"fizz" news and stories

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things, most recently the owner of LeNell's liquor store. She's owned her own whiskey label called Red Hook Rye and been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

I've been in the mood for tequila of late. Perhaps it's Cinco de Mayo still lingering in the air -- or more likely that week-long vacation in Baja -- but I've got tequila on the brain and on my lips. I love the stuff in my fizzy drinks, and especially in my Dré Fizz Affair.

Ever heard of the Dreyfus Affair? It's a bit of French history involving the wrongful conviction of an officer. The whole ordeal inspired Emile Zola to write "J'Accuse!", a letter addressed to the French President printed on the front page of the newspaper L'Aurore that caused a stir worldwide. And I've got a friend named Dré whom the ladies love almost as much as Dré loves tequila. He is a Numero Uno Tequila Fanatic.

Thus, after the jump, the Dré Fizz Affair, aka Dreyfus, aka what you'll be drinking all summer. You're welcome.

After busily cleaning out the pantry, I discovered two open, but only partially used, containers that I didn't know I had. One was baking powder and one was baking soda. It's always useful to have extra on hand in case of a baking emergency, but I figured that it would be a good idea to test them to see if they still worked, since chemical leaveners can lose their potency over time for various reasons, including poor storage conditions.

The procedure for testing these two products is simple. Get out two small glasses or bowls and fill one with 3-4 tablespoons of white vinegar and fill the other with 3-4 tablespoons of room temperature water. Add about 1/2 teaspoon baking soda to the bowl containing the vinegar and the same amount of baking powder to the water bowl. Each mixture should fizz up, with the soda/vinegar producing a bigger reaction. If they both work, mark the containers with the date and check them again in 6-12 months (if you haven't used them up by then) to make sure they're still active. And if they don't fizz up, you better stop by the store before the next time you want to whip up a batch of cookies.

A selection of pink champagne to drink this Valentines Day; as recommended by the Mail on Sunday newspaper.

Classy
Perrier Jouet Belle Epoque Rosé1999 £76 "As delicate on the palate as to the eye"
Laurent-Perrier Grand Siecle Alexandra Rosé 1997 £185 "full of character and finesse"
Krug Rosé £160 "the best bottle of them all, vibrant, with wild berry flavours and perfect balance"

Snazzy
Veuve Clicquot Ponsardin Rosé 1999 £46.50 "Elegant"
Billecart-Salmon Brut Rosé £32.75 "refined bouquet and body that punches above its weight"
Lanson Noble Cuvee Rosé £44.95 "with the smell of old roses and sour cherries"
Gosset Grand Rosé £32.95 "mouth-filling, fruit-heavy, gently scented, carnation-pink fizz"
Taittinger Prestige Rosé £35.99 "strawberry-tinted wine"
Laurent-Perrier Cuvee Rosé Brut £37.95 "fresh, full-bodied all pinot noir saignée fizz"

Sassy
Lanson Rosé Label Brut Rosv £29.99 "pale pink roses with gentle red fruit tastes"
Moet and Chandon Brut Imperial Rosé £28.99 "emphatically pink"
Alexandre Bonnet Brut Rosé £13.99 "a big biscuity bargain"