Reformed Cynic

Cocktails of Mad Men S4: Shenanigans Aplenty

Lots of activity this week, some desperate (Midge vs. Horse, not a fair fight, is it?), some childish (Betty), some romantically nostalgic (Sally and the Odd Glen), and just plain ballsy/crazy (Don and his ever-present voiceover from this season).

I had a bit of time on my hands this past week, and wanted to savor a little something to eat before having a cocktail - odd, I know, especially when cocktails are designed to stimulate the appetite, so I had a unique flatbread off of the Noir weekly Menu:

I enjoy a snack of red pears with bleu cheese, and warmed sounded even better on a chilly Sunday night. While I do prefer a crispier flatbread crust, I could not complain about those lushly roasted, almost caramelly pears. This will be an entertaining staple for my upcoming holiday season - imagine sliced pears with a pungent goat or bleu cheese crumbled atop as a tartine or enveloped in phyllo dough? Mmm.. Do I hear a post about cocktail holiday nosh?

Anyway, on to the cocktail! I've had everything on the existing Noir Cocktail menu excepting things which contain either Peaches or excessive amounts of cream, and I had been craving a Kir Royale, so I asked for a variant, 'tenders choice. This is the layered miracle which arrived:

Comprised of champagne, the juice of a lemon with splashes of gin, St. Germain, and Chambord, it had a delightful elderflower nose, which tempered the Champagne. I also adored the fact that the ingredients were of slightly differing densities, so layers formed, which you can see. I don't know what to call this, so I'll just say "Wonderful", which is entirely true.

Next week, the finale!

On the Road: A Punchy Mai Tai at Koto in Lebanon, NH

On a long, dark drive to Vermont, my boyfriend and I were in need of a hot meal and a pause to refresh. Being an avid skier, he has a mental stash of restaurants along the way where one can refuel and continue north into the darkness.

We stopped at Koto in Lebanon, NH - a Benihana style restaurant, which was incredibly empty on a Saturday night. Perhaps folks go to bed earlier in New Hampshire, or maybe there's a newer hibachi grill down the road, but we were the lone diners at the cooking tables. After ordering and watching our meal cooked by a rather tired-looking chef (who tried to flip a zucchini slice into my open mouth, only to have it bounce awkwardly off my face), my drink arrived - a coral colored Mai Tai.

Remarkably alcoholic and birthday party fruit punch like - anyone remember bowls of Kool Aid with cut-up fruit & Ginger Ale? - it could have cleansed my sinsues. Far too much light rum, but on the other hand, they *did not* skimp on the booze. Lots of non-standard fruit floating in it, too:

Can't argue with two whole cherries, now can you? Authenticity, Schmauthenticity.

The food, I might add, was excellent. Granted, we were hungry, but each of our seafood grills - red snapper with noodles for me, salmon with the same for him - were skillfully cooked so that the fish was firm, flaky and tender and the vegetables crisp. We'll be giving this another try in the near future, and if you are heading to VT or NH ski country, you ought to do the same.

 

Summer’s End: Sangria at Jaleo Washington DC

On a recent trip to Washington, DC with my Darling, we made the fantastic discovery that it was Restaurant Week! I set out at once to find the most appealing participants within an easy walk of our lodgings, and settled on Jaleo ,a tapas-chain restaurant, thinking that if it were horrible we'd be out of the door after a plate or two.

We were pleasantly surprised to find that not only was the food superb – jamon wrapped figs, deep fried, anyone? – but our choice of cocktail, the oft attempted and frequently dishonored Sangria , was a delight to both behold and to drink:

Ruby-red and apple filled, this version of Sangria was not overpowered by the too-generous addition of brandy, but was instead perfectly proportioned. While the addition of apples instead of the usual citrus cocktail was a departure, they added just the right amount of palate-cleansing tartness. We'll definitely be back for more Sangria, even if in the dead of winter, and for more of those marvelous tapas..

Curious Liquids at the Blue Cat Cafe, Burlington VT

On a weekend jaunt filled with hiking, clean air, and all things pertinent to good mental and physical health, I knew that I'd need a cocktail or two to complete my pleasure. After wandering around Church Street Marketplace and its environs, we stumbled-upon the The Blue Cat, nestled in a building down an alleyway.

Dimly lit yet full of cheer, the drink menu was perused, and the Sophisticated Skyman and the Renka were our pre-dinner choices. The Sophisticated Skyman is first and foremost a lovely shade of Kool-Aid Blueberry Blue, created by mixing Curacao, Smirnoff PassionFruit, Pineapple Juice and Club Soda. It sparkles, and does taste somewhat like a carbonated fruit punch which somehow doesn't melt into a misery of sweet.

The Renka was an innovative Margarita hybrid of Jose Cuervo, Grand Marnier, Lime, Orange Juice, and yes, an Olive. In the dim light, it was a pale orange, salty-sweet-with-a-hint-of-savoury, and POWERFUL, so much so that the wine list was declined with dinner as it overloaded taste buds. Definitely a stand-alone drink, to be enjoyed a few hours before dinner by a true tequila lover..

As much as the cocktails were enjoyed, the real delight of the evening was the locally-sourced menu, which was absolutely delicious - my boyfriend enjoyed a steak, and I enjoyed lamb, plus a delicious assortment of Vermont cheeses. The Blue Cat is a little out of the way, but is not only a good value (each cocktail was under $10, which is not a given in this town), but a find..

La Douceur et L'Opera: Martinis at Brasserie Jo, Boston

Whenever I have a hankering for consistently good, moderately-priced French Bistro fare, I invariably head to Brasserie Jo, a long time resident of the Colonnade Hotel in Boston. Of course, wine is my usual bistro pairing, but it being a Friday night and not being ravenous, I decided to have cocktails and perhaps an amuse-bouche or two.

My boyfriend and I arrived at the bar just in time to be presented with small samples of new Martinis, part of 'Jo's revamped cocktail menu, and thus decided to partake of L'Opera, a mix of Canton Ginger Liqueur, passion fruit nectar, lavender syrup, and champagne, and La Douceur -  Reyka Vodka with Lychee and White Cranberry Juices.

La Douceur, the first drink shown above, was light and flavorful, with the Lychee flavor predominating. Little bits of fruit nectar swirled in the drink, and Reyka vodka was a perfect choice as it disappeared into the mix of juices.

L'Opera, pictured behind La Douceur, was very, very strong. Appropriately ginger-colored, the lavender vanished in the face of Canton, while the passion fruit nectar seemed to provide color alone; its flavor was not readily discernible but must have tempered the Ginger somewhat. If strongly alcoholic cocktails are not your ilk, avoid this, but if you want a drink that stands best on its own (and you have at least 30 minutes before eating), give this a try.

I also signed up for Brasserie Jo's Martini club - should you work your way down the entire Martini list, you'll enjoy a gift for your efforts. Present your card when you arrive, and a record of your previous drinks will appear so you can track your progress. Aren't measurable goals marvelous?