Sir Mix-a-Lot

The cocktail shaker gets a workout whenever Dave, the family mixologist, comes to town. Cocktail of the Day offerings this time around included a mix of classics with a twist and Dave’s own specialties, all gin-based: Waldocot: A true original, created to utilize Allspice Dram, a Caribbean liqueur that’s not an easy mixer. Dave hit on the idea…

We Saw Stars

Anticipating this year’s Academy Awards, the Three Points cooks turned to Old Hollywood for inspiration this weekend. By that we mean two of the restaurants that are synonymous with Movieland’s Golden Years: The Brown Derby and Chasen’s. Together they hosted Hollywood elite and produced some classic recipes that proved even stars love their comfort foods,…

Grenadine, Take Two

We admit it. Seeding and juicing pomegranates isn’t the most glamorous of kitchen tasks. (Although we were excited to discover the quick Whack-a-Mole method.) So in the service of great cocktails, Brother Dave has been searching for a good grenadine recipe that uses pomegranate juice instead of the fresh pomegranate version posted previously, and comes…

Riding the Storm Out

A weekend in D.C. for my birthday was in the plans; a hurricane was not. With event after event cancelled, including Kate’s planned entry in the D.C. State Fair pie contest, and threatened by the potential wrath of Irene, there were only two things to do: put the gumbo pot on and mix up the…

A Tax Day Toast

The mental exhaustion involved in getting my taxes filed just under the wire ( as usual) called for a proper cocktail. How better to commemorate the annual occasion than with an Income Tax? The recipe, from Vintage Spirits and Forgotten Cocktails, is  essentially a Bronx cocktail with the addition of Angostura bitters. Good for the…

Elixir of Love

The cocktail genies over at Herbal Alchemy have been busy, coming up with a drink that epitomizes the spirit of Valentine’s Day. Presenting The Barry White, made with a jigger each of anise-flavored vodka and créme de cacao, shaken with a half ounce pomegranate juice and a touch of blood orange. It hits the spot…

Hello, Great Pumpkin

Kate’s Kitchen, Washington, D.C. — We’ve conjured so many Thanksgiving dinners over the years that the routine is down pat (maybe not as much as that of the Italian family we spent a couple of holidays with, where the kitchen was spotlessly clean even before dinner, and the turkey and trimmings were presented as the third course)…

Aromatic Cocktails, Take Two

A lame elbow may hinder many activities, but I can still handle a cocktail shaker. So it was off to a local wine shop to assist my cosmic twin Julianne with her autumn cocktail tasting.  The sampling introduced a trio of seasonal cocktails based on infused vodkas and essential oils used in crafting perfumes. It provided an opportunity to gauge pubic reaction to the…

Bring on the Pomegranates!

Staying with the cocktail theme, a futile search in his area for real grenadine syrup—as recommended for recipes in the excellent Vintage Spirits and Forgotten Cocktails—has prompted brother Dave to try making his own.  Turns out this is not such a difficult thing to do. Timely, too, since the pomegranates at the base of this mixer are abundant in…

Herbal Innovations, of the Cocktail Variety

My cosmic twin Julianne (born the day after me, the same year, also in the Midwest) has turned her skills as a natural perfumer to mixing up botanically-based cocktails. We worked our way through a sampling of her vodka infusions the other evening, going from Chocolate Mint (using the mint variety, soothing to drink neat), Basil-Black Pepper-Yuzu (a…