Eve's Wine 101

Cari Patricio’s Basil Drop Recipe

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Saw this on Facebook, a mention of a Basil Drop cocktail that sounded delicious, so I just had to ask about sharing it on my blog:

It is basil, lime juice, simple syrup and vodka. I muddled the basil, added the other ingredients with some ice in a shaker, then poured it all into a glass with some fresh ice.

I got the recipe from the Alchemy Bar on the Carnival cruises. It was one of my favorites during our cruise in April! They also made a strawberry basil variation that was equally delicious!

Recipe

It’s nice because it is refreshing, light and not too sweet:

two leaves of basil

two oz vodka

one oz lime juice

1/2 oz simple syrup

Cari and Blaze Patricio

Cari and Blaze Patricio

 

 

Vintage Eve 9/2013: The Old Days and Trader Vic’s Cocktails

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There has been a heyday of late in reviving cocktails from our parents’ day, some with the newfound skill of bartenders (some now calling themselves mixologists) muddling fruits or concocting their own syrups. The possibilities are now endless. For me, my toe went further into the icy cocktail waters when I found an old book at a rummage sale, Trader Vic’s Book of Food and Drink, with this note from the publisher:

This book was originally published in 1946. Some of the brand names that Trader Vic’s refers to no longer exist. We suggest you substitute your own favorite brands.

Photo Credit - Off the Presses

Photo Credit – Off the Presses

Undaunted I purchased the book and started making some of the recipes, choosing ones where I had most, if not all, of the ingredients already in my bar. Below are the easiest I made. I hope you can find something memorable here to make for yourself.

 

Tall Ones

Planter’s Punch – Cuban

3 ounces Cuban rum

1 ounce lime juice

1 tsp. sugar

Orange juice

Shake rum, lime and sugar with cracked ice; and pour over cracked ice in 12-ounce glass and fill rest of glass with orange juice; stir and serve.

 

Rum Float

1 tsp. sugar

5 sprigs fresh mint

3 ounces light rum (Ton Merito or Brugal)

Half fill a 12-ounce glass with shaved ice; add sugar, mint, and rum; muddle to thoroughly mix mint with rum; add shaved ice and stir up and down to frost glass and thoroughly mix. Decorate with a sprig of mint, a slice of lemon, and serve with straws.

 

Cocktails and Short Hoists

Plantation

½ ounce orange juice

½ once lemon juice

1 ounce Jamaican rum (Red Heart or Myer’s)

Shake well with ice; strain into chilled cocktail glass.

 

Rum Martini

Dash of orange bitters

One ounce French vermouth (dry)

1 ½ ounces Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Stir Ingredients in mixing glass with cracked ice; strain into chilled cocktail glass and serve with stuffed olive (washed to remove salt) or cocktail onion on toothpick. Twist lemon peel over drink but do not drop.

 

Tahitian Honey Bee

1 tsp. honey

½ ounce lemon juice

1 ½ ounce Puerto Rican rum (Ron Merito, Boca Chica or Brugal)

Mix honey and lemon juice in shaker, add rum, and shake with ice; strain into chilled cocktail glass and serve with twist of lemon peel.

 

Gimlet

1 ounce Rose’s lime juice

1 scant tsp. sugar

1 ¼ ounce gin

Shake with ice, strain, and pour into chilled Daiquiri glass.

 

Note on the photo: This is an old West Bend penguin hot and cold serving bowl/ice bucket in an art deco style. (Photo is borrowed.) It belonged to my mother in law. Recently I pulled it out of our cabinet, washed it, and, served to hold ice during a large party.  Six hours later the ice was still solid. It made me wonder about the cocktails this was used for, and how many, if any, Trader Vic’s styled drinks my husband’s parents may have enjoyed at home.

Tasting with Emilien Boutillat, Winemaker of Champagne Armand de Brignac and the “Best Blanc de Noirs in the World”

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What a rare treat it was for me to sample the current releases from Champagne Armand de Brignac, aka “Ace of Spades”, that I had to admit I have never sampled before. This is how it went:

The Stage

The boardroom of the Beverly Hills Hotel was the perfect size for a small group of wine writers, wine store buyers, restauranteurs and sommeliers. The table was set with five engraved tasting glasses, courtesy Armand de Brignac. Winemaker Emilien Boutillat sat in the center. Five metallic bottles, each its own unique glistening color, sat icing in a golden bowl. The lighting was brought up so that we could examine our samples. French bottled water was poured to cleanse our palates. A brunch was set up on the side bar to enjoy after the tasting. Sparkling silver wine buckets would soon be – only slightly – filled with leftovers. But there weren’t many leftovers…

IMG_9648Tasting With Emilien Boutillat

Winemaker Emilien Boutillat grew up in Champagne and worked with some very prestigious wineries in Bordeaux, Chateauneuf-du-Pape, South Africa, New Zealand, Chile and California before settling back down in France. He works now with the lead winemaking team: Jean-Jacques and Alexandre Cattier.

Boutillat said that Armand de Brignac produces “just a drop” of Champagne compared to others; only producing about 100,000 cases of all of their cuvees combined per year. Everything, including the riddling, is done by hand. What matters most is the soil, climate, the right time for harvest, blending and – only using the first press of juice. They have purchased from the same growers – who are now friends – every year for many years. “There are no tricks,” Boutillat commented, “we let the fruit talk.” All of the cuvees are multi-vintages and blends.

 

Brut Gold

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

The color of pale hay with aromas of green apple, pineapple, cheddar cheese and wet pebbles. On the mouth I got the same flavors, very bright fruit, with the additions of lemon and toast. 99 Eve pts.

 

Rosé

50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A beautiful color or rose gold with notes of strawberry, Luxardo cherry and a hint of licorice on the nose followed by flavors of strawberry, limeade, orange zest and a nice long finish. (This was made as a blend, not in the saignée method.) 99 Eve pts.

 

Blanc de Blancs

100% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A very pale yellow in color, then a nose of ripe red delicious apple, roasted nuts, lemon-lime and white pepper. On the mouth I got pineapple, white peach, white tea and roasted nuts again. 100 Eve pts.

 

Blanc De Noirs Assemblage Two

100% Pinot Noir

Multi-vintage: 2008, 2009 and 2010

Pale gold in color and aromas of apricots, cream and yes…what everyone noted: peppermint. On the palate that same peppermint was apparent as well as apricot and peach. Also another incredibly long finish. Welcome to the U.S. my pretty friend! 100 Eve pts. (How could I disagree with Fine Champagne Magazine, and TastingBook.com, that named this the best Blanc De Noirs of the year in 2016?)

 

Demi Sec

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

Straw in color, and a nose of fruit cocktail, cheese corn and Jasmine! In the mouth I was reminded of candied apple and cinnamon toast, and the fruit lingers for another long finish. 98 Eve pts.

 

About Armand de Brignac

“10th and 11th generation champagne growers, Jean-Jacques Cattier and his son, Alexandre, craft the prestige cuvées of Armand de Brignac. Their dream was to create a champagne of the most exceptional quality, that would represent the best of the best from the region, where their family have grown vines for more than 250 years. A group of just 14 highly skilled people touch a bottle of Champagne Armand de Brignac, from pressing the fruit, to the moment the bottles leave the cellars. Each step of the process is led by the human touch, from handpicking the grapes to polishing each bottle and hand-applying French pewter labels. Without the pressures of volume, the team behind Champagne Armand de Brignac focuses on each small detail, to ensure ultimate quality at every step.”

http://armanddebrignac.com/home

https://twitter.com/armanddebrignac

https://www.instagram.com/armanddebrignac/

https://www.facebook.com/ArmanddeBrignac/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

2nd Annual Masters of Taste: L.A.’s Top Tastemakers Savor the Finer Things On Field of The Iconic Pasadena Rose Bowl!

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Los Angeles, CA: Spring has sprung and the time has come to celebrate and savor the finer things at this year’s 2nd Annual Masters of Taste, an outdoor, luxury food and beverage festival being held on Sunday, May 7th, 2017 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

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Photo Credit: Courtesy of Masters of Taste

The 2nd Annual Masters of Taste will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 30 Beverage Masters, including L.A’s top bartenders and cocktail bars, local California wineries, local craft breweries, pressed juices, hand roasted coffee, live entertainment and much more.

100% of the proceeds from Masters of Taste 2017 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. Last year, Masters of Taste 2016 raised over $435,000 for Union Station Homeless Services, and this year Masters of Taste hopes to grow that number to $560,000.

Some of this year’s Masters of Taste 2017 participating Culinary Masters and Restaurants include:

  • 118 Degrees Chef Jenny Ross (Tarzana)
  • Alexander’s Steakhouse Chef Matt Bata (Pasadena)
  • Bacchus Kitchen & Eatery and Claude & Co. Chef Claud Beltran (Pasadena)
  • Bone Kettle and Komodo Chef Erwin Tjahyadi (Pasadena and Los Angeles)
  • CAST at the Viceroy Santa Monica Chef Larry Monaco (Santa Monica)
  • Celestino Chef Calogero Drago (Pasadena)
  • Church & State and Spring Chef Tony Esnault (Downtown Los Angeles)
  • Crossings Chef Lalo Sanchez (South Pasadena)
  • HACHÉ LA Chef Michael “Mick” Schepers (Silver Lake)
  • HokePoke Chef Lauren Haas (Downtown Los Angeles)
  • Hamasaku Chef Yoya Takahashi (Los Angeles)
  • Hyperion Public Chef Paddy Aubrey (Silver Lake and Studio City)
  • INTRO Art Gallery & Chef’s Table Chef Paul Shoemaker (North Hollywood)
  • Little Beast Chef Jose Perez (Eagle Rock)
  • Magnolia House Chef Evan Colter (Pasadena)
  • Mama Lion Chef Michael Hung (Koreatown)
  • Mexikosher Chef Katsuji Tanabi (Los Angeles)
  • Milk & Honey Chef Lulu Cai (Hollywood)
  • Miro Chef Gavin Mills (Downtown Los Angeles)
  • Momed Chef Alex Sarkissian (Beverly Hills and Atwater Village)
  • Nerano Chef Michele Lisi (Beverly Hills)
  • Prince of Venice
  • Ramen Tatsunoya (Pasadena)
  • SpireWorks Chef Kuniko Yagi (Westwood Village and Eagle Rock)
  • Redbird Chef Neal Fraser (Downtown Los Angeles)
  • The Raymond 1886 Chef Tim Guiltinan (Pasadena)
  • True Food Kitchen Chef Phil Noresetter (Pasadena)
  • Venice Whaler Chef Nick Liberato (Venice)

    Sweet Masters: A select group of Los Angeles Top Sweet Masters will showcase an assortment of delectable desserts such as the gourmet single-origin chocolate and vanilla ice creams from Choctal, homemade premium sorbets from Helados Pops, the finest globally-procured cacao from Chocolate Stars USA, and much more from Café Dulce, Icy Rush, Lark Cake Shop, Magpies Softserve, Mignon Chocolate, Nothing Bundt Cakes, Sprinkles, Street Churros and The Dirty Cookie.

    Some of this year’s participating Beverage Masters include:

    Brewmasters: Beverage Masters who specialize in barley and hops will be presenting top-notch ales, lagers, pilsners and more for guests to sample, sip and savor all throughout the event, including Southern California favorites Bootlegger’s Brewery, Indie Brewing Company, Iron triangle Brewing, MacLeod Ale Brewing Co., Three Weavers Brewing Company and 101 Cider House.

Wineries: A specially curated collection of Wine Masters will be showcasing their finest varietals including premium boutique winery Ascension Cellars, Antelope Valley’s Golden Star Vineyards, Jardesca, St. Helena’s Hall Wines, Anderson Valley’s Navarro Vineyards, San Antonio Winery in Downtown Los Angeles, Santa Barbara County’s Tercero Wines, Napa Valley’s Trinchero Family Estates and Vinemark Cellars.

Bars & Spirits: Some of L.A.’s top bartenders and cocktail bars will be creating first-rate craft cocktails, including Peter Lloyd-Jones and 1886 Bar, Garrett McKechnie of Downtown L.A.’s Bar Mattachine and Bar Manager Bethany Ham of the newly opened 1950s inspired hidden cocktail den Birds & Bees. Top brands showcasing their finest spirits will also include American Born Moonshine, Dulce Vida Tequila, Mezcal El Silencio, Glenlevit, Kikori Whiskey, Martell Blue Swift and ZYR Russian Vodka just to name a few.

Non-Alcoholic Beverages: A variety of premium non-alcoholic Beverage Masters will also be on hand for those who wish to hydrate, caffeinate or regenerate, featuring the “bevolutionary” Bai who will be presenting their antioxidant juices, teas and water infusions, Boxed Water, Califia Farms Juices and Cold Brew Coffees, Dry Sparkling, Kombucha Dog, Milk+T, cold-pressed juices from Nekter Juice Bar, Philz hand roasted customized blended Coffee, and all natural, refreshing beverages from Zico Coconut Water.

More Culinary Masters, Sweet Masters and Beverage Masters to be announced.

Sponsors: Masters of Taste is made possible through the generous support of our sponsors, which include HomeStreet Bank, Judith L Chiara Foundation, Western Asset Management, Capital Group, Floe Financial Partners, Kaiser Foundation Hospitals, Bank of America, Femino Family Foundation, Goldstar, HKG LLP, Kauffman Wealth Management, MUFG Union, Tournament of Roses, Wells Fargo, Westport Construction, Citizens Business Bank, Hahn & Hahn, LLP, Hybrid Foundation, Massage Envy, Tsan Tsun Memorial Foundation, Westmount Asset Management, RE/Max, Arroyo Insurance Services, Norton Rose Fulbright LLP, Individual FoodService, and California Linen Services.

Ticket Information: Masters of Taste will take place on Sunday, May 7th, 2016. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste or to book your tickets directly, please visit www.MastersofTasteLA.com/Tickets.

Location: Pasadena Rose Bowl – 1001 Rose Bowl Drive, Pasadena, CA 91103.

Transportation and Parking: Guests are encouraged to utilize car services – Lyft, Uber, Taxi, etc. – since this event does serve alcoholic beverages. To get 20% off your ride to and from Masters of Taste, please visit Lyft. Complimentary parking will also be available at the event.

Follow Masters of Taste for the latest updates on: Facebook: www.facebook.com/MastersOfTaste Twitter: @MastersofTaste

Instagram: @MastersofTaste

Masters of Taste

Pasadena Rose Bowl

1001 Rose Bowl Drive, Pasadena, CA 91103

Masters of Taste Direct Line: 626.791.6677

E: info@MastersofTasteLA.com

www.MastersofTasteLA.com

Vintage Eve Circa March 2013: A Special Meeting with Santa Barbara, Paso Robles and Napa Valley Producers

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A couple of weeks ago I received a special invite, from LearnAboutWine.com founder Ian Blackburn: “Tastemakers, Sommelier and Press, please accept my invitation to a special press gathering for the STARS of California Wine.” And that was enough for me to send off my rsvp right away.

home_photoI knew from a previous luncheon that the meeting – very intimate with a little over a dozen of us in attendance – would be stellar, the restaurant would be remarkable and the wine, presented by a winery representative or owner, chosen with care.

This time we met at a penthouse private room in the TAKAMI Restaurant, in downtown Los Angeles. Our wine representatives included Larry Schaffer, winemaker and owner of Tercero Wines; Timothy Carl, the managing director of Knights Bridge Winery; and Michael Young, the sales and marketing director of L’Aventure Wine.

I had just visited Larry at his Los Olivos Tasting room last month. The two wines he presented at our luncheon, 2011 Viognier and 2009 Grenache, I covered in my notes, as well as information on Tercero. You can read that here: http://westranchbeacon.com/2013/03/eves-wine-101-tasting-with-winemakers-in-the-santa-barbara/

On this occasion, however, I enjoyed Larry’s wines with three Robatas: Angus New York, Chicken Negima, Chilean Sea Bass; and then a selection of sushi rolls. For me, I prefer to make tasting notes sans food. But, in real life, this is how we do it – and it was very enjoyable to sit back and just enjoy as my tasting notes had already been done. The rest of the guests, some new to Larry’s wines, remarked that they really enjoyed them and what he has accomplished with Rhone varietals.

When Timothy Carl introduced Knights Bridge he explained that his family has ten generations of grape growing experience. They only produce Sauvignon Blanc, Chardonnay and Cabernet Sauvignon in their vineyards about five miles Northwest of Calistoga.

Almost everyone immediately became a fan of the Knights Bridge Sauvignon Blanc. My notes mention balanced acidity and minerality. Carl remarked that they “squeeze the fruit to get the right Ph” and by doing that you “may lose some juice potential…but you get the aromatics, mouth feel and fruit components like orange blossom.”

The stand out wine for me was Carl’s 2008 Knights Bridge Pont Chevalier Cabernet Sauvignon filled with blackberry, lavender, cassis, and minerality in perfect balance.

Then Michael Young introduced his L’Aventure “meat and potato” wines to pair with a Grilled Angus drenched in a Black Truffle Sauce…and potatoes. The 2010 Optimus was 55% Syrah, 27% Cab and 18% Petit Verdot. I thought it was a fruit bomb with plenty of spice on the back palate, bold and tannic, a great wine. Young followed it up with the 2010 Estate Cuvee that was a blend of 42% Syrah, 42% Cab and 16% Petit Verdot. Only slightly softer than the Optimus, another fabulous wine.

As we chatted it up, huge dessert platters arrived, bottles were offered to “revisit”, business cards were passed around…and then our hosts had to rush off for their second appointment of the day because after the luncheon was a press tasting event, to be followed later in the evening with a public tasting.   I had to skedaddle as well, but this was the wine list others were to enjoy all evening on the rooftop:

2013 Participants:

D’Anbino – Paso Robles

Knights Bridge – Sonoma

Hammersky – Paso Robles

Beekeeper – Sonoma

Chateau Margene – Paso Robles

Tudor – Santa Lucia

Hope Family – Paso Robles

Zaca Mesa – Santa Barbara

Adelaida – Paso Robles

Tercero – Santa Barbara

L’Aventure – Paso Robles

Stanger – Paso Robles

Dubost – Paso Robles

Robert Murray – Paso Robles

Pipestone – Paso Robles

Kiamie – Paso Robles

Edmond August – Paso Robles

Levigne – Paso Robles

Sculpterra – Paso Robles

Frank Family – Napa Valley

Calcareous – Paso Robles

Hoyt Family – Paso Robles & Malibu

Shai – Santa Barbara

Eden Canyon – Paso Robles

Rocca – Napa Valley

Cakebread – Napa Valley

Turiya – Santa Barbara
Snowden – Napa Valley

Peju – Napa Valley

and many more to come….

Getting My Minerals From Leaf Vodka

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Two different expressions of vodka made by the same brand, the difference only based on the location of the water each was distilled from, awaited for me in sampling LEAF® Vodka. One is made from Alaskan Glacial water and the other is made from Rocky Mountain Mineral water. The Alaskan version has a green colored leaf label on the back of the bottle, and the Leaf title is in gold; the Rocky Mountain version has a blue colored leaf label and the Leaf title is blue.

IMG_9272You may have heard this from me before: the best way to educate your palate is in side-by-side tastings of the same spirit or the same wine varietal. Here I had two vodkas, a spirit known for being flavorless and colorless, that I had a chance to sit down and get to know. And I found it remarkable that these two had their own unique qualities.

A cocktail recipe and tasting notes from Leaf are just beneath my tasting notes:

Leaf Alaskan Glacial

Clean aromas that included biscuit, lime and orange twist, fresh Japanese ginger; with slightly sweet flavors of that same orange and lime, the ginger again, with a medium burn and long finish. 90 Eve pts.

Leaf Rocky Mountain Mineral

Pale mint, pear, hay, grass and wet gravel on the nose; in the mouth I got citrus, black licorice, mint and that gravel again. Long finish. 91 Eve pts.

From Leaf

Had enough of winter? Ring in the spring with a new cocktail from LEAF® Vodka called the Lychee Lake. With a refreshing blend of fruit, combined with a lovely spring color and a floral garnish, it is the perfect antidote to the winter blues!

The combination of lychee and grapefruit bring out the crisp smoothness of the Alaskan Glacial water used to make LEAF Vodka, and the effervescence of the sparkling wine adds a refreshing quality that makes this cocktail a delightful escape.

The Lychee Lake

Ingredients:

2 oz. LEAF Vodka made with Rocky Mountain Mineral Water

1.5 oz. lychee puree (perfect puree)

0.5 oz. grapefruit juice

0.5 oz. lemon juice

1 oz. sparking rosé wine

Tools: Mixing shaker, jigger, strainer, and muddler.

Method: Shake all ingredients except rosé wine, add ice and shake vigorously

Strain into a martini glass, top off with sparkling rosé, garnish and serve.

Glassware: Martini, Garnish: Orchid

LEAF believes vodka’s main ingredient, water, is what truly defines the spirit.  LEAF Vodka is sourced from unique waters here in the USA. One variety is made from Alaskan Glacial water, which lends a pure, smooth taste with a hint of sweetness. The other, made from Rocky Mountain mineral water, provides richness and complexity, offering a warm and savory impression. The water sources give LEAF Vodkas their signature tastes.

“LEAF Vodka’s naturally-sourced waters are fundamental to its taste and quality,” say Maxim Dubossarsky, CEO of Global Spirits, owners of LEAF Vodka.  “These taste attributes, and the fact that the vodka is USDA Certified Organic, are being embraced by some of the nation’s leading mixologists.”

For more recipes and information, visit www.leafvodka.com or follow the brand on Twitter and Instagram @LEAFVodka.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Touch of Venus by Aphrodisiacs Art Bites at the Getty

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Saw this delightful sounding cocktail recipe on Ckay Walker’s Facebook, check it out:

16711990_10155641719862908_5090794885605087263_nTouch of Venus

For the lavender crystals:
2 tbls dried culinary lavender. (I used from my garden picked last season)
1/2 cup sugar
Add to food processor and combine.

Cocktail:
Juice of 1 lemon
1tsp rose syrup
2oz lemon juice
2oz simple syrup
Ice
Soda water (I chose mineral water)
2 oz vodka

Directions:
Pour some lemon juice on a plate to wet the rim of the glasses. (This makes two). Dip into lavender sugar.
1 tsp rose syrup per glass. Once once each lemon juice, simple syrup and vodka. Add ice and soda water.
Enjoy!

Vintage Eve 8/2012: Eve’s Blood Orangecello Martini with Ventura Limoncello

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The last time we were in Italy, in 2009, it seemed that Limoncello was served to us after every meal, whether or not we requested it. Especially in Rome and Venice, where dining outdoors and people watching seemed to pair with it best. We became fans.

For the last two years I’ve made it a point to not only visit the Ventura Limoncello Co. table at the LA Wine Fest, but to compliment the rep just enough to get a taste of their newer small batch produced Blood Orangecello.

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You can’t buy the $14.99 bottle in Santa Clarita. They don’t even want Bev Mo to carry it – as they can’t make enough of it – though they do carry their Limoncello. The rep sent me into…the valley…and to Total Wine in Northridge to find it. I finally made the drive, found the bottle, got it home before I tore off the cap, and made:

Eve’s Blood Orangecello Martini (This recipe is for a single-serving)
1 1/2 oz. vodka
1/2 oz. Blood Orangecello
Shake with ice, strain and pour into martini glass. Garnish with orange peel.

Very refreshing – but with a little different kick is all. Perfect before dinner, on the front porch and a getaway from the maddening crowd.

Orangecello Recipes From Ventura Limoncello Company

http://www.venturalimoncello.com/limoncello/recipes/ventura-orangecello-recipes/

 

805 Margarita
Created by James & Dr. Adolfo

In a shaker with ice mix:
1 part Ventura Orangecello Blood Orange
1 part Alquimia Reposado Tequila
1 part Alquimia’s Margarita Mix
– (mix 2 parts fresh lime juice, 1 part fresh orange juice, 1 part agava nectar)
Serve on the rocks
If you prefer: substitute Ventura Limoncello Originale

 

Aperitivo Ventura
Created by Manuela

1 oz Ventura Orangecello Blood Orange
1 oz Aperol or Campari
2 oz Club Soda
1 Blood Orange Slice
Serve on the rocks

 

Orangecello Mojito
Created by Titus Bonney — Zoey’s Cafe Ventura

3/4 oz Ventura Orangecello Blood Orange
3/4 oz Orange Rum
1 Blood orange slice
3 Basil leaves
Soda water and orange juice
Muddle the basil and blood orange slice with a splash of Orangecello. Add ice, Orangecello, rum, and fill with equal parts soda water and orange juice. Shake well, serve on the rocks.

 

Sun’Kiss
Created by Corey Claxton Blaustein
Veev Mixologist

3/4 part Ventura Orangecello Blood Orange
1 part Veev Acai Liqueur
Club Soda
In a shaker with ice, mix Ventura Orangcello and Veev. Strain over crushed ice, add club soda to taste.

 

Clockwork Orange
Created by James

2 oz Ventura Orangecello Blood Orange
1 oz Premium Vodka
Top with Club Soda
Serve on the rocks.

 

Ventura Holiday Martini
Created by Manuela

In a shaker with ice mix:
1 part Ventura Orangecello Blood Orange
1 part Pear Vodka
2 parts Pear Cinnamon Cider
Serve in a martini glass

 

Ventura Orange Drop
Courtesy of Lure – Camarillo

In a shaker with ice mix:
1 part Ventura Orangecello Blood Orange
1 part Skyy Blood Orange Vodka
.5 part Absolut Citron Vodka
1.5 parts fresh orange juice
Serve in a martini glass garnished with an orange wheel.

 

SoCal Strawberry Fizz
Created by Chris Nordella
Courtesy of Four Seasons Biltmore Hotel

In a shaker (no ice) mix and shake:
1 oz Ventura Orangecello Blood Orange
2 oz Strawberry Infused RND Vodka
.5 oz Fresh Lemon Juice
1 egg white
Add ice and shake again.

Strain into a chilled Pinot Gris glass. Add 1 oz citrus infused soda (lemon and orange zest infused in a soda charger). Garnish with a lemon twisted strawberry topped with a mint sprig.

 

Tai (Thai) Tini
Created by Jacopo Falleni

3/4 oz Ventura Orangecello Blood Orange
1-1/2 oz Mango Rum
1/2 oz Simple Syrup
Splash of fresh OJ
2 Lime Wedges
2 Orange Wedges
Pinch of ground Cardamom

In a shaker place the limes, oranges, simple syrup, cardamom and OJ. Muddle well. Add Ventura Orangecello and Mango Rum. Shake well. Strain into a martini glass and garnish with orange twist.

Cocktail Recipes for your Valentine’s Day

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Lover’s Lagoon. McCoy’s Oceanfront at Fort Lauderdale Marriott Pompano Beach Resort & Spa, Fla.

Think of as a moonlit stroll on the beach — in a glass.

Ingredients:

  • 1 oz vodka
  • 1 oz spiced rum
  • 1 oz peach juice
  • 1 oz pear juice
  • 1 oz plum juice
  • ½ oz blue curacao

Preparation:

  • Stir all ingredients in a glass without ice.
  • Pour mix into a chilled glass.
  • Garnish with a mint sprig.

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Fiery Mandarin. Lead Mixologist Eddie Garcia, jade bar at Sanctuary on Camelback Mountain, Scottsdale, Ariz.

Guaranteed to add heat to any romance.

Ingredients:

  • 2 oz Absolut vodka
  • 1 slice jalapeno
  • 1/3 of an orange zest
  • 1 oz cranberry juice
  • ½ oz lemon juice
  • ¾ oz simple syrup

Preparation:

  • Muddle jalapeno, add zest and liquids.
  • Add ice, shake and double strain.
  • Serve up in chilled martini glass with jalapeno slice garnish.

##

Fennel. The Umstead Bar, The Umstead Hotel and Spa, Cary, N.C.

Deceptively simple, this three-ingredient cocktail gets a romantic boost from aphrodisiac fennel.

Ingredients:

  • 2.0 oz Conniption Navy Strength gin
  • .75 oz fennel syrup
  • .50 oz lime juice
  • Dash of fennel powder

Preparation:

  • Mix first three ingredients in a cocktail shaker.
  • Fill with ice and shake.
  • Strain into a martini glass.
  • Garnish with a dash of fennel powder.
  • Hint for the adventure home mixologist: The Umstead adds candied fennel fronds to its garnish.

##

The Wink. Henry’s Hotel Bar, Harbor View Hotel, Martha’s Vineyard

The name of this cocktail says it all.

Ingredients:

  • 1 2/3 oz. gin
  • 2 tsp. triple sec
  • 1/2  tsp. sugar syrup
  • 3 dashes of Peychaud’s Bitters
  • 1/2 oz. absinthe, to coat the glass
  • Orange twist

Preparation:

  • Combine gin, triple sec, sugar syrup and bitters in a shaker over ice and shake.
  • Strain into the absinthe-coated rocks glass.
  • Finish with a spritz of orange zest and garnish with the orange peel.

BOLD FLAVORED, FUN, VERSATILE COCKTAILS PART 2

by Leave a Comment

Check out these cocktail recipes from Van Gogh Vodka and Little Black Dress Wines:

little-black-dress-wine-hk5xggr2Peachy Diva

1 oz. Van Gogh cool peach vodka

2 oz. Little Black Dress Chardonnay

1 oz. Limoncello di Capri

squeeze of 1 lemon wedge

METHOD: Shake ingredients very well with ice and strain into a martini glass.

GARNISH: peach slice

##

The Heartbreaker

1 oz. Van Gogh pomegranate vodka

1 oz. POM wonderful juice

2 oz. Little Black Dress Merlot

1/2 oz. honey syrup **(this is simply equal parts honey and warm water, dissolved)

1 oz. sparkling wine

METHOD: Shake first four ingredients with ice and strain into a chilled champagne flute.  Top off with sparkling wine.

GARNISH: lemon peel and mint leaf

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