Once again, this has been a very, very busy time! But with my class at NYU done for the semester, I can finally turn back to wine club news and updates. Seems like the last club meeting was forever ago, so maybe this posting will help us to revisit the fun!
The theme for our April meeting was Wine Cocktails, selected by our member Laura. Everyone brought a cocktail recipe and the wine and ingredients to make it, and we set up a real cocktail bar complete with fruit, olives, ice, and an honest-to-God bartender, our own recently recertified member Arthur (who showed up in full uniform!!). In addition, our member Robin got in the kitchen and created some amazing ribs for us. Added to that, we had a visit from my Boston family -- my cousin Chandra, her hubby Jovan, and their daughters Maya and Imani -- and Laura brought along her daughter Lily, and we had a full-fledged cocktail party going on.
Laura explained that she came up with the idea of the cocktails as a means to learn different ways to enjoy wine, particularly in the summertime when we may not wish to drink yet another white wine, a heavy red, or a rose. Amazing what happens when you mix wines with liqueurs and other ingredients; the characteristics of the wine were sometimes muted, and other times enhanced by the other flavors. We found the cocktails very enjoyable, and they could be made with either high- or low-end wines and liqueurs, depending on your preference. But we did learn two valuable lessons: one, experiment, experiment, experiment. If a cocktail recipe doesn't float your boat, try a different wine, another brand of liqueur, or change the amounts of the ingredients. Remember, everyone's palate is different, so find out what works for you. And two, know your tolerance. If you're like those of us who have been drinking nothing but wine for the past couple of years, some of these cocktails can hit you like a ton of bricks, so be careful.
We had a difficult time choosing first, second, and third favorites, but after much debate, here's how it played out.
THE WINNER
Kir (presented by Laura): one part pinot grigio, 5 parts cassis. We used Tomaiolo 2007 Italian pinot grigio. This was by far our favorite cocktail, as the wine and cassis blended together so smoothly to produce a slightly sweet, slightly fruity cocktail.
SECOND PLACE
Blue Grotto (presented by Donna): For each glass, combine 1 oz. melon liqueur or midori, 2 oz. Tanqueray gin, and 1 oz. blue curacao in a cocktail shaker with ice. Shake well, pour into an 8 oz. flute. Fill the glass with prosecco or spumante, and garnish with an orange slice. Although this drink came out green, not blue (Donna nicknamed it the Alien Blood), we were immediately impressed by its tropical, island flavor.
THIRD PLACE
Angostura Costa del Sol (presented by Psyche): Harvey's Reserve, orange juice, cream (which we did not have), Angostura bitters (which we also did not have). So we basically had a drink of Harvey's and orange juice, which was interestingly pleasant. We decided we probably wouldn't like bitters anyway.
THE REST
Port Wine Cocktail (presented by Ishmael): For each glass pour 2 oz. Sandeman Ruby Port into a cocktail shaker with ice. Add a splash of Remy Martin and shake for at least 30 seconds. Strain into a cocktail glass and garnish with a lemon twist. Of course we looked forward to this cocktail because we love our Sandeman, but the Remy completely overpowered the port, and the drink was not enjoyable.
Klingon Blood Wine (presented by Loretta, Navorn, and Robin): For a pitcher, mix together 1 gallon red burgundy (we used Gallo), 1 cup brandy, 1/4 cup lime juice, 1/2 cup Cointreau, 1 tbsp sugar, 1 tsp Tabasco Sauce, 3 drops green food coloring, and slices of star fruit (we substituted orange slices). A recipe this involved should have been a huge hit, at least with the Trekkers in the group, but it garnered a mixed reaction. Some of us liked that it wasn't too sweet, while others were turned off by that. We think there were probably too many ingredients in this cocktail to give it any distinct flavor that we could enjoy, and the color, which was a blackish purple, was a bit...intimidating.
Kalimotxo or Calimocho (presented by Donna): For each glass, combine equal parts red table wine and Coca-Cola. We used Este Spanish table red. Right off the bat we did not like this combo, then we tried the wine alone and realized it probably was not bold enough and that the drink demanded a fuller-bodied red. Keeping in the Spanish theme, we substituted a Tres Picos garnacha for the Este and used less Coke, and the drink was much improved. As an alternate, we substituted Canada Dry ginger ale for the Coke, but this did not help.
And so went the first DiVine Wine Club cocktail party. Another great idea presented by a club member; we have had some truly enjoyable meetings so far this year and I look forward to the meetings to come!
Now, as a bonus, since many of you asked for it, I'm passing along Robin's recipe for those yummy ribs. Enjoy, and see you at the next meeting!
Chicago BBQ Ribs
spare ribs, pork or beef, 5 lbs
1/4 cup ketchup
1/4 cup molasses
brown sugar to taste (optional)
1/4 cup water
honey to taste (optional)
1 teaspoon liquid smoke (can be found in supermarkets)
1/4 cup apple cider vinegar
Preheat oven to 350 degrees. Clean and season ribs to taste.
In a shallow roasting pan, add two cups water. Place ribs on a rack in pan and cover with aluminum foil. Lower oven temp to 250 degrees and cook ribs in oven for 1 hour. Remove ribs from oven and allow to cool to room temperature.
In a separate bowl add remaining ingredients and mix well. Uncover ribs and place directly in roasting pan (water will have evaporated; discard any remaining water). Pour sauce onto ribs, return to oven and cook uncovered for 15 minutes until sauce is carmelized. Grab a bunch of napkins and dig in!
The theme for our April meeting was Wine Cocktails, selected by our member Laura. Everyone brought a cocktail recipe and the wine and ingredients to make it, and we set up a real cocktail bar complete with fruit, olives, ice, and an honest-to-God bartender, our own recently recertified member Arthur (who showed up in full uniform!!). In addition, our member Robin got in the kitchen and created some amazing ribs for us. Added to that, we had a visit from my Boston family -- my cousin Chandra, her hubby Jovan, and their daughters Maya and Imani -- and Laura brought along her daughter Lily, and we had a full-fledged cocktail party going on.
Laura explained that she came up with the idea of the cocktails as a means to learn different ways to enjoy wine, particularly in the summertime when we may not wish to drink yet another white wine, a heavy red, or a rose. Amazing what happens when you mix wines with liqueurs and other ingredients; the characteristics of the wine were sometimes muted, and other times enhanced by the other flavors. We found the cocktails very enjoyable, and they could be made with either high- or low-end wines and liqueurs, depending on your preference. But we did learn two valuable lessons: one, experiment, experiment, experiment. If a cocktail recipe doesn't float your boat, try a different wine, another brand of liqueur, or change the amounts of the ingredients. Remember, everyone's palate is different, so find out what works for you. And two, know your tolerance. If you're like those of us who have been drinking nothing but wine for the past couple of years, some of these cocktails can hit you like a ton of bricks, so be careful.
We had a difficult time choosing first, second, and third favorites, but after much debate, here's how it played out.
THE WINNER
Kir (presented by Laura): one part pinot grigio, 5 parts cassis. We used Tomaiolo 2007 Italian pinot grigio. This was by far our favorite cocktail, as the wine and cassis blended together so smoothly to produce a slightly sweet, slightly fruity cocktail.
SECOND PLACE
Blue Grotto (presented by Donna): For each glass, combine 1 oz. melon liqueur or midori, 2 oz. Tanqueray gin, and 1 oz. blue curacao in a cocktail shaker with ice. Shake well, pour into an 8 oz. flute. Fill the glass with prosecco or spumante, and garnish with an orange slice. Although this drink came out green, not blue (Donna nicknamed it the Alien Blood), we were immediately impressed by its tropical, island flavor.
THIRD PLACE
Angostura Costa del Sol (presented by Psyche): Harvey's Reserve, orange juice, cream (which we did not have), Angostura bitters (which we also did not have). So we basically had a drink of Harvey's and orange juice, which was interestingly pleasant. We decided we probably wouldn't like bitters anyway.
THE REST
Port Wine Cocktail (presented by Ishmael): For each glass pour 2 oz. Sandeman Ruby Port into a cocktail shaker with ice. Add a splash of Remy Martin and shake for at least 30 seconds. Strain into a cocktail glass and garnish with a lemon twist. Of course we looked forward to this cocktail because we love our Sandeman, but the Remy completely overpowered the port, and the drink was not enjoyable.
Klingon Blood Wine (presented by Loretta, Navorn, and Robin): For a pitcher, mix together 1 gallon red burgundy (we used Gallo), 1 cup brandy, 1/4 cup lime juice, 1/2 cup Cointreau, 1 tbsp sugar, 1 tsp Tabasco Sauce, 3 drops green food coloring, and slices of star fruit (we substituted orange slices). A recipe this involved should have been a huge hit, at least with the Trekkers in the group, but it garnered a mixed reaction. Some of us liked that it wasn't too sweet, while others were turned off by that. We think there were probably too many ingredients in this cocktail to give it any distinct flavor that we could enjoy, and the color, which was a blackish purple, was a bit...intimidating.
Kalimotxo or Calimocho (presented by Donna): For each glass, combine equal parts red table wine and Coca-Cola. We used Este Spanish table red. Right off the bat we did not like this combo, then we tried the wine alone and realized it probably was not bold enough and that the drink demanded a fuller-bodied red. Keeping in the Spanish theme, we substituted a Tres Picos garnacha for the Este and used less Coke, and the drink was much improved. As an alternate, we substituted Canada Dry ginger ale for the Coke, but this did not help.
And so went the first DiVine Wine Club cocktail party. Another great idea presented by a club member; we have had some truly enjoyable meetings so far this year and I look forward to the meetings to come!
Now, as a bonus, since many of you asked for it, I'm passing along Robin's recipe for those yummy ribs. Enjoy, and see you at the next meeting!
Chicago BBQ Ribs
spare ribs, pork or beef, 5 lbs
1/4 cup ketchup
1/4 cup molasses
brown sugar to taste (optional)
1/4 cup water
honey to taste (optional)
1 teaspoon liquid smoke (can be found in supermarkets)
1/4 cup apple cider vinegar
Preheat oven to 350 degrees. Clean and season ribs to taste.
In a shallow roasting pan, add two cups water. Place ribs on a rack in pan and cover with aluminum foil. Lower oven temp to 250 degrees and cook ribs in oven for 1 hour. Remove ribs from oven and allow to cool to room temperature.
In a separate bowl add remaining ingredients and mix well. Uncover ribs and place directly in roasting pan (water will have evaporated; discard any remaining water). Pour sauce onto ribs, return to oven and cook uncovered for 15 minutes until sauce is carmelized. Grab a bunch of napkins and dig in!
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