Behind Bars: Cocktail Blog

Summer Cocktails at Le Vigne

2011-07-01T14:32:00.000-07:00

It is seriously hot, sticky and thick in the South during the summer months. These cocktails help. They might not make you any less hot and sweaty but after a couple you just won't care!

shine on $10

rhubarb puree, apple pie moonshine, lemon juice, fei brother’s rhubarb bitters, prosecco

ain’t that the berries $10

berries from our garden, lemon, lime, pyrat xo rum, honey vanilla syrup, house made grenadine

lolling about $10

bourbon, peach puree, lemon, house made grenadine, domaine de canton, mighty leaf verbena mint tea

all in a fizz $9

crop organic vodka, rose port, wood sorrel, lime, pelligrino

Photos and detailed directions to follow soon!

Ivanabitch

2011-06-17T17:47:00.000-07:00

I have recently been given a bottle of Ivanabitch red berry flavored vodka. This is not a product that I would normally get super excited about but something in the absolute cheese and b.s. factor promotion of this product has struck my funny bone. It even has me sounding like a cheese ball. Nonetheless, check out what the back of this bottle says and then visit the web site for another guffah. The vodka itself, by the way, is something that I would mix with Kool aid by the pool if I was ready to get totally blatto. Never would drink this processed "berry" vodka otherwise. Almost reminds me of the Tussin skits from Chris Rock. I digress...
Back of the bottle:
"Believe it or not, Dmitri Ivanabitch was strolling through the forests of Holland one spring day and stumbled into a patch of red berries. Scraped up and cut, he pulled out his flask of Ivanabitch Vodka and began cleaning his wounds. The fragrance of the berries mixed with his prize vodka was delightful. He rushed home with a pocketful of berries and began working on his next recipe- Red Berry Flavored Vodka.

Now, you can enjoy the clean, smooth, taste of award-winning Ivanabitch Vodka infused with the sweet taste of red berry just as Demetri did so many years ago. Stay tuned to see what bush he falls into next and until then-beware of bushes!!"

Wow! Seriously! Scary bushes... wait until you see the web site. http://www.ivanabitch.com

Obsessed with Nero d' Troia!

2011-05-28T16:33:00.000-07:00

I don't often blog about things that I don't have a funny story for but...I absolutely adore this producer. John Given is a little known wine dude from Italy- at least he is little known in my neck of the woods. In general, people think that Georgians have little to no taste in wine. I, of course, think that I have impeccable taste in everything. I digress, this little known wine has been one of the best sellers at the tasting room and restaurant in the Montaluce vineyard in North Georgia. I feel like this single fact attests to the taste of my customers and my staff. This juicy and lightly tannic wine has both rustic and new world charm and is incredibly food friendly and drinkable! I especially like this wine with salty or fatty meats but would be just as nice with parmesan and olives or a lamb loin. Even if its not this Nero di' Troia try another of this varietal. Good stuff!

Tasting notes from the web site!

NERO DI TROIA, PUGLIA IGT, 2007
(Certified Organic)
Azienda Agrobiologica Di Tuccio Raffaele (Antica Enotria)
Since 1993, Antica Enotria has been producing
their wines without the use of chemicals
pesticides, herbicides or fertilizers. The winery is
located in the province of Foggia just a few miles
from the Gulf of Manfredonia in Puglia.
Tasting Notes: A lean yet muscular, softly
tannic wine suggestive of dark red-berry fruit
with notes of licorice and leather.
90pts - Gregory Dal Piaz, snooth.com
"This has a hint of Band-Aid on the nose but there is
also deep, wild blueberry and blackberry fruit topped
with sweet licorice tones and a nice tarry overtone.
Light and lively on entry with very clear, brisk, wild
berry fruit. The tannins here are small-scaled but
firm, adding a light bitter underlay to the aromatic,
fresh, precise finish."
Region: Puglia
Classification: Puglia IGT
Area of Production: Daunia - Northern Puglia
Grape Variety: 100% Nero di Troia (Certified
Organic Grapes)
Soil: Mixed (Limestone&Clay)
Average Age of Vines: 9 years
Trellising System: Guyot
Spacing of the Plants: Approx 1800 plants per
acre
Production per Acre: 3.57 tons
Vinification Technique: After harvesting and
slight crushing, the grapes are left to macerate
on the their skins and ferment at a controlled
temperature of 25ºC for 12 days.
Maturation: Ages in steel tanks for 8 months
followed by an additional 6 months in oak
barrels.
Total Acidity: 5.50 g/l
Residual Sugar: 0.25 g/l
PH: 3.6
Alcohol: 13%
Total Cases Production 1250

Drink up!

Spanking the Mint

2011-05-27T09:01:00.000-07:00

The first time I saw someone spank it- the mint- I was taking a Bar Smarts course and watching a video demonstration for the proper technique for making a mojito. Maybe it struck me so hilarious because I was "studying" for this course while "practicing" making cocktails and tasting them to make they were tasty. When I watched the demonstration for spanking the mint my own tasty mojito shot out of my nose as I guffawed burning the hell out of the lining of my nostrils and causing my eyes to stream tears.

I didn't think too much of the mint spanking issue until the first annual Killer Tomato Fest. Festivals like this are the mecca for cocktail geeks. The rules of competition for this particular festival stated that the cocktails and food had to be made with tomato thus the "Killer Tomato" moniker. I was working the upstairs bar at JCT kitchen. The bar has panoramic windows that let me see all of the vendors and booths in the courtyard. The mixologist directly outside the the JCT bar is well known in Atlanta for his creative cocktail menus and is quite talented. He is also a cocktail geek which often means sporting odd outfits etc. This day he was wearing very tight shorts and an incredibly small mechanic's shirt. My view of him from the inside was of his back and his very tiny bum. Along with tomato his cocktail, of course, contained mint. I will never forget the look of him spanking that mint. He would shift his weight to one foot, hold out his left hand and lovingly place the mint leaves in his palm, clench his tiny butt and slam his open right hand into his left spanking the mint! I must have watched him spank his mint at least a hundred times that day. The first time I almost peed my pants. By the end of the day I was almost ready to join the mint spanking revolution.

The reason behind spanking mint is to release the essential oils in the mint so that you maximize the flavor and smell of the refreshing herb. I have never seen a difference between spanking and crushing for essential oil release. The only difference I have ever been able to see is the hilarity factor. I often choose to spank it because it amuses me.

I am also amused by seeing other people spanking it. I have a new trainee in my bar. She is an adorable blonde with a bubbly sense of humor. Last weekend I was teaching her to make an agave mint syrup for one of my cocktails. She spanked the hell out of that mint for 15 minutes. She made my week! I can't wait to make mojitos for this weekend's wedding. I wonder how many of my employees I can convince to spank it?

2011-05-06T09:59:00.000-07:00

James Beard

2011-04-16T18:44:00.000-07:00

James Andrew Beard (May 5, 1903 – January 21, 1985) was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. Many consider him the father of American-style gourmet cooking. His legacy lives on in twenty books, numerous writings, his own foundation, and hisfoundation's annual Beard awards in various culinary genres.

So why do I care about James Beard in a cocktail blog? First, I was just privileged enough to be at his house to pour wine while the chef; Steven Hartman and the wine maker Maria Peterson, showed how incredibly talented they are! I have the honor of working with these talents and making sure the products that they have are managed in a responsible and gracious way.

About the food and wine:
Hors D'oeuvres
Springer Mountain Chicken Liver Mousse with Mead Macaroons and honey roasted peanuts
Pickled Georgia Shrimp and Honey-Cured Local Rainbow Trout Roe on Corncakes
Benton's bacon pound cake with sweet and sour huckelberry and maple creme fraiche
**paired with Mead(2x fermented honey wine) and risatta(dry rose made from vidal blanc, seyval blanc and merlot)
On The Table:
House cured ham, buttermilk biscuits, whipped butter, peach jam
**paired with 2010 primoro(fantastic white table wine made from vidal and seyval blanc)
First course;
Pickled Beets, spinning spider goat cheese, sorrel, montaluce wine vinegar, extra virgin olive oil
**2009 montaluce, tramonto(Bordeaux style red blend)
Second Course:
Gerorgia lamb terrine; radish, pesimmon preserves, mint
**2008 montaluce, cabernet sauvignon
Sauteed Sunburst Farms Trout; baby bok choy, house cured & smoked trout, sorghum
** 2010 montaluce primaluce (blend of 60% chardonnay and 40% pinot gris)
Riverview Farms Slow Cooked Pork Shoulder; ramps, young mustard greens, rhubarb
**2008 montaluce, centurio (reserve merlot)
Local Organic Farm Fresh Egg Custard; creme caramel sauce, candied pecan
** 2009 montaluce, dolce (vidal blanc and seyval blanc hybrids but sweet)

So beyond the fact that the team i work with every day is amazing... We kicked ass at the James Beard House and are super fired up to do the things that we already do well even better!!! Thank you James Beard. Side bar: there is still a mirror in place in the house where his bed was. He is so my idol!!!

Tequilla

2011-03-05T18:55:00.000-08:00

My first experience with tequila was in the house of a rather nerdy and foul co-worker of mine at one of the first restaurant jobs that I ever had. I was just barely 19 and with no prospects for the evening and went over to party. One of my friends and I ended up sucking nasty booze straight out of the bottle and playing dungeons and dragons with said co-worker and his many roommates. After consuming a a bunch of tequila, a mixto similar to moonshine, and eating a worm, the evening got predictably blurry. I did, however, come away from the evening with a much more clear meaning for "machismo." If one doesn't feel f'ing invincible drinking worms out of a Mexican moonshine bottle and battling fake demons than I don't know what could possibly do it. Unfortunately, the next morning waking with sand in my eyes, fire in my stomach, bile in my throat and next to foul smelling co-worker my invincibility waned and I felt very, very invincible.

For a long time after this incident the thought of tequila sent my head reeling. Luckily, I can now appreciate the finer things in life and agave based spirits are one of those indeed. I would not, well...probably not ever eat a bug out of a bottle to show off to some smelly dude again. And unless already in a bad state I would never again drink bad tequila.

I am not a tequila expert but the good people at Imbibe magazine are. If interested check out this article http://www.imbibemagazine.com/almost-famous. Imbibe is the most beautiful magazine ever published, in my opinion, and should be bought in print. They have a mezcal recipe in the Jan/Feb 2011 that I can't wait to try. It is called the El Nacional contributed by bartender Casey Robinson. 1 oz. mezcal, 1 oz. Campari, 1/2 oz. Ramazzotti Amaro, 1/2 oz. dry vermouth, and 3 dashes chocolate bitters.This recipe is stirred over ice in a mixing glass and served up in a cocktail glass and garnished with a couple of drops of Laphroig and a lemon twist. Yum!!! I will keep you all posted on the results of this one. Until then buy an Imbibe mag and get inspired!

And A Bottle of Rum

2011-02-25T19:13:00.000-08:00

I might need a vacation. I love my work and I love my family but my thoughts keep drifting on the beat of a steal drum. Warm tropical breezes and of course, rum. The fantasy of Johnny Depp as a pirate doesn't hurt my mind vacation either!

Thomas Mario in chapter 11 of Playboy's New Host and Bar Book comments that "One of rum's most memorable qualities is that it never lets you forget where it comes from. So true. I love tikki drinks almost as much for the "mini" vacation implied in the layered flavors of goodness as for the sheer reminder of sunshine.Those of you that know me, know that I am one of the whitest people on earth and have to hide under 90 proof sunblock in the Georgia summer. So the actual tropical vacation for me tends to suck. The mini rum induced vaca is much better.

If in need of a little vacation to the tropics try the High:

HIGH:

Shake and strain into a chilled cocktail glass, garnish with a blood orange segment

1 ½ oz. Pyrat XO rum

½ oz. falernum

¾ oz Grand Marnier

juice of ½ lemon

3 drops Fei Brother’s whiskey barrel bitters

My Simple Recipe for Falernum:

50 cloves

1 tbsp whole all spice

2 tbsp dry ginger

Crush in mortar and pestal

Infuse 8 oz rum and zest of 8 meyer lemons for 1 day. Strain and put into heavy simple syrup-2c sugar to 1 c. water

But be careful. As Mario points out "Any young man today who has learned to wet his lips with something other than water knows that rum has a peculiarly persuasive effect. Whiskey makes a girl stop arguing. Beer soothes her. Gin disarms her. But rum cajoles."

Steaks and Strippers

2011-02-20T07:34:00.000-08:00

The wedding season at Montaluce Vineyards where I manage the restaurant LeVigne is having its unofficial start this weekend. While I was mixing the bride's signature cocktail for the reception, a lovely purple hued pomegranate concoction, I was thinking of the men and their role in the wedding. Weddings are generally all about what the bride wants, and even though the man is certainly acutely aware of the repercussions of the day's events, he is not often involved in the bride's (and the other ladies involved) insane desire for the perfect day.

The big day for the groom is more often than not the bachelor party. Having never been a bachelor myself I will use the help of Thomas Mann, the eloquent author of Playboy's New Host & Bar Book from 1971 and of course, my own observations of men, booze and relationships. Mann says "Judgement day doesn't necessarily coincide with one's wedding day; it often occurs several nights before the nuptials are celebrated, during the trial by alcohol, the riotous rite identified as the bachelor dinner party." My idea of a the ideal bachelor party is one forged from some friends of mine who have a ritualistic male bonding session every year. Even though said ritual does not necessarily coincide with any upcoming nuptials it is nonetheless the ideal bachelor party. The event happens every year shortly before Christmas and has been fondly coined "Steaks and Strippers!"

The event started innocently enough as friends decided to go together to brave the holiday shopping expeditions for their ladies. Like a bachelor party; the celebration and good intentions of honoring the relationship, and the farer sex, went downhill after the second round of drinks. The Steaks and Strippers crew started with a plan to go shopping for the ladies. But of course, the gentlemen were hungry. As busy professionals they decided to meet at a restaurant. So; the Steaks and Strippers crew would meet at a steak house bar, to eat and fortify themselves for the shopping. Martinis happened. Wine and beer, then cigars, then shots... One can infer the progression. After the first year, and with the help of strategic planning and internet shopping the mall was completely eliminated from the day and the strippers were a permanent part of the equation. This kind of party seems like way more fun than the average wedding and definitely more fun than the average bachelorette party.

Having only been to bachelorette, not bachelor, parties. I can honestly say that I hate the bachelorette parties! Stuck with girls I don't know, drinking out of straws shaped like miniature penises, and aiding a drunk girl wearing slutty clothes and a veil covered in condoms is not my idea of a good time. I understand that facing a life with someone may be enough to induce bing drinking, in not only yourself but every friend and unfortunate relative you know. But really, does it have to be so awful for all involved?

I think the Steaks and Strippers gentlemen, who have their pseudo-bachelor party every year and Thomas Mann have it down. Bottom line; have a plan, hire a private room at a steak house, pre-arrange cocktails and wine (to help the budget), make sure everyone eats (ladies you know that none of you eat before your weddings and therefore are a wreck for your bachelorette party) starting with the second round of cocktails, and last but not least, be aware of the cost of your last night of freedom. The Steaks and Strippers crew, while honoring debauchery, did so with planning and forethought. Drivers are always used, a day off the next day is required and there is no “movie” like consequences.

Jury Duty

2011-02-17T15:54:00.000-08:00

I have recently completed my civic duty of being on a jury. During the long hours of rehashing the same material over and over-fascinating stuff like phone records- my mind would wander. I wondered what the lawyers liked to drink, the judge and of course what the jury juice of choice would be.

The defense: High profile defense attorney-day time; Arnold Palmer (lemonade and iced tea); evening possibly Pinot Noir or an occasional blended scotch. Co-counsel; vodka martini in the evening; Young buck assistant lawyer; Pinot Grigio and maybe Pimm's cups in the summer.

Prosecution: Investigator; bud light with lime (He looked really tough and in my observation really tough looking guys don't drink that much and often drink girly drinks. If living in Atlanta during the apple martini craze you would know what I am talking about. 6'4" and muscle bound with a green martini garnished with a cherry. Come on!) Female prosecutor; something strong. Still haven't put my finger on it but...Male prosecutor; nothing. Too obsessive and small to drink. He wouldn't want to loose control. Then I got to thinking...do lawyers drink more than most? http://philawdelphia.wordpress.com/2007/08/02/lawyers-and-drinking/
Interesting.

Judge; not much. Maybe good reds from California because he knows that they are good for his blood pressure.

Jury: This is the mixed bag! Too overwhelming to guess the booze proclivity of all 12 jurors plus the 2 alternates. I decided to ask the internet. Remember when one had to ask the universe for answers. Now just the internet. I digress. Here are the 2 interesting things I found...1) The oldest bar in Columbus, Ohio has just gotten a face-lift and been reopened. http://juryroomcolumbus.com/menu/JR_Menu_Booze.pdf Here is their jury juice:

Jury Juice $3
A hand-mixed lime daiquiri (rum, triple sec,
& lime juice) served on the rocks
Sounds good. Refreshing.
2) A doctor and a lawyer were attending a cocktail party when the doctor was approached by a man who asked advice on how to handle his ulcer. The doctor mumbled some medical advice, then turned to the lawyer and asked, "How do you handle the situation when you are asked for advice during a social function?"

"Just send an account for such advice" replied the lawyer.

On the next morning the doctor arrived at his surgery and issued the ulcer-stricken man a $50 account. That afternoon he received a $100 account from the lawyer.

For me, my post jury drink of choice would be a Manhattan on the rocks with house made vermouth, orange bitters, Eagle Rare whiskey and a bourbon cherry. Maybe 2 or 3.

VD Day

2011-02-13T20:14:00.000-08:00

I have been married for years- most of them happily- but I regrettably am one of the least romantic women on the planet. My husband once took me to a rock, in the middle of a creek, with champagne and snacks awaiting us. I fell in. He has since discontinued the elaborate Valentine's day rituals and practices more "every day" romantic acts. For example, he makes me coffee just the way I like it. He also only puts the toilet paper on with the paper going over the top because he knows I hate it the other way. If this isn't romantic I don't know what is!

For those wanting to woo the loved one in more spectacular ways than making sure the t.p. is on right try this cocktail:
Love Potion #9

2 oz. green tea (I use Mighty Leaf Green Tea Passion), 1/2 oz. honey vanilla syrup (add a little hot water to honey with a little vanilla paste or extract added), 1/2 oz. lemon juice, 1 1/2 oz.Cap Rock gin, 3/4 oz. Pama pommegranite liquor. Pour over ice, mix, garnish with lemon. This cocktail is pretty, not too sweet and not too boozy. This is a lovely way to get in the mood.

For those without a date there is always Dickle. http://www.dickel.com/home.aspx Pun intended. However, there is no better way to get over heart ache or loneliness than whiskey. Tennessee sipping whiskey made from fine ingredients may be the best salve for a wound. The making of it is like a love story in and of itself. The passion of a man, stomped by prohibition, resurrected by another and chilled to produce the finest qualities. The aroma, the rushing water, the craftsmanship... ohhh... O.K. so I might be a romantic after all. Is it so wrong that the object of my romantic tendency is Dickle?

What does a bunny drink at a Super bowl party?

2011-02-06T12:54:00.000-08:00

Today is the unofficial holiday- known as the Super Bowl -so I obviously have been thinking about the Super Bowl Party. I heard on the radio that over a billion chicken wings and 325.5 gallons of beer are consumed on Super Bowl day.So I got to thinking...what does a playboy bunny drink at a Super Bowl party? I was thinking champagne or something pink and girly.I was wrong. The girls are drinking Bud Light and hanging out with Snoop Dog. The world is weird. http://socialitelife.com/snoop-dogg-performs-at-super-bowl-party-02-2011

http://www.dallasnews.com/sports/super-bowl/the-scene/20110205-inside-the-playboy-party-if-you_re-not-at-the-party-you_re-a-loser_.ece
Enjoy the game!

To Shake or not to Shake

2011-02-06T07:57:00.000-08:00

When to shake and when not to shake....Simply put one should stir martinis, manhattans, Rob Roy's and Gimlets.Maybe as a cocktail culture we got away from this because of James Bond. I don't know. Shaking bruises liquor and can make these drinks watery and cloudy. The function of shaking is three fold; to chill the drink, to dilute the drink and to froth the drink if for example, you were making a flip.

Mixologists and bartenders are weird about the shake. I have seen shake off competitions. For non-liquor hounds this is very strange. However, what this consists of is a bunch of skinny, vest clad hipster barman shaking the hell out of a Boston shaker. Behind the head, over the knee, under the leg or with spasmodic rhythm close to the chest. It has always felt a bit like being privy to a circle jerk to me. http://vimeo.com/12229195

Even more than the James Bond epidemic I blame the misuse of vermouth for all those years of bartenders beating the crap out of "martinis." I was waiting for my family to arrive for dinner at the Houston's Restaurant on West Paces Ferry road in Buckhead and I ordered a Hendrick's Martini up with a twist with vermouth. Sad that one must ask for vermouth. Without vermouth a martini is just a big f-ing shot!!! So...as the very gracious and efficient bartender was explaining to me that this was only the third Martini that he had made that someone had actually wanted vermouth in he shook the life out of my rather expensive gin. I get it. I worked in Buckhead too. I know that many of the wealthy, eat out every meal crowd, really only wants a respectable shot in a big glass... I want someone who knows how to make a basic drink like a Martini. Is it too much to ask for a $13.50 drink before tip?

O.K. so I have jumped off of the soap box a bit. Deep sigh... According to Thomas Mario in Playboy's New Host and Bar Book circa 1971 "It is no major disaster if you unwittlingly shake rather than stir a martini; it will turn cloudy, but only for a few minutes." It's true. My martini was quite delightful and I had totally gotten over the cloudiness by my third sip. That being said I truly appreciate the professionals that take the time to educate themselves and use proper technique.

ice ice baby

2011-02-04T17:30:00.000-08:00

I was lolling about on the couch, with the remote in hand, flipping between food network, law and order marathons and hgtv. For those not obsessed with home improvement like I am hgtv is the "home and garden television." Anyway, Vanilla Ice has a new show on hgtv. www.hgtv.com/the-vanilla-ice-project/show/index.html that got me thinking about ice. The actual frozen water cold stuff.

Thinking about ice, I thought about booze and then about The Playboy's New Host and Bar Manual from 1971 penned by Thomas Mario. He says "There was a time when rocks were really rocky, when a bartender armed with an ice pick hacked away at his block of ice until it eventually disappeared." Ice is so sexy!

I never seriously thought that much about ice until I started bartending in "nice places." AKA the same clientel just before the dinner and after dinner drinks set in. When I did start thinking about ice I was working at The Capitalle Grille. We had ice called "EDGE" ice. (EDGE means exceptional distinctive guest experience.) This fancy ice was 2 buckets regular ice and 1/2 bucket crushed ice so that each cocktail has the proper ratio of hard and melty ice. Good start.

My next job behind a bar- the ice crusher machine was constantly on the fritz or so far away from me, and the imbiber, that I developed an old school method of crushing ice. This consisted of putting ice in a clean towel and beating the shit out of it on the counter. This method is very eye catching. It also creates the perfect "dry ice" for cocktails. Wet ice dilutes a drink. "Dry" ice- not the smoking stuff- creates the perfect set up for a quality drink. Mario says that "Every barman-amateur or pro-should insist that his ice be clean, hard, and dry and should make each drink or batch of drinks with fresh ice.

Having said all of this. As a home bartender have fresh, really frozen ice. Don't use melty ice to create drinks unless you want people to leave.

Listen to the girls squeal!

2011-01-29T19:10:00.000-08:00

I was talking with a very distinguished and frequent regular at my restaurant and he was asking about the unusually high concentration of ladies today. My answer is 3 fold: 1) It is football season; and the women that have been with their men long enough to realize that it is no longer amusing to coddle a man's fascination with violence and chicken wings, realize that their time is much better spent enjoying the company of friends, drinking wine and gossiping.2) It was a sixty degree sunny day in January. Earlier this month we were all iced and snowed in. and 3) Bubbles.

I cannot say that the ladies came out to the middle of north Georgia in January because I made a flight of sparkling wine on the menu but I can honestly say that there were squeals of delight from said women upon the discovery of a sparkling wine flight. Hugh Heffner would be proud. He would never expect women to go without arguably the best treat in the world...Sparkling wine. May I remind you of the names Thomas Mario uses in the Playboy's New Host and Bar Book circa 1971 for the bubbles: "nosetickler," "gigglewater," "fizz," and "bubbly." Sexy stuff. So here is the bubble flight:

bubble flight $15

nv adami, prosecco 9/36

lovely, elegant scents of green apples, white wildflowers, minerals, and glazed almonds. the palate is dry but still generous with flavors of yellow cherries and tropical fruits, and a very long finish.

nv lamberti, rose spumante 10/40

bright and refreshing with lasting apple and raspberry flavors, this wine is light and cool, simple yet delicious. try it with toasted almonds

nv bortolotti, prosecco e. d. 11/44

elegant, fresh and lively, with floral aromas and white fruits and a creamy mousse. this is easy to drink and rounded with apple flavors.

nv casteggio, moscato 7/35

golden color, aromatic nose of ripe apricots, sweet and fruity with flavors of apricots and tangerine. well balanced.

2009 ricossa, moscato d’asti 10/40

pale straw color, floral apricot and orange blossom aromas, round and silky with great intensity and a long, mouthwatering finish.

I feel that I might squeal now if I don't down some bubbles! Cheers!

The Signature Wedding Cocktail Part 1

2011-01-28T18:54:00.000-08:00

Playboy's New Host and Bar Book would certainly never talk about a wedding soiree. I am not sure if signature cocktails were even an option for the 1971 wedding. My parents got married in 1973-2nd time for dad and third time for mom- in a chapel in Lake Tahoe, Nevada. I am pretty sure that the idea of arraigning a cocktail to match the pink, daisy printed wedding dress, did not cross her mind. I however, run a beverage program that includes upwards of 45 weddings per season. I refuse to use vile ingredients such as blue curacao and hypnotic to make a blue drink. The "something blue" for those not exposed to the wedding circuit. I also will not suggest that a bride rent a machine to whip up cotton candy to top a coffee drink. No thanks Martha. All this being said check one of my wedding cocktails that both the girls and boys will like.

Rye be Wrong

muddled apple, honey vanilla syrup, lemon, rye whiskey and ginger ale

This refreshing cocktail uses only natural, fresh ingredients and is suprisingly light for a whiskey cocktial. Great for all seasons.

Barmanship

2011-01-21T19:27:00.000-08:00

Playboy's New Host & Bar Book's author Thomas Mario is so eloquent. Check this out: "Given a choice selection of spirits, fresh and flavorful mixing ingredients, and attractive glassware, the host at home is still several steps away from the professional bartender's finesse, an art that is public property for every drinker astride a barstool to behold. It looks deceptively easy, especially to the eye that is mellowed by two or three dry martinis. But there are skills, tricks of the trade, and tips in creating and serving drinks-icemanship, mixing, stirring, garnishing and others- which can be briefly explained the same way that a golf pro on the golf course can." What a great analogy! Barmanship takes talent and practice.

I feel I must rant for a moment. I am totally sick of the snotty ass bartender or mixologist or bar chef or whatever that scorns people paying good money for a drink that doesn't fit into the motif of the bar. Seriously! These "undereducated" bar clients pay the bills. Some people don't want to wait 20 minutes for a complicated drink. Sometimes a drink is a drink. Any bartenders feeling the urge to turn up your nose at your guest just think about what you want when you get off work. PBR and a shot of Jameson's sound familiar?

Back to Barmanship. Be prepared when entertaining at home. Get all of your ingredients together in one spot. Don't get too complicated when entertaining if you aren't comfortable behind a bar. Remember when entertaining at home the best host is a relaxed host. Freaking out because you have misguidedly planned a mojito party for 50 and didn't hire a bartender to help you is not good. Keep it simple.

Bartender story: In the early 2000's I worked at a martini and jazz night club. Even the hookers had business cards. Anyway, my friend Frank, who is also an excellent golfer, is tending bar in the back room. Frank has a cult following. Fresh drinks are constant as is the conversation. I don't think a lady has ever lit her own cigarette at Franks bar. I was cocktailing the vip room next to his bar and happened to be in earshot for this interaction. A woman obviously drunk, obviously unpracticed in the social graces of a bar had been running back and forth getting apple martinis (hot at the time) for herself and her friends. One at a time. Each time interrupting another bar guest, stepping in front of them etc. The bar is 3 deep. Finally as the woman shoves her way in and demands a glass of water. Frank had enough. He fills the glass with ice, sets it on a fresh cocktail napkin and says in his New York accent and gravelly voice. "It'll be ready in 20 minutes." If I would have said this to anyone It would have gone terribly wrong. Bewildered this woman giggled, set down a cash tip, and took her ice. Ahhh charisma. The real bartenders have it in spades. Give me a barman who is attentive and funny and I am a happy girl. Creativity is awesome but not when the barman never looks up from the muddler to connect.

Say When A Short Course in the New Math of Mixology

2011-01-21T08:31:00.000-08:00

I was 5 in 1980. I grew up in Idaho. I was raised by basically non-drinking parents. I had no idea that in 1971 there were many disparate ounce measures in different bottles of booze. This issue has never been on my radar before. As a bartender, and now a manager, the simple (and sometimes not so simple) math of the cocktail and bottle to person ratios have occupied my brain at length. It must have been terribly frustrating for the party planner or bar owner making standard drinks and always running short on one thing or another. This sounds very much like the marketing plan schemed up by the hot dog and the bun people. No matter what there is always too much of one thing and not enough of the other. Thankfully, bottle sizes were standardized in 1980 and so I don't have to worry about it now.

That being said... Have you ever felt slightly pissed off because you feel like your wine pour looks particularly short in a restaurant? The 90's and 20000's have totally distorted our sense of what a regular portion of a food or drink item should look like. I was in a gift shop recently and there was a wine glass predominately displayed as being able to hold an entire bottle of wine. While this struck me as a product of our super-sized nation it wasn't that much larger than many wine glasses I have seen in restaurants. When working for The Capital Grille, where they have large beautiful glasses, the perception of "short pours" was eliminated by bringing over an individual carafe of wine every time wine by the glass was ordered.

So the question is what is the proper portion size? In 1971 the portion for a glass of wine was 4 oz. If you read any diet book this portion size is also used. In restaurants 6 oz. is standard. For a highball- the "and" drinks like gin and tonic the pour should be 1 1/2 oz. of liquor. A rocks drink, cordial, port and straight up drinks should have a liquor pour of 2 oz. Many martini glasses can hold 6 oz. of liquor or more. Bartenders also have a knack for filling up glasses regardless of size and standard portions. All this being said I believe in measuring product when mixing your own drinks and following recipes. Making cocktails is like cooking. It isn't as scientifically important to get portions as precisely correct as in baking but not measuring can really mess up your drink. If you are just starting your exploration of mixology, then for the love of all that is holy, buy a jigger- the little measuring tool- and follow directions. Happy drinking!

Prepared Hors d' Oeuvres for drinks

2011-01-19T15:44:00.000-08:00

Having got the booze; and something to mix it with, a party must have some snacks. Thomas Mario goes over some cocktail snacks that are great to have on hand in case a group pops over, or in case a bunny pops under (insert snarky laugh). Some of the snack choices that he serves up may not be what most Americans in 2011 think of as party food. I love smoky, briny, fishy bits of food and that type of fare loves booze! So let's hash through the 1971 snack list and I will, of course, add my two cents.

Anchovies: I know. I have heard the same thing from people over and over. " I don't like anchovies. I never eat them on my pizza!" Not all anchovies are made the same. Look for white anchovies. If you have a good gourmet market look for them from Italy and oil packed. Some markets also cure their own and they are so yummy. They make a martini taste as good as cold vodka and caviar taste together for a lot less!
Anchovy Paste: I only use this if I am making my own Ceasar dressing or making a Putenesca sauce. For a cocktail party on it's own or with crackers... I don't know about that.
Caviar: We can't get Beluga. Sevruga is hard to find and very costly. So why not go domestic. The University of Georgia harvests some pretty amazing stuff at about $58 an ounce. I also really love Idaho white sturgeon caviar from Hagerman, Idaho. It is very clean and delicious. Experiment and don't be afraid to try different varieties especially if you want to swank up your party and you don't have a lot of time to prep. A few fish eggs laid like jewels on a store bought Bellini or cracker with creme freche or sour cream and a sprig of dill takes no time but your guests feel really special!
Cheese: Mario goes into some very specific cheeses here. Bottom line- a cheese plate needs a soft, a hard and a blue. With these three cheeses there will be a match of flavors with wine and cocktails. In addition, you will please most. I usually garnish my cheese tray with whatever fruit looks good in the market. Grapes are the easiest, and fig jam. Never heard of fig jam? It's there, next to the mint jelly and the like- 2 shelves up from the peanut butter in most stores. Keep in on hand. It sort of makes an impromptu cheese plate feel like you know what your doing even if you are just "winging" it.
Clams: Not bearded. Smoked in oil. I like this but many a party goer these days wouldn't touch it.
Cockles: These are small English clams in vinegar or water. If you don't have a good specialty market don't bother with this.
Cocktail crackers, snacks, etc.: Buy what looks good. Crackers of a couple of types should be stocked in the pantry because they are great with cheese plates, pates, hummus and whatever else you have edible in the fridge. I love popcorn and I will often pop some with "fancy" toppings for parties. Try rosemary and butter, chocolate shavings and orange zest or Cajun seasoning. Even salt and fresh pepper with real butter or olive oil will satisfy.
Cod Liver: I don't know. I thought that the only thing called this was a supplement that really old people take?
Eels: Maybe canned are good but I have only had it in sushi. Party packs of sushi from your local store are common cocktail party fare but I think it lacks creativity at this point. It is almost a more "fresh" approach to get some really good canned seafood and offer it up like a kitsch buffet than to throw down rubbery vomit inducing sushi made hours before at a large chain market. My soap box just got tall. Stepping down now.
Fish Balls: I don't know but they must be so small. I don't know how many you would need to feed people. Maybe they multiply.
Frog's Legs: I have had these before but I have never had them hanging out in the pantry waiting for a cocktail party to happen. Mario recommends them smoked in oil but I have never seen them that way. Skip this one if you want your friends to actually stay for drinks.
Ham: Finally a pork product. Get the good stuff. Something a butcher would cut for you. Don't buy the crap hanging in the grocery store display that may have been packaged in 1971 for all of the preservatives. Buy American versions of prosciutto and sorrento if you don't want to pay import prices.
Herring: My husband comes from a German and Polish family. They love herring. That's all.
Meatballs: Don't serve prepackaged meatballs in sauce to your guests. That would be the same as serving little smokies at your party. Unless you were having a retro party this would be bad.
Mushrooms: I think that marinated mushrooms are icky but if you like them go for it.
Mussels: Smoked in oil. I love them but I like smoky, fishy stuff. I want to drink more when I eat it.
Nuts: Besides crackers and popcorn and cheese this is the most loved no brainer snack of all. Just put them in nice dishes. Don't pop a can of peanuts and expect to get Mr. Smooth status!
Olives: My husband calls these briny bits. Don't limit your spread to just olives. Capers, caper berries, peppers, pickled vegetables, etc. These all are great go to cocktail munchies.
Oysters: Mario suggests them smoked in oil. I love them this way especially on Saltine crackers. This is a quirk of my personality. I wouldn't serve them at a 2011 cocktail party.
Pates: Yes. Fantastic, yummy, fancy food. No work for the host. Serve with great crackers and a few types of mustard and a cheese plate and the party is set. Buy whatever looks good at your market. I have recently been obsessed with a pheasant and mushroom pate that I have been buying for $7.99 at Publix. Not even the "good" Publix. It is one of the more run down locations.
Salami: Cured meat good. Great for party. Have some at hand if you want to be a Playboy.
Salmon: Smoked salmon is an easy party favorite.
Sardines: See anchovies.
Sausages: If I could live on cheese and sausage I would be a happy girl. Must be good for a party.
Shrimp: While I wouldn't recommend serving them preserved in oil as Mario did i do know that every large market has shrimp cooked, de-veined, shell off and tail on. This means that shrimp cocktail is there for the "pick up" any time. Dress up a store bought cocktail sauce with fresh lemon or lime juice and a little extra horseradish. Of course, use a nice plate to serve it on. In no time you have a no prep, "fancy" snack to impress people. Anyone can do this.
Sprats: I don't normally text in non-phone situations but...WTF?

Happy drinking and happy munching.

Tonic

2011-01-16T14:08:00.000-08:00

With the remnants of melting snow on the ground and a massive amount of deep cleaning at the restaurant I cannot help but think of spring. With warm weather on the mind I, of course, pine for a gin and tonic. Such a simple but fine cocktail.

I could wax poetic about gin until the cows come home but today I want to just focus on the tonic water.If you want to check out the history of tonic water, quite interesting, go to: http://en.wikipedia.org/wiki/Tonic_water or to http://qtonic.com/history.html.

I love tonic water for three main reasons; I love gin, I run and so I get shin splints occasionally and there is nothing that works better to treat them than quinine (active ingredient in tonic), and third tonic glows in the dark. Very cool.

In the post "All the Trimmings" I encouraged you to purchase the small bottles of tonic and not go for the big 2 liter jugs because the little ones just stay fresh longer. At Le Vigne Restaurant where I head up the cocktail program I make my own tonic syrup and dilute it with Pelligrino and of course gin. The results are divine. At home I am usually not that ambitious and rely on bottled tonic.

Here are 3 of my favorites:

Fentimans: This can be a bit tough to find but it is sooo good! It is woody and full of lemongrass.

Fever Tree: This is crisp and refreshing with great carbonation and a lot of botanicals.

Stirrings Tonic Water:
This is my go to brand for great quality mixers that are easy to find. This tonic water isn't as lively and complex as the Fever Tree or the Fentimans but it is a far step up from the run of the mill.

Tonic I want to try: Q Tonic Water
Here is the bit from their beautiful website: Q Tonic has returned the essence of tonic water—Peruvian quinine. We custom blend Q Tonic with all natural ingredients, including handpicked Cinchona bark grown in its native habitat, the slopes of the Peruvian Andes. As a result, Q Tonic is a better tasting, healthier, and more authentic tonic water.

My Tonic Syrup Recipe:

4 cups of water

¼ cup fresh pounded lemongrass

Zest and juice of 1 orange

Zest and juice of 1 lemon

Zest and juice of 3 limes

1 tsp juniper berries

¼ cup citric acid

¼ tsp Kosher salt

Over high heat bring to a boil. Turn to low and simmer for 20 minutes. Cool and strain mixture. For every cup of liquid add ¼ oz. Quinine extract and ¾ cup simple syrup. To mix in a drink use ½ oz. tonic syrup to 2 oz. soda water or Pellegrino.

*quinine extract is very potent stuff that I order from Terra Spice company http://www.terraspice.com

* citric acid is readily available to me because I run a restaurant at a winery and it is a great non-toxic and harmless cleanser. It is also a natural preservative as well as used in many soda recipes.

Keeping in the theme of this blog here is the Playboy recipe for

Honky Tonic:

1 oz. Sciarada

1 oz. Gin

1/2 oz. lemon juice

Iced tonic water

1 slice lemon

Pour Sciarada, gin, and lemon juice into a tsll 12 oz. glass half filled wit iced cubes. Stir well. Fill with tonic water. Stir. Add lemon slice.

I have never heard of Sciarada before but it is apparently an Italian liquor flavored with lemon and orange. Sounds good. I like tonic and I sometimes consider myself a Honky having grown up in the beautiful state of Idaho. I must find this liquor and try it!

All The Trimmings

2011-01-15T15:43:00.000-08:00

After being snowed and iced in for a week without much in the way of a decent mixer (thank God for wine), and the beginning of a new year, it is high time to evaluate the home bar and beef it up so that entertaining is possible on the fly; even if it is just for my husband and I. The Playboy's New Host and Bar Book has a laundry list of goodies that the 1971 mixologist should have in his arsenal. To my surprise many on the list are things that I would consider a value to either my bar or kitchen. Some ingredients however are a bit odd and I would only buy them if I were to have a tiki party or something. Before delving into Thomas Mario's list I want to share his advise on purchasing mixers. As a rule small containers of mixers stay fresh longer. For example, if you are the only person in your group who likes tonic water don't but a 2 liter container of tonic water. Only the first drink or two will be palatable and the rest will suck. Coming from a frugal stock I hate wasting even if its not as good as when I first opened it. Therefore, while at my professional bar I make my own tonic water I have suffered through many a drink that had a less than fresh mixer because I didn't buy the mini bottles and instead went in for the bulk "bargain." So here we go...Mario's list and my commentary.

Mixing Aids

Almonds-Used in some punches and glogg. I find them more likely to be choked on. I would keep them at the bar in case you need a snack while preparing a cocktail and not so much as a floater.
Almond Syrup- otherwise known as Orgeat. This is a delicious syrup and I have made it for use in my professional bar world but have never had it on hand at home. The reason for this is that I rarely crave Tiki drinks and when I do half the fun is going out and getting them. Orgeat is a must however if you are planning to throw a tropical soiree.
Apple Juice-I have kids so we have this on hand. I am not a fan of mixing the kid juice with my vodka. It just screams bad mommy to me.
Apricots-could be fun with a muddler and some whiskey. Definitely not a must have.
Bananas-alcoholic smoothy material. I'll skip it.
Bitter lemon-o.k. so this is something I routinely have on hand. I love gin and the Stirrings Bitter Lemon soda is so good with a citrussy gin. This is a kind of old school mixer that I don't see too many brands of but I highly recommend it.
Bitter lemon concentrate-never seen it. ever.
Bitters-Yes!!! Every bar must have at least one bottle of bitters. Don't believe me? Ask wikipedia...A cocktail is a mixed drink containing two or more ingredients. Originally a mixture of distilled spirits, sugar, water, and bitters. At my home bar I have the following bitters (this doesn't include my experimental home brews): Angustora, Angustora orange, Stirrings Blood Orange, Fee Brothers lemon bitters, Fee Brother's whiskey barrel bitters, and Fee Brother's rhubarb bitters. Once you realize the beauty of the bitters your life will change. My obsession began with the cocktail but the bitters have made their way into sauces, roasted stuff, salad dressings and even the pound cake. They are like a kitchen spice rack preserved in booze!
Butter-always in the fridge, rarely in the glass for me.
Cassis-why would anyone keep the non-alcoholic kind?
Cherries-I hate maraschino cherries but I love brandied cherries. I make them a couple of times a year but I rarely have them because I gobble them up like the glutton that I am. Great in a manhattan. I have a bottle of moonshine cherries now but you know they are full of white lightning as soon as they hit the tongue.
Cider-great in fall especially for a warm cocktail. For those of you reading I know it's just kicked up apple juice but it feels different to me so I am fine putting booze in it.
Cinnamon sticks-Most people have cinnamon in their home. Good enough. If hosting a winter party buy the sticks for an easy and cute garnish. Otherwise why bother?
Cloves-see cinnamon.
Club soda-This is a must have. Buy small bottles to keep it fresh- all of the brands taste the same to me. Feel free to substitute mineral water.
Cocktail mixes- If you are uncomfortable following simple directions and have lost your internet connections then by all means buy the pre-mixed cocktail garbage that has been sitting on the liquor store shelf for five years. If you want a really good drink learn to squeeze a fruit and follow simple directions or find a good bartender.
Coffee-Why wouldn't a person have this anyway? My best friend doesn't touch the stuff and I am still suspicious.
Cranberry Juice-For all of my booze snobbery I still enjoy a vodka cranberry or a cosmopolitan. Buy small bottles unless you have a urinary tract infection and need gobs of it.
Cream-If you are serving after dinner cocktails this is a must.
Currant Syrup-unless making something specific with this don't bother.
Eggs-In the kitchen. Eggs are generally very safe to consume raw so don't get scared off by egg whites in a drink recipe. They create the froth.
Falernum-Almond and spice syrup. Used a lot in tiki cocktails.
Frothy Creamy Head- Really? In the Playboy bar book? This had is asterisked to indicate its necessity.
Ginger ale-yep.
Ginger Beer-I prefer it to ginger ale because I love the Moscow mule ( vodka, ginger beer and lime) as well as the dark and stormy ( dark rum, ginger beer and lime). Simple cocktails that will impress your friends.
Grape juice-see apple juice.
Grapefruit juice-I like ruby red. I often use Indian River.
Grenadine-Pomegranate syrup. Can be quite good. If you have been turned off in the past try Stirrings grenadine or boil down some pomegranate juice with a little sugar and marvel at the difference.
Guanabana nectar- ???
Guava jelly-I have never used it for anything but a pairing with cheese. Mario likes it in Caribbean rum drinks. I am inspired.
Honey- use some hot water to thin it for cocktails. Use it in "the bees knees" cocktail with gin lemon and honey. Yum!
Lemons-yep.
Lemon juice-You get it from the lemon. Don't buy the bottled crap!
Limes-uh yes.
Lime Juice-Get it from the fruit. No fake lime from the grocery store filled with putrid yuck.
Lime Juice sweetened-I don't keep this at home because I prefer a fresh gimlet with fresh lime and sugar. If you like the best known is still Rose's brand.
Mangoes or Mango Nectar-If you want crazy rum or frozen stuff.
Maple syrup-In my pantry. Don't be afraid to experiment with different sweeteners.
Milk-If you are making milk punches etc.
Mint-In the summer I grow it and love it. In these bleak winter months i only dream of the julep and mojito.
Nutmeg-See cinnamon.
Olives-Buy the biggest and best that you want. Great for the Martini and Bloody Mary.
Onions-For the gibson. As an ex-bartender I hate the way they smell but they are pretty tasty. If you like them or have an old fart who drinks gibsons keep a bit on hand. They never go bad.
Oranges-great for winter cocktails. Just buy fresh.
Papaya syrup or nectar-If you are doing a Polynesian or tropical thing. I am feeling 1971 with this list.
Passion Fruit Nectar-see above.
Peaches-As a 16 year resident of the Peach State I implore you to only use in season.
Pineapple-Buy fresh. If any of you is in love with the Capitol Grille Stoly Doli here is the secret: Dole Pineapple cut up, covered with Stoly vodka- wait 7 days, squish pineapple (but not too vigorously or it will be bitter), strain, shake over ice and enjoy. This cocktail requires the do not operate heavy machinery or drive label because it tastes like fresh pineapple but packs a vodka wallop!
Pineapple Juice-Buy little cans because you will likely have them for the rest of eternity unless aunt Helen loves Malibu and pineapple.
Quinine Concentrate-I call this tonic syrup in my bar and I will share my recipe later. It is way better than the commercial stuff. This is used in place of tonic water and is diluted by soda water or mineral water.
Quinine water- a.k.a. tonic water.
Raspberries- I usually have some in the freezer and can be yummy in cocktails. Obviously better fresh and in season.
Raspberry syrup-If you need it make it, if not I wouldn't have it on hand.
Salt-I generally have Kosher and Sea Salt in my kitchen. both great for rimming glasses or seasoning a Bloody.
Seltzer Water-Cool if you fancy the soda siphon machine. For the rest of us mineral water like Pellegrino or soda water works fine.
7-up-I haven't had this since the third grade. I live in Sprite country. Any lemon-lime soda is good to have in your home bar. Good for a grown up mixer or for pip-squeaks.
Soft drinks-Basics: Cola, Lemon lime, Ginger ale. Fun alternatives are everywhere. Sparkling lemonades, sassafras, you name it and it is in your local specialty food mart. Remember: it all tastes better with booze.
Strawberry syrup- Maybe I have a skewed perspective because I have never tried to lure a Playboy bunny but... I don't normally have this behind my bar.
Sugar-If you have a minimally appointed kitchen you will have some sort of sugar. Super fine is preferable but I encourage you to experiment with sweeteners.
Sugar Syrup- Also known in the bar world as simple syrup. It is that easy: sugar + hot water = syrup. Much easier to mix than regular granulated sugar in a cocktail. This is often the difference between your borderline cocktail and that of the yummy one your local bartender makes. That and fresh ingredients.
Tea-It may sound weird but tea is the old mixer that is fresh and new again. Hot or cold teas of all different flavors can be an exciting mixer.
Tomato Juice-If I get super ambitious I may make my own Bloody Mary mix but most often if I am reaching for a Bloody Mary I am hung over as hell and ambition is not even in my vocabulary! So the only reason I would have straight tomato juice on hand is if I were planning on being hung over in the future. Your choice on how ambitious you want to get.
Vegetable Juice- V8. Enough said.
Water- To quote Absolutely Fabulous "It's a mixer Pats." Tap, bottled, sparkling or not all depends on your crowd. I like tap for still and Pellegrino for the bubbles. You decide.
Worcestershire sauce- In my kitchen always. Great for Bloody Mary. I think Mario was always looking toward the future.

Mix it up and slog through the winter.

New Year's Eve and the nosetickler

2010-12-30T11:04:00.000-08:00

On the day before New Year's Eve my mind cannot stop straying to the allure of the bubbles. Thus far in this blog I have been following Playboy's New Host and Bar Book as it was written in 1971 but I could not stop myself from skipping far ahead to Champagne. Here I must quote Thomas Mario and his illustrious description of bubbly wine: "If ever a single symbol immediately and unmistakably meant luxurious living, it's the scintillant wine known as nosetickler, gigglewater, fizz, bubbly, and sometimes even champagne. One would not drink gin out of a ladies slipper or christen a ship with a bottle of Scotch; occasions that call for gaity and celebration require a special drink, a brilliant drink, a bravura drink." This description makes me want to put down the espresso and immediately trade it in for a flute!

As with other good things anticipation can be a good bit of the pleasure. So while anticipating a fun New Year's celebration here are a few tips to help choose and serve the gigglewater.

Bubbles can and should be enjoyed more often than just special occasions!!!
Champagne or sparkling wine should be served between 40-50 degrees F. Stick the bottle in the fridge or in an ice bucket with ice water to chill. The important thing is to get the wine cold but not freezing. Also, don't shake the hell out of it and jostle it all around unless you are having a Playboy style party and want to douse your date in it.
To open the bottle: Take off the foil, cover the top with a linen or napkin, undo the wire cage, grip the bottle with your left hand and put your thumb over the top of the cork, twist the bottle with your right hand until the cork eases out. Ideally the cork should "whisper" and not pop. If you are throwing a house party I say let them pop. There is nothing that can liven a room like the popping of corks!
Flutes are the best glasses for the bubbles.
Champagne is only called "champagne" when it comes from the Champagne region or France. Don't let the name, or lack thereof, discourage you from trying other sparkling wines. There are some awesome bubblers from all around the world.
Most people I know like a brut, a.k.a. dry. Here is the vocab lesson for the rest of it: Doux-I don't see these often but these are the sweetest of the champagnes. Sec-means dry in French but it really means that this is a semi-sweet wine. Extra dry- a little dry but still with a bit of sweetness. Brut- very dry. This is what most champagne lovers drink and is generally the easiest to find. Naturel-This is super duper dry. I have been in the restaurant and bar business for a long time and I have never had one of these wines.

Now that the basics have been covered here are a few of my favorites:

The Billecart-Salmon Brut Reserve is one of my favorite wines of all time. It is beautifully made. It comes from an old and impressive Champagne house. It hasn't been marketed to deal like Moet. As far as I know it has never been in a rap video. This wine is classy, sexy and complex. It is also remarkably food friendly. If you are looking to impress choose this wine. As champagne goes it isn't terribly expensive. It retails in the $70 range. If you are really looking for a panty dropper try the NV Billecart-Salmon Rose!

My next choice is a Prosecco from Veneto, Italy. This wine is made in the champagne tradition (versus many proseccos and other sparkling wines that have their secondary fermentation done in large tanks rather than in the bottle). If you are a score keeper it got a 91 in the Wine Enthusiast. This chardonnay based sparkling wine is rich with hints of apple, almond and yeasty goodness. This may be a little hard to find and retails for around $35.

Kluge is a winery in Virginia that makes fantastic wine at really good prices. This is also a chardonnay bases sparkler that has some bright citrus and minerality. It is less creamy than the Perle. This retails for around $30. I am snatching this up because with the economic disaster status at this vineyard no one knows which direction the wine making will take.

My 2 bargain picks are Adami Prosecco and Cristalino, Cava extra dry

retails around $10 retails from $6-$9

Both of these sparkling wines are totally palatable and are crowd pleasers. They are also fantastic if you are doing cocktails with bubbles!

Happy New Year and enjoy the nosetickler!

Keep your spirits up

2010-12-18T16:39:00.000-08:00

The 1971 Playboy's New Host & Bar book is still surprisingly current in it's recommendations on how to stock your home bar. The price estimates are laughable now! Thomas Mario estimates that buying the 23 most necessary bottles for your home bar will set you back $140. Ha! Times have changed.

Necessary Spirits according to Playboy:
   3 Vodka
   2 Bourbon
   2 Blended whiskey, U.S.
   2 Scotch
   1 Canadian Whiskey
   2 Gin
   2 Rum
   2 Tequila
   1 Dry Vermouth
   1 Sweet Vermouth
   1 Brandy
   3 Assorted liqueurs (fruit, coffee, creme de menthe, etc.)
   1 Aperitif (Campari, Dubonnet, etc.)
For the most part I think that this is an excellent start to a home bar. It is however, 23 bottles and if you are starting from scratch it can be pretty pricey. So... here is my recommendation for what to buy when starting your home bar.
   Vodka- soap box moment: I know that there are differences between different vodkas. However, vodka is supposed to be a neutral spirit. You don't have to buy the most expensive or best marketed vodka to have a clean, smooth vodka. My 2 favorite vodkas to purchase for home are Smirnoff and Tito's. If I am mixing the vodka I buy Smirnoff (even though it is great by itself too) and if I am making martinis I buy Tito's because I love the slightly sweet flavor. Both products are very reasonably priced! Tito's runs around $17.50 for a 750ml. Smirnoff runs around $12 for a 750ml. I also generally dislike flavored vodka. I think it is out of fashion and sticky sweet flavors are best left to teenagers and those without access to fresh fruit. Maybe if I was craving a drink that tasted like my old Strawberry Shortcake doll.

Bourbon. Oh how I love thee. Besides vodka for it's sheer versatility and the ability to please most, Bourbon and Gin compete for top spot in my home bar. Because it is winter Bourbon is currently in the lead. I have a bunch of different Bourbon at home but I am a cocktail geek. If I was just starting my home bar I would pick one brand and go with that. Be adventurous and skip the average bar brand. Currently my favorite bourbon on the market is Eagle Rare. $28 or so will get you this fantastic bourbon and it is worth every penny! This is about $10 more than you would pay for something like Jim Beam. A great bourbon like this will definately be a good conversation starter.

Blended Whiskey: I usually like an Irish blended, in particular Jameson. My husband is a Crown guy so we have both in the house. These whiskeys are consistent because they are basically a house blend of several different batches of whiskey and often a neutral spirit. They are excellent for simple highballs or for a particularly hard day. A 750 ml. of Jameson or Crown is about $20.


Scotch: Out of all the spirits scotch seems to be the one that people have the most passionate brand loyalty. My recommendation is to get a blended such as Dewer's and a single malt. Dewer's is light and is perfect for the scotch and soda set. A 750 ml. of white label is about $20.

Single malts are usaully much richer. My favorite single malt is Lagavalin 16 yr. It is caramelly with hints of sherry and is absolutely delicious! This is not a budget bottle. it runs about $80. You don't have to pay this much for a respectable bottle of single malt. Ask your liquor store purveyor what he or she recommends. If money isn't an object than the Lagavalin is actually a mid priced bottle.

Canadian whiskey: Get some if you want but I have never had it in my bar and don't feel like I have missed anything.

Gin: My spring and summer favorite! Today gin is not all about the overly juniper, pine tree smelling, foul tasting, nasty stuff that the old man down the street used to drink with his bulbous red nose. Gin has gone through a recent renaissance period thanks to good mixologists and craft distillers.
The gin I use at the house the most- perfect in tonics and has a lovely clean flavor and orange peel aroma is also one of the least expensive in the store. Score! New Amsterdam is around $12 a 750 ml. Note: this is not the gin you want if you like a piny gin.

For the juniper lover, my favorite is Blue Coat. It has intense juniper and earthy components but it also has balance. That and I love the bottle. I am sometimes a sucker for packaging. Blue Coat will run you around $30.

I recommend that you have both the lighter, citrussy gin and a heavier juniper influenced gin in your well appointed home bar. There are also some beautiful cucumber heavy gins on the market that I love. Specifically, Hendrick's and Miller's. I don't normally stock these in my home though because I drink them too fast. I will buy some before a planned party but I know there won't be any left at the end. Expect to pay between $35-$40 for these brands.

Rum: I find that I need 3 types of rum for most of the cocktail recipes out there: light, dark and spiced. I tend to buy the big names because most of the rum drinks that I make are juiced up or mixed with falernum. I say go for whatever is on sale at the time. Myers, Bacardi, Captain Morgan's, Sailer Jerry...all good.

Tequila: I have some beautiful aged tequilas behind my home bar but the basics are blanco and anejo. There is a lot of great tequila out there but I always have Don Julio in my home. I like all of the Don Julio products. I currently have the Reposado wich is made from 100% blue agave and aged in small barrels. It runs between $35-$40.

Vermouth: I don't care what brand of vermouth you have in your home bar but for Pete sake put it in the refrigerator! This is a fortified wine product and has an expiration date. The reason people think that vermouth is nasty is because they have had the stuff from behind a bar that has been open and sitting out in the heat and light since the 1971 Playboy's New Host & Bar Book was being written. Gross. Vermouth is actually a lovely product. Monks came up with it and when have they ever been wrong about booze? Champagne, abbey ales... So when it is time for new vermouth cook with the stuff, have it as a light aperitif just don't sit on it for years.

Brandy: I keep E&J Brandy for cooking and making sangria and punches. I keep one bottle of good cognac for winter nights for the fire. I love Kelt vsop. It is around $55 but it lasts me all winter. One snifter and I am golden.

Assorted liquors: This is totally up to what your favorite flavors are. I usually recommend something creamy like Bailey's, something with a cassis or berry flavor such as Chambord or Creme Yvette and something floral like St. Germaine. Some of these finer cordials are rather expensive but you will use them sparingly in cocktails so splurge and get the best. A splash of St. Germaine can make even the most ho hum Prosecco taste great.

Don't expect to only spend the 1971 price of $140 to stock your bar. Don't be daunted however, gradually accumulating for a well appointed home bar is fun. There are also lots of ways around fully stocking for each and every party.

glassware

2010-12-15T09:57:00.000-08:00

Glassware can be sexy. I am personally not that concerned with the shape of the breast of the woman that inspired the champagne glass but glassware none the less can be sexy. There are a plethora of different glassware options on the market but I personally only stock a few at my home bar and have never had a problem while entertaining. The 1971 Playboy's New Host and bar book feels dated here. My personal recommendation is that one should stock an all purpose wine glass, a highball or double old fashioned glass, some sort of glass that one could put a beer in or other "tall" drink. Currently I have been using stemless wine glasses for nearly everything. They are great for wine, cocktails and punches. With a fun beverage napkin I have also used them for mulled wine. I don't stock separate Irish coffee cups because I like the feel and look of the coffee cups in my regular dish set. I also feel it is crucial to have dishwasher safe glassware. Purists may bock at this but I even put my stemless Riedels in the dish. Sue me. The last thing a host wants to do at the end of a party is stand around hand wash dishes.

Au Revoir

2010-12-09T14:41:00.000-08:00

The true host also knows how to have a graceful end to the evening. We have all (I hope) been to parties that lasted all night. While all night parties can be fun; as a frequent entertainer this is not the goal, or at least not always. Mario wraps up "The Code of Conviviality" with polite ways to get the people out of your house. Not a city dweller myself I find it clever that a suggestion be made to tip your door man in advance so that he will hail a taxi for your guests. As a suburbanite I would recommend having the name and number of a reputable cab company in your area. My favorite cabbie, Tony, will upon request come out to the burbs for me even though it isn't his territory. I have a long and slightly colorful relationship with Tony as he has driven me home to the burbs countless times "from work." Behind Bars your cabbie can be your ace in the whole. While entertaining guests at my bar and unwinding from doing such at neighboring watering holes it is easy to have enough to warrant a drive home.

I digress here but; always develop relationships with the following people: your favorite cab driver, your bartender (naturally), the most knowledgeable person at your favorite liquor store, the valet at your favorite restaurant (they know all of the good gossip. Trust me.) and your butcher and/ or fish monger. These people make your entertaining a lot easier! I once wore a short skirt to my local grocery store every time I shopped for going on 2 years because the fish monger there had a bit of a crush on me. I never ever paid full price for fish!

So the quote of the day from the 1971 Playboy's New Host and Bar Book is: "bachelors as well as non bachelors- are getting away from the stodgy notion that parties attended must be parties repaid, like meeting a bank note on a certain date. The whole idea isn't to load your guests down with both liquor and the obligation to return the liquor, but simply to share fun and friendship." Hmmm. Does a good host and party thrower not expect to be invited around for drinks? The whole social world even now- almost 2011- is based on the barter system. Isn't it?

When the revelers arrive

2010-12-04T17:36:00.000-08:00

Thomas Mario lays out some very keen advise for making sure, as the host of a party one should be prepared. As a frequent host of small gatherings I have skimmed through these pages with the word "duh" floating through my mind. Right. But, we have all been to those get togethers in which no seeming preparations have been made and the host is figuratively caught with his/her pants down. As the guest in this situation I always feel like either an intruder or I want to take over and help. Not ideal scenario for a party goer.

The words of advise for the Playboy host is as follows: "When the revelers arrive, remind yourself that no matter how busy the whirl, everyone appreciates a congenial word of welcome at the door." Reading this book puts in mind the now defunct series Swingtown. The pool party rages, half naked party goers everywhere, the stunned neighbors at the door greeted by a smiling host and the offer of a cold libation. Ahhh... good host manners. Are they a thing of the past? Did they die before I was born? Or can they be revived? Or does a good host now just facebook the new arrival and tweet his hot date for a rendezvous at the hot tub?

The Code of Conviviality

2010-12-03T18:31:00.000-08:00

I recently ran across a very cool cocktail book at my local used book store. Since then, I have become rather obsessed with it. This combined with the fact that I have more than a passing obsession with 1) booze of all types (this is how I have made my living) and 2) entertaining people I have decided to follow one of my favorite movies and do a Julie and Julia inspired blog. Only with booze and not butter. I might not be as strict as Julie was either. We are talking about booze. And...Playboy!

That's right. I have procured a 1971 copy of Playboy's New Host and Bar Book by Thomas Mario. Unlike Julia Child I had no idea who Thomas Mario was before I purchased this encyclopedic cocktail shrine of a book. According to the book jacket Thomas Mario was the food and drink editor of Playboy magazine as well as writing the manual and other food and drink publications. Mario was also incredibly well traveled. Truly a playboy? Don't know. I do however have the utmost regard for Heffner. I also love the class and brass of early Playboy.

Mario starts by naming His first chapter "The Code of Conviviality" According to Webster convivial means : relating to, occupied with, or fond of feasting, drinking, and good company. Hell yes! Any host however knows that this is truly an art! Mario says "Vital to every prearranged drinking session calls for two kinds of alchemy: the first is mixing potables; the second, mixing people." This statement is the foreshadowing for the fabulous insight this book has people, cocktails and hosting good times in style!