Wine and Spirit Trends
Winter White Series Finale: Rum For It
04 weeks ago
Happy Wine Wednesday! For the final installment of our Winter Whites Series, I am following my previous advice of letting the weather influence my palate, and have decided on white rum. Since it’s currently freezing here in Chicago and we are expecting enough snow to host a Winter Olympics, my thoughts naturally wander to a warm and creamy toddy.
Rum is an interesting thing. There are four different styles: light rum, dark rum, Demerara rum, and rhum agricole. All are a thing of liquid beauty, but since this is a love story about winter whites, I am sticking to light rum. It’s also the easiest to find, least expensive and mixes fantastically with a variety of ingredients.
White rum is the perfect foil to most foods, and it symbolizes “happy hour” in a glass. Pale, light-bodied and lightly sweet in flavor, you are instantly seduced by sugarcane juice and molasses. It originated in the Caribbean in 17th Century and quickly spread to Central and South America. Cachaça is a popular white rum you may be familiar with and it is also the base spirit for the Caipirinha, the national cocktail of Brazil.
I know you are thinking of warm, sunny islands and swaying palm trees when you think of rum based cocktails…..daiquiris, piña coladas and rum punch but they also make great warm cocktails that can cut a chill like a hot knife through butter.
Here are three of my favorite warm weather-inspired rum cocktails that are delicious and easy to make. Enjoy!
Hot Buttered Rum
1 oz rum
1 tsp sugar
1/2 tsp butter
4 cloves
Hot water
Put the sugar, butter and cloves in a mug. Add rum and stir. Fill with hot water and stir again.
American Grog
1.5 oz rum
1 tsp powdered sugar
1/2 tsp lemon juice
Hot water
Pour the rum, powdered sugar and lemon juice into a mug and stir. Add hot water and stir again.
Grand Rum Toddy
1.5 oz rum
3/4 oz Grand Marnier
1/4 oz lime juice
Hot water
Pour rum, Grand Marnier and lime juice into a mug and stir. Add hot water and stir again.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
The Perfect Winter Drink: White Beer
01 month ago
Happy Wine Wednesday! Now that I’m back in Chicago and comfortably ensconced in a climate that exudes all the noticeable characteristics of a winter wonderland, it’s time to turn up the heat and move the spotlight from white wine and onto a slightly lesser known, although very drinkable, white beer.
Known as “Witbier”, white beer is considered one of the most food-friendly alcoholic brews you can sip. Plus it’s wallet-friendly and will only set you back three George Washingtons or less at the store. Once you’ve selected your beer, it’s time to give some thought to your meal. As with wine, a good beer doesn’t have to be a golden high-octane adventure in a cold bottle. Opt instead for ones with a subtle, balanced finish. Just like food, you don’t want one aspect of a flavor experience to overwhelm everything else. And above all, always respect your palate.
Beeroisseurs and oenophiles are often at odds as to what is a better foil for food. In my humble opinion I love them equally. For the most part I tend to choose my beverage du jour based on the weather as opposed to gastronomy. Sommeliers often debate the merits of Old World vs New World, wheat vs witbier and texture vs aroma. But today let’s get down to brass tacts: what do you pour into your Berliner weisse when it’s cold outside? After saying goodbye to South Florida (and the location of my quest for winter whites in non-winter climes) and hello to Chicago as we button up for more snow, I can’t help but think a good witbier fits the bill. Some of my personal favorites are Blanche de Chambly made by Unibroue with strong citrus fruits and weighing in at a mere 5% alcohol. Very smooth and light, Bell’s Winter White Ale also weighs in at 5% with strong notes of coriander, and Great Lakes Holy Moses (5.40% alcohol level) offers a refreshing combination of coriander, pepper and clove, which adds a spicy bite.
Is all this talk about suds making you hungry yet? Witbieren pair well with rich or spicy dishes, and complements peppery and tangy cheeses, steak or seafood. It’s the perfect go-to brew whenever the temperatures dip.
So what is a white beer, exactly? Belgian Witbier is a pale and cloudy unfiltered brew made from even amounts of wheat and barley malt. Perhaps the reason these work so well as a winter white is because they are spiced up. Literally. Infused with coriander and served with an orange or lemon peel (I prefer mine fruit-less as it tends to mask the wonderful wheat taste). More highlights to tout include the brew’s weight and mouth feel. Not only do they complement hearty, rustic dishes but unlike heavy, alcohol laden beers, Belgian white beers tend to have a moderate alcohol level which equates to fewer calories and won’t fill you up after your first pint or two.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
FOODARAZZI: 60 SECONDS WITH KEVIN BUCKLER
01 month ago
When Kevin Buckler isn’t winning races like the Rolex 24 Hours of Daytona, the 24 Hours of Le Mans, and the Porsche World Cup, the renowned race car driver and NASCAR sponsor is wooing oenophiles, wine snobs, and critics alike with his hand-crafted, award-winning wines. Here, Adobe Road Winery’s celebrated owner talks about island-hopping, underground wine cellars, and what he’s doing when he’s not, well, standing in the Winner’s Circle.
OCCUPATION: Adobe Road Winery owner; professional race car driver; and race team owner.
THREE WORDS THAT BEST DESCRIBE ME: “Like to win” – whether it’s on the racetrack or in the wine barrel.
FAVORITE TRAVEL DESTINATION: Hitting great ski destinations that boast a vibrant food and wine scene with family and friends.
WHEN I’M NOT WORKING, I’M: I’m always working, but I love what I do.
ONE THING I’VE BEEN DYING TO TRY: Getting a boat and island-hopping in the Caribbean with a group of wine friends.
MOST MEMORABLE MOMENT IN WINEMAKING: A full-page article in Wine Spectator that called us out as one of the hot, new producers from Northern California. It was completely unexpected.
MY FAVORITE WINE FOR UNDER $20: I like trying new wines, especially varietals with unique styles and blends.
WHAT I RECOMMEND DRINKING NOW: As far as aging, I recommend classic Pinots and Cabs from the early-2000′s and late-1990′s. Otherwise, I like to live dangerously and try all sorts of stuff no one has ever heard of. I always like to hear people asking questions or asking sommeliers for their advice. I think it’s important to follow your curiosity and to try new things.
I STAY HOME TO WATCH: I don’t watch a lot of TV but I enjoy reviewing footage of our races. I’m always looking for ways we can improve and build a competitive edge.
FAVORITE PLACE TO CHILL OUT: Our underground wine cellar or out on my dock with friends. I love the water.
WORDS OF WISDOM: Pursue your passion, do what you enjoy, and always do your very best. If you do that, you will be successful, satisfied, and proud.
IF I WASN˙T IN THE WINEMAKING FIELD, I˙D BE: Racing, traveling, and studying the world. There is so much to see and learn. I’d also love to spend a month in Italy.
FINISH THIS SENTENCE: The best part of my job is…: The relationships we make. At the end of the day, the real “profit” we (Adobe Road Winery) reap are the relationships we build and the people we meet at fun, cool wine events like the Winemaker Dinners at Morton’s.
Join Kevin Buckler, Owner of Adobe Road Winery and Winemaker Michael Scorsone for a memorable evening of sumptuous food and wine pairings on Tuesday, January 17 at Morton’s The Steakhouse in San Francisco, CA. For more information, please visit http://www.mortons.com/sanfrancisco/specialevents/.
Hot Wines in the Wintertime
01 month ago
Happy Wine Wednesday! This week I am in West Palm Beach, Florida and it’s hard to imagine that some areas of country are expecting snow when there’s not much evidence of winter here. In fact, the bartender at the hotel bar actually asked me if January was springtime in Chicago. He claims that the average temperature ranges between “warm and warmer” and therefore has no idea what season it is anywhere. So what wine is a winter white when you don’t really have a winter?
My task today, as I prepare for three days of non-stop meetings in West Palm, is to reveal a Rockette line-up of winter whites for non-winter climes. But at the moment I have another topic to tackle: what do I want to eat. The answer will determine the wine I choose to pair with my meal. It’s 75 degrees outside in South Florida, however, my business meetings are in board rooms that are the temperature equivalent of what it currently feels like in Chicago. So what to order? As I peruse the Morton’s takeout menu, I opt for the colossal shrimp cocktail, sautéed Brussels sprouts, and a sliced beefsteak tomato salad. And no Morton’s meal can be complete without a warm loaf of our world-famous onion bread! Now that my meal has been decided, it’s time to consider the wine. Here’s a little known vino fact: In most states you can carryout a bottle of wine from a restaurant along with your meal. So to complement my eclectic entrees of sea and soil, I opt for a cold glass of Pouilly-Fuissé, a dry French white wine made from Chardonnay and possesses a strong oak influence
French whites, often referred to as “Frenchies”, are the well loved wines made from Chardonnay grapes but go by a different name. Fantastic winter whites. Full, fresh, elegant. I normally dislike this reference but I have to use it now: pretty. French Chardonnays are pretty and delicate…..”a rose by any other name…..” Thank you, Gertrude Stein!
So when perusing the restaurant wine list or shopping for a new vintner, here are a few whites to consider that will make your cold – or warm – winter sizzle:
Puligny-Montrachet. Nestled in the middle of the Côte de Beaune in France, it is also home to one of the most famous vineyards in the world, Montrachet.
Chablis. [also Petit Chablis, Premier Cru Chablis, Gran Cru Chablis] The grapevines of Chablis, France are almost all Chardonnay, which makes for a dazzling dry white wine embodying a pure aroma and full-bodied flavor.
Meursault. Hailing from France’s famous Burgandy region, Meursault produces award-winning white wines from Chardonnay grapes. Possessing a stark oak influence, many have described Meursault wines as “buttery” and “bold” in flavor.
Pouilly-Fuissé. Not to be confused with Pouilly-Fumé (Sauvignon Blanc-based wines), Pouilly-Fuissé is 100% Chardonnay with a pretty and refreshing finish.
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Comfort Wine: White Grapes To Enjoy This Winter
01 month ago
We commence our “Wine Wednesday – Winter White” series through the month of January with essential tips and pairings on white wine grapes, as recommended by Morton’s Certified Sommelier and Beverage Manager, Sara Fasolino. Drink well and enjoy responsibly!
So far this winter has been mild for most of us but that is soon to change. As the temperatures dip down many of us may choose to stick to red wines to keep warm but keep in mind that there are many “Winter Whites” that can be a perfect companion to enjoy inside as it snows and blows outside!
In choosing a winter white, consider the weight of the wine. Typically for summer we are drinking wines that have the same mouth feel as say…water…or green tea…or skim milk. These wines rely more on acidity to be refreshing than they do on creaminess for warmth.
For winter we want to step that up a bit. The mouth feel should be more like 2% milk – you should be able to feel the weight of it on your tongue. This weight comes from certain processes in wine making like malolactic fermentation where the harsh, tart malic acid is transformed into the softer (weightier) lactic acid. There are other processes that increase this molecular weight like Battonage (stirring the lees which are dead yeast cells) that cover the acidity in a creamy cloak.
Chenin Blanc is another great winter white story. The versions from Old World…say France and New World….say California can be very different in flavor but both will be sure to warm you up. Champalou, Vouvray is made from the Chenin Blanc grape with layers of green apples, earthy minerality and a lingering caress of creaminess.
Chappellet from Napa Valley makes a Chenin Blanc worthy of an encore. If you had joined me on the Napa VIP flight last year, you tasted it in the winery – everyone in the group loved it. This wine is more tropical in flavor with less minerality – with bursts of bananas, guava and pineapple. Perfect as aperitfs and pairs wonderfully with fish and chicken dishes.
Torrontés from Argentina is also a perfect winter sipper. It can be reminiscent of Gewürztraminer – it’s floral and a little spicy and has a heady quality that makes it perfect for cold temperatures and warm hearty soup….think French onion or beer cheese soups. Susana Balbo Winery makes one called “Crios” that is simply amazing.
Viognier is another over looked winter white that deserves to be quaffed. Think honeysuckle, apricots, peaches all of which that are ripe and juicy with low acidity and great richness. I once heard this grape described as a “1980′s prom queen”…..perhaps they just meant it’s very floral and pretty.
French and American white versions of these can be very different. The Condrieu region of Rhone, France produces some of the finest – and rarest – versions in the world. Several California versions worth a good look are Araujo, Caymus and Qupe.
Viognier pairs very well with lighter meats, chicken, shrimp, lobster and even pork in rich, creamy sauces. Enjoy!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
Celebrating the End of Prohibition
02 months ago
Did you know today is Repeal Day? Do you know what Repeal Day celebrates? If this is a new term for you, allow me to explain!
As stated on RepealDay.org, it’s recognized every year on December 5th, “when the last state in the U.S. ratified the 21st Amendment, repealing Prohibition and restoring the American right to a celebratory drink.”
And because of this chapter of our history, there are 3 categories of classic cocktails: “Pre-Prohibition,” “Prohibition Era,” and “Post-Prohibition,” most of which have very interesting stories surrounding them, and many of which are very different from what we know them as today.
The super geeky thing that I find interesting is that the quality of the alcohol available during Prohibition was lower. So if you look at the pre-prohibition cocktails, they are pretty clean and stick to the classic cocktail recipe…which is any spirit mixed with water, bitters and sugar. During and after Prohibition, the recipes get a little sweeter. My theory for this is the alcohol had to be hidden a little more because of its poor quality. I also have a theory that Prohibition, combined with the subsequent war and depression (which all kind of overlapped), affected our palates as a culture. But that’s an argument for a different day…
For now, let’s focus on the different cocktails before, during and after Prohibiton, most of which are still very popular.
Pre-Prohibition:
Aviation 1910-1920
Collins 1820-1830
Gimlet 1890-1900
Gin Fizz 1870-1880
Manhattan 1870-1880
Mint Julep 1790-1800
Negroni 1910-1920
Rob Roy 1890-1900
Sazerac 1870-1880
Stinger 1890-1900
Whiskey Sour 1850-1860
Daiquiri 1900-1910
The Daiquiri was the first classic straight-up cocktail to be invented outside of the U.S. It’s Cuban in origin and named after a coastal town. The version we are used to today is quite a stretch from the original.
1 1/2 oz Rum
3/4 oz Simple Syrup
3/4 oz Lime Juice
Shake all ingredients with ice and strain into a cocktail glass.
Dry Martini 1890-1900
The Dry Martini is not the version we know today. The term “Martini” in today’s culture has been morphed into a general term for anything served in a martini glass. (The shaken Martini didn’t come into play until James Bond coined the phrase “Shaken…not stirred.” Being such a cool guy, Bond had to be a little different, right?)
1 1/2 ounces Beefeater London Dry Gin
1 1/2 ounces French Dry Vermouth
1-2 dashes Orange Bitters
Stir (not shake) all ingredients with ice and twist orange or lemon peel over the top
Old Fashioned 1800-1810
The old-fashioned Old Fashioned marked the change in the traditional cocktail.
2 oz Bourbon or Rye
3 dashes bitters
1 tsp sugar
1 lemon peel
Splash water or soda
Muddle the sugar and bitters with the soda (or water) until the sugar dissolves. Add Bourbon and ice. Stir and garnish with a lemon peel
Old Fashioned (muddled) 1910-1920
This is the version we know today.
2 ounces Bourbon or Rye
3 dashes bitters
1 tsp sugar
2 orange slices
2 maraschino cherries
Splash water or soda
Muddle the bitters, sugar, one cherry, one orange and a splash soda. Remove orange rind. Add bourbon, ice and soda (or water). Garnish with orange slice and cherry.
Prohibition Era:
Bloody Mary 1920-1930
Mojito 1920-1930
Pisco Sour 1920-1930
Sidecar 1920-1930
Blood and Sand 1920-1930
This was created to help promote the 1922 Rudolph Valentino movie, “Blood and Sand.” To read the recipe makes you cringe a little, but I promise it is delicious and tastes like fruit punch.
3/4 oz Chivas
3/4 oz Cherry Herring (or cherry brandy)
3/4 oz Italian Sweet Vermouth
3/4 oz Fresh Squeezed Orange Juice
Pour all ingredients into a shaker over ice and strain into a cocktail glass. Garnish with an orange peel.
Post Prohibition:
Caipiriniha 1930-1940
Cosmopolitan 1980-1990
Irish Coffee 1940-1950
Mai Tai 1940-1950
Margarita 1930-1940
Classic Extra Dry Martini 1950-1960
Bellini 1940-1950
Created at Harry’s American Bar in Venice, this is a great summer drink that can be easily changed up.
1/12 ounces white peach puree
4 oz Champagne
Put peach puree in mixing glass without ice. Slowly pour in Champagne while gently stirring to incorporate puree. Strain into Champagne Flute and float 1/2 ounce peach liqueur on top.
RepealDay.org encourages us to recognize the holiday and reminds us, “There are no outfits to buy, costumes to rent, rivers to dye green. Simply celebrate the day by stopping by your local bar, tavern, saloon, winery, distillery, or brewhouse and having a drink. Pick up a six-pack on your way home from work. Split a bottle of wine with a loved one. Buy a shot for a stranger. Just do it because you can.”
You don’t have to ask me twice! I’ll gladly raise a glass to recognize Repeal Day!
Cheers!
Sara Fasolino
Beverage Manager/Certified Sommelier and Mixologist
Morton’s The Steakhouse
The Baltimore Grand Prix, Part Deaux
05 months ago
Held over the Labor Day weekend and featuring a spectacular combination of world-class racing, the inaugural Baltimore Grand Prix was a tremendous success for the city, the racers and Morton’s The Steakhouse in Baltimore.
More than 150,000 spectators and racing enthusiasts jammed Baltimore throughout the weekend, and Morton’s was right in the middle of the action, opening our bar early at 2 p.m. every day and serving thousands of our Prime Fuel sandwiches. Indycar drivers Will Power Helio Castroneves and Ryan Brisco also stopped in at Morton’s for a meal Saturday night, which no doubt helped Power win the race the next day.
Adobe Road Wine Dinner at Morton's The Steakhouse
We were also proud to host the weekend’s unofficial kick-off with the Morton’s Adobe Road Wine Dinner with Team Baltimore Racing (TBR) on Wednesday, August 31. Kevin Buckler, owner of Adobe Road Winery, founder of The Racer’s Group, and former championship race car driver, presented his award-winning wines. Ultimately, more than $7,500 was raised from this four-course dinner benefitted local charities supported by TBR, including The University of Maryland Children’s Center and Catholic Charities.
Power, the year’s Grand Prix leader, was effusive in his praise for the city. “They’ve put on the best race we’ve had all year,” he said. “This is what Indycar needs.”
Such praise was nearly universal in the race’s aftermath, raising speculation that the Baltimore Grand Prix will become an annual happening. Based on what we saw over the weekend, we agree with the praise and welcome the Indycar series to Baltimore anytime!
To learn more about Morton’s involvement with the Baltimore Grand Prix, check out these media clips:
Morton’s Baltimore Grand Prix on WBAL-TV and in The Baltimore Sun.
Reported by Jeffrey Bukowski, Nevins & Associates
Gearing Up for #CabernetDay
05 months ago
Guess what day it is tomorrow? Well, besides it being the first day of a brand new month, it’s also the 2nd Annual #CabernetDay! As defined by its host, Rick Bakas, it’s a day to “open up and share your experiences all with Cabernet-based wines, such as Cabernet Sauvignon, Cabernet Franc, Bordeaux style blends, Rose of Cabernet, or any other wine you want to bring to the party.” And by party, he means the party that will be happening on social media tomorrow from 12:05pm – 11:55pm (PST).
So for today’s issue of “Wine Wednesday,” we thought we’d start the party a little early by featuring a “Morton’s Greatest Hits” of Cabernet Sauvignons. We’re proud to offer some incredible options on our Wines by the Glass and Wines by the Bottle lists, and here are some of our, and our guests’, favorites…
- This past July, we featured our three Cabernet-based “golfer wines,” including Jack Nicklaus, “Private Reserve, ” Meritage from Napa, Ernie Els, “Signature,” Bordeaux Blend, Stellenbosch and Greg Norman, “Reserve,” Shiraz, Limestone Coast . As the “Official Steakhouse of the PGA TOUR,” we’re proud to offer our guests these “Above Par” wine selections in our U.S. locations.
- The Freemark Abbey is featured on our “Sommelier Selections” and is the 2002 vintage…a harder-to-find wine that’s a popular choice among our guests.
- My personal favorite is the Ladera Cabernet, Howell Mountain, 2005. (This will link you to a previous blog post. Scroll down to find the tasting notes for this wine.) It’s another “rare gem” that we’re excited to offer our guests.
- Some other Cabernet selections that seem to be among our guests’ favorites come from Caymus Vineyards, Cakebread Cellars, Far Niente Winery, Silver Oak Cellars (Napa and Alexander Valley), and Stag’s Leap Wine Cellars.
To join tomorrow’s #CabernetDay festivities, make sure to follow Morton’s Twitter handle, look for the #CabernetDay hashtag throughout social media, or organize/attend a #CabernetDay ‘Meet Up. Better yet, get together with your friends or colleagues at a Morton’s bar near you to sip and savor your favorite Cabernet Sauvignon. You can even take advantage of Power Hour and enjoy a glass of BV Coastal Cabernet Sauvignon for $6.50 a glass (at select locations) and pair it with a $5 or $6 Bar Bite (available at all locations). I hope you enjoy the Cabernet conversations tomorrow, and at the very least, I hope you enjoy a lovely glass of it!
Cheers!
Sara Fasolino
Certified Sommelier/Beverage Manager
Morton’s The Steakhouse
FOODARAZZI: 60 SECONDS WITH PATRICK HOYLE
56 months ago
Creating extraordinary culinary experiences for VIPs and discerning guests may sound like a daunting task to some but for Morton’s Patrick Hoyle, along with his team of talented professionals, it’s the kind of challenge he unequivocally excels at. Here, the Rosemont GM (and Bloody Mary aficionado) opens up about his favorite gadget, the art of moving up at Morton’s and what he’s been dying to do on his day off.
OCCUPATION: General Manager and Sommelier, Morton’s The Steakhouse in Rosemont, IL.
THREE WORDS THAT BEST DESCRIBE ME: Fun, giving and compassionate.
FAVORITE TRAVEL DESTINATION: Napa Valley. We love Bell Winery and Beaulieu Vineyard. It’s relaxing and nothing beats “California coffee” (wine, duh).
POWER SUIT: I may wear a tuxedo for work but I live in Tommy Bahama.
WHEN I’M NOT WORKING, I’M…: Riding my bike, a 1999 Yamaha Road Star.
ONE THING I’VE BEEN DYING TO TRY: Flying.
FAVORITE DRINK/COCKTAIL: Jack Daniels Whiskey.
I STAY HOME TO WATCH: I’m addicted to “Psych” and “Burn Notice”.
FAVORITE GADGETS: A corkscrew. It releases art. Wine is art that you have to destroy to appreciate.
FAVORITE PLACE TO CHILL OUT: Gianni’s Café and Café Lucia.
WHO WOULD PLAY ME IN A SUMMER MOVIE BLOCKBUSTER: A hit comedy featuring Brian Dennehy. I’d play his son.
PRIZED POSSESSION: My motorcycle.
ADJECTIVE TO DESCRIBE MY MOOD: Sunny.
WHOM I MOST ADMIRE: My mother and father; our U.S. veterans; Morton’s staff; and all the people who help others simply by doing.
PROUDEST ACCOMPLISHMENT: Helping people move up and on.
FINISH THIS SENTENCE…The best part of my job is…: When I hear our guests say, “Wow!”
YOU’RE THE MASTERMIND BEHIND MORTON’S HANDMADE BLOODY MARY. TELL US HOW IT CAME TO BE? WHAT’S IN IT? I put my own twist on the Bloody Mary that we originally prepared at Oliver’s (now closed). Every good bartender has to have a great signature Mary and I took it upon myself to create a new one. The parmesan cheese has a great kick. You’ll never try another one like it.
Here’s the recipe:
Morton’s Handmade Bloody Mary
1.5 oz Square One Organic Cucumber Vodka
1 lime squeezed
4 oz Tomato Juice
1 Tsp. Parmesan Cheese
4 shakes Tabasco
4 shakes Worcestershire Sauce
4 shakes Salt
4 grinds Black Pepper
Fill shaker with ice, add all ingredients and roll. Strain into Gibraltar glass. Garnish with two blue cheese-stuffed olives and rim glass with celery salt. Enjoy!
Are you ready to take your career to the next level? Consider a rewarding restaurant and hospitality job at Morton’s The Steakhouse ! Be More. Be Morton’s.
Morton’s Mixologist Creates a Crafty Beer Cocktail
16 months ago
Photo by Michael Tercha/Chicago Tribune
As stated in a recent Chicago Tribune article, “Beer Cocktails are Brewing!” It’s been a pretty hot summer, so beer cocktails are a refreshing and unique alternative to your more common can of beer or glass of wine.
So as a member of the 2011 Taste of the Nation Mixology Team, comprised of members of the United States Bartenders’ Guild Illinois Chapter, I thought I’d create a seasonal and unique libation incorporating beer. Each mixologist was assigned a different base spirit…I was given Brut Champagne…and asked to concoct a cocktail with it.
So after collaborating with my colleague, Tylor Field, III, we came up with the Lavender Apple Blossom! Trust me when I say that it tastes as good as it sounds.
Here’s the recipe:
5 oz. Sparkling Brut Champagne
1 oz. Lindemans Pomme Lambic (green apple)
Offerings Samples at Taste of the Nation
1/2 oz. Lavender Honey
- First, you have to make a syrup out of the honey by mixing it with a high quality bottled water…not to thin, just syrup texture as opposed to honey texture.
- Rim your glass with a little bit of the lambic and dip the rim into some crushed, dried lavender (or lavender sugar if you prefer).
- Place the honey syrup in the glass, add lambic and top with Champagne.
- Enjoy!
Cheers!
Sara Fasolino
Certified Sommelier/Morton’s Beverage Manager
