Fresh Approach Cooking

.
Mmm. Deep summertime bliss.

When life hands you grapefruit, make a greyhound! (That's a grapefruit-vodka cocktail...)

Isn’t that the expression? No, it isn’t. But it sure is a nice thing to do!

While on a casual visit other day, my dear friend The Hostess could not get over how abundant my herb garden (of delights) has become. I do admit, it seems as if I have six kinds (in varying states of verdant health) of everything.

Except tarragon. I just have the one. Classic French.

And I have a lot of it. A gang-load. A whole passle. The fragrant fronds are taking over. (Pop by any time if you need a sprig!) Which of course got us talking about all of the things a clever kid can do with an assertive herb such as tarragon. Herbed chicken, tarragon-lemon sorbet, and this being us, well, the talk led to infused vodka. (Refreshing!)

So we hatched this cocktail recipe not only so we could use up some tarragon, but also as an excuse to throw a dash of Fee’s Brothers Grapefruit bitters in to the mix. (What with having a bottle on hand, it seemed like a quality idea.)

It did take a week to infuse the vodka, but if you want to cut right to the chase, there is tarragon infused vodka on the market, you just need to suss it out.

Now…we made this with locally grown (and locally “developed.”) Oro Blanco grapefruits, which happen to be amazingly sweet. If you don’t have them around, I suggest either using a sweetened juice or adding a touch of simple syrup, to taste. It shouldn’t be cloying. This is a grown-up drink afterall.

When it was done, we sat in the shade of a tree, and quietly contemplated the perfection of the drink. A sweet-tart concoction that had us smiling all day long.

Now try this my peaches, and taste the joy.

(This should be enough ingredients to create two drinks. More grapefruits would equal more drinks.)

1 (750ml) bottle, tarragon infused vodka
1 large Oro Blanco grapefruit, juiced
1 each passionfruit, juiced
Fee's brothers grapefruit bitters (or any bitters you may have)
Soda water
A few sprigs of tarragon for garnish

In a large glass, combine 1 1/2 ounces (a shot) of vodka, 4 ounces grapefruit juice and 1 teaspoon passionfruit juice, a dash or two of bitters. Stir. Top with soda water. Pour in to a tall glass with ice. Garnish with tarragon sprigs.

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

The Oro Blanco grapefruit was developed by the University of California in Riverside, California.

Follow me on Twitter http://twitter.com/ChickswKnives

The grapefruit is a subtropical citrus tree grown for its bitter fruit, an 18th-century hybrid first bred in Jamaica. When found in Barbados it was named the "forbidden fruit";it is also called the "shaddock", after its creator. - Wiki

Labels: Drink of the Week

.
Imagine taking a sunny summer afternoon off, and heading to a chic hide-away above Rodeo Drive in Beverly Hills to meet with some fantastically interesting people and taste award winning wines, spirits and olive oils, all courtesy of the lovely people of the L.A. County Fair. (An event that you may all recall...I love. Love. Love. The fair is the best!)

Well...I don't have to imagine it so much, since I did just that yesterday. And I am so glad I did because I can share my experience with you, sweet readers!

You see, there is so much (so, very, very much) going on in the world of wine. Sometimes it can be so hard to figure out a place to start. Do you buy by price? By grape? By label (I confess to doing all three.) Or maybe, you do some research and find award winning wines. Trusting experts, making good choices.

Well...the L.A. County Fair and the Los Angeles International Wine and Spirits International Competition (in their 70th year!) would like to offer you some assistance. After tasting more than 3000(!) wines, the judges picked their best-ofs in all sorts of categories so that you, the consumer, (and hopefully, Fair goer.) can select a perfect wine. I never really thought of wine/spirits awards as being designed for that, but now it all makes perfect sense. Instead of you or me trying every wine under the sun, why not let some experts do it and we just get to enjoy the (oh no...here it comes...) fruits of their labor. (Yes. I did. I made that pun.)

I know I would have ended up far too tipsy had I tried even more than six...(let alone 3000) so I picked and chose and what I did try left a great impression on me. (It also re-affirmed that I actually do enough about wine to know what I do and don't care for.)

So what did I try?

Just for fun I tried the "Best Fruit Wine" winner, Breitenbach Wine Cellars, American Apricot Wine, first. Since, let's be honest, this is not a wine most people ever think to purchase. But I have to tell you...it was a bit of a shock really. I mean...it was like the essence of apricot. Really fragrant and balanced and totally drinkable. I can imagine it with a bit of sparkling water, or as the perfect addition to ice cream or a dessert sauce. More of a sipping wine, than something you would pair with a meal, it's still really kinda fantastic and worth seeking out. Who knew! And how great that this event allowed me to try something so different than my typical choices. (Which is why you should go to the Fair in September and try it yourself!)

Since I am also a huge fan of the wines of Montepulciano, it was inevitable that I would go mad for the Best of Show - Red $15-29.99 (tie) winner, Cantina Redi, Briareo Riserva, Vino Nobile De Montepulciano DOC 2006. (That's a mouth-full!) It was medium-bodied and smooth, with lots of dark cherry and wild berry notes. I just swooned.

The other wine I really did like was the Best of Show - Red $30 and up: The David Bruce Winery, 2006 Russian River Valley Pinot Noir (since I like Pinot Noir a lot this was no surprise). It was like a burst of raspberry and with just a little chill to it, it is just what a warm summer day calls for.

Actually, this year the awards were divvied up by price category, ($14.99 and under, $15 - $29.99 and $30 and up) which was just a brilliant move on their part. Don't you agree? The three categories make winning wines accessible to everyone, and that is just what a savvy drinker needs in these crazy times!

And as a funny aside...they had a celebrity vintner category too, with people like Tommy
Lasorda competing...and a boy I made out with a million years ago was one of the winners, so bravo to him!

If you want to figure out who that was...and see all of the winning wines, they are all listed on http://www.lawinecomp.com/ and I think you should check it out for sure.

And just so there is a bit of food mentioned, I have to point out that I was completely charmed by a spicy tuna salad that was presented in a large, folded over wonton (resembling a hard taco shell) that was offered on the buffet table. What a smart idea! So much better than on a wonton chip! I am going to steal that for sure.

But none of this rhapsodizing helps you enjoy this wine as much as I did...what is going to help you is a visit to the L.A. County Fair in September or their Wine and Cars Under the Stars event this weekend where all of the winners will be announced and tasted. (It's really fun. Trust me. Get your tickets now.) Drink, see some amazing cars and enjoy a night out. You deserve it.

Thank you so much to everyone who made this fun event happen. I had such a nice time and hope I can do it again next year.

Now go to the Wine and Cars Under the Stars event and sip the joy!

xoxo,
Rachael

© 2009 Fresh Approach Cooking
_____________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

I loved discovering The Wine Valet in Beverly Hills. What a gem!

After drinking all that wine, we had to visit Nic's Martini Lounge for Happy Hour. Their baked oysters are amazing.

Labels: Drink of the Week, Something Else

.
In honor of Columbus Day - a holiday I have never really understood or gotten behind – The Ombudsman and I took a little day trip to San Juan Capistrano.

Have you been? What a fabtastical little town! So lovely and tranquil and darling. Just a slice of purdy. You must, must, must go. The best of the California Missions for sure. No doubt. Loved it.

And after a day full of history and architecture, my good friend didn't have to ask where I thought our next stop should be.

With the lingering light and languid mood, we knew inherently that a cocktail was in order.

So we went by our favorite bar, (the one I can walk home from if need be) looking forward to imbibing in one of their delicious signature drinks.

Not shockingly, it was closed. Not sure if it was the hour (4:30), the day (Monday) or the fact it was a holiday…but none-the-less, we were left standing on the sidewalk – parched.

Alas.

But after such a flawless day, this wasn’t going to get me down. Oh no, no.
I just had to make my own libation and watch the sun set on another perfect day.

That all being in the past and today being Friday though…I suggest you make one of these yourself. It’s a grown-up bevvie with a hint of Bloody Mary and a kiss of gazpacho. Sweet and sharp, if it sounds appealing chances are you will love it.

Now try it my peaches, and taste the joy.

2 ounces vodka, chilled
3 each cherry tomatoes
2 slices cucumber
Dash of Tabasco
Squeeze of lemon
Olives for garnish

Rinse a small glass with water and place in your freezer, upside-down until frosty.

Meanwhile, add the tomatoes, cucumber, Tabasco and vodka to a large glass. Crush the tomatoes with the end of a long wooden spoon. Strain in to the chilled glass. Add lemon to taste.

Serve with olives.

Makes one incredibly strong cocktail. Please drink responsibly.

(The tomatoes, cucumber, olives and lemon were local. The vodka came via Russia. So, it was a pretty local drink actually.)

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com

The Gold Medal is one of the sweetest tomatoes.

California is the only state in the U.S. where olives are commercially grown.

Chicken soup, which has been used for years as an effective home remedy to deal with the common cold, can also help fight high blood pressure, researchers in Japan have learned. Study leader Ai Saiga, a researcher from Nippon Meat Packers, says that chicken breast contains collagen proteins with effects similar to ACE inhibitors, mainstay medications for treating high blood pressure. - Japan Herald

Labels: Drink of the Week

.
Okay, I give up. When did this whole "bacon" thing become a trend?

Are you kids really just clamoring for that much more bacon in your lives?

So much so that it has to invade the sacred realm of cocktails? (Well - as a purist, I consider it a sacred realm. Anyone out there adding things like chocolate and six varieties of fruit may beg to differ. In fact, to them, the realm as it were could be categorized as a bit of a free for all, or a brave new world, wouldn't you say?)

I guess so.

I mean, as the sweet boys (so dang sweet) at the local hot spot Animal can attest, bacon-chocolate combo desserts are pretty much the must-try treat these days. Almost everyone who saunters through the door at their minimalist space tops off their dinner with it.

Downright wacky stuff, eh?

So in the interest of trying my hand at the more-bacon wave, I started asking around, "What would you put in a bacon martini?" Because, facts being facts, I prefer a cocktail to dessert any day. Uh-huh. Drink it up!

The responses to my query started out quite basic (try bacon infused vodka) and then rapidly started veering in to places that would make a hog-farmer wince. And might make a distiller cry. Not to mention the elaborate schememing and garnishing being described would have involved a battery of kitchen equipment...never a good thing once the drinking has commenced...

So I pulled back and went simple. Followed my heart. Kept it chic.

What I ended up concocting not only works well with bacon dishes, but doesn't actually include any honest-to-goodness porcine delight. (Having tried a few bacon vodkas I deemed it not up to my standards. Or appealing to my palate. Heck, I just plain didn't care for it I tells ya!) The secret to its pork-like taste is thanks to my friendly shaker of Bacon Salt. When used as a garnish it just adds that certain something to the heady and smoky bevvie. And downing one of these will knock you on your you-know-what.

In other words…it’s perfect.

Now try it my peaches, and taste the joy.

Vodka
Scotch Whisky (the smokier the better)
Bacon Salt
Cocktail Onions

Pour three parts vodka to one part whisky over a mixing glass full of ice. Cap and shake vigorously.

Pour no more than two ounces (its straight alcohol! You don’t want to fall over after one!) in to a glass that you have rimmed with bacon salt.

Garnish with onions and serve.

© 2008 Fresh Approach Cooking
______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright. And generally cheesing me off.

For 1,200 years, an imperial edict banned the eating of meat because of a Japanese Buddhist belief that it was unclean. Fish was central to the Japanese diet, and meat was consumed furtively, only for medicinal purposes. In 1872, Emperor Meiji lifted the ban, “To catch up with and overtake the superior culture of the West.” NY Times

Want to see a photo of a bacon-chocolate martini. Here's one!

In the early 1800s salt was four times as expensive as beef on the American frontier - it was essential in keeping people and livestock alive. - Food Reference.com

Labels: Drink of the Week

.
When faced with choices, one tends to go with the more appealing, more festive or more intriguing one, right?

Thus, when presented with this past weekends entertainment selection, I choose Sumo Wrestling.

Because, I have never witnessed sumo wrestling and well, it's sumo wrestling for heavens sake.

Have you ever been to an authentic, competitive sumo match? Me either...

Sounds like good clean fun I say.

So how The Ombudsman and I ended up at a (darling but) melancholy play recounting the love story of Louis Prima and Keely Smith - set to music - I really can't say.

Not that it wasn't fab, but it was - for sure - unexpectedly out of our sphere of typical hipster past times. Heck, a musical about a 50's lounge act's heartbreaking romance doesn't even register a blip on our collective radar...

And yet, it (Louis and Keely Live at the Sahara) was really, really good and I really, really recommend it. Lotsa good tunage. Much hep-cat jive talkin' grooviness.

Afterwards, (much like the last six times we decided to attend the theater) we went for a drink.

Actually, that's not exactly true. We snuck a nip in the parking lot before hand. And downed a few cold ones at the show. And then we went for a drinky to celebrate our new found love of musical theater...

Oh wait...

So if you want to follow in our daring footsteps and sample something new (and alcoholic) and a bit off the beaten path, this cocktail is the way to go.

Refreshing and seasonal. What more can you ask for...

Now try this my peaches, and taste the joy.


1.5 ounces Clear Creek Distillery Cherry Kirsch
Pitted cherries for garnish
Slice of lime
Soda water


Pour the kirsch into a tall glass. Add a few cherries and bruise. Top with soda water and garnish with lime slice.

Serves one.



© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of infringing upon terms of copyright.

The cherry is the state fruit of Utah

Sales of super-premium rum - brands priced more than $30 a bottle - grew 43 percent in 2007, generating $29 million in revenue. There were approximately 500 types of rum available in the United States in 2007, and overall rum sales grew almost 9 percent from the previous year. - WSJ

I took a cooking class this weekend at Spork! Check it out if you are in the area...

Labels: Drink of the Week

.
I think I first came across this spring-time indulgence with a dangerous sounding moniker in Denmark a few years ago.

Then again, it may have been in Baltimore.

I forget.

Either which way, it is an absolutely outrageous way to indulge in the crimson beauty of super-sour, uncooked rhubarb.

It's so hectically sour that I personally figure the only reason it's is eaten by anyone is that it's impossible to resist the deliriously shocking pinkness of it all.

One glance and I tell you, a feverish desire to consume it comes on. It just has to be made palatable. And that is usually accomplished with the addition of strawberries and a gang of sugar. (And voila, Strawberry-Rhubarb Pie) That's pretty much the only way to go, seeing as those stalks are so puckery if you take a nibble, your mouth will seize up and wonder if you've taken leave of your senses.

But if you aren't the pie-makin' type and want a wild way to indulge, try this. After one bite, just bring on the the bracing sting of icy cold vodka and numb that mouth into submission.

It's a diabolically sweet-tart experience.

Try this my peaches, and taste the joy.


2 stalks rhubarb, sliced 4 inches long
4 tablespoons white sugar
8 ounces vodka, chilled

Gather three friends round, and pass out rhubarb spears. Pour an icy cold shot of vodka for each player. Simultaneously dip your rhubarb spears into the sugar, then bite in. Enjoy faces being made. Chew. Swallow. Take a shot of the vodka.

Repeat only if you dare.



© 2008 Fresh Approach Cooking

______________________________________

© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at might be guilty of infringing upon terms of copyright.

Rhubarb is a vegtable that is a relative of buckwheat and originated in Western China and neighboring areas. The leaves of the plant are poisonous.

Vodka was first sold legally in Sweden in 1498 by a Stockholm tavern keeper. Absolut Vodka was introduced in Sweden in 1879 as "Absolut rent branvin" - "Absolutely pure vodka". - AbsolutAd.com

Restaurants have long engineered menus to allow the bigger profits from pastas and vegetable side orders to subsidize such loss leaders as steaks. With food prices rising at their highest rate in decades, chefs are swapping out high-end ingredients for humbler substitutes and scratching low-profit entrees off the menu. Pink's hot dogs in Hollywood introduced a $6.75 dog that's more topping than wiener. At Gramercy Tavern in New York, the caviar-topped hamachi appetizer has been replaced with a tuna-and-beet tartare topped with sliced radishes. Raphael Lunetta of JiRaffe in Santa Monica is yanking pricey entrees from the menu to promote as daily specials. He says a good pitch from waiters helps sell more and reduces leftovers. - WSJ.com

Labels: Drink of the Week

.
What with citrus being in season right now; and drinking a lovely cocktail on a sunny day always being in season, it's no wonder I came to this positively refreshing bev.

Mixed up on a flawless Southern California Sunday, it quenches the palate, tingles the taste buds and reminds a person that life is good. (The inclusion of the vodka certainly doesn't hurt in the matter...)

If you too have forgotten the thrill of sipping fresh squeezed grapefruit juice paired with ice cold vodka, due to one too many poor imitations, this will be a revelation.

Nothing flat, bottled or canned in the taste of this elixir, only that captured sunshine spark we can all use this time of year.

And bonus! Grapefruit is a great source of vitamin C, so if you feel a cold coming on, mix one of these up in a hurry!

Try it, mes petits pamplemousses, and taste the joy.

1 ounce vodka
3 ounces fresh squeezed grapefruit juice
Sparkling water
Ice

Fill a tall glass with ice. Add the vodka and then the grapefruit juice. Top off the glass with sparkling water, stir gently with a long spoon and serve.

Serves one.

Can also be made as a punch.

Please, always drink responsibly.
_________________________________________

Pubs with bad reputations are to be banned from serving beer in glasses, the U.K. Home Secretary has announced. "High risk" pubs and nightclubs where violence is a problem will be forced to use plastic replacements, as part of a wide-ranging plan to reduce the level of violence in Britain.

If they refuse, councils will remove their licence. "There is an expectation that such premises will move to a safer alternative to glass, such as polycarbonate." The plan comes amid concern about drunken violence in the streets. –Birmingham Mail.net

The average American consumer made 69 trips to the grocery store in 2004 down from 72 in 2003 and from 92 trips in 1995.

Labels: Drink of the Week

.
I spent a few mind bending days in paradise this summer.

It was a long journey.

(Insert blissful sigh.)

Four days of uninterrupted sunshine.

All I brought with me was a small carry on suitcase and all I brought back was a wicked tan, and a bottle of this sticky sweet, fruity elixir. Guavaberry liqueur.

It captures the warmth of the islands in a bottle...then you pour it into a glass, and...consider yourself transported right back to the sparkling beach...

And here is why I do not write ad copy. Could this explination be more cliche?

So look past my words, and go right for the bottle...you won't be disapointed.

If you see some in your local liquor emporium...or if you want to get some online, do so, you will love it.

Support the peeps, and get your drink on.

Cheers!

Oh, and what was the best preparation of this libation?

1 cup watermelon, cubed
1 oz. Guavaberry liquoer
1/2 cup sparkling water
Slice of lime.

Combine all, let set for 10 minutes. Pour all into a tall glass with crushed ice. Garnish with lime and enjoy.

Repeat as needed.

________________________________________

The guavaberry or rumberry is a fruit tree which grows in the Caribbean - Wikipedia

Guavaberry liqueur is considered the national drink of St. Maarten

A treasured Christmas drink, guavaberry liqueur inspired holiday traditions. On St. Maarten, carolers would go from door to door, singing “Good morning, good morning, I come for me guavaberry." At each house, they'd receive a small sample from the owner's bottle. - Searchwarp.com

Labels: Drink of the Week

.
Sometimes a girl just needs a bit of refreshment to help wash away the blues...

That would be today for me. Without launching into particulars, I will just say that this has to go on record for being the downer week of the summer. The kind of week a nice girl like me doesn't enjoy, or merit.

Sigh.

But after a good long pout, I turned that frown upside down. I got glam, I went out and I got myself happy. Opened wide and let the sunshine in. Or in this case...the rain clouds.

And as I have mentioned once or twice over the past few weeks, I have glommed on to this wonderful new bev (well, new to me) that sends me over the moon.

The amazing, Dark and Stormy.

Doncha just love it?

Made with crisp-spicy ginger beer and sweet-spicy rum, it is the perfect summer delight.

Coo.

If you can't find ginger beer (which is not always beer by the way...) go on and just whip these up with regular ginger ale (which is never ale by the way) and enjoy.

1 bottle ginger beer
Rum
Ice

Pour some rum into a nice tall glass filled with ice(yes, the one in the photo is short, but my tall glasses dont photograph well...)top with the ginger beer and enjoy.

Rinse and repeat.

______________________________

In LA and looking for a bar that serves this? My perpetual haunt, The Mandrake down Culver City way is a great option, as is Blue on Blue at the Avalon in Beverly Hills...

You can buy Cock and Bull Ginger Beer online at the stupendous Soda Pop Stop, at Wally's Wines on Westwood, or (where I got it) at Vendome on Olympic in Beverly Hills.

Cock 'N Bull Ginger Beer is the famous ginger beer that was served for decades in the Cock 'N Bull Pub in Hollywood, CA. There is also a brand with the same name made in the UK.

Labels: Drink of the Week, Made In L.A.

.

Labels: Drink of the Week

.
For the first time in however many years Cinco de Mayo (a “holiday” commemorating a few thousand Mexican soldiers who defeated many, many more French soldiers in a battle in Pueblo Mexico, in 1862) falls on a Saturday.

And me? What will I be doing? Getting my drink on? Bathing in guacamole and reveling to the point of madness? Oh no. I will be working. As a cookware demo girl.

I know! Missing Cinco de Mayo is tragic right???

I was offered the gig by a dear friend who normally does it, and without looking at the date, I said "Sign me up!" (Personally, I think she scammed by by saying May 5th, just to throw me. Crafty lady.)

I mean, I love cooking for an audience, and this seemed like a wholesome good time. Stir up some vittles, smile, chat up the product, serve the vittles, then bail. Easy peasy and my idea of an afternoon well spent.

Then again, I barely work during the week, so why did I offer up my services on a Saturday? And not just any Saturday, the Saturday that coincides with the best holiday of them all...Cinco de Mayo?

Well, between you, me and the entire blog-o-sphere, the pay wasn't a motivator.

Oh no. It was my friends casual mention of free cookware. Yup. I could care less about their cash. I just got all misty thinking about that after 3 hours of cheerful cooking and shilling, I would be taking home a free 3.75 quart pan. Gratis. Free cookware!

Whoo-eee.

But that is absurd! I must own 25 pans if I own one. Nice ones. Including an entire set by the manufacturer in question! Aye-yi-yi. What a goof I am.

Oh well, what's done is done. And besides, I can over-indulge on tequila any time, I don't need a pseudo-holiday to rejoice in that which is Cuervo, right? Right.

So if you are in the Beverly Hills area this weekend and want to come say hi, get a taste of some delightful Braised Chicken with Lemon and Olives...and generally poke fun at me...well, I bet you can figure out where I will be. It's going to be a rockin’ good time.

First thing Sunday though? I'm drinking this...


1 oz. rum
1 oz. vodka
1 scoop mango sorbet
2 oz. coconut milk
Lime flavored sparkling water
Lime for garnish

Combine the rum, vodka and coconut milk, stir a bit. Top with sparkling water, leaving room for a scoop of mango sorbet. Garnish with lime segments.

Enjoy responsibly.


______________________________

More than 80% of the rum consumed in the U.S. comes from Puerto Rico.

Established in 1880 by Eng. Pedro F. Fernandez in the "Hacienda Santa Ana" at Bayamon, Puerto Rico. For over 100 years, the Fernadez family has manufactured "Ron del Barrilito" at the place of origin, using the same name, formula and aging process. This special rum is a blend of rums aged, each undisturbed, from 6 to 10 years in charred oak barrels. - Rumshop.net

Want a coupon to save money on your next Arrowhead water purchase? Click here.

Labels: Drink of the Week

.
Maximum bliss.

I’ve been there.

Laying on the deck of a boat with my family, at midnight, somewhere in the southern Mediterranean, watching a meteor shower.

Any time I hear the last bit of this.

Standing on the edge of the North York Moors on a windswept day, as a flock of wooly sheep curiously engulfed us.

Watching my mother close her eyes and smile into the sun.

Driving 500 miles in one day with the Ombudsman to see the wildflowers in Joshua Tree National Park.

My brothers wedding

Every moment spent with my sister’s children

The list goes on.

But this, my dears, is a contender for the top of the list. Sure, it's a different type of bliss, but it's all mine...

That’s right kids...

Diet Coke Plus with Vitamins.

Same (debatably) great taste, but (ostensibly) “good” for you.

Sure it’s about triple the cost, but hey, I’ll take what I can get.

Buy some today and ENJOY.

(And yes, this IS my second post on a Coca-Cola product in less than a week. What can I say...oh wait, I know..."Dear Coca-Cola, please send a case of this stuff to me. I will love you forever. I mean, I already do love you, but this would just be the icing on the cake, know what I'm saying?")

______________________________

In 1898, Caleb D. Bradham, a New Bern, North Carolina pharmacist created Pepsi Cola, in imitation of Coca Cola.

Pepsi once had an advertising campaign in China with the slogan 'Pepsi gives you life' - only - the translation came out 'Pepsi brings your ancestors back from the grave.'

In Turkey, Pepsi sells beverages including: Pepsi– Pepsi-Cola– Pepsi Light– Pepsi Twist, Fruko Gazoz, Fruko Orange, Yedigün, Tamek and Tamek Plus

Labels: Drink of the Week

.
Hey kids, there is still time to get your hands on this years batch of Coca-Cola made with real sugar, AKA - Yellow Cap Coke.

This version is only available for one week a year, so stock up.

Why is this of interest?

For the last 20+ years, Coke has been formulated with high fructose corn syrup as a cost saving measure.

This version - to meet Kosher for Passover requirements - harkens back to the (more natural) Coke of yesteryear. (Or, apparently Coke bottled in Mexico, where it is still made this way.)

If you are old enough to have tasted Coke before they went with corn syrup, this will really be a treat. The sweetness is less cloying, the flavors, crisper, and the overall experience, a nice flash-back.

Enjoy!

Labels: Drink of the Week

.
My darling and tolerant best friend The Ombudsman, has a loving way of teasing the heck out of me.

For instance, when I told him (It's been pointed out that I don’t ask so much as tell him things. I’m not a bossy girl mind you, I’m just sure of myself. Heh heh. Oh please, he loves it.) we were going to see a David Mamet play this weekend, at three in the afternoon on the (somewhat staid) Westside. He asked me if my upcoming birthday (this Tuesday. Take note. Send gifts.) is actually my 65th birthday. He asked if he should bring his walker. He made me giggle.

When we arrived at the theater, he noted that the last time he had been there he was watching a local policeman and his cockatoo do a stand up act. He was nine at the time. We pushed past the elderly people congregating at the door and found our seats.

We sat through 75 minutes of Mamet-speak.

Needless to say, after the play, I owed him a drink. A fruity drink to cleanse us.

So I made these berry-licious delights.

We drank two before heading back out for an evening at the symphony (cultural couple, aren’t we? Too funny, considering on Friday night we went to a karaoke bar and played Ms. Pac-Man while doing Kamakazi shots. Just mentioning that so you don’t think we are too pretentious. Oh wait, we are.)

Whatever your reason, this is a bev worth trying. So do. And enjoy.

One cup frozen mixed berries.
1 cup Absolut Raspberri
1 T. sugar
Pomegranate Juice
Lemon-Lime Soda
Ice

Mix the berries with the vodka and sugar. Let sit for 10 minutes.

Fill a double-old-fashioned glass with ice. Add lemon-lime soda, add a splash of pomegranate juice. Spoon in the berries, stir and serve. Top with more vodka if you like.

Makes two drinks.

Warning: Consumption of this drink will not make David Mamet funny. It will on the other hand, taste good.




______________________________



Raspberries probably originated in Eastern Asia.

A vote by Albertsons Grocery Store Chain workers brought the prospect of a grocery store strike a step closer Sunday and conjured up an unhappy sense of deja vu for employees and customers alike, as they wondered what was ahead.In voting at seven different United Food and Commercial Workers Union locals throughout Southern California, UFCW members at Supervalu Inc.'s Albertsons union gave union leaders the authority to call a strike. - LA Times

Labels: Drink of the Week

.
Now here is a cocktail that isn't really fair to be writing about.

Since, so far as I can tell, they don’t make this tempting liquor any more. At least, not so far as I could deduce from my few minutes of online research.

I even thought maybe I'd not bother tell you all about it. But then, maybe some day you too will find a dusty little bottle of Moet & Chandon Petite Liqueur hidden in the back of some great-aunties cupboard (much as I did) too, and wonder what delightful nectar is encapsulated inside.
Fear not, I am here to share.

It’s a golden, almost syrupy, but still sparkling bev. Tastes like sweet wine really. With a hint of almond.

One glass, maybe two and it is gone. A swiftly fleeting dream. (And heaven knows these past few weeks, I have needed the indulgence!)

It is almost too good to believe. And once it is gone...I am sad to report, it really is gone.

I would love to get my hands on a few more bottles of the stuff, but so far have not been able to procure any.

Sigh.

Oh well.

If you know where to get some, I suggest you do. If you know where to get some and want to share, I suggest you email me.

Cheers, and happy Friday to you all!

______________________________

Most champagne is created from a blend of two black grapes, Pinot Noir and Pinot Meunier, and the white Chardonnay

The first recipe for soufflé appeared in 1742 in Vincent La Chapelle's Le Cuisinier Moderne

Soft drink giants Coca-Cola and PepsiCo have announced that they will be displaying the amount of caffeine per serving on the new labels as a part of the expanded nutrition labeling in the United States

Labels: Drink of the Week

.
Seriously. Until a few happy hours ago, I had no idea what Metaxa was.

But there I was at a late night barbeque. I pointed to an outrageously tall and brightly labled bottle behind my hostesses well stocked bar and inquired about its contents.

Instantly I was served a glass, swilled and swooned.

I had a second glass.

I encouraged my fellow revelers to imbibe.

I was a dilettante on a mission to convert the masses.

I wanted to start a trend.

I wanted everyone to know the glory of Metaxa.

I was a bit tipsy at that point.

Giggle.


The next day, upon further research (ooh, I do love research!) I learned Metaxa is a classic and somewhat coveted Greek beverage. A flavored brandy, sort of like gin, but you know, starting with wine instead of clear alcohol.

The flavor is strong but sweetish, with juniper, rose and herb notes. It is mellow but bold and broad. It is delicate but the taste is huge. It's a whole lotta flavors all at once. Complexity in a glass.

That must be why it was served to me mixed with sparkling wine. Alone it could possibly overwhelm a girl. Then again, I think it did anyway.

Mixed it was a coy shade of amber. Mysterious. Pretty and bubbly.

Hic.

Perfect with Greek meze or (in my case) barbequed chicken. The sweetness of the bbq sauce was a perfect compliment to the herbaceousness of the alcohol.

Find some, try it and enjoy! You will be a convert too.

1 oz. Metaxa
3 oz. sparkling wine


Pour the Metaxa into a glass, top with the chilled wine and serve.

________________________


Metaxa is a Greek spirit that was invented by a silk trader named Spyros Metaxas in 1888 in the Attica region, in the province of Athens.

The first advertisement for jelly beans was published in the Chicago Daily News on July 5, 1905

Residents of Hong Kong eat out at sit down restaurants the most at 8.7 meals per month. Russians eat at restaurants an average of 0.3 meals per month.

Labels: Drink of the Week

.
It was another hot night in LA-LA Land. Me and my two best dames were out on the town, knockin’ back some hootch and inviting danger to come in a little closer.

When we were ready to scram, the Queen of the Valley suggested a hip new joint for us to case.

20 minutes later, we made the scene, only to spot lurking in the doorway, a bouncer big enough to box a gorilla. In no mood to lay out the cabbage to hang out with the palookas, we zotzed that plan and high tailed it back to Ms. McGees to cool our heels and bump gums.

What with the heat creeping up off the flagstones, the only solution for our giggle-juice jones was an icy martini, straight up. Not some fruity concoction they sell to the kids these days. Something real, and real fast.

I think is was McGee who pulled the drink together. Glacial chill, with a hint of something different. It went over big.

So try it doll face, and see how it treats ya.

12 thin slices cucumber
6 oz. Ice cold vodka
1/16th oz. Vermouth


In a cocktail shaker, combine 10 cucumber slices, the vodka and the vermouth. Shake to braise. Pour into two glasses and garnish with additional slices.


Makes two large cocktails


___________________________________

Phyllis: I was just fixing some ice tea; would you like a glass?
Walter Neff: Yeah, unless you got a bottle of beer that's not working.

Labels: Drink of the Week

.
Word on the street is that it’s not just this fair city suffering through this crazy heat wave…its pretty much everywhere. (We are so self-centered around these parts that the news only just got to us. Wink.) Well my dearies, that calls for a drink! A cool and refreshing drink. Come on now kids, it’s the best way to beat the heat!

In an attempt to tease me as I served this liquid gold to him the other night, my friendly neighbor The Ombudsman (who adoringly claims he only reads this blog for mocking-material.) light-heartedly queried “Is this lemonade made from lemons your stole from trees around the neighborhood?”

And what was my gleeful reply?

”Yes!”

Having been looking for a new place to live for the last few weeks,* I have had the great fortune (in un-occupied homes only) to see not only lemon trees staggering under the weight of their sun-kissed fruit, but several feral gardens just begging to be attended to. Can you blame a girl for nipping a lemon or two? (Or six?) So that is exactly what I did. And with said lemons, I made lemon-fire pasta, limoncello, preserved lemons and lemonade. It was wonderful. The lemonade I poured with Samuel Adams Summer Ale - which, I thought sounded like beverage perfection, owing to the claim it is “brewed with lemon and grains of paradise.” Doesn’t that sound heavenly? It was. The combination, while sounding a bit off, is really exhilarative on a muggy day. So try this, and enjoy. I certainly did.


1 bottle Samuel Adams Summer Ale (available nationwide April – August) or any light ale
1 pint fresh lemonade (1 cup lemon juice, 2 cups simple syrup, water to taste)


Fill two frosted pint glasses half way with lemonade. Top, slowly, with the ale. Imbibe. It should end up in layers. My glassful was, it just didn't come out in the photos! Doh!

Makes two. Doubles, triples and quadruples nicely.


*I know, if you are a long time reader you might be wondering what that is all about. Well, it’s a long boring story, but after just four short months of dwelling this gorgeous, entertaining-friendly, large and breezy house, with a kitchen-to-die-for, troubles with the absolutely sadistic landlady have forced me to find solace elsewhere. Sigh. Good news is, due to her outrageously abusive nature, I’m supposedly getting back every penny I paid in rent these last four months! How awesome is THAT! I know! Pretty awesome. Still, moving is the worst. Sigh. Anyone know of a duplex for rent in the Mid-Wilshire/Bev Hills/WeHo area?

____________________________________________

Grains of Paradise: a West African spice with a pungent, peppery flavor. The seeds have a pungent, peppery taste. Grains of paradise are commonly employed in the cooking styles of West and North Africa. Today it is also used in the brewing of Samuel Adams Summer Ale and the distilling of Bombay Sapphire Gin. – Wikipedia

A shandy (shortened form of shandygaff) is a cocktail made from a mixture of beer (often ale) and a non-alcoholic beverage. The non-alcoholic beverage is usually lemonade in Europe and ginger ale in the Caribbean. The proportions of the two ingredients are adjusted to taste, normally half-and-half, although shandy sold in tins is typically much weaker, around 1 part beer to 10 parts lemonade. - Wikipedia

McDonald's, KFC, Tesco, Sainsbury's, Asda, Morrisons and Unilever were to pledge yesterday not to use soya illegally grown in the Amazon region in response to evidence that large areas of virgin forest are being felled for the crop. The companies say they will not deal with the four trading giants who dominate production in Brazil unless they can show they are not sourcing soya from areas being farmed illegally. The deal, brokered by Greenpeace which, in an investigation, linked the illegal destruction of the forest to large-scale soya farming financed by US-based commodity multinationals Cargill, ADM and Bunge. Investigators spent three years tracing the movement of soya from illegal plantations in the Amazon through the US-based firms to chicken factories in European countries. The Guardian

Labels: Drink of the Week

.
Hello my sweet peaches, how are you? I am in the swooniest (swooniest? Is that a word? Eh, who cares) mood. My mind is filled with good thoughts and the goofy grin plastered across my face cannot be erased. (And people say I’m over-the-top. Pfft!) Why? Because I am about to hop a flight to Vegas…and on someone else’s dime!

Could life be more grand? I think not.

I can’t give you all the details (mostly because you would go into a boredom induced coma) but suffice it to say, the next 72 hours should be a regular LOVE-fest.

Speaking with someone at the hotel, they reminded me that it is over a hundred degrees this week, (that’s about 46 on the Celsius scale for all of you who care) and to dress accordingly. I’m sorry? How does one dress for being sizzled? Yikers.

The only thing I think may keep me from turning into a Rachael-kabob is staying indoors in the freakish air-conditioning, and indulging in a tall cool Mint Julep. I know, for most of the world, it’s a drink limited to one day a year at the race track, but as a girl who loves her mint (and I DO!), and doesn’t like daiquiris, it is the perfect way to imbibe on a hot (dangerously sweltering?) summer day. I’m so looking forward to it!

If you want to transport yourself too, try this and enjoy!

1 cup water
½ cup sugar
1 cup crushed ice
1 small handful fresh mint, rinsed
2 oz. best quality bourbon (I use Knob Creek)

In a small saucepan (or in a bowl in the microwave) combine the water and sugar. Heat to melt the sugar, stir and cool completely. This is simple syrup. It will keep up to a month in your refrigerator.

In a cocktail shaker, add the mint leaves and muddle (use a muddler or the handle of a wooden spoon) to gently crush the mint. Don’t pulverize it!

Add the ice, ¼ cup of simple syrup and the bourbon. Shake, pour into a tall glass and serve with a mint garnish.

Makes 1 drink. Please sip responsibly.

________________________________________

According to the experts who wrote The Bourbon Companion, Knob Creek bourbon earned a 90 out of 100. 12 year old Wild Turkey earned a 94, Jack Daniels a 78 and Four Roses Single Barrel Reserve, a 96.

The Mint Julep has been the traditional beverage of Churchill Downs® and the Kentucky Derby® for nearly a century. Early Times Kentucky Whisky has been privileged and honored to be a part of that tradition. The Early Times Mint Julep Ready-to-Serve Cocktail has been "The Official Mint Julep of the Kentucky Derby®" for over 18 years. -Kentuky Derby.com

Muddle: To mash or crush ingredients with a spoon or a muddler (a rod with a flattened end). –Epicurious.com

American fast food chain KFC Thursday opened its first restaurant in Hanoi and said it plans to expand its operations elsewhere in northern Vietnam.

Labels: Drink of the Week

.
My downstairs neighbor is not quite what I would call quiet. Especially at, say, 4 am. As a matter of fact, that is when his techno-DJ-aspiring-self is loudest. Some of you may have noticed (then again, I doubt it, since no one really pays that much attention to such things) that a lot of my posts occur in the wee hours of the morning. That would be because he has me up and I can't do a durned thing to get back to sleep. (Thump, Thump, Thibbity-Thump-Thump)

So with limited options, (I am not the police calling type, and the building manager is a friend of his.) I have opted to move.

Yup. I am leaving this huge, chic, bright, SE corner-lit, cross-breezy, high on a hill, view of downtown, lots-o-closet space, low rent abode behind to re-settle my self and my things elsewhere.

Of course, it's not just so easy with me, since I am fussy about where I lay my head and whatnot. Plus, with my limited budget, it has driven me to make a huge, huge, HUGE life change. That's right kiddies, I'm getting...a job.

Sigh. I know, I know, it's madness, cutting into my ladies-who-lunch lifestyle all for the sake of a silent retreat, but alas, it has to be. (You should have seen my friends faces at this news. The shock. The dismay. The abject horror. And finally, the laughter at the mere thought of me putting in an honest days work.) So instead of spending my days at the spa, the gym and Barneys, shopping for food and cooking up delightful dinners, then drinking the nights away; I will be clocking in at some cheerless office and counting the hours until Friday. Whoa, whoa is me. (I can sense you feel my pain) It's been a long time since I actually worked in an office, but part of me is quite excited for the change of pace. And while I will still offer my cooking classes, (the "job" I have had for the past few years) it will be on a much more limited basis.

So that all being said, I ask you to join me in a moment of silence for my last four years of blissful "self-employment" (ahem) and bid adieu to this gainfully-unemployed girly-girl world I inhabit. It's off to the salt mines for me. And that my friends, calls for a drink.

Cranberry-Vodka Lemonade

1 75o ml bottle organic sparkling lemonade
1 750 ml bottle cranberry vodka
1 cup cranberry juice
Ice
Lemons

Combine the lemonade, vodka, cranberry juice, and ice, stir to combine, garnish with lemon, drink and repeat

__________________________

Actress Pamela Anderson, spokeswoman for the animal rights group People For The Ethical Treatment Of Animals, is campaigning to have the bust of Kentucky Fried Chicken (KFC) founder Colonel Harland Sanders removed from the Kentucky state capitol. Kentucky Governor Ernie Fletcher is refusing the request. - KYFO.com

Country Time lemonade flavor drink mix first hit the shelves in 1976

Labels: Drink of the Week