Flight of Rosé ...in a Can?

     Wine in cans is having a moment right now (for the past 2 years?), thanks to millennials and a conscientious effort by the wine industry to make it more approachable. Most grocery stores carry at least one type available in the refrigerated aisle of single beverages and even liquor chain stores now are diversifying their stock to cash in on The Great Millennial Wine Binge. I really don't have my finger on the pulse of the industry, but it's hard not to notice the increased presence of pink cans everywhere lately. Pretty sure Dad would roll over in disgust if he knew what a trend it has become.

      Confession: I was curious because part of me loves road trips and is enamored by the idea of driving to the beach or a campfire in the mountains and popping one open. Or porch sitting with a can as you do here in the South. I'm under no illusions though...I recognize that I am not the intended target market for these products, and to critique them might be akin to comparing juice boxes but it seemed like a fun idea. So here we go.

Things to keep in mind:

• Presumably, you're meant to choose them for their convenience and portability rather than what they bring to a tasting.
• That said, aluminum can really destroy the nose (smell) you get on a lovely varietal
• You'll miss out on the lovely pink hues and 'legs' (drips running down the side of the glass) when you don't pour it into a glass
• A full-size 12oz (375mL) can have about 3 regular-sized glasses of wine (4oz pour) in it; one of these cans of unaltered wine might do a teetotaler in for the night (possibly not if it's a spritzer) - although the manufacturer says it's 2 glasses per can. They would have to be very generous pours for that to be true
• A smaller 250mL can is roughly 2 regular sized glasses of wine. 
• Alcohol by volume (ABV) - the percentage of alcohol content in the container. Some of these cans have a lower ABV because they are spritzers or diluted with soda water or other juices, and some are unadulterated wine. The only way to know is by looking at the ABV % listed next to the can size at the bottom - the higher the %, the higher the amount of alcohol therein. Naturally, this will affect your sobriety proportionately, so be mindful of what you're drinking in a specific time period.  

Pure Provence = French; 80% Grenache and 20% Syrah blend, by Mirabeau. Fruit forward, creamy smooth, notes of melon, not bubbly. Not bad but I wasn't bowled over. $19.99 for a 4-pack at Whole Foods, but I got a single (250mL). The higher price is for the volume you're purchasing, not a fine wine.

Barefoot Rosé Spritzer = Californian; blend of Grenache and Moscato Bianco grapes by Barefoot Cellars. Pomegranate & artificial raspberry overwhelm any kind of wine flavor. Carbonation level and drinking from the can complete the soda experience. Obvs not my fave but what do you want for $1.99 for a single 250mL at Publix.

Lila Rosé = French, from the Latitude Beverage Co. Comprised of a southern Rhone Red Blend, it could be any number of varietals, but typically based on Grenache, Syrah, and Mourvére. Bright, citrus flavor comes through stronger than other fruits; no bubbles and not terribly viscous. On the lighter shade of pink when poured into a glass. Every review I saw of this wine said it was dry and tasted of melons and strawberry - but every review I found commented on the packaging and how you'd like it at the beach. So...not exactly sommeliers. Decide for yourself; your chemistry is different. $10.99 for a 4-pack at Publix.

House Wine Rosé = Washington; blend of Sangiovese, Grenache, Roussanne, Mourvére, and Lemberger from Original House Wines. Crisp, bright and adult, a bit tart like a raspberry; actually tastes like wine. Probably one of the better options, despite the crude labeling and deliberate play to the mass markets. $5.99 for a 12oz. single at Kroger (pretty good deal factoring in servings).

Presto Rosé Cuveé = Italy - unknown rosé prosecco blend, from Agricola Alvise Amistani. Beautiful blush color that just glows in the right light. Highly drinkable, a smooth option with plum notes and just the right amount of bubbles. Also the smallest size at 187mL (~6oz), so one serving. $2.99 for a single or $11.99 for a 4-pack at Whole Foods.

Underwood Rosé Bubbles = Oregon; blend of unique red varietals from the Union Wine Co. This company is really driving the wine-in-a-can trend right now and is possibly the most ubiquitous brand in Atlanta at the moment. Delicious, crisp, tart and dry, it's like drinking a fizzy granny smith strawberry if that were even possible. Almost too tart for me (hard to believe) but pairs nicely with substantial meals - I would even put it with a summer bbq burger. Should also point out that the colder this is served, the better. $5.99 for a single at Whole Foods, $4.99 for the same at Kroger.

Spri Tzar Rosé Spritzer = Slovenia; unknown "grape wine" listed on the nutrition info label. Like drinking water, the alcohol content is so low it goes down a bit too easily. Possibly good for the teetotalers out there, but anyone with stronger constitution will not really go for this. Not even really worth using in sangria, sadly. Apparently, this is a fairly new import to the U.S. as the website is in progress and there isn't much data about it, only that it _is_ diluted with seltzer water (called it!) and has no added sugars with only 1.5g per serving. $6.99 for a 4-pack at Tower Liquor stores.

Rosé All Day = France; Grenache blend - no bubbles - from Biagio Cru. A lighter, peachy color with floral notes and smooth finish. Seems a bit lighter and less fruity for my palate but it is good enough for a picnic or a safe choice for a group outing. $10.99 for a 4-pack of 250 mL cans at Whole Foods; 12.5% ABV.

The Great Oregon Wine Co. Rosé = Oregon; unspecified red blend. Gorgeous rich blush color, dry notes of melon, vanilla, not too tart, not too sweet - a smooth table pick that will please several palates. Honestly, I really like this wine...out of the can. Drinking it from the can doesn't let it breathe the way it should and for a few other science-y reasons. Probably the best of the non-bubbly options here. $14.99 for a 4-pack of the 187mL single-serving cans at Whole Foods (= 1 750mL bottle of wine); 13% ABV.

Sofia Brut Rosé Mini = California; a really nice blend of 80% Pinot Noir and 20% Chardonnay from the Francis Ford Coppola Winery. Probably the driest of the bunch, the bubbles were lovely and effervescent like great champagne - not like soda. The packaging, however - is downright ridiculous. Hexagonal cardboard box surrounding four mini cans with an extra layer of cardboard over the top but under the lid, all in metallic pink too - no joke - to match the color of the wine. But the best part = the mini bendable straw stuck to each can that actually collapses down for shipping. Such a blatant marketing ploy for the millennial woman. It's insulting - yes maybe also "cute" but why must we always infantilize women? UGH. It is the closest thing to a grown-up juice box (187mL) I've seen and frankly, as one of the better wines here, I'm disappointed it would be so wasteful and gauche. I will definitely be buying this wine again, but probably in the full-size 750mL bottle. Like grown-ups do. The price is full-grown though...$19.99 at Whole Foods for a 4-pack.

Moving on...

     Rosé can be paired with almost anything white wine can, plus some more substantive, salty or oily dishes. The obvious choices are salads, fruit, cheese plates, olives, dips, etc. It's great for day drinking and light tapas and tastes like summer. Some may not realize that you can pair it with pork and beef though, as people tend to view it as light or watery and limit the pairing options. Try it with a few types of meaty fish, too - salmon is oily and heavy but goes great with a dry rosé. Pairing steak with anything other than a fine full-bodied red is sacrilege, but don't be shy about trying a rosé with a steak salad or grilled portobello and eggplant dishes at the cookout. Hope this inspires you to try something new!

Cucumber Mint Martini

Going thru the fridge again, looking to use up some stuff I wondered what kind of drink I could make with a cucumber, besides just putting it in some water. Came across the cucumber mint martini, and I love it. Guess the flavor combo has been a thing for me lately, but whatever. It's so refreshing, cool, and a perfect porch sipper. Admittedly, I was skeptical of a skin-on cucumber purée in a drink, expecting it to be a bit chewy or lumpy but it was pleasantly not that way at all. It's not very sweet and goes down like a proper summer cocktail should. 

Annoyingly this does take a minute, so it's more of a Saturday sipper rather than an after-work quick pour. Worth it though, I promise. Here it is, adapted from this recipe:

1 cucumber, ends removed, washed and chopped (skin on)

4-5 mint leaves

1 oz. lime or lemon juice

1 oz. simple syrup (optional; can substitute 2 Tbsp. of sugar)

1.5 - 2 oz. vodka or gin 

Put the cucumber, mint, lime juice and syrup in a blender - an immersion blender works fine - and purée until smooth. Use a fine-mesh strainer to pour through into a shaker, discarding the pulp. (I have a small 3" strainer similar to this that works perfectly.) Add the vodka or gin and shake with ice. Serve in a martini glass with fresh mint leaves and/or lime slice. 

Notes:  Superfine sugar works best for drinks if you opt for it over syrup. I used vodka and lime juice but the gin and lemon are potentially more tangy options; mix 'n' match as you like.

Found Spritzer

Grabbed a new-to-me Found Sparkling Water from a cooler at a cafe because the cucumber mint flavor sounded great to pair with my lunch. Looks like they've got other tasty options too: elderflower,  watermelon basil,  lemon. Great flavor indeed, but irked at the sugar content. It's sparkling water,  people! That should mean NO sugar and NO sodium. Ugh.

If I can just get past that irritation and lump it in the "tonic-like" category and use it as a mixer,  I think I can like/use the product. (After all most tonics are riddled with sugar.) Still feels like a let-down though, and makes me want to give my fave folks at La Croix some flavor combo ideas.

Local Three Kitchen & Bar

A colleague and I met up for happy hour at Local Three Kitchen & Bar last night. Great ambiance,  decent patio,  and all the food is locally sourced. Had a great redfish and fresh succotash, and a wonderful gin cocktail called "Yeeha, Jester's Dead." Made of cucumber-infused Ford's Gin and a squeeze of fresh lemon and grapefruit juices, garnished with a sprig of fresh dill.
Loved it! Had several cocktails with dill in them recently... inspired to experiment with it in the home bar. Would definitely go back for that cocktail alone,  but probably sooner rather than later as I understand the menu changes regularly...

Cherry Moscow Mule

     Just tried making this Cherry Moscow Mule

 to use up some cherries (on sale $1.99/Lb. @ Whole Foods for Prime members _whatWhat_). Not bad, but shockingly less cherry flavor than I was expecting for having muddled 8 cherries in one mug; the ginger beer is a very overpowering flavor. Side note: always use ginger beer if that is what is called for - ginger ale is much sweeter and will not provide the intended flavor.

     It's pretty chunky with all the muddled fruit so texture-sensitive folks might not be into it. [Sadly, all the fruit covered up my nice lime wedge garnish, so apologies for the underwhelming photo.] Think I might up the lime and the kirsch content next time. Admittedly, not everyone has cherry liqueur on hand, but for the few who cook with it or have some in a dusty bottle on the shelf last touched several years ago (cough, cough *me* cough). This recipe is worth repeating though, or at a minimum, a good base to improvise from.

     By extension, it wouldn't be a mule without the ginger beer and vodka, but I might experiment with replacing the ginger beer with lime soda water & see if the cherries don't shine more then. I would say you might be able to make this one non-alcoholic...but really no. It wouldn't be the same drink. Will keep you posted! #experimenting

Little Spirit Cocktail Bar

This weekend after a gut-busting afternoon standing in line with friends (40 min!) for the fantasmically good fried chicken at the new Hattie B's in town, I was persuaded to forego the day drinking in favor of night drinking out in Inman Park. Word on the street was that a new cocktail bar replaced Amer (another closed cocktail bar that ironically still has a webpage up?) and opened just last month. Little Spirit turned out to be okay but not amazing. Here are my first impressions.

The Bar:

• Nice ambient lighting and cozy layout. Everyone looks better in a soft glow - sober even.
• Super loud - do not go for an intimate conversation. We tried and maybe didn't fail but it is certainly awkward to express compassion when yelling. 
• No food yet - supposedly small plates are forthcoming, but nothing available at this time (granted I was only looking at the wall menu; the bar was too packed to see if there were paper menus lying around)
• Definitely a "scene" vibe to the place. 'Bros & Co.' everywhere, but the crowd was diverse in race and age.
• Handfull of chairs/stools - don't go looking to post up for a while. Get in, get your drink, be seen, get out.
• Can't say anything about the prices as they're not posted and my friend graciously treated. Probably no $4 specials though.
• Interesting, fun artwork by local artist Erica Arndts - Biggie & Tupac made a showing...along with Flava Flav. Portraits of Julia Child and David Bowie were also on display. Great way to show off local talent, but there was no hip-hop playing or other theme established with the decor so it seemed a bit random...but obviously not random art since it was all the same artist...whatever.

The Drink: 

• I got the Berry Me with muddled mint, strawberries, agave, and mezcal. Essentially a Mint Julep with strawberries and smoke; served in a julep glass with crushed ice even. 
• The smokey mezcal added an unexpected depth to the drink and takes away some of the sweetness, but it still quite sweet and either the crushed ice diluted it too quickly or the barkeep went light on the booze as it wasn't terribly strong. 
• Agave sounds like a neat additive until you realize it's a diabetic-friendly sub-in for simple syrup and tastes about the same.
• Friends got the Dutchess, which came out looking like red rum punch with a pineapple frond poking out. Aperol made it ok, but the rose flavor does get lost. 
• Meh.

Overall: 

Pleasant enough and refreshing on a hot summer night, but I'll probably order something else next time. If I go back.

Café Mozart at Café Intermezzo

Image source: CaféIntermezzo.com

For a little slice of Old World Europe right here in Georgia, Café Intermezzo is not to be missed. From the cramped outdoor seating to the patisserie options reminiscent of the best cafés in Europe, its selection of tempting delights will transport you to a transcendent trans-Atlantic euphoria for a few blissful spoonfuls until you have to interact with the staff and remember that yes, you're still in the ATL.

The food here is edible, but don't kid yourself - everyone is here for the desserts and the book-pamphlet coffee menu. It has become somewhat of a regular celebration place for birthdays, showers, farewells and kvetching with my friends, and we try to pick times that don't have long waits but that is often a gamble as it is centrally located on 11th & Peachtree Streets and open for late dining. If you can find a space reserved for retail customers, park at the 11th St. Garage near the Loews front entrance to get 2 hours validated.

Frequently I struggle to just pick one coffee, but I have repeated the luxe Café Mozart (pictured here) - espresso with melted chocolate and a healthy dollop of sweetened whipped cream  - it will either stop your heart or speed up your GI tract. Or both. Pretty much a dessert in itself, you don't really need anything else. But you don't come here for an exercise in moderation. So I usually pair it with something less sugary like one of the staider European tarts or some fruit. Also, try the lovely Frutti di Bosco tart or one of the lovely mousse cake creations for lighter but still sinful fare.

Watermelon Basil Cooler

With a bunch of watermelon about to go bad recently, I went looking for a watermelon basil recipe that might make a great summer cocktail to try over the 4th of July holiday. Perusing some online options I came across this NYT recipe and loved its simplicity and versatility. Actually going to assemble it, however, was a bit annoying since it doesn't actually give the right proportions for one glassful. Here's the ratio I used:

4 oz. Watermelon purée
1.5 oz. Basil infused simple syrup
1.5 - 2 oz. Gin
Fresh basil or mint to garnish

Mix in shaker and strain into an old-fashioned glass over ice.

All good and well, but that's even a bit too cloyingly sweet for my tastes, so I tested out some modifications:

• Juice of 1/2 lime - this alone was very helpful to the recipe
• Substitute tequila for gin - not bad except didn't tone down the sweet factor much
• You could use white rum, but I wouldn't recommend it if you're looking to take away sweetness. If using rum, definitely add the lime - probably makes this more of a watermelon daiquiri, but whatever. 
• Substitute mint for basil in the syrup - very refreshing 
• Add a slice of fresh peeled ginger - a bit of unexpected zip but can be strong 
• Random discovery: Pour 2 oz. watermelon purée into 4 oz. of sparkling rosé wine - definitely not the cocktail I originally intended, but pretty damn good
• Best option: pour into a highball glass over ice and fill up with watermelon seltzer water, roughly 2-4 oz. to taste (I used a new-to-me option from Whole Foods called Waterloo) - this took care of the saccharine issue and added a little fizz - perfect for summer patio sitting. Could also be used with lime LaCroix or other brand soda water.

Simple enough to make but generally not a cocktail you make without planning to, with the basic prep work for the ingredients. With the proportions increased, however, I see no reason why this couldn't be made in a pitcher - virgin or alcoholic - but leave a spoon in the pitcher for stirring as the purée does separate if left sitting for too long.

In Search of a Decent Cooler

Took a break for the July 4th holiday and while I made a non-alcoholic cherry limeade drink for a gathering...it just wasn't worthy of its own post. Sweet and easy it was kind of like a fizzy punch: cut up limes, a jar of maraschino cherries, can of frozen limeade, and a liter of seltzer or club soda (I used lime flavored seltzer water). Meh. Refreshing and plentiful for a bbq, not too close to kool-aid, but certainly not high-quality. The website I poached it from (also calls for Sprite, not seltzer) said it was a dead-ringer for the cherry limeade the Sonic fast-food chain offers, but I wouldn't know.

In the same vein of summer coolers, however, I was inspired this week to try a sparkling strawberry cucumber sangria recipe from the Kitchn blog. Seemed tempting so I experimented on myself. 

Serves 6 to 8

2 cups sliced strawberries
1 cup thinly sliced cucumber
1/2 cup orange liqueur, like Cointreau
1 (750-milliliter) bottle prosecco, cava, or other dry white sparkling wine, chilled
2 cups seltzer or club soda, chilled
Ice

The idea had great promise, but again:  Meh. There's actually so much fruit the bubbles get absorbed into it all, and the sangria turns flat rather quickly. Maybe it'd taste differently if I had Cointreau (mmm love that stuff) on hand, but I used triple sec and it was barely perceptible. Also weird - temperature. All my ingredients were pre-chilled, it was mixed in a cooler of sorts, I had 3 extra large ice cubes in it, consumed inside (instead of my humid af patio #lifeintheATL), and it still seemed cool-to-the-tongue-but-not-cold after one glass. Again, the volume of fruit probably has something to do with it? IDK. Perhaps there's a thermodynamics expert who can explain...

Anyway, the quest for a decent summer pitcher drink continues. I've got two tried-and-true sangria recipes that I have relied on for many a gathering, but I'm looking for something a bit different. Ideas?

Old Fourth Distillery

Old Fourth Distillery (O4D) is the first distiller to open in Atlanta since the Georgia state temperance movement trumped sanity in 1906. O4D opened in 2014, the same year I moved to town. In fact, it inspired me to dust off the ol' blog again several times - I vowed to stop by for a tour, tasting, and blog about it....alas it didn't happen until this week. Now back in the swing of things, I can give them a proper review. Although I'll start off by saying that my very first sample of their Lawn Dart citrus liquor product was at a neighborhood festival tent promoting a boozy lemonade at $9 for a 4oz cup. Underwhelming is being polite - it tasted like acidic moonshine straight off the still, ready to peel the enamel off your teeth. Shrugged it off as festival junk though, being poured by someone who probably didn't regularly work for the company.

Good thing I could see past that - they have a pretty decent product line. The tiny Edgewood St. facility is incredibly charming, in the heart of the Old Fourth Ward neighborhood (non-residents: city-central, blocks from where the MLK historic site is). They have tastefully appointed the storefront with relics of local pre-prohibition distiller's jugs, reclaimed materials from nearby demolished buildings of the era, and even a fairly realistic bookcase-camouflage door to the restroom. It's clear they're catering to the craft spirits/ale/hipster movement, but I really didn't get a pretentious vibe from the marketing or staff at all, just a genuine respect for history and some hometown pride.

I did the tour & tasting for $10 but for $30, you can do that plus pick out a bottle of their three offerings: gin, vodka, or the citrus vodka I mentioned. The "tour" is really just getting to walk past the glass barrier to where the copper stills and bottling lines are, but it's intriguing all the same. After a short overview of distilling 101, you can get a (nose hair-singing) whiff of the three different stages of spirit formation, and the different botanicals they use in their gin.

The vodka is sugar-cane based and unsurprisingly a little sweeter than some, but certainly not mistakable for a liqueur. It's clean and neutral as vodka should be. One of their experiments to capitalize on the sweetness was to infuse it with cacao nibs - while we didn't get to sample it, I could imagine it being quite good. The gin was my favorite, bright with cardamom and citrusy with a clean finish. No spruce or overly strong juniper flavors like you get with London dry style. I will definitely be purchasing some when I get to the bottom of my Aviation bottle.

Lawn Dart, however, is the ginger-lemon vodka they are investing the most marketing in for now. Not sure why as the ginger is surprisingly not prominent and the lemon is like actual lemon essence, and not sweet like you might expect from a mass-appeal product. It would probably be ok in iced tea or...well, lemonade. It just left me confused and wanting to go back to the gin. Can't believe I'm actually saying this, but I think if O4D actually made it sweeter, or into actual lemonade or a liqueur, it might be a bigger hit. It's caught in a phase where it's not lemon vodka and not lemonade; it just needs to commit to something. They claim it's like a drier limoncello, which might be accurate but I feel like even limoncello is committed to a higher viscosity and has a fuller lemon profile. But what do I know?

Limoncello debate aside, the whole experience was fun and left me wanting more. Really tempted to throw them some cash ($75) for the "First Barrel" program that will snag one of the 200 numbered bourbon bottles and an invite to their launch party in January 2019. (Which is totally now 'a thing' with distillers.) Seems a bit indulgent, but they did pour a sample for us, and it left a great first impression. 60% corn in the mash bill, plus rye and a little barley, which leaves it on the sweeter side - akin to a Maker's Mark or the like. Curious to see how O4D compares to the other local distilleries, but that'll just have to wait!