This Watermelon Bloody Mary is “the perfect balance of spicy and sweet,” says the National Watermelon Promotion Board, which developed the recipe.

“Don’t let the fish sauce deter you—it gives this drink just the right kick.”

If you don’t have fish sauce, a key condiment in Asian countries, substitute Worcestershire sauce*, which itself is a British variation on Asian fish sauce—it contains anchovies (the history of Worcestershire sauce).

See the different types of fish sauce below.

While adding watermelon to a Bloody Mary is fun in and of itself, the real fun in this recipe is that there are enough garnishes to make a Happy Hour snack. You may want to serve the drink atop a small plate.
 
 
COCKTAIL RECIPE: WATERMELON BLOODY MARY

Ingredients For 2 Drinks

 
Garnishes

Make the garnishes as plentiful as you like

 
Preparation

1. ASSEMBLE the garnishes on bamboo skewers. Set aside.

2. COMBINE the watermelon cubes and jalapeño in a blender. Blend until completely smooth. Strain the mixture through a fine sieve set over a pitcher.

3. ADD the tomato juice, lime juice, salt, pepper, fish sauce, horseradish and hot sauce to the pitcher, and stir to combine. Taste and adjust the seasonings as needed. Add the vodka and stir.

4. LINE the rims of 2 glasses with lime juice from one of the lime wedges. Pour the chili lime salt onto a plate and twist the rims in it to coat. Carefully place ice in the glasses and pour in the Bloody Mary.
 

TYPES OF FISH SAUCES

There are many types of fish sauce. Each country that makes them uses different fish, different seasonings, different levels of saltiness, and different production techniques; all are fermented.

Fish sauces, which we now consider to be adopted from Southeast Asian cuisines, were widely used in ancient Mediterranean cuisines. The earliest recorded production was between the 4th and 3rd centuries B.C.E., by the Ancient Greeks [source].

Nearly every Roman recipe used garum, a fermented fish sauce and universal condiment that was used as enthusiastically as Americans use ketchup.

In fact, the first known recipe for “ketchup” in English was for a fish sauce. The condiment was spelled as “kachop,” a transliteration of the Asian fish sauce after which it was fashioned.

The recipe was published in 1727 by Eliza Smith in “Compleat Housewife; or, Accomplished Gentlewoman’s Companion.” (You can still buy a copy.

The first known mention of fish sauce from Asia is from China, 2300 years ago [source] (note that “mention” is just the earliest documented use of the word; the actual product may have existed decades or even centuries earlier).

Since the “umami revolution,” fish sauce, which imparts a savory umami flavor to dishes, has been embraced globally by chefs and home cooks.

The umami flavor comes from the glutamates that are created by fermentation.

Some examples of fish sauces:

[1] How much garnish is too much? Experiment with these (photo © National Watermelon Promotion Board).

[2] Eight-inch bamboo skewers. If you have 6″ or 10″ skewers, by all means use them (photo Amazon).

[3] Tajín Seasoning combines chili and lime flavors. If you don’t have it, you can make your own† for this recipe (photo © Empresas Tajín).

[4] To remove a substantial amount of heat from a jalapeño, remove the ribs and seeds (photo #3, © Good Eggs).

[5] Red Boat is a top-quality Vietnamese fish sauce, made in Vietnam by an American company. You can buy it online (photo © Milk Street).

*Vegan substitutes for fish sauce include coconut aminos, mushroom and soy sauce broth, oyster sauce, soy sauce, tamari and vegan fish sauce [source].

†For less heat, also remove the seeds and ribs (photo #4).

‡We used Tajin Seasoning. You can make your own chili lime salt in 10 minutes by combining: 1 cup coarse sea salt, 1/4 cup lime zest (6 large limes) and 2 tablespoons chili powder. Combine thoroughly, and use immediately.

[1] A refreshing white wine spritzer with cucumber and mint. The recipe is below (photo © Wine Institute).

[2] Different ways to slice a cucumber. For this recipe, you want the long, wide slices in the center (photo © Quinciple).

[3] Fresh mint (photo © Indian Home Cooking | Clarkson Potter).

It’s a beautiful summer day—not hot, not humid, just sunny blue skies.

We’ll be spending much of the day outdoors with a good book—and cool drinks.

Iced tea is good for starters, but we try a different cocktail or two every weekend. This weekend it’s a Cucumber Herb Spritzer from Discover California Wines.

Spritzers—the term Americans use; the actual word is Spritz)—are an ideal warm-weather drink: low in alcohol with a refreshing effervescence.

We first began to drink wine spritzers in college, because they have the least amount of alcohol of any alcoholic drink; and we could drink several without any “influence.”

The classic spritzer recipe is 3 ounces of aromatic white wine*, plus 1 ounce of club soda/soda water/sparkling water.

Instead of that 3:1 proportion, we often use a 1:1 proportion when we’re planning to have more than one spritzer. It has just 5%-6% alcohol.

A typical spritzer garnish is a twist of lemon or orange, and even a dash of bitters. But that’s as elaborate as we got.

Until today, when we tried the following recipe: cucumber and herbs instead of citrus peel and bitters.

> The history of the wine spritz.

> August 1st is National Spritz Day.
 
 
RECIPE: CUCUMBER HERB SPRITZER (A.K.A. WINE SPRITZ)

Chill the wine and sparkling water in advance.

If you like, you can make a mocktail version using plain or flavored sparkling water.

Ingredients Per Drink

 
Preparation

1. USE a vegetable peeler to slice a cucumber vertically (see the center of photo #2).

2. TEAR the mint and basil leaves into large pieces and add them to the bottom of a wineglass or tumbler.

3. ADD the juice of half a lime and use a spoon to stir, muddling the mixture a bit to release the flavor of the herbs.

4. ADD ice to the glass, then the white wine. Tuck the cucumber strips throughout the mixture and stir gently to combine.

5. TOP with sparkling water, then add the lime wheel and more mint and basil as garnish.
 
 
> The Difference Between Club Soda & Sparkling Water

*An aromatic white wine is a varietal that is defined by dominant floral aromas. These are caused by a special aroma compound found naturally in the particular grape used to make the wine. California aromatic wines include Pinot Gris, Sauvignon Blanc, and Viognier. Some aromatic varietals and their aromas include the following; seeWine Folly for the full list.
> Albariño and Loureiro: lime blossom, lemon, grapefruit, and melon
> Gewürztraminer: lychee, rose, pink grapefruit and tangerine
> Muscat Blanc (Moscato): orange blossom, Mandarin orange, pear, and Meyer lemon
> Müller-Thurgau: rose Water, white peach, geranium and pear
> Riesling: jasmine, lime, honey, and green apple
> Sauvignon Blanc: passion fruit and guava (California aromas; aroma varies by location)
> Viognier: peach, tangerine and honeysuckle
 
 

We get weekly pitches for food bars: energy bars, nutrition bars, general snack bars.

We don’t pursue most of them; but when something interesting comes along, we try it.

Health Warrior Superfoods Dragon Fruit Chia Bar is made from two trending foods.
 
 
WHAT IS DRAGON FRUIT?

You may already be familiar with chia seeds, but what about dragon fruit?

Lightly sweet and pleasantly crunchy, dragon fruit, called pitaya in its home territory, Central America, is an alluring newcomer to the produce aisle.

Dragon fruit, which sounds more tempting, is the name bestowed upon it by Asian growers, to make it more marketable in other countries.

Depending on the species, the skin is textured like dragons’ scales.

The skin ranges in color from hot pink to red. There is also a yellow variety that is more tart and refreshing.

The flesh inside can be white, pink or magenta and has tiny, edible black seeds similar in appearance to those in kiwifruit.

The fruit is a bit of a tease. The exterior looks resplendent but the flesh is on the mild side: like a watermelon that is only mildly sweet.

The flavor comes up best when the fruit is chilled.

The arresting-looking dragon fruit may not taste as luscious as the homely mango, but it’s crunchy and interesting. Or, in the word most used to describe dragon fruit, it’s exotic.

Dragon fruit is now grown in California and Florida, making it more available in U.S. markets.
 
 
THE HEALTH WARRIOR PARTNERSHIP

There are nine flavors of Health Warrior Chia Bars.

As a collaboration with Bobbi Brown Cosmetics to benefit Girls Inc., the new Dragon Fruit & Chia Bar represents a holistic approach to beauty that starts from the inside out.

One hundred percent of all profits from sales of the bar go to Girls Inc., which focuses on the development of the whole girl, to navigate barriers and grow up to be healthy, educated and independent.
 
 
HEALTH WARRIOR SUPERFOODS DRAGON FRUIT CHIA BAR

The opportunity to review Health Warrior’s new Dragon Fruit Chia Bar was an unexpected delight.

The Health Warrior Dragon Fruit Chia bar delivers all of the benefits of chia (more Omega-3s by weight than salmon!) in a handy, delicious and—yes—beautiful bar (the bars are naturally pink from dragon fruit powder).

 
Note that all of Health Warrior Superfoods’ bars are produced on equipment that also processes tree nuts, peanuts, soy, wheat and milk.
 
 
TAKE A BITE

Though this was my first experience with dragon fruit it will not be my last.

With a flavor enhanced by strawberries and the familiar chia crunch, the experience was not unlike eating a fig newton filling, though firmer and not quite as jammy.

These bars make a great school lunch or backpack snack for kids, with an eye-catching pink wrapper, which includes social media links to Health Warrior Superfoods, Girls Inc., Just Bobbi Brown.

Health Warrior also makes a selection of pumpkin seed bars (plain or with chocolate or chocolate and peanuts) that are delicious if you are a pumpkin seed fancier and not allergic to peanuts.

> Get your Dragonfruit & Chia Bars here.

> Visit the website to check out the other chia and pumpkin seed bars.

—Georgi Page-Smith

[1] Health Warrior Dragon Fruit Chia Bars (photo © Health Warrior).

[2] The “dragon scales” of the dragon fruit (photo © Tanaphong Toochinda | Unsplash).

[3] The most commonly available variety in the U.S. has rosy pink skin and white flesh (photo © Maddi Bazzocco | Unsplash).

[4] Dragon fruits with yellow skin are more tart, which gives the mild-tasting fruit more flavor (photo © David Brooke Martin | Unsplash).

[5] Pink- and white-flesh varieties (photo © Melissa’s Produce).

[1] Rosé is the perfect summer wine: light yet substantial, delivering flavor and finish (photo © Herringbone Eats | Santa Monica).

[2] The rosé rainbow, in colors from the palest pink to the deepest rose (photo © Jacksonville Magazine).

Thibaud-Boudignon-Rose[/caption]
[3] Top of the list: Thibaud Boudignon Rosé 2019 from the Loire region of France (photo © Thibauld Boudignon).

[4] The top pick from Austria is (photo © Weingut Pittnauer).

[5] (photo © Fontanafredda).

[6] Domaine Collotte is from Marsannay, the northernmost appellation of the Côte de Nuits region of Burgundy, France (photo © Domaine Collotte).

[7] Rose is delicious with fruit and cheese (photo © S.L. | Unsplash).

This summer, a very discriminating oenophile*, Ken Merrill, tried some rosé wines, from Austria, France, Germany, Greece, Italy and Spain.

And, in the manner of rosé pricing, they are more than affordable: most are less than $20.
 
 
SUMMER 2020: THE TOP 10 ROSÉ WINES

Over the last few weeks, I have been trying a great many of the European rosé wines now available in New York City. It seemed like a very interesting thing to do as we headed into the height of summer, and particularly appropriate to do as we have increased the time we spend on the beautiful rooftop terrace atop our building.

There are four clear winners from three different countries, which point out that the world of rosé is quite varied, with high points usually being the surprise.

One big plus is that they were all in the lowest alcohol levels from all that we’ve had. A vivid freshness of red fruits, more strawberry and raspberry, along with herbal and mineral notes made them stand out for their clarity of expression and their lovely, light, dance-like feel.

When rosé alcohol levels get higher, it actually seems like you start to lose much more than you gain. They start to seem rather heavy and dull, lacking in that joyous, light red fruitiness that gives them their summertime appeal.
 
 
OUTSTANDING ROSÉ WINES

Thibaud Boudignon Rosé 2019 (Savennières, Loire, France)
The Thibaud Boudignon Rosé de Loire 2019 was outstanding. Savory, very complex nose and palate; it started with a light watermelon scent, alluring and mysterious, opening into lighter raspberry scents. A wonderful wine which walks that exciting tightrope of tension between salty minerals and ripe fruit. Made from 80% Cabernet Franc and 20% Grolleau, it’s at that perfect 12.5 alcohol level. Boudignon is now often touted as one of the very finest makers of dry Chenin Blanc. His Savennieres and Anjou Blanc are superb. This rosé wine which he just started making 3 years ago seems clearly to belong in that same high echelon of quality. Chambers Street has it for $22.

Weingut Pittnauer Burgenland Rosé 2019, (Gols, Austria)
Another standout was a wine from Austria that we had never heard of before, the Pittnauer Burgenland Rosé 2019. Made from mostly Blaufrankisch, it offers so much at a low 11.5 alcohol! Full bodied, red berry fruit and perfumed with alpine aromas, combined with a crisp, pleasing acidity. Available at Chambers Street for $18. A joy to find such a well made wine from someone unknown to us! And, this is his starter rosé! We have to try some of the other wines!

Fontanafredda Solerose Langhe Rosato 2018 (Piedmont, Italy)
The Fontanafredda Solerose Langhe Rosato 2018, a blend of Barbera, Dolcetto, and Nebbiolo, was another real standout. Priced at $19 at Eataly, it is an utterly charming, lovely wine, with beautiful notes of mountain flowers and strawberry, perhaps even closer to fraises des bois. And at 11.5% alcohol, it is a total winner in its balance and grace. More please!

Carrel Jongieux Vin de Savoie Rosé 2019 (Savoie, France)
The fourth real standout was a lovely wine coming from an area we tend not to think of so much, the Savoie. Carrel Jongieux Vin de Savoie Rosé 2019 is a blend of 80% Gamay and 20% Mondeuse. Also strawberry scented, it has hints of Alpine flowers and a lovely minerality. The alcohol level is 12.5%. A truly excellent value, it’s available in Manhattan for $12-$14, but Empire Wine in Albany, which has the best shipping rates in the country ($11.88 per case!) has it for $10.

Domaine Collotte Marsannay Rosé 2019 (Marsannay, Burgundy, France)
Another standout that we just tasted is the Domaine Collotte Marsannay Rosé 2019. From one of the finest producers in Marsannay, this wine was beautiful and full, hinting of strawberry and cherry. At 12.5% it has that perfect balance of full flavor, beautiful grace, and a lively, engaging personality. Excellent. At Chambers Street Wines for $21.

Domaine Olga Raffault 2019 (Chinon, Loire, France)
Another lovely rosé is that of Olga Raffault in Chinon 2019. Made from 100% Cabernet France, at 12.5% alcohol, it shows a lovely, elegant fullness on the palate. We’ve drunk her reds with great pleasure over the years, and this is a very pleasant, enjoyable rosé wine which Chambers Street Wines sells for $20.

Dr. Loosen Villa Wolf Pinot Noir Rosé 2018 (Pfalz, Germany)
Dr. Loosen Villa Wolf Pinot Noir Rosé 2018 had some very appealing elements in its bright red fruits nose, but unfortunately for me, it showed some sweetness on the palate which doesn’t suit my current palate for either white or rosé wine. But, many people would undoubtedly enjoy this very easy to drink rosé. The alcohol level is an appealing 11.5% and the wine is priced very reasonably at $10 at Warehouse Wines downtown. Definitely worth trying.

Chateau de Manissy Tavel Cuvée des Lys Rosé 2019 (Tavel, Rhone, France)
A wine with higher alcohol, a very precise 13.57%, that proved to be quite good was Chateau de Manissy Tavel Cuvée des Lys Rosé 2019. A very beautiful dark coppery pink, the Grenache based wine had a shy nose, but a wonderful fullness on the palate. Very much a food wine, not for just sipping. A lovely bottle. Available at Chambers Street Wines for $18.

Lecci e Brocchi Il Meticcio Toscana Rosato 2019 (Siena, Tuscany, Italy)
The Lecci e Brocchi Il Meticcio Toscana Rosato 2019 was an interesting bottle in the way it developed. At 13.0% alcohol, on the first day it was very tart and lemony, maybe too much so. A lovely color from the blend of Tuscan grapes: Sangiovese, Malvasia Nera, Alicante, Foglia Tonda, Colorino, and Canaiolo Nera, presumably explaining the name of the wine, the Italian word for a cross breed horse. On day two, however, it became beautifully full, richer and more cherry-like. Definitely a wine to try, but I would suggest decanting it to give it its fullness of flavor. Available for $20 at Chambers Street Wines.

Campo Alle Comete Bolgheri Rosato 2018 (Bolgheri, Tuscany, Italy)
The Campo Alle Comete Bolgheri Rosato 2018 was another quite delicious rosé. Quite full in flavor, particularly for its 12.5% alcohol. Slightly herbal, raspberry nose. Even better the second day. With medium body, it’s a real food wine for sure—not just for sipping on the terrace. A blend of 50% Merlot, plus 25% each Cabernet Sauvignon and Syrah. They have it at Eataly for $20.
 
 
MORE WAYS TO ENJOY ROSÉ…

…but don’t use the stellar rosés above for any of these. You can use a perfectly good $10 bottle of rosé.

 
 
FOOD & WINE TRIVIA

Dry rosé wine is the all-occasion wine in the south of France—no surprise, since Provence is the world base of dry rosé production. There, vin rosé is paired with all the foods, all year around.

In fact, dry French rosé outsells white wine in France!

The dry rosés from Provence can be substituted any time you need dry wine. When you can’t decide between red or white wine, reach for the rosé.
 
 
> What Is Rose Wine & Why Should You Be Drinking It?

> The History Of Rosé Wine

> Have A Rosé Tasting Party

> Rosé Wine & Food Pairings

Our gluten-free expert, Georgi Page-Smith, approves of Nocca’s gluten-free gnocchi (NYAW-kee). Gnocchi are soft dough dumplings that may be made from semolina or ordinary wheat flour and filled with cheese, potato or other ingredients .

Nocca is an Italian pasta company that specializes in quick-to-the-table, shelf-stable gnocchi.

They make conventional gnocchi with wheat flour and a potato filling, plus a gluten-free version made with rice flour.

When I discovered Nocca Gnocchi at last summer’s Fancy Food Show (alas, no show this year due to COVID), I was thrilled for an opportunity to sample the gluten-free version which, as they say, can be ready to serve in as little as 2 minutes on the boil.
 
 
TASTING THE GNOCCHI

Perhaps their quick-cooking nature has to do with the size of Nocca’s gnocchi.

 
Flavor-wise Nocca’s gluten-free gnocchi are a match with the gnocchi I remember from my gluten-tolerant days.

Tender, with a slight tang, they are a delicious foil for fresh pesto (photo #1).

This is the gnocchi you want for a light lunch, or when you are putting dinner together quickly and still want something satisfying and/or different.

It’s also comfort food.

Nocca makes one plain variety of gnocchi (Original) for the gluten-sensitive, but also makes several other varieties of wheat-based gnocchi for those who can tolerate gluten: Cocoli (mini), Original, Pesto, Truffle and Whole Wheat.

The line is available in stores across the Northeast and can be found via their store locator.

You might have to call first to see if they carry the gluten-free variety; but you can buy them on Amazon, along with the wheat-based varieties.

—Georgi Page-Smith
 
 
FOOD TRIVIA

The word “gnocchi” has an unknown origin, but it may have derived from the Italian word nocca, meaning knuckle. The oval-ish shape of the pasta is somewhat reminiscent of a knuckle!

They’re not Italian: gnocchi are of Middle Eastern origin. As the Roman Empire expanded, favorite foods and recipes were brought home and adapted, based on local ingredients and preferences.
 
 
GNOCCHI RECIPES

How about gnocchi for breakfast?

For breakfast or brunch, take a look at this Egg & Gnocchi Casserole Recipe.

For lunch and dinner:

 
 
MORE TO DISCOVER

> The History Of Gnocchi

> The Different Types Of Pasta
 
> What Are Gnudi & How Are They Related To Gnocchi & Pillow Pasta?

[1] Gnocchi in pesto sauce with shrimp and cherry tomatoes (all photos © Nocca Gnocchi).

[2] Gnocchi Bolognese, in meat sauce with a fresh basil garnish.

[3] Gnocchi with sauteed mushrooms and sage.

[4] Just pop the gnocchi into boiling water. They’re ready in 2 minutes.

[5] Here’s what to look for. Or, buy Nocca Gluten-Free Gnocchi on Amazon.