What’s For Sipper? returns for its 2nd installment with my dear friend and fellow Kentuckian Dean Fisher! She left sunny LA last year for the arctic circle that is Chicago (I kid…sort of) and I’ve been missing her something awful. And her ability to throw a stunning party on the fly and redecorate my entire apartment. Without further ado…
Hometown: Lexington, KY. Current City: Chicago, IL
Favorite summer beverage: My first instinct is to say a Pimm’s Cup (I prefer mine mixed with champagne or sparkling lemonade- or both- then filled with sliced strawberries, cucumber, and torn mint). Then again, I’m also a big fan of shandies. And summer is probably the best time for a good rosé– We’ve been drinking a lot of the Meinklang Prosa 2009 Rosé from Austria. Oh, and have you had that sweet tea vodka? Just sayin’…
Favorite cocktail or spirit: Lately I’ve really been enjoying a classic Manhattan. My boyfriend makes them better than anyone and it’s the perfect nightcap.
Favorite place to grab a drink: Living in Chicago, there are TONS of great bars…but I can probably narrow it down to a couple of favorites. The number one spot goes to The Whistler, hands down. Paul McGee is a bartending genius and his drinks are always perfect, the atmosphere is just right, and the bar is small inside with a patio out back. I also like Big Star’s “La Paloma” (el jimador, grapefruit, lime, mexican fresca), and The Rainbo is an old standby for cheap beers. When I’m in LA it’s El Prado or Footsies and in Lexington I like Sidecar or Jonathan’s.
Favorite toast: Sourdough. (haha)
Favorite post-dinner quaff: This is really a better question for my boyfriend. He loves port wines and digestifs….After dinner I generally just want more wine. Or tequila shots.
Favorite food & beverage pairing: This is a TOUGH ONE. Seriously, I have to pick a favorite? Oh man. Um…I mean, an amazing cheese plate with unique accoutrements is kinda one of my most favorite things ever. I’ve been really digging on rosés this summer (and last…and the summer before that), and find that a great rosé/stinky cheese paring can have very interesting results. I also love weird meats with a super nose-y, spicy pinot noir or pinotage. Like oxtail or rabbit pate or beef marrow. Oh! And thanks to Whitney, I love a good Lambrusco with a thin-crust pizza. But really? I just love food. And drinks. [editor's note: word.]
and last but not least…
What’s for Sipper?I’m actually planning on taking a night off from imbibing, but last night I tried out a couple of rando bottles I picked up at Jewel. I went to my friends’ house to attempt pizza-grilling and brought along a prosecco (don’t remember the brand) and Frenchhouse 2008 Syrah. The prosecco was okay- the bubbles were nice, but it tasted a little vitamin-y to me. The Syrah was great and paired so nicely with the pizza! I’d definitely buy it again! PS: grilled pizzas are awesome.
I wanted to take a moment to honor the fine specimens of my refrigerator, cupboard and bar; my favorite items with which I could not live without. Seriously. I would perish. So, I decided to stage a photo shoot in my kitchen…because that’s what people do on a Wednesday afternoon.
Item 1: My Ice-O-Mat, found at a thrift store in Echo Park. It takes regular old ice and crushes the crap out of it. Therefore creating my favorite kind of ice experience. The crushed kind. I don’t have a fancy schmancy in-door ice maker like some….so, this will have to do. And in my humble opinion, it’s way cooler anyway.
Item 2 (and 3): My old standby- Aperol. Good buddy old pal. When would not be a good time for an Aperol spritz? Never. Case closed. And a new love- Dolin white vermouth. It’s “sweet,” not dry and is heavenly in a gin martini but also great on it’s own as an aperitif over ice with an orange twist.
Items 4 (and 5 & 6): Bitters! An essential for any bar to add complexity and well…a bitter note to a cocktail. I happen to be in love with the Aztec chocolate (used in my coco devereaux) and the rhubarb (used in my old smashioned.)
Items 7 & 8: If you aren’t new to the blog you’ve definitely seen the bottle on the left. Many times. It may be getting old at this point, but I don’t care. Bulleit bourbon is awesome (as evidenced by the almost empty bottle.) The little guy on the right should be illegal it’s so sinfully good. These Luxardo cherries are the perfect addition to a Manhattan. I’ve even infused them into the bourbon before to excellent results.
Item 9: Light agave nectar (aka the nectar of the gods.) I adore this stuff and use it ALL the time. Not only for cooking, but to sweeten cocktails. It is super light and not cloying. It gives a fuller, more rounded feel than granulated sugar but a more delicate touch than honey or molasses. And it is wonderful when wanting to make an infused simple syrup. (Item 9a: Mister Cow the creamer- from all the way out in Charleston, SC. Thanks Mom!)
Item 10: I just might be cuckoo for coco. Vita Coco coconut water is always in my fridge and it’s surprisingly good in fruit based cocktails and punch. Highly. Recommended.
I simply remember my favorite things….And then I don’t feeeeeel so bad.
I recently spent a lovely afternoon with Claire Thomas of The Kitchy Kitchen and the always interesting and wonderful Hollis Bulleit making some bourbon drinks! Claire and I originally bonded over our mutual love of obsession with Bulleit bourbon and all things pecan milk back in May at the On The Lamb Kentucky Derby party. She asked me to share the recipes from the party with her and I happily obliged.
Photos by Claire Thomas
Miss Hollis graciously hosted us at her home, making the afternoon all the more fantastic. See below for the beautiful (and super fun to make) video Claire and her team put together! And head on over here for all the recipes.
Thanks to Claire and Hollis for a good time. No- an excellent time. No….a Bulleit time.
I ♥ lambrusco. I really do. And with summer literally at our doorstep, it’s that time again. Time for a cold fizzy glass of lambrusco. But, not just any lambrusco- Medici Ermete lambrusco- one of my favorites. I spent a few days with Alberto Medici last fall and had a pretty amazing time.
So when I was invited to a beach party in the ‘bu (Malibu for all you non Cali folks…or just sane people who don’t refer to a city with it’s last syllable) I thought it would be sick to make some killer sangria bro. With what else but…Lambrusco!
Simply delicious. The deep dark berry fruit flavors that are so naturally present in the wine were pumped up times 10 with the addition of the actual berries. I must say- I don’t know if I’ll ever go back to a bottle of Malbec or Rioja again in my sangria-making ventures.
PS- I could stare at the cross section of a blackberry for days.
For those of you living in a cave, not from the South or who are completely uninterested in horse racing- yesterday was the 136th running of the Kentucky Derby. I was throwing a party, wearing a large and in charge hat, screaming at horses and drinking a lot of Bulleit bourbon. And drinking [...]
