Showing posts with label Cocktail. Show all posts
Showing posts with label Cocktail. Show all posts

Thursday, July 26, 2018

Watermelon Ice Cubes to Cool Down Summer's Sizzle


A summer heat wave is messing with planet earth. Making an icy-cold batch of watermelon ice cubes will definitely take the edge off the heat.
You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut a thick slice of watermelon and let the sweet juices cool you down. Even better, you could fill a tall glass with a watermelon cocktail made with watermelon ice cubes and straight-from-the-freezer vodka and settle into the chaise lounge.

You stir the ice cubes. Bits of watermelon juice break free. The crystal clear vodka turns pink. You sip, stir and eat a watermelon ice cube and suddenly you are not overheated any longer.  Now, you are cool and happy.

The non-alcoholic version is as delicious. Fill a tall glass with watermelon ice cubes and pour in freshly made lemonade. Stir and enjoy.

Summertime and the livin’ is easy

Summer is good for watermelon. They grow quickly in the heat of the sun, producing fat, heavy fruit loaded with sweetness.
At the farmers market I was always told to use a hand to thump on the melon. When the sound was deep and resonant, the melon was ripe, ready to eat. If there is a farmer you frequent at your neighborhood market, ask for advice about a good melon that’s ready to eat.
Prices for watermelon vary greatly. At Asian and Latin markets, watermelon can sell for as little as 10 cents a pound. At upscale supermarkets and farmers markets, the prices can be significantly higher.
A melon is delicious at room temperature or ice cold. I like to chill the melon overnight in the refrigerator. Of course, the easiest way to eat watermelon is to use a sharp knife to cut out a thick slice.
But when I was in Zurich recently I met Olivier Rais, a talented chef who runs the bistro Rive Gauche in the iconic hotel Baur au Lac across the street from Lake Geneva. He had just returned from working with Tal Ronnen, the celebrated chef who created Crossroads Kitchen, an upscale Los Angeles restaurant devoted to vegan cuisine.
Rais made several vegan dishes for me to taste, one of which was a watermelon-gazpacho served in a glass.
I love watermelon but had never thought of extracting the juice. When I replicated his gazpacho at home, I had watermelon juice left over. Deciding to experiment, I reduced the juice in a sauce pan over a low flame. Once the juice cooled, I poured it into a mini-ice cube tray.
Watermelon ice cubes in an ice cube tray. Credit: Copyright 2016 David Latt
Watermelon ice cubes in an ice cube tray. Credit: Copyright 2016 David Latt
That night I added the ice cubes to vodka that we keep in the freezer. I dropped in an espresso spoon, settled into a chair and stirred my drink. After a few sips, I realized that I had stumbled onto an easy-to-make, deliciously refreshing cocktail. Summer’s perfect drink.
Serve the cocktail with an espresso or small spoon. One of the pleasures of the drink is stirring the ice cubes. As the ice cubes melt, the watermelon juice infuses the vodka. The mellow sweetness takes the edge off the vodka.
As you stir, the ice cubes crater and reduce by half. Use the spoon to scoop up the icy bits. In an effervescent moment, the softened ice cubes dissolve like pop rocks in your mouth.

Watermelon Surprise

Watermelon slices. Credit: Copyright 2016 David Latt
Watermelon slices. Credit: Copyright 2016 David Latt
Use any size plastic ice cube tray. The mini-trays that make 1” square ice cubes work well because the ice cubes melt easily. Use only unflavored premium vodka, and for non-alcoholic drinks, add the ice cubes to glasses of carbonated water or lemonade.
Prep time: 30 minutes
Freezer time: 1 hour or overnight depending on the temperature of the freezer
Total time: 1 hour 30 minutes or overnight and 30 minutes
Yield: 4 servings
Ingredients
1 (3-pound) watermelon, washed
8 ounces unflavored premium vodka
Directions
1. Place the vodka bottle in the freezer the night before serving.
2. Using a sharp knife, remove the rind from the watermelon. Discard.
3. Cut the melon into chunks, removing any seeds.
4. Place a food mill or a fine mesh strainer over a non-reactive bowl.
5. Press the watermelon chunks through the food mill or strainer, capturing all the juice in the bowl. Discard any pulp and seeds.
6. Pour the juice into a sauce pan over low heat. Reduce volume by 30%. Remove from stove. Allow to cool.
7. Pour the reduced juice into the ice cube tray.
8. Place into freezer.
9. Just before serving, pour 1½ ounces ice cold vodka into each glass. Place 5 to 6 ice cubes into each glass.
10. Serve with an espresso or small spoon.
Main photo: Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt
   

Tuesday, March 27, 2018

Mixologists Declare Dutch Jenever as the Next Big Trend in the U.S.

I'm back in Amsterdam. Which makes me very happy. I celebrated being here by walking across the city.

I met Machteld Ligtvoet, a friend from several trips to the city, for a coffee at a local hangout. The brasserie and bar de Ysbreeker (Weesperzijde 23, 1091 EC) was named for the ice breakers that used to dock on the Amstel River in front of the 18th century building. We talked about Amsterdam and she shared some of her favorite destinations.

After we said goodbye, I could have taken a tram back to the INK Hotel Amsterdam where I am staying or, as Machteld suggested, I could walk.

That was great advice. Walking across the city was so much fun. 

I walked on the east side of the Amstel River, checking out the river traffic and the house boats moored along the river and the canals. Then I walked across the city center so I could stop at the Hotel Sofitel Legend the Grand. I had heard that the Grand's 1-star Michelin restaurant Bridges had recently been remodeled. 

Anne-Claire Koopman, Marketing Manager at the Grand, gave me a tour of Bridges. The restaurant is a delight. Elegant, modern and intimate. I didn't have time in my schedule to have a meal, but next trip, that was at the top of my must-do list. 

There were other changes too. A new bar, the addition of a chef's table in the heart of the kitchen and an expanded bistro, where we found a seat with a close-up view of the beautifully lush courtyard garden. 

For a snack, we had a plate of  bitterballen, that quintessential Dutch appetizer made with flour and bits of meat, deep fried and served with a proper spicy mustard. Delicious! But it was the beverages that gave me a Proustian moment.

In 2015 I was in Amsterdam and stumbled on a liquor store on the edge of the Jordaan, 2008 Wine & Spirits (Haarlemmerdijk 59). Ron Verhoeven offered me a tasting of Jenever or Genever, a distinctive Dutch spirit. Clear or amber, depending on the age,  it was love at first sip.

Verhoeven set me on a path that I've pursued since then. I wrote an article about Jenever, which I am reprinting here.

Which brings me back to Bridges. Jenever was on the drink menu. Of course, this is Amsterdam. The bistro poured Jonge Bols Dubbelgestookte Graanjenever with a beer back. Delicious. 

All that was missing was to close the circle.

I continued walking north through drizzle and sunny skies. Across DAM Square, joining the throngs of tourists north on Nieuwendijk, which which finally became Haarlemmerdijk.  I was returning to square one, the place where it all began.

I walked into 2008 Wine & Spirits expecting to see Ron Verhoeven again. He wasn't there. Arjan was instead. His brother-in-law. 

I quickly saw what I wanted. Zuidam: Jonge Graan Genever. I bought two bottles to bring home. Arjan told me the history of genever and how the quintessential Dutch spirit fell out of favor in the 60s and 70s. Happily in the last twenty years, jenever has had a resurgence. Large and small producers have embraced the spirit, improving the quality, striking out into new flavor directions.

For the rest of the evening, at de Belhamel (Brouwersgracht 60) and at the Pressroom Bar at INK, I sampled more veneers. Oh, happiness.

Which leads me to the article I wrote about Jenever. I'm reposting it now, to share with you my enjoyment of jenever and hope you join me in lifting a glass, with a beer back, to salute the wonders of Amsterdam and the Dutch! (Did I mention that my grandfather was born in Rotterdam?)

At first I walked north alongside the Amstel River.

Jenever’s clean, bright taste is perfect neat or in cocktails.

If you visit Amsterdam, you will be advised to do as the Dutch do. No matter the weather, rain or shine, jump on a bicycle and explore the city. A necessary part of the Dutch experience is to stop in a neighborhood bar for a sandwich and a glass of jenever (or, genever, as it is variously spelled, and pronounced “yin-e-ver”).

You will happily greet the waiter who delivers jenever to your table in its traditional tulip shaped glass. As you sip, the jenever will give you “Dutch courage” to go back outside to continue your adventures.


For hundreds of years, jenever was the favorite drink of the Netherlands. When the English and Dutch fought a war in the 17th century, the English soldiers remarked about the fierceness of their opponents. That fierceness seemed to have something to do with the drink they shared before battle. Soon the English were drinking jenever as ardently as the Dutch and when they returned home, they wanted more of the same.

They called their creations “gin,” a reference to jenever but gin was made in a very different way. Because gin is better known, jenever is sometimes incorrectly called “Dutch gin.”

The Basics

Both use juniper berries as an aromatic, but jenever is distilled from malt wine made with rye, corn and wheat, while gin is distilled from grains. That malty base gives jenever a quality similar to whiskey or scotch. 



To be called a jenever, the spirit can only be produced in the regions specified as AOC (Appellation d’origine contrôlée), which include the Netherlands, Belgium and a few areas in France and Germany. In 2008, two sub-categories were created that differentiated a “young” (jonge) and an “old” (oude) jenever. The names refer not to age but to the percentage of malt wine and sugar in each. Following the historic practice, old jenever must have at least 15% malt wine and no more than 20 grams of sugar per liter. Creating a more modern and lighter distillate, young jenever may have no more than 15% malt wine and no more than 10 grams of sugar per liter.

A few jenevers are exported to the U.S. and they are prized by mixologists.  The best way to enjoy the great variety produced by Dutch distilleries is to go on a jenever-bar-crawl in Amsterdam.

A Walking Tour of Amsterdam’s Jenever Tasting Rooms
Walking along the canals, visiting museums and hanging out in coffee shops, you will want to visit several of Amsterdam’s jenever tasting rooms called proeflokaal. Many of those family-run bars are in historic rooms with ancient wood paneled walls, cooper pots used in distillation and shelves lined with dozens of types of jenever. 

For my tour of Amsterdam, after I crossed tourist-popular Dam Square in front of the Royal Palace, I walked down a narrow pedestrian walk-way lined with centuries old stone buildings that all but blocked out the bright blue sky overhead. Finally I reached Wynand Fockink (Pijlsteeg 31, 1012 HH Amsterdam,+31 20 639 2695), a 17th century tavern with a retail store in one small room and a bar in the other. 

Wynand Fockink feels like a setting you’ve seen in a Rembrandt painting with low ceilings and long wooden shelves, sagging with age and the weight of a great many liquor bottles. No mixed cocktails are served here. The bartenders offer customers tastings of their old, young, spelt, rye and superior jenevers in traditional tulip shaped glasses.

Another destination for that old school experience is the charming, historic, 19th century building housing Proeflokaal A. van Wees (Herengracht 319, 1016 AV Amsterdam, Netherlands, +31 20 625 4334). The tasting room serves sixteen types of van Wees jenever. The young jenevers have a light, bright flavor. The old jenevers, of which there are many, have flavors varied by the choice of botanicals and the length of time spent in oak casks. Some of those jenevers are aged as long as fifteen and twenty years to create flavors similar to brandy or fine Scotch. 


The Van Wees Distillery (Van Wees distilleerderij de Ooievaar) originally opened in 1782, may be the oldest, continuously run jenever distillery in Amsterdam. Fenny van Wees, the current owner and distiller, took over from her father who followed his father into the business. Now her daughter, Nikki Swart, has joined her. Their small batch jenevers are sold in bars around Amsterdam and exported throughout Europe, although not as yet to the U.S. About her release, the Miracle of Amsterdam (Mirakel van Amsterdam), she uses phrases commonly employed to describe fine wines and exquisite whiskeys. 



“It smells like honey, straw, vanilla, lemon, cardamom and other sultry scents, as if you’re wandering around through a warm eastern countryside. Tasteful and yet absolutely charming and elegant. In my opinion a female jenever, made by a female.”

For a completely different experience, a must-stop on a jenever tour of Amsterdam is the House of Bols (Paulus Potterstraat 14, 1071 CZ Amsterdam, +31 20 570 8575). The design style is modern, bright and colorful. In the Mirror Bar, the décor is fun and exciting as guests gather around the long bar to watch mixologists ply their trade. Guests can also join a workshop in cocktail mixology and have tastings of Bols’ liquors and jenevers as well as take a tour of the distillery and experience the varied aromas and flavors used in creating spirits in the Hall of Taste. 

Jenever in the U.S.

Making an appearance in Michelin-starred restaurants and bars around the country, jenever appeals to mixologists who like its distinctive flavors and its ability to play nice with other ingredients.  

Leo Robitschek at New York’s Nomad Bar (1170 Broadway, New York 10001, 212 796 1500) uses jenever to build complex flavors in his cocktails. To make the Dr. Walnut cocktail, he mixes Bols Genever 1820 with Amaro Ciociaro, Royal Combier, hazelnut liqueur, lemon juice, egg white and shaved walnuts. For a completely different experience, Bols Genever 1820, pisco and cachaça are combined to create a high-octane base in the Sakura Maru cocktail, flavored with sheep’s milk yogurt, lemon juice and agave. 

At San Francisco’s Mint 54 (16 Mint Plaza, San Francisco 94103, 415 543 5100) in Union Square, Jacobo Rosito uses a light touch when he creates jenever cocktails.  His New Era cocktail, a riff on a Moscow Mule puts Bols 1820 Genever front and center in a light mixer of St. Germain, lime juice, Fever Tree ginger beer and a few dashes of Angostura Bitters. For his Smokey Old Fashioned, he accents Bols Barrel Aged Genever with Lapsang Souchong syrup and bitters 12.  


Rosito says that those two cocktails are now the most popular at 54 Mint. For an after dinner digestive, he recommends Bols Barrel Aged Genever, which he happily admits he loves neat as his own end-of-the-evening treat. Rosito declares enthusiastically that jenever will become the new trend in the U.S.

Cesar Cerrudo at Mercado Modern (301 N. Spurgeon Street, Santa Ana, CA 92701, 714 338 2446)
also benefited from a visit to Amsterdam. Cerrudo riffs on classic cocktails using Bols genevers. With a nod to Amsterdam’s Red Light District, for his Red Light Negorni he uses Bols Genever, Pisco Viejo Tonel Acholado, Galliano L’Aperitivo infused with strawberries, lavender infused Carpano Antica Vermouth, Fee Brothers Rhubarb bitters, Fernet Vallet and clove smoke. His customers enjoy the way the genever interacts with the pisco, giving his Negorni a distinctive flavor profile.


By inviting mixologists to Amsterdam, Bols familiarized Rosito, Cerrudo and many others with jenever. As bartenders become better acquainted with jenever and demand increases, expect small batch distilleries like Wynand Fockink, Van Wees Distillery, Zuidam and others to make their distinctive jenevers available in the U.S. When that happens, jenever’s clean, bright flavors will compete for the attention of loyal mescal, gin and whiskey drinkers. And that will be a good day for everyone who loves quality spirits.

Monday, July 10, 2017

Watermelon Ice Cubes Make A Cool Summer Cocktail



Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt
Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt
You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut a thick slice of watermelon and let the sweet juices cool you down. Even better, you could fill a tall glass with a watermelon cocktail made with watermelon ice cubes and straight-from-the-freezer vodka and settle into the chaise lounge. You stir the ice cubes. Bits of watermelon juice break free. The crystal clear vodka turns pink. You sip, stir and eat a watermelon ice cube and suddenly you are not overheated any longer.  Now, you are cool and happy.

The non-alcoholic version is as delicious. Fill a tall glass with watermelon ice cubes and pour in freshly made lemonade. Stir and enjoy.

Summertime and the livin’ is easy

Summer is good for watermelon. They grow quickly in the heat of the sun, producing fat, heavy fruit loaded with sweetness.
At the farmers market I was always told to use a hand to thump on the melon. When the sound was deep and resonant, the melon was ripe, ready to eat. If there is a farmer you frequent at your neighborhood market, ask for advice about a good melon that’s ready to eat.
Prices for watermelon vary greatly. At Asian and Latin markets, watermelon can sell for as little as 10 cents a pound. At upscale supermarkets and farmers markets, the prices can be significantly higher.
A melon is delicious at room temperature or ice cold. I like to chill the melon overnight in the refrigerator. Of course, the easiest way to eat watermelon is to use a sharp knife to cut out a thick slice.
But when I was in Zurich recently I met Olivier Rais, a talented chef who runs the bistro Rive Gauche in the iconic hotel Baur au Lac across the street from Lake Geneva. He had just returned from working with Tal Ronnen, the celebrated chef who created Crossroads Kitchen, an upscale Los Angeles restaurant devoted to vegan cuisine.
Rais made several vegan dishes for me to taste, one of which was a watermelon-gazpacho served in a glass.
I love watermelon but had never thought of extracting the juice. When I replicated his gazpacho at home, I had watermelon juice left over. Deciding to experiment, I reduced the juice in a sauce pan over a low flame. Once the juice cooled, I poured it into a mini-ice cube tray.
Watermelon ice cubes in an ice cube tray. Credit: Copyright 2016 David Latt
Watermelon ice cubes in an ice cube tray. Credit: Copyright 2016 David Latt
That night I added the ice cubes to vodka that we keep in the freezer. I dropped in an espresso spoon, settled into a chair and stirred my drink. After a few sips, I realized that I had stumbled onto an easy-to-make, deliciously refreshing cocktail. Summer’s perfect drink.
Serve the cocktail with an espresso or small spoon. One of the pleasures of the drink is stirring the ice cubes. As the ice cubes melt, the watermelon juice infuses the vodka. The mellow sweetness takes the edge off the vodka.
As you stir, the ice cubes crater and reduce by half. Use the spoon to scoop up the icy bits. In an effervescent moment, the softened ice cubes dissolve like pop rocks in your mouth.

Watermelon Surprise

Watermelon slices. Credit: Copyright 2016 David Latt
Watermelon slices. Credit: Copyright 2016 David Latt
Use any size plastic ice cube tray. The mini-trays that make 1” square ice cubes work well because the ice cubes melt easily. Use only unflavored premium vodka, and for non-alcoholic drinks, add the ice cubes to glasses of carbonated water or lemonade.
Prep time: 30 minutes
Freezer time: 1 hour or overnight depending on the temperature of the freezer
Total time: 1 hour 30 minutes or overnight and 30 minutes
Yield: 4 servings
Ingredients
1 (3-pound) watermelon, washed
8 ounces unflavored premium vodka
Directions
1. Place the vodka bottle in the freezer the night before serving.
2. Using a sharp knife, remove the rind from the watermelon. Discard.
3. Cut the melon into chunks, removing any seeds.
4. Place a food mill or a fine mesh strainer over a non-reactive bowl.
5. Press the watermelon chunks through the food mill or strainer, capturing all the juice in the bowl. Discard any pulp and seeds.
6. Pour the juice into a sauce pan over low heat. Reduce volume by 30%. Remove from stove. Allow to cool.
7. Pour the reduced juice into the ice cube tray.
8. Place into freezer.
9. Just before serving, pour 1½ ounces ice cold vodka into each glass. Place 5 to 6 ice cubes into each glass.
10. Serve with an espresso or small spoon.
Main photo: Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt
  

Friday, October 9, 2015

Having a Very Good Time in New York State's Finger Lakes

Last month I went on a road trip in the Finger Lakes. Flying to Rochester, I rented a car. For the next three days I drove south, then east, then north until I dropped the car off in Syracuse. With guides from the county tourism boards, I saw as much as I could on a too-short trip. I had a great time enjoying the lakes, visiting with farmers, looking at the beautiful countryside and meeting people who have lived their whole lives in this very special part of the country.
The focus of the trip was distilleries. Specifically, those distilleries on orchards. These are family owned farms. Those farms were allowed to produce distilled spirits because of law that was passed by the state of New York in 2007.
The Finger Lakes region is well-known for its vineyards. Now there are good products originating in the orchards. For the most part, that means apples. All kinds of apples, which are used to make hard cider. In the past when I tried hard cider, I didn't enjoy the sweetness. The hard ciders I tasted at Apple Country SpiritsEmbark Craft  Ciderworks both in Williamson, the orchard collective at Finger Lakes Cider House at Good Life Farm in Interlaken and 1911 Spirits at Beak & Skiff Apple Orchard outside of Syracuse were dry and light like champagne.
The real surprise was when I tasted the vodka, gin and brandies made from the products of those orchards. At Apple Country Spirits, I had Tree Vodka, Apple Jack and brandies made from cherries, plums and pear. At 1911 Spirits, I had 1911 Gin and 1911 Vodka. All were very good.
The vodka and gin at both distilleries were made from apples. That doesn't mean the spirits tasted like apples. They were delicious clean tasting and mild.

At the end of the trip, on my last night in Syracuse, I visited Al's Wine and Whiskey Lounge in the downtown area. The bar is relatively new but looked and felt as if it had been there since the turn of the 20th century. Tall ceilings. Brick walls. A pool table in the back. A lounge with leather couches and chairs. And a 35 foot long wooden bar backed by floor to ceiling shelves filled with bottles of spirits. The bar list is as thick as the phone book for a small city.
After a very busy trip, I was ready to enjoy the fruits of my labors, so to speak. I wanted a cocktail. One made with a local product. The way it works at Al's is instead of reading through a cocktail menu, you tell the bartender how you are feeling, which in my case was tired and what kind of spirit you like, which in my case was either vodka or gin, whichever was local.
The result was a very delicious cocktail made with Beak & Skiff Apple Orchard's 1911 Gin. I wrote up the recipe for Zester Daily. Please take a look. I think you'll want to make the cocktail for yourself. It is that good!

Upstate N.Y. Craft Distillers Get Creative With Gin

Thanksgiving Favorites Meet at the Table

It seems like just yesterday we were celebrating the 4th of July.  Now the sun sets at 4:30, the leaves are falling from our trees and it...