An interesting interview on TasteTV’s “wineFLIGHT” with DLynn Proctor, master sommelier and wine ambassador for Penfold’s, filmed at the America’s Cup in San Francisco. Excerpt from “TASTEABLE: California”
DLynn also stars in the hit wine documentary, SOMM.
Chef Brandon Miller (below) of Mundaka restaurant has taken confit to a new level with his spiced duck. The dish is marinated overnight in a variety of herbs, then slow roasted, and finally sauteed so the skin is crispy, and oven-baked to complete the preparation.
The confit is also paired with a Petite Sirah from Twisted Roots vineyards.
Named after a surf town in northern Spain, Mundaka is one of Carmel, California’s most popular restaurants, especially among chefs because of its late night hours.
The heat is turning up, and nothing refreshes like some fruit juice
Of course, it is much more refreshing with something sparkling in it.
Love You Berry Much Sparkler
Greenhook Ginsmiths– Brooklyn’s boutique based distillery releases its second run of the highly regarded small batch BEACH PLUM GIN LIQUEUR.
What can you do with it? Here are a few ideas:
FORREST HILLS
2oz Greenhook Beach Plum Gin
½ oz earl grey and mint infused simple syrup
½ oz lemon juice
2 dashes Black tea bitters or Angostura bitters
Fever Tree Bitter lemon
Recipe:
Add Beach Plum Gin, lemon juice, simple syrup, and bitters to mixing glass. Stir with ice. Strain into rocks-filled Collins glass. Top with Fever Tree Bitter lemon. Garnish with mint sprig.
**Earl Grey and Mint infused simple syrup
1 earl grey teabag
1 cup demerara sugar
1 cup fresh mint leaves
2 cups boiling water
Stir until sugar is dissolved in water. Remove teabag. Strain mint leaves.
THE LEFT BANK
1oz Greenhook Beach Plum Gin
½ oz Yellow “Jaune” Chartreuse
½ oz Gran Marnier or Triple Sec
½ oz tangerine juice
Brut Champagne
crushed ice
Recipe:
Add Beach Plum Gin, Chartreuse, Gran Marnier, and tangerine to mixing glass. Shake with ice. Strain into crushed ice- filled wine glass. Top with Champagne. Garnish with orange twist.
GARDEN DISTRICT
2oz Greenhook Beach Plum Gin
½ oz lime juice
½ oz vanilla simple syrup
egg white
Rare Lime Bitters
Peychaud’s Bitters
Recipe:
Add Beach Plum Gin, vanilla simple syrup, lime juice, egg white, and Lime Bitters to shaker. Cover and “dry” shake vigorously. Add ice and shake. Strain into coup or cocktail glass. Top with 3-4 drops Pechaud’s Bitters.
** Vanilla Simple Syrup
1 vanilla bean
1 cup demerara sugar
2 cups boiling water
THE DORSTONE
1oz Greenhook Beach Plum Gin
1oz Greenhook Gin
½ oz Dolin Blanc Vermouth
½ oz Bonal Gentiane Quina
Angostura Bitters
Recipe:
Add Beach Plum Gin, gin, Dolin Blanc, Bonal, and bitters to mixing glass. Add ice. Stir. Strain into coup or cocktail glass. Garnish with burnt orange peel.
CEREBUS
1½ oz Greenhook Beach Plum Gin
½ oz Sambuca agli Agrumi
1 oz grapefruit juice
vanilla kosher salt and sugar mixture
Recipe:
Rim coup or cocktail glass with vanilla sugar/salt mixture. Add Beach Plum Gin, Sambuca, and grapefruit juice to shaker. Add ice and shake. Strain into coup glass.
**Vanilla kosher salt and sugar mixture
1 Vanilla bean
½ cup kosher salt
½ cup demerara sugar
Cut vanilla bean length wise and then into ½ inch pieces. Combine with salt and sugar in mason jar. Shake. Let sit 1-2 days.
1 Wild Hibiscus Flower
1 oz St. Germain Elderflower Liqueur
1 oz Pink Grapefruit Juice
1/2 oz Wild Hibiscus Syrup
5 oz Dry Sparkling Wine
Place flower in champagne flute. Shake next 3 ingredients on ice and carefully strain into champagne flute. Top with dry sparkling wine. Garnish with long grapefruit zest. Tip: Twist the grapefruit zest and roll in plastic wrap. Until ready to use, store in the freezer to keep its shape.
Recipe and image, courtesy of Wild Hibiscus Flower Co.
Diddy as you know is a man who loves his vodka, and in this case his vodka is literally, “his” vodka.
Ciroc has several recipes for staying cool while being cool, and in some cases, keeping the calories off.
Here are a few of our favorites
