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Category Archives: Cocktails, Wine & Beer

Weekly Roundup: Halloween Party Food Favorites

Posted on October 19, 2012 by Madison J Papp
Halloween Cookies and Cream Ice Cream

Have you ever attended a seasonal soiree where the food falls flat and the drink options lack necessary luster? To all future party hosts, guests, and planners, do not fear.  From keg to cake, we’ve wrangled the best in seasonal party recipes.

Alcoholic Beverages
At the best fall bashes, cheap liquor and beer is little league at best. Time to make a major upgrade with Drinking Made Easy’s Pumpkin Keg or Caramel Apple Pie Pudding Shots from E is for Eat. If pudding shots and pumpkin kegs aren’t your thing, we suggest you serve a warm mug of Spiked & Spiced Hot Apple Cider from A Couple Cooks or a refreshing glass of Fake Ginger’s Honeycrisp Apple Sangria.

The Snacks
When you plan to serve liquid libations, it is best to have a selection of light bites on hand. If pumpkins or jack-o-lanterns are part of your party decor, why not feature the seeds on your snack table? A Subtle Revelry’s toasted Pumpkin Seeds Three Ways star in guest-pleasing flavors such as rainbow sprinkles, olive oil and sea salt, and cinnamon sugar.  For the health-conscious, try replacing greasy potato chips and french fries with Carrot Fries from Dine & Dash and Crispy Cinnamon Apple Chips from Bijouxs.

If classic chips ‘n’ dip are going to be a party feature, why not make your own? My Baking Addiction will teach you how to make a flavorful French Onion Dip that will outdo any jarred variety. Chances are, the french onion dip will be finished in a flash, so plan ahead and make The Brass Paperclip Project’s 7-Layer Taco Dip. We promise that seven layers of cheese, guacamole, and other taco-inspired ingredients will be enough to satisfy the hungriest of party-goers. If you forget to purchase the chips, serve up some Fried Guacamole from Joy the Baker. Continue reading →

Posted in Cocktails, Wine & Beer, Recipes | Tagged , , | 1 Comment

Summer Cocktails: Fruit and Fizz

Posted on July 6, 2012 by Kelly Senyei

Prosecco and Peach

When it comes to summer cocktails, it’s hard to beat the dynamic duo of fresh fruit and your choice of sparkling wine. While mimosas have long ruled the brunch scene, I find it’s high-time we ignore the clock, pop the corks off our favorite bottles of Prosecco, Cava, or Champagne, and get mixing with the season’s bountiful selection of fruit.

My go-to combo has always been a simpler version of sangria that stars diced peaches, nectarines, apples, and oranges scooped inside a hefty glass and topped off with Cava for some full-blown fizz. The sweet and tangy notes collide for a seriously refreshing cocktail that can be enjoyed at brunch, lunch, or dinner.

Find inspiration for pairing fruit and sparkling wine with a few of our favorite Gourmet cocktail recipes below:

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One tequila, two tequila…

Posted on April 27, 2012 by Brie Schwartz
tequila cocktail

Photo: Condé Nast Archive

After several rounds of half-priced drinks at my favorite Asian-fusion watering hole, I got to talking to our Thai waitress about celebratory cocktails in her native land. She was returning home for a wedding and I was surprised to hear, that unlike at most American receptions, they don’t toast the newlyweds with champagne. She said usually they just drink soda, beer with ice cubes (it’s hot in Thailand, apparently), red wine, or the most popular beverage, Jack Daniels and coke. In Peru, it’s customary to slam back tequila, or Cartavio, an indigenous golden rum, at happy occasions (a tradition I’m tempted to adopt for my impending nuptials if only most venues wouldn’t discourage shot taking).

While there’s something soothing about the ubiquitous glass of bubbly doled out to mark every rite of passage, today, I’ll do as the Peruvians do, and commemorate my retirement with a tequila cocktail. According to Aztec legend, tequila’s origins can be attributed to an evil Goddess in the sky, Tzintzimitl, who kept the earth dark and forced mortals to make human sacrifices in order to have light. Exasperated, Quetzalcoatl. a bravely man ascended to the sky to fight Tzintzimitl but he immediately fell in love with her granddaughter, the Goddess of fertility (it just so happens she had 400 breasts) and brought her to earth. Granny wasn’t pleased. With nowhere else to hide, the two young mystical lovers turned themselves into trees – side by side so their leaves could sensuously entangle. Eventually, the evil Goddess found them, and killed her granddaughter, Mayahuel. Distraught, Quetzlcoatl buried her remains and like a dutiful widow, cried at her gravesite every night. Taking pity on him, the other Gods planted an agave tree at Mayahuel’s burial site that contained hallucinogenic powers, so that Quetzlcoatl could drink from its sap and be comforted. Thus, the ever-therapeutic tequila was born.

If you’re in need of a little catharsis yourself this weekend, may I recommend the Jumping Jellybean, from a book aptly named Tequila by Mittle Hellmich? Take 1 ounce tequila, 1 ounce Grand Marnier, 1 ounce fresh lemon juice and shake them vigorously with ice. Strain into a cocktail glass and top with 5 ounces of champagne. Or, skip the cocktail and substitute for a bottle of 100 percent agave tequila. Guzzle it until you get to the worm (otherwise known as the larvae of the insect that lives in the agave plant). The worm is said to bestow luck and strength upon anyone who swallows it. Bottom’s up!

What do you drink to celebrate?

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Gin Martini: The Original Liquid Lunch

Posted on April 20, 2012 by Brie Schwartz
martini

Photo: Condé Nast

At the pinnacle of the Cold War, Russia’s premier, Nikita Khruschev called the martini “the USA’s most lethal weapon.” Amusingly, at the same time, Gerald Ford said “the three martini lunch is the epitome of American efficiency.” I’m inclined to agree with both of them.

Several nations lay claim to inventing the gin martini. Americans assert that a kindly bartender created it in the town of Martinez, California around the 1860s. The British say that they named the drink after the Martni-Henry rifle, the gun issued by the military in the1880s which had quite a kick. Folks from Italy allege that the drink was named after the vermouth maker Martini & Rossi, which began bottling the key martini ingredient in 1863. Despite the dispute of its origin, what is undeniable is how popular the potent drink has grown through the decades.

During Prohibition, the drink was swilled in every speakeasy across town—the potent vermouth flavor masked the bitter bathtub gin bootleggers brewed, making it amongst the most palatable. By the time alcohol was legal again in 1933, the martini was the cocktail of choice of the literati, like F. Scott Fitzergerald and Dorothy Parker, and was marked as a sophisticate’s drink (provided said sophisticate had a high tolerance). If you’re having your own three-martini lunch this weekend, this rendering by Gourmet is (almost) perfect.

How dry do you like your martinis?

Posted in Cocktails, Wine & Beer | Tagged , , , | 21 Comments

Titanic Tipples

Posted on April 13, 2012 by Brie Schwartz
tom collins cocktail

Photo: Condé Nast Digital

Like most fans of the great American auteur James Cameron, I saw Titanic in theaters three times when it first came out. The innovative movie making (read: Leonardo DiCaprio) kept drawing me back. This weekend marks the 100 year anniversary of the ships maiden and only voyage. Last night, while watching the film in 3D IMAX, I was struck by many things I hadn’t noticed as a love-struck teen, such as the amount of brandy consumed throughout the film, and how much I wished I was drinking that instead of my carton of cabernet.

According to Titanic’s manifesto, aboard the ship were 1,000 bottles of wine, 850 bottles of spirits and 191 liquor cases, along with Champagne, of course, including Moët and Heidsieck & Co. Though the menus are well documented, little is known about the cocktails, but it can be assumed based on the drinks served on the Olympic, Titanic’s sister ship, that Kate and Leo may have shared a Tom Collins, a John Collins, or a Manhattan at some point in their voyage.

To make your own Tom Collins in memoriam of the tragic sinking, pour 1½ ounces gin, 1 ounce of lemon juice, and ½ ounce of simple syrup into a Collins glass with ice cubes. Stir, add a splash of soda, and garnish with a cherry and a lemon or orange slice. If you’re more of a land dweller, this is a lovely spring spritzer.

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Seder Sips

Posted on April 6, 2012 by Brie Schwartz
charoset cocktail

Photo: The Sipping Seder

As the lone Catholic at many a Seder table, I’ve always taken solace in the four hearty glasses of wine you’re encouraged to drink throughout dinner. As a child, I mostly enjoyed the epic search for the hidden matzo, and waiting for a mythical man to appear and claim the empty cup we left out for him. I guess he’s supposed to bring his own Manischewitz?

During tonight’s Passover meal, if you need something stiff to make your rendition of “Go Down, Moses” that much more victorious, I give you the clever site, The Sipping Seder. The guys behind it crafted a cocktail for every station on the seder plate. I should warn you they aren’t exactly Kosher, but if you’re not strictly observing (or not Jewish, for that matter), they’re worth a taste.

Charoset is the sweet fruit and nut dish that represents the mortar used by Jewish slaves to build the cities of Ancient Egypt. It’s typically the most coveted item on the table, and its namesake cocktail will vanish just as quickly. To make your own liquid Charoset, combine 1 ounce 42Below Manuka Honey Vodka, 1 ounce Sweet Vermouth, and a dash of cinnamon in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with more cinnamon. You can add ½ ounce of Calvados if you want a stronger apple flair. If you can’t find the 42Below vodka, add real honey, to taste.

What will you be drinking this Passover/Easter/non-Sectarian weekend?

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An Absinthe Toast to Van Gogh

Posted on March 30, 2012 by Brie Schwartz
Absinthe

Photo: Condé Nast Digital

Today we celebrate the birth of Vincent Van Gogh, the visionary as famous for his brushstrokes as he was infamous for his absinthe affinity. His choice hooch contained thujone, a toxin that aggravated his epilepsy and worsened his manic depression. On the bright side, it allegedly caused him to see objects in vivid yellow, which some art historians claim led to Van Gogh’s attraction to the color. In honor of his special day, and the shade ever present in one of Van Gogh’s most iconic paintings, I present to you the Sunflower Cocktail. The concoction was created by Sam Ross, the mixologist behind NY’s Milk & Honey and Little Branch, and would have been Van Gogh-approved.

To make the Sunflower, start by rinsing a glass with absinthe. If you buy it in the US, it will be thujone-free and devoid of that psychoactive element that our featured artisan adored so much. Then combine ¾ ounce Plymouth Gin, ¾ ounce St-Germain elderflower liqueur, ¾ ounce Cointreau, and ¾ ounce fresh lemon juice. Shake, pour over ice, garnish with a lemon twist, and enjoy.

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Picnic Potables

Posted on March 23, 2012 by Brie Schwartz
wicker picnic basket

Photo: Condé Nast Digital

My cohort used to say that his favorite thing about spring is the hemlines. I much prefer the picnics. What’s more satisfying than gathering a gaggle of pals for an afternoon of imbibing, eating cheese cubes, and playing passive sports, like “toss”?

Sherbet punch is a perennial picnic pleaser. Fill a pitcher (with a lid) halfway with any sherbet flavor you like (orange or lime work well) and pack it in ice. When you arrive at your picnic destination, fill the rest with vodka (to taste) and lime juice. Shake well. By this point, the sherbet will be slightly melted, making a nice, smooth texture.

If you’re hoping for something slightly less gloppy, and more scientific, the “Crowd Control” featured in Good Spirits is a refreshing, spiked lemonade that travels well. Add a handful of mint leaves and at least 10 lemon slices to a large pitcher and muddle them together with a wooden spoon. Fill the pitcher with ice cubes and add 12 ounces vodka and 8 ounces limoncello. Top it off at the last minute with club soda and serve it to your 8 springiest companions.

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An Irish Coffee Kick-Off

Posted on March 16, 2012 by Brie Schwartz
Irish Whiskey

Photo: Condé Nast Digital

For the past several years, I’ve had the pleasure of listening to New York’s St. Paddy’s Day Parade march below my work window. Although I don’t usually relish listening to four hours of bagpipes while pretending to concentrate, I did look forward to the clamorous, emerald festivities. After all, isn’t it said that “Everybody’s Irish on St. Paddy’s Day?” This year’s blessed, booze-filled occasion falls on a weekend, which means that we can actually start our mornings with an Irish Coffee.

The soothing beverage was created at an Irish airport at the Port of Foyne. In the winter of 1934, treacherous weather caused a flight leaving Foyne to New York to turn back around, leaving Chef Joe Sheridan, who worked at the terminal restaurant, to revive the weary travelers. Thus, Irish Coffee was born. The drink was brought to our shores in 1952 when a travel writer introduced it to the owner of the Buena Vista Hotel in San Francisco. After a return trip to Ireland to consult with Chef Joe, they were able to perfect the recipe. Currently, Buena Vista makes nearly 2,000 Irish Coffees a day.

To make your own Irish Coffee on Saturday morning, fill a glass with piping hot water, and then empty it. Pour ¾ cup of hot, strong coffee into the glass. Drop in two sugar cubes and stir until dissolved, and then add ½ ounce (or 3 tablespoons) of Irish Whiskey. Slowly pour roughly ¼ cup whipped cream (that’s only been gently whipped) over it with a hot spoon, and serve. May the luck of the Irish be with you (and your tolerance) this weekend!

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A Little Help from the “Hair of the Dog”

Posted on March 9, 2012 by Brie Schwartz
McClure's Bloody Mary Mix

Photo: John Urbanek

After spending four nights (which is one night too many) in Vegas last week, never have I been more in need of a little help from the “hair of the dog” than at the airport that final morning. The term “hair of the dog,” is commonly referred to as a hangover remedy. The phrase is derived from the early English medical philosophy that once bitten by a pup, rubbing the hair of that specific canine directly into your wound will help you heal (hello, infection!). There weren’t too many stray animals roaming the Bellagio by day, so I settled on a Bloody Mary to cure my affliction.

Some booze historians claim that the savory breakfast beverage was named after the Catholic Queen Mary, known as “Bloody Mary” for the multitude of Protestants she killed in England in the 1550’s. However, French Chef Fernand Petiot claimed that he invented the spicy drink in the 1960s at New York’s St. Regis Hotel. He admits that he didn’t create the tomato juice and vodka combo, but he did add the cayenne pepper, the Worcestershire sauce, and the all around pizzazz. As anyone waking up with the spins know, the Bloody Mary isn’t much without the kick. Continue reading →

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Good Morning, Tequila Sunrise

Posted on March 2, 2012 by Brie Schwartz
tequila sunrise

Photo: Gourmet

My mother has tried to convince me on many an occasion that tequila is a stimulant. While science points to this being false, her summers drinking tequila sunrises on schooners seem to be all the evidence she needs that unlike all other alcohol, tequila is an “upper.” I confess that I sometimes feel the same the way. A casual crowd source will show that drinkers’ opinions of tequila are wildly polarized. Some say it makes them violently ill (you know who you are, man at last call buying the superfluous round of Cuervo). Others relish in the nuance of agave and prefer sipping it, chilled, not shooting it (unless of course some perfect stranger purchase you a round at last call). I’m in the latter camp.

If you still need some convincing, I give you the admittedly pedestrian gateway drink: the tequila sunrise. It was allegedly created sometime near the end of the Prohibition era at the Agua Caliente Casino in Tijuana. Droves of Los Angelenos flocked there to gamble and imbibe (legally). The drink didn’t become de rigueur until the 70’s, which is undoubtedly when my mom discovered it. Now, in her honor, I drink it when I’m on the dock awaiting the Fire Island Pines-bound ferry, which feels oh so disco.

To make Gourmet’s version yourself, half fill a 12-ounce glass with cracked ice, add 1/2 cup orange juice, 2 ponies (2 ounces) tequila, and lime juice to taste, and stir the drink well. Drizzle 1 teaspoon grenadine over the drink. Don’t stir it or else you won’t get those sexy striated colors.

What cocktail revs you up?

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Red Carpet Cocktails

Posted on February 24, 2012 by Brie Schwartz
Oscars

Photo: Condé Nast Archive

When a movie is good, it makes me want to drink. Usually I crave something nostalgic of the film. After I saw The Help in theaters, I had a major hankering for fried chicken, and chocolate pie (which, if you’ve seen the film, is a peculiar longing). I settled on a tipsy tea, which I’ll be serving during the red carpet Oscars pre-show on Sunday.

During the main event, in order to ensure that my guests are able to spend every moment eyeing the TV, I’m pre-making a batch of “American Punch” from the book, Good Spirits, because even though several of the best picture nods are for Frenchie flicks, there are few things more patriotic than gathering to discuss the style of American royalty (and because it contains bourbon).

You’ll need a punch bowl, a lot of ice, a bottle of bourbon (750 ml), 8 ounces simple syrup, 4 ounces of freshly squeezed lemon juice, a bottle of champagne (750 ml), and a 2-liter bottle of ginger ale. Pour all of the ingredients over the ice, stir and serve in wine glasses. If you have time, muddled cherries add a nice touch and gives a pop of the signature Oscars hue.

What will you be drinking during the Oscars?

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Carnival Cocktails

Posted on February 17, 2012 by Brie Schwartz
Carnival Cocktail

Photo: Gourmet.com

I’ve never celebrated Mardi Gras in style. Once, I feebly attempted to get into the Fat Tuesday spirit by stumbling into Bourbon Street, a restaurant near Times Square, and ordering a Hurricane along with every other tourist in Manhattan. It was about as inauthentic an experience as I could have had. Last February, the fine folks at Southern Comfort sent me a massive (and sticky) King Cake, along with a boa (which still lives in my desk drawer). I was getting closer. This year, I’ll be at a production of Richard 111. Again, not especially festive, but before I go, I’ll be pre-gaming with a signature (yet, lesser known than the Sazerac, pictured above) Carnival drink, the Vieux Carré. I believe Shakespeare would have wanted it that way.

This drink, named for the French Quarter in New Orleans, was created by Walter Bergeron, a bartender at the Monteleone Hotel in the 1930’s, which was incidentally the first revolving bar in New Orleans (danger!).

To make it, fill an old-fashioned glass with ice, along with 1 ounce rye, 1 ounce Cognac, 1 ounce sweet vermouth, and ½ ounce of Benedictine, along with a dash of Peychaud’s bitters. Stir them up, garnish with a lemon twist, and let the Mardi Gras madness begin.

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Intoxicate your Valentine

Posted on February 10, 2012 by Brie Schwartz
Rose Kiss

Photo: Courvoisier

Valentine’s Day is my favorite fake holiday, stemming from kindergarten when even Jared Levine, the class heartthrob, had to give me a doily-covered cardboard. Beyond the bliss of teacher enforced equality, Valentine’s Day holds true significance for me because it’s when I drank my first cocktail (if you’d consider a cranberry-Popov a cocktail). No, I wasn’t pouring my post-break-up tears into a Solo cup, if that’s what you’re thinking. It was a tumbler.

Since that landmark occasion, I have celebrated every Valentine’s Day like most romantics do: by drinking. Whether you’re toasting your best “Gal-entines” or sharing a solo evening with your own Jared Levine, the “Rosé Kiss” created by Moses Laboy of NYC’s Red Rooster, makes a sweet start to your night of swooning.

To create it at home, muddle pineapple (canned is fine) and mint in a cocktail shaker. Then, add 2 parts Courvoisier Rosé, ½ part French dry vermouth, ½ part fresh lime juice, 3 splashes of bitters and ¼ part simple syrup (or less if you don’t want to be cursing Cupid’s hangover). Shake well and pour into a rocks glass. Garnish with a fresh pineapple chunk and gaze longingly.

Posted in Cocktails, Wine & Beer | Tagged , , , | 1 Comment

A Chocolate Manhattan for Two

Posted on February 3, 2012 by Brie Schwartz
Ultimate Chocolate Manhattan Cocktail

Photo: Peter Field Peck

I tend to avoid any activity that’s catered to couples, including (but not limited to) spa services for two, sharing food, and anything in the skating, blading, or go-carting department. Keeping that in mind, when I agreed to go to a “Valentine’s Day Cooking Experience” sponsored by Godiva Spirits, I was a bit hesitant. However, given that it is the month of Amor, I figured at the very least, my fiancée would learn how to put a nice sear on a sirloin (he did), and best case scenario, I’d meet some couples with a good sense of irony.

Continue reading →
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Mocktails Packed with Vitamin C

Posted on January 27, 2012 by Brie Schwartz
lemonade

Photo: Gourmet

It seems everyone is some variation of ill around here, and as much as I swear by a nice hot toddy to make you tipsy enough to forget your sore throat, if you’re actually fevered, it’s probably best to abstain from alcohol (though I seldom take my own advice). If you’re among us sicklings, then the idea of consuming liquor makes your stomach turn.

For those of us who still have birthday dinners we have to attend, even though we desperately want to be on the couch, catching up on Oscar contenders (okay, the “Kardashians”), and non-negotiable out-of-town guests to entertain, I give you a roundup of my three favorite Vitamin C laden mocktails. They’ll put you in the festive spirit, even if you’re snotty.

Posted in Cocktails, Wine & Beer | Tagged , , |

What Your Drink Reveals to Your Date

Posted on January 20, 2012 by Brie Schwartz
Old Fashioned

Photo: Gourmet

There’s been a deluge of less than scientific findings about what your cocktail of choice says about you, including David Wondrich’s rather fine write-up. This intel is especially important when you’re on a first date, since all it takes is one curious order at the bar to make your courtesan question you.

My 60-year-old mother recently joined the online dating scene. Her go-to is a vodka martini (which she pronounces vodk-er), straight up, and she asks the bartender to just wave the vermouth over the glass. She likes to pantomime this motion. I think her choice implies that she’s a sophisticate who likes to get buzzed efficiently. Perhaps too efficiently.

Continue reading →
Posted in Cocktails, Wine & Beer | Tagged , , | 2 Comments

Get your own Golden Globe

Posted on January 13, 2012 by Brie Schwartz
Golden Globes

Photo: CN Digital Studio

I take the road to the Oscars quite seriously, and the Golden Globes, airing this Sunday, truly kicks off the journey (unless you count the Critics’ Choice Awards but that’s far less fun to drink during). If you’re having people over to cheer on your favorite actors (and/or critique their fashion statements), then you’ll want to have a surplus of offerings. Cocktails make any awards show more palatable (yes, even for the men out there).

This year, I’ll be serving a Golden Globe, literally. Fill a spherical ice cube mold (intended for Scotch) with grapefruit juice. When it freezes, place it in a low ball glass containing gin, and a splash of dry vermouth. The juice ball will melt gradually into the drink, infusing your cocktail with a subtle fruit flavor. You can use any other mixer you like, but in honor of the occasion, I went for something that was gilded. If you don’t have the ball mold available, you can try regular ice cubes, but they melt faster and dilute the drink. You may need the potency.

Happy awards seasons!

Posted in Cocktails, Wine & Beer | Tagged , , , | 1 Comment

The Green Tea Retox

Posted on January 6, 2012 by Brie Schwartz
green tea martini

Photo: Gourmet

By now you’ve probably had your fill of unsolicited advice on how to safely purge eight pounds of Christmas cookies and gelt before the weekend. I’m boycotting dieting this year in hopes that the sizable addition to my midsection spills over into tankini season. However, if you’re planning to start fresh (I’m jealous) and shed the lingering inches that 2011 left behind, then the first thing to go is probably your favorite cocktail. While I can’t save you the basic 100 or so empty calories packed into an ounce of spirits, I can spare you the mixer bloat (say no to tonic!).

Continue reading →
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Gimlets to the Rescue

Posted on December 30, 2011 by Brie Schwartz
gimlet

Photo: Gourmet.com

I tiptoed off the tarmac after my flight to a Floridian family vacation with some minor trepidation. I was leaving NYC during the booziest season and while I was headed to warmer climates, I’d grown accustomed to the warmth of my nightly cocktail constitutional. I was concerned that my fiancé’s family would catch the warning signs of withdrawal. Luckily, all of my fears vanished when my mother-in-law–to-be routed us from the airport to the local supermarket to buy Rose’s lime juice and cheese. She’s a gimlet gal, I learned. I was home.

Continue reading →
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