Posts filed under 'Libations'
A friend brought along a bottle of Garnacha de le Fuego for some sipping the other night. Full of fruit, medium bodied and lacking any severe tannins, this wine was immensely drinkable.
Garnacha is the same as the grenache grape of France. It is a grape that thrives in hot climates and is typically the base grape of blended reds like Chateauneuf du Pape and Cotes du Rhone. These wines are bigger, bolder reds made from a blends of grapes that makes them more complex (and more expensive). I loves me some Chateauneuf du Pape but until I hit the lottery, it will remain a special occasion wine.
The first garnacha I ever sampled was at Duckfat in Portland and it was easy to surmise that garnacha is a very food-friendly wine. Priced between $6 - $8/bottle, this wine could easily become a house sip. One might say that garnacha is the red cousin of Vinho Verde.
So if dinner happens to be burgers, a hearty bean soup or even simple, roasted chicken, this wine would work quite nicely.
Cheers.
March 4th, 2010
‘Tis the time of year for making and drinking punch, all three of these recipes would work nicely at your holiday event. I am a big fan of punch because it makes beverage service at a party so easy. And seriously, is there anything more festive than punch?
Please do not forget to vote for Flavorista at Apartment Therapy’s Homie Awards. Click here to vote.
Martha Stewart’s Pomegranate Champagne Punch
I have served this punch many times, delicious and EASY!
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne or Sparkling Wine
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
Citrus Champagne Punch from The Food Network
This punch has some serious kick, leave a key bowl next to the punch bowl.
2/3 cup fresh lemon juice
2/3 cup superfine sugar
1 cup vodka
1/2 cup limoncello
2 teaspoons dry vermouth
1 (750 ml) bottle chilled dry Champagne or sparkling wine
Ice Block or cubes for glasses
Lemon twists, for garnish
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the sugar is completely dissolved. Cover and refrigerate until chilled, 1 to 2 hours. Add the Champagne and stir to combine.
Chill punch with an ice block or serve over ice in highball glasses, garnished with lemon twists.
Champagne Holiday Punch
Recipe from Erick Castro, The Rickhouse, San Francisco
Old school and very cool!
1 1/2 Cup of Bols Genever
1/2 Cup of Orange Curacao
3/4 Cup of Lemon Juice
1/2 Cup of Simple Syrup
1/2 Cup of Champagne or Sparking Wine
10 Dashes Fee Bros Aromatic Bitters
8 oz. Sparkling Water
Fresh Grated Nutmeg
Garnish with Pineapple and Star Anise
Pour genever, orange curaçao, simple syrup, and bitters into a punch bowl and stir to combine.
Add sparkling water, lemon juice, and sparkling wine or Champagne just before serving. Place a large block of ice in the punch and stir gently just to combine. Grate nutmeg over top of the punch, and garnish with pineapple slices and star anise.
December 28th, 2009
Sure to impress friends and rum-lovers, Castro’s Honey Spiced Punch calls on a few specialty liquors that will keep your friends guessing on the recipe. If possible, chill all of the base liquors before assembling the punch.
Honey Spiced Punch
Erick Castro, The Rickhouse, San Francisco
1 cup Leblon Cachaca
1/2 cup Appleton V/X
1/2 cup Velvet Falernum
1 cup fresh squeezed lemon juice
1/4 cup Honey Syrup
1/4 cup simple syrup
8 dashes Angostura
cinnamon sticks
orange wheels
mint sprigs
10 oz. sparkling water
ice block
Add all of the ingredients to a punch bowl except for the sparkling water and ice. Mix gently. Top with the sparkling water and ice.
Click here for a link to a CHOW video about doing punch all wrong that features Erick Castro.
December 23rd, 2009
Many, many moons ago, my Aunt Nancy gave Marco and me some homemade Irish cream for Christmas morning coffee. For a few years, I duplicated the Irish cream handing it out to friends, family and colleagues. It was always well received.
This Irish cream is ideally suited for coffee drinks and milkshakes. It has a stronger whiskey flavor than Bailey’s but its texture is quite similar. The raw eggs might be a concern for some. Unless you have health reasons to stay away from raw eggs, I would say just buy some local (ideally organic) eggs and go with it.
Flavorista Julie recently requested the recipe thinking Irish cream might be a fun holiday gift. Here is the recipe!
Aunt Nancy’s Irish Cream
Yield = 64-oz. or 8 cups
1 Tbsp. instant coffee
1 (16-oz.) carton whipping cream
3 Tbsp. chocolate syrup (Hershey’s in the can)
4 eggs, beaten
1 (14-oz.) can sweetened condensed milk
2 tsp. pure vanilla extract
1 tsp. pure almond extract
1 (750-ML) bottle of Jameson Irish Whiskey (Flavorista Nancy says do not substitute here)
In a large mixing bowl, whisk the instant coffee into the whipping cream until dissolved. Add the remaining ingredients and whisk until smooth. Transfer the cream to small bottles or mason jars and refrigerate for three days before serving.
Add to Christmas morning coffee and it will make all of the 6AM "SANTA CAME!" screams a little less jarring. It is also quite yummy served over ice cream.
Keep Irish cream refrigerated and use up remaining cream within 2 weeks.
December 18th, 2009
Hosting a holiday fete and not sure what to serve for a signature cocktail? Fear not! Between now and New Year’s, we will be offering up quite a few, festive holiday sips.
Nothing says it is time to toast the season like a punch bowl, so today we offer Old Sydney Town Punch, a recipe from H. Joseph Erhmann of (Elixir Saloon in San Francisco). Savvy flavoristas will love introducing their guests to Bols Genever - a classic white spirit, that preceeds gin.
This classic, gently spiced punch with citrus and pineapple notes would be welcomed addition to any holiday table. We love the versatility of this punch as it can be served hot or cold
Old Sydney Town Punch
H. Joseph Ehrmann, Elixir Saloon, San Francisco
1 liter Bols Genever
11 oz. of St. Elizabeth’s Allspice Dram
11 oz. of Orange Juice
16 oz. of Lemon Juice
11 oz. of Pineapple Gum Syrup (or make homemade)
Add all of the ingredients to a large punch powl and stir to mix. Place a large piece of block ice (made from about 5 cups of water) in the bowl and let rest, stirring before serving.
To make a hot batch, use above recipe and 32 oz. water and warm in a pot, crock pot or soup tureen
CHEERS!
December 15th, 2009
Greater Boston Flavoristas - This one is for you!
The Boston chapter of Ladies United for the Preservation of Endangered Cocktails, also known as LUPEC is having a big party next Saturday in the South End, a Tiki Bash no less! The event will feature 1950’s-style libations and hors d’oeuvres. There will be live music and a very cool prize raffle. Fruity rum cocktails anyone?
LUPEC’s 3rd annual fall fundraising event will benefit On The Rise a Cambridge, MA, non-profit that supports the initiative and strength of women living in crisis or homelessness.
Tickets are $35 in advance and $45 at the door. Tickets may be purchased online at The Boston Shaker.
FMI - Click here.
November 8th, 2009
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