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TIP OF THE DAY: Break Wine Barriers

Most people who drink wine regularly have learned “rules” of pairing wine with food. There are very precise rules—Chablis with oysters is one—and general pronouncements, such as white wine with fish.

You can go to the website and get guidance such as a Cabernet Sauvignon or a Malbec with lamb.

But conventional wisdom, which also includes drinking the wines from the same region as the foods, is not the same as the latest wisdom.

The new wisdom of wine says don’t be regimented, don’t box yourself in. Try different pairings to see what works best for you.

The new wisdom (which has been around for a while) was proved at a lunch last week hosted by Louis Jadot, the venerable Burgundian winemaker and négociant*.

In a private room at Lafayette Grand Café in the Nolita neighborhood of downtown Manhattan, ten wine writers joined Frederic Barnier, Jadot’s winemaker, for an eye-opening (and delicious) lunch.

We tried eight different dishes with four Jadot wines, two whites and two reds:

  • Louis Jadot Bourgogne Chardonnay
  • Louis Jadot Macon-Villages
  • Louis Jadot Beaujolais-Villages
  • Louis Jadot Pinot Noir


    If you think you prefer Cabernet Sauvignon with filet mignon, think again. Photo courtesy Ruth’s Chris Steak House.


    Also tasted prior to the lunch were the new Louis Jadot Steel Chardonnay, made for the American market where many people prefer the flavors of steel fermentation to oak barrel fermentation; and the 2012 Pouilly-Fuisse.



    Who new we’d enjoy Beaujolais with just
    about everything? Photo courtesy Maison
    Louis Jadot.

      MIX & MATCH

    We were encouraged to mix and match the wines with the foods. Served family style on large platters, we dined on:

  • Roasted beet root salad with mach and hazelnuts
  • Escarole and endive salad with pomegranate and truffle vinaigrette
  • Charcuterie de la maison: saucisson, pâte and jambon
  • Rotisserie chicken salad with organic grains and tarragon-poppy dressing
  • Brisket burger with caramelized onions and raclette
  • Roasted fall vegetables and potatoes
  • Brussels sprouts with bacon and horseradish

    As you might imagine, there’s a lot of conventional wisdom on which wines to pair with these foods. But we tried every possible pairing, and the results were surprising—or maybe not so surprising:

    Everyone liked something different, and many of the preferences were not the conventional ones.

    Even more surprising to us—a lover of red and white Burgundy but not necessarily of Beaujolais†—is how much we liked that Beaujolais with just about everything. It was our favorite wine of the tasting, and the nice Jadot people sent us home with a bottle.


    Follow today’s tip by planning a dinner with four different wines.

    You can assign dishes to participants, so you’ll have an assortment of vegetables, grains, poultry, meat and fish/seafood. Prepare the dishes with strong flavors—like the hazelnuts, horseradish, truffle oil, spices and herbs served by Lafayette—because any wine will seemingly go with bland food.

    Of course, the exercise is a relative one. The flavors of wines made from the same grape from the same region in the same year can vary widely. So it’s best to select four wines from the same producer, like Jadot, which will provide consistency in house style and approach to winemaking.

    Bon appétit!

    *A négociant is the French term for a wine merchant who buys wines from smaller winemakers and sells them under his own name. Négociants buy everything from grapes to grape must to wines in various states of completion, and often blend the wines from different small winemakers.

    †Beaujolais is the one appellation in Burgundy that produces red wine made from the Gamay grape instead of Pinot Noir.



    TIP OF THE DAY: How To Quickly Chill Wine Or Champagne

    If you forgot to put the Champagne in the fridge—or decide on a different bottle of wine than the one you’ve chilled—here’s how to get it cold, fast.

    Pop It In The Freezer

    Many people stick the bottle in the freezer. It works, but it isn’t the fastest way to chill wine. Cold air isn’t as effective as cold water, our next technique.

    Make A Water Bath

    This technique gets the deepest chill. Take a wine bucket, stock pot or other container that will allow at least half of the bottle to be covered with ice. Fill halfway with ice cubes; then add ice water or very cold tap water, filling the bucket to three-quarters full. Next, add salt to the water.

    (Why? It lowers the temperature of the water. As the salt dissolves, it requires energy to break the bonds between its ions. The water transfers some of its heat to do aid this process, and the entire solution cools down.)

    Stir the mixture to blend and add the bottle(s).



    An ice water bath quickly cools a bottle of Champagne or other wine. Photo courtesy Champagne Council.


    This is the fastest way to chill a bottle of wine or Champagne. You might think that restaurants bring wine in an ice bucket to keep the wine chilled; but most restaurants lack the capacity to store their Champagne and white wine inventory on ice. So the water bath in ice bucket serves not just to keep the wine cold, but to chill it in the first place.



    Our go-to wine chiller is Rapid Ice. Photo
    courtesy Rapid Ice.


    Gel Sleeve: Our Personal Favorite

    Most homes don’t have the space or the need to keep an ice bucket. Ever since the first Rapid Ice Wine Instant Wine Cooler appeared on the market 30-plus years ago, we’ve been hooked. We always have two in the freezer.

    A plastic sleeve is quilted into several gel pockets. The sleeve folds flat and is easy to store in the freezer. Take it out, insert a bottle and the bottle will be chilled enough by the cold gel to drink in five minutes or so. The bottle can stay chilled for up to three hours.

    Rapid Ice is designed to fit over a standard 750 ml wine bottle, but you can get it over some Champagne bottles. However, there is also a Champagne bottle version.

    It takes up a lot less room on the table than an ice bucket!

    You can purchase Rapid Ice at wine stores, kitchen gadget departments and online. It’s about $12 for the wine version and about $15 for the Champagne version.

    Consider adding one to a wine gift.



  • Chill beer.
  • Keep your water bottle cooler on a hot summer day.
  • Keep a pint of ice cream chilled at the table—or as you work your way through it in front of the TV.
  • Chill down dough or other ingredients.
  • Ice down your wrist or arm from injury or overuse of technology.
    There are many more uses, no doubt!



    TIP: Uses For Leftover Wine

    What to do with the leftover wine? Photo


    Some people have no problem using leftover wine in the next day or so—typically by drinking it! But if you’re just a social drinker and not likely to drink the leftovers by yourself, here are some suggestions:

    1. MAKE A SPRITZER. If there’s not enough left for a full glass of wine, add club soda for a spritzer. If you like sweet drinks, make a “winetail”—a wine cocktail—by adding ginger ale or lemon-lime soda.

    2. DEGLAZE A PAN. It’s easy to make a delicious wine-accented sauce with pan juices. Here’s how to deglaze.

    3. FLAVOR SAUCES, SOUPS & STEWS. Wine adds rich flavor to recipes. Match the wine to the dish: white wine (including sparkling wine) with clear or creamy soups and sauces, red wine with tomato or beef-based soups, stews and sauces. You can use either with chicken and most vegetables. Reduce the wine or by boiling for 10 minutes to burn off the alcohol.

    4. MAKE SALAD DRESSING. Yes, add wine to vinaigrette, along with wine vinegar. Using a 3:1 proportion of olive oil to vinegar, split the tablespoon of vinegar into 2 teaspoons vinegar and 1 teaspoon wine (match the type of wine vinegar to the type of wine). Season with salt and pepper to taste and some optional minced shallot.


    5. ASSORTED RECIPES. Just look at what you’re cooking to see how wine could fit in. We love to sauté mushrooms and onions with a splash of wine; we toss it into poaching liquid for seafood or chicken, pears and other fruits. You can also add it to a marinade.

    6. FREEZE IT. If you can’t think of what to do with the wine today, just pour it into an ice cube tray and freeze. When the cubes are frozen, store them in a plastic freezer bag. You can then use them for all the purposes above and more—like adding to sangria or chilling down a too-warm glass of wine from the next bottle you open.
    Have additional tips? Let us know!


    TIP OF THE DAY: Champagne Cocktails

    The easy way out is to uncork the Champagne, pour and serve. The fun way is to offer a menu of Champagne cocktails.

    When it comes to New Year’s Eve cocktails, we have a favorite: Champagne or other bubbly mixed with St. Germain Elderflower Liqueur, a French import made by a family-owned Parisian company. At about $30 a bottle, it’s one of our favorite gifts to fellow foodies.

    While “elderflower liqueur” may sound like something from another century (and it is), it is exquisite to modern palates. It has a gorgeous lychee aroma aroma with flavor notes of grapefruit, orange, pear and peach. It’s simply luscious by itself or mixed with white wine, including any white sparkling wine. Here’s our review.


    The classic Champagne cocktail. Photo courtesy Chambre de Sucre.


    St. Germain liqueur: a perfect pairing with
    Champagne and other bubbly. Photo
    courtesy St. Germain | Paris.



  • Classic Champagne Cocktail: Sprinkle a few drops of bitters onto a sugar cube; let them soak in. Drop the cube into a flute with a splash of Cognac. Top with Champagne.
  • Ginger Champagne Cocktail: Add ginger liqueur to a Champagne glass, top with Champagne and garnish with a piece of crystallized ginger.
  • Grapefruit Mimosa: The classic Mimosa with orange juice is too much of a brunch standard to be special for New Year’s Eve. But a Grapefruit Mimosa isn’t something you come across often. Here’s a recipe; garnish with candied grapefruit peel.
  • Kir Royale: A Kir Royale mixes sparkling wine with crème de cassis (blackcurrant liqueur). Add the liqueur to a Champagne glass and then pour the wine down the side. Chambord (black raspberry liqueur) is equally delicious (just don’t call it a Kir Royale). Optional garnish: a fresh blackberry.
  • Champagne Lemon Drop: Make lemon simple syrup by stirring equal parts of sugar and water over medium heat until dissolved. Juice three lemons; cut the peel into garnishes. Combine champagne, 1/2 to 1 ounce vodka, 1/2 to 1 teaspoon each simple syrup and lemon juice; garnish with peel.


    Champagne punch is another special way to usher in the New Year. The trick is to keep the ingredients as cold as possible before mixing the punch, so you don’t need to use a lot of ice, which dilutes it.

    This recipe is from the Hyatt Regency New Orleans: It combines our favorite Champagne-St. Germain cocktail with a vodka kick. It’s called “garden” Champagne punch because of the aromatic herbs used as garnish. It’s lovely at any time of year and the pretty herb garnish is an eye-opener.


    Ingredients For Pitcher Or Punch Bowl

  • 9 ounces vodka
  • 2 ounces St. Germain elderflower liqueur
  • 2 ounces simple syrup (recipe)
  • 1 bottle chilled Champagne or sparkling wine
  • 3-1/2 ounces fresh squeezed lime juice
  • Garnish: basil, cilantro, cucumber, mint, rosemary, thyme

  • Punch bowl or pitcher
  • Ice cubes*

    1. COMBINE vodka, St. Germain, simple syrup and lime juice in a punch bowl or pitcher combine. Chill until ready to use. Prior to serving…

    2. ADD Champagne to the mixture and pour over ice; garnish and serve.

    If you can’t get a bottle of St. Germain, substitute orange liqueur (Cointreau, Grand Marnier, etc.) or other fruit liqueur, and add some orange slices or other corresponding fruit to the herb garnish.

    If you have lychee liqueur, use that with a garnish of herbs, oranges and lychees (available canned in the Asian foods aisle; fresh lychees are in season from spring through early fall).

    *The larger the ice cubes the slower they melt. One option is to freeze a block of ice in a small loaf pan or other container. You can add fruit and/or herbs to decorate the ice.



    TIP OF THE DAY: Champagne Recorker (Resealer)

    We have been using this indispensable gadget since it first came onto the market, back in our college days. Yet, when we use it in front of guests, most look on with amazement—they’ve never seen a Champagne recorker before.

    So today’s tip is: Get one for anyone who enjoys a bottle of bubbly. They’re less than $10 in chrome, and we received a plastic version freebie from Yellow Tail that works just as well.

    And for the price, it’s painless to include one when you give a gift of Champagne. Or give them as wedding or anniversary party favors.

    A Champagne recorker (also called a resealer) creates a tight seal at the mouth of the bottle, so the bubbles stay in. A rubber “cork” under the chrome cap fits the mouth of the bottle, and two “wings” clamp down to create the seal.

    It works like a dream, and makes us wonder why it wasn’t created centuries before. (Champagne has been around since the early 1700s, and rubber has been manufactured since around 1820.) We use it:


    A champagne recorker keeps it sparkling. This one is available from the Wine Enthusiast. Photo courtesy The Wine Enthusiast.

  • To keep the fizz in the bottle in-between pourings.
  • If we want just a glass or two but not the whole bottle.
  • If we need just a cup or so for a recipe.
  • If we have “leftovers” at the end of the evening.
    You can buy a Champagne recorker wherever kitchen gadgets are sold; online; and depending on your state of residence, in the store where you purchase the bubbly.

    The Champagne recorker keeps the wine fizzy for several days. The fuller the bottle, the fizzier it stays (i.e., if there’s only an inch or two of wine at the bottom of the bottle, there’s a lot of air into which the effervescence can evaporate). We just finished a bottle that was opened six weeks ago to taste just half a glass—and it was “like new.”


    According to Wikipedia, the Champenois (residents of the Champagne region) and other French who bought the wine drank it as a still wine (it’s made from Chardonnay and Pinot Noir grapes). Bubbles were considered a defect. They are the result of a secondary a fermentation process which takes place in the bottle, as yeast devour the grape sugar and create carbon dioxide.

    But the British—major customers for the wines of France—developed a taste for the unique bubbly wine, and the sparkling version of Champagne continued to grow in popularity, especially among the wealthy and royal (as opposed to the locals). More Champenois wine makers attempted to make their wines sparkle deliberately, but didn’t know enough about how to control the process or how to make wine bottles strong enough to withstand the pressure.

    In the 19th century these obstacles were overcome. Advances by the house of Veuve Clicquot in the development of the méthode champenoise made production of sparkling wine profitable on a large scale, and the modern Champagne wine industry was born. The house of Bollinger was established in 1829, Krug was in 1843 and Pommery in 1858.
    Do you know the different types of Champagne?



    TIP OF THE DAY: Deglaze The Pan

    Have red wine? Pour it in! Photo courtesy


    When you cook or bake with alcohol, you’re probably aware that the heat evaporates much (but not all) of the alcohol. The New York Times report that a sauce made with wine, then simmered and stirred for 30 minutes, can retain as much as a third of its alcohol content. (Results will vary depending on the particular cooking method.)

    But what about the health benefits* of the red wine in the sauce? Since the healthful compounds are in the grape concentrate, not in the alcohol itself, cooked wine without alcohol still appears to have some health benefits. Here’s the full article.

    And that bit of news inspired today’s tip: Use red wine (or other liquid) to deglaze a pan. This is no 30-minute undertaking: You can do it in three minutes.


    Deglazing is the simple process of creating a pan sauces after you sauté a protein: fish, meat or poultry.

    You simply add a cold liquid (beer, brandy, broth/stock, cooking water, fruit juice, vinegar, wine, etc.†) into the pan and scrape up the flavorful roasty bits of protein, called fond, that are stuck to the bottom of the pan.


    This is the same technique used to make gravy from the drippings in a roasting pan.


    Fond is the French word for bottom—in this case, the small, tasty bits on the bottom of the pan. Fond is concentrated flavor: Why scrub it away in the sink when you can turn it into something delicious? Deglazing is simply combining the fond with a liquid to create a sauce.

    Note that fond comprises roasted brown bits. If you you have burned protein on the bottom of the pan, don’t use it: The sauce will taste burned.

    “Fond” is also the French word for stock:

  • Fond blanc is white stock.
  • Fond brun is brown stock.
  • Fond de vegetal is vegetable stock.


    1. REMOVE the cooked fish, meat or poultry to a plate and cover with foil to keep warm.

    2. POUR off most of the fat in the pan. Turn the heat up to high and add the cold liquid. (NOTE: If using alcohol, remove pan from heat when adding). The liquid will shortly begin to boil.

    3. SCRAPE up the fond with a wood spoon or spatula, as the liquid boils. When all the fond is incorporated, turn down the heat. The sauce is ready.
    *Red wine, in moderation, provides antioxidants, including resveratrol, that may help prevent heart disease by increasing levels of “good” cholesterol and protecting against artery damage. Resveratrol is a polyphenol compound found in red wine and certain plants that has antioxidant properties with possible anticarcinogenic effects. Here’s the scoop from the Mayo Clinic.

    †Don’t use cream or other dairy, which can curdle in the heat.


    Remove the protein, add red wine or other liquid, and deglaze the fond into a delicious sauce. Photo by Raz Marinkka | IST.




    GIFT: Downton Abbey Wines

    When Mr. Carson pulled a bottle of wine from the cellar for Lord and Lady Grantham, it was invariably a fine claret (Bordeaux), the wine of choice among the British nobility of Edwardian England. With fish, a “blanc” made from the Sémillon grape was served.

    So is it a surprise that the hit show “Downton Abbey”—120 million viewers worldwide—has engendered a licensing deal for “Chateau” Downton Abbey?

    While the nobility would never have commissioned “private label” wines with their family names and crests, the conceit is amusing to us moderns.

    We haven’t tasted it, but the caliber of the wine is probably not quite what the Crawleys enjoyed. Yet, the fun factor is up there and at $14.99 per bottle, you can afford it. Think of it as a gift for any Downton Abbey fan, or a fun surprise for Thanksgiving dinner.


    Food fun: Downton Abbey wines. Photo courtesy Downton Abbey Wine.


    The Downton Abbey Wine collection is made by Grands Vins de Bordeaux, a 130-year-old family-owned operation in the Entre-Deux-Mers region of Bordeaux. While not well known in the U.S., the appellation is one of the largest in the Bordeaux region, and produces three quarters of the red wine sold under the generic Bordeaux AOC or Bordeaux Supérieur labels.

    Downton Abbey Wines are available online at and, and at selected wine retailers nationwide.

    Don’t forget to don white gloves before you pour.



    SPARKLING WINE: Limited Edition Chandon Blanc de Noirs

    The limited edition bottle for Holiday 2013
    is wrapped in snowy white and festive
    stars. Photo courtesy Chandon.


    If you’re looking for a special yet affordable bubbly for the holiday season, take a look at this limited edition sparkler from Chandon, a Blanc de Noirs champagne-style wine.

    Blanc de Noirs means “white from black,” referring to the white wine that is produced from black* Pinot Noir grapes. Its counterpart is Blanc de Blancs, a white wine produced from white (Chardonnay) grapes.

    Most champagne-style wines are a mix of Pinot Noir and chardonnay grapes. A Blanc de Noir is all Pinot Noir; a Blanc de Blanc is all Chardonnay. (The winemaker may add a small amount of a black grape, Pinot Meunier, to add structure to the wine.)

    Blanc de Noirs is a versatile wine, a great match with everything from fruity to spicy to salty foods, and the often hard-to-mach Asian, Latin American, Mexican and Southwestern cuisines. Pair it with just about anything.

    *Actually dark purple.


    Chandon Blanc de Noirs is a full-flavored, fruit-driven blend with a light copper hue. There are red fruits—strawberry, currant and cherry—on both the nose and palate.

    The suggested retail price is $24.00 at wine stores nationwide or



    HALLOWEEN: Wines For The Occasion

    Which witch is that on Les Sorcières wine?
    Photo courtesy


    Your wine store should feature some “special Halloween wines” if you’d like to serve (or make a gift of) a theme wine. While it might take some time to track down all of the following wines, consider this advance notice for a sophisticated Halloween event next year: a tasting of Halloween-appropriate wines.

    Intrepid searches are certain to find more options, but here’s a good starting list.


    Les Sorcières
    Producer: Clos des Fées
    Area: Roussilon, France

    A syrah-based wine from the southeast edge of France, this vineyard’s name means “the walled vineyard [clos] of the fairies.” “Les Sorcières,” the name of the blend, means “the witches,” one of whom is featured on the label, flying through the skies of Roussilon. Here’s the website.

    Casillero del Diablo: Assorted Varietals
    Concha y Toro
    Central Valley, Chile

    The name of this line translates to “the devil’s goalkeeper,” and the bottle does feature the head of the devil (or is it his goalkeeper?) at the neck. Reds include Cabernet Sauvignon, Carménère, Malbec and Merlot; white wines are listed below. We couldn’t find the English version, but here’s the Spanish website.

    The Dead Arm Shiraz
    Vintner: d’Arenberg
    McLaren Vale, Australia

    To wine industry professionals, this wine’s name is not sinister—but no one at the party will know that. This top-of-the-line shiraz is made from old vines, which are known as “dead-arm” grapevines because, with age, a fungus known as grape canker slowly kills one or more of the branches. (There’s a benefit here: Fewer branches reduces the yield of the vine and intensifies the flavor in the grapes.) The elegant label features the d’Arenberg family’s coat of arms and a cordon rouge, but all of the wines from this vintner have colorful names. Check out the website.

    Vintner: Bogle Vineyards
    Area: Clarksburg, California

    Made in Yolo County, near Sacramento, the label describes the wine as “mysterious and hauntingly seductive.” The label features a rendering of creepily gnarled old vines, which look like they could snatch you and have you disappear. The wine is a blend of old vine Zinfandel, Petite Sirah and old vine Mourvèdre. To our knowledge, no old vines have actually snatched any living thing. Website.

    Phantom Rivers Wine: Assorted Varietals
    Vintner: Phantom Rivers Wine
    Area: Central Coast, California

    As with Casillero del Diablo (above), the spookiness is in the name of the winery, not a particular bottling. Whatever varietal you’re looking for, you’ll find it. Red offerings include Cabernet Sauvignon, Merlot, Mourvèdre, Petit Syrah, Pinot Noir, Rosé, Syrah, Zinfandel and a dessert Zinfandel. The whites are listed below. Website.


    Sinister Hand
    Vintner: Owen Roe
    Area: Wapato, Washington

    This grenache-based wine features a severed hand on the label. The image references an Irish legend where, in a race to be the next king of Ireland, one of the contenders severs his own hand to win. The wine may taste better if you don’t know the legend. Here’s the website.

    Spellbound: Assorted Varietals
    Vintner: Robert Mondavi
    Area: Lodi, California

    The Spellbound line features a ghostly moon on a black label. Inside the bottle: your choice of Cabernet Sauvignon, Merlot, Petite Sirah and Petite Sirah Reserve, plus Chardonnay. See them all at


    A wine based on a legend of a bleeding, severed hand. Photo courtesy Owen Roe.


    The Velvet Devil Merlot
    Vintner: Charles Smith Wines
    Area: Walla Walla, Washington

    With bold lettering and a prominent forked trident, this wine screams “Halloween.” The Broncho Malbec voodo-art motif and the King Coal Cabernet/Syrah blend skeleton king fit right in; and if you need more, the Boom Boom! Syrah features a lit bomb. Check them all out on the company website.


    Casillero del Diablo Reserva
    Vintner: Concha y Toro
    Area: Central Valley, Chile

    As noted above, this line also offers Chardonnay and Sauvignon Blanc.

    Phantom Rivers Wine
    Vintner: Phantom Rivers Wine
    Area: Central Coast, California

    As noted above, this winery also makes Muscat.

    Kidnappers Vineyard Chardonnay
    Vintner: Craggy Range
    Area: Havelock North, New Zealand

    This wine is named after Cape Kidnappers in Hawke’s Bay, New Zealand, which itself is named for a 1769 attempt by local Maori to abduct a member of Captain Cook’s crew (details). Little did either side know back then that the area would become a great spot to grow Chardonnay grapes. Website.

    Spellbound: Chardonnay
    Vintner: Robert Mondavi
    Area: Lodi, California

    See the notes under Halloween Red Wines, above.

    And think of what a great night you’ll have, wearing a costume and tasting these wines. Perhaps the dress code should be: dress like one of the wines you’ll be tasting.



    TIP OF THE DAY: Try Some Cold Saké

    Saké Cider: a saké cocktail for harvest
    season. Photo courtesy Haru.


    Today is National Saké Day, or “Nihonshu no Hi,” as it’s known in Japan.

    In Japan, October 1st is the traditional beginning of the new saké season. Brewmasters across the nation begin the process of producing their saké.

    Today, forget the hot saké served at restaurants. It’s bulk saké, and often has an alcoholic burn of a lower-quality product.

    Instead, try saké flights or saké-infused cocktails made with a higher quality product. Chilled, premium saké is as appealing as white wine, and pairs easily with non-Asian cuisine.

    We’re doing flights, trying some different saké brands. We have a supply of traditional saké cups (masu), although any wine glass or shot glass will do. The traditional toast: “Kanpai!” (pronounced con-PIE).



    Consider this harvest-themed Mr. Beam’s Saké Cider, created with Jim Beam Black, Reiko Cold Sake and fresh apple cider. It was a seasonal special last autumn and winter at Haru Saké Bar and the Haru restaurants in New York City and Boston. We liked it so much, we’re reviving it on THE NIBBLE (although you’ll have to choose something else on the menu at Haru).


    Ingredients For One Drink

  • 1.5 ounces Jim Beam Black
  • 1.5 ounces cold saké
  • 3 ounces apple cider
  • 2 ounces sour mix


    1. COMBINE ingredients in a cocktail shaker with ice. Shake vigorously.

    2. STRAIN into a rocks glass or Martini glass.


    Quality cold sake. The cup is called a masu. Photo courtesy Tedorigawa Brewing Company.


    SAKÉ 101

  • Although some Americans think of saké as “Japanese wine,” it is brewed, just like beer. Traditionally vinified Japanese wines include rice wine and plum wine.
  • Saké, the drink, has an accented “e,” and is pronounced SAH-kay. Sake is the word for salmon, has no accented “e,” and is pronounced SAH-keh.
  • Learn all about sake and how to understand restaurant saké lists.
  • Glossary of saké terms and types of saké.


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