One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."
Earlier today I had the chance to speak with Tony over the phone.
on Yahoo! |
The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.
on Yahoo! |
Since guests may arrive at different times and you could be busy giving a tour of the house, set up a small bar at your housewarming party. Let visitors pour their own drinks. Fill a bowl with ice and arrange glasses, garnishes, and napkins nearby.
on Yahoo! |
I used to be one of those people who avoided Rieslings because of their overly sweet nature. However, I have since learned, from bottles like this 2006 Affentaler Blue Monkey Riesling, that dry (not sweet) Rieslings are abundantly available.
Crisp and clean, this lush white was smooth and highly drinkable.
on Yahoo! |
In honor of Bastille Day, which celebrates the start of the French Revolution, mix (or order!) a French 75 cocktail. Named for a type of gun, this drink was originally created by a World War I, French-American fighter pilot. The combination of gin and champagne packs such a potent kick that people believed drinking it was like being shot with the powerful gun.
on Yahoo! |
RSS Feed 
