginger Flip. I recently wrote a piece on flips, and I've been enjoying them more and more lately, especially in the cooler weather. Salmonella be damned--the risk of eating raw eggs is very, very low, and the alcohol pretty much kills anything anyway...
CDG (Ginger Flip)
1.5 oz. Domaine de Canton
1 oz. Sauternes
splash Cognac
1 whole egg (1 egg is typically enough for 2 flips, in case you are doubling the recipe)
1/2 tablespoon powdered sugar
splash half and half
nutmeg garnish
Add all ingredients to cocktail shaker with ice. Shake vigorously and strain. Grate nutmeg on top.
I had the pleasure of sitting next to DdC's founder John Cooper at dinner. He agrees that his product is not for everyone, but it does have a niche, both in cocktails and in cuisine (several chefs, including Eric Ripert, have created recipes that contain DdC.) Booze runs in Cooper's blood, that's for sure. His grandfather owned Jacquin's liqueurs, and his brother created that other aromatic, exotic and oh so trendy liqueur St. Germain, flavored with elderflowers from the Alps.
Domaine de Canton is available at select DC-area restaurants and bars, including Central and Arlington's EatBar.
Tuesday, October 21, 2008
Urbana's new drinks
A friend and I stopped by Urbana the other night to sample Alexander Bollinger's new menu. Our server came up with some great food and wine pairings, including an 2006 Argiolas “Costamolino” V Vermentino alongside mussels in white wine and garlic, and a Domaine Joguet Chinon with seared duck breast with mission figs.
We also sampled some of their new fall cocktails. The Autumn Harvest mixes Jacopo Poli Merlot Grappa, Gamay, apple cider, sparking pinot noir and muddled red grapes. The distinctive kicky Grappa flavor still shines through, but it's tamed by the apple and berry flavors.
On the dessert drink menu, a highlight for me was the sparkling apple cider, with Calvados, sparkling wine, allspice dram, apple cider and an apple slice. Mixologist Kevin Rogers uses a light hand with both the Calvados and the dram, keeping the drink light, crisp and totally sippable.
We also sampled some of their new fall cocktails. The Autumn Harvest mixes Jacopo Poli Merlot Grappa, Gamay, apple cider, sparking pinot noir and muddled red grapes. The distinctive kicky Grappa flavor still shines through, but it's tamed by the apple and berry flavors.
On the dessert drink menu, a highlight for me was the sparkling apple cider, with Calvados, sparkling wine, allspice dram, apple cider and an apple slice. Mixologist Kevin Rogers uses a light hand with both the Calvados and the dram, keeping the drink light, crisp and totally sippable.
Friday, October 17, 2008
Barack on the Rocks and the McCain Martini
Arlington's fyve Restaurant Lounge is one of many DC-area bars offering libations inspired by candidates, spouses and political parties. Here are the recipes for their concoctions:
Barack on the Rocks
Courtesy of fyve Restaurant Lounge, Arlington, VA
1 ¼ oz. vodka
¾ oz. tropical fruit juice
½ oz. simple syrup
Club soda
2 basil leaves
Add ice to a rocks glass. Add first three ingredients. Stir, top with club soda and garnish with basil leaves.
McCain Martini
Courtesy of fyve Restaurant Lounge, Arlington, VA
2 oz. Hendricks gin
½ oz. cointreau
½ oz. cranberry juice
Add ice to cocktail shaker. Add all ingredients and shake vigorously. Strain into a chilled cocktail glass.
Bar Managers Maria Habershon and Robert Taylor said the addition of basil to the Barack drink was designed to represent something a bit different and out of the norm, while the cosmo-like McCain sipper has a nostalgic, you-know-what-to-expect vibe.
Let the voting begin!
Barack on the Rocks
Courtesy of fyve Restaurant Lounge, Arlington, VA
1 ¼ oz. vodka
¾ oz. tropical fruit juice
½ oz. simple syrup
Club soda
2 basil leaves
Add ice to a rocks glass. Add first three ingredients. Stir, top with club soda and garnish with basil leaves.
McCain Martini
Courtesy of fyve Restaurant Lounge, Arlington, VA
2 oz. Hendricks gin
½ oz. cointreau
½ oz. cranberry juice
Add ice to cocktail shaker. Add all ingredients and shake vigorously. Strain into a chilled cocktail glass.
Bar Managers Maria Habershon and Robert Taylor said the addition of basil to the Barack drink was designed to represent something a bit different and out of the norm, while the cosmo-like McCain sipper has a nostalgic, you-know-what-to-expect vibe.
Let the voting begin!
Thursday, October 16, 2008
Think Pink!
October is Breast Cancer Awareness Month, and I'm all about giving some publicity to wine-related companies who donate proceeds to the cause. (I did a roundup of several in an article last year.)
Napa Valley's Domaine Chandon is thinking pink this month, too. For the entire month of October $1 from every bottle of rosé (of which the winery sells four varieties) sold at the winery will go to Queen of the Valley Hospital Foundation. In addition to Chandon Rosé, you can purchase another pink sparkler— a one-carat pink sapphire pendant that Shreve and Company custom-created for Domaine Chandon. Chandon offers this item through an eBay auction which will continue through the month of October. All proceeds from its sale will go to the Susan G. Komen Foundation.
Napa Valley's Domaine Chandon is thinking pink this month, too. For the entire month of October $1 from every bottle of rosé (of which the winery sells four varieties) sold at the winery will go to Queen of the Valley Hospital Foundation. In addition to Chandon Rosé, you can purchase another pink sparkler— a one-carat pink sapphire pendant that Shreve and Company custom-created for Domaine Chandon. Chandon offers this item through an eBay auction which will continue through the month of October. All proceeds from its sale will go to the Susan G. Komen Foundation.
Tuesday, October 14, 2008
Kelly live on DC's Fox 5!
I'll be doing a live on-air spot this morning DC's Fox 5, discussing wines to pair with snack foods for football season. Those of you in the DC area can catch it on Channel 5. There will be a 1-minute teaser around 11:20 AM, and then a 3-4 minute segment around 11:40 AM.
Those of you not in the DC area, or away from a TV at that time, can watch the spot live online. Just go to http://www.myfoxdc.com/ and click on the "Watch Now" button (this button only appears when the channel is broadcasting news and local programming, so try checking for it at 11 AM or right before the spot). If you miss it live, the segment will be posted on the site.
***Updated: here is the link to the clip, in case you missed it live.
Monday, October 13, 2008
What's so great about "interesting wines?
Tired of the obligatory listings of all the Chardonnays and Cabernets fit to print on restaurants wine lists? Some DC sommeliers are too, and are beefing up their "Interesting Wines" section. Read about their picks and philosophies in my Bottle Rockets article, appearing in the October issue of Modern Luxury DC, and find out how they are avoiding oeno-ennui.
Friday, October 10, 2008
Vino under the radar
Find yourself reaching for the same bottles everytime you head to your local wine store? For some inspiration and new grapes to try, look no further than my article in the October issue of Washington Woman.
Have a great weekend!
Have a great weekend!
Thursday, October 09, 2008
From the ground to your glass...
On Tuesday evening, I headed to Arlington's Tallula/EatBar to sample their fall menu. Since I just included one of mixologist Gina Chersevani's new fall concoctions in an article on savory cocktails, I was looking forward to finally sampling her new drinks in person.
We started with Beetiful Bubbles, which was Cava topped with beet simple syrup and a dried beet chip. (This replaces her other take on the Champagne cocktail on the restaurant's menu, which was Cava topped with horseradish syrup and a piece of dried horseradish.) I love love love beets, so I just knew I'd gravitate towards this drink. Of course the color was beautiful. The sweetness and earthiness of the beets struggled with each other (in a good way), but kept the drink pretty balanced (the bubbles helped too.)
Next was Forest Fauna--or what guests were calling "alcoholic broth." Gina simmer porcini mushrooms with Pernod, coriander, and fennel seeds to make a consomme, to which she adds Bluecoat Gin and Domaine de Canton ginger liqueur, and garnishes it with a dried mushroom piece and sprig of thyme. The Pernod aroma is intoxicating, and since it's served heated, it warms you up inside pretty quickly (or was that from the gin???)
Finally we sipped Pumpkin Spice and Everything Nice, which was lovely (the crowd favorite, it seemed to be). Gina takes fresh pumpkin, cooks it, juices it and strains it several times to get fresh pumpkin juice. Next she simmers it with cinnamon, sugar and cardamom. Finally, she adds spiced rum (she prefers Captain Morgan or Myers), and garnishes it with a touch of creme fraiche on the side of the cocktail glass, grated nutmeg, and a toasted, curried pumpkin seed (I could have eaten an entire bowl of those...along with whatever Cava happened to be leftover from the beet cocktail...)
Gina told us that her inspiration for these creations was fall ingredients that happen to grow in the ground. These and other great liquid options are on Tallula and EatBar's menu.
We started with Beetiful Bubbles, which was Cava topped with beet simple syrup and a dried beet chip. (This replaces her other take on the Champagne cocktail on the restaurant's menu, which was Cava topped with horseradish syrup and a piece of dried horseradish.) I love love love beets, so I just knew I'd gravitate towards this drink. Of course the color was beautiful. The sweetness and earthiness of the beets struggled with each other (in a good way), but kept the drink pretty balanced (the bubbles helped too.)
Next was Forest Fauna--or what guests were calling "alcoholic broth." Gina simmer porcini mushrooms with Pernod, coriander, and fennel seeds to make a consomme, to which she adds Bluecoat Gin and Domaine de Canton ginger liqueur, and garnishes it with a dried mushroom piece and sprig of thyme. The Pernod aroma is intoxicating, and since it's served heated, it warms you up inside pretty quickly (or was that from the gin???)
Finally we sipped Pumpkin Spice and Everything Nice, which was lovely (the crowd favorite, it seemed to be). Gina takes fresh pumpkin, cooks it, juices it and strains it several times to get fresh pumpkin juice. Next she simmers it with cinnamon, sugar and cardamom. Finally, she adds spiced rum (she prefers Captain Morgan or Myers), and garnishes it with a touch of creme fraiche on the side of the cocktail glass, grated nutmeg, and a toasted, curried pumpkin seed (I could have eaten an entire bowl of those...along with whatever Cava happened to be leftover from the beet cocktail...)
Gina told us that her inspiration for these creations was fall ingredients that happen to grow in the ground. These and other great liquid options are on Tallula and EatBar's menu.
Tuesday, October 07, 2008
Events in the Gateway to VA Wine Country
Virginia's Loudoun County, 40 minutes or so west of DC, is being touted as Washington, DC's wine region--there are a handful of really great wineries here, including one of my faves, Fabbioli Cellars. You gotta drive through Fairfax County to get there. And my home county is celebrating the 20th anniversary of Virginia Wine Month with some great events:
* Reston’s Oktoberfest festival on October 10th -11th will feature traditional fare and a selection of classic German beers and wines provided by The Wine Cabinet.
* Vinifera Wine Bar & Bistro in Reston is offering half-priced wine flights during the month of October starting at $12.00 for three varieties.
* To compare Virginia wines to other renowned international wines, stop into the new Wine House in Fairfax City, home to 500 wines from around the world, where guests can taste and contrast some of the finest selections on the market
* The Steak House at The Ritz-Carlton, Tysons Corner allows guests to enjoy wines from the cellar of award winning Wine Director, Vincent Feraud.
* Evo Bistro in McLean offers a wide variety of wines by the bottle and glass and features an automated self-serve wine tasting station.
* Reston’s Oktoberfest festival on October 10th -11th will feature traditional fare and a selection of classic German beers and wines provided by The Wine Cabinet.
* Vinifera Wine Bar & Bistro in Reston is offering half-priced wine flights during the month of October starting at $12.00 for three varieties.
* To compare Virginia wines to other renowned international wines, stop into the new Wine House in Fairfax City, home to 500 wines from around the world, where guests can taste and contrast some of the finest selections on the market
* The Steak House at The Ritz-Carlton, Tysons Corner allows guests to enjoy wines from the cellar of award winning Wine Director, Vincent Feraud.
* Evo Bistro in McLean offers a wide variety of wines by the bottle and glass and features an automated self-serve wine tasting station.
Monday, October 06, 2008
Basil beyond Pesto
I'm a basil fanatic, and I have 3 kinds growing in my garden this year: sweet basil (the tradition Italian variety), Cuban basil and Thai basil. When frost is forecasted, I'll cut it all and dry it to use in cooking this winter. Although it's not quite as tasty as fresh, it's much better than the commercially dried stuff...
Since I've done a few articles recently about infusing simple syrups with fresh herbs, I thought I would try my hand at it. I took a half cup of sugar and 1 cup of water, and simmered until the sugar dissolved (FYI--traditional simple syrup is a 1:1 ratio, but several mixologists have recommended to halve the amount of sugar when infusing so the herb flavor--not the sweetness--remains front and center.)
I added a bunch of basil leaves, and let the mixture cool. I then put it in a container and steeped it overnight in the fridge. The result was a fragrant, enticingly fresh syrup. I did a little research online, and mixed up a modified Basil Gimlet recipe I found:
Basil Gimlet
Makes 1 drink
2.5 oz. vodka
1 oz. basil simple syrup (see recipe above)
3/4 oz. fresh lime juice
Add all ingredients to a cocktail shaker half filled with ice. Shake until chilled, and then strain into a cocktail glass. Garnish with several fresh basil leaves.
Mmm..it was refreshingly delicious. Next up, I'll try a similar recipe with lemon verbena/lavender syrup I whipped up the same day. Stay tuned...
Since I've done a few articles recently about infusing simple syrups with fresh herbs, I thought I would try my hand at it. I took a half cup of sugar and 1 cup of water, and simmered until the sugar dissolved (FYI--traditional simple syrup is a 1:1 ratio, but several mixologists have recommended to halve the amount of sugar when infusing so the herb flavor--not the sweetness--remains front and center.)
I added a bunch of basil leaves, and let the mixture cool. I then put it in a container and steeped it overnight in the fridge. The result was a fragrant, enticingly fresh syrup. I did a little research online, and mixed up a modified Basil Gimlet recipe I found:
Basil Gimlet
Makes 1 drink
2.5 oz. vodka
1 oz. basil simple syrup (see recipe above)
3/4 oz. fresh lime juice
Add all ingredients to a cocktail shaker half filled with ice. Shake until chilled, and then strain into a cocktail glass. Garnish with several fresh basil leaves.
Mmm..it was refreshingly delicious. Next up, I'll try a similar recipe with lemon verbena/lavender syrup I whipped up the same day. Stay tuned...
Thursday, October 02, 2008
TenPenh's Presidential Cocktails
I'm currently compiling info for an article about presidential/election-themed cocktails. So I was thrilled to receive the latest press release from TenPenh--just a few blocks from the White House--about their new cocktails. Though I can't say I support her husband, the Cindy McCain drink sounds fantastic:
2008 Presidential Cocktails
Barack Obama: Bombay Sapphire, Lemongrass, Simple Syrup, Fever Tree Bitter Lemon Soda, Emerald Caviar
John McCain: Wild Turkey 101, Ginger Lime Tea, Thai Basil
Joe Biden: Jack Daniels, Amaretto, Cranberry, Frozen Blueberries
Sarah Palin: Svedka Clementine, Inniskillin Icewine, Fever Tree, Ginger Ale, Swedish Fish, Dry “Iceburg”
Michelle Obama: Patron XO Café, Patron Citronge, Orange Juice, Orange
Cindy McCain: St. Germaine Elderflower Liquor, Cava, Ginger and Thai Basil Pearls
2008 Presidential Cocktails
Barack Obama: Bombay Sapphire, Lemongrass, Simple Syrup, Fever Tree Bitter Lemon Soda, Emerald Caviar
John McCain: Wild Turkey 101, Ginger Lime Tea, Thai Basil
Joe Biden: Jack Daniels, Amaretto, Cranberry, Frozen Blueberries
Sarah Palin: Svedka Clementine, Inniskillin Icewine, Fever Tree, Ginger Ale, Swedish Fish, Dry “Iceburg”
Michelle Obama: Patron XO Café, Patron Citronge, Orange Juice, Orange
Cindy McCain: St. Germaine Elderflower Liquor, Cava, Ginger and Thai Basil Pearls
Wednesday, October 01, 2008
Wonder if Free Super Saver Shipping is included...
MSN.com is reporting that Amazon will soon be selling wine. Amazon is always my go-to site for book, CD, DVD and home product reviews...looking forward to seeing how this will play out.
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