Results tagged “cocktail”

The Ruby

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We named this cocktail after the fantastic bar in Copenhagen where we discovered it.  Having made our way through their menu of forgotten cocktails - flips, punches and a real Martinez - we asked the barman to make us something with dill aquavit.  Dill aquavit was on our shopping list as we knew it was traditional to serve at Christmas, and we were planning a Danish Christmas feast for one of our Secret Kitchen dinners in London. 

smrubycocktail0003t.jpgThe barman’s creation was a revelation - distinctly dilly, pink with grapefruit but most certainly a proper grown-up cocktail.  (He called it an ‘866’, but we never found out why…)  This is our own version, and the addition of grapefruit bitters is ours; you could leave it out.  We recommend serving this with pickled herring on thin slices of rye bread.

How to Drink in Autumn, Thurs 6th & Fri 7th Oct 2011

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Smsloes0002.JPGAn evening of wine tasting, cocktail mixing, eating and learning about the best things to drink this autumn, with expert drinks writer Victoria Moore.  Come and join us!

You’ll be welcomed with a Cava-Calva aperitif and then we'll taste and compare three different chenin blancs and learn all about this grape.  Moving on there will be a selection of sloe gins to compare and of course tips for making your own, plus Victoria's favourite cocktail using the purple infusion - sloe gin sours.

smpalocortadobarrels0001.jpgWe'll then make our way through several different styles of sherry, with tapas to match each one, and learn all about this unique set of wines.  To finish we'll indulge in some Pedro Ximenez ice cream.  Yum.  We’ll keep you fed with snacks throughout the class and send you home with a pack of Victoria’s recommendations and my recipes.

Victoria.jpgVictoria Moore has been writing about drinking since 1998 when she began a column in the New Statesman.  She is now the wine writer for the Telegraph, and previously wrote the wine column for the Guardian Saturday Weekend magazine.  Her bestselling book - How to Drink - is a hugely readable and beautiful handbook that aims to inform, entertain and ensure you are never without the perfect drink for every occasion.

How to Drink book cover.jpg
Dates:  Thursday 6th October, repeated Friday 7th October 2011

Time:  6.30pm - 8.30pm (ish)

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £50.  10% discount if you book 3 places.

To book:  Email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.

And look out for our How to Drink at Christmas classes in December!


How to Drink in Spring, Weds 27th & Thurs 28th April 2011

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drinkingbabyjoes.jpgAn evening of wine tasting, cocktail mixing, nibbling and learning about the best things to drink this spring, with expert drinks writer Victoria Moore.  Come and join us!

Victoria.jpgVictoria Moore has been writing about drinking since 1998 when she began a column in the New Statesman.  She is now the wine writer for the Telegraph, and previously wrote the wine column for the Guardian Saturday Weekend magazine.  Her bestselling book - How to Drink - is a hugely readable and beautiful handbook that aims to inform, entertain and ensure you are never without the perfect drink for every occasion.

How to Drink book cover.jpgWe are running a series of seasonal drinks classes, starting with Spring.  You will be guided through a tasting of several of Victoria’s favourite Rieslings, which will highlight the differences between German and New World versions and sweeter and drier styles.  We will test and discuss the interaction of food and wine on the palate, and Victoria will explain how to pair food with white wines.  Moving on to cocktails, we’ll taste a series of rums and make the ultimate daiquiri before learning all about Campari and its role in numerous cocktails.  The class will end with a round of Victoria’s signature cocktail - the very delicious Baby Joe.  We’ll keep you fed with snacks throughout the class and send you home with a pack of Victoria’s recommendations and recipes.

Dates:  Wednesday 27th April, repeated Thursday 28th April 2011

Time:  6.30pm - 8.30pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £50.  10% discount if you book 3 places.

To book:  Email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.

And look out for our How to Drink in Summer classes in June!



Like a bear with a sore head

poland
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Smbarnabyapplepie0001.JPGLast night Barnaby had a great time in Zakopane drinking 'apple pies' with Anna and Matt's friends Richard and Marzena.  Richard makes a mean cocktail using just Żubrówka, the famous Polish vodka flavoured with bison grass, and apple juice.  Its innocent taste is remarkably like a delicious apple pie, buttery pastry and all.  Today Barnaby is a bear a little worse for wear.  (Although he looks better than Matt and Anna.)

Read recipe here.

Citrus and vanilla infused bourbon

california
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Despite the two week interval I'm afraid I'm still stuck on a hard liquor theme.  So this week, a delicious bourbon whiskey infusion, plus a cocktail to use it in.  (Actually, the 1794 is usually made with rye whiskey, but not in this household as we don't have any.)

Smcitrusvanillabourbon0008.JPG This ‘recipe’ comes from Scott Beattie, the talented barman at the Cyrus restaurant bar in Healdsburg, California, who is reputed to be the best ‘mixologist’ in America.  After we’d worked our way through most of his cocktail menu, he happily divulged his bourbon-infusing secrets…

The cocktail

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Sm1794s0003.JPGWhy a cocktail is called a cocktail is a question that has a number of different answers, which are each ridiculous, yet strangely plausible in that it would be nice to believe one of them...

Either, a barmaid in New York called Betsy, who thought outside the traditional garnish box, started serving mixed alcoholic drinks adorned with cock’s tail stirrers taken from her feathery bar décor.  Or, savvy tavern keepers would...

1794s

california, usa
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This cocktail is in the Manhattan family, but much more elusive.  It seems there are only two places sophisticated enough to serve it in San Francisco, not counting our kitchen - the top notch restaurant Range and the über-cool speakeasy style bar Bourbon & Branch.  For a truly amazing cocktail experience, try it with vanilla and citrus infused bourbon instead of rye.

Sm1794s0003.JPGThis recipe is for Tracy and David, who helped us enjoy a few last weekend at Tim's 21st(ish) birthday party in their super-stylish Eichler house in Orange County.  It is the result of many a long night of intensive research conducted at some of California's most sophisticated bars, just for you.

Mellinis

california, italy
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Matt and I are in a champagne kind of mood this week, so here's a summery cocktail, suitable for garden parties, weddings, Thursday nights when you happen to have a melon on hand, etc.  It's nice, promise.

Smmelonprosecco0008.JPGThis recipe comes from David Tanis, head chef of Chez Panisse, for whom I recently made a large batch of melon puree for the restaurant guests’ aperitifs.  He didn’t call them ‘mellinis’, but that’s what they are to me.  Just make sure you get a perfectly ripe melon with sweet, juicy and fragrant orange flesh.
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