The National Drink of Greece, Ouzo

We have the somewhat strange ritual of drinking shots of frozen Ouzo when ever I visit my Mom's house.  She's not Greek, but we just do it anyway. Ouzo of course being the famous Greek aperitif with a strong anise flavor, in the same family of liquor as Turkish Raki, French Pastis, and Sambuca from Italy.
With it's strong flavor it is best served straight or mixed with a little water and ice and it will turn milky white, which is normal so don't be alarmed. There are many brands out there and you will get what you pay for, so stay away from the cheap "moonshine" ones that will taste harsh. This bottle of Ouzo was pretty good and about $20 U.S.

Good Coffee Find

Yes, the drink we all love and need at least a cup a day, but sometimes it's not that good. When a good coffee is found it's hard to try a new variety because of the fear of getting a bad cup. This last weekend I visited my favorite farmers market in Marin County and needed my morning cup. There sitting on one end of the market was a classic silver Airstream trailer converted for brewing and serving coffee. I was sold. Single latte to go please!  It was amazing; I could not get over how good it was, flavorful and rich without any bitterness. The coffee is from Remedy of Oakland and I am going to have to find a way to get it more often. Give it a try if you come across it.

Remedy Coffee
4316 Telegraph Avenue, Oakland, CA
510.922.8455

HibiscusTea

This brew made from dried Hibiscus flowers is very common through out the world and here in California. It is a common drink in Latin cuisine called Jamaica and is commonly served as a aguas frescas. The dark red dried flowers are steeped in boiling water then strained. The infused liquid is strong and somewhat tart so will need to be sweetened with sugar and diluted with more water to taste. Try serving it cold with ice.  It has a flavor very similar to cranberry juice and that gives me the idea of maybe a vodka-hibiscus drink? ...or maybe a Latin Cosmo using white tequila and hibiscus tea?

Berry Infused Liquors

Rasberry Vodka, Blackberry Rum

Blackberries on the Bush

I recently had the idea of what to do with a surplus of vodka in my freezer, all these extra bottles came from my brother, who is in the wholesale liquor distributing business. Infused liquor is really popular right now and is also very easy and cheaper to do yourself. Start with a good quality neutral tasting spirit and just add your favorite berries, fruits, vegetables or spice into the bottle, Let age for at least two weeks for flavors to develop. Then simply use in your favorite mixed drinks. I have had allot of good results using vodka infused with sliced cucumbers, which is mild and refreshing. Raspberries, black berries, blueberries are slightly sweet with great color. Citrus peels like lemon or lime are good for making lemon drops. Jalapeno peppers will make a good bloody Mary for Sunday morning brunch.

Lemon drop cocktail

There is a tradition at my brothers house of serving lemon drop cocktails for any reason, I am sure that he being a liqueur distributor and his wife being of Russian decent have nothing to do with it? Anyway they are very good and its hard to count how many you have had.

Olga's Lemon drop cocktail
fresh squeezed lemon juice
simple syrup (50% sugar/50%water dissolved)
good quality vodka (try lemon flavored)

Mix equal parts with ice, shake to chill and strain into a martini glass with a sugar coated rim, serve at once and you better make more quick!

mint juleps for the Kentucky derby

Today is the Kentucky Derby which means there will be a mint shortage tomorrow, next to the famous horse race these drinks will be consumed by the gallon in little silver cups. The mint julep is the perfect southern hot weather drink next to lemonade, its sweet and icy cold with flavors of mint and smoky Kentucky bourbon. Bourbon whisky is regional and can only be from the Southern state of Kentucky. A popular and personal favorite of mine is Makers Mark Bourbon whisky with the signature red wax neck. The bottles are hand dipped and each person dipping the bottles has his or her own way of doing it, which gives the bottles there own distinct look. There are many variations of the Mint Julep, here's one:

Mint Julep recipe:

10 large sprig of fresh mint

2 cups good quality water

2 cups granulated sugar

1 bottle of good quality bourbon (Makers Mark)

lots of crushed ice

Method:

1. Boil the water and dissolve the sugar in it, cool.

2. In a pitcher add the mint and crush to a paste with a wooden spoon.

3. add ice and bourbon.

4. add sugar/water mixture (simple sugar) to taste.

more syrup for a sweeter drink.

5. fill glasses or silver cups with crushed ice and pour the good stuff in, garnish with mint.

A bottle might seem like a lot,
but it will be gone soon guarantied!

Sake time!

Back in the old days it was cheap hot sake at the sushi bar

Now a good sushi bar can have anywhere from 10 to 40 different variety's on the Sake list. I have really got into cold unfiltered sake and one of the favorites is Momokawa Pearl, it has a milky pearl color and is dry to slightly sweet. Great with Asian foods, grilled meats and fish.

A little evening nite cap from Japan!

What else needs to be said???

Sake

Tired of wine, beer, mixed drinks? There is a amazing amount of sake out there to try and learn about. I prefer chilled unflitered sake to the hot variety which maybe good during the winter when its cold, but give me a wine glass with milky white, chilled unflitered sake any time>>>