Saturday, March 31, 2012

Cocktail Recipe | A Little Smoke

A Little Smoke

Not at all heavy, but successfully blending hints of the smokiness from both Islay Scotch whisky and mezcal.

- 2 oz. Hayman's Old Tom Gin
- Splash Black Bottle Blended Islay Scotch Whisky 
- Splash Del Maguey Mezcal Vida
- 2 dashes Regan's Orange Bitters
- Lemon Twist

1) Add gin, whisky, mezcal, bitters to a mixing glass.
2) Add ice and stir until well chilled.
3) Strain into a chilled cocktail glass.
4) Garnish with lemon twist.

Friday, March 30, 2012

Growing Up With Keys | Gramercy Park

All it takes is a key....
Little kids playing in Gramercy Park on a sunny spring morning.

Wednesday, March 28, 2012

Walk | Charles Lane, NYC

Even the most bored and jaded person can find something fun and interesting when walking around NYC on a bright sunny afternoon. In the middle of the tiny street, Charles Lane, you'll find a many colored wall.

Here'sss Miley...

Tuesday, March 27, 2012

Pour-Over Coffee Tips | Blue Bottle Coffee

Pour-Over Coffee At Blue Bottle Coffee In Chelsea

I popped into Blue Bottle Coffee in Chelsea for a quick macchiato the other day and while waiting for my coffee, I chatted with the barista making some pour-over coffee. Here are some quick tips and notes I gleamed:

- they recommend using different amounts of ground coffee depending on the origin.
- for richer style roasts, use slightly more ground coffee
- specifically, for single origin coffee, they use 25 to 26 grams of ground coffee
- for other coffee, they use 30 grams of ground coffee 
- you'll see them pour water over the filter first -- this keeps the filter in place and warms up the cone.

Monday, March 26, 2012

Wine | Jungsik, Champagne & Burgundy

I had the chance to eat at Jungsik in Tribeca this past weekend with some friends. The food is modern and unique Korean food and it definitely lives up to that bill. Not in a weird, off balance kind of unique way, but in an elegant, balanced, delicious way. They use enough spice to know that it's there, but not enough that it's all you taste. The service is as elegant and precise as the food.

It's not a cheap night out, but if you are looking for an upscale, but friendly night out with some full flavor, give Jungsik a whirl.

On this particular night, one of our dinner companions generously brought along a bottle of Selosse Substance and a bottle of Roumier 1998 Bonnes-Mares.

It was my first experience with Selosse and now I see what all the excitement is about. The Substance is a glorious bottle of wine that sang with the food. From the importers website: "Avize’s essence in a single wine, without regard to vintage variation. Made from a solera started in 1987. Profound." It was woodsy, floral, fine, delicate and very exciting.

Next came the Roumier 1998 Bonnes-Mares -- another first for me. It was showing well, but still seemed on the very young side -- even after being decanted for a couple of hours. Balanced and concentrated, structured, but in a elegant masculine kind of way. Lots of dark fruits and spice.

Friday, March 23, 2012

Wine | A Fun Dinner

Spring kicked in officially this week in New York, so the idea of rose popped into my head. We started the evening with the Pascal Cotat Lot 2007 Chavignol Rose -- paired with pork rillettes from Dickson's Farmstand Meats and homemade smoked trout rillettes. The wine was lovely -- bright and minerally with lots of strawberries.

Next up was the Gravner 2002 Venezia Giulia Ribolla Gialla -- this just seems to be getting better and better. Less of the tannins - more integrated with delicious tart orange fruit.

Next up on the food front was slow cooked pork belly, roasted chicken with garlic and parsley, celeriac gratin, and roast spring vegetables.

While finishing up the Gravner, which worked well with both courses, we moved on to the Boasso 1999 Barolo Serralunga. This is aging nicely as well -- not too structured, but a good traditional barolo. I picked up a few of these after visiting Boassa back in 2007 and hadn't tasted it in a while. It's turning out wonderfully for the inexpensive price.

Our dinner guest (the wine importer Jose Pastor) brought along a wine from a producer I have been looking forward to trying: Arnot-Roberts. The Arnot-Roberts 2009 Syrah from the Alder Springs Vineyard is not your average California Syrah -- so I can see what everyone's raving about. You won't confuse it with old school French syrah, but then again, you won't automatically label it nasty California Syrah. Light, bright, balanced, almost delicate, fresh, slightly peppery.

It's always great when you can have friends over, open some wine, enjoy a lovely meal, and share interesting ideas. That's what it's all about.

Sunday, March 18, 2012

Amaro | Varnelli Amaro Dell'Erborista

Photograph courtesy of Varnelli

Earlier this week, Chambers Street Wines sent out their email introducing the line of Varnelli products. Since I love unique and interesting products -- especially those that have a sense of place and originality -- it piqued my interest.

Not wishing to drop the $50 to $60 on either of the amari listed, I logged the name in some small part of my brain and filed the email for future reference. I wish it was available in smaller sizes than the 1 liter bottles.

And then later in the week, I was having cocktails at the Beagle in the East Village (an excellent cocktail and food spot) and I noticed they had a fine amari selection, including the two Varnellis. After sipping and munching my way through a chunk of the Beagle's menu, it was time for some relief -- in the form of Amaro Dell'Erborista.

Both CWS's email and the bartender pre-warned of the extent of the bitterness. Varnelli call it: "the best expression of the company's wide experience in the field of herb preparation." It contains a mixture of herbs and roots, sweetened with honey.

Yep - the predominant expression is bitter, but definitely not in the extreme style of a Fernet Branca. The honey provides a balanced counterpoint to the bitterness, but you won't sense a broad sweetness at all. Overall, it's a really fantastic amaro that's definitely on the bitter side of the scale and sometimes that's exactly what you want (even if you don't know it) at the end of a meal.

Looking for more amari recommendations? Read this article with recommendations from sommeliers.

Tuesday, March 13, 2012

A Mag Of Rioja

Magnum of La Rioja Alta 1997 Vina Alberdi Reserva

100% tempranillo from the Rioja Alta, specifically the villages of Villalba, Briñas and Labastida. Still some sense of the new oak, but well integrated and aged well. Pretty tasty stuff -- and anything out of magnum is pretty festive.

More details from the winery.

Monday, March 12, 2012

Coe Hall | Planting Fields

Coe Hall @ Planting Fields in Oyster Bay, NY

Door To Coe Hall

Garden Path

Sun Dial

Garden Gate

Garden Gate

The Hay Barn

Figurines in the Hay Barn

Sculpture in the Garden

In The Garden

Tuesday, March 6, 2012

Sardines Aux Truffes Noires

Sardines Aux Truffes Noires | Selection Raoul Grey

Keep it simple -- serve with some bread, some flaky sea salt, a squirt of lemon and a glass of sherry. And don't be afraid of mopping up the "sauce" with the bread -- it's really the best bit.

Wine Pairing | Bodegas Argueso San Leon Reserva de Familia Manzanilla Sherry
Light, delicate, briney, crisp - just what you want from a Manzanilla. Read more about the producer from Selection Massale.

Monday, March 5, 2012

NYC | Shopping & Eating

Esposito's Pork Shop

International Grocery & Meat

The Italian Combo @ Salumeria Biellese

Sunday, March 4, 2012

Cocktail Recipe | The As Yet Unnamed Cocktail

The As Yet Unnamed Cocktail

A touch of winter, a touch of summer -- a strong bracing cocktail to start the evening along with a few roasted almonds.

- 2 oz. Citadelle Gin
- 1 capful of Noilly Prat Dry Vermouth
- 1 capful Pimm's No. 3 Winter
- Dash Regan's Orange Bitters
- Orange Twist

1) Combine ingredients over ice.
2) Stir.
3) Strain into a chilled cocktail glass.
4) Garnish with an orange twist.

Friday, March 2, 2012

Kajitsu | Sake & Green Tea

Sake is not just about the actual drink, it's also about the vessel. Kajitsu serves its sake in classic Japanese delicate glassware and they are such a joy to drink from. When you order the sake pairing each is served in a different glass.

1) Matsu No Midori Junmai Daiginjo

2) Born Junmai Daiginjo

3) Ohyama Tokubetsu Junmai

4) Kirinzan Junmail Daiginjo

5) Suehiro Yamahai Junmai

6) Matcha Green Tea

Thursday, March 1, 2012