Refreshing Spring Cocktails

Looking for seasonal refreshment? Try a few of the recently posted cocktail recipes from Food & Wine magazine's website.

The first one uses Campari, the bitter Italian liqueur that's one of my favorite cocktail ingredients -- think Negroni or Americano (same as a Negroni but lighter, because you omit the gin, put it in a taller glass, and top with Perrier or club soda).

Campari spritzer

Campari-Fennel Spritzer
 (makes one drink)
 INGREDIENTS:

1. Handful of fennel fronds, plus 1 small sprig for garnish
2. 3 lemon wheels
3. 2 ounces dry sparkling wine
4. 3/4 ounce Campari
5. 1/2 ounce simple syrup 
6. One 2-inch-long strip of lemon peel
7. Ice

TO MAKE:
In a cocktail shaker, combine the fennel fronds with the lemon wheels, sparkling wine, Campari and simple syrup. Muddle 20 times. Add ice and shake well. Strain into an ice-filled rocks glass. Squeeze the lemon peel over the drink and add it to the glass. Garnish with the fennel sprig and serve. 

Click here to check out the other cocktails, which include Lavendar-Sage Sling and something called a Roof Garden (vodka with thyme, mint, lemon juice and club soda).

Holiday drinks: mocktails or cocktails.It's up to you

A reader sent in a link to her blog post called "7 Holiday Inspired Mocktails." Cutting back on alcohol -- or for many, not using it at all -- is a good way to help keep the pounds off at this challenging time of year. Not only do alcoholic drinks add empty calories to your daily total, one effect of the booze is to lower your ability to resist the other fat-and-sugar-laden treats that are all around us this time of year.
On the other hand, if you're more of the "eat, drink and be merry" philosophy -- at least until January -- you might spike these drinks for those who prefer to indulge.
Click on the link above to read about all the non-alcoholic suggestions. Here are a few, with my ideas in parentheses about what alcohol you might consider adding to some of them.

1. Cranberry Splash – Fill a tall glass with ice cubes and fill the glass half full with tea (any flavor) and top off with sparkling cranberry juice, such as Sierra Mist Cranberry Splash, or a little plain cranberry juice and ginger ale.  Garnish with a wedge of lime and a few floating cranberries for a pretty and festive drink. [Instead of ginger ale, add Prosecco or other sparkling wine]
2. Cherry Bomb – Bring 2 cups of water to a boil, remove from the heat and add 1 cup of grenadine, stirring to combine. Cool slightly and then pour into ice cube trays. Freeze for at least 2 hours.  To make the drink, fill a tall glass with the ice cubes and top with a lemon lime soda.  Garnish with several bottled cherries on a toothpick laid across the top of the drink. [Cherry flavored vodka, or just a shot of plain vodka, would spike this one nicely.]
3. Grape cider sparkler – Combine ¼ cup of grape juice with 2 tablespoons of lemon juice.  Split this mixture between 2 glasses, then fill up the glass with sparkling cider.  Garnish with a twist of lemon.
4. Apple pie spiced cider – You can create this warm and soothing drink in place of a hot toddy.  In a medium pan, whisk together 1 ¼ quarts of apple cider, 3 tablespoons of brown sugar, 1 teaspoon of allspice, ½ teaspoon of ground ginger and ¼ teaspoon of cloves.  Add a pinch of salt (optional) and bring the mixture to a simmer over medium-low heat.  Grate some fresh nutmeg over the pot.  Stir and simmer for 10 minutes.  Serve in mugs and garnish with a whole cinnamon stick. [I've always liked rum in hot cider, but others swear by bourbon.]

Best cocktails in town?

I definitely have a few favorite bartenders, and cocktails. Some of the best are:

--Molly Wellman at Japp's (and a bourbon bar in Covington KY), OTR

Molly Wellman, Japp's

--Rommel Wells at Rookwood Restaurant, Mt. Adams

Rommel Wells, Rookwood

--Nikki at La Poste, Clifton

Nikki, La Poste

--Whoever's behind the bar, Bakersfield, OTR

Bakersfield

--The folks at Local 127, downtown






Of late, I've been especially wowed by the craft cocktails at Bakersfield. You have to ask for the cocktail list; otherwise, the menu includes only margaritas (boring, sugar-laden drinks, IMHO) and sangria. One of their standards is a spicy bourbon concoction called the "Red-headed Stranger," which stays on the cocktail list everlastingly. And we can all be grateful for that. Among the newer offerings is a delicious, tequila-based delight called "The Drifter."
Up at Rookwood, the house made tonic is usually available to brighten up your gin, and there's often house made ginger beer or ginger ale.
I haven't tried the bar at the new Metropole, downtown -- or the restaurant, for that matter. I'm betting it's going to jump right onto my list of Cincinnati's great places to imbibe.

"Mad Man" Don Draper's Go-to Cocktail

Like a lot of my friends, I've gotten pretty fond of mixed drinks over the past few years -- both the latest creations of talented "mixologists" and classic libations such as Manhattans and Bloody Marys.
One cocktail that's gotten a whole lot of attention in recent months is the Old Fashioned, thanks probably in no small part because it's the drink of choice for the suave but caddish lead character of the TV series, "Mad Men."
In the New York Times' Dining section 3/21/12, there's a feature about the current popularity of this drink, the variations (some over the top and frowned upon by serious bartenders) on it, and some ideas about how to make a good one. Click here to read the piece.
I find it a difficult drink to make. A few months ago, I started searching online for some info about the Old Fashioned and how it different from a Manhattan. It was hard to find anything definitive, and the Times article helps to explain why that is. The Times does not include a recipe, in fact.
It does link to a site that has a nice, step-by-step instruction about how to make an authentic (or so the site claims) version. Click here to check that out. Pretty simple: bourbon or rye, sugar and bitters -- with or without ice, and add a little water if the drink seems too strong.

Cocktails at home -- fun!

This new cocktail guide, published by Food & Wine Magazine, has started me on the road to amateur mixology, aka making terrific, inventive cocktails at home. Chapters include Latin Drinks, Classics, Mixologists' Drinks, and Frozen Drinks (that one written by Adam Seger of Nacional 27 in Chicago, whom we met in November at his bar). There's also a list of the nation's top 100 bars and a "cocktail clinic" that explains all you need to know to try this chez vous.
First up, from the Classics chapter, I made a Sidecar; I used Grand Marnier instead of Cointreau because I had none of the latter on hand--which made for a more potent drink.
For the record, the recipe is 2 ounces cognac, 3/4 ounce Cointreau or other orange liqueur, 3/4 ounce fresh lemon juice and 1/4 ounce simple syrup.
Shake well with ice and strain into a martini glass or over fresh ice.
Sante!

Over-indulging in the Windy City

We arrived yesterday afternoon and went a little wild with the food and drink. First we hit Nacional 27, a place renowned for its mixologist, a man named Adam Seger. He whipped up a fabulous cocktail off the menu, no idea what was in it but it was yummy. Then we went to our favorite Chicago resto, Frontera Grill. It's gourmet Mexican--not like any other Mexi resto you are likely ever to have tried--and luscious. We split an appetizer of three different ceviches, each had a couple glasses of wine and an entree, plus each a dessert.

On the walk back to our hotel we went by Pop's for Champagne--yes, a Champagne bar. Against our better judgment we stopped in for a nightcap.

Today we're at a conference (the ostensible reason for the trip) and have vowed to dial it back a little for the rest of our stay.

Cheers!