Monthly Archives: October 2013

Drink of the Week: Tomatini

I spent a lunch hour earlier this week at a vodka tasting with Bob Nolet, an 11th generation distiller from Holland who’s best known in Canada for producing Ketel One vodka. I know what you’re thinking: “Vodka for lunch? How Mad Men. Sign me up!” Believe me, there was a little bit of that going on — especially since I tasted three different vodkas and got halfway through a vodka cocktail before any food arrived. Plus, Nolet was accompanied by Jenner Cormier, a Ketel One spokesman/bartender who just won the World Class Canada Bartender of the Year title. He is also easy on the eyes in a Don Draper kind of way.

Over the course of the tasting Nolet and Cormier sold me on the charms of this small-batch, pot-stilled spirit and I was eager to try it at home by shaking up some fall cocktails. Intrigued by the idea of muddling a tomato (a first for me), I opted for the Tomatini, created for Ketel One by a bartender from Dubai.

A vodka drink with muddled tomato and white balsamic vinegar.

A vodka drink with muddled tomato and white balsamic vinegar.

As I measured white balsamic vinegar and vodka into my cocktail shaker I imagined that the end result would taste of boozy gazpacho, a tonic both strong and savoury. Alas, no. The recipe also calls for sugar syrup so, in combination with the vinegar and tomato (remember: it’s a fruit), my drink was too sweet for my liking and I recalled Nolet’s and Cormier’s words of caution: that cocktails from Asia and the Middle East (e.g. Dubai) are often sweeter. Doh!

I quickly dispatched the Tomatini and used the lovely Ketel One to muddle up my favourite vodka cocktail, a Dawa. But in the spirit of fall, I bring you the Tomatini (feel free to adjust the sugar and vinegar according to taste).

My attempt at the Tomatini doesn't look quite as nice, does it?

My attempt at the Tomatini doesn’t look quite as nice, does it?

Ketel One Tomatini

  • 1.5 oz Ketel One Vodka
  • 1/3 oz white balsamic vinegar
  • 1/4 oz simple syrup*
  • 1 ripe red tomato
  • Pepper Grinder

Cut the tomato into 8-10 chunks and muddle in a cocktail shaker. Add the balance of ingredients with lots of ice. Shake vigorously and strain into a martini glass. Garnish with black pepper.  

*To make simple syrup, add 2 parts of sugar and 1 part of water to a small saucepan.  (1 cup of sugar and 1/2 cup of water is a good starting point). Gently heat until it starts to boil, stirring until the sugar is completely dissolved. Cool and refrigerate. 

— Recipe created by Jimmy Barrat, Zuma Restaurant, Dubai

Who knew it’s called Chi-Town?

The great thing about visiting a city for the first time is that everything is new. Every street leads to place you’ve never been before, whether it’s a famous monument, a hip restaurant or an urban beach. Such was our 48 hours in Chicago, an American metropolis that’s been on our “U.S. cities to visit” list for years.

Chicago surprised and delighted in so many ways, but the highlight for me was its built environment.

Chicago surprised and delighted in so many ways, but the highlight for me was its built environment. Here’s the view from the 96th floor of the John Hancock building.

You also learn little tidbits about your destination that make it real, like the fact that Chicago’s nickname is Chi-Town (who knew?), or that Bears fans wear the coolest scarfs to home games, or that Chicago suburb Oak Park boasts both Frank Lloyd Wright’s home and studio and Ernest Hemingway’s childhood home.

Other than expecting wind and deep dish pizza I didn’t really know what Chicago was all about until we tromped out of the ‘L’ at the Loop and found Hotel Monaco, our home for two days. It was late and all the buildings along Chicago River were lit up including the gothic-topped Tribune Tower and its contemporary neighbour the Trump Tower Chicago. I’m a sometimes-arichtecture fan and this was a wow moment, to be followed by many more over the next two days. Here are our Chi-Town highlights.

1. All the tall buildings

It’s staggering to look up on holiday and realize that probably half of the skyscrapers are taller than your city’s tallest building. And yet that happened around every corner in Chicago, where the Willis Tower, John Hancock building and Trump Tower all top 90 stories. (That’s almost twice as high as the Bow, in case you were wondering.) But it’s not just the size that’s so impressive as the design. No boring modernist rectangles, these. I was particularly taken with the Tribune Tower, an art deco beauty with a gothic top that includes flying buttresses. A close second was the Carbide and Carbon building, an art deco masterpiece that looks like a stylized bottle of champagne.

I love art deco and I also love that the Chicago Tribune resides in a statement building.

Maybe it’s just me, but the Tribune Tower has Gotham City written all over it.

2. Cloud Gate

We spent a long time enchanted by Cloud Gate, an elliptical “bean” sculpture by artist Anish Kapoor that captures your attention as you walk around it and see the city (and yourself below it) reflected at various angles on its mirror-like surface.

Blake pauses in front of Cloud Gate in Millennium Park, alongside his Divvy Bike.

Blake pauses in front of Cloud Gate in Millennium Park, alongside his Divvy Bike.

3. DIVY bikes

It seems you’re not truly a modern city these days unless you have a bike sharing system. Chicago’s Divvy Bikes, with 4,000 bicycles located at 400 stations across the city, make it easy to explore this large, flat metropolis. We hopped on at Oak Beach and rode south past Navy Pier to Millennium Park before heading over to Frontera Grill for lunch.

4. Oh yeah, and there’s a beach

Yes, Chicago has beaches. While they certainly wouldn’t be tempting on a January day, we saw people playing beach volleyball and even swimming in Lake Michigan on a balmy October Saturday. Right downtown! There are even waves.

A lovely beach in downtown Chicago.

A lovely beach in downtown Chicago.

5. The food & drinks

While I wouldn’t go so far as to say I’m a fan of Chicago deep dish (I prefer the artisan thin-crust pies that Calgary’s Una and Without Papers make), I was impressed with the diversity and creativity of Chi-Town’s food and cocktails. I had a delicious mole enchilada and a whiskey barrel-aged mezcal negroni at Frontera Grill, and we sipped a ginny number called The Lake Effect and nibbled on a plate of duck tongues, followed by delicious grilled baby octopus at Girl and the Goat.

Admittedly, 48 hours was barely enough time to experience all that Chicago has to offer, but our weekend jaunt left me wanting more. I’ll be back to Chi-Town!

Drink of the Week: Mai Tai (with a side of lobster)

It’s not often I get to sample the taste of Hawaii and Nova Scotia at the same time, but the planets aligned in such a way last week. Or shall I say, Earls Restaurant Shepard Flats, the chain’s newest Calgary location, flew in a slew of Nova Scotia lobsters in advance of its annual three-day Lobster feast, and I was lucky to shell and eat one of the critters. I also got to sample from Earls’ cocktail menu, which features classics like the margarita and Moscow mule, all mixed with fresh juices and house-made syrups. I opted for the Mai Tai, a yummy, rummy number with a unique flavour thanks to its almond syrup.

Earls' Mai Tai, a tart and tropical classic cocktail, pairs nicely with shellfish.

Earls’ Mai Tai, a tart and tropical classic cocktail, pairs nicely with shellfish.

First, I love the glass. The restaurant has sourced tiki-style rocks glasses for this drink, which I think is very cool. Second, this cocktail is seriously delicious. I have always been wary of Mai Tais (perhaps I remember those too-sweet versions served at Waikiki bars during happy hour?), but I loved this drink’s simplicity: it’s just rum, triple sec and lime juice, with almond syrup that adds a distinct toasty flavour to the perfectly balanced combo of sour, sweet and strong. I managed to save some in my glass for when my 1-1/2 lb. lobster arrived.

It's a little disconcerting to dismember a whole lobster, but I got the hang of it in a hurry. Omyomyom.

It’s a little disconcerting to dismember a whole lobster, but I got the hang of it in a hurry. Omyomyom.

Earls’ “A Lobster of a Feast” takes place in Calgary October 3-5. The restaurant chain flies in thousands of live Atlantic lobster, boils them and serves them with prawns, grilled corn on the cob, fingerling potatoes and sourdough bread that’s baked in-house (ideal for dipping into the Chardonnay-butter sauce). Oh, and it only costs $25. Nice. If you miss the lobster event you can just go for the Mai Tais — they’re on the menu all year.

Mai Tai

  • 1-1/2 oz Appleton VX rum
  • 1/2 oz Triple Sec
  • 1 oz lime juice
  • 3/4 oz toasted almond syrup (or use orgeat syrup, available at the Cookbook Company in Calgary)

In a shaker combine the rum, triple sec, lime juice and toasted almond syrup. Add ice and shake vigorously to combine ingredients. Strain over fresh ice into a rocks glass. Garnish with a pineapple chunk, mint sprig and a skewered cherry. Add a straw, if desired.

— Recipe courtesy Cameron Bogue, Earls