Countdown to 2010

When I first started writing this post, I was worried that I wasn't going to have enough blog posts to choose from. As you know, my blogging has been down this year (like everything else!), but I'm happy to report that I'm only down by about 7% despite all the traveling I was doing. Of course, one of my resolutions is to blog more next year, and I'm so excited to be kicking things off in New Orleans in two weeks, where the very first cocktail was created. I'll let you know exactly what that was after my trip, but for now, a rundown of my favorite cocktails of 2009.

10. Coming up Roses
9. Fiesta Fatale
8. The Garden Walk
7. Lost in Translation
6. Drunken Dragon's Milk
5. Chili Passion Caipirinha
4. Mango Tamarind Martini
3. Sunflower
2. Diamonds and Pearls
1. Guava and Red Chili Margarita

What will you be stirring up this Christmas?

If you haven't given your holiday cocktail menu a thought, now's the time. The flavors of Christmas are just too good not to serve up over ice (think vanilla, cherry, coconut and spice). Need a recipe? Jonathan Pogash (aka. the Cocktail Guru) can definitely help. Making the rounds on the Today Show and Fox News this week stirring up holiday sips, he also posted the recipes on his blog. Here are two that I'm hoping to try this Friday:

Spiced Cherry Collins
1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin**
3 cherries, pitted
1/2 oz. fresh lime juice
1/2 oz. clove syrup**
Club Soda
Garnish: cherry and cloved lime slice
Glass: highball

Muddle the cherries, then shake other ingredients except for club soda in a cocktail shaker then strain into highball glass with ice. Top w/ club soda. Stir briefly.

To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to airtight container w/ Gin. Allow to infuse for approx. 30 minutes. Remove tea bags and serve.

To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw. Add in 1 tbsp whole cloves and heat until sugar is dissolved. Then simmer for approx. 10 minutes. Strain out cloves, chill, and serve.

Spicy Elf
1 oz. Belvedere IX Vodka
1/2 oz. Allspice Liqueur
1/2 oz. fresh lime juice
1 tsp. agave nectar
Ginger Beer
Garnish: peppermint sprig

Shake the first four ingredients together in a cocktail shaker and strain into an ice-filled highball glass. Top with splash of ginger beer.

Coming Up Roses

This past weekend I celebrated turning another year better with my amazing co-workers at Rayuela on the Lower East Side. Of course, I had to pick a place with delicious cocktails and this stylish, Latin American spot did not disappoint. I pretty much stuck to pisco sours (lime juice, pasteurized egg white, Ocucaje Quebranta Pisco and a dash of bitters) the entire night, but did take a little detour to try what everyone else at the table was raving about: the Coming Up Roses, one of Rayuela's signature sips made with rose petals, limes, rose water, Bacardi Razz and Champagne. So good. If you go, also be sure to try the Vodka, mixed with sage leaves, Anjou pear, Luxardo Maraschino Liquor and -- my fave -- Grey Goose La Poire.

Moondance

Did you contribute to the $140 million+ the Twilight Saga: New Moon made over the weekend? That's right: 140+ million -- the film had the third biggest opening weekend in movie history. Being a Twilight fan myself, I think that calls for a toast. I wonder if Grey Goose had an inkling of Twilight's magnitude when they posted this recipe on Facebook last week...
Moonlight Martini
1 parts GREY GOOSE vodka
1.5 parts GREY GOOSE La Poire
1 part freshly pureed blackberries
1/2 part fresh lemon juice
1/3 part sugar syrup
1 part cabernet shiraz

Fill a cocktail shaker with all ingredients. Add ice and shake vigorously until the shaker beads with seat. Serve in a chilled martini glass and garnish with orange zest.

Seasonal Sips

Of all the seasons, Fall is definitely my favorite: the changing colors of leaves, cozy sweaters, football on Sundays, comforting flavors like pumpkin, cinnamon, and butternut squash - what's not to love? And when it comes to cocktails, the season offers plenty of inspiration. Here are two to shake up over the upcoming Thanksgiving weekend.

GREY GOOSE® Pumpkin Divine (shown)
1 part GREY GOOSE Vodka
1 part pumpkin butter
½ part orange liqueur
½ part simple syrup
Pinch of cinnamon, clove, nutmeg and ginger
Grated nutmeg and apple chip for garnish

In a cocktail shaker filled with ice, add all ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a martini glass. Garnish with nutmeg and apple chip.

GREY GOOSE® Falling Leaf Fizz
1 part GREY GOOSE La Poire vodka
4 parts sparkling wine
Dash of simple syrup
1 heaping teaspoon pumpkin butter
Pinch of pumpkin pie spice
Dried apple chip for garnish

Place La Poire, pumpkin butter, spice and syrup in a champagne glass. Stir well. Top with sparkling wine, garnish with and apple chip.

Red. Hot. Chili Pepper.

I thought that the Guava and Red Chili Margarita I had at Public last month was totally unique, until I paid a visit to the Sunset Lounge at the Mondrian in Miami.

Here, the expert mixologists also use chili peppers to turn up the heat on their Caipirinha menu, which is already top-notch thanks to the housemade juices and infused Cachacas. This one was my fave:

Chili Passion Caipirinha: fresh passion fruit, lime, Hawaiian sugar, Siracha spice and Leblon cachaca stirred with flaked ice.

Can't take the heat? Try one of these instead:
Mixed Berry Caipirinha: Fresh crushed mixed berries, limes, Hawaiian sugar, Creme de Mure (blackberry liqueur), Creme de Framboise, and Leblon cachaca.

Lychee and Elderflower Caipirinha: Crushed lychees, limes, Hawaiian sugar, St. Germain, and Leblon cachaca.

Can't judge a bar by its cover

A couple weeks ago, I stumbled upon the Brandy Library in Tribeca. This might be my new favorite cocktail lounge. Not only is it by my house, it's totally different than any other place I've been in the city. Yes, it does have the typical old boys club feel, but look closer and you'll notice that the books have been replace with bottles of aged cognacs, Armagnacs, whiskies, brandies, and rums from around the world. At first, the cocktail menu can be a little intimidating but they do have fun descriptions for all the drinks. If you don't know where to begin, just ask the bartender for a suggestion. When I was there, I had a nasty cough, so they whipped me up their version of a hot toddy, made with whiskey, honey and lemon juice. Another one to try is The Librarian: cognac, ruby port, and creme de framboise.

Salty. Sweet. Heat.

Not sure if you noticed, but last week I tweeted about the Guava and Red Chili Margarita at Public. Eight days later, I'm still thinking about it.

This could seriously be the best margarita I have ever had. When you first see it, it just looks lovely because it has this soft oh-so-pretty pink color. When you sip it, you first get the taste of the salt on the rim, then the sweetness of the guava, and then the heat of the tequila-soaked red chilis hits the back of your throat. Its was such an amazing experience that I had three, and I'm considering making this an after-work tradition whenever possible.

Here are the ingredients: Sauza Blanco tequila infused with red chili, lime juice, orange liqueur and guava puree. I highly recommend, if you haven't already (the more I talk about this drink, the more I find out that others are on the same page) paying a visit to Public yourself and trying this one out first-hand.

Brunch & Bloody Marys

I never liked Bloody Marys. The funny things is, I never actually tried one. But the name alone and the celery garnish was enough of a turn off for me to make it this far in life without ordering one at brunch. That all changed last week when a few Bloody Mary recipes turned up in my inbox from Grey Goose.

At first, I let them sit there - not having the heart to tell the person who sent them that I actually didn't like Bloody Marys (her words: "I literally craved one for dinner on Tuesday."). Tempting, but I was still not convinced.

Then my best friend Dayna came up for a visit and we found ourselves at brunch at Edward's last Saturday. The thought of sipping a mimosa turned my stomach, and having a beer just didn't seem right, so I thought, why not? I ordered a Bloody Mary.

Not sure what their secret recipe is, but I was hooked (maybe its because there was no crunchy celery stick in my cocktail - I hate crunch - and the fact that it only cost $5). I liked it so much, I ordered one the next day at breakfast at the Kitchenette - not as good as Edward's (there was a celery stick sighting), but it did the trick.

Now for one of those Grey Goose recipes I was talking about. Stay tuned for more this fall.

Grey Goose Mediterranean Mary
MIX
3 heaping Tbsp. of pre-made olive tapenade
1 Tbsp. olive oil
1/2 tsp. dried oregano leaves
1.2 tsp. dried basil
1 heaping tsp. celery salt
1 heaping tsp. fresh ground black pepper
32 oz. tomato juice
5 tsp. hot sauce
2 oz. fresh lemon juice
2 oz. fresh lime juice

Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Prepare up to four days in advance.

COCKTAIL
1 1/2 parts Grey Goose vodka or Grey Goose Le Citron
1 part dry sherry
3 parts Mediterranean Mary Mix
2 Tbsp. coarse salt and lemon wedge for rimming

Rub the juice side of a lemon on the outer-edge of a tall glass then roll the glass lip in coarse salt. Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into prepared glass and present with a cucumber spear and olive.

For all you tennis lovers out there...

Whether you are cheering for Roddick, Federer, Venus, or Serena, don't forget to stir up the official cocktail of the U.S. Open:

Grey Goose Honey Deuce
1 1/4 parts Grey Goose Original Vodka
2 parts fresh lemonade
1/4 part Chambord
Honeydew melon balls

Fill a highball or double old-fashioned glass with crushed ice. Add Grey Goose and fill the rest of the cup with lemonade to a half-inch below the rim. Drizzle Chambord over the top. Garnish with honeydew melon balls on a skewer and serve.

Beach bummin' it...I wish

Is it really the end of August already? This summer has flown by, with me in the air for most of it. I like to see I've launched my nationwide tour - appearing in some cities for one-night only. Yes, that is my job. Don't get me wrong - I'm not complaining, but even though I've been to so many great cities this summer, I do miss the beach -- A LOT (My fave: South Jersey shore). So since late afternoon naps on the sand are not a part of this season's schedule, I had find the next best thing to keep me sane. Luckily, Grey Goose was there to help.

Beach Bum
2 parts Grey Goose La Poire
1/2 part Cointreau (though I made mine with Combier)
1 part fresh lime juice
1/2 part maraschino liqueur (try Luxardo - so good)
Dash of grenadine
Crushed ice
Fresh mint for garnish

Fill a cocktail shaker with ice and add Goose, Cointreau, lime juice, cherry liqueur. Shake well and strain into a rocks glass filled with crushed ice. Top with grenadine and garnish with fresh mint.

I don't even like mojitos

I really don't. The best mojito is Philadelphia, at Cuba Libre. What makes a good mojitos? Three things: a frosted Collins glass, a sugar cane stick, and minimal fresh mint - emphasis on both MINIMAL and FRESH. Nothing is worse than when you get a drink with mint and the stuff is coming up through your straw - it's gross. And, unfortunately, it happens all the time.

However, I have found two mojitos that are actually worth ordering in NYC. The first is at The Yard at the Soho Grand -- order the pineapple ginger mojito (and yes, it comes with a sugar came stick).

The second I discovered at L'Orange Blue, though I don't think its on the menu. TyKu was in the bar promoting its Sochu-based liqueur by stirring up Dragonberry mojitos for anyone brave enough to try. Of course, we were game. The TyKu gave the mojito a light, refreshing taste. Bonus: its said to have less calories, carbs and sugars than traditional vodka -- though i don't really think liquids count in the grand scheme of things.

Superfruit Mojito
2 oz. Ty Ku
3 (just 3!) mint leaves
Fresh berry
Splash of diet citrus soda
Squeeze of lime/orange

Combine all ingredients and serve on the rocks.

When in Chi-Town

OK, I just got a new favorite bar and a new favorite cocktail blog (besides mine, of course!). The Drawing Room in downtown Chicago rocks. Think pre-prohibition & innovative cocktails made with hand-squeezed juices, housemade bitters, and perfect square ice cubes. Our insanely knowledgeable bartender, Cristi DeLucca, mixed us up a savory pear daiquiri (made with an egg white for texture), along with the Lost in Translation, meticulouly crafted with Yamazaki 12 yr, yuzu, green-tea ginger syrup, grapefruit and basil (left, how gorgeous is that?).

Oh, and the blog: be sure to check out Angel's Share Mixology , where Tim Lacey & Charles Joly serve up cool cocktail recipes like the one below (love the name).

Kickin’ It Old School
1.5 oz aquavit (preferably North Shore)
1.5 oz. Vya sweet vermouth
3 dashes Angostura orange bitters
Orange peel, for garnish

Stir all ingredients and strain into a chilled cocktail glass. Cut a strip of orange peel using a vegetable peeler. Squeeze over drink to express oils and rub around rim. Discard peel

Tequlia!

In case you missed National Tequila Day like I did (it was last Friday, the 24th), you can make up for it by mixing up one of these delicious sips I discovered on one of my many trips to the Wynn Las Vegas this year.

Fiesta Fatale (left), made with Milagro tequila, Patron Citronage, passion fruit puree, fresh lime, and organic agave nectar.

Margarita al Melograno (right): Herradura reposado tequila, Luxardo maraschino liqueur, fresh squeezed lime juice, pomegranate juice, and organic agave nectar.

In the Graves

I already knew the Graves 601 in downtown Minneapolis was an amazing hotel, but the scene got even better when I found out they were as serious about their cocktails as they were about their uber-hip decor. At the hotel's Bradstreet Crafthouse Restaurant, they make their own bitters (shown), so I just had to try The Garden Walk made with Chamomile-steeped Beefeater gin, lemon juice, egg white, honey syrup, and housemade summer bitters, which added a fruity pineapple and cherry essence. YUM!

Must. Have. Tao.

OK, so I'm here in Vegas (4th time this year) and during my requisite stop at Tao (this restaurant should seriously pay me to eat here...), I decided to try the signature sip: The Tao-tini. Of course, it was amazing, just like the joint's delicious lobster wontons. Here are the ingredients.

The Tao-tini
Absolut Mandarin
Stoli Razberi
Malibu Rum
Cranberry Juice
Fresh lime Juice

PS: Really sorry I have not been posting...an no, sadly, I wasn't even at Tales. I've recently moved and became an aunt, so life has been a little hectic -- but there has been no shortage of cocktails to celebrate these new life events. Watch this space for more Martini Talk soon -- promise!

Two Words: Coconut Vodka

If I didn't have a drinking problem already, I may definitely start to form a habit now that I've discovered Pearl Coconut Vodka. Coconut vodka. Not coconut rum. Coconut VODKA. Am I the only one who didn't know this existed? It's quite possible considering I'm late to everything in my life, including the Twilight train, but I digress ....

Back to coconut vodka. So apparently Van Gogh makes one, and so does Burnett's - just in case you were interested. I'm sure they are lovely, but I can already tell that I'll be a sucker for the super-premium Pearl. Where can you try it, you ask? Sushi Samba NYC 7. I have to say, I'm not a fan of the sushi, but this place has awesome cocktails, including the Tropicalla, made with Pearl Coconut Vodka, amaretto, muddle raspberries, and a coconut rim. So luscious I had two, and then I got a Hangover ... with Bradley Cooper, that is. Go see it if you haven't already, it's pee-your-pants funny.

Look for the red lantern...

So apparently, the casinos are now following me. On Thursday, we celebrated my friend Linda's birthday at Macao, an unmarked bar off Canal Street named after the Monte Carlo of the Orient. The vibe inside is one-part Little Branch, one-part Pegu Club, and a dash of Stanton Social.

Oh, and the cocktails are ridiculous. We sampled just about all of them and there was only one that I didn't like - though everyone else loved it, so I won't throw shade here. Sip for yourself:

Arrack Fizz: Batavia Arrack (a white rice and sugar cane spirit from the West Indies) shaken with mandarin blossom water, homemade hibiscus cordial, pineapple juice, and an egg white, served tall.

Drunken Dragon's Milk: Charbay Green Tea Vodka shaken with young coconut puree, thai basil, and Macao Five-Spice Bitters, served tall.

Bashful Maiden: Hendrick's Gin shaken with St. Germain elderflower liqueur, Velvet Falernum (a rum-based lime cordial), lemon juice and pureed striped lemon, served straight up.

Dr. Funk: Mekhong Thai Rum served tall with homemade grenadine, ginger beer, dressed with fresh fruits and mint and topped with a drizzle of absinthe.

Blood Peach Bellini: Pureed blood peaches and a dash of Campari gently stirred with Zardetto Prosecco.

Yellow Fever: Rittenhouse Rye, Benedictine, lemon juice and egg white, shaken and layered over Cherry Herring.

Kaffir Jimlet: Kaffir lime-infused Plymouth Gin mixed with lime juice and agave nectar, served straight up.

Wynner Drinks All

Just got back from my second trip to Vegas. Yes, second. I actually have to go to Vegas at least 5 times this year for work. Some people feel bad for me, but I'm trying to make the best of it, which is pretty easy considering this time I got to stay at Steve Wynn's Encore and the cocktails in this town are faabuloussss (I hope you could hear me sing that in my high-pitched voice). Here we go:

Citronnade at Encore's Island Bar: Grey Goose Le Citron, Cointreau and fresh sweet and sour

Smiling Buddha Sangria at Koi in the skank-tastic Planet Hollywood: white wine, Licor 43, white peach puree, fresh mango, oranges and peaches

Raspberry Lemon Drop at Sinatra in Encore (shown above): Stoli Rasberi, Danny DeVito's limoncello (yes, the Danny DeVito), and sweet and sour served in a dried raspberry-sugar rimmed martini glass

Cadillac Margarita at Dos Caminos in The Palazzo: a margarita with Grand Marnier

Rhubarb and Strawberry Collins at Daniel Boulud in Wynn: Zephyr Blue gin, Cointreau, club soda, muddled strawberries and rhubarb juice

Wanna learn how to muddle?

So I totally missed World Cocktail Week because I've been searching for a new apartment - which I scored and I'm happy to say that Martini Talk will be officially moving into Manhattan later this summer (YAY!). Too make up for missing WCW, I thought I'd share this cool video from CHOW.com where mixologist Michael Cecconi teaches you how to properly muddle. Enjoy!

Juleps in Minneapolis

I was flying back from Minneapolis yesterday, so I missed the Kentucky Derby, but I did make every attempt to try the race's signature drink: the mint julep.

Confession: To this day, I've never had a traditional mint julep, which is surprising considering I love bourbon, one of the drinks key ingredients (depending on how you make it). But I did have a Blackberry Julep at my hotel, the fabulous Graves 601. Made with Marie Brizard blackberry liqueur, fresh blackberries, a squeeze of lemon juice and served up in a sugar-rimmed martini glass, this cocktail was not only delicious, it was purple -- which was fitting considering the hotel is situated right next to First Avenue (the club made famous by the film Purple Reign).

And for another variation of the julep, try this:
Mint Julep Martini
From Southern Cocktails: Dixie Drinks, Party Potions, and Classic Libations
7 Fresh mint leaves
1 T. simple syrup
2 oz. vanilla vodka
Sugar-coated mint sprig, for garnish*

Add the mint leaves and simple syrup to a cocktail shaker; muddle the mint to release the flavor. Add the vodka and ice; shake well. Strain into a chilled martini glass. Add garnish.

*To coat mint in sugar, dip the sprig into a small dish of simple syrup before dredging it in superfine or granulated sugar.

Christmas on the Beach

So last night, the girls and I got together at Irving Mill in Union Square, which had an unexpected yet fantastic cocktail menu. Here's what we were sippin':

The Peruvian: Pisco, Purple Corn Cider, and lime. Purple corn cider? When I asked the bartender what that tasted like, he said "Christmas on the Beach - fruit forward with notes of cinnamon at the finish." Who care's what it tasted like, after that description I was sold. To my surprise, it was delicious -- and not too too sweet.

My friend ordered the In Fashion and after taste-testing, I ditched The Peruvian for this more stylish sip: Rye 1, Kirschwasser, Nonino Amaro (grappa), rose water and brandied cherries.

Another one not to miss: the Kumquat Fizz, a Spring Citrus Libation made with Hendricks Gin, Strega (and Italian herbal liqueur), kumquats, lemon and soda.

Movie Time

Today kicked off the 2009 Tribeca Film Festival (through May 3rd), and while I'm not a big film festival-goer, I am psyched to see Hugh Jackman and Ryan Reynolds (swoon) in X-Men Origins next week. Yes, I know it's not officially part of TFF, but this is my blog. I get to write what I want :)

Anyway, even though I probably won't be seeing any TFF films, I'm definitely going to make time to try the film festival's signature cocktail, the Darkening Theater, created by B.R. Guest mixologist, Eben Klemm.

It's made with popcorn-infused Stoli (yes, popcorn-flavored vodka!), salted Coke syrup and garnished with caramel popcorn. What do you think -- sound good?

Try it and let me know. It's being served up in NYC at Blue Fin, Blue Water Grill, Primehouse New York, Vento and Wildwood Barbeque.

Cured

Remember that Italy fix I was in desperate need of last week? I found the cure at the Hotel Gansevoort. A fine man named Vincenzo helped, but what really did the trick was this tasty elixir:
Inocente Italiano
1.5 oz. Inocente tequila
1/2 oz. Campari
1/2 oz. lemon juice
1/2 oz. simple syrup

Shake all ingredients, serve in a rocks glass over ice. Add a twist.

Molto bene

In serious need of an Italy fix...

It started in West Hollywood. In search of the cast from Grey's Anatomy, my friend took me to Cecconi's for breakfast. We sat on the patio (shown), enjoyed amazing coffee, and enjoyed a little slice of la dolce vita. This place reminded me of so much of the venerable San Domenico restaurant in NYC, and if it wasn't before noon, I would have loved to have been sippin' some Campari.

Then last week, I went to see the Valentino documentary. Most of the movie took place in beautiful Rome and the next day I found myself on Kayak looking up flights to Milan. Unfortunately, flight prices are still a little steep for my budget, so I've decided to transport myself to Italy in a more economical fashion: by consuming as many blood orange cocktails as possible. According to New York, 'tis the season for this native Italian fruit.


Blood Orange Bellini
Courtesy of Stirrings
1 part Stirrings Blood Orange Mixer
4 parts dry Chandon Sparkling Wine
Garnish: Stirrings Blood Orange Rimmer

Rim chilled Champagne flute with Blood Orange Rimmer. Pour in Mixer and top with Chandon Sparkling Wine.

Baby Showers = Shots

The title of this post may seem a bit dramatic, but if you are a career gal (read: single) over 30 who needed to attend two baby showers in one day, sit through the movie Baby Mama with your parents, and do it all in your old hometown where ghosts of ex-hookups past pop up around every corner, you'd understand. Yep, that was my weekend, complete with all the family drama you'd come to expect from planning a baby shower for your soon-to-be nephews with you own mother.

I've never done well with showers -- wedding or baby. No matter who they are for, I always seem to break out in a sweat upon arrival. Usually its nothing a glass of wine can't cure, and the wine is usually flowin' at a wedding shower. But at a baby shower, not so much, especially when the shower is a brunch (watered- down mimosas can only help so much). So after this weekend, I've come to the conclusion that every baby shower should come with its own signature shot -- for the guests, that is (the mom-to-be can sip a Preggatini). I think any one of these will do just fine:

SoCo and Lime
1 1/2 oz. Southern Comfort
Splash of sweetened lime juice

Lemon Drop
1 part Absolut Vodka
1 part triple sec
1 part lemon juice

Straight up Patrón

Orange County

I’m being lazy this week folks….not really, but my friend Kira Kohrherr recently visited the Combier Distillery in France, so I asked her to guest blog about it. So without further adieu…

Combier Liqueur d’Orange is new to the U.S., having just launched in New York and Pennsylvania in 2008. However, it is actually the original triple sec, created over 175 years ago! The distillery's hometown of Saumur is situated in the serene Loire Valley and is an easy two-hour train ride from Paris, so I packed my bags and headed across the Atlantic to find out what it was all about.

On the day I visited, it couldn’t have been scripted better. Mist floated above the cobblestone streets as I walked through town, and I arrived at the gates of the famed operation just as the golden sun was peaking over the river. I met Master Distiller, Franck Choinoise (the perfect French gentleman!), who guided me through the process. Walking inside, I peered through the hiss of rising steam and was transported back in time to 1834 when the distillery first opened its doors. Amazingly, the historic copper stills and the lacy gold-and-maroon wrought-iron passerelle (walkway) are the original design of Gustave Eiffel who also designed the Eiffel Tower in 1887.

The process begins with bitter orange peels shipped from Haiti. The peels soak for 24 hours to rehydrate. The white pith is then removed by hand and discarded. Next, the peels soak for 2-3 days in alcohol to macerate. Precise measurements of the peels, alcohol, and water are then added into the stills to begin the first round of distillation. The stills are then heated, and the heat produces a vapor that travels through the unique “swan neck” pipes. The vapor is cooled and condenses into a concentrate the drips slowly down to be separated. The “head flame” and the “tail flame” are discarded and the middle portion, the “heart,” is retained. That batch (an astounding 185 proof!) goes through the distillation process again, and then is stored in vats for a number of months to oxygenate. That final batch is distilled once more to create the crystal clear final product we sip today.

Want to try some Combier cocktails? Stay tuned -- Kira is hosting a tasting in NYC in early May. Watch this space for details!

LA Cocktails and Dreams ... and Sunsets

Some cities are like good albums -- you just have to grow into them. Such is my experience with LA. I've been there half-dozen times before and this time it started out in typical LA fashion: a hotel with a girl in a box, rubber walls, a trying-to-hard-to-see-and-be-seen scene. My Ginger-mint Margarita (just add Domain de Canton and a few mint leaves) was The Standard hotel's only saving grace.

So it was off to Koi for some dinner and the possibility of star sightings. No celebs here, but I did enjoy the Berry Bliss (gin, raw agave, pomegranate juice, and fresh raspberries).

The following night, it was time to brave "the scene" once again at the new SLS Hotel, where the bartender served me a tangy Pisco Sour (grape brandy, lemon and lime juice, egg white, sugar, and swirls of bitters) - no celebs here either btw.

By the time I checked into the Hotel Palomar near Beverly Hills, LA was beginning to grow on me. I no longer needed Garmin Electra to get around West Hollywood, and I saw Marissa Tomei driving in the car next to me (score!). So I thought it was time to try out the freeway. I hopped on the 405 and headed down to Manhattan Beach.

When in LA, you have got to experience an LA Sunset. Mine came in the form of Absolut LA Vodka, pomegranate juice, blood orange juice, and pineapple juice -- best cocktail in LA so far, being served up with a twist at Sashi Sushi. Backup. Absolut LA Vodka? Yep. The City of Angels has it's own limited-edition flavor: a blend of acai, acerola, pomegranate, and blueberry (see below for a tasty cocktail from mixology master Dale DeGroff).

Finally, I wrapped the week up with drinks with LA cocktail blogger The Liquid Muse at BLVD 16, where I tried the bar's signature sip: the BLVD 16 martini (tarragon-infused vodka, Domain de Canton, and citrus juices). Next time I'll be sure to build in some time for a cocktail safari tour of the city.

Absolut La La Land
1 parts Absolut Los Angeles
1 part cranberry juice
1 part pomegranate juice
1 part lemon-lime soda
Build ingredients into a hi-ball glass filled with ice. Garnish with a wedge of lime.

Backlash to Elderflower

Oh, Philly - I'll give you an A for effort, but i have to say, a little disappointed on the cocktails consumed last night. I've been wanting to try this place Apothecary Bar + lounge (above) eversince reading about it in Food & Wine. The have a cool concept: bottle service cocktails. If you don't want to shell out $50+ for a full carafe, you can order just one of their signature Elixirs or a Classic, which is an old-school sip with an Apothecary twist. Most of the cocktails at Apothecary are made with quality spirits, bitters, fresh juices, and herbs. It was a little hard to choose one from the menu (and, unfortunately, the bartender wasn't much help). I picked the Immunity Idol (it is AI season, after all). The menu describes this sip as "an analeptic of high style for all systems needed" - whatever that means. The problem: too much St. Germain. I should have known, but I was so impressed by my last St. Germain cocktail that I thought the liqueur had redeemed itself. Not so much. You might feel differently though, so here's the mix: Hendricks gin, St. Germain, fresh pineapple and orange, orange bitters, echinaecea, hawthorn root, and elderberry liniment. I don't recommend trying to make this one at home - but check it out if you're in town.

I do, however, recommend the Abricot from Parc (below) - can't go wrong with a Stephen Starr sip. This one was made with Ricard Pastis (think licorice), apricot liqueur and puree, lemon juice, and cloves. It was delicious...wish I could have eaten there too.

Diamonds and pearls, Melissa.Diamonds and pearls.

No, I'm not talking about a Prince song. And if you don't know the dear, sweet Melissa Mariola you won't get the title of this blog post either. But needless to say, I could not stay away from the juice this weekend, and it was so worth it. I do believe that last night I found the single best cocktail in New York City. I may have said this before, but its going to be pretty tough to top the Diamonds and Pearls martini at the Jade Bar inside the Gramercy Park Hotel. As I said after the first sip: I just want to make out with my drink right now. Here's the mix: Reyka vodka and Lillet Blanc shaken with freshly muddled blackberries and a touch of coconut. Fair warning: It's $19 a pop - but worth every penny.

Closed for St. Patrick's Day

No cocktails this weekend for Martini Talk. It's all about beer, thanks to Hoboken's St. Patrick's Day and Earl's Beer Pong Birthday Bonanza. I'll be back next week, but until then, I'll leave you with this little secret, courtesy of Mr. Al Vagnozzi (my dad):

Sunshine in a Coupe Glass

I'm back in New York for a little more than a minute, and I've decided that since I'm not here so much anymore, I need to take advantage of the time I'm home. So this weekend I made it my mission to visit Little Branch, a speakeasy-style bar in the West Village. And it just so happened that I made it there twice! What was I drinkin'? Well, at Little Branch (below), the actual cocktail menu is fairly limited to sips w/ lots of brown spirits (think juleps, cognac-infused concoctions, etc.). If just the thought of sippin' whiskey gives you headache, take a leap of faith and order the Bartender's Choice. Little Branch's talented mixologists will ask you what you like and whip up something delicious. My sip was the Sunflower: a lip-puckering blend of gin, St. Germain (yes, it's back), Cointreau, and absinthe. It was a lovely preview to Spring, which can't get here fast enough.

Oscar, Oscar!

I haven't seen 90% of the movies nominated for Academy Awards this year (that's because going to the movies in New York, well, sucks), but that's doesn't mean I won't be tuning in to see Hugh Jackman take his turn as host. Here are my picks for the winners, along with a signature cocktail just for the occasion.



Best Picture: Milk
Best Actor: Sean Penn, Milk
Best Actress: Kate Winslet, The Reader
Best Supporting Actor: Heath Ledger, The Dark Night
Best Supporting Actress: Marisa Tomei, The Wrestler
Best Director: Danny Boyle, Slumdog Millionaire

The Milk Man
Courtesy of Grey Goose
1 1/2 parts GREY GOOSE® Original Vodka
1 part peppermint schnapps
1/2 part simple syrup
1/2 part cream
1 chocolate-dipped peppermint stick

Mix all ingredients in a cocktail shaker filled with ice. Shake vigorously until outside of shaker is frosted and beaded with sweat. Strain into a rocks glass filled with crushed ice. Garnish with peppermint stick and sip with pride.

What happens in Vegas...

...definitely stays in Vegas -- unless we are talking about cocktails. I've been in town since Thursday, and while there have been many highlights -- Paul Oakenfold, Cirque du Soleil, the Center Bar at the Hard Rock Hotel (above) -- these cocktails deserve an honorable mention. So let's get to it.

Mango Tamarind Martini at Tao in The Venetian: Finlandia Mango, Cranberry Juice, and tamarind

Stoli Doli at Capital Grille: Stoli vodka infused with Dole pineapples for 10 days - a new American classic

Black Rabbit at Okada in Wynn: Takara Shochu (Japanese rice vodka), passion fruit juice, and grenadine

Pom Sangria at Okada in Wynn: Ichinokura sake, vodka, pomegranate juice, and sprite

Momo Punch at Pearl in the MGM Grand: Bacardi rum, Hakasatura sake, coconut milk, and angostura bitters

Sad, but true...

It's official, the bad economy has trickled down to Martini Talk. So, you may have noticed that my posts have slowed down a bit. There are a few reasons for that. 1) I recently started a new job that requires me to travel - ALOT. 2) I was studying for the GMATs. and 3) When I did have time, I really wasn't going out much. I mean, $13 cocktails in this economic climate? Yeah, no.

But then all of a sudden it seemed like the sips were going to start picking up again. The GMATs were over (don't ask how I did), a new stimulus package was unveiled, and I was finally getting the hang of the new gig -- and then it happened.

Last night, my friends and I were super excited to check out Merkato 55 (shown above). I've heard rave reviews, and the website had us so pumped. Think rum infusions, spice-infused cocktails, a bread bar. So we make a reservation, get there on time, and there is barely anyone in the restaurant. OK, it was early. So we ask the bartender for a cocktail menu and he says they don't have one. Ummm...has he seen the website??? So then I asked the hostess for a dinner menu, and she hands me a 5 x 7 piece of paper with only 3 items on it. What??? When we asked about what was on the website, all they could say was "I'm sorry, we aren't doing that anymore." Very odd, and very disappointing. Could this be a sign of the times? My gut instinct is that Merkato 55 is not going to be around much longer. I hope the same is not true for Bar Martignetti, which is also mysteriously "closed for renovations."

So we ended up at Ilili (right). Great Lebanese food, so-so cocktails. We sipped the Poison Sumac Margarita made with tequila, orange liqueur, fresh pomegranate juice, lime and sumac.

Drinks from the Road

This past month I started traveling for my new job. Though I'm not home much, I do get to visit a lot of warm weather places, which is nice considering it's like 18 degrees in Hoboken right now! So in 2009, in addition to Blind Sippin', you'll also be seeing more drinks from across the country on Martini Talk. Here are a couple from my two new favorite cities.


Pom Ginger Martini
Courtesy of the Verandah Lounge in Dallas
1 part Vodka
2 parts PAMA pomegranate liqueur
Crushed ginger

Mix vodka and PAMA with ice. Strain into a ginger-rimmed martini glass.

Sparkling Hibiscus
Courtesy of Roy's in San Diego
1 oz. Belvedere vodka
1/2 oz. Hawaiian hibiscus nectar
3 oz. Domaine Chandon Sparkling Rose

Pour vodka and hibiscus nectar in a champagne glass and top with sparkling wine.

Congratulations, Mr. President

It took a little digging, but I managed to find this aptly named drink on the White on Rice Couple blog. This adorable twosome concocted a delicious sip by incorporating a few of the qualities of our 44th President: pineapple juice from his home in Hawaii, the brightness of lime, and the spice of chili to mirror his fire. Cheers, Mr. Obama!


The Obamatini
Courtesy of White on Rice Couple
2 oz. Gin
2 oz. Pineapple Juice
1/4 - 1/2 Serrano or Thai Chili
3/4 oz. Lime Juice
3/4 oz Simple Syrup
Dash Angostura Bitters

Add ingredients into a shaker, crush the chili inside of the shaker. Add ice, then shake vigorously for 15 seconds. Strain into a cocktail glass, garnish with a lemon twist, raise it to your dreams, and drink.

Blind Sippin': Cointreau vs. Combier

With the new year I'm introducing a new feature to Martini Talk: Blind Sippin', where I'll be comparing well-known brands to innovative up-and-comers. The first installment? A blind tasting of two French orange liqueurs.

We all know Cointreau - a good cosmopolitan's secret ingredient and preferred choice for cocktails that call for triple sec. Now, there is Combier. Combier is not new. In fact, its touted as the original triple sec, having been around since 1834. Its all-natural recipe and light, citrusy scent is attracting lots of attention lately. What I like most is that it doesn't have the overbearing taste of alcohol that is very present in Cointreau -- taste them side-by-side and you'll see what I mean. The fact that Combier is triple distilled in 100 year old copper stills designed by Gustav Eiffel (yes, the Eiffel Tower guy) also gives it a certain je ne sais quoi. And, it's priced lower than then competition, which in these tough economic times is certainly a plus.

Combier Flirtini
2 pieces of pineapple
1/2 oz. Combier Liqueur d'Orange
1/2 oz. vodka
1 oz. pineapple juice
3 oz. champagne

In the bottom of a mixing glass muddle the pineapple pieces and Combier. Add vodka and juice and stir with ice. Strain into a chilled martini glass and top with champagne. Garnish with a slice of pineapple.

Birthday Mama

I recently found out that I am going to be an aunt for the first time, and not just to one baby -- my brother Justin and his wife Jenn are having TWINS! This week is Jenn's birthday, so I thought I would toast the occasion with Jenn's very own Preggatini. That's right, I said Preggatini. From Natalie Bovis-Nelsen (aka The Liquid Muse), Preggatinis: Mixology for the Mom-to-be is a collection of delicious and colorful sips that any expecting mom can enjoy. Here are Jenn's favorite sips, Preggatini-style.
Cosmom
3 oz. cranberry juice
1 oz. lime juice
1/2 oz. mandarin orange juice
1/2 oz. orange-flavored syrup
1 lime twirl

Shake juices and syrup with ice. Strain into a martini glass. Garnish with a lime twirl.

Coconut Key Lime Momtini
3 oz. limeade
1 oz. coconut milk
1/2 tsp. powdered sugar
1 oz. Stirrings Clarified Key Lime
2-3 drops vanilla extract (optional)
1 teaspoon coconut flakes

Shake first five ingredients with ice. Strain into a martini glass. Garnish with coconut flakes.