Al Dente

Bourbon, Brandy or Rum? How About All 3!

I was getting my holiday recipes in order when my husband suggested we do a practice run on his sister-in-law Nita's eggnog recipe. Funny, never thinks to do that for our other holiday dishes. I guess he's just getting into the spirit of the season!

Nita's Homemade Eggnog

Ingredients:
6 large eggs, separated
3/4 cup sugar
2 cups heavy whipping cream
2 cups whole milk
1-1/4 cups bourbon
1 cup brandy or cognac
3 tablespoons dark rum
Ground nutmeg, for dusting

Directions:
1. Beat the egg yolks in a large bowl with an electric mixer, gradually adding the sugar until the mixture is pale yellow. Set aside.

2. Place the cream in another bowl and beat until it holds soft peaks.

3. Stir the milk into reserved egg-yolk mixture. Then using a large rubber spatula, fold in the whipped cream.

4. Shortly before serving, GENTLY stir in the bourbon and brandy. Transfer to a punch bowl.

5. Beat the egg whites in a bowl with an electric mixer until they hold soft peaks; carefully fold into the eggnog.  Drizzle the top with the rum; sprinkle with the nutmeg. Serve immediately. 

Makes about 10 cups 

--Tracy Schneider

A Saucy Mama Gibson Cocktail Makes Winter Wonderful

Well, maybe a good Gibson isn’t the only thing that makes winter wonderful (I mean, there’s also hot spiked cider and mistletoe), but having a well-made one definitely makes your party more interesting than serving solely Martinis. Though the Gibson is so close to a regular Martini that you’d call them siblings instead of cousins, it doesn’t get near the face time (of course, it doesn’t have the indignity of being made with vodka a lot, either). This is a shame, because the seemingly slight difference between them, the inclusion of a cocktail onion instead of a twist or olive, really does add a lot: a slight saltiness and savory-ness that makes a more rakish drink, one that’s still refined but a touch more dangerous, more Humphrey Bogart and less Cary Grant. The key, naturally, is getting a good cocktail onion. I’m always on the lookout for ideal cocktail onions, and I think I’ve recently found a new favorite: Saucy Mama cocktail onions. They have good flavor, retain their crunch when bathing in gin and vermouth, and look lovely in a cocktail glass. Whip up the below recipe from Good Spirits using two Saucy Mama cocktail onions (they’re that good) and Washington's own Voyager gin (which is made with all organic botanicals and has a complex delicious flavor) at your next holiday gathering, or after a long day of holiday shopping, or anytime at all, and make your winter even more wonderful.

The Gibson

Ingredients:
Ice cubes
2-1/2 ounces gin
1/2 ounce dry vermouth
1 or 2 cocktail onions for garnish

Directions:
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the gin and dry vermouth. Stir well.

2. Add one or two cocktail onions to a cocktail glass. Strain the mix over the onions.

A Note: This delivers a classically-sized 3-ounce cocktail, the perfect amount for you to drink it, as the saying goes, “while it’s laughing at you.”

--A.J. Rathbun

Braiden-Rex Johnson: Cool Cocktails

It was a red-letter day in June when the editors of Food & Wine magazine’s Cocktails 2009 named ART Restaurant and Lounge in the Four Seasons Hotel Seattle as one of the top 100 bars and lounges across America. Food & Wine’s annual cocktail compendium presents more than 150 of the best cocktail and party recipes from cutting-edge bartenders coast to coast.

I was particularly pleased when ART was chosen since it’s right across the street from our downtown Seattle condo, so it’s easy to slip across the plaza for a sip and a nosh without getting in the car.

ART took home the bacon for one of its signature cocktails--Sorriso. The creative cocktail--which translates as “smile” in Italian--includes pear vodka, gin, cream sherry, cherry brandy, and Angostura bitters, all garnished with a twist of lemon.

Recently, I’ve been taken with another of ART’s signature cocktails--The Big Dill. It’s the kind of drink that’s fashionable of late, with savory ingredients (fresh cucumber) muddled with herbs (fresh dill) and mixed with freshly squeezed lime juice and agave syrup (a healthy sugar substitute, although simple syrup works just as well). The citrus and sweet syrup create a sort of sweet-and-sour effect, while good-quality vodka adds the final cool, crisp, alcoholic punch.

Since I’m really more of a wine aficionado than cocktail expert, I turn to books by two of Seattle’s cocktail kingpins and buddies of mine, whenever I have a question.

Just this spring, Seattle celebrity chef Kathy Casey whipped up a delightful new tome (her ninth) entitled, Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers.

With a hip, yet retro feel, the book is stylishly produced in Casey’s signature colors--robin’s egg blue, celadon, chocolate brown and silver--and includes more than 100 appetizer and cocktail recipes, a bar-basics section, recipes for cocktail cornerstones such as infused syrups and fresh fruit purées, along with insider tips.

A.J. Rathbun, kitchen editor at Amazon.com, is one of the most prolific writers I’ve ever met. His award-winning Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist is an entertaining and engaging collection of 450 classic and contemporary cocktail recipes with quirky names (Headshrinker, Flaming Dr. Pepper, Obituary Cocktail), lively headnotes, and gorgeous photos by the aptly named Melissa Punch.

For those who want to try their hand at making a cool cocktail at home, here’s a recipe for The Big Dill courtesy of ART Restaurant and Lounge.

The Big Dill
Serves 1

Ingredients:
3 sprigs fresh dill, leafy parts only (no stems)
4 (1/2-inch) slices fresh cucumber
1/2 ounce agave syrup or simple syrup (See Cook’s Hint, below)
Juice of half a fresh lime
1-1/2 ounces Square One Vodka or other good-quality vodka 

Directions:

1. In a cocktail shaker, with a muddler or wooden spoon, gently press the dill and 3 slices of the cucumber. Add the agave syrup and gently press to combine the ingredients. Add the lime juice and gently press to combine. 

2. Add the vodka and enough ice to fill the shaker and cover. Shake vigorously and strain into a chilled martini glass until you reach the last half inch of liquid, which should be discarded as it may contain large flecks of dill.

3. To garnish, slice the remaining cucumber halfway into the center and position it on the rim of the martini glass.

Cook’s Hint: To make simple syrup, in a small saucepan, bring equal parts sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. Use immediately or cover and refrigerate in a glass jar for up to 1 month.

--Braiden Rex-Johnson

Photo of Braiden by Ingrid Pape-Sheldon

The Warlock: A Halloween Cocktail that’s Spooky Good

Not sure what to serve up at this year’s Halloween fright fest (serve up to the adults, that is: the kids get all the candy they can eat. By the way, for other Halloween party fun, check out the Amazon Halloween Store)? Or, are you looking for a signature cocktail to serve the next time you invite friends over for a night of bloodcurdling horror movies featuring Christopher Lee? Let me introduce you in the below video to the perfect mix for these situations, the chilling (well, chilled, at least) cocktail called the Warlock. Featured in my new book Dark Spirits, the Warlock combines brandy, Italian favorites Strega and limoncello, freshly squeezed orange juice, and Peychaud’s bitters, with an end result that has a bit of a kick and lots of flavor. One warning: the Warlock might turn you into a sorcerous zombie. But that’s a risk worth taking.

--A.J. Rathbun

Coffee Revolution Takes A Tasty New Turn

It's widely recognized that Seattle is where the espresso scene took off in this country. A little something started by a company you may have heard of... Starbucks.

Well, millions of lattes later, a few new coffee houses seem to be heading in a new direction, offering a different kind of buzz. Lately, some bean counters have been doing double duty as wine bars.

Take Fonte Cafe and Wine Bar, for instance. This sleek space (pictured here) opened this summer across from the Seattle Art Museum, offering a selection of brews, a wine list selected by an in-house sommelier and a menu created by Crush chef Jason Wilson.

What makes Fonte such a kick is the friendly staff, who speak knowledgeably about the coffee, the wine and the food. Want pairing suggestions? No problem. Want advice about which type of bean to try in a pot of French press? They can help.

Citizen is another cool venue successfully transitioning from coffee house to wine bar as day turns to night. Located at the bottom of Queen Anne Hill, not far from Seattle Center, this cozy place features sweet and savory crepes. Which match up well with coffee or wine.

For further proof this trend is taking off, consider this: Even Starbucks is testing the concept. Last summer, it launched a non-branded coffee house on Capitol Hill that serves wine by the glass and offers live music some evenings. If the 15th Avenue Coffee and Tea continues to be a draw, don't be surprised to see more of similar spots sprouting in neighborhoods across the country.

-- Leslie Kelly

Calling Gin Lovers: Get Gaz Regan’s Gin Compendium Today

Really, this post should be titled “Calling All Cocktail Lovers,” because even those who think they don’t love gin (maybe they just like it, or are okay with it--but really, everyone should love gin, because it’s so cuddly and loveable) will want to pick up Gaz Regan’s new book, the bartender’s GIN compendium. It not only goes through the interesting and intriguing history of gin, but also provides detailed tasting notes on most gins on the market today, as well as the newer Old Tom gins now available (finally, a proper Tom Collins can be made again), making it easy to find a gin that suits your tastes. As if that wasn’t enough, there are a host of handy and sip-able recipes (over 250!) like the Leo Di Janeiro, which mixes Tanqueray gin, pineapple juice, and Angostura bitters, topped with a lemon twist. If someone could bring me one of these right now, I’d be awfully happy.

A book loaded up with gin history, recipes, and helpful notes about current types and brands of gin would be pretty darn great all on its own. But what really makes this book a must for anyone who likes a drink here and there with friends at the bar is the wonderfully enjoyable writing by author Gaz Regan (who’s also known here and there as Gary Regan). Gaz has written a bunch of worthy booze books, and is not only one of the world’s top experts on the subject, but also a charming, witty, raconteur, the type of drinking companion you want to joke with, learn from, and talk to all the way until closing time. Gaz’ great personality, which comes through on every page, is why the GIN compendium will be a bar book you actually enjoy reading (maybe not quite as much as you’ll enjoy testing the recipes, but it’ll be pretty close). So pick it up, pick up some gin, and start shaking and turning those pages.

--A.J. Rathbun

What’s Your Juicer Ideal: Extractor or Lever Model?

Much like the rice cooker dilemmas detailed in an earlier post, wading into the juicing waters (or wading into the juice, if you want) can be a bit confusing. There are a number of types to choose from, including small handheld models that can look like a fish, larger handheld models, lever models, ones that fit on your food processor or stand mixer, and then the larger motorized models usually called juice extractors. What’s a juice-lover (or someone who wants to drink more juice at home) to do when faced with this array?

Well, first off, let’s agree on a couple points. Fresh juice is good for you (this is a pretty recognized fact). Fresh juice tastes better, and is an awesome addition to food and drinks (especially the latter--cocktails are instantly better with fresh juice). Finally, buying fresh juice everyday is a pricey proposition. All of which means that having a juicer is a fantastic idea, once you know which type is right for you. To make it easy, I’ve broken juicers out into four groups.

1. Handheld Juicers
These are those that you can store in a drawer, those that can be cute in shape, but also can be sturdy and handy. The top products in this area (if you want to use your juicer, and not solely have it for decoration) tend to have two arms, and squeeze the juice out, such as the Oxo juice squeezer. They’re a good bet if you are mostly juicing limes and lemons (oranges can get too large), and not planning on squeezing a lot of them--say, squeezing enough to make a glass or two of limeade a week. If having a party, or going through a lot of juice, you’ll want to step up.

2. Lever Model Juicers
These are counter sitters, because they’ve got decent-to-large size, and tend to be fairly tall to accommodate the lever that you pull when juicing. Models such as the Hamilton Beach juicer are sturdy, and can handle some heavy-duty citrus juicing, including oranges, lemons, limes, Clementines, and more. They’re great if you’re going to juice a lot of fruit, and aren’t hard to use at all, though operating the lever can wear out an arm after a while. But they’re definitely a step up from a handheld model. Be sure to pick one you like the look of as they don't always store easily.

3. Juicer Attachments
These are juicers that use the power of another appliance to do their work (which means you can’t use them without that appliance), such as the Cuisinart stand mixer attachment. They tend to be able to handle all the citrus fruits, and don’t take much muscle power to use, and can deal with a large amount of juicing at once. The only downside is they tend to also be plastic, and are dependent on the appliance they attach too. But if you have a stand mixer, food processor, or (in some cases) blender already, they can be an easy upgrade.

4. Juice Extractors (or, Professional Style Juicers)
These are the true workhorses of the juicing world, and really what’s needed if you want to juice more than citrus fruit. As opposed to the above, which squeeze the juice out, these juicing machines spin, masticate, and do whatever it takes to extract all the juice from a fruit or vegetable, and then discard the pulp. Let’s take the mighty Omega Juicer 8006 as an example. It has a serious commercial motor (with a gear reduction equal to a 2 horsepower motor), and can extract juice from really any fruit, vegetable, or leafy green (the list covers everything from apples to yams). These types of juice extractors are for the user who really wants to juice a lot, and understands the benefits of fresh juice (really, it was the perfect pick for someone like me, who bought a lot of those Naked juices and wanted to cut down on how much money I spent, because you can make the same juices, cheaper, with a juice extractor). Some of the more advanced juice extractors (such as the 8006) can even double as a pasta, nutbutter, and frozen dessert maker, adding a bit or versatility. This is a plus, because when picking up a juice extractor, you’ll probably want to leave it on the counter so that you use it as much as possible.

There you have it: fresh juice is good, tasty, and, with the right juicer, easy to have at home. Now all that’s needed is to find a reliable grocery store, farmer’s market, or farmer to get your produce from on a regular basis.

--A.J. Rathbun

Straight Up: Talking Cocktails with Danny Meyer

Whenever I'm in New York, the trip doesn't seem complete unless I've hit a Danny Meyer restaurant. Whether it's a glass of bourbon and Texas beef ribs at Blue Smoke, a black-and-white shake and a Double Shack Burger at Shake Shack, or the chef's tasting menu at Gramercy Tavern, I've never been disappointed. As the owner of some of New York's most acclaimed restaurants (with 19 James Beard Awards between them), restaurateur Danny Meyer has been raising the bar on hospitality for a generation of diners. In Mix Shake Stir, a gorgeous collection of creative cocktails, mixology tips, and gourmet nibbles, Meyer extends his legendary level of service behind the bar, offering readers the ultimate resource for elegant entertaining at home. I recently checked in with Meyer over e-mail to talk about cocktail culture, signature drinks and spirits, the popularity of food trucks, summer at CitiField, and Meyer's new restaurant, Maialino. (Stick around 'til the end for the recipe for one of Meyer's favorite drinks, the Dirty Pete.)

--BTP

Amazon.com: So I imagine you and your staff had a grand time testing the recipes for Mix Shake Stir. What are some of your favorite drinks in the book?

Danny Meyer: I'm fond of anything that does not include Tequila or Gin. There. Now you know the two spirits I just can't stomach. Seriously, one of my top favorites is the Dirty Pete [recipe follows]--so named because it's a dirty martini juiced up with Texas Pete hot sauce. There's a fun story behind its creation. It fits perfectly at Blue Smoke.

Amazon.com: In the introduction to the book you ruminate on the "ritual of cocktail hour" your parents and their friends observed when you were growing up in St. Louis. There's even a drink in the book, the Mortoni, in honor of your father. Do you think the at-home cocktail hour will ever regain its Mad Men-era popularity?

Meyer: Every now and then, one or two--or more--people find themselves tempted by the idea of a cocktail--even though it had been the furthest thing from their mind when they arrived. When entertaining at home I sometimes begin by saying, "I'm having a cocktail--but we also have wine and beer if you'd prefer." Cocktails will probably not regain their early dominance--mostly because there weren't as many really good wines back in the Mad Men era. But they'll always have a place at the table.

Amazon.com: What are some of your tips, regarding cocktails, for successful entertaining at home?

Meyer: Always have plenty of ice on hand, and make sure to have a bottle of each major spirit--vodka, gin, white and dark rum, scotch, and bourbon. It helps to have vermouth in case someone might want a martini, and it can't hurt to have lemon, lime, and green olives.

Amazon.com: I'm a firm believer that every man should have a go-to drink at the ready when he steps up to order at the bar. What's yours?

Meyer: The Mortoni.Equal parts Campari, vodka, and tonic; over lots of ice and garnished with a lime. I named it for my late father, Morton Meyer, whose go-to drink was a Negroni (which is classically gin or vodka mixed with Campari and vermouth). I'd drink a Mortoni over a Negroni any day.

Amazon.com: Do you have a favorite signature drink at each of your restaurants?

Meyer: I love the Dark and Stormy at Blue Smoke. And the Martini at Eleven Madison Park (have it mixed tableside!) is peerless. At Tabla, I'd order the Tablatini, and at Union Square Cafe, I tend to drink wine.

Designer Water: Paul Smith for Evian

I can't wait to get my hands on this Evian water bottle, created by the fashion legend Paul Smith. I'm a huge fan of the British designer, perhaps best known for his signature, colorful stripes on all manner of apparel and accessories, fragrance, tableware, even notepads, and now, bottles of water.

Smith has been drinking Evian since he was a child, and in Evian's promotional video seems pleased as punch to be their 2010 designer. (Christian Lacroix designed the bottle for 2008 and Jean Paul Gaultier for 2009.)

Evian's accompanying campaign, "Live Young" certainly meshes with Paul Smith's childlike curiosity for the world around him, and the bright swirls of color that adorn the neck of his bottle could easily be thought of as playground graffiti a la Harold and the Purple Crayon.

Which brings me to the five cool bottle caps the designer created to top his new bottles. If you don't already have a bottle cap collection, you'll want to start one for sure.

--Tracy Schneider

Beer + Pizza + Music + Bike = Pub on Wheels

Meet Hopworksfiets, a "pub bike" built by Portland, Oregon-based bike builder Metrofiets for Hopworks Urban Brewing (Portland's first eco-brewpub featuring organic handcrafted beers, local ingredients, and a sustainable building). The bike features a metal keg bucket that holds two full-sized kegs and 25 pounds of ice, topped with a wooden bar and two taps. A rack on the rear of the bike holds a stack of pizza boxes, and below the pizza rack is a sound system to blare your favorite party anthems.

Future iterations of the bike will include a second sound system for music played in stereo, and a solar panel cover for the pizza rack that will power the music and a string of LED lights around the base of the bike's bar. The bike made its first public appearance last week at HUB's Biketobeerfest celebration, and the brewery plans to showcase its pub bike at various bike events year round.

--AndreaLeigh

Create your own pub at home with:

• Beer taps and beer tap systems like Heineken's BeerTender
• Home bars and barstools like the bestselling Winsome Wood air lift adjustable stools
• Beer mugs, highball glasses, shot glasses, and coasters (Libbey's Heidelberg beer mug set is a classic)