Hey! I nice review of our Blanco from the fine fellows at Tequila Gringo!
Bottle service, eh? That is so 2007! Oh wait...What? They still do that? Ok.
Luna Sueno Blanco
Friday, August 28, 2009
Friday, August 21, 2009
The Crash of 1929
I am working a wedding tomorrow and have created the cocktail list for the happy couple. The theme of their gathering is 1929. Not as terrible as you might think. One half of the couple is European, so Prohibition was not really a factor. And while we may be suffering through a terrible economic crisis, why not remember the free wheeling days right before the crash?
The list features some twists on the classics and a new cocktail created just for the happy pairing!
The Floradora was named after the first Broadway musical hit in the 1900's, which originated in London (where the engagement took place). I first enjoyed this drink at the gifted hands of my friend Meliz, who was working at Brooklyn's Sample on Smith st at the time.
Floradora
1 1/2 oz gin
1/2 oz fresh lime juice
1/2 oz framboise liqueur
ginger ale
lime wedge for garnish
The Twentieth Century cocktail seemed like an obvious choice since I have access to loads of chocolate mint. It will make a pretty cocktail with bits of mint floating on the glass like all the money pissed away in the last decade of war and financial decadence.
The Twentieth Century
1 1/2 oz Saaga Vodka
1/2 oz white creme de cacao
1/2 oz Lillet Blanc
1/4 oz fresh lemon juice
The Pegu Club Cocktail is a classic cocktail from the 1930 Savoy Cocktail Book. This is a rare shaken gin drink, so in honor of the frostbite my hands will be getting tomorrow, I have substituted Cointreau with Blue curacao and orange flower syrup for a more festive look.
The Blue Pegu
2 oz gin
3/4 oz Blue Curacao
1/2 oz lime juice
2 dashes Grapefruit bitters
lime wedge or peel for garnish
Orange flower Simple syrup to taste
This drink was created for the couple. It is simple and elegant and very delicious.
Baritarian Rose Cocktail
2oz Saaga Vodka
1/2oz Crème de Violette
Drops of rose water
Lavender syrup
Top with soda water or sparkling wine
There will also be a French 75 punch. And myself in a flapper dress. And Walker in white hot pants and moustache, I hope!
Ahh..good times!
The list features some twists on the classics and a new cocktail created just for the happy pairing!
The Floradora was named after the first Broadway musical hit in the 1900's, which originated in London (where the engagement took place). I first enjoyed this drink at the gifted hands of my friend Meliz, who was working at Brooklyn's Sample on Smith st at the time.
Floradora
1 1/2 oz gin
1/2 oz fresh lime juice
1/2 oz framboise liqueur
ginger ale
lime wedge for garnish
The Twentieth Century cocktail seemed like an obvious choice since I have access to loads of chocolate mint. It will make a pretty cocktail with bits of mint floating on the glass like all the money pissed away in the last decade of war and financial decadence.
The Twentieth Century
1 1/2 oz Saaga Vodka
1/2 oz white creme de cacao
1/2 oz Lillet Blanc
1/4 oz fresh lemon juice
The Pegu Club Cocktail is a classic cocktail from the 1930 Savoy Cocktail Book. This is a rare shaken gin drink, so in honor of the frostbite my hands will be getting tomorrow, I have substituted Cointreau with Blue curacao and orange flower syrup for a more festive look.
The Blue Pegu
2 oz gin
3/4 oz Blue Curacao
1/2 oz lime juice
2 dashes Grapefruit bitters
lime wedge or peel for garnish
Orange flower Simple syrup to taste
This drink was created for the couple. It is simple and elegant and very delicious.
Baritarian Rose Cocktail
2oz Saaga Vodka
1/2oz Crème de Violette
Drops of rose water
Lavender syrup
Top with soda water or sparkling wine
There will also be a French 75 punch. And myself in a flapper dress. And Walker in white hot pants and moustache, I hope!
Ahh..good times!
Flowers and Syrup
With the oppressive heat we have been having lately, I have been keeping my cocktails light and sweet. Last week for Jonah's birthday I made a Groinstrong Margarita with watermelon and hibiscus. And then promptly left my favorite shaker at his house...oh I'd blame the alcohol but I know its the heat cause me to have a mental breakdown.
I also stayed up too late one night to make a batch of Orange flower and lavender syrup. (thanks to Heidi for the lavendar flowers!). My Brain, having melted somewhat in the heat, somehow reversed the simple recipe for simple syrup. I put in 3 cups of sugar to 6 cups of water. A trip back to the bodega and 18 cups of sugar later, I finally had orange and lavender simple syrups and lots of it!
Too bad I did not wait til Wednesday and see this recipe in the in NY Times.
Their article starts my quoting my dear Junior Merino, the Liquid Chef behind the fantastic drinks at The Moderne. Using the flowers not only for beauty, but also taste is a great idea. You eat and drink with all your senses..and even with your memories.
Ever since I was in elementary school and had a crush on Teddy Hengstenberg, leading to hours spent at his family shop, Theo Henstinberg and sons Florist, I have been in love with flowers. My first job was at a florist making bouquets and boutonnieres for a wedding. My signature drink for Derby Day 2008 was a Jasmine Julep with purple and white orchids for a garnish. And don't forget about my Lavendar-mint and Rosmary Resters!
Oh, NY Times, when are you going to start quoting me!?
Groinstrong Margarita
3oz Luna Sueno Blanco
1 1/2 oz Lime
1 bar spoon hibiscus powder
fresh chunk watermelon
agave to taste
put ingredients in shaker over ice and shake vigorously
"How to Sip a Flower"
[NY Times]
I also stayed up too late one night to make a batch of Orange flower and lavender syrup. (thanks to Heidi for the lavendar flowers!). My Brain, having melted somewhat in the heat, somehow reversed the simple recipe for simple syrup. I put in 3 cups of sugar to 6 cups of water. A trip back to the bodega and 18 cups of sugar later, I finally had orange and lavender simple syrups and lots of it!
Too bad I did not wait til Wednesday and see this recipe in the in NY Times.
Their article starts my quoting my dear Junior Merino, the Liquid Chef behind the fantastic drinks at The Moderne. Using the flowers not only for beauty, but also taste is a great idea. You eat and drink with all your senses..and even with your memories.
Ever since I was in elementary school and had a crush on Teddy Hengstenberg, leading to hours spent at his family shop, Theo Henstinberg and sons Florist, I have been in love with flowers. My first job was at a florist making bouquets and boutonnieres for a wedding. My signature drink for Derby Day 2008 was a Jasmine Julep with purple and white orchids for a garnish. And don't forget about my Lavendar-mint and Rosmary Resters!
Oh, NY Times, when are you going to start quoting me!?
Groinstrong Margarita
3oz Luna Sueno Blanco
1 1/2 oz Lime
1 bar spoon hibiscus powder
fresh chunk watermelon
agave to taste
put ingredients in shaker over ice and shake vigorously
"How to Sip a Flower"
[NY Times]
Rye with Kicks?
A athletic store would seem like a strange place for a drinking event. But then again, Jim Beam makes a tasty Rye and Nike makes some sweet Kicks. So (ri) 1 Rye threw a party to commemorate their special edition (ri) 1 Nike ID high tops
It was in this strange environment, the Nike flagship store on 57th St, that I tasted some of the most delicious rye cocktails. Jonathan Pogash, the Cocktail Guru, was the mastermind behind these tasty drinks. The Manhattan was excellent and rich, and the Jerry Thomas version looks like a Brooklyn to me. The (ri)se and Fall was also a remarkable twist on the classic Gin and tonic. Q Tonic is so delicious, why should it just be used with gin?
My favorite of the night was the Rye Teq Cocktail No. 1. I am such a fan of Tequila and think, along with Rye it is poised to take up much more of this new cocktail market. So the two of them together was just Divine..and powerful!
(ri)se and Fall
2 oz. (ri)1 Rye Whiskey
1 tsp. maple syrup
3 dashes Peychaud’s Bitters
3 oz. Q Tonic
Directions: Build directly in highball glass, add ice, and stir briefly.
Garnish: home-made marinated NY sour cherries
Rye Teq Cocktail No. 1
1 oz. (ri)1 Rye Whiskey
1 oz. Tres Generaciones Anejo (El Tesoro works nicely, too)
1/2 oz. fresh lime juice
1/2 oz. Benedictine
3 dashes Bittermen’s chocolate bitters
1 dash Regan’s orange bitters
Demerara syrup to taste
Directions: Shake ingredients and strain into chilled cocktail glass.
Garnish: orange twist
Manhattan (The Jerry Thomas version)
1 tsp. maraschino liqueur
1 1/2 oz. (ri)1
1 1/2 oz. Sweet Vermouth
3 dashes Boker’s Bitters
Directions: Stir all ingredients with ice and strain into chilled cocktail glass.
Garnish: lemon twist
It was in this strange environment, the Nike flagship store on 57th St, that I tasted some of the most delicious rye cocktails. Jonathan Pogash, the Cocktail Guru, was the mastermind behind these tasty drinks. The Manhattan was excellent and rich, and the Jerry Thomas version looks like a Brooklyn to me. The (ri)se and Fall was also a remarkable twist on the classic Gin and tonic. Q Tonic is so delicious, why should it just be used with gin?
My favorite of the night was the Rye Teq Cocktail No. 1. I am such a fan of Tequila and think, along with Rye it is poised to take up much more of this new cocktail market. So the two of them together was just Divine..and powerful!
(ri)se and Fall
2 oz. (ri)1 Rye Whiskey
1 tsp. maple syrup
3 dashes Peychaud’s Bitters
3 oz. Q Tonic
Directions: Build directly in highball glass, add ice, and stir briefly.
Garnish: home-made marinated NY sour cherries
Rye Teq Cocktail No. 1
1 oz. (ri)1 Rye Whiskey
1 oz. Tres Generaciones Anejo (El Tesoro works nicely, too)
1/2 oz. fresh lime juice
1/2 oz. Benedictine
3 dashes Bittermen’s chocolate bitters
1 dash Regan’s orange bitters
Demerara syrup to taste
Directions: Shake ingredients and strain into chilled cocktail glass.
Garnish: orange twist
Manhattan (The Jerry Thomas version)
1 tsp. maraschino liqueur
1 1/2 oz. (ri)1
1 1/2 oz. Sweet Vermouth
3 dashes Boker’s Bitters
Directions: Stir all ingredients with ice and strain into chilled cocktail glass.
Garnish: lemon twist
Wednesday, August 12, 2009
A Four Star Night!
Tonight was a good one, starting with some drinks with my friend Tom at the Blue Note. He was kind enough to provide me with the "best vodka for making Blood Marys"...Can't wait to try those out with some pickled fennel!
Then it was off to Niketown where (Ri) had some delicious cocktails from Jonathan Pogash. He has such a wonderful hand with classic (or rather Vintage?) ingredients. I was particularly impressed with the Tequila and Rye cocktail..two great spirits that taste great together!
At the (R1) gathering, I was lucky enough to met the lovely Eamon from 11 Madison Park and was so happy to be in his presence when he found out his restaurant scored a 4 star review from Frank Bruni in the NY Times!.. This is Mr. Bruni's penultimate review before he leaves the Times and I dare say it couldn't happen to a nicer group of people. I even had the pleasure of meeting Mr. Danny Meyer himself. I congratulated him and, as a life long Mets Fan, thanked him from the bottom of my heart. He was grateful and gracious. We drank champagne, wine and cocktails and danced the night away at 11 Madison Park. I am so chuffed that a fine dining establishment finally has a 4 star cocktail list to match. I am most anxious to try the Rye Noir below. Dinner anyone? 4 star Dinner?
Rye Noir at the 4 Star 11 Madison Park!!!
Rye Whiskey
Keemun Black Tea
Blackberry Liquor
A Daring Rise to the Top
[NY Times]
Then it was off to Niketown where (Ri) had some delicious cocktails from Jonathan Pogash. He has such a wonderful hand with classic (or rather Vintage?) ingredients. I was particularly impressed with the Tequila and Rye cocktail..two great spirits that taste great together!
At the (R1) gathering, I was lucky enough to met the lovely Eamon from 11 Madison Park and was so happy to be in his presence when he found out his restaurant scored a 4 star review from Frank Bruni in the NY Times!.. This is Mr. Bruni's penultimate review before he leaves the Times and I dare say it couldn't happen to a nicer group of people. I even had the pleasure of meeting Mr. Danny Meyer himself. I congratulated him and, as a life long Mets Fan, thanked him from the bottom of my heart. He was grateful and gracious. We drank champagne, wine and cocktails and danced the night away at 11 Madison Park. I am so chuffed that a fine dining establishment finally has a 4 star cocktail list to match. I am most anxious to try the Rye Noir below. Dinner anyone? 4 star Dinner?
Rye Noir at the 4 Star 11 Madison Park!!!
Rye Whiskey
Keemun Black Tea
Blackberry Liquor
A Daring Rise to the Top
[NY Times]
Monday, August 10, 2009
Mad for Gin and Tonic
My favorite hot summer drink in my favorite retro hat
Its day two of Mad Men-athon here as we get ready for the season three premiere this Sunday. Season two has been on all day and has been my soundtrack as I shuffle around the apartment drinking wine ala Betty..I mean...work from home.
But now that the sun has passed below the horizon, its time for a cocktail. So in honor of poor Betty I will jazz up a Gin and Tonic. I used Rouge's Spruce gin which had a funky spruce (go figure) taste I love. Fitting for a Gin from the Pacific Northwest, I think. I also spruced (ha! the puns keep coming!) the gin up with some Bitter Truth Bitters. A couple of dashes of Celery and Lemon to herb it up will do nicely. Then top it off with organic tonic, add lemon wheel and retro straw. Ahh...now I am ready to swizzle my way through the rest of season two and this sultry evening.
Betty's Gin & Tonic
3oz Gin
4oz Tonic
Dash of Celery & Lemon Bitters
Sunday, August 09, 2009
Rachel's Mai Tai
Stay on top until you fall in love...
There is this marvelous scene in the first episode when Don takes Rachel Menken to a fancy Polynesian restaurant and she gets this ridiculous tiki drink. Tiki and Polynesian restaurants were all the rage starting in the late 1940's with Trader Vic's and Don the Beachcomber's restaurants.
Rachel tells Don she wants to stay on top and be in charge of the business, at least until she falls in love...Don disagrees that she will ever be in love.
"The reason why you haven't felt it is because it doesn't exist. What you call love was invented by guys like me to sell nylons".
Wow. I j'dore him.
And Rachel is quite interesting too. So in honor of their fateful meeting at the fashionable Polynesian restaurant, here is the recipe for Rachel's Mai Tai from Trader Vic's Book of Food and Drink. I found this treasure from 1946 in Bonnie Slotnick's Bookstore here in the West Village.
Mai Tai
2 oz rum
1/2 oz Orgeat
1/2 oz Orange Curacao
1/4 oz simple syrup
fresh lime
Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.
Why, Hello Don! Yes, I'll take a gimlet please!
Friday, August 07, 2009
The HouseBoy
The House Boy
Well, I guess dreaming of this I created The HouseBoy, a saucy mix of passionfruit and rye. I had some fresh passion fruit, which can be tart, but that is the way I like it. I threw in some leftover mint from the tasting and added some sweetness with Domaine de Canton ginger liquor. Not bad, even with a dirty, lonely house.
The HouseBoy
Rye (I used Ri)
Passionfruit (ugly on the outside, but a beauty on the inside)
Lime
Domaine De Canton Ginger Liquor
Mint
dash of Fee Bros. Rhubarb Bitters
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