The Art of the Garnish

For every cool cocktail garnish out there--flavored salts, dehydrated fruit slices, airs, carmelized rims--there are 10,000 phoned-in ones. (My biggest pet peeve is going to a cocktail or wedding reception, ordering a gin and tonic and having the bartender just toss in a dried out, no-fruit-to-be-found lime wedge...I've considered bringing my own, but that might just be a wee bit tacky.)

A great garnish adds visual appeal that (ideally) ties into the cocktail ingredients. And edible garnishes mean that your drink is truly good to the last drop--or bite.

Read up on some interesting garnishes in my latest Wine Enthusiast article, and glean some tips on creating your own showstopping drink adornments.

Get Punchy!

I'm still thinking about last night's dinner at Proof celebrating World Cocktail Week. I need to do it justice with a complete post (and I'm also writing 2 articles recapping it), but in the meantime, here's the link to my latest DC Magazine article about some great punches to get around town right now.

Want to whip up a great punch for a crowd for your Memorial Day party? Try this version of Planter's Punch, courtesy of Todd Thrasher of Restaurant Eve. They actually serve this punch at Eamonn's--perfect to enjoy with some fish and chips.

Todd's Planter's Punch
Courtesy of Todd Thrasher, Restaurant Eve, Alexandria, VA
1 bottle (750 ml) of silver rum
1 bottle (750 ml) of Captain Morgans rum
1 bottle (750 ml) of Rhum Clemant V.S.O.P.
1 Bottle of House Made Orgeat (with Alcohol) (Theirs is made in-house, but Torani makes orgeat syrup, though it's n/a.)
1500 ml of fresh pineapple juice
750 ml orange juice
375 ml of lemon juice

Mix all together in a big container (Todd uses a Home Depot bucket.)

To make cocktail ladle in mixture over ice and add a splash of club soda and a cherry for garnish (Todd recommends Trader Joe's Morello cherries)

Gin for Asian (and other) Libations: Beefeater 24

When you consider the botanicals that go into a bottle of gin, juniper, coriander, citrus and orris root spring to mind. But what about tea leaves?

The producers of Beefeater 24 gleaned some Asian inspiration for their new handcrafted spirit. Rare Japanese Sencha tea and Chinese green tea are balanced out with other components like grapefruit, bitter almond and Seville orange peel. Beefeater 24 is subtle, sensual and contemporary, and works equally well in a martini and in Asian libations. It's available right now in New York and San Francisco, with more markets added soon.

I recently got my hands on a bottle, and it's aromatic and smooth. (And it doesn't hurt that the packaging is gorgeous, either...)

The suggested retail price for Beefeater 24 is $28.99/750 milliliter bottle, and $32.99/one liter bottle.

Though not an Asian cocktail, here's one to try:

Shifting Sands

1 & ½ parts Beefeater 24
1 & ½ parts fresh grapefruit juice
¼ part fresh lemon juice
2 bar spoons of Maraschino Liqueur
Club soda

Grapefruit twist (for garnish)

Build ingredients into a high-ball glass filled with fresh ice. Top with club soda and garnish with a grapefruit twist.

Delicious boozy jams, and so much more...

Washington, DC Chef and Slow Food advocate Stefano Frigerio recently launched the Copper Pot Food Company, a new artisanal food company that works with small farmers to secure surplus harvest which is crafted into a selection of creative jams and savory sauces to be sold in six Washington, DC area farmers markets this spring.

“Canning has always been a way to cut back on surplus by using all of the harvest, and a way enjoy seasonal flavors year round,” says Frigerio. “The goal of the Copper Pot Food Company is to be a resource to local farmers by utilizing surplus harvest, and to provide exciting, and engaging flavors to customers, without artificial colors, flavors, chemicals or preservatives. We use only food in our foods.” In its first year of operation, the Copper Pot Food Company will release a line of products to include 4 Savory Sauces, 5 labels of Jam and 3 labels of Vinegar/Oil.

The company will sell from stands at 6 farmer’s markets in the Washington, DC metropolitan area, including the 14th & U Farmer's Market on Saturdays from 11 AM-1 PM, and the Fairfax Farmers Market on Tuesdays from 8 AM to noon.

**Full disclosure--I'm friends with Stefano and his wife Dusty of ThreeLockharts Communications, and I'm fortunate enough to be in a dinner club with these phenomenal foodies. They brought over a jar of Stefano's Concord Grape and Grappa Jam a few months ago to one of our dinners, and it was unbelievably tasty--so good spread on crackers with Brie. All of his products sound amazing, and I can't wait to sample the White Peach and Prosecco Jam, and the line of pastas.

Here is a list of the current product line:

Artisanal Jams $6
Strawberry & Vanilla Bean
White Fig & Balsamic
Orchard Fresh Apple
Concord Grape & Grappa
White Peach & Prosecco

Handmade Fresh Pastas $5 - $12
Braised Rabbit Ravioli
Sausage Sage Ravioli
Wild Forest Mushroom & Parmesan Ravioli
Prosciutto di Parma Tortellini
Spinach & Ricotta Tortellini
Yukon Gold Potato Gnocchi
Gluten-Free Spaghetti
Pappardelle

Oils & Vinegars $10
Tuscan Dipping Oil
Balsamic Vinegar with White Figs
Rosemary-Infused white-Wine Vinegar

Handmade Dried Pastas $5
Spaghetti
Whole Wheat Spaghetti
Cavatelli

For additional information, please visit http://www.copperpotfoodco.com/ or email stefano@copperpotfoodco.com.

Eventide launches rooftop menu

Arlington's Eventide just released its new rooftop menu. Dishes range from Peruvian-Style Ceviche, Bison Carpaccio and Shredded Chicken Salad to a charcuterie or cheese plate, all served cold so to arrive at the table at the proper temperature, and allow guests to enjoy them at a "nibbling pace."

Guests can wash it all down with any of twelve wines by the glass, six beers, or specialty cocktails like the Paletas Fizz, made with Jalapeno-infused vodka, cucumber water and jalapeno syrup.

General Manager Dave Pressley explains that Eventide will be enforcing a two hour limit on tables seated on the roof to accurately quote wait times for our guests put on the wait list for the roof, and rooftop tables can't be reserved. As with the other two floors, the rooftop menu is specific to that floor--menu items cannot be ordered on the other floors. The rooftop bar has room to accommodate about 30-40 people.

Cinco de Mango

For something fruity and fun with your guacamole and enchiladas today, try this recipe for a Mango Margarita. It comes courtesy of the National Mango Board (who knew?) and utilizes FRESH ingredients, not pre-packaged mixes:

Cinco de Mango Margarita
2 ripe mangoes, cubed
Juice from 2 limes
1 cup tequila (silver or white)
2 cups ice
Ginger syrup** to taste

Place all ingredients in a blender and pulse until smooth. Garnish with a lime wedge, if desired. Makes 4 Margaritas.


**To make ginger syrup, add 1 cup sugar and 1 cup water to a pot. Let come to a boil, and then add a 1 inch piece of fresh, peeled ginger. Let steep for 30 minutes. Remove ginger piece, and store the syrup covered in the refrigerator for up to a week.

Happy Cinco de Mayo!

The Wine Cooler Gets a Face Lift

When Owen Thomson of DC's Bourbon was formulating cocktail recipes a few months ago for a throwback of a high school party called "Billy's Parents House", he thoughts back to the types of beverages he used to drink at high school parties. Memories of cheap, cloyingly sweet wine inspired plans for grown-up versions of the once ubiquitous but often mocked wine cooler.

Owen and Bar Pilar's Adam Bernbach set out to create more mature versions that while just as refreshing, are more balanced and complex than their Bartles and James or Boone's Farm counterparts (yikes, but horrible memories those bring back for me...) Syrups infused with fruit juices and purees, sugar, water and herbs serve as the basis for the drinks, and a bit of experimenting with different wines allowed them to find the right bottles to pair with the flavorful and aromatic syrups.

Owen plans on serving his coolers on Bourbon's patio this spring and summer. If you are thirsty in the meantime, the syrups can easily be whipped up in an afternoon, and keep in a covered container in the fridge for a few days or a week. Here is a recipe he shared with me for his favorite combination so far--keep your eye out for a Wine Enthusiast print article in the next few months giving a bit more info about them:

Grapefruit Honey Rosemary Wine Cooler
Courtesy of Owen Thomson, Bourbon, Washington, DC
½ cup freshly squeezed grapefruit juice
2 long strips of grapefruit peel (as little pith as possible)
1 cup honey
1 ½ cup water
Leaves from 2 fresh rosemary sprigs
Chilled herby Sauvignon Blanc (from New Zealand or the Loire Valley)

Add first five ingredients to a medium pot. Bring to a boil, stirring constantly. Reduce heat and simmer for 10-15 minutes. Remove from heat and allow to cool. Strain out solids. Store in refrigerator in a container with a tightly fitting lid for up to one week.

To make the wine cooler: Add ice and a 2:1 ratio of Sauvignon Blanc and syrup to a glass. For a more pronounced wine flavor, use a 3:1 ratio of wine to syrup.

SOVA Wine Bar relaunches during World Cocktail Week

World Cocktail Week is fast approaching. There are lots of great events planned all over the U.S.(and the world...), and DC has its fair share (including the cocktail pairing dinner held at Proof on May 11th that I blogged about last week.)

On May 9th from 7-9 PM, SOVA is holding a happy hour to support the Museum, and a portion of the proceeds will be donated to it. Melanie Asher from Macchu Pisco will talk about Pisco, and bar manager Jamie MacBain and his staff will be making some of SOVA's new signature cocktails including the Bay Area Philosopher (Pisco, pineapple-sage syrup, ginger liqueur and lemon juice) and the Arequipa Sunset (Pisco, muddled yellow peppers, organic cranberry juice, orange juice and mint). Beverage Consultant Derek Brown had a hand in creating them, so you know they've gotta be great.

SOVA is a wine bar, so they also have a great wine list that Frank, Jamie and Derek hand-selected. Poured from a Cruvinet, all wines are also sold by-the-glass including South American, Greek, Lebanese and Austrian wines choices such as Ewald Gruber's sparkling Gruner Veltliner, "Punkt Genau," from Austria or Massaya's Cabernet Sauvignon from the Bekkaa Valley in Lebanon.

Stop by on May 9th to check it out.

Kindred Spirits: Tequila and Mezcal in the kitchen

At Oyamel in Washington, DC, tequila and mezcal aren't just used behind the bar...Chef Joe Raffa pours them into innovative dishes. Read all about it here (scroll halfway down for my piece.)

Martini & Rossi sparkling rose

In February, Martini & Rossi released a semi-sweet sparkling rose to add to the company's bubbly portfolio. Made from Moscato Bianco, Brachetto and Malvasia grapes, the new wine has a bright pink flirty color, and a very floral/peachy nose (I got a lot of elderflower on the nose...).

Its dosage is 49 grams/liter--about half that of M&R's Asti Spumante. It's definitely being marketed towards females--the press release suggested using it at a "girl's pajama party," Bachelorette party or ladies weekly Sunday Brunch.

I recently got my hands on a bottle, and while I found it to be too sweet for my taste, I can definitely see where there is a niche for it. If you tend to like sweeter wines like White Zinfandel, and still want that girly, flirty pink color along with some bubbles (and more sweetness than traditional rose Champagne...) then this wine is for you. It would also be appropriate for a breast cancer awareness event or fundraiser.

Martini & Rossi sparkling rose retails for $12.99 for a bottle, and it will also be available in 4 packs of 187 mL bottles.

No more Tuesday night cocktail sessions...

Today I received this email from Adam Bernbach of Bar Pilar stating that May 19th will be the last installment of his Tuesday evening cocktail sessions. Adam is an immensely talented and all around likeable guy. His leaving Bar Pilar will definitely leave a void in DC's cocktail scene, and I hope he decides to stay in the area and do something else drink-y.

The sessions will continue each Tuesday night through May 19. $36 gets you a "tasting menu" of cocktails of whatever theme strikes Adam's fancy (and he never disappoints.) It seems like Adam will be offering some crowd favorites during his Black Session on May 19.

DC Celebrates World Cocktail Week

DC is once again celebrating World Cocktail Week and supporting the Museum of the American Cocktail by hosting a cocktail party and dinner on May 11 at Proof in Penn Quarter. The area's top mixologists will provide sips for the evening, including Adam Bernbach of Bar Pilar and Derek Brown of The Gibson (seen above mixing drinks at last year's event), Tom Brown of Cork, Gina Chersevani of PS7, Justin Guthrie of Blue Ridge, Owen Thompson of Bourbon, Todd Thrasher of Restaurant Eve, Chantal Tseng of Tabard Inn, Rico Wisnor of Poste, Jill Zimorski of Café Atlantico and Sebastian Zutant of Proof. The evening will begin with five cocktails created especially for the occasion, followed by a five-course tasting menu by Chef Haidar Karoum that will be paired with five additional specialty cocktails.

If you haven't already secured your spot, act quickly--tickets are limited and are selling fast. I attended last year's event, also held at Proof, and it was phenomenal to see so much DC bar talent in one place at one time. Innovative cocktails like Gina's drink the Cereza la Fuma piqued our palates:

2 parts Milagro Silver Tequilla

1 part Lillet Rouge

Cherry wood Smoked, white pepper meringue (optional for the home mixologist ;)

1 tbls of Agave Nectar

1/2 part Lime juice

Shake with ice, and strain into a cocktail glass. Top with fleur de sel.

Tickets for this year's event are priced at $145 per person (including tax and gratuity). The evening's festivities will begin at 7:00 p.m. with a cocktail hour that will feature passed hors d'oeuvres and five cocktails created especially for the occasion. Proof’s Executive Chef Haidar Karoum will prepare a five-course tasting menu that will be paired with five additional specialty cocktails. Tickets for this exclusive event may be purchased at Proof or by emailing Karen Chan at karen@proofdc.com.

World Cocktail Week is an annual event to celebrate the anniversary of the first known instance where "cocktail" was defined in print, which took place on May 13, 1806, in the New York newspaper "The Balance." This year, World Cocktail Week is taking place from May 6th through the 13th. The Museum of the American Cocktail is a nonprofit organization providing education in mixology and preserving the rich history of the American cocktail.

See you on May 11!!!

Happy Earth Day!

In between all of that recycling, tree planting and swapping out traditional light bulbs for the new eco-friendly style (I'm still on the fence about how much the latter actually helps the planet...), mix up an earth-friendly cocktail.

Bardeo mixologist Brent Kroll just released his new cocktail menu, which includes his "Go Green" drink--probably one of the the healthiest things you can drink with alcohol.


Go Green
Courtesy of Brent Kroll, Bardeo, Washington, DC
3/4 oz Organic Wheat grass juiced
1oz Purus Organic Wheat Vodka
1/4oz Organic Lemongrass and Fennel Syrup
Splash of Organic Cucumber Juice

Shake all ingredients in a shaker half filled with ice. Strain into a cocktail glass.

**I didn't get his exact method for the lemongrass and fennel syrup. But I'd start with half a cup of sugar, half a cup of water, heat to boiling until sugar dissolves. Remove from heat, and add a good dose of sliced lemongrass and sliced fennel (light green parts only). Steep for a half hour, and then strain. The syrup will keep for a few days in the fridge.

Long live our home planet!

Tales' official cocktail

Tales of the Cocktail just announced the winning bartender and recipe for their annual competition to determine the official cocktail of the event. Maksym Pazuniak. a mixologist at Rambla and Cure, won over the judges with his julep featuring Cruzan Single Barrel Estate Rum, Rhum Clement Creole Shrubb, Captain Morgan 100 Proof, Peach Fee Brothers Bitters, Angosutura Bitters, fresh mint and Demerara sugar.

"The Mint Julep was the drink that put American mixology on the map, the thing that foreigners pointed to when they wanted to say something nice about the rough-and-tumble new nation on the western shore of the Atlantic. And originally, like most American inventions, it allowed for plenty of individuality and improvisation. With this contest, the Julep is back," said author and cocktail historian David Wondrich.

Maksym's cocktail will be served throughout Tales of the Cocktail, July 8-12 and will be featured in the summer issue of Culinary Concierge Magazine and on CocktailTimes.com.

Creole Julep
Created by Maksym Pazuniak, Cure/Rambla
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8-10 mint leaves1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Mojito Italiano

If your club soda is flat, or you ran out, and you find yourself thirsty for a Mojito, fear not. Try the Mojito Italiano, created by Arturo Sighinolfi, Director of Development and Mixology at SWS Miami. His background gave him the inspiration for this bitter spin on a Cuban favorite. "I spent part of my youth in Italy and, with a strong Italian heritage in my background, became fascinated with the concept of the aperitivo and its role in Italian culture."

I love anything with Campari, so I whipped one up on Friday night. It's still quite bitter (pleasingly so for me), but if you find it too much so, just up the amount of simple syrup to your liking.

Mojito Italiano
1/2 ounce Campari
1 1/2 ounces Flor de Cana Rum
3/4 ounce Fresh Lemon Juice
3/4 ounce Simple Syrup
1 ounce Prosecco
3 Mint Sprigs

Muddle mint, syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco and garnish with mint sprig.

Ok, I promise no more Mojito posts for awhile. :-)

Earth Day party at Poste benefiting FRESHFARM Markets

Poste Moderne Brasserie will officially re-open its popular courtyard, “The Garden,” with an Earth Day celebration benefiting FRESHFARM Markets on Wednesday, April 22nd from 5:00 – 7:00 p.m. Guests are invited to enjoy small bites, refreshing cocktails and wine while supporting FRESHFARM Markets, an organization that has been instrumental in creating a vibrant urban enclave in Poste’s Penn Quarter neighborhood by showcasing our region’s farmers and their agricultural bounty. A $5 admittance fee will be donated to FRESHFARM Markets, and highlights from the Earth Day Garden Party include:

* Samples of truffle frites and warm gougères from Chef Robert Weland’s new small plates menu.

*Mixologist Rico Wisner's new menu of punches, available exclusively in The Garden at Poste.

* The Garden at Poste's new, all-Virginia wine list in support of regional winemakers. Representatives from local wineries will be on hand to provide tastings of their wines. Participating wineries include Kluge Estates, Pollak Vineyards, and Thibaut-Jannison Winery. Wine importer, Danny Hass will pour biodynamic and organic wines, which will be featured on the new list.

* Samples of French microbrewery beers from Jocelyn Cambier of J. Cambier Imports.

* Cheese samples by neighboring Cowgirl Creamery.

Poste Moderne Brasserie is located at 555 8th Street, NW Washington, DC, 20004. Guests are encouraged to use the carriage entrance to the courtyard on 8th Street. Space is limited, and guests will be accommodated on a first-come, first-serve basis.

Swirl, Sniff and Sip Your Zen

Recognizing that Asian flavors can be a bit tricky to pair with wine, and realizing that having custom bottles adds a personal flair to a wine list, DC's OYA Restaurant & Lounge recently launched a custom line of ‘house' wines. Director of Wine Marketing & Sommelier, Andrew Stover, spearheaded the project, which includes 3 wines, appropriately named YIN (red), YANG (white) and YINYANG (rosé) after the ancient Chinese concept of opposing yet complementary phenomenon.

"The idea behind the project was simple. We wanted to create the ultimate food-friendly wines for our cuisine," says Stover, who admits that the sushi rolls in particular can be a bit tough to match with wine.

Stover worked with Stuart Cellars of Temecula, California to create YIN, a silky blend of Malbec, Cabernet Franc, Petite Sirah and Merlot. In June 2008, Stover traveled to Stuart Cellars in Temecula to meet with winemaker/owner Marshall Stuart, who creates red wines of incredible depth and finesse. "We literally used test tubes and beakers to create the final blend from separate lots of different varietal wines," says Stover.

For YANG, Stover reached out to Jennifer McCloud of Chrysalis Vineyards in Middleburg, Virginia to create a white worthy of pairing with sushi. "We blended various lots of Chardonnay and Vidal Blanc in order to create a white similar to those found in Spain-with lots of vibrant acidity, which is crucial for pairing with seafood." YANG will be available in April 2009.

For YINYANG, Stover collaborated with Darcy Pendergrass of Amity Vineyards. During a visit to OYA in June 2008, Darcy fell in love with a Pinot Grigio Rosé from Italy, which was featured on the wine list. "We need to make one of these," said Pendergrass. And thus the idea for YINGYANG Rosé was born. YINYANG is a blend of Pinot Gris (Grigio) and Dolcetto and will be available for the summer of 2009. Due to the small case production of YINYANG, the wine will only be available at OYA Restaurant or via the Amity Vineyards Tasting Room in Amity, Oregon.

YIN and YANG are currently available at both OYA and its sister restaurant SEI. Guests can also purchase YIN at the Cowgirl Creamery Cheese Shop at 919 F Street NW in Washington, DC.

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.