Bubbles for any budget

Happy New Year's Eve! I wish all of you a happy, healthy and prosperous 2009! Whether you are throwing a party, going out, or enjoying a quiet evening at home, you'll most likely be popping open some Champagne or sparkling wine at midnight. Here are some of my favorite picks:

Good Budget Options:

* Zardetto Prosecco

* Segura Viudas Aria Brut Cava

* Domaine Ste. Michelle Blanc de Blancs (WA)

My favorite American sparkling wine producers:

* Schramsberg

* Mumm Napa Valley (I especially love their Cuvee M)

* Roederer Estates

* Gruet (NM)

* Kluge Estate (VA)

My favorite Champagnes:

*Veuve Clicquot La Grande Dames for a splurge option; or their yellow label for "regular" celebrations

* Perrier Jouet Rose

Best Off the Beaten Path Option:

* Omni Sparkling Shiraz (Australia)

Happy New Year!!!

Stay warm on January 20

Warm peanut butter infused rum. Espresso with a mentholated kick. Spiced ginger and pear cider. These are only a few of the ways to stay warm while watching the Inaugural Parade on January 20. Read about these and other options in my DC Magazine article "Simmer Down."

Chocolaty bubbles that are easy on your stomach

Last week I headed to Arlington's EatBar to attend one of Gina Chersevani's ongoing themed cocktail seminars--this one was all about sparkling wine cocktails for the holiday season. Gina made and discussed three great drinks (and we lucky students got to taste them...) We started with the Classic French 75 (one of my faves since it's got both gin and bubbly in it...). I've seen this on more and more cocktail menus lately, and if it's well-made, it's fabulous. Unfortunately, some mixologists either don't know, forget or are just too lazy to shake the gin, lemon juice and sugar with ice before adding it to the flute and topping it with Champagne, leaving you with a tepid drink that's just not so appealing. Gina (of course) knows the proper method, and hers was tart, spritzy and refreshing. She said she tried all different gins, and Bombay seems to work best. I'm more of a Plymouth fan, myself.

Next up was her 2009 cocktail, with vodka, Lillet Blanc (you can also use Rouge, but it obviously adds color. Gina used the Rouge since she said it's harder to get Blanc in VA, and I think it adds a beautiful hue, especially for the holidays), gently muddled kumquats (I love these little citrus fruits...), sugar and Champagne. What a great way to kick off the start of the New Year.

We ended the evening with her take on the Black Velvet. This drink originated in England, where the upper crust enjoyed drinking stout just like the working man, but it just seemed too common for them. So they added Champagne and voila--a classier drink that fitted them. Gina's version adds dark creme de cacao, and has cocoa powder and sugar as a garnish. She used Murphy's stout, but of course you can pour Guinness instead (and she actually she prefers Yuengling Stout, from my home state of PA, as it's budget friendly for a large group). The chocolate really brings out the chocolate notes from the stout, but I'm a Guinness purist and I actually prefer it all by itself. But it's a fab alternative to dessert for your New Year's Eve party. (And Gina said it's a good way to appease those guests who prefer cream-based drinks. Cream plus alcohol equals a tough time for your stomach, especially when you are imbibing too much--like at a New Year's Eve party.)

Black Velvet #2

Courtesy of Gina Chersevani, EatBar, Arlington, VA

1 oz. chilled dark creme de cacao

6 oz. Stout beer (Murphy's, Guinness, Yuengling, etc.)

2 oz. Champagne or sparkling wine (Cava is a great substitution)

1/2 tsp. cocoa powder

1 tsp. granulated sugar

Combine cocoa powder and sugar. The cocoa mixture will be used to garnish the cocktail.

Pour the creme de cacao into a champagne flute followed by the Stout and then top with Champagne. You could give it a quick stir, but watch out--the Stout will foam up. Garnish with a sprinkle of the cocoa and sugar mixture.

My Vino debut in Northern Virginia magazine

The January, 2009 issue of Northern Virginia marks my debut as co-columnist for the Vino column (along with Walter Martley, manager of Whole Foods Enoteca in Fair Lakes--love that place!!!) This column features a wine that recently surprised me--I selected one from Clif Bar Family Winery, the same guys that bring us those energy bars.

Check online each month, or in the print edition of the magazine, for other themes/wines we review.

A Riesling-based drink to mull over

I really enjoy a steaming mug of mulled wine, especially this time of year--and I like other tipples that make me all tingly inside, too, like ciders, toddies and hot buttered rums.

If you dig warmer uppers like I do, then visit DC's Park Hyatt. Right now, they are offering traditional mulled wine, with dry red wine, brandy, sugar, oranges, lemon and a variety of seasonal spices; and mulled cider, which mixes raw apple cider, orange and lemon juice, sugar, cloves, oranges, lemons, cinnamon, nutmeg and Captain Morgan spiced rum.

Even more exciting to me is their Riesling Rosemary Mulled Wine. It's not often you find mulled white wine, but Riesling's peach and floral notes partner perfectly with the fragrant rosemary, honey and vanilla bean. In case you want to make it at home, here's the recipe:

Riesling Rosemary Mulled Wine
2 bottles Riesling white wine
1/2 cup water
1/2 cup sugar
3 whole cloves
2 tbsp rosemary
1/2 vanilla bean
1/4 cup honey
2 lemons, sliced

Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Allow to steep without boiling. Strain and serve warm.

These cocktails will be available until February 28, 2009.

'Tis the Season for Tart and Tangy

I've never been one for cocktails with orange juice. Sure, I'll sip a Mimosa with brunch, but I'd much prefer "naked" Champagne, or a savory, heavy-on-the-horseradish Bloody Mary. And a bad experience with Screwdrivers back in college rendered me incapable of drinking vodka with OJ. Ugh... But mixed with lemon and mango juice, and one of my favorite liquors--Campari--orange juice is not just palatable, it's downright tasty. Gina Chersevani's Bitter Passion, which she poured at the DC Repeal Day event a week or so ago, was one of my fave drinks of the night. Here's the recipe:

Bitter Passion
Courtesy of Gina Chersevani, EatBar/Tallula

1-½oz Skyy Infusions Passionfruit
¾oz Campari
¾oz Fresh Mango Juice
¾oz Fresh Orange Juice
½oz Fresh Lemon

Shake over ice, strain, serve in a martini glass. Enjoy!

Now, grapefruit juice--that's another story altogether. Tart and mouthwatering, it's always a fabulous addition to lots of cocktails, and I gravitate towards it on cocktail lists. I've seen it popping up on the area's drinks menus this time of year--'tis the season for the big tart sphere. Ruby Red is my favorite, but I also enjoy pink or white, or any other variety.

Last week I dined at Clarendon's Liberty Tavern, where I loved the Grapefruit Buck cocktail. It's made with Absolut Ruby Red Vodka, Elderflower Cordial (I assume St. Germain...), grapefruit juice and Barrett's ginger beer, served over ice in a tall glass. It's citrusy, with just a hint of flowers from the St. Germain, and a fizzy ginger kick. It went down WAY too easily...

Repeal Day Recap

Miss the Repeal Day celebration last Friday at DC's City Tavern Club? Or just want to relive the memories? Read my article in Wine Enthusiast for all the details, including a cocktail recipe created for the event.

Sparkling wine cocktails and appys to match--info from my WUSA Channel 9 segment

This morning, I appeared on DC's WUSA Channel 9 around 9:45 AM to talk a bit about sparkling wine cocktails and some easy appetizers that pair with them to serve at holiday gatherings. (I'll post the link when I have it) It only takes 1 or 2 ingredients in addition to the bubbly to elevate a drink from festive to WOW! Here are the recipes for the cocktails I talked about, as well as the appetizer ideas--everything was bought at Giant and assembled. There was no cooking or major prep work involved, which makes these appys perfect for an impromptu gathering:

Sparkling Cherry Jubilee
½ oz. Cherry Heering Liqueur (www.heering.com)
1 tsp. fresh lime juice
Top with Prosecco or other sparkling wine
Garnish with a cherry

Appetizer idea: Brie spread with tart cherry cinnamon preserves (Simply Enjoy brand)


Floral Fizz
½ oz. St. Germain Elderflower Liqueur (www.stgermain.fr)
3 dashes Fee Brothers lemon bitters (www.feebrothers.com)
Top with Prosecco or other sparkling wine
Garnish with a lemon twist

Appetizer idea: Crostini with bleu cheese, honey (lemon, lavender or clover) and candied walnuts (Emerald Brand Glazed Walnuts)


Spicy Bubbles
1 Tbs. St. Elizabeth Allspice Dram (www.alpenz.com)
2 dashes The Bitter Truth orange bitters (www.the-bitter-truth.com)
Top with Champagne or traditional method sparkling wine
Garnish with an orange or lemon twist

Appetizer idea: Paté and crackers


Ginger for What Ales You
½ oz. Domaine de Canton Ginger Liqueur
3 dashes The Bitter Truth orange bitters (www.the-bitter-truth.com)
Top with Champagne or traditional method sparkling wine
Garnish with an orange twist

Appetizer idea: Sushi rolls (or drink all by itself)

DC Repeal Day Ball

I had a great time at the Repeal Day ball on Friday night. This event, organized by the DC Craft Bartenders Guild, was held at the City Tavern. The best mixologists in the city were on hand with some classic and new creations, and we sipped while enjoying a 1930s jazz band.

My favorite drinks were Derek Brown's Domaine de Canton-based concoction, and Gina Chersevani's citrusy and refreshing cocktail made with one of my favorite liqueurs--Campari. I'll be writing recaps for several publications, and I'll send the links when they are out.

It was great to party like it was 1933. Long live Repeal, and may no one else ever have the misguided idea for another "noble experiment."

Fete the Halls

The holiday entertaining season is upon us. Why not host a cocktail party? My handy guide will help you plan and organize a party to remember that won't break the bank or have you frazzled.

Holiday Cocktails Seminar

Kick off the holidays with some cocktails!

The Museum of the American Cocktail is hosting a Holiday Cocktails Seminar on Tuesday, December 9 from 6:30 to 9:00 PM at Bourbon, 2321 18th Street, NW, Washington, DC 20009. The cost is $35.

To register: http://www.museumoftheamericancocktail.org/Events/

Don't Flip Out

Holiday shopping crowds and traffic have you down today? Rather than flip out, whip up a flip. You'll be glad you did.

Happy Thanksgiving!

Hope you enjoy family and friends, and good food and drink today. If you are still scrambling for something to make to take to dinner, try the Zinfandel-Spiced Cranberry Sauce from Epicurious. I've been making it for years, and it's always a great alternative to the stuff out of the can:

Spiced Cranberry Sauce with Zinfandel

Courtesy of Epicurious.com

1 3/4 cups red Zinfandel (Kelly's note: plus a glass or two for the chef, of course...)
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

The Gibson

Last Friday evening I had the pleasure of trying some drinks at my friend Derek Brown's new "secret" bar The Gibson. It's located at 14th and U Street, next to Marvin. Only a black door and the address 2009 marks it--there is no sign. But the word is already out there. When we walked up, there was a party of 6 or 7 trying to get in. They were instructed to head next door to Marvin until a table was ready. Luckily, we were on the list and were ushered in to 2 prime spots at the bar--the perfect location to watch the magic happening behind the bar...

Another blogger posted the menu here. It's divided into sections for Vodka/Gin; Rum/Tequila; Whiskey/Whisky; Brandy/Other Spirits; Bubbles; and red and white wines. If you go, remember that the star is the expertly crafted cocktails, not just the "speakeasy" factor.

I started with the Salad Days Sour, which turned out to be our favorite drink of the evening, with Celery-Infused Macchu Pisco, lemon juice and celery bitters, topped with burnt ground cinnamon in a straight line going across the drink. It was fresh and frothy and perfectly balanced, and the cinnamon gave it a sweet/savory kick at the end. (It also smelled wonderful when they were burning it while making the drink.) My husband started with the Rhum Manhattan. Since we're not big whiskey fans, this drink was a nice alternative to the traditional Manhattan. But it still packed a potent punch.

For the second round, I tried the London Special Variation, with Beefeater gin, Ramos White Port, a Champagne float and bergamot syrup. The aromatics of the gin and bergamot partnered very well, and the Champagne added a refreshing effervescence. Mike was looking for something on the rocks (all the other drinks we tried were up), and opted for the Tequila Orchard--Partida Reposado, Domaine de Canton, apple juice, lime and aromatic bitters, served in a tall glass with crushed ice. Hit the spot perfectly--apple and ginger are a great match for the reposado.

The Gibson is strikingly beautiful inside, with countless attention to details. I especially liked the leather-topped bar, and thoughtful hooks on the underside of the bar for bags and coats. I look forward to seeing how the menu will evolve with Derek's libation inspirations.

Cool Tips

Don't let ice be an afterthought to your cocktails. Read some hot tips about these cool cubes in my Wine Enthusiast article online.

My wines weren't far off the mark...

On Friday night we went to check out the Old Ebbitt Grill's Oyster Riot, where 20+ stations of all different varieties of freshly shucked oysters were up for grabs, along with oyster hors d'oeuvres, shrimp cocktail, crab claws and all the wine you wanted. I was fortunate to serve as a judge a few weeks ago to help decide which wine pairs best with oysters (any winery was invited to submit bottles, and the top 20 turned out to be--not surprisingly--crisp whites, along with one sparkling wine. Many wines were NZ Sauvignon Blancs.)

The top vote getter was the 2008 Saint Clair Vicar's Choice Sauvignon Blanc from Marlborough. This wasn't one of my fave NZ SBs the night of the judging, but some of my other choices did land in the top ten. Here are the rest of the top vote getters, along with my thoughts/rank:

2. J Vineyards and Winery J Cuvee 20, Russian River Valley (as the only sparkler, it stood out. I ranked it 6th.)
3. 2008 Whitehaven Sauvignon Blanc, Marlborough (This was my number one pick--balanced, crisp and not over the top fruity)
4. 2008 Spy Valley Sauvignon Blanc, Marlborough (I ranked this as number 3. I have always enjoyed Spy Valley's wines and had the pleasure of meeting the winemaker.)
5. 2007 Domaine de Tariquet Sauvignon Blanc, Gascone (This didn't make it into my top 10, but after retasting it at the Riot I thought it stood up well to oysters.)
6. 2007 Backsberg Chenin Blanc Paarl (I also discounted this one early one--I thought it left an odd aftertaste with the oyster.)
7. 2008 Sileni Cellar Selection Sauvignon Blanc, Marlborough (this was my number 8. Nicely balanced fruit and acidity.)
8. 2008 Brancott Letter Series B Sauvignon Blanc, Marlborough (this was my number 4 pick, though during the blind tasting I mistook it for a Loire white.)
9. 2008 Kim Crawford Sauvignon Blanc, Marlborough (I gave this one a 5. Incidentally, Kim Crawford was last year's oyster riot winner.)
10. 2008 Babich Sauvignon Blanc, Marlborough (I didn't put this in my top 10. Though it was the 20th wine we tasted, so my palate may have been tired at that point...)

The wine I selected as 3rd best--a 2008 Nimbus Estate Sauvignon Blanc from Casablanca, Chile, was one I had never heard of before. But I really enjoyed the lemony finish, which made it a nice match for the oysters.

For the judging, we tasted each wine with an Olympia oyster. They are small and manageable, but not my favorite variety. They sometimes left a funky aftertaste in my mouth which undoubtedly affected my rank of the wine I sipped with it. I would have preferred to sample the wines with a bivalve with a cleaner taste--Friday night, we really enjoyed the Blackberry Points from Prince Edward Island, and the Salt Aires, also from PEI.

No matter, I was grateful to have been part of this longstanding DC tradition.

You can read more about the wines and the oyster riot at

Cocktails for PB Lovers...

Love peanut butter? Then check out these 2 current cocktail offerings available at DC's CityZen and Central:

Rum, Peanut, Rum

St. Lucia's luscious Castries peanut rum liqueur is caught in a ménage à trois with Remy Martin VSOP Cognac and Godiva chocolate liqueur, sprinkled with salt and served up. If you're known to polish off the complimentary bar bowl of salted nuts, you'll discover that Castries savory, not-too-sweet flavor goes down way too easily. It's liquid dreams with peanut envy.

CityZen, 1330 Maryland Avenue SW, 202.787.6006

Hot Peanut Buttered Rum

Mixologist Justin Guthrie uses coldwashing—where liquor infused with some kind of fat (like bacon or butter) is then frozen to separate the solids from the tasty booze—with Bacardi rum and peanut butter. A fragrant buttered clove tea makes the resulting drink like a hot toddy, and the whipped cream and candied hazelnuts on top are a sweet surprise. “Usually in the beginning people say ‘peanut butter, no way,’” says Guthrie. “Then they take a sip and it’s total silence.”

Michel Richard Central, 1001 Pennsylvania Avenue NW, 202.626.0015

I'm loving these glasses...

I make a lot of cocktails that are straight up, but sometimes I just don't want to serve them in a traditional cocktail (aka martini) glass. They are WAY too easy to knock over, and the slosh factor makes them clumsy for cocktail parties.

On the flip side, serving drinks over ice in rocks glasses is retro and classy, but sometimes a bit too boring...And if the drink isn't that large, volume-wise, serving it in this style of glassware can look chintzy.

Enter Crate and Barrel's Dizzy Cocktail Glass. It's perfect for cocktails straight up, those over ice and even warm coffee or tea libations. I picked up a bunch a few weeks ago before a dinner party at my house, and used them to serve the Eve's Plumb cocktail I blogged about awhile back. They are sturdy, attractive and sooooo inexpensive--the all clear ones I got are a whopping $1.95, while ones with a colored base are $2.95 (pick up some red and green ones, and you are ready to fete the halls this holiday social season...)

"Flat" Cava

Last night we opened up a bottle of Albet i Noya Xarel-Lo Classic. Astute wine drinkers will note that Xarel-Lo is the main grape in Spain's answer to Champagne--Cava. So it was no surprise that the wine tasted pretty much like Cava...without the bubbles or yeasty notes. It had some appealing citrus and crisp apple, light body and a clean finish that paired nicely with the pork chops in a mushroom/cream/wine sauce we made (we actually used some leftover Roussanne in the sauce, but the Xarel-Lo would have worked, too.)

Albet i Noya also happens to be Spain's largest producer of organic wines. You can see their entire catalog on their website.

Well-deserved "Video Buzz" for one of my fave drinks

Washingtonian finally picked up on the cool concoction that is Cafe Atlantico's Jill Zimorski's "Faux Syrah, Syrah."

Let's see? In how many articles have I featured that drink over the past six months? Wine Enthusiast, Cheers and Modern Luxury DC.

It feels good to know I scooped The Washingtonian. :-)