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Come Party With Me: Going Away Party - Drinks

partysugar — Thu, 21 Aug 2008 12:15:14 -0700

The menu for the going away party is simple, classic, and comforting so serve a drink that embodies these qualities as well. A lemonade-inspired punch is refreshing and crowd-friendly. It's simple to make and delicious to drink. Make two batches - one alcoholic and one nonalcoholic. For the clambake offer guests a chilled white wine or light, fruity red. For those who prefer not to drink hard liquor or wine, stock up on beer, water, and sparkling juices. For the easy spiked lemonade recipe, read more.

Lemon Punch
From Everyday With Rachael Ray magazine

Ingredients

Two 12-ounce bottles light-flavored beer, such as Corona
6 ounces frozen lemonade concentrate
3/4 cup (6 ounces) vodka

Directions

In a large pitcher, combine the beer, frozen lemonade concentrate, and vodka.
Allow the foam to settle and pour the punch into chilled glasses.

Serves 8.

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Must Read: Sips & Apps

partysugar — Tue, 08 Sep 2009 08:00:14 -0700

Thanks to shows like Mad Men, it's clear that the ritual of the cocktail hour - a time in the late afternoon where potent drinks are sipped and savory snacks are nibbled - is poised to make a comeback. A recent book, Sips & Apps ($19.95) by Kathy Casey, further promotes the idea by providing happy homemakers with a plethora of modern and classic cocktails, and a handful of incredibly tasty-sounding bar snacks. To learn more about this bartending guide keep reading.

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?

Must Read: It's About Time

partysugar — Tue, 17 Feb 2009 10:15:09 -0800

If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).

Different from most cookbooks, this tome is not separated into courses. Instead each section represents a specific time - be it a cooking time (Time to Eat and Now) or a time in one's life (Time to Celebrate). To find out more about this excellent cookbook, read more.

Pros:

Unlike some cookbooks by restaurant chefs, this publication is totally accessible to the home cook.
There's something for everyone, from the busy mom desperate to feed her kids healthy food fast to the culinary bachelor looking to impress his latest fling with cooking expertise.
You really get to know Michael Schlow as a chef and as a person. In some aspects, this book is autobiographical.
The recipes use common ingredients and feature classic techniques that the home cook will be familiar and comfortable with.

Cons:

The organization of the recipes is hard to follow. The ingredients are listed on the far side of the page and instead of numbering the steps, the instructions are in an easy-to-get lost bulleted list.
Some of the recipes require cooking gadgets - like a mandoline - that most people might not own.

Recipes: There are over 150 recipes that cover every course from appetizers to cocktails to dessert. While the majority are simple, a few are complex with seemingly endless steps. Still, there are plenty that I am interested in making:

Steamed Prince Edward Island mussels with spicy tomato and herb broth
Yukon gold potato soup with shrimp, bacon, and potatoes
Secret agent raspberry bars
Clams in broth
Veal Milanese with arugula, tomato, and red onion salad
The Schlow burger
Jimmy's dancing punch
Homemade ravioli
Individual lemon sabayon tarts

Imagery: The book is filled with pictures, big and small, of the dishes, of the process of cooking an item, and of the ingredients. However, some are in color and others are in black and white; some are centered on the page and others are coarsely chopped out of the book. These inconsistencies aside, the photos are beautiful and mouth-watering.

Overall Rating: This book was a very exciting find, and I look forward to experimenting with Schlow's recipes. While it would not be my first choice for a novice home cook, it would make a great gift for a cookbook collector or foodie who loves recipes.

Happy Hour: Modmix Organic Cocktail Mixers

partysugar — Fri, 23 Jan 2009 16:00:00 -0800

Move over Stirrings, there's a new cocktail mixer on the market and it's made with 100 percent organic fruit juice. Meet Modmix ($9.99), the mixer for the luxury spirit. I was lucky enough to speak with one of the founders, Tricia McCracken, at the Fancy Foods Show. She explained that the mixers pair well with all types of liquor, including bubbly. For a non-alcoholic drink, she suggests diluting the mixer with sparkling water. Modmix comes in six flavors: citrus margarita, French martini, lavender lemon drop, mojito, pomegranate cosmopolitan, and wasabi bloody Mary. Unlike most mixers, Modmix is neither too artificial or too sweet - they taste surprisingly like fresh juice. I loved the French martini, a subtle blend of pineapple juice with a vibrant raspberry color, and the wasabi bloody Mary, a thick tomato juice that packs a spicy punch. The best thing about Modmix is that they have a very pure, intense, authentic fruit flavor. Have you tried Modmix? Did you think it was a step above other cocktail mixers?

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Come Party With Me: Hoedown - Drinks

partysugar — Thu, 02 Oct 2008 12:30:33 -0700

A lot of manly men will be attending my hoedown so I've decided to get a keg of beer. When selecting a keg, choose a versatile, easy-to-drink beer that's neither high- or lowbrow. I've ordered a keg of Lagunitas, an IPA native to my hometown.

For the ladies, offer a spicy rum punch. Made with a spiced sugar syrup, rum, and fresh lemon and orange juices, this punch is refreshing and potent.

Of course, water, soda, and wine are always good to have on hand at any event, so stock up on those as well. Get the punch recipe when you read more.

Spiced Winter Punch
From Bon Appétit

Ingredients

1 1/2 3- to 4-inch-long cinnamon sticks
2 whole nutmegs
1 1/2 tablespoons whole allspice berries
1/3 cup sugar
2 cups Simple Syrup
2 1/4 cups Charbay Rum or 10 Cane Rum
1 1/4 cups fresh lemon juice
1 1/4 cups fresh orange juice
1 teaspoon Fee Brothers Peach Bitters or other bitters
1 block of ice
Lemon and orange slices

Directions

Place cinnamon and nutmeg in resealable plastic bag; crack into pieces using mallet or rolling pin.
Transfer to spice grinder. Add allspice; blend to coarse powder.
Transfer 1 tablespoon to shallow dish; mix in 1/3 cup sugar. Set spiced sugar aside.
Stir remaining spice powder in medium saucepan over medium-high heat until just beginning to smoke, about 2 minutes. Remove from heat. Cool 5 minutes. Repeat heating and cooling process 3 more times until spices are very fragrant but not burned.
Add syrup; bring to boil. Reduce heat; simmer 5 minutes. Strain through sieve into bowl. Cool.
Mix 3/4 cup spice syrup, rum, lemon juice, orange juice, and bitters in punch bowl. Add ice and citrus slices. Rub 1 orange slice around rim of 8 glasses to moisten; dip glasses into spiced sugar. Place glasses around punchbowl.

Serves 8.

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Meet Tony Abou-Ganim, the Modern Mixologist!

partysugar — Thu, 24 Jul 2008 15:00:12 -0700

One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."

Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more.

Tony believes that when it comes to food, wine actually pairs better than a cocktail. While he loves to start a nice meal with a cocktail and end it with a strong spirit or dessert drink, in terms of fine dining, he leaves the food pairings to wine.

PS: What trends do you see in mixology?
TAG: We call it market fresh mixology. More and more people are utilizing seasonality to make cocktails. It's the culinary approach to cocktails. Don't wrestle with mother nature. Use ingredients that are in season.

PS: Why do you think people are so into classic cocktails now?
TAG: I think it was the missing link in the evolution of the culinary arts. Thanks to the rise of celebrity chefs and the Food Network, people have become more aware of cooking and entertaining at home. Most people these days know how to navigate a wine list and it was only natural for people to become more interested in cocktails.

PS: What is your signature drink?
TAG: It's called the Cable Car. I developed it in 1996 at the Starlight Room in San Francisco. I hope it becomes a classic cocktail and that in 100 years people are still drinking the Cable Car that Tony Abou-Ganim created in 1996.

PS: Do you think it's important to have a specialty cocktail when entertaining?
TAG: Absolutely! Specialty cocktails make it easier for you to host and it makes it more fun. I recently hosted a party where I gave every couple a muddler as a party favor. I gave a quick demo on how to make a mojito and set out a bunch of limes and simple syrup. Everyone made their own mojitos which made it easy on me because I didn't have to make a million mojitos.

PS: What do you think makes a good mojito?
TAG: The mojito is the simplest, most difficult drink to make perfectly. Love, you've gotta put love into it. If I order a mojito and the bartender doesn't get excited about it I know it's not going to be good. But if the bartender says, "I just got a bunch of clementines from the market, can I make you a clementine mojito?" I know it's going to be good.

PS: What's your advice to the home mixologist?
TAG: Learn the basic techniques. Search for a balance, the ying and yang of sweet and sour. Understand the flavors, taste everything. Use fresh, in-season produce. Once you know the basic techniques, the simple recipe you can have fun with it and utilize fresh seasonal ingredients. Now bing cherries are in season, so why not pit a bunch of cherries, muddle them with sugar, add ice and cachaça, and make it a bing-cherry Caipirinha?
PS: Vodka or gin?
TAG: Gin for the classics, but I'm pro vodka. It's a great spirit that has a bad rap in bartending.

PS: Martini or Manhattan?
TAG: Martini

PS: Shaken or stirred?
TAG: Depends if vodka or gin. If vodka shaken, I believe the ice crystals open up the vodka. If gin, stirred. Shaking gin will only dilute it.

PS: Straight up or on the rocks?
TAG: Straight up.

PS: Lemon twist or olive?
TAG: Lemon twist.

PS: Pineapple or cherry?
TAG: Pineapple.

PS: San Francisco or Las Vegas?
TAG: San Francisco.

PS: Bourbon or Scotch?
TAG: Bourbon.

PS: Red or white wine?
TAG: White wine.

PS: Margarita: frozen or on the rocks?
TAG: On the rocks.

Come Party With Me: Pool Party - Drinks

partysugar — Thu, 12 Jul 2007 07:01:38 -0700

At an outdoor party during the day, it's important to supply guests with lots of water to stay hydrated. Of course as this is a party, so beer, wine, and a special summer punch will also be on the menu. Steer clear from serving bottled beer to ensure that no bottles get broken and no bare feet get cut. Set up the bar as far away from the pool/lounging area as possible - preferably in a shady spot - to create a flow of people and allow room for relaxing away from the drinks. Get lots of ice to maintain the drinks temperature. Chill white wine in ice buckets with rock salt for maximum coldness. Purchase plastic cups for the punch. Make two versions of the punch, one with alcohol and the other without. Distinguish the difference between the two by making a clearly visible sign or put orange slices in one and lemon slices in the other and explain to guests the significance of the garnishes. Add rum to the punch to carry over the flavors from the piña colada granitas. To take a look at the summer punch recipe, read more

Vanilla Citrus Punch
From Art Smith

3 cups fresh orange juice
1 orange, sliced
1 cup fresh or unsweetened canned pineapple juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 whole vanilla bean
1 1/2 cups ginger ale or club soda, chilled
2 cups (+ more taste to your liking) dark rum, optional

Combine all the juices and rum if using in a large pitcher.
Split the vanilla bean lengthwise and scrape the seeds into the juice. Stir with a whisk to separate the vanilla seeds.
Cover and refrigerate until chilled, at least 2 hours or overnight.
Just before serving, add the ginger ale (or club soda). Serve in ice-filled glasses.

Serves 4-6.

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The Secret's Hidden in the Lid

YumSugar — Thu, 01 May 2008 09:00:00 -0700

Although bottled water isn't great for the environment, it seems like there's a new kind out each week. We've had holy water, vitamin water, mint water, flavored water and even fiber water. While it seems like you couldn't add another kind to the mix, Los Angeles based Activate is doing just that.

The new ~~marketing gimmick~~ trick is that the vitamins and herbs in their vitamin and herb-infused water are stored in a chamber inside the cap. When you twist the cap clockwise, the chamber is cut and the powder drops into the water below. The founders of the company came up with the idea because they had a hard time remembering to take their daily vitamins. Storing the ingredients in the cap will keep them fresh until they're released.

If you're interested to see how Activate tastes, the purified water is currently available in four flavors - Fruit Punch (Vitamin), Orange (Immunity), Berry (Antioxidant), and Lemon-Lime (Energy) - and claims to have no syrupy taste. There's no sugar - although it is lightly sweetened with Splenda - and it does contain caffeine.

So tell me, are you going to try Activate?

Come Party With Me: My Birthday Party - Invite

partysugar — Mon, 03 Sep 2007 08:57:13 -0700

It's only 13 short days until my 26th birthday, so it's time I get moving on the party! I take my birthdays very seriously and by serious I mean I celebrate the entire month of September and always have a fabulous party. My last birthday blow out bash was in 2003, so this year I am hosting a huge cocktail party and inviting everyone I know. I've reserved a bar called Wish, here in San Francisco, and instead of asking guests to wear cocktail attire, I'm asking them to come dressed as their favorite cocktail. How will I do this? With a cleaver and crafty invitation, of course! To see how I made it, read more

To make an invitation like the one seen here you will need:

cardstock
shiny vellum paper
scissors
hole punch
ribbon
computer & printer

To assemble the invite:

Start by finding images that you like. I used silhouettes of glassware. A martini glass, a champagne glass, a wine glass, etc. and scattered them randomly around the cover. On the front write a similar message: You're Invited To A Cocktail Party. Next print out a test copy on plain white paper to check for mistakes. Once satisfied with the look and text, print out on the cardstock of your choice. Set aside.

On to the second page: find an image of a lemon twist and drag it into a new Word document. Add the text: With A Twist... next to the lemon. Print out a test copy on plain white paper to check for mistakes. Once satisfied with the look and text, print out on the vellum paper. Set aside.

For the final and last page, open a new Word document and write the details of the party. I used Zafiro font in size 12 to write

Please come dressed as your favorite cocktail!
Celebrate PartySugar’s 26th Birthday
Thursday, September 27 2007
10:00 PM

Wish Bar
1539 Folsom, SF

rsvp 415.555.5555 gifts welcome

Print out a test copy on plain white paper to check for mistakes. Once satisfied with the look and text, print out on the same color cardstock as the front of the invite.

Cut each down to 5 inches by 5 inches.

Punch two holes in the left hand side of mini booklet invite. Slide a piece of ribbon into each hole and tie a pretty bow to secure the invite.

Send in an envelope addressed with your best handwriting sealed with a golden cocktail sticker.

Got an awesome idea for my birthday party? I would love to hear it! Please share it with me below!

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