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Happy Hour: Campari Squeeze

YumSugar — Mon, 20 Apr 2009 14:00:15 -0700

I'm still rather novice to the category of spirits known as aperitifs. These old-school standbys - which include liqueurs, dry champagne, and fortified wines - rose to fame in Europe in the 1800s, and have remained popular ever since.

I'd made it my mission to educate myself in aperitif studies, and after professing my love for Dubonnet, I felt adventurous enough to move onto the Italian spirit known as Campari. Invented in 1860, this bitter, which is used in a slew of different cocktails, is made by infusing alcohol and water with fruit, bitter herbs, and aromatic plants. Campari on the rocks is far too bitter for me, but I loved its complex, fruity, slightly medicinal flavor in the Campari Breeze, a cocktail that's perfect for warm-weather days.

To cool off on a sweltering weekend, I doubled the recipe for a bigger thirst quencher, employing Party's advice to save the ice until last. To see the recipe, read more.

Campari Squeeze
Adapted from Danny Boome

Ingredients

Ice cubes
2 shots Campari
2 splashes red grapefruit juice
2 splashes club soda
2 orange peels

Directions

Add the Campari and grapefruit in a shaker with ice, and shake.
Pour into 2 glasses filled with ice. Top off with some club soda and garnish with an orange peel.

Serves 2.

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Happy Hour: St. Tropez

YumSugar — Mon, 02 Mar 2009 14:00:33 -0800

Ever since I got acquainted with Dubonnet, the old-school French aperitif has held a spot in my liquor cabinet. It also plays an important role in my drink of the moment.

I discovered the St. Tropez by reading the serving suggestions on the back of the Dubonnet label. With only two ingredients, it couldn't be more uncomplicated (in fact, the instructions for the drink are so casual that there are no measurements specified at all). Call me cheesy - and chalk it up to the cocktail's chic name, its effortless recipe, or the romanticism of European predinner drinks - but when I'm sipping on a St. Tropez, I immediately feel transported to the sun-soaked sands of the French Riviera.

I've enjoyed many variations of this at home and in bars, and found that I like it best with equal parts of the two ingredients. Find out what they are when you read more.

St. Tropez
Adapted from Dubonnet

Ingredients

2 ounces Dubonnet Rouge
2 ounces orange juice
Crushed Ice
Twist of orange peel for garnish, if desired

Directions

In a tumbler with crushed ice, pour Dubonnet, then add juice.
Stir to combine, and garnish with twist of orange peel, if desired.

Makes 1 drink.

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Happy Hour: Dubonnet Rouge

YumSugar — Mon, 06 Oct 2008 14:00:45 -0700

I've always been a complete novice to the category of spirits known as aperitifs. These old-school standbys - which include liqueurs, dry champagne, and fortified wines - rose to fame in Europe in the 1800s, and have remained popular ever since.

When I received a bottle of Dubonnet ($11.99), I decided to begin my aperitif studies. The French fortified wine, originally developed in 1846, is available in two varieties: rouge and blanc. Dubonnet is made from wine that's had additional alcohol added to it, which preserves the wine, makes it sweeter, and increases its alcohol content.

I've always thought of Dubonnet - a proprietary blend of herbs, spices, and peels - as something more fitting for my grandmother. But surprisingly, my first sip was warm and rich, and had a nose and flavor that reminded me of tawny port. It was sweeter than brandy, yet drier than a dessert wine, and incredibly smooth given its price tag.

I'm looking forward to drinking some again tonight and can't wait to experiment with Dubonnet in classic cocktails. If you've ever tried this aperitif, what are your thoughts on it? Have you ever tasted a spirit that was incredibly different from what you thought it would be?

Yummy Links: From Clinton Kelly to Guy Fieri

partysugar — Mon, 12 Oct 2009 10:15:17 -0700

What Not to Wear's Clinton Kelly's ultimate guide to entertaining. - The Epi-Log
A detailed inside look at the New York Wine and Food Festival. - Eater NY
Learn how to make perfectly boiled eggs.- Serious Eats
The simple chic approach to Fall decorating. - Hostess With the Mostess
What's the difference between a digestif and an apéritif? - Chow
10 things Anthony Bourdain and David Chang hate. - Grub Street NY
On Saturday Night Live, Guy Fieri gets attacked by birds. - Eat Me Daily

Come Party With Me: Bastille Day Lunch - Drinks

partysugar — Thu, 09 Jul 2009 12:50:53 -0700

Nothing gets the conversation rolling at a party like flowing drinks. For a Bastille Day lunch, serve a refreshingly light apéritif-based cocktail, such as the Lillet-basil concoction seen here. Lillet is a French alcoholic drink made from a blend of wine, brandy, fruits, and herbs.

Traditionally it's served over ice, but this recipe makes it more festive by combining it with fresh orange juice, basil, and cucumber spears. When you sit down to eat the Niçoise salad, pour a crisp classic French white. To check out the Lillet cocktail recipe, please read more.

Lillet-Basil Cocktail
From Martha Stewart

Ingredients

1 cup ice, plus more for serving
1/2 cup Lillet Blanc
1 ounce (2 tablespoons) gin
2 tablespoons fresh orange juice
1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
Splash of tonic water
1 cucumber spear, for garnish
1 cinnamon stick, for garnish

Directions

Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well.
Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.

Makes 1 drink.

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Come Party With Me: My Birthday Party - Drinks

partysugar — Thu, 03 Sep 2009 12:50:16 -0700

There's lots going on with the drinks at my 28th birthday dinner. I plan on serving a different wine with each course, but before we sit down to the meal, I'll offer guests glasses of a specialty cocktail. Since the menu is rustic Italian, the cocktail features Italy's most popular aperitif and campari. When mixed with a sweet late-harvest wine and fresh-squeezed orange juice, the vibrantly colored spirit tastes far from bitter.

At dinner, I pair the salad with a crisp, dry, minerally Italian white wine. A fruity aromatic rosé will balance out the richness of the cheesy pasta course. For the seafood stew entree, I'll serve a light-bodied softer red wine.

Finally, there's only one thing to sip with the dessert: a slightly sweet sparkling wine! To check out the campari cocktail recipe, read more.

Late-Harvest Wine and Campari Cocktails
From Food & Wine

Ingredients

3 3/4 cups sweet late-harvest white wine, such as Riesling
2 1/4 cups fresh orange juice
1 cup Campari
Ice, for serving

Directions

In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours.
Fill tall glasses with ice, pour the cocktail over the ice and serve.

Serves 10.

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Know Your Ingredients: Pimm's

partysugar — Wed, 26 Aug 2009 16:15:37 -0700

A couple of weekends ago, for FabSugar's technicolor luau, I made a batch of Pineapple Pimm's Cup. Created by Duggan McDonnell of Cantina, this punch recipe consisted of pineapple vodka, Pimm's No. 1, ginger beer, ginger syrup, and fresh-squeezed lemon and lime juice.

The refreshing and unexpected cocktail was a major hit and everyone was inquiring about the ingredients. While I was able to tell them what was in the drink, I wasn't able to answer when they asked, "What's Pimm's?" My lame reply, "Oh it's a liquor popular in England." But really, I had no clue what it was!

Until now. Pimm's, an aperitif, is a brand of alcoholic beverages that was created in London in 1840, with the most popular being Pimm's No. 1 Cup. Each number of Pimm's has a different base spirit; No. 1 is a gin-based, No. 2 is scotch-based, and No. 3 is brandy-based (only No.1 still exists). Other elements (spices, citrus, etc.) are added to the base spirit to achieve a characteristic floral flavor and rich tea color. Pimm's is often mixed with soft drinks or as in the classic Pimm's Cup, with lemonade, cucumber, and fresh fruit. Do you enjoy Pimm's?

Happy Hour: Fantinel Prosecco

partysugar — Wed, 06 Aug 2008 16:15:31 -0700

If you are looking for a refreshing, celebratory sparkling wine that won't break the bank, I highly recommend Fantinel Prosecco ($12.99). Uncomplicated and light, this Prosecco makes an excellent aperitif or a delightful bellini.

It has a pale straw color, a subtle touch of sweetness, and a citrus floral aroma. The bubbles are robust instead of delicate making for a lovely body.

This bottle is smooth solo, but it would pair nicely with spicy Chinese or Thai food. It also makes a perfect hostess or housewarming gift!

Happy Hour: Rum Cocktail

partysugar — Fri, 25 Apr 2008 15:03:33 -0700

Last week I received a surprise bottle of Rhum Clément Créole Shrubb Martinque. I had never heard of the orange liquor, but enjoyed the exotic-sounding name so much that I decided to try it in a cocktail. Not in the mood for anything overly sweet, I went with this recipe for a martini-style concoction with rum, orange liquor, and lime juice.

The drink was balanced, smooth, and delicious - the perfect aperitif for a Friday afternoon. Fresh-squeezed lime juice is imperative to the success of this cocktail, so don't substitute bottled. To take a look at the easy recipe, read more.

Rum Cocktail
Modified from the Complete World Bartender Guide

Ingredients

2/3 oz. dark rum (I used Bacardi)
1/3 oz. orange liqueur
3/4 oz. lime juice

Directions

Pour the rum, orange liquor, and lime juice into a cocktail shaker half filled with ice cubes.
Shake well, and strain into a cocktail glass. Garnish with a lime wedge if desired, and serve.

Makes 1 cocktail.

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Happy Hour: French Martini

partysugar — Fri, 13 Jul 2007 13:11:31 -0700

In honor of tomorrow being Bastille Day (France's equivalent to the 4th of July), I say that we all make (or order out at your local French lounge) French Martinis. In France, a French Martini is typically made with Lillet and served as an aperitif, but like most things, the cocktail has been Americanized. The lillet has been replaced by vodka and the result is a very tasty, somewhat girlie drink, in a decadent shade of raspberry. If you've never tried one please do, it's beyond divine. You know you want the recipe, so read more

French Martini
From David Lawrence

2 ounces of good vodka
1 ounce of Chambord (raspberry liqueur)
4 ounces of pineapple juice

Pour all ingredients into a cocktail shaker, tumble in a handful of ice, and shake vigorously.
Strain into a frosted martini glass.

Serves one.

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