reviews

Pick Your Poison: Edible Cocktails vs the New Old Bar

Sips

To say that I love books is an understatement: in our current home what was meant as the dining room serves as our “Library” and doesn’t even come close to holding our combined collections. And my cookbook bookcase is full to overflowing.

And, yet, I’ll seldom pass up the chance to meet a new book (though more and more and showing up on my Kindle, these days).

But, just like people, not every book was meant for every person. Today I’ve got two books that I wanted to love, but only found that bosom companion in one.

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First up, Edible Cocktails: From Garden to Glass – Seasonal Cocktails with a Fresh Twist by Natalie Bovis, The Liquid Muse.

With a name like Edible Cocktails, at first I expected something that took the flavor profiles of cocktails and put them into foods as opposed to beverages. The subtitle turned me around and then had me thinking that the cocktails would be arranged by season, to take advantage of fresh fruits, herbs and juices in-season.

It didn’t really do either per se.

What it did was spend the first third of the book touching on everything from types of spirits to gardening to composting. Yeah, I don’t want composting anywhere near my cocktails; thanks but no thanks. And it did all of this while coming off a bit pretentious. I kept thinking it was the Portland or Austin of cocktail books. Not a bad thing if that’s what you’re looking for, but not necessarily my cup of tea.

The true thrust of this book leans towards the syrups, jams, purees, and infusions that pepper the book and are then used in the cocktails that make up the other half of the book’s recipes. Even though I have a confirmed black thumb and have no interest in gardening whatsoever, I do appreciate the inventive flavor combinations her recipes suggest.

Another niggling detail was that each of the purees, etc. require refrigeration and last only a week. And that’s after you’ve gone to the trouble of making and seeing how much you have because the recipes are sorely lacking in any sort of yield information (okay for cocktails, they usually make 1, but not for other items). I also didn’t really appreciate the brand-name-dropping that went on throughout the book. Things like that stick in my craw, but others may not care about them so much.

The photos in the book are breathtaking, though–this could have been nothing but the photos in a hardback coffee table-sized edition and I would have loved it as is. No recipes required. And I would love to have their assortment of barware.

Best bet is to gift this book to a friend who does garden, drools over the Anthropology catalog, and shops thrift stores for vintage finds.

(And just a note to say that while I may not have thoroughly enjoyed Edible Cocktails, Bovis is a partner in the O.M. line of organic cocktail mixers which I adore.)

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By contrast I truly adored The New Old Bar: Classic Cocktails and Salty Snacks from The Hearty Boys. This fun, fast-reading book by Steve McDonagh and Dan Smith (whom you may know if you are a fan of the Next Food Network Star) was an absolute pleasure to read. There’s a healthy smattering of cocktail photos as well as many photos of cocktail ephemera and neon signs. It’s just plain fun.

In addition to quite a long list of cocktails (listed alphabetically on their own, but organized by base spirit in the index), along with tips or anecdotes on many, there’s the promised chapter on snacks that really makes you want to get into the kitchen. Fried, pickled, or baked and, yes, salty, these nibbles are intended to whet the appetite of a bar patron or your guest for some liquid refreshment. The Cheesy Monkey Bread in particular caught my eye.

The New Old Bar rounds out its offerings with a chapter on toasts. While its true you can drink any time, having a reason–be it loves lost or gained, life’s milestones, or holidays–makes the libations even more meaningful with a few choice words said over them.

A bon vivant of the first order would love this book, as would any burgeoning cocktail enthusiast interested in the classics as well as some more modern drinks.

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I was provided copies of each book for purpose of review. The opinions expressed are entirely my own. Have a cocktail book coming out that your brave enough to let me see? Email sipsandshots@gmail.com for my mailing information.

AlcoHOLidays | Mexican Independence Day | The Caliente

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Raise your hands, all of you who think (thought) Cinco de Mayo was Mexico’s Independence Day.

Okay, put your hands back down.

For the record, Cinco de Mayo (May 5th) celebrates the Mexican victory over the French at the Battle of Puebla in 1862. Fifty-two years earlier, however, Mexico began it’s fight for independence from Spain with the “Cry of Dolores” (Dolores being a city, not a person–the actual “cry” came from a Roman Catholic Priest by the name of Miguel Hidalgo y Costilla) on September 16, 1810. Even though they would not be completely free of Spanish rule until 1821, September 16th is recognized as the National Day of Independence in Mexico.

Partida Tequila and the Caliente cocktail for Mexican Independence Day

Now that we’ve had our history lesson for the week, let’s raise our glass, once again, to independence.

Tequila Partida contacted me about the upcoming holiday and sent me some samples of their lovely, lovely tequilas. They also wondered (and I have to join them in their puzzlement) why Americans celebrate Mexican holidays (or, you know, Tuesday) with blanco tequila, when the aged reposado and anejo tequilas are the grades of choice for celebrations in Mexico.

I’ve never been a huge fan of blanco tequila (aka unaged tequila)–it’s often too harsh and lacks that wonderful warmth that I associate with a good margarita (and that would be a margarita on the rocks, none of this slushy nonsense thank you very much). True, the aging process (while adding quality) does add to the price, but for superior flavor I think it’s worth it..

I had the opportunity to sample the Partida’s blanco, reposado, and anejo tequilas and I have to say, I was surprised that I liked the blanco better than the reposado, but not at all surprised that I enjoyed the anejo even more. What’s the difference?

  • Blanco is not aged at all, but Partida’s blanco is relatively smooth, light and crisp without the hard edges the other blanco’s I’ve tasted have had.
  • Reposado, by Mexican law, must be aged a minimum of 2 months. Partida ages their for 6 months, which gives it a nice, light amber color. While I enjoyed the depth of flavor, it hadn’t smoothed out as much as I would have expected.
  • Anejo, by Mexican law, must be aged a minimum of 1 year. Again, Partida goes beyond the minimum and ages their anejo for 18 months, the outcome of which is a smooth, complex flavor and a nice, golden color. Tasting them side-by-side, even a tequila novice would be able to tell the difference in how smooth and mellow the anejo is compared to the reposado. This is what I want in my margaritas from now on.

Of course, you know me, I like my spirits best in a well-balanced cocktail, and this recipe (courtesy of Jacques Bezuidenhout and Tequila Partida) might be just the thing to add to your tequila cocktail repetoire.

The Caliente

3 chunks of fresh Pineapple
2 coins of fresh Ginger
1/4 oz Lime Juice
1/4 oz Agave Nectar*
1 1/2 oz aged Tequila (like Partida Reposado or Anejo)
1 oz Ginger Ale

In a mixing glass combine the pineapple, ginger, lime juice, and agave nectar and muddle until the ginger is broken up a bit. Fill the glass 3/4-full with ice and add the tequila. Shake like you’re keeping time with a lively mariachi band. Pour in ginger ale and swish it around to chill everything together before straining into a chilled cocktail glass. Garnish with a piece of crystallized ginger.

Jacques will have to forgive me as I made some tweaks to the recipe–he recommends Partida Reposado, I would go with Anejo, and he used a scant 1/4 oz of ginger ale and I thought why bother if that’s all your adding? I also have you serve it in a cocktail glass where he suggests over ice in a highball. Do what you like. I liked the ginger in this cocktail, the tequila gives it a very nice flavor, but I do wish the pineapple were more foreward–it gets a bit buried under the oompf of the other flavors, so you might want to try pineapple juice instead of the ginger ale or maybe even pineapple soda!

*Agave Nectar is making quite a buzz in culinary circles, and therefore with the home gastronome as well. Most folks say it’s lower calorie but that’s not really true. What is true is that, ounce for ounce, agave nectar is sweeter than table sugar, so you can use less–IF you use less, volumetrically-speaking, then yes, it’s reducing your calories, but a gram of sugar and a gram of agave nectar both add the same amount of calories. Read those labels, though! Manufacturers have been known to stretch their agave nectar in the name of profit with high fructose corn syrup, so check that the ingredient list includes only 100% agave nectar before bringing it home.

Okay, folks, remember to go for the gold? Age before beauty? Something like that! But if you were looking for a reason to try some really good tequila this weekend, now you’ve got it!

And come back next week to find out what we’re celebrating next!

“¡Viva Mexico! ¡Viva la independencia!” 

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FTC Disclaimer: I was provided samples of Partida Tequilas for the purpose of review. All opinions are my own. 

AlcoHOLidays | Brazilian Independence Day | The Samba

Sips

Greetings and Salutations! Welcome to our next cocktail series, aptly titled AlcoHOLidays.

See what I did there? Of course you do! After all, you’re incredibly intelligent (I mean, you must be, you read this blog!) and it’s too early to be that far into your cups already, right?

So for this series we’ll be taking a look at holidays from all over, looking into the history a bit for each, and then sharing a drink recipe in honor of the most festive occasion. And if we manage to learn a little something in the process, expand our celebratory horizons if you will, then so be it!

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First up on our calendar–this is just so convenient, I tell ya–is Brazilian Independence Day, today, September 7, and today we get a two-for: I’ll be reviewing a new-to-me sparkling wine (from Brazil, natch) and making a cocktail with it, too.

Independence from What?

Or, should I say, who?

Way back in 1500, Portuguese explorers landed on the coast of what is now Brazil and claimed it for their own. Which, you know, probably didn’t go over all that well with the many indigenous tribes already there, but exploration is not for the faint of heart. Or the overly polite. At least not when expansion is the plan.

The Samba, made with Carnaval Sparkling Moscato, in honor of Brazilian Independence Day

After some political machinations in the interest of Brazil becoming it’s own country (no longer part of the United Kingdom of Portugal, Brazil, and the Algarves), in 1822 Prince Pedro was named Emperor Pedro I–breaking with the monarchy, but not too much. Dad (King João VI) wasn’t too pleased by this, as is to be expected, and the Independence wars continued through November 1823.

Even still, Independence Day is celebrated on September 7th as that is when Pedro reportedly declared

Hail to the independence, to freedom and to the separation of Brazil.
For my blood, my honor, my God, I swear to give Brazil freedom.
Independence or death!

And We’ll Drink to That!

Like we needed an excuse…

Today’s cocktail comes to us courtesy of Carnaval Brazilian Sparkling Wine.

The Samba

2 Strawberries, hulled (or 1 oz strawberry puree)
1/2 oz Simple Syrup
1/2 oz Lemon Juice
1 oz Cachaςa*
2 oz Carnaval Sparkling Moscato
Strawberries for garnish

Muddle the strawberries in a mixing glass with the simple syrup and lemon juice. Add in ice and cachaÏ‚a, and shake until you’ve got the rhythm down. Stir in the Sparkling Moscato just until chilled and then strain into a champagne flute. Garnish with a spare strawberry.

*CachaÏ‚a is rum, but distinctly Brazilian. While all rum is made from sugar cane, Caribbean rums are made from what’s leftover after the sugar production process. CachaÏ‚a, on the other hand, is the only rum made from fresh sugar cane juice, giving it a decidedly different profile from it’s rummy brethren.

First let’s talk about the Carnaval Sparkling Moscato on it’s own. It comes in both red and white, with the red more a pink–how appropriate that we were just doing rosés last month, right? We opened the red for this cocktail and it’s light, fruity nose matches quite well with it’s soft pink color. Having been tricked before, though, I was trying not to expect any particular flavor from the wine before tasting it and was rewarded with a lightly sweet, fruity sparkling wine. I have no complaints about this wine and think it would make a wonderful celebratory tipple on it’s own.

But in this drink, what do I think? My first thought was strawberry daiquiri–but better. The cachaÏ‚a over the usual rum gives it a somewhat brighter flavor and, along with that little bit of lemon juice, keeps the drink from being syrupy sweet. I used the muddled strawberry method and really like that it turned a very light pink and had a few tiny bits of berry floating around on the bubbles even after being strained. This is something we’d definitely make again.

And what will we be celebrating next week? You’ll just have to come back and find out!

Cheers!

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I was provided samples of Carnaval Sparkling Moscato for purposes of review. All opinions are my own. Historical information on Brazilian Independence Day was paraphrased from the wikipedia entry on the subject.

Meet the Rosés | Gazela Rosé

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Gazela Rosé wine from Portugal

Our last stop on the rosé-glasses tour is Portugal, with the surprising Gazela Rosé.

Surprising for a couple of reasons, in fact. First, when I opened the bottle there was a hint of effervescence, something I was (obviously) not expecting but not something I minded either. The next, immediate, thing I noticed was that the scent of the wine was very fruity and sweet–I hadn’t even poured it yet and I could tell.

Or could I?

The nose of this rosé is deceptive, though. In a spectacular bait-and-switch, as my nose was sending ‘get ready for something sweet’ signals to my mouth, my taste buds were going what the hell?! Because this is not a sweet wine. It’s a touch dry and very crisp. They weren’t kidding with this brief description on their bottle:

Gazela Rosé is a refreshing, young and floral light wine.

No kidding! If by refreshing you mean it’ll wake you up from any after-work stupor you may have been flumping your way through.

Please don’t misunderstand me, though–even though I was shocked by the flavor of the wine, once the initial confusion subsides what you have is on par with a pink Champagne. I see this going very well with fruit or at a cocktail party, it would mix wonderfully with purees for some sparkling cocktails, or refresh you in the waning heat of summer. (Like summer every really ends here in Florida. Well, for more than a couple of weeks.)

In fact, I just splashed some together with chilled cranberry juice and the two together are very nice.

Again, this was another Cost Plus/World Market find, so most likely at or under $10 a bottle and definitely party-stock worthy.

Next week we’re back to mixing and shaking, folks–are you ready?

~Cheers!

Meet the Roses | Angove’s Nine Vines Rosé

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Angove's Nine Vine's Rose

By the time I got home, last night, I was more than ready to kick off my shoes (ironic, as I’d just been to the opening of our local DSW and found the holy grail of show shopping: red tag clearance on Nine West kitten heels) and pour myself a glass of something tasty.

But what would it be? We started our little rosé odyssey in Italy, steam-rolled through California, where would our next stop find us? How about Australia?

Southern Australia, to be exact, to try out Angove’s blend of 70% Grenache and 30& Shiraz rosé. From the bottle notes:

Zesty fruit flavours of red currant and raspberry from the Grenache combine with spicy cherry of the Shiraz to give a refreshing drinking experience. Enjoy this wine with spicy warm chicken salad or your favorite curry.

The red wine drinker’s white wine.

Shiraz is one of those grapes that, for me, tends to be too sweet, but I was hoping–when I picked up this bottle last month–that the majority share of Grenache would make it more my style. The color is a bit deeper than our previous rosés–a darker pink edging towards scarlet instead of salmon. The nose reminds me of white wine all the way–crisp, a little fruity, but light–so imagine my surprise when the taste had the… assertiveness? of a red. There might just be something to that whole red-drinker’s-white claim after all.

Where last week’s white zinfandel just kinda laid there, the Nine Vines stands up for itself, saying “I’m here, what are you gonna do about it, mate?”

To which the logical reply would be simply to take another sip. There areberries, but not overly sweet ones, the beginning of depths but not dark-corner, midnight-of-the-soul depths that a true red would tempt you with, and just a hint of spice in the finish–you know the kind that makes the insides of your lips tingle a bit, like you’ve just been good and kissed?

For supper Todd was making pork with a red pepper sauce, so I thought I’d try this wine out with it and it did very well with an Italian-spiced sauce and whole wheat pasta.

All in all, Angove’s Nine Vines Rosé was not what I was expecting, but in a very good way. If I’m not mistaken, I picked this one up on my if-it’s-pink-I’ll-take-it cruise of the local Cost Plus/World Market, so this bottle is probably less than $10. If I were in a middle kind of mood (don’t necessarily want red OR white), I’d probably pick this one up again.

Even if it is screw-top. 😉