Get Your Motor Running With V-Twin Wine

"It's not that bikers have gone soft," says Scott Del Fava, brand manager of V-Twin Vineyards. "We're just conspicuous consumers; we like the finer things in life."

The 2005 V Twin Zinfandel was launched in March, catering to the "bad boys" (and girls) of biking who have evolved beyond the "outlaw biker" image as they enter their 40's and 50's. Family oriented with an appreciation for a good meal and, let's face it, the bucks to buy a Harley, the people behind V Twin declare, "These ain't no sissy wines!"

The company is also fostering an online community, the “Easy Rider Wine Club,” that allows members to post photos of their bikes, share news and information, and participate in events and activities.

The grapes for V Twin come from an estate vineyard nestled into Dry Creek Valley in Santa Rosa, California, where cool, foggy mornings give way to sun-filled afternoons. The result is a sassy Zin which holds up to spicy sausage, a big old hunk-o-charbroiled steak or a sloppy pulled-pork sandwich. As Scott puts it, "After a long weekend ride, I like to open a bottle while waiting for the grill to heat up. This wine is good – damn good!”

(Personal Aside: When my French, "white collar" dad turned 60 - he got his first tatoo. Several years later, he now has about 5 of them... and got his motorcycle license through Harley Davidson. All I can say is that I know what is going into his Christmas stocking, this year!)

Pour a little power in your glass with this debut vintage, and keep an eye out for planned releases such as: River Run Chardonnay®, Poker Run Cabernet®, Redwood Run Zinfandel®, Toy Run Rose®, Bike Week Merlot®, – and a special Reserve V-Twin Zin® with a flaming skull on the front label.

Catch Ya at Ketchup!

If you find yourself enjoying a "steak - frite" on the Champs Elysees and have a hankering for some of the good old tomato-based condiment we Americans can't live without, you'd likely be met by snarls and up-turned noses.

Luckily for Angelenos, our demand for Ketchup is more, shall we say, tres chic...

I finally got over to one of Sunset Blvd's most fun recent additions. Another seen-and-be-seen incarnation from the uber-Hollywood Dolce Group (half the cast of That 70's Show are investors), the vibe at Ketchup is young, hip and surprisingly unpretentious. Jack is a sweetheart of a bartender (don't drinks taste so much better with a cutie serving them?) and one of the owners was overheard asking a colleague, "Did you see me with Paris on TMZ?" (Perhaps there are some un-jaded scene-sters left in this town...)

Speaking of down-to-earth, Ketchup's Happy Hour menu features humble feel-good morsels such as cheesy mini sliders sitting upon fab mini rolls (with baked-in asiago, maybe...), and gussied up "three-way french fries" come: topped with parmesan, sweet potato fries coated with sugar and pumpkin spice and spicy shoestrings. (Trust me - these are dangerous. But worth it.)

As expected, the condiment tray features several variations of ketchup - spicy, mixed with ranch, and so on, tempting even a high-brow foodie into dunking their edibles.

Drinks are are simple and playful. Grape Crush features the grape-based Ciroc vodka and grape Kool Aid; the Honeymooners has strawberries and champagne; the VeeV Ginger Mint features that acai liqueur you've probably encountered by now; and Basic Instinct is made with Absolut Citron, Chambord and is served with a pretty sugar rim.

And, if you've been paying attention to the Ketchup coverage, you have surely heard about their Yoo Hoo cocktails. The American Psycho is a lip-smacking blend of Absolut Vanilla, Yoo Hoo and coffee liqueur and the Chocolate Hooville features Kettle One, Amaretto and Yoo Hoo. Any thought of dessert becomes almost obsolete when sipping one of these decadently delicious babies.

If you're looking for the masters of Mixology, this is may not be the number one stop on your Map of Stars. However, if you are looking for one of the hottest spots in town to have a great time, some good eats and refreshing libations, have your driver maneuver the Strip. And, if you're there during prime hours, wear something fabulous. You never know which gossip site may have their bloggers-with-cameras waiting outside...

Voulez Vous <<Bouvez>> Avec Moi?

As of September, I have a new monthly cocktail column that I'm very excited about! It runs in Where Magazine, which is a "what's happening in town" travel publication. It is found in most Hyatts, Westins, Four Seasons, etc. across the US and parts of Europe.

I write "Cocktail Corner" which runs on the Travel Buzz page and features cool travel gadgets and, now, my liquor features!

The coolest part about this particular column, for lil ole me, is that it prints around a million pages per
month, and my pic and bio run with it!

My sister, Amy (who lives in France) took a moment away from her busy job at Givenchy to grab a copy of the Paris edition for me. She scanned it and emailed it over so I can put it in my portfolio.

I couldn't resist sharing it with you Sipsters! (Thanks sister!)

$49.95 Peanut Butter

Will Save You When Disaster Strikes...

or so we're informed by fear-mongering Survival Food Store. This canned peanut butter, imported from New Zealand of all places, has an indefinite shelf life (gag) ensuring gourmet nutrition when the Terrorists, Commies or Nazis strike again.

Other specialties include canned brown bread (reduced from $79.95 to $52.45 per can) or a can of "pork chunks" (reduced from $119.95 to $88.95)

Those culinary delights, a semi-automatic and a couple of twinkies, will make you a well fed National Hero when the world comes to an end. Hallelujah!

True or False?

Is this statement correct?
Bourbon is made in the county of Bourbon, Kentucky.

Answer:
False! Bourbon County is a "dry" county. In fact, most of Kentucky is made up of dry counties. However, in the civilized parts of the state which do allow liquor, like the Bourbon Trail in Nelson County, there are 7 bourbon distilleries.

What Makes Bourbon Bourbon?

And, Why Is Scotch Aged in Bourbon Barrels?

I'm spending more time touring distilleries than I am in front of my computer (thank God) so look for Kentucky Bourbon Festival coverage next week. In the meantime, here are some things I learned today:

In order for a spirit to boast the name "bourbon" and not be simply "Kentucky whiskey," it must follow these guidelines:

- Be made from at least 51% corn
- Be aged a minimum of 2 years
- Be aged only in new, charred, American white oak barrels

Interesting Tid-Bit: After aging and "dumping," many of the used barrels are then sold to Scotland to be used to age Scotch. Because Scotland is colder, the spirit doesn't expand into the wood the way it does in the warmer climates. Therefore, it is important that Scotch be aged in a barrel which already has some strong flavor in the wood.

The Bartender Diaries - Marcos Tello

A One In Seven Grand…

When I met Marcos (down at Tales of the Cocktail in New Orleans) the first thing that bowled me over was his pure, unadulterated passion for cocktails. This is something I crave, respect and relate to in a person. (Cocktail “geeks” of the world, unite!)

Of course, his boyish good looks, mischievous grin and high energy are the next qualities that hit with a wallop. When all that registers, and you sit yourself down in the illustrious Seven Grand for one of his well-crafted cocktails, that’s where the real fun begins.

This LA-native “got his feet wet” bartending at friends’ parties at the age of 17. When he turned 21, he started bartending at T.G.I.Friday’s. But, he considers his bartending job at Island’s, in 2005, as the first place where he got to “take a crack at Mixology.” He explains, “We did specialty drinks. That’s when I fell in love with the craft.”

His enthusiasm for cocktails grew and he enrolled in Gary Regan’s Cocktails in the Country, in 2006. Upon return to LA, with a few more tricks up his sleeve, Marcos began designing drinks for the Hacienda Golf Club, where he worked closely with the chef to create symbiotic menus. From there, he bellied up to the bar at Table 8, where he met his cocktail co-conspirator, Damian Windsor.

The two founded their own cocktail consulting company which helps restaurants and bars to retrain bartenders (when to shake and when to stir) and instill impressive cocktail programs. In fact, they have just been hired to create the cocktail line-up for this year’s Emmy Awards. (Way to go, guys!)

Both Marcos and Damian can be found behind the bar at Seven Grand, in downtown LA, most days of the week. If you have not been there yet, you are definitely missing something. It is masculine and gritty and glamorous, all at the same time. It’s the kind of watering hole where lawyers, artists, “Hollywood types” and cocktail connoisseurs all play pool together, while imbibing a quality beverage.

Vincenzo Marianella (one of my all-time favorite barmen who is currently at Providence – and on The Liquid Muse lineup) came up with Seven Grand’s original cocktail list. Five of his drinks remain, while Marcos and Damian have since added more. Marcos recalls, “When Cedd (Seven Grand founder) came back from London and saw what they were doing, we added 10 drinks of our own and categorized them according to the old standards of the 1890’s: punches, fizzes, juleps, daisies, crustas and sours.”

Marcos is a sponge for learning from the top guys (and gals) in the country, and while in New Orleans, this past July, he took a Mint Julep class with Chris McMillan at the Ritz, who is known for the best juleps in the country.

Marcos and Damian oversee the bar staff at Seven Grand, ensuring that every drink is as good as the last. “We make sure bartenders are stirring for a 30 seconds and shaking for a good 10 seconds. Ramos Gin Fizz, for example, requires shaking for a full two minutes. If necessary, we hand it off to each other. That dedication breeds a bartender who has pride in their work and can balance their cocktails.”

They’ve gone so far as to create a bartender manual for the crew, which is strictly enforced. Marcos says, “We do trainings every month. They know that if they aren’t up to par, they could be out the door. On top of that, they have to learn everything about whiskey. We are constantly asked questions about whiskey so we have to be on top of our game. We give everyone a whiskey bible.”

Seven Grand is the kind of place that pays attention to every important detail, including glassware. (I shot a video of Marcos at Seven Grand giving a glass presentation for The Liquid Muse Cocktail Show, a few weeks ago. That will be going up shortly.)

When not honing his craft behind the bar, Marcos pursues theatre and sports. He runs the LA Marathon annually, and challenges himself with a new physical activity each year. He shares, “Last year, it was rock climbing. This year it’s surfing.” I’m guessing that if he approaches those endeavors with the same gusto as Mixology, he’ll be tearing up Hawaii’s North Shore before the year is out.

Star Suckers

All That’s Fit to Suck Down on the Red Carpet

I offer a hearty “well-done” to two of LA’s most prominent Mixologists, Marcos Tello and Damian Windsor who created some gossip worthy cocktails to accompany this Sunday’s 59th Annual Emmy Awards:

Fade to Black
We haven’t stopped believing that Tony and his family made it out of the diner.

2 parts Jim Beam Black® Bourbon
¾ parts sour cherry purée
¾ parts fresh lemon juice
¾ parts egg white
2 Dashes of Peychaud’s® Bitters
Top up with Cherry Club Soda

Shake the first five ingredients vigorously and strain into an ice-filled hi-ball glass. Top up with Cherry Club Soda and stir.
Sour cherry purée: 1 can of sour cherry preserves, 4 oz. Peter Heering® Cherry Heering, and 2 oz. water, blended well.

Down the Hatch
This drink is enjoyed by Losties, Others and Tailies alike.
1 ½ parts Hornitos™ Reposado tequila
¾ parts lime juice
½ part simple syrup
1 part pineapple juice
1 tsp sweet ginger puree
¼ part egg white

Dry shake vigorously, ice and shake again. Strain onto fresh ice in a highball. Granish with a lime wedge and cherries on a toothpick.

The Dwight Delight
Celebrate your Dundie Award with a toast of the Dwight Delight. It goes well with bacon.
1 1/2 parts Makers Mark® Bourbon
1 part Starbucks™ Coffee Liqueur
1/2 part lemon juice
1/2 part orange juice

Shake and strain over ice into a rocks glass, garnish with an orange twist.

The McSteamy
The debate continues...the dreamy or the steamy...whatever.
2 parts Courvoisier® Exclusif Cognac
1/2 part Lemon Juice
1/2 part DeKuyper® Orange Curacao
1/2 part DeKuyper® Blackberry Brandy
4 blackberries

Muddle the blackberries in the bottom of a mixing glass. Add the ingredients and shake vigorously with ice. Strain onto fresh ice in a rocks glass and garnish with a lemon twist.


The Manhattan Mode
Break out your poncho while sipping our favorite assistant.
1 1/2 parts Knob Creek® Bourbon
≤ parts fresh lemon juice
1/2 part simple syrup
1 part fresh orange juice
2 dashes peach bitters

Shake all the ingredients with ice and strain into a rocks glass filled with ice, garnish with a peach slice

Ari Margarita
“Join the entourage”
2 parts Hornitos™ Reposado Tequila
1 heaping barspoon agave nectar
1 part fresh lime juice
2 oz. cucumber foam*

In a mixing glass dissolve the agave nectar into lime juice by stirring with a bar spoon. Add the Hornitos™ Tequila and shake and strain into a half salt-rimmed cocktail glass. Top with cucumber foam.
Cucumber foam: 4 oz. each: cucumber juice, sugar syrup, egg white and water. Add all to a .5 liter dessert whipper and charge with a cream bulb, shake vigorously and chill.

The Cheerleader
Toast the cheerleader, save the world
1 1/2 parts Canadian Club® Whisky
≤ parts Belle de Brillet® Liqueur
≤ parts fresh lemon juice
1/2 part honey syrup
3 Dashes of Peychaud’s® Bitters

Shake all ingredients and strain into a chilled cocktail glass, add a pear slice on rim of glass.

*Images courtesy of Darko Zagar

Prefer a little wine with your Award Shows?
Beaulieu Vineyards is being served for the 4th consecutive year at the Governors Ball at the Shrine Auditorium, immediately following the show. The 2005 Beaulieu Vineyard Carneros Chardonnay and the 2003 Georges de Latour Private Reserve Cabernet Sauvignon at the table and will be paired with Master Chef Joachim Splichal's impressive menu. Also, in keeping with the green eco-friendly theme of this year's Primetime Emmy campaign, following the celebrations, all 2400 empty BV bottles will be recycled.

Finally, while you’re enjoying all these drinks, don’t forget to thank the Academy for one more reason to party…

U.S. Senate Declares September “National Bourbon Heritage Month”

(Doing My Civic Duty at the Bourbon Festival, this weekend!)

This unanimous declaration by the U.S. Senate, in early August, reinforces bourbon as “America’s Native Spirit.” In doing so, it celebrates the family heritage, tradition and deep-rooted legacy that the bourbon industry contributes to the United States.

(Legal disclaimer from Washington: The resolution also calls for consumers who enjoy bourbon to do so responsibly and in moderation.)

“This is a great honor that the U.S. Senate has bestowed upon the bourbon industry,” said Bill Samuels Jr., president of Maker's Mark Distillery. “The tradition of family heritage, authenticity and craftsmanship behind bourbon is what has made it an American Icon.”

“This recognition is a long time coming … my great-grand-daddy would be proud,” said Frederick “Fred” Booker Noe III, seventh-generation Jim Beam family member and native of Bardstown, Ky. “The U.S. Senate is recognizing bourbon’s unique place in American history and we’re looking forward to celebrating this September.”

Well, I can tell you that I look forward to celebrating the other dark meat, I mean spirit, at the Bourbon Festival in Louisville Kentucky, this weekend. After my whirlwind weekend during the Kentucky Derby a few months ago, I realized how much more I have to learn about the American "spirit."

After a few days of bourbon tastings, cooking with bourbon and Saturday night’s bourbon ball gala are on the agenda, I'm hoping to have discovered a thing, or two. If you will be among the 50,000+ people celebrating, e-me and let’s share a cocktail!

*Photo credit: Claire Barrett

Yoga and Wine

I invited my friend, Jackie, to come along. “Do we have to work out?” she asked. “Yes,” I replied. “But after seventy-five minutes, we get to have a wine tasting.”

I’ve never been a big “yoga person.” I know its super trendy and good for you - blah, blah - but whenever I’m at Whole Foods, for example, and run across those self-righteous “new-found” yogi-types (with the tight little asses and snotty little attitudes) I just feel like letting my cart ram right into their shiny little BMWs.

Well, the Yoga and Wine class at Exhale in Santa Monica must attract a different crowd all together. It was AWESOME! Dave Romanelli, who also teaches “yoga and chocolate” (clever man) and “yoga and country” (I def want to try that), touts that in order to be “Livin’ the Moment” we need three strengths: mental, emotional and spiritual.

He led us through a variety of poses without making anyone feel like a flunkie for not contorting into just the right position. He also threw out cool quotes from people like Jimi Hendrix (something about how we search for ritual to bring together the fragments of ourselves). And, he played some early 70’s music (like The Doors) instead of that ohm-shanti New Age crap. (If all yoga classes were like this, I’d go all the time.)

David also compared us (writhing and bending and sweaty) to the grape vines in Sicily (now that’s a stretch – ba-dum-bum). He regaled the mojo of a vine that can withstand the hot, dry climate of Sicily (sorta like the Valley – but with Mediterranean views) and compared its unwavering roots with the ones we should make to remain in connection with ourselves, via the yoga mat. (Ok, a little mumbo-jumho but frankly, he had me at “Sicily.”)

After all the twisty - bendy stuff, we laid on our backs and David went around to each person and rubbed violet oil on our arms and necks to help us relax, in anticipation for the next ritual. (The one that we were all waiting for…)

Blissed out, stretched out and smelling wonderful, we each sat cross-legged on our mats with a glass of Arancio Grillo (white) and a glass of Arancio Nero d’Avola (red) and David told us a little about each. In the Grillo, we were looking for scents of jasmine, green pepper and green tea. It is suggested to pair well with seafood, white meat and pasta with veggies.

The Nero d’Avola hints at dark fruits like cherries and blueberries, and nuts. Amazingly, in a yoga class, he even suggested we drink this with (gasp!) a steak! (Did I mention this was my kind of yoga?) We were also treated to the Arancio dessert wine, Passito Hetake, as well as cheeses and pesto sandwiches.

All I can tell you is that I’m signing up for his next class. I hope to see you there. Before I run into you at Whole Foods, anyway…

Drink A Salad!

The Liquid Muse "Sustainable Sips" Organic Cocktail Class

If you weren't at the Hall & Oates / Spinners concert at the Hollywood Bowl (seems like half the town was!) then you should have been at The Liquid Muse Sustainable Sips organic cocktail class at Bar Keeper, in Silverlake!
What fun we had!

Square One (certified) Organic Vodka was my liquor sponsor and I once again featured the Farm Fresh Caprese Martini. People enjoy trying this drink because the herbs and veggies naturally lend themselves to an organic beverage, and not so many people are familiar with the more "savory" cocktails.

The version I used on Friday is made with vodka, tomato water, angostura bitters, freshly squeezed lemon juice and garnished with a caprese skewer - tomato, marinated mozzeralla and a basil leaf.

I've sung the praises once before of Bar Keeper - a cocktail-lovers' dream world - but here it is again!

Joe and Anna Keeper are some of the nicest folks you'll run across in LA. And, their ecclectic bar store has everything from cocktail books, to shakers to antique glasses to t-shirts. It is one-stop shopping for any birthday or holiday gift giving! (Sipsters outside LA, you can visit their website.)

Bar Keeper does these events once a month, featuring a different guest speaker. Next time, Joe himself will give an Absinthe presentation. And, I hear some of our buddies from up North may be down in the coming months.

Sign up for The Liquid Muse Cocktail of the Week Museletter to stay in the know...

Welcome to Talk Drinks!

I can't believe I didn't know until now that Mixologist Jacques Benzouhait started a blog with his pal Junior. I don't Junior but I can tell you that Jacques is a hellova nice fellow, a famous drink maker and associated with some really cool spots, like Harry Denton's Starlight Room in San Francisco.

So, stop by and say "hi" and tell 'em The Liquid Muse sent you.

(Jacques is pictured here at Tales with LA's Vincenzo Marianella and one of the fabulous Sonnema Shaker Boys.)

The Grand Dame of Penn Quarter

Some people are just good eggs. They always put their best foot foward, they make everyone feel welcome and people love them for it. When those good eggs also happen to be talented, generous and modest, they get a special little gold star in my personal book of favorite folks.

I’ve been wanting to highlight Gina Chersevani on The Liquid Muse since I launched the blog, in April 2006. In fact, Gina was one of the first people I told about my “cocktail blog idea” months before I actually sat my butt down and got myself a blogger account.

I first marveled at Gina’s talent with libations and fabulous personality when she was a bartender at Poste. I was still a restaurant publicist back in 2005, and Gina was one of those people who made my job easy. Her great attitude wooed the clients into regulars and many of her original drink recipes are still popular sellers on Poste’s menu, two years later. (Ahead of the trend, she and Chef Robert Weyland planted Poste’s herb garden more than two years ago, using them in food and drinks, and pairing cocktails with cuisine…)

So, when I arrived in DC last Thursday evening, I was at Rasika’s bar within two hours. It is one of my absolute faves in DC. I could eat there just about everyday.

Ashok Bajaj’s successful restaurant has all the ingredients for success: good locations, eye-pleasing décor, memorable food and a great team. While regaling in Chef Vikram Sunderam’s delectable lamb, Minced Chicken, Crispy Spinach and Ginger Scallops, I was really looking forward to trying a couple of Gina’s latest creations: The Spicy Queen and Coconutz. (recipes below)

The next afternoon, I was finally interviewing Gina at the Starbucks on the corner of 7th and E (boo! - Juan Valdez is gone!). But, more than anything we gossiped about the latest haps in the neighborhood. She asked if I’d visited the new drinking spots in the area, and when I said that I hadn’t - boom! - we were out the door.

Re-accustomed to driving in LA, instead of using my feet for transportation in a city like Washington, I had worn some really cute but incredibly painful heels on my way down to meet Gina. So, by this time, out of sheer blistered and bloody desperation, I found sweet relief in a pair of $6 Chinese house slippers from a tourist shop, figuring that after our chat Starbucks, I’d go straight back to my hotel to freshen up before heading out for the evening.

As I padded up 7th Street with Gina, I worried aloud that this ‘casual wear’ might not be appropriate, even if we were just popping our heads at 3:30 in the afternoon. “They’ll think its the new fashion,” she exclaimed with a chortle and a wave of her hand. I didn’t believe her but loved her for lying to make me feel better. That’s what a good egg does, once in a while.

“Have you been to Proof?,” she asked? Sebastian Zutant, former som at Rasika moved over there, and the new spot had been on my Must Do list since I hit the tarmac at Dulles. We walked up before it was open but as luck would have it, Gina ran into a manager on the sidewalk who knew her (of course) and asked if we could take a peek inside.

There were several people milling about, so Gina marched me right up to one of the owners and announced, “This is Natalie from The Liquid Muse.” He peered down at me, unimpressed, took in my Chinese slippers and snickered, “Do you have a pet, or did you just hug someone in a cashmere sweater?” Considering it was like 78 degrees outside, I determined he was trying his hand at humor while simultaneously realizing that I did have a few white cat hairs clinging to my black shirt. I stammered something about traveling and not bringing my lint roller. He excused himself and went back to speaking with some guy in a suit. Proof was checked off my Must Do list, and we left for friendlier pastures.

Around the corner, we passed Rocket Bar, which remains on my Must Do list for when I return in October. Gina clued me in to the fact that all the venues the group owns are underground. (There’s a story in that somewhere…)

Next we hit PS7. I’ve been dying to check this place out since I got the opening press release. Gina waltzed us up to the bar and introduced me to Tiffany, who is currently developing a few new drinks for the fall menu. Tiffany also showed me their wine room, where the chef has hung legs of ham, and sausages he stuffs himself. Yum.

Gina grabbed my arm and we rushed off past a gorgeous dining area into the black marble bathrooms which feature live goldfish encased in bowls mounted on the walls. I couldn’t help but wonder about their well-being in there but Gina assued me that they take them out at night.

Finally, it was time for Gina to prepare Rasika for the Friday-night onslaught of thirsty cocktail-lovers, and her personal throng of admirers. We hugged goodbye at the Arch and I flip-flopped my way up the sidewalk through midtown traffic in my Chinese slippers and cat-fur encrusted blouse, already looking forward to returning to Penn Quarter for more extensive cocktail coverage in October.

Spicy Queen Martini
2 oz of Snow Queen Infused vodka*
1 1/2 oz of Cointreau
1 oz Pom Juice
1 oz freshly squeezed lemon juice
1 tsp powdered sugar
1 egg white

Shake 10 times as hard as you can, then strain into a 6 oz martini glass. Garnish with an edible Orchid and/or a kasmiri chili. Enjoy!

*Infuse 6 star fruit and 2 kasmiri chili's and one (1) liter bottle Snow Queen Vodka for about 24 hours.

Coconutz Cocktail
2 oz of Bombay Sapphire
1 oz of Cointreau
1 1/2 of fresh lime juice
1 tsp of powdered sugar
Dash of soda
1/2 of whipped coconut*

Pour the Bombay Sapphire, Cointreau, and lime juice, and sugar, in a mixing glass, stir about 20 times. Strain into a 7 oz, ice packed, rocks glass. Add a dash soda water. Top the drink with whipped coconut from the middle to the rim on the entire cocktail. No straw should be served with this cocktail, the beauty is in how it coats your lips. Garnish with toasted coconut!

* Pour 14oz of fresh coconut milk, pour into a whip cream canister (with NO2), screw on charger, shake vigorously and let rest for about an hour, refrigerated.

Shop The District

Do you have tickets to the District Sample Sale in Washington DC? If not, then you had better hustle that hot little bootie! Unless, of course, you don't intend to swathe yourself in luxurious designer goods and dress to impress this fall...

I created a specialty cocktail for the event - though I won't be in town to drink it. :-( I will tell you, however, that it is made with that yummy Snow Queen vodka everyone is going on about...

So, have one for me and toast the fan-tab-u-lous Barbara Martin for creating this rockin' event for Washingtoniennes...

Hey Sipsters!

In case you missed the Sir Mix-A-Lot post, check it out here. And, for chrissakes, keep on top of this stuff by signing up here. Sheesh!

Bordeaux Balm Buzz

Skincare from the Vineyard

How much of an oenophile are you? Do you love wine so much that you'd not only sip it but slather it all over your body? If the answer is yes, Kristin's grape seed oil-based Bordeaux Balm is your NBF.

Kristin not only knows a thing or two about beauty (she was a lifestyle and beauty publicist) but she knows more than most about wine. She has been involved in her father and step-mother's Kluge Estate Winery and Vineyard for several years. (btw - I've enjoyed Kluge wine, myself, read more here...)

Bordeaux Balm can be used on lips, elbows, feet - whereever your skin could use a little soothing. It feels wonderful and is lightly fragranced, so you can even rub a little the man in your life. (Manly hands are wonderful, rough hands not so much...)

This isn't the only new endeavor in Kristin's life... she's expecting a baby this fall. And, she's been using Bordeaux Balm on her growing tummy. Now, that's a safe way for a mom-to-be to still enjoy her wine!

Make Mine On the Rocks...

Shake and stir up some cocktail fun wearing an ice cube ring (modeled in the photo by the ever-delightful Miss Charming). It is big, gaudy and just the right statement for a wild night out with the ladies...

Or, perhaps some girl-in-the-glass earrings are more your speed? Or, maybe a margarita glass necklace? Oh hell - break down and buy one of each. Miss Charming's Cocktail Jewelry is not going to break the bank and they'll look dang cute at your neighborhood watering hole!

Holy Guacamole - There's A Grasshopper in My Taco!

Ok, I lied. There were like a hundred tiny grasshoppers in my taco in Washington DC. Come to find out, the grasshopper and guacamole tacos are Oyamel's third best-seller, behind chicken and beef. (Who knew that the District's gourmets were so adventurous?)

The new downtown eatery is the latest from Spanish "restaur-entrepreneur" Jose Andres, whose downtown empire includes Jaleo, Cafe Atlantico (w/ mini-bar), Zaytinya - not to mention Jaleo and Oyamel in Crystal City. In the space formerly known as Andale, Oyamel continues serving up Cocina Mexicana, and added a slick ceviche bar designed by Adamstein and Demetriou (who finessed other Andres properties).

To accompany the 'fare with latin flare,' Oyamel serves a range of cocktails which follow the "only fresh fruits" trend including a fab bourbon and passionfruit cocktail, as demonstrated by Manager Steve Fowler, in this photo. It is a great way for non-brown spirits drinkers to sample something on the "dark" side topped with an oh-so-palatable passionfruit foam.

Insider Tip: The menu will soon feature an horchata and rum cocktail. I got a sneak peek the other night when visiting Oyamel with friends, Jackie Shulman and Tony Dobranski. You can catch it on the fall menu (or say The Liquid Muse sent you to get a preview... shhh...)

Looking over the impressive collection of tequilas behind the bar, it seems appropriate to use the term "tequileria" when referring to this downtown watering hole. I was even introduced to a brand with which I am not yet acquainted. Azul Siembra is suave, indeed, and makes for a kick-culo margarita with salt and lime foam.

So, the next time you're inside the Beltway and looking for a place to dine and drink (maybe on the way to or from the theatre... Shakespeare is across the street and Woolly Mammoth is around the corner), pop your head into Oyamel. You'll love it. Bugs and all.