Happy Hour: Holiday Dessert Pairings (Part III)

wine bottles

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our third installment, we asked Sun to recommend the perfect pairing for bread pudding​​​. His pick? Domaine de Durban... Read more >

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Happy Hour: Holiday Dessert Pairings (Part II)

wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our second installment, we asked Sun to recommend the perfect pairing for gingerbread cake or cookies​. His pick? Disznókó Tokaji Late Harvest 2011 ($22/500ml). "This special Hungarian sweet wine, made from botrytised Furmint... Read more >

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Happy Hour: Holiday Dessert Pairings (Part I)

red wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts. To start, we asked Sun to recommend the perfect pairing for a chocolate–peppermint ganache tart. His pick? Justin Obtuse Dessert Wine 2011 ($15). "Chocolate and mint are prized Cabernet flavors, and this late-harvest blend from California’s Central... Read more >

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Happy Hour: Thanksgiving Wine Recommendations

wine

 

With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.

 

Hirsch Zöbing Riesling 2009 ($24)
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."

 

Argyros Assyrtiko Santorini 2009 ($20)
"This Greek wine’s salty tang and bright, lively flavors make it the perfect palate-mate for stuffing and sweet potatoes."

 

Jean François Ganevat Les Chalasses Marnes Bleues 2009 ($65)
"When the aromas of this nectar fill the room, all... Read more >

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Happy Hour: PDT's Paddington

Paddington cocktail

 

Start your weekend early with this whimsical riff on the Hemingway Daiquiri made with a spoonful of orange marmalade, the fictional Paddington Bear’s treat of choice. Created by David Slape of New York City's famed PDT, which took home our inaugural Outstanding Bar Program award in 2012, the drink balances the punch of its absinthe and rum base with delicate, floral notes of Lillet Blanc and a bright twist from fresh lemon and grapefruit juices. Get the recipe here.

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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Happy Hour: Native Dancer

Native Dancer cocktail from Pouring Ribbons

 

Feeling weary from the workweek? Brighten your Friday evening with a little tiki-inspired magic from the mixology masters at New York City's acclaimed Pouring Ribbons. The aptly named Native Dancer riffs on the ubiquitous daiquiri while adding welcome notes of citrus, cinnamon, and kaffir lime. According to owner/bartender Joaquín Simó, “Don the Beachcomber (the inventor of Tiki) famously stated that what one rum can't do, three rums can. I decided to one-up him and stretch that to four rums.” We recommend making large batches of the cinnamon bark syrup and Don's mix, so you can keep the building blocks for this vibrant cocktail on hand and drift off to your imaginary island paradise as frequently as you like. Get the recipe.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find... Read more >

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Happy Hour: Le Père-Bis Hot Toddy

Jim Meehan's hot toddy

 

It's Halloween, the cool weather has set in, and there's a pumpkin-spiced something everywhere you turn. It's official: winter's coming. And for cocktail enthusiasts, that can only mean one thing: to warm our chilled hands and protect our weary immune systems, it's time to bust out the hot toddy. For this elegant version made with Scotch whisky and chamomile tea, acclaimed mixologist Jim Meehan of the JBF Award–winning PDT uses St-Germain to add delicate, floral undertones to this wintertime sipper. Get the recipe here for a decidedly cozy start to your weekend. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.... Read more >

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Happy Hour: The BACARDÍ Old Cuban

Old Cuban cocktail from BACARDÍ

 

Our national epicurean tour, James Beard Foundation’s Taste America®, has been making stops all across the country this fall for fantastic, food-filled weekends. One of our favorite sips at these events has been the world-renowned Old Cuban. Invented by famed bartender Audrey Saunders during her tenure at New York City's Bemelmans Bar, the drink was specifically crafted with BACARDÍ 8 Años rum as its base, and is now recognized as a modern classic. If you can't make it to one of our final JBF Taste America stops this weekend, don't despair: we've got the Old Cuban recipe right here.

 

For tickets and more information about the chefs and vendors appearing, check out ... Read more >

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Happy Hour: The Violet Hour's Hush and Wonder

The Violet Hour's Hush and Wonder cocktail

 

The Violet Hour, an elegant Chicago watering hole and 2014 Outstanding Bar Program nominee, beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. One shining example of partner/mixologist Toby Maloney's craft is the Hush and Wonder, a rum-based libation featuring a subtle Crème de Violette rinse. With an elegant, floral undertone and bright notes from fresh lime juice and grapefruit bitters, this drink is the perfect start to your weekend. Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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Happy Hour: Cucumber Margarita

 

Forget kale juice or spirulina smoothies: our favorite way to drink our veggies is with this ultra-smooth and refreshing cucumber margarita from JBF Award winner Rick Bayless (the delightful cocktail is also one of the featured recipes in our brand new JBF Vegetables app). The tequila–cucumber base is blended and strained to achieve the perfect mix of health and hair of the dog. Sip this during your happy hour, and you might just end up with a bit of a virtuous buzz.

 

Get the recipe here.

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