From local brewers to the vineyards of Italy, exotic wines and spirits land on the shelves of our local stores and favorite bars. This site will inform and educate you about what's good and why. I'll share my best cocktail recipes; please send feedback. Together we'll explore what specialties local bartenders are mixing, and mark our calendars for special events. Salut!
I honed my mixology skills at the Oak Room of the Copley Plaza Hotel in Boston. Other experience includes the Four Seasons Hotel in Chicago, and the Hotel Captain Cook in Anchorage, where I facilitated community tasting events while bartending at the Crow's Nest. I am currently working with a team of mixologists at Simon & Seafort's. To date, I have created more than 300 new cocktails. I've lived in Anchorage since 1999.
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Valentine's Romance! - 2/11/2009 8:47 am
Championship Cocktail Recipes! - 1/29/2009 5:24 pm
Soaring with the Superbowl! - 1/29/2009 5:00 pm
Kinley's Restaurant Always Inspires! - 1/20/2009 9:02 pm
Inauguration Celebration! - 1/19/2009 5:37 pm
Holiday Cocktail Recipes! - 12/24/2008 12:10 pm
Eggnog History and Recipes! - 12/24/2008 12:03 pm
Mulling Over A Holiday Tradition! - 12/24/2008 11:57 am
New Martini's To Make Merry With! - 12/3/2008 5:51 pm
French Press? - 12/3/2008 5:35 pm
Second Annual Great Alaska Shootout Recipes! - 11/19/2008 8:48 pm
Warm Winter Cocktails To Warm The Spirit...... - 11/10/2008 4:02 pm
New Recipes from the Spirits Guru..... - 10/18/2008 12:47 pm
Fall is still here, if only in spirit..... - 10/18/2008 12:18 pm
Bourbon Whiskey 101! - 10/6/2008 5:14 pm
Single Malt Scotch Whisky 101 - 10/6/2008 4:37 pm
A few Bourbon Jewels I've come a across. - 9/30/2008 1:02 pm
Results of Whiskey-vs-Whisky Tasting! - 9/30/2008 12:53 pm
Whisky versus Whiskey at Simon and Seafort's! - 9/13/2008 12:06 pm
A Toast for Palin............... - 9/13/2008 11:38 am
None for Nine - 9/5/2008 9:20 am
Shucks! It's Oyster Time At Simon and Seafort's! - 9/2/2008 2:24 pm
FEBRUARY 11, 2009 - 8:47 AM
February has always been designated as “the” month of romance.
Valentines Day has taken on many important ways for cozy couples to celebrate love. What a better way of doing that than in one of your favorite romantic dining establishments. Hint, most dining establishments are booked well in advanced, if you haven’t booked now you may be too late but not out of luck. An intimate dinner for two at home also works well. A little candlelight, soft lights and smooth jazzy music are fantastic ways to set the mood. Sweep your significant other off their feet with a special cocktail. Champagne has always been identified with intimacy and love. Some favorite cocktail creations combine the best of both. Everyone male or female has a favorite from straight martini’s to fun fruity or creamy concoctions. Here are a few fun cocktail recipes to try at home to kick off your evening; I myself will be serving these lovely libations at various parties at the Sheraton of Anchorage this week.
JANUARY 29, 2009 - 5:24 PM
Not sure who to root for?
Drink your favorite teams cocktail.
About.com had a few drinks I thought were worth mentioning!
Steel Helmet (rich and manly)
1 oz. Vodka
1 oz. Kahlua
cream to taste
Splash of Galiano
Mix frst three ingredients together in a tumbler with ice and stir. Top off with a splash of Galiano.
Cardinal Cocktail
Fill a glass with your favorite red wine and add a splash of Cassis.
Add strawberries or blackberries to this wonderful elixir to lift up an already smooth drink.
Back and Red
1oz. Black Bush Irish Whiskey
1/2 oz. Sweet Vermouth
2 dashes of Bitters
JANUARY 29, 2009 - 5:00 PM
Did you know that the two weeks before the Super Bowl beer sales double.
That's right, double!
Even more interesting, beer sales drop the same the day after the Super Bowl.
The most popular beer sold locally are as follows;
12-Packs of Alaskan Amber, Black Butte Porter, Deschutes and Firestation 5 can all be had at the low price of $13.99.
Some other nice neutral and inexpensive beer are Keystone Light-24 Pack or 12-Packs of Pack Henry Weinhard for 12.99.
Not into the bloating of beer than pour some favorite wines into you delicate stemmed glasses and sip away while rooting for your team.
JANUARY 20, 2009 - 9:02 PM
Feeling fried and a little beat lately, I decided to treat myself to an afternoon break!
I slipped out of work a bit early and not much later found my car magically pulling into Kinley’s Restaurant parking lot.
I have visited Kinley’s a few times over the last 8 months and I was curious about some of the wine selections that might be tempting for me to try.
It’s definitely a different atmosphere during to the afternoon.
It was quiet and peaceful for the time of day, yet a few patrons were still lingering from lunch, so I didn’t feel too alone.
I was in a mood for sweet desserty types of wine.
JANUARY 19, 2009 - 5:37 PM
It's been a few weeks since I last chatted here.
I'm still in the middle of the Holiday Season events at the Sheraton.
I did come across some cocktail recipes I wanted to share with you from The Bon Vivant's Companion.
With such a historic day in front of us, won't it be fun to lift your glass with an authentic libation for this great nation.
Here they are;
The Obamatini (very sweet and fruity)
2 oz. Grey Goose Vodka
1 oz. fresh pressed blueberry juice
1/2 oz. simple syrup
1/4 oz. Chambord
Shake until cold and strain into a chilled martini glass. Take a skewer and slide a blueberry, marshmallow and strawberry in that order and float into your cocktail.
DECEMBER 24, 2008 - 12:10 PM
Over the years I've found these gems to be a treat at the holidays.
I hope you enjoy them!
Christmas Pineapple Express:
1/14 oz Apple Schnapps
1/2-3/4 oz. of Amaretto
2-oz Pineapple Juice
Pour all ingredients into a martini shaker filled with ice and shake vigorously. Strain into a cocktail glass filled with ice or serve it up in a chilled martini glass.
Mrs. Claus Yuletide
1 ½-2oz. of Danzka grapefruit infused vodka.
A splash of vanilla vodka
1 ½- 2oz Cranberry Juice
1 oz. of soda water
Pour first 3 ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into glass full of ice or into a chilled martini glass. Top off with soda water.
DECEMBER 24, 2008 - 12:03 PM
Eggnog! - History
Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version...
Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog.
DECEMBER 24, 2008 - 11:57 AM
This is an article I wrote 2 yrs. ago.
Enjoy!
It's well below freezing outside, and winter is here. You're turning your thoughts to the upcoming holiday season. Now, more than any other time of the year, we get together with friends and family to enjoy that rare time of togetherness.
Want something different to serve your guests? Try a steamy mug of a classic drink called mulled wine. It will quickly warm their insides from the wind outside as they settle down for an evening of parties, games, family dinners or just a romantic evening for two near a roaring fire.
The term "mulled" means spiced and heated. Mulled wines have been around since medieval times and were called "yprocas" or "hippocras," named after the legendary physician Hippocrates. These heated drinks were thought to be healthier and more sanitary than water and most likely kept people alive through the long winter cold.
DECEMBER 3, 2008 - 5:51 PM
Here are a couple of new martini's to add to your holiday to do drink list!
We have so many new products out now it's almost impossible to figure out what to buy.
My pick is any flavor from 42 Below. They have some amazing Vodka's.
Another is the Prairie Vodka, a true organic vodka that must be sipped slowly to savor the natural element.
Here are some recipes to liven things up a bit;
Toasted Macadamia Nut Martini
1/2 oz. Prairie Vodka
1 oz. Macadamia Nut Liquor
1/2 oz. Kahlua
2 oz. Cream
Add all ingredients into a shaker filled with ice and shake. Strain into a chilled martini glass and enjoy all of the elements of this cocktail.
DECEMBER 3, 2008 - 5:35 PM
Recently, I came across an old invention to add some spice to the cocktail world.
Have you seen the old time coffee makers called french presses.
You basically fill this contraption up with enough coffee grounds for two or three cups of coffee.
You insert the press piece and fill with hot water.
Then you strain the coffee into a cup after it has sat for a time.
My twist is to take sliced pieces of oranges, cucumbers, lemon and rosemary and add it to the french press.
Add your favorite gin or vodka and use the press to bruise and release the oils of your favorite additives.
NOVEMBER 19, 2008 - 8:48 PM
Here are the latest and greatest cocktail recipes for The Second Annual Great Alaska Shootout of Drinks.
This blog is dedicated solely to the recipes of the cocktails that competed.
Check out Jessica Bowman's column for the results.
I'll talk more about the various other competitors in the following days.
The recipes are;
Kiwi Caiparinia (A new twist on a new classic)
2 tsp. sugar
4 lime wedges
2 oz. 42 Below Kiwi Infused Vodka
2-3oz. soda water
Take an 8 oz. tumbler and add sugar, lime wedges and a splash of soda water and muddle them together. Fill with ice and add 42 Below Kiwi Vodka. Stir and fill with soda water.
NOVEMBER 10, 2008 - 4:02 PM
It's November and the bitter chill outside feels more like January. Such is winter in Alaska.
I'll be spending the next three weeks looking at beverages that will warm and soothe you from the top of your head down to the tips of your toes.
Everyone needs a little pick-me-up now and then, let's see of this helps you think a little more Tropical.
Caribbean Coffee
1 oz. Goslings Dark Rum (makes for a more rich beverage)
1/2 oz. Kahlua
1/2 oz Bailey's Irish Cream
Pour all ingredients into an 8 oz. coffee mug. Fill with coffee to within 1 /2 inch of rim and top off with whipped cream.
OCTOBER 18, 2008 - 12:47 PM
I've been working on recipes from several new products that have been appearing on the market. I recently brought some of these into the Whales Tail at the Hotel Captain Cook. Some samplings took place and good times were had by all.
Here are a few of my own recipes for you to try.
Absinthe Sparkler
Tke a champagne glass and fill it 3/4 full of your favorite spakling. Add 1/2 oz. of Absinthe and a dash of brandy.
It's unique and will tickle your nose with delight
I honor of all of the wonderful projects I've collaborated on with Jessica Bowman, I hereby declare the name of my new cocktail, "The Lush."
OCTOBER 18, 2008 - 12:18 PM
Even though we've plowed into winter head on, it still is fall out and Halloween is just around the corner. Some nurturing cocktails I've come accross are very soothing to the taste and relaxing for the spirit.
Here are a few for you to experience first hand.
Cablecar (very smooth on the palate)
3/4 oz Brandy
3/4 oz. light rum
3/4 oz. triple sec
1 oz. Lime Sour
Fill a cocktail shaker with ice and add all ingredients. Shake and strain into a chilled martini glass.
Japanese Martini
2 oz. Brandy
1/2 oz. Orgeat Syrup (almond flavor)
3/4 oz. Lime Juice
dash of orange bitters
OCTOBER 6, 2008 - 5:14 PM
Here is my material from the Bourbon Whiskey side of the Tasting.
Making Bourbon Whiskey
The secret of the taste of Bourbon is its grain, yeast, fresh white oak barrels & storage. These have the largest influence on the Bourbon taste.
Most Bourbon distilleries have equipment that is alike and as most Bourbon comes from Kentucky there is very minimal if any difference in climate. The different taste of one Bourbon to the next is the unique blends & quality of ingredients each different Bourbon brand uses.
There are many different processes in the making of Bourbon in the following article we will have a brief look at each of the main process in making Bourbon Whiskey.
OCTOBER 6, 2008 - 4:37 PM
Here is some information I recently presented at my Whiskey vs Whisky Tasting.
Single Malt Scotch Whisky
Single Malt Scotch is a type of single malt whisky, distilled by a single distillery in a potstill, using malted barley as the only grain ingredient in Scotland. As with any Scotc whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years (most single malts are matured for longer).
• "Single" indicates that all the malts in the bottle come from a single distillery. Multi-distillery malts are usually called "blended malt", "vatted malt" or "pure malt".
SEPTEMBER 30, 2008 - 1:02 PM
Here are a few Bourbon recipe's you might want to try out.
Creole' Lady
1 1/2 oz. Blanton's Bourbon
1 1/2 oz. Maderia
1 tsp. Grenadine
Fill a cocktail shaker with ice and add all ingredients. Shake well and strain into a chilled martini glass. Garnish with a cherry.
Red Raider Cocktail
1 oz. Jim Beam Bourbon
1/2 oz. Cointreau
1 oz Lemon Juice
1 dash of Grenadine
Combine all ingredients into a shaker filled with ice and shake.
Strain itno a chilled martini glass and garnish with a cherry.
Salut!
SEPTEMBER 30, 2008 - 12:53 PM
Saturday was a great day for tasting Whisky!
First the event was sold out at Simon and Seafort's.
Second, we unfortunatley turned away 22 people.
Don't feel bad if you missed out. Hopefully more will be coming down the pike for this type of tasting.
Here's what was tasted. Single Malt Scotches first;
Dalmore 12yr. Cigar Malt-Sweet Chocolate, burnt caramel, full-bodied with buttery toffee, roasted nuts and a light white peppery undertone.
Arberlour 10 yr.-Creamy, nutty, hints of sherry and peppermint.
Scapa 14yr.-Spicy with a floral sweetness with a bit of raisin. Smooth oak flavor with hints of peat and smoke. Light finish.
SEPTEMBER 13, 2008 - 12:06 PM
What is Whiskey and what's the difference between them all.
On Saturday September 27 at 4:00pm some of those questions will be answered.
I'll be facilitating a Single Malt Scotch Whisky and Bourbon Whiskey tasting at Simon and Seafort's.
The cost is $45.00 and will include two Single Malts and two Bourbons.
We'll taste, compare and learn the distinct personalitities that make up these spirits.
Once you've had your mind broadened we will have you taste another Whisky blind.
Lets discover together the mysteries of these ancient nectars.
As always, Simon and Seafort's will provide spectacular cuisine that will bring together this historic event.
SEPTEMBER 13, 2008 - 11:38 AM
Our herb cocktail month continues with a Champagne Mojito!
In honor of Governor Palin, I encourage all Alaskans to lift a Champagne Mojito to toast this historic occassion.
Grab some fresh mint from your garden and strip the leaves off of the stems. Take about seven leaves and set aside, store the remaining leaves in a large zip-lock bag with a damp paper towel.
Now your ready to create a bubbly mint delight.
Champagne Mojito
1 small lime quartered
7 mint leaves
1 orange quartered slice
Champagne or Sparkling Wine
Take a pint glass or large cocktail shaker and fill with limes, orange and mint. Take a muddler or the back of a large tablespoon and muddle or press all of the ingredients together. The idea is to release the juice from the fruit and the oils from the mint.
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