Posts Tagged ‘brut champagne or sparkling wine’

*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

As you read this, we’re living it up in New Orleans for the five days of boozy revelry known as Tales of the Cocktail. In addition to attending the classes, parties and tasting rooms that fill the days and nights, LUPEC Boston will team up with our New York brethren to host our very own Spirited Dinner at the Redfish Grill.

Times are tough with the current oil spill in the Gulf—several LUPEC members will take a break from the Tales action to help with relief efforts there. In light of this, we’re excited to support local restaurants during the festival.

We’re also pumped about the welcome cocktail we’ve created for this event, which combines Dubonnet Rouge, allspice dram and Combier L’Original (the original triple sec), with sparkling wine. Never before available in the US, Combier has just been released in Boston and is coming to a bar/liquor store near you soon.

Distilled in the heart of France’s Loire Valley, Combier is made from hand-selected orange peels sourced from Haiti, sugar beets from Normandy and a proprietary blend of ingredients from the Loire Valley. The Combier family developed their recipe in 1834. The liqueur is made in a triple distillation process (hence “triple sec”) where ingredients are distilled three times in the same copper pot stills first used by the Combier family. The taste is more natural, versatile and stable than the sugar- and water-based concoctions that pass for triple sec today.

With the Anacaona Aperitif, ingredients from France, Haiti and the Caribbean mingle in the glass. We’ve named the drink for Queen Anacaona, one of the earliest Taino leaders to fight off Spanish conquest of Haiti in the late 15th century. She resisted in vain but is revered to this day as one of the nation’s founders.

Drink with us vicariously by mixing up one of these tonight!


1 oz Dubonnet Rouge

.75 oz Combier L’Original

1 barspoon St. Elizabeth’s Allspice Dram

3 dashes angostura orange bitters

brut champagne or sparkling wine

Stir ingredients with ice and strain into an aperitif glass. Top with 2 oz brut sparkling wine.

For garnish, squeeze an orange peel over the drink to release the oil, rub rim of glass, then

discard peel.


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by Pink Lady

In a week LUPEC Boston will be joining 10,000 revelers to converge on the Crescent City for five blissful days of libations, education, and cocktail preservation. As if that wasn’t enough to make our little hearts flutter, we’re thrilled to be teaming up with our LUPEC NYC brethren to host a Spirited Dinner at The Redfish Grill.

With the recent oil spill crisis in the Gulf it’s now more important than ever to support the the hospitality and seafood industries of Louisiana. We’ll be teaming up with the gals of LUPEC NYC to serve a spectacular dinner at the fantastic Redfish Grill on Bourbon Street. If you’re heading down to Tales, we hope you’ll come and join us! Check out the menu & cocktails below, which we’ll be writing about and posting recipes for in the coming weeks. Details below.

We hope to see you there!


Thursday, July 22 8 p.m. – 11 p.m.

115 Bourbon Street

New Orleans, LA

To reserve a spot today, call: 504.598.1200

Redfish Grill‘s Menu
Cocktails by Kirsten Amann and Lynnette Marrero

Aperitif: Anacaona Aperitif
Dubonnet Rouge
Combier L’Original
St. Elizabeth’s allspice dram
Angostura orange bitters
brut champagne or sparkling wine
orange peel, discarded

Amuse Bouche:
Crystal marinated P& J oyster
fried crisp, served with “red-eye” mayonnaise

Amuse Bouche Cocktail: Islay Alteña
El Tesoro platinum tequila
fresh lemon juice
simple syrup
Jerry Thomas Decanter bitters
Lagavulin 16
lemon oil

First Course:
Grand Isle Shrimp and Grits
our version made with Anson Mill’s grits, hickory grilled jumbo shrimp, “roof” bacon lardoons and a slow cooked poached egg

First Course Cocktail: Cerro Quemado
Zacapa rum infused with lapsang souchong
Fino sherry
date molasses
Angostura bitters
orange zest

Second Course:
Local Jumbo Lump Crabmeat Salad
lemon marinated jumbo lump crabmeat with a salad of grilled shitake mushrooms, sugar snap peas, slivered radishes and a spicy boiled peanut emulsion

Second Course Cocktail: The Girl from Ipanema/Garota de Ipanema
Leblon cachaça
Domaine de Canton ginger liqueur
fresh lemon juice
simple syrup
fresh ginger juice
lemon peel

Blackened Gulf Grouper
served with maque choux, lemon and shallot compound butter, basil infused extra virgin olive oil and garlic crisps

Entree Cocktail: Quimby Fizz
Tanqueray 10
lime juice
st germain
1 egg white
top with club soda

Chef Toby’s individual angel food cake with Ponchatoula strawberries and a “brandy milk punch” milk shake

Dessert Cocktail: Pineapple Shooter
Zacapa rum
pineapple syrup
espresso cream (hand shaken cream with sugar cube and pinch espresso)

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