SOVA Wine Bar relaunches during World Cocktail Week

World Cocktail Week is fast approaching. There are lots of great events planned all over the U.S.(and the world...), and DC has its fair share (including the cocktail pairing dinner held at Proof on May 11th that I blogged about last week.)

On May 9th from 7-9 PM, SOVA is holding a happy hour to support the Museum, and a portion of the proceeds will be donated to it. Melanie Asher from Macchu Pisco will talk about Pisco, and bar manager Jamie MacBain and his staff will be making some of SOVA's new signature cocktails including the Bay Area Philosopher (Pisco, pineapple-sage syrup, ginger liqueur and lemon juice) and the Arequipa Sunset (Pisco, muddled yellow peppers, organic cranberry juice, orange juice and mint). Beverage Consultant Derek Brown had a hand in creating them, so you know they've gotta be great.

SOVA is a wine bar, so they also have a great wine list that Frank, Jamie and Derek hand-selected. Poured from a Cruvinet, all wines are also sold by-the-glass including South American, Greek, Lebanese and Austrian wines choices such as Ewald Gruber's sparkling Gruner Veltliner, "Punkt Genau," from Austria or Massaya's Cabernet Sauvignon from the Bekkaa Valley in Lebanon.

Stop by on May 9th to check it out.

Kindred Spirits: Tequila and Mezcal in the kitchen

At Oyamel in Washington, DC, tequila and mezcal aren't just used behind the bar...Chef Joe Raffa pours them into innovative dishes. Read all about it here (scroll halfway down for my piece.)

Martini & Rossi sparkling rose

In February, Martini & Rossi released a semi-sweet sparkling rose to add to the company's bubbly portfolio. Made from Moscato Bianco, Brachetto and Malvasia grapes, the new wine has a bright pink flirty color, and a very floral/peachy nose (I got a lot of elderflower on the nose...).

Its dosage is 49 grams/liter--about half that of M&R's Asti Spumante. It's definitely being marketed towards females--the press release suggested using it at a "girl's pajama party," Bachelorette party or ladies weekly Sunday Brunch.

I recently got my hands on a bottle, and while I found it to be too sweet for my taste, I can definitely see where there is a niche for it. If you tend to like sweeter wines like White Zinfandel, and still want that girly, flirty pink color along with some bubbles (and more sweetness than traditional rose Champagne...) then this wine is for you. It would also be appropriate for a breast cancer awareness event or fundraiser.

Martini & Rossi sparkling rose retails for $12.99 for a bottle, and it will also be available in 4 packs of 187 mL bottles.

No more Tuesday night cocktail sessions...

Today I received this email from Adam Bernbach of Bar Pilar stating that May 19th will be the last installment of his Tuesday evening cocktail sessions. Adam is an immensely talented and all around likeable guy. His leaving Bar Pilar will definitely leave a void in DC's cocktail scene, and I hope he decides to stay in the area and do something else drink-y.

The sessions will continue each Tuesday night through May 19. $36 gets you a "tasting menu" of cocktails of whatever theme strikes Adam's fancy (and he never disappoints.) It seems like Adam will be offering some crowd favorites during his Black Session on May 19.

DC Celebrates World Cocktail Week

DC is once again celebrating World Cocktail Week and supporting the Museum of the American Cocktail by hosting a cocktail party and dinner on May 11 at Proof in Penn Quarter. The area's top mixologists will provide sips for the evening, including Adam Bernbach of Bar Pilar and Derek Brown of The Gibson (seen above mixing drinks at last year's event), Tom Brown of Cork, Gina Chersevani of PS7, Justin Guthrie of Blue Ridge, Owen Thompson of Bourbon, Todd Thrasher of Restaurant Eve, Chantal Tseng of Tabard Inn, Rico Wisnor of Poste, Jill Zimorski of Café Atlantico and Sebastian Zutant of Proof. The evening will begin with five cocktails created especially for the occasion, followed by a five-course tasting menu by Chef Haidar Karoum that will be paired with five additional specialty cocktails.

If you haven't already secured your spot, act quickly--tickets are limited and are selling fast. I attended last year's event, also held at Proof, and it was phenomenal to see so much DC bar talent in one place at one time. Innovative cocktails like Gina's drink the Cereza la Fuma piqued our palates:

2 parts Milagro Silver Tequilla

1 part Lillet Rouge

Cherry wood Smoked, white pepper meringue (optional for the home mixologist ;)

1 tbls of Agave Nectar

1/2 part Lime juice

Shake with ice, and strain into a cocktail glass. Top with fleur de sel.

Tickets for this year's event are priced at $145 per person (including tax and gratuity). The evening's festivities will begin at 7:00 p.m. with a cocktail hour that will feature passed hors d'oeuvres and five cocktails created especially for the occasion. Proof’s Executive Chef Haidar Karoum will prepare a five-course tasting menu that will be paired with five additional specialty cocktails. Tickets for this exclusive event may be purchased at Proof or by emailing Karen Chan at karen@proofdc.com.

World Cocktail Week is an annual event to celebrate the anniversary of the first known instance where "cocktail" was defined in print, which took place on May 13, 1806, in the New York newspaper "The Balance." This year, World Cocktail Week is taking place from May 6th through the 13th. The Museum of the American Cocktail is a nonprofit organization providing education in mixology and preserving the rich history of the American cocktail.

See you on May 11!!!

Happy Earth Day!

In between all of that recycling, tree planting and swapping out traditional light bulbs for the new eco-friendly style (I'm still on the fence about how much the latter actually helps the planet...), mix up an earth-friendly cocktail.

Bardeo mixologist Brent Kroll just released his new cocktail menu, which includes his "Go Green" drink--probably one of the the healthiest things you can drink with alcohol.


Go Green
Courtesy of Brent Kroll, Bardeo, Washington, DC
3/4 oz Organic Wheat grass juiced
1oz Purus Organic Wheat Vodka
1/4oz Organic Lemongrass and Fennel Syrup
Splash of Organic Cucumber Juice

Shake all ingredients in a shaker half filled with ice. Strain into a cocktail glass.

**I didn't get his exact method for the lemongrass and fennel syrup. But I'd start with half a cup of sugar, half a cup of water, heat to boiling until sugar dissolves. Remove from heat, and add a good dose of sliced lemongrass and sliced fennel (light green parts only). Steep for a half hour, and then strain. The syrup will keep for a few days in the fridge.

Long live our home planet!

Tales' official cocktail

Tales of the Cocktail just announced the winning bartender and recipe for their annual competition to determine the official cocktail of the event. Maksym Pazuniak. a mixologist at Rambla and Cure, won over the judges with his julep featuring Cruzan Single Barrel Estate Rum, Rhum Clement Creole Shrubb, Captain Morgan 100 Proof, Peach Fee Brothers Bitters, Angosutura Bitters, fresh mint and Demerara sugar.

"The Mint Julep was the drink that put American mixology on the map, the thing that foreigners pointed to when they wanted to say something nice about the rough-and-tumble new nation on the western shore of the Atlantic. And originally, like most American inventions, it allowed for plenty of individuality and improvisation. With this contest, the Julep is back," said author and cocktail historian David Wondrich.

Maksym's cocktail will be served throughout Tales of the Cocktail, July 8-12 and will be featured in the summer issue of Culinary Concierge Magazine and on CocktailTimes.com.

Creole Julep
Created by Maksym Pazuniak, Cure/Rambla
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100
2 dashes Fee Bros. Peach bitters
2 dashes angostura bitters
8-10 mint leaves1 Demerara Sugar Cube

Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.

Mojito Italiano

If your club soda is flat, or you ran out, and you find yourself thirsty for a Mojito, fear not. Try the Mojito Italiano, created by Arturo Sighinolfi, Director of Development and Mixology at SWS Miami. His background gave him the inspiration for this bitter spin on a Cuban favorite. "I spent part of my youth in Italy and, with a strong Italian heritage in my background, became fascinated with the concept of the aperitivo and its role in Italian culture."

I love anything with Campari, so I whipped one up on Friday night. It's still quite bitter (pleasingly so for me), but if you find it too much so, just up the amount of simple syrup to your liking.

Mojito Italiano
1/2 ounce Campari
1 1/2 ounces Flor de Cana Rum
3/4 ounce Fresh Lemon Juice
3/4 ounce Simple Syrup
1 ounce Prosecco
3 Mint Sprigs

Muddle mint, syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco and garnish with mint sprig.

Ok, I promise no more Mojito posts for awhile. :-)

Earth Day party at Poste benefiting FRESHFARM Markets

Poste Moderne Brasserie will officially re-open its popular courtyard, “The Garden,” with an Earth Day celebration benefiting FRESHFARM Markets on Wednesday, April 22nd from 5:00 – 7:00 p.m. Guests are invited to enjoy small bites, refreshing cocktails and wine while supporting FRESHFARM Markets, an organization that has been instrumental in creating a vibrant urban enclave in Poste’s Penn Quarter neighborhood by showcasing our region’s farmers and their agricultural bounty. A $5 admittance fee will be donated to FRESHFARM Markets, and highlights from the Earth Day Garden Party include:

* Samples of truffle frites and warm gougères from Chef Robert Weland’s new small plates menu.

*Mixologist Rico Wisner's new menu of punches, available exclusively in The Garden at Poste.

* The Garden at Poste's new, all-Virginia wine list in support of regional winemakers. Representatives from local wineries will be on hand to provide tastings of their wines. Participating wineries include Kluge Estates, Pollak Vineyards, and Thibaut-Jannison Winery. Wine importer, Danny Hass will pour biodynamic and organic wines, which will be featured on the new list.

* Samples of French microbrewery beers from Jocelyn Cambier of J. Cambier Imports.

* Cheese samples by neighboring Cowgirl Creamery.

Poste Moderne Brasserie is located at 555 8th Street, NW Washington, DC, 20004. Guests are encouraged to use the carriage entrance to the courtyard on 8th Street. Space is limited, and guests will be accommodated on a first-come, first-serve basis.

Swirl, Sniff and Sip Your Zen

Recognizing that Asian flavors can be a bit tricky to pair with wine, and realizing that having custom bottles adds a personal flair to a wine list, DC's OYA Restaurant & Lounge recently launched a custom line of ‘house' wines. Director of Wine Marketing & Sommelier, Andrew Stover, spearheaded the project, which includes 3 wines, appropriately named YIN (red), YANG (white) and YINYANG (rosé) after the ancient Chinese concept of opposing yet complementary phenomenon.

"The idea behind the project was simple. We wanted to create the ultimate food-friendly wines for our cuisine," says Stover, who admits that the sushi rolls in particular can be a bit tough to match with wine.

Stover worked with Stuart Cellars of Temecula, California to create YIN, a silky blend of Malbec, Cabernet Franc, Petite Sirah and Merlot. In June 2008, Stover traveled to Stuart Cellars in Temecula to meet with winemaker/owner Marshall Stuart, who creates red wines of incredible depth and finesse. "We literally used test tubes and beakers to create the final blend from separate lots of different varietal wines," says Stover.

For YANG, Stover reached out to Jennifer McCloud of Chrysalis Vineyards in Middleburg, Virginia to create a white worthy of pairing with sushi. "We blended various lots of Chardonnay and Vidal Blanc in order to create a white similar to those found in Spain-with lots of vibrant acidity, which is crucial for pairing with seafood." YANG will be available in April 2009.

For YINYANG, Stover collaborated with Darcy Pendergrass of Amity Vineyards. During a visit to OYA in June 2008, Darcy fell in love with a Pinot Grigio Rosé from Italy, which was featured on the wine list. "We need to make one of these," said Pendergrass. And thus the idea for YINGYANG Rosé was born. YINYANG is a blend of Pinot Gris (Grigio) and Dolcetto and will be available for the summer of 2009. Due to the small case production of YINYANG, the wine will only be available at OYA Restaurant or via the Amity Vineyards Tasting Room in Amity, Oregon.

YIN and YANG are currently available at both OYA and its sister restaurant SEI. Guests can also purchase YIN at the Cowgirl Creamery Cheese Shop at 919 F Street NW in Washington, DC.

Drop the pencils and reach for the shaker!

I'm not embarrassed to admit that I only attempted doing my taxes one time, and the experience scarred me for life. I remember sitting at the kitchen table with calculators and pencils in hand, forms spread out all over, arguing with my then-boyfriend, the two of us second guessing ourselves and scratching our heads.

The following year, thankfully we got a tax accountant, or we may never have made it to the altar. And we've never looked back since.

Whether you have a knack for numbers and a penchant for TurboTax, or (like me) it's all foreign and paying someone hundreds of dollars seems like a bargain to maintain your sanity, you are (hopefully) breathing a sigh of relief right now that it's all over. (Unless you procrastinated or are filing an extension..). To celebrate, try the Income Tax Cocktail, a Martini twist that uses a good dose of sweet and dry vermouth, along with some OJ and bitters. It'll make those visions of 1099s just disappear..

Income Tax Cocktail

2 oz gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz orange juice
Angostura bitters to taste
Orange twist for garnish

Pour the ingredients into a shaker with ice cubes. Shake well, and strain into a chilled cocktail glass. Garnish with an orange twist.

From cellar to shaker

When you hear the terms "wine cocktail," your thoughts may turn to a steaming mug of mulled wine, a pitcher of festive Sangria, or the classy and elegant Champagne cocktail. Those are all great drinks and have their time and place on the menu. But savvy mixologists like Jim Meehan of NYC's PDT, Bradley Dawson of Belly Timber in Portland, OR and Robert Heugel, owner of Anvil Bar & Refuge in Houston, are using wine in creative ways behind the bar.

If you're having a hard time selecting a Sidecar or a Syrah, or can't decide if you are thirsty for a Martini or a Malbec, try a wine cocktail.

Maestro Maria Verde

If you are hosting a brunch this Easter Sunday, and wish to serve a beverage that's a little different than the tried and true Bloody Mary, try the Maestro Maria Verde. The original version of this savory cocktail, created by mixologist Pablo Moix of STK in Los Angeles, combines Maestro Dobel Tequila--a blend of Reposado, Anejo and Extra-Anejo Tequilas--with other spring ingredients for a fresh--albeit potent--cocktail.

Maestro Dobel is a high end option, and if you don't wish to spring for this pricy bottle, you could mix whatever Reposado and Anejo Tequilas you happen to have on hand. (And if you only have one kind? So be it--it's still rather tasty.)

Maestro Maria Verde

Courtesy of Pablo Moix, STK, Los Angeles

3 2" slices of celery

Loose handful of cilantro

2 Oz Maestro Dobel Tequila

3/4 Oz fresh squeezed lime juice

3/4 Oz simple syrup

1 Oz ginger ale

Celery stalk for garnish

In a pint glass muddle celery and cilantro, then add all spirits and mixers. Shake vigorously for 6 seconds, add ginger ale. Strain over fresh ice in Collins glass. Garnish with a celery stalk.

Ready for an Easter Egg Hunt?

Just in time for the fuzzy one's arrival, here's a recipe courtesy of Bradley Dawson of Belly Timber in Portland, OR. When you can't decide between sipping wine or spirits, a wine cocktail like this one fits the bill. Dawson told me just like with any good cocktail, the key to a great wine cocktail is balance. H suggests enjoying the Easter Egg Hunt all by itself, or alongside Belly Timber's Cucumber Fennel Bulb Salad. Sounds like a great suggestion for Sunday's dinner.

Easter Egg Hunt
Courtesy of Bradley Dawson, Belly Timber, Portland, OR

3 oz. Spanish Verdejo
1 oz. of Hendricks or 12 Bridges Gin
1/2 oz. simple syrup
1 dash Angostura bitters

Stir gently in large flute or trumpet. Serve with a large lemon twist.

More Mojitos

As promised, here is a Mojito recipe from one of my article sources, courtesy of Cafe Habana in Ann Arbor, Michigan:

Mojito
5 fresh mint leaves
1/2 oz. simple syrup
1/2 oz. freshly squeezed lime juice
1.5 oz. Bacardi Light Rum
Club Soda
Mint or sugarcane stick for garnish

Add first three ingredients to glass, and muddle. Add ice and rum to the glass and shake well. Top with club soda, and garnish with handcut sugarcane.


We played around with ratios and techniques the other day, and agreed that we prefer it this way--the addition of a little extra lime juice cuts the sweetness.

Mojito #2
6 mint leaves
3/4 oz. simple syrup
1 oz. freshly squeezed lime juice
1.5 oz. Cuba Libre White Rum (or another white rum)
Club soda

Fill a tall collins glass with ice, then add ice to cocktail shaker. Tear mint leaves, and add to cocktail shaker with the simple syrup, lime juice and rum. Shake vigorously, and pour into glass. Top with club soda, and garnish with a fresh mint sprig.

And if you have little ones in the house like me, you can easily do an n/a "No-Jito" by using 1 oz. of lime juice, 1 oz. of simple syrup and a few mint leaves, shaken with ice and then topped with club soda. Or make it even easier and limier by replacing the lime juice and simple sugar with Minute Maid Limeade, shaking it with mint and ice, and topping with club soda.

Bottom's up!

Building the perfect Mojito

I did some liquid research this weekend for an article about efficiently making lots of Mojitos without sacrificing quality (I love this kind of research...so much better than merely Googling for info...) I've always been a big fan of this drink, especially in the warmer months, and it's also a great use for the mint that grows like a weed in my garden--or anyone's garden, for that matter. (Though it practically killed me this weekend to pay $2.50 for one of those clamshell containers of mint, but I just can't grow mint outside this time of year in DC...But I digress..)

Anyway, though the basic Mojito recipe is pretty standard (rum, mint, lime, sugar in some form and club soda, shaken and served over ice and garnish with mint and/or a sugarcane stick), ratios as well as techniques do vary a bit. Here are some tips I gleaned from the sources who assisted me with my article:

* Muddling: I've always felt that this technique was indispensable for making a great Mojito. But at Cuba Libre, with locations in Philadelphia, Orlando and Atlantic City (I visited the Philly location a few years ago and it was oodles of fun, with great drinks), bartenders simply tear six leaves (Hierba Buena, similar to mint, with an air of authenticity) and add them to a shaker with all other ingredients besides the club soda, and shake, which extracts a decent amount of flavor without the muddler. It also prevents the bitterness of overmuddling (don't tell my husband I told you this, but he's guilty of this...he just loves using that tool.)

* Sweetener: Cuba Libre squeezes fresh sugar cane to produce guarapo, a light-brown, crisp and vegetal sweetener used in the original Mojito. Very cool, and very authentic, but let's face it--it's not very practical for most of us. Juicers are expensive and cumbersome, and yield a small amount of liquid with much effort. Now, muddling the mint and lime with some sugar works, but you need to make sure it's superfine sugar or it just won't dissolve. Easier still is to make simple syrup. Cafe Habana in Ann Arbor, MI takes this one step further, by steeping a bunch of mint leaves in still warm simple syrup, which provides a bit more of that refreshing minty flavor.

* Making large batches: The Mojito recipe I've been true to for years (taken from The Food Network) makes a batch of six drinks, and the instructions suggest to mix it in a large pitcher. I've been told by several mixologists that you just can't get proper flavor distribution this way. To impress your friends, line up a bunch of glasses, to which you add the simple syrup or sugar, lime juice and torn mint leaves. When you are ready to mix up some drinks, add the rum and ice, shake, and then top with club soda. The folks at Cafe Habana assured me that if you are going to make the drinks within an hour, the flavor won't be compromised.

The Mojito is saucy and sexy, with a romantic history and a refreshing quality that just can't be matched on a hot day (ok, maybe one of the cooling cucumber cocktails I've blogged about can match it, but still...). Are you thirsty yet??

(The above photo shows Cuba Libre's traditional Cuban Mojito. They also have several variations, including Mango, Grilled Pineapple and Watermelon (made with freshly squeezed juice.)

Stay tuned, as tomorrow I'll share a Mojito recipe, as well as the variation that I found to work best.

Sip a Bloom and watch the blooms

Lots of DC-area locations continue to feature dishes and libations inspired by the blooming cherry blossoms. We're headed into the District this weekend to check out the trees--hope all this rain doesn't knock too many of them off...

It's certainly going to be a nice weekend to walk around, with sun and temperatures in the mid-60s. After seeing the blooms, head down to Old Town Alexandria, where Jackson 20 mixologist Marcus Garner has created Bloom ($11), made with Maker's Mark, elderflower liqueur, Heering cherry liqueur, fresh squeezed lemon juice and guava nectar, muddled ginger and grenadine sink. Yum.

The kitchen will also offer a 3-course cherry blossom inspired menu for $50, including pan-seared scallops with almond and cherry chutney and butter pan sauce; and braised beef cheeks with butter glazed carrots and pearl onions, pomme puree, and a dark cherry port sauce.

A Punch-Worthy Vessel

With all this talk lately about how punch is in vogue again, I'm planning on whipping up a batch for our next dinner club. It is, after all, perfect for these economically challenging times, as making it typically doesn't involve expensive ingredients or laborious preparation.

While I have amassed lots of great recipes recently from mixologists, I don't have a punch set.

When looking for kitchen, dining or barware basics, I often turn first to Crate and Barrel (they were the source for the dizzy cocktail glasses I blogged about last year, and some great simple square appetizer plates I recently bought). For $39.95, they offer a complete punch set for eight. Although it's chic right now to dust off the antique punch bowls and cups, C&B's clean, simple design really speaks to my decorating and entertaining style. The set includes a glass bowl, eight cups and (smartly) an acrylic ladle.

Starting a cocktail or dinner party with punch means that all the prep work is on the front end--freeze water in a loaf pan along with fruit slices, mix up the punch, add the ice block and let guests help themselves.

Justin Guthrie at DC's Blue Ridge recognizes the beauty and simplicity of this communal concoction. At Blue Ridge, punch will be sold by the bowlful for $40, with floating fruit-filled ice blocks to keep it cold, and as many cups as requested. He'll continue to offer different punches, which will change seasonally.

In these uncertain times, punch--that stylishly garnished liquid recipe stretcher--is both delicious and economically feasible. At your next party, ladle it up for your guests.

Terre Nere Etna Rosso

The other evening I did a wine tasting for a client where the theme was "Springtime in Italy." We had some outstanding wines that night, including a Fiano di Avellino, which I had never had before.

My favorite, though, was the 2006 Terre Nere Etna Rosso. The Terre Nere vineyards are located in Sicily's Mt. Etna, at extremely high altitudes ranging from 2100-2900 feet above sea level. The climate at high altitudes--hot direct sunlight but cool shade and cold nights--makes the wines of Etna extraordinarily fine and elegant. However, it can also be very changeable and unpredictable, making growing grapes pretty risky.

The wine had a really interesting, funky herby aroma, and flavors of tart cherries and strawberries. It was a perfect partner for the dish served alongside--Swordfish topped with a rustic tomato sauce, along with capers and olives. I can also see sipping it with any herbed dish--rosemary lamb chops, pesto chicken or pork tenderloing with thyme or tarragon.

At $55, the wine is definitely not a budget option. But it's enjoyable now, and for the next 4 years. You can find it at http://www.finewine.com/.

New flavors sprouting up all over

The green movement meets the cocktail realm with organic, fruit-, veggie- and herb-infused spirits. Read about some savory liquors to enjoy naked, in a martini, or in creative tipples with fruit juices, mixers and bitters. With these spirits anyone can have a green thumb, all year round.