Cocktail Experiments 2018

We always record cocktail experiments we would make again. Here are the ones from 2018 we deem delectable. Some of the ingredients may be hard to find in your area, in which case substitutions may be made. We always encourage messing around with ingredients.

Farewell, 2018. We are not sorry to see you go.

Casa Noble Tequila Delivers The Organic Goods in All of Its Expressions

Choose your favorite Casa Noble tequila expression: Crystal, Reposado, Añejo, Single Barrel Reposado, or Single Barrel Añejo.

July 24 marked National Tequila Day. No stranger to a celebration, Laura Baddish of the Baddish Group invited a selection of online media guests to sample the mighty fine Casa Noble Tequila in four of its expressions at the aptly named Agave in Greenwich Village. The staff delighted us with countless small bites — succulent albóndigas (meatballs); cheesy, savory quesadillas; piquant and rich guacamole. Honestly, there was too much good food being passed around the intimate back-room dining table, but who are we to turn down a fiesta, especially when accompanied by some of the smoothest and mixable tequilas on the market? Jay Silverman, Agave’s beverage director, after a few introductory words about the production of Casa Noble tequila, offered us a classic margarita made with the youngest expression, Casa Noble Crystal. The agave plants, from which tequila is distilled, are not harvested until they are at least twelve years old, so the plants have had more time to to grow and develop fuller flavors. Jay asked us to sip the Crystal by itself, so when we did, we discovered full-roasted agave flavor. It went down easy and was utterly delightful. The margarita allowed this agave flavor to shine through, and it paired perfectly with the guacamole and chips, only whetting our appetites for more cocktails. But until then, we sipped the other two standard expressions: reposado and añejo. We were shocked — in a good way — by the reposado’s natural candylike sweetness. This expression will be finding its way on our shelves so we can craft some original cocktails with it during the rest of the summer. What surprised us even more, though, were the sweet and smooth sips from the añejo tequila. This aged beauty makes for a wonderful after-dinner digestivo, and was a favorite among the reporters and writers present.

Casa Noble Organic Margarita

For those of you unfamiliar with Casa Noble, Jose “Pepe” Hermosillo Brooks, a co-owner and master distiller, had a mission. He wanted his tequila to, in Laura Baddish’s words, “speak of luxury, of refined pottery and architecture.” Many of us came to tequila downing shot glass after shot glass of the not-so-pure stuff. Casa Noble aims much higher. It is relatable to those in search of refinement, and flavor that’s not compromised by unthoughtful distillation and aging. The bottles, in their array of noble colors such as silver, purple, deep blue, black, and sky blue, glow with the promise of something very special. One limited-edition expression, an aged single-barrel extra añejo mind-blower, is sponsored by the one and only Carlos Santana, a board member who approached Casa Noble with the idea of selling this special tequila with profits going to Milagro, his charitable children’s foundation. Five hundred bottles were sold at $500 each. That’s a lot of dinero. Very special indeed.

By the way, our second cocktail proved to be a winner. Made with joven tequila (aged for six weeks in French white oak barrels), this collins-sized drink buzzed our taste buds with tangerine juice, chipotle, lime, and sage. We all wished we could have another, but by the end of the tasting, we could barely text and tweet.

Casa Noble Organic Margarita
(courtesy of Casa Noble)

Ingredients
2 ounces Casa Noble Crystal Tequila
1 ounce fresh lime juice
3/4 ounce La Sierra Agave Nectar
lime wheel, as garnish
salt rim (optional)

Method
Combine all ingredients in a shaker with ice, shake, strain and serve up or on the rocks, Garnish with a lime wheel. To salt rim, moisten rim of glass with lime, gently roll in a plate of kosher salt.

Casa Noble joven tequila, with tangerine,
lime, chipotle, and sage

Casa Noble Paloma
(courtesy of Casa Noble)

Ingredients
2 ounces Casa Noble Reposado Tequila
fresh grapefruit juice
1/2 ounce fresh lime juice
splash of fizz (soda, seltzer)

Method
Pour the the Casa Noble Reposado Tequila into a glass and squeeze in the fresh lime juice. Add ice and fill with the fresh grapefruit juice and fizz. Stir and enjoy.


Casa Noble Añejo Casa Royal
(courtesy of Casa Noble)

Ingredients
2 ounces Casa Noble Añejo Tequila
1/2 ounce triple sec
2 ounces fresh lime juice
1/2 ounce champagne or prosecco

Method
Shake first three ingredients in ice and strain into a margarita or rocks glass filled with ice with an optional salt rim. Float champagne on top.

Crème de Violette Cocktails for Your Springtime Party

The Blue Moon Cocktail will brighten up your cocktail party with its sweet and sour combination of lemon and violets. 

Finally, spring is here. Warm caresses from the sun. The dewy luminescence from springtime light. Rainbow beauty from early-riser flowers such as crocuses, hyacinths, and daffodils. Just walking to the subway brings exquisite joy. This is the time of year when our taste buds turn to floral favors. One such flavor we revere comes from violets in the form of a deep, almost impenetrable purple liqueur called crème de violette. The term crème refers to sugar, and there is plenty of that in pretty much the only crème de violette you can get stateside, Rothman & Winter, which is also made with Alpine violets and Weinbrand (German or Austrian brandy). It became available to us here soon after we started Cocktail Buzz, back in 2007, and we have been smitten with it ever since. Initially, we bought some to fulfill the old recipe for an Aviation cocktail. It’s hard to fathom how this cocktail got its name without the addition of a little crème de violette, which adds a subtle but magical pale purple–blue tint to the drink. It’s a stunner—sourness from the lemon juice, bitterness from the maraschino liqueur, and sweetness from the crème de violette. We created a variation of the Aviation we call the Kitty Hawk, named after the Wright Brothers’ site of their famous flight. The addition of a little Catdaddy moonshine adds a southern sweet-tea charm to the cocktail. On its own, one sip of crème de violette will remind you instantly of violet candies you can find at any candy counter in New York City.

A Violet Sparkler, simple and beautiful

For all of you who like to get the party started with a little bubbly, you’ll be happy to know that crème de violette mixes exceedingly well with champagne or any sparkling wine. Just a little splash (1/2 to 1 1/2 teaspoon per 3 ounces of champagne) in a flute or coupe is all you need to experience the floral aromas and tastes of a Violet Sparkler. Top with some reposado tequila and you’ve just made yourself La Violeta. Something elegant for a Cinco de Mayo cocktail party.

Cousin Barbara turned us on to the Blue Moon, a gin and lemon juice Jazz Era cocktail laced with a healthy dose of the violet liqueur. The Blue Moon glows anywhere between heliotrope and lavender depending on the gin you use (try several to see which one you like best), and is perfect for any time of year, but spring seems just about right. Perfect if you want to serve something a little boozier to your guests. Just provide a few nibbles to keep the partiers satisfied and sober.

Blue Moon
(adapted by Cocktail Buzz)

Ingredients
2 ounces gin
1/2 ounce crème de violette
1/2 ounce lemon juice
lemon twist, as garnish

Method
Shake in ice for 15 seconds. Strain into chilled cocktail glass or coupe. Add garnish.

Another cocktail resplendent with a smoky gray hue was created a few years back, when Phil Ward was behind the stick at Death & Co. Paul and his friend Shelley were lucky enough to have Phil make one up on the spot while we were talking about a cocktail Paul had made for his mom that featured scotch and crème de violette. Phil grabbed a bottle of this Compass Box blended whisky called Asyla, gave it a deep sniff, then immediately grabbed a bottle of crème de violette, gave that a quick sniff, then put both bottles near his nose and gave both a deep inhale. The first thing he grabbed was Lillet blanc. The clincher was absinthe, but just a little. The verdict, well, neither Shelley or Paul can recall the exact details, but rest assured, they liked the results. Each ingredient working to enhance the others. Try it up, as Phil intended, but feel free to have it on the rocks, or with a splash of soda.


Smoke and Violets
(created by Phil Ward)

Ingredients
2 ounces Asyla Compass Box scotch whisky
1 ounce Lillet blanc
1/2 ounce crème de violette
2–3 dashes absinthe
lemon twist, as garnish

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass or coupe. Add garnish.

For after dinner, you may want a Marianne at Midnight, the drink referred to above that Paul created for his mother. We’ve altered our recipe a little, adding a half ounce less crème de violette, to this scotch and Tuaca sipper.

If you’d like to harvest the essence of crème de violette and create a bitters, all you need to do is find some gentian (a bitter root), cinnamon bark, and grapefruit peel. Letting these age a few days in an ounce and a half ounces crème de violette is all you need to do. Then get creative and come up with your very own cocktail.

Violet Bitters
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces crème de violette
1/4 teaspoon gentian
piece of cinnamon bark
piece of grapefruit peel

Method
Mix together ingredients and let sit for a few days. Strain into a small bottle or dropper.

We don’t know which is prettier: the heliotrope glow of a Blue Moon (left) or the bubbly lavender of a Violet Sparkler? We think you should make both and decide for yourself.

Well, there you have it all. A crème de violette cocktail for any time of the day or evening. Start with a Violet Sparkler and end with one of the many drinks we love and have shared with you. Or create your own using your new homemade violet bitters. Happy spring. Embrace renewal.

photo © Steve Schul, Cocktail Buzz

Lavender Cocktails for Any Time of Day

Lavender imparts a one-of-a-kind taste sensation to cocktails, like the Bloody Lavender, above.

Got the winter blues? Here’s an exercise that may help. Imagine a field of lavender in bloom. Waves and waves of delicate purple buds, clustered atop frosted green leaves. You hear the wind gently rustle the leaves. Inhale and you can catch a whiff of its sweet, clean redolence. Nothing else in the world smells quite like it.

Or tastes quite like it, for that matter. When used in appropriate amounts, and mixed with just the right partner, lavender takes on a flavor that’s gently warming, filling your palate with a roundness that should remind you of a confection dissolving in your mouth. It should not taste soapy. If it does, you’ve either used too much in your recipe, or your taste buds just won’t tolerate the flavor, and never will. We’d like to think your aversion, if you have one, stems from the former. You want lavender to taste mildly floral and sweet, never harsh or bitter.

Grow lavender in the summer, when it’s in season, or, if you have good light, indoors throughout the year. Use the dried leaves and buds as you would any herb. During nongrowing seasons, you can find lavender buds in spice jars at higher-end grocery stores and specialty shops. If you don’t see it at your grocery store, and you don’t feel like traipsing across town, ask your vendor to stock it.

We use lavender in many expressions, especially in infusions and syrups. Infusing vodka or reposado tequila with lavender allows you to be extra-creative at your home bar, and using lavender-infused simple syrup can bring all the ingredients of a drink together for that special one-of-a-kind flavor. If you’re lucky, you may find artisinal lavender syrup at your purveyor of exotic foods. If so, buy some to see how you like it compared to the stuff you’re about to make.

Lavender-Infused Vodka*

Ingredients
1 750ml bottle vodka
3 tablespoons dried lavender buds or leaves

Method
In an airtight container, add vodka and lavender. (Rinse bottle and set aside, making sure not to throw away the cap.) Let infuse for up to 5 days, shaking it up every day and tasting it to see if it’s done enough for your taste buds. It should not taste too concentrated. Strain, through cheesecloth, back into original bottle and label “lavender vodka.”

* You can use another neutral spirit, such as unflavored moonshine, but if you really want to wake up your palate, the inherent depth and spiciness of reposado tequila pairs beautifully with lavender. Just substitute the same amount.

Lavender Simple Syrup

Ingredients
1 cup water
1 cup granulated sugar
1/4 cup dried lavender buds or leaves

Method
Add water and sugar to a small saucepan. Gently crush lavender with a mortar and pestle (your fingers will do in a pinch) and add to saucepan. Simmer for about 10 minutes, stirring occasionally so that sugar fully dissolves. Allow to cool for several hours, or overnight. Strain through cheesecloth into a sterile jar with a lid. May be kept in the refrigerator for up to a month.

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Now it’s time to make some cocktails. For something simple, put about a teaspoon of lavender syrup in a champagne flute, then top with about 5 ounces of champagne. That will give you an idea of how lavender flavors alcohol. It’s an elegant way to start a cocktail or dinner party. But, if you’re more adventurous, we have a few drinks we think you’ll make a permanent part of your cocktail repertoire.

Lavender Blue Dilly Dilly
(created by Cocktail Buzz)

The lavender Blue Dilly Dilly is a take on the classic Manhattan Cocktail with a flamed orange peel bringing all the flavors together.

Ingredients
2 ounces bourbon
1 scant ounce Dubonnet rouge
1 teaspoon lavender syrup
dash Angostura bitters
orange peel

Method
Stir in ice for 30 seconds. Strain into chilled cocktail glass or coupe. Express orange peel through a match flame by holding the match over the drink and, with your other hand, in one quick, sharp squeeze, pinch the peel (outside of peel facing the match) so the oils spurt through the flame, causing a gentle flare-up. Then gently rub the outside of the peel around the rim and drop into the glass. (Feel free to try this drink on the rocks in a rocks glass.)

❤ ❤ ❤

Lavendel (aka Hermione Wallflower)
(created by Cocktail Buzz)

The Lavendel (German for lavender) may be the perfect brunch cocktail. It’s a riff on the classic Harvey Wallbanger.

Ingredients
1/2 ounce honey liqueur (Bärenjäger, a German honey liqueur, works perfectly here)
1 1/2 ounces lavender-infused vodka*
5 ounces fresh-squeezed tangelo juice, strained (you can use orange or tangerine juice, as well)

Method
In a highball glass, add the lavender-infused vodka and tangelo juice. Fill 2/3 with ice. Stir for 30 seconds. Float Bärenjäger Honey Liqueur on top. Add straw, if you so desire, but sipping is preferred as you will end your imbibing with a nice honey kiss.

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Bloody Lavender
(created by Cocktail Buzz)

After dinner, you may want to serve some shortbread [CLICK THE LINK FOR OUR LAVENDER SHORTBREAD RECIPE], or a cheese plate. That’s where the Bloody Lavender comes into play. The scotch rinse adds depth, as do the drops of Peychaud’s bitters that float at the top, giving the cocktail its name. If you want a Bloody Lavender before dinner, just double the recipe (except for the scotch).

Ingredients
1 ounce lavender-infused vodka
1/4–1/2 ounce Licor 43, or other vanilla liqueur
4–6 drops Peychaud’s bitters
1/4 ounce single-malt scotch

Method
Rinse a chilled cocktail glass or coupe with scotch, swirling a few times, then discarding. (There should be a small amount left at the bottom of the glass.) Stir lavender-infused vodka and vanilla liqueur in ice for 30 seconds. Strain into the glass. Add bitters one drop at a time.

photo © Steve Schul, Cocktail Buzz

We Found These Amazing Cocktails on Maui and Bring You the Recipes

The Na Ka Oi Cocktail and the Rain Tree Elixir will wow you with their tropical flavors.

Finding a restaurant on Maui with both creative food and a decent cocktail program can be challenging, but we found such a place in Wailea called Monkeypod Kitchen by Merriman, or simply Monkeypod. We dined al fresco, which in Hawaii is practically de rigueur, and were waited on by the expert server Nicole, who made our experience there one of the best we’ve ever had while visiting the fiftieth state.

Steve started out the evening with a Ho‘opono Potion, a bewitching brew of tequila and lime juice mixed with a little Aperol (a bittersweet neon orange aperitif made with bitter oranges and rhubarb, among other botanicals). It paired beautifully with his Hawaiian version of a traditional beet salad (sweet Maui onion, arugula, crispy bacon, chevre, orange ginger dressing), the citrus bringing out all the potent flavors in the tequila, the cucumber taming the light heat.

Paul craved an American whiskey drink, so the Makawao Ave. cocktail, a sort of whiskey sour/old-fashioned hybrid, but with ginger liqueur, fit the bill nicely. It was a perfect partner with the slight bitterness of a simply dressed kale and citrus salad.

We asked for the recipe for the No‘opono Potion, which the lovely Nicole happily wrote down, and while we ate our Pumpkin Patch Ravioli and Fish Tacos, the man who created the drinks, Jason Vendrell, introduced himself. Jason, Monkeypod’s sommelier and beverage manager, explained to us that the owner requested an excellent cocktail program, and the drinks we had before us were the fruits of his labor. He later surprised us with two tiki-inspired cocktails: The fruitjuicy Rain Tree Elixir, made with an açai spirit, coconut water, and kaffir lime leaves, put an instant smile on Steve’s sun-kissed face; the silky smooth No Ka Oi (which means The Best) won Paul’s heart with its explosion of passion fruit and thai basil flavors. Jason told us that he would not be insulted if we didn’t finish the drinks, but who was he kidding? We kept sipping and passing them back and forth, and the only reason we stopped was our rental car’s need for sobriety.

The next night, as we searched for other places to get a cocktail, we decided to return to Monkeypod to try Jason’s famous Monkeypod Mai Tai. A beauty to behold, this rum classic is topped with a lip-smacking honey–lilikoi (passion fruit) foam enhaloed by a ring of golden pineapple. As the bartender prepared the whipped cream gun, fellow imbibers who sat at the bar all watched in admiration as the froth filled the top of the glass. Mahalo Jason for your recipes.

You can re-create these recipes at home. Don’t let the tropical ingredients daunt you. In this day and age, most towns have an Asian or Latin market with fresh or frozen produce, and if that’s not the case, an order from an Internet store can be delivered to you sometimes quicker than it takes to get from Brooklyn to Maui.

Ho‘opono Potion
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces Sauza tequila
1/2 ounce Aperol
3/4 ounce fresh lime juice
1/2 ounce simple syrup
fresh cucumber
lemon wedge, as garnish

Method
In a shaker, muddle a slice of cucumber. Fill with ice and add tequila, Aperol, lime juice, and simple syrup. Shake and strain into an chilled cocktail glass. Add lemon wedge.

Rain Tree Elixir
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces VeeV Açai Spirit
1 1/2 ounces coconut water
3/4 ounce fresh lime juice
1/2 ounce simple syrup
3 kaffir lime leaves

Method
Muddle kaffir with lime and simple. Add coconut water and VeeV with ice, shake and pour into highball.

Makawao Ave.
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces Makers Mark bourbon
1/2 ounce housemade ginger syrup
2 squeezed lemon wedges
3 dashes Angostura bitters
soda
lemon twist, as garnish

Method
Add bitters, syrup, lemon and bourbon to mixing glass with ice. Shake and pour into a highball glass. Top with soda. Add twist.

No Ka Oi
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 1/2 ounces Ocean Vodka
1 ounce lime juice
3/4 ounce simple syrup
1 ounce honey-lilikoi foam*
5 muddled thai basil leaves
thai basil leaf, as garnish

Method
Muddle thai basil with lime juice. Add all other ingredients with ice and shake vigorously. Strain into a martini glass. Garnish with thai basil leaf.



Monkeypod Mai Tai
(created by Jason Vendrell, Monkeypod, Maui)

Ingredients
1 ounce Old Lahaina Light Rum
1 ounce Maui Dark Rum
1/2 ounce orgeat syrup
1/2 ounce Dekuyper Orange Curaçao
3/4 ounce fresh lime juice
honey–lilikoi foam*
pineapple wheel, as garnish

Method
Add lime, orgeat, orange curaçao and light rum to a mixing glass with ice. Shake and strain over ice into a highball glass. Float dark rum on top. Place pineapple wheel against the side of the glass so it sticks out. Top with foam from whipped cream gun. [SEE PHOTO ABOVE.]

*Honey–Lilikoi Foam
(created by Jason Vendrell, Monkeypod, Maui)
2 parts liliko‘i (passion fruit) puree
2 parts simple syrup
2 parts egg whites
1 part honey
4 parts cold water

photos (taken on an iPhone 4) © Steve Schul

Margaritas with Guacamole and Chips: It’s not too late for this Classic Combo

Margaritas satisfy year-round. Pair them with guacamole and chips.

Summer winds down, temperatures start to dip a little, yet we still crave Margaritas. Pondering this craving, we’ve come to the conclusion that the balance of sweet, sour, and that one-of-a-kind complex fruity earthiness that we encounter from the moment we open a bottle of tequila until the last sip is the cause of our happy addiction.

No two tequilas are alike. Those distilled from agave plants grown on higher ground, as in the Sierra Madres of Jalisco, take on a smoother, perhaps sweeter more floral, profile, whereas agave grown in lowlands at the base of an old volcano will surely impart more minerality to your drink, making it smokier, drier.

This also means your margarita might taste different than your amigo’s. When we make margaritas at home, we first assess our silver tequila and then choose our triple sec based on what it’s saying to us. For a lighter tequila, such as the wildly popular Patrón, we look for a triple sec that has a bright orange flavor if its abv is 40%. Combier fits this bill nicely; it reminds us of rubbing sugar cubes on the side of a fresh orange. For a more mineral-tasting tequila, such as Herradura, we may reach for the Cointreau, which combines a rich simple syrup taste with fresh orange zest. And, if we’re looking for a less alcoholic margarita, perfect for a party, we reach for the Hiram Walker triple sec, which comes in both 15% and 30% abv versions. Lately, we’ve been mixing triple sec: half Combier and half Cointreau. Call it sacrilege, call us crazy, but we find that the balance of orange and lime makes the drink supremely easy to sip and lovely.

And, speaking of limes, they must be the freshest you can find. When you cut into a lime, that powdery limey perfume should hit your nostrils and make you want to take in more. The color should be bright with no dull edges. Some tipplers like a lot of lime juice, and we have had margaritas that have boasted the same amount of lime juice as tequila, with simple syrup or agave substituted for triple sec, and have enjoyed them with gusto. But for pairing with some nibbles, we’ll stick with our classic 3:2:1 ratio: 3 parts tequila, 2 parts triple sec, 1 part lime juice.

Pairing margaritas with party food is a joy because the citrus opens up the taste buds and tames the alcohol burn that can accompany sipping spirits with appetizers. It’s so difficult to stop eating guacamole and chips when you’re imbibing a redolent margarita, the combo making you swoon with delight. Make some quesadillas, slice them pizza-style, and top with your favorite salsa and a dollop of sour cream. Easy. Enjoy.

To watch our video, pairing margaritas with guac and chips, click here.

Margarita
(adapted by Cocktail Buzz)

Ingredients
1 1/2 ounces (3 parts) silver tequila
1 ounce triple sec
1/2 ounce fresh lime juice
sea salt, in a little mound on a plate
lime wedge
ice

Method
Gently rim a highball or double-rocks glass with the pulpy side of a lime wedge. Then dip the rim and outside of the glass in the salt mound and turn the glass, so the salt hugs the glass (careful not to get salt inside the glass). Fill the glass halfway with ice.

In a shaker filled with ice combine the tequila, triple sec, and lime juice, and shake for 15 seconds. Strain into glass. Garnish with a lime wedge, if this pleases you (you may wish to forgo the garnish with a large party if you’re feeling overburdened).

Guacamole & Chips
(created by Cocktail Buzz)

Chips

Ingredients
4 6-in. diameter corn tortillas, cut into six wedges per tortilla
olive oil
salt lightly

Cut tortillas into six wedges per tortilla, and spread over a cookie sheet. Spray or brush lightly with olive oil. Salt lightly. Bake at 400°F. Check every few minutes as oven times vary, as can thickness of tortillas. May take between 10–20 minutes.

Guacamole

Method
1 ripe avocado
1 shallot, chopped
1 garlic clove, minced
1 tablespoon fresh lime juice (or lemon)
1 teaspoon chili powder
salt
pepper
1 tablespoon cilantro (optional)

Method
Combine first seven ingredients and mash, but keep slightly chunky. Stir in cilantro. If not serving immediately, add the pit to mix and cover with plastic wrap pressed into mix to keep green color.

photo © Steve Schul, Cocktail Buzz

Super Bowl Means Drinks and Snacks and We’ve Got Some Great Recipes

Chorizo Sobres are ideal for a Super Bowl party. Perfect with a Sidewinder, these small bites filled with spiced Spanish sausage and peaches disappear quickly. Serve them with our cooling dipping sauce.

The Super Bowl is like the Oscars: It lasts a lot longer than you think it’s going to. So what are you going to imbibe for four hours while you and your gridiron-loving guests are huddled around the flat screen watching the Steelers and the Packers ram each other? How about some porky apps washed down with a few highballs. But more on that in a moment.

P(r)ep TimeEven though neither team keeps a cheerleading squad on the payroll, you can easily rectify this. During a lull in the action, or better yet, before the game begins, gather your guests and assign a captain/choreographer to come up with some basic, fun cheers for when your team scores a touchdown, safety, or field goal. For extra credit, you or the guest who emits the most artistic flair can create a dance-piece interpretation to be performed as the Black Eyed Peas entertain us with the theme to Dirty Dancing during halftime. (Hint: you and your partner need to rent or stream this iconic movie now to learn a few steps. And when the Black Eyed Peas start their crooning, just go for it and feel the rhythm of the music take control. Your guests will be surprised by your “spontaneity” and be equally impressed with your terpsichorean prowess.)


Go Team! But what are you going to eat and drink for four hours?
Drink Time
To do all this, you’ll need some drinks to carry you through the blessed event, but ones that won’t weigh you down. You don’t want to be snoring in front of the television when your favorite team scores the winning touchdown. We suggest highballs for most of your viewing. And only ones with an ounce or an ounce and a half of booze, filled with ice, and topped with soda or your favorite soft drink. Keep it simple. Keep it tasty. Keep ’em coming. Here are a few recommendations.

Presbyterian

Ingredients
1 to 1/2 ounces bourbon or rye whiskey
equal parts ginger ale and soda (about 1 ounce each)
ice

Method
Fill a highball glass with ice. Add the whiskey. Give it a little stir. Top with ginger ale and soda. If you're feeling fancy, add a lemon twist.

Sidewinder

Ingredients
1 to 1 1/2 ounces silver tequila (you can use reposado tequila if you like a little more bite)
ginger ale (you can use ginger beer is you like a little more zing)
ice
lime wedge

Method
Fill a highball glass with ice. Add the tequila. Give it a little stir. Top with ginger ale. Squeeze lime and drop wedge in glass.

And because of the sheer number of Polish-Americans who will be rooting for either team (Milwaukee and Pittsburgh Polish population rivals that of Warsaw), we suggest a Buffalo Fizz.

Buffalo Fizz

(created by Cocktail Buzz)

Ingredients
1 to 1/2 ounces Żubrówka (Polish bison grass vodka; try Żu brand)
Sparkling apple cider (such as Martinelli’s)
ice

Method
Fill a highball glass with ice. Add the bison grass vodka. Give it a little stir. Top with sparkling cider.

Snack Time
Pigs in a Blanket are perfect with a Buffalo Fizz. Just make sure you make plenty

For some accompanying grub, we suggest some pigs in a blanket and chorizo sobres. And if you’ve already gone through the trouble of deep-frying some of the sobres, why not slice up some sweet potatoes to make some homemade potato crisps, seasoned with a warming spice blend. Just click on the links to read the recipes.

How’s that choreography coming?


Seasoned sweet potato crisps will keep the fans happy throughout the Super Bowl. Just keep a few bowls filled with them scattered about the room.

Mayahuel: Where Food and Cocktails Pair Like Magic

Winner of the 2010 Tales of the Cocktail World’s Best New Cocktail Bar.

If you are a regular reader, you know we like cocktail and food pairings. Preferably small bites, as big plates of food are usually too cumbersome to match with all the disparate flavors, alcohol level, and acid inherent in any given cocktail.

Arachnophobes need not fear the spider chandelier that presides over the East Village bar and restaurant Mayahuel, where the spirit of the Aztec goddess graces every sip and nibble. [photo from Mayahuel Web site]

Mayahuel, a bar and restaurant in Manhattan’s East Village, serves small plates that pair remarkably well with the agave-based cocktails on its extensive drink menu. The smells coming out of the kitchen are redolent with the aromas of Mexico, Oaxacan, and a single bite will confirm what your nose already knows: this isn’t your ordinary bar food. In creative chef Luis Gonzalez’s hands, bold combinations of traditional herbs, spices, and all kinds of peppers combine with new techniques and surprising, revelatory combinations of flavor, all making you want a Margarita, or something akin. Master bartender and shaman of flavor, Philip Ward, is there to help. Phil opened Mayahuel (named the Aztec goddess of the maguey plant [agave spp.]) to proclaim his passion for Mexican cuisine and the highly prized spirits tequila, mezcal, and sotol (a Chihuahuan agave spirit). The menu also boasts an array of sherry and beer cocktails, if that’s where the spirits of ancient Mexico lead you. There’s something for everyone.

Recently, we visited Phil and the gang for a simple happy-hour pairing of cocktails and small plates, in the dining room located on the second floor of Mayahuel. A huge chandelier in the guise of a techno spider hovers over the room not in a menacing, but a carnival-like way. High banquets upholstered with abraded leather adorn the corners of the room offering both style and comfort. But what’s so cool about the dining room is the skylight, underneath the spider, that allows you to peer down at the bartenders carefully crafting your just-ordered cocktail. Steve had a Kurling Cocktail made by the illustrious Katie Stipes, who, when challenged to create a cocktail with cedra, a grappa-based liqueur made from the peel of the cedro lemon, came up with this smooth beauty, balancing sweet and sour by adding three spirits (pisco, blanco tequila, mezcal), a generous pour of white vermouth, and some spicy yellow chartreuse; Paul sipped on a Nicosia, a complex, smoky blend of mezcal, Cyprus Commandaria (a dessert wine), and Amaro Lucano (a less bitter amaro that is extremely popular in Italy).

Kurling Cocktail

(created by Katie Stipes, Mayahuel)

Ingredients
1 ounce Barsol Pisco
1/2 ounce El Tesoro Blanco Tequila
1/2 ounce San Luis del Rio Mezcal
3/4 ounce Dolin Blanc Vermouth (white vermouth)
1/4 ounce Yellow Chartreuse
1/4 ounce Acqua di Cedro (lemon liqueur)

Method
Stir in ice and strain into a chilled glass.

Both cocktails opened up our palates for the food we were about to receive, and we both shouted “Amen” after eating just the tortilla chips that accompanied three fresh and tantalizing salsas: one tomatoey, served warm, with a blast of chipotle (smoked jalapeños) and onions; a hot salsa verde; and one of the creamiest guacamoles ever to grace our gullets. A shrimp and black bean quesadilla fulfilled our seafood and bean craving, but the chorizo croquettes that Phil surprised us with made us realize that standard bland croquettes have no place in this cuisine. Using chorizo in this appetizer, with its strong pimentón flavor, was a revelation, one we hope to imitate at home.

Another thing to note about Mayahuel, besides its friendly staff and creative chefs, is the space itself. There’s a quiet area as you walk in that’s separated from the general din of the main bar. If you like to sit at the bar, which we love to do, you will be entertained by the men and women behind the stick making your drinks to perfection. There are several stools in various alcoves, and small tables to round out the first floor, and of course the main dining room on the second tier. Summer’s a perfect time to visit Mayahuel to nosh on some drinks and eats using fresh produce (the air conditioning will keep you cool as you decide on your second drink), but be warned: it fills up quickly. Best to go early to be guaranteed a seat.

Highlights from the Manhattan Cocktail Classic, with Recipes To Delight All

Damon Dyer (center) will be happy to mix you a cocktail.

The Gala

Our hearts were beating fast as we arrived at the steps of the New York Public Library at 9:45PM, sweat already beading up on our foreheads. Was it the anticipation of knowing what lay ahead, nonstop cocktails of all hues and expressions flowing into our eager gullets followed by some inexhaustible supplies of hearty chow? Perhaps, but adding to our perspiring pates was the unseasonal humidity. God, it was just awful. Especially arriving at a gala wearing light wool suits. We would have to make the best of it and find a drink immediately.

And find a drink, we did. Plenty of them. In cocktail-party parlance, we were fashionably late for the the Manhattan Cocktail Classic. Or so we thought. As we entered through the grand doors, we were assaulted by a barrage of brass-band blowings and glowing faces all decked out in their Friday finests. It seemed as if attendees had been there for hours, already on the road to satiety.

GREETINGS FROM THE MANHATTAN COCKTAIL CLASSIC . . .  
WISH YOU WERE HERE!

There was Damon Dyer, bartender extraordinaire, effortlessly whipping up some smile-inducing creations at the main bar underneath the rollicking band. And Danny Ronen, the San Franciscan mixman, with new facial hair, handing out bottles of spiked Coca-Cola. Jason Littrell, NYC barman, gadded about, shaking hands and proffering his signature dazzling smile. And there was another Damon, Damon Boelte of Prime Meats, greeting us with a wave across the main floor, his lovely lady by his side. We also ran into imbibing friends Anthony and Regina, recently transplanted to Queens, who implored us to immediately head up to the third floor to get some of that good grub. (Hanna Lee, who’s PR firm was responsible for the festivities, also advised us to do the same, and “work your way down.”) We should have listened instead of detouring to the Bulleit Bourbon booth, because we were not allowed up to the third floor where it was rumored air conditioning and giant turkey legs abounded. “Too many people up there right now,” was all we heard. We were starving, and all that was available in the heat-stroked hallways were plates of cheese and nuts. When we finally made it up to the top, it was like Geraldo opening the hidden vault of Al Capone . . . nada. Heidi Merino, talking to Combier’s Scott Goldman, flagged us down, looking lovely and festive in a jazz-inspired dress. “There may still be some bread,” she suggested, but man cannot live on bread alone. We would have to grab something when we could no longer drink another cocktail. Or at least have one with an edible garnish.

One of our on-line friends, Stephenie Jerzy, who, with partner Samantha Harrigan, writes the Cocktail Culture blog, and who works as Public Relations Manager at NOVA Marketing, was there representing Pernod Ricard. She contacted us about meeting at the gala, and as we walked about from booth to booth, she texted us as we were at the Catdaddy booth chatting with our friend from Piedmont Distillers, Sarah LeRoy. Stephanie was on the second floor near the Belvedere Room. As we turned to go down the hall, we ran into Francine Cohen, New York’s answer to a Culinary Encyclopedia and the mother of Inside F&B, looking gorgeous. After chatting with her for a moment, and meeting a few of her cocktail friends, we walked farther down the hall and ran into Jaime Salas, at the Milagro tequila table. Always happy to see a smiling face, we talked about his new job as ambassador for Milagro and had a few tastes of the different expressions on offer. The reposado, muy delicioso. After thanking Jaime, we were confronted with the evening’s burning question: Would we be able to finally make Stephanie Jerzy’s acquaintance?

Missing each other in between texts and crowds of gleeful imbibers, we decided to work our way to the Ground Floor “Stork Club,” where a new band promised danceable grooves in cooler environs. We hit temperate pay dirt. Since we can’t resist a good band and a dance floor, we decided to shimmy and shake, as we checked the iPhone only to see that Stephanie was in the room as well, by the Tanqueray bar, in a “grey dress.”


The Band at the “Stork Club” (Stephanie Jerzy, where are you?); Steve and Paul.

Ladies & Gentleman, after three drinks on an empty stomach, searching for a lovely lady in a grey dress in a room filled with hundreds of happy-folk was more difficult than finding a bottle of Becherovka.

Although we never met Stephanie that night, we always have her texts. Until the next time we’re in Connecticut or you’re in NYC, Stephanie. Promise. So in the end, despite the humidity and the hunger, we had a ball, as did everyone else it seemed. Leaving the gala, we decided that the food cart waiting out front for our growling stomachs was a sign. Tender dark meat grilled to perfection between a folded pita. Dinner was served. After devouring the skewered snack, we hopped in a cab and headed back to Brooklyn, a quiet place that would keep us cozy until the next day of imbibing and seeing old friends.

One of the great joys of cocktail circuit get-togethers is running into old and new friends, those people who share your enthusiasm for the alchemy involved in stirring up a classic or shaking up something new and unexpected. We were looking forward to the next few days at the Astor Center, where the bulk of the lectures and seminars took place, and were happy to run into such notables as spirits writer Robert Simonson, and Phil Ward, who we met years ago when he was head man behind the stick at Death & Co. Now Phil has his own place, Mayahuel, a tequila bar and restaurant near Death & Co. that extols the virtues of this south-of-the-border specialty. Phil is a supreme alchemist. If you’ve ever had the pleasure of seeing him whip up something out of the blue, you’ll understand why we dub him as such.

Moonshine in Manhattan

Moonshine is hot right now, as well it should be. It’s steeped in American Folklore, going all the way back to Colonial Times. Also known as White Dog, this clear, primarily corn distillate is currently popping up on bar menus across the country faster than the General Lee could outrun Sheriff Rosco P. Coltrane. Sarah LeRoy invited us to hear legendary race car driver, and former teenage bootlegger, Junior Johnson wax nostalgically for the days of when he and his pappy kept folks happy during the glory years of outlaw hooch. Introduced by author of Chasing the White Dog: An Amateur Outlaw’s Adventures in Moonshine, Max Watman, and welcomed by Joe Michalek, former New York City dweller and head of Piedmont Distillers, Junior Johnson explained how his daddy’s moonshine biz was self-contained; all the rye and corn were grown on the farm, while the still kept it all cooking. He told the crowd he never was caught running white dog while behind the wheel, but finally got caught when he pulled in to home base only to have the feds waiting for him. Ultimately he was pardoned by none other than President Ronald Reagan who once received a baseball cap with a chicken logo on it from Mr. Johnson. Luckily for us, we get to taste the echoes of his daddy’s recipe in the Moonshine that bears his name.

Paul (unseen) and Erin salute the Kitty Carlisle Cocktail at the Manhattan Cocktail Classic’s Chasing the White Dog.

We attended the lecture with our friend Erin Cox and her friend Brian Cleary, who, it turns out, had an ancestor who ran hooch across the Canadian border back in the day. Both of them, as well as the crowd of listeners, got to taste our cocktail, the Kitty Carlisle (drinks flow so freely at these lectures, you may not be able to finish all of them!), a drink we made last year for Piedmont Distillers at Tales of the Cocktail in New Orleans for a lunch pairing with Bourbon House. Just as we all finished our last sips of this sweet and sour delight, made with Piedmont’s flavored Catdaddy Carolina Moonshine, we were served a highball called a Moonshine Mule that slaked everyone’s thirst while still providing a nice buzz to carry us through the end of Junior, Max, and Joe’s talk of the current state of legal and illegal moonshine and the development and bottling of their smooth white dog, Junior Johnson’s Midnight Moon.

Moonshine Mule

(courtesy of Piedmont Distillers)

Ingredients
1 1/2 ounces Junior Johnson’s Midnight Moon
1 ounce ginger beer
3/4 ounce lemon juice
1 oz. simple syrup

Method
Add ingredients to a glass, then ice, and stir until cold.

❤ ❤ ❤

Asked if he had any regrets in the ’shine trade, Mr. Johnson humbly spoke. “I’ve got nothing bad to say about bootlegging. It was getting people what they needed to get by.”

Junior Johnson, Brian, and Paul sharing tales of moonshine at the Manhattan Cocktail Classic’s Chasing the White Dog lecture.

❤ ❤ ❤

All that talk of Moonshine led us to our experimental bar (aka, the kitchen in our apartment) to create some new Catdaddy cocktails for a contest sponsored by Piedmont Distillers. We came up with two, both simple, and both using absinthe. Here are the results.

Kitten with a Whip

(created by Cocktail Buzz)

Ingredients
2 ounces Catdaddy Carolina Moonshine
2 teaspoon absinthe (we used Lucid)
1/2 ounce egg white (or 1 medium egg white)

Method
Shake vigorously without ice for about a minute. Then add ice and shake again for a another minute or until your arm feels like it’s going to fall off. Strain into a coupe or cocktail glass.

Catnip

(created by Cocktail Buzz)

Ingredients
2 ounces Catdaddy Carolina Moonshine
2 teaspoon absinthe (we used Lucid)
1/2 ounce lemon juice

Method
Shake in ice for 15 seconds. Strain into a coupe or cocktail glass.

Catdaddy is now available in New York City! If your local watering hole or liquor store doesn’t yet have it, tell them Empire distributes it. They should have no problem stocking their shelves with it so you can make these and other delicious cocktails (see “Catdaddy” in the side bar to the right).

Steve enjoys a Sauza Tequila cocktail while waiting for Gary Regan’s lecture to begin.

Gary Regan Rocks

If there exists a master of ceremonies of the Cocktail Kingdom, Gary Regan would fit that moniker nicely. Born in England, and currently living outside the city, Upstate, he brings to every event an aura of color. Bright and saucy rainbow colors as he peppers his speech with profane pronouncements. He did not fail to both entertain us and instruct us in his lecture titled “What Does It Take To Win a Cocktail Competition.” We’ve never won a cocktail competition, but we have come in third for one, and were a runner up in the very competition Gary was about to dissect. He would begin by limning the Most Important Questions to ask yourself before entering a cocktail competition.

Gary Regan shows us “What It Takes To Win a Cocktail Competition.”

1) Who is the sponsor and what do they want, i.e., what are the contest’s criteria?

Gaz Regan’s Big Cocktail Competition asked its entrants to use at least one Heaven Hill Distilleries spirit in the making of their cocktails: Rittenhouse Rye, Dubonnet aperitif, Lunazul Tequila, PAMA Pomegranate Liqueur, or Bernheim Wheat Whiskey. After that, the most important criterion mandated that the recipe be simple, not filled with esoteric ingredients and endless instructions on how to prepare. Gary made a point to tell the crowd gathered that although a cocktail may be delicious, if it wasn’t easy to assemble, then out it went. To illustrate his point he showed us some recipes who’s instructions bordered on more complex than an organic chemistry lab assignment. This would not do and he lamented, “I wish I had the time back it took me just to read the instructions.” Although we all laughed at his remark, we realized how much it rang true. If your drink can’t follow the rules of a contest, then perhaps you shouldn’t enter it.

Gary also pointed out that if the contest asks you to make a drink with a particular ingredient, do not mask this ingredient. It may seem obvious, but many of the entrants’ recipes did just this.

2) Who is judging the competition, i.e., what do the judges like?

Well, if you have any inkling as to what the judges are looking for, and in this case the sole judge was Gary, then you have a leg up. If you know Gary, and he was quick to point this out, he loves boozy cocktails. And it was no coincidence that most of the winners (and runners up for that matter) fell into this category.

Another thing Gary likes is a good story, and he asked us to tell him how we arrived at the cocktail. “This is what the bartender should be good at: telling stories,” and most notabley A. J. Rathbun of Seattle, winner in the Lunazul Division, did just that. By telling a story, you instantly create a feeling of sharing and community that welcomes in the imbiber.

Two of the winners, Phil Ward (we are big big fans of his winning drink), and Ted Kilgore of Taste by Niche in St. Louis, were on hand to collect their prize: a mandala-like original collage crafted by Gary, a perfect nod to bartenders’ stories.

Philip Ward accepts his mandala from Gary Regan.

Here are the winners.

Cat’s Meow

{ Dubonnet Division }
(adapted from a recipe by Ted Kilgore, Taste by Niche, St. Louis)

Ingredients
45 ml (1.5 oz) Dubonnet rouge
15 ml (.5 oz) Grand Marnier
15 ml (.5 oz) fresh orange juice
1 flamed orange zest, as garnish*

Method
Shake over ice and strain into a chilled cocktail glass. Add the garnish.

The Final Ward

{ Rittenhouse Rye Whiskey Division }
(adapted from a recipe by Philip Ward, Mayahuel, New York)

Ingredients
20 ml (.75 oz) Rittenhouse rye whiskey
20 ml (.75 oz) Luxardo maraschino liqueur
20 ml (.75 oz) green Chartreuse
20 ml (.75 oz) fresh lemon juice

Method
Shake over ice and strain into a chilled cocktail glass.

Persephone’s Exiliar

{ Lunazul Division }
(adapted from a recipe by A. J. Rathbun, Seattle)

Ingredients
60 ml (2 oz) Lunazul Blanco Tequila
30 ml (1 oz) PAMA pomegranate liqueur**
15 ml (.5 oz) freshly squeezed orange juice
2 dashes Regan’s Orange Bitters No. 6

Method
Shake over ice and strain into a chilled cocktail glass.

Cupid’s Revenge Cocktail

{ PAMA Division }
(adapted from a recipe by Brent Evans, Costa Mesa, California)

Ingredients
45 ml (1.5 oz) brandy
15 ml (.5 oz) Cointreau
15 ml (.5 oz) PAMA pomegranate liqueur
15 ml (.5 oz) Luxardo maraschino liqueur
15 ml (.5 oz) fresh lemon juice
splash of champagne
1 maraschino cherry, as garnish

Method
Shake over ice and strain into a chilled cocktail glass. Float champagne on top. Garnish with maraschino cherry.
Friskey Eve
{ Bernheim Wheat Whiskey Division }
(adapted from a recipe by Forrest Cokely, Hi Time Wine Cellars, Costa Mesa, California)

Ingredients
22.5 ml (.75 oz) Bernheim Wheat Whiskey
22.5 ml (.75 oz) Rittenhouse Rye Bonded
22.5 ml (.75 oz) PAMA pomegranate liqueur
22.5 ml (.75 oz) Dubonnet rouge

Method
Shake over ice and strain into a chilled cocktail glass. Shape the orange twist into a heart, and float it on the cocktail.

* A flamed orange zest takes a little practice. Using a vegetable peeler, cut a wide swath of peel from an orange. Light a match, and squeeze the peel between your thumb and finger through the flame over the drink. The oils in the peel being expressed will make the flame sizzle and pop, leaving a redolent and tasty residue floating atop the cocktail.

** Some drinks combined ingredients from different divisions. One in particular, the Friskey Eve, used four! Very clever.

A cocktail sippers paradise: Gary Regan shares with us the insider tips to win a cocktail competition.

All of the drinks were excellent, surprising even, and after five of them, the remnants of our tastings sat on our table in an array of cocktail colors that define our age, burnished reds and glowing ambers. A sight to behold. Congratulations to all the winners, and thank you, Gary. We couldn’t imagine a better way to spend a late Monday afternoon, or any time of the day, for that matter. Bottoms up!

Sparkle, Neely, Sparkle! Pouring Fun at Fermented Grapes, Prospect Heights, Brooklyn

Many people believe that New Yorkers lack a sense of community, that we’re constantly rushing to and fro, hither and yon, and as a result, we don’t get to know the people round us. Well, that may be true for some, but most people who work in New York live somewhere within city limits, in a section of one of the five boroughs, perhaps on a small block, or a busy high rise. They say hi to their neighbors with a wave of the hand, or a polite nod. Some even hug.

There was a whole lot of hugging happening recently at a gem of a wine and spirits shop on Vanderbilt Avenue in Prospect Heights, Brooklyn. Debbie Summer of Fermented Grapes asked us if we would pour some delicious sparkling wine, among other elixirs, for the neighborhood patrons that were willing to brave the cold last Saturday at one of Fermented Grapes’s well-attended tastings. We were happy to take on the challenge. In the lineup: a relatively unfamiliar sparkling Grüner Veltliner, Dolin White Vermouth, and Winter & Rothman Crème de Violette. The lovely Eudocia Rodzinak of Theo Chocolate was on hand to offer samples of some amazing organic, fair-trade delights.

We decided on pouring the sparkling Grüner first, as it was light and effervescent, like a frizzante, a perfect way to get this party started. Most patrons loved its light crisp fruit, the aroma of freshly peeled apples, and a finish that tasted of a lovely fruit salad. This sparkler’s name is Punkt Genau,which translates as “On the dot,” and it lived up to its name. For those who need to know, it is produced exclusively from Grüner Veltliner grapes grown in the heart of Austria’s Weinviertel. It can be served to celebrate any occasion, including something as simple as getting home from work. (We love sparkling wine, and don’t feel the need to drink it on special occasions. Have it with dinner!)

We then decided to pour the Winter & Rothman Crème de Violette, but wanted the patrons to try it mixed with the Grüner (we tried this the night before and were pleased with the results). A little crème de violette goes a long way—it tastes of old-school violet candies you still see at corner bodegas in the city. Most sippers were tickled by the combination (we weren’t sure if it was the exotic flavor of the violets, or the bubbles hitting their noses), and many felt like the combo produced a pleasant grape flavor, with a hint of violets. We’ll call this drink the “Violet Sparkler.”

Violet Sparkler
(created by Cocktail Buzz)

Ingredients
1/2–1 teaspoon crème de violette (your taste buds will let you know)
3 ounces sparkling Grüner Veltliner (Punkt Genau), or other sparkling wine

Method
Add crème de violette, then chilled sparkling wine, to a champagne flute. Toast.

Paul talks shop with two delightful sisters, Emily and Melissa Elsen, who opened Four & Twenty Blackbirds, a bake shop in Park Slope/Gowanus.

We informed Debbie that we went a little crazy the night before with our friend Curt when we decided to top the Violet Sparkler with some resposado tequila, so she came back to the tasting station with a bottle of Corazón Reposado. For a spirit to mix well with crème de violette, it needs a strong character, so scotch, aged tequila, and gins with high juniper notes blend well—the violet flavor is chastened, but not lost). So we added about a half ounce to start and loved the results, and dubbed it “La Violeta.” If you really love the taste of 100% blue agave tequila, go ahead and add a bit more. It’ll be a great way to start a fiesta!

La Violeta
(created by Cocktail Buzz)

Ingredients
1/2–1 teaspoon crème de violette (your taste buds will let you know)
3 ouncessparkling Grüner Veltliner (Punkt Genau), or other sparkling wine
1/2—1 ounce resposado tequila

Method
Add crème de violette, then chilled sparkling wine, to a champagne flute. Top with chilled reposado tequila. ¡Salud!

❤ ❤ ❤

We poured the Dolin White Vermouth next. Many of the guests at Fermented Grapes that night were confused by this vermouth—they had only heard of and tasted dry and sweet vermouths—so this one was a revelation. Imagine sweet vermouth made with white wine, not red. The herbs and spices used to fortify white vermouth play very well with tequila. As barkeep Phil Ward once exclaimed to us about mixing the two, “It’s a no-brainer.”

Luckily Debbie opened that bottle of Corazón Reposado, because after she sipped a little of the white vermouth (aka blanco or bianco vermouth), we topped her glass with some of the tequila. As she proclaimed, “This is my new favorite drink,” others took notice and extended their empty glasses out to us. We were more than happy to oblige them. One of our favorite cocktails, Cut Flowers, uses white vermouth and tequila, and it’s a terrific alternative to a margarita.

Steve, happy about tasting Theo Bread & Chocolate with Dow’s vintage 2004 Port. Thanks, Eudocia.

So after each patron sampled the wares, they looked to Eudocia and her ten samples of chocolate with eager smiles. If they had a little of their vermouth and tequila samples left, she encouraged them to taste it with the spicy chocolate that started with hints of orange, then finished with a chile bang. Of course we sampled most of the bits she had on hand, and our favorites were the dark chocolate with fennel seeds and figs, and the dark chocolate with french breadcrumb bits. (The slightly saltiness of the bread worked wonders on that bit of chocolate.) Also try the milk chocolate. It’s making a big comeback and Theo’s version is mouth-watering. And paired with Dow’s late bottled vintage 2004 Port, the smiles grew even wider. We had a splendid time meeting some of our neighbors, some newbies and some old friends.

When you’re in Prospect Heights, Brooklyn, and if you see us walking around, stop to say hello. We can exchange neighborhood faves, and point you in the direction of Fermented Grapes where you can give Debbie and her partner Jan McGill a visit. (If we’re cooking, say, a Turkey Tetrazzini or grilled lamb chops, they know exactly what’ll dance perfectly with it.) The entire staff (including Mathew, Donna, and Eileen who all got to taste that night) is incredibly helpful and knowledgeable, the store has the feel of a laid-back pouring room, and nobody leaves empty handed, including the patrons that night who never in a million years thought they would need a bottle of créme de violette and white vermouth for their home bars.

Steve, calm before the crowd at Fermented Grapes, 651 Vanderbilt Avenue (between St. Prospect Place and Park Place), Brooklyn NY 11238, (718) 230-3216.