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Category Archives: Cocktails, Wine & Beer

Tailgating Tipples

beer color

Last Sunday I found myself at a tailgate in Buffalo, pre-gaming the inevitable loss of my family’s beloved football team. Come 8 a.m., a stranger sporting signature Bills apparel handed me my first Labbat Blue of the day in order to join him in a ceremonious “shot gun.” (Ed note: for those of you who didn’t go Greek in college, or haven’t spent much time drinking in parking lots, to “shot gun” a beer means to puncture a hole in the side of the can and drink it rapidly. This usually results in unsafe, immediate inebriation. Or, in my case, a very messy sweatshirt).

By noon, I had consumed more than enough beer, and was desperate for something resembling a cocktail (or water). Suddenly, out of the crowd, I spotted my shimmering Galahad, brandishing a bottle of Smirnoff. He chivalrously offered up his supply of vodka, along with a Crystal Light pink lemonade packet to mix it with. This was exactly what I needed to face kick-off: a low-calorie, bubble-free respite from all of that Canadian ale. I’m sure I’ve just lost any street cred by saying this, but Crystal Light is actually a handy tool in a pinch, especially if you’re trying to reserve your kcals for those nachos. If I haven’t lost you, a true tailgate favorite is the beer margarita. It may not be the most high-brow beverage, but it’s easy to make on the spot (just bring a large container and a ladle) and great for crowds.

What do you drink while you’re watching football?

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This Hangover Cure Is Cracked

Egg: Gourmet Live

Photo: CN Digital Studio

In the current issue of Gourmet Live, contributor James Rodewald shares bartenders’ hangover remedies, including one from LeNell Smothers: a Prairie Oyster. This cocktail generally contains raw egg, hot sauce, and Worcestershire sauce, but the other ingredients vary (you can find four Prairie Oyster recipe variations on Epicurious).  So we asked Smothers to share her  formula. Here’s how she does it:

LeNell Smothers’ Prairie Oyster

INGREDIENTS
1 farm fresh egg
3 dashes Maggi Jugo (a Mexican “salsa inglesa” that can be substituted with whatever Worcestershire sauce you have on hand)
pinch of sea salt
1 twist of the pepper grinder
2 dashes Salsa Huichol (or Chipotle Tobasco)

DIRECTIONS
Crack the egg into a shot glass if no one volunteers a belly button.  Top with all other ingredients, and take down in one gulp.

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Discovering Gin

Negroni

Photo: CN Digital Studio

This is the story of how I lost my vir-GIN-ity. I had never been keen on gin. I realize this is a blasphemous comment in the cocktailing community, akin to ordering a Ketel and soda from a wool vest and skinny-tie-clad mixologist. I had a brief flirtation with gin, lasting exactly one night and involving an inexact amount of ounces masked by tonic water. The resulting punishment made me swear off the spirit. However, I am a proud new convert. It recently came to my attention that tonic was the culprit. This weekend, I gave my full trust to the man behind the bar (something about that vest) and declared that he could make me any cocktail, provided it didn’t involve gin or simple syrup. What resulted was a series of citrus-forward, still too sweet, tequila and whiskey-based drinks. To my surprise (and utter embarrassment), I was most taken by the drinks handed to my companions, which, of course, contained gin. All of this time, I had been depriving myself of complex cocktails, and especially of my happiest discovery – the Negroni.

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Black Friday Pick-Me-Up

Coffee Cocktail

If you’re reading this, you survived Thanksgiving. All of the careful planning, the meticulous testing of the perfect pecan pie recipe, and the marathon eating is behind you for another year. Almost. If you were lucky enough to fill your home with family and assorted loved ones last night, then odds are, you’re still on host duty. Your in-laws are asleep on an air mattresses by your feet and you have nephews demanding lunch. In order to properly wean off the tryptophan cloud, and pump yourself up for a high-octane day of cleaning, entertaining, or braving the Black Friday crowds (if you’re really daring) this rich perky punch/heavenly treat is exactly what you need. Best of all, it’s made mostly of leftovers (the turkey’s not the only retiree that deserves a new life). You can serve up yesterday’s surplus coffee, and utilize the extra cream that never made it into your pie.

To make Gourmet’s Kaffeeklatch Punch, dissolve 1/4 cup each of sugar and powdered cocoa in 6 cups strong freshly brewed hot coffee. Let the mixture cool, chill it, and combine it with 6 eggs, beaten with 1 cup heavy cream, 1/2 cup crème de cacao, and 1 quart bourbon. Chill the punch thoroughly, pour it into a chilled punch bowl, and set the bowl in another bowl half filled with crushed ice. Sprinkle the punch very lightly with cinnamon. Makes 25 to 30 servings.

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Making Mulled Wine

mulled wine

Courtesy: Gourmet

I first discovered mulled wine while living in London. The chalkboards outside nearly every tavern promised that if we came in, we’d be offered a warm glass of grog and a respite from the cold. Or, at least we’d have an excuse to drink in the afternoon. That year abroad, at our ex-pat Thanksgiving, while friends contributed their grandfather’s corn pudding recipe and their mother’s mashed potatoes, I served mulled wine. Partially, because I’m not the greatest chef – I was tasked with bringing crudités this year – but mostly, because this hot and spicy medley instantly sets the convivial mood, and it’s a cinch to prepare.

Mulled wine originated in the Medieval era at a time when the drinking water was a bit unsavory. The alcohol was believed to keep people healthy. It was also popular in Victorian England, which I reminded myself each time I stopped in a pub to order it, as I imagine the Pilgrims’ ancestors did. Continue reading

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Gluten-Free Cocktails

blood orange mimosa

Photo: Gourmet.com

I’ve given up wheat. Well, for the past four days at least, and already, what I miss most is beer. When I decided to sample a gluten-free lifestyle, naturally I considered the food sacrifices: no more pizza or pasta. My lunch would devolve into turkey in a cup. What I didn’t consider is that not only do people with Celiac Disease have to think carefully about what they eat every day, but they also have to always be cognizant of what their bartenders are mixing up.

Though some believe that any distilled spirit is safe, others refrain from wheat-based liquor all together. Sure, grain-free vodkas exist (Ciroc and Chopin to name a few), but I recently found myself at a bar with an especially surly waitress that didn’t take kindly to my request to see a listing of the available corn and grape-distilled varieties. She just scowled and suggested I try tequila, which is made from agave, and rum, which comes from sugarcane. I just ordered another glass of wine.

Here’s a round-up of wintery, wheat-free drinks from our sister-site, Epicurious that you can make at home:

Dark and Stormy

Blood Orange Rum Punch

Hot Buttered Rum

Cider and Tequila Hot Toddy

Are you gluten-sensitive? What’s your go-to cocktail?

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Holiday Party Punch

cranberry cocktail

Photo: Gourmet.com

My journey with alcohol began the way that many other girls start drinking: cranberry juice, vodka and a mission. My love affair with cocktails began on Valentine’s Day of 2003, shortly after my love affair with my college cohort ended. Before that, I had never had a sip of alcohol –no small feat for a young co-ed at a party school.

Although this gateway drink gets a bad rap in the cocktailing community because of its overt attenuation of the vodka flavors, it remains popular due to unparalleled drinkability. While this beverage may not be the most sophisticated, it’s certainly festive.

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A Not-So Creepy Cocktail

Not-So-Creepy Cocktail

Photo: CN Digital Studio

As a tyke, pre-packaged and store-bought Halloween costumes were banned from my home. While the coolest girls in grade 6 were clad as pink Power Rangers and off begging for candy, I was waddling between houses in a cardboard box fashioned as a TV, or tottering behind my mom’s car as an unwieldy Christmas tree (OK, that was last year). With the exception of the time in college when I was cajoled into dressing as a sexy lighthouse, Halloween has always been about fostering ingenuity.

In keeping with the Halloween tradition of invention, I called upon Jasper Soffee, the lead mixologist at NYC’s Mulberry Project, which is the “it” bar for bespoke, creative cocktails. Bartenders at the Mulberry Project use fresh, locally sourced ingredients to tailor-make drinks for each guest. Essentially, they’re the antidote to the vodka soda (with all due-respect to my gateway drink). For a Hallo-weekend beverage worthy of your bunnies and goblins, Soffee recommends the Jackalope, which combines pumpkin and tequila (yes, tequila). Suspicious? Step out of the shrink-wrapped kitty costume and sip on something a little more daring. Continue reading

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Savor Your Drink: The Michelada

Michelada

Those who prefer elderflower to brine may not have acquired the taste of the savory cocktail, but salt-aholics rejoice, you’re not alone. This year, one of the biggest bar trends we’ve seen involves mixologists ditching the simple syrup in favor of less cloying alternatives. The dirty martini is a natural choice for anyone who enjoys a nice olive garnish, and of course there’s the ye olde Bloody Mary, but these aren’t the only cocktails with a kick. Bartenders are using peppers, herbs like tarragon and thyme, and even bacon (I can’t personally advocate that one) to make the transition from sweet to salty.

The Michelada, or a sexed up Mexican beer, is among the most accessible drinks in this category. It’s easy to make at home (you probably have the ingredients already, minus the Tecate). This recipe, published in Gourmet, is a good basic version of this thoroughly refreshing zinger, but if it’s too piquant for your tastes, you might want to play with the hot sauce and Worcestershire ratios. Continue reading

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Pumpkin Beer

Pumpkinhead Ale

Photo: Shipyard Brewery

Every October, I travel from New York City to Vermont for an annual leaf-peeping weekend. Call me an old-soul (or a total dork), but there are few things more idyllic than spending a day gazing at abandoned barns and orange leaves. It helps that my favorite seasonal beer, Shipyard’s Pumpkinhead Ale, also just to happens to be released when the foliage hits its peak. After consuming a few of these sweet and spicy ales, the leaves tend to get a lot more interesting.

Pumpkinhead is rich with cinnamon and nutmeg notes, but unlike other flavored ales, it actually tastes like beer. The natural tannin in pumpkin skin balances out the sweeter elements. It’s like drinking a refreshing, crisp pumpkin pie (with most of the sugar removed). If that description didn’t sell you, trust me, it’s delicious.

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The Sweet Manhattan

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My father’s drink of choice is the Manhattan. Growing up, I didn’t know anything about cocktails (I was a child, after all) but I could recite that daddy’s drink contained sweet vermouth and rye. Sometimes he’d even let me eat the cherry. My father doesn’t look like your typical Manhattan drinker. He’s a slightly gruff Bronx boy with unruly curly hair. He’s not the suave Don Draper archetype (no offense, dad) who has helped to popularize retro cocktails again. Though in David Embury’s The Fine Art of Mixing Drinks, the Manhattan is described as “the drinking man’s cocktail – strong, urbane and simple,” which basically sums up my father.

According to lore, the cocktail originated in the 1870s at the Manhattan Club during a soiree hosted by Winston Churchill’s mom. There are many iterations of the drink. Some substitute rye whiskey for bourbon. Others skip the bitters and add a lemon peel. Personally, I like to add extra maraschino cherry juice or a splash of grenadine (much to the horror of many mixologists) to make a “sweet Manhattan.” My father’s version combines 2 ounces of rye, ½ ounce of sweet vermouth and 2 dashes of Angousta bitters, plus a few extra cherries for me. Pour into a mixing glass with ice, stir, and serve this perfectly smooth drink to your favorite sophisticate.

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A Toast to Breast Cancer Awareness

Jack Rose Cocktail

Photo: CN Digital Studio

In my (not always) humble opinion, October is the greatest month. Squash is in season, the East Coast smells like ember, you can eat as much candy corn as you please (calories don’t count on Halloween), and most importantly, October is Breast Cancer Awareness Month. Let’s raise a pink and bubbly glass to everyone who has been affected by this odious disease and discuss, over our blushing cocktails, how we can all become more attentive and empowered.

The Jack Rose, one of the chicest, yet lesser known drinks swilled during the Roaring Twenties, tastes like a fall-flavored Shirley Temple. It pairs applejack (brandy distilled from apples) with a touch of grenadine for a sweet and bright blend. In a mixing glass combine 1½ ounces applejack, ½ ounce grenadine, and the juice of half of a lime. Shake the mix aggressively with cracked ice and strain it into a chilled cocktail glass, then serve it to the men and women who are nearest and dearest to you.

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Weekly Roundup: Cold Weather Cocktails

Pumpkintini
Kick up your cocktail combinations this fall with creative twists on your classic favorites. From homemade bacon-infused vodka to a Pumpkin Cheesecaketini, you’ll be sipping and savoring your way through the cold fall nights.
  • Snappy Gourmet‘s Pumpkin Cheesecaketini combines pumpkin, cinnamon, caramel and cream in a graham cracker-rimmed martini glass (pictured above).
  • Spice up the season with cinnamon, honey, vanilla, and rum like Wishful Chef did in Rum Hot Chocolate with Honey.
  • Serious Eats’ Sweet Pick-Me-Up infuses the rich flavor of red wine with the electrifying taste of coffee and Aztec chocolate bitters.
  • Chai tea gets a twist with My Life as a Mrs’ Vanilla Vodka Chai Tea swirled with a cinnamon stick.
  • The Slow Roasted Italian also uses vodka in his fall cocktail, but mixes it with apple cider and amaretto in Heidi’s Comet Cocktail.
  • Fig makes a comeback this fall paired with honey mint syrup and Shiraz in 12 Bottle Bar’s Honey Fig Redemption.
  • Jammy Chicken steeps thick applewood smoked bacon and Tellicherry Indian peppercorns for three days in a glass of vodka to make his very own Bacon Vodka.
 
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Apple Cider-Infused Southern Comfort

Apple Cider Cocktail

Photo: CN Digital Studio

I’m a fall fanatic. I could write a Valentine to pumpkin-picking and leaf piles, but instead, I’ll focus on one of the season’s greatest virtues—the flavors. Few things taste more autumnal than apple cider, and Southern Comfort’s rich flavor makes it the perfect spirit to pair with fall’s signature drink.

This technique couldn’t be simpler. In a clean jar with an air-tight lid, combine one part Southern Comfort, one part apple cider, and one cinnamon stick per gallon of liquid. Let the juices infuse for at least three weeks. If you make it now, your cocktail will be done just in time to enjoy the peak foliage. Serve it hot on your next hay ride, or cool in a punch bowl as a post-pumpkin picking refresher.

What’s your favorite fall cocktail recipe?

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