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Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

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Friday
Jul252008

K&L Cocktail Blog

Welcome to the K&L Cocktail Blog! If you haven’t been paying attention to my newsletter entries, I am a strong proponent of old fashioned spirits and cocktails. American drinking culture is in a state of constant flux. The vodka boom has re-familiarized America with “cocktails,” but the vast majority of people yearn for something more, something ethereal, something special. Fortunately, more than one hundred years ago the Savoy Hotel’s American Bar was already codifying its various elixirs. In 1930, Harry Craddock— the American Bar’s head bartender—published the quintessential compendium for the modern cocktail artist. The Savoy Cocktail Book compiles more than 40 years of bartending experience and over 750 different drinks. The possibilities are seemingly endless, the combinations infinite. From Mr. Craddock's masterpiece—some advice and some recipes: “A FEW HINTS FOR THE YOUNG MIXER” 1. Ice is nearly always an absolute essential for any Cocktail. 2. Never use the same ice twice. 3. Remember that the ingredients mix better in a shaker rather larger than is necessary to contain them. 4. Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep! 5. If possible, ice your glasses before using them. 6. Drink your Cocktail as soon as possible. Harry Craddock was once asked what was the best way to drink a Cocktail: “Quickly,” replied the great man “while it’s laughing at you!” SAZERAC COCKTAIL 1 Lump of sugar 1 Dash Peychaud Bitters 1 Glass Rye whiskey Stir vigorously and serve up - strained into a chilled martini glass. Top with a dash of Absinthe and a squeeze of lemon peel. MODIFIED QUEEN ELIZABETH 1 Dash of Absinthe ¼ Lime Juice ¼ Cointreau ½ Dry Gin ½ Dash Regan’s Orange Bitters ½ Dash Simple Syrup Shake vigorously and serve up - strained into to a chilled martini glass. — David Othenin-Girard

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