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Classic July 4th Cocktail: American BeautyThe phrase “American Beauty” conjures up a few classic images for me: that of ...
06/27/2013

Classic July 4th Cocktail: American Beauty

The phrase “American Beauty” conjures up a few classic images for me: that of a beautifully tinted rose and a classic Grateful Dead album. The cocktail itself has the color of the former, so I’m sure that’s what the creator of this drink was inspired by.


This is a fairly sweet drink, as most orange juice based ones are. In order to cut down on the sweetness of the orange in addition to a dollop of grenadine, let me tell you about a little trick I use. When recipes call for grenadine, first of all, make sure that you use real grenadine syrup made from pomegranates and not artificial colors or flavors.


What's In It:

3/4 oz brandy
3/4 oz dry vermouth
3/4 oz orange juice
3/4 oz grenadine
dash crème de menthe
ruby port
maraschino cherry
orange slice
mint sprig

How to Make It:
Put the ice cubes into a cocktail shaker and pour in the brandy, vermouth, orange juice, grenadine and crème de menthe. Shake well and strain into a cocktail glass. Tilt the glass and gently pour in a little ruby port so that it floats on top. Decorate with a maraschino cherry, orange slice and mint sprig.

Original recipe appeared in Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition). This recipe adapted from The Ultimate Cocktail Book by Bill Reavell and Neil Mersh/Hamlyn, 2011.



Happy Independence Day!

That's it for this week, in fact, that's it for July. We are closing MetroWestWines.com for a July Holiday. During this time, we are revamping our site to make it more awesome than ever.

Thanks for your continued support... we could not have become the success we have become with you. See you in August.

MetroWestWines.com

Classic Summer Cocktail of the Week: AmericanoBright red and bittersweet, the Americano was born as the "Milano-Torino" ...
06/20/2013

Classic Summer Cocktail of the Week: Americano

Bright red and bittersweet, the Americano was born as the "Milano-Torino" at Caffè Camparino in the 1860's (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during prohibition.

What's In It:

1.5 oz Campari
1.5 oz sweet vermouth
Soda water to top
Orange for garnish


How to Make it:

Fill a highball glass with ice. Add Campari and vermouth, and top generously with soda, taking care not to exceed a 1:1:2 ratio. Garnish with an orange slice or twist.

from Saveur.com

Classic Fathers Day Cocktail: Drambuie Rusty NailDoesn't the father in your life deserve a gift they'll really appreciat...
06/12/2013

Classic Fathers Day Cocktail: Drambuie Rusty Nail

Doesn't the father in your life deserve a gift they'll really appreciate? Easy to make and easy to drink, the Rusty Nail fits that bill.

The Rusty Nail took a while to find its proper place in the world. The origin of the name is unknown -- like many classic cocktails. Here are a few factoids about Drambuie:

The Drambuie recipe was created for Bonnie Prince Charlie, who led a Scottish uprising against the British crown in the 1740s.
Though the exact recipe is a secret, the liqueur is made up of a blend of herbs, spices, Scottish heather honey and both Highland and Speyside malts.

The Rusty Nail

What's in it:

2 oz Drambuie
1/2 oz scotch

How to make it:

Add both ingredients to a rocks glass filled with ice and stir. It's hard to screw this one up. Too sweet? Add more scotch. Like a little less edge? Splash in some Drambuie.

That's it for this week. To all the dad's out there, Happy Father's Day.

Classic Cocktail of the Week: HurricaneThe Hurricane became popular at Pat O'Brien's bar in 1940's New Orleans, apparent...
06/06/2013

Classic Cocktail of the Week: Hurricane

The Hurricane became popular at Pat O'Brien's bar in 1940's New Orleans, apparently it debuted at the 1939 World's Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It's said that O'Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy. Who knows?

What's in it:

2 oz each of light rum, dark rum, passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp each of simple syrup, grenadine
orange slice, a cherry for garnish


How to make it:

Squeeze juice from half a lime into cocktail shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well, strain into a hurricane glass, garnish with a cherry and an orange slice. Top with an umbrella (to keep the rain out.)

Splendor In The Grass, First Summer BBQ and Buddy’s ApprovalSo, not too long ago, I wrote a short story titled “Springti...
06/01/2013

Splendor In The Grass, First Summer BBQ and Buddy’s Approval


So, not too long ago, I wrote a short story titled “Springtime, Grass Seed and Drinks” in which I regaled everyone with my (and now my good pal “Buddy’s”) obsession with the long time honored tradition of the neighborhood lawn wars. You know what I am talking about, that never ending quest to have the most perfect lawn on the block. That feeling of pride while watching both neighbors and strangers alike slow down while walking or driving to take a gander at what can only be described as lawn perfection.

As you may recall from my earlier post, my lawn was anything but that when we left the doldrums of winter and entered a rather chilly springtime this year. My lawn was a mess. Dead patches, winter mold, w**ds and what looked to be a grueling arduous task of lawn work ahead of me. This truly is the definition of the “love hate relationship.”

So as an update to the previous story you can see from the picture above, all of the work paid off. I have to hand it to Buddy, as his picture encapsulates everything that can be said about the perfect lawn and what it means to have a cool lush carpet cooling your belly on a hot day. (This picture was taken June 1st by the way – a very, very hot day.) Ah, if we humans could be so lucky to just be able to pick a spot and stretch out in the shade or roll around getting that perfect spot scratched. But since we are not canines, we need to find a different form escape from the summer heat. I don’t know about you, but for me there is nothing like combining barbecuing, friends and excellent cocktails at the end of a scorching day. It’s around 7 PM, the high heat is subsiding and that gentle breeze is starting to blow. Perfect time for that cocktail. After all, what’s the point of firing up the grill if you can’t share a great drink and conversation with a friend or two? So, today I felt the best “group therapy” would come in the form of a Long Island Ice Tea. Here is the recipe that I used:

Long Island Ice Tea

What’s In It

½ oz. vodka

½ oz. gin

½ oz. rum

½ oz. tequila

½ oz. triple sec

½ oz. fresh lemon juice

½ oz. simple syrup

3 oz. cola

1 lemon slice, to garnish


How to Make it

Combine the vodka, gin, rum, tequila, triple sec, lemon juice, and simple syrup in a cocktail shaker filled with ice. Stir until well chilled and strain into a chilled cocktail glass filled with ice. Add the cola and garnish with lemon slice to serve.

So the long and short of it is that although the lawn looks great now, there are sure to be a number of challenges that Buddy and I will face this year in the effort to maintain our title as lawn kings. After all, we have high summer heat, grubs, digging animals like skunks and raccoons as well as fungus’s and blights to look forward to. Well, as long as we have friends and occasional drinks, I am sure that we will be up to the challenge. We’ll keep you posted.


As always, we would love to hear your stories and any comments regarding our posts.

Sangria is refreshing and simple to make in quantity... if my experience even slightly relevant, it will flow copiously ...
05/31/2013

Sangria is refreshing and simple to make in quantity... if my experience even slightly relevant, it will flow copiously at any backyard party.

OK, first the boring stuff, bear with me...

Sangria's history like the wine punches served throughout Europe, goes back for centuries. In Spain, vineyards were first planted by Romans more than 2,000 years ago.

Slightly more recently, sangria was by most accounts introduced to the United States at the 1964 New York World’s Fair. (2 CEU's for reading this far.) Thanks for hanging in... on to the recipe!

Sangria is refreshing and simple to make in quantity... if my experience even slightly relevant, it will flow copiously at any backyard party.

INGREDIENTS

1 orange, halved and cut into 1/4-inch slices
1 lime, thinly sliced crosswise
1 Granny Smith apple, cored and cut into 1-inch pieces
1 cup green grapes, halved
1/4 cup brandy
1 bottle (750 ml) dry red wine, such as Rioja or Cabernet Sauvignon
4 cups (32 ounces) chilled lemon-lime soda
Ice
DIRECTIONS

In a pitcher, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate at least 1 hour (or up to overnight). To serve, add soda and ice.

That's it! Enjoy, and please let us know what you think. See you next week.

Having Downton Abbey withdrawal? I know, I know, we can't believe that Matthew is really dead either. This may help...Cl...
05/25/2013

Having Downton Abbey withdrawal? I know, I know, we can't believe that Matthew is really dead either. This may help...

Classic Summer Cocktail: The Pimm's Cup

What the Mojito is to Cuba, the mint julep is to America, the Pimm's Cup is to England—a refreshing, seasonal sipper that's both a symbol of national pride and an international infatuation.

The cocktail, created by James Pimm in the 1840s in his London bar and based on his fruit- and herb-infused gin, sold as Pimm's No. 1, couldn't be easier to make: Pour Pimm's over ice, add fizzy water, garnish with cucumber, and enjoy. The real artistry of a Pimm's is its garnish. Brooke Arthur, bar manager at Range in San Francisco, adds a spring garden to her Pimm's: strawberries, rhubarb, and numerous fresh herbs.

This drink tastes as good as it looks.

Ingredients

1 3-inch piece English cucumber, cut into 1/2-inch slices, plus 2 spears, for garnish
3/4 cup Pimm's No. 1
3 tablespoons fresh Meyer lemon juice
1/2 teaspoon sugar
Ice cubes
2 sprigs each fresh rosemary, thyme, and mint
2 lemon slices
2 fresh strawberries, halved
Ginger beer, chilled
2 rhubarb stalks for garnish

Preparation

Place 1/2-inch-thick cucumber slices in cocktail shaker. Using muddler or handle of wooden spoon, mash well. Add Pimm's, lemon juice, and sugar. Fill 2 pilsner glasses with ice; set aside. Add ice to Pimm's mixture, cover, and shake vigorously 20 times. Strain into glasses. Push 1 rosemary sprig, 1 thyme sprig, 1 mint sprig, 1 lemon slice, and 2 strawberry halves down into each glass. Fill glasses with ginger beer. Garnish with cucumber spears and rhubarb stalks.


From Bon Appétit

Springtime, Grass Seed and DrinksAh, the arrival of Spring.It seems that right around this time of the year, everyone se...
05/17/2013

Springtime, Grass Seed and Drinks

Ah, the arrival of Spring.
It seems that right around this time of the year, everyone seems just a little bit happier and a little less worried about the little things that normally bog us down during the Winter. Gone are the days of shoveling out the car, worrying if your newest shoes will be ruined by the salt while walking to work and most importantly longer days mean less of the habitual doldrums which even the heartiest New Englander succumbs to during the last days of old man Winter.
As some of you may know from previous blog posts, I have become the part time adoptive parent of a rambunctious little dog named “Buddy”. Buddy spends around 3 or so days a week with us at our home as his mother is studying in Boston and does not have time to properly look after the little guy. Hence, my adoptive part time parent status. This works out well for me as I am the quintessential dog person and Buddy has become a very good friend to me and my family. He has quite the personality.
As it turns out, Buddy shares the same affinity for yard work that I do. Whenever I am out doing something in the yard he is always present sniffing, digging or just rolling around in what remains of the beautiful lawn we had last year. As a firm believer in the time honored tradition of neighborhood “lawn wars” which occur in every community across this great land, I endeavor each year to have the nicest lawn on the block. I have to say, that for the past 4-5 years running, my title has been secure. This year, however, seems to be the year of the dandelion, which most of you home owners have unfortunately discovered. That combined with an infestation of Winter Cress (a weird Thyme looking w**d with a touch of white clover appearance) I became worried that my lawn would not even come close to being anything other than a w**d infested pittance of what it was last year. So, after a short consultation with R.J. Sheer (Owner of Ace Hardware on Linden Street – One of the nicest guys in town, by the way) I had a plan to work with. So, Buddy and I dethatched the lawn, limed, and slice seeded the entire property. That and applying Scotts Starter fertilizer, we just had one thing left to do, and that was to fire up the sprinkler system and wait. This is where the drinks come in!
So, as a matter of habit, with the longer days arriving, Buddy, my wife and I try to have a nice drink outside at night (weather permitting) and watch the sunset. Well, truth be told, my wife likes the sunset, Buddy and I were watching and becoming increasingly concerned about the lack of grass germination. So, night after night I would have a cocktail or two, Buddy would chew on his rawhide and we would both lament the lack of progress with the grass. (I could tell that he was concerned as he was running out of nice patches of grass to roll around on.)
Now the w**ds seemed to be doing just well, so in an act of desperation, I once again returned to R.J. who advised that since it had been more than 30 days, go ahead and use Scott’s Step 2 which is safe for seed, but will take care of broad leaf w**d infestations. That was a week ago.
Yesterday, with the temperatures in the high 70’s and a three fingered vodka on the rocks with a splash of water, Buddy and I saw the tell-tale signs of grass coming up everywhere. Will it be a success? We will have to see, but Spring is here, people are happier, and I get to have a drink watching my grass grow. For now, life is good…..
As an avid gardener and a person who likes a variety of drinks, please follow our ever expanding drink menu on Facebook which can be found at facebook.com/metrowestwines. As always, we would love your feedback!

MetroWestWines.com

Classic Cocktail of the Week: Bloody Mary Who doesn't have a fond memory of sipping on a fantastic Bloody Mary on a week...
05/16/2013

Classic Cocktail of the Week: Bloody Mary

Who doesn't have a fond memory of sipping on a fantastic Bloody Mary on a weekend morning, stirring with the celery stalk and thinking that life was good? I certainly do. Perhaps it was overlooking the harbor in Newport, RI, or brunch at a friends house. Or maybe it was your neighborhood bar where everyone knows your name. My reality sometimes blends with classic TV.

I guess this is why the Bloody Mary is one of my favorite cocktails. I'm definitely making these this weekend. Before I can get to the recipe though and in order for you to get your CEU's (cocktail education units, there will be a quiz at next week) I am obligated to give you some mildly interesting background on this drinks origin.

The Bloody Mary's origin is unclear. Have you noticed that every classic cocktail history starts this way? I found some of this on Wikipedia:

Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar in Paris, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Two other claims have some plausibility. The first is that it was invented in the 1930s at New York’s 21 Club by a bartender named Henry Zbikiewicz. A second claim attributes its invention to the comedian George Jessel, who frequented the 21 Club. In 1939, Lucius Beebe printed in his gossip column This New York one of the earliest references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."

Origin of the name

The name "Bloody Mary" is associated with a number of historical figures particularly Queen Mary I of England, who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in Britain. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.

Who cares? All I know is that it's delicious! Now on to the recipe...

Recipe


INGREDIENTS:

2 oz Vodka
4 oz Tomato juice
Fresh lemon juice (about 1/4 oz)
Worcestershire sauce (3 dashes)
Tabasco Sauce (2 dashes)
Prepared horseradish (1/4 tsp)
celery salt (2-3 dashes)
Salt and pepper
Garnish: lime wedge, celery rib, cooked U8 shrimp (or use your imagination)


The vodka and tomato juice are the blank canvas. Add both to a pint glass. Then add the remaining ingredients according to your taste—my preferences are in parentheses. Fill with ice and stir to combine. Garnish.



So why don't you join me this weekend and make a pitcher or 2 of Bloody Marys, invite some friends over, and enjoy!

That's it for this week. Have a favorite Bloody Mary recipe that you'd like to share? Let us know.

Thanks,

Metro West Wines

Mother's Day Cocktail: Sparkling Pomegranate PunchAs you may or may not be aware, Mother's Day is this Sunday, May 12. M...
05/10/2013

Mother's Day Cocktail: Sparkling Pomegranate Punch

As you may or may not be aware, Mother's Day is this Sunday, May 12. My suggestion, forget the flowers, mothers want wine!

What better way to show how much you appreciate her, than to serve this unusual and delicious, sparking wine drink? This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice. Good and good for you...

2 oranges, thinly sliced crosswise
1/4 cup pomegranate seeds
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
Ice cubes, for serving
Two 750-milliliter bottles sparkling wine, chilled
3 tablespoons sugar
1 cup diced fresh pineapple (1/2 inch)
1 cup pomegranate juice

In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

From Food & Wine Daily



We love hearing from you. Any reviews from the moms out there? Let us know!

Thanks, see you next week.

Metro West Wines

Alright, remember your New Year's resolution that in 2013 you wanted to entertain more? Yes, that New Year’s resolution....
05/01/2013

Alright, remember your New Year's resolution that in 2013 you wanted to entertain more? Yes, that New Year’s resolution. Don’t deny it. Have you? Uhuh, I didn't think so. So here's your opportunity... Cinco de Mayo. For the really language challenged, it's the 5th of May (yes, in Spanish) and it would be this Sunday.

The plan: have a few friends over Saturday night, or how about a Cinco de Mayo brunch? I love huevos rancheros! I'll be right over. See it’s working already.

Like St Patty’s day and green beer, what would CdM be without... the Marguerita?

Your guests will expect them so let’s get you prepared.

No crappy mixes here. Use fresh ingredients and you'll taste the difference. All self-respecting margaritas are made with only 100 percent agave tequila (I like to use high-quality Cuervo 1800, Patrón Silver, Herradura, or Don Julio) and Cointreau.

INGREDIENTS

Salt for ri***ng the glass
Ice
1 1/2 ounces tequila (blanco, 100 percent agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau

INSTRUCTIONS

Place salt in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.
Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.

Pretty easy isn't it? Now get on email and start inviting. Remember to let us know how the party went.

Arbor Day Cocktail: (yes, Arbor Day) The TREEtiniHave a drink and save the world? "No Way!" you're saying. Yes, it's tru...
04/26/2013

Arbor Day Cocktail: (yes, Arbor Day) The TREEtini

Have a drink and save the world? "No Way!" you're saying. Yes, it's true, ( a little bit) Read on:

It might have snuck past you, but today IS Arbor Day. What exactly IS Arbor Day? I can hear you saying under your breath...

The Arbor Day holiday was founded in 1872 in Nebraska City, Nebraska, by J. Sterling Morton, whose son Joy Morton was the founder of the Morton Salt Company. Pretty darn interesting, huh? I know, I'm boring even myself. On to the drink...

So a friend challenged me by saying that I'd never find an Arbor Day Cocktail. I am not one to take that kind of challenge lightly, so, I scoured the web-o-sphere to find the perfect match. Here's my candidate.

Not only is this a cocktail with the word "tree" in the name -- I could have stopped right there, but no -- you can drink this cocktail and know that you are truly making a difference.

For every VeeV TREEtini cocktail ordered at participating bars and restaurants nationwide, VeeV and Live It Green will plant a tree in monsoon-ravaged Tamil Nadu, India.

TREEtini®2 oz. VeeV Acai Spirit75 oz agave nectar
4 lime wedges
6 mint leaves
Club soda

Tear and slap mint leaves to release essential oils and drop into the shaker. Shake all ingredients well and strain into a chilled martini glass. Top with club soda, stir, and garnish as desired.

So there you go... If you have any other challenges for me, bring 'em on! Try this drink and let me know what you think.

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