Stay Incognito this weekend

The weather in the DC area this weekend looks to be picture perfect (except for a small chance of showers late in the day on Saturday...) So it's a perfect time to sip pink. Lodi Vineyards produces three wines under the Incognito line--Viognier, rouge and pink. I sampled the pink a few nights ago. It has a super vivid watermelon/pomegranate color, with watermelon on the nose and ripe cherry on the finish. Great for a picnic, with some crusty bread, hard cheese and salumi (soppressata is my personal fave...)

For more info, check out Lodi Vineyards website. And enjoy the time spent al fresco.

And the sweet goes on

Last evening I went to Co Co Sala's press dinner. The opening of this restaurant, billed as DC's first and only "chocolate lounge," has been the buzz all over town for months.

The interior doesn't disappoint--gorgeous red and brown towns give a sumptuous, sleek, warm look. Co Co is divided into two main rooms--head left as you enter, and you'll see a row of banquettes, and a bar that runs the length of them. Head right, and you'll see the other side of the same bar. But this room has more of the loungey vibe, with lower tables and softer, velvet seating. Gas fires are alit, casting a warm glow. Two flat screen TVs behind the bar show chocolate being poured and made into confections (don't ask the bartender to turn on the Nationals game--they don't get cable. So it's all chocolate, all the time.)

Co Co's menu has small bites divided into four categories, with three selections of each: salads, sliders, mac and cheese and crabcakes. The lobster salad was lovely, with lemon aioli and avocado atop corn bread. And I'm a sucker for sliders--the bleu cheese and beef were my fave.

But chocolate aficionados come here for the five course "monde du chocolat," which is basically a chocolate tasting menu. Choose from Italian, Indian, Aztec or Childhood Favorites, and then the fun begins. An amuse bouche, the main dessert, an intermezzo, a cheese course (the only savory one out of five) and some petit fours. I tried most of all five courses from each of the four options, and it was palate overload. But there were a lot of winners. The five course monde du chocolate goes for 30 bucks, by the way.

There are lots of options to sip with all of this sugar and caffeine--Co Co pretty much provides an "elixir" pairing for each item on the menu. Their take on the mojito substitutes vanilla vodka for the rum, and adds chocolate shavings--I thought it was really refreshingly tasty without being sickening sweet, as I half-expected it to be.

We sipped Fumello Prosecco during the Monde du Chocolat. I had never had this Prosecco before, and it's nice tropical fruit overtones (I'm thinking pineapple, but I just couldn't put my finger on it...) were really pleasant.

Whenever I go back, I think it'll be for just desserts--maybe after some kind of special dinner someplace else. The small plates are kind of tiny and a bit pricey to sit and nosh on them all evening. But Co Co Sala is lounge in the truest sense of the word, and an inviting place to spend an hour or two and get your sugar on.

Vinifera

Last week I had the chance to go out and try Reston's answer to all the new DC wine bars that have cropped up over the last year or so. Vinifera is located in the Westin hotel in Restin Heights. Catering to locals as well as travelers, Vinifera's look is sleek yet approachable (think dark wood, muted tones and comfy seating.) The menu boasts 25 options by the glass or half glass, with an additional 250 selections available by the bottle. (Although Vinifera doesn't yet offer flights, that's one of their future plans, along with wine dinners and classes in the sumptuous private dining room that overlooks the patio).

Speaking of the patio, I can't think of a better spot for a summer evening--the Dulles Toll Road is close by, but you would never know it by sitting outside--you can't see it and you can barely hear it. Hardwood furniture gives it an upscale al fresco look--a perfect spot for sipping a glass of bubbly or crisp Albarino.

The menu focuses on tastings, or small plates. Highlights include chicken lollipops, tiger prawn potstickers and Margarita flat bread. If you crave more substantial fare, an entree menu is available at nearby tables. Service is friendly and knowledgeable, and the servers I encountered moonlight at area wine stores--so they know their stuff and are passionate about it.

I've been told the website(www.viniferabistro.com) should be up, but I haven't had any luck getting to it. Better to search using Westin's website. Oh, and I forgot to mention the FREE valet parking available out front. Just try to find that at a DC wine bar.

Pork and Pinot at the Park Hyatt

Here is info from a press release I received this morning about a new addition to the Park Hyatt's lounge menu. Although I typically prefer Pinot with duck or salmon, I think the rich, tender suckling pig would pair wonderfully with Pinot's earthiness, low tannins and tart cherry and raspberry flavors. And I concur with Diego Anea's review of the Belle Glos Pinot offering from Monterey--I tried all of their current bottles during my trip to Monterey last fall, and they are gorgeous, well-structured wines. The wax seal on the cork is a striking aesthetic touch, too--albeit somewhat difficult to remove.

Washington, D.C. (May 27, 2008) -- Executive Chef Brian McBride is pleased to introduce some delicious new dishes to Park Hyatt Washington’s Lounge menu with pork stealing center stage. Beginning June 11, every Wednesday evening highlights Pork & Pinot, from 5:30 p.m. to 9:30 p.m., with a whole roasted farm-raised suckling pig displayed on the Lounge’s expansive marble table so guests can enjoy a generous slice of pork accompanied with sweet potato biscuits for $8 per serving. Additional new pork dishes offered on the Lounge menu exclusively for Pork & Pinot, priced at $8 each, include Ham Hock Terrine, Glazed Pork Belly with White Beans, and Potted Pork with Garlic & Rosemary and Smoked Bacon Chips.

Park Hyatt Washington’s Lounge is also introducing the coveted Jamon Iberico de bellota. This rare, famous Spanish ham, a new arrival to the United States, will be carved on the marble lounge table for guests when ordered and is priced at $20 per ounce slice. Iberico pigs are descendants of sus mediterraneus, the wild boar that once inhabited the forests of the Mediterranean, popularly known as pata negra, or black hoof Iberico pigs. They are the last free ranging pigs in Europe. The term Iberico de bellota indicates an Iberico product is of the highest quality assuring consumers that the product is made from Iberico pigs born in the early spring and left to forage for the winter months, in the dehesa, the forest of Cork and Holm oaks of western Spain. During this time, known as the montanera, the pigs fatten up on fallen acorns or bellota and may gain up to a pound a day. This acorn-heavy diet gives the resulting hams an unsurpassed taste and sweetness to the meat.

To complete the savory pork dishes, a selection of Pinot Noir wines by the glass and by the bottle will be available, with prices ranging from $10 to $28 per glass and $95 to $180 per bottle. According to Diego Anea, the Executive Assistant Manager- Food & Beverage of Park Hyatt Washington, the wine that marries best with the Iberico is the Belle Glos 2005. “The Belle Glos is well structured, with a nice balance of fruit and tannins and its higher alcohol content, (15.1%) gives it a nice round mouth feel and a smooth, soft texture. It finishes clean but long and has a nice acidity which cuts through the richness of the Iberico,” states Mr. Anea.

Mark it with a Z

I spent last evening at Zola , sampling some of their most popular cocktails and selections from the new bar menu. My visit included an informative chat with Ralph Rosenberg, their Director of Operations.

The sleek restaurant, located next to DC's International Spy Museum (one of my fave museums in the city...) has lots of red and brushed metal. Spyholes allow you to see into the kitchen, without the noise that can often accompany the open kitchen concept. The bar itself is large and inviting, and adjacent small wooden tables allow you to linger with some nibbles and a drink.

As far as cocktails go, there are some stellar options. Much of what goes into the libations is seasonal, fresh and from scratch. The Zojito substitutes kumquats for limes, with platinum rum, housemade kaffir lime syrup, mint and Fever Tree (yum!) club soda. This version restored my faith in the Mojito--a drink I enjoyed for several summers but then kind of felt, well, over it. But I'll be grabbing my muddling and cutting up those kumquats this summer, I can see it.

The I.R.S. Raspberry made its debut on the cocktail menu during tax season, but its popularity made owners keep it on the menu. I was a bit skeptical, as the main ingredient is Maker's Mark, and I'm not really a bourbon fan. But the addition of raspberry green tea soda, limes and fresh raspberries definitely made it refreshingly palatable.

And the Passion is just a gorgeous drink--Champagne, citrus rum, passion fruit and a sugar rim, served in a trumpet-style flute.

The bar menu is divided into three (self-explanatory) sections: "I Feel Like Sharing," "It's All Mine" and "Zola TV Dinners." I pretty much tasted everything. The highlights for me were the savory cream puffs filled with braised beef and topped with a foie gras glaze; shrimp and lobster sliders--the purple potato chips on the side were to die for; grilled flat bread with prosciutto, figs, foie gras butter, mascarpone and balsamic drizzle; and the curried lamb tacos.

The TV dinners are a whimsical touch. Served on white ceramic trays with 4 compartments, the choices are duck salisbury steak, roast game hen, or broiled skate wing. Each comes with a starch and a veggie that change frequently--ours were creamy polenta and wax beans. And the "sweet surprise" was a decadent red velvet cupcake with cream cheese frosting--topped with a Z in red icing.

Skate has been one of my favorite fish dishes since having a heavenly one in Paris a few years back. Zola's version was rich and buttery, yet lights and flaky. Chef Bryan Moscatello explained that he grinds up duck legs and combines it with a blend of savory, sage and other spices for the duck salisbury steak--definitely not a Swanson's TV dinner.

Mixology must-haves

From infused syrups and stuffed olives to bitters and salt-preserved citrus fruits, DC's top cocktail talents shared with me the items they find indispensable on the back bar in my article in Modern Luxury DC's June issue.

Kick it up

Lots of mixologists are using strong seasonings like hot peppers, spices and fresh herbs in their drinks right now. I interviewed some creative DC cocktailians for an article in May's issue of Modern Luxury DC. Look for it on DC-area newsstands, or read the article here.

Winds and Wine at Tarara

On Saturday, we headed out to the Winds and Wine festival at Tarara Winery outside Leesburg. It's such a gorgeous setting for a festival, and Saturday was a beautiful day. (The "winds" portion refers to kite flying, and truth be told, we only saw one or two in the sky...)

The winery just released the most recent vintage of their Viognier, and while standing in the wine sales line to buy a bottle to enjoy there, I couldn't help but notice that it seemed to be the most popular seller that day. I asked the rep working the register what was flying off the shelves at the festival, and he concurred that it was, in fact, the Viognier. Tarara's most recent offering has a bit of a spicy quality, along with some full-bodied honeysuckle and orange blossom notes. At $30 a bottle, it is a bit pricey compared to other VA Viogniers (or those from France, for that matter...) but it was very pleasant to sip on a warm spring Saturday afternoon.

After a wagon ride around the vineyard, we did the reserve tasting, and then met and chatted with Tarara's head winemaker, Jordan Harris. Born in Ontario, Harris had a hand at creating some of Canada's best wines before moving to Virginia. In talking to him, I can tell that he's influenced by French notions of terroir and quality. He seems excited by the winery's Meritage offerings, and is looking forward to new challenges, including growing and producing Uruguay's signature varietal, Tannat.

For more info on Tarara Winery and other upcoming festivals this summer, check out their website.

Classic cocktail for your Friday drinking pleasure...

For your Friday drinking pleasure, a classic cocktail that is also one of my favorites. The signature drink of Burma's Pegu Club years ago, The Pegu is one of those drinks that's just perfectly balanced--which is why I love it so much. It has sweet, sour and bitter notes, but none stands out and overwhelms any of the others.

Enjoy...

Pegu Club

2 ounces London dry gin
3/4 ounce orange curacao (you can substitute blue, which will add color, or Triple Sec)
3/4 ounce lime juice
1 dash Angostura bitters
1 dash orange bitters

Shake well with cracked ice, then strain into a chilled cocktail glass.

Cocktail Trends to Watch

The Distilled Spirits Council of the U.S. (DISCUS) recently released their list of the top five cocktail trends to watch. DC mixologists are definitely ahead of the curve...

1. The rise of super premium spirits: Evidenced in part by the umpteen kinds of super premium gin alone out there. Check out New Heights' Gin Joint.

2. Innovative infusions: Everyone out there is doing simple syrups that are anything but...with fresh herbs, fruits, and even flowers. Aisling Fitzpatrick of Alexandria's Vermilion is big on infusions.

3. A fresh and seasonal focus: Todd Thrasher of PX and Restaurant Eve won't use it if it's not in season, and lots of other mixologists follow this golden rule.

4. Added bartending technique: It's not just throwing liquor and ice in a glass, says Sebastian Zutant of Proof, who makes his own Vermouth.

5. The resurgence of old-fashioned ingredients like Chartreuse and Creme de Violette, which Washington Post Spirits Columnist Jason Wilson reviewed awhile back.

Museum of the American Cocktail Dinner at DC's Proof

Last evening's dinner at DC's Proof restaurant was to celebrate National Cocktail Week, as well as to raise funds for the upcoming opening of the Museum of the American Cocktail in New Orleans. The city's most inventive mixologists were on hand to create luscious libations during the cocktail hour, as well as to pair with Chef Haidar Karoum's five-course menu.

I had such a phenomenal time--it was definitely one of the top food and drink events I've ever had the pleasure of attending. I sat at a small table in the bar, so we were front and center to watch the mixologists in action. It was cool to see hundreds of glasses lined up, ingredients being added to shakers (no powdered sour mixes here--everything was made fresh), and concoctions being garnished. Komi's Derek Brown even invited me to the back bar as an extra set of hands to shake the last round of 'tails. And it was a thrill for me to finally meet in person so many of the bar talents I've interviewed or used as resources in recent articles--and to see some old friends.

Here is the rundown of the evening:

Cocktail Hour Drinks:

Lady Randolph's Revenge (John Hogan, Hudson Lounge): John reinvented the Manhattan, making it just a touch kindler and gentler, yet still with a warm, Bourbon-y kick (and great cherry notes). The drink contained Woodford Reserve Bourbon, homemade bing cherry and Madagascar vanilla vermouth, Luxardo Maraschino Liqueur, Fee Brothers Whiskey Bitters, and Maraschino Espuma.

Zenzero Apertio (Chantal Tseng, Tabard Inn): Light, sparkling and refreshing, this drink contained sparkling wine, Caravella Limoncello, ginger syrup and a dash of Absinthe.

PaRappa the Rapper Punch (Adam Bernbach, Bar Pilar): So summery and tropical, I could totally see myself sipping this all day at a Caribbean resort. Adam used Tommy Bahama Gold Rum, syrup made from strawberry, Szechuan pepper and Tonka beans, lime juice, tarragon and strawberry puree, and Peychaud bitters.

Tarragon Gin Fizz (Justin Guthrie, Central Michel Richard): Once I got past the bright, definitely-not-found-in-nature green color (which also evoked thoughts of shooters passed around in test tubes at college bars), I loved this drink--totally reminded me of my herb garden. Justin blended Hendrick's gin infused with tarragon, lemon juice, and Natakhari Tarragon soda.

Puffin du Velay (Rico Wisner, Poste Modern Brasserie): Rico used Vervaine du Velay, a liqueur similar to Chartreuse with some anise flavor, in this drink, as well as Reyka vodka, fresh sour mix with agave syrup, and sparkling wine. It was interesting...but I think the Vervaine is an acquired taste, and I'm not there yet.

Dinner Cocktails and Menu:

1st course:
Todd Thrasher of PX and Restaurant Eve was up first. His drink, The Dr. Who, used Machu Pisco, Celery and Jicama soda, and homemade celery bitters (which I tried on a spoon by themselves--so tasty.) The Pisco gave the drink a definitive kick, but the celery tamed it a bit. It was paired with Chilled Seafood and Hearts of Palm Cocktail--a gazpacho-like creation with fresh mussels and other seafood. A big old dish of this, some crusty bread, and a glass of Sauvignon Blanc would be a fantastic summer dinner.

2nd course:
Komi's Derek Brown made my other favorite cocktail of the evening. Very labor-intensive, the lovely Hibiscus Fizz contained Finlandia Vodka infused with hibiscus/rose hips/orange peel, Yuzu and lemon juices, topped with soda. It was bright pink, but did not taste at all frou frou. The second course was Sake Glazed Salmon with Pickled Honshimenji Mushrooms, Local Asparagus and Tamari-Radish Emulsion. The salmon's sweet glaze partnered incredibly with the drink.

3rd course:
Gina Chersevani of EatBar really pushed for this event to happen. She has garnered quite a legion of cocktail fans, as evidenced by the amount of clapping and cheering when her name was announced. Smoky, savory and funky (in a good way), her Cereza la Fuma contained Milagro Silver Tequila, Lillet Rouge, Cherrywood smoked white pepper meringuem(foam), agave nectar, lime juice, and was topped with fleur de sel. Chef paired it with Braised Shenandoah Lamb with Spring Pea-Tarragon Risotto and Grilled Ramps. The lamb was so tender and flavorful, it tasted like braised beef to me.

4th course:
Proof's own Sebastian Zutant took care of the drinks for the cheese course--and he also took the award for the evening's longest cocktail name. Medicine Man (aka Sebby Potter and the Teeming Cauldron of Booze) had Woodford Reserve Bourbon, Blandy's Madeira, Lillet Rouge, Lustau East India Sherry, Fee Brothers whiskey bitters, and it was topped with a prune soaked in Armagnac and Port. Dark red, aromatic and perfect with cheese and accoutrements, the Medicine Man was actually served from Zutant's own cauldron.

5th course:
Tom Brown from wine bar Cork finished the evening with the Truffled Amaro Flip. We all stood behind the bar, shaking Korbel brandy, Ramazzotti Amaro, eggs, lemon juice, truffle oil and Jerry Thomas Decanter bitters. It looked like a frothy Bailey's, but tasted anything but. The truffle oil added just a hint of complexity, but not the overwhelming, almost stinky scent that truffles sometimes can (thankfully...) It was a nice partner for the dessert course, Strawberry and Pink Peppercorn Shortcake with Creme Fraiche and Honey Lavender Ice Cream.

Whew. That was quite an entry. But so delicious to relive. :-)

Head here for more info on Proof. And here for info about the museum.

World Cocktail Week--Gotta Celebrate!

I'll be headed out to Proof tonight to celebrate World Cocktail Week, sponsored by The Museum of the American Cocktail. Many of the Washington area’s premier mixologists will be working together for the first time to whip up inventive drinks to pair with each of the dinner's courses. Participating mixologists include Adam Bernbach of Bar Pilar, Derek Brown of Komi, Tom Brown of Cork, Gina Chersevani of EatBar, Justin Guthrie of Central, John Hogan of Hudson, Todd Thrasher of Restaurant Eve, Chantal Tseng of Tabard Inn, Rico Wisdnor of Poste, and Sebastian Zutant of Proof.

Executive Chef Haidar Karoum will prepare a five-course tasting menu that will be paired with five additional specialty cocktails.

Tickets are $135 each, but the event is now sold out. I'll definitely be posting about this tomorrow--I've had the pleasure of meeting and/or interviewing most of the mixologists on the list for various articles, and I look forward to witnessing some of their bar magic. Pairing cocktails, rather than wine, with each of the courses will be a refreshing change of pace.

Small Plates and Lots of Wine

On Saturday night, I did a wine tasting in PA for a dinner club that my sister-in-law and brother-in-law belong to. It was a fantastic evening! My SIL paired the wines I selected with some amazing small plates. Here was the rundown:

* NV Zardetto Prosecco: Boiled new red potato halves with créme frâiche topped with salmon and caviar.

*2007 Kim Crawford New Zealand Sauvignon Blanc: Mixed baby greens salad with a light vinaigrette and goat cheese.

* 2006 Trimbach Alsatian Riesling: Gorgonzola Stuffed Shrimp - jumbo shrimp butterflied, marinated, grilled & stuffed with a gorgonzola/cream cheese mixture and wrapped with proscuitto.

* 2006 Mauro Sebaste, S. Rosalia Dolceetto D'Alba: Fresh cheese ravioli with grilled eggplant caponata.

*2006 Chalone Vineyard Monterey Pinot Noir: Mushroom tartlets in phyllo.

* Broquel Malbec: Grilled steak & portobellas with parmesan shavings over radicchio.

* 1994 Dow Vintage Port: Silton cheesecake with rhubarb compote.

Toast to Mom

Sharing a timely press release I received this week...

Join winemaker Erik Olsen as Clos du Bois raises funds and awareness for the eight million mothers and daughters living with heart disease. For every e-card sent from http://www.toasttomom.com/, Clos du Bois will donate $1 to WomenHeart. The goal is to raise $25,000 and touch thousands of hearts this May!

A wonderful online resource for celebrating Mother’s Day on May 11th and National Women’s Health Week, May 11th - 17th, consumers can also download heart healthy Mother’s Day recipes and wine pairing ideas, purchase a heartfelt gift basket for mom and enter to win a fabulous getaway for two to Sonoma wine country.

Heart's Delight Wine Tasting and Auction

If you are a wine lover who feels being generous this weekend for a really worthy cause, then I urge you to head out to DC's Heart's Delight Wine Tasting and Auction.

I'm proud to have served this year on the Auction Committee. Over the past eight years, Heart's Delight has grown to become one of the nation’s premier food and wine events - it provides the ideal combination of great food and wine while raising the much-needed funding to support the mission of the American Heart Association. Since Heart’s Delight began in 1999, we have raised $6 million dollars for the fight against heart disease and stroke.

Saturday’s schedule includes a seated tasting of the 2005 vintage from 20 classed-growth Bordeaux châteaux, with the winemakers or winery owners presenting their wines. This will be followed by a silent auction and walk-around tasting, with chefs from across the country offering samples of their cuisine. Saturday evening ends with a live auction that includes several luxury lots of rare wines and trips to wine regions around the world.

Admission to Saturday’s seated tasting and the evening reception and auction is $500 a person ($250 is tax deductible), and admission to the evening alone is $250 ($125 deductible). But this is an opportunity to taste some top wines from a fantastic vintage while supporting a very worthy cause.

For more information and to order tickets, check out their website.

A German white wine from South Africa at an Indian restaurant...

Last evening, I attended a "Mad About Mangoes" press dinner at Rasika, where all the drinks and dishes contained the fragrant Indian mango. Last year was the first for the luscious fruit to be imported into the U.S. Its short growing season, coupled with the time-consuming importation process, makes it elusive, expensive, and that much more delicious.

Chef Vikram Sunderam crafted many amazing mango-inspired dishes. My favorites were the mango shrimp with ginger, coriander and mint chutney; and the Aam Murgh, a chicken curry of sorts with mango, cashew nuts and cardamom. The mango and saffron kulfi--Indian version of ice cream--was also tropical and creamy.

Several wines were paired with the dishes, and my favorite was a 2007 Cederberg Bukettraube--the first time I have ever tried this grape. This white varietal is all but extinct, with a really small amount of plantings left in the world. Originally a German grape, it was then brought to South Africa (the origin of the wine I had), and its short shelf life means that it's rarely exported long distances. I absolutely loved it. Similar in acidity to a Sauvignon Blanc, it had some honey and peach notes, and then hit me with flavors of passion fruit and papaya--which explains why it paired so well with the mango dishes.

Not sure where I can get this rare wine, but it, like the Indian mango, is definitely worth the search.

Yes Virginia, there is a Vodka

While many people believe that most if not all vodkas are made from potatoes, that's really not the case. Many are made from grains (sometimes cheap ones meant for fuel and other industrial purposes), after which the liquid is filtered and bottled, and sold as vodka.

Cirrus Vodka, which comes out of Richmond, Virginia, is different. It's produced from high-quality potatoes, in a pot-still, in small batches. What do the potatoes do? Well, they generally leave you with a smoother, creamier mouthfeel. The proof is in the various awards it's garnered, including a gold medal at the 2006 San Francisco World Spirits Competition.

I got my hands on a bottle last week, and it certainly has character--with some lemon and vanilla notes, and just a touch of sweetness. Anybody who reads this blog knows that I tend to prefer gin to vodka, and when I do drink vodka, I like it to be a bit more neutral-tasting. But for the connoisseur who is looking for more flavor, this bottle is a great choice.

Cirrus is distributed in VA, DC, TN and soon to be in SC, IL and WV. In Northern VA you can find Cirrus at all of the Clyde's locations, the Inn at Little Washington, and Siberia, among others.

For more info, check out Cirrus Vodka's website.

Let It Breathe

I had a lot of fun recently reviewing wine aerators for the May/June issue of Imbibe. My Christmas gift Vinturi fared well, although it does have its drawbacks. My pick for most user-friendly and utilitarian went to the Nuance Wine Finer. You can check out page 24 of the most recent issue, or read the article here.

Gold POP

Pommery broke all the rules when they released POP in miniature, 187 ml bottles. The latest edition to the Pommery family comes in a tricked-out, stylish bottle with a gold sheen. The glam bottle also happens to hold the world's first vintage-dated Champagne in a mini bottle. Precious and rare as gold, the winery released just 2,000 bottles of this 2002 vintage.

I managed to get my hands on one of the mini-bottles. It's sleek, stylish and gorgeous. Oh, and what's inside inside bad either. The nose had a subtle yeastiness, along with some lemon. I'd call it medium-bodied, and it had some creamy apple notes and finished clean. A lovely Champagne--no mere hype for the upscale nightclub set.

You can purchase Gold POP at Sherry Lehmann in NYC, or online at http://www.sherry-lehmann.com/. Gold POP retails for $18.95

Gingered Inspiration...

I finally got my hands on a bottle of Domaine de Canton, the French liqueur crafted with Cognac that's infused with baby ginger. I read a lot about it, and my hopes were high (I even fell in love with the bamboo-inspired bottle design.)

It doesn't disappoint. I absolutely adore ginger, and the ginger taste in this bottle is fresh and bitey. I can't wait to try the Canton 75--made with one part Domaine de Canton, topped with three parts of Champagne and a dash of lemon bitters. The bubbles will bring the incredible aromatics right up to my nose.

It's such a unique, striking flavor that I also look forward to experimenting. I still have my bottle of Castries Peanut Rum cream (from St. Lucia) in the fridge. Once I plant my herb garden and my Thai basil sprouts up, I'll think I'll try muddling some Thai basil, and adding it to DdC and Castries--kind of like peanut satay in a glass...

Check the website for availability in your area--it's kind of hard to find in some places, but worth looking for.