Sweet Blog O'Mine

Category: Food and Drink

  • Booze You Can Use: Tequila

    Mark your calendars for these two upcoming events benefiting the Tequila Interchange Project. First, a four course spirited dinner at Mayahuel on Sunday, April 1st with cocktails by Jim Meehan of PDT, Misty Kalkofen of Brick and Mortar, Bobby Huegal of Anvil, and Philip Ward of Mayahuel. Dinner is $75, and you can RSVP at Mayahuel: 212-253-5888.

    If you can’t make it Sunday, head to Astor Center on Tuesday, April 3rd from 7 to 10 for an evening of tequila and mezcal cocktails. Your $25 ticket entitles you to try drinks made by Bobby Heugel (Anvil, Houston), Misty Kalkofen (Brick & Mortar, Boston), Don Lee (Cocktail Kingdom), Joaquin Simo (Death & Co.), Kelley Slagle (Cocktail Kingdom) and Phil Ward (Mayahuel), and benefits the important work TIP is doing to ensure the sustainability of biodiversity and culture in agave distillate production. Tickets are available online: http://www.astorcenternyc.com/class-tips-for-tip-fly-by-night-agave-bar.ac

    See you there!

  • Pro Bono Fest!

    Off to DC this morning for 2 1/2 days of the Pro Bono Institute Annual Conference, where I get to spend time and share knowledge with some of the best people I know. See you there, pro bono peeps! And never fear — making time for food and drink too. Just have to figure out when I can sleep and go to the gym . . .

  • Booze You Can Use: Have a Sidecar

    20100121sidecarPhoto courtesy Lush Life Productions

    The Sidecar has long been one of my favorite cocktails, and I realized earlier this week after reading this article about P.J. Clarke's bartender Doug Frost (who claims to make the best Sidecar in the world and is convenently located downstairs from my office) that I've been neglecting it lately. Will rectify that this weekend after I buy some lemons.

    Sidecar
    1 1/2 ounces cognac
    3/4 ounce lemon juice
    3/4 ounce Cointreau

    Shake over ice and strain into a sugar-rimmed cocktail glass.

  • Booze You Can Use: Cognac, Champagne and Chocolate

     

    News_image_2

    Three delicious things all in one place! Liquor.com is closing off the top floor of the Brandy Library for this private event on Monday, March 26, 2012 from 6:30-8:30pm. 

    You'll be able to walk around and visit the six tasting tables to sip and learn more about Cognac (hint: it's not just for sipping in front of a fireplace).  You'll also find cocktails at the bar, two champagnes, cheese, charcuterie, and a “cocoa sommelier” to help you pair the perfect chocolate with your beverages. As an extra bonus (and one of my favorite reasons to drink), a portion of the evening's proceeds will benefit City Harvest.

    Tickets are $55 and are available online.  Hope to see you there!

  • Brownies!

    This has been my go-to brownie recipe for well over 20 years. I originally copied it from the back of a package of Nestle Toll House morsels onto an index card, which I have long since lost, but the recipe has remained in my repertoire. They are simple, rich, easily tricked out to your liking, and always get rave reviews. You can thank me (and/or curse me) later.

    ¾ cup unsifted flour
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1⁄3 cup butter
    ¾ cup sugar
    2 tablespoons water
    1 (12 ounce) packages Nestle semi-sweet chocolate chips, divided
    1 teaspoon vanilla extract
    2 eggs
    ½ cup nuts, chopped (optional)

    Preheat oven to 325 degrees.
    In a small bowl, combine flour, baking soda, and salt; set aside.
    In a small saucepan, combine butter, sugar, and water.
    Bring just to a boil, then remove from heat.
    Add 6 ounces (1 cup) chocolate morsels and vanilla extract.
    Stir until morsels melt and mixture is smooth.
    Transfer to a large bowl (I often skip this step and just do it all in the saucepan).
    Add eggs, one at a time, beating well after each addition.
    Gradually blend in flour mixture.
    Stir in remaining 6 ounces (1 cup) of chocolate morsels and the nuts.
    Spread into a greased 9-inch square baking pan.
    Bake 30 to 35 minutes.
    Cool completely before cutting.

  • Booze You Can Use: Swap Your Spirits

    20100304rumoldfashioned

    If you're not feeling particularly creative but want to try something a little different, take a basic cocktail and swap out the base spirit. For example, take a Manhattan, replace the whiskey with Scotch (I like a blended Scotch like Famous Grouse, or Black Grouse for a touch of peat), and you've got yourself a Rob Roy. Make an Old Fashioned, but use an aged rum (I like Zacapa, but have several others on hand that will work as well) as your base spirit and you've got a lovely Rum Old Fashioned like the one pictured above.

    Rum Old Fashioned
    1.5 ounces Zacapa 23 rum
    1 scant barspoon simple syrup
    2-3 dashes of bitters (I use either Angostura, Regan's Orange, or Bitter Truth Aromatic Bitters, or some combination thereof)

    Stir ingredients in a mixing glass with ice until well chilled, then strain into a rocks glass, preferrably with one large ice cube (try this). Garnish with an orange twist. If you're feeling lazy, just do it all in your rocks glass.

  • Yasuda

    Flukefin
    Roe
    Sushiroll

    Go to Sushi Yasuda, sit at the sushi bar, order the omakase. Thank me later.

  • Booze You Can Use: Manhattan Cocktail Classic Presale!

    Go to your computer RIGHT NOW and get yourself some presale tickets to the Manhattan Cocktail Classic. If you "like" their Facebook page, you'll get the presale code. Otherwise, tickets go on sale at high noon tomorrow. My suggestions? The opening night Gala at the New York Public Library and the British Invasion at the NoMad Roof. I have to miss them both this year, so it's up to you to enjoy them for me.

  • Weekend Wrapup

    IMAG0192-1 

    This weekend was a great mix of much-needed downtime, cocktail explorations with Ceci (like the Oaxacan Dream at Viktor & Spoils, pictured above: Vida Mezcal, Pineapple Juice, Cranberry, Lime, Agave.), catching up with friends over brunch, and hanging out in the park with Moxie, enjoying the weather. It was disrupted a bit by additional canine health and safety issues, however, including another trip to the vet for digestive strife (she is now on liquid, chicken-flavored antibiotis) and a minor incident involving a small paw somehow getting tangled in a radio antenna. I am starting to question my dog-parenting abilities. Thankfully she's not a child or I'd be the subject of an ACS investigation by now.

    And on a food note: really enjoyed the nachos topped with cactus at Viktor & Spoils and the fried chicken at Monument Lane, but was heartbroken to learn that the Chicharrones Jacks are no longer on the menu at Booker & Dax.

  • Booze You Can Use: Have an Americano

    Americano

    As you might have read, I'm a fan of the negroni. Sometimes, however, I'm in the mood for something a tad lighter, with less alcohol. The Americano captures many of the same flavors as a negroni, as it shares two of its three key ingredients — Campari and sweet vermouth — but the gin is absent, and instead, it is served on the rocks and topped with a splash of soda.  When I was in Portland for PDX Cocktail Week, I had the pleasure of enjoying several bottled (and therefore pre-carbonated) Americanos at Clyde Common (pictured above). I'm going to try to replicate that this weekend with my iSi Twist & Sparkle.

    Americano
    1 ounce Campari
    1 ounce sweet vermouth
    Club soda

    Pour Campari and vermouth into a rocks glass (or a highball glass; your choice) over ice. Stir, then top with a splash of club soda (to taste) and garnish with an orange or lemon twist.