Archive for the ‘MARTINI’ Category

Years ago, I gave my self an important research project: Create your own version of the perfect espresso martini.

It took painstaking research, which required drinking many espresso martinis in many a bar on my travels.

My favorite version came from a bartender working at Knave, the lobby bar at the at Parker New York, the former Le Parker Meridien Hotel in Manhattan. It featured Coole Swan, an Irish cream liqueur I had never heard of before. The bartender was nice enough to write down the recipe for me, but I guess I had a little too much to drink…because I lost it! So it was up to me to use those brain cells I didn’t fry and come up with my own combination.

A lot of mixing late into the night, and I came up with what I consider to be my perfect espresso martini. As the marines say: “There are many like it, but this one is mine.”

 

Alz Espresso martini

My espresso martini

 

 

3 oz. good quality vodka, like Belvedere
3 oz. freshly brewed espresso
1.5 oz. Kahlua
1.5 oz. Coole Swan

 

Chill your martini glasses. Pour all the ingredients into a large shaker with ice. Shake vigorously. Strain into chilled glasses.

This recipe makes 2 martinis. Let me tell ya…this tasted as good the first time as it did several martinis later! I’ve found that using a high-end vodka really does make a difference in the quality and taste of the martini…as does freshly brewing your espresso just before assembling the drink.

It’s #NationalFrenchFryDay so what better way to celebrate than to talk about the Parmesan truffle fries we recently had at The Capital Grille?

 

The best.

 

My daughter and I have been going to The Capital Grille in Providence, RI, every few months for what we call a “fodder-dodder dinner” for several years now. It’s a great opportunity for us to chat, have a few laughs, and enjoy a great meal.

But with the pandemic, a lot has changed…

No valet parking. (It’s one of the great deals in Providence because it’s always free at The Capital Grille.) It meant we had to drive around the corner to a parking lot. No big deal…there were spaces reserved for Capital Grille customers.

Here in Rhode Island, indoor dining is a somewhat recent event. And even though the state says it’s OK, and even though I really want to support my local restaurants, I still hesitate dining indoors everywhere. But certain restaurants, like The Capital Grille, I know will do things right.

Wearing masks. Social distancing. Extra diligence with cleanliness, although this place has always been spotless. And hey, what a surprise, not a single customer complaining about the extra measures taken for everyone’s safety. No one’s “rights” were threatened.

All the employees wore masks, and we took ours off only once we got seated at our “usual” table. (We sit in the bar area at one of the small high-top tables. The bar seats were all removed, and the few tables that were left in the bar area were spread far apart.) If we needed to use the restrooms, the masks went back on while walking through the restaurant.

The menu was limited. The bar menu, my personal favorite, was gone. Some of the small bar plates were listed under appetizers, but a few items, like the tenderloin sliders, lamb lollipops, and most significantly, the burgers, were not.

Since my daughter always ordered a wedge salad, and a cheeseburger with bacon and Parmesan truffle fries, she was a bit bummed that no burgers were on the menu. But it only took her a second to decide that a filet mignon was a good choice, and it came out a perfect medium-rare, and was devoured in minutes.

Although I very often order seafood at the Capital Grille, I went for the gusto a had the 22-oz. bone-in ribeye…also cooked perfectly.

Always a great time at The Capital Grille!

 

We split a wedge salad to start (there’s never a problem with them dividing the salad and bringing it to the table on 2 separate plates), and then we discussed what sides we should order. For my daughter, the much-loved Parmesan truffle fries were a no-brainer. I tried to go for something green and healthier, but let’s face it: a huge dish of creamed spinach or brussels sprouts with chunks of bacon is hardly low-calorie. So I decided to one-up her order of fries by getting the larger serving for the table. Steak and fries…what could be better?

A Shirley Temple for her and a Stoli Elit martini for me made the meal complete. Despite being really full, we ordered the amazing cheesecake to go, to enjoy the next day.

We may never completely return to “normal,” whatever that is. But it looks like The Capital Grille is rising to the challenge, and we’ll be back!

 

 

Skip the necktie. If your dad’s a food nut, he deserves something better! All of these ideas have been rigorously tested by our panel of experts (OK, just me), and get a big thumbs up. This article was originally published a few years ago, but I’d still be happy to get any of these for Father’s Day!

 

Masterbuilt Electric Digital Smokehouse: I’m a bit of a purist when it comes to grilling. I refuse to use a gas grill because I think there’s no difference between that and my kitchen stove. I use real hardwood charcoal, with real smoke and real flavor. But when it comes to smoking meats, basic smokers require constant maintenance so that the temperatures don’t fluctuate. I’m just too busy for that, especially if I’m cooking something low and slow for about 12 hours. So I have a digital smoker. I plug it in, set the time and temperature, and then periodically add wood chips through a side drawer to smoke the meat. I can literally set it and forget it. I have it cook through the night, so I wake up to a beautifully smoked slab of meat in the morning.

 

Cognac! How can you go wrong with booze for Father’s Day? But if you’re looking for something really special to give Dad (or your favorite blogger), it’s Kelt XO. What makes Kelt XO special is that before bottling, they place the barrels of cognac on board ships that sail the world for months at a time. During this time, the cognac gently rocks back and forth in the barrels, slowly acquiring a smoothness you can’t find in other spirits. Each bottle even comes with a tag that tells you exactly what ports around the world your cognac has been to. Worth the search at high-end liquor stores.

jack daniels

 

Jack Daniels smoking chips: Whether you have a smoker or not, these chips will make anything you cook taste better. Made from the old oak barrels that they use to age Jack Daniels, you get a serious hit of whiskey in every bag…and in your food. Simply toss a handful of chips you’ve soaked in water for about a half hour, and they will infuse the food on your grill with flavor. You can also use them dry, on charcoal or gas grills.

 

Cookbook favorites: “Jamie at Home,” by Jamie Oliver (a great combination gardening/cookbook), “Charcuterie,” by Michael Ruhlman and Brian Polcyn (the best book on how to cure and smoke meats), “Barbecued Ribs, Smoked Butts, and Other Great Feeds,” by Jeanne Voltz (my absolute barbecue Bible!), and “Martin Yan’s Feast: The Best of Yan Can Cook” by Martin Yan (the authority on Asian cooking.)

 

Redi-Check Remote Cooking Thermometer: Even someone who has barbecued all their lives runs the risk of burning or undercooking a roast or a large bird. Opening the grill and jabbing the meat with a thermometer several times causes the juices from the meat to run out, leaving it dry…and every time you open the grill, you lose precious heat. This is the better solution: You stick the needle into the roast or bird and leave it in there the entire time it cooks, so no juices leak out. You plug it into the monitor which then calls you when the meat is ready (from as far as 100 feet away!) You set the time or temperature, and then get to join your guests for the party.

smoking gun

 

Smoking Gun: There are times when you don’t need a full-on smoker. All you want to do is smoke a small piece of fish or a hunk of cheese.  You simply take some of the finely ground wood chip powder (comes with the gun) and place it in the pipe-like bowl. Light it, and the Smoking Gun will blow that smoke through a hose into the Ziploc bag where your piece of fish is waiting for its magical transformation to smoky deliciousness.

 

Mason jar cocktail shaker: A fun new way for Dad to make his martini.

mason jar, baking steel

 

Oh, and by the way…dads don’t care if your gift is late. You can still buy it now and give it to him later!

I love onions! Raw, sautéed, caramelized, yellow, Spanish, Bermuda, Vidalia, Texas Sweets, scallion, pearl, Crimini, Walla Walla…they can do no wrong. In fact, my family gave me the Lithuanian nickname: “Ponas Svogūnas.” (“Mr. Onion.”) I answer to it proudly.

I also love vodka martinis! So if I’m going to buy a top shelf vodka like Stoli Elit or Belvedere, I’m not going to ruin it with jarred cocktail onions, brined with cheap vermouth, found in the bar mixers section of my local supermarket. Who knows how long those nasty things have been sitting on the shelf?

No, I’m going to make my own cocktail onions to enjoy a proper Gibson!

The Gibson martini is simply one with onions instead of olives, and the story of its origin is somewhat unclear. According to one story, it was invented by Charles Dana Gibson, who created the popular Gibson Girl illustrations. Supposedly, he challenged Charley Connolly, the bartender of the private club, The Players, in New York City, to improve on a martini. Connolly simply substituted an onion for the olive and named it after Gibson.

Another story claims a man named Gibson dropped an onion in his water-filled martini glass to differentiate between his own drink and that of his colleagues, who were imbibing heavily.

Some stories about the Gibson don’t even mention an onion. (?)

And yet another story, now considered the more probable one, is that the Gibson martini was invented at the Bohemian Club in San Francisco in the 1890’s by Walter D. K. Gibson. There is documentation as early as 1898 to back that up.

Whatever story you want to believe, the Gibson martini was originally made with gin, not vodka, but that’s strictly a personal preference–and I don’t use any vermouth.

 

 

My first attempt at homemade cocktail onions was not a success. I bought pearl onions and did what the package instructions said: I dropped them in boiling water for a couple of minutes, then moved them to ice water to let them cool. Then a gentle squeeze on one end of the onion would make it pop right out of its skin. Easy, right?

Well, it didn’t work out that way. For one thing, the onions got soft…not what I wanted. I had to cut one end of the bulb with a knife. And even then, when I squeezed the onion, the part that popped out was about half the size of the original onion…there was a lot of waste.

 

 

After brining, they tasted OK, but they never had that crisp bite I wanted. They were mushy. I realized that boiling was not the way to go.

 

A lot of waste.

I knew there had to be a better way. Then I discovered already peeled pearl onions at Whole Foods. I have to be honest…I won’t use any other onions now. They’re big, plump, and exactly what I want.

 

Sure, these are much larger than the onions you find in a jar. But tell me how that’s a problem!

 

 

 

1 lb. pearl onions, peeled, ends cut off
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2  cups water
3/4 cup sugar (I like turbinado sugar)
10 peppercorns
1 teaspoon salt (per quart-sized Mason jar)
2 cloves garlic

 

Combine the white vinegar, apple cider vinegar, water, sugar, and peppercorns in a medium-sized saucepan. Bring it to a boil, making sure the sugar dissolves completely. Remove it from the heat.

 

 

Slice the ends off the onions.

I’ve found that if I allow the brining liquid to get inside the onions, especially these larger ones, they’ll get tastier faster…and who doesn’t want that? So I take a thin metal or bamboo barbecue skewer and push it through the center of the top of the onions, all the way through the center of the bottom of the onions. Now there’s a little “tunnel” for that brine to get in, and it can work its magic from the inside out!

Not skewering the onions simply means it’ll take longer for that brine to seep in…but that’s perfectly fine if you want a not-so-briny onion.

 

 

In a quart-sized Mason jar, add the teaspoon of salt and garlic cloves. Pour a little of the hot vinegar liquid in the Mason jar to dissolve the salt. Add the onions to the jar, as tightly as you can, then fill the jar to the top with the vinegar liquid.

Screw the top of the jar on tightly, and turn it upside-down a couple of times to mix everything together. If it looks like the level of the liquid has gone down a bit, open the jar and top it off with the vinegar liquid, then re-seal it.

Let the jar cool to room temperature, then move it to the fridge. You can use the onions as soon as the craving hits you, but they’ll taste better if you give them a few days to a week.

 

 

Many thanks to my friend, Arthur Shapiro, who suggested I write a bit about the origins of the Gibson. Follow Arthur’s blog, “Booze Business,” on Instagram and Facebook. http://www.boozebusiness.com

 

Cheers!

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.

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.

 

 

 

I love my onions! Raw, sautéed, caramelized, yellow, Spanish, Bermuda, Vidalia, Texas Sweets, scallion, pearl, Crimini, Walla Walla…they can do no wrong. In fact, my wife and daughter gave me the Lithuanian nickname: “Ponas Svogūnas.” (“Mr. Onion.”) I answer to it proudly.

I also love my vodka martinis! So if I’m going to buy a top shelf vodka like Stoli Elit or Belvedere, I’m not going to ruin it with cheap vermouth, especially that nasty stuff they use to brine supermarket cocktail onions that come in a jar that’s been sitting on the shelf for about 10 years.

My first attempt at homemade cocktail onions was not a success. I bought pearl onions and did what the package instructions said: I dropped them in boiling water for a couple of minutes, then moved them to ice water to let them cool. Then a gentle squeeze on one end of the onion would make it pop right out of its skin. Easy, right?

 

 

Well, it didn’t work out that way. For one thing, the onions got soft…not what I wanted. I had to cut one end of the bulb with a knife. And even then, when I squeezed the onion, the part that popped out was about half the size of the original onion…there was a lot of waste.

 

 

After brining, they tasted OK, but they never had that crisp bite I wanted. They were mushy. I realized that boiling was not the way to go.

 

A lot of waste.

I knew there had to be a better way. Then I discovered already peeled pearl onions at Whole Foods. I have to be honest…I won’t use any other onions now. They’re big, plump, and exactly what I want.

 

Sure, these are much larger than the onions you find in a jar. But tell me how that’s a problem!

 

Once that time-saving ingredient was in my possession, I took my own pickled asparagus recipe (https://livethelive.com/2018/05/16/pickled-asparagus-the-new-season-has-begun-4/) and used it with onions. Awesome results!

 

 

 

1 lb. pearl onions, peeled
1 cup white vinegar
1/2 cup cider vinegar
1 1/2  cups water
3/4 cup sugar (I like turbinado cane sugar)
10 peppercorns
1 teaspoon salt (per quart-sized Mason jar)
2 cloves garlic

 

Combine the white vinegar, apple cider vinegar, water, sugar, and peppercorns in a medium-sized saucepan. Bring it to a boil, making sure the sugar dissolves completely.

In a quart-sized Mason jar, add the teaspoon of salt and garlic cloves.

 

Pour a little of the hot vinegar liquid in the jar to dissolve the salt. Add the onions to the jar, then fill the jar to the top with the vinegar liquid.

Cover the jar tightly and turn it upside-down a couple of times to mix everything together.

 

Let the jar cool to room temperature, then move it to the fridge. You can use the onions as soon as the craving hits you, but they taste better if you give them a few days.

 

 

 

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 100 brands to choose from!) My choice for best-bang-for-the-buck grain vodka is Tito’s: 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 skip the lemon peel. I prefer three olives instead…and stuffed with garlic, if my wife is away on a business trip!
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.

For me, no dining experience is complete without a great cocktail. If all they’ve got to offer is a martini straight-up with olives, I’ll drink it alright–but I’ll be disappointed there’s nothing more.

Coppa is a wonderful small enoteca in Boston’s South End, featuring small plates by award-winning chefs Ken Oringer and Jamie Bissonette. (They’re also the 2 creative forces behind Toro in Boston and NYC.)

The food was incredible, and this drink, called “Hey, Neon,” was inspired. The glass was rimmed with dehydrated and finely chopped kalamata olives. I tried to recreate that at home, and couldn’t get the texture or the size right. And I could never get it to stick to the glass, either! Ultimately, I simply skewered a few kalamatas and placed them on the glass!

The original “Hey Neon” at Coppa.

 

 

“HEY NEON”

1 1/2 oz. Aalborg aquavit
3/4 oz. Punt e Mes
1/2 oz. Cynar
1/2 oz. Green Chartreuse

Add ice to a cocktail shaker and then add the ingredients. Stir well, until very cold. Strain into a martini glass. Add the skewer of kalamata olives.

 

Aalborg is a brand of aquavit (or akvavit), a clear alcohol similar to vodka but usually infused with other flavors, mainly caraway or dill, popular in Scandinavia.

Punt e Mes is a sweet vermouth, the so-called “little brother” of the granddaddy of all sweet vermouths: Carpano Antica Formula.

Cynar is an Italian bitter and digestif made from herbs, plants and artichokes. Strong in flavor, but delicious!

Chartruese is a French liqueur made by Carthusian monks since 1737, using a recipe that dates back to 1605. It contains 130 herbs and plants. It’s also one of the few liqueurs that ages in the bottle, changing over time. Green Chartreuse is 110 proof, and naturally colored from the maceration of its ingredients. Yellow Chartreuse, at 80 proof, is a milder and sweeter version.

My version of the “Hey Neon.”

 

 

Every major city in the United states has a Capital Grille, and it’s a great place to grab a solid dinner if you’re traveling. Although the Capital Grille in my town of Providence, RI has recently moved from its original location, we can still boast that we had the very first one in the USA.

They don’t do crazy-fancy drinks at the Capital Grille. They keep a very well-stocked bar with high-end booze and make solid cocktails. But there is one signature drink you can find there, and that’s the Stoli Doli. A Stoli Doli is simply Stoli vodka that has been infused with fresh pineapple. If you sit at the bar at the Capital Grille, you won’t be able to miss the very large jar of freshly-cut pineapple pieces swimming in vodka. They literally pour it “from the tap,” and serve it straight up, like a martini, or on the rocks. It’s delicious, and I’ve certainly had my share of them over time.

I decided to make my own at home one day, to serve to my friends at an upcoming party. But to my disappointment, I didn’t have any Stoli vodka in the house. I found a bottle of Stoli Vanil, the vanilla-flavored vodka, and it was a real game-changer! I used that instead of regular Stoli and I came up with a sweeter, smoother drink that is legendary among my friends to this day. I called it…

VELVET ELVIS

2 pineapples, peeled, cored, and sliced
1.75ml Stoli Vanil

Find a gallon-sized glass jar with a lid. Peel, core and slice the pineapples and drop the pieces in the jar. Pour the vodka in, mix well, and seal the jar. Keep it at room temperature for a week, giving it a gentle shake every day.

After one week, strain it, squeezing the pineapple pieces to get every bit of liquid out. Keep the Velvet Elvis refrigerated. Serve over ice.

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For me, fine spirits are the best gift for the holidays. You can go with some aged rums…sipping tequilas…or classic cognacs. And then there’s the whole list of liqueurs…sweets for the end of the meal or a key ingredient in a flavorful cocktail. Here’s my list of favorite bottles…

Kelt XO Cognac: What makes this cognac special is that it leaves the Cognac region of France in barrels and gets loaded onto ships that travel the world for months at a time. The barrels of cognac mellow, as they slowly rock back and forth in the ship’s hold out in the open seas, much like they did hundreds of years ago before we loaded pallets of product onto cargo planes. The ships then return to Cognac, where the spirit is unloaded and bottled. The result is an exceptionally smooth cognac that is still my favorite to date. What’s really cool is that each bottle has a summary of what ship it was on and where it traveled. The VSOP is great, but the XO is outstanding. They say it makes a difference if the ships go around the world clockwise or counterclockwise! …I haven’t noticed.
Diplomatico Reserva Exclusiva Rum: If you’ve got a friend that likes sipping rum, this takes it to a whole new level. Made in Venezuela, it has a sweetness that you won’t want to mix…on the rocks is perfect. I have turned more friends on to this rum in the last couple of years than any other spirit I’ve discovered. Thanks to Jeff and Geremie, owners of Fluke Wine, Bar & Kitchen in Newport, Rhode Island, for giving me my first sip of this wonderful rum years ago.

Jose Cuervo Reserva de la Familia tequila: I am not a fan of Jose Cuervo tequila in general. If all you want is a reposado or anejo, there are so many other better ones out there: Don Julio, Don Eduardo, Corazon, and Sauza Tres Generaciones just to name a few. And for silver, nothing beats Patron. But this top-of-the-line Cuervo is excellent, and you pay the price for the designer box as well as the tequila. Worth every penny.

 

St. Germaine: A sweet liqueur crafted from hand-picked Elderflowers that grow in the Alps, and featured in an excellent house drink called The Elixir at Cooke and Brown Public House in Providence, Rhode Island. It features Irish whisky, St. Germain, honey, lemon and bitters.

 

Bols Genever: First made in Holland in 1575, this is the stuff the British fell in love with, tried to copy, and then shortened the name of their resulting product and called it “gin.” But it’s better than gin. Many a great cocktail starts with this key ingredient. One of my favorites is a take on the classic Negroni: Combine 1.5 oz. Bols Genever, 1 oz. Gran Classico, and .5 oz. Punt e Mes. Serve in a rocks glass with a nice, big ice cube.

Coole Swan: This is the magical ingredient in my own espresso martini. (See my blog for the recipe: https://livethelive.com/2017/11/19/my-espresso-martini-2/) Imagine a Bailey’s that tastes like melted vanilla ice cream, and you have an idea of the flavor of this terrific cream liqueur. You will never drink another espresso martini as long as you live!

 

Rumchata: Horchata is a very popular drink in Hispanic countries. It comes from many ingredient combinations, but one of the most popular is rice, vanilla and cinammon. Imagine a liquid version of rice pudding. So if you add rum to it…you get a liqueur unlike anything you’ve had before. Very tasty.

 

Castries: This creamy liqueur takes its name from the capital city of the island of St. Lucia….and it surprises me that it took this long for someone to come up with a peanut flavored liqueur. Sure, there are other nut liqueurs: almond liqueurs, like real Amaretto (not Disaronno, which is made from peach or apricot pits)…and hazel nut liqueurs like Frangelico. But this one is very different. It’s creamy, not clear, and quite delicious.
Sortilege: This liqueur made from Canadian whisky and maple syrup is the definition of liquid dessert. It’s hard to describe how good this stuff is. All I can say is: once you open it, it will vanish very quickly. I haven’t poured it on pancakes yet, but some hungover morning I will!
Cheers!