Tag Archives: champagne

Great Read: PAIRED – Champagne and Sparkling Wines Cookbook

Paired Cover

PAIRED Champagne and Sparkling Wines is a gorgeous cookbook by Australian Photographer Fran Flynn and Wine Expert David Stevens-Castro. The book is filled with tons of information on champagne and sparkling wines and how to pair food and recipes accordingly.

prosecco

They break up the book into different sections based on the different types of wines (Champagne, Cava, Prosecco, New World Sparkling Wines, etc.) with a background on how the wines are made, from what regions, the differences between them which make it easy to understand.

Wine Descriptions

Champagne, Prosecco, Cava, and New World Sparkling Wines all have different fermenting processes from different regions (France, Italy, Spain, Australia, New Zealand) with varying bubble sizes, flavors and characteristics which is absolutely fascinating! They review the wines at a glance describing the different classifications of sparkling wine, what grapes are used, flavors and types of wine. Then they go into more detail with each type of wine suggesting cheeses and recipes that pair well with each based on their flavors.

Croquettes

The food photography by Fran is absolutely gorgeous and mouthwatering, and the way they match the recipes to the different types of sparkling wines is brilliant and well thought out based on matching and balancing flavors of the food with the qualities of the champagne and sparkling wines (sweet paired with sweet, salty paired with sweet, reds vs. roses vs. whites, spicy paired with Asian, tangy paired with dry, etc.)

Empanadas

Gnocchi

There are delicious recipes for cheese and charcuterie boards, appetizers, main dishes, salads and desserts, and I love how they also created specialty tasting menus at the end to help the reader plan a party pairing different wines with different foods for a unique experience – Light and Luxurious Lunch, Rich and Decadent dinner, All that Sparkles, Distinct Pleasures and Latino Influenced.

Inside Spread

I highly recommend this book for anyone interested in learning more about Champagne and Sparkling Wines and to refer to it for their next tasting adventure and party or gathering with family and friends. And it’s perfect for the holidays where bubbles are celebrated and enjoyed the most!

Sabrage

Back Cover

Get the book online here

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Top Ten {Things I Love} :: Holiday 2014

Things I Love-holiday 2014

These are a few of my favorite things…food, wine, cooking tools, home and barware, recipes, cookbooks, etc…just simply places and things I love that I think are notable and worth a big shout out for their awesomeness! And they make great gifts for the holidays as well..Happy Holidays everyone! 

Kitchen in France Cookbook

1. A Kitchen in France: A year of cooking in my farmhouse – cookbook by Mimi Thorisson

This is a gorgeous full color cookbook by Mimi Thorisson of Manger, one of my favorite food bloggers. It’s full of beautiful photos by her husband and lovely recipes from her farmhouse in France. Enough to make you want to quit your job and move there and bake tarts all day long.

Grab a copy on Amazon.com here.

west elm pillows

2. West Elm Velvet, Metallic and Mongolian Lamb Pillows

These beautiful pillows by West Elm are a great gift idea for that person who has everything – a little indulgent, but so pretty and festive for the cold Winter months.

Pick up a few of these beauties online here.

english toffee

3. English Toffee

English Toffee is one of those things I absolutely crave during the holidays! It’s rich, buttery, crunchy and chocolatey and makes the perfect gift, whether you make your own or get some pre-made it’s absolutely delicious and addicting. In fact, I’m planning to make some myself this year for stocking stuffers!

Here’s a great recipe for it on Food.com, or pick up a batch at Williams-Sonoma which comes in a festive holiday tin.

photo: Delicious as it Looks

holiday cocktail party set - Mouth.com

4. Holiday Cocktail Party Collection – Mouth.com

Everyone loves a cocktail party but sometimes it’s more work than  you expect it to be. Mouth.com, a specialty indie food store has a Holiday Cocktail Party set that has all the essentials packaged up by local food producers to get your holiday party in gear. It comes with a variety of cheeses, Ginger Caramels, Old Bay peanuts, Vanilla Pickled Cherries, Sesame Lavish Crackers, Dark Chocolates and more. YUM.

Pick one up online here, and check out their other fun collections while you’re at it!

beaded table linens Neiman Marcus

5. Capiz Shell Beaded Table Linens – Neiman Marcus

Absolutely love these gorgeous Capiz shell beaded table linens by Kim Seybert at Neiman Marcus. It comes in a table runner and placemats with matching napkin rings. Festive enough to feast at Christmas like Queen Victoria. LOVE.

Get them online here.

Il Buco Vita

6. Il Buco Vita 

Il Buco Vita is a hidden gem, above the Il Buco Italian restaurant in NoHo NYC. It’s a showroom full of gorgeous handmade Italian and Mediterranean ceramics, linens, glassware, home furnishings and antiques that will make you swoon.

Visit their store online here and their showroom at 51 Bond Street, NYC

Swedish Meatballs

7. Swedish Meatballs

Swedish Meatballs are one of those appetizer dishes perfect for a holiday cocktail party. My Mom makes them every year for New Years Eve and I just can’t get enough of them. Try this recipe by BBCGoodFood, Bon Appetit or Food & Wine. For a cool twist, try this recipe for Nut-and-Seed Crusted Sausage Meatballs with Mustard Sauce. Totally indulgent and pure YUM.

Caramel Chocolate Tart

8. Dorie Greenspan’s Golden Caramel and Chocolate Tart

I love making tarts during the holidays, especially luscious ones made with caramel and chocolate. Dorie’s has a simple recipe for making a perfect tart dough, and the filling is perfect too, with melted bittersweet chocolate lining the crust with a silky, creamy homemade golden caramel on top. Divine.

Get the recipe here

foodie dice

9. Foodie Dice and Mixology Dice

As foodies, I know we all love to cook. But sometimes we get stuck in a rut and need a boost for some new creative ideas for our cooking. Same goes for cocktails – we drink the same old thing and how fun would it be to toss a few dice and get some fresh ideas for your mixology? Check out the Foodie Dice and Mixology Dice – with just a simple toss, you’ll get suggestions for making your own fab creations with fresh ingredients and combinations of your own.

Get ’em online here.

vintage champagne flutes

10. Vintage Etched Champagne Flutes – Williams Sonoma

What kind of holiday celebration would it be without some bubbly? Get these gorgeous vintage etched champagne flutes from Williams-Sonoma for the party, and while you’re at it, don’t forget to pick up some bubbly to fill them with! If you’re in the mood to splurge, try a vintage 2004 Dom Perignon ($160), or try a Cremant de Bourgogne, a little less expensive than Champagne made in a Brut Rose, but just as tasty and bubbly ($24). Or try some sparkling wine (Blanc de Blancs) as an option- Gloria Ferrer has a great one from Sonoma CA.

 

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Break out the Bubbly! Sparkling Wine Recipes + Holiday Food Pairings from NYC Master Sommeliers

champagne

The Christmas Holiday and New Year’s Eve is right around the corner and there’s no better way to celebrate the occasion than to pop open a bottle of gorgeous bubbly sparkling wine. Most people automatically think of Champagne when it comes to sparkling wine but there are actually some great selections of Cava and Prosecco that fit the bill too. But what is the difference between them all and how do you pick one that suits your palette and your budget?

I interviewed some of NYC’s top Wine Directors and Sommeliers: Joseph Camper of db Bistro, Laura Williamson of Jean-Georges, Jason Arias of Txikito,  Peter Mastrogiovanni of La Cenita/EMM Group and Joe Campanale from Epicurean Group; to unveil the mystery behind all three sparkling wines and get some recommendations, food pairings and recipes to help you plan your holiday cocktail party in style.

The main difference in the three sparkling wines comes down to a few things: the grapes, the region, the soil, the fermentation process and temperature.

Val de Mer Cremant du Bourgogne

 

 

Champagne (also known as “cremante”, comes from only two regions of France: Rhones and Epernet, from either large houses that use blends of grapes or grower champagne from smaller private farms (also known as “farmer fizz”), according to Joseph Camper, Sommelier at db bistro moderne. Champagne has a distinct taste as well – a bit chalky and ‘yeasty’ with a minerality flavor.

 

drusian_prosecco_valdobbiadene_exdryProsecco is an Italian sparkling wine; generally a Dry or Extra Dry wine; normally made from Glera (“Prosecco”) grapes. Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally, mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso. It is the fruitiest of all three sparkling wines, and unlike Champagne is usually produced using the Charmat method in which the secondary fermentation is done in stainless steel tanks making it less expensive to produce. Prosecco comes in either fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.

poema cava

 

 

Cava is a sparkling wine from Spain made in the traditional method of the French sparkling wine Champagne. The wine was originally known as Champaña until Spanish producers adopted the term “Cava” (cellar) in 1970 in reference to the underground cellars in which the wines ferment and age in the bottle. Cava has an ambiguous, well-balanced and neutral flavor. It’s looser knit, and has a less complex process in its making compared to Champagne.

 

 

 

 

—–

French Sommelier – Joseph Camper, Sommelier of db bistro moderne

joecamper

When people think about sparkling wine and France, of course their mind goes to the wonderful region of Champagne–which is in fact wonderful, because Champagne (in my opinion) is THE best wine producing regions in the world. While Champagne may be my dessert island wine, there are several other noteworthy sparkling wines from France. The top regions, aside from Champagne are: Burgundy, the Loire and even the Jura.

A few things to know about Champagne:

1) There are three primary grape varietals used: Chardonnay, Pinot Noir and Pinot Meunier.  Most wines are a blend of all three, though there do exist some special bottlings that focus on just one of the three grapes (i.e., Blanc de Blanc is made entirely from Chardonnay)

2) With the arrival of the age of “Grower Champagne” (or as Terry Theise would say, “Farmer Fizz”) there is more focus on soil and specific sites, and we are seeing more vintage and single vineyard wines in the market than ever before!


RECOMMENDATIONS & FOOD PAIRINGS:

Sommelier Joseph Camper says that “Champagne works with almost all foods. It’s the greatest wine in the world.”

Champagne

Vilmart, Grand Cellier: (not to be confused with Grand Cellier d’Or from the same producer): Vilmart GC, is in my opinion one of the greatest “entry-level” (price wise) Champagnes made, even though it is better than most prestige cuvées.  It has incredible balance and precision, and therefore I would pair it with opening courses–raw fish, oysters, lobster, etc.

Egly-Ouriet, Viellissement Prolonge: Egly-Ouriet V.P. is crazy good.  It tastes almost like Burgundy with bubbles.  DON’T serve it in a Champagne flute, but rather in a larger, more typical wine glass to really enjoy the full array of the wine.  It spends somewhere around 70 months on the lees, or yeast (!).  For this wine, richer fare is called for–Turbot or Dover Sole, Veal. Butter! Also due to the autolytic quality of the wine it is unreal with umami flavors like soy. Crazy tasty with Asian food.  BYOB anyone?!

Cremant du Bourgogne

Val de Mer Cremant du Bourgogne: Sparkling wine made entirely from Chardonnay from the region of Chablis.  Kimmeridgean limestone at its best! Serve with shellfish.

Cremant du Loire

Francois Chidaine, Montlouis-Sur-Loire, Brut “Method Traditionalle”: Sparkling Chenin Blanc from one of the hot shot producers of Mountlouis and Vouvray.  It’s technically, a Multi-Vintage wine, but there is always a code on the back of the bottle that reveals the vintage. Current release is 2011.

Domaine Huet Petillant: Also sparkling Chenin Blanc, but bottled at a low atmospheric pressure (less bubbles and certainly less aggressive–sometimes appears “flat” in the glass).

Cremant du Jura

Tissot Cremant du Jura: Pinot Noir, Chardonnay and Poulsard:  A ringer for champagne in its aromatic profile, though a bit softer and more floral.  The perfect aperitif.  Just drink it, by the gallon with or without food!

COCKTAIL RECIPE:

db-bistro

Photo Credit: Kristen Hess

Sometimes cocktails take not one, not two or three, but MANY rounds of testing to get it just right! This cocktail is just that: just right. Head Bartender at Chef Daniel Boulud’s Upper East Side cocktail lounge Bar Pleiades, and consulting bartender for the new db bistro cocktail menu, played with chocolate and red wine’s affinity for each other with this drink, as well as berry shrub’s red wine-berry fruitiness and Byrrh (a French wine based aperitif flavored with quinine). To make the drink, Byrrh is infused with cocoa nibs overnight. Pomegranate seeds are dropped into a champagne flute, and topped with a mixture of Rye, Cocoa nib infused Byrrh, White Crème de Cacao and Berry Shrub and Orange peel. When the drink is topped off with Champagne, the pomegranate seeds try, and try again, to rise to the top of the glass with the Champagne bubbles!

Try, Try Again

1 ounce Rittenhouse Rye
.5 ounce Cocoa nib infused Byrrh
.25 ounce White Creme de Cacao
.25 ounce Berry Shrub
Orange peel

Combine all ingredients in mixing glass.  Stir and strain into champagne flute with bar spoon full of pomegranate seeds at bottom of glass.  Top off with champagne.

—–

French Sommelier – Laura Williamson, Master Sommelier, Jean-Georges

Laura Williamson

RECOMMENDATIONS:

Cava
Raventos i Blanc, Sant Sadurní d’Anoia, Spain
Cavas Llopart Brut Rosé, Catalonia, Spain

Prosecco
Drusian Brut Valdobbiadene, Veneto, Italy

Champagne
NV Hebrart Brut Rosé Champagne, France
1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, France

Semi-Sweet Sparkling
Renardat-Fâche Bugey Cerdon Rosé, Savoie, France

FOOD PAIRINGS:

Semi-Sweet Sparkling – Grilled Foie Gras Dumplings, Papaya, Red Wine Syrup, Passion Fruit paired with Renardat-Fâche Bugey Cerdon Rosé, Savoie, France

Champagne – Toasted Egg Yolk, Caviar and Herbs paired with 1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, FranceRoasted Venison, Quince-Madeira Puree, Broccoli Raab and Cabrales Foam paired with NV Hebrart Brut Rosé Champagne, France

COCKTAIL RECIPES:

blood orange bellini-photoKHESS

Blood Orange Bellini

photo credit: Kristen Hess

Makes 8 drinks:

1 1/4 cups fresh blood orange juice
1 bottle (750 ml) dry Crèmant d’Alsace, chilled (Prosecco or Cava can be substituted)
3 tablespoons orange liqueur, preferably Cointreau
Pour the juice, Crèmant, and orange liqueur into a large glass pitcher. Immediately and carefully pour into 8 champagne flutes and serve.

For 1 drink:

5 ounce Champagne (Prosecco or Cava can be substituted)
Juice of 1 blood orange
splash of Cointreau

blood orange french 75 -photoKHESS

Blood Orange French 75

photo credit: Kristen Hess

1 ounce Gin
Juice of 1 blood orange
3 oz Champagne (Prosecco or Cava can be substituted)
2 dashes Orange Bitters
1 splash Cointreau

Serve in a Champagne flute and garnish with a blood orange triangle (made by slicing a blood orange wheel into 3rds)

Recipes by Laura Williamson, Master Sommelier, Jean-Georges

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Latin/Argentinean Sommelier – Jason Arias, Txikito

alex raij and jason ariasMaster Sommelier Jason Arias and Executive Chef Alex Raij of Txikito NYC recommend Cava and Champagne choices that reflect their Basque, Catalan and Argentine holiday traditions with a classic Basque 75 cocktail and high quality seafood and pasta pairings.

RECOMMENDATIONS:
Cava
Gramona (entry level to vintage)
Brut Nature (driest) – Juve y Champs
Avinyo and Raventos
Mas Foraster – rose cava

Champagne
Pol Roger
Guy Larmandier
Alfred Gratien
Perrier Jouet Belle Epoque
Krug

FOOD PAIRINGS:

Cava and Champagne – High quality whole fish and mollusks and crustaceans (raw or cooked, or served in soup); Salt Cod Cannelloni (Canelons) and Pasta

COCKTAIL RECIPES:

basque75

Photo Credit: Txikito

Basque 75

Beach plum Gin or Patxarran (Basque sloe berry liqueur)
Cava
Grapefruit Twist
Bruised sage leaf
On rocks with splash of 7 up

Recipe by Sommelier Jason Arias, Txikito

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Spanish/Mexican Sommelier – Peter Mastrogiovanni, La Cenita -Emm Group

peter mastrogiovanni

La Cenita is a new Spanish/Mexican tapas restaurant in the Meatpacking District, part of the Emm Group. They have a focus on using very fresh and unique ingredients in their cocktails and also do a lot of house infusions with tequila including creative flavors such as prickly pear, jalapeno, coffee, cocoa nibs and bacon.

Head Corporate Beverage Manager, Peter Mastrogiovanni recommends the following Sparkling Wines and food pairings for the holidays if you’re looking for a Latin twist to your menu. Head Bartender Billy Potuin also shares his special cocktail recipe for La Ciderita – a light and boozy, warm and wintry cocktail that has an interesting take mixing sparkling Cava with tequila and Spanish cinnamon. It’s all natural, using honey and lemon and cranberry bitters and not too sweet making it a great cocktail for the holidays.

 

 

RECOMMENDATIONS:

Cava
EverydaySegura Viudas Brut
SplurgePoema

Champagne
EverydayMoet & Chandon Imperial Brut Reserve
Splurge –  Perrier – Jouet 

FOOD PAIRINGS:

Cava and Champagne – Chicken Mole Taquitos and Snapper Nectarine Ceviche

COCKTAIL RECIPE:

La-Ciderita

Photo Credit: Kristen Hess

La Ciderita

2 ounces Canela-infused Herra Durra Reposado
.75 ounce Cinnamon Syrup
.75 ounce Apple Cider
.75 ounce Laird’s Applejack
.5 ounce Honey Syrup
.25 oz Lemon Juice
4-5 dashes Spiced Cranberry Bitters

Shake, strain up in martini glass, top with Sparkling Cava wine. Garnish with a Canela (or cinnamon) stick and dried cranberries

Recipe by Lead Bartender Billy Potuin, La Cenita

—–

Italian Sommelier – Joseph Campanale, Executive Beverage Director, Epicurean Group (dell’Anima/L’Artusi/Anfora/L’Apicio)

joe campanale

RECOMMENDATIONS:

Cava – is from the Cava region in Spain. It is made in the same method as Champagne as is less fruit-forward than Prosecco. It doesn’t have the acidity or minerality of good Champagne but the best examples can be quite delicious. Some of my favorites are:

Everyday – German Gilabert $12
Mid – Avinyo Cava Brut NV $20
Splurge – Cava Recaredo Brut Nature $32

Prosecco – Made from the Prosecco grape in the Veneto region of Italy. This is fruit-forward and can be a little sweet. If you use prosecco in a cocktail remember that it can have some sweetness. Also it lacks the yeasty flavors of Champagne/Cava.

Everyday – Ca’ Furlan Prosecco NV $10
Mid – Sorrelle Branca Prosecco di Valdobbiadenne “Extra Dry” NV $15
Splurge – Case Coste Piane Prosecco Frizzante Naturalmente 2011 $20

Champagne – The highest quality of all sparkling wine, it comes from the Champagne region of France and is made from Pinot Noir, Chardonnay and a local grape known as Pinot Meunier. Go for the smaller producers who grow their own grapes (Grower champagne). At their best, Champagne is crisp, mineral driven wine with a ton of complexity from high-quality grapes and aging on the lees (spent yeast). I think it would be unwise to use one of these in a cocktail.

Everyday – Pierre Brigandat NV $30
Mid – Gaston Chiquet Grand Cru Blanc des Blancs NV $52
Splurge – Vilmat et Cie “Couer de Cuvee” 2004 $125

FOOD PAIRINGS:

Cava – Parmigiano Cheese – this hard, nutty cheese will complement the creamy bubbly Cava. Cava’s earthiness will be reflected in the cheese as well as the creaminess from the lees aging but the bubbles will cut through the richness.

Prosecco – Thai Food – Prosecco’s fruit-forward aromatics will complement the exotic, full-flavored Thai food. The chill of the wine and (sometimes) residual sweetness will cool down spicy Thai or complement the sweeter food.

Champagne – Fried Chicken – There is something just absolutely fun about the high-low pairing of fried chicken and Champagne. They were made for each other. Fried chicken is the fatty, crunchy poultry that needs a crisp, bubbly wine to cut through the grease and complement the crunch. This is a great flavor and texture experience.

COCKTAIL RECIPES:

Texas-Mimosa

Photo Credit: Epicurean Group

Texas Mimosa

Serves One

Ingredients

1 oz. Milagro Silver tequila
2 oz. Grapefruit Juice
½ oz. Simple Syrup
2 oz. Prosecco
2 dashes Fee Bros. Grapefruit Bitters
Grapefruit Peel for Garnish

Directions

Shake tequila, grapefruit juice and simple syrup over ice and double-strain into a flute. Top with prosecco and grapefruit bitters. Garnish with a grapefruit peel. Enjoy!

TenPastTwelve

Photo Credit: Epicurean Group

Ten Past Twelve

Serves One

Ingredients

1 1/2 oz. flor de cana white rum
3/4 oz. Lillet
½ oz. Orchard Apricot Liqueur
1/2 oz. Lemon
Rose Cava topper

Directions

Stir all ingredients together. Spank beer glass with rosemary stem. Pour ingredients over ice in a beer glass, top with Rose Cava of your choice. Enjoy!

Recipes by Joseph Campanale, Executive Beverage Director, Epicurean Group

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FLAVOURS Tasting Event with Paris Gourmet at Dream Hotel NYC

FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC
FLAVOURS Tasting Event by Paris Gourmet at Dream Hotel NYC

I recently attended a wonderful tasting event sponsored by Paris Gourmet at the Ava Lounge Dream Hotel in NYC. Although it rained, we still had a wonderful time sampling delicious gourmet food, champagne, wine and cocktails by Frederick Wildman and Sons, while meeting other professionals in the culinary industry. We sampled fresh homemade cheeses such as Burrata, Mozzarella and Ricotta, smoked salmon and caviar, fresh grilled pork by Iberico Fresco, Madrange French Ham, Rougie Foie Gras, fresh baked baguettes by Pain D’Avignon, and of course topped off our tasting with some gorgeous desserts!

Check out the great photos of the event below, and be sure to visit Paris Gourmet’s Twitter and Facebook pages for more info and photos of the event!

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Bubbly and Bacon :: Barmarche, Nolita

Barmarche, Nolita
Barmarche, Nolita

Last week I was looking for a fun place to go for happy hour with some friends, particularly one with some food and drink specials that didn’t look like a college fraternity party just swooped in with beer and peanut shells on the floor. I found Barmarche, a lovely little fusion place on the corner of Spring Street and Elizabeth Street in the heart of Nolita.

Barmarche Interior
Barmarche Interior

When we arrived around 5 pm, it was still a bit early so the place wasn’t crowded at all. The waiter immediately greeted us and offered the best seat in the house at a corner nook near the window. The interior was impressive with its crown moldings around the bar and windows, its antique chandeliers and whitewashed tin ceilings – almost a bit fancy for my taste, but charming all the same. The tables were donned with small votive candles, and the music and dim lights gave it a cozy, romantic ambiance – like the bistros you would find on the streets in Paris.

Bubbly
Bubbly

The happy hour drink menu had a great selection of $6-7 wines, bubbly and cocktails, and offered a variety of Italian, French, Mediterranean and Mexican small plates to choose from.

Bacon Hummus
Bacon Hummus

We shared the bacon hummus which was absolutely delicious – smooth and creamy, topped with chunky bacon and whole chickpeas, lemon and parsley, served with a side of homemade crispy tortilla chips. (It tasted a whole heck of a lot better than the picture looks too – the lighting wasn’t ideal for shooting!)

Popcorn Shrimp w/ Chipotle Aioli
Popcorn Shrimp w/ Chipotle Aioli

The popcorn shrimp was nice too – it came out steaming hot with a crispy, light batter (similar to tempura) and was served with a spicy chipotle aioli for dipping on the side. More nibbles on the menu included mixed olives, charcuterie and cheese, spicy guacamole, salads and calamari. If you want more of a meal for happy hour, they also offer shrimp or bass taquitos or a classic grass-fed beef cheeseburger and frites. The dinner menu offers the same small plates and salads but with a larger selection, and also includes entrees such as Truffle Shrimp Risotto, Roast Chicken, Rib Eye Steak and Frites, or Mediterranean Branzino served over sauteed greens.

Barmarche bar
Barmarche bar

Overall I was pleased, but think it might be a nicer place for a romantic dinner or cocktail brunch on the weekend than for happy hour with friends.

Cocktail Brunch
Cocktail Brunch

Barmarche is open for brunch from 10 am to 4 pm on weekends, mid-day from 4 pm to 6:30 pm on weekends, happy hour from 5 pm to 6:30 pm everyday (except Saturday), and dinner from 6:30 pm – 11:30 pm Sunday through Thursday and through 12:30 am on Friday and Saturday.

View the happy hour menu.

View the dinner menu.

Make a reservation online.

Barmarche
14 Spring Street  (at Elizabeth St)
New York, NY 10012
(212) 219-2399

www.barmarche.com

 

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Going Bohemian at The French Spirits Soiree

Watch the video of Kristen with eDiningNews.com covering the festivities at The French Spirits Soiree at the Astor Center, a fun and lively cocktail event held by The Dizzy Fizz.

The French Spirit Soiree

With over 300 guests at the event, we experienced the hedonistic era of turn of the 20th century France, filming and interviewing the guests and spirits vendors, all the while sampling delightful Belle Epoque-themed cocktails, punches, absinthe and spirits in this surreal Parisian bohemian environment. The event featured live vintage jazz music, street artists, painted clowns and a risqué burlesque dancer – all reminiscent of the romantic, glamorous lifestyle of the Parisian art nouveau era. There were plenty of noshes to go with our French Spirits with cheese trays from Murray’s Cheese and rustic bread by scratchBREAD.

A special nod to all of the spirits sponsors that made the night complete: Lillet, Tariquet Armagnac, Pernod Absinthe, Ricard Pastis, Benedictine, Cointreau®, Rémy Martin 1738® , Noilly Prat, G’Vine Gin, June Liqueur, Bonal, Dolin, and St-GermainÀ votre santé!

soiree pics

Here are some drink recipes from the event (and for more of them check out SpiritsSoiree.com)

La Vie en Rose
1 oz. Ricard
½ oz. simple syrup
4 raspberries
G.H. Mumm Champagne
Muddle raspberries with syrup. Add Ricard, and shake with ice to chill. Strain into a Champagne flute, and top with Champagne.

Cointreau® Basil Lemonade
2 oz. Cointreau®
5 basil leaves muddled
½ oz. fresh lemon juice
2 oz. soda water
Muddled basil with fresh lemon juice, add Cointreau®, shake and strain over fresh ice. Top with club soda. Garnish with leaf of basil.

The St-Germain Cocktail
2 parts Brut Champagne or Dry Sparkling Wine
1.5 parts St-Germain
2 parts club soda
Add Brut Champagne, then St-Germain then club soda to an ice filled Collins glass and stir until completely mixed. Garnish with a lemon twist.

Avant
2 oz. G’Vine Floraison Gin
.25 oz. L’Esprit de June
.5 oz. lemon juice
5 green grapes
3 oz. tonic
Muddle grapes and basil. Add all but tonic and shake. Strain over ice in a tall glass. Add tonic and stir. Garnish with a basil leaf and grapes.

French Spirits Soiree at Astor Center

See more photos from the event on Metromix, and on Facebook.com/TheDizzyFizz.

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