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Happy Hour: Twilight

partysugar — Fri, 20 Nov 2009 16:13:04 -0800

Well, folks, the moment everyone's been waiting for is here. The second movie in the Twilight series, New Moon, finally comes out today. Whether you're dying to see it or excited that the hype surrounding it will die down, there's only one way to celebrate - with a cocktail! Not just any boring old drink, but an aptly named concoction created by one of San Francisco's illustrious bar owners, Jon Gasparini. A couple of weeks ago when Jon (of one of my favorite bars, Rye) tweeted about a new cocktail called Twilight, I knew I needed the recipe.

Jon describes it as having a beautiful color and balance, and I couldn't agree more. The complex gin and Prosecco drink is easy to put together and elegant enough to serve at a Thanksgiving dinner or holiday soirée. To get his recipe, read more.

Twilight
From Jon Gasparini of Rye

Ingredients

3/4 ounce creme de violette
1 1/2 ounces gin
dash orange bitters
dash simple syrup or agave syrup
1 ounce Prosecco or other sparkling wine

Directions

Combine the violette, gin, bitters, and sweetener in a cocktail shaker filled with ice.
Strain into a chilled Champagne coup and top with the Prosecco.

Makes 1 drink.

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'Wich of the Week: Classic Reuben

YumSugar — Wed, 29 Jul 2009 14:00:24 -0700

The Reuben is such a classic American sandwich that two people claim to have invented it: Reuben Kulakofsky of Omaha, NE, who enjoyed the sandwich at a weekly poker game, and New York deli owner Arthur Reuben, who said he first made the sandwich around 1914.

Who first grilled up that savory stack of rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing, we'll probably never know. But that won't stop me from enjoying an endless parade of Reuben recipes, from pastrami to tempeh. Of course, it's hard to beat a good, old-fashioned corned beef Reuben, grilled on rye bread that's buttered to perfection. So try this classic recipe

Happy Hour: Fat Prince

YumSugar — Mon, 09 Mar 2009 15:00:59 -0700

Like bitters, maraschino liqueur is an essential ingredient in many classic cocktails but serves an opposite purpose. The cherry-derived spirit offers just a hint of sweetness that's not at all syrupy. I particularly love cocktails that combine bitters and maraschino, as the competing elements come together for a very complex taste.The festive Fat Prince challenges (in a good way) the taste buds even more, with earthy rye and a float of Brut champagne. Though the combination isn't timid, it's a highly sippable tipple. It's also a great way to get acquainted with maraschino, but if you can't find it, you can substitute kirschwasser. To get the recipe, read more.

Fat Prince
From Esquire

Ingredients

1 1/2 ounces rye whiskey
1/2 teaspoon maraschino liqueur (look for Luxardo)
1/2 teaspoon rich simple syrup*
2 dashes Angostura bitters
Brut champagne
Lemon peel

Directions

Stir well with cracked ice 1 1/2 oz rye whiskey (if you can't find rye, use bourbon), 1/2 tsp. maraschino liqueur, 1/2 tsp. rich simple syrup, and 2 dashes Angostura bitters.
Strain into a chilled cocktail glass, top off with Brut champagne, and twist a swatch of thin-cut lemon peel over the top. If more lushness is desired, add a cube of pineapple.

Makes 1 cocktail.

*To make rich simple syrup, stir 2 parts raw or Demerara sugar and 1 part water over a low flame until all the sugar has dissolved; let cool.

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Come Party With Me: Fashion Week Party - Drinks

YumSugar — Thu, 11 Sep 2008 12:15:19 -0700

For the bash I'm throwing in honor of New York Fashion Week, I'll be serving everyone rounds of this drink, the Manhattan. Not only is it a classic cocktail, but it's sleek, urban, and distinctly New York. The best thing about this bar classic? It's just as easy to make in a large batch as it is to prepare just one.

For those of my guests who aren't sipping spirits, I'll have sparkling cranberry juice on hand to pour, so they can look (and feel) just as glamorous as the rest. To stir up this fashionable drink, read more.

Manhattan
From Food and Wine

Ingredients

Ice
12 ounces sweet vermouth
8 ounces rye whiskey
2 ounces Grand Marnier
16 dashes of Angostura bitters
8 orange or lemon twists

Directions

Fill a pitcher two-thirds full with ice.
Add the vermouth, rye, Grand Marnier, and bitters, and stir for 30 seconds to chill.
Strain into 8 chilled martini glasses.
Top each with a twist.

Serves 8.

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Monday's Leftover's: Corned Beef Salad with Rye Croutons

partysugar — Mon, 10 Mar 2008 08:14:19 -0700

When I think of leftover corned beef, two recipes almost always come to mind: sandwiches and hash. While I love both of those, I was very excited by this recipe for a salad that uses up corned beef. This recipe comes together quickly, making it ideal for a Monday night meal. Two types of lettuce - green leaf and iceberg - are tossed with a quick, easy homemade thousand island dressing. If it sounds super scrumptious, read more.

Corned Beef Salad with Rye Croutons
From Food and Wine magazine

Ingredients

3 cups 1/4-inch cubes rye bread
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup mayonnaise
2 tablespoons ketchup
Dash Worcestershire sauce
1 tablespoon pickle relish
1 hard-cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1/2 pound sliced corned beef, cut into 1/2-inch-wide strips

Directions

Heat the oven to 350°.
Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.

Serves 4.

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Come Party With Me: My Half Birthday - The Look

partysugar — Fri, 07 Mar 2008 06:01:31 -0800

With its brick walls, shabby chic chairs, and outdoor smoking cage, the decor at Rye is moody, yet friendly. I'll add my own touches to make the ordinary Thursday feel more like a party. However, I'm not going overboard, I want the look of my half birthday to be simple, yet cool. Faux crocodile paper in magenta doubles as placemats. The snacks are served on large white plastic trays. Clear glass votives sparkle when filled with shiny rhinestones. Nestle the candle carefully on top of the rhinestones. Mini bowls will hold an assortment of pink M&Ms and vases will be filled with pink daffodils.

Source

Come Party With Me: My Half Birthday - Drinks

partysugar — Thu, 06 Mar 2008 13:28:11 -0800

The best thing about hosting your half birthday party - or any party - at a bar is that you don't have to worry about the drinks! My soirée is at Rye - a bar that specializes in classic cocktails made with fresh and fabulous ingredients. Guests can choose and order what they feel like drinking. Rye offers specialty cocktails, wine, and beer.

I will most likely drink their basil gimlet at the happy hour. A lovely blend of fresh basil and lime, this is a refreshingly light cocktail. To see how it's made, read more.

Basil Gimlet
From Rye in San Francisco

Ingredients

5 basil leaves
1 medium lime
1/2 ounce Simple Syrup
2 1/2 ounces vodka or gin

Directions

Place five basil leaves in a mixing glass. Squeeze the lime into the glass. Press down on the leaves with a muddler and twist 4 to 5 times.
Fill glass three-quarters of the way with ice cubes. Add the simple syrup and vodka or gin.
Give the glass a good shake and strain into a cocktail glass. Float a piece of the muddled basil on the top as a garnish.

Makes 1 drink.

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Fast & Easy Dinner: Crispy Mustard Chicken with Carrots

partysugar — Tue, 12 Feb 2008 06:32:31 -0800

With bread and a food processor, fresh bread crumbs are a blitz away. In this recipe, chicken is coated with homemade rye bread crumbs making for a delicious and crispy texture. The chicken is dipped in a mustard before being patted with the crumbs and baked. The final result is a crunchy chicken whose flavor and texture mimics that of fried chicken, but without all of the extra fat. To take a look at the recipe - which serves roasted carrots on the side - read more.

Crispy Mustard Chicken with Carrots
Modified from Everyday Food magazine

3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths

Preheat oven to 400 degrees.
In a food processor, pulse bread until coarse crumbs form.
In a shallow bowl, combine mustard, lime juice, and garlic.
Season chicken with salt and pepper.
Dip chicken legs in mustard mixture, then roll in crumbs, patting to coat. Place legs on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
Roast legs for 30 to 35 minutes, until cooked through.
While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
Serve legs and vegetables together.

Serves 4.

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PartySugar Behind the Bash: Fab's Fabulous Party

partysugar — Tue, 04 Dec 2007 12:03:31 -0800

On Saturday night, I attended a party hosted by FabSugar. The stylish soirée was at San Francisco's Rye and the theme of the party, inspired by a book she recently read, was Blood is the New Black.

Fab took my advice and transformed a section of the bar into a personal party haven. Use these ideas on your next bash and make the space Fab-worthy. Here's what she did:

Arrive early. Fab showed up with a posse of pals at nine. This allowed her to scope out the scene, stake out several tables, and set up decorations.
Use balloons and rose petals to enhance the mood. Fab hung balloons from a nearby wine cage and scattered blood red rose petals across the tables.
Get guests ready to party with photos. Fab's bff brought along her Polaroid camera and snapped pictures of everyone. She left the camera on the tables allowing guests to snap party pics at their own leisure.

For more tips on how to host your own fab bar party, plus a full gallery of photos from Blood is the New Black, read more

Speak with the owners of the bar. Fab talked to the bouncer, Quentin, and let him know where the party was located. When guests arrived and asked for Fab's party, he pointed them in the right direction.

Have fun! Rye doesn't have a dance floor, but that did not stop us from getting our groove on.
Surprise guests with a sweet treat. Cupcakes are so 2007, instead bring French macaroons. These petit treats are just as chic and delightfully tasty. Fab ordered so many, the bakery gave her ten extra for free!

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Happy Hour: Strawberry Beret

YumSugar — Fri, 19 Jan 2007 13:38:01 -0800

The other night I met my friend Adam to grab a few drinks. We headed over to Rye, which is a pretty hip, modern (yet completely inviting) new bar here in San Francisco. When it came my turn to order, I asked the bartender what her favorite drink to make was. This, by the way, is my absolute favorite question to ask a bartender (especially if she/he is not crazy busy). You'll experience some of the greatest drinks and most of them are pretty excited about it. This lovely lady bartender did not let me down. She simply smiled, asked if I was allergic to strawberries, and then went to town. In a few minutes I was presented with an amazing drink that she dubbed "Strawberry Beret." It was DELICIOUS.

Since most of you won't be able to make it out to Rye, I've decided to share her recipe with you. I only wish I could remember her name to give her proper credit.

Strawberry Beret
From the lovely blonde bartender at Rye

Sorry, there aren't any exact measurements, she's a pro and did it by eye.

Strawberries (approximately 3)
Basil (several leaves)
Juice from half a Lime
Gin
Lillet (white)
Simple Syrup

In a shaker, muddle fresh strawberries and basil with a few squeezes of simple syrup. Squeeze in juice from half a lime. Add gin, top with Lillet. Shake and then strain over ice into an old-fashioned style glass.

This was tasty, tasty, tasty. A nice summery drink that was unbelievable in the winter.

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