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May 26, 2015
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Drinking

Drink This Weekend Edition: Spring Cocktails at Hendrick’s BBQ

Friday, May 15th, 2015

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{Chrys’ Beaming Flower at Hendricks BBQ}

 

Bulky winter sweaters have been banished to storage and arms and legs across the area are finally seeing the light of day. Spring has also arrived at Hendricks BBQ in St. Charles via its new spring cocktail menu. Bar manager Steve Boulch has collaborated with fellow bar keeps and created springy sip-worthy creations based on classic cocktails like Manhattans and Old-Fashioneds.

With more than 350 whiskeys on premises, Boulch certainly had plenty to choose from. Nine made the cut for the spring menu. Seasonal and sophisticated, these cocktails honor their roots while kicking up the fun just in time for flip-flop weather.

The Chrys’ Beaming Flower starts with a house-infused Jim Beam Black. After dried chrysanthemum has steeped in the bourbon for 24 hours, it is shaken with Green Chartreuse, locally made Lion’s Tooth (a dandelion liqueur) and lime juice. The result is a crisp, balanced cocktail that blends tart and sweet flavors with pleasant but not overpowering floral notes.

Other standouts on the seasonal menu include the Strawberry Basil Martini, a fruity creation with the right amount of sweetness balanced with the basil’s herbal, lemony notes. Also of note: the Red Bird Punch made with Old Smoky Apple Pie moonshine, ginger ale and cranberry juice. Raise your glass – spring is here.

 

 

Drink This Weekend Edition: Morning in Baja

Thursday, April 30th, 2015

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Tequila is delicious in so much more than margaritas, but incorporating it into the home bar can be a challenge. I prefer reposado tequila, which is aged in oak barrels from two to 12 months. Avoid tequila labeled “gold,” which can have as little as 49 percent tequila and contain additives like caramel coloring.

This cocktail combines that reposado tequila with a soft, subtly sweet vermouth and a fruity ruby port to create a perfect patio drink with depth and a bright finish. You can easily turn this cocktail into a party punch by multiplying all the ingredients by eight and adding 16 ounces dry sparking wine.

 

Morning in Baja
1 serving

1 oz. reposado tequila
1 oz. Dolin blanc vermouth
1 oz. ruby port
¾ oz. lemon juice
½ oz. simple syrup
3 thin strips cucumber, for garnish

• Stack the tequila, vermouth, port, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake 15 to 20 seconds, then strain into a rocks glass with ice. Garnish with cucumber strips.

Justin Cardwell is a member of USBG St. Louis and general manager at BC’s Kitchen.

Drink This Weekend Edition: A cocktail crush at Sasha’s on Shaw

Friday, April 24th, 2015

Red or white? Neither. The newly introduced cocktail menu at Sasha’s on Shaw gives spirit lovers at least eight different ways to kick back at the wine bar. Developed by local barman Joel Clark, this selection of boozy elixirs keeps in the theme of the wine bar by utilizing grape-derived ingredients including sherry, pisco and even a vodka distilled from the fruit of the vine.



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Clark described the Reverse Absinthe Old-Fashioned as an “absinthe slap in the face,” and he wasn’t lying. But the licorice flavor pairs well with the Camus Cognac and Angostura bitters and finishes mildly sweet thanks to dissolved sugar cubes. It’s a very accessible slap in the face, so turn the other cheek and take another sip.

 

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For a more whimsical drink, try the Night Flight to Peru, a pisco-based cocktail that is a little sweet and a little tart when combined with Luxardo Maraschino, lemon juice and violet liqueur.

 

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If you’re a whiskey fan like me, sip on the Fleur de Rieger, a floral and savory whiskey concoction that marries J. Rieger Kansas City Whiskey, Pimm’s No. 1 and Crème Yvette.

Peruse all the new offerings on Sasha’s new interactive menus on iPad minis. Select your category – trust me, start with Spirits – select your drink, and save it to a short list and even email the recipe to yourself.

 

 

Drink This Weekend Edition: 4 Hands Send Help

Friday, April 17th, 2015

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When Send Help skateboards jumped on board (see what I did there?) for a collaboration with 4 Hands Brewing Co., the perfect summer beer was born. Send Help, a crushable, dry-hopped blonde ale, is light enough to satisfy in summer heat and hoppy enough to pacify the biggest hopheads.

This beer takes a grain bill similar to 4 Hands Single Speed and ramps it up with Amarillo, Simcoe and El Dorado hops to lend a crisp bitterness and abundant aroma reminiscent of citrus and fresh-cut grass. At 4.5 percent, Send Help is light on ABV but big on flavor. Pour it in a glass or drink it straight from the can this weekend, then head to the official launch party at Flamingo Bowl Tuesday, April 21 at 9 p.m. for a round with the 4 Hands brewers.

Send Help is a can-only release for now, with draft available at the brewery. You can find it through July all over the Metro area at bottle shops and grocery stores. An early frontrunner for beer of the summer, Send Help is sure to quench a lot of people’s thirst, so whether you’re a veteran on your skateboard or a poser looking for a refreshing brew, stock up on this one.

 

 

 

Drink This Weekend Edition: 3 grapes you’ve probably never heard of – and why you should try them

Thursday, April 2nd, 2015

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I’m constantly looking for the most exciting wines available in St. Louis. Here, three obscure grapes you’ve probably never heard of but should definitely seek out. Try one – or all three – this weekend.

 
1. Picpoul: This grape is originally from the Languedoc area of southern France. “Picpoul” is an Occitan word meaning “mouth bitter” or “lip stinger” – how cool is that? This brilliant, clean wine tastes of citrus with perfect dryness and acidity. If you enjoy New Zealand sauvignon blanc, give this wonderful wine a try.
Buy this: Domaine La Croix Gratiot Picpoul de Pinet. Available at The Wine and Cheese Place in Clayton, $10.

2. Bracetto: This wild grape, one of the rarest in Italy’s Piedmont region, is usually made into sweet wine. However, the dry version is quite amazing with brilliant raspberry tones and intense minerality. This versatile wine pairs with anything from dark chocolate to smoked fish or balsamic vinegar.
Buy this: Matteo Correggia Anthos Vino da Tavola. Available Parker’s Table, $20.

3. Nero di Troia: Italy’s Puglia region doesn’t produce a lot of wine, but the obscure varieties created from its Nero di Troia grape are fantastic, holding notes of olives and citrus fruit. This is a rich, wild red wine perfect with a grilled meats or brisket. My pick from the great Michele Biancardi is one of the best single-varietal Italian wines with flavors of wild fruit, complex oak notes and just a hint of pepper and straw.
Buy this: Anima di Nero. Available at The Wine Merchant in Clayton, $19.

Ben Wood has more than 10 years experience in the wine industry. He currently works as a sales representative for St. Louis-based wine importer Terra Firma.

Drink This Weekend Edition: 4 steps to ordering the perfect glass of wine

Friday, March 6th, 2015

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Everyone should be able to peruse a restaurant wine list with confidence. Personally, I love when someone hands me a heavy leather-bound wine bible, but I realize that even a simple one-page list can be daunting for some. Here, how to order your perfect glass of wine in four simple steps:

Step 1: Order a glass of bubbly. Look for something from one of the traditional European sparkling wine regions: Spanish cava, Italian prosecco and French Champagne. The crisp, dry flavors in a sparkling wine whet your appetite, and bubbles always make the evening a celebration. Choosing one will be easy, as most wine lists only include one or two options. The budget-conscious can sip a cava or a fruity prosecco, while those looking to indulge can try a slightly more expensive glass of Champagne.

Step 2: Now that those bubbles have boosted your confidence a bit, turn your attention to the rest of the list and decide how much you are willing to spend on a glass (or bottle). Don’t be swayed by the first bottle of cabernet sauvignon you see; they can often be pricier, while more unfamiliar wines are often better values.

Step 3: Go outside your comfort zone. Order something outside of your usual repertoire. If you’re enjoying a steak, skip the cabernet or Bordeaux and instead try a red from South American or France’s Cahors region. The more obscure picks are often gems on wine lists, with a little more age and a much better quality for the price ratio.

Step 4: Still confused? Ask for help. Servers at quality establishments are trained to guide you toward a great wine pick. Ask for something special and out of the ordinary, then enjoy what comes.

Put your newfound skills to the test this weekend at Bar Italia in Central West End or Truffles in Ladue; both establishments have amazing by the glass and full wine lists – and attentive staff in case you get stuck. Choosing a wine should be fun; don’t let it stress you out.

 

Ben Wood has more than 10 years experience in the wine industry. He currently works as a sales representative for St. Louis-based wine importer Terra Firma.

Guide to Beer 2015: Spring Forecast

Tuesday, March 3rd, 2015

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Springtime in St. Louis: the harbinger of regrowth, renewal and, of course, good beer. Here are some new local releases to awaken your taste buds this spring.

March 11: O’Fallon Brewing Co.’s Imperial Stout
The O’Fallon crew nailed its Imperial Pumpkin, so expect nothing less of this limited, draft-only, bold brew.

March 15: Urban Chestnut Brewing Co.’s Apotheosis
Bright citrus and floral hop notes round out this farmhouse ale, soon making a reappearance at both UCBC locations.

March 28: 4 Hands Brewing Co.’s War Hammer Imperial IPA
Its delicious hops complexity is so anticipated, the brewery is throwing its fourth annual Lupulin Carnival to celebrate it.

April 1: Morgan Street Brewery’s When Helles Freezes Over
This easy-drinking, well-balanced lager is sure to quench your thirst through spring cleaning.

Early April: Perennial Artisan Ales’ Hopfentea
Hopfentea is a tart, refreshing, complex seasonal Berliner Weisse – a sure sign spring is here.

May 8: Schlafly Beer – Femme Ferment’s Collaboration Elderflower Maibock
Debuting in time for Mother’s Day is a sweet, herbaceous elderflower maibock that marks Femme Ferment’s first anniversary.

Drink This Weekend Edition: The Will

Friday, February 27th, 2015

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Every year, I struggle with the same concept: the winter cocktail. There are plenty of drinks that feature egg whites and cream, but they can end up with a thin texture or a chalky mouth feel. And what about that pesky leftover yolk? This decadent tipple delivers creaminess and punch, while also using up all those egg yolks I inevitably collect over time.

The Will
1 serving

1½ oz. Blanton’s bourbon
¾ oz. rich Demerara syrup (a 2:1 ratio)
½ oz. lemon juice
1 egg yolk
Cinnamon for garnish

• Combine the bourbon, Demerara syrup, lemon juice and egg yolk in a cocktail shaker and dry shake 15 seconds. Fill the shaker with ice and shake another 30 seconds. Double strain into a chilled cocktail glass and garnish with cinnamon.

 

Ben Bauer is a member of USBG St. Louis and a bartender at The Libertine.

Drink This Weekend Edition: Heavy Riff and Excel Brewing’s Two Frenchmen

Thursday, February 19th, 2015

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Even a brew-savvy city like St. Louis can overlook a beer style every now and then. Heavy Riff Brewing Co. in Dogtown and Illinois-based Excel Brewing set out to change that with their bière de mars Two Frenchmen, debuting Saturday, Feb. 21 at 5 p.m.

Bière de mars, or “March beer,” is related to the more common saison and bière de garde. This classic French style is often floral, slightly fruity and was traditionally made in late winter or early spring for quick consumption. Two Frenchmen is brewed with orange peel and a touch of elderflower for added complexity. This amber beer is mildly malty with a slightly dry finish. The French farmhouse ale yeast strain gives the beer an added spicy character. The restrained hop character puts the focus on the fermentation characteristics and the subtle spice additions.

If you haven’t been to Heavy Riff lately, this is a perfect opportunity for a visit. The brewery, which celebrated its first anniversary last fall, now regularly has eight to 10 of its beers on tap. In addition to the bière de mars, Heavy Riff will also feature a cask of its new IPA Left Coast Envy and its Dark Days American rye stout. Excel is bringing its new double IPA, Plague Bringer.

If you miss the party, you’re in luck – Two Frenchmen will soon be on tap at better craft beer establishments around town.

Eric Hildebrandt is the moderator and ambassador for STL Hops. Find him on Twitter at @EricSTL6.

 

Drink This Weekend Edition: Get schooled on sherry

Thursday, February 5th, 2015

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Sherry is one of the greatest values in the wine world right now, but there’s still a lot of confusion surrounding these fortified Spanish wines. Here, a crash course on three types of sherry – and why you should drink them:

1. Fino: These sherries are not oxidized, which makes them crisp, clean and beautiful. They are a perfect start to a meal with olives and charcuterie or even a more substantial fish course. A fino labeled “Manzanilla” means that sherry was created exclusively in the costal town of Sanlúcar de Barrameda.

2. Oloroso: The aging process for this sherry allows for plenty of oxidation. This means they are rich, complex and often some of the oldest wines you can get for the money. Olorosos are aged in a solera system, a series of barrels that contain different ages of wine. The average oloroso solera is well over 30 years old. Some date back to the 1800s; this means that some portion of every bottle in that solera is that old. At least 17 percent ABV, oloroso is one of my favorite wines to enjoy with cheese plates loaded with strong varieties, honey, nuts and quince paste.

3. Pedro Ximénez: Got a sweet tooth? This classic dessert wine is the one sherry made with the Pedro Ximénez grape instead of the palamino. So dark they appear brown or almost black, these are amazingly sweet wines. My favorite way to enjoy PX is poured over vanilla ice cream (just like grandma used to!), but it’s quite good with honeyed desserts like baklava or halvah.

The Wine and Cheese Place in Creve Coeur and Starrs both have excellent sherry selections. Ready to try a bottle? Look for Valdespino Fino Inocente, an excellent start for sherry novices.

Prefer to shake that sherry instead? Try our recipe for a Tongue & Cheek cocktail featuring fino sherry and click here to learn more about this resurgent wine.

 

Ben Wood has more than 10 years experience in the wine industry. He currently works as a sales representative for St. Louis-based wine importer Terra Firma.

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