Archive for the ‘Cocktails’ Category

Much like my radio job, I don’t mind doing requests! So thanks for asking for a re-post of this one. It’s a great cocktail to make when entertaining guests for the holidaze!
At first, it seemed almost silly to try to make one…but the classic James Bond martini has always fascinated me. I’m not talking about the clichéd Sean Connery “vodka martini, shaken, not stirred.”  I’m talking about the real James Bond martini, which appeared in Ian Fleming’s first 007 novel “Casino Royale” and only appeared in the most recent “Casino Royale” motion picture starring Daniel Craig.
Bondtini
To quote the novel:
‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’ ‘Oui, monsieur.’ ‘Just a moment. Three measures of Gordon’s (gin), one of vodka, half a measure of Kina Lillet.  Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’ ‘Certainly, monsieur.’ The barman seemed pleasant with the idea. ‘Gosh that’s certainly a drink,’ said Leiter. 
Bond laughed. ‘When I’m … er … concentrating.’ he explained, ‘I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.’ 
He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip. 
‘Excellent,’ he said to the barman, ‘but if you can get a vodka made with grain instead of potatoes, you will find it still better.’ 
Bond named this drink the Vesper martini, after the character Vesper Lynd, portrayed by Ursula Andress in the 1967 adaptation, and Eva Green in the 2006 adaptation of “Casino Royale.”
My version of this classic drink remains true to the original, though I’ve changed brands due to personal preference. In the novel, Bond just asks for “vodka.” (Of course, this was back in the 1950’s when we didn’t have hundreds of brands to choose from!) My choice for best-bang-for-the-buck grain vodka is Tito’s. Made from corn, it has just enough of an edge, which is what this drink needs.
Bond asks for Gordon’s gin. I’m partial to Hendrick’s for this application. Again, in the 50’s, what good British agent wouldn’t drink Gordon’s?
And the original Kina Lillet had its formula changed in the 1980’s to keep up with the times by reducing the quinine, which made it bitter. The French aperitif wine, Lillet, is today’s version: a blend of wine grapes, oranges, orange peels and quinine. Lillet is not a vermouth, though you’ll find it in the vermouth section of your favorite liquor store. Some aficionados claim the martini is just not the same without the original Kina Lillet formulation, but I find that the drink works just fine for me.
ingredients again
So…measurements true to Bond:
3 oz. Hendrick’s gin
1 oz. Tito’s vodka
1/2 oz. Lillet
I prefer combining these over ice in a cocktail shaker, and I stir, not shake. I strain it into a chilled martini glass and I’m happy with the lemon peel…but happier with three olives instead.
Cheers!
Bondtini2
A side note: the correct pronunciation of Lillet is Lih-LAY. Grammatically in French, the double-l would make it sound like Lih-YAY. So to keep that from happening, they spelled it Lilet for a while until the French were used to the correct pronunciation, then they went back to Lillet on the bottle.

I recently had a chance to sample some very tasty bourbons at Fluke Newport, one of my favorite restaurants here in Rhode Island. Not being a big football fan, there was no better way for me to spend a Sunday afternoon…sipping wonderful bourbon, cleansing my palate with a selection of delicious appetizers prepared by my friend, Chef Eddie Montalvo, and enjoying the company of dozens of other like-minded people.

 

 

I have a long history with Geremie and Jeff Callaghan, the owners of Fluke Newport. It was about 12 years ago when my wife and I accidentally found the restaurant one winter night, and Jeff, behind the bar, was more than happy to share his knowledge of rums. We sipped and sampled all night, and I knew we had found a restaurant we’d be coming back to for years.

 

The bar at Fluke Newport.

 

Over time, the demand for rum changed to bourbon, and Fluke Newport now serves about 45 different bourbon brands on any given day.

 

A personal favorite from the day’s tasting.

 

Our bourbon tasting focused on a total of seven bourbons, all from the Buffalo Trace distillery. Six were paired with appetizers and the seventh, one of my favorites, Blanton’s, was served as “dessert.”

 

Blanton’s on display.

 

Jeff and Geremie talked about having another bourbon tasting around the holidays. Can I make my reservation now?

 

We also got some cool Buffalo Trace swag!

 

 

 

 

My raspberry plants are producing a ton of fruit, my mint plants are taking over the yard, and my neighbor has her little blueberry cart out by the street! It’s time to make mojitos!

Very often, I’ll use raspberries alone, but mojitos are even better when you combine the raspberries with blueberries. I have a few blueberry bushes in my yard, but it seems that the birds get to them before I even get a chance. Fortunately, my neighbor puts a little farm stand up in front of her home, so I stock up on blueberries, rinsing them and placing them in plastic bags that go in the freezer until I’m ready to make my mojitos….or smoothies, if I’m feeling particularly healthy.

Store-bought frozen fruit works well, too, so if you don’t have a farm stand down the road, don’t feel like you can’t make this fabulous cocktail. Just make sure you’re using organic fruit. Pesticides should never be a cocktail ingredients!  Once you make mojitos by the pitcher, you’ll never have them any other way. (Even if you’re drinking alone!)

 

The ingredients

 

Make ahead of time…
1 1/2 cups fresh squeezed lime juice
1 1/3 cups turbinado sugar (Sugar in the Raw is a common brand)

Mix both ingredients together, letting it stand at room temperature for a few minutes. I like to combine them in a Mason jar, then shake really hard until the sugar has dissolved. I keep it in the fridge, and it’s good for up to 3 weeks…ready to use any time. Shake it well again before using.

 

mojito pitcher

For the Mojitos…
1 cup sugar/lime mixture
1 cup mint leaves, packed
1/2 pint blueberries (fresh or frozen)
1/2 pint raspberries (fresh or frozen)
3 or 4 cups white rum (I use Don Q Cristal rum)
3 or 4 cups club soda

Combine the mint leaves and 1/2 cup of the sugar/lime mixture in bottom of a pitcher. Muddle the mint up very well to release mint oils. Add the blueberries and continue to muddle.

Add the remaining sugar/lime mixture, rum and raspberries. Mix well. Just before serving, add the club soda and ice. Stir. Pour into tall glasses.

Or…for drinks one at a time, don’t add the club soda to the pitcher. Instead, fill a tall glass with ice. Fill it one-third to halfway with club soda, then top with the mojito mix. Garnish it with a mint leaf.

 

Cheers!

Cheers!

Just because you’ve got a garden full of fresh veggies, it doesn’t mean you have to gorge on nothing but salads! Sometimes, a refreshing cocktail is just what you need after a long day of yard work. This one fits the bill!;

 

 

4 fresh cucumbers, peeled and seeded
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated organic cane sugar
3 tablespoons fresh lime juice
1/2 cup vodka (I like Tito’s)
1 oz. orange liqueur (I like Cointreau)

 

Peel and seed the cucumbers. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing the solids to extract as much liquid as possible. Or, if you have one, use a juicer. Set the cucumber juice aside.

To a large glass pitcher, add the mint leaves, sugar and lime juice. Muddle the ingredients so that the mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain the cocktail into glasses. Garnish with a cucumber spear or mint.

I love watermelon margaritas, especially when they’re made with the sweetness of fresh watermelons. Florida watermelons have made their way into stores, and it was too big of a temptation not to buy one.

 

All you need.

 

Many recipes add a lot of sugar: sugar on the rim of the glass as well as sugar in the margarita itself. I think that a ripe watermelon has enough sweetness, and I leave any extra sugar out of my recipe.

 

4 cups cubed, seeded watermelon
1/2 cup (or more!) tequila (I like Patron silver)
3 tablespoons fresh squeezed lime juice
1 tablespoon orange liqueur (I like Cointreau)

 

 

Combine the watermelon, tequila, lime juice, and orange liqueur in a blender. Process until it’s smooth. Pour it into margarita glasses filled with ice. Garnish with a lime wedge.

 

Watermelon margarita, aerial view. (No drone required.)

 

 

This weekend we celebrate Derby Day on Saturday and Cinco de Mayo on Sunday! The important thing is not to celebrate both on the same night…mixing margaritas and juleps is not an option!

I like a margarita that has a few, simple ingredients…and no sour mix. This is the one that hits the spot for me. My friends affectionately call it an “Algarita.”

 

3 oz. Patron silver tequila
1 oz. Cointreau orange liqueur
4 oz. pineapple juice
1/2 a fresh lime, squeezed

 

Place ice in a cocktail shaker and add Patron, Cointreau, pineapple juice and a good squeeze of lime juice from 1/2 a lime. Stir well, then pour it into a margarita glass (salt rim optional) and garnish with a lime wedge.

One tequila, two tequila, three tequila, FLOOR!

This Saturday is the 145th running of the Kentucky Derby! It’s also the 2nd annual Boyz Weekend at our summer rental home, Saule. (www.sauleri.com) We’ll be mixing juleps and watching the race, just like last year.

The Mint Julep is such a perfect, classic and historic bourbon drink, it seems silly to wait until Derby day to have one. Of course, as any aficionado of spirits will tell you, there are as many right ways as wrong ways of making one.

The first step in my Mint Julep is making the simple syrup. Learning from one of my old radio buddies, my pal Rick O’B, I infuse mint into my simple syrup to take my cocktail to the next level. I use the standard ratio of 1 cup of clean, filtered water to 1 cup of sugar, using an organic product like Woodstock Farms Organic Pure Cane Sugar. I place the sugar and water in a saucepan and heat until just boiling. I’ve found that it needs to reach this stage for the sugar to really dissolve. As soon as it starts to boil, I remove the saucepan from the heat, and throw in a handful of freshly picked mint leaves, stirring to make sure the mint gets in there, and then I leave the saucepan to cool to room temperature. Once it’s at room temp, I strain the simple syrup into a bottle with a tight sealing lid, and place it in the refrigerator to cool. It will keep for about a week.

An equally important ingredient for a perfect Mint Julep is the ice, specifically crushed ice from clean, filtered water. Don’t even think of using tap water for any cocktail much less this one. Why ruin an expensive bottle of bourbon by going cheap on the ice? I make my own ice cubes, then put them in an untreated canvas ice bag and bash them with a mallet to the perfect crushed size. Untreated canvas bags for crushing ice can be purchased online from bar supply companies for about $30. I got an untreated canvas tool bag (the exact same shape and size) at Home Depot for 3 bucks.

Da bag.

The next step is a little tougher: which bourbon to choose. The explosion of choices on the bourbon market has made it all but impossible for the average imbiber to know which bourbon is best for their tastes. If you’re a beginner, I suggest you go to a trusted bartender and explain that you’re new to the bourbon world, and could you have the tiniest of tastes and sniffs of what he’s got at his bar. Chances are, you’ll get a sampling of some of the better known brands: Maker’s Mark, Woodford Reserve, perhaps Buffalo Trace or Bulleit, and the standard Jim Beam. This is a very good start. If you have deeper pockets, go to the manager of a trusted higher-end liquor store and explain that you’ve had all the rest, now what does he think is the best? (Also, hinting to wife and friends that “I’m trying new bourbons” around your birthday or Father’s Day inevitably gets you a few bottles as well!)

My go-to bourbon for Mint Juleps is the very affordable Eagle Rare 10-year-old at $32.99 a bottle…and you can never go wrong with the classic Maker’s Mark. It’s always on sale around Derby Day.

Finally, a Mint Julep needs a metal–not glass– Julep cup. Made of pewter or aluminum, it frosts on the outside as you stir your drink, keeping your beverage ice-cold on even the hottest of days.

 

3 oz. bourbon
1 oz. mint-infused simple syrup
crushed ice
Julep cup
Fresh mint for garnish

Crush the ice and pack it into the Julep cup, even letting it dome slightly over the top. Don’t worry…the alcohol will melt it.

I like to add 1.5 ounces of bourbon, then the ounce of simple syrup, then another 1.5 ounces of bourbon on top. Break off a few mint leaves from the stem and push into the ice. Using a long spoon, stir the drink well. A beautiful layer of frost will form on the outside of the cup. Add more ice, if necessary, and garnish with a sprig of mint.

A nice selection of bourbons. This is an old photo: that Pappy Van Winkle is long gone…but I saved the bottle!

 

You’d think it would be Cinco de Mayo, but February 22nd is National Margarita Day.
My personal recipe uses no sour mix…just 4 basic ingredients. I still have a small stash of the HoneyBells mentioned here, but the original recipe, below, uses pineapple juice. Cheers!
Every year around January, we get a shipment of Cushman’s HoneyBells. They look like fiery red bell-shaped oranges, but they’re not really oranges at all, and their season is very limited.
 image
HoneyBells are a unique natural hybrid of Dancy Tangerine and Duncan Grapefruit. The plants are grafted to a sour orange root-stock, and when the tree reaches maturity, it looks just like a grapefruit tree…but with oranges growing on it.
I usually make my signature margarita, the Algarita, with pineapple juice. But when I get those HoneyBells in the mail, my recipe takes on a new twist:
 image
 
2 oz. Patron silver tequila (3 oz. is even better!)
1/2 oz. Cointreau orange liqueur
4 oz. pineapple juice (or fresh-squeezed HoneyBell juice, when in season)
1/2 oz. fresh-squeezed lime juice
Fill a cocktail shaker or tall glass with ice and add all the ingredients. Stir vigorously. Pour into a large margarita glass. Garnish with a lime wedge. Salt optional.
 image
 Either way: with HoneyBells or with pineapple juice, it’s a great way to celebrate National Margarita Day! Cheers!

My 12-year-old daughter’s at the age where she’s fascinated by the world of music. Working in radio, I’m lucky that I’m able to offer her some great experiences. Thanks to my boss, Rob, the man with all the connections, she got to meet her favorite band, AJR. She went backstage and met the guys from Imagine Dragons. She received a hand-written birthday greeting from Brendan Urie of Panic! at the Disco.

I saw my first concert at the age of 17. It was Three Dog Night and T.Rex at the Nassau Coliseum on Long Island. My daughter has already seen more concerts than I did in my teens.

As touristy as they are (and as mediocre as the food is), Hard Rock Cafes and their walls full of pictures, guitars, photos and other memorabilia, offer a glimpse into the world of music that fascinates my daughter. Once she visited her first Hard Rock, the world’s largest at Universal Studios in Orlando, Florida, she was hooked. If we were traveling anywhere near a Hard Rock Cafe, we had to go.

The Hard Rock at Universal was followed by New York City, Washington DC, the Cayman Islands, Paris, and Reykjavik. Yet we never made to the one in Boston, closest to our home in Rhode Island. It was time to go.

Hard Rock Cafe, Boston.

 

Our stay in Boston began with lunch at the Hard Rock Cafe, near Fanuel Hall. Nothing particularly amazing about the venue, but we could now scratch it off the list.

I clearly don’t know what the hell I’m doing.

 

Because our main point of going to Boston was to visit the New England Aquarium, I chose to get a room at the Marriott Long Wharf Hotel, located right on the water and literally a few steps from the aquarium. The area around Long Wharf includes many restaurant and shopping choices.

The Marriott Long Wharf is a huge hotel, and I was surprised at just how clean the property was, despite the vast numbers of people who were moving through the lobby and hallways. Our room was clean and technologically up-to-date: everything you’d want in a hotel room. Beds were comfortable, towels were plentiful.

The only complaint I had about our hotel is one that I have with most of the Marriotts and Westins that I’ve been to recently. They’ve decided to make the move away from old-fashioned room service with carts, real plates and silverware, and decent food. Now they all offer what amounts to take-out service. You get a bag full of cardboard boxes that contain your meals….paper napkins…plastic utensils…and crappy food. I highly doubt all of this gets recycled. So in a world where we’re supposed to be thinking about how not to overload our landfills, these guys came up with the idea to make everything disposable. Really dumb. Goes without saying that we didn’t eat at the hotel.

No carts. No fuss. No thanks.

 

The New England Aquarium is a great place to take the family and see penguins up close. We arrived at feeding time, and it was fun to watch them eat; some of them fussy, some of them devouring their offerings of fish. The center of the building is a spiral, and inside the spiral is a huge 4-story aquarium. So as you slowly walk up the spiral, you get a constantly changing view of the aquarium and the thousands of fish and other sea life (manta rays, tortoises, sea horses, jellyfish, starfish, eels, seals, and lots more that thrive there. Again, you might be lucky to catch them at feeding time, when workers in scuba gear swim down to the different groups of fish and make sure they get fed.

One note: buy your tickets online before you go. The outdoor line for last-minute ticket buyers was huge, and we visited on a bone-chilling winter’s day. Those people standing in line were very unhappy. We just walked right in with our online printed tickets.

 

The Red Lantern in Boston.

 

We don’t have many great Asian restaurant choices in Rhode Island, so when we go to Boston, it’s almost always on our list. This time, we decided to skip Chinatown and go to a restaurant that was as much about the atmosphere as it was about the food: The Red Lantern. Great music, cool lighting, awesome design, very good food and a huge cocktail menu. My daughter had miso soup and a massive delicious bowl of beef lo mein. I shoved a few large chopstick-fulls into my mouth “for blogging purposes.” Really good. I started with a plate of boneless ribs, sweet and sticky. My main dish was a huge spicy tuna toro maki roll: a tempura fried roll with avocado, cucumber, chili soy and toro tuna, slightly torched. Over the top. The Red Lantern has a beautiful bar, and my original mai-tai was well-made, though very sweet.

Dessert selections weren’t what we wanted…and we needed a breather…so we Ubered over to Newbury Street, where we found a wonderful gelato shop: Amorino. It’s an Italian chain, and they know how to do gelato!

I suppose if I wasn’t hanging out with my daughter, I’d take this opportunity to go to a bar for one last cocktail, but instead, we just went back to the hotel and focused on the next day, thinking we’d hit the indoor pool. Turns out it wasn’t a great idea, because the pool last the Marriott Long Wharf was really small and full of screaming little kids. Plan B: find a really great Sunday brunch.

Mooo, in Boston.

 

Mooo is a steak restaurant inside the beautiful XV Beacon Hotel, on historic Beacon Street. As I was searching for brunch possibilities, I saw the tempting list of freshly-baked treats on their menu, very different from those offered elsewhere, and I knew this was where we needed to go. We were not disappointed!

Ordering the cinnamon buns was a no-brainer. The moment they say on the menu that you “need to give it a little extra time,” you know it’s going to be worth the wait! as we slowly pulled apart the gooey rolls, shoving them into mouth, I moaned like Patton Oswalt in The Secret Life of Walter Mitty: “Cinnnabonnnn……” (Though it was way better than any Cinnabon I ever head!)

The incredible cinnamon buns at Mooo.

 

My daughter knew almost instantly that she was going to have the chocolate chip pancakes…with a side of bacon, of course. I was contemplating the lobster eggs Benedict (I’m a huge fan of bennies), but then I said to myself: “Wait…this is a steak restaurant. They have half-a-dozen steak and eggs offerings on the menu. Have a steak, for crying out loud!” My inner voice served me well.

I had a choice of 2 ribeyes: either a 12-oz. American corn-fed ribeye, or a 14-oz. pastured, grass-fed Australian ribeye. I’m a grass-fed guy, so the larger Australian ribeye (which was also less expensive) was a no-brainer. It was cooked to a perfect medium-rare, and was one of the best steaks I’ve had in a very long time. A couple of eggs and a side of perfectly cooked potatoes made for an ideal meal.

Brunch is served!

 

Mooo was such a great choice for brunch that I will keep it in mind for dinner on a return trip to Boston.

 

We returned to our hotel after brunch, simply to pack up and head home. A nice 24-hour getaway with wonderful food and a fun time with my daughter. I know my daughter and I will be back in June to see a Billie Eilish concert at the Rockland Trust Bank Pavilion, so we’ll have more opportunities to hit a couple of restaurants, this time in the Seaport District, which, sadly, is being overrun by so much new construction that you can’t even see the water anymore. It’s sad because Boston’s traffic has just been rated the worst in the country, and this will only add to a crumbling infrastructure that is already overloaded.

 

 

 

It takes a few weeks for this limoncello recipe to be ready, so plan ahead!

 

It starts with beautiful lemons…

 

Many years ago, my wife and I visited the Amalfi coast, and we spent several nights on the beautiful island of Capri. On our last night, we dined at the historic Grand Hotel Quisisana, and our meal ended with a glass of the most delicious limoncello I ever had.

I asked the waiter if it was possible to get the recipe of the limoncello, and he made a big deal about the recipe being a “secret.” Though disappointed, I understood, and I left Capri thinking that I would never taste it again.

 

Sure, you can buy limoncello from Capri in a bottle, but what fun is that?

 

Two weeks later, now back at home, I was reading the latest issue of Conde Nast Traveler, and there in black and white, was the Quisisana limoncello recipe! WTF?

After making many batches of this limoncello, I started experimenting with other citrus, and the most successful by far was with grapefruit. Now I make a batch of each–lemon and grapefruit–every year. It’s important to use 100-proof vodka in this recipe. Most vodka is 80-proof, so you’ll need to go to a liquor store with a better selection to find it. Absolut makes a good one, as does Stoli.

Four ingredients, easy to make. The toughest part is waiting for it to mellow a bit.

 

4 lbs. of lemons, but you only use the zest!

 

4 lbs. lemons, zest only
2 750-ml bottles 100 proof vodka
5 1/2 cups sugar
6 cups filtered water

Just the zest!

 

Peel the zest off all the lemons, making sure you don’t get any of the white pith that could make the limoncello bitter. Place all the zest in the bottom of a glass jar with a lid that can hold all the vodka.

Pour the vodka on top of the lemon zest pieces, seal the container, and keep it at room temperature for a week, swirling the jar around gently once a day.

 

Vodka and zest.

 

On the sixth day, combine the sugar and water in a pot over medium-high heat, and stir until all the sugar completely dissolves. Remove from the heat, cover, and let it thoroughly cool to room temperature (overnight is best.)

On day seven, strain the lemon zest, pouring the infused vodka into a clean glass jar. Discard the lemon zest.

Pour the sugar/water mixture into the vodka and mix well.

At this point, you can pour the finished product into bottles, but let it mellow for about a month before drinking.

 

I keep my limoncello refrigerated.