Posts Tagged ‘drinks’
Spring Break Food Fun: Tiki & Beach Bar Round-Up
Posted by Sally Traynham / Tuesday, March 27th, 2012
Need more spring break ideas? Check out the full NoVA Spring Break Guide.
For all of those staying in NoVA this spring break, bring the breezy beach fun to you. Enjoy friends and drinks at one of these tiki and beach-themed bars:
Clare and Don’s Beach Shack, Falls Church
A beach-themed patio with live music and a seafood-focused menu.
MacDowell Brew Kitchen, Leesburg
An outdoor patio where you can feel the sand between your toes and sip on craft beer. There’s a fire pit too!
Madigan’s Waterfront, Occoquan
Waterfront views via an outside tiki bar and deck with a Seafood-inspired menu.
Mango Mike’s, Alexandria
Alexandria’s tropical paradise with palm trees and an outdoor deck.
John’s Place, Fairfax
A dive bar with a rooftop tiki bar, pool tables and vintage pinball machines.
Whitlow’s on Wilson, Arlington
Arlington’s newest tiki deck, perched on a roof overlooking Clarendon with karaoke.
Photo: Grant Terry/Shutterstock
[tips for the food desk]
Posted by The Editorial Desk / Wednesday, December 28th, 2011
Image: Ivanova Inga/Shutterstock
Today, Wednesday, December 28, you can start prepping for your New Year’s celebrations with a bubbly wine and blini tasting, or just enjoy the cheap tastes.
Blinis, the small thin Russian pancakes similar to crepes but made with yeasted butter, are usually eaten topped with butter, honey, jam, sour cream or caviar. They’re traditionally eaten to start the New Year with good luck.
The Whole Foods in Vienna will be serving up tastings of bubbly wine and blinis with resident sommelier John Story from 6:30-8 p.m. for $5 per person.
Whole Foods is located at 143 Maple Ave. in Vienna (703-319-2000). For more information go here.
-Julia Harbo
Wine Tastings for Thanksgiving
Posted by The Editorial Desk / Tuesday, November 22nd, 2011
Trying to figure out what beverages to serve with your big Turkey Day dinner?
Image: Bochkarev Photography/Shutterstock
Well, stop by one of the few wine tastings going on today and tomorrow and you can sample some different wines to pair with your Thanksgiving meal.
Planet Wine (2004 Mount Vernon Ave., Alexandria; 703-549-3444) will be hosting their Procrastinator’s Saving Grace tomorrow, Wednesday, November 22, from 3-7 p.m. with wine sampling to pick out your bottles for the feast. There will also be Red Apron charcuterie (sage and maple sausage, coppa, bresoala, prosciutto, country pate) and pies from Buzz Bakery (sweet potato pie with cranberry jam, cinnamon and marshmallow fluff, bourbon chocolate pecan pie, and classic pumpkin) for any last minute cooking mishaps that may force you to pick up something a little easier.
The Vineyard Table (711 Dranesville Road, Herndon; 703-657-0002) is having a Turkey Day Wine Tasting today, November 22, from 12-5 p.m.
The Vineyard (1445 Laughlin Ave., McLean; 703-288-2970) is having their 4th Annual Thanksgiving Extravaganza tomorrow, Wednesday, November 23, from 12-4 p.m. They’ll be pouring wines that compliment all the typical Thanksgiving dishes and will offer pairing recommendations for any specific dishes on your menu.
-Julia Harbo
Posted by The Editorial Desk / Monday, October 31st, 2011
HAPPY HALLOWEEN!
I hope you are enjoying some candy today!
Image: val lawless/Shutterstock
Candy corn is one of those treasured or loathed Halloween essentials, love it or hate it. Personally, I love it. Anything made with loads of sugar is great in my book.
For my fellow candy corn lovers, I have a great adult Halloween treat for you.
Candy Corn Martini
It sounds a little gross, but you basically make a sweet vodka drink by infusing the vodka in candy corn. When the candy corn vodka is mixed with some orange liqueur, lemon juice, and an egg, it turns into a frothy, sweet and festive beverage.
Here’s the recipe (from Food Network):
Makes two drinks
-1/2 cup candy corn
-1 1/2 cups vodka
-2 ounces orange liqueur
-juice of 1/2 lemon
-1 egg white
-candy corn, to garnish
Allow at least three hours to infuse your vodka. Combine the candy corn and vodka in an airtight container and let sit for at least three hours. When the vodka is done, strain it, and add the remaining ingredients to a cocktail shaker with ice, shake, and pour into martini glasses.
Enjoy your Halloween!
-Julia Harbo
Posted by The Editorial Desk / Wednesday, October 19th, 2011
With Halloween around the corner, I figured I’d take the time to start talking about things like witches, ghosts and monsters. But what I want to talk about is a different kind of monster…what kind of monster, you ask?
Ooh, ahhh…a green monster!
Image: Real Illusion/Shutterstock
Okay, so it’s not a real monster. It’s quite the opposite, actually. I’m not sure why it’s called a “monster,” but basically a green monster is a healthy green colored smoothie–made green from blended spinach or kale. By blending together spinach or kale with milk (of your choice, but soy or almond would be true to the ‘movement’), fruit, and health seeds or powders, this smoothie acts as a natural energizer, nutrient provider, and even skin clearer.
Image: V.J. Matthew/Shutterstock
Most “green monsters” are made with normal smoothie ingredients like frozen bananas and milk, but the addition of spinach or other leafy greens have enormous health benefits with a huge dose of antioxidants, iron, vitamins, fiber, and omega-3 fatty acids if you add in something like flax or chia seeds.
Though it looks a little unappetizing, devout Green Monster drinkers swear by them for their delicious taste, quickness to make, and easy intake of your daily fruits and vegetables and other nutrients.
Here’s the most basic Green Monster recipe, from the Green Monster Movement site:
2 cups organic spinach
1-1 ¼ cups milk (any kind)
1 tablespoon flax (optional)
1 banana
Handful of ice
Blend everything together on high speed in your blender for about 1 minute.
Check out the “Movement” for more information, and if you’re feeling brave during this Halloween season, why not try something a little healthier than candy?
-Julia Harbo
Posted by The Editorial Desk / Tuesday, October 11th, 2011
Image: Sandra Cunningham/Shutterstock
Humans have been enjoying coffee since back in the 13th century, but a recent study from Harvard now shows that caffeine and coffee have yet more health benefits!
Aside from giving you energy and producing more dopamine (chemicals associated with the sense of pleasure) in your brain, caffeinated coffee is now shown to reduce the risk of depression in women. The study followed over 50,000 women without depression over the course of 10 years (1996-2006).
Compared to women consuming one or less cup of caffeinated coffee per week, the risk of depression for women who consumed two to three cups per day was 85%, and those who consumed four or more per day, 80%.
And though the study was done strictly on women, men, you can still enjoy the other benefits of coffee.
Though caffeine can be consumed in many ways aside from coffee– tea, soda, chocolate, energy drinks– more than 80 percent of caffeine is consumed through coffee drinking. For a list of the amounts of caffeine in different forms of intake, take a look at this article.
So don’t feel so bad when it’s a multiple-cup-of-coffee kind of day (like the Tuesday after a long holiday weekend)– reap the benefits and enjoy that extra cup of coffee!
For a list of some local coffee joints, visit this page.
Keep that coffee buzz going strong!
-Julia Harbo
Pinch Me: Pinxtos Come to NoVA!
Posted by The Editorial Desk / Monday, September 26th, 2011
Pinxtos are here!
Image: fedor kondratenko/Shutterstock
For those of you who don’t know, pinxtos (pronounced peen-chose with an American accent) are a type of food from the Basque region of Spain. Slightly different from tapas, they are smaller, in one or two bite-sized portions, to be enjoyed out with friends before moving onto tapas with your main meal.
Pinxtos are generally creative, various concoctions of seafood, meats, cheeses, and vegetables on top of mini toasted bread, usually held together with toothpicks (which, in Spain, are used to count the number of pinxtos you have eaten, and thus to determine how much you are to pay—usually €1-3 per pinxto, depending on the variety).
Vinifera is now offering $1 pinxtos (which is a steal, when compared to Spain’s with the euro conversion) as a part of menu to be eaten up with their selection of over 300 wines, available in flights of three, so you can really feel Spanish in America (and, in Spain, no meal is complete without wine). Vinifera’s Chef Bo Palker has even created the pinxto menu using fresh herbs and vegetables grown in his garden on-site at the restaurant!
The pinxto menu features:
Fresh Mozzarella and Oven Dried Tomato
Harrisa Dusted Shrimp, Olive and Tomato
Crispy Baby Artichoke and Smokey Blue Cheese
Caramelized Onion, Tarentaise Cheese and Olive
Boquerones (Anchovies), Tomato, Parsley and Garlic
Abruzze, Appellation and Quince Paste
Speck & Farmstead Cheddar
Medjool Date and Lime Chirvel Mascarpone
All I have to say is YUM! Especially to the last one—dates and cheese are two of my favorite things, especially when cooked together; personally, I would say the only thing that could make them better is if they’re wrapped in bacon.
And if $1 pinxtos don’t seem to fill you up, Chef Palker also has tapas style dishes for $3-6, including:
Lobster Cohiba in Sweet Chili Sauce
Portuguese and Venison Sausages with Green Tomato Marsala Compote
Lamb Kafta on Pita with Tzatziki Sauce
Vinifera offers their patio, equipped with fire pits to add warmth as the weather gets starts to get cooler, to enjoy their new pinxtos and wine.
“Our pintxo and small plates menus are a versatile dining option created to encourage conversation and a communal dining experience for our guests,” said Chef Palker. “They are intended to be mixed and matched to satisfy varying appetites and allow people to feel comfortable trying a range of flavor profiles without breaking the bank.”
Vinifera Wine Bar & Bistro is located in The Westin Reston Heights (11750 Sunrise Valley Drive, Reston; 703-234-3550).
Salud!
-Julia Harbo
Free Beer Tastings! Happy Oktoberfest!
Posted by The Editorial Desk / Thursday, September 22nd, 2011
Image: Valentyn Volkov/Shutterstock
It’s still September, but in Germany it’s Oktoberfest! Most people are under the false impression that Oktoberfest lasts throughout the entire month of October, but Oktoberfest originally took place in its origin of Munich during the 16 days before and including the first Sunday in October. Nowadays, it’s celebrated during the 16 days before and including the first Sunday in October, plus a day or two extra (16-18 total) in order to last through German Unity Day on October 3. That means Oktoberfest officially started on September 17 (if you weren’t already aware), so it’s time to celebrate!
Here are two opportunities to celebrate this end of week:
Complimentary Oktoberfest Beer Tastings (and 10% off all poured beers)
Market Cellars (11873 Market St., Reston; 703-437-9463)
*Today* Thursday, September 22
4:30-7:30 p.m.
Maison du Vin (756 Walker Road, Suite D, Great Falls; 703-759-9880)
*Tomorrow* Friday, September 23
4:30-7:30 p.m.
Both tastings will be serving seasonal Marzen lagers (lager is German for storage), which have been brewed in the spring and are “lagered” over the summer so they’re ready to drink, just in time for the start of fall and Oktoberfest! “These crisp, rustic beers,” the Maison du Vin company notes, “were originally brewed for Germany’s 16 day celebration of Prince Ludwig’s marriage to Therese of Saxe-Hildburghausen on October 12, 1810 in Munich, Germany.”
Beers being poured at the tastings include:
-Ayinger Oktober Fest-Marzen (Germany)
-Paulaner Oktoberfest (Germany)
-Hofbrau Oktoberfest (Germany)
-Brooklyn Oktoberfest (N.Y.)
-St. George Oktoberfest (Va.) (Market Cellars only)
-Stoudts Oktoberfest (Pa.) (Maison du Vin only)
Enjoy!
-Julia Harbo
A Sure-Fire Cure for Those Rainy Day Blues
Posted by The Editorial Desk / Friday, September 9th, 2011
Will it ever stop raining??
I don’t know about you but when it rains for five days straight, I want to do nothing more than pull the covers back over my head and drift off to the incessant pounding of rain against my window. But, unfortunately, that isn’t always an option.
So instead, let’s make the best of what we got!
My cure: spicy orange margaritas! It’s a sunny and sizzling pick-me-up to wash away those rainy day blues.
Really, any kind of margarita will close the book on a particularly long, wet day. But I like these–spicy and sweet with a kick of OLE! at the end.
Here’s the secret: cut up a habanero pepper, with the seeds removed, and let it soak in the tequila before you use it. Just remember that the longer you let it sit, the more fiery it becomes. So be careful; 10 – 15 minutes is really all you need.
Pour your habanero-infused tequila over ice. Add 2 parts margarita mix and 1 part orange juice and mix!
Now if that doesn’t make you forget all about the horrible weather, I don’t know what will!
– Jennie Whistler
Pick Your Poison: Buyer’s Guide to Tequila
Posted by The Editorial Desk / Wednesday, May 4th, 2011
The annual celebration of Cinco de Mayo commemorates the liberation of the Mexican state of Puebla from the diabolical (we guess) clutches of the French—also, tequila. Really, it’s mostly the tequila.
Like its Irish cousin, St. Patrick’s Day, Cinco de Mayo has found itself belonging to the family of cultural holidays that most people dedicate to gorging on regional food and slamming back as many drinks as possible. But unlike a hearty Irish stout that mostly just makes drinkers feel full and sleepy, tequila has the unfortunate side effect of causing rather severe hangovers. The reason? Bad tequila.
So in an effort to get everyone out there enjoying their Cinco de Mayo with only half of the regret, we’ve put together a quick buyer’s guide to landing you a better bottle of tequila.
A field of blue agave. Image: csp/Shutterstock
The reason that bad tequila has a reputation for causing monster headaches is primarily due to the fillers producers use in the fermentation process. Tequila is a spirit made primarily in the western Mexican state of Jalisco, a state known for producing tequila’s primary ingredient: blue agave.
A large (no, seriously, look at the size of these things), spiky plant, agave is known for its high sugar yield and decade long maturity time. Traditionally, tequila is fermented using 100% blue agave sugars, which gives the liquor its distinct taste. But because of the plant’s susceptibility to disease, frequent shortages and labor intensive harvesting process, many tequila producers use additives rather than 100% agave sugars in an effort to cut cost.
Mexican regulation stipulates that these “mixto” tequilas are legally allowed to use up to 49% non-agave sugars in the fermentation process, fillers that include: caramel coloring, oak extract, glycerin and sugar-based syrups.
It’s these mixto tequilas and the impurities mixto’d in that causes you to hate yourself in the morning. When impurities are added to an already congener rich liquor like tequila, it compounds the effects of a hangover and usually causes quite a bad stomach ache as they linger in your system.
Thankfully, though, telling the difference between a mixto tequila and one made with pure agave is as easy as reading the label. Mixto tequilas are usually labeled simply as “tequila,” and include popular brands like Jose Cuervo Especial Gold, El Toro Gold and pretty much any tequila that comes in a bottle that’s wearing a hat, or is shaped like a handgun. Tequilas made without additives err on the more expensive side, though there are exceptions, and are labeled as being made with 100% agave, usually quite prominently. Because of an increase in popularity in both Mexico and America, there are a bajillion varieties of 100% pure agave tequilas to choose from.
What kind of tequila to purchase is largely a matter of personal taste and depends on how you plan on drinking it. Silver tequilas are lightly aged which give them a more “pure” agave flavor; gold tequilas are aged in oak barrels, giving the liquor a sweeter caramel flavor and is the standard for margaritas; after that you have the more complex, aged varieties like reposado and añejo that are best served on their own.
So when you’re out doing your tequila run for Cinco de Mayo, keep the label in mind. Drinking a mixto tequila won’t kill you, of course, but there is no need to pay a great deal for one made with non-agave fillers. But, hey, it’s Cinco de Mayo. Why not treat yourself?
Also here’s a video of Pee Wee dancing to “Tequila” by The Champs, because why not? Tequila!
- Kris King