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Vintage Eve Circa 12/2017, “Gin Martini: A Round Up of Recipes”

August 18, 2020 by evebushman

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.

Filed Under: Eve Bushman Tagged With: absinthe, aroma, bitters, botanicals, Domaine de Canton Ginger Liqueur, drink, Facebook, gin, Hendricks Gin, Martini, olive terrace bar and grill, vermouth

Vintage Eve Circa Jan 2009: Sick of Wine and Chocolate

October 12, 2018 by evebushman

When home sick with the flu as a kid, my mom brought me home a Hershey bar by way of compensation for missing….school? As an adult it’s decidedly different. Eddie doesn’t bring me home candy (or flowers for that matter) when my taste buds are standing erect on my tongue and my throat is lined with an imaginary army of itchy…things.

So what do I get in compensation for missing…wine?

If Eddie were to bring home a bottle of say…let me check my wine log…St. Francis 1999 Cabernet, my palate wouldn’t know this was the bottle I didn’t rate so highly (it had gone cellared too long).

Wine, like chocolate, is lost on a person with a cold. They don’t work because you need a clear nose to enjoy both. Try holding your nose and trying either, it’s freakish. And forget about enjoying the finish. Might as well be forcing down a piece of bark with tepid water.

But I deserve something that did taste good Mom, err I mean, Eddie.

An “angry” single-malt Scotch, the real peaty kind, that I never did go in for still didn’t work now. But my other favorites did: Balvenie 10 or 12 year old, Aberlour 16 year old or a 15 year old Glenfiddich. The alcohol may have served to dry my throat but the numbing affect on the same itchy column did the trick.

My Domaine de Canton (DDC) Martini was the best choice by far. A vodka martini (we like Imperia) with DDC ginger liqueur replacing the vermouth. DDC tastes like candied ginger and ginger is good for a sore throat! Ta Da!

So, in closing, it’s 5:17, the husband is no where in sight, so I guess I have to drag my wretchedly sick body into the kitchen to ice the martini glasses myself. At least I don’t have to worry about him bringing me anything.

Post Script: It’s 6:22, he’s late, I tossed some brandy into my hot cider and it worked in a pinch. But there will be single malt sometime tonight!

Filed Under: Eve Bushman Tagged With: alcohol, cabernet, chocolate, cider, Domaine de Canton Ginger Liqueur, Martini, peat, single malt, vodka

Vintage Eve Circa 6/2015: California Pizza Kitchen – Reboot!

August 7, 2018 by evebushman

Kind of excited…the restaurant I grew up with, California Pizza Kitchen (CPK) has had a remodel…well…not exactly just a remodel.

Met by Susan Halstead, the General Manager of our local Valencia CPK, the first thing she told me was that people that now walk in the door don’t recognize that they’re in a CPK if they haven’t been to the Valencia location in the last two months.

11159945_10205601347220429_7886920705977508401_nSusan turned me over to Cole Brocato, bartender and trainer, who has been here at our local CPK for 9 years. Cole said that they were focusing more on California inspired fare and less on pizza alone. Fresh ingredients, like California fruits and vegetables, are now more emphasized.

Full Cocktail Program

In providing “unique spirited cocktails” we had to try the Blueberry Ginger Smash – refreshing, tangy, reminded me of a whiskey Buck plus fruit – and the California Roots – avocado colors the drink, while mint and agave sour takes center stage in this unique cocktail.

The California Crush reminded Cole of traditional Valencia flavors, and we enjoyed the citrus and mint flavors that made me think of a white wine Sangria – only better. Our teen had the Fresh Strawberry Mango Cooler – a nice virgin drink that was both sweet and light.

These cocktails are new at CPK Valencia and are only available in the remodeled stores. Cole said that eventually all of the restaurants will be re-done. And you can get all the classic cocktails, just like the BBQ chicken pizza, too.

The cocktail recipes, Cole said, are unique to CPK. Yes, they can make a Lemon Drop but they can also make a cocktail with Domaine de Canton Ginger liqueur or St. Germain Elderflower.

Cole said, “Local citrus in cocktails, California wines; we make it fresh, trendy, and organic when we can.”

Taste the Unique

With the new rollout, and as they have locations all over U.S., they “want visitors to be wowed on what California Pizza Kitchen is about.”

Don’t be concerned that the pizzas are now listed on a long “side bar” of the menu, your favorites, like BBQ Chicken, Thai Chicken, Hawaiian, etc., are still there. But you will also find, under “seasonally inspired” menu items, a Maine Lobster Flatbread (cool lobster, loved the dill, great with the California Roots cocktail) Roasted Garlic Chicken (super mist and flavorful) with Seasonal Vegetables, Ribeye (Another moist and “never frozen” with great marbling to give great flavor, liked the peppery spice and butter topped on this one, and Pinot Noir salt), California Fields Salad and Tricolore Salad Pizza.

Under “main plates” – this is the “middle section and where it’s really at” Cole said – the “Halibut is never farmed, always line caught, cooked on a cedar plank and that keeps it moist.” And it WAS! Delicious, great medley of spices, definitely would order again. And though we were stuffed, Ed couldn’t resist having one more bite before we wrapped up our leftovers.

Lunch Duos on the menu are geared to foodies that want quality and watch how much they are eating. Small Cravers fit that bill too, and have more a gastro pub like items. All the cheese, goat and cow, is pasteurized, Cole added. Originally guests had several menus, now it’s all in one plus a beverage menu, which is more standard.

“You’re a pizza place, why do you have this steak on the menu?” Cole says people sometimes ask and he tells them to go ahead, “have the steak”, and then they get it.

Final Touches

We sampled the seasonal-only-always-sells-out Strawberry Shortcake made with sweet biscuit, with a surprise touch of candied lemon zest glaze sprinkled over homemade whipped cream. The decadently rich Butter Cake is made with a sliver of cheesecake, warm and covered in ice cream and whipped cream; something Cole says people skip appetizers to save room for. The S’mores dessert is served with a jumbo graham, dark chocolate chunks, milk chocolate pudding and torched marshmallows – a sticky gooey all-consuming delightful mess.

Some of the restaurants build the bar around the kitchen as a showcase. We did enjoy sitting at the bar, it was definitely the center of the action.

All menus have different pizzas pictured on the cover, and according to Cole, the servers try to hand guests at the same table different ones – nice touch!

Cole added that they hire their staff based on them being the right person and not on having to have the two years of service experience. Our teen thought that was great.

Finally, when we glanced around the room completely sated and packed up leftovers we noticed both managers serving guests, people looking happy, and maybe some room for more.

Facebook album: https://www.facebook.com/media/set/?set=a.10205601315099626.1073741918.1455706632&type=1&l=89fce8e12e

CPK-Bridgeport Marketplace

24061 Newhall Ranch Road

Valencia, CA 91354

661-259-2082

www.cpk.com/locations/bridgeport-marketplace

For the complete menu, visit www.cpk.com/reimagined.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: agave, bartender, California, cocktails, dessert, Domaine de Canton Ginger Liqueur, kitchen, menu, recipe, restaurant, st. germain, valencia

Wine 101: Spirits Without Sweeteners

January 16, 2015 by evebushman

I’m not a mixologist by any stretch of the imagination, but I do have a Level Two Certification in Wine and Spirits. Part of my studies were devoted to spirits, and I have found that though not equal to my wine interests, I do appreciate a good cocktail as well as a straight libation. Discovering which way you take your scotch, gin or vodka can be equally illuminating. Let me explain.

Wine Etiquette For Everyone by Eve Bushman Available Now on Amazon.comSome spirits are best left alone, with no additional components, while others are best served straight. I will give wine – and spirit – 101ers a little lesson here so that they can be more comfortable ordering a straight spirit or craft cocktail in a bar, or making one at home.

While single malt scotch is best served with a few squirts of bottled water, a single large ice cube or on the rocks, scotch blends can be served the same way, or for an inexpensive brand like Dewars, in cocktails such as a Perfect Rob Roy which also uses sweet and dry vermouth. Another cocktail, the Manhattan, can use a whiskey blend like Crown Royal or a rye, again with sweet vermouth and bitters.

While I can’t think of anyone that drinks straight gin it can be sampled so that you can discern its flavors. Besides being distilled from botanicals, my favorite Hendricks gin also has an infusion of cucumber and rose to add to its aroma and flavor palette. Other gins are distilled primarily from juniper berries, again giving them a distinct flavor. Most commonly served in a martini or with tonic over ice, gin was one of the original digestives meant to soothe the tummy. I often turn to it when I want to refresh my palate.

Most interesting, in the discussion of whether or not to add to your spirit up comes plain old vodka. This is the “cleanest” spirit, and lends itself to a bazillion cocktails. After a discussion and interview with a vodka expert, I held a vodka tasting in my home, and it was remarkable that when tasted side by side we could taste the minutest difference between vodka made from grain verses rye. With that said, I don’t drink vodka alone, but I don’t add much to it. My favorite is a martini with Domaine de Canton ginger liqueur replacing the small amount usually reserved for dry vermouth.

I’ve read some arguments about how craft cocktails do a lot to hide the flavor of the spirit. (Here’s an article explaining why the flavor of spirits were first hidden, and also, some great cocktail recipes.) I’m not a fan of drinking booze that tastes like an apple pie or chocolate fudge…and disguising booze to taste like dessert.

If this is what you are after, know that you will find plenty of options in the cocktail category to disguise the flavor of any given spirit. But what’s the point of that? Please, just have a nice wedge of dark chocolate fudge with a nice nosing glass of single malt – and call it a night. Cocktails are drinks, not food. And the more you sample different spirits, the more you will grown an appreciation and a taste for many types of spirits.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: bar, blend, cocktail, distill, Domaine de Canton Ginger Liqueur, eve bushman, eve wine 101, gin, Hendricks Gin, Martini, mixologist, recipe, rye, scotch, single malt, spirits, vermouth, vodka, Wine and spirits education trust, wine education, WSET

Chef Eve 101 Makes “Asian Salad”

October 8, 2014 by evebushman

It was a blazing 110 degrees outside and I had my oven on, briefly, to bake chicken. The plan was to then let it cool, cut it up and add chopped scallions, slivered almonds, crispy chow mein noodles and mandarin oranges to a bag of “Asian Style chopped salad.”

The added kick to my salad, besides the ingredients listed, was marinating the thin breasts for a few hours in Kroger’s “Hawaiian” dressing that is made “with tropical fruit juices.” I ignored the 30-minute marinating time suggested on the bottle but didn’t go longer than six hours as there is nothing worse than chicken that becomes waterlogged by soaking too long in anything, IMO.

The ingredients and the final product are pictured below. I paired it with my Domaine de Canton ginger martini (using the ginger liqueur to replace boring vermouth), which proved to be a perfect “cool” companion to the salad. No leftovers for my family of three.

photo 1Hawaiin marinade, thin organic chicken baked, scallions, almonds, mandarin oranges, crispy chow mein noodles

Filed Under: Eve Bushman Tagged With: Chef 101, Domaine de Canton Ginger Liqueur, Martini, recipe

When Wine Isn’t on the Menu: Eve-Proof Spirits (Vintage Beacon 8/09)

August 12, 2014 by evebushman

Imagine, it isn’t hard to do…it’s 100 degrees with 100% humidity and, unless you’re inside a nice temperature-controlled wine bar, here are other choices that I am serving up for you this week that should cool you off.

I like a good martini made with Imperia vodka and what I was newly introduced to at the last LA Wine Fest: Vikingfjord  http://vikingfjord.com/ . Always shaken and not dirty with some olive that’s been sitting around marinating in its own whatever.  Years ago I was introduced to Lillet, a very delicate brand of French Aperitif wine made from 85% wine and citrus liqueurs instead of the usual Vermouth glass rinse.  Nowadays I like either Domaine de Canton Ginger Liqueur   http://www.domainedecanton.com/ or Jewel of Russia Berry Infusion.  The Key: Only use the same measure as you would of Vermouth.  Nothing other than a lemon or orange rind will float across the icy top.

Twin Peaks Martini

Perfect Rob Roy up with a twist.  Patrick at The Social makes it the best I’ve found Martini style – though the color, burnt caramel, is not as attractive as it is over ice.  The first time I had it was at a fire chief convention in New Orleans. We had the private room at the original Emeril’s and everyone was having hard liquor and no wine that night.  I knew I liked single malt Scotch but wanted something more like an aperitif. Voila: 2.5 oz blended Scotch, 1 oz each of sweet and dry vermouth.

Tequila: Make it easy on yourself and just go to Sabor:  http://www.saborcocinamexicana.com/  With 5 different Margaritas and almost 20 different tequilas, in each category of Silver, Reposado and Anejo, I think they take the gold ribbon for tequila selection in the SCV!

Single Malt Scotch: Current favorites from the last Scotch tasting we did in our home were the Littlemill 1990 bottled by Signatory and Tomintoul 16 year old.  The lightest color and flavor in the former makes it a perfect “first time for a lady” to try and the faint nutty hazelnut in the latter is dessert.  For everyday: Aberlour 10 or 12 year old, Balvenie, Macallan, and if you’re a Glenlivit or Glenfiddich fan, that’s fine, but try the 15 and 18 year olds if you can get your hands on them.

Beer: Not a big one for me but I get it.  Hot day = cold beer.  Tell me your favorites that are brewed locally but keep in mind that I’ve been to Oktoberfest in Munich.

At least 4 icy mug handles slide up the arms of buxom German beauties before being slammed down onto picnic tables already overflowing with tourists.  And, add the scent of cinnamon roasted almonds wafting through the air, and you’ve got the perfect pairing too!

And, yes, I was young once and did enjoy: Jägermeister when gal pal Heidi wore the shot glasses on a belt over her bikini, Yukon Jack in a goatskin boda bag while learning to ski and create my first domino effect with unsuspecting students, Kahlua and milk at  Brennan’s during the turtle races, coffee and Frangelico in one of Chicago’s mafia-owned restaurants, dark Myers Rum and OJ when in Santa Barbara for volleyball tournaments, Mai Tai’s at Tom Bombadil’s in Kona, Hawaii, after my husband couldn’t finish his as he had just completed the Ironman triathlon, Pina Coladas in Cabo San Lucas at the Hotel Finisterra while everyone else was having tequila shot into their gaping mouths by employees with a gigantic water pistols.

Last idea: We’ve not had a Bartender’s Competition in the SCV.  Would you like one?  You can judge which bartender’s signature drink you like best.  All of our SCV restaurants can sponsor one bartender each.  If it sounds like fun e-mail me what you’d like to see, or what I’ve missed in my own list above, and I’ll bite: Eve@EveWine101.com

Filed Under: Eve Bushman Tagged With: beer, cocktail, Domaine de Canton Ginger Liqueur, LA Wine Fest, Martini, scotch, single malt, tequila, vodka, wine bar

Cocktail Recipes, and More, From The New British Invasion By The.h.wood.group

September 29, 2013 by evebushman

Here are some drinks by LA’s newest celebrity scene nightclub, Hooray Henry’s in collaboration with master mixologist, Curtis of Blacklab!  
Brought to you by the exclusive H.wood Group (Bootsy Bellows & Shorebar)! 
Hooray Henry’s Specialty Cocktail Menu


Hooray Henry's Unveiling Night
THE EAST END
2oz Corzo Silver Tequila 
1oz lime juice
1oz pineapple juice
.75oz habanero syrup
house made chili salt rim
shake/strain into a rocks glass
 
THE OXFORD LAD
2oz Hendricks gin
.75oz lemon juice
mint
cucumber
.75oz Honey syrup
shake/strain into a rocks glassHooray Henry's Unveiling Night
 
ROYAL FASHION
2oz Bulleit Bourbon
Brown sugar cube
angostura bitters
orange zest
build in glass
 
THE HENRY
2oz Akvinta Vodka
1oz lime juice
.75oz Canton’s ginger liqueur
top with soda water
shake/strain inoto a rocks glass 
 
John Terzain along with his partners from h.wood.gourp Markus Molinari and Brian Toll have brought you hot spots Bootsy Bellows and SHOREBar and now Hooray Henry’s!  

OHN TERZIAN, BRIAN TOLL, AND MARKUS MOLINARI OF H.WOOD.GROUP BRING CHIC LONDON-­‐ INSPIRED HOORAY HENRY’S TO BEVERLY BOULEVARD

Los Angeles, July 19, 2013 -­‐ Hospitality aficionados John Terzian, Brian Toll, and Markus Molinari of The h.wood.group are thrilled to announce their newest venture, Hooray Henry’s. A playful concept inspired by the quirky yet sophisticated young British gentleman, known as a “Hooray Henry”, the space will be reminiscent of dashing old London style with striking vertical and horizontal lines, brass accents, smoky mirrors, and splashes of color and charm. Hooray Henry’s will open in August of 2013.

John Terzian says Henry’s is “intended to evoke the elegance and class of old London hotels and apartment buildings, mixed with the playful British flare.” Markus Molinari adds, “We have a great group of British friends, we really wanted a place for them to hang out.”

As the newest addition to the h.wood roster (which boasts Hollywood hotspot Bootsy Bellows and Santa Monica favorite SHOREbar), Hooray Henry’s promises to have a unique and jaunty flair you’ll find nowhere else. Designed and fleshed out by John Sofio of BUILT (designs include Pink Taco and the AIA/LA-­‐award-­‐winning SHOREbar). Sofio explains, “The detailing of the booths are inspired by the Rolls Royce Silver Shadow. The “English-­‐Mod” rosewood wall speaks to a time of cool style, while the deep blue automotive paint used on the highly detailed wall and ceiling panels employs a vintage Jaguar car’s palate”.

Hooray Henry’s design includes brass detailing, custom equestrian lamps, and tartan carpeting finish off the manor in a stylized British-­‐chic décor without relying on common English pub design, vintage English trophies culled from a British cyclist’s lifetime of collecting. Above the bar a large custom caricature painting that depicts friends of the club frolicking in an English countryside estate and a 3-­‐D projection wall above the DJ booth. In the brand new upstairs there will be an intimate room for friends and family that will feel much like a London hotel suite.

Hooray Henry’s Principals include: John Terzian, Brian Toll, and Markus Molinari of H.wood.group (Bootsy Bellows, SHOREbar).

Hooray Henry’s
8713 Beverly Boulevard Los Angeles, CA 90048

www.thehwood.com 

Filed Under: Guests Tagged With: bourbon, cocktail, Domaine de Canton Ginger Liqueur, Hendricks Gin, mixologist, recipe, tequila, vodka

Chef Eve 101 Makes Chef Lance Cowart’s BBQ Chicken Linguine

April 10, 2013 by evebushman

Yep, it’s another pasta recipe!  But I’ve never had a pasta recipe that called for jarred BBQ sauce before.  It appealed to Eddie, and, except for failing to retrieve the shallot from my shopping cart (isn’t there always one ingredient left behind?) it seemed perfectly fine.  Except – everything had to be made at the same time, which is tough on a Chef 101er.  I had Eddie help and he only burned himself once and splattered chicken broth across the counter…at least he didn’t use every pot in the house as usual.  We were drinking Domaine de Canton Ginger Martinis while cooking which went fine with the dish.

Changes I felt compelled to make to the recipe are in the usual italics below:

Chef Lance Cowart’s BBQ Chicken Linguine

Ingredients
1 lb dried linguine pasta (I would have preferred shells, Eddie wanted linguine, we compromised with thin spaghetti)
1 tbsp olive oil
1 tbsp diced shallots (After I forgot this at the store, I used an onion instead)
1 tsp diced jalapeño chile pepper (Used an Anaheim chile as we don’t do spicy here)
12oz. skinless boneless chicken thighs, chopped
1/4 cup chicken broth or broth
3/4 cup Bull’s-Eye or homemade barbecue sauce
grilled asparagus

Directions
Pasta
Cook the pasta according to package directions. (We pulled early as the recipe called for us to heat it again and didn’t want gluey pasta)

While the pasta is cooking, heat the oil in a medium sauté pan over medium heat. Add shallots and jalapeño pepper; sauté for 2 minutes. Add the chicken; sauté for 3 to 4 minutes or until chicken is no longer pink.

Add the drained cooked pasta, the stock, and half of the barbecue sauce; simmer for 2 minutes then add the remaining barbecue sauce. Serve with grilled asparagus.

Grilled Asparagus
Lightly coat a grill pan with olive oil. Remove tough stems from one bunch (about 1lb) asparagus. Cut stalks into 2-inch pieces (oops, I didn’t notice that, we had nice long stalks). Drizzle with 1 tbsp olive oil; season with salt and pepper (Ed added Bay Seasoning and we ate every single piece); Grill for 4 to 6 minutes in grill pan or until asparagus is tender.

Filed Under: Eve Bushman Tagged With: Chef 101, Domaine de Canton Ginger Liqueur, Martini, recipe, vodka

THE ROGER ROOM LAUNCHES COCKTAIL CATERING WITH FULL BAR SERVICE

October 28, 2012 by evebushman

 

In Time for the Holidays, Roger Room Now on Location with Signature Drinks and Full Bar Service, Available for Off Site Entertaining for 50 – 2000 Guests

WHO:              THE ROGER ROOM, West Hollywood

WHAT:            THE ROGER ROOM, Los Angeles’ award winning mixology bar, announces the arrival of Roger Room Cocktail Catering and Bar Service on location for off-site social and business entertaining. This modern day speakeasy, named the hottest new bar in West Hollywood by the New York Times and listed among the World’s Best Bars, brings their expertly skilled mixologists to your door to create classic and imaginative cocktails using only premium brands, organic fruits and juices, fine glassware, and the highest standards of service.

Sample Signature Cocktails

FOUR ACES – Svedla Vodka, Basil, Green Grapes, Lime Juice, Canton Ginger Liqueur
JAPANESE MAPLE – Yamazaki Whiskey, Pure Maple Syrup, Lemon Juice, Egg White, House Made Bitters
TIJUANA BRASS – Tres Reyes Blanco, Lime Juice, Agave Syrup, Cucumber Foam
OLD SPORT – Cap Rock Gin, Black Tea Infused Soho Lychee Liqueur, Cucumber and Lime Juice
SCARLET APEROL FIZZ – The Scarlet Ibis Rum, Aperol, Lemon Juice, Egg White

WHY:              A discerning market now requires the bar at a catered event to meet the level of quality and service already expected with a menu of food by a great chef. THE ROGER ROOM, with its expert staff and artisanal cocktail program meets the demands that today’s client insists upon.

PRICING:         $65 per guest includes: 4 hours full bar service; 3 signature cocktails prepared with organic fruits and juices; premium spirits; beer; wine; fine glassware; ice; mixers; garnishes, service and gratuities. The ROGER ROOM is fully licensed and insured for outside events.

MINIMUMS:   50 guest minimum; 2,000 guest maximum

WHEN:           Effectively immediately, scheduling according to availability

CATERING     THE ROGER ROOM
CONTACT:     370 La Cienega Boulevard, West Hollywood, CA 90048
(310) 854-1300  jared@committedinc.com

For further information about THE ROGER ROOM visit www.therogerroom.com

Filed Under: Guests Tagged With: aperol, bitters, cocktail, Domaine de Canton Ginger Liqueur, gin, liqueur, los angeles, mixologist, rum, tequila, vodka, west Hollywood, whiskey

Sommelier Gregory Alonzo makes: Ginger Royale

August 5, 2012 by evebushman

Ginger Royale
Hereʼs a cocktail that sure to relieve the summertime blues. Itʼs called a “Ginger Royale.
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”
3 ounces of dry sparkling wine. My wine of choice is Bagrationi Classic Brut.

1 ounce of Domaine de Canton ginger liqueur 1 lemon twist
Place the lemon twist in the bottom of a champagne glass.

Add the ginger liqueur Slowly top with sparkling wine
Gaumarjos!

Filed Under: Guests Tagged With: brut, champagne, Domaine de Canton Ginger Liqueur, recipe, recipes with wine

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Eve Bushman

Eve Bushman, owner Eve’s Wine 101 and Eve Bushman Consulting.

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