I know I’ve been MIA around here. I’ve been out of the country for a stretch and have returned rested and ready to resume blogging. I have a new cocktail that I grew fond of while I was abroad: The Paloma. Anyone guess where I was? In my exhaustive research I noticed a wide variation in the making of this cocktail. I always asked the bartender how they made it. Not sure I can remember all the answers though. I have been experimenting with my own recipe and as soon as I perfect it I will post it here. Anyone care to share their favorite recipe? It’s certainly in the running for pool drink 2013.
Also of note the Drink Local Wine’s Fifth Annual Conference is going to be in Baltimore this weekend. You can find more information HERE. The grand finale taste-off looks especially intriguing. The list of participants is exciting. At $40 it seems like a really good deal as well and a unique opportunity to taste all these fine Maryland wines in one place. This conferene moves around the country so this may be your one chance to go when it is close by.
Tried a new cocktail this past weekend that was a smashing success: The Cherry Noir mule. A variation on the venerable Moscow mule, this one was made with Grey Goose Cherry Noir vodka:
Take 4 sweet cherries (In this case I used Wegmans frozen sweet cherries, thawed) and muddle them with 3/4 oz freshly squeezed lime juice and about 1/2 oz of simple syrup
Add 1 1/2 ounces of Grey Goose Cherry Noir and a dash of Angostura bitters. Shake with some ice and then top off with about 2 ounces of ginger beer. If you only have ginger ale don’t bother. I used some Appalachian Brewing Company’s Ginger Beer and it was fantastic. The spicy, gingery soda made the drink. If you are feeling fancy you can garnish with a cherry or two and a lime wedge. Enjoy!
So busy enjoying I almost forgot to take a picture.
Don’t forget the bitters! On the third round I was busy chatting with my guests and forgot to add them. Everyone felt they were a bit off and I couldn’t put my finger on it until I had a d’oh moment when I mixed up the next batch. It was really surprising what an undercurrent of subtle tastes a few drops of bitters made to the drink.
I posted a new entry on the FredList page: the top five pool drinks. The recipes are fairly easy and all delicious quenchers to help you beat the heat. Check them out.
With fresh limes and a muddler the future is always bright.
Sundays in the summer when we are around have a nice rhythm in the Fred household. Get up, go to church, come home and adjourn to the pool for some relaxing and (of course) food, usually on the grill. As loyal readers will know I am much more partial to beer and wine than I am liquor but Mrs. F and I have gotten into the habit of having an afternoon “pool drink.” It varies somewhat: when local white peaches are in season we have been known to have a Bellini or a peach margarita. But generally over the last few years it has been the mojito. Lately however there has been discord in paradise as Mrs. F has a new favorite.
Fred’s Mojito. In a large glass:
2 oz freshly squeezed lime juice
8-10 Fresh mint leaves
Muddle them together, crushing the mint to release the flavor. I got this one for father’s day some time ago and its wonderful. Then add
several lime quarters
1 1/2 to 2 oz. of simple syrup depending on your taste
2 oz of Bacardi Silver rum (don’t bother with anything else!)
Add a cup or so of crushed ice, top off with club soda and gently stir. If you’re feeling really fancy garnish with a sprig of mint and a lime wedge. Enjoy.
NEXT: the interloper
Sometimes you come across a story that is so ludicrous that you have to share. Apparently there is a law on the books in Virginia on spirit, beer and wine miscegenation from 1934. It prohibits restaurants and bars in the commonwealth from mixing wine or beer with spirits and pre-mixing a drink with alcohol. This makes sangria illegal (wine & brandy in the traditional recipes). The Washington Post reported today that Virginia’s Alcohol Beverage Control Agents have handed out citations to La Tasca in Alexandria, and Jaleo in Crystal City. The bartenders could go to jail for up to one year! There is a pending bill in the Virginia Legislature to end this but it only applies to sangria. That means flirtinis (champagne and vodka), Kir (wine & creme de cassis) and Mimosas (champagne & triple sec) will continue to remain illegal in Virginia. So next time you go out to say Isabellas, toast the Free State with your sangria.
Now if we could only buy wine in Costco…