Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.

Photo: @verticalluxurytravel

Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.

Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.

“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”

Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.

The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

Eve Tries THE BEST COCKTAIL SHAKER SINCE PROHIBITION?

March 26, 2021 by evebushman

Intrigued by the idea of “the best cocktail shaker since prohibition” I accepted an offer to try out the “Shaker 33”. The sleek-looking lightweight silver cylinder arrived, I washed all of the parts safely in my dishwasher, and was ready to try it out for a Martini! My review is below this news release:

The traditional cocktail shaker redesigned. The modern, sophisticated design of Shaker33 includes several new features that solve the woes of the classic cocktail shaker and lets users effortlessly create exquisite professional cocktails. Shaker33’s leak-proof, easy-to-open and smooth pour functions give amateurs and pros alike perfect cocktails, all the time, every time.

The design features a top that locks into place, removes easily, and eliminates spills and leaks for easy one-handed shaking. The locking dual-flow strainer has larger holes on one side for a fast pour and smaller holes on the other for a finer strain. Each shaker has a nesting top that stores the strainer, which keeps the bar clean from sticky messes. In addition, its patented design keeps condensation low – chilling just the drink and not hands.

Shaker33 is available in black, frosted and stainless steel options. Strainer colors come in cosmo red, sunset orange, sky blue and lime green. MSRP $29.95-$39.95 and available at www.Shaker33.com.

Eve’s Review

As stated in the release, yes, the two parts – the strainer and nesting top – locked into place easily and prevented any spills. My usual complaint after making a martini in a traditional metal shaker is that the parts are hard to separate. Not the case with Shaker 33. I also could shake with one hand, the top was that secure.

Another complaint is that I sometimes have to use a towel around a shaker as it gets too cold by the time I’m ready to pour, yea I’m a wimp, but in case you are not happy with holding something really cold the “patented design” did keep the “condensation low” as promised as it wasn’t very cold to the touch at all.

The only thing I missed was the shot glass that sometimes comes on top of a Martini shaker; however, this part is usually where the spills come from and where things can get a little tricky when I try to remove it later for washing. So, all in all, this is a really great Martini shaker and I hope you check it out!

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.

Cheers to a collection of new cocktails at CASBAR Lounge at SAHARA Las Vegas

March 15, 2021 by evebushman

LAS VEGAS – Those who have been looking to shake things up with their cocktail game need to look no further than CASBAR Lounge at SAHARA Las Vegas, which recently unveiled a new cocktail menu from the resort’s award-winning beverage team.

Let your tastebuds go on an adventure with the Aromatic AV8, featuring Empress 1908 Gin, Crème de Violette, lavender syrup, lemon juice and egg white. Get exotic with The Brazilian Mula, made with Tito’s Handmade Vodka, Giffard Caribbean Pineapple Liqueur, Ancho Reyes Verde, lime juice and Q Ginger Beer. Stay up all night with a Spicy Espresso Martini, combining Remy 1738, vanilla spice and Ancho Reyes with espresso. Turn into a super taster with an Electric Feels, charged with Grey Goose Vodka, white cranberry, vanilla spice, lemon juice and sparkling wine, rimmed with tongue-tingling Electricdust, a revolutionary new flavor and sensation-enhancing dust powered by the Buzz Button flower that allows you to taste different nuances and flavors. Refresh yourself with the Blueberry Lemonade Mai Tai, which combines Cruzan Blueberry Lemonade Rum with Cointreau, fresh lemon juice and Orgeat Syrup. Kick things up a notch with the Mojave Margarita, featuring Espolòn Reposado Tequila, Giffard Apricot, prickly pear puree, lime juice and agave syrup, smoked with mesquite. The Cadillac Penicillin is sure to cure any case of the blues, with Glenmorangie 10 Year Scotch, honey-ginger and lemon juice, topped with Ardbeg 10 Year Scotch. Try a new take on a classic drink with the Overseas Old Fashioned, crafted with Jameson Black Barrel Irish Whiskey, Disaronno Amaretto, chamomile tea syrup and orange bitters. Or envision yourself overseas with the Mediterranean Martini, a combination of Ketel One Botanical Grapefruit and Rose Vodka, Lillet Rose, blood orange syrup, lemon zest and Q Grapefruit Soda. All cocktails are available for $15 each.

Guests can also enjoy non-alcoholic versions of classic cocktails for $13 each, including a Raspberry Mojito with Lyre’s White Cane Spirit, RIPE Mojito Juice, fresh raspberries, soda and mint; an Espresso Martini, featuring Lyre’s Coffee Originale, Lyre’s White Cane Spirit, fresh espresso and vanilla syrup; a Piña Colada, made with Lyre’s White Cane Spirit, coconut water, pineapple puree and mint; a Clover Club, featuring Lyre’s Dry London Spirit, raspberry syrup, lemon juice, simple syrup and egg white; or an Old Fashioned, with Lyre’s American Malt, Tippleman’s Smoked Barrel-Aged Syrup and Angostura Bitters.

Or, with the build-you-own highball menu, create a drink that is uniquely you by selecting your own vodka, bitters and soda for $14 each. A selection of reds, whites and bubbles, draft and bottled beer, snacks and cigars are also available at the stylish, 24-hour lounge.

Since welcoming back resort guests, SAHARA Las Vegas has followed a comprehensive outline of health and safety protocols under the resort’s SAHARA Cares program. Under this program, a number of contactless solutions were developed to assist with social distancing measures. Guests are encouraged to reserve cabanas, daybeds and even live table games for their party so that they can curate their own unique boutique experience.

The resort collaborated with health experts to establish several practices to minimize risk for guests and team members. For the latest update on the SAHARA Cares program, an updated list of resort venues and hours or to make a reservation, visit saharalasvegas.com.

About SAHARA Las Vegas

SAHARA Las Vegas is an all-encompassing resort and casino with 1,615 guest rooms and suites in three distinctive towers – including the AAA® Four Diamond Alexandria Tower, more than 85,000 square feet of flexible meeting space, two rooftop pools and a collection of acclaimed restaurants, bars and entertainment venues. The inviting casino occupies 60,000 square feet and features approximately 600 of the latest slot and video poker machines, 50 classic table games, Infinity – a premium gaming lounge, The Poker Room at SAHARA Las Vegas and a sports book operated by global gaming leader, William Hill. An impressive selection of culinary and cocktail offerings include Bazaar Meat by José Andrés™, named “Best Restaurant in Nevada” by Business Insider; CASBAR Lounge; Bella Bistro; Uno Más; Northside Café & Chinese Kitchen; Prendi; The Tangier; and more. Additionally, SAHARA Las Vegas is home to MAGIC MIKE LIVE Las Vegas presented by Channing Tatum. SAHARA Las Vegas players can also enjoy the perks of an Infinity Rewards membership, a joint loyalty program between SAHARA and its sister property Grand Sierra Resort and Casino Reno, that gives players the opportunity to earn and redeem rewards across both destinations. SAHARA Las Vegas is a minority-owned business certified by the Western Regional Minority Supplier Development Council. For more information, please visit saharalasvegas.com and stay connected on Instagram, Facebook and Twitter.

My Fave Spirits: A Part Two on The Year When Drinking Spirits Became Everyone’s Favorite Pastime

February 19, 2021 by evebushman

The article I did on the wines I had in 2020 was a lot longer read than this will be, but since I do divide my time between reviewing both I wanted to share some of the spirits, and some of the cocktails, I enjoyed last year.

Single Spirits

NEFT Vodka is made from pure Austrian spring water, is a San Francisco World Spirits Competition winner for BEST VODKA, and has been awarded many GOLD and DOUBLE GOLD medals from other competitions! Tasting: Aroma from two inches away and swirling: reminded me of a very fine sake, like a daiginjo where the sake rice has been milled down to 50%. With a gentle sweetness, as well as a creaminess, and some slightly buttery and even nutty notes. Flavor: Smooth, burn on the mid palate only and not immediate. Still reminding me of a fine cold sake but of course, this is definitely a smooth and creamy vodka. The mouthfeel makes me want to sip alone, not masked by ingredients in a cocktail or even with ice. If I hold on the palate, the way whisky master blender Richard Patterson instructs for tasting single malt scotch, the mouthfeel only becomes rounder and more balanced.

Gonzalez Byass Familia de Vino and The Dalmore: In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth… The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

Enjoyed a virtual tasting and happy hour via Zoom with the founder of Empress 1908 Gin, Peter Hunt, complete with a bottle of their gin, fancy bar tools, unique recipe cards and a list of ingredients I would need to make “seasonal focused cocktails…” I was already a fan of the gin, now even more so!

House of Suntory and their distilleries, blended and single malts, different oaks for aging, rare and some discontinued = amazing tasting and lesson! It was the Yamazaki 18 that stole Eddie’s heart, and wallet if we could ever find it! While I was completely content with the Hibiki Harmony blend that benefitted from five different types of oak barrels. Lots that we learned thanks to the Suntory Brand Ambassador Jonathan Armstrong and the Southern California Whiskey Club.

El Sativo, the 2020 Tequila of the Year at the San Francisco World Spirits Competition, launched last summer. 100% Blue Agave – Single Estate – 100% USDA Organic – 100% NON-GMO – Certified OK Kosher… And this is what I thought: Notes of vanilla bean, heavy sweet cream and toasted popcorn kernel – with no burn whatsoever – on the nose. The taste was smooth yet peppery – so interesting – and flavors reminiscent of buttered popcorn, and that same cream, ending with a spicy finish. Really liked having it both smooth and spicy! Then tried it with a little bit of squeezed lemon and it was like a lo-cal Margarita. This is not a tequila to shoot!

Had a great time sampling Country Smooth whiskey with a bunch of Women Who Whiskey LA members as well as Country Smooth founder, Lori Carcich, and two members of her team, Kyle Cammon and Scott Touchton. The approximately $25 whiskey – find at Total Wine all over Cali – was both spicy and sweet and didn’t get washed down in the cocktails we made with it.

Cocktails

Gin Martini: 2-3 ounces of the highly aromatic and flavorful Monkey 47, 1/2 ounce of Lillet Blanc (a white Bordeaux wine with quinine and other botanicals), shaken or stirred, then drained into a chilled Martini glass, with orange peel on rim and as garnish.

Sazerac: Build in a shaker with ice: 2 ounces rye whiskey (husband prefers Bulleit), 3 dashes bitters, 1 teaspoon simple syrup, stir or shake. Grab an iced Coupe glass from your freezer (we keep a couple of Coupe and Martini glasses there), and pour about a tablespoon of Absinthe in to coat the empty glass. We like that flavor so I tend to make sure the entire inside of the Coupe is coated, then discard the Absinthe. Pour your cocktail into the coupe, garnish with one Luxardo cherry.

My Grand Negroni: When there’s only time for one, make it big! With 1.5 to 2 ounces gin (as opposed to only 1 ounce) to 1 ounce sweet vermouth and 1 ounce Campari, shaken over ice, poured into an iced Martini or Coupe glass and garnished with orange peel.

Gin and Tonic: Use Empress 1908 Gin that changes to a lighter purple/pink hue when you add tonic, and constructed the way we had G and Ts all over Spain: In a large round wine glass (aka a Pinot glass) 1/2 filled with ice, add 2 ounces gin, 4-6 ounces of tonic, garnish with lime or orange peel.

The go-to Martini: I’ve been making this one for my husband for years. Build in a martini shaker filled with ice: 2-3 ounces Ketel One Vodka, 1/2 ounce Domaine De Canton Ginger Liqueur (think candied ginger), shake like mad, pour into a chilled Martini or Coupe glass, use lemon peel on rim and garnish.

Whiskey Sour: In a martini shaker without any ice build 2 ounces your choice of whisky – I used Dewars 12 YO scotch whisky as I had taken a class on them years ago and loved all of the single malts that go into the blend. You can use single malt or Bourbon If that’s your preference. Then add 3/4 ounces of freshly squeezed lemon juice (not from a bottle), 1/2 ounce simple syrup, 3 generous dashes of Angostura bitters and 1 egg white. Shake for 7-10 seconds, then add a few ice cubes just to cool off your drink and shake again for an additional 7-10 seconds. Strain (super important as no one wants a glob of egg white in their glass) into a chilled coupe or serve on the rocks, add a Luxardo cherry for garnish.

My Blue Martini: In a martini shaker over ice build 2 parts Empress 1908 Gin, 1/4 to 1/2 creme de violette, shake like mad, pour into a chilled coupe or martini glass, garnish with orange peel and feel very refreshed!

The Queen Bee: With Empress 1908 Gin, lemon juice, honey syrup, apricot jam and grated cinnamon! I also tried my hand at the Cranberry 75, also with Empress 1908 Gin, lemon juice, cranberry juice, simple syrup and Prosecco on top! (Google Empress for the measurements.)

Amaro Spritz: You only need three ounces of soda, two ounces of Amaro and a little squeeze of lemon or orange! Build in a tall Collins glass, stir, add ice and enjoy as an aperitif before dinner like we did or as a digestif afterwards!

Gin Old Fashioned: Build in a shaker two ounces your choice of gin, 2 dashes bitters (which gives it some color), about 1/2 teaspoon of simple syrup based on your own preference (if you muddle a sugar cube that’s about one teaspoon) and garnish with orange peel. Shake or stir, pour into an iced coupe or rocks glass.

Whiskey Buck: over cracked ice in a copper mug add two ounces rye whisky, juice of 1/2 lemon, and then fill as far as you like with ginger beer and give it a stir. It has a LOT more flavor that the traditional Moscow Mule made with vodka, and that same kick from the ginger and tart from the lemon. Trust me, in times like this when the vodka may be running low, get into your rye whisky for a change!

From Restaurants, on patios and to-go

Margaritas from Dario’s, classic Mai Tai at Eighth and Rail, Martinis from Old Town Junction, Backwoods, The Social and Salt Creek Grille. Loved the new Espresso Martini at Newhall Press Room! At SY Kitchen in Santa Ynez William Perbellini made us his Smoked Old Fashioned and a Barrel Aged Negroni, both outstanding. And last but not least we sadly had our last cocktails from Newhall Refinery.

In Paso: We made a quick stop at Azeo Distillery but made the time to taste and grab some swag from our friend David Vondrasek, the distiller, who is also the winemaker for Artisan Uprising! We sampled through rum, tequila, vodka – all very good, and we also saw his giant still! Definitely visit with them the next time you are in Paso and tell them I sent you, you won’t regret it!

Hollywood: Went to the Japan House LA for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails.

Five Romantic Cocktail Recipes to Get Sparks Flying This Valentine’s Day

February 4, 2021 by evebushman

Valentine’s Day is coming up and our options are limited, but who says staying in can’t be sexy? Drinks retailer The Bottle Club has rallied together five of their most popular cocktails to help you ignite romance this Valentine’s.

Pink Heather Cocktail

1) The Royal Sidecar

There is something romantic about the royal sidecar cocktail. It’s sweet and tangy taste will be sure to add a striking touch to your Valentines. Impress your date with this simple yet effective cocktail. Recipe below.

Ingredients

35ml Rémy Martin 1738 Accord Royal Miniature
30ml Cointreau Orange Liqueur Miniature
15ml Fresh lemon juice
Ice

Method

Shake Rémy Martin 1738 Accord Royal with Cointreau, lemon juice with ice
Strain into your best coupe glass
Enjoy

2) Nutella Martini

If your date has a sweet tooth, this is the perfect cocktail for your Valentine’s date night. It could even save you making a dessert (or perhaps not). You probably haven’t thought about putting your favourite nutty spread in a cocktail, but booze and Nutella is a match made in heaven. Recipe below.

Ingredients

400ml whole milk (or swap out for nut milk)
2 (very) heaped scoops of Nutella
1 heaped spoonful of cocoa powder
3 shots of vodka
2 shot Amaretto
Ice
Additional Nutella & chopped hazelnuts (for garnish)

Method

Gently heat the milk in a pan, with the Nutella and cocoa powder.
Stir until smooth and sufficiently warmed through
Leave to cool
Spread some Nutella onto a side plate, and cover another plate in chopped hazelnuts.
Dip the rim of your glass into the chocolate and twist
Once dipped in the Nutella, dip the glass into the pile of nuts
When your chocolate milk is nice & cold, pour into a cocktail shaker and add the vodka and Amaretto
Shake it and enjoy!

3) Pink Heather Cocktail

For whisky drinkers, it can be difficult to find delicious and romantic cocktail recipes – well look no further than the pink heather cocktail. Whip this up for your whisky loving date and you’re sure to have a good night. Recipe below.

Ingredients:

2 oz Scotch Whisky
1 oz strawberry liqueur
Top with sparkling rose wine
Strawberries for garnish

Method:

Pour the whisky and the strawberry liqueur into a chilled champagne flute
Top up with sparkling wine

4) Pomegranate Whisky Sour

Drinking pink doesn’t need to be all about the rosé. A good one for those who don’t like wine this Valentine’s, you can mix it to create a delicious pink cocktail so you don’t miss out on a rose-tinted summer. Drink pink with whisky? Hell yeah!

Ingredients:

2 oz of bourbon
1 oz of pomegranate juice
½ oz of simple syrup
1 oz lemon juice

Method:

Add ice to a cocktail shaker
Fill with bourbon, pomegranate juice, lemon juice and simple syrup
Shake well
Pour into an old-fashioned glass

5) Fruity Strawberry Daiquiri

This fruity cocktail can be made with fresh and/or frozen strawberries and is the ultimate refreshing drink to get the party started this Valentines. The sweetest of them all! You won’t go wrong with a Strawberry Daiquiri.

Ingredients:

4 medium frozen strawberries
4 medium fresh strawberries
1 tbsp lime juice
1-2 tbsp white sugar
50 ml white rum

Method:

Add all ingredients into the blender and blend.
Pour into a glass.
Garnish with lime and strawberry.
Enjoy!

Tip: Add some ice cubes to make a larger drink or to mellow the strawberry flavour.

All credit to The Bottle Club: https://www.thebottleclub.com/

Vintage Eve Circa 12/2017: Hot Toddy Or Cool Cocktail, What is Your Favorite Winter Drink?

November 3, 2020 by evebushman

I met a consulting client of mine at 9am in the morning this past month, he had something milky looking in his large coffee mug and proceeded to goad me into trying it. Hot Eggnog and cognac. My how toasty it was, and how toasty it made me feel. He offered to have one made up for me, but lest I wanted my meeting to get detoured into the fun zone (we’re old pals too) I had to skip it.

From The Signal: Cocktails on the Roof 2018, how I miss these events!

Later that night I made up for it. Hubby had been scenting our home with apple cider cooking on the stove with mulling spices. I whipped out some Brandy, added a shot to each of our coffee mugs, and we thoroughly enjoyed our libations on the porch as the sun set.

All of this got me to thinking, what are your favorite holiday libations this time of year? So, as is my thing, I did a roundup on Facebook and asked my pals there. Here’s what you all are drinking this season, either at home or your fave bar:

Cari: We love mulled wine and Irish coffee (depending on the time of day) at our house!

Natasha: In the Caribbean we have Sorrel (hibiscus), hot or cold, only at this time of year, it’s a special holiday drink. I just brewed a gallon. (I asked if there wasn’t any alcohol in this and Natasha responded: Oh no hunny, we throw Caribbean rum in there.

Shirley: Hot Apple Pie – Traders Joes spiced cider warmed in the crock pot, add your favorite brand of dark rum. Ladle into your mug and top with whipped cream…yessirree!

Deb: Bonefish Grill ~ their Winter White Cosmopolitan – Look forward to it every year. Reyka Vodka, Cointreau, St. Germain Elderflower liqueur, white cranberry juice and fresh lime juice. Has floating cranberries in it too.

Celeste: My mother in law makes a hibiscus drink called Ponche. Like a hot punch/tea Typically with cut fruit and sugar can pieces inside…and a shot of tequila to really warm things up.

Cheryl: Disaronno on the rocks. (Actually never had that one. Might have to try as I do like almond. Looked it up: Disaronno Originale is an amaretto-tasting liqueur with a characteristic almond taste made in Italy.)

Lewis: A spiced ganache dark hot chocolate with whip cream on top and hot fudge drizzled. Also a spiced Caramel hot cider with whip cream on top. Can you imagine what you can fix up with Jack Daniels fire, like… Hot apple cider?

Tim: Whisky… although to be honest I like it in the winter, summer, fall, and spring.

Cynthia: White Russian and anything with eggnog!

Jackie: I make egg nog martinis, just Egg nog and vodka with a dash of cinnamon on top, so delicious and amazing to sip in front of the fire!

Rene: Rompopo. (Which is a Honduran eggnog. Here is the recipe: https://hispanickitchen.com/recipes/rompopo-hondureno-honduran-style-eggnog/)

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.

Vintage Eve Circa Jan 2018: Eve Discovers Four Pillars Navy Strength Gin

September 8, 2020 by evebushman

Thanks to a nephew that pays attention, and shares my love of spirits, I was recently gifted a new gin to try. My nephew told me that the Four Pillars Navy Strength Gin was his favorite of the many he has tasted. I love gins and have tried many alone in spirit tastings and in cocktails.

From Four Pillars on Facebook, “Taste and drink our gin, while watching us make it. This is our little #fourpillarsdistillery in Healesville, Yarra Valley, Australia. Our piece of gin heaven.”

I have learned that not all gins lend themselves well in a martini with a little vermouth and lemon twist. I have tweaked my recipes, talked to bartenders, and now use one kind of gin in a stand alone Martini (Nolet’s) and one with less botanicals (Beefeater) in my Martini that does also works well with vermouth and bitters.

At the end of this column is some information from the Four Pillars website. However I at least wanted to mention the 58.8 numbers that appear as part of the name on the front label, boldly placed between the words Pillar and gin. Then also on the label is that the gin is batch distilled, limited edition, 58.8% Alcohol by volume. The 58.8 number is about 10% higher than other gins. So, if you do try this gin you may need less than you normally would drink. This is the “Navy Strength”.

Why I Choose Gin Over Vodka

A couple of years ago we went through some changes in our home life, and suffice it to say, I developed stomach aches off and on. My doctor said it wasn’t an ulcer and gave me a daily antacid to take. At the same time I had taken a class on bitters. I already knew that the dried botanicals in gin were considered “restorative” and the bitters were equally so. (I’m not going to give you a lesson here in gin and bitters, but honestly, why have a flavorless colorless spirit – vodka – that you add things to give it flavor when you can have gin?)

Of course there are many people, even my husband, that don’t care for the botanicals in gin. To each his own. What is curious to me is that as soon as I make a gin Martini, or have one made for me, within a few sips my tummy relaxes. Who knows for sure if it’s the gin or just the idea of turning off the mind and sipping a martini at the end of the day – signaling my body that it’s time to rest? Whatever it is – it works for me. Hope this inspires some readers to drink out-of-the-box and try something new.

Recipe To Try

There were a few cocktail recipes online, but not as many for Navy Strength gin over regular gin. There was a Gimlet that looked good, and maybe one other, both asked for ingredients I didn’t have on hand when I had the urge to try my new gin. This is the recipe I found, and after I made it, it’s a keeper:

Navy Strength Gin Martini

Two ounces Navy Strength Gin

One ounce Dry Vermouth (you can go ½ ounce if you hate vermouth, but try it this way first, it really tasted perfect. I also used Dolin’s, so make sure you have a quality vermouth.)

One dash orange bitters

Build all over ice and stir. Then strain into a chilled Martini or Couple glass. (You can keep your glasses in the freezer or fill with ice while you build the drink.)

Use a lemon peel over rim, twist over glass, and either drop in or discard.

Navy Strength (From Four Pillars Website)

Today not many distilleries make a batch of Navy Strength gin just so they know their gunpowder is safe. For those of us without much gunpowder in the distillery (or, indeed at home) we make Navy Strength for other reasons.

Navy Strength Gin is for when a gin needs to stand up in a drink, for when strong is necessarily better, for when “Dutch Courage” is called for. So we started experimenting with some high proof batches for the Gin Palace in early 2014, soon after we launched.

We make ours essentially the same way as we do our Rare Dry Gin, but we reduce the amount of fresh oranges in the botanical basket by half, and replace them with intense native finger limes, harvested on the NSW North Coast near Byron Bay.

These explosive little limes are only the size of a finger (funny that) but they pack a huge flavour punch – intense, piercing, incredible lime. They are quite simply amazing, adding a superb citrusy edge to our Navy Strength Gin.

We also add some fresh ginger to the basket to enhance the spice. And along with the nine dry botanicals in the pot we add fresh turmeric to give the resulting gin an earthiness, and to balance the intensity of the other botanicals.

We landed at 58.8% alcohol by volume – the British definition of ‘gunpowder-proof’ is 57%, but we wanted that extra couple of points to be safe.

It is safe (and delicious, receiving Master status at the Gin Masters Competition three years in a row, 2015 to 2017). And you be safe, too. Don’t drive when you drink Navy Strength and don’t hop on a ship either, no matter where that handsome Naval officer suggests you might be going… And for god’s sake, no matter how safe it might be, steer well clear of any gunpowder. Please.

As you were.

https://www.fourpillarsgin.com.au/distilling/four-pillars-navy-strength-gin/

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.

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.

Why I Go Both Ways: Enjoying Wine and Spirits

June 19, 2020 by evebushman

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.

Vintage Eve 8/2017: Sampling Khortytsa Platinum Vodka and Odessa VSOP Brandy

May 26, 2020 by evebushman

Not familiar with spirits from Ukraine? No worries, neither am I, which made it that much more delightful to receive not one but two different samples for review: a vodka and a brandy. My tasting notes on each are below, followed by some information on each. Below that you will find a martini I made using both, inspired by trying something new, and I call it the Khortytsa Meets Odessa Martini.

Khortytsa Platinum Vodka Tasting

Very clean aromas that reminded me of sliced Persian cucumber, a wisp of clove, black licorice and maybe even a bit of lime. The spirit alone on the palate presented flavors that called up memories of lime, vanilla bean, toasted marshmallow and licorice. Very nice. 89 Eve pts.

About Khortytsa Platinum Vodka

Ukraine’s famed Khortytsa (Hor-Ti-Tsa) Vodka is recognized as one of the world’s leading vodkas, but is still a relative newcomer to the American market, imported to the United States by Global Spirits USA.

Although new to the US market, the Khortytsa Distillery is well known globally. In fact, it was named among the world’s best distilleries at the 2014 New York International Spirits Competition (NYISC). Only 19 of the world’s leading distilleries were recognized with this high honor… It uses a local organic filter containing schungite (a unique natural mineral) which allows it to get as close as possible to the structure of natural water. The filtration process is further enhanced with special birch and alder-tree charcoal and quartz sand sourced near the famous Ural Mountains.

Odessa VSOP Brandy Tasting

Much easier to get aromas and flavors from a brandy over a vodka – as the latter is supposed to be clear and tasteless. The Odessa had aromas of orange peel, cream, sweet pears, caramel, milk chocolate covered macadamia nuts, honey and toasted almond – if you are a Good Humor ice cream fan this one is for you. On the palate – so smooth, with very little burn, I got the same sweet cream and nut qualities as on the nose, with a lingering honeyed finish. Wholly very pleasant. Would love over vanilla ice cream. 94 Eve pts.

About Odessa VSOP Brandy

Odessa is named after a major seaport in the Ukraine, known as the “pearl of the Black Sea,” which was founded in 1794 by a decree of the Empress Catherine the Great… The Shustov Distillery is considered one of Europe’s largest distilleries to use traditional Alembic Charentais copper pot stills, and has the biggest production capacity not only in the Ukraine and CIS countries, but also in Europe. It remains the oldest brandy distillery in the Ukraine and houses the country’s largest collection of oak barrels with over 60,000 barrels made from French, Hungarian and western Ukrainian oak.

Odessa is produced from spirits distilled from white grape varietals including Rkatsiteli, Aligoté and Pinot varieties…(and) is distilled using the traditional French “Charentais” – or double fractional distillation – in copper pot stills. The heart of the distillate is then carefully selected to be bottled and aged, enhancing the delicate and refined aroma that is the signature of its white grape varietals. The spirit then ages in oak barrels for at least five years.

Khortytsa Meets Odessa Martini

When I make a Martini it’s two parts the main spirit, typically gin or vodka, and ¼ part vermouth. When I want to switch things up I replace the vermouth with other spirits or liqueurs like Domaine de Canton Ginger Liqueur, Rhum Clement or Lillet Blanc, so it seemed a good mix to do the same here. It came out just as I expected, a vodka martini with just the right touch of toasted marshmallow and roasted macadamia nut – without the sweetness that other martinis can have if they were to add these ingredients.

Two parts Khortytsa Platinum vodka

¼ part Odessa VSOP Brandy

Pour over ice in martini shaker

Garnish with lemon slice

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.