Dry White Wine + Crème de Cassis = Kir
Dry Champagne + Crème de Cassis = Kir Royale
This was the perfect choice for a celebratory New Year’s Eve cocktail, we all liked it! Perfect for a party yet fuss free.
I’m all for the crossroads where easy meets sophisticated. And if you don’t care for sweets in general, this is your drink. Stick to a 1:4 ratio of cassis to champagne to keep the liqueur’s sweetness in the background, and use the more dry champagne (Brut) or wine (Sémillon, Sauvignon Blanc).
Oh man, where has this drink been the last 27 years of my life?!? Went to The Company Pub and Kitchen for wings and found a fabulous cocktail instead.
It is unseasonably cold in The Great Southland tonight, and I went with our server’s suggestion to try this hot coffee-based drink- yea for great suggestions! The Nutty Irishman has a coffee base, hazelnut liqueur, and my all-time favorite, Bailey’s Irish Cream. Perfect. I really loved how a gal at the table next to us was delighted that I went with her favorite drink.
I like my wines. I know wine, have enjoyed wine in France and local wine from every area of the country that we have inhabited. Red or white, call me a… what’s the word for a wine-lover? An oenophile. Yep, that’s me.
I thought I didn’t like beer, until I realized that it is the hops that I don’t care for… lucky me, hop-happy San Diego will help me avoid swilling too many beer calories, or so I thought until I discovered Ballast Point Oatmeal Stout on nitrogen. Mamacita, is that a fabulous quaff!
A classic modern Sazerac has rye whiskey, bitters and absinthe. The drink was SMOOOOOOTH! “The Guthrie,” Croce’s version of a Sazerac, was so nice that I went from complete ignorance to complete fan after one serving.