Looking for some flavor this Memorial Day weekend?

Head out to Lansdowne Resort in Virginia this Saturday, May 28. The resort’s restaurant On the Potomac (with a lovely patio and view of the river…) is hosting a wine tasting from 4 – 6 PM with Virginia’s Corcoran Vineyards. Join winemaker Lori Corcoran as she guides you through tastes of their wines, paired with dishes from the On the Potomac kitchen.

The cost is $39 per person, including tax and gratuity. But limited space is available–call 703.729.4073 for reservations.

Lansdowne’s wine tasting series continues monthly, and the resort has a whole host of other fun things to do this summer, including free live outdoor music, movies by the pool and a luau. Check the summer calendar of events here for more information.

Dale DeGroff is coming to DC for a memorable cocktail seminar

DC cocktail enthusiasts, mark your calendars! King Cocktail is coming to town!

I had the privilege of meeting Dale DeGroff when I took my BarSmarts certification a few years back, and also spending some time with last summer during a gin media trip to England.  He’s witty, funny, perceptive and incredibly knowledgeable about drinks–but that really goes without saying. He’s also responsible for reintroducing in the 1990s bartending as a craft and serious profession. (Need more proof? Check out his books The Craft of the Cocktail or The Essential Cocktail, which are staples on any home bar shelf.)

You can see him in person on Monday, May 9, from 6:30 to 8 at the Warehouse Theater, 1021 7th Street, NW (entry via The Passenger,) when he will present “On the Town: Life in Saloons, Speakeasies and the Big City Bar: An Evening with Dale DeGroff.” Register in advance for $40, or pay $45 at the door.

Dale will share anecdotes from neighborhood bars, notorious saloons, and the legendary drink palaces of lore. From the Gilded Age to Prohibition to Modern Times, the colorful evolution of the cocktail is unveiled with the antics, stories and music that accompanied this cultural phenomenon.

Guests will get sample cocktails representative of the various eras. The seminar is sponsored by the Museum of the American Cocktail. Register here:  http://www.museumoftheamericancocktail.org/Events/Default.aspx

On April 28 from 3-7 PM, Occidental Grill and Seafood patrons can view classic cars and sip classic libations.

Blending the old and new, patrons on the outdoor café of Washington, DC power hotspot can view a line up of antique cars – a 1930s Rolls Royce, a 1932 Morgan Three-Wheeler Four-Seater, and a 1953 Morgan Plus Four Le Mans Special Roadster – along with 2011 Aston Martins, while sipping an old fashioned cocktail and dining on contemporary cuisine from Executive Chef Rodney Scruggs, such as as Jumbo Lump Crab & Baby Artichoke Fondue, Roasted Shenandoah Lamb Loin Roulade and their signature Crab Croquettes.. Guests can enjoy these 18¢ Cocktails with bar or dinner menu orders:

Cable Car (Spiced Rum, orange Curaçao, and lemon sour, garnished with a cinnamon-sugared rim)

Last Word (Rye, Lemon Juice, Luxardo Maraschino Liqueur, Green Chartreuse)

Pimm’s Cup (Pimm’s No. 1, lemonade, lemon twist, cucumber slice)

Old Fashioned (sans muddled fruit)

Cherry Blossom

Now THAT’s a bargain!

Ahhhh…spring is finally arriving in the DC area, and while I have loved partaking in brown spirits and concoctions inspired by cooler weather ingredients (think apple, pear, pomegranate and spice), I’m ready to swap all that for fresh libations with the first crop of spring herbs, fruits and veggies.

Café Saint-Ex on 14^th St. is welcoming spring with creative house made ingredients and seasonal spring flavors. Several new spring additions to the drinks menu (priced at $9 each) illustrate mixologist Jonathan Fain’s cocktail creativity, including:

A Sour Thyme mixes Absolut Wild Tea Vodka, artichoke-based aperitif Cynar and house made Thyme Sour Mix, and tops it with a Saint Germain Campari foam.

Bees in a Beer adds dark cherry and Wild Turkey American honey to Lagunitas IPA.

The Ruffled Shirt starts with Saint Germain Elderflower liqueur, shakes in a few dashes of Angostura Bitters, and tops it all off with bubbly and orange zest.

When the heat is really on you can grab one of Saint-Ex’s frozen, booze-infused Poptails.

Makes you want to reach for the sunscreen and head to Saint-Ex’s patio ASAP, doesn’t it?

Hanami Hibiscus Cherry Martini at

The cherry blossoms are in full bloom, which reminds those of us in the DC area both of our longstanding friendship and alliance with Japan…and the call to action to help its citizens overcome the recent tragedy from the earthquake and subsequent tsunami

In the spirit of helping out our Asian friends in need, The Jefferson, Washington, DC has designed a specialty cocktail at Quill Lounge. The hotel will dedicate 50% of revenue from the Hanami Hibiscus Cherry Martini ($19) to American Red Cross relief efforts for Japan.

“We hope this small gesture will remind patrons of our shared commitment to support our friends in Japan, and that the donation will offer aid to those that need it most,” said Franck Arnold, managing director of The Jefferson.

Available during the capital’s National Cherry Blossom Festival (through April 10, 2011), the cherry-inspired concoction is the brainchild of head mixologist, Massimiliano Matte.

If you can’t make it into the Jefferson to try the drink, you can donate on the Red Cross website, and make the cocktail at home. The Jefferson garnishes with drink with Vanilla cotton candy and a cherry blossom–the cherry blossom (or even a cherry) will do just fine.

Hanami Hibiscus Cherry Martini
Courtesy of The Jefferson, Washington, DC

1 Orange Segment
1 tsp Granulated Sugar
1 oz. Hibiscus Flower Infusion (you can buy hibiscus blossoms in syrup from Wild Hibiscus)
1 oz. Pre-Made Cherry Mix (puree and strain fresh pitted cherries, add equal parts lemon juice and simple syrup)
1 oz. Lemongrass-Cinnamon Infused Vodka (See Note)
1 dash Licor 42
Prosecco
Lemongrass sugar, for garnish (peel the outer layers from a lemongrass stalk, chop finely, and add several teaspoons to sugar. Stir to mix.)
Cherry blossom, for garnish

Dust the rim of a chilled martini glass with lemongrass sugar. Muddle the orange and granulated sugar in a cocktail shaker. Add next four ingredients. Add ice, shake well, and strain into prepared martini glass. Top with Prosecco, and garnish with a cherry blossom.

Note: For the vodka, peel the outer layers from 2-3 lemongrass stalks. Chop, and add to a bottle of vodka, along with several cinnamon sticks. Steep for 24 hours (or to taste), shaking bottle occasionally. Strain out solids.

Redbreast 15 is pot still Irish Whiskey for the connoisseur

Happy St. Patrick’s Day!

I never reach for the green beer on March 17…I’m more of a Guinness girl myself. And I’ve also acquired a taste for smooth, approachable Jameson. (Irish whiskey, incidentally, is the fastest growing spirits category, with sales doubling in the past five years. And women in my age bracket account for the market segment who’s increasingly reaching for bottles of it.)

There’s a reason Jameson is the number one selling Irish whiskey in the world–it’s just so damn easy to drink. But it’s not the only brown stuff that’s distilled at the Midleton Distillery in Dublin (one of just 4 Irish Whiskey distilleries left in existence.) Whiskey lovers wanted to turn up the volume on their whiskey enjoyment can reach for Redbreast 12 YO or the new-ish Redbreast 15 YO.

While Jameson is a blended whiskey (akin to a blended Scotch…without the smokiness as the barley for the Irish stuff is not roasted over peat), the 2 Redbreast products in the portfolio are triple distilled in copper pot stills, and aged for much longer (12 or 15 years.) Redbreast has only been produced since 1939, and stocks of it actually all but disappeared in the 1960s until it was re-released in the 1990s. Years ago, it used to be referred to as the “priests’ whiskey”–every member of the clergy seemed to have a bottle on his shelf.

Redbreast 15 was named Irish Whiskey of the Year 2007 by Jim Murray, Whiskey Connoisseur and publisher of Jim Murray’s renowned Whiskey Bible. It retails for $74.99. is distilled from malted and unmalted barley in traditional copper pot stills and matured for a minimum of 15 years in a combination of old Spanish Oloroso sherry casks and fresh American bourbon whiskey barrels.

Like all good whiskeys it is strongly flavored and assertive. Brand Manager Simon Fay calls Redbreast a “hidden gem” among Irish whiskeys. It has a cult following in New York bars, and he deems it “classic perceived for the connoisseur”–someone who may be looking for more complexity, body and flavor in their spirit.

Though both Redbreast 12 YO and 15 YO are probably best enjoyed neat or with a splash of water, you can also try them in this Manhattan riff:

Esmerald
Courtesy of Pernod Ricard
1 1/2 oz. Redbreast
1/2 oz. Sweet Vermouth
Dash of Gary Regan’s orange bitters
Orange peel, for garnish

Add all ingredients except garnish to a cocktail shaker filled with cracked ice. Stir well, and strain into a chilled coupe glass. Garnish with orange peel.

Stir with lots of ice and stain into a coup.

Jameson is one of the whiskies guest will sample at the Wildfire Whiskey dinner on March 15.

Love whiskey, Bourbon, Scotch, or all of the above? Well, you’re in luck in the coming week in DC. Two restaurants (one aptly named spot in the District, and another in Northern Virginia) will be featuring dinners where the brown spirits will be paired with creations from the kitchen. I’ll be at both of them, and I’ll be the speaker for Wildfire’s dinner in Tysons Corner.

Check out the deets:

On March 13 at 6 PM, BOURBON STEAK at the Four Seasons Hotel (2800 Pennsylvania Avenue, N.W, Washington DC,) is offering an intimate dinner showcasing five exceptional whiskeys from High West Distillery. Founded in the 1870’s and located in Park City, Utah, High West is Utah’s first distillery, and the only ski-in distillery in the world. The small batch distillery uses local, mountain ingredients and continues to brew its spirits in traditional copper pots.

The evening will begin with a specialty cocktail made by BOURBON STEAK head bartender Duane Sylvestre using High West’s Silver Whiskey, an un-aged oat whiskey. Executive Chef Adam Sobel will serve a four course tasting menu specially paired paired with other exceptional High West spirits, including the distillery’s Double Rye and Rendezvous Rye, as well as it’s proprietary blend, Bourye, and the award-winning Rocky Mountain Rye, aged 21 years in used oak barrels. The price is $75 per person, not including tax and tip. Call the restaurant at 202-944-2026 to make a reservation.

Two days later on March 15 at 6:30 PM, you can head to Wildfire (Tysons Galleria, 3rd floor, McLean, VA), for a four course dinner featuring a selection of whiskeys from around the world, along with a custom menu created by Executive Chef Eddie Ishaq. 202-944-2026 wine and spirits writer and wine educator, will be on hand to discuss the pairings and answer questions. The cost is $80 per person, plus tax and gratuity. Call Michelle Bringham at 703.442.9110 to make a reservation.

Blue Duck Tavern at the Park Hyatt will be the site of many events of the upcoming Masters of Food and Wine

Wine lovers, mark your calendars for a great event that I am thrilled to be a part of!

The Park Hyatt Washington (1201 24^th Street, NW, Washington, DC)will host its Masters of Food & Wine event from June 2 through 5, to salute the flavors, culture and talents of American winemakers and chefs. There will be cheese and wine tastings, as well as lunches and dinners focusing on the region’s freshest ingredients (all paired with wines, natch.)

Wine professionals will be on hand to add a wine-centric focus to the weekend, including sommelier & Wine Educator Charlie Arturaola, The Washington Post’s Wine Columnist  Dave McIntyre,  Sommelier Andrew Stover, and yours truly. We look forward to leading tastings and serving as weekend wine ambassadors.

You can purchase tickets by emailing masters.phwashington@hyatt.com,or by calling 202.419.6768. Here is the schedule for the weekend:

Thursday, June 2

• Intimate five-course dinner at Blue Duck Tavern at 8 PM led by winemaker, Luca Paschina, from the historic Barboursville Vineyards in Charlottesville, Virginia.  The evening will showcase an evolution of Virginia wine over the past ten years, complemented with a special menu by Executive Chef Brian McBride.  Tickets are priced at $140 per person (all inclusive), and the dinner is limited to 30 guests.

Friday, June 3

• Local Wine & Cheese Tastings from 6 PM to 7:30 PM with The Washington Post’s Wine columnist, Dave McIntyre, who will lead an educational tasting, introducing varieties of delicious local wines. This tasting is designed to showcases wines from Virginia and Maryland that are setting new standards and raising the bar. Across the Lounge, local cheese makers from Firefly Farms, in Maryland, will provide samplings of their artisanal cheeses, paired with rare wines from around the country, selected by guest Sommelier Andrew Stover. Stover manages the wine and sake programs for Asian-themed Oya Restaurant & Lounge and its sister restaurant, SEI. Tickets for these two tastings are priced at $35 per event (all inclusive), and seating is limited to 12 guests for the local wine tasting, and 10 guests for the cheese & wine tasting.

• Taste of America Dinner (two seatings are available at 6 PM and 8:30 PM): A special four-course menu prepared by the Publican’s Chef de Cuisine Brian Huston http://thepublicanrestaurant.com/, paired with America’s best tasting wines. Tickets are priced at $125 per person (all inclusive).

• Winemaker Dinner at 8 PM: An exclusive five-course dinner at Blue Duck Tavern hosted by Caymus Vineyards in Napa Valley http://www.caymus.com/. Discover the creations of Blue Duck Tavern Executive Chef Brian McBride.  Tickets are priced at $140 per person (all inclusive), and the dinner is limited to 30 guests.

Saturday, June 4

• Barrel Tasting from 4 PM to 6:30 PM: Wine & Spirits Writer & Wine Educator Kelly Magyarics will lead a tasting in the entranceway of Blue Duck Tavern, surrounded by barrels, to sample the true flavors of American wine and local Virginia whiskey.  Nibble on light fare and learn the process from the barrel to the bottle.  Tickets are priced at $25, and the tasting is limited to 40 guests.

• Chef’s Farm Table Dinner at 7:30 PM: Join all of the participating chefs by the cascading fountain on Blue Duck Tavern’s garden terrace to feast on slow-cooked suckling pig, braised short ribs, whole roasted rich, seasonal salads, local farm vegetables, artisan breads, homemade pies and hand-cranked ice creams, accompanied by premier American wines.  Tickets are priced at $125 per person (all inclusive), and the dinner is limited to 45 guests.

Sunday, June 5

• Lunch at Barboursville Vineyards at 1 PM: Executive Chef Brian McBride, Pastry Chef Peter Brett, and Park Hyatt Aviara Executive Chef Pierre Albaladejo, will join Barboursville Chef Melissa Close Hart for a special luncheon on the winery’s beautiful grounds.  Tickets are priced at $95 per person (all inclusive), and can be made by calling (540) 832-7848.

Quill Lounge at The Jefferson Hotel

No matter if you are in The King’s Speech or The Social Network camp, or if you are rooting for Black Swan’s Natalie Portman or The Kids Are Alright’s Annette Benning,  The Jefferson, Washington, DC invites you to watch the Oscar festivities on February 27 from Quill Lounge, where Best Picture-inspired libations and special seating options will celebrate the evening.

Starting at 6 p.m., all who stop by Quill are welcome to sample the one-night-only creations ($15) of head mixologist, Massimiliano Matte, which pay homage to the Academy Award-nominated Best Pictures.  Guests can salute their favorite nominee in style, be it with a “Horse’s Neck” cognac cocktail a la True Grit, or a “Black & White Margarita” a la Black Swan.  Adding to the fun, guests that order a drink inspired by the ultimate Academy Award winner will enjoy a complimentary second cocktail to toast the outcome.

And for those who can’t miss a moment of the Academy Awards, reserved seating with premier TV viewing can be booked for $95 per person in Quill Lounge or the private East and West Jefferson Cabinet Rooms.  These intimate, living room-style Cabinets, seating four and six people respectively, feature private flat screen TVs and will be booked on a first-come, first-served basis.  The special ticket price also includes a movie-inspired Quill cocktail, glass of Rose Champagne, and special tapas platter including a bowl of truffled popcorn, mini caviar tacos, foie gras bon-bons and mini “gold-plated” chili-cheese dogs. Reservations for preferred seating close at 5 p.m. on Feb. 26 and may be made by calling the hotel directly at (202) 448-2300. For more information, visit www.JeffersonDC.com.

Those who prefer to watch the Academy Awards from the comforts of home can try their hand at one of Quill’s Best Picture-inspired cocktails.  Selected drinks and ingredients follow:

INCEPTION: “Inception Martini” – 1 dash green chartreuse, one dash yellow chartreuse, ¼ oz. absinthe, 1 oz. Heavy Water Vodka, 1 oz. Blue Coat Gin. Shaked and served up with flamed orange peel.

THE KIDS ARE ALL RIGHT: “Rose Indulgence” – 0.33 oz. raspberry puree, 0.33 oz. strawberry puree, 1 drop rose essence, 2.5 oz. Gosset Rose Champagne.

TRUE GRIT: “Horse’s Neck” – 2 oz. A. de Fussigny Cognac, orange zest, soda and crushed ice.

WINTER’S BONE: “Blackthorn Cocktail” – 2 oz. sloe gin, 1 oz. sweet vermouth, dash Angostura bitters, lemon peel garnish