OK, I admit to being a little tiny bit of an euro-snob. (That’s pronounced uuuhhro-snob, roll that ‘r’!). So here we are basking in the glow of unity and common purpose that the new administration is shining upon us, and I’m digging on drinking American.
First it was Tuthilltown and their marvelous whiskeys and then last night we paid a visit to Sweet & Lowdown, a wine bar on Allen Street dedicated to American wine, beers and nibbles. Israel has created a warm, inviting, cozy bar with intriguing choices. I confess that I was pretty amazed at the quality of the Kluge rose sparkling wine that I sampled. Even the food has been domestically sourced, we tried a ‘devil on horseback’ which is a California date stuffed with chorizo and a spiced almond. Very tasty treat. The bar has only been open for a few months, but he’s getting great press, and deservedly so.
I guess its natural at a bar dedicated to American products to start discussing the difference between Old World and New World wines. The entire philosophy and approach seems to be on opposite ends of the spectrum, with New Worlds being brash, in your face flavor festivals, while the Old World sits back, a little sterner and always happier when there is food around. Now, here is where the conversation gets interesting: think about cheeses made in the US and Europe, there is virtually no difference in Old World to New World flavor profiles. The cheese makers seem to be on the same global taste level. So, what’s that about? That’s just a little food for thought.
And while your thinking about Gruyere cheese v. Cheddar cheese, perhaps a cocktail made with Kentucky bourbon will unleash some insight.
2 oz. Woodford Reserve Bourbon or Tuthilltown Baby Bourbon
.5 oz Luxardo Maraschino
1-2 dash Angostura
1-2 dash of orange bitters
Rinse glass with Pernod or Absinthe
Combine, stir, rest, stir again. Garnish with a burnt orange peel. At 2.5 oz, it’s a little drink, but it’s potent.