Margaritas are the cocktails known for their sweet taste, salted rim and party-starting capabilities. This classic, tequila-based drink is one of the most popular cocktails in the United States and though it’s typically made with the same three ingredients (tequila, Cointreau/triple sec and lemon/lime juice), throughout the years many new flavors have been added to the original recipe. The types of margaritas you can have are nearly endless with different flavors of liqueurs and fruit juices ranging in everything from sweetness down to the color of the cocktail.

For National Margarita Day we wanted to share some of our favorite ways to add a little variety to your margarita — even a recipe for sorbet!

Fresh Mango Margarita — this refreshing cocktail is sweet, bright and good for you, too!
Margarita of Love — bring all those good feelings back from V-Day with this yummy, pink drink.
Bloody Blood Orange Margarita —  this citrus fruit is not only a great addition to this drink, it’s also in season through March.
Margarita Sorbet — if you’re a whiz in the kitchen and have the appliances to prove it, this unique recipe might be calling your name.
Warm Winter Margarita — grab a mug and stay warm with a cocktail perfect for a cold day.
Cranberry Mint Margarita —  try this cocktail with fruit juice and mint garnish for a fresh take on a classic.

• More margarita cocktail recipes
• Want to spice up your margarita? 

 

 

Last week’s pick of the week came from Portugal.  This week’s pick comes from it’s neighbor, Spain.  As we have written about in the past, Spain offers incredible value for its quality of wine and a number of prior picks have come from Spain.  There seems to be no stopping Spain and Italy for Wine Wednesday picks.

This week’s pick is the 2010 Campo Viejo Rioja.  This wine is a little unusual as it’s a basic Rioja, which means that the wine spends less than one year aging in oak.  You more often see Rioja Crianza, which must be aged at least two years with one in oak, or Rioja Reserva, which must be aged at least three years with one year in oak.  The 2010 Campo Viejo Rioja is also unusual as it exemplifies a very modern, almost new world style that is made from 100% Tempranillo, which is the main grape variety in Rioja.  The wine is aged for four months in American oak and then ages in the bottle.  This results in a wine that is very fruit forward with bright red fruit with cherry dominating and hints of black fruit, vanilla and baking spices.

Campo Viejo was founded in 1959 by two local winemakers in Rioja.  Since then, Campo Viejo has grown into one of the largest wineries in Rioja, has helped spread the word on Rioja wines around the globe and is known for making quality wines.  We are particularly happy that the quality extends to its introductory wine.  We enjoyed the Campo Viejo Rioja and happily drank it with a Philly Cheesesteak for an evening of global fusion.

Here is the tasting note for the Campo Viejo Rioja:

Appearance:  Clear with a  medium plus purple core that’s almost at ruby with a lighter ruby rim.

Aroma: Clean with a medium, developing intensity of cherry, black currant, brambleberry, plum, vanilla, licorice, baking spices, leather and a hint of earth.

Palate: Dry, medium acidity, medium (soft) tannins, medium body, medium plus alcohol, medium intensity of cherry, black currant, brambleberry, plum, blueberry, vanilla, licorice, baking spices, leather and a hint of earth.  Medium plus, smooth finish.

Rating:  Good to very good wine at a very good price (MSRP of $9.99).  Nice ripe fruit without being too hot or jammy, well integrated alcohol, soft, round tannins and good intensity of flavors.   

Unlike last year, this year’s winter is fairly mild.  But, burr… it’s still cold out there in certain parts of the United States.  The Hiram Walker “Original Cinn” Cinnamon Schnapps will help keep you warm this winter.  With its clean cinnamon taste and 90 proof alcohol, this schnapps is destined to keep you warm all day and night!

The Hiram Walker Cinnamon Schnapps lacks the syrupy, artificial tastes that you may associate with schnapps.  Hiram Walker uses natural ingredients, which lends to a different feel and taste to the schnapps.  It’s a bridge between the typical American schnapps and European schnapps, which couldn’t be more different.  So, take a chance and give this bad boy a chance this winter.  Spice up your coffee, hot chocolate or apple cider to keep you warm or mix it with vodka in a cinnamon martini to get that warm glow in your belly started.

 The Hiram Walker “Original Cinn” Cinnamon Schnapps’s tasting note:

Appearance:  Clear, medium minus amber to copper color with golden hues and viscous legs.

Aroma:  Clean, medium minus, youthful aromas of cinnamon, orange peel and vanilla with cinnamon very dominant.

Palate:  Medium sweet, medium body, youthful of cinnamon, orange peel and vanilla with cinnamon very dominant.  Long, hot finish.

Rating:  Good liqueur.  Cinnamon is the main actor with limited contributions from the orange peel and vanilla.  Well integrated body with a kick from the 90 proof liqueur on the back palate.

If you’re religious, then Mardi Gras is simply a celebratory time before fasting for Lent but for many others, Mardi Gras is their chance to really go wild! The festive holiday is celebrated in countries all over the world from Brazil to Belgium to Italy and, of course, right here in the United States. To aid you in all the Fat Tuesday fun you’ll be getting into, we’ve included some of our favorite cocktails perfect for a crazy night out on the town…or on the couch!

King Cake Martini — this yummy vodka cocktail was sent to us straight from the French Quarter. 
Creole Mama —  wine and bourbon make this cocktail rich but the grenadine gives it a sweet twist!
Cajun Martini – get ready for a spicy treat with a jalapeño pepper surprise.
New Orleans Buck —  a simple gin cocktail with a name fit for a celebration.
Voodoo Daiquiri —  choose between Everclear or vodka for a drink that’s sure to put you under its spell.
Creole Julep — if you like mint juleps, then you’ll really love this rum-based version of the original.
Pink Orleanade — vodka and lemonade make this drink strong but sweet.

 

 

Whether you have mastered the DIY cocktail and are looking for your next challenge or need a unique, homemade gift for that hard-to-buy-for person, this book will keep you busy and entertained for months! The Seasonal Cocktail Companion by Seattle bartender and self-described “cocktail nerd” Maggie Savarino is aptly-described as “Arts and Crafts…with booze!”

This is not just another cocktail book. You probably already have half a dozen of those sitting on your shelf. This book is about taking your cocktail ingredients to the next level with seasonal infusions, mixers, and homemade garnishes. There is something for every season. In fall, learn to make things like Apple Brandy Liqueur or Ginger Beer with a sprinkle of Ginger Sugar. In winter, try an Akvavit (sweet or savory) or experiment with making different flavors of Cello (citrus vodka).  Welcome spring with some Rhubarb Bitters or a spicy Red Pepper Tincture. Celebrate summer with a White Sangria or try adding your own Falernum to your favorite tropical drinks. Want more? How about making your own sugar cubes for your Old Fashioned or real maraschino cherries without all the scary chemicals?  

Savarino writes with a lively sense of humor that will have you laughing out loud. I read the book from cover to cover. It’s as much fun to read as the recipes and projects are to follow. Amongst the recipes and descriptions are many amusing quips and stories. Along the line you will learn what a Hobbit would drink and why bartenders hate making Lemon Drops. You also read about some intriguing places to visit next time you are in Seattle, like Savarino’s favorite hole-in-the-wall bar where the bartender matches your cocktail to your mood.

Whether you are a serious cocktail nerd or are just looking for the next cool thing, The Seasonal Cocktail Companion is definitely worth reading.

Baseball fans, rejoice! Pitchers and catchers are reporting in the Grapefruit and Cactus Leagues for spring training and we’re one step closer to baseball’s opening day! To prepare you for the full slate of spring training action that’s on tap for the month of March, it’s time for us to introduce you to some of the best local craft beers in Florida and Arizona! Break those pint glasses out, pour the brew of your choice and you’ll feel like you’re right behind home plate!

This week, we’re going to focus on the best craft beers in the Grapefruit League! These Florida microbreweries are situated in a city with a spring training site, so if you can’t make it to a game in person, you’ll have the next best thing.

Dunedin is the spring training home to the Toronto Blue Jays and if you want a bottle of local flavor, look no further than the Dunedin Brewery. As one of Florida’s best craft breweries, Dunedin Brewery is home to a whole host of American pale ales and dark stouts with an eclectic lineup to choose from. Dunedin’s crown jewel is its pale ale, which was voted “Best Florida Beer” in 2003 by the BFBC Best Florida Beer Championship. The Amber American Pale Ale instantly grabs you with its rich, hoppy flavor.

If you’re a fan of the Boston Red Sox or the Minnesota Twins, your eyes will be focused on all the action coming out of Fort Myers, Florida this Spring. As your team gets into shape, you can kick back with Hops Grill and Brewery in Fort Myers. This well-decorated brewpub has a rich assortment of seasonal beers available for you to enjoy from light, crisp taste of Clearwater Light to the rich ale with a smooth finish called Alligator Ale. But, if you want an award-winning taste that can’t be beat, head over to Hops and have them pour you a glass of Lumberjack Oatmeal Stout. This dark and smoky stout will be perfect to savor while watching your favorite team take the field! Hops has locations all throughout Florida, so if you can’t make it down to Fort Myers, check to see where it is available so you can quench your thirst at once.

Every baseball fan knows that if you’re situated in Tampa in March, you’re in Yankee country. Tampa is home to the New York Yankees’ spring training facility and there’s no better way to enjoy a taste of Tampa than going to the Tampa Bay Brewing Company. With several British sles and stouts available year round, you have a rich selection of beers to top off a pint glass with. If you’re looking for the best Tampa Bay Brewing has to offer, get a taste of Redeye Ale.  This Red Amber American pale ale is rich, full of malty caramel notes that is full of flavor and will keep you satisfied from the first pitch to the last out!

Image courtesy of bonappetit.com.

Our friends at Copa Spirits recently sent us a bottle of Arehucas Ron Miel Rum, a honey rum from the Canary Islands that they recently introduced to the United States.  Arehucas is the oldest and largest rum distiller in Europe with its founding back in the 1880′s.  But, the history of honey rum or Ron Miel, as its known, goes back even further in the Canary Islands.  For over 300 years, the inhabitants of the Canary Islands have enjoyed honey rum.  Finally, Ron Miel has come to America.

The Arehucas Ron Miel Rum is a blend of dark rum aged for seven years and blended with honey from the Canary Islands.  The Arehucas Ron Miel Rum has almost a liqueur quality and a unique flavor profile, like no other rum.   The Arehucas Ron Miel Rum shows both its rum and honey qualities. Here is our tasting note for the Arehucas Ron Miel Rum:

Appearance:  Clear and bright with a medium brown color with amber highlights.  Viscous legs.

Aroma: Clean with a medium, aged intensity of both rum and honey aromas of dried fig, sultana, orange peel, blood orange, white flowers (elderflower and orange blossom), honey, vanilla, nutmeg and cloves.

Palate: Medium sweet, medium body (lighter than expected), medium plus intensity of dried fig, sultana, orange peel, blood orange, white flowers (elderflower and orange blossom), honey, vanilla, nutmeg and cloves.  The rum and honey flavors are well balanced, and the honey doesn’t overpower the rum flavors, which can easily happening.  This keeps the rum from becoming cloying sweet.  Instead, there is a sweetness to the rum without being overly sweet.  Long finish.

Grade:  Very good to outstanding spirit.

Recommendations:  Try the Ron Miel on ice or as a substitute for rum, as in a Between The Sheets, or add to your coffee or hot chocolate to keep you warm this winter.

 

This week’s selection comes from Portugal.  While we don’t import tons of wine from Portugal in the US and the wines can be challenging to find, in my humble opinion, they are worth the effort.  Portugese wines are generally reasonably priced and I am a fan of the style – somewhere between old world and new world.  The wines typically exhibit ripe red and black fruit redolent of the new world but maintain an earthy quality associated with the old world.

The Quinta de Cabriz is a relatively young winery, having started operations in 1989.  But, this is not unusual in Portugal.  For many years, the wine industry in Portugal focused on producing fortified wines known as Port for export and some consumption in Portugal and limited quantities of still and sparkling wine for local consumption.  In the last 25 years, the wine industry in Portugal has come alive with investments from renowned producers across the globe but with many of them based in France.  This means that the quality of wine produced in Portugal has increased significantly with wine making knowledge and techniques having spread to Portugal.  Yet, because it’s still a relatively new industry and not as well known as other areas, it can still afford to offer value.

Here is the tasting note for he Quinta de Cabriz Dao Colheita 2008, which was purchased at K&L Wine for $7.99.

Appearance:  Clear, medium plus with a ruby core and lighter ruby rim.

Aroma: Clean with a medium, developing intensity of blackberry, currant, plum, raspberries, violets, licorice, vanilla, baking spices, herbs and earth.

Palate: Dry, medium acidity, medium tannins, medium body, medium plus alcohol, medium plus intensity of blackberry, currant, plum, raspberries, violets, licorice, vanilla, baking spices, herbs and earth with a medium finish.

Grade: Good wine.  Deserves the spot that it received in Wine Spectator’s Top 100 for 2011.

Recommendations:  Serve with meat dishes.  Would be particularly lovely with lamb chops.

Last week I had the pleasure of sitting down with Justin Gallen, an Italian importer and one of his producers, Francesco Cirelli, a winemaker from the eastern Italian region of Abruzzo. This week Cirelli emphasizes the importance of organic and biodiversity farming, a concept he puts into practice back home in Italy.

Drink of the Week (DOTW): What types of wine does Cirelli produce?
Francesco Cirelli (FC): First of all, we are respectful of the sense of place. They have to be wines that are showing the characteristics of the place where the wines are being produced. Second, they have to be as natural as possible meaning that, yes, we are certified organic.

DOTW: Where does your wine come from?
FC: We acquired an estate in 2003 in Abruzzo. It’s an eastern Italian region of Italy on the same latitude as Rome. Whereas Rome is on the west, we are on the east. We don’t have any background in agriculture, but we really wanted to experience something new. We really wanted to change our life and try to focus on different values. Since the beginning, we wanted to have a full farm concept and organic, so we decided to plant the new vineyards, but at the same time we planted the fig trees, we planted garlic, we planted olive trees. This is extremely important if you want to be a real, organic farm. It’s rather better to have different cultivations instead of being a monocultural kind of farm. We also started breeding geese. Now, we have 300 geese going around the farm naturally feeding the soil and controlling the weeds.

DOTW: What are some of your other products?
FC: We produce wines, extra-virgin organic olive oils, fig marmalades, fresh garlic. We also produce hams and salamis from the goose meat and a very nice marmalade from the Montepulciano grapes. We have about ten different products.

DOTW: Can you talk a little bit about the winemaking process?
FC: It really depends on the style of wine. Now we are producing two different styles. The first is a little bit more of a daily wine. A little bit easier, great drinkability and low in acidity. Those wines are fermented in stainless steel tanks. The second style is a little bit more, I would say, philosophical or a little more complicated. We decided to use a very old container for fermentations which is clay. They are 800-liter clay vessels. Two different winemaking processes, two different styles.

DOTW: Can you choose a favorite?
FC: The favorite is the amphora-fermented wines. They are the more artisanal containers. Those are the containers where you are obliged to intervene manually and you can use nothing except for your body. If you have to clean, you have to go inside with your swimming suit and clean the vessel. You cannot use anything else. This makes for a more emotional process. It’s the one that requires more effort. It’s you and the clay vessel, that is all.

DOTW: Mr. Gallen, on your website you’ve said something very beautiful, “Every time I open a bottle, I want to be taken on an adventure of the mind. I want to be transported to another place and another time… another world.” Where does Cirelli’s wine take you?
JG: The reason why people are fascinated by wine is that it does transport you. When you taste the Montepulciano, the Cerasuolo, the Trebbiano d’Abruzzo, you can feel yourself being taken to the Italian countryside. You smell the flowers, you smell the herbs in the soil, you smell the flavors that are coming from the grapes and you can feel the sun on the grapes and the sun that, then, is on your shoulders as you are transported into that environment. It truly is the one alcoholic beverage that provides you with a sense of place and a sense of history and a sense of being in the moment… and Francesco’s wines definitely do that.

INTERVIEW HAS BEEN CONDENSED AND EDITED.

Visit Rinascimento Wine Company.
Visit Cirelli to learn more about their wine and other products.