|
|
|
|
|
|
|
Red Root and Co Wins the Elixir Category at the 2021 Good Food Awards
HARRISONBURG, VA. (PRWEB) – Red Root & Co, a modern herbalism food brand, has achieved national accolades with their recent win in the 2021 Good Food Awards. Their Hops & Citrus Bitters was selected as a winner among 25 other products in the Elixirs category.
Photo credit: Friendly City Food Co-op
“We are beyond excited to be honored with a Good Food Award amongst such an impressive group of food crafters! Being selected as a winner validates our craft of herbalism and ethos in a truly meaningful way,” says Corey MacDonald, owner and founder of Red Root & Co, a small-batch producer of plant-based oxymels, shrubs, tonics, syrups, and bitters.
The Good Food Awards are just one part of the mission of the Good Food Foundation, which is “to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic, and responsible food in order to humanize and reform our American food culture.” Over 2,000 entries from all 50 states are submitted each year. 2021 marks the 11th year the Good Food Awards have taken place.
By winning the Elixir category, Red Root & Co has proven they can make a great-tasting product while maintaining their position as a responsible food brand. The Good Food Foundation has stringent standards for entry, and winning a category puts the winner among a very select group of ethical food brands, along with national recognition. The Good Food Awards are unique, in that they are not just focused on responsible sourcing and business ethics, they are also looking for an unrivaled taste in each category. Winning first place in a category in the Good Food Awards can give a brand the boost it needs to become a household name.
Generally used in fine cocktails, craft beverages–or just mixed with soda–bitters also have a delicious place as aperitifs and digestifs. Red Root & Co inspires their customers to consume creatively with their bright and citrusy Hops & Citrus bitters, made with care using high-quality and organic ingredients. The Hops & Citrus Bitters are made with infusions of natural botanicals, including the tart notes of hops & citrus balanced by softer edges of berries and tulsi.
Red Root & Co uses the power of plants to elevate bitters and other herbal preparations as an integral part of a modern, health-conscious lifestyle. . When creating her products, herbalist Corey MacDonald takes all characteristics of each plant into careful consideration.
“Bitters are a great place to start introducing the vitalizing power of plants to a modern diet. Taken just as a supplement, bitters are a helpful aid before and after eating a meal, or just to calm a rumbling stomach,” says Corey MacDonald. “But we also love the role they play for the home bartender. Herbalists are people, too! And our bitters are part of some delightful cocktails and mocktails, and using our blends is a way to bring more of the plant world into your favorite indulgence.”
In years past, the Good Food Awards were a part of a weekend-long bash celebrating excellence in American food crafters with the public. This year, the festivities were held online, kicking off with a live stream of the Awards Ceremony and culminating in a virtual pop-up shop where you can shop all the winning products, starting on 1/25 and running through. Learn more about Red Root & Co’s Hops & Citrus bitters and shop online to try them for yourself here.
About Red Root & Co:
Founded by a certified herbalist, Red Root & Co was established on the premise that plants change lives. Each Red Root & Co recipe is crafted in the herbalist tradition using quality ingredients responsibly sourced – farmer-direct, organic or fair trade. The company’s herbal creations support healthy lifestyles with products for health & wellness, beverage, and culinary use.
About the Good Food Awards
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. Now in its eighth year, awards will be given to winners in 17 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks, and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.
About the Good Food Foundation
The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists, and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile, and Good Food Merchants Collaborative.
Vintage Eve Circa 8/2018: What Did We Love the Most at Live and Dine LA?
Angeleno‘s annual Live & Dine LA event honors the city’s most distinguished chefs and restaurateurs that continue to shape and evolve L.A.’s culinary scene. Guests will be treated to exclusive culinary demonstrations prepared by award-winning chefs, which will be paired with delicious wines and artisanal cocktails. This evening of culinary indulgences and refreshing libations is sure to make for a memorable date night, with its luxury lounges and unique tasting experiences under the stars and the Fairmont’s iconic (and romantic) fig tree.
Count me in! The last time I covered an event at the Fairmont Miramar – on Wilshire Blvd. just a block from the beach – was a Union des Grands Crus (UGC) Bordeaux Tasting in one of the large convention rooms. This time, as promised, we were outdoors under their enormous fig tree. Being outdoors was fine with me, as long as it was away from the street that, if you’ve been reading the news, is littered with abandoned electric scooters, the latest “craze” that may be dismantled by the time this article runs.
But lets move on, sorry about that, my attention had definitely been happily taken over by all of the restaurants, wineries and spirit companies – no scooters needed. (Read on or skip to the photos here.)
The crowd of smart couples and singles meandered from one welcoming table to another. My favorites of the tables (I couldn’t do it all!) started with
Menhir Salento Winery represented by Gaetano Marangelli, where I tasted Italian wines from Puglia. Between the Pass-O white blend to the Primitivo – I was enchanted. I hope to go through a tasting of their complete line up soon!
From there I inhaled: the Crab Guacamole with shaved Truffle from The Nixon in Whittier, Garlic Crostini from HomeCooked, the incredible Burrata cheese from di Stefana, a refreshing Lillet-based (a white Bordeaux wine made with quinine and citrus) cocktail made simply with tonic, Chick Souvlaki from Cleo, Roasted Peppers from FIG, Provence’s Domaine de Cala Rose wine, Ocean Prime Watermelon Salad, looooved the Mongibello blood orange juice with Tito’s vodka, and Deviled Green Eggs and Ham from Boa Steakhouse stole the show until I had a Deviled Egg from Yardbird that was equally yum-worthy.
Moving to the other side of the fig tree my taste buds were further delighted with wheat-based Carbonadi Vodka from Italy, AN Catering Garlic Noodles, a carved tri-tip sandwich from Grand Food and Beverage, really tasty cocktails from Gratitude, and Viva Tequila 32 Reposado in my favorite cocktail of the day made with Grapefruit and lime juices, agave, orange bitters and Aperol!
Still not done I munched on a heavenly slice of Grilled Cheese with Summer Truffle from Salt in Marina Del Rey (well worth a short wait in line), killer Reposado cocktails from Gracias Madre in West Hollywood and more lovely Burrata from Mozza. Of final note guests really appreciated the two open lounge spaces that served delicious Brugal Rum from the Dominican Republic and chilly gin cocktails from Sipsmith.
Restaurants and Beverage Companies
FIG | Carbonadi Vodka | CLEO | Del Frisco’s | Domaine de Cala | Grand Food & Beverage | HomeCooked | Honest Tea | House of AN | KeVita | Lillet | Lionfish | The Nixon Chops & Whiskey | Ocean Prime | SALT | Souley Vegan | Strand Boards | Tumbi Indian Bar | Viviane | Yardbird
Italy-America Chamber of Commerce West’s “True Italian Taste” section including Di Stefano Cheese | Luigi al Teatro | Menhir | Mongibello | N. 10 | Mozza | Solo Qualita’ | Veneto Hills
Sponsors
Fairmont Miramar Hotel & Bungalows, Hornburg Jaguar Land Rover Santa Monica, CBS 2, KCAL 9, Italy-America Chamber of Commerce West, and nonprofit partner City of Hope.
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 (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Announcing TEXSOM International Wine Awards 2021: Now Accepting Submissions for Wine, Mead, Sake, Cider, and Spirits
|
Announcing TEXSOM International Wine Awards 2021
The following is a timeline with corresponding entry fees: Submission Period Wine: $95 + 4 bottles per online entry Late Submission Period Wine: $105 + 4 bottles per online entry “Spirits have played an important role in the beverage industry and mixology, and now there are operating craft distillers in all 50 states and over 1,000 internationally,” says Donaji Lira, Events Manager for TEXSOM. “The addition of spirits to the Awards will help to increase exposure not only of craft distillers, but also classic distillers. Now is a good time to include this important category, given the changing nature of the hospitality industry and evolving roles in restaurants and retail.” “Improvements to our submissions experience for mead, cider, and sake entrants, as well as the addition of spirits, add to our strategic value for returning Awards winners and new prospective entrants,” says Amie Hendrickson, Operations Manager for TEXSOM. “In spite of the significant challenges we face as an industry in 2021, our team is devoted to the exceptional standards of care our entrants, judges, volunteers, and participants have come to expect. We offer entrants a consistent place to showcase their offerings and welcome new and returning representative producers from all 50 US States and numerous countries.” Maximilian Kast MS is based in North Carolina and serves as the Director of Education and Sales NC/SC at import company, Broadbent Selections. He states, “I have never seen such a high concentration of the best palates in the country at one place in my life. Wineries that receive awards from the competition can be assured that the best of the best deliberated tirelessly on those decisions.” “Folks in Idaho last year were thrilled with the response to their entries at TEXSOM,” says Eric Degerman, president and CEO of Great Northwest Wine. “A number of Idaho producers have stopped submitting new releases to some publications because they question if Idaho wines are evaluated under blind conditions, which is another reason why the showing of Idaho wines at your competition — featuring arguably the most prestigious panel of judges in the U.S. — is important to that emerging wine region.” Alexandra Cherniavsky, an Advanced Sommelier and Wine Consultant from Philadelphia, Pennsylvania shares, “TEXSOM IWA gave me a larger world perspective and insight into who the important producers were in individual parts of the world and what grapes were important there.” Cherniavsky, a previous multi-year participant in the TEXSOM Sommelier Retreat and a 2020 TEXSOM IWA volunteer continues, “It gave me wines to recommend at every price point and a working knowledge of Texas wines, something I never would have been exposed to otherwise.” In 2015 TEXSOM International Wine Awards combined the logistics team and infrastructure of an historical competition with the influence and power of the TEXSOM brand. The competition has grown more than 33% and seen diversification to 32 countries and 18 U.S. states represented, spanning suggested retail pricing from U.S. $2.99 to over U.S. $700, and vintages as old as 36 years. Previous results are available through the TEXSOM International Wine Awards website searchable database. TEXSOM International Wine Awards contributes to the global conversation of beverage, amplifies classic and emerging regions, and builds exposure and interest for all invested in the experience. A unique range of benefits for Award winners includes:
The TEXSOM International Wine Awards team looks forward to working with the industry to identify and champion wines and beverages of quality and distinction from around the world. Distribution in Texas is NOT required to enter the competition, and TEXSOM IWA can assist international wineries in obtaining COLA Waivers. Wineries interested in submitting entries may visit the updated entrant submission page with easy-to-follow steps, fees and requirements here. Further inquiries may be made by info@texsom.com or calling 214-886-1665. An overview of the 2020 competition is available here. ABOUT TEXSOM Founded in 2005, TEXSOM promotes professional wine service standards, outlines paths for further wine education and certification, and raises public awareness about the professional standards and certifications for sommeliers. Today, the conference draws more than 1,000 attendees. In April 2014 the TEXSOM group purchased one of the largest, most respected, and longest-running competitions in the United States now known as the TEXSOM International Wine Awards. |
Dallas, Texas —James Tidwell MS, owner and producer of TEXSOM International Wine Awards, announces entries are open for judging and awards consideration for the 2021 competition to be held April 25-27, 2021 at the Four Seasons Resort and Club Dallas at Las Colinas. A new addition to this year’s judging is the inclusion of spirits (whiskey, gin, vodka, etc.), pre-mixed cocktails, cocktail components, and bitters. The competition has an improved, more tailored entry experience for sake, cider, and mead producers, all beverages judged in previous years, allowing for greater differentiation.Vintage Eve Circa 6/2018: A Gin Manhattan?
So this is what happened first: I was visiting my nephew Zack at Accomplice Bar in Mar Vista, working my way through Negroni Week with killer cocktails by Gaby Mlynarczyk aka Loving Cup (https://www.instagram.com/lalovingcup/) and Mitch Ono Bushell aka MitchOno (https://www.instagram.com/mitchono/) not only because they are great bartenders but also because there wasn’t a single bar or restaurant in my own Santa Clarita Valley doing a thing for Negroni Week – which not only celebrates a great cocktail but a percentage of the proceeds from the cocktail-inspired menus goes to charity. (https://negroniweek.com/)
So then this happened: Zack said, “Eve, have you ever had a Gin Manhattan? It’s <insert the topical adjective young adults – I refuse to use the word millennial – use>. They made me one at the bar, you have to get it next time.” To which I most likely answered, “What? How can you make a Manhattan with anything but a brown spirit? I’ve had versions with both rye and bourbon, but never gin.” To which he texted the recipe to me later as: Gin. Bitters. Simple. Stir. That just seemed too easy; what was the catch, would it be as good as Zack promised and could I really make it?
Lastly: I used Google to look over a few Gin Manhattan recipes. Pretty much the same mixings that Zack mentioned, some with Gin and some with Genever (Bols Genever: It is the high content of a unique grain distillate called malt wine that gives Bols Genever its characteristic smooth malty taste, making it perfect for mixing and making cocktails…read more.). The cocktail recipes also had different amounts of simple syrup (think one sugar cube to replace a teaspoon of ready made syrup you don’t have to mash with a muddler) and aromatic or citrus bitters. All were meant to be built over ice and poured on the “rock” (think large single cube that melts slowly) and then served with an orange slice or peel in a lowball/Old Fashioned glass.
Really last now…my recipe! Have I made you thirsty yet? I tried a couple of variations and my notes in the parenthesis are my end result after taste testing:
In a mixing glass with ice:
2 ounces Gin (I used Bols Genever)
½ ounce Simple Syrup (reduced to ¼)
2 dashes Bitters (I like Peychaud’s Aromatic Bitters)
Strain into a lowball glass, add orange peel or slice (I used a chilled couple and no garnish.)
Conclusion: As long as you reduce the syrup to taste this is quite remarkable. I’ve always been a fan of drinks with both sweetness and bitters, and this just hit the mark dead on for me in the flavor profile. I highly suggest you do a few taste tests of your own to get the best results. Finally, if you are a Gin fan or a Manhattan fan, this will be a cool new drink to add to your cocktail recipe book. It fit the bill for me, which is and will always be: no more than three ingredients, after that you have masked the root spirit so much that it’s all punch to me.
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 (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Ojo de Tigre Artisanal Mezcal Seeks to Invite New Consumers into the Small but Rich Mezcal Category (Cocktail Recipes Included)
Puebla, México – Introducing approachable Mezcal. Renowned Mexican actor Luis Gerardo Méndez, who is best known for starring in and executive producing Netflix’s first Spanish-language original comedy series, Club de Cuervos, the groundbreaking comedy Nosotros Los Nobles, as well as for roles in Netflix’s Murder Mystery and the 2019 Elizabeth Banks reboot of Charlie’s Angels, has partnered with Casa Lumbre to create Ojo de Tigre Artisanal Mezcal, a new offering that seeks to bring Méndez’s love of this historic spirit to a new generation of drinkers, including those unfamiliar or unaccustomed to Mezcal.
Luis Gerardo Méndez
Ojo de Tigre redefines intimidating expectations of mezcal for new drinkers, offering fresh, inviting aromas on the nose, like green apple, fresh pear, and pepper. On the palate, think herbal notes, chocolate, and light smoke. With a process that is designed to broaden the experience of Mezcal, it is important to note what Ojo does not do: overwhelm. Each step of the process was crafted to create accessibility for new palates, paring down the acidity and funkiness during fermentation and any aggressive smokiness from roasting.
What it is not short on is flavor, driven by the unique signature blend of two agaves: Espadín and Tobalá. With sustainable practices at the forefront of all farming and harvesting decisions, and with the goal of maintaining this delicate resource, Espadín is grown in the state of Oaxaca and harvested after seven years, while the rarer Tobalá variety matures for between 10-14 years in Puebla. Each agave variety imbues the spirit with their own unique characteristics and nuances. Herbal notes along with hints of fruit and citrus in the Espadín blend nicely with the earthier, umami flavors of the older Tobalá.
The agave is roasted in underground stone pits, unlocking the plant’s sugars for fermentation, imparting some subtle smoky notes, and avoiding the strong char or smokiness that many intimidated drinkers may associate with Mezcal. The spirit is then naturally fermented in wooden vats and distilled in copper pot stills. The result is a smooth, low-smoke Artisanal Mezcal bottled at 40% ABV – lower than most Mezcals currently on the market.
The resulting flavor profile makes Ojo de Tigre spirit equally suited to sip neat, as is tradition in Mexico, or to balance other flavors in bright, fresh cocktails. The Ambar is a take on the margarita that marries the herbaceousness of the Mezcal with passion fruit and lime, while the Amethyst mixes Ojo de Tigre with lime juice, hibiscus syrup and ginger beer, offering a tropical retreat in a glass.
Even the product’s name seeks to invite consumers into the world of Mezcal. Ojo de Tigre translates to Eye of the Tiger – the brand takes its name from the semiprecious stone of the same name, recognized as a universal amulet of good fortune and bravery. Camille Austin, Director of Advocacy for Ojo de Tigre, explained “There’s a wonderful Mezcal proverb ‘El que Mezcal bebe, nada teme’ or, ‘He (or she!) who sips Mezcal fears nothing.’ Drinkers need not be intimidated by what they think they know about Mezcal, but should be fearless and experiment within a category that has so much diversity and richness in it!”
Ojo de Tigre comes in a standard 750 mL bottle as well as a smaller 200 mL for those looking to bravely experiment with a category they may be less familiar with.
“I’ve been asked a number of times by other brands to collaborate, but it was important to me to create something I believed in with a partner I trusted,” said Méndez. “I wanted more people around the world to experience Mezcal the way we do here in Mexico and knew the team at Casa Lumbre had a like-minded vision. What we have created is a truly exceptional Mezcal that epitomizes the inviting Mexican and Mezcal culture – a spirit to toast the small successes, to the big moments, and everything in between. It’s a spirit for everyone and everyday life.”
Cocktail Recipes
Tahiti Pearl
Ingredients:
- 1.5 oz Mezcal Ojo de Tigre
- 8-10 Mint Leaves
- 1 oz Simple Syrup
- 2 Dashes Lemon Bitters
- 3 Drops Olive Oil
Method: Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.
Tiger Lily
Image HERE
- 1.5 oz Mezcal Ojo de Tigre
- 1.5 oz Pineapple Juice
- 2 oz Ginger Beer
Method: Build all ingredients over ice in a Highball Glass. Garnish with a pineapple slice or lime.
Amethyst
Ingredients:
- 1.5 oz Mezcal Ojo de Tigre
- .5 oz Lime Juice
- ¾ oz hibiscus syrup
- 2 oz ginger beer or ale
Method: Combine all ingredients and shake well. Strain and top with ginger beer.
Country Smooth Whiskey with Founder Lori Carcich and Women Who Whiskey LA
Another chance to Zoom over Whiskey with a bunch of female whiskey-lovers? I was in. This time it was strictly whiskey and whiskey-based cocktails.
From Women Who Whiskey:
For obvious reasons, we love to support women and women-owned businesses — especially whiskey companies like CEO/Founder Lori Carcich’s Country Smooth Whiskey!
What We Learned
Country Smooth Whiskey was introduced to our Zoom group by founder Lori Carcich, who was also “supported by her awesome crew” Kyle Cammon and Scott Touchton.
“Starting a whiskey company is kind of risky and ballsy,” Carcich began, “Kind of like having a different shaped bottle.” She designed the tall slim bottle to fit easily in a smaller hand (females) and that she had looked at 77 stores during the research and development period to make sure it would fit easily on shelves. The artwork on the label is reminiscent of the stitching on a cowboy boot and the five-star symbol is a bow to the five arms of the military. (Carcich also supports a couple of non-profits that focus on supporting the military.)
Country Smooth is distilled in Lawrenceburg, Indiana and bottled in Nashville, Tennessee. Carcich chose Nashville in another nod, to the home of country music.
The whiskey, Carcich said, is made from 94% corn and aged in bourbon barrels, “essentially a bourbon” whiskey. And stay tuned because in January 2021 Carcich is planning to release a bourbon at 116 proof, aged for six years and launching all over the U.S. Check the social media (links below) for announcements – they have a live concert series on Thursday nights, and have done nearly 20 shows so far.
Tasting Country Smooth
Women Who Whiskey LA Chapter president Kim Ohanneson said that the tasting would “make our whiskey dreams come true” and it did. Country Smooth is available in California and about seven other states at Total Wine for about $25.
Flavor profile: spicy, even in a cocktail there was no mistaking it. Popcorn kernel, unsalted butter, dried citrus and a very long length. And a bit of sweetness, like a rye whiskey. Not as smoky as a bourbon, and far more spicy aromatics than a single malt. Wholly pleasant, in or not in a cocktail. Interesting to me is to have that flavor profile transfer in a cocktail and not be masked by other ingredients. Others in the Zoom presentation found it smooth and inviting, and also noticed the tall slim bottle would work well in bar spaces. 43% ABV/86 Proof.
Suggested Cocktails:
Country Mule
- 5 oz of CS Premium Whiskey
- 4 oz of Ginger Beer
- Lime
- Dash of Angostura Bitters.
Country Heart
- 1 oz CS American Premium Whiskey
- 1 oz fresh lemon juice
- 1 oz bitters
- 1 oz orgeat
- 1 sprig of fresh rosemary singed (light flame)
LA Falls in Love with the Country (Signature drink for Women Who Whiskey LA) (Fall Drink as Well)
- 1 ½ ounces (3 tablespoons) Country Smooth Premium Whiskey
- 1 ounce (2 tablespoons) fresh lemon juice
- 2-4 teaspoons maple syrup, to taste (3 teaspoons recommended: the equivalent of ½ oz or 1oz)
- Pinch of ground cinnamon, optional
I made the “Country Club” from the recipe card that came with my kit
- 2 ounces American Premium Whiskey
- 2 dashes bitters
- 1 ounce (red, though it wasn’t state) vermouth
- Garnish with cherry
(For me, this was exactly like a Manhattan, right?)
https://www.instagram.com/countrysmooth/
https://www.facebook.com/CountrySmoothSpirits/
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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Vintage Eve Circa 12/2017, “Gin Martini: A Round Up of Recipes”
Not exactly sure when my taste for a vodka Martini – with Domaine De Canton Ginger liqueur instead of vermouth – switched to a gin Martini…but it did. Only problem was that every bar always made them better than the ones I made at home. My first gin martinis were made with Hendrick’s gin and a bit of vermouth and bitters. Wasn’t working.
Ginny Fowl gins from South Africa
So what did I do? I turned to Facebook and asked my boozy online friends for their go to recipes.
Robin: Stop with the vermouth.
Scott: Take the cap off of the vermouth. Pour 1/2 capful of dry vermouth into the bottle cap. Hold the bottle cap about three inches away from your martini glass filled with Gin. Whisper the word, “vermouth” softly across the cap-full… letting your breath carry the fumes into the glass. That is more than enough vermouth.
Chris: The Hendrick’s martinis may taste odd with a twist because the rose/cucumber of the Hendricks fights with the lemon oil. Garnish botanical gins (like Hendrick’s Gin or Uncle Val’s Handcrafted Gin) with a cucumber or sprig of something green. Citrus-forward gins (like Tanqueray) and dry gins (like Nolet’s or Beefeater) pair very well with a twist.
And Dolin is an exceptional vermouth. Colin Blanc is my favorite dry vermouth substitute, but their dry is wonderful as well.
When it comes to shaking: usually the rule is “if juice or egg is present, shake. If not, stir.” However many people prefer their martinis to be much more diluted than the traditional way and shake it (which ads more water).
Carlos: Less vermouth and everything must be ice cold: glass, vermouth and gin. Teaspoon of vermouth, swirl around cold glass and throw out excess.
Laura: I’m thinking that you need to throw a $20 bill down and then it will taste better.
Steve: 2 parts Nolet’s, 2 parts Hendrick’s, 1 spray from Vermouth sprayer. Shake over ice, strain into Martini glass, add straw and use straw!
Jeannie: We just go Sapphire, olive & onion. No vermouth. Perfecto.
Margaret: I love Hendrick’s, no vermouth with either a rose petal or a cucumber slice.
Matt: Call a friend on another continent and ask them to whisper “vermouth” out the window and you’ll be all set as far as the vermouth is concerned.
Paul: In a drink class I attended on a Disney cruise ship given by the head of their bartending department he said, “shaken, not stirred” is okay with a vodka martini, but not with drinks with herbal bases like gin, ouzo, absinthe, etc. Shaking degrades the flavor. He said a drink made with primarily gin should be stirred gently (not even vigorously).
Robin: Wave the opened bottle of vermouth over the martini, garnish with a twist of lemon!
Semaj: Why are you shaking it? Stir. There’s no fruit juice. Hendrick’s is fine. Dolin dry vermouth. 6:1 ratio. And olives!
William: Bare minimum of dry vermouth and shake the heck out of it. If you prefer several martinis use Gilby’s or Gordon’s (as they are) low octane. One large green olive is just fine.
Doug: Too much vermouth, drop about 3/4 oz. into an empty shaker, swirl it around to coat the inside then pour out whatever doesn’t stick. Then add the ice and gin.
Jonathan: Hey Eve! Several techniques to add the vermouth. The glass rinse, we (Olive Terrace Bar and Grill) use a spray bottle for consistency at work, or another one I like is coating the rocks: pour an ounce into the shaker over the rocks, swirl around and then strain out excess. However the problem you might be having is with the vermouth itself. Vermouth is a fortified wine and should be kept in the fridge, and if it’s been open for a long time it might be time for a new bottle. Other than that I would definitely stir over shaking the gin. Hope that helps!
From a booze book writer that private messaged me: Our go-to recipe is: 2 1/2 oz. Beefeater gin, 1/2 oz. Dolin blanc, 2 dashes Angostura orange bitters (it has a bit of sweetness without losing the bitter notes). Place the gin, vermouth, and bitters in a mixing glass filled with ice. Stir vigorously until you can smell the gin aroma – about 30 seconds. Strain into a coupe. Express a lemon peel over the drink – then toss peel; do not put in drink. (If Beefeater is too strong for you, go with Plymouth) Cheers!
And this last recipe, dear reader, has been my go-to gin martini recipe ever since! Although when I go out I’ll often order Nolet’s or Hendrick’s Martini and, as you guessed it, those bartenders know what they are doing as it always tastes perfect!
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.
Thoughts During a Time of Covid, and What We’ve Been Drinking Through it All
We all have found a new normal here in California since our original stay-at-home orders hit us in March and still continue now with the slow re-opening of businesses. There are those that lamented daily on social media and those that joked about it. We all had to find a way to get through this. Personally we had just finished up a wine trip to Paso, and were looking forward to another the same month, then WHAM!
My last trip to Paso was just before the stay-at-home orders.
I was one of those people that focused on the positive on social media, sometimes by sharing silly light-hearted posts. I also decided to work for free. Created and promoted the New-Haul Drive-Through event, suggested that the Vine 2 Wine event I was working on with Circle of Hope change to a To-Go format (where they ended up earning just as much as they had in their last live event), did an Influencer’s Night for one restaurant’s reopening, and spent more time promoting bars, wineries and restaurants on social media more than ever before. Because why not. What did you do and learn from your Covid time out?
Here are a few takeaways of what I learned, and some of the wine and cocktails that have gotten me through it so far:
- First off I began to notice that social media had really taken off, there was 30% to 100% more people online daily than ever before. I used this information to begin promoting local businesses by either sharing their posts or by making my own from photos and videos every time I ordered food and drinks to-go.
- Along with more attention to social media, and having the time to notice things around me more, I began reaching out to check on friends near and far. Often on Zoom and always with a drink in hand. Friends were more than appreciative.
- The “Gin Old Fashioned” was cocktail my nephew Zack told me about. Couple of ounces of gin with a little simple syrup, bitters and an orange peel garnish. He gave me the recipe a couple of years back, but in my effort to find something new to drink at home I tried it again. Very refreshing.
- Created a new motto, “If you can afford it support it” that pretty much covers how I feel. It’s been a time to focus on businesses that aren’t doing as well, and if you can help them out why not?
- Discovered EmergenCee Hydration packets that I could add to my water and have during my now daily workouts. With spending less time driving to and from the gym I found that I had more time for exercise, and often spent an hour walking my neighborhood after a workout. The energized water may have helped, and at the same time it has helped me feel more covid-protected.
- An old time favorite, the Aperol Spritz, came back as March turned into June. With the heat, and missing a planned trip abroad at the same time, it helped to have the simple-to-make drink at home. It was almost like being in Italy…almost.
- Pizza, Amish Bread, Rye and Rolls, oh my! My husband had already been baking bread before this all began, but he upped his game during Covid. The weekly pizza and bread added a nice 5 pounds to my mid-section but it was so worth it! And what goes better with pizza than wine?
- Wine on the Porch: this is something we’ve done for years, but once we could get together when friends again, we found a way to add more chairs and space them out. Now pals that aren’t ready to dine out yet have asked to have drinks on our porch with us.
- Downloading the TikTok app and enjoying all the booze-related stories I could share on social media. For those of us with a short attention span, or if you don’t have too much time for social media, TikTok is a Godsend.
- These wineries were amazing in the Vine 2 Wine, To Go event so support them if you can: Mystic Hills, Entourage by Two Papas, Alonso Family Vineyards, Pagter Brothers, Hoi Polloi, Pulchella, Parhelion Cellars, Byron Blatty, Cavaletti Vineyards, Artisan Uprising, Dusty Nabor and Bolt to Wines.
- #CovidCrazy was my hashtag one day as there have been some horrific things happening – won’t go into the specifics here as everyone knows and I prefer not to get political – that I personally think may have been actions partially fueled by the stress of Covid-19.
- Wine-themed masks became the rage. A good pal and my sister-in-law made me versions that no one else could duplicate. Thanks again ladies.
- We bid on and won a future trip to an all-inclusive – yes including liquor – resort vacation, for up to 8 guests in Barbados. Wouldn’t ever have bid on that if we hadn’t been locked up at home and desperate for a vacation in the future.
- I’m going to miss finding a plate of cookies or some other treat on my porch. And I’m sure my neighbors may miss the bottle of wine given in thanks on theirs.
- Free local wine delivery, often by the winemaker, was very nice! I was sorry that they had to discount their wines and offer personal delivery at their own cost though.
- Zoom offerings became the standard, and some had to step out-of-the-box to be seen as everyone began offering them. Unique ones included Daily Drinking with Wes Hagen, Cheese and Wine pairings with Phifer Pavitt, weekly wine tasting with Byron Blatty and virtual tastings with Paso winemakers.
Things weren’t all perfect, not by a longshot, like everyone else lamenting what they missed so did we: our daughter’s graduation from CSUN and her birthday, missing many friends that have compromised health and couldn’t leave their homes, Santa Barbara Culinary Experience, The Cab Collective, the Tenth Annual Universal Whisky Experience, the Fifth Annual Masters of Taste, Art Beyond the Glass, Wine on the Roof, judging a Chili Cook Off, my birthday and a 12-day cruise that had us starting in Venice (where of course I had booked some wine tastings for a few days before), Greek islands, Croatia (wine tasting again) and Turkey before coming back to Venice.
What did you gain and what did you miss? We pray that you have been well and the same for our loved ones.
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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Why I Go Both Ways: Enjoying Wine and Spirits
When I first started drinking wine and decided to spend the time and money for further education and certification, I didn’t think about studying spirits as well. However, the course I wanted offered by WSET at the time, included both. (WSET stand for Wine and Spirits Education Trust. In the last few years they have split the two certifications, though they still go by the WSET name.)
L to R: Claudia Sheridan, Denise Lowe and Eve Bushman shortly after receiving out WSET pins in 2010.
It was in those classes that I got to spend time learning about a wide array of wines as well as spirits. It might have been where the bug for spirits bit me. If you were to talk to my husband he would say that his interest in single malt scotch was what swayed me. (He may be right as we cover more than one whisky event a year. That category alone includes his beloved single malt scotch as well as rye, bourbon and blended scotch whisky.)
Fast forward a few years and I found myself offered not only wine tasting opportunities but spirit tasting as well. There is one event that offers both wine and spirits, and in those my Contributing Editor Michael Perlis usually covers the wine while I do the spirits. It’s a bit different than wine tasting – the offered taste is smaller, you still sniff and taste, but spit all out as the alcohol levels are so much higher. With that said, I usually only make it halfway through a spirit tasting until my lips grow numb and I have to take a break.
From spirit tastings I moved into a little bit of mixology classes and started experimenting with making cocktails at home. We hit on a few favorites and have stuck with them over the years.
My husband, also a lover of both wine and spirits, started buying me gifts that the home bartender would need, and I returned the favor and found him some unique items as well. We now have travel kits, three or four shakers, different measures of “shot” glasses, bar spoons, single “rock” makers, simple syrup, brown sugar, sweet and dry vermouth, Amaro, Compari and other mixers, as well as a nice array of bitters, cherries, oranges, limes and lemons at any given time.
One friend, a fellow wine writer, asked me how I could like both wine and spirits. I found the question in and of itself to be peculiar, but answered anyway, I felt – and still do feel – that there are just as many discoveries in aromas and flavors in both. If you can detect things like fruit, nuts, botanicals, earth and wood in your wine you will be pleased to learn that some of the same aromas and flavors are in your spirits.
On hot days we often enjoy chilled Viognier, Chardonnay, Picpoul de Pinet, Sauvignon Blanc, sparkling…basically any white wine that we own. But, on some hot days we also have been known to enjoy a gin Martini, Moscow Mule, Aperol Spritz, Sazerac, Negroni, Margarita, Rob Roy, Old Fashioned or a Manhattan. Usually how it works is that we have a cocktail before (aperitif) or after (digestif) dinner, and a nice bottle of white wine with warm weather dishes such as salads, seafood, chicken and cheese plates. During the cooler days of fall and winter we often enjoy Rhônes and Bordeaux varietals with dinner, but still enjoy a cocktail before or after.
After our best meals, which usually means a beautiful sous vide filet and a red wine from our cellar, we often finish our evening not with a cocktail but with a nosing glass (aka a Glencairn) of one of our favorite single malt scotch whiskies. Then we linger over those flavors as well.
Now, how do you imbibe? Maybe it’s time to widen your taste profile a bit.
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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
- 1
- 2
- 3
- …
- 6
- Next Page »
