First, it’s about ambience: I love reading and writing at local cafes. The dilemma for me is choice of beverage, which of course must complement the ambience especially when it’s hot outside. Cold-weather beverages pose no problem – I’m quite content with a cup of hot chocolate or warm apple cider. Summer presents the challenge… When the heat and humidity descend, there’s always the option of iced tea or iced coffee ­– functional and appropriate but, honestly, somewhat boring. Unless, in my case, the iced coffee contains sweetened condensed milk, which most cafes do not offer. Which leaves me…

I’m ready for fall ­– I’ve been longing for a cool, dry breeze since the onset of the dreaded humidity. Curiously, however, I’m in no rush to abandon those delightful summer cocktails ... In tribute, as summer fades, I give a last nod to the Julep, the Smash and the must-have Lewis Bag. I recently purchased a Lewis Bag for my home bar – a great tool for creating perfectly crushed ice. The package's arrival stoked my new obsession for making and enjoying slushy cold cocktails. Half of the fun is beating the bag with a wooden mallet until the ice has reached the desired consistency. Originally …

I recently stumbled upon a revealing book – “What We Eat When We Eat Alone: Stories and 100 Recipes”, by authors Deborah Madison and Patrick McFarlin. It is a compilation of the solo eating habits and recipes of the authors’ friends – and a few strangers – from varying ages and phases in their lives.  Predictably, the book got me thinking about my own preferences when I find myself alone for a meal. While I don’t mind cooking, I spend far less time on myself than I will when sharing a meal. I also gravitate towards childhood favorites – macaroni and cheese, peanut butter and jelly sandwiches …

It’s peach season, and the velvety fruits are showing up at local farmers markets. A ripe, juicy peach stands nicely on its own, but this sweet treat is also a terrific ingredient. What to make with summer’s bounty, you ask? Cocktails, of course! For starters, there’s the Bellini – a summertime classic that hails from Harry’s Bar in Venice, Italy. A delightful combination of Champagne (or prosecco – it’s an Italian recipe after all!) and peach puree – this sipper is easy to make and not only tastes great, but also results in a lovely coral toned beverage. An article in the August edition of "…

A little over an hour’s drive from Alexandria is the town of Delaplane – a wonderful destination for a day trip. The drive alone is beautiful. Once you head west on I-66, passing through Manassas, green rolling hills in the distance happily assure that you’ve left the city far behind. What lies ahead is even better – an abundance of vineyards heralding your arrival with great wine, food and breathtaking views. My husband and I recently made the short trip twice, both times eating and drinking our way through the many wineries in Delaplane. As hoped, we stumbled upon a few real gems along the …

Ever since reading an article about saison-style ales in the June "Bon Appetit" magazine, I’ve had a serious hankering for the rustic beers. In the article, the author refers to saison as the “Gatorade of the 1800s” and declares the brews to be the perfect summertime refreshment. The enticing descriptions don’t stop there: “easy-drinking, crisp, and relatively low in alcohol”, “doesn’t skimp on flavor” and “a picnic in a bottle”. Is my craving beginning to make sense? Saison is French for “season,” and is the name given to the unfiltered and lightly boozy ales brewed by farmers in the …

Let’s be honest, today’s approach to making homemade ice cream does not exactly require the time and labor our ancestors endured, but that doesn’t make the venture less honorable, or the result less tasty. And since I recently received the gift of an ice cream maker – that is my contention and I’m sticking with it! At first, I was a non-believer, expecting the final result to taste nothing like store-bought ice cream. What I didn’t expect was that “my” ice cream would taste better. Since the initial foray I’ve made several batches–chocolate, vanilla and strawberry, and each new flavor brings …

Uninspired by the standard, "must provide" July 4th "burgers and dogs" menu? If you're searching for inspiration, don't panic, Patch has you covered. We've got several ideas, including a few refreshing and easy-to-make cocktails, an icy treat perfect for cooling off and a picnic package if your plans do not include ready access to the kitchen.  Gin Rickey: If you haven't tried this gin-based concoction, you're really missing out. It just so happens that July is the official Gin Rickey month in the District ... so what better time to become acquainted with a locally bred cocktail. The recipe …

Oh summer, was the sweltering pronouncement of your arrival absolutely necessary? You’re like that friend we miss until he visits — you know the one, over-exuberant, talks too much and drinks all the punch. Frankly, I’m weary (and sweaty) already. I much prefer that fall fella anyway. To temper my summer-bashing mood, I decided to try a new lemon ice recipe from Everyday Food magazine. The recipe couldn’t be easier, calling for only three ingredients: egg whites, fresh lemon juice and sugar. The result is a creamy and refreshingly tart concoction that makes it much easier to forgive summer’s …

Need some ideas for summer refreshments? Patch has you covered. Unfiltered Ginger Ale by Bruce Cost: I’m always on the hunt for good ginger sodas – especially during the hot summer months. I recently sampled an unfiltered ginger ale by Bruce Cost and have been a devotee ever since. Made with fresh ginger and pure cane sugar, this ginger ale is delicious and seriously refreshing. A bit spicy, it perfectly complements a wide variety of food pairings (try it alongside Vietnamese food!).  Tait Farm Fruit Shrubs: Given my interest in historical concoctions, I’ve been a bit obsessed with Tait Farm’…

Catoctin Creek Distillery is a local treasure, a well-respected, family-owned distillery located in Purcellville, Va. I'd love to recount a romantic or complex web of events that led to its creation. Instead, I'll be honest: the owners were simply bored, and they transitioned from government contracting and home brewing to Catoctin. A humble origin, but a very happy result.  Over the past few months, I've noticed more and more of the company's bottles at local bars – a few in Washington – and at most area liquor stores. Intrigued, I visited the small distillery for a look-see and a tasting. I…

Tucked away behind an indistinct door inside the popular Washington bar The Passenger, a cocktail lovers paradise awaits – the Columbia Room. I recently enjoyed my inaugural experience at the speakeasy, and now regret missing out on this delightful spot until now. Reservations at the 10-seat bar are required. Guests can opt for the drink tasting menu, or cocktails a la carte. The tasting menu offers three delights: an opening cocktail that greets you on arrival, one pre-selected concoction paired with an amuse-bouche and a third prepared with whatever liquor or flavor you may have a hankering…

You might have read my tribute earlier this month about the Tom Collins, a gin cocktail that’s recently become my warm weather go-to. In that article, I also noted my newfound interest in gin. In search of as yet unsavored juniper-based drinks, I decided to give the Gin Rickey a try – despite my previous prejudice against what I thought was a boring, gin-based stand-by. So glad I did! A combination of gin (or bourbon whiskey–the original spirit of choice), fresh lime juice, the lime shell and soda water results in a refreshing, light summer cocktail, with no sweetness overkill.   Cocktail …

Up until last month, I had never enjoyed a glass of Sherry in my life. Happily, that all changed when I decided to conduct my own tasting.  If you’re a Sherry virgin like I was, here’s a quick and simple tutorial; Sherry is a fortified wine that’s produced in Spain's southwestern region of Jerez. The wines come in many different styles or flavors, ranging from light and dry, to rich and sweet.  On the dry end are the Manzanillas and Finos, and in the middle of the spectrum are the Amontillados, Palo Cortados, and Olorosos. The sweetest are Pedro Ximenez and Cream Sherries.   To begin my …

I recently purchased pastry chef Fany Gerson's book, "Paletas: Authentic Recipes For Mexican Ice Pops, Shaved Ice and Aguas Frescas". If you're already a fan, or are interested in learning how to prepare these delicious treats, I highly recommend it. The colorful work reveals numerous mouth watering recipes (and mouth watering photos!) perfect for warm weather indulgences. Found throughout Mexico, paletas are ice pops that come in two distinctive varieties—fruit and dairy. According to Gerson, the fruit versions are the most popular and contain a mixture of fresh seasonal fruit, sweetener, …

Last year, my warm weather drink favorites included the delightful Pimm's Cup and the rum-based Ti' Punch. Sadly, gin was an ignored libation. This spring I plan to give the spirit the attention it deserves.  For years I shied away from gin, likely due to the number of mediocre gin cocktails I had the displeasure of sampling. The streak ended when I was introduced to the Old Raj Gin and Tonic at D.C.'s Estadio. The man behind the drink, bar manager Adam Bernbach, modeled his creation after gin and tonics popular throughout Spain. The drink mixes house-made orange thyme tonic and Cadenhead's …

The blossoms may have peaked early this year, but the creative beverages below will be available through April 27. I've also included a recipe containing a cherry-flavored liqueur in case you want to whip up something special at home.  At BRABO, enjoy the unique take on a Pisco Sour titled the "Hot Cherry Mess", containing Macchu Pisco, Szechuan peppercorn spiced syrup, house-made cherry jam, lemon juice, egg white foam and cherry bitters.  The Grille at Morrison House presents two delightful options; the "Sour Cherry Fizz" prepared with sour cherry juice, Tanqueray gin, lemon juice, simple …

Recently, I gifted my husband with a single-origin coffee subscription from Counter Culture Coffee. Every month, two 12-ounce bags of fresh-roasted beans are delivered directly to our door. Each batch arrives with tasting notes and information about the region where the coffee was harvested. Thus far, all of the international offerings, hailing from Papua New Guinea, Ecuador, Ethiopia, Rwanda and Sumatra, have been delicious and unique.  The gift has proven to be both enjoyable and educational—surprising since I was not a dedicated coffee drinker. But when each new box of coffee arrives, I'm …

My family's eating habits have grown all too predictable. The routine plays out night after night: my husband and I get hungry, begin weighing the options, and lazily drift into the "let's just order out" discussion. If we manage to resist the easy escape, my husband will offer a few healthy meal options. Too often, I'm the guilty party, often pointing out that his suggestions are "not much fun".  This routine has gone on for some time—a lot longer than I care to admit. The funny thing is, I'm not a picky eater. I'll try anything once, and I actually like to eat healthy. Regrettably, this …

It's that time of year again—the 84th Annual Academy Awards takes place Sunday! Whether you choose to tune in for the fashion, the awards, or are forced into watching, you should definitely have something fun to drink. You can be sure that come Sunday night I will have a cocktail in hand... Below are several easy to make libations to help liven up your viewing party. For recipes, follow the hyperlinks. The Sidecar: A classic cocktail perfect for a glitzy evening. The Sidecar is a mixture of brandy or cognac, lemon juice, and orange liqueur served with a sugared rim. Lately, this has been one …