Category Archives: spirits

Palaces of hospitality

Posted on November 9, 2008 by | 3 comments

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Back in October, Ms. S&C attended a seminar on Great Hotel Bar Cocktails, organized by The Museum of the American Cocktail.  The event was held at the Hotel Tabard Inn, a cozy little place in DC.  The seminar covered the history of some of the world’s great hotels, the origin of their cocktails, and we got to taste them all!  It was a great event.

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They’re hosting another seminar on Holiday Cocktails on December 9.  Drinks will be prepared by a few of DC’s best mixologists, who’ll serve up Tom and Jerry, Baltimore Egg Nog, and Hot Buttered Rum.  Let me know if you’re planning to attend.

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Back to the Great Hotel Bar Cocktails.  The Singapore Sling is from the Raffles Hotel in Singapore.  Modern versions of this cocktail are overdone and a thousand percent too sweet.  Do not, I repeat, do not order this drink if it contains pineapple juice.  The recipe below is awesome, and it was my favorite of the night.  It was also excellently paired with a pot sticker with cherry jam.

Singapore Sling

  • 2 dashes Orange Bitters
  • 2 dashes Angostura Bitters
  • Juice of half a lemon
  • ½ oz Benedictine
  • ½ oz dry Cherry Brandy
  • 2 oz Gin

Pour into a tumbler and fill with cold soda water.

The Side Car was my second favorite cocktail served.  It is from the Ritz Hotel in Paris, where the hotel still serves the world’s most expensive version at $515.  The ingredients of this cocktail make up the holy trinity of cocktail ingredients: spirit, sweet, sour.  It was served with smoked salmon and cream cheese.

Side Car

  • ½ oz Cognac
  • 1 oz Cointreau
  • ¾ oz fresh lemon juice

Shake well with ice, strain into chilled cocktail glass, with sugar crusted rim.

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Other cocktails included:

Vieux Carre, Hotel Monteleone, New Orleans

  • ¾ oz Rye Whiskey
  • ¾ oz Sweet Vermouth
  • ¾ oz Cognac
  • 1/8 oz Benedictine
  • 2 dashes Angostura bitters
  • 2 dashes Peychaud’s bitters

Build drink in rocks glass with ice, garnish with lemon peel.

Bloody Mary, Saint Regis, New York

  • 2 oz Vodka
  • 4 oz Tomato Juice
  • 2 dashes Worcestershire Sauce
  • 4 dashes Tabasco Sauce
  • Pinch salt and pepper
  • ¼ oz fresh lemon juice

Combine all ingredients and mix.  Strain into glass with ice.  Garnish with wedge lemon and lime.

Rob Roy, Waldorf-Astoria Hotel, New York

  • 2 ½ oz Blended Scotch Whiskey (such as Chivas)
  • ¾ oz Sweet Vermouth
  • 1-2 dashes Regan’s Orange Bitters

Ice glass beforehand.  Add ice and stir until chilled.  Strain in martini glass.  Garnish with orange peel.

Tabard Cocktail, Hotel Tabard Inn, Washington, DC

  • 1 ½ oz Milagro Reposado Tequila
  • ½ oz Lustau Amontillado Sherry
  • ½ oz Drambuie
  • 1 dash Orange Bitters

Stir, garnish with orange twist and sprig of fresh thyme.

Recipe Source: Chantal Tseng, mixologist, Hotel Tabard Inn in Washington, DC

posted by Ms. S&C

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Halloween part II–pumpkins galore

Posted on October 31, 2008 by | Leave a comment

Your Halloween drinks continue with beer, and specifically Pumpkin Ales!

We like pumpkin beers over here at S&C.  It’s like the fall season in a bottle.  They are typically mild, with an equal balance of bitterness and malt.  Some are made with actual pumpkins and some are made with flavors and spices akin to a pumpkin pie, such as nutmeg, clove, cinnamon, all spice.  The Beer Advocate says despite the incredible time consumption, the best ales use real pumpkin.  And, the folks over at Drink Craft Beer have rated their top ten faves.  S&C has had a few on the list, and we don’t think you can go wrong with the ones mentioned below.

So, if you don’t have time to whip up the Autumn Spiced Punch or the Corpse Reviver, No. 2, before the trick-or-treaters arrive, pick up a six pack!

  • Harvest Moon Pumpkin Ale – Coors Brewing Company
    Medium body with hints pumpkin.  Easy to drink. Good choice for those that don’t typically drink “dark” beers.
  • Post Road Pumpkin Ale – Brooklyn Brewery
    Malt, hops, pumpkin, spices – it has it all.  This brewery does no wrong.

Not pictured, but also a very good beer — Punkin’ Ale, from our friends over at Dogfish Head.  It is a good beer when you’re heading into a cooler season.

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Halloween part I–reviving a corpse

Posted on October 31, 2008 by | Leave a comment

Your Halloween Cocktails are here!

After drinking Lillet during my NYC bar hop, I picked up a bottle at Whole Foods.  Then, I ran across the Corpse Reviver, No. 2 recipe – just in time for Halloween.  Other than a fitting name, the cocktail itself has no association with the holiday.

Lillet is a wine, blended with a secret recipe of herbs and fruits.  It pairs perfectly with citrus.  So, the combination of the sweet orange liqueur with the sour lemon juice is scary good.  You can hardly taste the gin, and the dash of Pernod gives a hint of star anise flavoring that really makes the cocktail.  Don’t let the unusual spirits discourage you, this is a very good cocktail.  My new book, The Savoy Cocktail Book, has a funny quote which reads, “Four of these taken in swift succession will unrevive the corpse again.”  Trick or treat!

Corpse Reviver, No. 2
(makes about two cocktails)

  • 1 part Gin
  • 1 part Lillet
  • 1 part Cointreau (or another orange liqueur)
  • 1 part Lemon Juice
  • Dash Absinthe (or Pernod)

Combine all ingredients and shake well with ice.  Strain into chilled cocktail glass.  Garnish with lemon peel.

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Seven good years

Posted on October 27, 2008 by | 3 comments

Mr. and Ms. S&C have been married seven years now.  It has become a tradition to celebrate the occasion with a super fancy dinner – one of those dinners you can only afford once a year.  After year one, we went to Marcels, and we’re still talking about the duck confit and chesnut soup we had.  Last year, we visited the tasting room at Restaurant Eve, and it was a marathon of 12 courses.  On Saturday night, we headed to CityZen, at the Mandarin Oriental, with high expectations.

We opted for the amazing six course tasting menu and the sommelier’s wine pairing.  Before I get to the food and wine, let me say that they do everything right over at CityZen.  They anticipate your every need, and no detail is too small.

The gentleman started the evening off with a Chivas and soda.  He appreciated that the soda was served on the side, so you can add as much, or as little, as you want.  The lady began with one of the restaurant’s signature cocktails, the Peachy Keen, made with a peach-ginger flavored vodka, iced tea, and peach puree.  It tasted like peach iced tea and was a little too sweet for my liking.  That’s okay, she knew she had six rounds ahead of her.

The complete tasting menu and sommelier’s pairing is below.  The first course of tuna was paired with an excellent, light Reisling that wasn’t too sweet.  The sweet Semillon, however, was a perfect match for the rich foie gras.  The branzino may have been my favorite course, and it was paired with one of my favorite types of wine, Pinot Noir.  An earthy Grenache/Mourvedre accompanied the succulent veal shortribs.  A trio of micro-brewed beers was a surprise pairing for the plentiful cheese cart that was wheeled over.  And lastly, Port was served with dessert, which was probably my least favorite course.  While a fun idea, I just didn’t love the warm peanut butter and jelly concoction.

CityZen’s Tasting Menu and Pairing

CONFIT OF BLUEFIN TUNA AND TORO SASHIMI WITH HEIRLOOM POTATO SALAD AND PEPPER AOLI
2005 Schloss Gobelsburg, Urgestein
Reisling
Kremstal, Austria

SAUTEED MOULARD DUCK FOIE GRAS WITH MISSION FIGS AND CELERY BRANCH
2005 Margan Family
Botrytis Semillon
Hunter Valley, Australia

CRISPY SKIN FILET OF MEDITERRANEAN BRANZINO WITH ROAST GARLIC CAVATELLI, DRIED SAUSAGE, ITALIAN PARSLEY AND BOTTARGA DE MULLET
1999 Lignier-Michelot
Pinot Noir
Chambolle-Musigny, France

BRAISED MARCHO FARMS VEAL SHORTRIBS WITH SAVOY CABBAGE, CHANTERELLE MUSHROOMS AND BEURRE COLBERT
2005 Domaine de Font Sane, Terrasses des Dentelles
Grenache/Mourvedre
Gigondas, France

ASSORTED ARTISANAL CHEESES
Trio of Micro Brews
Hofbrau Munche Hefe Weizen
Brooklyn Brown Ale
North Coast Old Rasputin Russian Imperial Stout

PEANUT BUTTER AND VALRHONA CHOCOLATE CHIBOUST WITH TERRAPIN STATION CONCORD GRAPE SAUCE
1995 Smith Woodhouse Late Bottle Vintage
Touriga Nacional/Tinta Cao
Duoro, Portugal

Assorted artisanal cheeses paired with a trio of micro-brewed beers at CityZen

All in all, I can’t imagine a better dining experience, or a better way to spend my last seven years.

posted by Ms. S&C

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Happy valley

Posted on October 22, 2008 by | 2 comments

S&C went tailgating over the weekend.  Headed to State College, PA,  to see friends JD and Bob, and see Penn State take on clobber Michigan.  It was super-fun being in a college town, and one that is crazy about football.  Tailgating is, of course, awesome.  S&C really likes hanging out with friends during the day, eating, and drinking.  Not to mention, the fall foliage was gorgeous up there.

To celebrate the festivities, we prepared an autumnal punch, recipe courtesy of Ms. RB, our friend out of Texas.  This punch is very mellow, so it is definitely appropriate for an afternoon of drinking.  If you’re planning a Halloween party, or attending some other fall-related shindig, serve this punch.  It is a winner.

Autumn Spiced Punch
Ingredients:

  • 1/2 cup water
  • 1/3 cup sugar
  • 12 cinnamon sticks, broken
  • 1/2 teaspoon whole cloves
  • 4 cups cold apple juice
  • 1 12 oz can apricot nectar
  • 1/4 cup lemon juice
  • 2 bottles white wine, preferably Sauvignon Blanc

Directions:
In a saucepan combine water, sugar, cinnamon sticks and cloves.  Bring to boil, reduce heat.  Cover and simmer 10 minutes.  Cover and chill for 12-24 hours.  Strain spices from syrup.  Combine syrup with fruit juices.  Pour into punch bowl (or plastic pitcher, if you’re tailgating) and add wine.

And, in case you’re interested, our tailgating menu included: chicken wings, pork barbeque, coleslaw, and baked beans.  Perfect for the back of a pick-up truck.

After the game, we headed to The Tavern Restaurant, a town favorite, and famous for a drink called the “Original Sin.”  The Original Sin recipe is top-secret, but apparently is 50% alcohol (including brandy), mixed with club soda, a secret fruity mixture (definitely includes maraschino in some form), and topped off with champagne.  It reminds you of a spiked punch you may have had in high school.  If you’re there, you have to try it.

Thanks for the great weekend State College friends!  Reserve a tailgating spot for us next year – we’ll be there, ready to party Nittany Lions style.

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Tour de force–part II

Posted on October 17, 2008 by | Leave a comment

The New York City bar hop continues…

Temple Bar was our next stop.  This place was less intimate and a bit swankier than PDT, and probably geared to someone with deeper pockets than moi.  But, I definitely appreciated the friendly service and being able to get a table, as we had three others join us.  A good variety of cocktails on the menu.  Here’s what I sampled:

44 North
I positively adore anything with pomegranate juice.  I love the tartness.  Unfortunately this drink tasted a bit chalky?
Ingredients:
Served over ice in a highball glass

The Arbitrator
I, now, officially prefer gin as my spirit of choice.
Ingredients:
Strained in served in a martini glass

  • Plymouth Gin
  • Sage
  • Peach Puree

Next, we swung by 124 Old Rabbit Club in Greenwich Village.  This was my second favorite place of the night.  It is very unassuming, dark (think basement), hip and cool, and to me, it has New York City written all over it.  It is easy to miss, so look for the black door at the bottom of a few steps.  I think there were mailbox-style letters at the top, but who knows what I saw at this point of the night.  They only serve beer and wine, so I had an Orval.  Correction: they only serve good beer and wine.

Photo by Carmen E. Lopez and AJ Wilheim, New York Magazine

Photo of Old Rabbit Club by Carmen E. Lopez and AJ Wilheim, New York Magazine

I probably should have called it a night after the Old Rabbit Club.  But, we hopped in a cab and soldiered on to The Back Room.  I vaguely recall the bouncer out front and the longer-than-you-think-walk to the entrance.  I do remember the place being gorgeous, with an old-school glamorous décor.  Drinks are served in teacups, as a throw-back to the speakeasy-style environment.  Word on the street is to try the place during the week, because it was c-r-o-w-d-e-d on Saturday night.  I ordered a lame vodka tonic, which I hardly touched.  It was time to head home.

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Tour de force–part I

Posted on October 16, 2008 by | 3 comments

It’s been a long time since I went to four bars in one night.  But, when I was in New York City, over the Columbus Day weekend, I felt compelled to try some of New York Magazine’s top-rated bars.  I also asked my good friend, Sesolf, for recommendations, and we embarked on the classic bar hop.

(Here’s part one of a two-part post on the night.)

First up, was PDT, or Please Don’t Tell, a speakeasy-style lounge in the East Village.  PDT has everything you’d expect – intimate ambience, superb cocktails, and the obligatory secret entrance (you enter through a vintage phone booth located within Crif Dog, a hot dog joint).  It was my favorite place of the night.  Not only is the place quite civilized (see etiquette rules),  the cocktails were inventive and down-right good.

Pearl Button
Referred to on the menu as a “Caipirinha Collins,” and it was.  Light and refreshing, it was the perfect cocktail to start the night.
Ingredients:
Served over ice in a collins glass

Witch’s Kiss
This drink has a thicker consistency and interesting herbal flavors.
Ingredients:
Strained and served in a martini glass

  • Jose Cuervo Tequila
  • Lemon Juice
  • Strega (bittersweet herbal liqueur)
  • Red Jacket Orchard Apple Jack Butter

Blackbeard
The glass is filled with perfect crushed ice and garnished with mint.  One trick we learned – flick the mint leaves to release the sweet aroma right before serving.
Ingredients:

  • Tanqueray Gin
  • Krogstad Aquavit
  • Pineapple Juice
  • Lemon Juice
  • Muddled Blackberries

(Next up: a basement bar akin to a rabbit hole, a faux speakeasy.)

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Ein bier, bitte

Posted on October 6, 2008 by | 2 comments

What do you get when you combine bratwurst, sauerkraut, spaetzle, perfect fall weather, and lots of beer?  Oktoberfest! The world’s largest festival, concluded this weekend in Munich, Germany.

Fortunately, the rest of the world also likes to celebrate the Bavarian way of life.  Not only do we enjoy dining on traditional German delicacies, we love German beer.  Many breweries now offer their own seasonal Oktoberfest beer to commemorate the arrival of fall.  This rich malty lager, amber in color, usually has hints of caramel and toffee.  Hops are added for bitterness, and to balance the sweetness of the barley.  This style of beer is often referred to as “Marzen,” because the beer is brewed in March, stored cold through the summer, and ready to drink at the arrival in autumn.

Oktoberfest originated with the marriage of a Bavarian prince in October 1810.  Citizens of Munich were invited to attend the festivities to celebrate the royal event.  Horse races marked the close of the event, and gave rise to the tradition of the Oktoberfest.  Subsequent years added an Agricultural Show, designed to boost Bavarian agriculture.  Visitors were able to quench their thirst at small beer stands, which grew to beer tents and halls.  Today, the Oktoberfest attracts over six million visitors from around the world.

S&C Oktoberfest Favorites: Brooklyn Brewery, Spaten, and Sam Adams

And, what shoes are appropriate for this occasion? Many German designers seem to follow the same philosophy — premium quality, best workmanship, and comfort. That’s what you’ll find in Birkenstock and Josef Seibel’s collections.

Prost!

posted by Ms. S&C

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Fragments of a rainy vacay

Posted on October 1, 2008 by | 1 comment

Rain, high winds, threats of coastal flooding – not exactly how Ms. S&C pictured her long weekend in Rehoboth Beach, DE.  But, we made the most of it.  While there was little sunshine to enjoy, there were plenty of other fun beach-y activities: walking along the boardwalk, frisbee in the surf, putt-putt golf, live music and plenty of dining out.

Places of culinary interest included:

Drink of the trip: Beer

Maybe it was a slight case of seasonal affective disorder, but I was in no mood for the typical fruity cocktails.  No rum punch, no daiquiris, nothing resembling a tropical drink was consumed.  Wine usually accompanied dinner, but otherwise it was all about beer: Pumpkin ale and IPAs from DFH, Paulaner Hefeweizen, beers from Anchor Brewing Company, and my light beer of choice–Amstel Light.

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Autumnal equinox

Posted on September 23, 2008 by | 1 comment

In honor of summer’s end and autumn’s arrival, we toasted the changing of the seasons with a large pitcher of sangria over the weekend. Many thanks to friends James and Nicole for the lovely fiesta.

This recipe is a modified version of ones adapted from The Recipe Girl and Cook’s Illustrated. Cook’s says you don’t need to go with the expensive stuff when making sangria. I trust them on that, so I picked up Tres Ojos Old Vine Garnacha from Whole Foods for $7 a bottle.

The Ingredients/Recipe:
(Recipe is for two bottles of wine)

  • Prepare at least 3 hours in advance (can be up to 24 hours in advance)
  • Slice 1 lemon, 1 lime, and 2 oranges in whole slices, then quarter
  • Place all citrus in a pitcher, add 2 bottles of red wine (preferrably Spanish)
  • Add 5-6 shots of orange liqueur
  • Refrigerate for several hours, to allow time for the fruit flavors to blend with wine
  • Pour and top, generously, with seltzer water (note: it can be very tricky to pour and get an adequate mixture of fruit in each glass; recommend that you pour the wine first, spoon in fruit mixture, then top with seltzer)

S&C’s also has a recipe for white wine sangria, if you’re interested.

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