It’s Thursday as I write this, a week before Thanksgiving. This year we’re driving to the Hudson Valley to celebrate with Donna’s big and growing family—something like 21 adults, a few teenagers, and a few youngsters. Donna volunteered me for the gravy because, well, let’s face it, gravy is a no-brainer and will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I’ll be doubling or tripling the below recipe this year. Today, I’ll be roasting drumsticks, wings, and necks. (I read on Wednesday in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden brown Read On »

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A PR firm sent me a bottle of Nolet’s gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What’s this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post calls it a Nolet’s New Fashioned. (I don’t think any general drink name should be brand specific, unless it came from the company, which this one did—shame on you Kevin! Have a little imagination, or steal, like I do!) Gray’s post accurately reviews the qualities of Nolet’s; it is indeed superlative gin. Slightly more floral than my beloved Beefeater, but still very dry. It’s so good, in fact, that arguably it should be saved exclusively Read On »

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Wishing all a Happy Scary Halloween, America’s great pagan holiday. Friday is reserved for another post, so this will stand in for The Friday Cocktail Hour. And in the wake of Sandy, many Halloween celebrations are rightly delayed till Sunday, as they are here in Cleveland Heights. Donna loves spiced cider, and since it’s so miserable and cold, she asked if I could make a hot cider drink for her to photograph. Perfect idea to keep the chill out of the body as the tots and teens come ringing with open bags, or simply to warm the soul after this awful week for the American East Coast all the way into the Midwest. This is a simple one, cider reduced by 1/4 with cinnamon and cardamom (I like cloves, but Donna doesn’t), dark rum, bitters, Read On »

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I’ve recently returned from inspiring days at Pigstock, in Traverse City, Michigan, where I and my partner in Salumi, Brian Polcyn, were invited to participate in a celebration of the pig. But we also got to sample wines and spirits made from the abundant fruit that grows in this unique climate. I have, since I first imbibed the crystal elixir, bowed before eau de vie, the aptly named water of life. My first vision of it was in the 1970s when my Uncle Lars arrived at our house with a gift of Poire Williams for my father; astonishingly, there was a pear inside the bottle. I did not get to drink from this as I was 10, and my dad felt that if they could get a pear inside a bottle, it deserved to remain sealed and Read On »

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Excited about our Chicago trip to promote the new book, Salumi, I tweeted for a Chicago cocktail and got a few suggestions (only a few), including one for an actual Chicago (which I’ll save for later). But the suggested Southside proved to be easy to prepare with ingredients at hand and uncommonly refreshing. I was able to make use of a wonderful gin I hadn’t known of, Nolet’s Silver, which truly rivals my beloved Beefeater’s (thank you, Sally Alfis!), slightly more fruity and flowery, but still wonderfully dry. And the mint is still growing in the garden. So, The Southside it is! (Yes, Southside is one word for the cocktail, though the actual area, referred to in the Jim Croce song of my youth, is officially called the South Side.) This cocktail can be made using Read On »

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