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DON’T MISS – JEAN DE LILLET 2009

Open Up Your Palate and Mind to the Pleasures of the Aperitif
By Francine Cohen

Jean De Lillet 2009 vintage

Starting a conversation with “I’m sorry…” is usually the domain of errant boyfriends and husbands, naughty children, and dirty politicians at press conferences. Now, add to that list, very fortunate (yet guilty) editors.

You must know, we mean it. We really are feeling a little guilty about spending an entire “Don’t Miss” column telling you about a product you’ll possibly never taste because it was produced in such a limited quantity that only 1,000 bottles total made it to the US.

But we can’t help it. Why? Because, even if you can’t find it at your favorite bar or track down one of the bottles still on liquor store shelves in NYC and CA you need to know about the existence of the deliciousness that is Jean De Lillet 2009; the vintage aperitif made from grapes ripened in what was a very good year in Bordeaux.

The juice, which was aged in French oak, offers up a lot of the wood on the nose, producing a slightly more bitter product than the traditional Lillet blanc. The extra aging process results in additional variances from its blanc cousin, such as a fuller and richer mouthfeel thanks to extra viscosity. The expected bittersweet and floral notes do come through on this golden hued Jean de Lillet 2009 just as they do on the blanc.

Tempting, right? We hope you’ll find it somewhere. If you can’t, at least you may want to understand why…Lillet’s brand ambassador, Amanda Boccato, comments on the limited supply limited and what to do if Read the full article here »

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May 16th, 2013

DON’T MISS – ANGOSTURA’S LEGACY RUM

aka – The Platinum Edition
By Francine Cohen

Angostura Legacy decanter

This installment of the “Don’t Miss” column eschews our normal guidelines of presenting you with items you can enjoy and doing so in a way that’s informative for you, and not all about us. This time around though, it is kind of about us. And you too, of course. Assuming you have a spare $25,000 sitting around waiting for the right bottle of rum to come on the market.

Nope, not a typo. That’s $25K for a decanter of delicious rum. To quote what we discovered when opening the elegant packaging in which this precious perfume vial sized sample arrived (our sample size is worth just a mere $200)- this is the world’s most expensive commercial release rum…Legacy by Angostura (www.angostura.com).

Oh the agony that accompanied its arrival! We knew it had to be good; a company with the reputation of Angostura’s doesn’t just throw any old rum in a bottle. And certainly not this 500ml bottle; not when it’s actually an elegant keepsake decanter made by jewelers to the Prince of Wales, Asprey of London (www.asprey.com). And DEFINITELY not when the exclusive run of 20 handcrafted decanters is filled them with rum that the brand describes as “the crowning achievement of almost Read the full article here »

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April 5th, 2013

PASS OVER THE KOSHER COCKTAILS

No. 209 makes Kosher for Passover Gin and Vodka
By Francine Cohen

No 209 gin cocktail

Sunday, March 31, 2013. There’s been a LOT of anticipation tied up in this particular Sunday; it’s Easter, it’s the night that the third season of Game of Thrones debuts, and it’s nearing the end of Passover which is a really good thing because all of this matzoh, gefilte fish, leftover brisket stuff is getting painful.

So, here’s a bright seasonal drink that’ll pair with your best Easter bonnet, you can use to toast with anytime you see a dragon, and celebrates the near end of this Jewish holiday in a way that is truly Kosher-for-Passover… The Passover Spice cocktail made with No. 209’s Kosher-for-Passover Gin. (www.distillery209.com)

Unlike the all year round No. 209 gin that has a grain-base (a four times distilled corn neutral grain spirit) the Kosher-for-Passover Gin is made of a sugar-cane base. On all other nights you might enjoy No. 209’s cardamom essence but not during Passover. Though the Kosher-for-Passover also has between eight and 11 botanicals, just like the original recipe, cardamom isn’t one of them since it is considered to be kitnyot (a forbidden ingredient). But still, whether you’re drinking the original or the Passover version, you’ll enjoy the following Read the full article here »

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March 31st, 2013

DON’T MISS – PERRIER

By Francine Cohen

Perrier slim can traditional

When we first heard that people were sneaking Perrier into movie theatres we were both impressed (because we could imagine how delicious and civilized it would be with popcorn) and slightly confused (as to how they got that ubiquitous green bottle past the eagle eyed ticket takers). Then the new day of Perrier dawned on us…Perrier now comes in slim cans. (www.perrier.com)

Sound like a bunch of marketing hype to cover expensive re-packaging? Actually, it’s not. It’s a new way of looking at a venerable brand. The bubbly zero-calorie water from Vergeze, France that always offered rich, stable bubbles throughout your entire drinking experience.

Now, not only can you take Perrier with you on the go, easily, but the applications for cocktail usage are much more functional now too. No worries that opening a bottle of Perrier is a huge commitment for your guest and your inventory when it goes flat. The new Perrier slim cans are like the wine by the glass for the cocktail (and non-cocktail) set.

In a world where guests are super specific about their liquor brands and water choices, why shouldn’t they be equally demanding about their mixers? It’s a practice that other brands have embraced and speaks to the quality of your establishment. No name calling, but why use another brand and inject somewhere in the realm of 60mg of sodium into a drink when Perrier only brings 2, plus minerals that provide texture and an extra layer of flavor to your bubbly beverage.

And, speaking of flavors, Perrier also comes in Lime and Pink Grapefruit. Now that’s refreshing! But don’t just listen to us, hear what the experts have to say:

Tony Conigliaro
Using Perrier is great fun because Read the full article here »

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January 3rd, 2013

DON’T MISS: BLACKBERRY FARM MUSHROOM SPREAD

By Francine Cohen
Photo courtesy of Blackberry Farm

Blackberry Farm mushroom spread jar

Condiments. One of the best concepts in the food world. An excuse to add an additional flavor and/or texture component to a dish that completes it. Like the perfect garnish on a cocktail. Or your favorite accessory that finishes an outfit when you’re all revved up for a great night out. These little extras are what sets you, and your cooking and drink making apart from all others.

For food producers being set apart from all others courtesy of the recognition that comes with a James Beard nod is nice. So too are recommendations and accolades from Condé Nast Traveler, Travel & Leisure, Food Network and Wine Spectator. But what really capitulates a condiment (and its creator) into the stratosphere is umami- that indescribably delicious taste that forces you to crave more, more, more!

That’s the kind of praise we’d like to heap upon Blackberry Farm’s (www.blackberryfarm.com) mushroom spread. Chef Joseph Lenn, Executive Chef at this award-winning and highly sought after Tennessee destination, does an exquisite job of marrying local mushrooms with just a hint of tang to produce an earthy and hearty spread you’ll want to indulge in at every meal. Fortunately mushrooms, much like pork have a place in a multitude of dishes.

Lenn explains, “This spread was born at The Barn’s dining room as a healthy alternative to butter, and is the result of finding stunning fungi in the hills on-site. It’s delicious on a baguette, or mixed into polenta, risotto or pasta.”

He continues, “Here are simple and easy tips on how to use this new condiment.

• Start your morning off right with simply mixing the mushroom spread into scrambled eggs, the flavors give the eggs a perfect earthiness.
• Mix into a hot risotto or fresh pasta
• Toss with roasted beets and olive oil for a southern summer salad
• Put in a pie shell with your favorite fresh cheese and make a savory pie. For a simple pie with just mushroom spread and cheese, place in the 350 degree oven for 12 – 15 minutes or until the filling is hot and the cheese is melted.
• Stuff underneath chicken skin and roast in a broiler until skin is nice and crispy. Then finish in an oven set at 350 degrees Fahrenheit for 15 – 20 minutes or until internally the meat is at 160 degrees. Let the breast rest for 10 minutes on a warm platter.”

We’ve also enjoyed this at breakfast with our eggs as Lenn recommends, as a bread spread for turkey sandwiches, and probably our favorite way (way too many times) – just spooned onto some toast points and accompanied by a big glass of red wine.

However you choose to enjoy it we know you will. By the way, we recommend buying more than one jar at a time; you’d hate to run out.

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January 1st, 2013

DON’T MISS – TASTEVIN

Tastevin app enters the dining room with ease
By Ben Weinberg

The servers at award-winning Panzano restaurant in Denver hand over the sleek iPad to customers with a cheerful, “Have fun. Play around with it.”

The “it” they’re referring to is their beverage menu. Panzano’s menu (www.panzano-denver.com) was created (and is regularly updated) using Tastevin; a fully customizable, iPad-based program which offers pairing suggestions for guests and, for restaurant management, keeps track of inventory (in the cloud).

The founding management team at Tastevin includes beverage and software industry vets such as John Jordan of Jordan Vineyard & Winery (www.jordanwinery.com). Their in-depth, insider knowledge thus informs all aspects of the app’s focus, which is to take the worry out of wine service by providing whatever information the diner needs at the point of sale.

Closing that sale is part of the allure of the iPad’s presence at the table. Why invest in Tastevin and make the switch from traditional printed wine/cocktail lists to this? Well, first of all, printed wine lists waste paper, ink and money. And nothing stresses diners more than a list full of names they can’t pronounce from regions they’ve never heard of. Tastevin eliminates that stress by Read the full article here »

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October 1st, 2012

DON’T MISS – FEVER-TREE MEDITERRANEAN TONIC

Hot for the new Fever-Tree mixer
By Francine Cohen

Our love affair with Fever-Tree’s Mediterranean tonic is, as with most love stories, a long and complicated one.

We were first introduced to this perfect for vodka pairing mixer in a clandestine way…Fever-Tree’s rep had just four bottles to share with Englishman Ben Scorah (also known as the head bartender for Chef John DeLucie’s exclusive restaurants The Lion and The Crown – www.thelionnyc.com, www.crown81.com) and lucky for us we were at the bar when the precious package was presented. Thankfully Scorah is the sharing type.

So, a few sips of deliciousness and we were hooked. The crisp bubbles! The fresh herbal notes that balanced well with quinine and made us want to order the entire left side of the menu! Vodka tonics, we finally had a reason to order you again. But alas, this elixir with its rosemary overtones wasn’t to be available in the States for over a year. Despite strong sales in the UK.

Leaving us lovelorn and suffering a stereotypical fate of begging the brand owners to make it available here. Finally, they listened. Charles Rolls, Fever-Tree’s co-founder says, “Fever-Tree Mediterranean Tonic is the next natural progression in our line of all natural premium mixers. Our goal has always been to optimally showcase premium spirits in cocktails and we recognize that certain different spirits require different flavor complements in cocktails. Our Mediterranean Tonic’s unique Read the full article here »

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August 31st, 2012

DON’T MISS – LILLET ROSÉ

It’s time to be a little boastful, but we can’t help it. We know a good thing when we see it. And we love when we see it first.

From our very first “before it officially launched in the US” sip of Lillet Rose we’ve been in love with this new introduction from the venerable brand that, for many, defined aperitifs.

Now it’s fully available here, and though it’s far from us to offer gambling advice, we can guarantee that it is not a lousy gamble to order this, even if you don’t already sell lots of aperitifs.

Don’t believe us? Think we’re bragging just so you’ll applaud us for getting the scoop on this way ahead of the crowd? Au contraire, mon frères; your colleagues love it too. So much so that it’s up for best new product at this Year’s Tales of the Cocktail awards.

That’s gotta say something.

What it says to us is that you’re looking for new ways to excite your guests. They may be steeped in tradition, like aperitifs, but it’s new and exciting to the folks to whom you’re serving drinks these days.

Amanda Boccato, Lillet’s Brand Ambassador (and all around aperitif champion), has this to say, “I hope to bring a bit more elegance back into everyday American culture through the art of apéritif-ing.

Through both trade and consumer education I’ve been able to unroll this European cultural staple that has often been mis-translated, in American society, as “happy hour.” With Lillet, we’ve coined a new term, “the elegant hour. Any moment can be an ‘apéritif moment’ and any hour can be an ‘elegant hour.’ I’m demonstrating this at the Lillet Tasting Room this week at the 10th Annual Tales of the Cocktail in New Orleans, where we’ve also been graciously nominated for best new product this year!”

She continues to share the journey that brought us this product so many of you love already and explains, Read the full article here »

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July 28th, 2012

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