Historic MacCallum House (©Image courtesy of MacCallum House Inn & Restaurant)
Bartender Tony de la Torre holds sway at the Grey Whale Bar of MacCallum House Inn in historic Mendocino, California, and he was kind enough to share his recipe for a seasonal blood orange cocktail. The distinctive blood orange is harvested from November to May in California. The sweet fruit is believed to have been introduced to Sicily by Genovese and Portuguese crusaders in the 15th century, later making its way to Florida, then California.
The elegant MacCallum House Inn is private and secluded, set on two beautifully landscaped acres of vibrant gardens. It was built in 1882 by town founder William Kelley as a wedding gift to his daughter Daisy, on her marriage to local entrepreneur Alexander MacCallum. The property is now in the care of owners Jed and Megan Ayres and Noah Sheppard.
The Grey Whale Bar in the glassed-in porch is where guests and locals alike enjoy sipping Tony’s inspired cocktails, watching the waves by day and listening to live music at night. Happy Hour runs from 5:00 to 6:30 for this who enjoy sunsets as they unwind from the cares of the day.
Blood Orange Lemon Drop Cocktail
Ingredients
• 2 Ounces Square One Vodka
• ½ Ounce of Lemon Juice
• ½ Ounce of Blood Orange Juice
• 2 Lemon Wedges
• 2 Blood Orange Wedges
• ¾ Ounces fresh Sweet & Sour
• 2 Splashes of Fever Tree Bitter Lemon Soda
• 1 Teaspoon of raw sugar
• Garnish: Blood Orange Round Twist
• 6 to 8 Ounce Martini Glass
Preparation
1. Muddle Lemons/Blood Orange Wedges, Lemon/Blood Orange Juice and Raw Sugar in a cocktail shaker.
2. Fill with ice, add Vodka, sweet & sour and bitter lemon soda.
3. Shake well, and strain into a martini glass. Garnish with Blood Orange Round Twist.
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: AF's Cocktail Collection
To visit the website of Mendocino's historic hideaway, go to: MacCallum House Inn & Restaurant
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
The Academy of Motion Picture Arts and Sciences is providing Oscar® viewing party kits with everything you need to throw a successful party at home. The 82nd Annual Awards ceremonies will take place on Sunday, March 7th, with co-hosts Steve Martin and Alec Baldwin.
• Visit the Academy’s website and download Oscar ballots, party play-along games, recipes, cocktails ideas and much more – invite your family and friends.
• Event producer Cheryl Cecchetto shows you the “10 Must Haves” for throwing an award-winning party.
• Master Chef Wolfgang Puck cooks and provides you with delicious and easy-to-make-at-home recipes.
• Executive Pastry Chef Sherry Yard shows you how to bake a yummy dessert.
Moët & Chandon, the exclusive champagne of the 82nd Academy Awards®, has provided a special cocktail that will wow your guests:
The Moët Golden Glamour Cocktail
Ingredients for 1 Drink
• ¼ Ounce vanilla liqueur
• 1½ Ounce passionfruit juice
• 4 Ounces Moet & Chandon Imperial champagne
• Mint sprig, for garnish
The kit includes a video on preparing the Moët Golden Glamour Cocktail.
To view the video & the rest of the kit's contents, go to: Oscar’s Party Kit
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Clint Eastwood & Morgan Freeman (photo by Chris Weeks/WI, courtesy of Chivas Regal)
Clint Eastwood has been creating memorable and Academy Award winning films for more than 35 years, both in front of and behind the camera. The film icon’s work is respected by several generations as he moves seamlessly from Hollywood blockbuster movies to lower budget films praised for their thoughtful, human stories.
This week, “An Evening with Clint Eastwood Presented by the Los Angeles County Museum of Art and Warner Brothers” was held at LACMA. Eastwood was in attendance, along with his colleague and fellow Academy Award winner, Morgan Freeman. The event was in honor of the release of the new DVD collection, Clint Eastwood: 35 Films 35 Years at Warner Brothers and LACMA’s Eastwood retrospective screening program.
Chivas Regal 25 hosted the VIP reception and served “The Outlaw,” in honor of Eastwood’s old-western movie roots. Chivas Regal 25 is an ultra luxurious Scotch, only available in limited release, and said by its makers to feature hints of rich chocolate, orange, and fondant creaminess, and a smooth, long finish. Each bottle is individually numbered. The Outlaw cocktail is a nicely straightforward recipe calling for readily available ingredients to provide your day with a happy ending.
Ingredient for 1 Drink
• 4 Blackberries
• 2 Ounces Chivas Regal
• ¾ Ounces lemon juice
• ¾ Ounces simple syrup
• ¾ Ounces cranberry juice
Preparation
1. Muddle Blackberries in a pint glass.
2. Add all spirits and mixers.
3. Shake and strain over fresh ice in an old fashioned glass or large rocks glass.
To view all the cocktails on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
New York at Night (photo by Kevin Connors, courtesy of morgueFile.com)
The Rainbow Room, an Art Deco-style restaurant and nightclub located in Manhattan’s Rockefeller Center, opened in 1934, and has reigned as a symbol of sophisticated nightlife ever since. Even if you’ve never been there, you may have caught a glimpse of its elegance in the opening scene of the Martin Scorsese film, “New York, New York,” or in Woody Allen’s “The Curse of the Jade Scorpion.”
Right now the legendary nightspot is closed as a new operator is sought, so we’re making due with fond memories of the place while we await its reopening. One of those memories is a concoction by our master mixologist friend, author Gary (Gaz) Regan. His recipe is ingeniously simple and Dale DeGroff, the Rainbow Room’s head bartender at the time of its creation, added Gary’s Debonair Cocktail to his cocktail list.
The drink calls for single malt scotch, which ruffled the sensibilities of traditionalists who didn’t like the idea of a fine whiskey being mixed into a cocktail. But as Gary says, “…if the big shots don't approve, you must be on the right track.” He was right. The whiskey blends beautifully with ginger liqueur, an aromatic elixir that became popular with the French during their colonial rule of Vietnam. Gary’s Debonair Cocktail is simplicity itself, easily mastered, and perfect for sophisticated sipping, even at home. (Cocktail Attire Optional.)
Ingredients for 1 Drink
• 2 1/2 Ounces single malt scotch
• 1 Ounce ginger liqueur
• 1 Lemon twist, for garnish
Preparation
1. Pour the scotch and liqueur into a mixing glass.
2. Add ice and stir.
3. Strain into a chilled cocktail glass, and garnish with a lemon twist.
Gary Regan Himself
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Top Hat (photo by Michael Connors, courtesy of morgueFile.com)
A full week of work after the Winter Holidays is drawing to a close and an end-of-weekly-labors cocktail seems in order to recapture a bit of the Festive Spirit Past. We turned again to our favorite mixologist, author Gary Regan to come up with something simple, yet soul-satisfying. We were in luck, recently, he just had to come up with just the thing.
It seems Gary, much to his astonishment, was a nominee in the ‘Least Likely to Pay for a Drink’ category in the Alternative Bar Awards, a tongue-in-cheek event held in London. Still, he was certain his friend David Wondrich, author of the critically acclaimed "Imbibe," would easily snare the title, sparing Gary any further indignity. He was confident enough to boldly declare, "I'll eat my hat if Wondrich doesn't win this one!"
But Wondrich didn’t win, and our honest, somewhat frugal English friend was faced with keeping his word on downing his own topper. Fortunately, Gary’s quick thinking eliminated that prospect as he created the My Hat Cocktail, allowing him to keep his hat on his head. It’s based on the High Hat Cocktail, a mixture of rye, Cherry Heering and fresh lemon juice. Our friend reworked the ratios, and dropped the lemon juice for a little Jagermeister, which gives the new concoction just enough kick to restore some holiday cheer.
Ingredients for 1 Drink
• 2 Ounces straight rye whiskey
• 1/4 Ounce Cherry Heering
• 1/4 Ounce Jagermeister
• 1 Luxardo or other maraschino cherry, for garnish
Preparation
1. Combine all ingredients, except garnish, in a mixing glass.
2. Add ice, stir for 15-20 seconds, strain into a chilled cocktail glass and add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Cantina (© photo by Sandra Silberstein, courtesy of Cantina)
With New Year's Eve celebrations fast approaching offering the recipe for the Midnight Smash seemed apprpriate. The drink came about when our old friend, spirits expert Gary Regan, recently posed a challenge to Duggan McDonnell, owner of San Francisco’s Cantina, a Sutter Street watering hole. It seems Duggan, known to friends as Hollywood, sent Gary some of California’s Meyer lemons.
The Meyer was introduced from China and is believed to be a hybrid between a true lemon and the mandarin orange. They are not as tart as conventional lemons and prized by cooking enthusiasts for delivering the tang of lemons without the pucker. Meyer lemons obviously call for special treatment, so Gary challenged Duggan to come up with a recipe that would only work if Meyer lemon juice was used.
The recipe below is testimony to Duggan being more than up to the challenge. If you find yourself near Sutter Street some evening, stop by Cantina and sample his inspired creation. You may just learn how Duggan came to be called Hollywood as you sip your “Midnight Smash.”
Ingredients for 1 Drink
• 3 Ripe blackberries
• 1 Ounce Meyer lemon juice
• 1 Ounce Averna
• 1 Ounce Cointreau
• 2 Ounces ginger beer
• 1 Orange wheel, for garnish
Preparation
1. Muddle the blackberries in the bottom of a mixing glass, add ice, lemon juice, Averna and Cointreau, and shake for approximately 10 to 15 seconds.
2. Strain into an ice-filled highball glass, add the ginger beer, stir briefly and add the garnish.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Day & Night at the Cafe Du Monde (Images courtesy of Original Cafe Du Monde)
Bring a bit of New Orleans home with this recipe using the coffee and chicory enjoyed by visiotrs and locals alike, whether it's served with beignets in the morning at the Cafe du Monde or to cap off a fine meal at one of the Big Easy's many great restaurants. Jules Alciatore created Café Brûlot Diabolique, at world-renowned Antoine's restaurant in the 1890s. His flaming concoction of coffee, brandy, and spices later became a popular way to disguise alcohol during Prohibition.
Chicory is made from grinding the roots of the endive plant. The practice of blending it with coffee was introduced to New Orleans by residents of French ancestry during the Napoleonic era, when nearly constant fighting made keeping supplied with coffee very challenging. Resourceful coffee lovers in France had crafted the blend in order to stretch those supplies and the uniquely flavored beverage became a tradition that has now been part of everyday life in New Orleans for two centuries.
A visit to one of the Big Easy's fine restaurants such as Antoine's in the French Quarter will afford an opportunity to see Cafe Brulot flambe'd on a gueridon at your table. But if you can't make the trip right away, you can use this recipe to get a taste of New Orleans in the comfort of home.
Ingredients for 8-10 cups
• One 4" Cinnamon stick
• 12 Whole cloves
• Zest of 2 oranges
• 1 Whole orange (optional)
• Zest of 1 lemon
• 6 Lumps of sugar
• 8 Ounces Cognac
• Ounces Curacao (optional)
• 1 Quart of Coffee & Chicory
Preparation
1. In a brulot bowl or 2-quart chafing dish, warm and mash together the cinnamon, cloves, orange zest, lemon zest and sugar.
2. Add brandy and Curacao and ignite.
3. Stir until sugar is dissolved.
4. Add in coffee, slowly mixing until flames die down.
Serve in demitasse cups.
To view a recipe for a classic New Orleans flambe'd dessert, a perfect accompaniment to Cafe Brulot, go to: Bananas Foster Recipe
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Wild Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Famed New York mixologist and winner of the 2009 Star Chef Award, Orson Salicetti has been very busy mixing up his healthy holiday cocktails for the new decade! He’s the Head Mixologist holding sway at very hip Apotheke, located at 9 Doyers Street in Manhattan’s Chinatown. The place is a cocktail lovers’ dream with 250 house cocktails and 500 bottles of liquor from around the world.
When creating a cocktail Orson Salicetti believes that you create an expression of yourself. His concepts are authentic, real and original. He believes his drinks are similar to the Holidays, they should stimulate the senses, create an emotion, leave an impression, and be something you do not forget. Salicetti pushes the boundaries when crafting new cocktails by incorporating food into his creations, infusing drinks with octopus, caviar, oysters and shrimp.
Preparing a drink calling for octopus may sound daunting, but this creation by Salicetti for the 2010 Holidays was adapted so as to be well within the skills of the home mixologist.
Ingredients for 1 Drink
• 1Ounce Cognac
• ½ Ounce of elderflower jelly
• ½ Ounce of agave nectar
• Dash of lime juice
• 2 Drops of bitters
• ½ Ounce of hisbiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, hibiscus syrup, elderflower jelly, agave nectar, lime juice, and bitters to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne bringing the flower to life.
The Master at Work
For more info on the cocktail apothecary where Orson Salicetti’s works his magic, go to: Apotheke, Prescriptions Served Daily
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Rising Moon (photo by Carmem L. Vilanova, courtesy of morguefile.com)
This recipe comes from author and master mxologist Gary Regan of Ardent Spirits, a long time friend who can always be counted upon for a well mixed drink. For this creation Gary uses creme de violette for an original drink that is simply sublime. Creme de violette is a liqueur with violet flower flavoring. It was unavailable in the U.S. for some time, until Haus Alpenz began importing the Rothman & Winter Crème de Violette, which is made from Queen Charlotte and March violet flowers from the Alps. Now that he has it in his arsenal, Gary blends creme de violette into a smooth-tasting libation with a delightful scent, and a color that's almost gray, but tinged with the barest hint of violet. That lovely color inspired Gary to name it Moonlight. Savor Gary's inspired mix and you’ll know why we turn to him whenever we’re looking for a cocktail to leave us moonstruck.
Ingredients for 1 Drink
• 1 1/2 Ounces Gin (Beefeater, Plymouth or Tanqueray)
• 1/2 Ounce Cointreau
• 1/2 Ounce Creme De Violette
• 1/2 Ounce Fresh Lime Juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice.
2. Add all of the ingredients.
3. Shake for approximately 15 seconds.
4. Strain into a chilled Champagne flute.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
The Rosita is a beautiful cocktail that our good friend from Ardent Spirits, the master mixologist Gary Regan, introduced in his very first book, 16 years ago. He had forgotten it, but recently got it introduced to him by a another friend. Gary thought it was damn good, but didn’t remember it was his creation. A little research and he discovered it was his re-working of a recipe he had found in an old bartenders guide.
We think Gary must have tested his Rosita recipe very thoroughly. Now, with memory restored, he has just introduced the recipe to us. The Rosita runs along Negroni lines, calling for Tequila, two styles of vermouth, Campari and one solitary dash of Angostura bitters. It makes a nice change from the everyday Margarita, but best not to consume too much in one sitting unless you are actually trying to forget!
Ingredients for 1 Drink
• 1 1/2 Ounces Tequila (100 percent agave blanco or reposado Tequilas work best)
• 1 Ounce Campari
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 Lemon twist, for garnish
Preparation
1. Pour all the ingredients into a large old-fashioned glass filled with crushed ice.
2. Stir briefly and add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Barbeque Shrimp (photo by Chef Tony Hamati, Bravo Bistro, Scottsdale, Ariz., courtesy of Ocean Garden Products)
The National Restaurant Association’s annual survey of more than 1,800 professional chefs reveals that local sourcing of ingredients, sustainability and nutrition will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability, mini-desserts and locally produced wine and beer top the list of nearly 215 culinary items in the “What’s Hot in 2010” survey.
Rounding out the top 10 trends are nutritious kids’ meals, half-portions, farm-branded ingredients, gluten-free/food-allergy conscious meals and sustainable seafood. The chefs surveyed were members of the American Culinary Federation .
“No one has a better view of restaurant menu trends than the chefs of the nation’s nearly one million restaurants, and that is why we survey these culinary professionals on what hot, new trends we’ll see in the coming year,” said Dawn Sweeney, President of the Association. “The top trends this year – local sourcing, sustainability and nutrition – reflect wider societal trends and consumers’ growing interest in these issues. Many restaurants are sourcing some of their ingredients locally, and you often see chefs shopping at farmer’s markets to create a host of better-for-you options that today’s diners want.”
Michael Ty, president of the American Culinary Federation, agreed. “This is retro – it’s what we did in the past when chefs relied on local markets because we did not have the luxury of today’s transportation system. We are going back to our roots and the foundation of our craft that made it more pleasurable.”
Farm-to-Fork
The leading culinary theme revealed by the survey is sustainability, which is ranked as the third hottest trend. Whether applied to produce, meat, seafood or alcoholic beverages, the concepts of environmentally friendly practices and local sourcing – farm-to-fork – are appealing to both restaurant operators and consumers for several reasons, including freshness, minimal transportation, and supporting local communities and businesses.
Nutrition is another culinary theme that ranks high on the list of trends at number 15. Healthful options for children, produce, superfruits, bite-size and half portions, and food allergy conscious and gluten-free meals all rank in the top 20, illustrating that consumer interest in health and nutrition continues to grow and that restaurants are responding.
Other menu trends in the top 20 include farm-/estate-branded ingredients, regional ethnic cuisine, non-traditional fish (including barramundi and Arctic char), and newly fabricated cuts of meat (including Denver steak and pork flat iron). Simplicity as a culinary theme and smaller portions for a smaller price are also menu trends for 2010, reflecting the shift in consumer preferences toward value and comfort during the economic downturn.
Local Wine & Beer
When it comes to the drink menu, locally produced wine and beer is the fifth hottest trend on the What’s Hot in 2010 survey. Other alcohol items in the top 20 chef-rated menu trends include culinary/savory cocktails and artisan liquor.
Topping categories within the survey are: amuse bouche and mini-burgers/sliders in appetizers; quinoa and braised vegetables in side items/starches; ethnic-inspired and traditional ethnic items in breakfast/brunch; bite-size desserts and artisan/house-made ice cream in desserts; regional and fusion in ethnic cuisines; artisan cheeses and black garlic in ingredients; and specialty iced tea and organic coffee in nonalcoholic beverages.
In the preparation methods category, liquid nitrogen freezing/chilling was ranked as the number-one trend, followed by braising, sous vide, smoking and oil-poaching/confit.
Eco-Friendly Equipment
Also included in the survey were questions about kitchen and concept trends. The chefs rated environmentally friendly equipment as the top kitchen equipment trend, and the hottest restaurant concept in 2010 as restaurants with gardens.
When it comes to sources for trendy food and beverage ideas, the chefs ranked television, trade shows and independent restaurants as the best places to get inspired.
To view the entire press release on which this item was based, go to: National Restaurant Association
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Chaterhouse of Portes, France (image courtesy of Carthusian Order)
As the name Purgatory implies, this cocktail is a very serious drink. So says our friend and spirits expert, Gary Regan of Ardent Spirits. Gary got this recipe from Ted Kilgore, formerly of Monarch Restaurant in Maplewood, Missouri, now holding forth from behind the stick at Taste by Niche in St. Louis. As evidenced by this recipe, Mr. Kilgore's talent has made him a well respected mixologist in the Show-Me State, and everywhere else for that matter.
Seeing it first on paper, Gary thought it took courage to mix in both Benedictine and Green Chartreuse. Both have potent flavors that might fight for supremacy instead of blending into a singularly enjoyable cocktail. Gary explained that Ted Kilgore’s unorthodox choice of liqueurs mixes into a successful creation because he combines them with the sturdy base of straight rye whiskey.
It calls for a hefty amount of 100-proof rye whiskey and Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof! It’s made by Carthusian monks, a silent order in Chaterhouse of Portes, France. So be careful, a judicious serving of this cocktail and you'll feel a little closer to Heaven. Too many and you’ll find yourself in Purgatory!
Ingredients for 1 Drink
• 2 1/2 Ounces Rittenhouse 100-proof Straight Rye Whiskey
• 3/4 Ounce Benedictine
• 3/4 Ounce Green Chartreuse
• 1 Lemon Wedge or Twist, for Garnish
Preparation
1. Fill a mixing glass two-thirds full of ice.
2. Add the whiskey, Benedictine and Chartreuse.
3. Stir for approximately 30 seconds.
4. Strain into a chilled cocktail glass.
5. Add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Skanking Rude Boy (© Vanwick | Dreamstime.com)
Originally from a town near Blackpool, England, our old friend Gary Regan has always exhibited the unfailing politeness and good humor for which the English are known. So we were a little surprised to see our master mixologist and spirits expert come up with a new cocktail recipe to which he ascribed the name Rude Boy.
Nothing to fear, Gary isn’t advocating poor behavior. He tells us rude boys were originally street gangs in Jamaica, but the name came to be adopted by young Londoners who were supporters of ska and reggae music. To signal their support they liked to exhibit black and white checks as a symbol of racial unity, wear suits, and sport porkpie hats. A favorite band was The Specials, who scored a big hit in the U.K. with “Free Nelson Mandela.” They liked to skank, a dance done to ska music. Thankfully, they didn’t adopt the violent or criminal ways of the earlier rude boys of Jamaica.
So Gary’s new concoction can be fittingly used to toast racial harmony, lively dancing, and having fun with fashion. Cheers!
Ingredients for 1 Serving
• 1 1/2 ounces Don Julio or other blanco tequila
• 1/2 ounce green Chartreuse
• Pinch of cayenne pepper, for garnish
Preparation
1. Place all ingredients, except the cayenne, in a mixing glass. Add ice and stir for about 15 seconds. Strain into a chilled sherry copita glass.
2. Sprinkle a little cayenne pepper on top.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
To view all the cocktail recipes on the American Feast web site just scroll down after you go to: American Feast's Cocktail Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
Englishman Graham Greene was one of the 20th Century’s most prolific writers, penning some twenty-six novels from 1929 to 1988, while traveling around the globe. Our friend Gary Regan, the author and master mixologist, confesses “to never having read a word of Greene's work,” but nonetheless imagined him to have been a “dashing playboy-writer”
When told of the Graham Greene Cocktail, Gary conjured a “Hemingway-esque image” of his fellow countryman and was spurred to get to the heart of the matter. He found that the Graham Greene Cocktail was born in Vietnam when the novelist spent a lot of time there. Greene first visited Hanoi in 1951, as a correspondent for Paris Match, and later wrote “The Quiet American” (1955) while there. An excellent film version of the novel was released in 2002, and Michael Caine was nominated for an Oscar as Best Actor in a Leading Role.
Getting back to Gary and his quest for enlightenment, our friend was a little disappointed by the recipe the famous writer preferred when tippling at Le Club, the bar of the Sofitel Metropole Hotel in Hanoi. It turns out the Graham Greene Cocktail is a mixture of gin, cassis and dry vermouth. Gary couldn’t fathom why any urbane drinker, especially a world-class one in a pantheon with Hemingway, would add cassis to a martini.
Nonetheless, our friend says “Greene's drink did serve a purpose.” It was enough to stir Gary’s creative juices, seek inspiration from Charles H. Baker Jr.'s 1939 book, "The Gentleman's Companion," and concoct a variation on a recipe for the Pompier Highball found there, with a very pleasant result. As our friend wrote in the San Francisco Chronicle:
The chief difference between the Graham Greene Cocktail and my Pompier variation lies in the ratios of the ingredients. The Hanoi drink is more or less a dry gin martini with a splash of cassis, whereas the Pompier Cocktail calls for the vermouth to be the base, uses a small amount of gin to give the thing a backbone, and gets a fruity note…from not much more than a splash of cassis.
We found it’s a fine mixture for sipping on a hot afternoon and pondering, just pondering mind you, the writing of a great novel.
The Graham Greene Cocktail
Ingredients for 1 Cocktail
• 2 Ounces gin
• 1/2 Ounce dry vermouth
• Splash of creme de cassis
Preparation
1. Combine ingredients in a cocktail shaker or mixing glass.
2. Add ice, stir and strain into a chilled cocktail glass.
The Pompier Cocktail
Adapted from "The Gentleman's Companion," by Charles H. Baker Jr.
Ingredients for 1 Cocktail
• 2 1/2 Ounces dry vermouth
• 1/2 Ounce dry gin
• 1/4 Ounce crème de cassis
• 1 Lemon twist, for garnish
Preparation
1. Combine ingredients in a cocktail shaker or mixing glass.
2. Add ice, stir and strain into a chilled cocktail glass. Add the garnish.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on Facebook go to: Gary Regan's Facebook Page
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
The Independent Cocktail (photo courtesy of Chopin Vodka)
There are many reasons for the rising interest in backyard and community gardening. The desire for fresher, tastier and healthier food, rising food prices, reducing carbon emissions, and food safety concerns are all motivating folks to take up tilling the soil.
“Community gardens are full for the first time in years, seed sales are up and memberships in home gardening groups are gaining,” according to an article in the Press-Enterprise. Anecdotal evidence suggests that more restaurants are growing their own ingredients. Some, like New York’s Blue Hill, operate their very own farms.
But bartenders too? The answer is yes, according to the San Francisco Chronicle, where Camper English reports, “Lately, more (Bay Area) bartenders are doing the gardening work themselves, for the same reason that backyard gardeners seem to have appeared everywhere.”
The article in the Chroncile describes gardening for cocktail ingredients as a growing phenomena. Here is just one of the writer’s examples of the trend:
Within the city, patios and rooftops are being used to grow garnishes. The Fifth Floor restaurant offers three homegrown "Herb Garden Cocktails" - a Sagerac with fresh sage leaves, a rosemary cocktail and a version of the Lonsdale with basil leaves. Assistant General Manager Scott Stewart says the restaurant initially planted herbs to make use of extra garden space in its garden. But it has since become a point of pride.
If you’d like to read the article in the Press-Enterprise cited above go to: Community gardens growing in popularity amid rising food prices, health scares
If you’d like to read the article in the San Francisco Chronicle cited above go to: More bars growing own cocktail ingredients
For the recipe for the cocktail pictured above go to: The Independent by Chopin Vodka
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
(photo courtesy of Faces & Names Lounge & Bar)
We’ve always found Faces & Names is a place where you don’t have to be regular to get treated like one, making it one of our favorite watering holes to visit ourselves or recommend to others in need of a little lift. So we’re very pleased to have just heard from our friend Alex Berzins, who manages the place, that Citysearch has nominated it as the best lounge in New York City!
Conveniently located on Manhattan’s West 54th Street, right off Seventh Avenue, Faces’ unpretentious, relaxed atmosphere makes for a pleasant stop whenever you’re ready for a restorative drink. The mix of locals, visitors and the after-work crowd are made to feel at home by folks who know how to make their guests feel appreciated. Some say it feels like the Cheers of Midtown, with friendly bartenders hosting as well as entertaining, and regulars that always go to their special spot at the bar.
Here’s what one delighted guest quoted by Citysearch had to say about her visit to Faces:
This place is WONDERFUL, WONDERFUL!!!! $5 drafts all the time, so no need to worry about hitting this place at "happy hour." Bartender, "Lisa" is especially friendly and made our visit even greater! She took the extra time to converse about local dining (not just the bar) and made dinner recommendations for us. We chose this place because it was less than a block from our hotel, but found that we couldn't have had better service if we had gone 20 blocks.
The back lounge with sofas provides an intimate atmosphere, and a second, more secluded bar. Whether you go for the friendly atmosphere or the delicious food and drinks, Faces is open daily from 11:00 am to 4:00 am, and the kitchen serves food until 3:00 am every night. Give Faces Famous Mini Burgers served on potato rolls a try with one of their delicious draft beers.
Faces is an outstanding after-work gathering place with several private party packages available for groups of up to 100. Give Alex a call for more information at (212) 586-9311 and tell him his friends at American Feast say hi and we’ll be by very soon to celebrate the joint's good fortune!
If you’d like to vote for your favorite New York City lounge go to: Citysearch
For more info on one of our favorite watering holes in NYC go to their web site: Faces & Names Bar & Lounge
To follow American Feast on Facebook go to: American Feast on Facebook
The Plaza of New York City has unveiled its new signature drink, the Pomona, on NBC’s 10th annual Today Throws a Wedding contest reception. The drink will also be used to celebrate the wedding of former Olympic hopefuls who capture the hearts of viewers during The Plaza's 100-Mile contest this year.
The 100-Mile Menu is a culinary movement that marries seasonal fare with elegant style. "The bridal market's shift toward an interest in sustainable, green weddings inspires catering that is seasonal, local and always delicious. With fresh, organic ingredients, the 100-Mile Menu is the synthesis of robust flavor and modern dining and we're thrilled to complement our menu with this new cocktail. Pomona, the Goddess of Orchards and Abundance, is surely pleased,” said Liz Neumark, partner, CPS Events at The Plaza.
The Pomona is made from ingredients that hail from the 100-mile area around New York City, including American Fruits' Black Currant Cordial, Lieb Family Cellars Blanc de Blancs, New York sparkling wine and local honey. The beverage was commissioned by CPS Events, the partnership entrusted with the hotel's famed Grand Ballroom, and designed by mixologist Brittany Chardin of Atlanta's iMi Agency.
"Creating a signature drink for The Plaza was both an honor and a challenge,” said Chardin. "At the onset of the project, CPS Events required the drink be developed utilizing ingredients produced within a 100-mile radius of the city. I was thrilled and surprised by the interesting array of amazing products produced in New York City and the 100 miles that surround it. The enthusiasm of the local distilleries and producers to work on this project was infectious. I know guests will truly celebrate in a memorable way with this drink.”
Situated on Manhattan’s lovely Central Park, The Plaza is one of the city’s most venerable landmarks. Built in 1907, and said to be modeled after The Savoy of London, its celebrated patrons have included everyone from royalty to author F. Scott Fitzgerald and the Beatles. A statue of Pomona adorns the fountain outside The Plaza's main entrance.
To follow American Feast on Facebook go to: American Feast on Facebook
Chopin Vodka Punch (Image courtesy of Chopin Vodka)
Whether they are regularly finding reasons to celebrate or seeking a little lift in tough times, about 30% of Americans are having an alcoholic drink “at least once a week.” That’s according to a Harris Poll® of 2,401 U.S. adults surveyed online between April 13 and 21, 2009.
One-quarter of U.S. adults say they never drink alcohol, but of those who imbibe at least several times a year, roughly two-thirds drink beer, while half say they drink domestic wine. Two in five drink vodka, one-third drink rum and 29% drink imported wine.
Drinking habits differ by gender, as men are more likely to drink alcohol at least once a week (40% versus 19%) and women are more likely to say they never partake (29% vs. 22%). Four in five men drink beer compared to just half of women. Over half of women drink domestic wine compared to 43% of men. Women are also more likely to drink vodka, tequila and champagne, while men are more likely to drink imported wine, bourbon and scotch.
Cheers!
If you’d like to read the press release on which this item was based go to: Three in Ten Americans Drink Alcohol Weekly
Agave, the Tequila Plant (photo by Arturo Delfin, courtesy of morguefile.com)
We have it on good authority from our friend, Master Mixologist Gary Regan, who wrote in the San Francisco Chronicle that, “The margarita is probably the most important drink to know intimately, since once you can make a margarita you'll also be able to make a sidecar, a kamikaze, even a cosmopolitan.” All four of those classics call for “three parts liquor, two parts orange-flavored liqueur, and one part fresh lime or lemon juice - with a splash of cranberry juice for the cosmo.”
The margarita also happens to be one of our favorite cocktails for festive summer evenings when we’re surrounded by good friends and family. Since those days are rapidly approaching we thought it would be a good idea to post Gary’s recipe for the venerable cocktail. He recommends you use white tequila, preferably 100% agave bottlings because that will allow “the pure peppery vegetal qualities of the spirit to shine through.”
Gary tends to employ Cointreau for his margaritas, but ever the adventurous type, he has been known to use Grand Marnier. Some say it must be made with Triple Sec, but as Gary says, “Recipes are not written in stone… try to look at recipes as guidelines.” He suggests adding a little extra lime juice if you are going to mix with Grand Marnier. Cointreau, Triple Sec or Grand Marnier, we’re ready to top off a warm summer day however Gary wants to make them!
Ingredients for 1 Drink
• 1 1/2 Ounces white tequila
•1 Ounce Cointreau
• 1/2 Ounce fresh lime juice
• Salt (optional)
Preparation
1. Combine all the ingredients in a shaker.
2. Add ice.
3. Shake and strain into a salt-rimmed (optional), chilled cocktail glass.
Gary Regan Himself
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To see Gary on facebook go to: Gary Regan's facebook Page
A brief survey of today’s store shelves will attest to the desire of American consumers to make eco-friendly purchases and marketers’ efforts to give them what they want. The trend covers almost all product categories, but producers of organic spirits remain a pretty elite group.
Crop Harvest Earth and Square One Organic Spirits have successfully crafted premium vodkas using organic grain harvested from healthy soil, free of pesticides and chemical fertilizers. This month, boutique American vodka producer, Blue Ice Vodka, joined the select band of environmental producers with the launch of Blue Ice Organic Wheat Vodka. It is the brand’s first new vodka since 2001, when it introduced Blue Ice Vodka, distilled from Idaho Russet Potatoes and acclaimed for its smooth taste.
Complementing Blue Ice’s hallmark potato vodka, Blue Ice Organic Wheat Vodka continues the tradition of founder Jim Myerson’s commitment to producing premium spirits reflective of the quality and purity of Idaho’s natural resources. The new vodka is certified organic by the USDA, as Master Distiller Bill Scott uses no chemical additives of any kind.
A press release from the company says, “Blue Ice Organic Wheat Vodka features a harmonious blend of pristine Idaho water and locally harvested, certified organic winter wheat.” Giving the new vodka an exceptionally high rating for its taste, the Beverage Testing Institute described it as, “smooth, lively and lightly spicy.”
“In a crowded market inundated with fly-by-night brands…Blue Ice Vodka’s flagship potato vodka has parlayed into the birth of Blue Ice Organic Wheat Vodka, the next natural progression in this family-owned operation’s devotion to bottling exceptional American vodkas,” said Kevin Egan, Vice President of Sales and Marketing for 21st Century Spirits, owner of Blue Ice.
Highlands of Scotland (photo by Daniele Musella, courtesy of morguefile.com)
Rob Roy MacGregor was a hero or an outlaw, or a bit of both, born in Scotland in 1671. A Jacobite sympathizer, he faced deportation to Barbados on charges of High Treason until he was pardoned by King George I in 1727. Rob Roy’s exact history is debatable, but his legend has been immortalized in print and film. His name has also been given to a classic cocktail that employs one of Scotland’s great gifts to the world, the country’s famous whiskey.
Rob Roys were quite popular when I began working in restaurants and I recall them being a particular favorite of Catholic Priests way back then. More recently our friend Gary Regan, author and Founder of Ardent Spirits, dispelled a claim that the original Rob Roy recipe called for dry vermouth rather than sweet vermouth, citing "The Old Waldorf-Astoria Bar Book." Ever a creative man, when Gary makes a Rob Roy he always adds a little Peychaud's bitters. He says, “The anise notes play well off the Scotch and the bitters add complexity to the drink.”
Gary knows as much about the history of spirits as anyone I’ve ever come across, but he’s not overburdened with a sense of tradition. He’s well capable of daring the unconventional and re-imagining the makings of a classic cocktail for contemporary imbibers. With an adventurousness befitting a drink named after one of Scotland’s legendary heroes, Gary has provided us with two premium versions of the Rob Roy, employing sweet and dry vermouth in turn.
The Rob Roy
Ingredients for 1 Drink
• 2 Ounces Chivas Regal 18-year-old Scotch
• 1 Ounce Noilly Prat sweet vermouth
• 2 Dashes Peychaud's bitters
• 1 Maraschino cherry, for garnish
Preparation
1. Stir Scotch, vermouth and bitters over ice and strain into a chilled cocktail glass.
2. Add the garnish.
The Dry Rob Roy
Ingredients for 1 Drink
• 2 Ounces Johnnie Walker Gold Label Scotch
• 1 Ounce Martini & Rossi dry vermouth
• 2 Dashes Peychaud's bitters
• 1 Lemon twist, for garnish
Preparation
1. Stir Scotch, vermouth and bitters over ice and strain into a chilled cocktail glass.
2. Add the garnish.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Chopin Players Cup (Image courtesy of Chopin Vodka)
Master mixologists are taking a page from the book of Slow Food enthusiasts and coming up with creations that feature “fresh, seasonal ingredients and premium artisanal goods - in this case, spirits,” according to a newly published article in the Globe and Mail.
The article quotes Tony Abou-Ganim, “…who has worked with such notable chefs as Mario Batali… and created cocktails for…the Bellagio resort and casino in Las Vegas,” as saying, “We're in the midst of the second golden age of cocktails.”
Achieving the right balance of bold flavours, “…such as agave nectar, ginger, elderflower and rhubarb” with powerful spirits will challenge bartenders in 2009. Expect to see plenty of recipes calling for infused vodkas, sweet liqueurs and even strong bitters mixed with fresh-squeezed fruit juices at upscale watering holes in the coming year.
If you’d like to read the Globe and Mail article cited above go to: Cocktails to come: strong, fresh, bold and bacon-infused
If you’d like to see the recipe for the refreshing vodka punch pictured above go to: Chopin Players Cup
San Francisco Sunset (photo by R. Beaty, courtesy of morguefile.com)
It seems our old friend Gary Regan, the author and master mixologist, has an artistic side which we’ve previously failed to fully appreciate. He recently quoted from "The Hour" by Bernard DeVoto, “…the violet hour, the hour of hush and wonder, when the affectations glow and valor is reborn, when the shadows deepen along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn."
The violet hour happens to be one Gary’s favorite times of day. It is the cocktail hour, when the day’s labors are done, the sun is slipping into the horizon, and the time for sipping a restorative cocktail has arrived. Gary’s come across a new potion that suits that time beautifully, the Violet Hour Cocktail. It’s the creation of Jackie Patterson, lead bartender at the elegant San Francisco eatery, Zinnia. According to our old friend, the drink played a major role in winning her a trip to France to compete in the finals of a worldwide cocktail competition.
Gary writes, “…there is a chance, albeit slight, that if you sip a Violet Hour cocktail and, with soft eyes, you look out over the San Francisco Bay, you might just catch a glimpse of DeVoto's unicorn as it canters gently over the waves. And wouldn't that be a treat?"
Ingredients for 1 Drink
Adapted from a recipe by Jackie Patterson, Zinnia, San Francisco.
• 2 Ounces Sobieska vodka
• 1/2 Ounce Marie Brizard Parfait Amour
• 1/2 Ounce Lillet Blanc
• 1 Dash anisette
• 1 Lemon twist, for garnish
Preparation
1. Fill a cocktail shaker two-thirds with ice and add vodka, Marie Brizard Parfait Amour, Lillet Blanc and anisette.
2. Stir for 15 seconds and strain into a chilled cocktail glass. Add the garnish.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Zinnia is located at 500 Jackson Street in S.F.'s Financial District. For reservations & further info go to: Zinnia
It is holiday season and for many that calls for a sip or two of some of the world's great whiskeys: American bourbons.
In celebration of seven generations of distillers and more than 200 years of heritage and craftsmanship, Beam Global Spirits has released "The Distillers Series" limited edition bourbons. The limited edition will be available through January of 2009.
"The Distillers Series" celebrates more than 200 years of bourbon heritage and craftsmanship, just in time for the holidays and the 75th anniversary of the repeal of Prohibition. Aged seven years to 90 proof, the company says the new recipe “offers a rich taste profile with a warm, lingering, mellow finish -- perfect for easy sipping.”
"The Distillers Series" bottle showcases key contributions from the seven generations of the Jim Beam family. Each premium bottle features high-quality direct printing, with photos of the distillers and a brief history of their accomplishments.
"As the only living distiller among the seven generations honored with 'The Distillers Series,' I work everyday to uphold the legacy we've created," stated Fred Noe. "These limited edition bottles are more than nice holiday gifts; they're the stories of my great-grandfathers and uncles. They're more than two centuries of history and tradition. And, more than anything, they're great bottles of bourbon."
The seven generations shown on "The Distiller Series" bottle include:
Jacob Beam: Founder of the Jim Beam family of distillers, Jacob made a name for himself across the country with his Old Jake Beam Sour Mash, brought to market in 1795.
David Beam: Youngest son of Jacob Beam, David adapted new techniques, including copper stills, to meet soaring demand for Old Jake Whiskey.
David M. Beam: Known as the steady hand during the Civil War, David gambled 60 years of his family's legacy by dismantling the distillery formerly located in Washington County, Kentucky and rebuilding it in Nelson County by the Louisville and Nashville railroad. The gamble paid off, because with its newly acquired ability to ship product both north and south, The D.M. Beam Company gained a national following.
James "Jim" Beauregard Beam: Jim Beam grew the family whiskey, now named Old Tub, to more than 10,000 barrels per year until Prohibition brought production to a halt. Following the repeal of Prohibition, at age 70, Jim and his son T. Jeremiah rebuilt the distillery by hand in 120 days. He shed the Old Tub name for Colonel James B. Beam, better known as Jim Beam Kentucky Straight Bourbon Whiskey, which is still the name today.
T. Jeremiah Beam: Following the repeal of Prohibition, T. Jeremiah was determined to expand the distillery and maintain the quality standards his family had set years before. Known throughout Kentucky as a bourbon fanatic, T. Jeremiah's reign represents a legendary and inspirational chapter in the Jim Beam history.
Booker Noe: After more than 40 years of distilling, Booker increased production 12 times and created The Small Batch Bourbon Collection(R) straight from the barrel.
Frederick "Fred" Booker Noe III: Fred is the seventh generation distiller of Jim Beam, and is carrying forward the family legacy today. Fred was added to the traditional Jim Beam bottle label in September 2007.
For more information on "The Distiller's Series" and Jim Beam bourbon whiskey go to: Beam Global Spirits & Wine
Cucumber Vine (photo by Gracey Stinson, courtesy of morguefile.com)
Coming up with delicious foods to serve vegetarian guests has gotten pretty simple these days, but if you remain challenged on that score check out the Ambrosias, Tapenades & Pickled Vegetables section of AmericanFeast.com for some very versatile alternatives. If you’re ready to cook for your vegetarian friends and family members visit the Vegetarian section of this blog and scroll down for lots of great recipes, including Apple & Zucchini Salad, Couscous-Stuffed Artichokes and Southwestern Bean & Vegetable Stew.
What cocktails would make excellent choices for the vegetarians you love? For that advice we turned to our friend, spirits expert and author Gary Regan. It happened that our favorite mixologist had already turned his talents to the challenge. Gary’s come up with a couple of cocktail recipes that employ the unique qualities of flavored organic vodkas.
Tomato-flavored Crop Vodka lit up Gary’s taste buds when it evoked memories of farm-fresh cherry tomatoes, “The ones from the farm stand that had been picked just a couple of hours before you popped them into your mouth.” He liked Square One cucumber vodka because “the fresh cucumber flavor is light and fragrant.”
Gary battle-tested his new concoctions and got rave reviews from Dylan, a vegetarian and the 23-year-old son of an old friend. Unsurprisingly, the sampling of both of the creations on the same evening led young Dylan to turn in early, but we’ll bet he dozed with a smile that night.
Cucumber Martini
Ingredients for 1 Drink
• 1 1/2 Ounces Square One cucumber vodka or 2 ounces Crop cucumber vodka
• 3/4 Ounce Noilly Prat dry vermouth
• 2 Drops (no more) balsamic vinegar
• Freshly ground black pepper
Preparation
1. Fill a mixing glass two-thirds full of ice and add vodka, vermouth and vinegar.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and sprinkle a little black pepper on top of the drink.
Red Snapper
Ingredients for 1 Drink
• 2 Ounces Crop tomato vodka
• 2 Ounces tomato juice
• 1 Pinch salt
• 1 Pinch black pepper
• 1 Dash Worcestershire sauce
• 1 Teaspoon fresh lemon juice
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients but the garnish.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the twist.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
St. Paul’s Cathedral (photo by Carolina Jimenez-Garcia, courtesy of morguefile.com)
Our friend and spirits expert Gary Regan has proved once again that he’s willing to travel far and wide for great cocktails, whether they be newly created or venerable classics. Gary recently made a trip to London, capital of the country of his birth and boyhood. He was there for the London Bar Show and writes, “It's a good time to be there. Parties tend to spring up out of nowhere, and it's not unusual to find three or four of the world's best bartenders making drinks for the crowd at someone or other's apartment.”
During the party Gary engaged Peter Dorelli, legendary head bartender emeritus at London's famed Savoy Hotel. The topic was the Hanky-Panky Cocktail, created at the Savoy for Edwardian actor Charles Hawtrey in the early 20th Century. Gary informs that the creator was “Ada Coleman, a woman who had Peter's job at the Savoy before he was a twinkle in his father's eye.” The actor had challenged Ada to come up with a drink just for him and after a taste of the new concoction he happily declared, “"By Jove! That is the real hanky-panky!" Gary was able to win a small wager with Peter by correctly identifying Fernet Branca as a key ingredient, which just happens to be one of our friend's favorite liqueurs.
London is not known for its sunny weather, but the simple Hanky-Panky Cocktail is sure to leave you with a sunny disposition.
Ingredients for 1 Cocktail
• 1 1/2 Ounces gin
• 1 1/2 Ounces sweet vermouth
• 2 Dashes Fernet Branca
• 1 Orange twist, as garnish
Preparation
1. Fill a mixing glass two-thirds full of ice, and add gin, vermouth and Fernet Branca.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Tequila Sunrise (© Grahamtomlin | Dreamstime.com)
Blue agave plants are what give tequila the unique flavor that has made it so popular, but the slow-growing plants are being abandoned by Mexican farmers who want to reap profits from the rising demand for corn and other crops that are fetching record prices around the globe.
An article in USA Today says, “The move is part of an international trend from Idaho potato farmers to Bolivian coca growers as they cut back on their trademark crops in hopes of making big money on corn and grain.”
The legendary Mexican spirit is made primarily in the area surrounding Tequila, a town 40 miles northwest of Guadalajara in the highlands of western Mexico. Fewer agave plants means greater demand for those that are grown and potentially higher prices for fans of Tequila Sunrises and Margaritas.
Why the big jump in corn and grain prices? The USA Today report offers the following:
The rise in the price of food crops is attributable to several factors: people in developing countries like China and India are eating better, high oil prices are increasing the cost of fertilizer, and the United States and Europe are diverting corn and vegetable oils into alternative fuels like ethanol.
If you’d like to read the USA Today article cited above go to: Corn demand hurts tequila industry
Gin (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
The Tom Collins is a classic summer cocktail, “Ideal for hot weather” and “a pretty good, refreshing quaff” in the words of our friend and spirits expert Gary Regan. The drink has quite a lineage, dating back to the middle part of the 19th century.
Gary says the name of the classic punch drink was derived from John Collins, “the headwaiter at Limmer's, a tavern in London.” The name morphed into Tom Collins when a similar drink employed the use of Old Tom, a sweetened gin. Author David Wondrich, found reference to it in a magazine from 1904, where it said the “world-renowned beverage…was compounded of gin, soda water, ice, lemon and sugar."
Gary’s an avid reader of Wondrich, which is how he learned that other gin punches of the 19th century often contained maraschino liqueur. So informed, our intrepid mixologist couldn’t resist trying his hand at a modern re-imagining of the venerable classic. We think Gary’s come up with a wonderfully flavored punch, though we humbly suggest he consider a name that rolls more easily off the tongue, rather than, "A Sparkling Gin Refresher Named for No One & Prepared Somewhat in the Style of the 19th Century," especially after sipping a couple of thm. Still, “a rose by any other name would smell as sweet." So as Gary says, “Try this version of the Tom Collins if you will. Oh, how it will make you smile . . .”
Ingredients for 1 Drink
• 1 1/2 Ounces gin
• 1/2 Ounce maraschino liqueur
• 1/2 Ounce simple syrup
• 1/2 Ounce fresh lemon juice
• 1 Dash orange bitters
• Club soda
• 1 Lemon twist, as garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients save the club soda and garnish. Shake for approximately 15 seconds and strain into an ice-filled collins glass.
2. Add the club soda, stir briefly, add the garnish and serve.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Punch & Judy on the Beach (© Mrloz | Dreamstime.com)
We’ve received a reminder from spirits expert Gary Regan that the annual Tales of the Cocktail extravaganza is coming up in New Orleans. It will run from July 16th to 20th. We surmise that Gary’s been there before and knows of what he speaks, “Five days of cocktailian fun in the Big Easy. It's worth the trip.”
Readers may recall that our friend Gary hails from the United Kingdom, so it’s with some pride that he informs that the winner of the contest to create the 2008 official cocktail of Tales of the Cocktail is Charlotte Voisey, originally of Essex, England, now of the Big Apple.
Gary recalls, “It used to cost me sixpence to watch a Punch and Judy show on the beach in Cleveleys, the seaside resort on the northwest coast of England, where I was raised.” He’s betting that Charlotte also watched Punch and Judy shows on the beach, but that would have been some years after the passing of Gary’s boyhood, and at a cost somewhat higher than sixpence.
We’re betting those happy days on the beach provided some inspiration for the drink below. It will certainly bring a smile to those who sip it.
Ingredients for 1 Drink
• 1 Ounce Cognac
• 1/4 Ounce white rum
• 1/2 Ounce gin
• 1/2 Ounce orange curacao
• 2 Ounces pineapple juice
• 1/2 Ounce fresh lime juice
• 1/2 Ounce fresh orange juice
• 1/2 Ounce agave nectar
• 2 Dashes angostura bitters
• 4 Mint leaves
• 1 Lime wheel, for garnish
• Freshly grated nutmeg, for garnish
Preparation
1. Assemble all the ingredients except garnishes in a mixing glass with as much love and interest as is healthy (that is to say not in a obsessive fashion, but certainly passionate and perhaps as if you were preparing the drink for someone you respect, admire and love in a platonic fashion).
2. No need to muddle the mint, just throw it in.
3. Shake properly (hard) and strain over fresh ice in a highball glass.
4. Place the lime wheel on top of the Punch and Judy; add a hearty sprinkle of ground nutmeg on the lime.
If you’d like to purchase Gary’s newest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
San Francisco Skyline (photo by John Olsen, courtesy of morguefile.com)
San Francisco Cocktail Week concluded recently and our friend, the author and spirits expert Gary Regan, has provided us with the recipe for the Week’s official drink. It’s the combined creation of 3 talented bartenders from the Bay Area. Each of the 3 holds sway at one of the City by the Bay’s most esteemed watering holes; Duggan McDonnell at Cantina, H. Ehrmann at Elixir and Jeff Hollinger at Absinthe Brasserie and Bar.
This one is no simple matter since it requires the mixer to prepare a Cinnamon-Chile Tincture as one of the ingredients. Complex it may be, but Gary assures us that those willing to make the effort will find the results quite rewarding. Of course, you can always visit a bar tended by one of the talented trio of creators, let them do it right, and simply handle the sipping.
The Soiree
Ingredients for 1 Cocktail
• 1½ Ounces Partida Blanco Tequila
• ½ Ounce St. Germain elderflower liqueur
• ½ Ounce green Chartreuse
• ½ Ounce lemon juice
• 2 Dashes cinnamon-chile tincture (see Recipe below)
• 1 Jalapeno slice, for garnish
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add Tequila, elderflower liqueur, Chartreuse, lemon juice and cinnamon-chile tincture.
2. Shake for approximately 15 seconds, strain into a chilled cocktail glass and add the garnish.
Cinnamon-Chile Tincture
Ingredients
• 5 Cinnamon sticks, broken into 2-inch pieces
• 1 Cup cacao nibs
• 1 Red bell pepper, finely diced
• 3 Small sweet peppers, finely diced
• 2 Fresno chiles, finely diced
• 1½ Dried Thai Dragon chiles, finely diced
• One 750 Milliliter bottle Partida Blanco tequila
Preparation
1. Place all the ingredients into a large jar with a tight-fitting lid.
2. Shake the jar twice daily for four days then strain the mixture through a double layer of dampened cheesecloth, and bottle the tincture. The tincture should last at room temperature for at least one year.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary Regan calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Dallas at Sunset (Stephen Finn | Dreamstime.com)
Hailing from England and living in New York, author and spirits expert Gary Regan remains an adventurous traveler when it comes to the quest for better cocktails. On a trip to Dallas he emerged from a favorite watering hole proclaiming. “The Windmill, for my money at least, is the best little cocktail house in Texas.”
The bar at the Windmill is tended by one "Cowboy" Dave Wright, who earned Gary’s praise as a barman of distinction with a new twist on an old favorite, the Manhattan. During his visit Gary had the pleasure of sipping “a couple of very special Manhattans.” The story goes that Dave fashioned the recipe especially for a valued customer “who goes by the name of Bookie Bob.”
It seems Bookie Bob's Manhattans bring "a perfumed elegance" to the cocktail that Gary had never before encountered. The source of this wonder is the secret ingredient: black cherries marinated in Luxardo maraschino liqueur. Just one of the cherries will produce the desired effect. As long as they haven’t been packed in syrup, even frozen black cherries will do. Since it features bourbon and sweet and dry vermouths, Gary cautions that Bookie Bob's Manhattans are not “for the faint of heart.” So be careful that liquid courage doesn’t lead to the laying of a fool's bet!
Ingredients for 1 Drink
• 1 1/2 Ounces Booker's bourbon
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 or 3 (not 2) Black cherries that have been marinated in Luxardo maraschino liqueur for a minimum of 2 days, for garnish
Preparation
1. Fill a mixing glass two-thirds full of ice and add the bourbon, sweet and dry vermouths and bitters.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Fresh cucumbers and mint are a fine combination for rejuvenating body and soul; a natural match for Chopin vodka. Why use Chopin? Because each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails. When you're ready for a Chopin Spa, make a pitcher, serve in a chilled glass, and relax!
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Simple Syrup
• 1 Ounce Fresh Cucumber Water*
• 1 Finger Pinch of Fresh Mint Leaves
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Collins glass.
4. Garnish with 3 cucumber wheels and a finger pinch of fresh mint leaves.
*Fresh cucumber water: put one large cucumber into a blender and set it on juice. Strain the juice and discard the pulp and rind. Keep refrigerted until ready to use.
Large Batch – Yields 16 Cocktails
Ingredients for Large Batch
• 1 Liter of Chopin Vodka
• 2 Cups of Fresh Squeezed Lime Juice
• 2 Cups Fresh Cucumber Water
• 12 Ounces of Simple Syrup
• 1 Bunch of Fresh Mint Leaves, Rinsed & Removed from Stalk
• 1 Large Cucumber Cut in Wheels
Preparation
1. Pour all ingredients into a large pitcher and refrigerate for 6 hours.
2. Serve over ice in a Collins glass.
Singapore at Night (photo by Schick, courtesy of morguefile.com)
If you were a well-heeled traveler visiting Singapore in the early 1900s there was a good chance your visit would include a stay at the renowned Raffles Hotel. A seat at the hotel’s bar would have provided the chance to sample the celebrated Singapore Sling, which is said to have been created at Raffles by bartender Ngiam Tong Boon.
Over the course of a century the original recipe for the Singapore Sling has suffered some less than thoughtful alterations at the hands of busy bartenders. Our friend, the expert mixologist Gary Regan, recently disclosed that in the 1970s, the bar on the east side of Manhattan where he was employed served a particularly poor version. Singapore Slings were pretty popular back then, but since there was little likelihood that a customer (or the bartender for that matter) would know the Raffles version, it was all too tempting to use cheaper ingredients than those poured by Mr. Boon.
True to his gallant nature, Gary has decided to set things right. He’s given us his modern re-imagining of the Singapore Sling. In keeping with contemporary tastes, it’s not quite as sweet as those served at Raffles a century ago, but it does call for the premium ingredients one would expect to find in one of the world’s great watering holes. Sipping one is a luxury you can enjoy even when you don’t have the time to take a seat at Singapore's most legendary bar.
Ingredients for 1 Drink
• 2 Ounces gin
• 1/2 Ounce Heering cherry liqueur
• 1/4 Ounce Cointreau
• 1/4 Ounce Benedictine
• 2 Ounces pineapple juice
• 1/2 Ounce lime juice
• 1/4 Ounce grenadine
• 1 Dash Angostura bitters
• - Soda water (optional, not used at Raffles)
• - Cherry and pineapple slice, for garnish
Preparation
1. Combine all the ingredients except the soda and garnishes in a cocktail shaker.
2. Shake and strain into a tall ice-filled Collins glass, and add a little soda if so desired.
3. Garnish with a cherry and a slice of pineapple if you have the time.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Hibiscus Flower (photo by Elchfan, courtesy of morguefile.com)
Our friend Gary Regan, the author and spirits expert, has never been very keen on garnishes. That’s not to say he’s a curmudgeon on the subject. Far be it from Gary to deprive a martini drinker her olive or three, or fail to recognize the value of a “properly handled” twist of lemon, or a wedge of lime in a gin & tonic. And he’s written, “Some aromatic garnishes are essential to certain drinks, too. Take the Angostura bitters that are dashed on top of a pisco sour, for instance. In truth, it's the bitters that elevate this cocktail to its classic status.”
It’s just that most of the time Gary’s attitude toward garnishes is “Why bother?” So he took us by surprised when he introduced us to his Wild Hibiscus Champagne Cocktail. We were stunned to learn he had a jar containing 50 wild hibiscus flowers preserved in hibiscus syrup at home. It turned up unexpectedly at his doorstep one day and our Master Mixologist found a perfect use for it with this creation. Besides making an elegant Champagne cocktail this recipe provides the pleasure of seeing the lovely flowers open when the bubbly is poured.
Ingredients for 1 Drink
• 3/4 Ounce VSOP Cognac
• 1 Dash Peychaud's bitters
• 1 Teaspoon hibiscus syrup
• 1 Wild hibiscus flower
• Chilled Champagne
Preparation
1. Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
2. Add the hibiscus flower and slowly fill the glass with chilled Champagne.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Crushed Pink Cocktail (photo courtesy of HG Marketing)
Special occasions call for making an extra effort to serve something special and set the mood for an exceptional evening. We attended a workshop for making luxurious cocktails led by the masterful mixologist Jerri Banks and she taught us a perfect recipe for a special occasion cocktail, the Crushed Pink. Among her many accomplishments, Jerri created the drink menu at the Indian-fusion lounge Taj in downtown Manhattan. Her Crushed Pink is an elegant mix of premium Chopin vodka, bold fruit flavor, textured garnish, and a singular salt rim.
Why use Chopin? Because most vodkas are made from grain, whereas each small batch of Chopin is made from 100% handpicked Polish potatoes grown naturally without herbicides or pesticides. The distillery dates to 1896, and is located in the heart of the Podlasie region, one of Europe's healthiest and most unspoiled agricultural areas. It's the premium potatoes that give Chopin its full body and smooth, clean finish; making it the perfect choice for bold flavored martinis and cocktails.
The Polish vodka tradition dates back to at least 1405, when it was first mentioned in the Sandomierz Court Registry. Centuries of knowledge have been passed down through local craftsmen and are no better displayed then in a bottle of Chopin. Here's one of Jerri Banks creations for enjoying it today.
Ingredients for 1 Cocktail
• 1 ½ Ounce Chopin Vodka
• ½ Ounce Luxardo Maraschino Liqueur
• 2 Ounces Fresh Ruby Red Grapefruit Juice
• 1 Pomelo Grapefruit
• Pink Himalayan Salt
Preparation
1. Gently tear away sections of Pomelo grapefruit and separate into individual pieces (each will fall away like a little teardrop).
2. Use small amounts of Maraschino Liqueur to moisten the outside rim of the glass. Gently coat with salt around full length of glass.
3. Place cubed ice in an ice bag; crack with muddler until medium cracked.
4. Combine all ingredients in a mixing glass. Add ice, shake well and strain over cracked ice into salt-rimmed coupe champagne glass. Garnish with Pomelo tears.
English Pub (photo by Mirakel, courtesy of morguefile.com)
One of Britain’s most venerable institutions, the local pub, is in a struggle to survive according to an article in Time, “It's not that the British are necessarily drinking all that much less; it's where they're doing their drinking that's hurting the country's 98,000 pubs.”
Laws against drunk driving and underage drinking are being more strictly enforced. Heavier than normal summer rains drowned hops and barley and drove up the price of brewing. Energy costs rose during the cold, wet summer adding to heating bills. The implementation of a smoking ban during the cool wet weather is also being blamed for keeping folks away from the pubs.
The article in Time quotes the publican at the Greene King in Marylebone, "It is not just the smoking ban that is contributing to the closures, it is also how cheaply beer is sold at the supermarkets. It's cheaper to buy a can of beer than it is to buy a bottle of water."
Barman James Herring describes a new alternative to a pint at the pub: "Now, you've got Sky Plus [satellite TV sports channel] and a nice big plasma screen, a keg on tap; you invite a few friends around and you can smoke. Who needs the pub?"
Britain’s Campaign for Real Ale estimates that 60 pubs close every month. Serving food has become the survival strategy for many pubs, . The Office of National Statistics indicates that Britons spend an annual $60 billion on alcohol in bars, while the nation's eating out tab amounts to $84 billion.
The situation may not be all that dire. In New York City the first year of a ban on smoking hurt business at many bars, but afterwards new customers arrived to enjoy a smoke-free environment. Despite all the closings, new pubs are opening up, confident that Britons will be coming around to raise a pint for many years to come.
If you’d like to read the article in Time cited above go to: Why the Pub Is Empty
Chaterhouse of Portes, France (image courtesy of Carthusian Order)
Our inimitable friend, author and master mixologist Gary Regan, has once again delivered a cocktail recipe for the ages. It’s Gary’s homage to the Carthusian monks in France, a silent order that makes Chartreuse, an herbal liqueur available in green and yellow bottlings, the yellow variety being “the kinder, gentler version”. Gary was inspired to pass this one on to us after viewing "Into Great Silence", a fine documentary about the Carthusians, which he greatly enjoyed while sipping their wares.
Along with any spiritual power the monks provide, Chartreuse is a potent liqueur with an alcohol content of 55%. That’s 110 proof. When Gary was but a lad, his parents ran a pub in Northern England. He says it was their custom to give a customer who had reached “the golden age of 21 a measure of green Chartreuse, which, for their sins, they were made to shoot back in one”. Quite a stiff shot when downed in one go. Of course, the more prudent way to enjoy the work of the Carthusians is to imbibe their liqueur by sipping it in a cocktail. Herewith, is Gary’s recommendation for doing just that, his way of giving the good monks “The Last Word”.
Ingredients for 1 Drink
• 3/4 Ounce dry gin
• 3/4 Ounce maraschino liqueur
• 3/4 Ounce green Chartreuse
• 3/4 Ounce fresh lime juice
Preparation
1. Fill a cocktail shaker two-thirds full of ice and add all of the ingredients.
2. Shake for approximately 15 seconds and strain into a chilled cocktail glass.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Queen Victoria Statue (© Photographer: Philip Haskins | Agency: Dreamstime.com)
This time our friend, author and master mixologist Gary Regan, has provided us with a venerable cocktail recipe credited to Albert Edward, Queen Victoria's "somewhat wayward son". Gary says the Prince of Wales may well have been served at the bar by none other than Jerry Thomas, the man who wrote the first book on cocktails in 1862, "How to Mix Drinks or the Bon-Vivant's Companion."
We previously ran an item on Thomas, who reigned as the sporting king of all barmen in the latter half of the 19th century. We wrote that a friend of Gary’s, David Wondrich, has produced a terrific book on the life and times of Jerry Thomas, titled “Imbibe” (Perigee Books). Wondrich has dug up a lot of new information about Thomas, including an account of him getting pretty upset with the Prince of Wales. Even a prince can have one too many, but Gary asks, "Is it possible that The Prince of Wales forgot his royal wallet?"
Ingredients for 1 Drink
Adapted from a recipe in "Imbibe," by David Wondrich.
• 1 Teaspoon superfine sugar
• 1 Dash Angostura bitters
• 1 1/2 Ounces straight rye whiskey
• 1/4 Teaspoon maraschino liqueur
• 1 Pineapple chunk (rinse well if using canned)
• 1 Ounce chilled brut Champagne
• 1 Lemon twist, for garnish
Preparation
1. Put the sugar in the mixing glass with the bitters and 1/2 teaspoon of water. Stir briefly until it has dissolved.
2. Add the rye, the maraschino and the pineapple chunk, fill two-thirds full of cracked ice and shake brutally to crush the pineapple.
3. Strain into a chilled cocktail glass, add the cold Champagne and deploy the twist. Then smile.
If you’d like to purchase Gary’s latest display of wit, charm & knowledge go to: the bartender's GIN compendium
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
To view a previous post on the life & times of Jerry Thomas go to: The Artistry & Showmanship of a Bartending Master
Moulin Rouge in Paris (photo by Daniel Wolfram, courtesy of morguefile.com)
After many years of conjuring visions of Toulouse Lautrec and decadent delights at the Moulin Rouge, absinthe has returned to lift the spirits of American drinkers.
The legendary liquor was banned in 1912 on evidence of danger that has long been discredited. Though the ban was effectively ended decades ago it’s reintroduction to the U.S. by capable distillers is very recent.
The New York Times has published an article on the return of absinthe and the challenges faced by those who’ve worked to bring premium varieties to the American market. In the article writer Pete Wells quotes one of the new distillers on the quality of absinthes available before the ban, “They are just beautiful pieces of craftsmanship,” he said. “They were artisanally made with the best herbs and there’s just no comparison between that and something that has green dye and ‘absinthe’ stamped on the bottle.”
Mr. Wells has done some absinthe tasting and offers his thoughts on the pleasures of currently available versions.
If you’d like to read the New York Times article cited above go to: A Liquor of Legend Makes a Comeback
Manhattan at Sunset (photo by Kevin Connors, courtesy of morguefile.com)
The traditional sidecar is a classic cocktail dating from the early 20th Century. The simple recipe calls for Cognac, Cointreau and fresh lemon juice and has never lost its appeal. It is believed to have originated in Paris. Our friend, author and master of mixology Gary Regan, has provided us with an elegant re-imagining of the classic; the Tuscan Sidecar.
Gary tells us it was “created by Jon Connors, the head bartender at Country restaurant in New York. Instead of using Cointreau, an orange-flavored liqueur, Jon calls for Faretti Biscotti Famosi, a new liqueur from Italy that does a great job of capturing the flavors of biscotti and offers nutty notes with hints of fennel, caramel, lemon zest and oranges.” We think it's a terrifc recipe for a cocktail before a sumptuous dinner.
Ingredients for 1 Drink
• 2 Dashes orange bitters
• 1 Orange slice
• 2 Ounces V.S. Cognac
• 1 Ounce Faretti Biscotti Famosi liqueur
• 1 Ounce fresh lemon juice
• -- Sugar, to rim glass
• -- Orange twist, for garnish
Preparation
1. Put the orange bitters and the orange slice into an empty mixing glass and grind them with a wooden muddler until all the juices have been extracted from the orange.
2. Add ice and the remaining ingredients, shake for approximately 15 seconds, and strain into a chilled, sugar-rimmed cocktail glass and add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Bourbon on the Rocks (© Photographer: Ben Heys | Agency: Dreamstime.com)
If you’d like to better understand the special appeal of America’s great native whiskey, Eric Asimov of the New York Times has written a wonderful article on the trend among distillers to produce high-end and superpremium bourbons.
According to Mr. Asimov:
If you love whiskey but haven’t thought of bourbon as being in the same league as a good Scotch, Irish and even, these days, rye, you owe it to yourself to give it another try. A well-made, well-aged bourbon offers a gorgeous spectrum of flavors, beginning with a distinctive sweetness that can, depending on the distiller’s aim, turn spicy and peppery with clear fruitiness, or mellow into a creamy caramel toffee with highlights of citrus.
Most bourbons come from Kentucky, but bourbon can be made anywhere in the United States as long as it is blended from grains that are at least 51% percent corn and stored in charred new oak containers. When aged in the oak containers for at least two years it qualifies as straight bourbon whiskey. Filter it through charcoal and it becomes Tennessee whiskey.
Mr. Asimov had a panel of tasters evaluate 25 bourbons. They found them to be of excellent qualitiy. Their first selection was No. 1 bourbon, Pappy Van Winkle’s Family Reserve 20-Year-Old. It seems aging can be particualry helpful when it comes to making a fine bourbon.
If you’d like to read the informative New York Times article cited above go to: Bourbon’s Shot at the Big Time
Sappho and Alcaeus by Lawrence Alma-Tadema (oil on canvas, 1881, public domain image)
Looking for a pleasing apetif? Master mixologist and friend of American Feast, Gary Regan, has just provided us with a recipe for one from his friend Rafael Ballesteros, a native of Spain. Gary says, “It's presumably Rafael's salute to the ancient Greek poet who was reputably born on the island of Lesbos, circa 620 B.C. The formula for Sappho is fairly simple in nature, but the resultant drink is incredibly complex”.
Gary has a request, “If you try this one, please raise your glass to Rafael as you take your first sip. And if you have a sizable disposable income, you might want to consider throwing the glass against the wall after you drain it. Rafael would like that.”
Ingredients for 1 Drink
• Green Chartreuse, to Rinse Glass
• 2 1/2 Ounces Gin
• 1/2 Ounce Campari
• 1/4 Ounce Cointreau
• 1 Orange Twist, for Garnish
Preparation
1. Pour the Chartreuse into a chilled cocktail glass, and by tilting the glass and rotating it at the same time, coat the entire interior with the liqueur.
2. Discard the excess Chartreuse.
3. Fill a mixing glass two-thirds full of ice and add the gin, Campari and Cointreau.
4. Stir for approximately 30 seconds.
5. Strain into the prepared cocktail glass.
6. Add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Bar Tool Set (© Photographer: Veronika Trover | Agency: Dreamstime.com)
William Grimes of the New York Times has penned a very enjoyable read about the man who “established the image of the bartender as a creative professional.” The man was Jerry Thomas, and he reigned as the sporting king of all barmen in the latter half of the 19th century.
Much of Mr. Grimes' article draws from information contained in a new book about Thomas from author David Wondrich, “Imbibe!” (Perigee Books). Mr. Wondrich, is the drink correspondent for Esquire. The book's larger-than-llife subject had the itinerant career of many sporting men of the day. His travels led him to bars in New York, San Francisco, St. Louis, New Orleans, Chicago and Charleston, S.C. Thomas was so celebrated that while holding sway at the bar of the Occidental Hotel in San Francisco he was getting $100 a week; a higher salary than the vice president of the United States was being paid.
According to the article by Mr. Grimes,
As he wandered, he picked up on the latest developments in the art, inventing new cocktails and building a serious following for his particular blend of craftsmanship and showmanship, epitomized in his signature drink, the Blue Blazer, a pyrotechnic showpiece in which an arc of flame passed back and forth between two mixing glasses.
If you’d like to read the article in the New York Times cited above go to: The Bartender Who Started It All
 
When American Feast needs expert advice on cocktails we turn to our long time friends Gary and Mardee Regan. These two truly ardent spirits are recognized cocktail connoisseurs, spirit experts, and authors, as well as bartending and restaurant consultants.
The two of them are spirits and cocktail freaks who have authored some books and written lots of magazine articles. They take their subjects very seriously, but when they're not working they enjoy well-crafted cocktails and fine distilled spirits in the same manner as most other folk.
ArdentSpirits.com is the web site for Gary and Mardee. Of course, the site is loaded with great original cocktail recipes. Visit the site and sign up for the Ardent Spirits e-letter to really stay on top of happenings in the world of spirits and mixology. We always look forward to opening a new issue. The writing is infused with such wit and good humor that just reading it lifts our spirits!
To visit Gary & Mardee’s web site go to: Ardent Spirits
To purchase one of Gary & Mardee’s wonderful books go to:
1. The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks by Mardee Regan
2. The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary Regan
Tea Estate in Kerala, India (photo by nibujohn, courtesy of morguefile.com)
We met our friend Gary Regan of Ardent Spirits more than a quarter century ago when he was tending bar at a cozy Manhattan pub called Ridings. We’ve been fans of his special blend of good humor and well-mixed drinks ever since.
These days Gary and his partner Mardee are running Ardent Spirits and managing a rather prodigious output of articles and books on all things to do with spirits and cocktails. For almost seven years now, he’s also been conducting bartender workshops. At this year’s workshop tea was a surprisingly popular ingredient for cocktails. Gary tells us tea can add subtle flavors to a drink without detracting from the taste of the base spirit.
Below is a fine cocktail recipe that demonstrates Gary’s point about tea by combining it with a great American bourbon. It was created by Gary’s students at the ‘2007 Cocktails in the Country’ workshops, an ArdentSpirits.com production.
Ingredients for 1 Drink
• 1 Slice Fresh Peach
• 2 Mint Leaves
• 2 Ounces Maker's Mark Bourbon
• 2 Ounces Numi White Nectar Organic Tea
• 1/2 Ounce Simple Syrup
Preparation
1. Put the peach & the mint leaves into an empty mixing glass and muddle thoroughly.
2. Add ice and the remaining ingredients.
3. Shake for approximately 15 seconds.
4. Strain into a chilled Champagne flute.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “my baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
This flavorful twist on the classic Negroni was demonstrated by Dave Arnold of the French Culinary Institute in Manhattan, at an event hosted by the House of Grand Marnier. NAVAN Natural Vanilla Liqueur is the most recent creation from the world-renowned maker of fine liqueurs.
Natural Vanilla comes from the Vanilla Orchid. It's grown only in certain areas of the globe, the island of Madagascar being prime among them. One of the world's most complex spices, natural vanilla contains a full aroma spectrum and is the second most expensive spice after saffron. Savoring a Natural Vanilla Negroni is a wonderful way to lift the spirit at the end of the day.
Ingredients
• 3 Parts Gin
• 3 Parts Campari
• 2 Parts NAVAN Natural Vanilla Liqueur
• ½ to 1 Part Grapefruit Juice
• A Twist of Grapefruit for Garnish
Preparation
1. Add ice to old fashion glass.
2. Build drink in glass and stir.
3. Twist grapefruit over drink.
You can always update a classic, especially when our friends from Chopin Vodka provide the insight. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. Crystalized ginger steeped in Chopin Vodka serves up a new favorite for the G&T set.
Ingredients for 1 Cocktail
• 2 Ounces Ginger-Infused Chopin Vodka*
• Ginger Ale
• Peel of One Lime Cut into a Horses Neck
(A Horses Neck is a garnish of an entire peel from an orange, lemon or lime, twisted so it spirals around the inside of the glass.)
Preparation
1. Pour ginger-infused Chopin Vodka into a Collins glass.
2. Add the Horses Neck (garnish) and ice.
3. Top off with ginger ale.
*Ginger-Infused Chopin Vodka: Yields 1 Liter.
1. Pour 1 liter of Chopin Vodka over ½ pound of crystallized ginger.
2. Leave overnight.
3. Strain before use.
Here’s another sensory delight from our friends at Chopin Vodka. Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. The Spanish Nights CEO (Chopin Extra Olives) Maritini draws from the scents and savories of Spain. Splashed with a light Sherry and topped with three Manchego-stuffed olives wrapped in Serrano Ham, the Spanish Nights CEO is a Tapas party at play in a Martini glass.
Ingredients
• 2 Ounces of Chopin Vodka
• Dry Sherry
• Jumbo-sized Olives
• Manchego Cheese
• Serrano Ham
Preparation
1. Rinse a Martini glass with dry Sherry & pour out any extra.
2. Place the glass in the freezer for 2 to 3 minutes to chill.
3. Pour 2 ounces of Chopin into a mixing glass, add ice and shake vigorously for 7 to 8 seconds.
4. Strain into the prepared Martini glass and garnish with 3 stuffed olives.
5. Serve in a 6-ounce Martini glass and present with bowls of extra olives on the side.
Olive preparation: Take 3 pitted large green olives and stuff them with a piece of Manchego cheese. Wrap each olive with Serrano ham. Spike with a skewer.
To purchase the Manchego cheese that was the Gold Medalist at the 2005 World Cheese Awards in London and the First Place winner at the American Cheese Society in 2004 & 2005, go to: Solé GranQueso
Kiwis bring a smile to our face, especially when served up in a drink this fresh and easy. The perfect cocktail to muddle away the summer days. This recipe comes to us from the makers of Chopin Vodka. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks.
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• ¾ Ounces Fresh Squeezed Lime Juice
• ¾ Ounces Simple Syrup
• Half a Kiwi (peeled)
Preparation
1. In a mixing glass muddle the kiwi until consistent.
2. Add Chopin and other ingredients.
3. Stir gently and pour into a rocks glass over ice.
4. Garnish with 3 Kiwi wheels.
The beautiful Heavenly Hibiscus from Chopin looks and tastes tropical and lush. Hibiscus syrup brewed from rich tea leaves lends an exotic purple hue and subtle floral taste. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks.
Ingredients for 1 Cocktail
• 2 Ounces of Chopin Vodka
• ½ Ounce Grand Marnier Cordon Rouge
• 1 Ounce Fresh Squeezed Lime Juice
• ¾ Ounce Hibiscus Syrup*
Preparation
1. Pour Chopin and other ingredients into a mixing glass.
2. Add ice and shake vigorously for 7 to 8 seconds.
3. Strain into a chilled Martini glass.
4. Garnish with a hibiscus flower or edible orchid.
*Hibiscus Syrup Preparation:
1. Bring 1 cup of water to a boil.
2. Add 2 tablespoons of hibiscus tea.
3. Let steep for 10 minutes.
4. Take the tea bag out and add 1 cup of Dominos superfine (not powdered) sugar.
5. Stir until all sugar dissolves.
6. Keep refrigerated until ready to use.
This wonderfully flavorful martini was demonstrated by Dave Arnold of the French Culinary Institute in Manhattan, at an event hosted by the House of Grand Marnier. NAVAN Natural Vanilla Liqueur is the most recent creation from the House of Grand Marnier, world-renowned for its expertise in making ultra-premium liqueurs.
Natural Vanilla comes from the Vanilla Orchid. It's grown only in certain areas of the globe, the island of Madagascar being prime among them. One of the world's most complex spices, natural vanilla contains a full aroma spectrum and is the second most expensive spice after saffron. Savor a Natural Vanilla Martini made with NAVAN and it will delight your palate and leave you with a warm glow.
Ingredients
• 1 1/2 Parts NAVAN Natural Vanilla Liqueur
• 1 1/2 Parts Chopin Vodka
• 1/2 Part Simple Syrup
• 1/2 Part Fresh Lime Juice
Preparation
1. Shake with ice.
2. Strain into a chilled Martini glass.
The Chopin Players Cup deserves company. Mix up a bowl at a time and serve for a crowd. Although any combination of fresh fruits in season work, cucumbers, mint and berries are ideal for summer barbecues and lawn parties. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. For a truly special version of this recipe get the freshest fruits & veggies at your local farmers market!
Ingredients for 1 Cocktail
• 1 ½ Ounce of Chopin Vodka
• 1 Ounce Grand Marnier Cordon Rouge
• ¾ Ounce Fresh Squeezed Lime Juice
• Fresh Mint
• Fresh Cucumber Slices
• Seasonal Fruit (e.g. Berries, Pears, Apples, etc.)
• Ginger Ale
• 2 Dashes of Angostura Bitters
Preparation
1. Combine Chopin Vodka, Grand Marnier, lime juice, fruits and cucumber in a Collins glass.
2. Add ice and cover with a shaker tin.
3. Shake briefly & vigorously.
4. Top off with ginger ale and a dash of bitters.
5. Serve in a tall Collins glass with a straw.
Ingredients for Large Batch – Yields 21 Cocktails
• 1 Liter of Chopin Vodka
• 2.7 Cups of Grand Marnier Cordon Rouge
• 2 Cups of Fresh Squeezed Lime Juice
• 36 Dashes of Angostura Bitters
• One Bunch of Fresh Mint Leaves, rinsed & removed from stalk
• One Large Cucumber Sliced into Wheels
• Strawberries, Raspberries, Blueberries & One Large Fuji Apple cut in cubes
• Ginger Ale
Preparation
1. Pour all ingredients into a large punch bowl.
2. Refrigerate for 6 hours.
3. Add one large block of ice & top off with .75 liters of ginger ale
4. Serve in glasses over ice
Looking for ideas for great summer drinks? Chopin Vodka sets the foundation for original drinks with minimal prep times including fresh ingredients like fresh berries, cool cucumber and mint. The ultimate luxury vodka, Chopin is handcrafted from naturally grown potatoes and has a full-bodied creamy flavor that works beautifully on its own or in drinks. And for July 4th show your patriotic side with Chopin in layers of red, white and blue served in a Champagne flute for added elegance. This drink will only get better as the days get warmer and berries ripen to perfection!
Ingredients
• 2 oz. Chopin Vodka
• ¾ oz. Almond Syrup
• ¾ oz. Fresh Squeezed Lemon Juice
• 1 Bar Spoon of Superfine Sugar
• 12 Fresh Blueberries
• 9 Fresh Raspberries
Preparation
1. In the bottom of a mixing glass muddle the blueberries with sugar into a puree.
2. Transfer into a Champagne Flute.
3. Fill the flute with crushed ice.
4. In a separate mixing glass stir Chopin, almond syrup and lemon juice.
5. Pour into the Flute over crushed ice.
6. Top off with crushed raspberries.
Fresh Peaches (© Photographer: Dariusz Sas | Agency: Dreamstime.com)
Our friend Sue Tango served this Peach Sangria at a summer party at her lovely Long Island home. Sue lives in peach-growing country and we doubt if she and her guests have ever had more fun with peaches!
Ingredients
• 2 Firm-ripe peaches, cut into thin wedges
• 1/2 Cup peach schnapps
• 1/3 Cup superfine granulated sugar
• 3 Cups chilled rosé wine (750-ml bottle)
• 2 Cups chilled sparkling water
Preparation
1. Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.
2. Stir in wine, sparkling water, and some ice.
Makes 4 large drinks
|
 
CARTOON BANK SAVINGS:
10% OFF COUPON
|
