A sample of the Disaranno Velvet Cream Liqueur has come through to seduce my senses. It's smooth, sexy, and white...how I like some of my men. 😉
This velvety Italian liqueur has aromas of almonds, chocolate, and vanilla. It's wonderful simply over ice. If you are Disaranno fan, you will love it. If you aren't familiar with Disaranno, I have a feeling you will dig it as well. It's perfect for chilling and sipping. It's so smooth it will give you the feels. During the winter months add some to your coffee and it will rock your world.
Oh Disaranno, how I love thee, let me count the ways. What's in your glass? Cheers!
Happy National Cognac Day! As you know Cognac is my favorite spirit. I want to give a shout to Hennessy and Remy Martin for their words on the current events. Going to sip some of this XO or make an Old Fashioned with some VSOP. Wish I had some Remy in the house as well.
It tends to be a running joke that black people love Hennessy, Most people think it's because of rap music, but it goes deeper than that. Hennessy has had a long standing relationship with the African American community. Here are some highlights: -They hired one of the first African-American vice presidents in the United States - After Jesse Owens won in the Olympics he felt humiliated by how he was treated; Hennessy helped create an award in his name which honors an athlete every year -They hired Josephine Baker as an ambassador -In 1909 they were the NAACP’s first corporate sponsor -They took a chance and became the first spirit to advertise in an African-American publication, that magazine was Ebony/Jet
And these is so much more. Hennessy saw that we had a love of their spirit so they made an effort to be a part of the community. So yes..we are loyal AF to them! Wine and spirits brands, be more like Hennessy.Take baby step if you need to. If you don't know what to or how to proceed, DM me. Cheers to progress! ️
I've been in the mood for a French 75 so it's about time I have one. Used a recipe form Paris Cocktails by Doni Delau.
1 oz. Cognac
1/2 oz lemon juice
1/4 oz. simple syrup
Top with Champagne (sparkling wine)
Shake off of the ingredients in a shaker with ice, except for Champagne. Strain into a coup . Top with Champagne. Instead of using Champagne, I went with Veuve Ambal's Blanc de Blanc Brut. It's an affordable bottle of French bubbles that is great for topping off a sparkling cocktail. You can also sip on it's own when in the mood for bubbles. A bottle will run your only around $12. Perfect for those of you who want bang for your buck.
I blame my new love of Montepulciano wine on Soho House. It became my g to when the house red was switch out. It's the 2nd most planted red grape in Italy. The medium bodied wine has notes of plums, cherries, boysenberries, and tobacco.
My selection for the night is a Montepulciano d’Abruzzo DOC by Caitina Zaccagnini ($15). The ruby colored wine has notes of violets and plums. The wine pairs well with meaty dishes like lasagna and pizza. I'll be a pairing with a cheesy garlic pasta. What's in your glass?
I got to wine and dine at Zuma featuring wine by Yealands Wines from New Zealand. Their chief winemaker, Natalie Christensen, was in the house to take us through the wines which included Sauvignon Blanc and Pinot Noir. You may not think that modern Japanese would pair well with wine from New Zealand, but it’s the perfect pairing. 🍷
Yealands is located in Awatere Valley, the southernmost, coolest, and driest of Marlborough’s wine region. All of their wines are sustainable. The wines are definitely worth sipping. They are mainly available in restaurants, but making their way to more stores. Be ready!
What I know for sure is that I really want to go to New Zealand to hang out with Nat and drink some among the vines. Cheers!
Tis the season for cheese and wine pairings. Let's take a minute and give it up for the spreadable cheese, Boursin.
The spreadable Gournay cheese was invented in France by Francois Boursin in 1957. The cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. In 1961 a French newspaper stated that Boursin cheese was infused with garlic. The only problem is Mr. Boursin hadn't created the flavor yet, For two years, he worked on his own original recipe inspired by "fromage frais", a traditional party dish blended that blends garlic, fresh cream, soft cheese, herbs, salt and pepper. It was in 1963 that Francois Boursin perfected his recipe and introduced Boursin Garlic & Fine Herbs to the world. BOOM!
Boursin was also the first cheese product advertised on French television in 1968. It's extremely popular in France and available in 30 countries. If you haven[t tried it, pick it up next time you are in the grocery store.
Allow me to introduce you to my treat of the evening the Chocolate Peppermint Cupcake from Sprinkles. It's like having a holiday wonderland in my mouth.
It's a limited edition for the holiday season, so baby go and get it before it's gone. Happy Holidays!
It's Black Friday and everyone is trying to tempt us with deals. I admit, I bought a new computer today, but I tend to use this day to shop for all things culinary. I'm digging this deal from The International Culinary Center. The have great classes and you can save by picking up a cooking pass. Cooking classes are always a hoot, plus you you learn how to make something yummy. Peep the deal below: '
The International Culinary Center’s Cooking Pass is BACK for the holidays! In need of an appetizing gift for your foodie friends & family? Save $100 on a hands-on, One-Day Recreational culinary, pastry or wine class for TWO when you purchase an ICC Cooking Pass. From Mexican favorites, handmade pasta, ramen & gyoza, holiday cookies, bagels & pretzels and more, there's a class for everyone on your shopping list! Act fast—deal ends Cyber Monday (12/2/19 at 11:59pm) or until supplies last. Click here to get cooking: bit.ly/cookingpass
I learned how to make a cheese plate for the holidays with Marissa Mullen from That Cheese Plate. She made the process so fun and easy. I did this one right here. We got to take everything home including the cheese board.
My cheese game has gone up a level! I'm inspired and will so be making more. 😜 🧀 #cheese #foodie #cheeseporn #cheeseboard #fromage #bluecheese #charcuterieboard #cheeseplate #lifeatyle #foodgram #eeeeeats #cheeses — at DUMBO, Brooklyn.
About last night:
I was invited to go on an adventure with Rémy Martin. My love for Cognac runs deep! Bring it!
We kicked things off at Gotham Bar & Grill. It’s a nice spot for the grown and sexy! Started the night with a Joie de Vivre cocktail, which has Remy XO ( $28). I was also introduced to Rémy’s new permanent expression, Tercet, new to the US as of this week. It’s created by three artisans: Rémy Martin's Cellar Master Baptiste Loiseau, Wine Master Francis Nadeau, and Master Distiller Jean-Marie Bernard. They worked together to distill, blend, and form the new Cognac. It’s great neat and in classic cocktails. Before we left, I had a Sazerac made with Remy 1738. PS- Make sure you have the lobster rolls at Gotham. They are so good. 🦞
Next we hit, Thalassa, a Greek restaurant that’s been serving up high end seafood in NYC since 2002. Had more Tercet and a little Greek wine with some fabulous food including the Spanakopita, Shrimp Youvetsi with Orzo, Greek dips, and Wild King Shrimp, and Tartare Trio. Somehow at the end of the night I ended up with samples of Greek olive and sea salt. Turns out, Thalassa, came to be due to the family being in the olive oil business. Opa!
It was one fabulous night. Shout out to @gothamnewyork and @thalassanyc for their hospitality. And an even bigger shout out to @kimberlyfisher1 for inviting me on the ride.