This past July fourth, I celebrated Independence Day with family by concocting a drink inspired by an Italian Bellini. In a large champagne flute, I poured peach nectar and champagne. The combination created a heavenly delicate flavor and a wonderfully creamy textured drink. I used a wooden skewer to mix the peach nectar that beautifully settled towards the bottom of the glass.
Not only did the combination taste great, but aesthetically, it looked marvelous. The champagne sat on top of the peach nectar and assumed a light pink color. On the bottom of the flute, the nectar appeared bright red. I nearly hesitated to mix the two layers fearing that I'd lose the beauty of this cocktail masterpiece. Although I put the peach nectar in the flute first, you can do it in the reverse order. The pink colored layers would just be reversed. Next time you're entertaining, I highly suggest you make this drink.
As much as I love champagne, I think it was the gorgeous peach nectar that made this drink sublime. This artisanal nectar is produced by Emmanuelle Baillard in the village of Merceuil, in the region of Burgundy in France. Each bottle consists of 54 percent peach pulp. The rest is water and sugar. I highly recommend Baillard's various nectars.
What are some interesting cocktails you've tried recently?
Have you heard of molecular mixology? I hadn't until recently, but apparently it's moving from the high end bars to your kitchen, according to Forbes.com.
According to the article "molecular mixology, the method takes scientific principles and tools and applies them to the construction of alcoholic beverages." Gelatin, flames, freezing and flavored simple syrups are all a very big part of molecular mixology. There are generally a lot of steps involved, so prep time is high, but apparently these beverages translate well to home preparation, except the most "wildly dangerous" of course.
I don't know about you, but if I'm making cocktails at home, they're going to have to be simple. Anything with a lot of prep time can stay at the bar, as far as I'm concerned. Would you put a lot of time into drinks at home?
It's only July 3rd and my foodie forefathers have already dished out plenty of Independence Day eats in such posts as American Flag Cakes and Delicious Foods for July 4th. But let's be honest: There is no food or cake that can rival the great American tradition of getting rip-roaring drunk. Even Uncle Sam's cheeks wear a warm flush!
But tradition aside, I do not condone drinking to excess, so I have devised a list of patriotic cocktails that are too lovely to chug. In the words of the great George Washington as he crossed the Delaware: Take it slow, kids, take it slow.
Starfruit and Stripes Daiquiri - The fine folks at MaisonBisson came up with this capital idea: Take a traditional strawberry daiquiri, top it with whipped cream and blueberries, then garnish with a slice of starfruit. Ta da! Liquid flag!
Red, White and Blue Sangria - Punctuate some white sangria with blueberries and raspberries for that good ol' U.S. of A. color scheme.
Boston Pops Martini - This Massachusetts-made martini celebrates the famed Boston Pops' national independence day broadcast. The true fireworks begin with the rim that's dipped in - what else? - Pop Rocks!
Red, White and Blue Shot - Although there are a number of variations on this popular Fourth of July shooter, the key is a careful pour to ensure those colors don't run.
Patriotic Margarita - The arbiters of blue vodka put their hued booze to good use with this layered margarita: HPNOTIQ 'rita, topped with strawberry 'rita, dressed up with a coconut rim.
Red, White and Blue beers - According to the results of this poll, beer is the bev of choice for cookouts. So if you want to keep with the patriotic theme, stock up on PBR (in the unmistakable red, white, and blue can) or for something a bit classier, invest in an assortment of Chimay Red, Chimay White, and Chimay Blue.
If you are declaring an independence from alcohol, whip up one of these constitutions:
Patriotic Tea Punch - Try out this tart punch that boasts an iced tea base, pomegranate juice, and gobs of fresh fruit.
Bomb Pop Mocktail - This red, white, and blue pousse-cafe layers cranberry juice, blue Gatorade, and diet 7-up to mimic everyone's favorite patriotic popsicle.
According to the Modern Drunkard, your cocktail preference can lend insight into your true personality. Whether or not you actually believe in these tests, it's one of the more fun personality quizes I've come across recently.
Did you know that if you happen to like Bloody Marys then "You enjoy music, long walks on the beach, and the occasional stabbing spree." And watch out, because if you happen to enjoy a Gimlet, "Something about your personality makes otherwise normal people use words like "bounder" and "cad."
Nothing signifies late spring/early summer better for me than to see a bartender muddling mint for a cocktail. The light, clean flavors of mint bring a certain delicacy and refreshing quality to a drink, whether it be in the iconic Mint Julep, the omnipresent Mojito or any number of classic or new creations. On a hot summer day, nothing beats a cocktail elevated with the crisp flavor of mint.
Given its fragility, mint is an easy herb to abuse. I've been to a number of bars and home parties where the bartender or host absolutely punish the mint, leaving a bitter, limp cocktail that loses all its intended charm. Truth be told, a great Julep or Mojito is harder than you'd think. Personally, I struggled for a long time with mint cocktails, simply because, like most people, I didn't understand what I was dealing with.
Who doesn't like cocktails? I know there are probably some people out there who don't, but the mixed drinks are pretty popular. But have you ever wondered which ones were the most manly?
Admittedly, the thought has never crossed my mind, but I'm glad someone else has thought of it. Over at Holy Taco, they've put together a list of the top 11 manliest cocktails in the world. Why 11? I'm not sure, but the more the merrier I guess.
Some of the drinks that made the list are the snake bite and the rusty nail. I'll let you check it out for yourself to see cocktail came out on top. Oh, and if you're really interested in the drinks on the list, Holy Taco also provided the recipes.
Earth Hour started as a single-city movement in Sydney, Australia in 2007 and one year later has become an event in which cities and countries all across the world are participating in 2008. In Toronto, Canada, residents and businesses are getting into the act in a big way. The Fairmount Royal York Hotel is planning on turning off it's landmark sign, as well as extinguishing as many of their 34,000 lights as is safely possible.
The hotel's bar has also gotten in on the action, with a menu of green drinks created expressly for the occasion. You can order a Turn Your Lights Down Low, which is a blend of gin, triple sec, rum, vodka, fresh lemon juice, a splash of simple syrup and a drizzle of black Sambuca. The Green Movement, which consists of vanilla vodka, Tequila Rose liqueur, cognac, Frangelico and a splash of cream. It gets shaken and strained into a martini glass rimmed with green-coloured simple syrup (hmm, just because a drink is green, doesn't necessarily make it Green). If you want to make an Earth Hour cocktail at home, check out the recipe for The Global Warming after the jump.
Are you going to have chocolate, lots and lots of delicious chocolate, on Easter? Not everyone does, and that's ok. But if you are, what are you planning on drinking with it? Obviously the kids won't be indulging, but I say what's wrong with an Easter cocktail.
The only problem with that is sometimes its hard to pair chocolate with beverages other than wine. Wine does generally go superbly with most chocolates, but you'd be surprised to find out that beer can be a great pairing as well. Maybe a nice brandy with that chocolate bunny might be nice. You'd probably have to play around with pairings, but I suggest you do that before Easter Sunday. However, here is something that might help. This article on pairing chocolate with different beverages offers a short list of sure fire matches.
Perhaps you're not planning on gourmet chocolates this year, but it's something to think about all the same. After the kids have crashed from the sugar high and been sent to bed, you may be planning on helping them get rid of the candy. A nice glass of wine, or beer, might be the perfect companion for those chocolate eggs!
That's right, hands on! You will get a chance to sling back the shaker in the kitchen at the Astor Center, as you learn from Dr. Dave how to make drinks from the best recipes of the Golden Age of Cocktails (1820-1920.) Folks, this is a once in a lifetime chance to learn from the best, to stand side by side with the expert on cocktails and their history, and have him teach you to make drinks that haven't seen the light of day in over a century. Two hours of shaking, stirring, muddling, mixing, and of course tasting the results. Please make sure you have a designated driver or taxi for afterwards. I predict it's going to get drunk out.
I can't think of anything better to do on a Sunday afternoon in late March. Can You? As a special bonus from Slashfood and the Astor Center, we offer you a special 15% discount. Just use code SF033008 when you sign up for the course online. See you there.
Here are some Rehorst Premium Milwaukee Gin Cocktails created by Jason Neu of Eddie Martini's in Wauwatosa, WI. I love that name Wow Wa To Sa! It sounds like a toast in Native American. (Actually it means "The Great Walker", A noted Indian Chief from the area.)
Maple Gin Fizz Jason's twist on a gin fizz
2 ounces Rehorst gin 1/2 ounce amaretto 1/2 ounce cream 1 egg white ½ ounce pure maple syrup 1 ounce lemon juice Dash of bitters Seltzer Shake with ice for at least one minute. Strain into a champagne flute and top with a splash of seltzer.
Stir the vodka, vermouth and ice cubes in a cocktail shaker. Strain into a cocktail glass and dribble the Curaçao Blue over the cocktail. Xellent Heaven is refreshingly heavenly. More recipes after the jump.
I just have to tell all you Slashfoodies about the new Astor Center in New York City. Some of you may have heard me mention one of my favorite shops, Astor Wine & Spirits before; like when I reviewed St. Germain Elderflower Liqueur. When I lived in NY I stopped by there on a weekly basis, now it's more like 6 times a year, which is pretty good when you consider it's over 400 miles from my new home in Mid-Coast Maine.
For the past three years I have been hearing rumors about the Astor Center being developed by Astor Wines & Spirits and they finally opened just last month. The Astor Center is a state or the art culinary education and events center where they have panels, workshops, symposia, seminars, courses on every aspect of the food and beverage world. They have three beautiful spaces for their events, courses, and seminars. The Study- a seminar hall with stadium seating looking down to a teaching kitchen and podium from comfortable seats set at counters set up for professional tastings; with a light box, running water, and a sink for every seat. No spitting in nasty slop buckets here. The Kitchen- A huge, top of the line teaching kitchen with every gadget you can imagine. The Gallery- a multi-use space for wine pairing dinners, food festivals, lectures, and other events.
Their presenter list is nothing short of amazing with top experts in all areas of the culinary world joining together to explore both the cutting edge and historical aspects of food and beverages. There is a strong focus on wines, spirits, and cocktails; something you would expect from the Astor Wines folks. F Paul Pacult, Jim Meehan, Maximilian Riedel (of Riedel Crystal), Kara Newman, Brian Van Flandern, Timothy Sullivan, Henry Sidel, and more experts on various libations are on hand to delve into the glorious world of all that is wet and tasty; for beginners and experts, consumers and those in the trade.
Here are a few cocktail recipes for Rehorst Premium Milwaukee Vodka
Rehorst Raspberry Smash Created by Jason Neu
7 fresh raspberries ¼ oz simple syrup ½ oz DiSorrano Amaretto 2 ½ oz Rehorst Premium Milwaukee Vodka Lemon twist
-Muddle 6 raspberries and simple syrup in the bottom of a mixing glass. Add DiSorrano and Rehorst Vodka, fill shaker with ice. Shake well and double strain into a chilled cocktail glass. Garnish with 1 raspberry and a lemon twist.
Nothing signifies late spring/early summer better for me than to see a bartender muddling mint for a cocktail. The light, clean flavors of mint bring a certain delicacy and refreshing quality to a drink, whether it be in the iconic Mint Julep, the omnipresent Mojito or any number of classic or new creations. On a hot summer day, nothing beats a cocktail elevated with the crisp flavor of mint.
Who doesn't like cocktails? I know there are probably some people out there who don't, but the mixed drinks are pretty popular. But have you ever wondered which ones were the most manly? 
Are you going to have chocolate, lots and lots of delicious chocolate, on Easter? Not everyone does, and that's ok. But if you are, what are you planning on drinking with it? Obviously the kids won't be indulging, but I say what's wrong with an Easter cocktail.
Here are some Rehorst Premium Milwaukee Gin Cocktails created by Jason Neu of Eddie Martini's in Wauwatosa, WI. I love that name Wow Wa To Sa! It sounds like a toast in Native American. (Actually it means "The Great Walker", A noted Indian Chief from the area.)
I just have to tell all you Slashfoodies about the new 
Here are a few cocktail recipes for Rehorst Premium Milwaukee Vodka
Cakes so amazing they'd be hard to cut into
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Morbid thoughts? Have a cookie
