Everyone is asking it: was Champagne created by the devil (providing your belief system has a devil in it–if not, just fake it for now) to entrap people into getting loopy and lustful as the old year ends? I mean, we do consume a lot of Champagne and bubbly (and Champagne and bubbly cocktails, one hopes, to get away from the mundane-ity) this time of year, and it is sort-a like the death of the year, and the devil is on people’s minds when they think of death. And drunken revelry has mistakenly been touted as evil before (when, in actuality, it is really full of goodness a full 87.463% of the time). What do I think about the whole “Champagne was created by the devil” rigmarole that’s being tossed around so much on TV news shows and talk radio? Well, let’s see what the ads say, because advertising is the most trustworthy business there is (after used-car selling, prostitution, and the NBA). First, check out this ad, from way back in 1908 (I think):
You see the devil is, actually, involved, using the bubbly to entice a lovely young maiden and a dancing, prancing (romancing), satyr. Or is it a faun? Or just a drunk kid? I get those confused. Wait, what’s that you say? The woman is pouring the bubbly for the devilish character? That makes it less probable that he created it. But wait, though, wait (again), what about this ad from a little later in history:
Here, mean ol’ scratch is pouring it out with an evil grin. No doubt about it. Well, maybe a little doubt. I mean, he is pouring it a long way–why would he want to potentially spill what he created? It almost seems like he’s showing off his bar skills, maybe looking for a new gig behind the stick, and not trying to drunky up the masses at all. Maybe, just maybe, the devil didn’t create Champagne in the least bit (and maybe, just maybe, I’m just devil’d up from reading too many pre-code devilish horror comics during The Horrors of It All’s Devilcember). Wait, though, wait (again): this last ad below definitely points to the possibilities of the devil at least being associated with Champagne. Because if this isn’t a minion of the devil pushing the Champagne in the ad, I don’t know my religious cosmology:
Okay, wait, though, wait (one last time): I think I get it, finally. The devil is only responsible for Champagne or bubbly in a can. I think I can believe that. Now, go stock up for New Year’s Eve, devilish ones, and don’t forget to save a glass of bubbliciousness for me (as long as it’s poured from a bottle).
This fun-and-fizzy number adds effervescence to any ol’ weekend or weekday evening, or noontime, or, for that matter, breakfast (hey, it’d be great for the upcoming Memorial Day breakfast, to be topical). A combination of rum, lime juice, the delicious Domaine de Canton ginger liqueur, and a touch of simple syrup, all topped off by rosé sparkling wine, I believe if you bring this to breakfast you’ll get praised from here (or wherever you are) to Tampa. If you wear a Tarzan costume while serving the Tropicaliana, you’ll get praised from here to Tanzania. Of course, I’ve never been to Tanzania, so this is partially a guess. But I have seen you wearing a Tarzan costume, and it’s as cute as a cheetah’s spots. I mean it. Now, show a little more leg next time and we’ll be in business (not sure what kind of business, exactly, but anytime you trot out “show a little more leg” in a sentence you have to follow it up with a phrase like “next time we’ll be in business.” It’s a boozer’s law. Know what I mean? No? Ah, go drink your Tropicaliana).
Ice cubes
1 ounce white rum
1/4 ounce fresh lime juice
1/2 ounce Domaine de Canton Ginger Liqueur
1/2 ounce simple syrup
Chilled rosé sparkling wine
Lime slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, lime juice, ginger liqueur, and simple syrup. Shake well.
2. Strain the mix into a flute. Top with the rosé sparkling wine. Garnish with that lime slice.
Well, the lovely, third installment of Italy ’09 (a newly trademarked phrase), the Upper Tiber Valley starring Nestor’s pizza, is still to come, but will have to wait another week, cause I’m heading to Boston, to celebrate the first anniversary of that delicious food- and drink-video site, How2Heroes.com. Can you believe it, just one year old and they’ve already put out some of the most rootin-est tootin-est tastiest videos around, from chefs, bartenders, writers, and genial drunkards. And, you, of course (or folks like you, since anyone can and should post videos). Anywho, for their first birthday they’re having a big ol’ party, where they’ll be serving up delights and giving away signed copies of Wine Cocktails (and yes, they’ll be signed by me. Or a proxy). And, I’ll be serving a wine cocktail too (the Bishop), as well as a sparkly drink I made just for the occasion, called the How2Heroes Celebratorio Anniversario Sparkler, or the How2Heroes Sparkler, for short. Hopefully I’ll be seeing you at the party, but if not, you should have one of these bubbly beauts on Weds to help celebrate. And the below video will show you how to make it. Doesn’t that deserve a Yay! all around? I think so.
Buon giorno pals (or buona serra, depending on what time of day your blog reading takes place). As anyone who read this blog post knows, I was recently in Italy for a couple weeks with wife Nat and some pals, and while there I had some, well, absolutely positively fantastico eats and drinks. And, lucky for you, I took pictures (and Nat took some, too), so you can experience the experience a little (and maybe plan a trip of your own). I’m going to do two things to relay trip gastronomic and alcoholic information in a more friendly fashion. First, I’m gonna break it up into three posts (or maybe more, but at least three): Bologna, Florence, and the countryside (which for the purposes of me in Italy is the Upper Tiber Valley area that covers a bit of southeast Tuscany and northwest Umbria). Second, I’m going to attempt to be a little less wordy, though I know, know, know (like a chant, that is) it goes against my personal wordy grain. But hey, what the heck.
So, to start, Bologna. Also known as Bologna la grassa, or Bologna the fat, due to its traditional place as a food center in Italy (if not the food center). We showed up and instantly loved it, with its arcades (nice to walk under when it’s raining), and red-hued architecture, and churches, and markets, and, especially with its food and drinks. We had our favorite meal of this trip while there, at a restaurant called De Cesari, at Via de’ Carbonesi, 8. Family owned and around for over 100 years, it’s a lovely little spot. All the produce comes from the family farm, and they even make their own wine. On the drink side we started with prosecco, then had the house lambrusco, which was full-bodied and lightly frizzante.On the food side, it was Sformatino con Formaggio al Tartufo (for A.J.–though we shared) and Crostata di Zucca (for Natalie). The sformatino was a light, cheesylicious pair of soufflé-esque creations topped with truffles (the sformatino was a little more dense, in the best way, than a regular soufflé, and so intense in taste):
and the crostata was a savory pumpkin pie that was out-of-this-world. Creamy but lush and full of flavor:
For our main courses, I had the Ravioli di Zucca, which was homemade ravioli stuffed with pumpkin. Fairly unadorned (just a brush of olive oil and freshly grated pecorino), this is, to me, pasta at its best–because the taste of the pasta is good enough to be allowed to strut its stuff, and then the stuffing busts through:
Nat had the Tortelloni di Ricotta al Burro Fuso e Parmigiano, which was also scrumptious, like bundles of cheesy joy wrapped in perfectly made and cooked pasta. But, as good was the pasta was, we definitely couldn’t stop there (we’re long-haul eaters), and so ordered up the cheese place, which boasted six different goat cheeses of varying strength and flavors, served alongside a fig compote that was figgy sweet with that thickness all jams strive for–a combination splendid enough to drive eaters mad with joy:
And then, to add to our little culinary heaven, we had the chocolate tort. Now, if we would have ended it all then, and called it a night, this would still be one of my favorite meals on the trip (and perhaps of all time).
But we asked friendly waiter Gaetano for limoncello and amaro, to aid the digestion (a healthy practice I tend to practice), and when he reported that they were out of limoncello, he offered us some of the house digestif. You know (if you know me at all) that the phrase “house digestif” drives me mad, mad, mad with happiness I tell you. It came out in a bottle that had a block of ice frozen around it, and in the ice were fruits, flowers, herbs, and such. Amazing! But the digestif itself was even better, a blueberry-infused grappa, with strong berry overtones and that grappa kick and personality underneath (and served with, catch this, chocolate covered orange peels, mini biscotti, and raisins). If you go to Bologna and don’t visit De Cesari, well, you have only yourself to blame. Get on a plane. Go there now.
And then for your next meal, stop by the charming Osteria La Mura, at Vicolo del Falcone, 13/A (which is right across from the hotel we stayed at and heartily recommend, San Mamolo), owned by Peppino, who is welcoming, affable, witty, and happy to pour you a Strega when you wander in at 1 am:
The nicest guy in Bologna, I believe. We had lunch at La Mura (the day after the late-night Strega), and it was as tasty as Peppino is friendly. We started with Caprese salads, and the fresh bufala mozzarella was rich and creamy and cuddled up with pals tomato, basil, olive oil, and pepper:
Then, we dove into plates of Gnocchetti Sardi al Cavofiore, which is a bit hard to describe but luscious to eat: like a gratin of mini gnocchi, finely chopped cauliflower, herbs, and cheese, with a touch of crisp on the top edges:
And if that wasn’t a grand enough way to start the day (remember, the night before, 1 am, Strega, equals sleeping late), Peppino brought us out his trio of house digestifs: plum, orange, and basil. In beautiful little bottles, and bursting with fresh fruit and herb flavors (again with a touch of ka-pow due to the grappa undertones, which also add a bit more flavor, too), these helped give us the jump start we needed:
Just thinking about those meals makes me want to grab a taxi, race to the airport, scrounge a ticket to Bologna, and pray I can get in to each restaurant without a reservation. We had other good meals, snacks, and drinks, in Bologna, as well, but since this post is longer than Sookie’s tail already, I’m going to rest on the above laurels. Oh, with two more quick shout outs. We stopped multiple times at Pasticceria D’azeglio, on Via Massimo Dazeglio, which was right around the corner from our hotel (there are two versions, and I suggest the smaller one), for bubbly spritzes (prosecco and Aperol and an orange slice) in the afternoons (accompanied by a mini-buffet of snacks the bartenders would always whip out). I with no reservations recommend this afternoon practice no matter where you are:
And, finally, a sort-of fist-shaking-while-laughing nod to the cozy and hippish Rosa Rosae, Via Clavature, 18/b, where we ordered spritzes but got espressos, which we then drank out of honor (I mean, they made them for us). And now Nat has the espresso monkey firmly attached to her back:
Take your New Year’s Eve party up a notch (if that’s possible–knowing the readers and pals I have, your New Year’s Eve parties are already notched up so high the belt might break. But even so, you still might like a new New Year’s bubbly beauty) with the Valencia, a drink I think sounds like it refers to an old, but somewhat shadily classy, apartment house, probably a brick brownstone, where the serious parties have happened, are happening, and will continue to happen as long as we’re lucky to walk and drink on this earth. Valencia the drink contains a captivating combination of apricot brandy, orange juice, orange bitters, and Champagne or sparkling wine (the latter being why it’s so fitting for the last day in December). In the below video, which is posted via the fine folks at How2Heroes (a site you should check out if you like drinking and cooking videos) you can see me making one of these sparklers.
If that’s not enough, and if you really want to start your New Year right (or oddly), check out this video of me (also from How2Heroes) talking about how I got into cocktail love and booze-writing and all that liquor madness. I’m also wearing a pink tie and straw hat and name dropping the Essential Dr. Strange Volume I.
And if that’s not enough, know that I’m wishing you, from a distance, if not in person (though I wish I was), the happiest and most wonderfulest 2009 imaginable. And then some. Cheers!
