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.