Smoke signals behind the bar

Smoke is trailing from the backyard to the back bar. Read all about what creative mixologists are doing with smoke in my Imbibe article "Smoke Signals," featuring info and recipes from Derek Brown, John Hogan and Robert Heugel.

Want to try your hand at a smoky concoction? Try Las Vegas-based beverage consultant and mixologist John Hogan's Smoked Margarita:

Smoked Margarita
Courtesy of John Hogan, BarMagic, Las Vegas, NV

1.5 oz. Milagro Reposado Tequila
.75 oz. Patron Citronge Liqueur
2 oz. fresh lime juice
1 oz. mild agave nectar (could substitute simple syrup, but use less as it's sweeter)
.25 oz. Smoked Tequila Tincture (see recipe below)

Combine first five ingredients, shake and strain over fresh ice into a highball or margarita glass. Garnish with smoked sea salt and a grilled lime wheel (section lime wheel, baste with agave nectar, grill over high heat for 2-3 minutes per side)

Smoked Tequila Tincture:
In Kettle grill or smoker, smoke 1 liter of Milagro Silver Tequila over hickory chips for 2-3 hours in a steel pan. Store in sealable jar or bottle.

The Martinez, and much more, on 14th Street

Awhile back I blogged about my friend Derek Brown's new bar The Gibson, a cool, dark and handsome spot in the District for those who favor to savor a carefully crafted drink from the cocktail's golden age. Recently I wrote a review about it for DC Magazine, along with info about drinks at some other hotspots in and around 14th Street. Check it out here.

One of the many extremely well-made drinks is his Martinez, a precursor to the Martini made with Old Tom Gin (sweeter than most gins), floral Maraschino liqueur, sweet vermouth and orange bitters, and garnished with a flamed orange peel. Watch Derek demonstrate how to make it on Washingtonian's After Hours Blog.

Here is the recipe--if you dig both Martinis and Manhattans, and find yourself at a bar torn between which one to order, try the Martinez. It nicely fits in the middle.

The Martinez

Courtesy of Derek Brown, the Gibson

1½ ounces Old Tom gin

1½ ounces Dolin sweet vermouth

1 teaspoon maraschino liqueur

2 dashes orange bitters

Add all ingredients to ice-filled cocktail shaker, and stir 50 times. Strain into a cocktail glass, and garnish with a flamed orange peel

CommonWealth Scotch Dinner

Do you like Scotch, but are convinced that it can't be enjoyed with food? Then head to CommonWealth on Monday, March 2 to be convinced otherwise. From 6:30-9 PM, Executive Chef Jamie Leeds will prepare a 4 course tasting menu to pair with 6 single malts. Guest speaker Jehn Heffernan, Master of Whisky, will be on hand to share his expert advice. The dinner costs $60 not inclusive of tax or gratuity. Call 202.265.1400 for reservations.

I have heard that this is the first in a series of spirits pairing dinners...my personal vote for the next dinner would be one with gins...perfect for summer and CommonWealth's ties to England.

Here is the menu--I so love those Scotch eggs!!!

Snacks: Frog in a Puff, Stuffed Olives, Bite Size Scotch Eggs
1st Course: Mini Butcher Platter, Blood Pudding & English Cheddar
2nd Course: Salad, Risotto Cake with Rocket Salad & Lemonette
Main Course: Steak & Oyster Pie
Dessert: Lemon Trifle with Berry Sauce

I'm gonna wipe that wine right outta my smile

Last week I received samples of a product called Wine Wipes, touted as "a proprietary blend of stain-removing and teeth-protecting ingredients available in a convenient 20-wipe compact, complete with mirror. Just run Wine Wipes over your teeth and mouth, and order another round of red."

The wipes (which come packaged in a tin and look a lot like Clearasil wipes, and actually happen to contain a warning against eating them...) contain baking soda, salt, hydrogen peroxide calcium and glycerin, and are apparently flavored with orange blossom. Kimberly Walker, Founder of Borracha LLC, was prompted to create the recipe to keep her smiling pretty while she indulged in her favorite drink.

I tried a wipe last night after enjoying a few glasses of a particularly overextracted CA Cabernet (but that's another posting...) to try to get the red off my lips. The verdict? Well, it worked, but it actually burned my lips a bit, and tasted pretty nasty. (The salt and baking soda flavor WAY overpowered any orange blossom taste that was supposed to be there.) Could I have gotten the same results with a wet napkin? Possibly.

However, I think the wipes are a neat idea, especially when you are dining out or are at a party, and I'm hopeful that the new formula/flavor that will be released soon will be more palatable.

Wine Wipes retails for $6.95/each or 3/$18.00, and can be found at retailers nationwide and online at www.WineWipes.com.

La Flora Vieja

I received a media copy yesterday of a new book by cookbook author Joanne Weir called "Tequila: A Guide to Types, Flights, Cocktails and Bites." Just in time, too, as I have found myself reaching often these days for my Blanco, Reposado and Anejo bottles (and looking forward to Oyamel's tequila and mezcal pairing dinner in a few weeks...)

While perusing through the cocktail section last night, I found a drink that's right up my alley, since I typically love anything with St. Germain and Maraschino liqueur. La Flora Vieja is a concoction by Tommy Schlesinger-Guidelli of Boston's Eastern Standard (I've never been there, but my sister-in-law really digs it.) The drinks sounds romantic, heady and delicate. I wish I would have come across it last week for Valentine's Day... Oh well, I'm going to whip up a few in a little bit. Here is the recipe:

La Flora Vieja
Tommy Schlesinger-Guidelli, Eastern Standard, Boston, MA

1.5. oz. blanco tequila
3/4 oz. Maraschino liqueur (Luxardo)
1/2 oz. St. Germain elderflower liqueur
1 dash Angostura bitters (I think I'll use orange bitters...)
1 flamed orange peel for garnish

Combine all of the ingredients except the orange peel in a cocktail shaker with plenty of ice. Stir together until frost forms on the outside of the shaker. Strain into a Collins glass filled with fresh ice and garnish with the flamed orange peel.

Have a great weekend!

Your guide to the perfect wine tasting

If you are looking for a casual and fun, yet memorable way to entertain, check out the March issue of Wine Enthusiast for my feature article "Flights of Fancy." It features six wine tasting themes, complete with food and wine suggestions, as well as ideas for decor and music. Whether you wish to learn about and taste "Chardonnay Around the World," "Wines of the Loire," or "Off the Beaten Path Italy," there's a tasting for everyone. I have also included tips for planning your event, and a little bit of "Wine 101" to help guide you as you and your friends have an enjoyable evening tasting some wines.

For those of you in the DC area, remember that my business conducts interactive, educational wine tastings for private and corporate events. Check out my website for all the details and themes, including:


"Break Open the Bubbly!" A truly fun tasting! We'll try Champagne, as well as other bubblies such as Spanish Cava, Italian Prosecco, and California sparkling wine.

"Dream Destination Wines" Perfect for a wedding shower, engagement party or anniversary party, this wine tasting focuses on wines that hail from regions and countries that are special to the happy couple. We'll taste wines from places that they have visited together, or hope to visit together, someday.

"On the Light Side" Looking for wines for warmer weather? Or just prefer lighter wines? We'll taste wines like Vinho Verde, Muscadet, Beaujolais, and Dolcetto.

"Big Reds" Not for the faint of heart! This tasting focuses on some of the world's biggest red wines, including Zinfandel, Barolo, and Syrah.

"South American Sips" Chile and Argentina are hot wine regions. Taste some of the country's signature varietals, including Argentinean Malbec and Torrontes, and Chilean Chardonny and Carmeniere.

"Perfume in a Glass" Aromatic wines are elegant, complex and delicious. We'll try aromatic white varietals like Riesling, Gewurztraminer, Sauvignon Blanc, and Viognier.

"Wine and Chocolate" Bring your sweet tooth! From white chocolate with Moscati d'Asti, to nut filled chocolate with Tawny Port, this decadent tasting explores the world of pairing sweeter style wines with chocolate confections.

"Wine and Junk Food" A unique tasting option for game day, or for a casual party. Once you try matches like sparkling wine with potato chips and cheese curls with Rioja, you'll agree that wine and junk food can work together!

Contact me today to host your tasting!

Something to sip this Sunday while rooting for Slumdog Millionaire

The Oscars are on Sunday night, and wow, it's been an amazing year for movies. I haven't seen a some of the contenders just yet, but I know that Netflix and Red Box will be chock full of great choices in a few months.

Whether you are having a big Oscar Party, or just watching it in your PJs and snarking about the acceptance speeches and dresses, as I have to admit I really enjoy doing (I especially love to wait for an actor to mutter the words "honing my craft" or something along those lines, which could make for a dangerous drinking game...), you'll want something tasty to sip during the awards.

My friend and colleague, food writer, teacher and cookbook author Monica Bhide, will soon be releasing her most recent book, "Modern Spice," which captures the spirit of Indian cuisine while updating the genre to reflect modern tastes and lifestyles. It's filled with simple and unusual dishes like Pomegranate Shrimp, Paneer and Fig Pizza and Salmon with Kumquat Chutney, as well as some fantastic cocktails.

Here's a how-to video for Monica's guava bellini to enjoy on Oscar night, along with her spiced popcorn. The recipes are in her new book.

http://www.youtube.com/watch?v=xmXKSFg2qjQ

Red + White + Blue = Green

A month ago, I went to DC's Founding Farmers to check out the bar and restaurant, and found that the farm-to-table philosphy also extends to the bar. Read all about it in my Nightclub and Bar article.

Washington, DC International Wine and Food Festival

Join me this weekend at DC's Ronald Reagan Building for the annual Washington DC International Wine and Food Festival. This large event attracts the "who's who" of companies in the wine and food industries. Learn about the latest trends as you visit over 200 exhibitors who are at the show to meet and educate you. There will be over 600 wines poured, a variet of food sampled, and a selection of wine and wine-related products on hand.

Saturday's tickets are sold out, but there are a limited number of tickets available on Sunday. They are $85 until tomorrow, and $95 at the door. The festival runs 2-6 PM both days.

For more info, head to their website.

Drinkin' with Lincoln

In honor of Lincoln's 200th birthday, Passion Food Hospitality is raising a glass to Honest Abe. Until April 30, Acadiana, Ceiba, DC Coast, PassionFish and TenPenh will offer the "Drinkin' With Lincoln" cocktail, which is an Applejack Old Fashioned. If you want to mix it up yourself at home (and save the five dollar bill that it costs--yes, that's the one with Lincoln's picture on it), here's the recipe:

Drinkin' With Lincoln

1.5 ounces Laird’s Applejack
2 dashes housemade orange bitters (can use Fee Brothers, Regans or The Bitter Truth as well)
1 sugar cube
1 orange slice
1 cherry
Splash of soda

In a bucket glass, place sugar cube, orange slice, and cherry, followed by bitters. Muddle ingredients briefly and fill the glass with ice. Add applejack; top with soda.

Happy Birthday Abe!!!

Cranberry Spice cocktail for Hearts Day

If you want to whip up something for your heart's desire this Valentine's Day, why not try the Cranberry Spice cocktail? Available at p*ong in New York City, it's a wine cocktail that requires only a few ingredients, and not too much effort. Which leaves you with plenty of time to canoodle with your sweetie on February 14:

Cranberry Spice

1 oz Domaine de Canton

.5 oz Cabernet Sauvignon

.5 oz Chambord

2 oz Cranberry juice

Shake well with ice. Use 3 cranberries for garnish (on the rim of the glass).

Shhhhhh.......

A few weeks ago, while in NYC, I had the pleasure of spending a few hours in speakeasy-esque classic cocktail den PDT. (I'm probably one of the last cocktail writers to make it there, but unfortunately I don't get the chance to go to NYC as much as I would like to...)

I'm not going to spill the details of the cool secret entrance, especially for those of you who are planning on going and wish to remain spoiler free. For the truly curious, you can Google it and find out exactly what I'm talking about... (PDT, by the way, stands for "Please Don't Tell.")

The interior was dark, with low ceilings and stuffed animal heads placed on the walls. My friends and I (ex coworkers when I worked in the city) had a great secluded table in the back. Owner Jim Meehan--whom I was interviewing for a piece I was doing on wine cocktails--was super nice, and checked on us throughout the evening to see how we liked our drinks. They are all well-made--potent but balanced.

My friend Robb was really digging the bacon-infused Bourbon (he had never heard of mixologists infusing spirits with bacon, and since he's a huge bacon fan he was blown away--I was excited to have introduced him to it.) The savory smokiness was deliciously mouthwatering.
Since I was there to chat about (and sample) wine cocktails, I started with one called the Falling Leaves, created by Audrey Saunders of NYC's Pegu Club. It had a spicy pear aroma, and was crisp, easy-drinking and smooth--I really enjoyed it. Jim was nice enough to share the recipe with me:

Falling Leaves
2 oz. Dr. Frank Dry Riesling
1 oz. Clear Creek Pear Brandy
.25 oz. honey syrup (1:1 ratio of honey to water)
.25 oz. Orange Curacao
3 dashes of Peychaud's Bitters

Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe. Garnish with a whole star anise pod.


Next up was the Against All Odds cocktail, named so because a customer requested the following combination, whose ingredients logically shouldn't work together, but do:

Against All Odds
1.5 oz. Bushmills Original Irish Whiskey
1.5 oz. Channing Daughters Chardonnay
.5 oz. Rothman and Winter Apricot Liqueur
.25 oz. Clement Creole Shrubb

Add everything to a mixing glass, and then add ice. Stir and strain into a chilled coupe rinsed with Los Danzantes Mezcal.

I'm not a big whiskey drinker--and with 1.5 oz. of it, it's pretty prominent in this drink. But I will say that it grew on me a bit as I sipped it.

I don't want to give away anymore details. If you haven't yet been to PDT, make a reservation and go.

An Evening at Vinifera

Last week, a friend and I had the opportunity to dine at Vinifera, a wine bar and restaurant at the Westin in Reston Heights. I hadn't been back there since a quick visit in the spring, when I was doing a roundup of area round bars (DC is packed with them right now, but once you get out to the suburbs they aren't as easy to find...), and I was curious to sample the menu, and see how the wine list had evolved.

Executive Chef Seth Eldridge has run the kitchen since last fall. A native of Maryland, Eldridge is a graduate from The Culinary Institute of America (CIA), and brings experience working in top kitchens including David Burke and Donatella, Buddakan in Atlantic City, NJ, and Todd English’s Olives in both Washington and Las Vegas. Most recently, Eldridge ran the kitchen at the renowned Mayflower Inn and Spa in Connecticut.

Viniera's winter menu has a lot of highlights. Big Eye Tuna Tartare with Lemon Oil, Toasted Pine Nuts and Thai Chili was fresh and flavorful, although in my humble opinion it could have had a bit of citrus/acidity to cut the richness of the oil and pine nuts--perhaps maybe by adding more lemon to the lemon oil. A charcuterie platter was a meat-lovers dream, Mortadella, Soppressata, Bresaola, Chorizo with Pickled Vegetables and Mélange of Olives. And the Organic Green Salad with Humboldt Fog, Jambon de Bayonne and Cherry Vinaigrette had a nice helping of one of my favorite bleu cheeses. The Pan Roasted Sea Bass with Olive Oil Braised Cannellini Beans, Baby Spinach, Manila Clam Broth was PERFECT. The fish was crispy on the outside, but so moist and flavorful inside, the savory beans were garlicky and so flavorful, and the Manila clams were meaty without being overly chewy. It was a wonderful dish.

Vinifera employs an Enomatic system, which keeps 24 different bottles as fresh during the last pour as they were at the beginning. Many more wines are offered by the bottle. The by-the-glass list has a little for everyone, including 1 white and 1 red flight. The restaurant does not currently offer half glasses, which surprised me. Considering some guests prefer to drink a different wines with the appetizer, salad and main course (I often even like to sip 2 different wines with my entree...), I really think it would behoove them to offer those 24 wines by the half glass--after all, they are already opened and preserved with the Enomatic system, so waste isn't a factor. Offering half glasses at half the price would more likely lead to more experimentation during the meal--guests who may have slowly sipped one glass of wine throughout the meal may instead get three half-pours.

When the weather is warmer, Vinifera has a large and inviting back patio with teak furniture and patio lamps. And you can also rent the gorgeous private dining room for dinners and parties. Vinifera is located at 11750 Sunrise Valley Drive in Reston.

Emerging U.S. Wine Regions Seminar at the VA Wine Showcase

If you are in the mood for some local juice this weekend, head on over to the Dulles Expo Center in Chantilly for the Virginia Wine Showcase. My friend Andrew Stover, Sommelier for OYA and SEI Restaurants, will be doing a wine seminar there on Sunday at 4 PM. He'll take you on an educational (not to mention delicious...) tasting tour through America's emerging wine regions, including Arizona, Colorado, Idaho, Illinois, Los Angeles County, Maryland, Michigan, New York, Southern Oregon and Virginia.

Tickets for the Showcase are $30 at the door, and include unlimited tastings, seminars and a souvenir glass. Andrew is a great speaker and I know his seminar will be a lot of fun.

If you see him, tell him Kelly sent you. :-)

From the cellar to the shaker

During my research recently on wine cocktails for a piece I just finished, I received a lot of great info from mixologists all over the country who are grabbing bottles and adding the contents to shakers, along with spirits, bitters, juices and other ingredients. No, I'm not talking about sparkling wine cocktails, mulled wine, wine spritzers or Sangria (though they all have their fans and place on the menu...), but dry, still wine. When added to a cocktail, crisp whites can add a zesty, citrusy quality; oaky whites can offer complexity and body; and fruity reds can give great fruit notes that blend well with stronger ingredients.

Back bar stars Jim Meehan of New York City's PDT, Bradley Dawson of Belly Timber in Portland, Oregon, and Urbana's Kevin Rogers are reaching for the wine rack, whose contents are inspiring them to develop complex concoctions that bridge the gap between wine enthusiasts and spirits fans. Here are a few recipes they shared with me:

King Cab Cocktail
Courtesy of Kevin Rogers, Urbana, Washington, DC
2 oz. Cabernet Sauvignon Wine
2 dashes Angostura Bitters
2 Brown Sugar Cubes
Orange Slice
Lemon Slice
Maraschino Cherry
Ginger Ale

In the bottom of the an old-fashioned glass, muddle fruit slices and cherry with brown sugar cubes, bitters, and splash of ginger ale. Add wine, ice, then top with ginger ale. Stir briefly. Garnish with flamed orange peel.


Easter Egg Hunt
Courtesy of Bradley Dawson, Belly Timber, Portland, Oregon
3oz Verdejo wine
1 dash of Angostura bitters
1/2 oz simple syrup
1 ounce of fruity gin (Hendrix, or 12 bridges)

Add all ingredients, and ice, to shaker. Stir gently. Serve in a large trumpet or flute with a large lemon twist.

Comforting Cocktails for Cold and Uncertain Times

Colds and flu are rampant. It's damn cold outside. And the economy just keeps on tanking. What to do to get a bit of calming comfort? Look no further than the glass.

Tabard Inn's Chantal Tseng, who mixes it up behind the bar at DC's Tabard Inn (including making a killer Sazerac), also loves tea, and tea-infused cocktails. Here is a recipe she recently shared with me:

Chamomile Toddy
Courtesy of Chantal Tseng, Tabard Inn, Washington, DC
1.5 oz. Brandy
½ oz. honey syrup (equal parts honey & warm water, stirred to combine)
Lemon wedge
Orange slice
Cinnamon stick
4 oz. hot brewed Chamomile tea

Grated nutmeg (optional)

Add first five ingredients to mug. Top with hot brewed Chamomile tea, and garnish with grated nutmeg (if desired).

For more info, and another tea cocktail, check out my article on Wine Enthuasiast.

Laissez Les Bons Temps Rouler!

Just in time for Mardi Gras, Smithsonian Associates is hosting the Museum of the American Cocktail's acclaimed Famous New Orleans Cocktails seminar on February 10, at the Atrium Cafe of the Smithsonian's Museum of Natural History, from 6:45 - 8:45 pm.

Go her for details: http://residentassociates.org/ticketing/tickets/reserve.aspx?performanceNumber=216593

Join master New Orleans bartender Chris McMillian and Phil Greene of The Museum of the American Cocktail, on this fun and informative discussion of New Orleans' rich and fascinating cocktail lore. Learn the histories and how to make the Hurricane, the Sazerac, the Vieux Carre, and the Mint Julep. Also shake for yourself the famous Ramos Gin Fizz, which was the Louisiana Kingfish Huey Long's favorite drink. Sample each of these drinks, and enjoy some appetizers throughout. The cost is only $35 for Smithsonian members, and $45 for non-members.

Champagne and "Caviar"

Looking for something striking and romantic for your Valentine? Then stop by Cafe Atlantico to sample mixologist Jill Zimorksi's "Champagne and Caviar" cocktail. No, the caviar (blessedly) isn't make from fish eggs. Jill uses a dropper and a bit of bartender ingenuity to create little strawberry beads, which are placed into a tin and used to garnish the drink tableside. The "caviar" produces a beautiful effect as it floats in the cocktail, and as you take a sip, the tiny spheres burst in your mouth, giving a delightful strawberry flavor to the Champagne. Just lovely.

Yinz ready for the Superbowl?

As a Pennsylvania native, and graduate of the University of Pittsburgh, I definitely root for the black and gold. We'll definitely be waving the Terrible Towel on Sunday afternoon, and maybe enjoying some of the following to get us in the spirit of the 'burgh:

* During my years in Pittsburgh, I was a huge fan of the immensely popular Primanti Brothers, especially since one was located steps from campus. Their sandwiches, filled with French fries and coleslaw, are a fantastic blend of crunch, tang, grease, salt, meat and melted cheese. Mmmmm... So I was thrilled to read the Food section this week and see their take on the classic.

* For an alternative to the French fry, whip up some pierogies (fried, or or sauteed them with butter and onions...). The potato and cheese filled pockets are great dipped in sour cream and chives. Not up to making them from scratch? Mrs. T's are the most widely available in the store. (For the record, Pittsburghers eat 11 times the amount of pierogies as other Americans.)

* To wash it all down, you have several options. Iron City Brewing Company declared bankruptcy, but was bought out by Unified Growth Partners and should return soon to full production. They make Iron City Beer (a macro-style pilsner), I.C Light, Augustiner and Augustiner Dark. Rolling Rock, made in nearby Latrobe, makes a regular and a light lager, also available in 7 oz. "pony bottles"--great to keep in an ice bucket during the big game. Their smaller size means they'll stay cold until the last swig.

Of course, this is nowhere near a definitive list--just a few suggestions of the local fare to whet your whistle. Go Steelers!!!

Invisible Italy

Pretty appropriate for this week, as I taste through lots of Italian wines, many of which are not widely known--my latest Vino column for Northern Virginia Magazine features some off-the-beaten-path bottles from Italia.