BLT's launches new bar menu

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

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

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

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

Hemingway Cocktail Seminar

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


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


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

Rose Scented Glasses

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

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

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

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

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

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

Cabo Wabo Cocktails

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

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

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

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

AMANTE PICANTE

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

1 ½ oz Cabo Wabo Reposado Tequila

3 English cucumber slices, peeled

3 drops Green Tabasco

Fresh cilantro

¾ oz agave nectar

¾ oz fresh lime juice

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

MAYFLOWER MAGARITA

Courtesy of Arturo Sighinolfi (Southern Wine & Spirits)

1 ½ oz Cabo Wabo Reposado

½ oz Plymouth Sloe Gin

¾ oz agave nectar

¾ oz fresh lime juice

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

Rias Baixas Albarino Contest

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

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

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

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

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

Playing with SKYY Infusions Pineapple Vodka

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

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

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

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

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

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

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

Follow me on Twitter

Just a reminder to find and follow me on Twitter @kmagyarics for Tipple Tweets, wine news, food pairings and all other kinds of liquid advice. I'll continue to update the blog, bien sur, but for those of you who like their food and drink in small doses, Twitter goes down a bit easier.

Happy tweeting!

Absolute Absinthe

I just finished an article on absinthe, and I'm grateful for the opportunity to do the piece, as I will admit that it's not a spirit I particularly knew a great deal about before I started my search. I got a bottle of Lucid last year, and excitedly prepared it the traditional way (1 ounce of absinthe, plus 4 ounces of ice water slowly poured over a sugar cube until it louches--i.e. turns milky white, the result of botanicals that can't remain in solution after water is added.) While I like a piece of licorice taffy now and again, I found a whole glass of that flavor to be too much for me personally. But, as I found out, there's much more to absinthe than the fountain, or rinsing the glass for a Sazerac.

Whether you love licorice/anise, or not, if you haven't given absinthe a try either with sugar and water, or in an inventive cocktail, I encourage you to do so. Ted Breaux, Lucid's Master Distiller, told me that while Europe has a long history with the product, much of what is released there nowadays are novelty products--basically vodka with artificial coloring and flavors. By contrast, most of the brands available in the U.S. are of high caliber--so you have the chance to try some good stuff. Breaux refers to absinthe as "perfume with a punch," and his brand was the first to be relaunched in the U.S. after the government lifted the ban in 2007.

Swiss Kubler Absinthe seems to be the darling of creative mixologists these days. The Edison Downtown in Los Angeles has four or so seasonal cocktails with absinthe at any given time, all made with Kubler. The Moonlight cocktail mixes Kubler with gin, Luxardo Marashino and St. Germain; while Mr. Prosser's Formula combines the Green Fairy with white grape juice and a bit of pineapple. The Edison sells the most absinthe in the United States at a freestanding bar. Director of Spirits and Beverages Aidan Demarest explains that "People are very interested in the history, how it became legal, whether there is 'real' wormwood in it. My staff had an intensive training on absinthe and absinthe cocktails before we introduced it. "

As far as the wormwood question--there is so little in modern brands that the amount of alcohol you would need to consume for the wormwood to have any mental effect would be far more dangerous than the wormwood itself...

Breaux recognizes that the American palate is not accustomed to the flavor or anise/licorice, and also admits that absinthe does not easily mix with everything. His suggestions? Try pineapple juice, cranberry juice, ginger, mint, almond and coconut (though not all in the same drink...). But he recommends avoiding lime juice--not a perfect partner. And you probably don't want to mix it with another high proof spirit like vodka or gin, since it already packs a potent proof.

Bar guests who think they just can't get past that strong licorice flavor but want to sample absinthe nonetheless have one of two options: try it in a cocktail, where the amount is typically smaller than other ingredients so it doesn't overwhelm more delicate flavors; or try absinthe traditionally, but with Mata Hari absinthe. A so-called "Bohemian style," Mata Hari admittedly doesn't have historical roots, but the anise flavor is muted so the herbal components come through. I tried Mata Hari a few nights ago, and it was a lot more palatable drinking it with water and sugar than I found other brands to be.

My article will appear in the August issue of Nightclub and Bar. I'll post it and Twitter about it when it's out.

Building a Better Mojito

To muddle or not to muddle? Simple syrup, demerara sugar or mint infused syrup? Read all about that ubiquitous summer drink in my Nightclub and Bar article.

An afternoon with Ted Allen

Last Friday, I got the chance to meet, taste wine and chat with Ted Allen. This former co-host of Queer Eye for the Straight Guy is busy these days as judge for the Food Network's Chopped, and spokesperson for Robert Mondavi wines--a role he has had for four years. He was in town to promote the Food and Wine Festival at National Harbor this past weekend.

We met up at DC's Westend Bistro, and tasted through three of RM's Private Selection Wines: Chardonnay, Pinot Noir and Meritage. These wines are priced at $13-$15, and are meant to be enjoyed as an everyday, rather than esoteric, beverage. (Remember that Robert Mondavi believed wine should always be on the table--just as salt and pepper are--as they enhance a dish and your overall dining pleasure.)

Were the wines the best I ever tasted? They don't claim to be, and that's not their role. Are they the type of bottles you can open up on a Tuesday night with simple pasta or takeout and not feel guilty? Absolutely. The Chardonnay was lighter in oak than I expected it to be, with a line of acidity still running through it that makes it food friendly. And the Pinot was definitely a bigger, more extracted style--bold, with lots of color, raspberries and cherries and a hefty dose of spice. (If you crave more of a refined, earthy, subtle style of Pinot, the RM offering might not be your thing. But if you are looking for some oomph, then you'll love it.)

For my part, I discovered that Ted and I both really dig Popeye's chicken with sparkling wine (he told me about the time he popped open a bottle of Kristal he got as an appreciation gift from the folks at Bravo when he was doing Queer Eye). And both of us share a love of Veuve Clicquot.

It was a fantastic afternoon, and I feel very grateful for the opportunity to have met him.

Founding Farmers Restaurant Partners with Copper Fox Distillery to Produce Founding Farmers Rye Whisky

Founding Farmers, Washington DC’s eco-friendly restaurant with a focus on sustainable agriculture, is launching Founding Farmers’ Rye Whisky Exclusively Hand Crafted by Wasmund’s. The special distillation made exclusively for Founding Farmers, and only available at the restaurant, will be uncapped and celebrated with “Founding Farmers Whisky Week”, June 8 – 13, 2009.

“We examined every part of the whisky making process, and kept the good traditional parts, and added some new wrinkles of our own to make Founding Farmers Rye Whisky truly unique,” says Founding Farmers Chief Mixologist Jon Arroyo. “The drinks we’ve created with it are equally interesting and inspired and we’re excited to share them with our guests.” New FF Rye Whisky cocktails include the Farmers’ Smash, the Basement and the popular Sazerac, now featured on the new spring menu.

Here is the schedule for the week. Events are held at Founding Farmers, 1924 Pennsylvania Ave. NW, DC:

*Mon, June 8, 5-9pm: Founding Farmers Chief Mixologist Jon Arroyo releasing new cocktails

*Tues, June 9, 5-9pm: Justin Guthrie, formerly of Central, guest mixologist

*Weds, June 10, 5-9pm: Copper Fox Distillery’s Rick Wasmund shares distillation knowledge and Gina Chersevani, Cocktail Mixtress, PS7’s restaurant – guest mixologist

*Thurs, June 11, 5-9pm: Owen Thomson, Bourbon – guest mixologist

*Fri, June 12, 5-11pm : Founding Farmers Chief Mixologist Jon Arroyo

*Sat, June 13, 5-11pm: Founding Farmers Mixologists Joe and Josh

Founding Farmers Rye Whisky is composed of two-thirds rye and one-third hand-malted barley, malted with light smoke, 60 percent apple wood, and 40 percent cherry wood. Double pot distilled to between 150 and 160 proof in a 500-gallon mash still and 104-gallon spirit still, the Founding Farmers Rye Whisky is then aged at least 12 months in great old barrels made at Copper Fox Distillery. Three Copper Fox Distillery craftsmen, ensuring personalized attention to each delicious batch, oversee the entire process.

Suds with a Legend

This past Saturday, I went to a beer pairing lunch at Firefly in DC sponsored by Sam Adams, and attended by founder Jim Koch. I was really excited for the opportunity to meet a beer legend (I had never seen him in person before, and had only heard his radio spots over the years...). I was even more excited when I found out we were sitting at the same table...

He didn't disappoint, and shared interesting anecdotes, stories and a smart take on the beer industry that can only come from years of experience. He reminded us how up to the 1960's, beer was considered a "classy" beverage, and it wasn't at all uncommon to see advertisements of men in tuxedos and women in ball gowns enjoying a Pilsner glass of suds. However, in the 70's and 80's, the industry "dumbed down" beer to the point where it became associated with mud wrestling, Spuds MacKenzie, and, of course, twins. (Keep in mind that in 1967 the best selling wine was Thunderbird, and that the 70s and 80s saw the immense popularity of treacly sweet, sub-par cocktail mixes, and you can't single out just the beer industry for its faults...)

Koch believes, though, that beer is currently retrieving much of its former glory, going so far as to say that "beer is the new wine," more complex and able to pair with a variety of difficult to partner cuisines--he specifically cited beefy, spicy Argentinean cuisine as a no-brainer with a pint of beer... In my opinion, beer's carbonation also makes it a winner with food, in the same way that you enjoy dishes with Champagne or sparkling wine. The bubbles wake up and cleanse the taste buds.

I asked Koch what he thought of beer cocktails, and he said he's all for them. To prove his point, he asked the servers to bring out shot glasses and pitchers of OJ. We added half Imperial White and half OJ to the glass, and it tasted eerily like a Mimosa, just as Koch predicted it would.

On to the food and beer matchups...

For the first course, Chef paired a Tartare of Roated Baby Beets, and an egg baked in a bread "basket" with a lemon horseradish sauce, with Sam Adams' Imperial White. Herby, citrus and just a bit creamy, the beer matched the herbs on the accompanying side salad, and complimented the earthiness of the beets.

Next up was a Double Bock Brined and Roasted Organic PA Chicken, with fennel spiced Italian sausage, scarlett runner beans and collard greens, which we enjoyed alongside the same beer used to prepare it. The Double Bock is a bigger beer, with some spice notes. Koch told us this style was invented years ago by monks looking to sustain themselves during lent--they couldn't eat, but there was a loophole that didn't forbid alcohol consumption. So they figured out how to make the biggest, meatiest beer that they could. SA's version is big, malty and creamy.

I loved dessert--a chocolate pot de creme with coffee foam and crunchy chocolate pearls--paired with the Imperial Stout (3x the alcohol of Guinness, just for some perspective). This match-up really made the most sense to me--the roasted malt notes of the beer were exactly like those of the chocolate and coffee in the dessert. Yum.

Cowgirl Creamery Redhawk cheese was the choice to go alongside the Triple Bock--an 18% ABV beer that Koch bottled in 1994--very cool to drink beer that's 15 years old. It was smoky, savory and yeasty--a few sips went a long way.

We finished lunch by trying Sam Adams Utopias--a $150 bottle of Bourbon barrel aged beer (I use that term loosely since the alcohol is so high...technically it is beer since it's produced the same way, but it's really more like a Cognac.) Riedel designed a glass for this beer, and a bottle of it will keep for months once opened.

Summer libations in Old Town

Last night a friend and I stopped by Jackson 20 to sample the southern fare, and taste through some of Marcus Garner's inventive cocktails. I included his Presidential Punch in my recent DC Magazine article, and it was great to finally sample the drink--and meet Marcus--in person. He blends Leblon Cachaca with Peach Schnapps, sparkling cider and lemon ginger syrup, and serves it in a mug topped with a Cabernet floater. The drink is garnished with Granny Smith apple and pineapple slices, and Bourbon soaked peach. It was really light and fruity, and beautifully adorned.

I also tried the Pimm's 20, with Herradura Reposado, muddled cucumber, mango puree and San Pellegrino, served in a Collins glass, and garnished with mango and cucumber. The drink's appearance totally reminded me of orange V8 Splash, and the mango puree does give the drink some texture and thickness. I couldn't really detect the Pimm's, but it was a great summer sipper nonetheless.

Jackson 20 has outdoor seating for warm summer nights--the perfect place to grab one of Marcus' Ginger Berry Spritz or Honeysuckle Cocktails. I can't wait to see what he tricks he has next up his sleeves.

Proof World Cocktail Week Dinner recap

Miss the World Cocktail Week celebration in DC a few weeks ago at Proof? No worries. You can read my Wine Enthusiast recap here. (I'll also be doing a piece for the print edition of another publication in a month or so, so stay tuned.)

The recap doesn't list all the juicy details, so here are the 10 cocktails we sampled that night. My favorites were the spa-like Cucumber Milk Punch, the citrusy and refreshing Rose's Bitter Punch, and the funky, aromatic Eye Ball Kid. But I also really dig beets, so I was loving the Alice and Vincent, too.

Black Spot Punch (Adam Bernbach, formerly of Bar Pilar)
Leblon Cachaca, Domaine Chandon Sparkling Wine, Spiced Honey Syrup, Grapefruit Syrup

"Horchata de los Sanluquenos", AKA Horchata Borracha (Jill Zimorski, Cafe Atlantico)
Grey Goose Citron, Manzanilla Sherry, Fresh Cantaloupe Juice, Marcona Almond Orgeat with Vanilla Salt and Bacon Syrup

Rose's Bitter Punch (Rico Wisner, Poste)
42Below Vodka, Averna, Grapefruit Juice, Sweetened Rose Tea

Cucumber Gin Milk Punch (Justin Guthrie, formerly of Blue Ridge)
Hendrick's Gin, Lime, Milk, Cucumber Juice

Marion Berry (Owen Thomson, Bourbon)
Rittenhouse Rye, Averna, Blackberry Gastrique, Sage

The Eye Ball Kid (Sebastian Zutant, Proof)
42Below Vodka, Falernum, Rhubarb Bitters, Apple Cider Vinegar

Chatham Punch (Tom Brown, Cork)
Valdespino Amontillado Sherry, Kubler Absinthe, Mint)

Haru No Kure (Derek Brown, The Gibson)
Hendrick's Gin, Ginjo Sake, Domaine de Canton Ginger Liqueur, Lemon Zest

Fruits & Grains (Gina Chersevani, PS7)
Woodford Reserve Bourbon, Lavender, Citrus, Berries

A Trio of Cocktails (Todd Thrasher, Restaurant Eve)
* Alice and Vincent: Beets and Rum
* Sweet MeatL Pecan and Woodford Reserve Bourbon
* Early Girl 2.0: Strawberries, Hendrick's Gin and Lillet

Polynesian Parfait (Chantal Tseng, Tabard Inn)
Brandy, Domaine Chandon Sparkling Wine, Pineapple Juice, Lemongrass Syrup, Vanilla Ice Cream

Inspired, but still do-able, cocktails

I've gotten my hands on my fair share of new cocktail books over the past year (such great bedtime reading--I just love to bookmark the next drinks I plan on whipping up...) However, while some of them tout amazing drinks that would certainly wow guests at a party or gathering, one glance at the paragraphs of directions often makes you want to put away the shaker and opt for a glass of wine or beer instead. (Any recipes that includes several days of steeping or infusing, followed by multiple attempts at straining, is too much for my instant-gratification self to handle. I don't usually plan my tipples for the evening that far in advance.)

Recently I got a copy of "Mix Shake Stir," cocktails for the home bar from Danny Meyer's New York City restaurants (The Modern, Eleven Madison Park, Tabla, etc.) The book has gorgeous photography, great tips and quotes. But most importantly, the recipes are not at all overwhelming for the home bartender looking to impress friends or just mix up something different. There is a definite focus on fresh ingredients like fruits, veggies and herbs, as well as high end and new liquors (Domaine de Canton, St. Germain), but most of the recipes are blessedly brief, making them perfect for entertaining. Here's a great example:

Thai Basil Bliss
Courtesy of Mix Shake Stir
5 fresh Thai basil leaves
4 1-inch cubes fresh pineapple
Ice
1/2 oz. simple syrup
2 oz. silver tequila (preferably Patron)
3/4 oz. fresh lime juice
Splash of Champagne (optional)

Muddle 4 of the basil leaves and the pineapple in a cocktail shaker. Add ice to the shaker and then the simple syrup, tequila and lime juice and shake vigorously. Strain into a chilled Martini glass and add the splash of Champagne, if desired. Garnish with the remaining basil leaf and serve.

You can get "Mix Shake Stir" for $19.89 on Amazon.

In the Pink

Flavored vodkas typically have their flavorings added before distillation, which tends to naturally dissipate some of the aromas and taste. Not so with Pinky Vodka. After its distillation from winter wheat and glacial water, distillers add twelve botanicals to the booze--including violets, roses, strawberries and citrus--which add heady floral notes and a pretty pink color. The resulting vodka is completely unique not to mention pink. (It also happens to be extremely popular with celebrities such as Eva Longoria, Beyonce and Paris Hilton...)

I recently received a bottle, along with a bevy of recipes with which to experiment. As I paged through them, I could see that some ingredients kept popping up in the recipes, as they just seem well-suited to blend with Pinky, including St. Germain, ginger syrup, and juices like cranberry and grapefruit.

I figured I'd start basic, so I whipped up a batch of Pinky Cosmos (not the recommended recipe, though, which I thought didn't have enough of the other ingredients.) I combined 1.5 oz. of Pinky with 3/4 oz. of Triple Sec, 1 oz. of cranberry juice, and 1/2 oz. of lime juice, and shook over ice. The finished cocktail just had a hint of floral--thankfully I didn't feel like I was drinking perfume. It made a unique and striking Cosmo. (Full disclosure--my husband wasn't too thrilled with the pink color, but he also agreed that it was a tasty cocktail.)

Based on the included botanicals, and girly color, Pinky is clearly marketed more towards women than men, and I can see it being a hit at a bridal shower or bachelorette party. Next up I think I'll try The Sweetheart, created by my friend Natalie Bovis-Nelson, AKA The Liquid Muse:

The Sweetheart
Courtesy of Natalie Bovis-Nelson
1.5 oz. Pinky
1 oz. simple syrup
3/4 oz. lemon juice
1/4 oz. Campari
1 small egg white (this is probably enough for 2 drinks)
1/4 oz. grenadine for garnish

Shake all ingredients except grenadine vigorously, with ice for at least 15 seconds. Strain into a chilled martini glass. Slowly drizzle grenadine into the cocktail, allowing it to settle at the bottom of the glass, creating a layered effect.

Grape Finds

Malbec? Erbaluce? Viognier? Gruner Veltliner? Find out what's hot in the glass right now.

Orange Juice: Aperol's bitter appeal

Aperol is the best selling liqueur in Italy. I like to think of it as the kindler, gentler Campari--still with appealing bitter notes, but with some nice burnished orange to balance it out. The color is cool too--reminds me of orange jello.

I recently got my hands on a bottle, and did some experimenting. It's a booze that easily lends itself to fizz in the form of club soda or sparkling wine (Prosecco, specifically). Here are 2 easy favorite recipes:

Aperol Spritz

1 1/2 oz. Aperol

2 oz. sparkling wine (or more to taste). I like to use Prosecco.

Splash of sparkling wine

Mix together, add to rocks glass with ice. Garnish with an orange slice, wedge or twist.

I also found this one on epicurius.com

Bitter Crush

Crushed ice
2 ounces (1/4 cup) Aperol (bitter orange aperitif)
1 1/2 ounces (3 tablespoons) white rum
1 teaspoon fresh lemon juice
2 dashes orange bitters
1/2 to 1 teaspoon sugar
Garnish: 1 (1 1/2-inch-long) lemon twist

Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.

**I amended this one a bit by adding some club soda, which cut the alcohol a bit and made it a bit easier to drink.

Aperol retails for about $23.

La Provencal 75

Regardless of whether or not your lavender is in bloom yet, you can still make lavender-infused simple syrup for cocktails--just use a few sprigs of the leaves.

Here is a recipe I like to whip up that's a variation on one of my favorite sparkling wine cocktails--the French 75. Even though it's not French, I prefer using Prosecco in this drink, as it finishes more cleanly than Champagne or Cava. Note that shaking the gin, lemon juice and syrup with ice before pouring it into a flute is key!!! I can't tell you what a difference it makes, versus pouring them into the glass and topping with the sparkling wine, which makes the drink warmer. I've sent French 75 cocktails back at several restaurants for this reason. Don't skip this step.

I like to use Plymouth Gin because it's my favorite, it's not overly junipery and doesn't overwhelm the other ingredients. If you like a bitter lemon flavor, add a dash or two of Fee Brothers Lemon Bitters. And if you would like to turn this into a sparkling wine cocktail, just omit the gin and up the amount of sparkling wine.

La Provencal 75

1 oz. Plymouth gin

1/2 oz. fresh lemon juice

3/4 oz. lavender simple syrup (see recipe)

Champagne or sparkling wine

Lemon twist or spiral (for garnish)

Add gin, lemon juice and lavender simple syrup to a cocktail shaker half filled with ice. Shake vigorously until cold. Strain mixture into a Champagne flute, and top with sparkling wine. Garnish with a lemon twist or spiral.

Lavender Simple Syrup

1 cup water

1 cup sugar

4-6 lavender sprigs (with flowers if in bloom)

Add water and sugar to a pot, and heat until boiling. Add lavender sprigs, and simmer for 10 minutes. Remove from heat, and steep for 15 minutes. Taste, and steep longer if stronger lavender flavor is desired. Syrup will keep in the refrigerator in a container with a tight fitting lid for a week.

The Art of the Garnish

For every cool cocktail garnish out there--flavored salts, dehydrated fruit slices, airs, carmelized rims--there are 10,000 phoned-in ones. (My biggest pet peeve is going to a cocktail or wedding reception, ordering a gin and tonic and having the bartender just toss in a dried out, no-fruit-to-be-found lime wedge...I've considered bringing my own, but that might just be a wee bit tacky.)

A great garnish adds visual appeal that (ideally) ties into the cocktail ingredients. And edible garnishes mean that your drink is truly good to the last drop--or bite.

Read up on some interesting garnishes in my latest Wine Enthusiast article, and glean some tips on creating your own showstopping drink adornments.