Just a reminder to find and follow me on Twitter @kmagyarics for Tipple Tweets, wine news, food pairings and all other kinds of liquid advice. I'll continue to update the blog, bien sur, but for those of you who like their food and drink in small doses, Twitter goes down a bit easier.
Happy tweeting!
Sunday, June 14, 2009
Wednesday, June 10, 2009
Absolute Absinthe
I just finished an article on absinthe, and I'm grateful for the opportunity to do the piece, as I will admit that it's not a spirit I particularly knew a great deal about before I started my search. I got a bottle of Lucid last year, and excitedly prepared it the traditional way (1 ounce of absinthe, plus 4 ounces of ice water slowly poured over a sugar cube until it louches--i.e. turns milky white, the result of botanicals that can't remain in solution after water is added.) While I like a piece of licorice taffy now and again, I found a whole glass of that flavor to be too much for me personally. But, as I found out, there's much more to absinthe than the fountain, or rinsing the glass for a Sazerac.
Whether you love licorice/anise, or not, if you haven't given absinthe a try either with sugar and water, or in an inventive cocktail, I encourage you to do so. Ted Breaux, Lucid's Master Distiller, told me that while Europe has a long history with the product, much of what is released there nowadays are novelty products--basically vodka with artificial coloring and flavors. By contrast, most of the brands available in the U.S. are of high caliber--so you have the chance to try some good stuff. Breaux refers to absinthe as "perfume with a punch," and his brand was the first to be relaunched in the U.S. after the government lifted the ban in 2007.
Swiss Kubler Absinthe seems to be the darling of creative mixologists these days. The Edison Downtown in Los Angeles has four or so seasonal cocktails with absinthe at any given time, all made with Kubler. The Moonlight cocktail mixes Kubler with gin, Luxardo Marashino and St. Germain; while Mr. Prosser's Formula combines the Green Fairy with white grape juice and a bit of pineapple. The Edison sells the most absinthe in the United States at a freestanding bar. Director of Spirits and Beverages Aidan Demarest explains that "People are very interested in the history, how it became legal, whether there is 'real' wormwood in it. My staff had an intensive training on absinthe and absinthe cocktails before we introduced it. "
As far as the wormwood question--there is so little in modern brands that the amount of alcohol you would need to consume for the wormwood to have any mental effect would be far more dangerous than the wormwood itself...
Breaux recognizes that the American palate is not accustomed to the flavor or anise/licorice, and also admits that absinthe does not easily mix with everything. His suggestions? Try pineapple juice, cranberry juice, ginger, mint, almond and coconut (though not all in the same drink...). But he recommends avoiding lime juice--not a perfect partner. And you probably don't want to mix it with another high proof spirit like vodka or gin, since it already packs a potent proof.
Bar guests who think they just can't get past that strong licorice flavor but want to sample absinthe nonetheless have one of two options: try it in a cocktail, where the amount is typically smaller than other ingredients so it doesn't overwhelm more delicate flavors; or try absinthe traditionally, but with Mata Hari absinthe. A so-called "Bohemian style," Mata Hari admittedly doesn't have historical roots, but the anise flavor is muted so the herbal components come through. I tried Mata Hari a few nights ago, and it was a lot more palatable drinking it with water and sugar than I found other brands to be.
My article will appear in the August issue of Nightclub and Bar. I'll post it and Twitter about it when it's out.
Whether you love licorice/anise, or not, if you haven't given absinthe a try either with sugar and water, or in an inventive cocktail, I encourage you to do so. Ted Breaux, Lucid's Master Distiller, told me that while Europe has a long history with the product, much of what is released there nowadays are novelty products--basically vodka with artificial coloring and flavors. By contrast, most of the brands available in the U.S. are of high caliber--so you have the chance to try some good stuff. Breaux refers to absinthe as "perfume with a punch," and his brand was the first to be relaunched in the U.S. after the government lifted the ban in 2007.
Swiss Kubler Absinthe seems to be the darling of creative mixologists these days. The Edison Downtown in Los Angeles has four or so seasonal cocktails with absinthe at any given time, all made with Kubler. The Moonlight cocktail mixes Kubler with gin, Luxardo Marashino and St. Germain; while Mr. Prosser's Formula combines the Green Fairy with white grape juice and a bit of pineapple. The Edison sells the most absinthe in the United States at a freestanding bar. Director of Spirits and Beverages Aidan Demarest explains that "People are very interested in the history, how it became legal, whether there is 'real' wormwood in it. My staff had an intensive training on absinthe and absinthe cocktails before we introduced it. "
As far as the wormwood question--there is so little in modern brands that the amount of alcohol you would need to consume for the wormwood to have any mental effect would be far more dangerous than the wormwood itself...
Breaux recognizes that the American palate is not accustomed to the flavor or anise/licorice, and also admits that absinthe does not easily mix with everything. His suggestions? Try pineapple juice, cranberry juice, ginger, mint, almond and coconut (though not all in the same drink...). But he recommends avoiding lime juice--not a perfect partner. And you probably don't want to mix it with another high proof spirit like vodka or gin, since it already packs a potent proof.
Bar guests who think they just can't get past that strong licorice flavor but want to sample absinthe nonetheless have one of two options: try it in a cocktail, where the amount is typically smaller than other ingredients so it doesn't overwhelm more delicate flavors; or try absinthe traditionally, but with Mata Hari absinthe. A so-called "Bohemian style," Mata Hari admittedly doesn't have historical roots, but the anise flavor is muted so the herbal components come through. I tried Mata Hari a few nights ago, and it was a lot more palatable drinking it with water and sugar than I found other brands to be.
My article will appear in the August issue of Nightclub and Bar. I'll post it and Twitter about it when it's out.
Tuesday, June 09, 2009
Building a Better Mojito
To muddle or not to muddle? Simple syrup, demerara sugar or mint infused syrup? Read all about that ubiquitous summer drink in my Nightclub and Bar article.
Monday, June 08, 2009
An afternoon with Ted Allen
Last Friday, I got the chance to meet, taste wine and chat with Ted Allen. This former co-host of Queer Eye for the Straight Guy is busy these days as judge for the Food Network's Chopped, and spokesperson for Robert Mondavi wines--a role he has had for four years. He was in town to promote the Food and Wine Festival at National Harbor this past weekend.
We met up at DC's Westend Bistro, and tasted through three of RM's Private Selection Wines: Chardonnay, Pinot Noir and Meritage. These wines are priced at $13-$15, and are meant to be enjoyed as an everyday, rather than esoteric, beverage. (Remember that Robert Mondavi believed wine should always be on the table--just as salt and pepper are--as they enhance a dish and your overall dining pleasure.)
We met up at DC's Westend Bistro, and tasted through three of RM's Private Selection Wines: Chardonnay, Pinot Noir and Meritage. These wines are priced at $13-$15, and are meant to be enjoyed as an everyday, rather than esoteric, beverage. (Remember that Robert Mondavi believed wine should always be on the table--just as salt and pepper are--as they enhance a dish and your overall dining pleasure.)
Were the wines the best I ever tasted? They don't claim to be, and that's not their role. Are they the type of bottles you can open up on a Tuesday night with simple pasta or takeout and not feel guilty? Absolutely. The Chardonnay was lighter in oak than I expected it to be, with a line of acidity still running through it that makes it food friendly. And the Pinot was definitely a bigger, more extracted style--bold, with lots of color, raspberries and cherries and a hefty dose of spice. (If you crave more of a refined, earthy, subtle style of Pinot, the RM offering might not be your thing. But if you are looking for some oomph, then you'll love it.)
For my part, I discovered that Ted and I both really dig Popeye's chicken with sparkling wine (he told me about the time he popped open a bottle of Kristal he got as an appreciation gift from the folks at Bravo when he was doing Queer Eye). And both of us share a love of Veuve Clicquot.
It was a fantastic afternoon, and I feel very grateful for the opportunity to have met him.
Wednesday, June 03, 2009
Founding Farmers Restaurant Partners with Copper Fox Distillery to Produce Founding Farmers Rye Whisky
Founding Farmers, Washington DC’s eco-friendly restaurant with a focus on sustainable agriculture, is launching Founding Farmers’ Rye Whisky Exclusively Hand Crafted by Wasmund’s. The special distillation made exclusively for Founding Farmers, and only available at the restaurant, will be uncapped and celebrated with “Founding Farmers Whisky Week”, June 8 – 13, 2009.
“We examined every part of the whisky making process, and kept the good traditional parts, and added some new wrinkles of our own to make Founding Farmers Rye Whisky truly unique,” says Founding Farmers Chief Mixologist Jon Arroyo. “The drinks we’ve created with it are equally interesting and inspired and we’re excited to share them with our guests.” New FF Rye Whisky cocktails include the Farmers’ Smash, the Basement and the popular Sazerac, now featured on the new spring menu.
Here is the schedule for the week. Events are held at Founding Farmers, 1924 Pennsylvania Ave. NW, DC:
Here is the schedule for the week. Events are held at Founding Farmers, 1924 Pennsylvania Ave. NW, DC:
*Mon, June 8, 5-9pm: Founding Farmers Chief Mixologist Jon Arroyo releasing new cocktails
*Tues, June 9, 5-9pm: Justin Guthrie, formerly of Central, guest mixologist
*Weds, June 10, 5-9pm: Copper Fox Distillery’s Rick Wasmund shares distillation knowledge and Gina Chersevani, Cocktail Mixtress, PS7’s restaurant – guest mixologist
*Thurs, June 11, 5-9pm: Owen Thomson, Bourbon – guest mixologist
*Fri, June 12, 5-11pm : Founding Farmers Chief Mixologist Jon Arroyo
*Sat, June 13, 5-11pm: Founding Farmers Mixologists Joe and Josh
Founding Farmers Rye Whisky is composed of two-thirds rye and one-third hand-malted barley, malted with light smoke, 60 percent apple wood, and 40 percent cherry wood. Double pot distilled to between 150 and 160 proof in a 500-gallon mash still and 104-gallon spirit still, the Founding Farmers Rye Whisky is then aged at least 12 months in great old barrels made at Copper Fox Distillery. Three Copper Fox Distillery craftsmen, ensuring personalized attention to each delicious batch, oversee the entire process.
Monday, June 01, 2009
Suds with a Legend
This past Saturday, I went to a beer pairing lunch at Firefly in DC sponsored by Sam Adams, and attended by founder Jim Koch. I was really excited for the opportunity to meet a beer legend (I had never seen him in person before, and had only heard his radio spots over the years...). I was even more excited when I found out we were sitting at the same table...
He didn't disappoint, and shared interesting anecdotes, stories and a smart take on the beer industry that can only come from years of experience. He reminded us how up to the 1960's, beer was considered a "classy" beverage, and it wasn't at all uncommon to see advertisements of men in tuxedos and women in ball gowns enjoying a Pilsner glass of suds. However, in the 70's and 80's, the industry "dumbed down" beer to the point where it became associated with mud wrestling, Spuds MacKenzie, and, of course, twins. (Keep in mind that in 1967 the best selling wine was Thunderbird, and that the 70s and 80s saw the immense popularity of treacly sweet, sub-par cocktail mixes, and you can't single out just the beer industry for its faults...)
Koch believes, though, that beer is currently retrieving much of its former glory, going so far as to say that "beer is the new wine," more complex and able to pair with a variety of difficult to partner cuisines--he specifically cited beefy, spicy Argentinean cuisine as a no-brainer with a pint of beer... In my opinion, beer's carbonation also makes it a winner with food, in the same way that you enjoy dishes with Champagne or sparkling wine. The bubbles wake up and cleanse the taste buds.
I asked Koch what he thought of beer cocktails, and he said he's all for them. To prove his point, he asked the servers to bring out shot glasses and pitchers of OJ. We added half Imperial White and half OJ to the glass, and it tasted eerily like a Mimosa, just as Koch predicted it would.
On to the food and beer matchups...
For the first course, Chef paired a Tartare of Roated Baby Beets, and an egg baked in a bread "basket" with a lemon horseradish sauce, with Sam Adams' Imperial White. Herby, citrus and just a bit creamy, the beer matched the herbs on the accompanying side salad, and complimented the earthiness of the beets.
Next up was a Double Bock Brined and Roasted Organic PA Chicken, with fennel spiced Italian sausage, scarlett runner beans and collard greens, which we enjoyed alongside the same beer used to prepare it. The Double Bock is a bigger beer, with some spice notes. Koch told us this style was invented years ago by monks looking to sustain themselves during lent--they couldn't eat, but there was a loophole that didn't forbid alcohol consumption. So they figured out how to make the biggest, meatiest beer that they could. SA's version is big, malty and creamy.
I loved dessert--a chocolate pot de creme with coffee foam and crunchy chocolate pearls--paired with the Imperial Stout (3x the alcohol of Guinness, just for some perspective). This match-up really made the most sense to me--the roasted malt notes of the beer were exactly like those of the chocolate and coffee in the dessert. Yum.
Cowgirl Creamery Redhawk cheese was the choice to go alongside the Triple Bock--an 18% ABV beer that Koch bottled in 1994--very cool to drink beer that's 15 years old. It was smoky, savory and yeasty--a few sips went a long way.
We finished lunch by trying Sam Adams Utopias--a $150 bottle of Bourbon barrel aged beer (I use that term loosely since the alcohol is so high...technically it is beer since it's produced the same way, but it's really more like a Cognac.) Riedel designed a glass for this beer, and a bottle of it will keep for months once opened.
He didn't disappoint, and shared interesting anecdotes, stories and a smart take on the beer industry that can only come from years of experience. He reminded us how up to the 1960's, beer was considered a "classy" beverage, and it wasn't at all uncommon to see advertisements of men in tuxedos and women in ball gowns enjoying a Pilsner glass of suds. However, in the 70's and 80's, the industry "dumbed down" beer to the point where it became associated with mud wrestling, Spuds MacKenzie, and, of course, twins. (Keep in mind that in 1967 the best selling wine was Thunderbird, and that the 70s and 80s saw the immense popularity of treacly sweet, sub-par cocktail mixes, and you can't single out just the beer industry for its faults...)
Koch believes, though, that beer is currently retrieving much of its former glory, going so far as to say that "beer is the new wine," more complex and able to pair with a variety of difficult to partner cuisines--he specifically cited beefy, spicy Argentinean cuisine as a no-brainer with a pint of beer... In my opinion, beer's carbonation also makes it a winner with food, in the same way that you enjoy dishes with Champagne or sparkling wine. The bubbles wake up and cleanse the taste buds.
I asked Koch what he thought of beer cocktails, and he said he's all for them. To prove his point, he asked the servers to bring out shot glasses and pitchers of OJ. We added half Imperial White and half OJ to the glass, and it tasted eerily like a Mimosa, just as Koch predicted it would.
On to the food and beer matchups...
For the first course, Chef paired a Tartare of Roated Baby Beets, and an egg baked in a bread "basket" with a lemon horseradish sauce, with Sam Adams' Imperial White. Herby, citrus and just a bit creamy, the beer matched the herbs on the accompanying side salad, and complimented the earthiness of the beets.
Next up was a Double Bock Brined and Roasted Organic PA Chicken, with fennel spiced Italian sausage, scarlett runner beans and collard greens, which we enjoyed alongside the same beer used to prepare it. The Double Bock is a bigger beer, with some spice notes. Koch told us this style was invented years ago by monks looking to sustain themselves during lent--they couldn't eat, but there was a loophole that didn't forbid alcohol consumption. So they figured out how to make the biggest, meatiest beer that they could. SA's version is big, malty and creamy.
I loved dessert--a chocolate pot de creme with coffee foam and crunchy chocolate pearls--paired with the Imperial Stout (3x the alcohol of Guinness, just for some perspective). This match-up really made the most sense to me--the roasted malt notes of the beer were exactly like those of the chocolate and coffee in the dessert. Yum.
Cowgirl Creamery Redhawk cheese was the choice to go alongside the Triple Bock--an 18% ABV beer that Koch bottled in 1994--very cool to drink beer that's 15 years old. It was smoky, savory and yeasty--a few sips went a long way.
We finished lunch by trying Sam Adams Utopias--a $150 bottle of Bourbon barrel aged beer (I use that term loosely since the alcohol is so high...technically it is beer since it's produced the same way, but it's really more like a Cognac.) Riedel designed a glass for this beer, and a bottle of it will keep for months once opened.
Friday, May 29, 2009
Summer libations in Old Town
Last night a friend and I stopped by Jackson 20 to sample the southern fare, and taste through some of Marcus Garner's inventive cocktails. I included his Presidential Punch in my recent DC Magazine article, and it was great to finally sample the drink--and meet Marcus--in person. He blends Leblon Cachaca with Peach Schnapps, sparkling cider and lemon ginger syrup, and serves it in a mug topped with a Cabernet floater. The drink is garnished with Granny Smith apple and pineapple slices, and Bourbon soaked peach. It was really light and fruity, and beautifully adorned.
I also tried the Pimm's 20, with Herradura Reposado, muddled cucumber, mango puree and San Pellegrino, served in a Collins glass, and garnished with mango and cucumber. The drink's appearance totally reminded me of orange V8 Splash, and the mango puree does give the drink some texture and thickness. I couldn't really detect the Pimm's, but it was a great summer sipper nonetheless.
Jackson 20 has outdoor seating for warm summer nights--the perfect place to grab one of Marcus' Ginger Berry Spritz or Honeysuckle Cocktails. I can't wait to see what he tricks he has next up his sleeves.
I also tried the Pimm's 20, with Herradura Reposado, muddled cucumber, mango puree and San Pellegrino, served in a Collins glass, and garnished with mango and cucumber. The drink's appearance totally reminded me of orange V8 Splash, and the mango puree does give the drink some texture and thickness. I couldn't really detect the Pimm's, but it was a great summer sipper nonetheless.
Jackson 20 has outdoor seating for warm summer nights--the perfect place to grab one of Marcus' Ginger Berry Spritz or Honeysuckle Cocktails. I can't wait to see what he tricks he has next up his sleeves.
Wednesday, May 27, 2009
Proof World Cocktail Week Dinner recap
Miss the World Cocktail Week celebration in DC a few weeks ago at Proof? No worries. You can read my Wine Enthusiast recap here. (I'll also be doing a piece for the print edition of another publication in a month or so, so stay tuned.)
The recap doesn't list all the juicy details, so here are the 10 cocktails we sampled that night. My favorites were the spa-like Cucumber Milk Punch, the citrusy and refreshing Rose's Bitter Punch, and the funky, aromatic Eye Ball Kid. But I also really dig beets, so I was loving the Alice and Vincent, too.
Black Spot Punch (Adam Bernbach, formerly of Bar Pilar)
Leblon Cachaca, Domaine Chandon Sparkling Wine, Spiced Honey Syrup, Grapefruit Syrup
"Horchata de los Sanluquenos", AKA Horchata Borracha (Jill Zimorski, Cafe Atlantico)
Grey Goose Citron, Manzanilla Sherry, Fresh Cantaloupe Juice, Marcona Almond Orgeat with Vanilla Salt and Bacon Syrup
Rose's Bitter Punch (Rico Wisner, Poste)
42Below Vodka, Averna, Grapefruit Juice, Sweetened Rose Tea
Cucumber Gin Milk Punch (Justin Guthrie, formerly of Blue Ridge)
Hendrick's Gin, Lime, Milk, Cucumber Juice
Marion Berry (Owen Thomson, Bourbon)
Rittenhouse Rye, Averna, Blackberry Gastrique, Sage
The Eye Ball Kid (Sebastian Zutant, Proof)
42Below Vodka, Falernum, Rhubarb Bitters, Apple Cider Vinegar
Chatham Punch (Tom Brown, Cork)
Valdespino Amontillado Sherry, Kubler Absinthe, Mint)
Haru No Kure (Derek Brown, The Gibson)
Hendrick's Gin, Ginjo Sake, Domaine de Canton Ginger Liqueur, Lemon Zest
Fruits & Grains (Gina Chersevani, PS7)
Woodford Reserve Bourbon, Lavender, Citrus, Berries
A Trio of Cocktails (Todd Thrasher, Restaurant Eve)
* Alice and Vincent: Beets and Rum
* Sweet MeatL Pecan and Woodford Reserve Bourbon
* Early Girl 2.0: Strawberries, Hendrick's Gin and Lillet
Polynesian Parfait (Chantal Tseng, Tabard Inn)
Brandy, Domaine Chandon Sparkling Wine, Pineapple Juice, Lemongrass Syrup, Vanilla Ice Cream
The recap doesn't list all the juicy details, so here are the 10 cocktails we sampled that night. My favorites were the spa-like Cucumber Milk Punch, the citrusy and refreshing Rose's Bitter Punch, and the funky, aromatic Eye Ball Kid. But I also really dig beets, so I was loving the Alice and Vincent, too.
Black Spot Punch (Adam Bernbach, formerly of Bar Pilar)
Leblon Cachaca, Domaine Chandon Sparkling Wine, Spiced Honey Syrup, Grapefruit Syrup
"Horchata de los Sanluquenos", AKA Horchata Borracha (Jill Zimorski, Cafe Atlantico)
Grey Goose Citron, Manzanilla Sherry, Fresh Cantaloupe Juice, Marcona Almond Orgeat with Vanilla Salt and Bacon Syrup
Rose's Bitter Punch (Rico Wisner, Poste)
42Below Vodka, Averna, Grapefruit Juice, Sweetened Rose Tea
Cucumber Gin Milk Punch (Justin Guthrie, formerly of Blue Ridge)
Hendrick's Gin, Lime, Milk, Cucumber Juice
Marion Berry (Owen Thomson, Bourbon)
Rittenhouse Rye, Averna, Blackberry Gastrique, Sage
The Eye Ball Kid (Sebastian Zutant, Proof)
42Below Vodka, Falernum, Rhubarb Bitters, Apple Cider Vinegar
Chatham Punch (Tom Brown, Cork)
Valdespino Amontillado Sherry, Kubler Absinthe, Mint)
Haru No Kure (Derek Brown, The Gibson)
Hendrick's Gin, Ginjo Sake, Domaine de Canton Ginger Liqueur, Lemon Zest
Fruits & Grains (Gina Chersevani, PS7)
Woodford Reserve Bourbon, Lavender, Citrus, Berries
A Trio of Cocktails (Todd Thrasher, Restaurant Eve)
* Alice and Vincent: Beets and Rum
* Sweet MeatL Pecan and Woodford Reserve Bourbon
* Early Girl 2.0: Strawberries, Hendrick's Gin and Lillet
Polynesian Parfait (Chantal Tseng, Tabard Inn)
Brandy, Domaine Chandon Sparkling Wine, Pineapple Juice, Lemongrass Syrup, Vanilla Ice Cream
Tuesday, May 26, 2009
Inspired, but still do-able, cocktails
I've gotten my hands on my fair share of new cocktail books over the past year (such great bedtime reading--I just love to bookmark the next drinks I plan on whipping up...) However, while some of them tout amazing drinks that would certainly wow guests at a party or gathering, one glance at the paragraphs of directions often makes you want to put away the shaker and opt for a glass of wine or beer instead. (Any recipes that includes several days of steeping or infusing, followed by multiple attempts at straining, is too much for my instant-gratification self to handle. I don't usually plan my tipples for the evening that far in advance.)
Recently I got a copy of "Mix Shake Stir," cocktails for the home bar from Danny Meyer's New York City restaurants (The Modern, Eleven Madison Park, Tabla, etc.) The book has gorgeous photography, great tips and quotes. But most importantly, the recipes are not at all overwhelming for the home bartender looking to impress friends or just mix up something different. There is a definite focus on fresh ingredients like fruits, veggies and herbs, as well as high end and new liquors (Domaine de Canton, St. Germain), but most of the recipes are blessedly brief, making them perfect for entertaining. Here's a great example:
Thai Basil Bliss
Courtesy of Mix Shake Stir
5 fresh Thai basil leaves
4 1-inch cubes fresh pineapple
Ice
1/2 oz. simple syrup
2 oz. silver tequila (preferably Patron)
3/4 oz. fresh lime juice
Splash of Champagne (optional)
Muddle 4 of the basil leaves and the pineapple in a cocktail shaker. Add ice to the shaker and then the simple syrup, tequila and lime juice and shake vigorously. Strain into a chilled Martini glass and add the splash of Champagne, if desired. Garnish with the remaining basil leaf and serve.
You can get "Mix Shake Stir" for $19.89 on Amazon.
Recently I got a copy of "Mix Shake Stir," cocktails for the home bar from Danny Meyer's New York City restaurants (The Modern, Eleven Madison Park, Tabla, etc.) The book has gorgeous photography, great tips and quotes. But most importantly, the recipes are not at all overwhelming for the home bartender looking to impress friends or just mix up something different. There is a definite focus on fresh ingredients like fruits, veggies and herbs, as well as high end and new liquors (Domaine de Canton, St. Germain), but most of the recipes are blessedly brief, making them perfect for entertaining. Here's a great example:
Thai Basil Bliss
Courtesy of Mix Shake Stir
5 fresh Thai basil leaves
4 1-inch cubes fresh pineapple
Ice
1/2 oz. simple syrup
2 oz. silver tequila (preferably Patron)
3/4 oz. fresh lime juice
Splash of Champagne (optional)
Muddle 4 of the basil leaves and the pineapple in a cocktail shaker. Add ice to the shaker and then the simple syrup, tequila and lime juice and shake vigorously. Strain into a chilled Martini glass and add the splash of Champagne, if desired. Garnish with the remaining basil leaf and serve.
You can get "Mix Shake Stir" for $19.89 on Amazon.
Thursday, May 21, 2009
In the Pink
Flavored vodkas typically have their flavorings added before distillation, which tends to naturally dissipate some of the aromas and taste. Not so with Pinky Vodka. After its distillation from winter wheat and glacial water, distillers add twelve botanicals to the booze--including violets, roses, strawberries and citrus--which add heady floral notes and a pretty pink color. The resulting vodka is completely unique not to mention pink. (It also happens to be extremely popular with celebrities such as Eva Longoria, Beyonce and Paris Hilton...)
I recently received a bottle, along with a bevy of recipes with which to experiment. As I paged through them, I could see that some ingredients kept popping up in the recipes, as they just seem well-suited to blend with Pinky, including St. Germain, ginger syrup, and juices like cranberry and grapefruit.
I figured I'd start basic, so I whipped up a batch of Pinky Cosmos (not the recommended recipe, though, which I thought didn't have enough of the other ingredients.) I combined 1.5 oz. of Pinky with 3/4 oz. of Triple Sec, 1 oz. of cranberry juice, and 1/2 oz. of lime juice, and shook over ice. The finished cocktail just had a hint of floral--thankfully I didn't feel like I was drinking perfume. It made a unique and striking Cosmo. (Full disclosure--my husband wasn't too thrilled with the pink color, but he also agreed that it was a tasty cocktail.)
Based on the included botanicals, and girly color, Pinky is clearly marketed more towards women than men, and I can see it being a hit at a bridal shower or bachelorette party. Next up I think I'll try The Sweetheart, created by my friend Natalie Bovis-Nelson, AKA The Liquid Muse:
The Sweetheart
Courtesy of Natalie Bovis-Nelson
1.5 oz. Pinky
1 oz. simple syrup
3/4 oz. lemon juice
1/4 oz. Campari
1 small egg white (this is probably enough for 2 drinks)
1/4 oz. grenadine for garnish
Shake all ingredients except grenadine vigorously, with ice for at least 15 seconds. Strain into a chilled martini glass. Slowly drizzle grenadine into the cocktail, allowing it to settle at the bottom of the glass, creating a layered effect.
I recently received a bottle, along with a bevy of recipes with which to experiment. As I paged through them, I could see that some ingredients kept popping up in the recipes, as they just seem well-suited to blend with Pinky, including St. Germain, ginger syrup, and juices like cranberry and grapefruit.
I figured I'd start basic, so I whipped up a batch of Pinky Cosmos (not the recommended recipe, though, which I thought didn't have enough of the other ingredients.) I combined 1.5 oz. of Pinky with 3/4 oz. of Triple Sec, 1 oz. of cranberry juice, and 1/2 oz. of lime juice, and shook over ice. The finished cocktail just had a hint of floral--thankfully I didn't feel like I was drinking perfume. It made a unique and striking Cosmo. (Full disclosure--my husband wasn't too thrilled with the pink color, but he also agreed that it was a tasty cocktail.)
Based on the included botanicals, and girly color, Pinky is clearly marketed more towards women than men, and I can see it being a hit at a bridal shower or bachelorette party. Next up I think I'll try The Sweetheart, created by my friend Natalie Bovis-Nelson, AKA The Liquid Muse:
The Sweetheart
Courtesy of Natalie Bovis-Nelson
1.5 oz. Pinky
1 oz. simple syrup
3/4 oz. lemon juice
1/4 oz. Campari
1 small egg white (this is probably enough for 2 drinks)
1/4 oz. grenadine for garnish
Shake all ingredients except grenadine vigorously, with ice for at least 15 seconds. Strain into a chilled martini glass. Slowly drizzle grenadine into the cocktail, allowing it to settle at the bottom of the glass, creating a layered effect.
Wednesday, May 20, 2009
Tuesday, May 19, 2009
Orange Juice: Aperol's bitter appeal
Aperol is the best selling liqueur in Italy. I like to think of it as the kindler, gentler Campari--still with appealing bitter notes, but with some nice burnished orange to balance it out. The color is cool too--reminds me of orange jello.
I recently got my hands on a bottle, and did some experimenting. It's a booze that easily lends itself to fizz in the form of club soda or sparkling wine (Prosecco, specifically). Here are 2 easy favorite recipes:
Aperol Spritz
1 1/2 oz. Aperol
2 oz. sparkling wine (or more to taste). I like to use Prosecco.
Splash of sparkling wine
Mix together, add to rocks glass with ice. Garnish with an orange slice, wedge or twist.
I also found this one on epicurius.com
Bitter Crush
Crushed ice
2 ounces (1/4 cup) Aperol (bitter orange aperitif)
1 1/2 ounces (3 tablespoons) white rum
1 teaspoon fresh lemon juice
2 dashes orange bitters
1/2 to 1 teaspoon sugar
Garnish: 1 (1 1/2-inch-long) lemon twist
2 ounces (1/4 cup) Aperol (bitter orange aperitif)
1 1/2 ounces (3 tablespoons) white rum
1 teaspoon fresh lemon juice
2 dashes orange bitters
1/2 to 1 teaspoon sugar
Garnish: 1 (1 1/2-inch-long) lemon twist
Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.
**I amended this one a bit by adding some club soda, which cut the alcohol a bit and made it a bit easier to drink.
Aperol retails for about $23.
Friday, May 15, 2009
La Provencal 75
Regardless of whether or not your lavender is in bloom yet, you can still make lavender-infused simple syrup for cocktails--just use a few sprigs of the leaves.
Here is a recipe I like to whip up that's a variation on one of my favorite sparkling wine cocktails--the French 75. Even though it's not French, I prefer using Prosecco in this drink, as it finishes more cleanly than Champagne or Cava. Note that shaking the gin, lemon juice and syrup with ice before pouring it into a flute is key!!! I can't tell you what a difference it makes, versus pouring them into the glass and topping with the sparkling wine, which makes the drink warmer. I've sent French 75 cocktails back at several restaurants for this reason. Don't skip this step.
I like to use Plymouth Gin because it's my favorite, it's not overly junipery and doesn't overwhelm the other ingredients. If you like a bitter lemon flavor, add a dash or two of Fee Brothers Lemon Bitters. And if you would like to turn this into a sparkling wine cocktail, just omit the gin and up the amount of sparkling wine.
La Provencal 75
1 oz. Plymouth gin
1/2 oz. fresh lemon juice
3/4 oz. lavender simple syrup (see recipe)
Champagne or sparkling wine
Lemon twist or spiral (for garnish)
Add gin, lemon juice and lavender simple syrup to a cocktail shaker half filled with ice. Shake vigorously until cold. Strain mixture into a Champagne flute, and top with sparkling wine. Garnish with a lemon twist or spiral.
Lavender Simple Syrup
1 cup water
1 cup sugar
4-6 lavender sprigs (with flowers if in bloom)
Add water and sugar to a pot, and heat until boiling. Add lavender sprigs, and simmer for 10 minutes. Remove from heat, and steep for 15 minutes. Taste, and steep longer if stronger lavender flavor is desired. Syrup will keep in the refrigerator in a container with a tight fitting lid for a week.
Wednesday, May 13, 2009
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.
Read up on some interesting garnishes in my latest Wine Enthusiast article, and glean some tips on creating your own showstopping drink adornments.
Tuesday, May 12, 2009
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)
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)
Friday, May 08, 2009
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
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.
Thursday, May 07, 2009
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.
“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.
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.
Wednesday, May 06, 2009
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.
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.
Tuesday, May 05, 2009
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!
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!
Monday, May 04, 2009
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.
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.
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