Friday, January 29, 2010
Tuesday, January 26, 2010
Sunday, January 3, 2010
Back in the Fall of 2009, I researched an article on Manhattans. After walking around (trying to get a mild form of exercise) in the chilly city yesterday afternoon, a comforting Manhattan felt like the right answer.
- 2 parts Rittenhouse Rye
- 1 part Carpano Antica Formula
- 2 dashes Peychauds bitters
- garnished with a maraschino cherry
As I was walking away from the kitchen counter with my cocktail, I thought about the Log Cabin (bacon-infused bourbon and maple syrup) at Northeast Kingdom and realized that while I have made bacon-infused bourbon yet, I did have some bourbon barrel aged syrup on hand. I added maybe a teaspoon to the cocktail for a touch of sweetness. I didn't stir up the cocktail again, just let it rest at the bottom. It was a delightful evolution through the cocktail to end up with a maple Manhattan at the end. Like getting a perfect little dessert at the end of your meal. And while it may not be a touch I add to my Manhattan every time, it is definitely making it into the repertoire.
Saturday, January 2, 2010
I was reviewing my blog history yesterday and remembered the Northern Light Cocktail. I recreated this cocktail a year ago after returning from London. I wouldn't classify it as a cold winter's night cocktail, but then again, it's not exactly a summer cocktail. The Laphroaig adds such a lovely smokey component. Either way, it's a damn fine cocktail.
- Chill a martini glass (a small one, not one of the huge ones)
- In a pint glass combine 10 parts vodka, 1 part sweet and dry vermouth combination and a couple of dashes of orange bitters
- Stir with a cocktail spoon.
- Rinse 10 Year Old Laphroaig in the cocktail glass and drain (or not).
- Strain the cocktail into the martini glass and flame with an orange twist.
If made correctly, everything should be perfectly in balance.
A quick little post with some pictures from New Year's Eve.
Blinis with trout caviar, smoked salmon, dill, creme fraiche.
Fresh pasta with sliced summer truffles and maitake mushrooms.
Cheese: Gorgonzola Dolce, Juilana (Indiana Goat's Milk Cheese), Dante (from Wisconsin Sheep Dairy Cooperative).
Mixed berry tart and chocolate mousse cake.
The wine (Francesco Rinaldi 1996 Barolo Cannubbio, Pinon NV Brut Rose, Prunotto, Alfredo 1990 Barbera D'Alba Pian Romualdo)
Labels: New Year's Eve Food Photos