Mardi Gras Comes with a Hurricane!

By Maureen C. Petrosky

I’m relishing every minute of our snow- covered Norman Rockwell setting. Ice skating, building snowmen, and hanging out by the fire and sipping hot cocoa are the best parts of winter in the northeast. However, considering the endless forest of broken trees, day-long power outages, the fact that navigating a driveway safely is an Olympic sport on it’s own, and that the kids haven’t had school in over a week, I understand that all this snow might be getting to you. So how about a hurricane instead of another blizzard?

I’m talking about the famed New Orleans cocktail sure to warm up even Old Man Winter. While you warily watched the latest batch of flurries yesterday, it’s likely you forgot one of the nation’s biggest soirees was in full swing- Mardi Gras! The fact that it fell on a Tuesday didn’t help the hype either, yet this flashy celebration from N’awlins may be just the thing to kick your winter up a notch.

Both of Mardi Gras’ famed cocktails, the Sazerac and the Hurricane, are surefire party starters; not mention major warmers, as both are serious sips. The Sazerac dates back to the 1830’s. Based on rye whiskey, this cocktail is layered with flavors of honey and spice. While it has a hint of sweetness it’s nothing compared to the sugary rum-based Hurricane. Say what you will about the Mardi Gras debauchery, they’ve found a way to have fun in the middle of winter, and you should too. So whip up a King Cake and a big batch of Jambalaya. Invite your snowed-in neighbors and celebrate this winter wonderland.

An Authentic Pat O’Brien’s Hurricane
(recipe courtesy of patobriens.com)
In a 26 oz. Hurricane glass, mix
4 oz. of Pat O'Brien's Hurricane Rum or a good dark rum
4 oz. of Pat O'Brien's Hurricane Mix
Fill with crushed ice
Garnish with an orange and cherry

Two Toasts for Tom

By Maureen C. Petrosky

Each year we wine writers are asked what is the best wine for Thanksgiving. In short, my answer is usually a Beaujolais Cru or a Pinot Noir. Both wine types tend to be crowd pleasers and also marry well with the mélange of flavors in the traditional Thanksgiving spread. This year I’m excited to say our traditional Tom Turkey is taking on some new sidekicks. My sister-in-law and niece, both originally from Venezuela, always lend a little spice to our family soirees, but this year their extended family is joining us, turning the typical Petrosky affair into our first international feast! The addition of empanadas, arepas and Pabellón Criollo is sure to add pizazz to our mashed potatoes and peas.

We all know the first Thanksgiving was a clash of culture and cuisine resulting in one of the few non-secular holidays everyone in this country enjoys indulging in. Whether your table will be full of the usual suspects or you’re adding a new dish or friend to the mix, I think it’s only right we toast Tom for bringing us all to the table. This year we’ll be starting with an aperitif that suits the season and the celebration: Pomegranate Champagne.

Pomegranates are abundant this time of year, and not only does the addition of this ruby-colored fruit makes for a fabulous centerpiece, it also makes for a sensational sip. So, if you’re looking to tip off turkey day with something pretty and pretty delicious or to top off your food-induced coma with a sweeter sip, here are two ways to wow your guests this Thanksgiving.

Pomegranate Champagne
1 ounce PAMA Pomegranate Liqueur
3 ounces Champagne
Pomegranate seeds for garnish

Add the PAMA to a champagne flute. Top off with the Champagne and add a couple of Pomegranate seeds for garnish.

If you’re looking for a sweeter sip, maybe something to go with that apple pie a la mode, try this instead:

PAMA and Champagne
3 ounces PAMA Pomegranate Liqueur
1 ounce Champagne
Granulated sugar to rim the glass

Dip the rim of a chilled champagne flute into the sugar. Pour the PAMA in and top with the Champagne.

Star Wars & Wine

By Maureen C. Petrosky

Last Friday I was scheduled as a guest for a live television segment on the TODAY show. This is not unusual as far as my job goes, but this day was a little different, to say the least. I anticipated the usual educational segment with a splash of fun. We had spent weeks putting together a great spot on cocktails, complete with the bubbly pumpkin cauldron that would be perfect for your Halloween bash. However, when I arrived in the make- up department and was greeted by a sea of storm troopers I almost fainted. If that wasn’t wild enough, there were endless numbers of Ewoks just nonchalantly jumping around. Matt Lauer was Luke Skywalker--who actually resembled Owen Wilson; Hoda was Yoda; and Kathie Lee was C3PO.

If you’re a fan of the TODAY show you know the Halloween bash is one of the biggest shows they put on all year long. Months of planning, secret meetings, and swearing on your life goes into the big reveal of the theme and costumes. This year Lucas films was kind enough to lend the original costumes and parts of the sets from the Star Wars trilogy to help transform studio 1A into a galaxy far, far away. With all of the extras and their handlers (people there to make sure the costumes and characters were kept intact), the additional hair and make-up crew, props, and special effects it was exactly like working on a movie set. Which thrilled me, as that was on my life’s to-do list. Even better was my brush with the real deal Wookiee! Chewbacca assisted as I worked with Yoda and C3PO to give a Halloween cocktail segment real star power. Bearing in mind the costume restrictions of Yoda Hoda- whose hands were transformed to only three fingers--and Kathie Lee, who couldn’t lift her arms in her glamorous gilded armor, we unbelievably made our way through the entire table of treats…except the wine. I’ve mentioned some of the others recently so I’ll only share with you the last sip that got skipped, so you’ll be sure not to skip it yourself.

Ravenswood, Old Vine Zinfandel, Sonoma County, $14- This red is ALWAYS stellar. It’s got the gusto you expect from a big jammy Zin, but it’s also got depth and a lip-smacking finish. When in doubt as to what to buy as a gift or serve at a party, this Zin is a surefire hit. Not to mention Chewy really liked it!

To view the entire TODAY show segment featuring Maureen's cocktails, click here

Spirit-ual Advisory

By Maureen Petrosky

With Halloween on the horizon I’m happy to say our lulling social calendar seems to be gaining momentum. Not one, but two neighbors are hosting soirees and an old college roomie even called to say she’s throwing her own costume bash. While I am still without the required “awesome costume” (clearly printed as mandate on one of the invites), I have been successfully fielding calls on which ghoulish delights go well with ghosts and goblins. Since my forte is wine and spirits, I stuck to what I know and the first rule of thumb is that no matter what holiday you’re pouring for, the drink must taste delicious. Gimmicky cocktails are abundant at adult-only Halloween parties, but being served syrupy sweet swill is not my idea of a winning affair.

So skip the mind erasers, smashing pumpkins, and gremlins and add Crystal Head Vodka to your bar instead. You may be surprised that famed actor and funny guy, Dan Aykroyd, is responsible for this super delish sip. His fascination with other-worldy beings inspired the creation of Crystal Head Vodka, and working with artist John Alexander, they decided the skull seemed the ideal spot for a pure spirit. True, its packaging is totally effective as a centerpiece this season, but what’s inside is sure to suit you all year long. That really round mouthfeel, a.k.a. smoothness, comes from its quadruple distillation and then a triple crystal filtration through Herkimer Diamonds. These quartz formations in Herkimer, NY are said to emit positive energy. I’m not technically a guru but as your spirit-ual advisor I suggest you break out this crystal for a Halloween toast to die for.
Crystal Head Vodka- $49.95/ 750ml It’s smooth with a touch of sweetness and is fabulous as a straight up chilled vodka martini. This Halloween, shake it up and encase the standard olive in a hollowed out radish for a ghoulish garnish that looks eerie but tastes divine.

Quest for the Best Bloody Mary

By Maureen C. Petrosky

This past Sunday morning, New Jersey residents anywhere near the banks of the Delaware were treated to an eerie awakening: a heavy white fog so thick you couldn’t see five feet in front of you. The cobwebs glistening in the morning dew and an undeniable chill in the air let us know Fall is surely setting in. It’s no surprise that Halloween celebrations have always been so big here in the northeast. Our October setting is ideal for all things spooky. It’s only appropriate we talk about spirits this week. It’s also apropos that a drink with the word bloody in it has emerged as this season’s must sip.

For years, it’s been part of my lifework to discover all sorts of taste bud euphoria. While some experiences are easy to find, others continue to elude me, one in particular being my relentless pursuit of the perfect Tiramisu. When it’s made from scratch, achieving perfection can easily become reality. However, I have yet to savor one served in a restaurant that lives up to my expectations. Recently, I have abandoned this mission and set out on a new culinary adventure: the quest for the best Bloody Mary.

Like the Tiramisu, it is composed of very few ingredients yet there seem to be endless renditions--from spicy to salty, with an array of garnishes from the mere lemon wedge to those topped with what you might call a salad. I must admit, I like to eat mine as much as sip it. A skewer of sliced red pepper, a crisp cucumber, half a pickle, a huge green olive, a whole celery stalk, a salty rim - and that wedge of lemon--YUM! It’s got to be spicy, but not so much so that it ruins my mouth for brunch. As we always say, start with good ingredients and you’ll end up with good results. So Jersey, show us what you’ve got. We want to know where you go for the best Bloody. Until then, here’s to a bloody good day!

A Winner: Whiskey Willy’s Original Bloody Mary Mix- This is an excellent start to a great Bloody Mary. It’s tangy, got that horseradish bite, and works wonders when paired with a premium vodka.

Red Wine and Coke?

by Maureen C. Petrosky

Somehow summer has slipped by, and just last weekend we finally got together with one of our favorite couples for a drink. On a whim, we decided to do cocktails instead of usual bottle of wine. With the abundance of blueberries still in the fridge, I was intrigued by the idea of blueberry vodka. We poured it over ice with club soda and a squeeze of lemon or lime and enjoyed a refreshing, light, and definitely blueberry-tasting sip.

With all the wine in my world I often forget how much I enjoy the rituals of consuming a cocktail. From the shakers right down to the clink of the ice, we all agreed it's just as much fun as swirling and sniffing. The topic of cocktails stopped my friend in her tracks and, dead seriously, she said, "I've been meaning to ask you something... A friend of mine said mixing red wine and Coca-Cola is all the rage in Europe, and I knew you would be able to tell me this isn't true!" I couldn't help but smile. As you know, I was recently running around the south of France tasting tons of offerings from bubbles to stickies and lots and lots of Grenache ( a red grape that struts its stuff in the Sud du France). It wasn't until the very last night of my trip that we dined with a twenty- something who was working to help educate us Americans about the Sud du France.

Let me back up here. Sud du France is the new name for marketing the Languedoc- Rousillion region of the south of France. While it is a lot easier for us to say, it still causes a little bit of confusion. Sud du France means south of France. It's not beer or soap as some have thought. In fact, it is simply an umbrella name for the loads of delicious bargains spilling from this region. Our guide represented a part of the future of French wine and I wanted his insight. So I asked him what music he listened to, and what he and his friends drank. There's no doubt he truly loved wine and knew how lucky he was to be in a place that had an abundance of delicious juice for him to drink. He also liked heavy rock, and some of his friends still prefer beer--in fact, he almost sounded like an American twentysomething. Until he mentioned that lots of his friends enjoyed wine cocktails like... red wine and coke! So this trend is alive and well. But I was more surprised that the idea isn't actually a trend, it's been around the block. Mixing 50% red wine and 50% coke is called a Kalimotxo in the Basque region of Spain; in other parts of Spain it's Rioja libre. In Chile the drink is known as jote, and in Bosnia, and Croatia it's sometimes called a Musolini. The list goes on and on. From South Africa to Germany and so on, this wine cocktail has plenty of names.

So I started mixing a few to find out which reds really work with coke. I found that the luscious Grencahe was indeed the perfect fit for this mix. In fact, when shaking up yours, be sure to choose a red that can take the chill. Beaujolais and Rhone reds work too but Grenache packs in the fruit, resulting in an adult version of cherry coke. In particular, the reds from a winery that is technically in the Sud du France but lies at the base of the Rhone region-Chateau d’Or et de Gueules rock when mixed with Coca-Cola over a glass packed with ice. The winery from which this hails is full of art from up-and-coming talents, and the winemaker is a hip chick who handles grapes as gracefully as some girls do their Gucci bags. Like a great pair of shoes, she makes wines that are fashionable yet functional. At about $15/ bottle, this Grenache from Chateau d’Or et de Gueules is delicious on its own or lovely with a chill on one of the last of these hot summer days. As part of this wine-tail it's also ideal for tailgating and sipping with friends on the first of fall's cool evenings. So next time you’re toasting with friends, grab your shaker and mix it up a bit.