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It’s a teaching moment: When is a Kir not a Kir? Or a Margarita not a Margarita? Or a Martini not a Martini? Every drink made with vodka is not a Martini, every drink made with Tequila is not a Margarita. Yet, each week we are sent a mis-named recipe that only serves to misinform.…
Continue reading “FOOD 101: What’s A Kir? What’s A Margarita?”
If your Christmas cocktail of choice is a fizzy one, you don’t need to spring for costly Champagne. Consider more affordable bubblies: Asti Spumante and Prosecco from Italy Cava from Spain Crémant from France Espumante from Portugal Sekt from Germany Sparklers from Austria, New Zealand, South Africa, the U.S. and other countries You can…
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[1] Kir Royale: sparkling wine and crème de cassis, which is blackcurrant liqueur (photo © The Mercury | Atlanta (now closed, alas). [2] The original Kir, simply crème de cassis and white wine, has no bubbly. It begat the Kir Royale (with Champagne, above) and a dozen more variations (photo © Stuart Webster | Wikipedia).…
Continue reading “TIP OF THE DAY: Improving Bad Bubbly With A Kir”
The new cassis for cooking. Photo courtesy SurLaTable.com. The cassis in our kitchen is crème de cassis, a heavenly blackcurrant (a.k.a. cassis) liqueur made in Burgundy. We employ it in various desserts, and adore it mixed with sparkling wine (a Kir Royale cocktail) or sometimes, in a still white wine (a Kir). Cassis is a…
Continue reading “COOKING: Cassis In Your Kitchen?”
