Recent items from SlashfoodSometimes it isn't what is inside the glass that counts, it is the glass itself. Jaden at Steamy Kitchen used Bodum Pavina Double Walled Glasses to make a gorgeous cup of Espresso con panna, which is espresso topped with a generous dollop of whipped cream, as show above. Though the beverage inside is what caught my eye, I had to take a closer look at the glass itself. They are insulated and double walled, handmade and mouth-blown, and come in six different sizes ranging from an iced tea glass (21 oz.) down to a 2oz. espresso / shot glass. (The glass shown in the picture is a 5oz.) Prices range from $11.95-$39.95 on the Bodum website, for a set of two glasses. Is it too early to start making my Christmas wish list?
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Friday Happy Hour: Alexander's Brother (and Sister)
By Bob Sassone
I don't think that any other "name" drink has as many offshoots as this one (though I could be wrong). We have the Alexander, and there's also recipe's for Alexander's Brother and Alexander's Sister. I wonder if there's a crazy aunt or a shady cousin around?
Alexander's Brother
3 cl gin
3 cl creme de menthe
4-6 cl light cream
Shake with ice in a cocktail shaker. Strain into cocktail glass and garnish with mint leaf.
Alexander's Sister
1 shot gin
1/2 shot creme de cacao
2 dashes creme de menthe
1 to 1 1/2 shot light cream
Shake with ice in a cocktail shaker. Strain into cocktail glass and garnish with a red cherry.
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Vermouth Wine Notes: Vya Extra Dry Vermouth
By Jonathan M. Forester
I was mixing up some martinis the other day for some taste tests of various gins and a friend said to me that vermouth was just vermouth and it didn't matter which one you used. I went ballistic and told him he was nuts. I said that if you are using premium spirits then you have to use premium mixers. Then I turned him on to Vya Extra Dry Vermouth, a product that I have been using the past few months. It's kind of difficult to find but it is available if you are willing to make the effort and is also available straight from the manufacturer, shipped to certain states.
Vya is an ultra-premium vermouth that is a whole different class of being than other vermouth's I have tried. Produced and bottled in California by Andrew Quady Winery, it is created from Columbard and Orange Muscat wines and then steeped with botanicals like lavender, sage, orris, linden and others.
The aroma is teasingly sweet and herbaceous like a dessert wine with hints of herbs. The taste is both sweet and dry at the same time, a tangy, tart taste with a heck of a lot going on without being overwhelming. This vermouth is well blended with smooth and sharp herbs and spices that fill your mouth pleasingly. It is fantastic with martinis, but also tastes great served straight in a glass as an aperitif, or mixed with seltzer for a refreshing take on a wine spritzer. I have to say that if you are going to be using great gin to build your martini, then use great vermouth as well. I haven't tried their sweet vermouth yet but look forward to doing so most anxiously.
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Wine That Loves
By Joanne Lutynec
Some of us, through work, pleasure, or other pursuits, have been fortunate enough to become quite familiar with a variety of wines. If you consider yourself a seasoned wine taster or your knowledge borders on that of a sommelier, then this probably isn't for you. However, I've heard from a large number of people over the years who really have no idea which wines may go well with their meals, and quite often their insecurities will cause them not to buy any at all. Now I'm sure we can all agree that is a real tragedy.
As many of you know, proper food/wine pairing creates a whole new dimension of flavor while dining, and Wine That Loves was created just for this purpose. Using a team of sommeliers, winemakers, and chefs, they have developed a series of wines created to enhance the flavors of the foods you may eat every day.
So far they have created Wine That Loves: Pasta with Tomato Sauce, Roasted Chicken, Pizza, Grilled Steak, and Grilled Salmon. Though designed to enhance the flavor of those particular meals, they also state that the wines can simply be enjoyed on their own as well. If anyone has tried their products yet, we'd love to hear your thoughts.
____________________
Friday Happy Hour: Alexander's Brother (and Sister)
By Bob Sassone
I don't think that any other "name" drink has as many offshoots as this one (though I could be wrong). We have the Alexander, and there's also recipe's for Alexander's Brother and Alexander's Sister. I wonder if there's a crazy aunt or a shady cousin around?
Alexander's Brother
3 cl gin
3 cl creme de menthe
4-6 cl light cream
Shake with ice in a cocktail shaker. Strain into cocktail glass and garnish with mint leaf.
Alexander's Sister
1 shot gin
1/2 shot creme de cacao
2 dashes creme de menthe
1 to 1 1/2 shot light cream
Shake with ice in a cocktail shaker. Strain into cocktail glass and garnish with a red cherry.
____________________
Vermouth Wine Notes: Vya Extra Dry Vermouth
By Jonathan M. Forester
I was mixing up some martinis the other day for some taste tests of various gins and a friend said to me that vermouth was just vermouth and it didn't matter which one you used. I went ballistic and told him he was nuts. I said that if you are using premium spirits then you have to use premium mixers. Then I turned him on to Vya Extra Dry Vermouth, a product that I have been using the past few months. It's kind of difficult to find but it is available if you are willing to make the effort and is also available straight from the manufacturer, shipped to certain states.Vya is an ultra-premium vermouth that is a whole different class of being than other vermouth's I have tried. Produced and bottled in California by Andrew Quady Winery, it is created from Columbard and Orange Muscat wines and then steeped with botanicals like lavender, sage, orris, linden and others.
The aroma is teasingly sweet and herbaceous like a dessert wine with hints of herbs. The taste is both sweet and dry at the same time, a tangy, tart taste with a heck of a lot going on without being overwhelming. This vermouth is well blended with smooth and sharp herbs and spices that fill your mouth pleasingly. It is fantastic with martinis, but also tastes great served straight in a glass as an aperitif, or mixed with seltzer for a refreshing take on a wine spritzer. I have to say that if you are going to be using great gin to build your martini, then use great vermouth as well. I haven't tried their sweet vermouth yet but look forward to doing so most anxiously.
____________________
Wine That Loves
By Joanne Lutynec
Some of us, through work, pleasure, or other pursuits, have been fortunate enough to become quite familiar with a variety of wines. If you consider yourself a seasoned wine taster or your knowledge borders on that of a sommelier, then this probably isn't for you. However, I've heard from a large number of people over the years who really have no idea which wines may go well with their meals, and quite often their insecurities will cause them not to buy any at all. Now I'm sure we can all agree that is a real tragedy.
As many of you know, proper food/wine pairing creates a whole new dimension of flavor while dining, and Wine That Loves was created just for this purpose. Using a team of sommeliers, winemakers, and chefs, they have developed a series of wines created to enhance the flavors of the foods you may eat every day.
So far they have created Wine That Loves: Pasta with Tomato Sauce, Roasted Chicken, Pizza, Grilled Steak, and Grilled Salmon. Though designed to enhance the flavor of those particular meals, they also state that the wines can simply be enjoyed on their own as well. If anyone has tried their products yet, we'd love to hear your thoughts.
