Pairing the Sidecar with Stuffed Mushrooms

The Sidecar, redolent with the aromas of citrus and cognac, pairs perfectly with our stuffed mushrooms.

The Sidecar, invented in Europe following World War I, and one of David A. Embury’s six basic drinks in The Fine Art of Mixing Drinks, is considered a classic among cocktailians across the globe. Just bring the glittering amber to your lips and you’ll soon learn why. The aroma alone is intoxicating: lemon and orange, with a familiar mix of cognac, one of the truly amazing members of the spirit world.

Pairing Sidecars isn’t such an easy task. You want to keep the citrus flavors balanced without bringing out too much of the cognac’s strength. That’s why stuffed mushrooms work so well: the richness of the butter in the stuffing is a perfect foil to the cognac, and brings out the flavors of the lemon juice and the orange liqueur without making it too sour. Add a little saffron and Italian herbs to spice things up, and all the flavors seem to just come together in one small bite.

The Sidecar
(adapted by Cocktail Buzz)

Ingredients
1 1/2 ounces cognac or brandy
1 ounce orange liqueur (we like Combier)
1/2 ounce lemon juice
demerara sugar rim (or turbinado)
lemon twist, as garnish

Method
Rim half a chilled cocktail glass with the sugar (you may need to muddle or grind the sugar if it’s too chunky). In a shaker half-filled with ice, add the cognac, orange liqueur, and lemon juice. Shake for 15 seconds. Strain into glass. Garnish with lemon twist.

Tips & Tricks

Finding the right triple sec can be a daunting prospect. We searched high and low until we found the one we thought mixed perfectly with a variety of brandies and cognacs. If you use one other than Combier, the ratios of the three ingredients may need to be adjusted. When experimenting, you can always use teaspoons instead of ounces to sample ratios before committing to a full cocktail.

Rimming a glass is easy. Just take a lemon wedge and rub the outer rim of your cocktail glass (you also can dip the glass in the liqueur if you prefer). Then dip the edge of the glass into the sugar and rotate, gently bobbing the glass up and down so that the sugar sticks to the rim.

PAIRING

Stuffed Mushrooms

Paul’s mom has made stuffed mushrooms ever since he can remember, and her recipe was the inspiration for this perfect little bite-size accompaniment to the Sidecar. Rosé wine and saffron, with a little Italian herbs, bump up the earthiness of these little treats. Make sure you get small baby bellas from the farmers market or grocery store; that way, your guests can pop them in their mouths without any worry. If you want to halve the recipe (as we do in the video), go ahead. If you end up with some leftover stuffing, it’s perfect as a little side dish for your main meal, or a topping for a turkey sandwich.

Ingredients
12 ounces mushrooms (clean and remove stems, reserve stems)
2 small onions
2 celery stalks (remove ribs)
6 tablespoons (3/4 stick) unsalted butter
1 cup unseasoned breadcrumbs
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon Italian herbs (oregano, marjoram, basil)
salt and pepper, to taste (about 1/2 teaspoon and 1/4 teaspoon, respectively)
2 pinches saffron
1/2 cup rosé wine

Method
Preheat oven to 350°F. Melt butter in a skillet over medium heat. In a food processor, chop stems, onions, and celery until almost pulpy. Add mixture to skillet and brown, stirring occasionally (about 6 minutes). Add breadcrumbs, herbs, salt, pepper, and saffron, and mix until all ingredients are incorporated and the breadcrumbs have absorbed all the butter. Add wine and mix thoroughly. Remove from heat and let cool for a few minutes. Using a small measuring spoon, scoop out a little mixture and dollop onto underside of mushrooms caps. Press lightly to form a dome (do not overfill). Place onto a parchment-lined baking sheet. If the mushrooms are wobbly, you can cut a little off the bottom using a small, thin knife. Bake for 20 minutes, until mushrooms are cooked and the stuffing has browned. Serve warm.

Makes about 3 dozen stuffed mushrooms.

Fun Fact

Did you know that the stems of mushrooms are called stipes?

photos © Steve Schul

Bold New Campari Recipes That Go Way Beyond Negronis and Americanos

How beautiful. The Black Currant Sparkler gets its kick from Campari, the classic Italian aperitivo.

If you’re familiar with Campari, that glowing red aperitivo that’s used in a classic Negroni and Americano, you know it pulls no punches. It’s either love at first sip, or, well, let’s not even go there. For you see, knowing how to mix this bittersweet orange amaro is a skill worth seeking out, and we have five recipes, from five of New York’s most noteworthy mixologists, sure to make your trip to the liquor store worth it.

The lovely Hanna Lee, of Hanna Lee Communications, a lady who knows how to throw one helluva party, invited us to attend Campari’s “Life with a Twist: Aperitivo and Beyond” at NYC’s Silver Lining, where these five esteemed bartenders shook and stirred their creations for an eager crowd of thirsty (and hungry) imbibers. Creative and traditional food, along with some holiday flash, adorned each bar, and Campari revelers got the chance to chat with the men and women behind the sticks to find out how they came up with the recipes (each created three drinks).

Paul got to shoot the breeze with Dushan Zaric, mastermind cocktail creator at Employees Only and the Macao Trading Co., whose Malena cocktail blew his mind. Dushan, who has a strong culinary background, revealed to Paul two secrets behind the success of this drink’s ever-changing long finish: using an easy-to-mix rye that does not impart too much oakiness, and the few drops of orange blossom (or orange flower) water that unite the ingredients, thus extending the finish. We tried making this at home with another rye just to see how different it could possibly be, and it indeed was. We will be using Wild Turkey 101 exclusively for this drink from now on.

Steve spoke with the charming Christy Pope, of Cuffs & Buttons Cocktail Catering, who explained that she approached her dessert cocktails with a light hand on the sugar. Most of us associate dessert drinks with heavy cream and lots of sweet liqueurs, but Christy decided to focus on flavor rather than calorie content. Her Black Currant Sparkler lit up the bar with its blend of gin, prosecco, and Campari, lightly embellished with a purple orchid and a spritz of white crème de cacao and vanilla extract to add aroma. Heavenly.

So, if you love Campari, dive right in to these five glorious recipes, all perfect for different occasions. If you’ve had reservations in the past because you thought Campari was too bitter, don’t be afraid. You’ll wipe away these fears with a few sips of these masterly cocktails.


Aged Spirits Cocktail
Malena
(created by by Dushan Zaric)

Ingredients
1 ounce Campari
1 ounce Wild Turkey 101 rye whiskey
3/4 ounce ruby port
5 drops of orange blossom water (aka orange flower water)
2 dashes of orange bitters
ground cinnamon, as garnish
orange half-wheel, as garnish

Method
Stir all ingredients, except orange blossom water, in a mixing glass briefly. Add 5 drops orange blossom water over ice in rocks glass. Strain liquid in mixing glass into rocks glass. Garnish with ground cinnamon and an orange half-wheel.

Brunch Cocktail
Roasted Orange Sbagliato
(created by Joe Campanale)

Ingredients
1 1/4 ounces Campari
1 ounce sweet red vermouth
1 1/4 ounce Lambrusco Bianco, or other sparkling white wine
1 roasted orange wedge

Method
Place the roasted orange wedge in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth. Add Campari and ice, and shake hard. Strain into a wine glass filled with ice and add sparkling wine.


Winter Entertaining Cocktail
Gaspare’s Winter Punch
(created by Julie Reiner)

Ingredients
3/4 cup Campari
3/4 cup orange liqueur
2 bottles medium-bodied red wine
6 cups cranberry juice
1 cup fresh or frozen cranberries
1/2 cup raisins
1/2 cup sugar
zest of 1 orange
6 cinnamon sticks
10 whole cloves
10 whole allspice
6 whole star anise
1 whole nutmeg
1 teaspoon almond extract

Method
Sort cranberries discarding bruised fruit. Rinse and place in a six-quart pan with raisins, orange zest, cinnamon sticks, whole cloves, allspice, nutmeg and cranberry juice. Bring to a boil over high heat, cover and simmer on low heat for 20 minutes to blend flavors. Add wine and sugar and heat until steaming (6-8 minutes). Do NOT bring to a boil. Add Campari, orange liqueur, and almond extract. Strain out cranberries and ladle into punch cups. Garnish with a cinnamon stick and star anise.

Summer Greenmarket Cocktail
Red Square
(created by Dave Wondrich)

Ingredients
1 1/2 ounces Campari
1/4 ounce wildflower honey syrup*
1/4 ounce fresh-squeezed lemon juice
4 fresh raspberries
2 ounces brut champagne

Method
Place ingredients (except champagne) in a mixing glass and shake hard with ice. Double strain into chilled champagne flute and top off with 2 ounce chilled brut champagne. Add a raspberry for garnish.

*To make wildflower honey syrup, stir 1 part organic wildflower honey with 1 part hot water until honey has dissolved. Bottle and refrigerate.

Dessert Cocktail
Black Currant Sparkler
(created by Christy Pope)

Ingredients
1/2 ounce Campari
1/2 ounce gin
1 tablespoon black currant preserves
1 teaspoon vanilla extract
1 teaspoon white crème de cacao
prosecco

Method
Place ingredients (except prosecco) in a mixing glass with ice and stir. Strain into a coupe glass and top with prosecco. Garnish with an edible pansy.

Endnote
How does Campari get its unusual vermilion hue? Well, originally the dye used to color it was derived from crushed cochineal insects. We can assure you that the bottles reaching American shores do not have such a distinction (at least that’s the word on the street—Campari, like any spirit that has managed to stay popular over the course of time, keeps its recipe hush-hush).

Photos of cocktails courtesy of Hanna Lee Communications; photo of Campari bottle courtesy of Campari.com.

Louis Royer “Force 53” Cognac Makes Its Mark in NYC

A bee, symbolizing the natural world, is the perfect logo for Louis Royer Cognac. For M Royer, it was a symbol of “diligence, an efficient and lively organization, and regional and craftsman work.” We like bees as well.

Last week we were invited to a Cognac tasting at New York City’s Daniel, the Michelin three-star restaurant led by the esteemed chef Daniel Boulud. Master Selector Jérôme Royer and Master Blender Laurent Robin from the award-winning Louis Royer Cognac distillers flew in from Jarnac, France, to regale 75 of us with the history of the Louis Royer company. They also offered us tastings of three Louis Royer cognac expressions, including its latest, “Force 53º,” a high-proof cognac developed especially for the American market, and a total of nine different Force 53º cocktails, created by local bar chefs.

It was our first time at Daniel, and the mood was decidedly festive. Four different cocktail stations were set up in the front dining rooms as mixologists whipped up their creations and waiters passed by with tiny bites of fish and other tasty hors d’oeuvres. Barman Jason Littrell, who was standing in for an absent mixologist Jonathan Pogash (he was busy becoming a new dad—congrats, Jonathan!), offered us each a Commes les Français, a champagne and Force 53º cocktail, mixed with a little Combier Liqueur d’Orange, Lillet blanc, and passion fruit juice, and a rinse of pastis. A lot of ingredients? Yes. But bewitching, indeed. It was the perfect way to start the evening. After about a half hour of sipping and chit-chat (Paul met the lovely Eleanor West from Food Republic, the brainchild Web site from chef Marcus Samuelsson, that caters to men’s taste), we were ushered into the private dining room where we parked ourselves at a table with some of the most delightful ladies on the planet: Jen Pelka, managing Editor of Gilt Taste, and Whitney Chen, also of Gilt Taste, and a current Food Network Food Star finalist.


Four of the nine or so “Force 53” cocktails. This photo reminds us of an old-school paper cocktail menu. Bottoms up!

A collective insobriety hung over the event once we were seated and the gentlemen from Louis Royer began their chats. Jérôme Royer, a fifth-generation distiller, charmed us as he gushed about the family business. “My blood is cognac,” he added before guiding us through tasting his VSOP Preférence and XO expressions, along with the Force 53º. All were incredibly smooth (water had been added to each to open them up), and elicited aahs throughout the room. We could tell right away that the Force 53º would be an excellent base for cocktail creations, and the bar chefs on hand crafted some beautifully redolent and tasty concoctions. Hands down our favorite offering by Jonathan Pogash was his Spice Is Nice, a rocks drink made with Force 53º, Cinnamon Syrup (courtesy of Trader Tiki), some ginger syrup, and some lime juice. What made the drink so special was not its first few sips (which had us hooked), but the garnish: a lime wheel dusted with cayenne that lay perched above the drink. When tipped, the cayenne added a new layer that was surprisingly tasty, without being too spicy.


Three Expressions of Louis Royer Cognac (from left: VSOP Préférence, VSOP “Force 53,” and XO).

As sipping continued, we discovered that Whitney used to be a total science geek (a lot of chefs have admitted to being science geeks—cooking has a definite geek factor that appeals to us); and also that Jen used to be a chef at Daniel. After more getting to know each other and four new cocktails to try, she offered us a dip into the kitchen. We quickly followed her into the heart of Daniel. To behold the hive-like activity that awaited us behind the doors was exciting and entertaining. If you would indulge us with an oxymoron here, a bustling calm canopied the chefs as their hands and tools worked in harmony to make click-clacks on the wood and stainless, and the penetrating gaze of their eyes focused on the final touches of the courses they prepared. The celadon glow of the tiles that line the walls perhaps added to this mood.

Thanks to Hanna Lee from Hanna Lee Communications for the invitation. She brought together formidable talent from all over the world to a magical place in the heart of the great City of New York.

Commes les Français
(created by Jonathan Pogash)

Ingredients
1 ounce Louis Royer “Force 53” cognac
1/2 ounce Combier orange liqueur
1/2 ounce Lillet blanc
1/2 ounce Boiron passion fruit juice
rinse of pastis
2 ounces champagne
lemon peel, as garnish.

Method
Add ingredients to mixing glass with ice and gently fold. Strain into chilled champagne flute that has been rinsed with pastis, and top off with extra champagne. Add lemon peel garnish.

Spice Is Nice
(created by Jonathan Pogash)

Ingredients
2 ounces Louis Royer “Force 53” cognac
1/2 ounce Trader Tiki Cinnamon Syrup
1/2 ounce ginger syrup (from the Ginger People)
3/4 ounce fresh lime juice
lime wheel dusted in cayenne pepper, as garnish

Method
Shake ingredients well in ice and strain into an ice-filled old fashioned glass. Add garnish.


Waiters and Chefs, at Daniel, NYC.


Pastry Chef, at Daniel, NYC.


The Kitchen at Daniel, NYC.

All photos © Steve Schul, Cocktail Buzz

Fresh Summer Produce Makes a Cocktail Swing: Part IV: Blueberries and The Blue Moon on Monday Cocktail

A seasonal miniseries showing you how to use farm-fresh ingredients in your cocktails.

The Blue Moon on Monday, bursting with the fresh flavors of summer blueberries and rosemary, is a perfect drink to pair with food at your summer cocktail party.

Blueberries, those North American natives that inspire summertime pies, muffins, and, for the culinarily adventurous, homemade ice cream, inspired us to make a cocktail. The Blue Moon on Monday. It abounds with fresh summertime flavors, and isn’t loaded with alcohol, so you can sip several over the course of an evening as it pairs well with many different kinds of food. Rosemary is the secret ingredient. Just get some fresh from the farmers market, or clip some from your garden, and you’re ready to start muddling it with some fresh blueberries in a little crème de cassis. Add some moonshine, Carpano Antica vermouth, and round that out with the fresh orange taste of Combier, and a dash of Regan’s orange bitters, and you’re ready to start shaking.

Blue Moon on Monday

(created by Cocktail Buzz for Piedmont Distillers)

Ingredients
 2 ounces Junior Johnson’s Midnight Moon Carolina Moonshine*
1/2 ounce Carpano Antica vermouth (an Italian sweet vermouth)
1/2 ounce Combier orange liqueur (a clean, orange liqueur)
1 teaspoon crème de cassis (black currant liqueur)
2 dashes Regan’s Orange Bitters No. 6
sprig of rosemary
12–16 blueberries**
3 plump blueberries and a sprig of rosemary, as garnish

Method
 In a shaker, muddle a sprig of rosemary in crème de cassis, then add the 12–16 blueberries, and gently muddle. Add Midnight Moon, Carpano Antica, Combier, and bitters; fill three-quarters with ice; and shake. Double-strain into a chilled coupe. Garnish with 3 blueberries speared with a rosemary sprig (or you can drop the 3 blueberries and the sprig into the drink).

* You can substitute another clear moonshine, or vodka, if this is not available in your area.
** If you’re using Maine blueberries, which are smaller and sweeter, you may want to adjust the level of crème de cassis, or eliminate it altogether.

Another cocktail we love to have with brunch or dessert is the Farrah Fawcett. With its homey tropical flavors, the Farrah Fawcett is reminiscent of coconut–banana cream pie. You can even serve some up at your summer tiki luau with spare ribs dripping with your favorite tangy sauce.

Although the Farrah Fawcett only uses blueberries as a garnish, they are an important element to the overall beauty of the cocktail.

And don’t forget about peaches, especially white peaches and nectarines. They’re enjoying a banner summer. Already we’ve been assaulted by the intoxicating aroma of fully ripe specimens every time we walk by them in the kitchen. If you’re looking for some recipes that’ll showcase what makes peaches so special, you can try either the Smash Daddy, a sweet peachy lowball, or a Tokyo Momo that introduces dark cherry flavors into the mix.

And if none of these ideas float your boat, or you don’t have certain ingredients on hand and need to make something intoxicating with your blueberries and peaches tonight, then by all means experiment. You are the bar chef. Muddle your fruit, add a base liquor and perhaps a liqueur or two, and give it a little taste. Make adjustments to suit your taste buds. Enjoy.

October Is the Coolest Month

For those of you who live in temperate climes, we are deep in the throes of fall and what better way to enjoy the chill in the air than with a cocktail or two. And so far, October has proved to be a harbinger of good things to come in the very near future, so if you need to continue to three or four cocktails, we won’t stop you (unless of course you are trying to get behind the wheels of a motor vehicle).

At the Manhattan Cocktail Classic Gala, New York Public Library.
(photo by Gabi Porter)

1. The Manhattan Cocktail Classic Preview grand gala on October 4 was held at the New York Public Library. Eleven makeshift bars in various locations in the main lobby, halls, and mezzanine touted specific liquors (such as Tanqueray, Don Julio, and Hendrick’s) and boasted some of New York’s most creative men and women behind the stick. According to the Web site:

“Thee Manhattan Cocktail Classic is New York City’s first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail. Part festival, part fête, part conference, part cocktail party, the Manhattan Cocktail Classic brings together the unparalleled talents and opportunities of the bars, bartenders, and restaurants of our great city for five days of activities, both educational and celebratory in nature, championing the common ideals of authenticity, equality, sustainability, service, and pleasure. (There will be some drinking involved, too.)”

We were invited by PR superwoman, Hanna Lee (a vision in a red cocktail dress) who, along with an advisory board of cocktail luminaries, a smattering of New York city bars, and other PR firms, managed to create an aura of old-school celebratory big-band imbibing on a truly orgiastic scale. We ran into the lovely Ana Jovancicevic, from Handcrafted PR, who looked stunning in turquoise (Ana always looks stunning no matter where you see her), and who was responsible for procuring the gargantuan portions of food festooned throughout the library: Henry VIII–sized roasted turkey drumsticks, whole suckling pigs, an endless supply of oysters. At the oyster bar, we chatted with Jaime Salas, Tres Generaciones Tequila Ambassador. We also ran into Dan Warner, Beefeater Brand Ambassador, who the night before made us some delicious drinks at the new Crosby Hotel to celebrate Gary Regan’s new book, The Bartender’s Gin Compendium. The possibility of food running out seemed very slim, as well as alcohol. Some of the drinks we had were insanely good, such as the Brooklyn made with Maker’s Mark bourbon. As we moseyed upstairs to the mezzanine, we spotted Lynnette Marrero who whipped up a Liberty Cocktail for Steve (Zacapa Rum, Applejack Bonded, Demerara sugar syrup) and Toby Maloney who rinsed, sprayed, and stirred a Hungry Manhattan (Bulleit bourbon, Punt e Mes, Zwack, Campari, Angostura Bitters, Lagavulin rinse) for Paul. Both drinks were simply excellent, and no wonder. Their base spirits (Zacapa Rum and Bulleit Bourbon) are some of the best of their kind.

Before we left we chatted with some more friends from the cocktail biz: Danny Ronen, writer, consultant, and ginger-promoting ambassador to Domaine de Canton; Blair Reynolds, Portland, Oregon, cocktail expert; Damon, the man behind the bar at the delicious-in-every-bite Prime Meats in Carroll Gardens, Brooklyn. No one’s hands were empty; everyone seemed happy as a clam.

We even ran into novelist, Gawker contributor, and Dazzle Dancer Mike Albo and his friend Kimberly Sexton who is developing her own line of skin care using cacao. A marriage made in choco-heaven! As Mike and Steve chatted about this, that, and the other thing, Kimberly slipped Paul a sealed syringe bottle filled with Daniel Preston’s secret cacao-based spirit, aged one year in an American Oak barrel. We later made a drink with it after a few taste-tests, and ooh boy, this stuff is good. We look forward to hearing more from Daniel Preston and his Brooklyn Cacao in the near near future.

All in all, it was lovely, decadent, and mirthful, and if this was billed as “Preview,” what insanity can we expect from the real deal in the Spring? We can’t wait!

If you want to check out some more great photos of the event, click here.


Liqueur d’Orange and Rouge, from Combier.

2. Combier is releasing two new bottlings, Royal Combier and Rouge, and we were on hand at Dutch Kills in Long Island City, Queens, to taste their exquisite Frenchness. Ah, Combier. We love it in a Sidecar. We knew we’d love the new stuff. And that we did. The Royal Combier is sure to rival its competitors in the Cognac-based orange liqueurs, and the Rouge—let’s just say that there is not another cherry liqueur that tastes so, well, so darn cherrylike. And we’re talking real fresh cherries, not the not-so-fresh cherry flavor in those syrupy old-fashioned cherryesque liqueurs. We can’t wait to start mixing with it!


The men behind Combier: Scott Goldman and Frank Choisne.

And do visit Dutch Kills. There is a long bar at which to ogle the sleight-of-hand prowess of bar masters, such as the estimable Giuseppe Gonzalez. And if you want a more intimate setting (with a date, a loved one, a business partner), dark and sexy booths line the walls as you enter this gorgeous establishment started by none other than Sasha Petraske, founder of Milk & Honey. We look forward to a proper visit.

3. Junior Merino recently touted the 100% blue-agave properties of Don Roberto tequila at a tasting he and the Don Roberto people sponsored at Rayuela, one of our favorite restaurants on the Lower East Side. Paul went solo this time and as he walked up the stairs at Rayuela, past the tree that oversees all in the restaurant, Heidi Merino gave him a kiss on the cheek and handed him a Guadalajara Silver, a slightly sweet blend of lime, green apple, and grapefruit juices, shaken with some Don Roberto Plata, a little ginger liqueur and some agave nectar thrown in. Shake it up and off you go. This was such a refreshing bridge drink, easing us from summer into fall, and everyone lapped them up.

Junior then had us seated as he presented to us the three styles of Don Roberto: Plata (or silver or white), Reposado (means rested, aged for several months), and Añejo (aged over a year). [Paul’s now slipping into the first person.] I would have to say my favorite was the Añejo—it had a musky, fresh-wood smell, almost like sawdust (but in a good, piny way), and the sip was smooth, yet deep and full of caramel-woodsy age. The distinction that Don Roberto possesses has to do with terroir: the agave plants grow at the base of a volcano, so the plants take in some of the flavor nuances of the soil. You definitely get that in this tequila, especially in the Plata, but nuttier in the Reposado.

A lot of familiar faces were present, everyone merry with an endless supply of sips and nibbles, aglow with the ruddiness of Mexican spirits running through their veins. I look forward to sharing some Don Roberto Añejo con Esteban.

Guadalajara Silver

(crafted by Junior Merino)

Ingredients
1 1/2 ounces Don Roberto Plata
1/4 ounce agave nectar
3/4 ounce fresh lime juice
1/2 ounce fresh pink grapefruit juice
3/4 ounce ginger liqueur
1/2 ounce fresh Granny Smith apple juice

Method
Rim glass with sugar and cinnamon and add ice. Pour all the ingredients into a shaker, shake for fifteen seconds, and pour into rocks-filled glass.

All in all, October has proven itself to be a mighty fine month. Yes indeed. [sip.]

Chasing Away Those Monday Blahs

For those who work 9 to 5 jobs, the anticipation of Monday can instill dread. The alarm clock sounding like a Klaxon, warning you that in a matter of hours (or minutes for those of you who jump out of bed, brush, and dash) you will be behind a desk looking in horror at an Excel chart, wondering “Where the heck did my weekend go?” That’s why Monday should be a day of celebration, and what better way to celebrate the day named after the moon than to sing a hymn to the gods of libations. Normally, by Monday evening, we would offer praise to Dionysus by tipping one or two back, but before we could relax with a drink in our hands, we would have to conjure the spirit of Ganymede, the Cupbearer to Zeus and his ilk (see pic, above), and hightail it around this city to meet some new people, and share the joys of cocktails. So where did we hightail it to? The World Bar to meet Count Niccolò Branca and listen to him share a few words on his bone-dry bitter, yet strangely bewitching, Fernet Branca; the Boathouse at Central Park to deliver the final ingredient for the new cocktail we created for a benefit for CANY (Creative Alternatives of New York); and the Combier Liqueur d’Orange mixed with Siembra Azul tequila cocktail party at Light Space.

Our journey actually began on Sunday night: we drank several toasts to bar chef Tad Carducci who’ll be competing in the Leblon Cachaça Presents the USBG Caipirinha Competition down in New Orleans this July for Tales of the Cocktail. (Tad won last year in the Bloody Mary Competition.) Francine Cohen, editor-in-chief of Food & Beverage magazine, threw a party for Tad, and what better way to cheer him on than three new cachaça cocktails created by the estimable Jason Littrell, of the Randolph. One of our favorites was Leblon'd, a sexy libation that leaves its mark with the sweet summer taste of watermelon, and the hot, lip-smacking sting of jalapeño. Ay, what a way to get the party started.

Leblon’d
(created by Jason Littrell)

Ingredients
2 ounces Leblon Cachaça
3/4 ounce simple syrup
3/4 ounce lemon juice
2 cubes of watermelon
1 small piece of jalapeño

Method
Shake in ice for 15 seconds and strain into Collins glass filled with crushed ice. Top with soda. Add watermelon peel, as garnish.


Steve and Paul welcome Count Branca and his amazing spirits.

So after a decent night’s sleep broken only by the anticipation of a full day of cocktails and mingling, we ate a full breakfast, hopped in the Saturn, and wended our way into Manhattan, specifically the World Bar, across the way from the UN. Laura Baddish of The Baddish Group invited us to a delightful luncheon in honor of Count Niccolò Branca, the CEO and Chairman of Branca International S.p.A. If you are thinking Fernet Branca, and by association Carpano Antica vermouth, you are correct. The charming Count entertained his captive audience by proudly stating that Branca was the first fernet (his, a bitter digestif made from a grain-distilled-spirit base). “All the rest followed.” He credited the fernet’s success to “product integrity,” and when LeNell Smothers, bourbon lecturer and fellow Brooklyn resident, asked the Count to define fernet, after a heated discussion among many members of the crowd, he decided “it is brown and bitter.” No one could quibble with that pronouncement; however, neither could anyone come up with a concrete answer. “Perhaps there is no definition,” sighed LeNell. Then we all offered a toast to the Count.

One of the cocktails offered at the event inspired Steve to create one for the Monteleone Cocktail contest. You can check out the recipe by clicking here.

After the luncheon, we left the bar and had to put up our umbrellas. The rain would threaten the outdoor portion of our next event, Broadway at the Boathouse, a spring bash to benefit Creative Alternatives of New York. Gondola rides were to be offered, so the cocktail we came up with, with its Venetian flavors of herbs, hazelnuts, and lemons, naturally would be called “The Gondolier.” As we approached the Boathouse, the rain started coming down in bushels and pecks. We ran for cover and entered the main ballroom, where an elaborate array of food lined the walls, as servers prepared their stations. Our friend, the talented and Tony-winning actress, Cady Huffman (see photo, above, with Dare screenwriter David Brind), who asked us to create a cocktail for the benefit, looked ravishing in red, and she ushered us into the room. We both felt that last-minute yet controlled chaos that injects energy into every party. The head bartender found us, so he introduced us to the men and women who would be making The Gondolier. After a quick mix and a few sips, we were ready to relax and have a good time. (Ah, Selina, you make a great Gondolier.) The cater-waiters brought out the hors d’oeuvres with the alacrity of a band of cheerleaders and the frequency of a morning rush-hour R train. The turkey and beef tenderloin . . . roasted to perfection. After spotting such celebs as Bill Pullman, Jerry Stiller, Anita Gillette, Neil Simon and wife Elaine Joyce, we sadly said our good-byes before the entertainment portion of the evening, for we were off to another bibulous party. One that lifted our spirits even higher, and made for a great nightcap: the Combier and Siembra Azul tequila party at Light Space.



The Gondolier
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces Tanqueray gin (or other juniper-forward gin)
3/4 ounce limoncello (such as Danny DeVito’s or Pallini)
1/2 ounce Frangelico
6 drops Falernum bitters*
soda
lemon wedge

Method
In an ice-filled rocks glass, add the first four ingredients and stir. Top with about an ounce of soda, add a squeeze lemon and add wedge to drink.

*Available from Blair Reynolds, www.tradertiki.com, or substitute another falernum or tiki-style bitters.

As we approached Light Space on West 36th, we were overcome by glowing orange and technocalm emanating from the storefront windows. As we strode in, we witnessed the source of both light and music: moving projections of the Eiffel Tower and copper stills danced along the walls, while a big bottle of illuminated Combier Liqueur d'Orange held sway on the wall by the door. Eager cocktail lovers grabbed for Combier–tequila drinks from cater-waiters happy to empty their trays. We spotted our friends Scott Goldman (President and Director of Sales of Cadre Noir Imports, importers of Combier) and his brother Curt (CEO) (we met them at Tales of the Cocktail last year), both spreading the love of this triple sec nonpareil. They took us directly to the bar to try some cocktails marrying the flavor of Combier with the spiky spiciness of tequila. (A marriage made in heaven, it should be noted.)

Blood Orange Margarita, or “La Colorada”
(created by Israel Nocelo)

Ingredients
1 1/2 ounces Combier orange liqueur
3/4 ounce tequila blanco
1/2 ounce agave nectar
1 1/4 ounces fresh lime juice
1 1/2 ounces fresh blood orange juice
Pasilla salt, for rim (chili powder and salt combined)

Method
Rim rocks glass. Shake in ice for 15 seconds. Strain into ice-filled or neat rocks glass. Garnish with blood orange wheel.



We chatted with these dashing former Pennsylvanians along with Scott’s lovely wife Meredith, and then were introduced to Franck Choisne, Combier’s Owner and Master Distiller. Listening to him wax poetically about the Combier distillery made us pine for a trip to France. Paul has yet to touch his toes on French soil, so maybe one day we’ll be able to visit the home of our favorite triple sec together.


Steve, Meredith, and Curt smile for the camera in the Combier orange glow.

By the time we had our second drinks, it was getting late. We hopped on the Q train (we dropped off our car earlier) and headed home, content with the whimsical notion that Ganymede would be smiling down upon us from Mount Olympus.


Bartender from Café Frida (NYC), Steve, Paul, and Scott imbibe Combier and tequila cocktails made by Israel Nocelo (Tequilas and Positano Coast in Philly) and Andrés Sánchez (Positano Coast).

New Cocktail Buzz Video: The Sidecar { paired with stuffed mushrooms }

Now that spring is here and the mercury is rising steadily, we are starting to crave spirits other than whiskey (thank you bourbon and rye for getting us through the dreary winter months). But we’re not quite ready to sip gin and tonics on a regular basis. That’s where the Sidecar enters the picture. Made with cognac (or brandy, depending on the provenance), the Sidecar is the perfect bridge cocktail to get you through the crazily erratic vernal weather. So whether you’re looking through the window pane that’s getting sloshed by spring showers, or standing on your terrace admiring the piercing colors of the sunset, sipping a Sidecar will remind you there’s balance in the world. The Sidecar, invented in either London or Paris after World War I, is really a perfect cocktail: a little sweet, a little sour, and enough alcohol to make you feel good without having to worry about divulging secrets or asking pecuniary questions of your guests, like how much has your IRA dipped during this economic downturn. And speaking of economic downturns, the Sidecar will not drain your savings: just three ingredients—cognac, orange liqueur, and lemon juice (four, if you include the sugar rim). Any cognac will do, but we prefer Hennessy for its smoothness (it mixes well) or Asbach brandy (it has a deeper, richer flavor). As for the orange liqueur, we recommend the bright, orangy sweetness of Combier. It boasts a light viscosity (and high proof), perfect so the drink won’t get syrupy or too sweet. And when added to the cognac with some fresh lemon juice, the redolence of the mixture always brings an instant smile to our faces. We think there’s sense-memory involved: our minds are flooded with pictures of childhood when our parents threw cocktail parties in their rec rooms.

There were plenty of hors d’oeuvres at those seventies soirees, and the ones which stood out in both taste and ease were the stuffed mushrooms Paul’s mom made. Piping hot, bite-sized, and full of earthy flavor, these little amuse-bouches were always the first to be devoured. There are only a few steps involved in making stuffed mushrooms, but the most important thing to remember is: Buy small mushrooms. You don’t want the guests at your cocktail party negotiating how to bite into this tasty beauty because it’s too big. You want them to be ble to just pop them in their mouths. And our stuffed mushrooms pair perfectly with the Sidecar. We’ve added some rosé wine and saffron to the stuffing to bring out the earthiness of the mushrooms, which acts as a perfect foil to the citrus flavors in the Sidecar. Just make sure you have several batches ready depending on how many friends you’ve invited over.

In the meantime, why not watch our new video presenting the classic Sidecar. You can print out the recipes from this link as well. So enjoy the last half of spring, and introduce your guests to a dynamic duo. Bottoms up!