The New Commonwealth

A few weeks ago, I had the opportunity to sample the cocktails and cuisine at the new Emeril's Chophouse. Located in the Sands Casino in Bethlehem, PA (on the former site of Bethlehem Steel Company), the Chophouse is Emeril's only location in the northeast. We got to taste many of Chef de Cuisine Michael Blydenstein's creations: our favorites were the Crispy Fried Calamari (with fried pickles), Yellowfin Tuna Wraps, the Grilled Peach and Chevre Salad (with baby arugula and Parma Ham), spicy Shrimp Arrabbiata and the scrumptious New York Strip (with delish sides including French fries with truffle oil.)

Jason Lonigro's cocktail menu features both classic concoctions like the Sazerac, as well as modern creations. His New Commonwealth cocktail gives a nod to the restaurant's Pennyslvania home, with Philadelphia Bluecoat Gin, and penn 1681 Vodka. If you can't find the latter, any high quality vodka will do. Don't skip out on the house-made cherries, though, as they make the drink-just soak fresh pitted cherries in some kind of liquor. So much better than the bright red artificially colored and flavored ones.

The New Commonwealth
Courtesy of Jason Lonigro, Emeril's Chophouse, Bethlehem, PA
1 oz.Bluecoat Gin
1 oz. Penn 1681 Vodka (or another high-quality vodka)
1/2 oz. Cointreau
Splash of simple syrup, to taste (boil equal parts sugar and water until sugar dissolves. Let cool.
1 dash kosher or sea salt
2 dashes Angostura Bitters
1 oz. fresh sour mix (equal parts simple syrup, lime and lemon juices)
1 house soaked cherry (pit and soak cherries in brandy, rum or cognac.)

Fill cocktail shaker with ice. Add all ingredients excluding the cherry. Shake and strain into a chilled martini glass. Garnish with a house soaked cherry.

Secret Sherry Society

Love to sip Sherry? Then join the free society dedicated to these fortified beauties, with info, recipes and pairing advice.

Cuckoo for Coconut

The rich Batidinha cocktail featured in Imbibe Magazine combines cachaça with coconut and condensed milks.

It all but renders dessert inconsequential.

Sips and Tweets

For more frequent wine and spirits sips and tips, don't forget to follow me on Twitter at http://www.twitter.com/kmagyarics.

Cheers, and happy sipping!

Sultry Nights, Enticing Whites

Ahh, the dog days of summer are upon us. What to sip?? Grab a glass and take a peek.

In a Pickle

DC mixologists are taking a cue from farmers and gardeners, creating shrubs and gastriques to use in seasonal concoctions this summer. Read all about what the city's bar stars are mixing up in "In a Pickle," which appears in the July/August 2009 issue of DC Magazine.

Demystifying Absinthe

It's been a few years since the government lifted the ban on Absinthe, but it's still quite a misunderstood spirit. Learn about the differences in style, how to correctly serve it like they did in Parisian cafes years ago, and how it's being used in classic and inventive cocktails, in my Nightclub and Bar article.

The Bubbly Bar

If you love sparkling wine as much as I do, you need to grab a copy of The Bubbly Bar. I just reviewed it to include as a sidebar on a bubbly piece I'm working on, and the recipes are fun and fabulous...

Alternatives for Acid Junkies

Love Sauvignon Blanc, but craving some other zingy whites? Check out my Wine Enthusiast article on this mouthwatering subject.

Wine tongue twisters

Here is the link to the segment I did live this morning on DC's Fox 5. We talkd about some wines that can be a bit tricky to pronounce.

Here is add'l info about the wines, and tips for navigating wine tongue twisters:


Let’s face it: if you can’t pronounce a wine, you may not be confident enough to ask for it in a store or order it in a restaurant. But you’ll miss out on some really delicious sips. Here are a few bottles that may have tripped you up in the past (and maybe one or two that you’ll find completely unfamiliar.) Have no fear, wine writer and educator Kelly Magyarics (http:///www.trywine.net) tells you how to pronounce common grape stumpers, and offers information on these winning wines’ flavor profiles and food matches:

* Gewürztraminer (Guh-VERTS-tra-MEE-ner): In German, this word means “spicy grape from Tramin,” a reference to the town in northeastern Italy’s Alto Adige region where the grape was first grown. Spicy, with floral and lychee notes, this wine can be made in styles ranging from bone dry, off-dry, semi sweet and lusciously sweet. Often very concentrated and full-bodied, the best examples have the capacity to age and develop over time. FYI—this wine is often called “Gewürz” for short, making it much easier to pronounce.

Food pairings: Gewürz is highly aromatic, and off-dry or semi-sweet bottles often pair well with spicy, aromatic Thai and Indian curries and other dishes. Drier styles are great with ham and other pork dishes.

2008 Abbazia di Novacella Gewürztraminer, Alto Adige, Italy, $25


Lagrein (La GRINE): Indigenous to the Alto Adige region, wines made from Lagrein have color and flavor intensity similar to that of a Syrah. Lagrein tends to have some berry-fruit flavors, along with savory notes like mushroom, and a tart cherry finish. This varietal is popping up more and more on U.S. wine lists, and is a great alternative for other powerful red wines.

Food pairings: Serve Lagrein alongside heartier fare like beef and lamb dishes, wild game, well-seasoned dishes and those with heavier sauces.

2007 Abbazia di Novacella Lagrein, Alto Adige, Italy, $25


Viognier (Vee-ohn-YAY): Originating in France, this grape produces exotic wines that evoke comparisons to perfum—in a glass. With gorgeous heady aromas of orange blossom, honey, violet and tropical fruits like mango, Viognier is perfect when you want something a bit off the beaten path. Don’t let the French accent scare you—once you learn how to say Viognier it rolls off the tongue (and makes you want to go back for another sip!)

Food pairings: Try Viognier with aromatic and well-seasoned ethnic dishes, as well as with dishes made with crab or lobster. It’s also immensely quaffable with a fruit, nut and cheese platter.

2007 Horton Viognier, Orange County Virginia, $13


Moschofilero (Moss koh FEE leh roh): Greece offers fantastic wines made with local grapes—many of which can be had for incredible bargains. But trying to say names like Agiorgitiko, Xinomavro and Assyrtiko can make your head spin. Moschofilero is a crisp white wine with rose and violet aromas. It can sometimes smell and taste “grapey” and perfume-y like Muscat-based bottles.

Food pairings: Try Moschofilero as an apéritif, or take a cue from the Greeks and serve with grilled sardines, octopus, squid or scallops drizzled with lemon, olive oil and fresh herbs.

2007 Hermes Moschofilero, Mantinia, Greece, $12


Torrontés (Tor-rahn-TEZ): Though Argentina is famous for its Malbecs, don’t ignore their white wines. Torrontés may be just a little bit tougher to pronounce at first glance, but once you say it once or twice you’ll find yourself asking where to find it on store shelves. It’s dry, aromatic and full-bodied like a Viognier, yet fresh and easy drinking like a crisp Sauvignon Blanc.

Food pairings: Match its freshness with some fresh seafood, or use the crisp acidity to foil the richness of a creamy or buttery dish (like crab imperial or a cream-based pasta dish.)

2008 Phebus Torrontés, Mendoza, Argentina, $9


Tips for Navigating Wine Tongue Twisters:

1. Search the web for help: Go to Google, and type in the wine or grape name, plus the word “pronounce.” You’ll see links to phonetic spellings and even audio clips of native speakers speaking the name. There is also a great wine pronunciation glossary on http://www.wines.com/catalog/pronunciation.php.

2. Make an attempt: Even so-called wine “experts” make mistakes and butcher wine names and terms. Don’t be afraid to give it a shot.

3. Repeat, repeat, repeat: Once you learn how to say a wine name, use it. Ask for the wine in your local shop, and seek it out on restaurant wine lists.

4. Ask your friendly sommelier: The days of wine snobs working in restaurants have blessedly come and gone. For the most part, today’s sommeliers are personable and very eager to share their knowledge.

5. When all else fails, shrug it off, grab your glass, toast your friends and if you can’t say it, sip it instead. After all, wine needn’t be so esoteric. It’s meant for enjoyment and pleasure, after all, not stress.

Blog-in-Limbo

Hey readers--I've been swamped swamped swamped this summer, and trying to figure out what I want to do with my blog. In the meantime, I am Tweeting rather frequently. You can read my Tweets on this right hand side of this page, or follow me on Twitter @kmagyarics.

Happy sipping!

Wildfire holds gluten free wine dinner

Wildfire in Tysons Corner will host a gluten-free wine dinner on August 10. Here are the deets:


Wildfire Tysons Galleria features a savory gluten-free menu daily that offers guests a worry-free culinary experience full of flavor.

Executive Chef Steven Lukis creates the evening’s dinner to feature menus items such as Citrus Cured Salmon and Braised Short Ribs. Co-founder of DC Gluties (http://www.dcgluties.com/), Brandi Horton, will discuss eating and drinking gluten-free.

The four-course dinner will begin with a reception at 6:30 p.m. followed by dinner at 7:00 p.m. The entire evening – food, wine, tax and gratuity – is priced at $55 per person. Seating is limited. For more information or to make a reservation, contact Michelle Bringham at (703) 442-9110 or visit wildfirerestaurant.com.

Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08

First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘07

Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06

Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06

Kelly's been having a grape time

Sorry for the dark blog for the past few weeks--I had a great trip to the Alto Adige wine region in northeastern Italy, and I've been swamped catching up.

Stay tuned for more info from Kelly's Grape Times. And in the meantime, follow me on Twitter @kmagyarics. You can also see my latest tweets on the home page of my blog.

Cheers!

N/A "Rickeys"

I have been feeling a bit under the weather the past few days, so I've been playing around with some n/a versions of the Rickey (I'm using that term liberally, as they all have club soda, but lack the gin or bourbon in a "real" Rickey.) Using any of a number of syrups infused with fresh herbs, and other simple ingredients, renders some refreshing takes that are perfect anytime you want something tasty but unleaded.

For all of the infused syrups, take 1/2 cup water and 1/2 cup sugar and put them into a small saucepan. Let it come to a boil, and then boil until the sugar is dissolved. Remove from the heat, and add a good handful of the herbs of choice. Let steep for 15 minutes, or to taste. Remove the herbs, let the syrup cool completely, and then place into a container with a tightly fitting lid. The syrups will keep for a week or so in the fridge.

Here are some combos to try:

* Rosemary syrup, lemon bitters and/or squeezed lemon wedge, club soda.

* Basil syrup, muddled strawberries, club soda

* Basil syrup, tomato water (fresh or strained tomato juice), club soda, freshly cracked pepper.

* Lavender syrup, grapefruit juice and/or grapefruit bitters, club soda

* Thai Basil syrup, coconut water or juice (not coconut milk), lime juice, club soda

* Sage syrup, muddled blackberries, lemon juice, club soda

BLT's launches new bar menu

DC's BLT Steak (1625 Eye Street, NW; 202-689-8999; www.bltsteak.com), announces the launch of its new bar menu. Beginning July 1st, BLT Steak invites guests to enjoy a bite created by Chef Laurent Tourondel and Chef de Cuisine Victor Albisu, and a cocktail alongside, at its sumptuous bar.

The menu highlights some BLT favorites such as The 'BLT' Burger, an 8 oz. prime beef burger with hand cut Idaho Potato French Fries and Pulled Pork BBQ Sliders topped with Pickled Jalapenos and Tobacco Onions as well as new creations, including Fried Cheese Stuffed Olives, Prosciutto Wrapped Figs, and Beefsteak Tomato Tarts. Also featured on the new menu is BLT's extensive raw bar, with oysters, littleneck clams, and a numerous variety of crab.

In addition to these savory treats, the new menu will include cheese and house-made charcuterie plates. Offerings highlight select cheeses, such as Bonnie Bouche, Pleasant Ridge Reserve and Clothbound Cheddar as well as cured meats and patés. Perfectly complementing these decadent delights is BLT's comprehensive wine program and summer cocktail menu, overseen by Sommelier Nicole Saladyga.

The new menu ranges from items starting at $9 to $34, with the exception of the Seafood Platter at $115. Enjoy a bite at the bar at BLT Steak Monday - Friday 11:30 am - 2:30 pm for lunch or Monday - Saturday 5:30 pm - 11 pm.

Hemingway Cocktail Seminar

Join Phil Greene of the Museum of the American Cocktail in celebrating Ernest Hemingway's 110th birthday by enjoying some of the drinks he and his characters imbibed, during his seminar To Have and Have Another - The Hemingway Bartender's Companion. The session will be held at the Smithsonian's Museum of the American Indian on July 15, from 6:45 to 8:45 pm. For members of Smithsonian Associates, the cost is $45, for general admission it's $65.


Phil will be mixing up the Jack Rose (from The Sun Also Rises), the Green Isaac's Special (Islands in the Stream), the Montgomery Martini (Across the River and Into the Trees), the Papa Doble Daiquiri (Islands in the Stream, and other sources), and the Death in the Afternoon (a classic mixture of champagne and absinthe). Plus, you'll learn how to make these and other Hemingway drinks at home. You'll also enjoy excerpts from Papa's prose, letters, and biography, hear anecdotes about his life and times, and more.


For more information and to register, please see: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=217649 or go to www.museumoftheamericancocktail.org/events

Rose Scented Glasses

Cocktail recipes that include a few dashes of rose water keep blooming on the web and in cocktail books and magazine. Distilled from petals, rose water is a by-product of the production of rose oil that's used in perfume and cosmetics and for religious purposes throughout Europe and Asia. American and European bakers used rose water a lot in baking until the nineteenth century, when vanilla became more readily available.

Though I don't like my drinks to taste or smell too much like perfume, a whiff of heady floral aromatics adds a touch of the exotic. You can find rose water in some drugstores, but be sure it's meant for culinary purposes--I found culinary rose water in the Asian/Latino supermarket Lotte Plaza in Chantilly. The producer is Clic, from Lebanon, and a ten ounce bottles was a little over two bucks. It doesn't have any preservatives in it, so it's probably a good idea to keep it in the fridge. (That's not the bottle that's pictured here, but the label is similar).

On the last page of the June 2009 issue of The Tasting Panel, there is a recipe for a really tasty cocktail that contains rose water. Portland, Oregon bartender Evan Zimmermans's The Minor Threat also has refreshing cucumber gin and bitter orange Aperol. Very, very yummy:

The Minor Threat
Evan Zimmerman, Laurelhurst Market, Portland, Oregon
1 oz. cucumber-style gin (try Square One or Crop Organic. If you don't have cucumber gin you could muddle a few slices of cucumber before adding the other ingredients, though you will have to do a good job of straining out the solids unless you don't mind cucumber chunks)
1 oz. Aperol
1/2 oz. lemon juice
Dash of simple syrup
2 dashes of rose water
1 egg white
Peychaud's bitters, for garnish

Put all ingredients into a cocktail shaker and shake without ice for 20 seconds. Add ice and shake again. Strain into a cocktail glass and float a few drops of bitters on top of the froth.

Note: Unless you are using small eggs, I find that 1 egg white is usually enough for 2 cocktails. So if you double the recipe in the shaker you would probably just need 1 egg white.

Cabo Wabo Cocktails

It's a muggy June day here in the DC area...and in a few hours it will officially be happy hour (tick, tock, tick, tock.). Though a regular Margarita would certainly be refreshing (on the rocks with lots of salt and NO pre-made mixes allowed...), something a little more inventive would work just fine, too.

Here are two recipes made with Sammy Hagar's own brand, Cabo Wabo, which use the Reposado style (80 proof, 3-12 months in oak barrels, heavy agave and a touch of citrus). The first combines the great heat and cool of a fresh salsa verde, while the second is a cool twist on the Margarita, with sweet tart Plymouth Sloe Gin.

**A few notes: you can substitute simple syrup for agave nectar, but you will mostly likely find that you'll want to use less. And if Reposado isn't your thing, try it with Blanco or Silver. It'll lighten up the cocktail a bit.

Happy Friday, and an early Happy Father's Day! Enjoy this summer weekend.

AMANTE PICANTE

Courtesy of Francesco Lafranconi, Director of Mixology at SWS of America

1 ½ oz Cabo Wabo Reposado Tequila

3 English cucumber slices, peeled

3 drops Green Tabasco

Fresh cilantro

¾ oz agave nectar

¾ oz fresh lime juice

Muddle cucumber, cilantro, agave nectar, and lime juice in a pint glass. Add ice, tequila, and Tabasco. Shake vigorously and double strain into a chilled cocktail glass. Garnish with either a lime or cucumber wheel.

MAYFLOWER MAGARITA

Courtesy of Arturo Sighinolfi (Southern Wine & Spirits)

1 ½ oz Cabo Wabo Reposado

½ oz Plymouth Sloe Gin

¾ oz agave nectar

¾ oz fresh lime juice

Add tequila, lime juice, agave nectar and ice into a pint glass. Shake and strain into a chilled cocktail glass. Drizzle in Sloe Gin. Garnish with floating lime wheel.

Rias Baixas Albarino Contest

Sounds like fun. And Albarino wines are soooo food friendly:

America’s unsung dinnertime heroes are invited to test their skills in the fourth annual Rías Baixas Albariño Recipe Pairing Contest, a challenge that pairs amateur chefs’ original recipes with this versatile white wine.

This year, contestants will go head-to-head in the kitchen for a chance to schmooze with Hollywood’s brightest stars at the 36th Annual People's Choice Awards®. To build excitement, the “People’s Choice” category has been added to this year’s contest, affording entrants three ways to win. Consumers can log onto http://www.riasbaixaswines.com/ and vote for the favorite recipe from last year’s recipe contest finalists—which will determine the “People’s Choice” winner.

The Grand Prize Winner with the best recipe from this year’s recipe contest, the winning chef from the People’s Choice category, as well as a randomly selected online voter will each win a trip to Los Angeles and two tickets to the 36th Annual People's Choice Awards® in 2010. Rías Baixas Albariño wines are easily paired with a slew of ingredients, so test out your favorite Asian, Italian, or even South American favorites with this food-friendly white wine from Spain. Cook or cast your vote and win!

Official rules and details can be found at http://www.riasbaixaswines.com/. Entries will be accepted through November 30, 2009. Must be 21 to enter. Void where prohibited.

Playing with SKYY Infusions Pineapple Vodka

Flavored vodkas are an interesting breed. When done well, the flavors are true to life, and offer added dimension to cocktails with complimentary flavors. When done poorly, they can come off tasting as artificial as lollipop or Popsicle flavors.

Last week I got a bottle of SKYY Infusions Pineapple Vodka. I had already tasted it in several cocktails, and wanted to sample it naked and in my own creations. I was really impressed by its balanced flavor--both the sweet and tart notes found in real pineapple came through. And the spirit was blessedly without that harsh afterburn all too common in flavored vodkas (I think unfortunately producers sometimes use inferior spirits to start with, thinking that their flavorings will mask crappy quality vodka...not a good idea, and it doesn't work.)

I did also receive a bevy of cocktail ideas to use it in. One thing I noticed about most of them was that they called for pineapple juice, in addition to the pineapple vodka. Unless I'm missing something, I really question adding juice--I mean, if you are going to do that, why not just use good old regular vodka?? I wanted the spirit's fruit flavors to shine through, so I started thinking about what combo of ingredients might work with it, and started pulling bottles out of my liquor cabinet.

Though I'm still tweaking the amounts (and you can really vary this according to taste, though I wouldn't recommend using TOO much of the Domaine de Canton, because as delicious as it is, it can easily overwhelm a drink), here is a good starting point:

Kelly's Tropical Cure
1.5 oz. SKYY Infusions Pineapple
1/2 oz. Malibu Coconut Rum (or another coconut rum)
1/2 oz. lime juice
1/4 oz. Domaine de Canton ginger liqueur
1/4 oz. simple syrup (or to taste)

Add all ingredients to a cocktail shaker half-filled with ice. Shake vigorously, and strain into a cocktail glass.

Of course, this vodka easily lends itself to other tropical flavors--check the Latino aisle of your favorite supermarket for Jumex brand nectars and juices. They come in flavors ranging from guava, to passion fruit, to mango, and would really mix well with the SKYY. (SKYY also comes in Passion Fruit, by the way, but I haven't yet tried it.)