Filed under: Food and Drink, Making Cocktails, Travel, Word on the Street | Tags: Cocktails, Local Wine and Spirits, New Orleans, ransom, Root, Tales of the Cocktail
Thursday night, July 26th Local Wine & Spirits and Ransom will host a spirited dinner with our friends at Root Restaurant in New Orleans. The critically acclaimed mixologist, Lynn House, will be mixing libations that will surely knock your socks off. Here is Tales’ link to the event. Sign up now, only 50 seats are available. The dinner is called “Kaleidoscope.” Tell your friends and spread the word.
Take a peek at the cocktails and the menu.
Cocktail Menu:
2012 Tales of the Cocktail Kaleidescope Dinner at Root NOLA
Welcome Reception: Chuck’s Berries
2 oz Exhcange Vodka, .5 oz lemon juice, .5 oz rich simple syrup, 1.0 oz assorted fresh berry purees (raspberry, blueberry, blackberry, and strawberry), 1.5 oz spakling wine. Served in a champagne glass or coupe, fresh berry for garnish
A Little Piece of Me (served with Amuse)
1 oz Smalls Gin, Fennel Syrup, (fresh lemon, apple, and orange juice), served in a shot glass as a cocktail amuse, Smalls and the fennel are the base, lemon, apple and orange will be the alternating flavors.
First Course: Tainted Love
3 oz Murphy’s Law Reisling, .75 oz assorted herb syrups (rosemary, sage, basil amd thyme), .5 oz lemon, 3 drops of assorted bitters (fee orange, lemon, grapefruit, and bittermen’s celery). Serve in a white wine glass
Second Course: Taken For Hostage
2 oz Ransom Old Tom Gin, .5 oz lime juice, .5 oz simple syrup, 1 egg white, 3 oz assorted homemade soda (made with Bittermen Liqueurs as a base; Citron Sauvage, Amere Sauvage and Commonwealth Tonic) Served in a collins glass, lime wheel for garnish
Third Course: Tea and Sympathy
1.5 oz Exchange Vodka, .5 oz fresh lemon juice, .25 oz agave nectar. 1.5 oz assorted tea ( Rare Tea Cellars, Freak of Nature Oolong, Blood Orange Pu-erh, Cider Spice Noir, Emperor’s Nectar) served in a rocks glass, light ice with a lemon twist.
Fourth Course: Red Red Wine
3 oz Ransom Pinot Noir, .5 oz agave nectar, .5 oz lime juice, .25 oz assorted vinegars (Martin Pouret Vinaigare D’Oleans Citron &Piment), Fruits Rouges, Ceidre de Miel), 3 drops of Boyajian citus oils (lime, lemon and orange) Served as a frappe, in a red wine glass over crushed ice and garnish with edible flowers.
Fifth Course: Manhattan
2 oz Whipper Snapper Whiskey, 1 oz Punt e Mes, . 75 oz assorted citrus juice (2 with lime one with lemon), .5 oz assorted spiced syrups (tajin, sumac, and red chile flake), 6 pieces of assorted golden fruits ( mango, apricot and peach) , 3 drops of assorted bitters ( Angostura, Bitter Truth Creole, Fee Brothers Old Fashion) Serve up in a cocktail glass, brandied ranier cherry for garnish
Dessert Cocktail: Dreaming of Alexander
2 oz Smalls Gin, .25 oz lemon juice, 2 oz heavy whipping cream, .5 oz vanilla cardamon syrup, i oz of assorted purees ( apple, orange marmalade, apricot/ginger, pineapple, rhubarb, plum, tamarind and pear) serve in a cocktail or coupe, vanilla dust for garnish
Dinner Menu:
Chef’s Menu – Phillip Lopez
Amuse 1
Pickled Local Radish
Cauliflower Crema, Chocolate Espresso Gravel, Hibiscus Tea Glass
Amuse 2
Lobster “Bouillabaisse”
Gilded Citron Lobster Knuckle Galantine, Black Saffron Rice
First Course
Grilled Compressed Watermelon Salad
Pimentón Tuna, Nitro Avocado Pearls, Chili Lime Vinaigrette
Second Course
Sweet Corn Gnocchi
Miso Butterscotch, Local Chanterelles, Spiced Corn Nuts
Intermezzo
Middle Eastern Falooda
Turkish Spiced Coconut Milk, Puffed Rice, Jasmine Grapefruit Sorbet, Blueberry Vermicelli
Third Course
Black Tea Smoked Gulf Fish
Cauliflower Purée, Celeriac Citrus Salad
Fourth Course
Black Lacquered Rabbit
Root Beer Braised Greens, Licorice Cardamom Glacé, Moroccan Spiced Grits
Fifth Course
Herb Encrusted Lamb Loin
Parsnip Bark, Shiitake Barigoule, Charred Peach Mostarda Dessert
Dessert
“Rocky Dirt Road”
Chocolate Dirt, Vanilla Marshmallow, Chocolate Praline, Rocky Road Ice Cream
Filed under: Food and Drink, Libations, Making Cocktails, Word on the Street | Tags: Cocktails, Local Wine and Spirits, Matt Seiter, Sanctuaria, Spirited Dinner
Wed night, 6/6/2012, Christophe will host a spirited dinner at Sanctuaria in St Louis. Sanctuaria’s cocktail program is headed by Matt Seiter. Christophe and Matt met while Matt worked in Chicago at In Fine Spirits and Matt has since relocated to St Louis changing the face of the cocktail scene in Missouri. Matt’s menu of 150 cocktails from Sanctuaria’s Club Menu, was nominated for World’s Best Cocktail Menu at Tales of the Cocktail’s Spirited Awards in July of 2011. He is the founder of the St Louis USBG and is on the board of the National USBG Master Accreditation Program.
When you are in St Louis you need to stop in for a bite and lots of drinks. Or come by tomorrow and tipple a few with us.
Filed under: Word on the Street | Tags: Local Wine and Spirits, ransom, spirits, The Hooch Life
The Hooch Life publishes lifestyle articles for enthusiastic drinkers that want to find out what’s happening in the wonderful world of craft. They took a day to hang with Tad Seestedt at what we affectionately call “the farm,” and Emily Hutto created this awesome video. Check out the video.
Ransom Spirits, What’s in a Name Video – Click Here?
Filed under: Food and Drink, Word on the Street | Tags: local, Local Wine and Spirits, ransom, Tales of the Cocktail
We are so excited to host a spirited dinner this year at Tales of the Cocktail 2012. The host restaurant is Root in the Warehouse District of New Orleans. And Lynn House is our mixologist extraordinaire. Root is a progressive American restaurant that balances technique, flavor and focus with a respect for food that is the exception, rather than the norm. Chef owner Phillip Lopez has said, “To me, cooking is a form of communication, and I want to talk to my guests through each bite they take. Meals were an important part of my childhood; eating together as a family, talking about the past and the future, and food invokes those memories and helps create a new story.”
Our dinner will be themed “Kaleidoscope Cocktail.” What does this mean? Lynn House has created an incredible menu where our spirits are mixed into five different drinks and each cocktail has multiple iterations in order to show how changing a single element in any cocktail yields very different and delicious results. The twist is that each table of imbibers will not get all of the iterations, they’ll only receive one, thus fostering a drinking and dining experience of dialogue, questions and sharing.
Who is Lynn House? An amazing woman with a passion for all things delicious and perfectly executed.
Lynn’s Bio:
Chief Mixologist at Blackbird
Lynn is a proud member of the United States Bartender’s Guild. Prior to taking over the cocktail program at Blackbird Lynn was the Beverage Director and Chief Mixologist for Graham Elliot, as well as, one of the original Master Bartenders at the acclaimed The Drawing Room. Lynn is a graduate of the Academy of Spirits and Fine Service, The Academy of Culinary Mixology, Bar Smarts Advanced, The British American Drama Academy and Miami University. Competition wins include 2011 Top Ten Finalist for Tales of the Cocktail, 2011 National Finalist for Don Q Ultimate Mix Off, 2011 national finalist for Bacardi Legacy, 2010 grand prize winner for Absolut Rebel, 2010 national finalist for Shake It UP, 2010 National finalist 42 Below World Cup Cocktail competition, 2010 national finalist Benedictine/Esquire Magazine Alchemist of our Age, and 2009 national finalist for Bombay Sapphire/GQ Magazine Most Inspired Bartender.
Lynn is a regular on WCIU’s You, Me and the Morning show and writes Fresh Pour, a monthly column for Plate Magazine. Other television experiences include Windy City Live, The Craftsman Experience, ABC-7 and NBC-5. Lynn was recognized by Cheeky Magazine as one of the top 10 women in Chicago for 2011, as well as, the Chicago Reader as one of the People of Year. Lynn’s work has been featured in Esquire, Gentleman’s Quarterly, Ebony, Bon Appetit, Saveur, Cheers, The Tasting Panel, Imbibe, Martha Stewart, Time Out Chicago, Forbes Traveler, The Chicago Sun Times, The Chicago Tribune, and The Bartender’s Gin Compendium. She is featured in Imbibe’s The Amereican Cocktail as well as Gaz Regan’s top 101 Cocktails for 2010. Lynn was recognized by Gaz Regan as one of the top 20 Most Fabulous Bartenders in the World. Lynn is currently a nominee for the prestigious Jean Banchet awards for Mixologist of the year.
Over the years Lynn has taught mixology classes at The Academy of Spirits and Fine Service as well as Kendall College. She has designed and executed cocktails for The James Beard Foundation. Share Our Strengths, The Elanor Foundation, Girls Rock, Blue Sky, and The Meals on Wheels Celebrity Chef’s Ball. For the past two years she has been one of the Co Hosts for Meals on Wheels. Lynn has been a featured mixologist for Chicago Gourmet 2009, 2010 and 2011, PlateCooks 2010, 2011 and The Bon Appetit Kohler Food and Wine Experience 2011. Lynn is one of the founders of Eat, Drink and Be Midwest.
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