Articles in Cocktails
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.
Summertime and the livin’ is easy
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August is a good month 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.
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.
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
1 (3-pound) watermelon, washed
8 ounces unflavored premium vodka
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
It all began (or shall I say culminated?) on a boat with a friendly competition between friends. We were cruising along the coast of southern Mexico on the Mindy, Larry Mindel’s beautiful yacht, when my friend and famed restaurateur challenged me to a margarita competition.
"Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food"
By Joanne Weir,
Oxmoor House, 2015 288 pages
I measured my ingredients carefully into a cocktail shaker and loaded it with ice. After shaking so vigorously my hands turned numb and frost coated the metal cup, I strained the magical elixir into a chilled glass garnished with a lime wheel and handed it to Larry. In my clear-as-day memory, he took one sip and declared, “This is the best margarita I’ve ever had.” Larry tells a different tale, one in which his cocktail was the victor, but we all know tequila has a tendency to do that to people.
Regardless of the details, my way with tequila inspired Larry to propose opening a restaurant together. Though I’d never told anyone, opening my own restaurant had always topped my bucket list, but only if I had the right partner. With a résumé as long as my arm, including nearly 100 successful restaurants like Chianti in Los Angeles, Prego in San Francisco and the Il Fornaio restaurants all over the West Coast, Larry Mindel was certainly the perfect partner. He was also smart, worldly and dashingly handsome. I was thrilled and terrified, but mainly I was worried it was just the tequila talking. I desperately hoped something would actually come of Larry’s proposal.
A culinary journey
My lifelong love affair with food began on my grandparents’ farms (yes, plural — both my maternal and paternal grandparents ran farms in New England), infusing me with a passion for seasonal, homemade, homegrown and artisanal food. I had forged a successful career in the food industry without working in a restaurant since my days as a cook at Chez Panisse in the mid-1980s. And yet I always suspected owning a restaurant was something I was destined to do.
Each step in my winding culinary journey through the world laid the foundation for restaurant ownership. During a rigorous year with Madeleine Kamman earning my Master Chef degree, I learned that loving food meant knowing it inside and out: the origin, history and science behind a dish. Madeleine taught me to sample and truly taste the nuances of individual ingredients and dishes as a whole. She was tough and didn’t take any crap, another lesson that’s served me well in the food world, and life in general.
I followed up my studies with Madeleine at Alice Waters’ Chez Panisse, my culinary mecca. At the time, Chez Panisse was at the epicenter of the California food revolution, and I was lucky enough to experience everything firsthand. Committed to serving seasonal, local, organic and sustainable food, the restaurant let California’s abundant ingredients speak for themselves without masking their flavor, a philosophy that inspires my cooking to this day. Chez Panisse confirmed what I’d intuited on the farm: highest-quality, fresh ingredients are paramount to good cuisine.
Inspired by seasonal ingredients
As I’ve traveled the world teaching cooking classes in some of the most picturesque locations, I continue to reaffirm that the quality of your ingredients will make or break a meal. Many of my favorite travel memories include trips to the local market — whether shopping the Rialto in Venice, the souk in Marrakech, or the Ferry Plaza Farmers Market in my adopted hometown of San Francisco, the market truly is my happy place.
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Surrounded by beautiful, fresh, seasonal ingredients, I am inspired. I always take ideas home with me from my journeys — from markets, local restaurants, purveyors and friends I encounter along the way. I am literally bursting with ideas … ideas that desperately need a restaurant menu as an outlet. I’d done everything else, and the idea of a restaurant was still gnawing at my heart. I wanted to put everything I’d learned along the way from my grandfather, my mother and my travels to work all in one place and see a restaurant come to fruition. It would be fun, creative and truly the challenge I was looking for.
So when, a few months after that fated cruise and margarita competition, I found myself looking at restaurant spaces with Larry, I decided it was finally time to reach my destiny. Thirty years after my first stint in the kitchens of Chez Panisse, I’m back in the exhilarating environment of a restaurant, this time at the helm of Copita Tequileria y Comida in beautiful Sausalito, California. Our menu is seasonal, changing regularly based on inspiration and availability of fresh ingredients. I know for a fact my grandparents would be proud.
It feels like this kitchen gypsy’s culinary journey has finally landed her home. Thank goodness for friends. With boats. And margaritas.
Yield: Serves 1
2 ounces blanco tequila, 100% agave
1/2 ounce agave nectar
3/4 ounce water
1 ounce freshly squeezed lime juice
1 ice cube, 1 3/4-inch square
1 lime wheel, thinly sliced
Place the tequila, agave nectar, water, lime juice and plenty of ice in a cocktail shaker. Shake vigorously for 5 seconds or until you see the frost on the outside of the shaker. Place 1 ice cube in a glass. Strain the margarita into the glass and garnish with a lime wheel.
Main photo: Joanne Weir serves up fresh, seasonal food at Copita Tequileria y Comida in Sausalito, California. Credit: Copyright Chuck Miller
With fall approaching and colder months on the horizon, it’s time to switch from ice cold bottles of beer, glasses of crisp chardonnay, salt-rimmed margaritas and minty mojitos. On a recent trip to the Finger Lakes Region in upstate New York, James Ouderkirk, general manager at Al’s Wine & Whiskey Lounge introduced me to a cocktail he thought perfect to celebrate the change of seasons: a gin cocktail flavored with apricot preserves and burnt orange peel.
Like many cities in the Northeast that prospered during the early part of the 20th century, Syracuse suffered when heavy industries declined in the 1970s. Now enjoying a resurgence, a revitalized downtown centered on Armory Square is home to new restaurants, bars and shops. One of those is Al’s Wine & Whiskey Lounge.
A trip back in time
The bar’s storefront has served many masters. Once a beauty school and then a cigar store, as Al’s Wine & Whiskey Lounge the space was transformed into the kind of bar my grandfather would have visited in the Lower East Side of Manhattan. The walls are painted bordello red or built out of weathered bricks. Besides the front area, there are several rooms, one filled with overstuffed upholstered sofas and chairs. Another has a pool table. Yet another is filled with arcade style video machines.
With a large plate glass window facing South Clinton Street and a two-story-high ceiling, the main room is focused on a 35-foot wooden bar behind which the floor-to-ceiling shelves are filled with an encyclopedic collection of spirits curated locally and from around the world.
A custom cocktail to suit your mood
Unlike many bars serving craft cocktails, Al’s does not have a cocktail menu. According to Ouderkirk, the philosophy of the bar is that patrons should describe how they are feeling and which spirits they enjoy, then the bartender will make a drink that will make them feel better.
On the night we met, I was tired. I very much needed a cocktail that would improve my mood. I wasn’t certain what I wanted to drink. I had one specific request: I wanted him to use a local product.
Discovering hard cider in the Finger Lakes
For the past several days I had been traveling through the Finger Lakes region, visiting orchards that distilled their apples, pears, peaches and plums into spirits.
On the trip, I tasted hard apple ciders with an effervescence as light as champagne at Embark Craft Ciderworks in Williamson and at the Finger Lakes Cider House in Interlaken. At Apple Country Spirits, I sampled brandies made from apples, pears, peaches and plums as good as any eau-de-vie I enjoyed in France and Switzerland. The biggest news for me on the trip was the fact that in the region apples were being used to create premium vodkas and gins.
Local sourcing for gin and other spirits
Tree Vodka is produced from apples grown in the Apple Country Spirits orchards in Wayne County close to Lake Ontario. 1911 Vodka and 1911 Gin are produced from apples grown at Beak & Skiff Apple Orchards in LaFayette. Different from vodka and gin flavored with apples, these distillations are mellow with a clean flavor.
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Ouderkirk suggested he make a cocktail using 1911 Gin. With a portion of St-Germain Elderflower Liqueur, a splash of soda water and a hint of freshly squeezed lime juice, he quickly mixed the drink. After he placed a piece of burnt orange peel on top, I gave it a taste. The cocktail had a light summer freshness. The aromatic gin anchored the flavors while the apricot preserves and burnt orange peel hinted at the fall.
To accompany the cocktail, Ouderkirk platted a selection of local cheeses and charcuterie. Sitting in the darkened room, sipping my cocktail, half listening to conversations at the bar and sampling Camembert, goat cheeses, cheddar and salami, I forgot entirely how tired I had been after my very long road trip.
1911 Gin, Apricot, Lime and Burnt Orange Peel Cocktail
As with all cocktails, the best and freshest ingredients will yield better results. Use a quality gin, apricot preserve and farmers market citrus.
Prep time: 5 minutes
Yield: 1 cocktail
1 3/4 ounce 1911 Gin (or a gin of your choice)
3/4 ounce St-Germain Elderflower Liqueur
Dash of freshly squeezed lime juice
1 teaspoon apricot preserve
Splash unflavored soda water
2-inch-by-1-inch orange peel, unblemished, washed
1. Mix together all the ingredients except the orange peel. Shake well with ice. Strain into a cocktail glass.
2. Hold the orange peel against the flame of a lighter or a gas stove burner until the peel lightly burns but does not blacken.
3. Place the burnt orange peel atop the cocktail and serve icy cold.
Main photo: Gin Cocktail with fresh lime and burnt orange peel at Al’s Wine & Whiskey Lounge, Syracuse, N.Y. Credit: Copyright 2015 David Latt
The best summer cocktails are light and refreshing and reflect the flavors of the season. Across the United States, bartenders are turning to summer herbs to add bright, fresh flavors to their drinks. Here are 10 easy ways to add your favorite herbs to your own cocktails.
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Main photo: Give your summer cocktails a summer kick with basil, rosemary, thyme and other herbs. Credit: Copyright Josh Wand
Ask a New York history buff about Dorothy Parker or Chief Gowanus and you might hear a discourse on the legendary writer and wit or the leader of the Canarsie Native American tribe. Mention these names to a spirits enthusiast and instead you may be sidling up to a bar and sampling gins from the New York Distilling Company. This Brooklyn-based distillery produces both the Dorothy Parker American and Chief Gowanus New-Netherland gins.
Looking at history
Located in the Williamsburg section of Brooklyn, the New York Distilling Company is the brainchild of Brooklyn Brewery co-founder Tom Potter, his son Bill Potter and spirits and cocktails expert Allen Katz. The trio also own the adjacent, 850-square-foot bar and tasting room The Shanty, which overlooks the distillery’s production floor. This full-fledged bar serves mixed drinks made from the New York Distilling Company’s goods as well as other producers’ liquors and beer.
With the New York Distilling Company the men have set out to create exceptional American gins and rye whiskeys. They employ historical recipes for inspiration and the state of New York for their ingredients.
‘Golden era of cocktails’
“Gin and rye are appropriate for the geographic area,” says Bill Potter, master distiller and production manager. He points out that, prior to Prohibition, New York farm distilleries produced these intoxicants from locally grown grains and fruit. He adds, “They are part of the golden era of cocktails, the 1800s.”
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On the 78th anniversary of the repeal of Prohibition, Dec. 5, 2011, the distillery opened and began selling Dorothy Parker, Chief Gowanus and Perry’s Tot gins. Named for Matthew Calbraith Perry, 1840s commandant of the Brooklyn Navy Yard and a founder of its Navy Lyceum, Perry’s Tot is a traditional navy strength gin.
“So much of what we think of as gin is only one type of gin, the London dry gin,” Potter says.
The juniper-driven London dry gin ranges between 40 to 45 percent alcohol by volume or 80 to 90 proof. Navy strength clocks in at 57 percent or 114 proof. Sometimes referred to as overproof, barrel strength or cask strength, this high alcohol gin imparts both balance and intensity to beverages.
Tapping into craft craze
According to Potter, the plan from day one was to release the gins first. By doing so, the rye whiskey could age for at least three years. To bottle it any sooner would mean that they were proffering a lightly aged, rather than straight, rye. This was not the goal for the distillery.
The timing of their gin and whiskey production couldn’t be better. The U.S. craft cocktail movement is in full swing and nowhere more so than in New York City. With its emphasis on handmade beverages featuring fresh and high quality ingredients, the craft cocktail craze has bartenders reaching for artisanal liquors to feature in their libations.
Mr. Katz’s Rock & Rye
Craft producers such as the New York Distilling Company can only profit from this desire for artfully prepared and historically rooted drinks.
Harkening back to the pre-Prohibition period is the distillery’s October 2014 release of Mr. Katz’s Rock & Rye. This much-anticipated spirit is the first among the New York Distilling Company’s upcoming rye whiskeys.
Historically, American bartenders created rock and rye by mixing rye whiskey with rock candy sugar syrup and the occasional citrus peel or spice. The goal of this late 19th-century combination was to temper the flavor of a young and unpalatable rye. The outcome was a sweet, amber-colored liquor called rock and rye that quickly became the go-to alcohol “for whatever ails you.”
Mr. Katz’s Rock & Rye pays homage to this American standard. Yet, with its tang of sour cherries, warmth of cinnamon and hint of citrus, it stands to become a classic in its own right.
Adding straight rye whiskey
At the Shanty, head bartender Nate Dumas showcases Mr. Katz’s Rock & Rye in such house creations as Cave Creek and Martini Robbins. The latter drink pairs Mr. Katz’s Rock & Rye with the distillery’s Dorothy Parker American Gin and sweet vermouth. A versatile whiskey, Mr. Katz’s Rock & Rye can also be enjoyed neat or on the rocks.
In September, Ragtime Rye will join Mr. Katz’s Rock & Rye, Dorothy Parker, Chief Gowanus and Perry’s Tot on the roster of New York Distilling Company originals. Aged for more than three years in upstate New York, Ragtime Rye is the distillery’s first straight rye whiskey.
Recipes created by Nate Dumas, bar director, The Shanty at the New York Distilling Company
1¼ ounces Mister Katz’s Rock & Rye
1 ounce Glenlivet 12-year-old Scotch whisky
¾ ounce fresh lemon juice
½ ounce Real Grenadine
¼ ounce Campari
Shake ingredients over ice and strain into a collins glass filled with fresh ice. Garnish with an lemon twist. Serve with a straw.
The Harper’s Ferry
1 ounce Mister Katz’s Rock & Rye
¾ ounce Pierre Ferrand cognac 1840
½ ounce Botran rum
¾ ounce fresh lemon juice
½ oz simple syrup
Shake ingredients over ice and fine strain into a chilled cocktail glass. Lightly garnish with freshly grated nutmeg.
Main photo: The New York Distilling Company also includes an 850-square-foot bar and tasting room at The Shanty. Credit: Copyright 2015 Kathy Hunt
In the past few years, Denver — joined by its deluxe alter ego, Boulder, Colorado — has been at or near the top of so many national rankings, it would probably top the list ranking the lists themselves. It has consistently been named among the best (and fastest-growing) cities for millennials, for singles, for entrepreneurs, for outdoors enthusiasts, for beer lovers, you name it — and now that Denver is in the spotlight, its long-underrated dynamo of a dining scene is finally getting a chance to shine.
Here are just some of the kicks awaiting visitors in search of a Mile High culinary adventure. Or at least a cure for the munchies. Let’s face it: Marijuana legalization might have something to do with Colorado’s soaring profile.
It has stood at the edge of what’s now known as LoDo (Lower Downtown) since the fin de siècle — and Union Station‘s grand reopening in 2014 after a multimillion-dollar renovation marks the apotheosis of the neighborhood’s own comeback from late-20th century Skid Row into prime real estate.
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Some of the city’s most celebrated restaurateurs have set up shop on all sides of the magnificent Great Hall. At the casual end, there’s funky daytime franchise Snooze — where buttered-popcorn pancakes meet Thai-chili Bloodies — and Next Door, an ethicurean pub known for its beet burgers and kale chips. At the splashier end, Stoic & Genuine revels in a seafood repertoire that skews both wildly original — think miso-cured uni over kimchi granita — and classic, from clam rolls to caviar. Anchored by a gleaming deli and exhibition kitchen, Mercantile Dining & Provision turns out an ever-changing array of contemporary creations: highlights include exquisite pastas and anything featuring products from co-owner Alex Seidel’s Fruition Farms. And The Cooper Lounge, overlooking all the action, is as swanky a setting for cocktails as you’ll find in this dressed-down town.
Think of it as Union Station’s flip side: a gritty-chic urban marketplace that opened in 2013 along a still-gentrifying stretch of Brighton Boulevard with a roster of rising culinary stars and cult vendors. Now arguably the hub of the RiNo (River North) district, The Source is a one-stop shop for extraordinary beans (Boxcar Coffee Roasters), breads (Babettes) and beef (Western Daughters Butcher Shoppe), among other goods, that prove the word “artisanal” hasn’t lost all meaning just yet. It’s home to two beloved restaurants — the globally inspired Acorn and Comida, a modern taqueria/cantina — and ultra-cool cocktail bar RiNo Yacht Club. Capping it all off is the taproom of Crooked Stave, founded by a brewer whose experiments with brettanomyces and barrel aging have put it at the forefront of Denver’s world-class beer scene.
Breweries, breweries and more breweries
Speaking of beer: If ever there were proof that statistics don’t tell the whole truth, consider that Colorado, with about 250 craft breweries (or 6 per 100,000 adults), ranks “only” third in the nation. After all, that figure comes from the Brewers Association, which happens to be located not in California (first) or Washington (second), but in Boulder — the outgrowth of an earlier organization started by association president Charlie Papazian, aka the godfather of American home brewing. Papazian also founded the nation’s largest craft-beer showcase and competition, the Great American Beer Festival, held annually in Denver. It’s worth noting, too, that a fellow local microbrewing pioneer, Wynkoop co-founder John Hickenlooper, is now governor.
Of course, the ultimate metric of achievement becomes evident to anyone who spends even a short time here: the presence of a taproom on every other street corner, each with its own niche. For the most up-to-date and comprehensive information on breweries large and small, check out Westword’s Beer Man column and the Fermentedly Challenged blog. But some of my favorites include Diebolt and Prost for traditional (read: Eurocentric) styles, Former Future and Coda for adventurous tastes, and Renegade and Station 26 for sheer high-energy atmosphere.
One of Colorado’s most renowned (and widely distributed) envelope-pushing brands, Avery Brewing Co., recently opened a state-of-the-art, city-block-sized facility complete with sit-down restaurant and gift shop at the northern edge of Boulder. It’s a must for any suds buff — as are much smaller but no less superb breweries such as the chef-run BRU and the locals’ secret, J Wells — but it’s just the tip of the Berkeley of the Rockies’ gastronomic iceberg. To name some solid candidates for the connoisseurs’ to-do list: splendid sandwiches and specialty goods at gourmet shop Cured. Tea at the jaw-dropping Dushanbe Teahouse, an architectural masterpiece built by Tajikstani craftsmen. Genuine farm-to-table feasts at Blackbelly or Black Cat Bistro — both labors of love by chefs who really do run their own farms. Exquisite Japanese bites at the twinkling izakaya called Amu, wood-fired pies at the mod-rustic Basta, displays of Old World oenophilia at PMG. And as for Frasca Food and Wine — suffice it to say that chef Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey’s mecca of Friulian cuisine continues to earn the accolades it rakes in nationwide (and beyond).
If it’s teeming diversity you crave — admittedly not Boulder’s strongest suit — Aurora, on Denver’s eastern border, is your destiny (along with Federal Boulevard, thronged with Vietnamese and Mexican kitchens). Though it feels like a suburb, it’s actually Colorado’s third-largest city and a center of immigrant life. Here, sharp-eyed explorers will find Korean, Thai, Middle Eastern, Indian, Sudanese and Hawaiian restaurants lined up in strip malls one after the other; they’ll find ramen and barbecue and tacos galore — and they’ll encounter the most random of surprises to boot, like soul fast food (Kirk’s Soul Kitchen) and a biker bar that serves Chinese eats (Piper Inn).
On that note, long before Denver had a culinary leg to stand on, it boasted watering holes whose potent mix of Wild West grit and urban grime earned them a place in, variously, Jack Kerouac novels, Tom Waits songs and one particularly infamous Playboy article. It still does. And although a whirlwind tour isn’t for everyone, here’s the itinerary any counterculturalist at heart should follow. Start at Charlie Brown’s Bar & Grill or My Brother’s Bar to hang out where Kerouac, Neal Cassady and other Beat legends once drank. Catch some live jazz at El Chapultapec, the 80-year-old remnant of an era when the Five Points neighborhood was known as the Harlem of the West. Or simply cruise East Colfax Avenue: Though in the throes of change, it’s still an embarrassment of divey riches. There you’ll find Pete’s Satire Lounge, where an as-yet-undiscovered Bob Dylan used to perform, as did the Smothers Brothers; not far away, PS Lounge illustrates the power of kitsch to bring all walks of life together. Meanwhile, situated at the western end of the 26-mile-long avenue, Casa Bonita may not be a dive, but it’s got cliff divers, among other carnival attractions parodied in a famous “South Park” episode.
Casa Bonita is strictly a sightseers’ stop, but you’ll have no trouble finding terrific Mexican eateries on just about every corner of this city (to pinpoint just a few admittedly downscale gems: El Taco de Mexico, El Original Tacos Jalisco, Tarasco’s, Chili Verde and La Calle Taqueria y Carnitas on West Alameda Avenue). Many of them will offer green chile; the sauce/stew is as traditional here as it is in New Mexico, though the Colorado style is thicker and often includes tomatoes with the chiles, pork, onions, garlic and so on. Cruise down Federal Boulevard in summer and you’ll see the roadside roasting stands hawking Pueblo (as well as Hatch) chiles by the bushel. Of course, Colorado lamb and beef are even more famous, as is Rocky Mountain trout — but locals equally covet Olathe corn, Palisade peaches and Rocky Ford melons in season. For a taste of the bounty, head to farm-centric fixtures such as Beast + Bottle, The Kitchen and Old Major.
Where a local focus and a cosmopolitan outlook come together, you’ll find Denver’s most distinctive dining and drinking spots. Take Beatrice & Woodsley, combining eye-popping decor designed to evoke a mountain cabin with a fascinating menu that simultaneously reflects the agrarian past and a global future. At Lower48 Kitchen, up-and-coming chef-partner Alex Figura takes a similar approach to yield some of the most exciting food around. Visionary restaurateur Justin Cucci is building an empire on extraordinary ambiance as well as consciously sourced contemporary cuisine, with venues housed in a former gas station, mortuary and brothel, respectively; the latter, Ophelia’s Electric Soapbox, emits a dazzlingly risqué vibe. Jim Pittenger of Biker Jim’s Gourmet Dogs has rightly garnered national attention for his reindeer, rattlesnake and other wild sausages, with wacky toppings to match. Same goes for Sean Kenyon, bartender-owner of Williams & Graham, a celebrated rendezvous for cocktail aficionados. And then there’s Work & Class: its exuberant yet intimate atmosphere and Latin-influenced comfort food will linger in your mind long after your visit.
The great outdoors
With its enviable high-desert climate (not to mention the Rocky Mountains in its backyard), Denver is an obvious draw for outdoors enthusiasts — and an ideal site for seasonal festivals and markets of all kinds. Food-truck chasers mustn’t miss Civic Center EATS, where mobile specialists in everything from pierogi to Popsicles gather in the namesake park twice a week from May through October. The Big Wonderful is its even-hipper counterpart, bringing to a vacant lot in RiNo not only trucks but also stalls selling gourmet pantry products and household goods, a live-music lineup and a full bar. The Denver Flea hosts similarly massive bashes with food, booze and arts-and-crafts vendors a couple of times a year. In a Larimer Square courtyard, the pop-up Le Jardin Secret proves as charmingly chichi as it sounds. And — to return once again to Denverites’ favorite subject — themed beer festivals are a near-weekly occurrence. But be warned: They often sell out in no time.
Main photo: Stoic & Genuine at Denver’s Union Station. Credit: Copyright 2015 June Cochran
Infusing vodka with fruit is perfect for summer and holiday entertaining. Colorful and easy to make, all you do is place the washed fruit into a clean glass jar, pour in the unflavored vodka, cover and store until the fruit has transferred its flavors to the vodka. The resulting infused spirit can be sipped by itself or used in a deliciously refreshing cocktail. That’s it. Wash, pour, cover, wait and enjoy.
Flavored vs. infused
You may have seen vodkas labeled as infused with lemons, oranges, cranberries, pomegranates and raspberries. In point of fact, they are actually flavored artificially. The taste of those vodkas ranges from passable to medicinal.
Creating your own flavors allows you to control the quality and the strength of the infusion. Using a farmers-market-fresh approach will bring a farm-to-table excellence to your cocktails.
How long to infuse?
Generally speaking, soft fruit needs less time to transfer its flavors. Strawberries for instance need only a few hours or a day at most. With quick infusions, taste frequently and strain out the fruit when you have the flavor you want. When the fruit is removed, the infusion stops.
With a firmer fruit such as cherries, infusion can take longer. To make the Italian liqueur limoncello, lemon peels remain in the vodka for several months. When making umeshu, Japanese plum wine made with green plums called ume, the plums take a year to complete the infusion process.
When making infusions, no need to use premium vodkas. The fruit so dominates the flavor, buying affordable vodka is definitely the way to go.
Infused vodkas can be used as the basis of any number of cocktails. Personally, I enjoy them over ice, neat or with a mix of soda water. Simpler is better. The result is deliciously refreshing, especially on a warm summer day.
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Buy good quality, unblemished cherries, preferably Bing cherries because they are fat and sweet. The cherries can be pitted, in which case they will give up their flavor more quickly. But over time the cherries will become less firm. I prefer to keep them whole so they can be served as an adult dessert.
Use glass jars, any size you have on hand. Wash the jars and tops in hot, soapy water and rinse well. Quart juice or canning jars work very well. Use the cherries separately as a dessert by themselves, with plain yogurt or as a topping on ice cream.
The infused vodka can be served cold as a shooter with a cherry as garnish or in a mixed cocktail of your choice. Leave the cherry whole or finely chop when using as a garnish.
Add more vodka when needed to keep the cherries covered. Keep refrigerated.
Prep time: 10 minutes
Infusion time: a week to a month
Yield: two quarts
3 pounds fresh cherries, preferably Bing, washed, pat dried, stems removed
1 quart unflavored vodka
1. Examine each cherry. Reserve for another use any that are blemished or over ripe.
2. Remove and discard any stems.
3. Place the whole cherries into the jars.
4. Fill with unflavored vodka.
5. Cap and place in the back of the refrigerator.
6. Serve cold. Pour the infused vodka into small glasses garnished with cherries (whole or finely chopped) from the jar.
7. Add vodka to keep the cherries covered. Refrigerate.
Umeshu or Japanese Plum Wine
Although frequently called plum wine, ume is actually more of a apricot and umeshu is a liqueur. Available in Japanese and Korean markets, ume are also sold in Middle Eastern grocery stores. Armenians and Iranians eat the unripened plums raw but do not use them to prepare a liquor. In Asia, ume are also eaten preserved in salt and called umebsoshi in Japan.
Sold at a premium price because of the short growing season in the spring, only use green, unripe fruit. Ripe ume should not be used.
Mention umeshu to someone from Japan and invariably they will smile
Traditionally umeshu is made by grandmothers. In the spring when the plums appear in the markets, dull green and hard as rocks, the grandmothers buy up all they can find, place them in a large jar, add rock sugar and shōchū (similar in taste to vodka). The jar is placed under the sink and everyone waits a year until the plums soften and the shōchū has mellowed.
After a year in their sweetened, alcoholic bath, the ume can be eaten. I like to include them in the cocktail, either whole or cut off the pit, chopped up and added as a flavor garnish that can be eaten with a small spoon.
Only use unblemished, unripe fruit.
Prep time: 10 minutes
Infusion time: one year
Yield: 2 quarts umeshu, 2 quarts macerated umeIngredients
2 pounds ume or green plums, washed, stems removed
1 pound Japanese rock sugar
1.75 ml unflavored vodka
1. Wash well a gallon glass jar.
2. Place the ume into the jar.
3. Add the rock sugar.
4. Pour in the vodka. Stir well.
6. Place in a dark, cool area where the jar will be undisturbed for a year.
7. Serve ice cold with macerated ume whole or chopped up as garnish.
Top photo: Bing cherry-infused vodka in quart jars. Credit: Copyright 2015 David Latt
You’re standing on a rooftop in Portland, Ore., Aperol spritz in hand. The bubbly orange cocktail matches the summer sky at sunset. Prosciutto-wrapped grissini — long, crispy breadsticks enveloped in buttery ham — appear as if by magic for snacking. City lights sparkle below and bridges reach across the Willamette River as you dine on a salad of juicy peaches, creamy burrata and fresh basil, followed by succulent roast pork with green garlic sauce. Dessert is zabaglione with ripe berries. When the sun goes down, all eyes turn to the crisp white sheet taped to the wall, where a projector beams Stanley Tucci’s “Big Night,” a film about two brothers from Italy who open a restaurant in New Jersey. You sigh contentedly as you munch on a bowl of Pecorino popcorn.
This may sound like a delicious culinary dream, but it was the Portland Picnic Society’s La Dolce Vita gathering last summer. This group of 20 ladies meets monthly in the spring and summer to throw fabulous fetes. With summer on the horizon, we’re anxious to steal some of their picnic pointers. But don’t fret if an Italian-themed al fresco gathering seems like too much to plan. “Picnics are so flexible: You can dress them up with involved recipes and elegant touches, or you can head to your favorite market and throw together a pop-up party in a matter of minutes,” says Jen Stevenson, a founding member of the Portland Picnic Society, co-author of “The Picnic: Recipes and Inspiration from Basket to Blanket,” and the gastronomical genius behind the food blog Under the Table With Jen. Get inspired for your own gathering with these ideas.
Rethink deviled eggs
The classic recipe always pleases, but it’s fun to take a crack at a new version. Here, two that Stevenson loves:
Try a BLT: Mix minced cooked bacon into the filling; garnish with ½ cherry tomato and a piece of baby arugula.
Perk it up with pesto: Mix in a bit of store-bought pesto to the filling, then top with tiny fresh basil leaves.
Make a daring dip
Crudité and dip are an easy appetizer, but it’s fun to wow your guests with a shock of color.
“Hummus doesn’t have to be boring,” says Stevenson. “Add roasted red beets to turn the dip a gorgeous shade of magenta, or blend in a handful of parsley for a fresh flavor and a pretty green hue.”
Prep individual desserts
What’s cuter than a mini mason jar? A sweet treat for one inside that itty-bitty container. Serve lemon curd topped with whipped cream, chocolate pudding with fresh strawberries, or a fruit and yogurt parfait. Or bake a crumble (like the Portland Picnic Society’s drool-worthy Blueberry Cardamom Crumble, pictured here) right in the jar.
“Most crumble recipes can be baked in jars or ramekins; just be careful not to overfill since they tend to bubble up while cooking,” recommends Stevenson.
Forget tired sandwiches
Turkey or tuna salad on whole wheat screams “school lunch,” not glam outdoor gathering. One of the most colorful and delicious sandwiches to bring is the classic pan bagnat, which is based on salade Nicoise.
It’s easy: Split a fresh baguette from your favorite bakery, then layer it with high-quality canned tuna, sliced hard-boiled eggs, anchovies, olives, sliced fresh tomatoes and lettuce. This is a seriously picnic-proof sandwich; the hardy crust protects the gourmet goods you stuff inside. It’s a cinch to transport if you wait and slice on-site (bring toothpicks to secure each individual sammy).
Get creative with props
Sometimes the most picturesque spots lack a picnic table, but a basket with a flat, hard top can serve as a miniature table once it’s unpacked. You can also incorporate everyday kitchenware into your spread for easier serving. Bring cutting boards and platters to set food on.
“We like to fill a Le Creuset Dutch oven with ice, then keep our wine and bottled cocktails in it,” says Stevenson. “Eight-ounce jam jars make the perfect glasses, because they’re easy to nestle into the grass.”
Another idea: Schlep goodies from the car to the picnic site in an old-school red wagon, then use the wagon as a table. If someone asks you to pass the three-bean salad, you can just give the wagon a push in her direction.
Sip in style
With all those delicious snacks, don’t forget about drinks. The Pimm’s Cup, a classic gin-based English cocktail, is refreshing but not too sweet. With this version, from “The Picnic,” each guest gets his or her own mason-jar cocktail for easy transport.
Elderflower Pimm’s Cup
Yield: 1 serving
Excerpted from “The Picnic” by Marnie Hanel, Andrea Slonecker and Jen Stevenson (Artisan). Copyright 2015. Photographs by David Reamer.
More from Zester Daily:
Lemon Simple Syrup:
½ cup sugar
½ cup water
1 small lemon, zested with a peeler into ½-inch strips
2 ounces Pimm’s No. 1 Cup
1 ounce St. Germain liqueur
1 tablespoon fresh lemon juice
1 tablespoon Lemon Simple Syrup
1 strawberry, hulled and quartered
1 thin slice orange, quartered
3 thin slices cucumber
1 mint sprig
1 1/2 strips lemon peel, from Lemon Simple Syrup
Before the picnic:
1. Make Lemon Simple Syrup by bringing sugar and water to a gentle simmer in a small pot. Stir frequently until the sugar has dissolved and the syrup is clear. Remove from heat and add the lemon peel. Let the syrup steep for one hour. Strain the syrup into a jar. Reserve the lemon peel for garnish.
2. Combine the booze, lemon juice, and simple syrup in a Mason jar. Add the strawberry, orange, and cucumber. Replace the lid and pack in a cooler filled with ice.
At the picnic:
3. Add ice, top with club soda, garnish with a mint sprig and lemon peel strip, add a straw, and serve.
Pick a theme
Instead of just throwing food in your basket willynilly, pick a theme to tie everything together. Make it meze madness (meze are small plates, dips and salads common throughout the Mediterranean and Middle East) with feta-topped figs, bunches of fresh grapes, hummus and pita, kalamata olives, and dolma (grape leaves stuffed with rice).
Host a Southern soiree with deviled eggs, macaroni salad, fried chicken and sweet tea. Plan a Parisian party with roast chicken; Lyonnaise potato salad; crusty baguette with brie, Camembert and chevre; rainbow-hued macarons; and plenty of rosé.
Main photo: Turn your picnic into a feast with a few simple twists. Credit: Copyright 2015 David Reamer, from “The Picnic” by Marnie Hanel, Andrea Slonecker and Jen Stevenson (Artisan).