Sunday, June 21, 2009
Food, Wine, Beer & Spirits, "Dish", Recipes

Summer sipping

Have yourself a blast with these refreshing libations

Maestro Dobel Diamond Tequila
Pattaya cocktails with Maestro Dobel Diamond Tequila

By Kirsten Ott

Patron—it’s not just for tequila. The spirits company recently added a new liquor to its lineup: vodka. Ultimat with no e vodka (yeah, we thought of Absolut when we saw it, too) is a special blend of wheat, rye and potato. Produced in Poland, its creation process begins with milling the grains, then steam cooking them to produce a mash for fermentation. Once fermented, the mash is distilled in a continuous column still, then filtered through activated carbon candle filters, and the alcohol content is reduced to its final level of 80 proof using pure water obtained by reverse osmosis. What all this scientific babble means to us is that the final result is a pure spirit with a very subtle taste, smooth texture and a rich complexity I don’t see in most vodkas. The cobalt blue decanter finishes it off. www.ultimatvodka.com.

AHOY, MATEY

Maria and I are practically obsessed with recreating island time with tiki parties and rum punch. This includes grass skirts and Bob Marley on the iPod. We’re part of the “no worries, mon” set when it comes to our downtime. Which is why we were so thrilled when we recently stumbled upon Kilo Kai rum. Made in Curacao, an island in the Caribbean, the spiced rum conjures up thoughts of sugar-white beaches, turquoise waters and a constant smile. Notes of vanilla, cinnamon and nutmeg increase its desirability. The skull in its logo makes it fun. Try it in the Kilo Kolada (see sidebar) or drink it straight, pirate style.

HIT ME WITH YOUR BEST SHOT

For the serious partiers who don’t have time to mess with playing Drinkshop mixologist and really just want to get their drink on, I’ve got something for you, too: DeKuyper Burst Bar Shots. Don’t worry, they’re not packaged in those ridiculous little test tubes. The flavors—Washington Apple, Red-Headed Burst, Kamikaze, Lemon Drop, Alabama Slammer and Sex on the Beach—are all sold in five different-sized bottles, and are pretty affordable. The 750 milliliter bottle is $10.99, so you’ll save by not having to buy all the different ingredients to make your regular favorite cocktails.

HI-HO SILVER


Personally, I can’t stand gold tequila. Perhaps it’s because it brings back college memories I’d rather forget—like when I imbibed too much of the stuff. Whatever the reason, I like my tequila clear now—generally called silver, but some use the term white. And Juan-Domingo “Dobel” Beckmann, the sixth-generation leader of his tequila-producing family in Mexico, just announced the expansion of Maestro Dobel, the world’s first clear-aged diamond tequila, to 11 states. In addition to being available in Georgia, where it launched three months ago, it’s now on the shelves of liquor stores in states like New York, Massachusetts, Florida and Texas. The bottle is hard to miss—it’s quite imposing with its thick metallic base and eye-catching crystal-cut design. Each one is filled and labeled by hand, and then individually numbered. Consumers are even told which ranch the agave was harvested at. With a unique leather and chocolate blend of flavors, this adult version of tequila is delicious served neat on the rocks, but it makes a mean cocktail, too (see sidebar). SP
Kirsten Ott is the Life, Food & Style Editor at The Sunday Paper.

KILO KOLADA

• 2 parts Kilo Kai rum
• 2 parts coconut cream
• 3 parts pineapple juice

Mix in shaker with ice. Strain mix into glass with ice.

PATTAYA

• By Josh Dov of Fat Fish, Los Angeles
• 2 ounces Maestro Dobel Diamond Tequila
• 2 tablespoons agave nectar
• 1 ounce passion fruit juice
• 8-10 Thai basil leaves
• 1/2 ounce fresh lime

Muddle Thai basil until finely crushed. Add ice to mixing glass. Fill with tequila, passion fruit juice, agave and lime. Shake it like a Polaroid picture. Strain (with bits) into a chilled martini glass.