Aberlour 10 yr Single Malt Scotch

By the mists of Loch Ness, I like this scotch.

When I was about 14 my mom started getting into single malt scotches that were heavy on the peat. Then, a few years ago, an elderly acquaintance of mine started to introduce me to all kinds of scotch. Everyone knew he was a scotch fan, and would bring him bottles as gifts, which he would keep in a filing cabinet in his office. No kidding - verrrry old school. Each time I'd walk by his office he'd offer me a thimble full (ok, a mini paper Dixie cup full) of whatever was open. There was no way to refuse, and that's how I got familiar with the lighter, more floral, honeyed styles. He's since passed away, and ever since then I can't pass up a chance to try a new scotch, since I kind of feel like I'm carrying on the schooling he began.

Vanilla, orange, spice (cloves and cinnamon) honey, peat and oak on the nose. This scotch is smooth and creamy with a long spicy-sweet finish

Japanese Cocktails Featuring Shochu and Sake

Another of my articles has been published in Vendor Magazine, this time featuring Japanese inspired cocktails I discovered in downtown Vancouver at Hapa Izakaya and Shiru-Bay.

Stirrings Cocktail Mixers & Rimmers

I found a great brand of cocktail mixers and rimmers called Stirrings, at the Vancouver Magazine Restaurant Awards a few weeks ago. I tried three of their flavours: Mango Margarita, Lemon Drop and Green Apple. My favourite was the green apple, which was dead simple to make - just add vodka and shake with ice. The Lemon Drop was nice and tart, and would work really well with gin if you're looking for a break from vodka.

Checking out their web site http://www.stirrings.com/ I saw they also offer floral and herbal essences, which look amazing. There's a lavender one that I'd really like to try. They have some creative recipes posted, too.

I saw some of these products available at Gourmet Warehouse on Hastings in Vancouver a few weeks ago, and expect you can find them in other specialty food stores.

Cheers!

Free Fun Tastings - Saturday Triple Header

If you arrange a designated driver, or if you spit, you could hit all three of these tastings, and end with dinner and an early movie out at Silver City. You were just checking for wine info, and I've planned your Saturday. Enjoy!

New Product Salon - Marquis Wine Cellar on Davie Street

New wines from all over the world

12-4pm

Maibu Rum - who knew they had three flavours??

Cambie & 39th

1-5pm

Summerhill Wines at Sip
Ironwood Plaza on Steveston Highway, Richmond
3-6pm

When in Seattle...

The next time you're in Seattle check out the cocktails at Vessel on 5th Ave. Bar manager, Jamie Boudreau, left the bar at Lumiere to mix and shake south of the border, and was recently named Best Bartender by Seattle Magazine. One local wine diva swears by the bourbon-based concoction she had that was topped with maple foam. Yum! He even has one called The Frick, which is also the name of my favourite museum in New York. Blending creativity and the traditional, Boudreau changes the cocktail list every few months, so be sure to make more than one stop. www.vesselseattle.com

Bombay Sapphire Martini - Ginger Mango Martini

The Bombay Sapphire team sampled terrific gin martinis at Vancouver Magazine's Restaurant Awards this past Monday. If you've been stuck in a vodka rut for the past few years, it's time to make a move.

Spicy and sweet, this is a sophisticated drink. If you love fresh ginger, this one's for you.

Ginger Mango Martini
- Bombay Sapphire Gin
- Fresh lime juice
- lots of crushed ginger
- mango puree (use Ceres brand juice)
Garnish with mango and mint skewer, or simple mint sprig

Bombay Sapphire Gin Martini - Mumbai Breeze

The Bombay Sapphire team sampled terrific gin martinis at Vancouver Magazine's Restaurant Awards this past Monday. If you've been stuck in a vodka rut for the past few years, it's time to make a move. This drink was designed by Robyn Gray, winner of the 2007 Bombay Sapphire Cocktails by Design Competition. It's sweet from the lychee, but the gin gives it depth and a little bitterness that you don't get with vodka.

Mumbai Breeze
- Bombay Sapphire gin
- Lychee juice (Ceres brand is best, or sub with Rubicon lychee cocktail)
- Muddled pomegranate (substitute with Pom brand juice)
- Lemon Peel
Shake ingredients with ice
Garnish with lychee fruit

For more information on Bombay Sapphire Martinis, please contact Laura Balsor at laura.balsor@cossette.com

Japanese Cocktails, Shochu, Sake

This summer's issue of Vendor will feature an article I wrote about Japanese cocktails. If you haven't explored the exotic flavours featured at izakayas like Shiru-Bay in Yaletown, and Hapa Izakaya on Robson Street, then get in there and try them out. Hikaru, the bartender at Hapa will be happy to tell you all about Shochu, a Japanese liquor that's distilled like vodka, and made from ingredients like barley, or shiso, or chestnuts. They even have a Caesar made with wasabi instead of tabasco. Charlotte, the manager at Shiru-Bay will walk you through a flight of three Sakes, so you can compare them side by side. They make an amazing Uno-tini with lychee - delish.

Chocolate Mousse Martini

If you want to cheat on this one, it's ok. Just omit the mousse and add an extra 1/2 oz of vanilla vodka and garnish with whipped cream and serve it like a drink. But if you really want a special martini that doubles as a dessert, this is killer.

Make the drinks, top with the chocolate mousse, and refrigerate until set. Serves 4, or double the booze and serve 8.

Step 1:
2-4 oz Godiva chocolate liqueur
2-4 oz Vanilla vodka
Shake with ice, strain into martini glasses, refrigerate.

Step 1: make the mousse
Chocolate Mousse
2T unsalted butter
4oz bittersweet chocolate, chopped
3 eggs, separated
1/4C sugar
1/2C heavy cream
1/2t vanilla extract

Melt the butter and chocolate in a double boiler over low heat until smooth. Beat in egg yolks., and refrigerate. Beat egg whites with half the sugar until stiff but not dry, set aside. Beat cream, remaining sugar and vanilla. Fold eggs whites into chocolate mixture, fold in cream.

Step 3: Carefully top the drinks with the mousse and refrigerate until set. Garnish with whipped cream, and a long skinny chocolate (e.g. Ovations, Pocky).

Limoncello Amalfi-tini

Lemon trees cling to the cliffs of Italy's Amalfi coast, where they produce Limoncello, a fragrant lemon liqueur that tastes more of zest than juice. It's also the drink that George Clooney got Danny DeVito loaded on before he had to go on The View. http://www.tmz.com/2006/11/29/danny-devito-hammered-on-the-view/

1.5 oz Limoncello
1 oz Absolute Vanilla
1 oz Grey Goose L'Orange
Squeeze of fresh orange juice
Shake with ice and serve in a martini glass. Garnish with a lemon twist.

For a lower alcohol version add soda, substitue lemon or lime for the orange juice, and serve over ice.

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Vendor Magazine Article - Marketing to 30 Somethings

Get into the heads of 30 Somethings, and find out what they're drinking in my Vendor Magazine article. Please note that Frances Hui, who is quoted in the article, has recently launched a new social club, FHS Events. Click here for photos of her events http://www.flickr.com/photos/franceshui/collections/.

Vendor Magazine Article - Delilah's Martinis

Delilah's is the fabulous grande dame of Vancouver's West End, and was shaking up martinis years before Carrie ever ordered a Cosmo. They've even made me my own personalized martini with Amaretto, Frangelico and Grand Marnier, and does it ever pack a punch. Be prepared to slur just a little, and keep your taxi service on speed dial. No wonder I've lived around the corner for over a decade. Enjoy the recipes in my Vendor Magazine article.

Drink of the Day - Ceres Fruit Juices

These all natural, no sugar added juices from South Africa come in exotic flavours, and are to die for. Check out flavours like Pear, Guava, Lychee, Mango, Peach, Passionfruit, and Fruit Medley (which tastes like Hawaii). I use them to make my White Sangria tropical, and it's now the favourite of one of my regular guests. Try adding them to Champagne Cocktails, or to replace any juice in your favourite Martini and Cocktail recipes. They’re also packed with vitamins – 250ml of the Fruit Medley has 290% of your daily vitamin C requirement - so I drink them instead of OJ when I’m sick. http://www.ceresjuices.com/ You can get them in premium and organic grocery stores; I get mine at Capers http://www.capersmarkets.com/

Drink of the Day - Cassis & Perrier

All the beautiful black currant flavours in the Wine of the Week got me on a bit of a kick. Dijon is the capital of the famous wine region, Burgundy, and it's also home to Creme de Cassis. Blend a shot of Cassis with a small (330ml) bottle of ice cold Perrier, and you have a classic, refreshing, and tres French alternative to coolers. It's fruity with just a hint of sweetness. Garnish with mango if you have it, lemon if you don't.

Viva la France! www.boudier.com, www.perrier.com

Cheers!

Drink of the Day - Green Tea Liqueur

Hapa Izakaya's bartender, Hikaru Mattheson, generously shared with me his private stash of Suntory Green Tea Liqueur yesterday, which was brought back from Japan by a friend. It has true matcha taste with just a little sweetness. It was delicious on the rocks, but would make a killer saketini. Look for it on your next trip to Washington State (or Japan), as it's not carried in BC or Alberta.