Thirsty Thursday: Pom-Cran Passion

Hello? Is anyone there? If you’re still out there, I’m back. After a hectic holiday season in retail, and a few weeks recovering from the madness of Christmas Eve at the mall, I am finally beginning to blog again. From Black Friday to New Year’s Eve, I haven’t been reading blogs and I haven’t been writing blogs; this whole site has been the last thing on my mind. Hopefully, now that the store will be as empty as the Sahara until men swarm in right before February 14th, I’ll get back into blogging regularly. It’s my New Year’s Resolution, which means that I should be able to keep up with it for a solid month before giving up entirely.

One thing for which I did make time this winter: cocktails. After a long day at work, I was only capable of creating new concoctions and watching CW TV shows. Nothing goes better with the guilty pleasure of streaming Gossip Girl or Jane the Virgin like alcohol, especially sweet, fruity drinks. So, that’s how I stumbled upon this mixture. If you watched shows like Passions or still tune in to afternoon soaps, I feel like that’s the most appropriate setting for this type of beverage. It’d probably also go well with any viewings of The Bachelor. If you do try it, I’d love to hear what you think! Happy drinking.

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Pom-Cran Passion

Yield: 1 cocktail

2 oz. Three Olives Pomegranate vodka

2 oz. Clear Creek Distillery Cranberry Liqueur

1 oz. Cointreau

1 oz. cranberry juice

juice from 1/2 a fresh lime

fresh pomegranate seeds (optional)

1. If you know you will be making this cocktail ahead of time, place shaker and vodka in the freezer to get them well chilled.

2. Take items out of freezer, fill shaker and martini glass with chipped ice to keep cold.

3. Measure out and pour vodka, cranberry liqueur, Cointreau, cranberry juice, and lime juice into shaker. Cover shaker and shake well for ten seconds.

4. Dump ice out of martini glass. If using fresh pomegranate seeds, place spoonful into bottom of glass. Strain liquid into glass and enjoy!

Posted in Cocktails, Recipe, Thirsty Thursday | Tagged , , | 1 Comment

Thirsty Thursday: Autumn Apple

Despite my hatred of all things pumpkin (seriously, people, is pumpkin spice pasta sauce necessary?!), I do love this time of year. I am not made for ninety degree weather and bikinis, but I am pretty happy once a hot chocolate is in my hand and tights are on my body. In an effort to capture all things fall, September and October featured many an apple cocktail in my househould. Eventually, after experimenting, I came up with this drink which I think bridges the gap between summer and autumn well. It’s light, crisp, and refreshing, with a ton of apple flavor to it. It’s especially great for those of you out these who will drink anything sweet involving bubbles. Feel free to use whatever sparkling wine you like, though I tend to go for the cheaper wines when I’m mixing it into a cocktail. My thinking is that if I would drink it alone, I’m not going to put it into a mixed drink. No matter what kind of sparkling wine you use though, this is one of those drinks that goes down quickly and ends up hitting you before you know it, so drink it often but tread carefully. Happy sipping!

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Autumn Apple

Yield: 1 cocktail

1 1/2 oz. Calvados

1 oz. apple cider

1 oz. maple syrup

2 oz. sparkling wine

Cinnamon and sugar (for rim, if desired)

1. If you know early on that you’ll be making this cocktail, stick shaker and Calvados in the freezer a few hours ahead of time to get them well chilled.

2. Rim wine glass with cinnamon and sugar, if desired.

3. Take items out of the freezer. Fill up the shaker with ice to keep it chilled while assembling your cocktail.

4. Measure out and pour Calvados, apple cider, and maple syrup into shaker. Cover shaker and shake well for five to ten seconds.

5. Strain liquid into glass. Top with sparkling wine. Enjoy.

Posted in Cocktails, Recipe, Thirsty Thursday | Tagged , , | 1 Comment

WineStudio: Feeling Fine with Spanish Wine

I lived in Spain for five months, and I can safely say I learned nothing about wine while I was there. Well, that’s not entirely true. I did learn that a majority of the Spaniards in the north pour a soda similar to Sprite in almost all of their wines during the day and Coke into their wines at night. While there, on the occasions that I was drinking wine, that was what I did, too. More often, tart sidra was what I went for, and it was often what my host mom was pouring at the dinner table. So, unlike the kids who studied down south and drank sangria and red wine by the gallon, my experience with Spanish wine didn’t really take off until I was stateside again.


Last month, in an effort to learn more about Spanish wine, I jumped on board for #WineStudio. You’ve probably read my spiel by now, but if you’ve missed my other #WineStudio posts, this online Twitter session occurs monthly on Tuesday evenings at 9 p.m. my time. Run by PROTOCOL Wine Studio, each month focuses on a distinct region or type of wine and throughout that month we all get together to tweet about the wine and geeky things like terroir, producers, and what wine means to us as individuals. If you’re at all interested in expanding your knowledge about the world of wine, I’d recommend joining us this upcoming Tuesday for a discussion about Turkish wines.


Before we delved into Turkey in October, we did spend quite a bit of time talking about Codorníu and the wine samples for September. While Codorníu is based in Catalonia, it is a very global company that owns wineries in other areas of Spain and as far away as Argentina. Throughout the month we chatted with the company, learned about the history of the brand, and discussed how cava should not be confused with Champagne. We talked about a little bit of everything, but afterwards I felt like I was just scratching the surface of Spanish wine. I’m taking this to mean that I have to participate in the next Spanish #WineStudio whenever that happens. For right now, I’m working with what I learned last month and what I thought about the wines we tried.


When I think Spanish wine, one of the first things that comes to mind is Rioja, so the 2012 Bodegas Bilbainas Zaco was the bottle I opened first. This inky Tempranillo was heavy on the cherry and dark plum flavors, but there was a touch of leathery smokiness to it. It was better the longer it stayed open, and by hour three, I was starting to dig it. There wasn’t much more to it besides a good time, yet isn’t that why we drink wine more often than not anyway? In the end, I enjoyed the bottle and would open one up again, though I don’t think it’ll become a staple in my house anytime soon.


The most interesting wine of the month was the 2014 Septima Malbec; although that had more to do with the #WineStudio discussion than the wine itself. Basically what the conversation came down to was whether or not the people who would drink this wine would care about tasting notes and other factoids. My assumption? Probably not. The imbibers going after this one would probably be looking for something drinkable under twenty dollars, which is exactly what this was.


The only non-Spanish one in the bunch, this wine hailed from Mendoza, the land of Malbec. It was what it was, nothing more and nothing less. For me, it was fruity and a touch thin. However, for the friend with whom I tried it, it was approachable because of the berry flavors and light tannin. I’d guess the $13.99 price tag would make it a good option for the average Malbec drinker. Get it if you’re new to Malbec or you’re looking for something that you don’t have to brood over like a vampire.


Though I’m usually a red girl, the bubbly was my favorite. The NV Anna de Codorníu Brut consisted of 70% Chardonnay and 30% Parellada. Pale greenish-gold in color, crisp, and featuring nice bubbles, it paired well with the fried fish and polenta fries I was having the evening I opening this one up. Dry and citrusy, this was the kind of bottle that I would have on hand all the time for some easy bubbles. Like the other wines we tried this month, it wasn’t life changing, but it was a dependable, go-to option for a night in, and sometimes, that’s exactly what I need. With an SRP of $14.99, the wine was much more enjoyable than the sugar bombs that others in my house go for, and any option that’s better than that is a win.


These are wines meant for a breezy weeknight at home, not ones meant to be poked or prodded over with a bunch of wine geeks. Considering the prices and the fact that the wines were all pleasant, I’d say they have a strong future ahead of them, and if you’re curious about Spanish wine, they’re a great starting place… especially now that you can go back and read all the #WineStudio tweets about them.

These wines were kindly provided to me by the companies listed above, but all opinions are my own. 

Posted in Spain, Wine, WineStudio | Tagged , , | 2 Comments

WineStudio: Finding the Thrill with Farnum Hill

August was a busy month for me. Delayed graduation parties, work, and birthday celebrations for family members took up all of my time. Then, it was suddenly September 1st. However, one thing I did make time for was food and drink because that’s what matters to me as a single twenty-something. Luckily, I have friends who are also single twenty-somethings, and they help me drink away my day appreciate a nice bottle of wine.


Last month, it wasn’t just wine I was sipping on; it was also cider from Farnum Hill. My experience with cider before this had fallen into two extremes, the sugary waterfall of alcoholic apple juice that is served in most restaurants stateside and the dry, tart, intense sidra of Spain. The former is hardly worth a mention here, but the latter has been my basis for all good cider since 2013. As a study abroad student in Oviedo, many of the other college kids with whom I spent my time abroad ditched sidra early on in our experience in favor of a red wine/coke/rum mixture called calimocho. Admittedly, I did partake in this disgusting mixed drink more times than I can remember, but I was all about the potent sidra they poured in most restaurants as I’ve never been one to go after subtle.


Unsurprisingly, when I heard that the August #WineStudio was going to be about FH cider, I was on top of that faster than a frat boy on a keg stand. I was pumped. If you’ve been following this blog for a few months, you’ve probably caught on that I participate in PROTOCOL Wine Studio’s monthly Twitter sessions regularly. For those of you not in the know, #WineStudio is part instruction and part wine tasting, with discussions touching on wine producers, culture, and what wine means to us imbibers. I like to try new things, and I enjoy learning about new sips as well, so #WineStudio is perfect for me. Also, I think being one of the younger participants gives me a different point of view from some of my fellow #WineStudio bloggers. Usually that just translates to me asking newbie questions, but every so often it’s a good thing.


Of course, part of the way we learn is through tasting and bouncing ideas off of one another. So, one night in early August I shared my first bottle of Farnum Hill with my uncle as we watched Star Wars: The Phantom Menace, a movie no one should see more than once. Still, alcohol tends to dull the pain of Jar Jar Binks and cheesy dialogue.


For this particular evening, I chose the bottle I was most anxious to try, the Semi-Dry Cider. Made from the 2014 crop and featuring apples like Esopus Spitzenberg and Wickson, this felt the most autumn-y to me. It was weighty yet crisp, reminding me of a wet orchard. With the acidity clocking in at .73%, it was the most acidic of the ciders, though with Farnum Hill the acid translated as bitterness, not tartness. Lacking this mouth-puckering quality, the satisfaction wasn’t as immediate as the Spanish cider I was used to, but the lingering quality of the drink meant that the flavors stuck with me in a good way.


The Extra Dry Cider was next, and it was the one bottle I was forced to drink alone; I lead a hard life. This one was less heavy than the Semi-Dry yet more complex. Here, “extra dry” meant there was zero residual or returned sugar in this baby, and that translated to a cider that was hard to pin down; there was just so much to it. Fruity, citrusy, and not the least bit sweet, this one was the one that highlighted how apple flavor is to cider as grape flavor is to wine, and if you can’t figure out what that means, you’re probably drinking two dollar wine that is closer to grape juice than it is to anything I want in my body. This was my favorite of the samples, and I’d imagine it’s for the drinker who appreciates something off the beaten path yet avoids anything too crazy like shark baiting.


The most approachable of the ciders was the last one I tried, the Farmhouse Cider made from the 2013 crop of early-ripening bittersweet apple varieties.By this point, I learned that a white wine glass was the best way to appreciate these ciders, particularly when it came to appreciating the aromas. Here, baking spices and farmy scents came through, which probably sounds gross, but was as if your grandma was making a pie near a corn field. Good for beginners, this golden yellow cider offered up a clean flavor underscored by a slight tart bitterness. However, don’t let what I’ve written here fool you, this bottle was still very intense. It was no Angry Orchard, so don’t pick it up thinking so; pick it up anticipating something deviating from the standard that you are probably used to and you’ll be set for an enjoyable experience.


To finish off the tastings, the Extra Dry Perry offered up a still option. Pouring a pale greenish-yellow into the tulip beer glass with which I was experimenting, this was a subtle, lush, smooth option that made for easy drinking. It was floral and lingering and wholly distinct from any beverage that’s ever been in my mouth. Even after I finished off the bottle with a friend of mine, I didn’t know what to think. Did I like it? Did I want to drink more of it? Was this something I really needed to spend my afternoon worrying about? For me, all the answers were ‘yes.’ Still, if you’re new to cider, I wouldn’t recommend starting off with a perry because it’s for you shark baiters out there.


I’ve participated in a handful of #WineStudio discussions at this point, and this one has been one of the most informative ones yet. So many people (myself occasionally included) just lump cider in with beer, but it’s so much more than that. It’s got a different production process, highlights complex flavors, and has as many distinct styles as wine. Also, number one rule about cider apples: they are not eating apples, though my rebellious little self still wants to try one.


Despite being so big with our Founding Fathers, cider kind of got screwed over during Prohibition, and it’s one beverage that just about everyone needs to learn more about now. It’s a fun area for me to uncover, and I plan on spending more time exploring it. While the cider discussion is over for #WineStudio, a bubbly one began the other night and continues every Tuesday this month at 9pm east coast time, so join me for the ride!

These ciders were kindly provided to me by the companies listed above, but all opinions are my own. 

Posted in Cider, WineStudio | Tagged , , | 6 Comments

Thirsty Thursday: Cran-Apple Chill

Back in December, my mother came home from the liquor store with a bottle of cranberry sweet wine in her hand. I’m sure I raised an eyebrow or made some biting quip about it before I tucked it away in our basement to never be looked at again. Eventually, running low on wine and wanting to have a drink of something easy, I opened this baby up. I took a sip of it, and it was basically cranberry juice, only sweeter. So, instead of drinking it like a wine, I decided to use it as a base for some cocktail experimentation, and I came up with this. It’s definitely a drink that’s sugary, meant for summer, and best appreciated in a mason jar. It could easily be transformed into one big punch for a big gathering, too. Either way, this is the lazy man’s cocktail that’s great for when you’re craving simplicity.

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Cran-Apple Chill

Yield: 1 cocktail

3 oz. cranberry wine (preferably from St. James Winery)

1 1/2 oz. Calvados

1 oz. homemade sweet and sour (recipe here)

1 1/2 oz. tonic water

1. Fill your glass up with ice. Measure out ingredients and layer them into the glass. Stir gently with a straw or swizzle stick. Enjoy.


Posted in Cocktails, Recipe, Thirsty Thursday | Tagged , , | 5 Comments

Dinner at The Food Market (Baltimore, MD)

It’s probably time for me to start subscribing to AARP The Magazine. As of two weeks ago, I am now twenty-three. With that comes maturity, knowledge, and the fear that in two years I will probably have to start lying about my age. Also, that I was able to pick any restaurant I wanted to for dinner with my friends.


What I didn’t know was that my birthday also marked the beginning of Baltimore Restaurant Week. Two weeks before my birthday, I signed on to OpenTable to pull up available reservations at The Food Market, only to discover that my options fell before six or after eight-thirty. Saturdays are generally busy, and with Restaurant Week going on, it was doubly hard to find a reasonable dining hour that was still open for four people. Luckily with one click I was able to secure my 8:45 reservation and rack up some more OpenTable points, too.

Although I had all my ducks in a row before the evening began, it did start off a bit bumpy. Some things had nothing to do with the restaurant, like twisting my ankle on the way there. Others could have been prevented, like being seated twenty minutes after our reservation time. However, we had some drinks to keep us entertained while we waited around the bar.

Finally, we were taken to a table in the front window, which provided a slight respite from the noise. With an industrial look, the shiny silver surfaces were pleasing to the eye, but also amplified every sound in the place. It was okay for me and my group of twenty-somethings, but would be off-putting to anyone who wants to use an inside voice to hold a conversation. We quickly realized that the noise level hurts the waiters the most, as ours did everything but stick his ear up to our mouths to hear what we were saying. Once he discovered we were there for Restaurant Week, he seemed to shut down a bit, making the service even more impersonal. It never got better.

Though those downfalls were significant, the food fell on the opposite end of the spectrum. Wanting to celebrate the summer, I went for the Farm Fresh Tomatoes. Light and fun despite heavy ingredients like EVOO and goat’s cheese, this plate was all about layered simplicity. There was creaminess from the oil and cheese, acid from the tomatoes, and herbaceous from some chimichurri. It felt special, yet was still a dish I could easily eat every day.

After going for food that was delicate to start, I order substance with my second course. The Pork Chop was big enough for two and evidence that Baltimore’s Restaurant Week is still a deal. Textured on the outside, pink and juicy on the inside, the chop came out perfect and was enhanced by the additional elements on the plate. As the chef clearly understands, the only thing that makes pork better is more pork, especially when it comes in the form of prosciutto. To offset the big savory parts of the entree, fresh peaches and peppery arugula also came along for the ride. Bright and best appreciated when all aspects of the dish made it onto my lucky fork, it was good enough that I had to force myself to stop and take leftovers before I had to roll home.

As with any Restaurant Week menu, dessert ended the evening. Before that could happen, my table and the table next to us had to scream an off-key rendition of ‘Happy Birthday’ while I blew out a candle. I was mortified, but that was soon forgotten with my first bite of the Heath Bar Bread Pudding. It was warm, filling, and not too dense, so that all of our full bellies were able to relish in it. If it had been appropriate to do so, I would have just stuck my face right into this dessert and eaten it like that. It was the perfect ending to a meal that I would say highlighted elevated standards. All the food you loved as a kid, taken to the next level.

Even though The Food Market was not all gold, I would be willing to go back and give it another go. There was care put into these elegantly simple flavors, and with some tweaking on the front of the house, this restaurant could seamlessly fit in with my favorite spots around town. I hear people in Baltimore talk about The Food Market all the time; if given some time to grow, I wouldn’t be surprised if people all over started gushing.
The Food Market
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Posted in Baltimore, Dessert, Farm-to-Table, Food, Maryland, Restaurant | Tagged , , , , , , | 6 Comments

Dinner at Petruce et al (Philadelphia, PA)

Never let a German pick out a restaurant. I learned this the hard way when The Wine Getter picked out a lunch spot for us to try in Philly. I had offered up some suggestions, but graciously went with his choice, much to my later disappointment. I should have known the meal was going to be awful after he told me he doesn’t like sauerkraut. Clearly, the man lacks taste. Fortunately, I was able to dull the pain of this meal later that evening with the tastiest dinners I’ve had in Philly.

Petruce et al. was on my list from the time it opened, and I finally had the opportunity to dine there with my buddy, Rex, a couple of months ago. As Rex and I usually do, we ordered a few things to split because we both we need to try everything. We also like drinking, so that helps us get along swimmingly. Before we even ordered though, we asked for advice from our waiter and the uber-helpful beverage director, Tim, on what to order and what to pair with each dish.

In celebration of the warmer weather, we began with the Hamachi, a fish with a depth of flavor that makes you wonder why everyone’s always talking about salmon. This yellowtail, served raw and just above room temperature, had a distinctly Eastern flair as it was adorned with peanuts, cucumber, and ginger- light yet distinctive flavors to highlight the fish. To sip, Rex and I each had a glass of the 2013 ‘Dragonstone’ Riesling from Leitz Weingut. With mild sweetness and a nice minerality, this was a classic, solid pairing for the fish that came across as dependably delicious.

As I am someone who likes to get my daily fruits and veggies in, we opted for the Sweet Potato as a second course. Slightly daring and delicious, this was wholly different than any other sweet potato I’d had before. Served alongside creamy avocado, tomatillo, and queso fresco, this dish was heartier than the former and not quite as exciting, but still better than the average vegetable course you’ll get in Center City. This was no orange mush topped with marshmallows. If Thanksgiving sweet potatoes were New Jersey, these sweet potatoes would be Williamsburg, Brooklyn. However, the cider that was paired with the dish did make it feel a bit like a holiday- one that I’d be willing to celebrate more than once.

To finish off the night, we went for the Pork Shoulder, which put all other pork shoulders to shame. Featuring long hots and lemon preserves, this plate was all about how foods that fall on opposite ends of the flavor spectrum can come together to be something great. If I were a pig, I’d be insulted if I didn’t end up at Petruce. It had (and I mean this in the least insulting way possible) the texture of scrapple when made well. It was crispy on the outside and tenderly meaty on the inside. There was an addictive difference in texture. I loved it, but then Tim came out and changed the whole course of my night.

Presenting us with a bottle called Sour Bikini made by Evil Twin Brewing, the handy-dandy beverage director explained that this was an unconventional choice, but one that he thought would be better than another Riesling. Sipping the beer on its own was like getting punched in the face by a lemon, and it was so darn good. I would have had three. Maybe six. For those of you who don’t like your beverages tart enough to make your upper lip disappear forever, the pairing of this beer with the pork really mellowed out the intense flavors of both. The sourness cut through the sweetness and richness of the dish to create one cohesive element. It was the most masterful pairing of the night, and one of the best pairings I’ve ever had.

Before I went to the restaurant that evening, I stopped by my old standby,, to grab a cocktail or two before dinner. While speaking with the guy sitting next to me and the men mixing cocktails behind the bar, they all gushed over Petruce. It was like they were fangirls talking about Comic-Con. Never before have I just mentioned the name of a place and received such jealous stares and words of praise. No one could say enough good things, and one guy even said he’d join me if he could. It wasn’t just that they enjoyed the food and attentive service at Petruce, it was that they respected everything about the restaurant. After one meal there, I joined them in their adoration.

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Posted in Beer, Food, Pennsylvania, Philadelphia, Restaurant, Wine | Tagged , , , , , , , | 2 Comments