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party handbook
You’re ready to throw an exotic
get-together—now all you need are
unique accessories with global flair
Good to Go
Send partygoers off with a memento
from your gathering by putting
together one-of-a-kind goodie boxes.
For an Asian-themed celebration, we
chose colorful “take-out” boxes from
Michaels, and packed them with
fortune cookies, chopsticks, and other
fun trinkets.
Bright Idea
Play List
Get the party started with a selection of tunes
reflecting your chosen cuisine. Asian Lounge, Salsa
Around the World, and Greece: A Musical Odyssey,
all produced by Putumayo, are just a few of the
worldly collections available at Ten Thousand
Villages, 1621 Thames Street, Fells Point
(410) 342-5560.
Table Talk
Capturing the intrigue of far-off lands, handbeaded table linens lend cultural style to any
soiree. The silk runners and placemats are available in a variety of jewel tones to complement
your décor. Find them at Eclectic Elements,
813 South Broadway, Fells Point
(410) 675-5105.
Cary Pierson . . . . . . . . . . . . . . . Editor
With fragrances created to capture
far-away locales, Seda France’s
elegant pagoda candles will lend
ambiance to your next gathering.
Sample the fresh, tropical aroma of
Asian Lychee or, for something more
provocative, try Paisley Malabar. Seda
France candles available at Maribou
Home & Gift, 6083 Falls Road,
Baltimore (410) 377-4881.
Sarah Moran . . . . . . . . . Market Editor
Jason Quick . . . . . . . . . . . Art Director
Erin Clare . . . . . . . . Graphic Designer
Kirsten Beckerman . . . Staff Photographer
Line Up
Perfect for a variety of olives or an assortment of dips, this four-section server comes with it’s own tray
to keep your serving table in tip-top shape. The striking dish is available at Su Casa, 901 South
Bond Street, Fells Point (410) 522-7010.
Rebecca Gardner . . . Staff Photographer
Angela Davids . . . . . . . . . Copy Editor
Be Our Guest
Standout Servers
These coiled bamboo serving pieces will
infuse your spread with color. Fill the bowls with
pita chips and bread, and layer serving dishes on
top of the chargers. Find the eye-catching accessories at Su Casa, 901 South Bond Street,
Fells Point (410) 522-7010.
Set the stage for your
fabulous fete with custommade invitations designed
around your theme. With a
seemingly endless array of
papers and patterns from
which to choose, Chellé
Paperie can help you come
up with the perfect way
to say, “Please come.”
Chellé Paperie,
851 West 36th
Street, Hampden
(410) 366-6333.
Stylish Sipping
Wrapped in woven sea
grass, a green glass carafe
and goblets turn ordinary
beverages into extraordinary
libations. Fill the carafe with
sangria or any of your favorite
wines to instantly give your
get-together an exotic feel.
Find carafe and goblets at
River Hill Garden Center,
12165 Clarksville Pike,
Clarksville (410) 531-3303.
180 • Raise the Bar: Go Global
Let’s Dish
A small-plate celebration
isn’t complete without the
perfect small plates. Find a
selection of diminutive
dishes, including these
Fleur Rouge tidbit plates,
at Eclectic Elements,
813 South Broadway,
Fells Point (410) 675-5105.
marketing supplement
Raise the Bar: Go Global • 181
Niagara Falls
1 oz. Iceberg vodka
1 oz. Grand Marnier
1
⁄2 oz. freshly squeezed lemon juice
1
⁄4 oz. simple syrup
Ginger ale
Kumquat and crystallized ginger
for garnish
Moscow Mule
Shake first four ingredients with ice and strain into
champagne flute. Top off with ginger ale and lightly
stir. Garnish with kumquat and crystallized ginger.
2 oz. Stoli vodka
1 oz. freshly squeezed lime juice
1
⁄2 oz. simple syrup
3 dashes Angostura bitters
Ginger beer
Mint sprig and lime squeeze
for garnish
London Breeze
Irish Kiss
4 oz. Korbel champagne
1 oz. Midori Melon Liqueur
Mix together in a champagne flute
rimmed with green sugar. To make
sugar rim, add two drops of green food
coloring to 1⁄2 cup of sugar and mix
well. Rub rim with lime and dip into
green sugar mixture.
1 1⁄2 oz. Vodka 02 sparkling
vodka, chilled
Muscadet wine
Frozen white seedless grapes
Shake first four ingredients with ice and
strain into an ice-filled glass. Top with
ginger beer and stir. Garnish with mint
sprig and squeeze of lime.
Pour Vodka 02 into a Collins glass
filled with frozen grapes. Fill up with
Muscadet wine and stir.
Polish Martini
globe trotting
1 oz. Zubrowka bison vodka
1 oz. Bärenjäger honey liqueur
1 oz. Belvedere vodka
1 oz. apple juice
Lemon twist for garnish
French Martini
Take a trip around the world with spirited
libations inspired by exotic locales
2 oz. Ketel One vodka
1
⁄2 slice fresh pineapple
1
⁄2 oz. simple syrup
1
⁄2 oz. Chambord
Raspberries for garnish
Stir ingredients with ice and strain into
chilled martini glass. Garnish with
lemon twist.
China Blue
1 oz. Soho Lychee liqueur
1 oz. Bols Blue Curacao
2 oz. grapefruit juice
1
⁄4 oz. freshly squeezed
lemon juice
Muddle ingredients in shaker.
Add ice, then shake and strain
into chilled martini glass. Garnish
with raspberries.
Shake all ingredients with ice and strain
into chilled martini glass.
American Beauty
⁄ oz. Hennessy VS Cognac
⁄ oz. Cinzano Extra Dry vermouth
3
⁄4 oz. orange juice
1
⁄2 oz. ruby port
1
⁄2 oz. simple syrup
1
⁄4 oz. grenadine
Rose petal for garnish
3
4
3
4
Shake ingredients with ice and strain into
chilled martini glass. Garnish with rose
petal on surface of drink.
Portuguese
General
Grappatini
Courtesy of Pazo
Courtesy of Oceanaire
2 oz. Grey Goose Citron vodka
1
⁄2 oz. Muscat Grappa
1
⁄2 oz. Cointreau
Juice of 1 lemon
Splash of orange juice
Splash of lime juice
1
⁄2 oz. simple syrup
Whipped cream and candied
lemon peel for garnish
1 orange wedge
Dash of simple syrup
2 1⁄2 oz. Citadelle gin
3
⁄4 oz. ruby port
Muddle orange wedge and
simple syrup in a shaker. Fill
shaker with ice, then add gin
and ruby port. Shake and pour
with ice into a highball glass.
Combine all ingredients over ice and
shake passionately twenty times. Strain
into two martini glasses and garnish
with a dollop of whipped cream and
candied lemon peel.
Pour ingredients into glass filled
with ice and stir.
182 • Raise the Bar: Go Global
Courtesy of Helen’s Garden
2 oz. cardamom-infused vodka*
1 oz. Licor 43
1
⁄2 oz. sweet coconut milk
Shake together with ice and strain into
a martini glass rimmed with crushed
toasted almonds.
*Cardamom-infused vodka:
1 liter Effen vodka
6 slightly crushed cardamom pods
Cubanita
2 oz. Bacardi white rum
5 oz. tomato juice
Pinch of salt
1
⁄4 oz. freshly squeezed
lemon juice
5 drops Worcester sauce
5 drops Tabasco
Split lime wedge for garnish
Bombay-Tini
Brazilian Sunset
Greek Tiger
Courtesy of Red Maple
1 oz. Metaxa Ouzo
4 oz. orange juice
Squeeze of lime
Lime twist for garnish
1 oz. Bacardi Big Apple rum
2 oz. orange juice
2 oz. pineapple juice
Splash of grenadine
Orange twist for garnish
Pour ingredients over ice. Garnish with
orange twist.
marketing supplement
Place cardamom pods in vodka for
48 hours. Strain out pods before use.
Shake together with ice and strain into
an old-fashioned glass. Add a squeeze
of lime and garnish with a lime twist.
Raise the Bar: Go Global • 183
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Above: Prosciutto-wrapped Breadsticks from
Wegmans, Hunt Valley (410) 773-3900. Specialty
cheeses: Mahon Spanish Gouda, Idiazabal Smoked
Spanish Sheep’s Milk, Etorki Basque Sheep’s Milk, and
Manchego Spanish Sheep’s Milk; served with ciabatta
bread from Eddie’s of Roland Park, Baltimore
(410) 323-3656. Bowl: Ambiance Collection “TAPAS” bowl,
Radcliffe, Pikesville (410) 484-2900. Glass: River Hill Garden Center ,
Clarksville (410) 531-3303.
It’s Tapas
Time
With tapas, Spanish-style appetizers, being
served in more and more restaurants and
bars, it makes sense to call a few friends and
throw your own small-plate celebration.
Ranging from simple snacks like cheese and
olives, to more creative offerings such as
stuffed dates and spicy meatballs, bite-sized
Spanish treats can be served
with Spanish wine or sangria,
for a low-key get-together
everyone will love.
Below: Albondingas (lamb
meatballs) from Tapas Teatro,
Baltimore (410) 332-0110.
Above: Stuffed Dates (gorgonzola, mascarpone, and
candied walnuts) from Wegmans. Plate: Villeroy & Boch
“Summerhouse Switch.” Below: Chorizo Sausage Crostini
with roasted red pepper mayo, and Boquerones
(imported Spanish white anchovies) on crostini from
Eddie’s of Roland Park.
Serving dish: Villeroy & Boch
“New Wave” Hors d’oeuvres
set, Smyth, Timonium
(410) 252-6666.
Below: Shrimp in Garlic Sauce from Patrick’s,
Cockeysville (410) 683-0604. (Log on to
www.baltimorestyle.com for recipe.) Plate: Villeroy &
Boch “Summerhouse Switch.”
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Raise the Bar: Go Global • 185
global flavors
Rioja, Cortijo III,
Tempranillo, Tinto
2005, Soft with a pleasant
ripe fruit flavor and wellbalanced finish.
Spanish
Sippers
Jordi Alonso, Vinos
Sin-ley, Afinus Garnacha,
Montsant 2005, Mediumbodied and fruit-driven with
notes of raspberries and kirsch.
“Voted one of the 80 Great New Restaurants from Buenos Aires to Zurich.”
Conde Nast Traveler, “A Global Guide, 2005 Hot List”, April 2005
The popularity of
Spanish wines is
on the rise, and
these varieties
are certain to
turn your tapas
party into a
flavorful fiesta
Cultivating Perfection for Three Years...Discover our new featured menu items.
Segura Viudas, Creu
de Lavit, Xarel-lo 2003,
Rich center leading to a
long finish with layers of
fruit, oak and spice.
Mad Dogs & Englishmen,
Shiraz Cabernet Monastrell,
Jumilla 2005, Big, bold and
beautiful in the modern Spanish style.
Restaurant Row at Market Place
614 Water Street Baltimore
www.BlueSeaGrill.com n 410.837.7300
Complimentary Valet Parking
Ludovicus, Terra Alta,
Pinol 2005, Ripe fruit with
hints of black cherries; well
balanced and youthful
with mineral tones.
Osborne, Solaz, Castilla
2004, A rich, dry, fruity
blend of Cabernet Sauvignon
and Tempranillo.
Turn your tapas party
into a celebratory
gathering by serving
cava, the Spanish
“champagne”
186 • Raise the Bar: Go Global
Segura Viudas Estate,
Mas D’Aranyo
Tempranillo, Penedes,
Reserve 2001, Juicy black
cherry and dark plum flavors
layered with oak.
From left to right:
Castellar, Cava Brut, Sant Sadurni d’Anoia, Clean and refreshing
with hints of lime and other citrus.
Segura Viudas, Aria, Cava Brut, Sant Sadurni d’Anoia, Fruity and
medium-bodied with notes of ripe raspberry, cherry, citrus, and minerals.
Freixenet, Cava Brut Nature, Sant Sadurni d’Anoia, A complex nose
with distinct notes of hazelnuts and fruit, particularly apple.
marketing supplement
Raise the Bar: Go Global • 187
global flavors
Pair tapas party treats with traditional sangria
or a new twist on the Spanish-style punch
Sangria Sampler
Sparkling Sangria
White Sangria
Orange and Mint Sangria
1 large English (seedless) cucumber, thinly
bias-sliced (3 1⁄2 cups)
1 4 -to 6 -inch piece fresh ginger, peeled
and thinly sliced
6 large radishes, thinly sliced (1 cup)
1 cup grapefruit juice
1 750 ml bottle brut champagne or
sparkling wine, chilled
3 tbs. sugar
3 shots Calvados apple liquor
1 lime, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe green apples, seeded and cut into wedges
1 bottle white Rioja Spanish wine or
other dry white wine
1 pint raspberries
Sparkling soda water, for topping off glasses
of sangria at table
2 blood oranges or oranges, sliced
8 to 12 kumquats, halved
3 tbs. powdered sugar
1
⁄4 cup Grand Marnier
1
⁄2 cup fresh mint leaves
1 750 ml bottle Sauvignon Blanc
1 8 oz. bottle club soda, chilled
In a large pitcher combine cucumber, ginger and radishes.
Add grapefruit juice. Cover; chill for 2 to 24 hours.
To serve, add ice cubes to pitcher. Add champagne and
stir gently. Makes 6 servings.
In a pitcher combine orange slices and kumquats. Add
sugar and toss. Add Grand Marnier and mint leaves; toss.
Add wine, stir. Refrigerate up to 2 hours. To serve, add
club soda, stir gently. Makes 6 servings.
Combine sugar, Calvados, lime, lemon, peaches and apples
in a large pitcher. Cover with 1 bottle of dry white wine
and chill for several hours. To serve, spoon fruits into
glasses or goblets, adding a few fresh raspberries in each
glass. Pour wine over top of the fruit. Top off glasses with
a splash of soda water. Makes 8 servings.
Tapas Teatro House Sangria
4 sliced apples
4 sliced oranges
4 sliced lemons
1 case red wine
10 oz. Spanish brandy
10 oz. Blackberry brandy
3 cups sugar
10 oz. freshly squeezed lemon juice
Boordy
Vineyard
Viva Sangria
A party in a bottle, this
sweet and light red wine is
blended with natural fruit
and spice. It is most refreshing served over ice in a wine
Mix and then refrigerate overnight. Makes about
5 gallons.
Tapas Teatro, Baltimore (410) 332-0110.
Annapolis - Eastport
Baltimore - Pier 5
301 Severn Avenue
RuthsChris-Annapolis.com
410.990.0033
711 Eastern Avenue
RuthsChris-Pier5.com
410.230.0033
Baltimore - Water St
Pikesville - Reisterstown Rd
Restaurant Row At Market Place
600 Water Street
RuthsChris-Waterst.com
410.783.0033
1777 Reisterstown Road
RuthsChris-Pikesville.com
410.837.0033
glass or chilled in a pitcher
with sliced fruit.
Valet Parking Available
188 • Raise the Bar: Go Global
marketing supplement
global flavors
Greek
Mediterranean
Fete
Wine
Finds
Popular Greek varietals lend
authentic flavor to your
Mediterranean affair
Set the stage for your Middle Eastern affair by
serving up an array of traditional appetizers, called
mezze. Whether you opt for pre-made fare or dishes
that only require you to heat and serve, the key to
enjoying your own party is keeping it simple.
Mini Lamb Kabobs with roasted peppers
and onions from Eddie’s of Roland Park,
Baltimore (410) 323-3656. Plate: Crate & Barrel.
casual
convenient
tasty
friendly
Clockwise from above left: Herb-marinated Baby Lamb Chops with yogurt dip
from Wegmans, Hunt Valley (410) 773-3900. Plate: Eclectic Elements, Fells Point
(410) 675-5105. Bowl: Eddie's of Roland Park, Baltimore (410) 323-3656. Tarama (cod roe dip with
olive oil and fresh herbs) and Baba Ghanoush (pureed eggplant with tahini, garlic,
lemon juice, and olive oil) served with pita wedges from Kali’s Mezze, Fells Point
(410) 276-4700. Basket: Ten Thousand Villages, Fells Point (410) 342-5568. Double serving bowl:
Eddie's of Roland Park. Good Wives Blue Cheese & Pear Fillo Stars and Good Wives
Mini Gorgonzola & Fig Fillo Flowers from Wegmans. Glass appetizer plates: Eddie’s of
Roland Park. Spinach-stuffed Mushroom Caps from Eddie’s of Roland Park.
Plate: Eclectic Elements. Mediterranean Salad (artichoke hearts, olives, diced peppers,
scallions, and tomatoes), Olive Medley with sweet red peppers from Eddie’s of
Roland Park. Serving bowl/triple serving dish: Radcliffe, Pikesville (410) 484-2900. Charger: Su Casa,
Fells Point (410) 522-7010.
190 • Raise the Bar: Go Global
marketing supplement
Atlantis, Santorini Argyros, Episkopi, Santorini
2005, Aromatic citrusy bouquet with good structure,
good acidity, and an earthy, mineral finish.
Kir-Yianni, Akakies 2005, A full-bodied rosé with red
cherries and a bright, almost citrus edge.
Moschofilero Boutari, Thessaloniki 2005, A refreshing,
dry white wine with enticing citrus, floral and melon aromas.
Kir-Yianni, Paranga, Naoussa 2004, A light and spicy
blend of Xinomavro with aromas of bright cherries,
cinnamon, and hints of meat.
Moschofilero, Erasmios 2005, This white wine has the
fine aroma of fruits, a mellow flavor, a pleasant acidity,
and a delightful aftertaste.
Atlantis, Santorini Argyros, Episcopi, Santorini 2004,
A medium-bodied red with plum and bing cherry fruit
notes, and aromatic accents of cinnamon and leather.
Gerovassiliou, Malagousia, Epanomi, Thessaloniki
2005, An aromatic floral nose balanced by crisp acidity
with tones of lime and crushed peaches.
NEIGHBORING
PATTERSON PARK
Open Monday–Saturday at 5p.m.
2127 East Pratt Street, Baltimore, MD
410-276-5480 | www.salttavern.com
((((
– Elizabeth Large, Baltimore Sun
MON - SAT 11AM - 11PM • SUN 11AM - 9PM
1317 N. Charles St. • Baltimore, MD 21201
410-347-0349 • www.viccino.com
RESERVATIONS RECOMMENDED
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global flavors
Dear Ketel One Drinker
Can we just say, you looked
great the other night.
Asian
infusion
Ketel One Vodka distilled from wheat. ©2007 Imported by Nolet Spirits U.S.A., Aliso Viejo, CA. All rights reserved. 40% ALC/VOL. www.KetelOne.com
Throwing a Far Eastern fete is easier
than you think. Simply order trays
of sushi, a variety of dumplings,
and other Asian-style favorites,
like edamame and spring rolls.
Serve them up in rice bowls and
on sushi trays,
and complete the
setting with small
plates, chopsticks,
and a variety of
dipping sauces.
Above: Special Squid Sashimi Roll and Yellowtail
Scallion Roll from XS, Baltimore (410) 468-0002.
Clockwise from top right: Shrimp Dumplings in Chinese take-out containers from
The Wine Market, Baltimore (410) 244-6166, Sesame Chicken Dumplings
from Red Maple, Baltimore (410) 547-0149. Plate: Miga Sushi set; Su Casa, Fells Point
(410) 522-7010. Sweetheart Maki (spicy tuna and avocado roll with fresh tuna
around the outside), Sunrise Roll (steamed shrimp, eel, cream cheese, avocado,
and tamago in soy wrap), and Chef Sampler (tuna, salmon, yellowtail, and
fish roe wrapped with thinly sliced cucumber) from Edo Sushi, Owings Mills
(410) 363-7720. Rainbow Roll (crab and cucumber inside salmon, tuna, eel,
white fish, and avocado) from XS. Plate: Miga Sushi set, Su Casa. Vietnamese Spring
Rolls (fresh julienned vegetables wrapped in rice paper with a spicy herbed
jade sauce) from Sascha’s 527 Cafe, Baltimore (410) 539-8880, Shumai (pork
and wasabi dumplings), Edamame (steamed, slightly salted soy beans), and
Shrimp & Pork Spring Rolls from XS. Tray/bowls/chopsticks: Eddie’s of Roland Park,
Baltimore (410) 323-3656.
192 • Raise the Bar: Go Global
marketing supplement
global flavors
For Sake’s Sake
The latest “it” drink, premium sake—served chilled—is
smooth enough for sipping and ideal for mixing into the
chicest new cocktails. At your next gathering, forgo the
wine in favor of one of these choice sake selections.
Salt, the popular
Baltimore eatery, puts its
signature twist on
the Saketini
Salt’s Saketini
2 oz. Ketel One vodka
1 oz. sake
Fresh mint
1 oz. ginger beer
Mint sprig for garnish
Shake Ketel One vodka, sake
and fresh mint together
with ice and strain into a
chilled martini glass. Add
ginger beer and garnish
with mint sprig.
Tozai “Well of Wisdom” Honjozo, Osaka,
Dry, crisp, amazing complexity, great balance.
Sparkling Sake
In keeping with the trend
toward all things sparkling,
Gekkeikan introduces
Zipang, a naturally
Mukune “Root of Innocence”
Junmai-Ginjo, Osaka, Mellow,
full, dry.
carbonated Junmai sake.
Served chilled, Zipang is
Rihaku Nigori “Dreamy Clouds” TokubetsuJunmai, Shimane, Creamy, complex, fruity.
sweet, yet refreshingly light,
and the ideal counterpart
to any celebration.
T
Ama No To “Heaven’s Door” TokubetsuJunmai, Akita, Dry, distinctive, slightly fruity.
EN
O TE
W R
IN
Tozai Nigori “Voices in the Mist” Honjozo,
Osaka, Solid weight, clean finish, pleasant
earthiness.
Sweepstakes
Tentaka Kuni “Hawk in the Heavens”
Junmai, Tochigi, Dry, fragrant, well-rounded.
194 • Raise the Bar: Go Global
Enter to win a pair of Riedel sake glasses
and a bottle of premium sake from
Bacchus Importers and Style magazine.
Log onto www.baltimorestyle.com
and follow the link.
marketing supplement
spirited trends
a passion
for
pears
One of the hottest
flavor trends of
2007, pears make
a splash on the
cocktail scene with
pear-flavored spirits
and refreshing
libations infused
with the fruit’s
mellow sweetness
From left to right:
Black Forest Kammer Williams “Pear in the
Bottle” Brandy, A great European tradition, the fruit
is grown in the bottle, harvested in the fall and
covered with Kammer Williams Pear Brandy.
Grey GooseLa Poire, Prized for its refined sweetness
and mellow flavor, the Anjou pear gives Grey Goose
La Poire a crisp and creamy taste.
Absolut Pears, The first pear vodka launched in the
United States, Absolut Pears has a fresh, delicate taste
of mellow pears.
Clear Creek Pear Eau-de-Vie with Pear-in-theBottle, Clear Creek pear-in-the-bottle brandy is created in Oregon, where the pears are grown inside the
bottle and then covered with Williams Pear Brandy.
Limoncello, Pear and
Riesling Granita
The tart, sweet flavor of limoncello blends
beautifully with the subtle flavor of pears,
resulting in a perfect warm-weather refresher
The Pear Necessity
2 oz. gin
1
⁄2 oz. Luxardo maraschino liquor
Splash of Pimm’s No. 1
2 oz. sweet and sour syrup
(juice of half a lemon with
1 oz. simple syrup)
Small slice of ginger
1
⁄4 fresh Bartlett or other pear
Handful of fresh mint leaves
Mint sprig for garnish
Combine ingredients in a shaker and
pack with ice. Shake vigorously for one
minute, strain and serve. Garnish with
a mint sprig.
196 • Raise the Bar: Go Global
Brasserie Tatin’s
Le Nectar
1 oz. Kammer Williams
pear brandy
1 oz. Licor 43
3 oz. champagne
1 spoonful of pear puree
Honey and sliced pear
for garnish
Combine pear brandy, Licor 43 and
pear puree in shaker over ice; shake
vigorously. Add champagne and turn
once gently. Serve in martini glass
drizzled with honey and garnish with
pear slice.
Absolut Pears Sizzle
1 1⁄2 oz. Absolut Pears vodka
1
⁄2 oz. lemon juice
1 tsp. sugar
1 slice fresh peeled ginger
3 slices pear
Club soda
Mint sprig and slice of
pear for garnish
Add ginger, sugar and pear slices into a
shaker and muddle into a paste. Add
Abslolut Pears vodka and lemon juice
and shake with ice. Double strain into a
highball glass filled with ice and top
with club soda. Garnish with a mint
sprig and a slice of pear.
1 cup water
2 cups Riesling wine
1
⁄2 cup sugar
2 ripe pears; peeled, seeded
and cut into pieces
1
⁄4 cup Caravella Limoncello
6 lemon wheels for garnish
1. Mix together water, 1 cup wine and sugar in a
medium saucepan and bring to a boil. 2. Add
pears, lower the heat to simmer and cook the pears
gently, about 10 minutes. Let cool slightly in cooking
liquid. Drain pears, reserving the cooking liquid.
3. Puree the pears in a food processor until smooth.
(You should have 1 cup of pear puree.) Transfer
to a mixing bowl. 4. Add the cooking liquid, the
remaining 1 cup of wine and Limoncello. Mix well.
Pour into a shallow pan that will fit into the freezer,
and freeze. 5. Gently stir the granita every 2 hours
until frozen. 6. Once frozen, scrape the mixture with
a spoon or ice cream scoop and serve immediately.
7. Garnish with lemon wheel. Serves 6.
marketing supplement
spirited trends
Tea
Continuing its
movement into the
mainstream, tea
moves out of the
teapot and into the
cocktail glass
time
&
new
noteworthy
Charbay
Green Tea
Vodka
Inspired by the tales of
the Silk Route and the
teas that fueled so
many trips, Charbay
Green Tea Vodka is
infused with the
delicate flavors of
tea and is ideal for
sipping or mixed
into a refreshing
cocktail.
Earl Grey Boxcar
1 1⁄2 oz. Earl Grey-infused
Bacardi rum*
1
⁄2 oz. Cinzano vermouth
1
⁄2 oz. pineapple juice
1
⁄4 oz. Dekuyper apricot brandy
Dash of Angostura bitters
Juice of 1⁄2 lemon
Juice of 1⁄2 lime
Lemon wheel for garnish
Shake all ingredients together with ice
and strain into a chilled martini glass.
Garnish with a lemon wheel.
*Earl Grey-infused Bacardi rum
1 bottle Bacardi rum
Earl Grey tea leaves
Place tea leaves in rum for at least 48 hours.
Strain out tea leaves before use.
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Bärenjäger
Honey Liqueur
Chamomile &
Berry Breeze
Charbay
Green Teani
2 oz. Finlandia lime vodka
2 oz. Chambord
4 oz. cold chamomile tea
Lemon wheel for garnish
2 oz. Charbay Green
Tea vodka
2 oz. unfiltered premium sake
Lemon twist for garnish
Shake all ingredients with cubed ice and
strain into ice-filled glass. Garnish with
lemon wheel on rim.
Shake together with ice and strain into
a chilled martini glass. Garnish with a
lemon twist.
Made with aromatic honey from the
mountains of Germany, Bärenjäger
Honey Liqueur is a deliciously sweet
spirit that comes in a quaint beehive
bottle. A cozy addition to a cup of tea,
Bärenjäger can also be used to top
off ice cream and for a number of
delicious cocktails. An easy warmweather refresher, the Bee Breeze is
made by combining the following
ingredients on the rocks: 1⁄2 oz.
Bärenjäger, 1⁄2 oz. Chambord,
cranberry juice, and a splash of
pineapple juice.
marketing supplement
spirited trends
The Many
Faces of
Vodka
With vodka being the most versatile and widely enjoyed spirit, it’s only
natural that it’s the first place distillers turn when it comes to creating
new varieties and flavors
Pretty in Pink
Praised as “the world’s
most beautiful vodka,”
Pinky Vodka owes its
divine color and stunning
taste to a bouquet of
violets, rose petals, wild
strawberries, and other
botanicals hand-blended
into the vodka after
distillation for maximum
flavors. Infused with the
delicate top-note flavors,
or esters, that give fruit its
punch, Pinky intensifies and brightens the taste of
any vodka drink. The elegant bottle, which is
reminiscent of a vintage perfume bottle, showcases
the vodka’s alluring pink shade, making it a lovely
addition to your bar.
All
About
Bubbles
If you like the
effervescence of
champagne
and sparkling
wine, but
you’re in the
mood for a
vodka martini,
you’re going to
love Vodka O2,
the world’s first-ever sparkling vodka. The British
premium 80-proof vodka is infused with bubbles,
creating a sparkling texture that tingles on the
palate. Served ice-cold, Vodka O2 is perfect for
sipping; used in place of regular vodka, it makes
cocktails dance on the tongue.
Artistic
Endeavor
Stepping to the forefront in the movement
toward high-end, handcrafted spirits, Hangar
One offers a collection of
flavored vodkas infused
with real fruit. Instead of
using flavorings, Hangar
One vodka is made
one batch at a time,
using real fruit and no
additives. The result is the authentic flavor and superb
aroma that can only be created by craftsmen. In
addition to straight vodka, the Hangar One collection
includes Mandarin Blossom, Kaffir Lime, Citron
“Buddha’s Hand,” and Fraser River Raspberry. Enjoy
signature cocktails made with Hangar One at the
Harbor Court Hotel and Roy’s in Baltimore.
Visit Our Showroom at 1302 E. Joppa Road • Towson
Call for an appointment or visit us at www.loanebros.com
410-823-6050
Up
POWER
Taking advantage of the popularity of
vodka and energy-drink cocktails,
distillers are producing vodkas infused
with different combinations of
caffeine, guarana, taurine and other
energy-pumping ingredients
tried and true and now
brand new
V2
A super-premium 80-proof spirit infused with a proprietary blend of caffeine
and taurine, V2 vodka is marketed as the ultimate substitute for a vodka and
Red Bull cocktail.
Zygo
According to the company, Zygo vodka “was designed to fuel the long
nights of independently minded people who think outside the box.” The
70-proof vodka features a blend of all-natural fruit extracts infused with yerba
mate, guarana, taurine, and D-ribose.
p.i.n.k.
Made with a handcrafted vodka from Holland, p.i.n.k., which is touted as
“the world’s perfect party spirit,” contains a flavorless caffeine and guarana
formula that doesn’t disrupt the 80-proof vodka’s exceptional quality.
3 A.M.
From the makers of 3 Vodka, the first vodka made from soy, comes 3 A.M.
Known as an “all-night vodka,” 3 A.M. contains inositol (a B vitamin), taurine,
caffeine, guarana, B3, B5, B12, B6 and gluconolactone (an antioxidant).
The Gourmet Girls
One Easter Court, Suite D, Owings Mills 21117
410.581.4914 or 443.690.8145
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marketing supplement
Barbara and Lisa
www.gourmetgirlsmd.com
Raise the Bar: Go Global • 201
spirited trends
Into the
the perfect
patrón
margarita
1 1/2 oz. Patrón Silver or Reposado
3/4 oz. Patrón Citrónge
3 oz. fresh lime juice
Splash of orange juice
Lime wheel for garnish
Method: In a mixing tin full of ice,
combine Patrón Silver, Citrónge,
lime juice, and orange juice. Shake
well, strain, and serve on the
rocks. Garnish with a lime wheel.
Kitchen
Chambord
Liqueur
Royale de
France
Caravella
Limoncello
and
Orangecello
No liquor
collection or
bar is complete without
the iconic
round bottle
of Chambord.
Made from
raspberries,
blackberries, honey,
vanilla and cognac,
the classic cordial can be
mixed into cocktails, poured over ice cream, or
used to add dimension and flavor to a variety
of dishes, such as Sweet and Spicy Shrimp
(below). Look for more recipes at
www.chambordonline.com.
Limoncello has long been
part of Italy’s culture. The
citrus liqueur from Caravella
is a blend of sugar, lemons
and pure alcohol that can be
enjoyed as an after-dinner drink or enjoyed in
cocktails and foods, including Shrimp Limoncello
(below). Caravella also offers Orangecello, a contemporary take on the Limoncello tradition, which
features the tanginess of ripe oranges in a sweet
liqueur. Find more recipes at www.caravellaus.com.
Sweet and Spicy Shrimp
16 jumbo shrimp, cleaned and raw
1 large jalapeño, sliced into rounds
with seeds intact
1 tbs. minced garlic
4 to 5 oz. olive oil
2 1⁄2 oz. Chambord
1. Heat oil in sauté pan, stir in garlic until lightly brown.
Add jalape~
no slices and simmer. Butterfly the shrimp and
add upright to oil mixture to cook, simmering just long
enough to give full, even color. Once cooked, plate
4 shrimp to a dish. 2. Add Chambord to oil mixture
over heat, stirring together and reducing slightly. Pour
reduced liquid, garlic and jalape~
no evenly over shrimp
on serving dishes. 3. Garnish with 2 half slices of baguette
and serve.
new
simplyperfect.com
The perfect way to enjoy Patrón is responsibly.
© 2007 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.
202 • Raise the Bar: Go Global
deep-fried
crab cakes
some perfection is debatable.
Shrimp Limoncello
28 large shrimp
Flour (for dusting shrimp)
2 oz. olive oil
1 tbs. chopped garlic
2 tbs. shallots
4 oz. Caravella Limoncello
8 oz. chicken consommé
1 tbs. tomato paste
3
⁄4 stick of butter, cut into pieces
Salt and pepper to taste
some is not.
Made by hand from 100% blue agave.
The world’s #1 ultra-premium tequila.
simply perfect.
1. Peel and de-vein shrimp, and dredge in flour. 2. Place
shrimp in medium to hot saucepan with olive oil; sauté
lightly, about 2 min. on each side. Remove from pan, and
pour out oil. 3. Add garlic and shallots to pan; sauté on
medium heat until light golden. Pour in Limoncello and
consommé, and stir. Stir in tomato paste. 4. Raise heat and
bring to a boil. Add shrimp and butter. Let sauce reduce
and thicken to the consistency of heavy cream, but do not
overcook shrimp; may need to remove shrimp before sauce
is finished cooking. 5. Add salt and pepper to taste. Serve
with fettuccine or risotto and sautéed spinach. Serves 4
& noteworthy
Zachlawi Fig Arak
simply perfect.
pan-fried
crab cakes
Arak is a clear, colorless, licorice-flavored alcoholic drink that turns
milky white when water and ice is added. Traditionally distilled
from grapes and anise in the Middle East, Arak is commonly
mixed with teas and juices, and typically served with mezze,
small appetizer-style dishes. A small distillery in Ocean,
New Jersey, recently resurrected the ancient spirit, with
its creation of Zachlawi Fig Arak, which is distilled from
figs and flavored with a bouquet of botanicals including
aniseed, star anise and fennel. Unlike classic Arak,
Zachlawi Fig Arak is a rich, golden hue; however, the
company also produces a clear Zachlawi Traditional Arak
for purists.
marketing supplement
simplyperfect.com
© 2007 The Patrón Spirits Company, Las Vegas, NV. 40% Alc./Vol.
A mainstay of the cocktail culture, cordials
and liqueurs are a key ingredient in mixed
drinks and desserts; today, the flavorpacked libations are also making their
way into the kitchen in everything from
appetizers to entrees
The perfect way to enjoy Patrón is responsibly.
NL OCEATWIONN