TALK DRINKS

The Thanksgiving Stomachache Cure!

Every year, on the last Thursday in November, Americans take it upon themselves to gorge and overeat in the spirit of tradition and celebratory meals of the past. Delicious aromas and decadent treats like candied yams, green bean casseroles, mashed potatoes, cranberry sauce over mouthwatering turkey and pies pies and more pies fill tables in homes across the country. But when the food is devoured and the inevitable stomachache rolls in, turn away from the antacids, Pepto, ginger ale and random stretches and turn towards an Italian tradition. Averna Amaro, Sicily’s first licensed spirit and Italy’s favorite Amaro, is a bitter digestive that has been curing stomachaches of Italians for centuries. Originally created by Benedictine friars in Caltanissetta, Sicily, as an herbal tonic for healing powers, the recipe was shared with Salvatore Averna in 1854 as a special elixir. Averna, one of the most celebrated Amaros in the world, is made from only natural ingredients. Distilled from a delicate blend of flowers, herbs, dried fruits, spices and licorice, the flavors are soaked in alcohol with a touch of caramel to create a complex spirit with a smooth yet firm taste that is full-bodied with a bitter sweet finish. This November, turn away from the over-the-counter medicine and turn towards an Italian tradition that is sure to settle your stomach and please your tastebuds.

Great Gift Idea: Mixologist: The Journal of the European Cocktail, Volume 3

Coming out this Wednesday, November 25, is a new book by Anistatia Miller and Jared Brown.  This book is perfect for any mixologists or cocktail enthusiasts on your holiday gift list. Below is a brief summary by the editors about their new book.

 

THREE YEARS AND THOUSANDS of miles have passed since the last time we visited the cocktail and spirit world with you. Our move to the UK, in 2007, has given us a new perspective on the bartending world and the people that inhabit it. Ever since the profession was born, mixologists and drinks writers have traveled the globe in search of new experiences, different ingredients, and inspiring combinations. We've looked at the industry in America. Now it's time to look at the world beyond the United States to see how cocktails developed in Europe.
       
        In this volume, the third, of Mixologist: The Journal of the European Cocktail, our intrepid travelling cocktailians take us on a tour of the path of the bartender as seen through the eyes of drinks guru Gary Regan. Sue Leckie details why the legendary master Peter Dorelli is such an inspired spirit. Albert Montserratpays tribute to is mentor and her father, Maria Dolores and Miguel Boadas.
       
        A charmer in his own right, Phil Duff discloses the essential secrets of cultivating bartender-right charm. Brief histories of two highly-regarded guilds, the UKBG and the IBA, are presented by Lynn Byron and Domenico Constanzo, respectively. Dom Constanzo also relates the birth and evolution of the Negroni in this volume.
       
        Master Salvatore Calabrese sets the record straight about the crystal-clear, potent Dukes Martini. Sue Leckie returns to prove that not all of Britain's best bars and bartenders reside in London.
       
        A century of German bar culture is eloquently presented by Stefan Gabány. And as a finale, a century of Spanish cocktails is presented with all the passion and ecstasy of a true aficionado by Alberto Gomez Font.
       
        Naturally, we had to put in our two pence. This time, we uncover a few surprises in the origins and bloodline of the world's favourite morning pick-me-up, the Bloody Mary. We take you through the halls and the history of Exposition Universelle des Vins et Spiritueux, a place that is very near and dear to our hearts.
       
        Hope you enjoy your grand tour of Europe and its cocktails.
       
ABOUT THE EDITORS
       
        Anistatia Miller and Jared Brown are an inseparable cocktail couple who have written more than thirty books including Shaken Not Stirred: A Celebration of the Martini®, Champagne Cocktails, The Soul of Brasil, Cuba: The Legend of Rum and their two-volume work Spirituous Journey: A History of Drink.
       
        In addition to their work as spirits historians, lecturers, and spirits developers, they are also the directors of Mixellany Limited.

 

List price:
        US: $17.95       

        UK: £14.95
        EU: €10.95

 

To purchase the book and learn more about Mixellany Limited, please visit:

 

http://shop.mixellany.com/Mixologist-The-Journal-of-the-European-Cocktail-Volume-3-978-1-907434-00-6.htm

 

 

Tequila Roasted Pineapple Recipe

Tequila is good for more than just mixing up delicious drinks.  A new trend lately is to use liquor, especially tequila, in cooking and baking.  Try your hand at cooking with tequila with this recipe we found on www.seriouseats.com.  We suggest using Partida Tequila.  Enjoy!

Tequila-Roasted Pineapple

Courtesy of SeriousEats.com

- makes 6 servings -

Ingredients

2 tablespoons unsalted butter, melted
1/4 cup packed dark brown sugar
1/2 cup gold tequila
1 medium pineapple, cored and cut crosswise into thick slices
1 cinnamon stick

Procedure

1. Preheat the oven to 400°F.

2. In a medium saucepan, combine the butter, brown sugar, and tequila. Bring to a simmer over medium heat and cook just until the sugar dissolves. Remove the pan from the heat.

3. Arrange the pineapple slices in single layer in a 9x13-inch baking dish. Pour the tequila mixture evenly over the pineapple slices. Add the cinnamon stick to the dish and roast for 20 to 30 minutes, until the pineapple is tender.

4. Allow the pineapple slices to cool slightly, then serve over slices of grilled pound and topped with vanilla ice cream.

Partida Spice and Everything Nice

Shake up this spicy cocktail by Marita Leonard in Florida to quickly heat up those chilly Autumn nights!

Partida Spice and Everything Nice

1 1/2 oz Partida Reposado Tequila
1/4 oz Canton Ginger liqueur

1/2 oz Organic Agave Nectar
1 lime, quartered
3 - 4 basil leaves
2 inch piece of jalapeno

Muddle the lime, basil and jalapeno in cocktail shaker. Add ice, agave nectar, Tequila and Canton. Shake vigorously and strain over ice into a highball glass. Garnish with lime wheel and basil leaf. Enjoy!

Cocktail Recipes with a Spice Twist

Add some spice to your life and your cocktails! Check out this segment from San Francisco’s “View from the Bay” television show featuring Kara Newman mixing up cocktails from her new book “Spice & Ice.” Kara uses spicy ingredients such as habanero peppers to add a new twist to classic cocktails.  Follow along as Kara shows you how to make the Dragonfire, made with tequila, a Spicy Mint Mojito with rum and a holiday sparkler with Domaine de Canton and gin.  Enjoy!

Watch the video here:

http://abclocal.go.com/kgo/video?id=7113618

New Autumn Cocktail Recipe!

As the nights continue to grow colder, warm them up with this new Autumn drink recipe!  The Bacardi Autumn Cuba Libre is featured on New York City restaurant Havana Central’s new Fall cocktail menu.  Havana Central is NYC’s premier restaurant for Cuban dining with three convenient locations: Times Square, Union Square and the West End.  So for those chilly Autumn evenings stop by Havana Central for a Bacardi Autumn Cuba Libre or mix one up at home!

 

Bacardi Autumn Cuba Libre

                Created by Jeremy Merrin and Nicholas Jerden, of Havana Central

 

                1.5 oz                    Bacardi 8

                1 Tsp                      Vanilla Extract

                Fill with ice

Top with Cola (or diet cola)

Rim glass with Cinnamon Sugar

 

Mayahuel Hosts 'Day of the Dead' Cocktail Party

This past Monday, New York City’s East Village hotspot Mayahuel held a “Day of the Dead” benefit cocktail party for Animal Rescue NYC. Renowned Mixologist Philip Ward and his team were behind the bar creating custom Partida Tequila cocktails and Antojitos for the celebration.

The cozy bar was decorated to honor Mexico and the Day of the Dead, or “Dia de los Muertos.”  Flowers and candles set the mood while guests sipped Partida cocktails and munched Mexican treats from Mayahuel’s all-new appetizer menu.  A sugar skull station was set up for guests to decorate their own skulls in honor of loved ones who have passed.

More than 500 years ago, when the Spanish Conquistadors landed in what is now Mexico, they encountered natives practicing a ritual that seemed to mock death. Dia de Los Muertos, or Day of the Dead, a ritual that is practiced all over Mexico, pays homage to people that have passed. Tradition states that sugar skulls with the names of the deceased written on the confection’s head are eaten by relatives and friends, gravesites are turned into picnic parties and elaborate altars are made. In order to incorporate the native tradition with Christianity, the Spaniards moved the celebrations to coincide with All Saints’ Day and All Souls’ Day (Nov. 1 & 2). Today, children celebrate on November 1^st, while the more adult festivities take place on November 2^nd.

 

Howl at the Moon Cocktail Recipe!

Halloween may have come and gone, but you can keep the spooky spirit alive with this great drink! Award-winning mixologist Mindy Kucan of Austin, Texas has created a delicious cocktail to send your spirits soaring. Her Autumn treat is called "Howl at the Moon," and is easy and fun to make and even easier to drink. Happy Halloween!

Howl at the Moon

2 oz Partida Anejo
.5 oz Paula's Texas Orange Liqueur (made in Austin)
.5 oz carrot juice
1 bar spoon Allspice Dram
black sea salt for the rim

In a mixing glass pour all ingredients except the salt. Add ice and stir with a bar spoon until ingredients are well chilled. Strain with a julep strainer into a black sea salt rimmed cocktail glass. Take a sip and Howl at the Moon!!!