WINE AND DRINKS
28/06/2013 prepared by NM
WINE AND CHEESE PAIRING CHART NEW

we just thought this chart will be useful not only for our july 13 2013 event guests but also for all of our curious readers. click the image to enlarge: 
to make these images real - there are photos of casella wine yellow tail and blue bay cheeses pairing ideas:
2013 Top Cocktail Trends 
Daiquiri

Daiquiris often mean frozen drinks flavored with commercial sour mix and cheap rum. Leo Robitschek loves introducing people to the real deal: “They’re shocked that three simple ingredients can create such a complex drink.” 


 Ice
  • 2 ounces white rum
  • 3/4 ounce fresh lime juice
  • 3/4 ounce any flavoured syrup
    • Pimm's Cup

    The drink to order at polo matches, this fruity concoction gets its name and its alcohol content from Pimm's No. 1, a British spirit. You can find it at any well-stocked liquor store. 

     1 1/2 cups Pimm's No. 1
  • 1 navel orange, cut crosswise into thin slices
  • 1 lemon, cut crosswise into thin slices
  • 3/4 cup firmly packed mint leaves and tender stems
  • 1 1/2 cups cold ginger ale or lemon lime soda
  • 1 cucumber, cut lengthwise into 8 wedges
  • About 3 cups ice
  • 1 apple, quartered, cored, and cut into thin slices 
    • How to invent an original cocktail

    Almost all great cocktails involve a few fundamental categories of flavor: strong, sweet, sour and bitter most commonly, plus the outliers floral, smoky and spicy (like cayenne pepper, a new drinks trend right now). With the right proportions, it's possible to play a mix-and-match game of ingredients, which makes coming up with a new drink strangely easy.

    Holland Razor Blade: 
    gin-like genever (strong), lemon juice (sour), simple syrup (sweet), cayenne pepper (spicy).
    A Southside Royale


    gin (strong), simple syrup (sweet), lime juice and champagne (sour) and mint (floral).
    Carrot Colada

    A Thai curry of carrots with coconut milk gave Todd Thrasher the idea for this drink. 


  • Ice
  • 1 ounce white rum
  • 1 1/2 ounces coconut water
  • 1 ounce coconut rum
  • 1 ounce carrot juice
  • 1 ounce clementine or orange juice
  • 1 or 2 halved baby carrots, for garnish (optional)







    • Paloma

    This is mixologist Philip Ward's take on what might be Mexico's most popular tequila drink. Instead of using bottled grapefruit soda, he combines grapefruit juice, simple syrup and club soda. 

    1 lime wedge










    Deconstructed Manhattan

    rye whiskey (strong), vermouth (sweet) and Angostura bitters (bitter).
    An Old-Fashioned 

    bourbon (strong), sugar cube (sweet), thin strip of lemon peel (sour) and Angostura bitters (bitter).
    and the last one for today before "that's it folks!"
    Rum Punch 
    This recipe is easy to multiply for crowds. To ensure that a large batch stays chilled without becoming watery, serve it in a punch bowl set in a larger bowl of crushed ice.
    80 mint leaves, torn or thinly sliced
  • 8 ounces light rum
  • 8 ounces aged rum
  • 8 ounces fresh orange juice
  • 8 ounces mango nectar or juice
  • 4 ounces pineapple juice
  • Ice
  • 8 pineapple wedges
    •
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