Drop the pencils and reach for the shaker!

I'm not embarrassed to admit that I only attempted doing my taxes one time, and the experience scarred me for life. I remember sitting at the kitchen table with calculators and pencils in hand, forms spread out all over, arguing with my then-boyfriend, the two of us second guessing ourselves and scratching our heads.

The following year, thankfully we got a tax accountant, or we may never have made it to the altar. And we've never looked back since.

Whether you have a knack for numbers and a penchant for TurboTax, or (like me) it's all foreign and paying someone hundreds of dollars seems like a bargain to maintain your sanity, you are (hopefully) breathing a sigh of relief right now that it's all over. (Unless you procrastinated or are filing an extension..). To celebrate, try the Income Tax Cocktail, a Martini twist that uses a good dose of sweet and dry vermouth, along with some OJ and bitters. It'll make those visions of 1099s just disappear..

Income Tax Cocktail

2 oz gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz orange juice
Angostura bitters to taste
Orange twist for garnish

Pour the ingredients into a shaker with ice cubes. Shake well, and strain into a chilled cocktail glass. Garnish with an orange twist.

From cellar to shaker

When you hear the terms "wine cocktail," your thoughts may turn to a steaming mug of mulled wine, a pitcher of festive Sangria, or the classy and elegant Champagne cocktail. Those are all great drinks and have their time and place on the menu. But savvy mixologists like Jim Meehan of NYC's PDT, Bradley Dawson of Belly Timber in Portland, OR and Robert Heugel, owner of Anvil Bar & Refuge in Houston, are using wine in creative ways behind the bar.

If you're having a hard time selecting a Sidecar or a Syrah, or can't decide if you are thirsty for a Martini or a Malbec, try a wine cocktail.

Maestro Maria Verde

If you are hosting a brunch this Easter Sunday, and wish to serve a beverage that's a little different than the tried and true Bloody Mary, try the Maestro Maria Verde. The original version of this savory cocktail, created by mixologist Pablo Moix of STK in Los Angeles, combines Maestro Dobel Tequila--a blend of Reposado, Anejo and Extra-Anejo Tequilas--with other spring ingredients for a fresh--albeit potent--cocktail.

Maestro Dobel is a high end option, and if you don't wish to spring for this pricy bottle, you could mix whatever Reposado and Anejo Tequilas you happen to have on hand. (And if you only have one kind? So be it--it's still rather tasty.)

Maestro Maria Verde

Courtesy of Pablo Moix, STK, Los Angeles

3 2" slices of celery

Loose handful of cilantro

2 Oz Maestro Dobel Tequila

3/4 Oz fresh squeezed lime juice

3/4 Oz simple syrup

1 Oz ginger ale

Celery stalk for garnish

In a pint glass muddle celery and cilantro, then add all spirits and mixers. Shake vigorously for 6 seconds, add ginger ale. Strain over fresh ice in Collins glass. Garnish with a celery stalk.

Ready for an Easter Egg Hunt?

Just in time for the fuzzy one's arrival, here's a recipe courtesy of Bradley Dawson of Belly Timber in Portland, OR. When you can't decide between sipping wine or spirits, a wine cocktail like this one fits the bill. Dawson told me just like with any good cocktail, the key to a great wine cocktail is balance. H suggests enjoying the Easter Egg Hunt all by itself, or alongside Belly Timber's Cucumber Fennel Bulb Salad. Sounds like a great suggestion for Sunday's dinner.

Easter Egg Hunt
Courtesy of Bradley Dawson, Belly Timber, Portland, OR

3 oz. Spanish Verdejo
1 oz. of Hendricks or 12 Bridges Gin
1/2 oz. simple syrup
1 dash Angostura bitters

Stir gently in large flute or trumpet. Serve with a large lemon twist.

More Mojitos

As promised, here is a Mojito recipe from one of my article sources, courtesy of Cafe Habana in Ann Arbor, Michigan:

Mojito
5 fresh mint leaves
1/2 oz. simple syrup
1/2 oz. freshly squeezed lime juice
1.5 oz. Bacardi Light Rum
Club Soda
Mint or sugarcane stick for garnish

Add first three ingredients to glass, and muddle. Add ice and rum to the glass and shake well. Top with club soda, and garnish with handcut sugarcane.


We played around with ratios and techniques the other day, and agreed that we prefer it this way--the addition of a little extra lime juice cuts the sweetness.

Mojito #2
6 mint leaves
3/4 oz. simple syrup
1 oz. freshly squeezed lime juice
1.5 oz. Cuba Libre White Rum (or another white rum)
Club soda

Fill a tall collins glass with ice, then add ice to cocktail shaker. Tear mint leaves, and add to cocktail shaker with the simple syrup, lime juice and rum. Shake vigorously, and pour into glass. Top with club soda, and garnish with a fresh mint sprig.

And if you have little ones in the house like me, you can easily do an n/a "No-Jito" by using 1 oz. of lime juice, 1 oz. of simple syrup and a few mint leaves, shaken with ice and then topped with club soda. Or make it even easier and limier by replacing the lime juice and simple sugar with Minute Maid Limeade, shaking it with mint and ice, and topping with club soda.

Bottom's up!

Building the perfect Mojito

I did some liquid research this weekend for an article about efficiently making lots of Mojitos without sacrificing quality (I love this kind of research...so much better than merely Googling for info...) I've always been a big fan of this drink, especially in the warmer months, and it's also a great use for the mint that grows like a weed in my garden--or anyone's garden, for that matter. (Though it practically killed me this weekend to pay $2.50 for one of those clamshell containers of mint, but I just can't grow mint outside this time of year in DC...But I digress..)

Anyway, though the basic Mojito recipe is pretty standard (rum, mint, lime, sugar in some form and club soda, shaken and served over ice and garnish with mint and/or a sugarcane stick), ratios as well as techniques do vary a bit. Here are some tips I gleaned from the sources who assisted me with my article:

* Muddling: I've always felt that this technique was indispensable for making a great Mojito. But at Cuba Libre, with locations in Philadelphia, Orlando and Atlantic City (I visited the Philly location a few years ago and it was oodles of fun, with great drinks), bartenders simply tear six leaves (Hierba Buena, similar to mint, with an air of authenticity) and add them to a shaker with all other ingredients besides the club soda, and shake, which extracts a decent amount of flavor without the muddler. It also prevents the bitterness of overmuddling (don't tell my husband I told you this, but he's guilty of this...he just loves using that tool.)

* Sweetener: Cuba Libre squeezes fresh sugar cane to produce guarapo, a light-brown, crisp and vegetal sweetener used in the original Mojito. Very cool, and very authentic, but let's face it--it's not very practical for most of us. Juicers are expensive and cumbersome, and yield a small amount of liquid with much effort. Now, muddling the mint and lime with some sugar works, but you need to make sure it's superfine sugar or it just won't dissolve. Easier still is to make simple syrup. Cafe Habana in Ann Arbor, MI takes this one step further, by steeping a bunch of mint leaves in still warm simple syrup, which provides a bit more of that refreshing minty flavor.

* Making large batches: The Mojito recipe I've been true to for years (taken from The Food Network) makes a batch of six drinks, and the instructions suggest to mix it in a large pitcher. I've been told by several mixologists that you just can't get proper flavor distribution this way. To impress your friends, line up a bunch of glasses, to which you add the simple syrup or sugar, lime juice and torn mint leaves. When you are ready to mix up some drinks, add the rum and ice, shake, and then top with club soda. The folks at Cafe Habana assured me that if you are going to make the drinks within an hour, the flavor won't be compromised.

The Mojito is saucy and sexy, with a romantic history and a refreshing quality that just can't be matched on a hot day (ok, maybe one of the cooling cucumber cocktails I've blogged about can match it, but still...). Are you thirsty yet??

(The above photo shows Cuba Libre's traditional Cuban Mojito. They also have several variations, including Mango, Grilled Pineapple and Watermelon (made with freshly squeezed juice.)

Stay tuned, as tomorrow I'll share a Mojito recipe, as well as the variation that I found to work best.

Sip a Bloom and watch the blooms

Lots of DC-area locations continue to feature dishes and libations inspired by the blooming cherry blossoms. We're headed into the District this weekend to check out the trees--hope all this rain doesn't knock too many of them off...

It's certainly going to be a nice weekend to walk around, with sun and temperatures in the mid-60s. After seeing the blooms, head down to Old Town Alexandria, where Jackson 20 mixologist Marcus Garner has created Bloom ($11), made with Maker's Mark, elderflower liqueur, Heering cherry liqueur, fresh squeezed lemon juice and guava nectar, muddled ginger and grenadine sink. Yum.

The kitchen will also offer a 3-course cherry blossom inspired menu for $50, including pan-seared scallops with almond and cherry chutney and butter pan sauce; and braised beef cheeks with butter glazed carrots and pearl onions, pomme puree, and a dark cherry port sauce.

A Punch-Worthy Vessel

With all this talk lately about how punch is in vogue again, I'm planning on whipping up a batch for our next dinner club. It is, after all, perfect for these economically challenging times, as making it typically doesn't involve expensive ingredients or laborious preparation.

While I have amassed lots of great recipes recently from mixologists, I don't have a punch set.

When looking for kitchen, dining or barware basics, I often turn first to Crate and Barrel (they were the source for the dizzy cocktail glasses I blogged about last year, and some great simple square appetizer plates I recently bought). For $39.95, they offer a complete punch set for eight. Although it's chic right now to dust off the antique punch bowls and cups, C&B's clean, simple design really speaks to my decorating and entertaining style. The set includes a glass bowl, eight cups and (smartly) an acrylic ladle.

Starting a cocktail or dinner party with punch means that all the prep work is on the front end--freeze water in a loaf pan along with fruit slices, mix up the punch, add the ice block and let guests help themselves.

Justin Guthrie at DC's Blue Ridge recognizes the beauty and simplicity of this communal concoction. At Blue Ridge, punch will be sold by the bowlful for $40, with floating fruit-filled ice blocks to keep it cold, and as many cups as requested. He'll continue to offer different punches, which will change seasonally.

In these uncertain times, punch--that stylishly garnished liquid recipe stretcher--is both delicious and economically feasible. At your next party, ladle it up for your guests.

Terre Nere Etna Rosso

The other evening I did a wine tasting for a client where the theme was "Springtime in Italy." We had some outstanding wines that night, including a Fiano di Avellino, which I had never had before.

My favorite, though, was the 2006 Terre Nere Etna Rosso. The Terre Nere vineyards are located in Sicily's Mt. Etna, at extremely high altitudes ranging from 2100-2900 feet above sea level. The climate at high altitudes--hot direct sunlight but cool shade and cold nights--makes the wines of Etna extraordinarily fine and elegant. However, it can also be very changeable and unpredictable, making growing grapes pretty risky.

The wine had a really interesting, funky herby aroma, and flavors of tart cherries and strawberries. It was a perfect partner for the dish served alongside--Swordfish topped with a rustic tomato sauce, along with capers and olives. I can also see sipping it with any herbed dish--rosemary lamb chops, pesto chicken or pork tenderloing with thyme or tarragon.

At $55, the wine is definitely not a budget option. But it's enjoyable now, and for the next 4 years. You can find it at http://www.finewine.com/.

New flavors sprouting up all over

The green movement meets the cocktail realm with organic, fruit-, veggie- and herb-infused spirits. Read about some savory liquors to enjoy naked, in a martini, or in creative tipples with fruit juices, mixers and bitters. With these spirits anyone can have a green thumb, all year round.

Heart's Delight: The New Vintage

Last year, I had the privilege of serving on the Auction Committee for the Heart's Delight Wine Tasting and Silent Auction, a yearly event in DC that benefits the American Heart Association.

This year, there is a new way to get involved. Heart’s Delight Wine Tasting & Auction launched its Young Professionals Program: The New Vintage in December 2008. The New Vintage is comprised of bright, young, social, and philanthropically-engaged leaders from the greater DC area.

Their mission is to serve as a platform for young professionals (25-40 years old) to volunteer, network and learn more about the American Heart Association’s mission. This new generation of leaders will come together to fundraise, event plan and make a difference in their community working for a great cause.

Each New Vintage Host Committee Member has a goal to raise $1,000 – give it or get it! The fundraising period began in February and ends in March. The donations may be secured in large or small increments and may be done through any means preferred, online solicitations, mailings, as well as selling tickets to New Vintage events. The New Vintage Host Committee Member who raises the most (one male and one female) will be singled out as DC’s biggest HeartThrob.

Want to learn more? Head on out tonight for a New Vintage event. Here are the details:

"Sip, Swirl, Taste, & Repeat'
Food pairings with wine, cocktails, & beer
There will also be a raffle for 2 American Airlines tickets.
When: March 25, 6-8 PM
Where: Bloomingdales, Chevy Chase
A donation of $50 admits one; includes 1 raffle ticket. Additional raffle tickets are available for $20 each.
Rsvp and donate online

Wines for Asian Flavors--Kelly live on Fox 5

This morning, I appeared live on DC's Fox 5, discussing wines to pair with Asian flavors. Here is a link to the segment.

These are the wines we discussed, and some pairing suggestions for Asian cuisine. Bon appetit!

Sparkling wines: The refreshing bubbles can cleanse your palate and make you return for another flavorful bite!

2005 Domaine Carneros by Taittinger Brut Cuvée, $26: Napa Valley, CA. 64% Pinot Noir, 34% Chardonnay, 2% Pinot Blanc. Aged for 3 years prior to release. Floral, pear and citrus peel aromas, flavorful, creamy finish.
* Food pairings: Sushi; tempura; potstickers; General Tso’s chicken; Pad Thai.


Spanish Albarino: Crisp and light, it can cut the richness of coconut-based curries, and the citrus notes match dishes with lime or lemongrass.

2007 Adegas Valminor Rias Baixas Albarino, $19: Citrus and crisp apple aroma, good acidity, not too lean, medium-bodied. Look for the youngest vintage and drink it young while the fruit is fresh and the acidity is vibrant.
* Food pairings: Coconut-lemongrass curry; chicken dumplings; lemon peel shrimp.


Gewurztraminer: This wine means “spicy Grape” in German. Bottles that have a bit of residual sugar will counter any heat in curries and other spicy dishes. The wine’s aromatic nose pairs with other aromatic Asian ingredients.

2006 Aime Gewurztraminer, Alto Adige, Italy, $18: (Northeast Italy, in the Alps. Gewurz originates here in the town of Tramin/Termeno). Aromatic and full-bodied, with spicy hints of cloves, roses and lychee.
*Food pairings: chicken curries (red, green, Panang); Kung Pao shrimp; chicken satay; Indian butter chicken; Tikka Masala.


Barbera d’Asti: A light and fruity red that’s typically not very tannic. Can be lightly chilled.

2006 Michele Chiarlo Barbera d’Asti “Le Orme”, $14: Piemonte, northwest Italy. Raspberry, grape jam, smooth tannins
*Food pairings: Beef and broccoli stir fry; beef Negamaki.


Zinfandel: A full-bodied red for bold Asian dishes. It has enough residual sugar to withstand/counter spice or seasonings. Look for alcohol levels of 14% or less.

2007 Seven Deadly Zins, Lodi, CA, $13: Blueberry and raspberry flavors, silky tannins and spice. **Chill for a bit to lessen “hot” sensation of high alcohol.
*Food pairings: Lamb curry; beef Teriyaki; hot and sour soup; sweet and spicy dipping sauces.

Chicks with Chips

Are you a woman who likes to play poker? Do you also enjoy a few cocktails? And do you feel good about donating to a good cause? Then join me at the Chicks with Chips fundraiser this Sunday, March 22 at Restaurant 3 in Clarendon from 2-6 PM.

Tickets are $65 per player, which includes includes the poker tournament buy-in, cocktails and hors d’oeurves. Proceeds from the tournament will benefit New Endeavors by Women, a charity that helps women take control of their lives and move out of homelessness.

Participants will receive a brief tutorial by poker guru Peter Martin, before breaking up into tables to reveal their poker prowess. In addition to playing Texas Hold ‘Em for a great cause, event participants will also sample signature Cointreau-based cocktails created by four of the DC area’s finest mixologists, while snacking on creative hors d’oeuvres from Chef Brian Robinson of Restaurant 3.

Before the last round is played, the signature cocktails with be judged by panel of leading food and beverage media and the winning mixologist will be named ‘Cocktail Queen Supreme.’ The winning cocktail will be placed on Restaurant 3’s menu and proceeds from the sale of the cocktail for one year will benefit New Endeavors. Participating mixologists at the event include Mia Baila of Adour, Gina Chersevani of PS 7’s, Ria Freydberg of Restaurant 3, and Chantal Tseng of The Tabard Inn. All cocktails made by the mixologists will be Cointreau-based, and all players at the final table will receive a little swag from Cointreau as well as a gift certificate for a complimentary cocktail at Restaurant 3.

The judges for the cocktail competition include Nycci Nellis, publisher of The List Are You On It and host of Federal New Radio’s Dishing it Out radio show; Amanda McClements, Freelance Food Writer and Author of the popular Metrocurean food blog; Julia Beizer of the Washington Post’s Going Out Gurus; and yours truly.

The winners of the evening will also bag some fabulous prizes such as: 1st place: $500 Amex card; 2nd place: Dinner for four at Restaurant 3; 3rd place: Dinner for two at Restaurant 3. For gentleman wishing to cheer on their ladies, Classic Cigars and British Goodies of Clarendon, Virginia will be offering cigar rolling and discussion on the Patio, and Restaurant 3 will be offering Scotch tastings in the lounge.

Restaurant 3 is located at 2950 Clarendon Blvd. in Arlington, VA, across the street from the Clarendon Metro Station. For reservations to ‘Chicks with Chips’ please call Restaurant 3 at 703-524-4440.

Tax Day Cocktail Seminar

Whether or not you are getting a return or paying into Uncle Sam on April 15, tear yourself away from the pile of forms, sharpened pencils and calculator to have some cocktails!

Derek Brown (The Gibson), Phil Greene (The Museum of the American Cocktail) and special guest Garrett Peck (author of the upcoming book "The Prohibition Hangover"), will offer a non-taxing and slightly evasive evening of cocktails and history at the renowned Darlington House Restaurant in Dupont Circle, D.C.

Take a fun and historical look at how Americans have dealt with the efforts of Uncle Sam to tax us and interfere with the Constitutional right to bend elbows. They'll talk about the Whiskey Rebellion, Prohibition, bootlegging, rum running, tax avoidance, and other topics, all while enjoying delicious appetizers from Darlington House's celebrated kitchen. You'll also enjoy classic libations such as the Income Tax Cocktail, the Scoff Law, the Rum Runner, the Three Mile Limit, and others, and you'll learn how to mix 'em, too.

Here are the details:

Rendering Unto Caesar and Sticking it to Uncle Sam - Being a Non-taxing and Slightly Evasive Cocktail Seminar
Presented By: Derek Brown, Phil Greene and Special Guest, Garrett Peck
$40.00 per person if you pre-register online
The 'at-the-door' fee will be $45.00.
Tuesday, April 14 2009, 6:45 - 8:45 pm
Darlington House Restaurant1610 20TH ST NW Washington, DC 20009

Slainthe!

Happy St. Patrick's Day! Here are a few Irish toasts as you sip some satisfying Guinness today...

It is better to spend money like there's no tomorrow, than to spend tonight like there's no money!

That the tap may be open when it rusts!

My friends are the best friends. Loyal, willing and able. Now let’s get to drinking! All glasses off the table!

Here's to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint-- and another one!

Here's to a temperance supper, With water in glasses tall, And coffee and tea to end with--And me not there at all!

When money's tight and hard to get,and your horse is also ran, When all you have is a heap of debt, a pint of plain is your only man.

Here's to being single...Drinking doubles...And seeing triple!

I drink to your health when I'm with you, I drink to your health when I'm alone, I drink to your health so often, I'm starting to worry about my own!

Here's to women's kisses, and to whiskey, amber clear; Not as sweet as a woman's kiss, but a darn sight more sincere!

Hold the alcohol, not the flavor

Requesting a non-alcohol drink can be a great litmus test of a bartender's talent and customer service. Merely pressing the club soda tap and dropping in a lime wedge is phoning it in. Combining fresh juices and mixers, along with thoughtful garnishes, raises the bar. But a mixologist who works to recreate the entire cocktail list with non-alcohol offerings? Now that's attention to details and care for the customer.

At DC's PS7, mixologist Gina Chersevani started creating alcohol-free drinks several years ago as favors to friends of hers who were mothers-to-be. When she recently took over the bar program at PS7, she wanted to offer creative and delicious options to non-imbibers. Her solution is apparent in the statement at the bottom of the drinks menu, which announces "Not imbibing tonight? All cocktails are available non-alcoholic."

The ten or so creative tipples available for $10 with booze can also be enjoyed for $6 sans the alcohol. Her Across the Pond, a blend of bourbon, port and lemon, becomes a mixture of n/a orange bitters and homemade sours mix, topped with soda. Even New Orleans' potent tipple the Sazerac gets virginized with a star anise syrup that replaces Absinthe's licorice notes. Chersevani has found that not only pregnant women are opting for the drinks, either. They have also proven to be a popular option at lunchtime for those who want some tasty to sip but want to stay focused--not fuzzy--the rest of the afternoon. Or for lunch meetings with the boss where ordering booze might be awkward and frowned up.

First the Chicago river, now White House flutes...

On St. Patrick's Day next Tuesday, Domaine Chandon sparkling Brut wine will be colored green and served at the White House to Irish Taoiseach Brian Cowen in commemoration of St. Patrick’s Day. I'm still waiting for my invitation--President Obama, I'm Irish AND a wine lover. Just drop me an email or give me a call and I'm there.

Those of you lucky enough to be in the Napa area next week can also stop by Chandon for a complimentary splash in honor of the Irish celebration. The return of the green sparkling wine hearkens back to a past tradition at the winery – one which was revived when the White House requested this festive fizz be created just for the holiday.

Otherwise, just grab the food coloring and give it a go yourself.

Ode to Oregon

I’ve always been a big fan of Oregon wines. Maybe it’s because drinking a glass reminds me how fortunate I am to have had the opportunity to visit the state and see firsthand its strikingly green and lush landscape. Or it could be because Oregon’s wines tend to be made with that delicate and elusive balance of New World ripe fruit and Old World restraint. More likely, it’s a combination of both. Either way, I love seeking out new favorites from the Pacific Northwest.
Check out my most recent co-column in Northern Virginia Magazine for some hits from the Pacific Northwest.

Punch, continued

Here are a few more punchy options in the DC area:

Bourbon Steak is doing a fruity Potomac Punch, made from a combination of Brandy, Manzanilla Sherry, maraschino liqueur, orange curaçao, Champagne, strawberries, blueberries, raspberries, pineapple and peaches.

Tom Brown at Cork whips up a spicy rum punch with light and dark rum, spiced lemon juice, velvet falernum, Domaine de Canton, orange juice, and ground nutmeg.

Grab the ladle!

Punch is back!

Take a glimpse at any old cocktail tome, and you'll discover that punch has been around since the 1600s. The classic definition of the drink is one that contains a spirit, citrus, sugar, water and spice, and is served in a communal bowl. Colonialists--who commonly drank alcohol (and lots of it) during the day--would congregate around the vessel until it was empty--work or other obligations be damned. But as years passed, residents began to take on the Puritan work ethic, and sitting around sipping from a bowl for the better part of the day began to be seen as a lazy time waster.

These days, mixologists are rediscovering these classic concoctions--both in and out of the bowl. Starting the first week of April, Jackson 20 will be serving a whole menu of punches at their bar and on the patio for $9 each. Glass punch bowls with built-in dispensers will pour the drinks straight into the glass, so no messy ladling or sticky drippiness is required:

Presidential Punch
Leblon Cachaca, Peach Schnapps, Sparkling cider, Lemon-Ginger Syrup, Fresh apples, peaches, and pineapple.

Bourbon Popsicle
Buffalo Trace Bourbon, Limóncello, House made Limeade, Orange Sherbet, Fresh lemons, limes, and cherries.

Town Hall
Absolut Pear, 10 cane rum, Ginger-clove apple cider, Ouzo, Guava berry juice, Cinnamon, Blood oranges.

Don Quixote

Herradura Reposado, Licor 43, Southern Comfort, Papaya juice, Agave nectar, fresh strawberries, mint leaves, habanero and cilantro

Agave, smoke and food to match

On Wednesday night, I experienced Oyamel's Tequila and Mezcal Chef's Dinner, part of the restaurant's ongoing Tequila and Mezcal Festival. Chef Joe Raffa created a five course meal of dishes that contained one (or both!) of the spirits, which we sipped neat as well as in cocktails. Tequila stood in for the Vermouth in Oyamel's version of the Americano; guests enjoyed the restaurant's signature Margarita with salt-air foam, and we also got to sample Jose Andres' cocktail creation the Black and Blue, with muddled blueberries and blackberries, tequila and soda--a simply refreshing concoction that will only be more enjoyable as the weather gets warmer...

Jose Andres was on hand to introduce two pioneers of the spirits. David Suro-Pinera creates Siembra Azul Tequila, while Ron Cooper producers Del Maguey Mezcal. One of his single village Mezcals has garnered numerous awards in the past five years, and is considered to be the finest tasting Mezcal in the world. Smoky yet smooth, it's perfect slowly sipped out of a tulip glass--which captures its intense and complex aroma.

Tequila and Mezcal are two spirits that I don't feel I know enough about yet. But just by listening to Ron and David talk during the dinner (I also had the pleasure of them being my dinner companions), I learned more in one evening than I ever knew, including the hard work just harvesting and working with the agave plant.

One of my favorite dishes was the ceviche of fresh Hawaiian Pacific Blue Marlin marinated in tangerine, passion fruit and reposado Tequila. Chef Raffa spoke to the fish's ultra-freshness when he told us it was caught in Hawaii on Monday, transported on Tuesday and we enjoyed it on Wednesday evening. The tequila marinade worked so well with the tart passion fruit (Tequila and citrus is a no brainer, as so many Margarita fans can attest to.)

Pork belly has been on so many menus lately, and I personally can't get enough of it. Oyamel's version was slow roasted and served with a fragrant sauce of guajillo chiles, reposado Tequila and pineapple. So succulent.

The festival continues until March 16, with cocktails and Tequila/Mezcal dishes available until then.

Oh, and I have to leave you with what I thought was the quote of the evening. Ron Cooper explained the three reasons he drinks Mezcal (which he claims is the only kind of alcohol he can really drink without it affecting him the next morning): for the flavor, the way it affects his body (relaxation, increased conversation, etc.) and its ties to ancient Mexican culture. In his words, "Wine and spirits are drugs, and we need drugs. Life is hard."

Well said. Happy Friday!

Cheers to cherries

As spring approaches, Washington, DC is cherry red. The warm weather brings the beloved Cherry Blossom Festival to the Nation’s Capital, and all around the District, bars and restaurants are serving cherry-themed and -inspired food and drinks.

Guests at Equinox can savor Mixologist Simo’s creative cherry cocktails while nibbling on complimentary snacks by Pastry Chef Melanie Parker and Executive Chef/Co-Owner Todd Gray during the "Cherry Up! Happy Hour", occuring every Friday from 5-7 pm, and will run from March 20, 2009 until June 5, 2009.

Complimentary nibbles include Duck Spring Rolls with Dark Cherry Sauce, Crispy Asparagus Tempura with Green Garlic Mayo, White Chocolate & Cherry Bark Cherry Up!

Happy Hour Cocktails, all priced at $10, include Cherry Rum & Cola (Mt. Gay Rum, Classic Cola, Hand-Macerated Cherries); Cherry Pie (Vanilla-Infused Vodka, White Chocolate Liquor, Maraschino Cherry Juice); The Cherry Sphere (Cherry ‘Sphere’ in a Martini Glass, Cherry-Infused Vodka, Sweet Vermouth).

For directions and more info, check out Equinox's website.

Liquid highlights at Inox

For his latest gig, Chef John Wabeck stepped out of the kitchen and out of his toque, to serve as Sommelier at the recently opened Inox in Tysons Corner, where he is responsible for the inventive wine program, and also helps create the bar's signature cocktails.

Last night I had the pleasure of dining at Inox at a table for 6 overlooking the kitchen. The restaurant's name refers to the French word for stainless steel, and sleek touches throughout the restaurant, including a metal wine rack around my table, served as reminders of the unusual yet striking name.

Chefs Jon Mathieson's and Jonathan Krinn's eight course tasting menu was inventive and amazing--highlights for me were the Pan Seared Gulf Coast Red Snapper, with kohlrabi, winter radish and okra in a ginger-lemongrass bouillon; and the succulent yet hearty combo of Butter Poached Maine Lobster, served with a red wine braised short rib ravioli and melted leeks. De.lic.ious.

But it wasn't just the food that impressed. I started out with a Campari and rhubarb-bitters based cocktail, and then moved onto the Inox Club. Its New Amsterdam Gin, Domaine de Canton, Lemon Juice, House Infused Syrup and club soda were refreshing and balanced, and it easily carried over to my amuse bouche and first course without overpowering.

All of John's wine pairings made sense, but one in particular stood out for me. I've long been a fan of Gewurztraminer, but sometimes their enticing peppery-ness is matched by a body that's too heavy, alcohol that's too high, and a taste that's too sweet.

For the red snapper dish I mentioned, John paired a 2007 Casata Monfort Gewurztraminer from Trentino, Italy. Since Trentino is in the northern section of Italy (i.e. close to the Alps), the climate tends to be cooler than other spots. So the Guwurz doesn't get overly ripe/sweet/hot. This wine had great acidity and a lighter body, yet didn't lack Gewurz's signature spiciness. I often pair these wines with Asian cuisine, and here the snapper's ginger-lemongrass broth was a perfect match.

Hit the Book and Then the Bottle

There have been a lot of new cocktail books released in the past year or so. Several have focused on the trend of using super fresh ingredients, flavored syrups and complex ingredients; one discusses how to infuse your own spirits; more than a few discuss the history of the cocktail, while offering classic and modern concoctions (my favorite in this category is Dale DeGroff's book "The Art of the Cocktail"); and there is even a guide for non-alcoholic drinks that go beyond the boring cranberry and club soda.

Check my roundup of recently released cocktail guides for some liquid inspiration.

Smoke signals behind the bar

Smoke is trailing from the backyard to the back bar. Read all about what creative mixologists are doing with smoke in my Imbibe article "Smoke Signals," featuring info and recipes from Derek Brown, John Hogan and Robert Heugel.

Want to try your hand at a smoky concoction? Try Las Vegas-based beverage consultant and mixologist John Hogan's Smoked Margarita:

Smoked Margarita
Courtesy of John Hogan, BarMagic, Las Vegas, NV

1.5 oz. Milagro Reposado Tequila
.75 oz. Patron Citronge Liqueur
2 oz. fresh lime juice
1 oz. mild agave nectar (could substitute simple syrup, but use less as it's sweeter)
.25 oz. Smoked Tequila Tincture (see recipe below)

Combine first five ingredients, shake and strain over fresh ice into a highball or margarita glass. Garnish with smoked sea salt and a grilled lime wheel (section lime wheel, baste with agave nectar, grill over high heat for 2-3 minutes per side)

Smoked Tequila Tincture:
In Kettle grill or smoker, smoke 1 liter of Milagro Silver Tequila over hickory chips for 2-3 hours in a steel pan. Store in sealable jar or bottle.

The Martinez, and much more, on 14th Street

Awhile back I blogged about my friend Derek Brown's new bar The Gibson, a cool, dark and handsome spot in the District for those who favor to savor a carefully crafted drink from the cocktail's golden age. Recently I wrote a review about it for DC Magazine, along with info about drinks at some other hotspots in and around 14th Street. Check it out here.

One of the many extremely well-made drinks is his Martinez, a precursor to the Martini made with Old Tom Gin (sweeter than most gins), floral Maraschino liqueur, sweet vermouth and orange bitters, and garnished with a flamed orange peel. Watch Derek demonstrate how to make it on Washingtonian's After Hours Blog.

Here is the recipe--if you dig both Martinis and Manhattans, and find yourself at a bar torn between which one to order, try the Martinez. It nicely fits in the middle.

The Martinez

Courtesy of Derek Brown, the Gibson

1½ ounces Old Tom gin

1½ ounces Dolin sweet vermouth

1 teaspoon maraschino liqueur

2 dashes orange bitters

Add all ingredients to ice-filled cocktail shaker, and stir 50 times. Strain into a cocktail glass, and garnish with a flamed orange peel

CommonWealth Scotch Dinner

Do you like Scotch, but are convinced that it can't be enjoyed with food? Then head to CommonWealth on Monday, March 2 to be convinced otherwise. From 6:30-9 PM, Executive Chef Jamie Leeds will prepare a 4 course tasting menu to pair with 6 single malts. Guest speaker Jehn Heffernan, Master of Whisky, will be on hand to share his expert advice. The dinner costs $60 not inclusive of tax or gratuity. Call 202.265.1400 for reservations.

I have heard that this is the first in a series of spirits pairing dinners...my personal vote for the next dinner would be one with gins...perfect for summer and CommonWealth's ties to England.

Here is the menu--I so love those Scotch eggs!!!

Snacks: Frog in a Puff, Stuffed Olives, Bite Size Scotch Eggs
1st Course: Mini Butcher Platter, Blood Pudding & English Cheddar
2nd Course: Salad, Risotto Cake with Rocket Salad & Lemonette
Main Course: Steak & Oyster Pie
Dessert: Lemon Trifle with Berry Sauce

I'm gonna wipe that wine right outta my smile

Last week I received samples of a product called Wine Wipes, touted as "a proprietary blend of stain-removing and teeth-protecting ingredients available in a convenient 20-wipe compact, complete with mirror. Just run Wine Wipes over your teeth and mouth, and order another round of red."

The wipes (which come packaged in a tin and look a lot like Clearasil wipes, and actually happen to contain a warning against eating them...) contain baking soda, salt, hydrogen peroxide calcium and glycerin, and are apparently flavored with orange blossom. Kimberly Walker, Founder of Borracha LLC, was prompted to create the recipe to keep her smiling pretty while she indulged in her favorite drink.

I tried a wipe last night after enjoying a few glasses of a particularly overextracted CA Cabernet (but that's another posting...) to try to get the red off my lips. The verdict? Well, it worked, but it actually burned my lips a bit, and tasted pretty nasty. (The salt and baking soda flavor WAY overpowered any orange blossom taste that was supposed to be there.) Could I have gotten the same results with a wet napkin? Possibly.

However, I think the wipes are a neat idea, especially when you are dining out or are at a party, and I'm hopeful that the new formula/flavor that will be released soon will be more palatable.

Wine Wipes retails for $6.95/each or 3/$18.00, and can be found at retailers nationwide and online at www.WineWipes.com.

La Flora Vieja

I received a media copy yesterday of a new book by cookbook author Joanne Weir called "Tequila: A Guide to Types, Flights, Cocktails and Bites." Just in time, too, as I have found myself reaching often these days for my Blanco, Reposado and Anejo bottles (and looking forward to Oyamel's tequila and mezcal pairing dinner in a few weeks...)

While perusing through the cocktail section last night, I found a drink that's right up my alley, since I typically love anything with St. Germain and Maraschino liqueur. La Flora Vieja is a concoction by Tommy Schlesinger-Guidelli of Boston's Eastern Standard (I've never been there, but my sister-in-law really digs it.) The drinks sounds romantic, heady and delicate. I wish I would have come across it last week for Valentine's Day... Oh well, I'm going to whip up a few in a little bit. Here is the recipe:

La Flora Vieja
Tommy Schlesinger-Guidelli, Eastern Standard, Boston, MA

1.5. oz. blanco tequila
3/4 oz. Maraschino liqueur (Luxardo)
1/2 oz. St. Germain elderflower liqueur
1 dash Angostura bitters (I think I'll use orange bitters...)
1 flamed orange peel for garnish

Combine all of the ingredients except the orange peel in a cocktail shaker with plenty of ice. Stir together until frost forms on the outside of the shaker. Strain into a Collins glass filled with fresh ice and garnish with the flamed orange peel.

Have a great weekend!

Your guide to the perfect wine tasting

If you are looking for a casual and fun, yet memorable way to entertain, check out the March issue of Wine Enthusiast for my feature article "Flights of Fancy." It features six wine tasting themes, complete with food and wine suggestions, as well as ideas for decor and music. Whether you wish to learn about and taste "Chardonnay Around the World," "Wines of the Loire," or "Off the Beaten Path Italy," there's a tasting for everyone. I have also included tips for planning your event, and a little bit of "Wine 101" to help guide you as you and your friends have an enjoyable evening tasting some wines.

For those of you in the DC area, remember that my business conducts interactive, educational wine tastings for private and corporate events. Check out my website for all the details and themes, including:


"Break Open the Bubbly!" A truly fun tasting! We'll try Champagne, as well as other bubblies such as Spanish Cava, Italian Prosecco, and California sparkling wine.

"Dream Destination Wines" Perfect for a wedding shower, engagement party or anniversary party, this wine tasting focuses on wines that hail from regions and countries that are special to the happy couple. We'll taste wines from places that they have visited together, or hope to visit together, someday.

"On the Light Side" Looking for wines for warmer weather? Or just prefer lighter wines? We'll taste wines like Vinho Verde, Muscadet, Beaujolais, and Dolcetto.

"Big Reds" Not for the faint of heart! This tasting focuses on some of the world's biggest red wines, including Zinfandel, Barolo, and Syrah.

"South American Sips" Chile and Argentina are hot wine regions. Taste some of the country's signature varietals, including Argentinean Malbec and Torrontes, and Chilean Chardonny and Carmeniere.

"Perfume in a Glass" Aromatic wines are elegant, complex and delicious. We'll try aromatic white varietals like Riesling, Gewurztraminer, Sauvignon Blanc, and Viognier.

"Wine and Chocolate" Bring your sweet tooth! From white chocolate with Moscati d'Asti, to nut filled chocolate with Tawny Port, this decadent tasting explores the world of pairing sweeter style wines with chocolate confections.

"Wine and Junk Food" A unique tasting option for game day, or for a casual party. Once you try matches like sparkling wine with potato chips and cheese curls with Rioja, you'll agree that wine and junk food can work together!

Contact me today to host your tasting!

Something to sip this Sunday while rooting for Slumdog Millionaire

The Oscars are on Sunday night, and wow, it's been an amazing year for movies. I haven't seen a some of the contenders just yet, but I know that Netflix and Red Box will be chock full of great choices in a few months.

Whether you are having a big Oscar Party, or just watching it in your PJs and snarking about the acceptance speeches and dresses, as I have to admit I really enjoy doing (I especially love to wait for an actor to mutter the words "honing my craft" or something along those lines, which could make for a dangerous drinking game...), you'll want something tasty to sip during the awards.

My friend and colleague, food writer, teacher and cookbook author Monica Bhide, will soon be releasing her most recent book, "Modern Spice," which captures the spirit of Indian cuisine while updating the genre to reflect modern tastes and lifestyles. It's filled with simple and unusual dishes like Pomegranate Shrimp, Paneer and Fig Pizza and Salmon with Kumquat Chutney, as well as some fantastic cocktails.

Here's a how-to video for Monica's guava bellini to enjoy on Oscar night, along with her spiced popcorn. The recipes are in her new book.

http://www.youtube.com/watch?v=xmXKSFg2qjQ

Red + White + Blue = Green

A month ago, I went to DC's Founding Farmers to check out the bar and restaurant, and found that the farm-to-table philosphy also extends to the bar. Read all about it in my Nightclub and Bar article.

Washington, DC International Wine and Food Festival

Join me this weekend at DC's Ronald Reagan Building for the annual Washington DC International Wine and Food Festival. This large event attracts the "who's who" of companies in the wine and food industries. Learn about the latest trends as you visit over 200 exhibitors who are at the show to meet and educate you. There will be over 600 wines poured, a variet of food sampled, and a selection of wine and wine-related products on hand.

Saturday's tickets are sold out, but there are a limited number of tickets available on Sunday. They are $85 until tomorrow, and $95 at the door. The festival runs 2-6 PM both days.

For more info, head to their website.

Drinkin' with Lincoln

In honor of Lincoln's 200th birthday, Passion Food Hospitality is raising a glass to Honest Abe. Until April 30, Acadiana, Ceiba, DC Coast, PassionFish and TenPenh will offer the "Drinkin' With Lincoln" cocktail, which is an Applejack Old Fashioned. If you want to mix it up yourself at home (and save the five dollar bill that it costs--yes, that's the one with Lincoln's picture on it), here's the recipe:

Drinkin' With Lincoln

1.5 ounces Laird’s Applejack
2 dashes housemade orange bitters (can use Fee Brothers, Regans or The Bitter Truth as well)
1 sugar cube
1 orange slice
1 cherry
Splash of soda

In a bucket glass, place sugar cube, orange slice, and cherry, followed by bitters. Muddle ingredients briefly and fill the glass with ice. Add applejack; top with soda.

Happy Birthday Abe!!!

Cranberry Spice cocktail for Hearts Day

If you want to whip up something for your heart's desire this Valentine's Day, why not try the Cranberry Spice cocktail? Available at p*ong in New York City, it's a wine cocktail that requires only a few ingredients, and not too much effort. Which leaves you with plenty of time to canoodle with your sweetie on February 14:

Cranberry Spice

1 oz Domaine de Canton

.5 oz Cabernet Sauvignon

.5 oz Chambord

2 oz Cranberry juice

Shake well with ice. Use 3 cranberries for garnish (on the rim of the glass).

Shhhhhh.......

A few weeks ago, while in NYC, I had the pleasure of spending a few hours in speakeasy-esque classic cocktail den PDT. (I'm probably one of the last cocktail writers to make it there, but unfortunately I don't get the chance to go to NYC as much as I would like to...)

I'm not going to spill the details of the cool secret entrance, especially for those of you who are planning on going and wish to remain spoiler free. For the truly curious, you can Google it and find out exactly what I'm talking about... (PDT, by the way, stands for "Please Don't Tell.")

The interior was dark, with low ceilings and stuffed animal heads placed on the walls. My friends and I (ex coworkers when I worked in the city) had a great secluded table in the back. Owner Jim Meehan--whom I was interviewing for a piece I was doing on wine cocktails--was super nice, and checked on us throughout the evening to see how we liked our drinks. They are all well-made--potent but balanced.

My friend Robb was really digging the bacon-infused Bourbon (he had never heard of mixologists infusing spirits with bacon, and since he's a huge bacon fan he was blown away--I was excited to have introduced him to it.) The savory smokiness was deliciously mouthwatering.
Since I was there to chat about (and sample) wine cocktails, I started with one called the Falling Leaves, created by Audrey Saunders of NYC's Pegu Club. It had a spicy pear aroma, and was crisp, easy-drinking and smooth--I really enjoyed it. Jim was nice enough to share the recipe with me:

Falling Leaves
2 oz. Dr. Frank Dry Riesling
1 oz. Clear Creek Pear Brandy
.25 oz. honey syrup (1:1 ratio of honey to water)
.25 oz. Orange Curacao
3 dashes of Peychaud's Bitters

Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe. Garnish with a whole star anise pod.


Next up was the Against All Odds cocktail, named so because a customer requested the following combination, whose ingredients logically shouldn't work together, but do:

Against All Odds
1.5 oz. Bushmills Original Irish Whiskey
1.5 oz. Channing Daughters Chardonnay
.5 oz. Rothman and Winter Apricot Liqueur
.25 oz. Clement Creole Shrubb

Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe rinsed with Los Danzantes Mezcal.

I'm not a big whiskey drinker--and with 1.5 oz. of it, it's pretty prominent in this drink. But I will say that it grew on me a bit as I sipped it.

I don't want to give away anymore details. If you haven't yet been to PDT, make a reservation and go.

An Evening at Vinifera

Last week, a friend and I had the opportunity to dine at Vinifera, a wine bar and restaurant at the Westin in Reston Heights. I hadn't been back there since a quick visit in the spring, when I was doing a roundup of area round bars (DC is packed with them right now, but once you get out to the suburbs they aren't as easy to find...), and I was curious to sample the menu, and see how the wine list had evolved.

Executive Chef Seth Eldridge has run the kitchen since last fall. A native of Maryland, Eldridge is a graduate from The Culinary Institute of America (CIA), and brings experience working in top kitchens including David Burke and Donatella, Buddakan in Atlantic City, NJ, and Todd English’s Olives in both Washington and Las Vegas. Most recently, Eldridge ran the kitchen at the renowned Mayflower Inn and Spa in Connecticut.

Viniera's winter menu has a lot of highlights. Big Eye Tuna Tartare with Lemon Oil, Toasted Pine Nuts and Thai Chili was fresh and flavorful, although in my humble opinion it could have had a bit of citrus/acidity to cut the richness of the oil and pine nuts--perhaps maybe by adding more lemon to the lemon oil. A charcuterie platter was a meat-lovers dream, Mortadella, Soppressata, Bresaola, Chorizo with Pickled Vegetables and Mélange of Olives. And the Organic Green Salad with Humboldt Fog, Jambon de Bayonne and Cherry Vinaigrette had a nice helping of one of my favorite bleu cheeses. The Pan Roasted Sea Bass with Olive Oil Braised Cannellini Beans, Baby Spinach, Manila Clam Broth was PERFECT. The fish was crispy on the outside, but so moist and flavorful inside, the savory beans were garlicky and so flavorful, and the Manila clams were meaty without being overly chewy. It was a wonderful dish.

Vinifera employs an Enomatic system, which keeps 24 different bottles as fresh during the last pour as they were at the beginning. Many more wines are offered by the bottle. The by-the-glass list has a little for everyone, including 1 white and 1 red flight. The restaurant does not currently offer half glasses, which surprised me. Considering some guests prefer to drink a different wines with the appetizer, salad and main course (I often even like to sip 2 different wines with my entree...), I really think it would behoove them to offer those 24 wines by the half glass--after all, they are already opened and preserved with the Enomatic system, so waste isn't a factor. Offering half glasses at half the price would more likely lead to more experimentation during the meal--guests who may have slowly sipped one glass of wine throughout the meal may instead get three half-pours.

When the weather is warmer, Vinifera has a large and inviting back patio with teak furniture and patio lamps. And you can also rent the gorgeous private dining room for dinners and parties. Vinifera is located at 11750 Sunrise Valley Drive in Reston.

Emerging U.S. Wine Regions Seminar at the VA Wine Showcase

If you are in the mood for some local juice this weekend, head on over to the Dulles Expo Center in Chantilly for the Virginia Wine Showcase. My friend Andrew Stover, Sommelier for OYA and SEI Restaurants, will be doing a wine seminar there on Sunday at 4 PM. He'll take you on an educational (not to mention delicious...) tasting tour through America's emerging wine regions, including Arizona, Colorado, Idaho, Illinois, Los Angeles County, Maryland, Michigan, New York, Southern Oregon and Virginia.

Tickets for the Showcase are $30 at the door, and include unlimited tastings, seminars and a souvenir glass. Andrew is a great speaker and I know his seminar will be a lot of fun.

If you see him, tell him Kelly sent you. :-)

From the cellar to the shaker

During my research recently on wine cocktails for a piece I just finished, I received a lot of great info from mixologists all over the country who are grabbing bottles and adding the contents to shakers, along with spirits, bitters, juices and other ingredients. No, I'm not talking about sparkling wine cocktails, mulled wine, wine spritzers or Sangria (though they all have their fans and place on the menu...), but dry, still wine. When added to a cocktail, crisp whites can add a zesty, citrusy quality; oaky whites can offer complexity and body; and fruity reds can give great fruit notes that blend well with stronger ingredients.

Back bar stars Jim Meehan of New York City's PDT, Bradley Dawson of Belly Timber in Portland, Oregon, and Urbana's Kevin Rogers are reaching for the wine rack, whose contents are inspiring them to develop complex concoctions that bridge the gap between wine enthusiasts and spirits fans. Here are a few recipes they shared with me:

King Cab Cocktail
Courtesy of Kevin Rogers, Urbana, Washington, DC
2 oz. Cabernet Sauvignon Wine
2 dashes Angostura Bitters
2 Brown Sugar Cubes
Orange Slice
Lemon Slice
Maraschino Cherry
Ginger Ale

In the bottom of the an old-fashioned glass, muddle fruit slices and cherry with brown sugar cubes, bitters, and splash of ginger ale. Add wine, ice, then top with ginger ale. Stir briefly. Garnish with flamed orange peel.


Easter Egg Hunt
Courtesy of Bradley Dawson, Belly Timber, Portland, Oregon
3oz Verdejo wine
1 dash of Angostura bitters
1/2 oz simple syrup
1 ounce of fruity gin (Hendrix, or 12 bridges)

Add all ingredients, and ice, to shaker. Stir gently. Serve in a large trumpet or flute with a large lemon twist.

Comforting Cocktails for Cold and Uncertain Times

Colds and flu are rampant. It's damn cold outside. And the economy just keeps on tanking. What to do to get a bit of calming comfort? Look no further than the glass.

Tabard Inn's Chantal Tseng, who mixes it up behind the bar at DC's Tabard Inn (including making a killer Sazerac), also loves tea, and tea-infused cocktails. Here is a recipe she recently shared with me:

Chamomile Toddy
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC
1.5 oz. Brandy
½ oz. honey syrup (equal parts honey & warm water, stirred to combine)
Lemon wedge
Orange slice
Cinnamon stick
4 oz. hot brewed Chamomile tea

Grated nutmeg (optional)

Add first five ingredients to mug. Top with hot brewed Chamomile tea, and garnish with grated nutmeg (if desired).

For more info, and another tea cocktail, check out my article on Wine Enthuasiast.

Laissez Les Bons Temps Rouler!

Just in time for Mardi Gras, Smithsonian Associates is hosting the Museum of the American Cocktail's acclaimed Famous New Orleans Cocktails seminar on February 10, at the Atrium Cafe of the Smithsonian's Museum of Natural History, from 6:45 - 8:45 pm.

Go her for details: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=216593

Join master New Orleans bartender Chris McMillian and Phil Greene of The Museum of the American Cocktail, on this fun and informative discussion of New Orleans' rich and fascinating cocktail lore. Learn the histories and how to make the Hurricane, the Sazerac, the Vieux Carre, and the Mint Julep. Also shake for yourself the famous Ramos Gin Fizz, which was the Louisiana Kingfish Huey Long's favorite drink. Sample each of these drinks, and enjoy some appetizers throughout. The cost is only $35 for Smithsonian members, and $45 for non-members.

Champagne and "Caviar"

Looking for something striking and romantic for your Valentine? Then stop by Cafe Atlantico to sample mixologist Jill Zimorksi's "Champagne and Caviar" cocktail. No, the caviar (blessedly) isn't make from fish eggs. Jill uses a dropper and a bit of bartender ingenuity to create little strawberry beads, which are placed into a tin and used to garnish the drink tableside. The "caviar" produces a beautiful effect as it floats in the cocktail, and as you take a sip, the tiny spheres burst in your mouth, giving a delightful strawberry flavor to the Champagne. Just lovely.

Yinz ready for the Superbowl?

As a Pennsylvania native, and graduate of the University of Pittsburgh, I definitely root for the black and gold. We'll definitely be waving the Terrible Towel on Sunday afternoon, and maybe enjoying some of the following to get us in the spirit of the 'burgh:

* During my years in Pittsburgh, I was a huge fan of the immensely popular Primanti Brothers, especially since one was located steps from campus. Their sandwiches, filled with French fries and coleslaw, are a fantastic blend of crunch, tang, grease, salt, meat and melted cheese. Mmmmm... So I was thrilled to read the Food section this week and see their take on the classic.

* For an alternative to the French fry, whip up some pierogies (fried, or or sauteed them with butter and onions...). The potato and cheese filled pockets are great dipped in sour cream and chives. Not up to making them from scratch? Mrs. T's are the most widely available in the store. (For the record, Pittsburghers eat 11 times the amount of pierogies as other Americans.)

* To wash it all down, you have several options. Iron City Brewing Company declared bankruptcy, but was bought out by Unified Growth Partners and should return soon to full production. They make Iron City Beer (a macro-style pilsner), I.C Light, Augustiner and Augustiner Dark. Rolling Rock, made in nearby Latrobe, makes a regular and a light lager, also available in 7 oz. "pony bottles"--great to keep in an ice bucket during the big game. Their smaller size means they'll stay cold until the last swig.

Of course, this is nowhere near a definitive list--just a few suggestions of the local fare to whet your whistle. Go Steelers!!!

Invisible Italy

Pretty appropriate for this week, as I taste through lots of Italian wines, many of which are not widely known--my latest Vino column for Northern Virginia Magazine features some off-the-beaten-path bottles from Italia.

Vino 2009

I'm in New York City this week, attending Vino 2009--the first industry convention of Italian wines in America. Five Italian wine regions are represented: Abruzzo, Calabria, Lombardia, Toscana and Veneto. It's an exciting, educational trip where I get the chance to taste some of the best juice coming out of the country right now, and meet some of the movers and shakers in the Italian wine world--fellow writers included.

Last night, I went to a dinner at Le Cirque featuring Tuscan wines (the 2004 Castello Romitorio Brunello di Montalcino--just released earlier this month--was amazing...) Today I attended a seminar of Veneto wines to taste some Proseccos, Soaves, Bardolinos and Amarones. One highlight for me was the Gorgo Bardolino Superiore 2006 DOCG. It's got intense color--much more so than Bardolinos produced in the past. There was some lovely cherry and plum on the nose, and a velvety full bodied flavor that finished nice and smooth. At $15 a bottle retail, you could afford to stock it as a red house wine and still have enough left over to buy the ingredients to make a dinner to go alongside it, even in this market.

Tonight there was a dinner at the Rainbow Room honoring those who have promoted the Italian wine industry in the U.S.. hosted by my Windows on the World Wine School teacher (and inspiration to enter the wine field...) Kevin Zraly.

Molto bene!

Do you fondue? I do.

About this time every year I pull out my fondue pot and plan some cozy, relaxing dinners by the fire. I have a pot that uses Sterno, and one that uses a votive (good for dipping strawberries or pound cake into melted chocolate...) Still, my favorite is my electric fondue pot, which maintains a perfect temperature the whole meal through (no worrying about running out of Sterno, or having to put it back on the stove for a few minutes because it cools off.) The electric baby makes it through the entire meal each time, its stainless steel finish looks handsome on the table, it's large enough to accommodate 4 or 6 fondue-ers, and it's easy to clean. (Mine's made by Rival, but other manufacturers make them as well.) And it also comes in handy as a deep-fryer in a pinch--we've made some delish doughnuts in it...

I love making a court bouillon, with beef broth, red wine and fresh herbs, in which to cook veggies and beef, and a cup of the savory broth is a great way to end the meal. But nothing beats hot oil for searing pieces of filet, and making crispy potato wedges and singed broccoli.

An article I did about fondues, including wine pairings and some dipping sauces we've concocted, was posted the other day on Wine Enthusiast. Check it out, and plan your cozy fondue dinner...after all, the weekend is only a few days away.

Hail to the Chief, the chef and the winemaker

I'm glued to the TV right now, watching servers pour the Duckhorn Vineyards Sauvignon Blanc that will be served with the Inaugural luncheon's first course--seafood stew. For all the wine and food details, check out my just posted article.

Still no plans for this evening? Welcome the new POTUS with the H2M guys

Living in Northern Virginia, I feel so close...yet so far...to the events unfolding today in DC. But it would have been pretty much logistically impossible to see the events live, so I'm happy to be watching them from my warm and cozy family room...

If you are lucky enough to be in the District, and didn't snag a ticket to one of the official Inaugural balls (which I've read are obnoxiously overcrowded anyway, with little food beyond peanuts or stale cheese and crackers, and a cash bar of what I can only imagine would be sub-par booze...) here is a much better option for cocktail lovers:

Hummingbird to Mars Presents: Secret Service Ball

Cleverly hidden on the second floor of Bourbon in Adams Morgan
January 20, 2008, 7 P.M. to 4 A.M.

"Cock-tail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head." - Balance and Columbian Repository, May 13, 1806

The H2M boys are at it again! They'll be behind the stick serving classic cocktails and punches with a little help from featured bartenders Chantal Tseng (Tabard Inn) and Gina Chersevani (PS7). To obtain a ticket visit Bourbon (Adams Morgan) and with your round order a Sherry Cobbler. No Sherry Cobbler will be forthcoming, but you will receive a ticket for the ball. Now that's what we call "counter intelligence"! Act now. Tickets are limited. If you cannot pick up a ticket send an email to Derek Brown at derbrown@gmail.com.

At the ball, they'll have classic electioneering potions along with a suggestion bowl for Obama's official cocktail. Drop a note as to what you think it should be. Metrocurean's own Amanda McClements will announce the winner during her annual "State of the Cocktail" address. Dress is casual but feel free to go all out.

Have fun, and cheers to Obama!!!

War and Peace Meets the Martini

I dined a few weeks ago at the recently opened DC location of Michael Mina's Bourbon Steak, where the poach-first-in-butter-and-shallots-then-sear method of preparing steaks will leave any carnivore in red meat bliss...

Perhaps just as enticing to me was the presence of their bar book (not the one pictured above, but similar). While it's hardly uncommon to see thick leather-bound wine lists in restaurants (especially high-end steak houses...), the drinks menu is typically relegated to one or two pages. Not at Bourbon Steak. Classic cocktails, inspired takes on them and brand new cocktails are arranged by type of drink (for instance, you can get a classic martini; the drink that inspired it--the Martinez; as well as a smoky and seawater martini.)

Being a cocktail writer (and lover), I was giddy with excitement at all these choices. (I finally opted for the Scottish Mule--a Moscow Mule variation with Hendricks gin, cucumber slices and ginger beer, which was quite tasty, and prepared my stomach for the onslaught of food that was to come.) However, I can't help but wonder if too many choices may be overwhelming for some guests, making them close the menu, throw up their hands and order a glass of wine.

I asked Noah Ellis, Beverage Director for the Mina Group, about the philosophy of their bar books. He said that they tend to vary a bit from location to location (DC, for example, has a lot of what he calls "strong brown drinks", while Miami's list favors juice-based drinks.) He also told me that the book is not meant to compete with other similar DC restaurants, but with noteworthy, stand out bars like The Gibson and Bar Pilar.

The most popular drinks so far at DC's Bourbon Steak have been the Corpse Reviver #2, the Martini, the Vesper and any in the sours category. Some guests even go through the list and pick out the drinks they plan on having during the next several visits (I'm in awe, especially right now, of anyone with the financial means to plan several trips to this pricey spot...)

Stop by and order one or two of their well-made drinks. Oh, and while you are there, try the steak.

Zola Wine and Kitchen

I got the chance last night to check out Zola Wine and Kitchen--the restaurant's full-service wine shop, chef's test kitchen and site of cooking and wine classes. Just a short walk away from Zola and the International Spy Museum, at 505 9th Street NW, the space is sleek yet welcoming.

The wine shop boasts a lot of offerings (about 60%) under $20. TV monitors over wine shelves play video and pictures of the food that best goes with the wines underneath (one monitor showed pics of lambs, while another touted wines that come from all over the U.S. And the categories will periodically change based on season, holidays, etc.) Wines are also grouped from lighter to heavier body--clever red lights under the shelf give a clue as to the juice inside, with darker lights meaning fuller-bodied red wines. Themed wine classes are held in the shop itself, as well as next door in the test kitchen area.

Speaking of the test kitchen, here guests have the opportunity to attend weekly cooking classes, running from one to two hours in length. Prices for individual classes range between $70 and $120 per person depending on the course. Additionally, each participant receives 10% off any wine shop purchases made during the day of his or her class (oenophiles will be happy to know that students can also sip wine during the cooking classes.) A large dining table with a flat screen TV makes this a great spot for corporate events as well.

Current Zola Wine & Kitchen cooking classes include:

Wednesday Series, featuring Italy
Wednesdays, beginning on January 14th
6:30 pm to 8:30 pm
$70 per person, per class
$250 for four sessions

The series will feature authentic Italian ingredients from Cinghiale (wild boar), local free-range Veal, Branzino and Octopus to homemade Antipasti, Pasta and Pizza.


Sunday Supper
Saturdays, beginning January 17th
11:00 am to 1:30 pm
$120 per person

Students in these classes prepare a seasonal Sunday Supper for four people, to take home. Menus will include hearty soups, classic roasts and braises with veal cheeks and short ribs, winter vegetable accompaniments warm desserts such as pear clafoutis and apple cranberry crisp.

Zola Wine & Kitchen is owned and operated by a partnership between Dan Mesches, the president of Star Restaurant Group, LLC, and The Malrite Company. For more information about the cooking classes at the new Zola Wine & Kitchen, please contact Denielle Vendetti, the Special Events Planner, at (202) 654-2855 or dvendetti@zoladc.com.