Poindexter's Profile
Hayman's Old Tom Gin
The Ransom Old Tom is terrific! Makes a mean Martinez and a meaner Pegu Club cocktail.
American aperitifs for French friends
The sazerac--a New Orleans original made with American rye and French Pernod--might set the right tone of bonhommie:
Chill cocktail glasses thoroughly
Shake 2 parts rye, 1/2 part simple syrup (optional, but important IMO, especially if they aren't serious drinkers; some podered sugar could substitute) and two dashes Peychauds bitters.
Put a few drops of the Pernod in chilled glass, tilt to completely coat the sides & pour off excess (or pour into next glass to be coated). Add contents of shaker and garnish with lemon twists.
--salut
Manhattan Cocktail Advice
I'd say you're off to a pretty credible start. I agree with the poster who suggested you try a "perfect" Manhattan (1/2 sweet and 1/2 dry vermouth). Garnish that with a lemon twist and not a cherry & see what you think. And I wholly endorse using rye. I've not tried Templeton. Bulleit rye is good and Michters is better, IMO.--cheers
Lower end Scotch tastes
I will second (third? fourth?) those steering you to Famous Grouse @ your price point. The blend includes two fine highland malts: Macallan and Highland Park.
I'm less sure about the recs for Black Grouse. I'm personally a big fan of smokey/peatey Islay scotch (Talisker!! Laphroiag!), but it's a different taste and will be a bigger departure from your Chivas.
Village Social Mt Kisco
So I'm feeling a bit like Chevy Chase: Our top story tonight: Village Social is still good...
Went here last-minute on Friday when Ms. Poindexter declared a cooking moratorium and it was such a pleasant, relaxing visit that I had to return and extoll the virtues of this neighborhood place. First of all, they really know their chops behind the bar. I usually call out my drinks, but was intrigued by the "Soul Power" on their menu--a French 75 made with Hendricks Gin and St. Germain. It did not disappoint.
We started with the wild boar sausage pizza and it was really nice--wild tasting, yes, but not at all gamey. I then had a burger that was quite serviceable though perhaps a bit dry, accompanied by fries that were sublime--hot & crisp outside and cushiony within. They also took good care of our youngster (4). In fact, the early seating was sort of a Romper Room scene. There are no crayons and no kids menu, but more importantly they will do smaller portion and the place was buzzing such that, while we could hear each other, we couldn't hear other kids and they would not have heard ours. By the time we left, the kids were mostly gone and the singles & couples--who had been in the bar, which is spearate from the dining room--were taking over.
A comfortable and reliable neighborhood joint with good drinks & well-prepared-if-not-inspired food will keep us coming back.
Mixing cognac?
I was out of Hennessy, so I recently made a brace of French 75s with gin (both are perfectly acceptable) and it was outstanding. I'm really looking forward to making them with brandy or cognac once I replenish...
Any recs for Hunter Mountain ski resort area?
Sweet Sue's in Phoenecia for extraordinary pancakes.
-----
Sweet Sue's
49 Main St, Phoenicia, NY 12464
Negroni construction
Equal parts gin/Camp/sweet vermouth gets my vote (it works and is easy to remember when you get to the later rounds).
I often serve them up, but for a really nice presentation, spiral cut an entire orange peel and pack it into an old fashioned glass with cracked ice such that the spiral climbs up the inner wall of the glass; then shake with ice and strain into your glass.
infused vodka ideas?
...infused in the fridge, though it prolly doesn't make a difference.
infused vodka ideas?
You're welcome. I'm never too specific on the measurements but would say maybe 3/4 cup vodka to each bottle of vino. And make sure that the vodka covers the spice mixture when it's in a jar. You also can add a fresh mixture of the the same spices, in a cheesecloth, to the vodka/wine/sugar mixture as it heats up.
Skaal!
infused vodka ideas?
Every winter I make Swedish glogg by infusing some vodka with cardammom, star anise, cinnamon sticks and dried clementine peels. After it steeps a week or two, strain and put it in a pot with a bottle or two of cheap dry red wine, some more cinnamon sticks and 1/2 cup (or to taste) sugar and heat it up (but don't boil!). Serve in Irish coffee glasses over a teaspoon of raisins and a teaspoon of blanched almond slivers. You and your friends will be warm till May.
Whippersnapper Oregon Spirit Whiskey--a precocious young'un
Poor syntax: The white dog is redistilled in a pot. The entirety --the barley spirit and the corn spirit--is then mixed together and aged in an oak barrel for one year.
Need a cocktail recipe (that's easy to drink) using Cherry Brandy for upcoming dinner
Kirsch is indeed what I use in fondue and, from some googling, I gather you are right that it's not quite the same as the stuff the OP bought; thx.
Need a cocktail recipe (that's easy to drink) using Cherry Brandy for upcoming dinner
Cherry brandy is essential in cheese fondue, so serve some of that to your guests in addition to cocktails...
cocktails you've invented that worked or didn't
A light/low-alcohol summer cocktail I (think) I invented is simply Campari and San Pellegrino Aranciata soda. Pour over ice, garnish with a green plastic army man and call it: The Agent Orange.
Whippersnapper Oregon Spirit Whiskey--a precocious young'un
I partook of a wee dram of this last night and I must say it is mighty tasty. It's part barley and part Kentucky corn whitedog, distilled in an alembic pot and then aged in oak, but only for a year (hence the name).
Unsurprisingly, given the mashbill, the taste has aspects of bourbon and aspects of scotch, but the overall effect is almost that of an Irish whisky.
If you want to give that special lush on your list -- or me -- an unusual and tasty treat in their stocking, look for a bottle of this stuff (cool bottle with a wax seal too).
Unaged Whiskey - Corn or Rye (Longish)
Thx! Curious what you thought if you've tried it.
Unaged Whiskey - Corn or Rye (Longish)
I have read good reviews for and am anxious to try me some Whippersnapper Oregon Spirit Whiskey, which is only lightly aged: http://www.ransomspirits.com/spirits.php
I know you can get it at certain finer purveyors in Manhattan.
Village Social Mt Kisco
PS: I suspect you are a transplanted Brooklynite like me. I'd give 10 North Stars for one Al Di La or Convivium Osteria, eh?
-----
North Star Restaurant
85 Westchester Ave, Pound Ridge, NY 10576
Village Social Mt Kisco
We've been here twice and, I must say, it's a welcome addition to the area. Comfortable room, nice busy vibe and a bartender who knows how to build a cocktail. They don't take reservations for small groups, but we've been seated promptly both times (two Fridays, I think).
My advice on the menu is to apply Occam's razor: the simplest solution--e.g. burgers and pizzas and pastas--is probably the best. The specials/high-end entrees have been mediocre. For some reason people are comparing it to Moderne Barn, though I think MB is striving to be more innovative/a destination. IMO, a better comparison for Village Social is to Pine Social in New Caanan. Both are comfortable neighborhood places where you can grab a last-minute meal out. From that perspective Village Social stacks up well.
Moderne Barn Rest. in Armonk?
We went last night (Sat.) on a whim. I called around 5 and they had no tables but, lo, we walked up and got a table--outside, but that was OK, since it was packed inside and very boisterous. The bartender was somewhat clueless--"Pimms what? Oh cup...I think we had those at the last bar I worked at ..."
Oh well, the beer selection is pretty amazing.
Ceviche special was very nice. At first it seemed very light on the lime, but then I realized that the fish was actually really fresh and benefited by not being overwhelmed. Ms. P'dexter had a spinach salad to start and raved about the candied pecans. For mains she had the fig and chevre pizza--light and crispy--and I had the hot dog, noting as others have, the unpretzelness of the pretzel bun. Still it was quite a good dog. Our waiter was attentive and charming and the space is beautiful.
Not a bad edition to Fairchester by any stretch. I'm sure we will be going back.
PS: Nice wine shop, which appears to be run by the same peeps, next door.
Whither a decent drink in N. Westchester? (redux b/c I can't believe the answer is "nowhere"!)
So I was pretty stunned when I dropped by Bedford Post a few weeks ago, ordered a sazarec and got a blank stare from the guy behind the bar. OK, fair enough, how about a negroni? Again with the blank stare--actually, this time, more of a "don't be a wiseguy/how about a screwdriver sorta look."
I love BP's food, but what the ... ! Those two cocktails are part of the standard repertoire at any decent place in Manhattan or even Brooklyn.
So are there any places--could be PR/Bedford/Kisco/New Caanan (with or without good food)--where they know what they are doing in the mixology department?
Thanks and cheers.
Whither a decent drink in N. Westchester?
So I was pretty stunned when I dropped by Bedford Post a few weeks ago, ordered a sazarec and got a blank stare from the guy behind the bar. OK, fair enough, how about a negroni? Again with the blank stare--actually, this time, more of a "don't be a wiseguy/how about a screwdriver sorta look."
I love BP's food, but what the ... ! Those two cocktails are part of the standard repertoire at any decent place in Manhattan or even Brooklyn.
So are there any places--could be PR/Bedford/Kisco/New Caanan (with or without good food)--where they know what they are doing in the mixology department?
Thanks and cheers.
Convivium Osteria--Menu Favorites
I've never been disappointed with anything there. If they are offering the seafood tapas (they unfortunately weren't when I was there a month ago!) it is terrific; the charcuterie tapas is almost as good. And while they have lots of interesting dishes, including the rabbit, and I tend not to order steak at a place that has more elaborate offerings, the rib-eye for two is just exceptional. It's a weird, giant and almost primitive looking cut that is really charred on the outside and juicy inside.
Vinegar Hill House
Me and Ms. P'dexter went Sunday evening with our four-year-old gourmand. We arrived just before six and were told there would be a brief wait, though they were seated in the garden straight away, while I picked up refreshments at the bar. Having left the city a few years ago for the Westchester hinterlands, may I just take a moment to extoll the virtues of bartenders who know what they are doing and encourage those of you who live in the city to reflect upon your good fortune libation-wise? Unlike the swill schlepper in one of the finest and priciest establishments in Bedford--owned by Richard Gere and patronized by Martha and other beautiful people--the barkeep at this modest joint in the east river backwater of Vinegar Hill not only had heard of a sazarec, but built a damn fine one. Miss P. had one of her signature cocktails-Davy Jones or Barnacle Bill or somesuch and it was equally tasty.
For starts I ordered a grilled sardine. It was quite nice, though the peach compote mentioned on the menu was pretty spartan and what was there, was pretty perfunctory--i.e. it made the dish sound elaborate, thuogh it really wasn't. Still a nice fish! Ms P ordered a savory tart that was simply prepared and sublime. For a main course I went with the chop, which was lauded on the Food Network for it's meticulous and lengthy brining and I must say it did not disappoint. It was beautifully charred in the big open-fire oven that they seem to use to cook almost everything. Ms. P ordered pasta with a ragout that she said was very deep flavored; all I can say is that she rated it above the malfatti at Al Di La, which is heady praise in our family. (Don't worry; we are sharing all along with the youngster, who amused himself during what was a lengthy wait for the main courses by picking ripe fruits from the big and lovely espalier grape vine.)
I finished the evening with a cup of coffee that was decent but not totally hot. Ms. P got a salted caramel pudding dish, which she found too salty but that I was glad to relieve her of. The young grape picker ordered a desert of sweet little strawberries swimmign in yoghurt that was, in turn, floating on a cloud of merangue. We were glad they teach that "sharing is caring" at his pre-school.
VHH reminded us of all Brooklyn has to offer: Soulfull little restaurants run by well-trained, caring and innovative people who just plain try harder while charging less than their counterparts across the river. We'll most definiltey be going back!
-----
Al Di La
248 5th Ave, Brooklyn, NY 11215
Harvest Supper
We went Saturday night and it was pitch perfect. Simple dishes, well composed with high quality ingredients. I had a beet salad atop bleu cheese foam and a veal chop. Ms. P'dexter ordered duck.
We were tucked away in a corner, are used to eating in the City and have four loud bratlets at home, so I can't say the noise was a problem. Besides, a bit of buzz never hurt anybody; plenty of sedate country clubs serving up prime rib in Fairchester, if quiet's yer thing.
Good Hot Buffalo Wings in Westchester or Putnam?
The wings at Blazers Pub in Purdys are purdy tasty, IMO. Great vibe too.
I bought The Farm on Adderley, Ditmas Park
The double entendre tagline was intended, but only meant to catch readers' eyes rather than suggest I was posting from the other side. Though after knocking back a few of the Farms Old Man Sazarec cocktails I did have a near death experience. Glad you liked the place. It remains one of my faves. And we locals are all quite excited to see what the Farm's owners will make of the new French bistro they plan to open on Newkirk in the coming weeks. The neighborhood goss is that it will be smaller, and more refined than the Farm.
Nu to Cru
So I've never been to Cru but we're going tonight for a special occassion and, while I am a moderately knowledgeable wine drinker, I'm rather daunted by the Tolstoy-esque wine list. My inclination is to go for one of their tasting menus and let them pair the wines since I'm assuming they're pretty good pairers, no?
Anybody have a point of view and any other helpful tips on enjoying Cru?
--Cheers
Martinis!
I'd second all the endorsements for Plymouth gin and the suggestion that you include a healthy dose of good vermouth, somewhere b/t 2:1 and 3:1 unless directed to make it dry. I'd also recommend you ignore the suggestion to refrigerate the gin, since you want some melted ice in there. Finally, unless you want to get in a fight or come off as a wanker, avoid semantic arguments with the guests about what is and isn't a martini. If somebody wants one with vodka or cranberry juice or godiva liquour, arch your eyebrow knowingly in deference to all the purists in here then start shakin' .
