Here it is, what you’ve all been waiting for, the second “I promise to write about Italian drinks and food soon” post. Yay! And I do promise. But, since it’s Friday, and I need to hit up the drinks before too long, this is again a short post leading into a video. But what a video! It’s for the Perseverance cocktail, which is again (as with the Bishop below) from Wine Cocktails, sported on How2Heroes, that food and drinking video bonanza site, and directed, produced, shot, and co-scripted by the boy genius himself, Fargo’s favorite frolicking son, Bradley Kosel. But this video co-stars those stage-and-screen scenesters, wife Nat and heartfelt Harry (who was last seen in Paradise). Yeaping yimmeny! Don’t sit around people: hit that play button (wait, wait, wait–feel free to make yourself a drink first. Then hit that that play button)!
PS: Holy historic halfwit! I completely forgot above to say the Perseverance contains rosé wine, maraschino liqueur, vodka, and Peychaud’s bitters. Which you might want to know before even clicking the video. Forgive me pals, I’m plum embarrassed.
PPS: Yes, I am getting paid by the exclamation point.
PPSS: Nicole, really, I’ll talk up Italy soon. With pictures. It’ll be bella. You’ll like it.
Sorry, I had to drop a little Frankenstein (from the original movie, of course, which rocks, and not the later version, which sucks) in, not because my newest book Wine Cocktails is monstrous (well, maybe, if I can be so bold, full of monstrously tasty drinks), or because it has bolts around the neck area, or because it’s shot in black and white or something (it’s shot in color by genius photographer Melissa Punch), but no, because the monster would have loved the world a little better, and vice versa, I think, if they would have shared some wine cocktails together. Cause the cocktails in the book are all about sharing, and all about wine cuddled up with other delish ingredients, and all about goodness, darnit. I plan to put up more about the book, including some recipes, and notes about a release party, when I get back from Italy–but I wanted to let you know that the book is available now, cause I feel I should. And maybe you’re interested. Oh, yeah, if you missed it in that last sentence, I leave for Italy in about 24 hours, so my irregular blogging will become more irregular. But I’ll be thinking of you (yes, you) while over there eating and drinking and living la dolce vita. So, for at least a couple days, ciao bellas. Oh, before I go, here’s a pic from the new book, and, as a teaser, here’s the first phrase in the first headnote to the first recipe, “By Jack Lord, this should transport you.” That says it all folks.
This holiday helper was created for a winter parties class I’m teaching tomorrow and Friday at the wonderful and worthy Dish It Up (if you’re in the Seattle area, or visiting, be sure to check them out not only for a wide range of kitchen gear, and kitchen classes, but also for their selection of wines). The class was featured in the most recent issue of Traditional Homes (cause we all know for a real traditional home, you need lots of booze), and I had to make up some new mixes (and snacks) for the occasion. Funny enough, when the creation took place it was summer (ah, those long-lead mags) and I was drinking and mixing with rosé quite a bit (a good dry rosé, like one from those madcap vintners at Trio, is a dandy mixer), which led to the rosé-backed Saint Nick’s Rosy Cheek.
Ice cubes
1-1/2 ounces rosé wine (be sure to get an actual rosé and not a blush wine)
1 ounce citrus vodka
1/2 ounce simple syrup
2 dashes orange bitters
Maraschino cherry, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rosé, vodka, simple syrup, and bitters. Shake well.
2. Add the cherry to a cocktail glass, interesting cordial glass, or anything you won’t drop. Strain the mix over the cherry. Kiss Santa’s cheek.
I used Regan’s orange bitters here, and it worked wonders. I suggest you do the same. I like the little ting the citrus vodka brings, but think straight vodka would be good as well, and would be interested to try this with gin (I mean, I tend to like gin better anyway, but for some reason reached for the vodka originally. Now I feel sorta bad, like I’ve let gin down. Gin, I love you. Forgive me).
