I just flew back from NYC (and boy are my arms tired. And yeah, I said that) a bit ago, after having the happening-est time teaching a class at the Institute for Culinary Education, and just have to jaw about it for minute (or a post). The focus of the class was Italian Holiday Cocktails, with four fantastico recipes being made by me and a class of fourteen cocktail-loving folks from the City of New York. The lineup of drinks was culled almost completely from Ginger Bliss and the Violet Fizz (which makes, if I may say so, a wonderful holiday gift) and included Spagliato, La Rana de Oro (or the Golden Frog), Ti Penso Sempre, and the historic Hanky Panky (the first in that list is actually from Champagne Cocktails, which also makes a heckuva gift). I meant to take pics of all of them, but was having too much fun, so I only have images for La Rana de Oro:
And a blurry shot of Ti Penso Sempre:
But wow, what a tasty night! And what a fantastic class, up for shaking, stirring, twisting, and laughing at my jokes and listening to my Italian stories. It was a sweet time, and if any attendees happen to read this post, thanks again for being so awesome to hang out with. Oh, wait, I have a great pic of the class, too–don’t they look fun:
PS: If this is making you want to take a class with me, the fine folks at the Delancey Pantry have added a second iteration of my Italian Winter Cocktails class there (which was mentioned in this post), on Saturday, February 11. You should sign up.
Ba, baa, baaa, ba bum! That’s right cocktail lovers, the moment you’ve dreamed about since the finale of the last season of the Cocktail to Cocktail Hour dripped to a close is here–the new C2C season is now beginning (sorry for the wait. Our cameraman had some problems in a Central American lock up. But all’s well now). And what a beginning it is, friends, one that will be sung about in bars from here to Poughkeepsie. We have a very special lit’rary guest for this first episode, none other than poet and drink-maker and shot-putter extraordinaire, Ed Skoog, making his soon-to-be-renowned cocktail (a cocktail featured in Ginger Bliss and the Violet Fizz) the Ellipse. I’d say more, but I don’t want to spoil the fun, and the episode is a tad lengthy, so, with no further palaver, let the new season begin.
I probably shouldn’t start off by lying, so I’m going to tell the truth (which happens at least 69.7% of the time): even if the book I’m quoting wasn’t written by Day Keene, I probably would have picked it up if I saw it in the pocket book section of the mystery section of a bookstore, cause it’s called Naked Fury. That’s tough stuff. But since it was by Day Keene, and since I’ll purchase anything by him, well, the choice was easy. Keene’s oneof the classic (in my mind) hardboiled pulpy writers, who turned out books that slapped the pavement as hard as it needed to be slapped, usually outside of a bar that we modern folks can only dream about in our lurid dreams. Naked Fury is no exception, as it follows around a big-in-size-if-not-in-smarts party/neighborhood boss who is being set up and such around his boozing. Good stuff, I think. And the fact that I know pretty well how he feels in the below quote (even though I might sub in something for the lobster) makes me like him even more.
Morning was hot and slightly sour in Big Dan Malloy’s mouth. He lay on his back for long minutes listening to the intimate feminine splashing in the bathroom, wondering why he ever combined Champagne and Lobster Thermidor.
Whew, that’s a long title. But I wanted to make sure to get it all in there, so you didn’t just skip over this post like the others (I kid, I kid. I hope). The title really says it all: I’m hosting a class at the amazing Delancey Pantry, and the focus/menu/tippliciousness is an Italian Winter Cocktail one. What does that mean? Sign up for the class and find out, cutie. I can tell you a little more. First, the Delancey Pantry is the coziest spot for sitting around a table drinking and making drinks that you can think of, or that I can think of (it’s behind the pizza awesomeness of the Delancey itself, in Ballard, WA). Second, the four drinks we’ll be making are: Sicilian Sling, Negroni, Hanky Panky, and the Cynartown. Third, the Pantry is at: 1417 NW 70th Street, Seattle, WA. Fourth, the class takes place on Friday, February 10th, 2012 at 7 pm. So, c’mon, sign up today and be a part of it all, Italian style.
PS: Even if you don’t sign up, check out the Delancey Pantry website. Isn’t it lovely? It was done by Mr. Sam T. Schick, who should probably redo your website, too.
Even if you don’t live in Seattle, the general Seattle area, in the western part of Washington State, Washington State, the Pacific Northwest, or even the United States, if you like good liquors and liqueurs and cocktails then you’ll probably want to read my Seattle Magazine article on the host of new local-ish distilleries. I don’t want to say too much (cause when you go read it, you’re going to get a lot of me anyway), but A: though it’s good online, pick up a real, in-your-hands, copy of the issue if you can because the layout and photos and such are fantastic in mag form (even more than the online version, which is also awesome), and B: reading through the article again makes me even happier to live out here. Thanks to all the distillers for talking to me and taking me around, it was one tasty article to write. Oh, also, I have an accompanying article about 12 specific new Seattle bottles-of-booze I thought were worth sipping—ones tasted while writing (sometimes tasted for the 2nd or 32nd time) the main distillery article. You should check those out, and the new liquors and liqueurs coming out all the time, by golly. If you don’t live here, come on by to visit and then check ‘em out. We’ll be glad to see you.
Hey, I know this is a re-post (and now you do, too). But it’s so perfect for today, the day before Thanksgiving, and Jeremy Holt is still so darn tasteful and cool, that I thought posting it again would be all right. So, without further palavering:
It’s Thanksgiving week, which means I’m too busy stretching my stomach to post much (and to anyone who says, “you don’t post much on any week” I say “go soak your head”), but I did want to remind you to save a little cranberry sauce from the big feast so you can be sure to have your Gizmo on Friday. Or Thursday night. Cause you wouldn’t want to miss out.
Wait, what, you don’t know the Gizmo? Well, it’s a dandy way to utilize those leftovers, a cocktail created for this very purpose by bar-and-kitchen-and-drug boy genius Jeremy Holt, aka, the HuksyBoy. Here’s the lowdown:
Ice cubes
2-1/2 ounces gin (Aviation is nice)
1 ounce homemade cranberry sauce
1/2 ounce simple syrup (optional)
1. Fill a cocktail shaker halfway full with ice cubes. Add the gin and cranberry sauce, and syrup if using (if you’re not into the sweets, omit the syrup). Shake exceptionally well.
2. Strain into a cocktail glass. Garnish with a turkey leg. Or, for vegetarians, a hunk of stuffing on a toothpick.
A Note: Not sure about making homemade cranberry sauce? Try this (also courtesy HB): Add 1 bag cranberries, the juice and zest of 1 orange, and 1 cup sugar to a saucepan. Heat until required sauce texture is reached.
Now, you know why you need to save a little sauce. And why you should buy that Jeremy a drink next time you see him.
It’s rare, in the mystery book genre, to find a protagonist that drinks. Oh, wait, you see that all the time. What’s really rare is a protagonist that writes poetry, or reads poetry, or reads at all, really. However, in Qiu Xiaolong’s wonderful Death of a Red Heroine, the main character, Chief Inspector Chen is a writer as well as a cop, and is always sprinkling in lines from classic Chinese poems into his conversations and thoughts. And, the mystery itself is good, while the setting and surroundings (late 80s China) are describing in a manner that’s both poetic and immersive. Add in a sidekick (Detective Yu) who’s got some sass in him and a whole host of intriguing surrounding characters (there’s even one called Overseas Chinese Lu) and intricate food descriptions and the following quote and you’ll be able to guess that I strongly suggest you read the book, for gosh sakes.
Behind him, across Zhongshan Road, stood the Peace Hotel with its black-and-red pinnacled roof. He had fantastized about spending an evening there in the jazz bar, in Wang’s company, with the musicians doing a great job with their piano, horns, and drums, and the waiters, starched napkins over their arms, serving Bloody Marys, Manhattans, Black Russians . . .
Earlier this week (see below) I talked about building a better Gin and Tonic (though the world didn’t beat a path to my door–yet) for pal Erika’s birthday. But we didn’t solely serve G&Ts at the birthday party, though they were quite fantastic. We also whipped out a new-old drink, or old-new, in honor of the occasion. See, I had some homemade blackberry liqueur around that was begging to be consumed in something bubbly and some nice recently-released local vodka begging for the same. I couldn’t resist the call, and so fashioned a drink based on one created for another pal, Rebecca (a recipe for The Rebecca, the drink, can be found in either Good Spirits or Champagne Cocktails, both of which I hope you have, cause we’re pals, right?). The Erikecca combines the two ingredients touched on above, Skip Rock vodka–a smooth, berry-friendly, potato vodka made in Snohomish, WA–and blackberry liqueur with a demi sec sparkling wine to lovely, and tasty, effect. It’s a drink worthy of a serious birthday celebration, or any old celebration. And, as some philosophers say it’s right to celebrate every day, that means you should have this drink every day. At least that makes sense to me.
1-1/2 ounces Skip Rock vodka
1-1/2 ounces blackberry liqueur
Chilled demi sec sparkling wine
Frozen blackberry, for garnish
Ice cube (if needed)
1. Add the vodka and the blackberry liqueur to a flute glass. Stir once or twice.
2. Fill the glass about three-quarters full with sparkling wine–carefully, though, so it doesn’t bubble over. Stir again, carefully, briefly, to introduce the vodka and the liqueur into the bubbly.
3. Garnish with the blackberry by dropping it into the glass. If your sparkling wine isn’t good and chilled, feel okay about adding one ice cube to keep this cool.
A Note: Not sure about making blackberry liqueur? Luckily, there’s a great recipe for one, called Always Bet on Blackberries, in Luscious Liqueurs. And yep, I’ve managed to link to three books in one post. Amazing.
