NYC Baby!!!

Tomorrow I fly out to Manhatten to attend a James Beard Foundation Dinner being held on the 17th. I will be assisting my mentor, sommelier Manny Nieves. I cannot wait!!! I will hopefully going to the Pegu Club and maybe the Flatiron Lounge. If you are not familiar with these establishments, you should make yourself aware. They are the mixologist's meccas. I'm off, my flight leaves in 16 hours and I have a lot to do. When I come back, I'll have stories.

Have a shakin' week!!!

Indian Summer

Ok, I know Labor Day was a little farther back but since the weather is pretty nice, I thought to myself, "Self, I would KILL for a white sangria." And I personally feel like it can sometimes be hard to make a really good yummy white sangria. So, I will now share how. September is such a beautiful month, go to the local market (West Side Market or Whole Foods are personal favorites), get some fruit and some wine, and Let's Play!

White Sangria

1 Btl (750ml) of white wine (I really like Sauvignon Blanc or a blend such as Evolution No.9)
1/2 c. Cointreau
1/4 c. Peach Schnapps
1-3 tsp. of lemon juice

{Also, this is where the playing comes in, you could add some fresh juices - to your taste - as much or as little as you want. The following is a recommendation as to what juices are good:}

• orange juice
• Peach Necter (try brands like Goya)
• pear puree
• pineapple juice
• white cranberry

Ok, for the FRUIT!! Now, again, keep in mind add or use as little as you want, but you WILL need a good portion of fruit to go in there and let marinate and soak in your sangria. The following is a recommendation of fruit I would use:

• apples
• melon
• watermelon
• peaches
• pineapples
• oranges
• grapes

Now, combine ingredients and TASTE after to make sure you have a great batch that you like, and your guests will enjoy. Let the Sangria sit overnight or 24 hours in the fridge to marinate and become a great batch. Then when ready to serve, do so over ice and garnish with leftover fruit.

CHEERS!

Sour Mix

I was recently asked how do I make my fresh sour mix. There is definetely a skill to it. I personally loathe the store bought Lemix or any other brands. They're gross and way to strong. Actually, don't hold it against me, but T.G.I.Friday's makes their own, and it's fab. But, if you don't rock the flair, I use my own reciepe. (But it varies almost everytime, much like most food you cook)

Sour Mix

[Equal parts]

Fresh Lime Juice
Fresh Lemon Juice
Water

now add sugar.

(You could use simple syrup or regular old sugar)

Add sugar to taste.

Shake REALLY well.

Taste, and you're ready to make margartias or Long-Islands, or whatev.

Madonna's 50th Martini

K, yesterday was Madonna's 50th Birthday, and I just finished her brother's tell-all (which was like a tell-some) memoir, Life with My Sister Madonna. I've learned that she doesn't really drink these days, or ever, EXCEPT for Lemon Drops. So I'm usually against making these fucking martinis, but I'll make an exception for the high-horsed pop icon.



Lemon Drop Martini



2.5 oz. Ketel Citron
.5 oz. Lemoncello
3/4 oz. Cointreau
Juice of half of an active lemon
pinch of simple syrup


Add ingredients in shaker, ice, strain.


Martini glass half mooned with sugar.
Garnish: lemon peel fresh off the lemon.

Happy Birthday Madge from a Cleveland Mixologist you'll never ever meet in real life!!

MARGARITAS!! Part I

I work at a fantastic Southwestern Bar/Restaurant in Cleveland. We make the BEST margaritas. I could go for one right now. So, because I'm so nice and wonderful, I'm going to give you guys one of my fabulous margarita recipes. I think you should try it, drink it, and have yourself a wonderful Sunday afternoon.

Raspberry+Kiwi Margarita

2-3 red raspberries
2 slices of fresh kiwi.

{muddles raspberries and kiwis)

2 oz. Cabo Wabo Anejo
1 oz. Patron Citronage
3/4 oz. Grand Marnier
2-3 squirts of fresh lime juice.
2 oz. fresh sour mix
3/4 oz. fresh OJ

{ice-shake}

Pour into glass, garnish: raspberry and kiwi slice. ENJOY!

The Death of West 6th

Hi ya Party People!! As I open a nice white blend, and pour myself a glass, I clean out my wallet. I find the usual, old receipts, business cards, money and my old VIP card to Tramp Nightclub (circa 2004)! God do I (and my friends) miss the good old club days of West 6th. Some would argue that West 6th is still the happening place to be, those individuals would be losers. Sorry, that was harsh, those would be the just-turned-21 year 0lds a.k.a. the amateurs, or a.k.a. the newbies. Anyways, it's just not what it used to be. With the death of the Flats, came the birth of West 6th. Funky Buddha, Blind Pig, Velvet Dog, the classics. They're still there, kinda. My good friend Gina recently attended a bachelorette party down there a couple of weeks ago, she was annoyed, bored and couldn't wait to get home.

So sad.

I remember one of my birthdays years ago being pulled away from my boyfriend downstairs at Buddha because we were practically doing it on the big cushion thingy, the bouncer was not pleased. I remember my own bachelorette party doing body shots of the bartenders on the bar at Tequila Ranch. I remember my friend Bobby getting head from a Cavs girl at Cloud 9.

Now, the new hip scene is East 4th. Great food. Great drinks. No filthy raunchy big city fun. Also, the scene doesn't really stay popping til 2:30 am.There was a glimmer of hope when plans leaked of Mr. Michael Symon rumored to open Hush and Hush up! a new nightclub on the second story on East 4th this fall. However his plate is too full with The Food Network and being a culinary superhero. Now that space will be The Greenhouse Tavern (which note: I'm soooooo looking foward to that actually).

But where is Cleveland's nightlife going? It started in the Flats, then moved to West 6th, then East 4th, where to next? We seem to be migrating eastbound and heading home before Saturday Night Live starts. Before we know it, the next time you're planning a wild night out with your entourage, it will consist of an early bird special and a game of bowling at Corner Alley and in the car by 10:30. That's it, I'm just going to open a new coke bar/glory hole club in Tremont. Right next to VTR, that should put us back on the map!

Sunday Morning Libation

Since Sunday is one of my fave days to condone "day-drinking" (among the other 6 days of the week) I came up with something that I've used in the past and that you might like:


Ring My Bellini

2 raspberries, muddled.
1 oz. Peach Nectar or the meat of a fresh peach (can be white or california, doesn't matter)
1/2 oz. Cointreau
5-7 oz. Champagne

garnish: raspberry


Now, sit back, sip and enjoy the first day of June.

Cheers!