Bloody Mary Mania!!

Happy New Year!  I’ve been ofline for a bit due to travel and typical Dec/Jan obligations.  Lush Life is back in full swing as of now!

Bloody Mary’s

Known as the hangover cure, the acceptable morning cocktail or just as a good drink, the Bloody Mary has many different incarnations.  In speaking with folks about the subject, Bloody Mary mix holds a similar passion to Barbeque sauce.  Everyone thinks they have the best and that is part of the fun.  Now, allow me to clear up the dispute and give you the actual best recipe that I’ve used.

Wasabi Bloody Mary
1/2 fresh Lime Juice
4 tsp Wasabi
4 cups Clamato
2 cups Tomato Juice
3/4 tsp Siracha Hot Pepper Sauce
3 tsp. Worcestershire Sauce
1 1/2 cups Vodka

Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add veggie juice, 
worcestershire sauce, pepper sauce and salt. Chill.  Garnish with celery stalk, lemon & lime wedge.

It is a bit Asian inspired, but it will cure what ailes ya.  Cheers!

Outdoor Dinning to Die For (yes, another list!!)

One of the many pleasures of warm weather is eating outside.  It’s not common this time of year, but a recent trip to the Florida Keys made me think of the great places to dine outside.  Here are my top 5…

1.  The Tin Roof | Mallory Square | Key West, Florida

If you trek all the way to the end of Duval Street, wander past a hotel entrance, down the dock a little ways and through the door of a fence, then you will find The Tin Roof.  It sits on the docks with crystal blue water all around.  The menu is amazing and the drinks are fast and cold.  The sunsets are better than in Malibu! 

2.  World Cafe | Santa Monica, California

On Main Street in Santa Monica, this outdoor garden spot is everything LA without being in LA.  I recommend either the brunch or the Happy Hour.  The people watching is stellar and you never know who you will see.  Kate Hudson and Chris Robinson were dining mates of ours (thought they didn’t know it!) on a particular Sunday afternoon.  Free pizzas from the brick oven at the bar during Happy Hour are a great treat. 

3.  County Line BBQ | The Riverwalk | San Antonio, Texas

They do Texas BBQ right!  Huge portions, sweet iced tea, cold beer and great scenery along the famed Riverwalk.  The sister restaurant in Austin has been featured on the Food Network numerous times and these guys do the exact same thing, only with better views.  Pay attention to the time of year as it gets VERY HOT in the summer months.

4.  Wahoo’s | Murrell’s Inlet, South Carolina

This is the ultimate sumertime local.  Fresh sushi, fish and vegetables are among the favorites.  The Grilled King Crab Legs are nothing to miss as well.  Sit outside under the tiki bar, listen to some live music, drink some Sweet Tea Vodka and enjoy the boats coming in.  After dark, this place turns into the happening spot to be amongst the locals.  See and be seen! 

5.  Moonshadows | Malibu, California 

Seats go quickly at this local eatery for the Hollywood crowd.  The views over the ocean are stunning, especially at sunset.  Great food and great drinks.  Private cabanas for those who are very important.   This is a great place for a glass of wine and some quiet time.  Just watch the paparazzi on the way out. 

 

Here are a few of my favs that didn’t quite make the top 5.

Hudson Hotel in New York City, Nicki Beach in Miami & Atlantic City, The Lobster in Santa Monica, The Rooftop at the Maritime Hotel in NYC, Big Oak Drive In in Indian Beach, and The Boathouse in NYC.

The 5 Best Infused Spirits

1)  Jim Beam’s Red Stag | “From the woods of Kentucky emerges the newest member of the Beam family. Created with four year old Jim Beam Bourbon, Red Stag by Jim Beam™ has been slowly infused with natural black cherry flavors for a smooth, unique taste.”  I was expecting something a little sweeter, but was pleasantly surprised at the smooth, rich flavor from this bourbon.  Great with Ginger Beer!

2)  Hangar One Fraser River Raspberry | “From upper Washington state, the Meeker raspberry makes a startlingly fresh-tasting vodka. We make only one batch a year, in June, when the berries are ripe.”  I know this is more of a summer flavor, but I recently had this amazing vodka with a dark chocolate souffle.  Stunning!  So the vodka itself is late summer and I’ll stretch that into fall with a nice choclate dessert.

3) Hangar One Spiced Pear | “Seasonal bottling (October). From Colorado, tiny high-desert pears with intense flavors & aromas. Beautifully focused and very clean, with just the right amount of pear flavor, so you actually enjoy it as a vodka. Perfect chilled & straight up: classic martini. The main (subtle) spice is clove.”  It’s no surprise, if you have read my prior posts, that Hangar One holds two spots in my top five.  This vodka is the essence of the holiday season.  Perfect on the rocks, in a cocktail or try melding this with some warm apple cider.  It doesn’t get much better!

4) Compass Box Orangerie | “Orangerie is made from smooth, sweet Scotch whisky infused with the hand-zested peel of Navalino oranges and subtle accents of Indonesia cassia bark and Sri Lankan cloves.”  I was introduced to Compass Box years ago in New York and was amazed.  Orangerie makes a very unique cocktail.  I like this spirit with a dash of sweet vermouth and chilled.  Great fall flavors.  Check out the other Compass Box catalog as well, they are making some fine blended whisky.

5) Gabriel Boudier Dijon Saffron Gin | “Made to a 19th century Indian colonial recipe that contains nine fresh botanicals including juniper, coriander, lemon, orange peel, angelica seeds, iris, fennel. plus saffron which gives a delicate spicy character”.  This is a fun gin!  Sure it doesn’t follow my methodology about pure ingredients as well as the Hangar One products do, but it is unique and brings a certain twist to a standard gin martini.

The Four Letter Suffix That Ruins My Day

I have a very large complaint with bars and restaurants that use the suffix “tini” when describing anything that comes in a martini glass.  I was invited to a seminar given by Steve Olson, founder of AKA: Wine Geek and the captain of the team responsible for creating numerous fine dining cocktail menus worldwide, and when he said “if it doesn’t have vodka or gin and vermouth, you are forbidden to call it a martini.”  I felt like jumping out of my seat and shouting “AMEN BROTHER!”.  Finally, a voice of authority to back up my sentiment on the lost art of making a good martini.

Most bartenders will claim that they make a great martini.  I’d be willing to bet that it will have a clever name that either references a flavor or describes something sexual.  Truth be told, most of these bar folks do make a nice cocktail and, I’m certain that they have the ability to make a great martini.  It’s time we stop confusing the two and call the drink by it’s correct name.

Q:  What is a Martini?

A:  A martini, as stated in modern Merriam-Webster Dictionary, is “a cocktail made of gin and dry vermouth”.  A Martini contains unequal portions of gin, or a substitute of vodka, and dry vermouth (somewhere between a 2:1 and 15:1 ratio) served chilled, in a conical stemmed glass, garnished with either a green olive or a lemon twist.  There are many ways to modify as well.  Dirty, bruised, extra dry, etc.  all determine a process that the mixologist will perform to enhance the flavor. 

 

BUSTING THE BOND MYTH: 

James Bond said that he wanted his martini “shaken, not stirred” because stirring bruises the gin.  Completely FALSE!!!  Shaking, in fact, bruises the gin.  Mr. Bond really wanted his martini stirred, but his little mistake bred a whole generation of martini drinkers that liked it shaken and had no idea why.  Trust the man when you are in a dire situation and need an ejection seat, a smoke cloud and a parachute to escape.  But, please, stick with me when it comes to your cocktails!

The only differences are that shaking dilutes the martini more, bruises the spirit which changes the flavor, imparts small shards of ice in the drink and creates a chill haze (the cloudy appearance).  There is no correct answer to “Shaken or Stirred?”  It’s your preference entirely. 

 

Q:  What is a cocktail?

A:  A cocktail, as stated in modern Merriam-Webster Dictionary, is “an iced drink of wine or distilled liquor mixed with flavoring ingredients”.  The key words are “iced” and “flavoring ingredients”.  Most training programs in restaurants will require the staff to ask a few questions when someone orders a vodka martini.  The same questions are not present if you order an “Apple-tini”.  Cocktails such as these are always shaken and always have flavor agents in them.  Thus, the ice and flavor components are there and, thus, making them all cocktails.     

 

I hope this clears up the misconception about the martini.  It is one of the classic cocktails and we must preserve the history that it has brought to our drinking habits.  There are some great drinks out there, but we have to stop cheapening them with those four little letters that make me think of something very small. 

Cheers!

Wine Pairing 101

I am asked all the time “what is your favorite wine?”  My answer is almost always “It depends on what I’m eating.”  Only a few people have noticed the vague “non-answer” that I give.  The next most popular answer is “It depends on who I’m drinking with.”  Again, an indirect answer to say the least, but both answers are also very true.  To directly answer, I would say Sauvignon Blanc from New Zealand, Willamette Valley Pinot Noir or Brunello di Montalcino.  All three are long time favorites of mine.  Being a “cork dork”, my friends and family often ask me to pair wines for meals or for gifts.  I always ask about the food, the price and the people.

1. The old rule of red with meat and white with fish isn’t a bad rule.  While I do find it too straight forward in today’s wine world, in most instances it will work out fine.  However, the more you learn about wine, the more you can stretch and break this rule.  
2. Pick out a flavor in the food and match that flavor with a flavor in the wine.  Most wine labels will have descriptions on the back that will list some flavors in the wine.  An example would be matching the lemon that you squeeze on the grilled fish with the lemon peel flavor in Pinot Grigio.  Or matching the pepper flavor of a Steak auPoivre with the spiciness of a big Cabernet.  Once you master this, then you can start to explore the art of contrasting the flavors from the food to the wine.  Such as the fruitiness of a Reisling with the spicy Wasabi for your sushi. 
3. Drink what you like (or what your guests like)!  In every wine class I have taught, this is the first lesson.  If you don’t like a wine by itself, you probably won’t like it with food either.  You may find it more palatable, but that will probably be where it ends.
4. You can find a good wine within your budget.  I’ve created dozens of wine lists all over the country and, without fail, there is that one bottle that is a steal on every menu.  I buy it at a discounted price or a new vintage is coming out or the supplier just needs shelf space…whatever the reason, I can pass along the savings.  I like to try to find that one “sale” bottle on every menu when I eat out.  If you are buying for a gift, I would say that for $10 to $15 in a wine shop, you can get a good bottle of wine for any occasion.  Most wine clerks are very helpful and will be happy to show you around.
5. Know who you are buying for.  No matter if you are giving the wine as a gift or ordering for another couple at the dinner table.  Don’t be shy to ask for help.  Saying that you know EVERYTHING there is to know about wine is like saying you know EVERYTHING about computers.  Nobody knows everything there is to know about either!  Asking your guests “do you “prefer red or white” is a great start to narrow down the list.  Once you have that established, enlist the help of the staff.  Take the “embarassment” out of the process and ask questions.  Most staff members will enjoy speaking about wine for a moment while you decide.  They may have a recomendation that isn’t on the menu.  Or they may know of that deal that the wine buyer put on the menu.     

There they are.  Five simple ways to pair wine.  If you only think of the food, you may leave someone behind and if you only think of the people, you may tarnish the food.  If you tandemly think of both, you will be able to find a winner.  Don’t be shy, anyone in my industry is happy to talk shop with anyone who will listen.  Cheers!

Let’s Talk About Feelings…and cocktails!

For most guys I know, present company included, talking about feelings is not on my daily “to-do” list.  Don’t hold that against us, it’s just how we are.  So ladies why is it that when your man gets drunk, you get the tears, the sentimental speak and/or the unwarranted arguement?   Or maybe your guy turns into a fighter?  Or a socially inept moron?  God forbid you have a man that is all of that. 

It has been determined that most people  believe that if you feel good after a couple of drinks, then you will feel better after a lot of drinks.   In fact, the opposite occurs.  It’s called the Biphasic Effect.   It explains that, at .05 blood alcohol content, an average human will feel better.  As we press beyond the .05 limit, the alcohol starts to take a negative effect.  It becomes a depressant and can conjure those late night crying games with your significant other. 

 

Keep in mind that, for most of us, two drinks puts us well in the grasp of .05 BAC.  Starting the party is always more fun that finishing the party.  Maybe the Biphasic Effect explains why.  So, ladies, remember this the next time you want to talk about feelings with your man.  Sober and you may not get an interactive response.  Drunk and you might get too much response.  If you start the talk at the first drink and end it with the start of the third, you will probably get a nice civil conversation. 

Again, I don’t promote drinking to solve your problems, but, in some cases, moderate consumption may just be the answer.  Cheers!

Top 10 Places To Have a Beer

1.  McSorley’s Irish Pub | New York City

The first time I went to McSorley’s, I was asked to leave for drinking too slow.  In my defense, we had been there a couple of hours prior to the notification.  They ask that you order their house beers, light or dark, in multiples in order to save the staff a little time.  Should you forget the menu and order a Budweiser, the surly staff will look at you like you have three heads.  Needless to say, ordering 14 dark at a time took its toll.  The line at the door let us know that, if you aren’t willing to play by the traditional rules, there are plenty of people who are.  This is the oldest pub in Manhattan and it acts like it.  The floors are sticky, the food is minimal and the view into the mens room from the bar lets you know that you are the guest.  It’s a great spot to start the night!

2.  Father’s Office | Santa Monica, CA

When I moved to California, I thought my burger days were over.  My buddy Chad directed me to a little oasis just down the street from my house.  They have over 100 beers and a staff that is well versed in all of them.  Samples flow freely and flavors vary so much that you will forget half of what you learn.  Or maybe that was just the beer doing its job?  While the beer is great, the burgers are the star of the show at the Father’s Office.  The mix of carmelized onions, bleu cheese and arugula go very well with way too many of the beers they offer.  If you have the appetite for a small shopping cart of fries, it may prolong the euphoria that slowly settles in your soul.  This is the iconic burger joint in Los Angeles and worth every high calorie bite. 

3.  Dive Bar | Roatan, Honduras

I sat in a swing on the sand that actually doubled as my bar stool.  Watch your knees if you start swaying too high!  Positioned oceanfront on the pristine blue waters and riddled with aroma of fresh fish, this is the best place for a morning beer.  The bartender didn’t speak much English, but he made up for it in smiles and frosty local brew.  Drinking Salva Vida and watching the boats come in as the fish tacos were being plated was a great treat.  Someone should write a song about this place!  It is that good in every aspect!

4.  James Joyce Irish Pub | Baltimore, MD

The perfect pint of Guiness!  If you can get in on St. Patrick’s Day, it’s worth it.  Free corn beef sandwiches, perfect pints and Irish dancers flood the pub.  Most of the staff is Irish as well, so it holds a little of that Dublin flair.  I watched 6 older Irishmen polish off what had to be about 60 Guiness over a prolonged lunch.  It gave me great hope that good beer never gets old.  The menu at the James Joyce is stellar as well.  I highly recommend the Guiness Pie.  

5.  Hog’s Breath Saloon | Key West, FL

In my only attempt to bring back a classic, I drank PBR in a frosty can during my time at Hog’s Breath.  I left the dive boat with a motley crew of bar folks.  We didn’t bother to change from our board shorts and flip flops before entering.  I think we were the only ones that noticed.  The music was festive.  I remember a song about Dom Perignon and left over chicken for some reason.  This is the most unpretentious place on the planet and, while the beer selection is modest, it makes up for it in ambiance.

6.  Charlie’s | Cancun, Mexico

Once I figured out the drive from downtown Cancun to the outskirts, my expectations became increasingly lower by the kilometer.  The small beach colony, which is designed for tourists like me, was charming and slightly Americanized.  I found my spot on the beach tables and took it all in.  The waitress came over with a cold Dos Equis and I, immediately, thought more of the place.  Anywhere in Mexico that doesn’t bring an American a Corona is alright by me.  Then came the guacamole and homemade chips.  The saltiness of the sea and tortillas was the perfect blend with the avocado, lime and beer.  This was a good spot for the day.  My euphoric state as a I drove back into Cancun led me the wrong way down a one way street, but, with the help of some locals and a little broken Spanish, I managed to get back to where I started.  Though I really wanted 7 more days at Charlie’s.

7.  The Dock House | Morehead City, NC

This semi-hometown haunt is a long time favorite of mine.  If you’ve never had drinks with fishermen, and I mean real fishermen, this is worth the trip.  Located right on the docks of a small fishing village, the Dock House is simple, casual and pours more draft than anywhere I’ve been.  The salty breeze, the light odor of the daily catch, the cold beer and warm air engulfs even the most sophisticated palates.  The crew I drank with interrupted the conversation for a sip of whisky every so often.  I ended up on a porch across the street while they sailed out for the next days catch.  True warriors of the sea!

8.  Hurricane’s | Clearwater, FL

Waiting on a hurricane to pass through the Gulf of Mexico while drinking at a place called Hurricane’s was surreal.  The bartender spewed a compelling monologue about Trappist beers that rivals any sales pitch I’ve given.  So, amongst the Duvel and Chimay, we gave prophecies about the storm and just what the plan was in a worst case scenario.  Granted, none of us at the bar were capable of carrying out any of the plans after a while.  I stumbled down the beach to my shack in the middle of the night and awoke to find only a few stray palms on the beach the next morning.  I think the monks in Belgium sensed that I was supporting their trade and sent out good signals for a safe journey home.   

9.  Million Dollar Cowboy Bar | Jackson Hole, WY

After an eye opening flight into Wyoming, I needed a beer!  The town in January is pristine with fresh snow, lingering holiday decorations and a welcoming local population.  The saddle bar stools concerned me for a brief time.  Then we started in on the Stone Brewing Company catalog and it all made perfect sense.  I did learn a valuable lesson that day.  Gravity, balance and beer do not support your feet in the stirrups of an object that is not in motion.  I can stay on a horse for an afternoon, but there was question amongst the bouncers if I stayed on the barstool a full 8 seconds.  Luckily, they let me finish my beer before I embarked on a crisp walk back to my hotel.  That was the best walk below 32 degrees that I’ve ever had!  

10.  Yankee Stadium | Bronx, NY

The Yanks were playing the Orioles in the old stadium.  It was my dad’s first game ever in New York, though he’s been a fan all of his life.  We ordered Nathan’s hot dogs, a couple of over priced light beers and watched the pin stripes pull out a 9th inning win.  The 4 train was a very happy place that day.  Even though the prices were high, the look on my old mans face as he sat and cheered the home team on to victory was worth at least double.  Although, if I’m going to pay double, we could at least get a better beer in the cup.  Right!?

 

You may have gathered that it’s not necessarily the type of beer you drink, but where you drink it and who you drink it with that really matters.  Explore the world one pint at a time.  Cheers!

Chelada? What’s that?

Summer always brings a crowd of people who enjoy a refreshing drink by the beach.  One that I’ve had great success with this summer at the resort is the Chelada.  Born south of the border and, now, showing up on every beach bar menu across America, we have a drink that breaks all “rules” about beer.

I serve all of these drinks with the one beer that is synonymous with palm trees and sandy toes.  Corona!  Using the juice of one whole lime, a bottle of Corona, lots of cubed ice and a salt rim will create, possibly, the most refreshing beverage on the beach.  

I know what you’re thinking!  ”Didn’t Budweiser come out with a red chelada?”  Yes, they did.  This was a mix of Clamato and beer which is also known as a chelada.  The literal translation, if 7th grade Spanish served me well, means “my little cold one”.  So, with loose rules like that, there are many versions out there.  I find the version we use a little less intimidating for the novice chelada drinker while still appealing to the avid beer fan.

Regardless of your recipe preference, take the time to explore the Chelada this summer.  You won’t regret it!  Cheers!

Summer in Paradise! It’s Pina Colada time.

Spending my time at a poolside bar, a beach front outdoor bar and a high floor ocean view bar this summer will be a nice change of pace.  Gone are the days of slinging drinks in dark dungeons and I’m elated to have a view of the ocean from every bar on the property!  So here’s what I’ve learned about resort drinkers thus far…

No one, and I mean no one, will ever replace the Pina Colada!  I’ve tried.  I’ve blended my own rum, I’ve used fresh coconut, I’ve added lime (ya put a lime in da coconut!) and NOTHING sells better than the classic version made with the pre-packaged coconut flavor.  People like what people like.  The drink that reminds of you ladies lying in the sun just doesn’t need tampering with.  Although, I do have my versions on the cocktail menu…just out of spite!

Secretly, I agree that lying in the sand near a palm tree with a frozen Pina Colada has a great nostalgic quality that will live in your memory as one of those tranquil little special moments.  Let’s talk at the end of the summer and see if I still feel the same way about the milky frozen concoction.  Meanwhile, cheers!

 

Sake: Busting the Myths

Sake is the one spirit, maybe a close second to tequila, that is misunderstood and most often misrepresented when people drink it.  Here’s the truth…

1)  Sake is rice wine.

Sake is not wine at all!  Wine produces alcohol by fermenting natural sugars in grapes with yeast.  Sake is brewed much in the manner that beer is made.  There is one distinct difference in the two.  Beer has a two step process to convert starch into sugar and sake does both steps simultaneously.  So calling sake “rice wine” is incorrect.  

2)  Sake has the same amount of alcohol as vodka.

False.  Sake is around 18% alcohol.  Vodka is, most often, around 40%.  Beer averages around 4.5%.  Wine varies from 10 to 15% alcohol.  

3) Sake is made from grain.

Well, it’s kinda true if you call rice a grain.  Sake is made from rice and water.  It’s simple, it’s pure and it’s relatively neutral.  The rice is polished to rid the rice of oils and proteins, thus, leaving behind the true starch of the rice.  This starch is used to produce alcohol later in the process.

4) Sake must be served warm.

False.  The best sake is served slightly chilled or at room temperature.  Once sake is heated, the spirit looses it’s unique flavors and becomes, well, a hot mess.  Most warm sake drinkers and consuming lower grade sake and drink sake in the winter months.  So re-think drinking warm sake next time you are out.  Try a higher quality chilled sake.  

5) Sake is a shot.

I hate this myth!  It almost disgusts me the way this pure spirit is abused from time to time.  Served, most often, in the small ceramic cups, you can see where the confusion sets in.  Traditionally, sake was served in a wooden box.  Sipping was expected and preferred by most drinkers.  Today, glassware companies are producing sake glasses with stems.  So, sake is not a shot!  Take your time with it.  Sip it, enjoy it and experience the drink.  

 

I hope this clears up the myths that many have about sake.  I’ve had a number of sakes in my day.  For you NYC people, check out Ono in the Meatpacking District or, if you can find them, there are a few speakeasies in the Village that have amazing sake menus.  Being made of only rice and water, sake is notorious for not leaving you with a hangover.  Not that I’m promoting the consumption of too much in one sitting, but it does happen.  Cheers!