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L’Abattoir’s Bagnolet Cocktail Recipe **shh the secret’s out!**

16 Mar

Bagnolet Cocktail

1.5 oz Hennessy VSOP or VS cognac
3/4 oz Tio Pepe fino sherry
1 oz Giffard fig syrup
1 oz freshly squeezed lemon juice
2 dashes Fee Brothers Old Fashion Bitters
1 egg white

Add all ingredients except bitters into a mixing glass. Shake first w/o ice – this lets the egg white create a nice froth. Add ice and shake very hard. Strain into a chilled cocktail glass or a footed sour glass. Drip bitters onto the froth to finish.

Anvil Bar & Refuge‘s 100 Classic Cocktails You Must Try AKA “the List”

12 Mar

The Anvil 100 List

Anvil Bar & Refuge‘s 100 classic cocktails you must try, or, “the List”

  1. Absinthe Drip – absinthe, water, sugar
  2. Air Mail – rhum, lime, honey, champagne
  3. Alexander – spirit, creme de cacao, cream
  4. Algonquin – rye, french vermouth, pineapple
  5. Americano – campari, italian vermouth, soda
  6. Aperol Spritz – aperol, sparkling wine
  7. Aviation – gin, lemon, maraschino, creme de violette
  8. Bijou – gin, italian vermouth, green chartreuse, orange bitters
  9. Blackthorn – irish whiskey, french vermouth, absinthe, angostura bitters
  10. Blinker – rye, grapefruit, raspberry syrup
  11. Blood & Sand – scotch, orange juice, italian vermouth, cherry heering **Note: Glowbal’s Black and Blue makes a darn good Blood & Sand {VIDEO} **
  12. Bramble – gin, lemon, creme de mure
  13. Brandy Crusta – cognac, cointreau, lemon, maraschino, peychaud’s bitters
  14. Caipirinha – cachaca, sugar, lime
  15. Champagne Cocktail – brut, sugar, angostura bitters
  16. Champs Elysees – cognac, lemon, sugar, yellow chartreuse, angostura bitters
  17. Chrysanthemum – french vermouth, absinthe, benedictine
  18. Cocktail a la Louisiane – rye, benedictine, italian vermouth, absinthe, peychaud’s bitters
  19. Coffee Cocktail – cognac, ruby port, egg
  20. Collins – spirit, lemon, sugar, soda
  21. Corn ‘N Oil – blackstrap rum, falernum, angostura bitters
  22. Corpse Reviver #2 – gin, lemon, cointreau, lillet blanc, absinthe **You MUST try this at The Keefer Bar**
  23. Cuba Libre – rum, coca cola, lime
  24. Daiquiri – rum, lime, sugar
  25. Daisy – bourbon, yellow chartreuse, lemon, lime
  26. the Darb – gin, french vermouth, lemon, apricot brandy
  27. Death in the Afternoon – champagne, absinthe
  28. Dulchin – pisco, apricot brandy, curacao, lime, grenadine
  29. East India Cocktail – cognac, curacao, pineapple gomme, maraschino, angostura bitters
  30. El Diablo – tequila, creme de cassis, lime, ginger beer
  31. Fernet-Branca – it’s a shot of fernet-branca
  32. Fourth Degree – gin, french & italian vermouth, absinthe
  33. French 75 – gin, lemon, sugar, brut champagne
  34. Gimlet – gin, lime, turbinado
  35. Gin & Tonic – gin, tonic water, lime
  36. Gin Gin Mule – gin, lime, ginger beer, mint
  37. Gin Rickey – gin, lime, soda
  38. Hemingway Daiquiri – rum, lime, grapefruit, maraschino
  39. Hot Buttered Rum – rum, butter, sugar, water
  40. Improved Cocktail – spirit, maraschino, peychaud’s & angostura bitters
  41. Jack Rose – applejack, lemon, grenadine
  42. Japanese – brandy, orgeat, angostura bitters
  43. Jasmine – gin, cointreau, campari, lemon
  44. Knickerbocker – rum, raspberry syrup, curacao, lime
  45. Last Word – gin, lime, green chartreuse, maraschino
  46. Mai Tai – rum, curacao, lime, orgeat
  47. Maiden’s Prayer – gin, cointreau, orange, lemon
  48. Manhattan – rye, italian vermouth, angostura
  49. Maple Leaf – bourbon, lemon, maple syrup
  50. Margarita – tequila, lime, cointreau
  51. Martinez – italian vermouth, gin, maraschino, orange bitters
  52. Martini – gin, french vermouth, orange bitters
  53. Metropole – cognac, french vermouth, peychaud’s & angostura bitters
  54. Milk Punch – spirit, sugar, milk
  55. Mint Julep – bourbon, mint, sugar
  56. Mojito – rum, lime, mint, turbinado, soda
  57. Monkey Gland – gin, orange, grenadine, absinthe
  58. Monte Carlo – rye, benedictine, angostura bitters
  59. Morning Glory – scotch, lemon, egg white, absinthe
  60. Navy Grog – rum, honey, lime
  61. Negroni – gin, campari, italian vermouth
  62. Old Fashioned – spirit, sugar, angostura bitters
  63. Old Pal – rye, campari, french vermouth
  64. Opera – gin, dubonnet, maraschino
  65. Oriental – rye, italian vermouth, curacao, lime
  66. Paradise – gin, apricot brady, orange, lemon
  67. Pegu Club – gin, curacao, lime, angostura & orange bitters
  68. Pimm’s Cup – pimm’s no. 1, gin, lemon, soda, cucumber
  69. Pink Gin – gin, angostura bitters
  70. Pink Lady – gin, applejack, lemon, grenadine, egg white
  71. Pisco Punch – pisco, pineapple gomme, lemon
  72. Pisco Sour – piso, lemon, egg white
  73. Port Flip – ruby port, sugar, whole egg
  74. Punch – jerry thomas’ special punch recipe
  75. Ramos Gin Fizz – gin, cream, lemon, lime, egg white, soda, orange flower water
  76. Red Hook – rye, punt e mes, maraschino, angostura & orange bitters
  77. Rum Swizzle – rum, lime, falernum
  78. Rusty Nail – scotch, drambuie
  79. Satan’s Whiskers – gin, french vermouth, italian vermouth, curacao, orange, orange bitters
  80. Sazerac – rye, absinthe, peychaud’s bitters
  81. Scofflaw – rye, french vermouth, lemon, grenadine, orange bitters
  82. Seelbach – bourbon, cointreau, champagne, bitters
  83. Sherry Cobbler – sherry, sugar, fruit, soda
  84. Sidecar – cognac, cointreau, lemon **For a fantastic variation, try the Loire Sidecar at L’Abattoir**
  85. Silver Fizz – spirit, lemon, sugar, egg white, soda
  86. Singapore Sling – gin, cherry heering, lime, pineapple, cointreau, benedictine, grenadine, angostura bitters
  87. Smash – spirits, sugar, water, mint
  88. Stinger – cognac, creme de menthe
  89. Suffering Bastard – bourbon, gin, lemon, ginger beer, angostura bitters
  90. Tailspin – gin, italian vermouth, green chartreause, campari
  91. ‘Ti Punch – rhum agricole, lime, sugar
  92. Toddy – spirit, sugar, hot water
  93. Tom & Jerry – rum, brandy, egg, nutmeg
  94. Twentieth Century Cocktail – gin, lemon, creme de cacao, lillet blanc
  95. Vesper – gin, vodka, lillet
  96. Vieux Carre – cognac, rye, italian vermouth, benedictine, angostura & peychaud’s bitters
  97. Whiskey Skin – scotch, lemon, hot water
  98. White Lady – gin, cointreau, lemon
  99. Widow’s Kiss – calvados, benedictine, yellow chartreause, angostura bitters
  100. Zombie – jamaican rum, lime, lemon, pineapple, passion fruit syrup, brown sugar, angostura bitters

Best host(ess) gift ever….

1 Sep

Teroforma Whiskey Rocks… ’nuff said

Available locally at: Homewerx, Call the Kettle Black and Chapters.ca

Summery drinks

5 Aug

Now that it FINALLY feels like summer in Vancouver, it’s time to hit the patio. I’ve found some great “body conscious” drinks courtesy of The Fader. Perfect for after work with a book on the balcony watching the sunset, or having a few girlfriends over for Sunday brunch. Enjoy!

TEMPEST Directions:
Combine 1 cup of cantaloupe juice with a 1.5 ounce shot of bourbon, a dash of green tea syrup, a dash of sea salt, some sprigs of mint and a few squeezes of lime. Shake and pour over ice. Garnish with mint leaves. 196 calories per serving.

Best simple syrup here: http://www.thehungrymouse.com/2009/01/13/basic-cooking-how-to-make-simple-syrup/

MUTINY Directions:
Drain one cup of juice from a watermelon (have extra). Combine juice with 2-3 wedges of lime, 1.5 ounces of tequila, a teaspoon of sugar and two dashes of rhubarb bitters. Throw in some fresh mint leaves and leave more leaves for garnish. 183 calories per serving

 

CLOSEHAUL Directions:
In a frosted glass, combine one cup of freshly juiced cucumber with 1.5 ounces of gin and two wedges of fresh lime. Pour in one dash of chamomile syrup and two dashes of lemon bitters. Pour over ice and serve. 161 calories per serving.

Read more: http://www.thefader.com/2011/08/02/body-conscious-four-slim-summer-drinks/#ixzz1UDZfldEu

 

Budget friendly Sangria

5 Apr

Whilst back and forth with @DealByDay on Twitter today, he mentioned that I posted a sangria recipe that he’s interested in trying. Searching back, I realized that I forgot the sangria that I make for larger groups (company parties, family BBQs etc.) The sangria recipes that I posted up from Food and Wine I would serve for brunch, dinner parties, or just whenever I have a couple of friends over. They require a bit more prep and labour and the ingredients will cost a bit more.

Here is my tried and true recipe for sangria that’s tasty, easy to make and budget friendly. Sub red for white, measurements are as usual as you will – you can’t really go {terribly} wrong with sangria!

  • 1 bottle of chilled Franciscan California Burgundy/Red ($6.99/750ml, $12.99/1.5L, $33.99/4L), BC Liquor stores. Sweet, fruity & affordable.  Don’t think I’d sip this though
  • Ginger ale (Sprite/7-Up is too sweet) – chilled
  • Orange juice (or any other fruit juice) – chilled
  • Easy way: use canned mixed fruits, peaches, pears, mandarin oranges OR frozen fruit (strawberries, mangoes, peaches, raspberries). If you want to add frozen fruit, make sure defrost and you might want to add some simple syrup for sweetness. If you want to do this the hard way, use fresh fruit including sliced oranges, sliced granny smith, ambrosia, any crispy apple and not Red Delicious.

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Sangria Recipes| Food & Wine

27 Sep

I know it’s a Monday. There are just some Mondays that make you want to drink. But don’t bring out the hard liquor yet my fellow alkie, let’s start the week with something festive and light and progress to the gin and tonic later in the week, shall we? My fave from the Food & Wine Sangria slideshow:

Shinsei Sangria

Ingredients

  1. 3 pears, sliced
  2. 3 oranges, sliced
  3. 6 Granny Smith apples, sliced
  4. 24 canned lychees, drained
  5. 1 1/2 pineapples, peeled and cut into large chunks
  6. One 750-milliliter bottle vodka
  7. One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
  8. One 750-milliliter bottle sake
  9. Ice

Directions

  1. In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for the lychees. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses.

Shinsei Sangria Recipe – Cocktails 2008 | Food & Wine

Other fave sangrias:

White Wine and Sparkling Cider Sangria

Vino Francesca

Watermelon Sangria

Zen Sangria – Sauvignon Blanc with green tea–flavored vodka

Thai Basil Sangria

Sangria Rosada – rose wine

Sangria Flora – with elderflower and grapes – perfect Fall/Winter festive drink

Lavender Honey Ice Cream

13 May

So I’m hosting a cheese and wine thing this Friday – doing the usual pairings: 

  • meats from Oyama Sausage Company on Granville Island – wild boar procuitto and lamb chorizo.
  • condiments – Silkameen honey, spanish peppers, cipollini onions, date bread, quince paste
  • cheese – a blue, stilton, cheddar, riopelle, a spanish hard cheese.
  • fruit – pears, dried figs and cranberries
  • drinks – a Moscato d’Asti (my drink of choice for a sunny Sunday afternoon), Golden Star White Jasmine Sparkling Tea and a Kettle Valley Starboard (port).

So what am I missing? Dessert! Which will be Lavender Honey Ice Cream. Variations of the recipes below. Bon appetit! 

Lavender Honey Ice Cream – from The Perfect Scoop, by David Lebovitz  

  • ½ cup good flavored honey
  • ¼ cup dried or fresh lavender flowers
  • 1 ½ cups whole milk
  • ¼ cup sugar
  • Pinch of salt
  • 1 ½ cups heavy cream
  •  5 large egg yolks

1) Heat the honey and 2 tablespoons of the lavender in a small saucepan until the honey is fluid. Remove from the heat and set aside to steep at room temperature for one hour. 

2) Pour the cream into a large bowl and set a mesh strainer on top. Pour the lavender infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible, then discard the lavender and set the strainer back over the bowl. 

3) Warm the milk, sugar, and salt in a medium saucepan. In a separate medium sized bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking, then scrape the mixture back into the saucepan. 

4) Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. (UPDATE: Don’t think that it’ll turn into a thick custard! Just when it starts to get glossy and thick, get it off the stove or in a few seconds it’ll turn into scrambled eggs!) Pour the custard through the strainer and stir it into the cream. Add the remaining 2 tablespoons lavender flowers. Refrigerate overnight. 

5) Before churning, strain the mixture again. Press the lavender flowers to extract as much of their flavor as possible. Discard the flowers, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. 

TOPPINGS: Roasted Blueberries :  spread fresh or wrinkly blueberries out on a cookie sheet, sprinkled them with sugar and roasted them at 400F until they soften and release their juices. OR throw them into a pot of maple syrup and warm it until they pop. 

NOTES: Since whipping cream comes in 355ml(?) and it calls for 275ml, what to do with the 80ml? Dump the whole thing in I say, cut down on the milk if you want to. More lavender better than less. Infuse the lavender and honey overnight if you want, final infusion 12 hours at least. Don’t overdo the sugar.

Update: This is my go-to HG recipe! HG in makeup speak = holy grail. The honey binds the flavours together creating an all rounded taste. Best part is, no one can guess that it’s honey.

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More sorbet recipes for inspiration – the Alcoholics Anonymous edition

10 May

Finally a use for leftover wine! – always adjust my measurements as you see fit!

Passionfruit Sherry Sorbet

  • 1/3 cup sugar
  • 1/2 passion fruit pulp.
  • 1/4  cup water, apple juice or passionfruit juice
  • 4 tbsp sherry

Combine sugar and liquids (minus sherry) over low heat till the sugar is dissolved. Add passionfruit. Cool in fridge and then make according to ice cream maker’s instructions. Add some sherry before it reaches a hardened consistency.

Pomegranate Chardonnay Sorbet

  • 3 cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
  • 1 cup chardonnay
  • ½ cup sugar
  • Fresh pomegranate seeds

1. Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.

2. Pour into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions (or for granita, pour mixture into a 9×9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh pomegranate seeds. Serves 8.

Recipe by High Cotton Food Styling & Photography, “Relish the Healthy Table,” December 2006

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When I get my ice cream maker…

9 May

I’m gonna make:

Sake Sorbet

I have been OBSESSED with sake sorbet ever since tasting it in NYC. It was smooth, sweet and refreshing, and perhaps the lone reason why I shelled out for a Cuisinart Ice Cream maker. That, and because the weather’s getting warmer, guests are coming over, and I have tons of leftover liquor in the fridge waiting to be put to use. Also my next big purchase will be a BBQ so I can grill. If I’m too lazy to bake for dessert, why not serve a delicious frozen treat instead?

  • 1.5 cups sake
  • 1.5 cups simple syrup
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1tbsp lemon peel

Or sub lime for lemon, add a bit of yuzu – anything citrusy, Serve with, you guessed it, anything citrusy. Use the cheaper Gekkeikan for the sorbet (1.5L for $21.99). Save the exquisitely smooth and sweet (one of the few sakes that can be heated, not all of them can so read the label) YUKI HOTARU SAKE – ECHIGO DENEMON for sipping instead.

Update 2: Maybe I should have included some instructions. Combine all ingredients and freeze according to ice cream maker instructions. Apparently alcohol will NOT FREEZE (or anything over 5%). So either combine the sake with the simple syrup and heat, OR make the sorbet without the sake (add more juice or water) and add the sake to the ice cream maker when it’s close to solidifying and adjust to wanted consistency. So since I don’t have any cheap sake, I think I’ll make some pear sorbet, and add a few tablespoons of the good sake to taste. Hey, experiment! Don’t think you can go too wrong with this.

Simple Syrup:

1 cup white sugar, 1 cup water
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Update3: MY PEAR RIESLING SORBET IS A SUCCESS! In a pot on the stove on med heat combine sugar and water (1/1) until dissolved. Add juice on one lemon, and cubed pears. Cook till pears are soft but not brown or mushy. Add riesling or chardonnay. Simmer for 5 minutes for alcohol to burn off. Cool and add to blender to puree. Put in fridge overnight (6 hours). Make sure ice cream bowl is chilled at least 12 hours. Make according to manufacturer’s instructions. If it’s still a bit too soft, put into container and into the freezer for 15-20 minutes to firm up.

Note: Like boiling water, if you watch it, it won’t freeze. So go away and do something non-constructive and come back and be surprised!

 

The elusive 2008 Nota Bene

6 May

First things first, I am NOT an alcoholic, contrary to what my mother might say. Sure I ingest more liquids than solids, and sure 30% of the liquid contains some alcohol content, but that does not make me an alcoholic. I just… enjoy wine. I’m not a wine snob, or nay, a connoisseur. Just someone who appreciates wine.

Wine pairings are like heaven to me, an orgasm of the senses when everything is just right. That’s why my chosen place of sin is Salt Tasting Room. So regular there that they know that 1) all my tastings need to come with a honeycomb condiment (Similkameen Honey, naturally) and 2) always a wine flight, with a sherry/port. Everytime I go it’s always a new and wonderful sensory experience. Thanks, Salt Tasting Room.

With that said, I was intrigued when Broadway Wines tweeted: “We sold out of the 2008 Nota Bene in 48hrs. However, contact us if you are interested… might get more! Join waiting list 604.734.8543 ” I got to googling. What is this wine that caused a buying frenzy? Apparantly, it’s 1) $$$ pricier than your usual bottle 2) a single vineyard blend of Cabernet Sauvignon, Merlot and Cabernet Franc grapes and 3) flies off the shelves, as demonstrated by the said tweet above.

So I called my go-to liquor merchants and they have it in stock. I won’t post my source, but comment with an email if you wish to know. Otherwise, they may not have stock when I get there.

Articles of Interest:
The Elusive Nota Bene
Black Hills Estate Winery