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Bill Dowd - Wine beer spirits blog - Dowd On Drinks - timesunion.com - Albany NY ///////////////////////////////////////////////////////////////////////// ///////////////////////////////////////////////////////////////////////// // change value of sitepage to the // name of page that ad is scheduled for // (the URL of this page) // var sitepage = "TUremote/blogs/dowdondrinks";// ///////////////////////////////////////////////////////////////////////// ///////////////////////////////////////////////////////////////////////// var oas='http://ads.timesunion.com/RealMedia/ads/';var RN = new String (Math.random());var RNS = RN.substring (2, 11);function DisplayAds (position, width, height){var oaspage= sitepage + '/1' + RNS + '@' + position;if (_version < 11) {document.write (' ');} else {document.write ('');document.write ('\');document.write ('\');document.write ('\');}}// -->@import url( http://timesunion.com/blogs/styles/purple_wine.css);?> );   All blogs | Blog home | How to comment | Contact us  Thursday, November 20, 2008  Dowd On Drinks No matter your tastes, the multi-billion dollar beverage industry has something for you. The difficulty lies in keeping up with it. That's where I come in, serving up news and commentary on wines, spirits, brews and non-alcoholic drinks from around the world. William M. Dowd. A wild turkey of a different feather November 17, 2008 at 5:20 pm by William Dowd  I live on a hilltop overlooking the Hudson River, a pastoral place that once was inhabited only by deer, foxes, rabbits, birds … and really big birds, in the form of wild turkeys.A few years ago, a new neighbor moved in down the street, relocating after a lifetime of New York City dwelling where wildlife was something you ran across only at the Bronx Zoo or when you waded through flocks of pigeons in Central Park. He knew little in the ways of true wildlife.One summer afternoon he was in his backyard hammering something together when one of the wild turkeys came running toward him. Not knowing turkeys need to gather a head of steam to take off, he panicked and assumed the bird was attacking. He swung the hammer in the bird’s general direction and scampered off to the safety of his house.After learning of this happening, I sneaked into his yard later that day and put a small bottle of Wild Turkey bourbon liqueur on the porch. I then called him to report “another wild turkey” was on his property. He came dashing out with the hammer and was relieved to find out what sort of “turkey” awaited him.It is to this neighbor I dedicate this seasonal cocktail, the “Thanksgiving 101,” supplied by Lisa Cifuentes of the Thomas Collective PR firm representing the folks at Austin Nichols’ Wild Turkey. This particular expression of the bourbon is 50.5% abv (101 proof) and retails for about $20 for the 750ml bottle. As Lisa said in a note to me:“Thanksgiving 101 is the quintessential classic American cocktail, and is a sure-fire way to get you through another family affair that is bound to bring some drama. It’s so easy to prepare, there’s no need to learn how to cook — as long as you have a bottle of Wild Turkey 101, everyone can still get their fill of bird for the day and salute to the ‘American spirit’.”Thanksgiving 101Wild Turkey 101CranberriesRosemaryServe the whiskey over fresh ice in a rocks glass. Garnish with several cranberries and a sprig of rosemary.Go to Dowd’s Spirits Notebook. Posted in Bourbon, Cocktail Recipes, Seasonal, Spirits, Whiskey/Whisky | Add a comment » Holiday table ingredients in a glass November 17, 2008 at 5:11 pm by William Dowd  The Distilled Spirits Council of the U.S. (DISCUS) is an industry organization that lobbies on behalf of its members, distributes research statistics, pushes responsible drinking campaigns and does other related work.It also is pretty handy at getting top mixologists to contribute cocktail recipes for consumers to enjoy during the upcoming holiday seasons. Here’s a sampling of “simple cocktails with fresh ingredients pulled straight from the holiday table.”• Cider House RulesBrian Van Flandern, of Creative Cocktail Consultants Corp. in New York (and previously of Per Se and Bemelmans) serves versatile cocktails with “a whole lot of fresh flavor” for his Thanksgiving get-togethers. “My favorite is a refreshing autumnal cocktail that I call Cider House Rules. The crisp flavors of apples and cinnamon conjure images of the holidays — and works well with meals from early fall right through the end of winter.”1½ ounces 100% blue agave tequila1½ punces fresh-squeezed apple cider½ ounce sparkling water¼ ounce fresh lemon juice½ ounce agave nectar or cane sugar simple syrupPinch of ground cinnamonCombine all ingredients, and serve in a martini glass garnished with an apple wedge.• Harvest SwizzleCameron Bogue, executive bar manager for Lumière and db bistro moderne in New York, prefers classic cocktails updated with fresh ingredients already on his holiday shopping list. “The spice of a good falernum always reminds me of the brisk days during the holiday season. I blend it with Turkey Day ingredients, like fresh-squeezed cranberry juice, to add tart acidity and highlight the other flavors I already have on the table.”1 ounce aged white rum¾ ounce homemade or commercial falernum1¼ ounces pure cranberry juiceShake and pour in a tall glass over crushed ice. Garnish with mint sprig. (To make falernum, combine one part rum infused 24 hours with lime peels, cloves and ginger, one part orgeat and two parts simple syrup.)• Holiday MojitoAdam Seger of Chicago’s Nacional 27 translates traditional holiday recipes into new, creative cocktails. “My delicious adult interpretation of holiday cranberries will put smiles on your guests’ faces, as well as a bit of stress relief for the host because it tastes as delicious with the meal as it does while sampling the appetizers and reminiscing with guests.”3 teaspoons rum-marinated cranberries3 lime wedges3 orange wedges3 generous pinches fresh mint leaves1¼ ounces rum1 ounce pure cranberry juice1 ounce fresh-squeezed orange juice1 ounce mint syrupRub a lime around the lip of a strong pint glass and frost glass by inverting in a bowl of superfine bar sugar. Add cranberries to glass and muddle well until you crush some berries and smell fragrant cranberries. Add lime and orange wedges, and mint. Muddle until mint is fragrant. Add remaining ingredients and stir until combined. Fill glass with ice and top with club soda. (To make mint syrup, blend 2 cups sugar with 2 cups water in a sauce pan until sugar is dissolved. Turn off heat and add generous pinch of bruised mint leaves to syrup while still hot. Cool and strain syrup into a sealable container.)Go to Dowd’s Spirits Notebook. Posted in Bartender/mixologist, Cocktail Recipes, Seasonal, Spirits | Add a comment » New York Drinks Calendar November 17, 2008 at 3:24 pm by William Dowd Interested in finding out what’s going on in the Capital Region and around the state for wine, beer, spirits and even coffee, tea and water events? I’ve got ‘em for you. Just click here. Posted in Event, General | Add a comment » Renegade Rums ‘08 collection released November 16, 2008 at 7:07 pm by William Dowd  William M. Dowd photo illustration• This is part of “Gotta Have …”, a series of occasional postings on unusual spirits products.The Renegade Rum Co.’s 2008 collection is being released.The collection of new bottlings includes six rums, each of which is from a single estate and single vintage. Renegade Rums are natural bottlings from Caribbean distilleries in their rarely seen, unblended state. Rare stocks from stills that no longer exist also are featured. The rums unusually have been matured in American oak bourbon barrels, then put in French oak casks for additional aging. They then are bottled at the Bruichladdich Distillery, on Scotland’s Isle of Islay, at 46% abv (92 proof) without coloring or chill-filtration. Bruichladdich owns the renegade company. Only 900-1,500 numbered bottles of each rum are available for worldwide distribution. The collection:• 1988 Guyana, Enmore, 152 cases, $125 per bottle (seen here).• 1991 Trinidad, Angostura, 194 cases, $105.• 1995 Panama, Don Jose, 161 cases, $95.• 1996 Grenada, Westerhall, 195 cases, $95.• 2000 Jamaica, Hampden, 232 cases, $85.• 2000 Barbados, Black Rock, 248 cases, $85.Go to Dowd’s Spirits Notebook Posted in Marketing, Rum, Spirits | 1 Comment » Teavana coming to Crossgates November 14, 2008 at 5:37 pm by William Dowd  Teavana, a tea retailer that carries 100 to 120 varieties of loose leaf tea throughout the year depending on harvesting cycles, is coming to Crossgates mall in Guilderland.The company, founded in Atlanta in 1997, also sells tea accessories from around the world. It has 82 stores nationwide, will have added 25 by the end of this year, and plans to add 50 more in 2009. No date has yet been announced for the local store, but staff now is being recruited. Teavana is the only national chain of mall-based stores specializing in loose tea and tea-related merchandise in the country and has stores in 30 states plus Mexico. It already has stores in New York State — in the Rochester suburb of Victor, Buffalo, Westchester and Garden City, Long Island.In addition to its main Web site, Teavana has a blog called Heaven of Tea, which contains all sorts of features and links.Go to Dowd’s Non-Alcohol Drinks Notebook. Posted in Marketing, Teas | Add a comment » Plan your Repeal Party November 14, 2008 at 2:32 pm by William Dowd  December 5 will mark the 75th anniversary of the repeal of Prohibition. Throughout the alcoholic drinks industry, parties, gimmicks and general hoopla will ensue.If you’re interested in an update on your Prohibition, Repeal or current alcohol laws information, or want to host your own Repeal Party, go to ProhibitionRepeal.com for some help.Go to Dowd On Drinks home page. Posted in Event, History, Miscellaneous, Regulation | 1 Comment » NYC home to first certified organic restaurant/bar November 13, 2008 at 4:42 pm by William Dowd  You’ve got to love a restaurant whose motto is “Changing the world one meal at a time.” That goes for its cocktail list, too. The venue is GustOrganics, a New York City cocktail lounge and restaurant located at 519 Avenue of the Americas at 14th Street in Greenwich Village. It claims to be the nation’s first fully certified such establishment, and has the credentials to support it.[Click here for the rest of the story on the project of Argentinean native Alberto Golzalez, right.] Go to Taste for Travel. Posted in Bars, Beer & Ale, Cocktail Lounges, Cuisine, Health Drinks, Juices, Low-alcohol, Non-alcohol drinks, Organics, Restaurants, Soft drinks, Wine | Add a comment » True ‘pop’ art November 13, 2008 at 2:36 pm by William Dowd  Think you know what this piece of art represents? Think again.Then think Big Picture.Really Big.For a clever example of real ‘pop’ art, click here.Go to Dowd’s Non-Alcohol Drinks Notebook. Posted in Art, Non-alcohol drinks, Soft drinks | Add a comment » Recreating Bond’s cocktail with some twists November 13, 2008 at 1:25 pm by William Dowd  “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”Ah, the Vesper, made in “a deep champagne goblet” at the instruction of James Bond.The fictional spy’s beverage preferences always pop up when a new Bond film is released, so it’s time to again look at his recipes in relation to the debut tomorrow of “Quantum of Solace,” starring Daniel Craig in a tale that takes up where “Casino Royale” left off.The problem is, we no longer can make a Vesper according to writer Ian Fleming’s original specifications when he wrote the “Casino Royale” novel back in 1953. That’s because Kina Lillet doesn’t exist anymore, unless you happen to come across an old bottle that’s been hanging around somewhere,However, I can vouch for Lillet Blanc. The herbal French aperitif shares some botanical properties with a good gin, but has less of a palate-punching effect. The original Kina Lillet was a bit more bitter, so a drop or two of bitters might make your Vesper taste more like the original.Trivia question: Where did Fleming come up with the name “Vesper” for the cocktail? (It was for Vesper Lynd, the heroine of the tale.)[For a complete set of cocktail recipes from all the Bond novels, go here.]Go to Dowd’s Spirits Notebook. Posted in Cocktail Recipes, Spirits, Whiskey/Whisky | Add a comment » Jose Malone’s: Lots of tequila, plus lots more November 12, 2008 at 8:46 pm by William Dowd  TROY — Jose Malone’s restaurant has gone a little bit upscale. Still very affordable, and still with some good basic foods and drinks.But, with the arrival of Ryan Cusack (seen below), a New England Culinary Institute-trained chef, to head the kitchen, the Mexican-Irish spot in the 400 block of River Street near the Green Island Bridge known for its drinking and eating establishments has taken on a new and pleasing dimension.Constant Companion and I popped in on Wednesday night to sample the tapas and wine offerings now featured on Wednesdays. (Tuesdays are Tex/Mex-and-tequila nights; other nights are live music nights, etc.)Having just returned from my most recent visit to Mexico, I still was in the mood for tequila and great food.We began at the bar, where Josh Downs (named Metroland’s “best bartender of 2008″) was presiding. After sampling both Don Eduardo and El Tesoro blancos — both perfect without ice and served at room temperature, the El Tesoro a little more floral in nose, the Don Eduardo a little more pungent on the tongue — from Jose Malone’s extensive selection of tequilas, we moved to a window table.After a cup of spectacularly flavorful three-bean vegetable soup, redolent of delicious stock, cilantro and sweet yellow onions, we shared five of the eight remaining tapas offerings.(Note: Tapas plates usually are quite small; Cusack’s sometimes are a bit larger, so be very hungry or very inquisitive with your waitstaffer before you order.) We were bowled over, something difficult to do, by what was delivered to us:• Chickpeas and choirizo, puebla style: Tender garbanzos sauteed with garlic, leeks, tomatoes and corn with sweet, smoky sausage and tortilla crisps ($7).• Pulled pork tenderloin: Oven-roasted pork cooked in a pineapple/jalapeño barbecue sauce, served over tortilla crisps with a three-pepper compote ($8).• Asparagus and goat cheese flauta: The rolled tortilla is filled with tender asparagus, topped with a chipotle/garlic/sweet potato mash and adoba crema. ($7)• Sesame crusted yellowfin tuna: Pan seared and topped with a cascabel/chile scented jicama/pineapple/cucumber sald that looked like pale French fries but tasted like fresh heaven, plus a poblano pesto. ($8)• Petite taco salad: The fluted taco cup was filled with cilantro/lime-grilled shrimp, crumbled queso, watercress and a housemade pomegranate/pumpkin seed vinaigrette that was pleasingly fresh and multi-layered. ($7)Add to this a pair of Downs’ fine traditional margaritas — no rim salt, please! — and you have a feast for the eyes and palate.As I noted in an ‘05 review …“Co-owner Ray Wall, a longtime practitioner of Irish music who plays the hammered dulcimer, obviously had an affinity for the block. He and co-owner Mary Ann Stafford worked on and oversaw the transformation of the former boutique into a soaring dining and bar space with terra cotta-colored faux adobe walls and ceiling, dark wood trim, custom tables and hacienda-style benches.“The bar itself is a must-visit before taking a table. Jose Malone’s subtitles itself a ‘pub and tequilaria,’ and backs it up with a range of draft beers and tequilas rivaled by few in the area.”Incidentally, Wall told me he may back off a little bit in his wine offerings because a new martini-and-wine bar will be opening in the adjacent storefront. That means potential patrons will have the new place, Ryan’s Wake, Jose Malone’s, the River Street Cafe and the Revolution Hall performance space all available to them in one short block.Congratulations to Wall and Stafford for continually improving one of the city’s better offerings for food, drink and conviviality, certainly something that has helped revive the block.Go to Dowd’s Spirits Notebook Posted in Agave spirits, Bars, Cuisine, Ethnic drinks, Restaurants, Tequila | Add a comment »Next Page » SEARCH Register Login PAGES How to comment Ask a question Archives November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008 April 2008 March 2008 February 2008 January 2008 December 2007 November 2007 October 2007 September 2007 August 2007 July 2007 June 2007 May 2007 April 2007 March 2007 February 2007 January 2007 Categories Absinthe Advertising Agave spirits Art Awards Bars Bartender/mixologist Beer & Ale Books Bourbon Brandy Cachasça Canadian whisky Celebri-quotes Champagne Ciders Clear spirits Cocktail Lounges Cocktail Recipes Cocktails Cocoas Coffees Cognac Competition Competitions Correction Cuisine Demonstrations/workshops Dinner Distilling Ecology Energy Drinks Entertaining Entertainment Ethnic drinks Event Festival fundraiser Fusions Gadgets General Gimmicks Gin Health Drinks History Infusions Irish whiskey Juices Legal Letters Liqueurs Low-alcohol Marketing Media Miscellaneous Non-alcohol drinks NY event Organics Personalities Preview Punches Questions Records Regulation Research Restaurants Rum Rye Scotch Seasonal Soft drinks Spirits Tastings Taverns/Bars/Pubs Teas Tennessee whiskey Tequila Toasts Video Vodka Waters Whiskey/Whisky Wine WEB SITESAlcademicsBrews NotebookDowd’s GuidesNY Drinks CalendarSpirits NotebookTable HoppingTaste For TravelTasting NotesWine Notebook BLOGSAlcademicsBrews NotebookDowd’s GuidesNY Drinks CalendarSpirits NotebookTable HoppingTaste For TravelTasting NotesWine Notebook OTHER TU BLOGS See the list blogs.timesunion.com is proudly powered by WordPress All Times Union materials copyright 1996-2008, Capital Newspapers Division of The Hearst Corporation, Albany, N.Y.CONTACT US | HOW TO ADVERTISE | PRIVACY | FULL COPYRIGHT | CLASSROOM ENRICHMENT Sensitive = false;ctxtId ="blogs_social";document.write(''); Ads by Yahoo!showListings();s.prop26 = "William Dowd";s.prop27 = "Dowd On Drinks";s.prop28 = "";_qoptions = { labels:"AlbanyTimesUnion" }; _qacct="p-18RwvsI7rqyEk";quantserve(); |
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