Oh my, is Domaines Ott Chateau de Selle Rose ever delicious. Especially good when perched on a beach, but this is what I’ll be sipping this summer while sunning on my rooftop, as well.
Posts Tagged: Cocktails
Oh, yum. I just received a sample of PAMA Pomegranate Liqueur in the mail, along with a recipe for cider that I tweaked a little. I love making spiked cider during the holidays, and pomegranate liqueur sounds like a nice twist.
COZY PAMA CIDER
What you need:
2 oz. PAMA
I had to return a whole bunch of things to Macy’s this afternoon, so afterwards I stopped by the bar that Pam works at, which is on 34th and 3rd. She fed me tiny red velvet cupcakes, and I wandered back out into the cold a happy camper. She also taught me how to make a salty dog, which sounds delicious, and also sounds like something that I might possibly be ordering later on this evening.
SALTY DOG
1. Rim a highball glass with lime juice and salt (just run a slice of lime around the rim and then dip the edge of the glass into a plate of salt).
2. Add ice; pour in gin (or vodka, which would probably be my pick) and grapefruit juice; mix and serve.
Check out Beerdude.com for detailed instructions on how to brew your own pear mead (you need orange blossom honey, pear juice, wine yeast, water, and assorted brewing instruments). Yum.
You can also go here for a list of places to buy mead online. Some Costcos, Safeways and Whole Foods Markets also carry the stuff, but call ahead to check first.
Kendrick and I stopped in to Casellula for some olives and cheese on Sunday night, and he tried their chili-infused mead (I took one sniff and not-so-politely declined). Mead is pretty hard to find nowadays, but such an interesting addition to a drink menu: made with honey and water (via fermentation with yeast), mead is sometimes referred to as “honey wine” and varies dramatically in terms of taste and alcohol content (it usually hovers somewhere around the alcohol content of a strong wine, but can be distilled to brandy or liqueur strength).
Maguelonne Toussaint-Samat called mead “the ancestor of all fermented drinks,” while Claude Levi-Strauss declared it a marker of the passage “from nature to culture.” Maybe I should give it another try? Next time I’ll have one without the chili infusion, thanks.
