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.

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.

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.

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!

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.

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.

Austrian wine seminar and tasting

On October 20, the Institute of Masters of Wine and the Austrian Wine Marketing board will offer a tutored Austrian wine seminar and tasting at The Washington Club, 15 Dupont Circle, Washington, DC.

The tutored seminar (1:30pm to 3pm) will be moderated by Joel Butler MW, and will include Bernhard Stadlmann (Thermenregion), Helmut Lang (Burgenland) and Thomas Gratzer of Zantho/Umanthum (Burgenland). The walk-around tasting (3:30pm to 5:30pm) will include many excellent, new white, red and dessert wines from Austria.

Tickets to these DUAL event will be limited to only 50 attendees, are $50 per person, and are tax deductible, as IMWNA is a 501 (c3) educational entity.

For ticket information, go to Local Wine Events.

Carving stations

If you love the month of October and Halloween as much as I do, then maybe you are thinking about hosting (or are already planning...) a pumpkin carving party. Fun for adults and children alike, the event can be tweaked depending on the audience. For tips (including setup and cleanup) and food and cocktail recipes, check out my recent article on Wine Enthusiast.

To pique your palate, here is a sample cocktail recipe, courtesy of Rachel Sergi of Washington, DC's Zaytinya. Though at first glance it appears involved and daunting, much of the drink can be prepped/batched in advance--perfect for a party:

The (Not So) Stingy Jack

Courtesy of Rachel Sergi, Zaytinya, Washington, DC

2 oz. Macintosh Apple Infused 42 Below Vodka*

1 ¾ oz. cardamom scented black tea**

Juice of ¼ lemon

Lemon wedge

Cinnamon sugar rim (for garnish, see recipe below)

Put the cinnamon sugar mixture in a plastic container with a mouth as wide as your cocktail glass or Champagne coupe. Use a wedge of lemon to moisten the glass’s rim, and then dip the rim of the glass into the cinnamon sugar mixture until coated. Set aside.

Add first three ingredients to a cocktail shaker filled with ice. Stir with long-handled spoon to mix and chill. Strain into the prepared coupe. (For a non-alcoholic version, replace the vodka with 2 oz. of apple juice and proceed with the rest of the directions.)

*For the infused vodka, core and slice 2 Macintosh apples, and place them in a bottle of vodka for at least 5 days (removing some vodka to allow for increased volume). Strain to remove solids, pour into any clean glass receptacle, and tightly cap.

**For the tea, take 16 oz. of cold water, add 2 black tea bags and 3 cardamom pods, and steep to taste.

For the Cinnamon Sugar Rim:

⅔ cup brown sugar

⅓ cup granulated white sugar

2 tbsp. ground cinnamon

Preheat oven to 400 degrees. Mix sugars and cinnamon, and spread out on a baking sheet lined with wax paper. Back for 7-9 minutes until a bit crunchy. Remove from oven and allow to cool.

The proof is in the pomegranate...

If you have a bottle of commercial grenadine on your shelf, more than likely it's filled with artificial ingredients and color, and a heck of a lot of high fructose corn syrup...

Real grenadine is made with the juice from pomegranate seeds (the French call the funky red fruit "grenades," hence the name). It's quite easy to mix up a homemade batch--and much tastier too. And if you add an ounce or so of vodka as a preservative, the concoction will last for a month or longer, refrigerated

It's pomegranate season right now, so if you find picking out the seeds to be Zen-like (like I do...) have at it, and then crush them to yield fresh juice. Or you can take an easier route and purchase pomegranate juice from POM or other producers (available in most grocery stores in the refrigerated section by the produce.) Depending on which you use, you may need to adjust sugar levels to taste. Here is an easy recipe for grenadine I found on Epicurious from Audrey Saunders, owner of the Pegu Club in NYC:

Homemade Grenadine
Courtesy of Audrey Saunders, Pegu Club, New York
6 ounces unsweetened pomegranate juice, such as Elite Naturel
3 ounces superfine sugar

Bring juice to simmer over medium heat and cook until reduced by half, about 7 minutes. Reduce heat and add sugar, stirring constantly until dissolved, about 2 minutes. Let cool, cover, and refrigerate syrup until cold, about 30 minutes.

Mondavi's far reaching influence

Wolfgang Puck's DC outpost, The Source, is celebrating its second anniversary with an Asian-themed dinner On October 12 at 7 PM honoring Robert Mondavi. Mondavi's widow Magrit will be in attendance along with Puck, and the evening will pay tribute to and acknowledge the California winemaker's major influence on Virginia's wine industry.

Priced at $195 per person, exclusive of tax and gratuity, the evening will kick off with a cocktail reception featuring local Virginia wines from Kluge Estate Winery. Like so many other winemakers across the country, Patricia Kluge credits Mondavi as her mentor in the industry, the force that helped shape her vision, and one that supported Virginia’s growing wine industry.

Chef Puck and Executive Chef Scott Drewno will start the Asian-inspired feast with a delectable array of appetizers, including signature dishes such as the Tuna Tartare in sesame-miso cones and signature Smoked salmon pizza. Other courses will feature dishes such as Shanghai Lobster with crisp spinach and golden coconut curry sauce and “American Style” Kobe beef short ribs with rutabaga puree and tamarind-chili sauce. Asian flavors will make an appearance at dessert as well through a velvety Ginger crème brulee with apricot marmalade and salted caramel ice cream.

The evening will feature vintages from the Mondavi winery, including mature bottles such as the 1978 Cabernet Sauvignon Reserve and the 1983 Cabernet Sauvignon Reserve. The dinner will also feature a 2006 Fumé Blanc, a wine designation that Mondavi himself coined in1968 to differentiate his dry-style Sauvignon Blanc from the traditionally sweet ones produced by US wineries.

The Source by Wolfgang Puck is located at 575 Pennsylvania Avenue, NW (entrance on 6th Street). For reservations to the dinner, please call The Source at (202) 637-6100.

Tasting wine at the foot of the Alps

If (like me) you can't get enough of wine from Italy's Alto Adige region , like Lagrein, Schiava and Gewurz (or want to know what the buzz is about), check out my article "Alto-Rhapsody" which appears in the October, 2009 issue of The Tasting Panel.

Oh, and the picture above is from my visit to the region this summer. So beautiful.

A Window on the Wine World

Kevin Zraly just released the 25th anniversary edition of the companion book for his Windows on the World Wine School course. I got a reader's copy a few months ago, and it's great--filled with interesting notes and comments in the margin, new and expanded sections on the world's wine regions, and a poignant chapter about what September 11 meant for Windows on the World, its employees and Zraly personally.

A few months ago, I had the chance to dine with and interview Zraly for an upcoming article in Wine Enthusiast. It was so amazing to have the opportunity to sit down and chat with the man who influenced my decision to enter the wine business (I took his course in the spring of 2001 when it was still held at the WTC.)

This book is a must have for any wine lover.

Wines off the Beaten Path at the Metropolitan Cooking and Entertaining Show

Call all foodies and wine lovers! On November 7 at 2 PM, I'll be doing another wine seminar at DC's Metropolitan Cooking and Entertaining Show, which will be held November 7 & 8 at the Washington Convention Center. Headliners include Paula Deen, Giada DeLaurentiis and Tyler Florence, and there will be lots of opportunities to taste, learn and buy. I'll be discussing "Wines off the Beaten Path," and you'll have the chance to taste some less familiar varietals (in other words, there won't be wines like Chardonnay or Cabernet...)

Check out the website for hours and ticket information.

The Winemakers debuts tomorrow on PBS

Move over, Top Chef. Tomorrow evening, The Winemakers premieres on PBS, a reality show about twelve men and women competing for a chance to create and launch their own label nationwide. A team of well-known food and wine personalities make up the panel of judges: Leslie Sbrocco, well known wine writer, author and host of public television’s “Check Please”; Mark Oldman author of the bestselling Oldman’s Guide to Outsmarting Wine, and guest judges including Food & Wine magazine writer Lettie Teague and Doug Frost who holds the distinction of be­ing only one of three people worldwide to hold both a Master of Wine and Mas­ter Sommelier title. visibility among PBS’s upscale audiences.

For additional information about the series and to view clips from season I visit http://www.thewinemakers.tv/ or www.youtube.com/winemakerstv .

I considered auditioning for the 2nd season, which they are shooting now in France's Rhone Valley. But it's just a huge time commitment away from home. Sounds so cool, though.