Category Archives: Cocktails

Event: Drink Booze and Hear About Ice Cream Sodas

 

 

 

Photo: Hamilton Conservation Authority via Flickr.

Yes, I know, summer’s over. So what am I doing talking about ice cream? I should be talking about pumpkins. Or maybe turkeys.

Well, ice cream’s one of those treats that people love 24/7, 365 days a year. So even though it’s almost Halloween, I’m doing two events in the coming weeks where I’m talking about ice cream history and reading from my book Ice Cream: A Global History.

The first is in San Francisco Oct. 9 at Omnivore Books on Food. The second, part of the reading series Drink.Think, is in New York, where I’ll be part of a group reading about drinks, mostly alcoholic—except I’m reading about the sweet and innocent cream soda. (See below for details.)

 

 

 

Here’s the info.  Hope to see you there!

Omnivore Books of Food, San Francisco

Oct 9, 2012

6pm-7pm

3885 Cesar Chavez Street San Francisco, CA

415 282 4712

Drink: Think, New York, New York

 October 16, 2012

The bar will be open starting at 6pm – the reading starts at 7pm

Obra Negra, below Casa Mezcal

86 Orchard Street

212 777 2600

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Boozy Ice Cream Treats for the Holiday

Butter Pecan with Brandy Ice Cream. Photo: Ice Cream Happy Hour.

Want to get a buzz on for the holidays? You could stick to plain old cocktails. Or you could jazz them up a bit by adding ice cream.  Better yet, why not churn some ice cream that’s flavored by vodka, rum or some other liquor? Click here to read my HuffPo post with recipes you can use for the holidays or all year round.

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Cascabel, the Mexican Spot, is Slated To Open This Week on the Upper West Side

Cascabel to open soon on the Upper West Side. Photo: Laura B. Weiss

Update: Manager Luce now says Cascabel will open Thursday or Friday, June 30 or July 1.

Cascabel, the popular Upper East Side Mexican spot, is slated to open its new Upper West Side spot soon, possibly in the next few days, according to a manager at the restaurant who identified herself as Luce.

The new outpost, at 2799 Broadway (corner of Broadway and 108th Street) with its trendy menu of tacos, carnitas and other Mexican favoties, is sure to be a hit with Columbia students looking for a moderately priced bite to eat. The place also has a full menu of cocktails.

Will the Upper West Side joint be as noisy as the one across the park? We’ll have to wait and see.

And will Cascabel give Mama Mexico, just down the street at 2672 Broadway, a run for its money?

Let me know what you think of the new place.

Cascabel (Upper West Side)
2799 Broadway (Broadway at 108th Street)
NY NY 10025
212 665 1500

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Gin in June: Modern drinks and Vintage Ones Too at This Brooklyn Event

Gin and Tonic. Photo by by massdistraction via flicr.

Nothing says summer more than gin and tonic, so this June 10 gin-and-a dose-of-history event at The Old Stone House in Brooklyn, is well-timed. You can hop on the 2/3 train which stops near the Old Stone House, then have yourself some summer drinks and learn a little gin history, too.

They’ll serve old time gin drinks as well as modern ones. Apparently, gin has a strong connection to NY drinking history.  The early Dutch settlers, it is said, were fond of gin. To give  the event that old time feeling, historian Sarah Lohman, author of the food blog www.fourpoundsflour.com, will present a flight of traditional gin cocktails.

Here are the details:

What: Gin in June! Classic Cocktails & the History of Gin – a fundraiser to support the Old Stone House of Brooklyn.

When: Friday, June 10, from 6:30 to 8:30 pm

What’s to drink: Sarah Lohman, author of the food blog www.fourpoundsflour.com, will present a flight of traditional gin cocktails. Sample four gins, including two historic gins and two contemporary gins, from traditional Dutch Genever to locally distilled Breuckelen Gin. Lohman will discuss the history of each liquor and mix it into a cocktail from the past.

Where: 336 Third Street, between 4th and 5th Avenues in Park Slope, Brooklyn. During the playground renovation, enter the park mid-block on Third Street and access the House through the door facing 4th Avenue.

How much: Tickets: $45 in advance, $50 at the door. Purchase at http://www.brownpapertickets.com/event/177776.

 

 

 

 

 

 

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Oscar Night Cocktail and Snack: Blushing Campari and Kale Chips

Oscar Statue.

The Oscars are coming! Chances are you’ll be hosting a party Feb. 27 or going to one. A pot luck may be part of the plan. So, whether you’re rooting for Black Swan or The Social Network, you’ll surely want a drink and snack close at hand.

Chef Renee suggests the following:

Oscar Party Drink and Snack: Blushing Campari and Kale Chips

A bittersweet cocktail (or mocktail), this crimson-hued bubbly is a perfect companion for the tart and salty kale chips.

BLUSHING CAMPARI

4 servings

4 tablespoons Campari
4 tablespoons fresh lime juice
4 tablespoons orange liqueur, Grand Gala or Grand Marnier (not Cointreau)
1 pint sparkling wine, or citrus flavored club soda
Chilled glasses
Combine the Campari, lime juice and orange liqueur in a pitcher. Leave for 10 minutes to develop the flavors.
When ready to serve, rub a piece of lime peel on the rim of each chilled glass, add sparkling wine, and serve (a champagne flute or tulip shaped wine glass works well) immediately.

KALE CHIPS

Preheat oven to 350 degrees.

One head of kale, leaves removed, washed, dried, center stem removed and cut or torn into large (2×2 inch) shards.  Discard the lower portion of the kale if you can’t get large pieces.

Prepare the pan: using a cookie pan or wide baking pan with sides, spray the pan bottom with olive oil.  Spray the kale shards with olive oil and toss them well, so they are completely coated with oil.  Sprinkle sea salt on kale and toss again.

Spread kale in one layer on baking pan or cookie sheet.  It is important not to crowd the pieces together.  You may have to do this step twice.

Bake in the oven for about 10 minutes (check after 5 minutes).  When the edges are just turning brown, but the kale pieces are still green, remove the pan and let the chips rest until they cool down and harden.

Variation: you can toss the raw kale shards with a curry, masala or chili powder mix.

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