Manhattan Cocktail Classic: Tips & Techniques for Reinventing the Classic Cocktail Party with Alex Ott

Socially Superlative
May 20, 2011

My first Manhattan Cocktail Classic is surely one to remember. Mixologist Master Alex Ott led the event, sponsored by New Amsterdam Gin and hosted by DeVries Public Relations.

Ott spent two hours educating participants on the art of gin cocktail making by using interactive activities and demonstrations. He explained the four essential ingredients to any cocktail, showed us how to properly mix and shake our drinks and how to cut and peel fruit properly. These may seem like simple tasks, but for drink-making newbies like myself, it proved to be quite the challenge.

The most interesting past of the event was a three-minute timed challenge where Ott had to mix a drink based on three ingredients the audience selected from a table full of spices, teas, and random refrigerator contents. I was slightly hesitant to try the concoction consisting of New Amsterdam Gin, cantaloupe, ginger and pepper, but what shocked me more was that I genuinely loved how it tasted. The next on-the-spot cocktail was comprised of New Amsterdam Gin, curry, pomegranate juice, and pear and once again tasted delicious.

Hors d’ouevres were strategically passed around before and after the drink session and I enjoyed my fare share. The goat cheese zucchini, salty meatloaf, and grilled cheese crisps served alongside spicy tomato soup were my personal favorite dishes served.

Not to be forgotten were the gin induced mini cupcakes from Butch Bakery. After an afternoon of smooth gin drinking, I started wondering how many drinks I had actually consumed, which is why I had to second-guess myself when I was called as the winning raffle winner.

Before the cocktail classic began, guests were instructed to taste two mystery drinks entitled the ‘Dutch Daiquiri’ and the ‘New Amsterdam Sling’. If our name was called and we had managed to guess the correct ingredients, we would get a deluxe two-night stay at the Luxury Suite at The James Hotel.

Considering my horrendous allergies combined with my barely there sense of smell, I was shocked that I had actually guessed correctly. I left that day, along with my multiple gift bags, two bottles of New Amsterdam Gin and surplus of complimentary cocktail-making supplies with a newfound love for gin and The James.

- Megan Eileen McDonough


http://sociallysuperlative.com/2011/05/20/manhattan-cocktail-classic-tips-techniques-for-reinventing-the-classic-cocktail-party-with-alex-ott/

Bootlegger 21 Vodka Presents: Harlem Glamour

Socially Superlative
April 18, 2011

Saturday night’s torrential rain didn’t seem to stop guests from making their way to the Cotton Club-esque of Jazz-Age Harlem event, presented by Bootlegger 21 New York Vodka. The 1920s inspired event was held in Soho at 76 Wooster Street, and each floor of the four level building had a different look and feel. The bottom two floors featured a live jazz band and the upper two were designated for poker playing and piano listening.

Guests sampled 1920s inspired hors d’oeuvres including shrimp & grits, gumbo, sweet potato with marshmallows, and red velvet cake for dessert. It was definitely some good old southern comfort food and made me miss my summer vacations to South Carolina.

In addition, several Bootlegger 21 featured cocktails were available throughout the night. Titled “The Flapper,” this drink was made with Bootlegger 21, Galiano simple syrup, lime juice, prosecco, and lemon twist. The “Bootlegger 21 Southside” was lemon based and also had simple syrup and muddled mint leaves. Other cocktails offered were “Improved Prohibition Cocktail,” “Madden Martini,” and “Lindy Hop.”

The evening starred Michael Arenella and His Dreamland Orchestra and featured Queen Esther, the renowned chanteuse with piano-man Jesse Gelber, Gin Minsky the flapper-tapper, and Roddy Caravella as the entertainment for the evening.

Although I knew this event had a 1920s theme before I arrived, I was surprised by how many people showed up in head to toe costumes. I guess we all need a night of escapism once in awhile, and Harlem Glamour certainly did the trick.

-Megan Eileen McDonough

Photo by Daniel Perry.

http://sociallysuperlative.com/2011/04/18/bootlegger-21-vodka-presents-harlem-glamour/

Wines of Portugal: A World of Difference

Socially Superlative
April 6, 2011

Wines of Portugal: A World of Difference took place yesterday afternoon in The David H. Koch Theatre at Lincoln Center. ViniPortugal, a trade association promoting Portuguese wines in targeted international markets since 1997, powered the event.

While I’m personally partial to whites, I made sure to taste a couple of rose and red options. I certainly was impressed with all the selections offered, but there were definitely a few that stood out as exceptional options for any occasion.

My top rose would hands down be Aveleda’s Casal Garcia, best paired with zucchini risotto with sun-dried tomatoes. They also offer a comparably good tasting white wine recommended to drink alongside grilled seafood dishes.

Valle Pradinhos’ full body white wine had the perfect combination of flavors. Made with grapes from the mountain region of Portugal and Alsace, France, this wine was the most memorable and unique tasting in my book. Following close behind are the whites offered from Boas Quintas.

Malhadinha Nova’s Monte da Peceguina is a great option for full-body red wine lovers. I was quite impressed with not only the taste of their wines, but also the designs of their labels. Both the turtle and cow images are drawn by children and compliment the brand well.

-Megan Eileen McDonough

http://sociallysuperlative.com/2011/04/06/wines-of-portugal-a-world-of-difference/

Guinness St. Patrick’s Day Beer and Food Pairing

Socially Superlative
March 17, 2011

Who knew hump day could be so enthralling? Mine certainly was, as I spent yesterday evening learning about Guinness from Guinness Master Brewer and resident Dubliner Fergal Murray himself. Taylor, who conveniently have their offices located in the Empire State Building provided an intimate tasting and dining experience for the fifteen invited guests.

A proud Irish citizen myself, I jumped at the chance to meet Fergal and learn more about his craft. During college, I remember visiting Dublin and taking a tour of the infamous Guinness Factory. The only difference was that instead of drinking a Guinness overlooking Dublin, I was in the world’s most famous building overlooking New York.

Before the official tasting began, we were offered a beer to start us off. All of a sudden I started feeling a bit tipsy. It wasn’t until later that I discovered the alcoholic content was slightly more that 7 percent. That certainly explained some of my giddiness throughout the evening.

The first plate consisted of a Smoked Salmon Platter paired with Guinness Extra Stout. Although I never thought to eat salmon while nursing a Guinness, I was pleasantly surprised by the taste. The balance of the different flavors agreed with my palate quite well. Second, Murray paired Guinness Braised Bottomless Short Ribs with the regular Guinness Draught. Again, a clever pairing and one I would not have been able to conjure up.

Finally, Oysters on the Half Shell were paired with Guinness Foreign Extra Stout. This is the same beer I chose to start the evening off with, and before our plates were even brought out I noticed several water bottles had suddenly appeared in the center of the table. I guess I wasn’t the only one feeling a buzz.
The tasting concluded with pairing the same Guinness Foreign Extra Stout with a plate of various cheeses, delicious chocolates and fruit. I have quite the sweet tooth so I certainly helped myself to several of these desserts.

It proved to be one of those New York City nights; the ones that make living here like nowhere else. Murray is as witty as he is knowledgeable about Guinness and was a pleasure to meet. It was a great pre-celebration of St. Patrick’s Day for sure!

- Megan Eileen McDonough


http://sociallysuperlative.com/2011/03/17/guinness-st-patricks-day-beer-and-food-pairing/

Featuring: Moda Restaurant and Lounge

Socially Superlative
January 19, 2011

Earlier this week, Socially Superlative checked out Moda, the trendy Italian/Mediterranean restaurant and lounge inside the Flatotel on West 52nd Street. Their slogan immediately caught our eye: “Where food is to wine what fashion is to style.”

Moda’s décor definitely had style. Rows of comfortable leather sofas, each uniquely decorated with cool colors and elaborate prints, fill the lounge area that leads into their dining room.

Upon being seated, we were immediately introduced to Sergio, our attentive and very knowledgeable waiter for the evening. We started off with their cocktail list: the French Martini and the Raspberry Caipiroska.

The French Martini proved to be a perfect combination of flavor to alcohol content, but the Caipiroska (a Caipirinha with vodka instead of rum), bordered on being too sweet with the use of Stoli Razberi. Later on in the meal, we had white wine with recommendations from Sergio, one sweet and one dry, which completemented our meal and our personal tastes.

While waiting for our starters, we munched on the plate of delicious homemade Focaccia bread infused with EVOO and topped with parmesan cheese. Next up was their Butternut Squash soup with fennel and mascarpone. The mix of subtle spices and healthy ingredients gave the soup a nice consistency.

Their speciality salad was the arugula salad with beets, grapes, tomatoes, and warm goat cheese with balsamic dressing. The ingredients were very fresh and were well seasoned, the toppings of the salad providing a great contrast to the bitter arugula. Our final starter was the fried crab cakes dressed with a tangy mayo herb aoili sauce.

At this point we were already completely full, but next up were the restaurant’s specialty entrees based on Sergio’s recommendations. The Fra Diavolo angel hair pasta with shrimp had a fantastic kick in the spicy marinara sauce. We were told that Executive Chef Ishmail Mutazz has experience in Thai cuisine, which most likely accounts for the great energy in the flavor.

We then got a crash course on European seabass for the Seared Branzino, cooked medium-rare with a side of roasted rosemary thyme potato fingerlings.

We ended our meal by indulging in dessert. The Home-Made Tiramisu came in a glass mug, appropriately so since it was more of a pudding consistency as opposed to a rigid cake. The creamy tiramisu was delicious, but it came with a huge dollop of whipped cream on top that was overpowering with sweetness.

The Warm Chocolate Lava Cake was drizzled lightly with caramel sauce. Both desserts were garnished with a pink and white chocolate straw, a playful and cheerful detail. We chased dessert with a flavorful cappuccino to wake us from our food coma.

In the warm weather, there is a large outdoor seating area with a separate bar. We’ll definitely be back over the summer to enjoy their specialty cocktails, either the Tuscan Pear (Grey Goose Le Poire Vodka, Domaine de Canton, Limoncello) or the Grapefruit Basil Martini (Hendricks Gin, Grapefruit Juice, Fresh Basil). We’ll save you a seat!

Yours,
Megan and Von




http://sociallysuperlative.com/2011/01/19/featuring-moda-restaurant-and-lounge/