Bubbles for any budget

Happy New Year's Eve! I wish all of you a happy, healthy and prosperous 2009! Whether you are throwing a party, going out, or enjoying a quiet evening at home, you'll most likely be popping open some Champagne or sparkling wine at midnight. Here are some of my favorite picks:

Good Budget Options:

* Zardetto Prosecco

* Segura Viudas Aria Brut Cava

* Domaine Ste. Michelle Blanc de Blancs (WA)

My favorite American sparkling wine producers:

* Schramsberg

* Mumm Napa Valley (I especially love their Cuvee M)

* Roederer Estates

* Gruet (NM)

* Kluge Estate (VA)

My favorite Champagnes:

*Veuve Clicquot La Grande Dames for a splurge option; or their yellow label for "regular" celebrations

* Perrier Jouet Rose

Best Off the Beaten Path Option:

* Omni Sparkling Shiraz (Australia)

Happy New Year!!!

Stay warm on January 20

Warm peanut butter infused rum. Espresso with a mentholated kick. Spiced ginger and pear cider. These are only a few of the ways to stay warm while watching the Inaugural Parade on January 20. Read about these and other options in my DC Magazine article "Simmer Down."

Chocolaty bubbles that are easy on your stomach

Last week I headed to Arlington's EatBar to attend one of Gina Chersevani's ongoing themed cocktail seminars--this one was all about sparkling wine cocktails for the holiday season. Gina made and discussed three great drinks (and we lucky students got to taste them...) We started with the Classic French 75 (one of my faves since it's got both gin and bubbly in it...). I've seen this on more and more cocktail menus lately, and if it's well-made, it's fabulous. Unfortunately, some mixologists either don't know, forget or are just too lazy to shake the gin, lemon juice and sugar with ice before adding it to the flute and topping it with Champagne, leaving you with a tepid drink that's just not so appealing. Gina (of course) knows the proper method, and hers was tart, spritzy and refreshing. She said she tried all different gins, and Bombay seems to work best. I'm more of a Plymouth fan, myself.

Next up was her 2009 cocktail, with vodka, Lillet Blanc (you can also use Rouge, but it obviously adds color. Gina used the Rouge since she said it's harder to get Blanc in VA, and I think it adds a beautiful hue, especially for the holidays), gently muddled kumquats (I love these little citrus fruits...), sugar and Champagne. What a great way to kick off the start of the New Year.

We ended the evening with her take on the Black Velvet. This drink originated in England, where the upper crust enjoyed drinking stout just like the working man, but it just seemed too common for them. So they added Champagne and voila--a classier drink that fitted them. Gina's version adds dark creme de cacao, and has cocoa powder and sugar as a garnish. She used Murphy's stout, but of course you can pour Guinness instead (and she actually she prefers Yuengling Stout, from my home state of PA, as it's budget friendly for a large group). The chocolate really brings out the chocolate notes from the stout, but I'm a Guinness purist and I actually prefer it all by itself. But it's a fab alternative to dessert for your New Year's Eve party. (And Gina said it's a good way to appease those guests who prefer cream-based drinks. Cream plus alcohol equals a tough time for your stomach, especially when you are imbibing too much--like at a New Year's Eve party.)

Black Velvet #2

Courtesy of Gina Chersevani, EatBar, Arlington, VA

1 oz. chilled dark creme de cacao

6 oz. Stout beer (Murphy's, Guinness, Yuengling, etc.)

2 oz. Champagne or sparkling wine (Cava is a great substitution)

1/2 tsp. cocoa powder

1 tsp. granulated sugar

Combine cocoa powder and sugar. The cocoa mixture will be used to garnish the cocktail.

Pour the creme de cacao into a champagne flute followed by the Stout and then top with Champagne. You could give it a quick stir, but watch out--the Stout will foam up. Garnish with a sprinkle of the cocoa and sugar mixture.

My Vino debut in Northern Virginia magazine

The January, 2009 issue of Northern Virginia marks my debut as co-columnist for the Vino column (along with Walter Martley, manager of Whole Foods Enoteca in Fair Lakes--love that place!!!) This column features a wine that recently surprised me--I selected one from Clif Bar Family Winery, the same guys that bring us those energy bars.

Check online each month, or in the print edition of the magazine, for other themes/wines we review.

A Riesling-based drink to mull over

I really enjoy a steaming mug of mulled wine, especially this time of year--and I like other tipples that make me all tingly inside, too, like ciders, toddies and hot buttered rums.

If you dig warmer uppers like I do, then visit DC's Park Hyatt. Right now, they are offering traditional mulled wine, with dry red wine, brandy, sugar, oranges, lemon and a variety of seasonal spices; and mulled cider, which mixes raw apple cider, orange and lemon juice, sugar, cloves, oranges, lemons, cinnamon, nutmeg and Captain Morgan spiced rum.

Even more exciting to me is their Riesling Rosemary Mulled Wine. It's not often you find mulled white wine, but Riesling's peach and floral notes partner perfectly with the fragrant rosemary, honey and vanilla bean. In case you want to make it at home, here's the recipe:

Riesling Rosemary Mulled Wine
2 bottles Riesling white wine
1/2 cup water
1/2 cup sugar
3 whole cloves
2 tbsp rosemary
1/2 vanilla bean
1/4 cup honey
2 lemons, sliced

Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Allow to steep without boiling. Strain and serve warm.

These cocktails will be available until February 28, 2009.

'Tis the Season for Tart and Tangy

I've never been one for cocktails with orange juice. Sure, I'll sip a Mimosa with brunch, but I'd much prefer "naked" Champagne, or a savory, heavy-on-the-horseradish Bloody Mary. And a bad experience with Screwdrivers back in college rendered me incapable of drinking vodka with OJ. Ugh... But mixed with lemon and mango juice, and one of my favorite liquors--Campari--orange juice is not just palatable, it's downright tasty. Gina Chersevani's Bitter Passion, which she poured at the DC Repeal Day event a week or so ago, was one of my fave drinks of the night. Here's the recipe:

Bitter Passion
Courtesy of Gina Chersevani, EatBar/Tallula

1-½oz Skyy Infusions Passionfruit
¾oz Campari
¾oz Fresh Mango Juice
¾oz Fresh Orange Juice
½oz Fresh Lemon

Shake over ice, strain, serve in a martini glass. Enjoy!

Now, grapefruit juice--that's another story altogether. Tart and mouthwatering, it's always a fabulous addition to lots of cocktails, and I gravitate towards it on cocktail lists. I've seen it popping up on the area's drinks menus this time of year--'tis the season for the big tart sphere. Ruby Red is my favorite, but I also enjoy pink or white, or any other variety.

Last week I dined at Clarendon's Liberty Tavern, where I loved the Grapefruit Buck cocktail. It's made with Absolut Ruby Red Vodka, Elderflower Cordial (I assume St. Germain...), grapefruit juice and Barrett's ginger beer, served over ice in a tall glass. It's citrusy, with just a hint of flowers from the St. Germain, and a fizzy ginger kick. It went down WAY too easily...

Repeal Day Recap

Miss the Repeal Day celebration last Friday at DC's City Tavern Club? Or just want to relive the memories? Read my article in Wine Enthusiast for all the details, including a cocktail recipe created for the event.

Sparkling wine cocktails and appys to match--info from my WUSA Channel 9 segment

This morning, I appeared on DC's WUSA Channel 9 around 9:45 AM to talk a bit about sparkling wine cocktails and some easy appetizers that pair with them to serve at holiday gatherings. (I'll post the link when I have it) It only takes 1 or 2 ingredients in addition to the bubbly to elevate a drink from festive to WOW! Here are the recipes for the cocktails I talked about, as well as the appetizer ideas--everything was bought at Giant and assembled. There was no cooking or major prep work involved, which makes these appys perfect for an impromptu gathering:

Sparkling Cherry Jubilee
½ oz. Cherry Heering Liqueur (www.heering.com)
1 tsp. fresh lime juice
Top with Prosecco or other sparkling wine
Garnish with a cherry

Appetizer idea: Brie spread with tart cherry cinnamon preserves (Simply Enjoy brand)


Floral Fizz
½ oz. St. Germain Elderflower Liqueur (www.stgermain.fr)
3 dashes Fee Brothers lemon bitters (www.feebrothers.com)
Top with Prosecco or other sparkling wine
Garnish with a lemon twist

Appetizer idea: Crostini with bleu cheese, honey (lemon, lavender or clover) and candied walnuts (Emerald Brand Glazed Walnuts)


Spicy Bubbles
1 Tbs. St. Elizabeth Allspice Dram (www.alpenz.com)
2 dashes The Bitter Truth orange bitters (www.the-bitter-truth.com)
Top with Champagne or traditional method sparkling wine
Garnish with an orange or lemon twist

Appetizer idea: Paté and crackers


Ginger for What Ales You
½ oz. Domaine de Canton Ginger Liqueur
3 dashes The Bitter Truth orange bitters (www.the-bitter-truth.com)
Top with Champagne or traditional method sparkling wine
Garnish with an orange twist

Appetizer idea: Sushi rolls (or drink all by itself)

DC Repeal Day Ball

I had a great time at the Repeal Day ball on Friday night. This event, organized by the DC Craft Bartenders Guild, was held at the City Tavern. The best mixologists in the city were on hand with some classic and new creations, and we sipped while enjoying a 1930s jazz band.

My favorite drinks were Derek Brown's Domaine de Canton-based concoction, and Gina Chersevani's citrusy and refreshing cocktail made with one of my favorite liqueurs--Campari. I'll be writing recaps for several publications, and I'll send the links when they are out.

It was great to party like it was 1933. Long live Repeal, and may no one else ever have the misguided idea for another "noble experiment."

Fete the Halls

The holiday entertaining season is upon us. Why not host a cocktail party? My handy guide will help you plan and organize a party to remember that won't break the bank or have you frazzled.

Holiday Cocktails Seminar

Kick off the holidays with some cocktails!

The Museum of the American Cocktail is hosting a Holiday Cocktails Seminar on Tuesday, December 9 from 6:30 to 9:00 PM at Bourbon, 2321 18th Street, NW, Washington, DC 20009. The cost is $35.

To register: http://www.museumoftheamericancocktail.org/Events/