entertainment-pedia

How to Make a Fancy Champagne Cocktail (video)

Did you know the recipe for a champagne cocktail How to make a champagne cocktail

dates back over 200 years? In the video above, our friends at the Small Screen Network, tell us about the history of the cocktail and show us how to make a fancy champagne cocktail. Be sure you have a bottle of champagne, a champagne flute, sugar cubes, a lemon and bitters as well as a channel knife, zester and stir rod, so you can make one as you watch. To learn how to make the perfect spiral lemon peel garnish, see this related video.

Tags: champagne, champagne cocktail, entertainment-pedia, main-pedia

How to Assemble a Gorgeous and Tasty Cheese Platter

by Rigel Celeste (RSS feed) —

Filed under: Dining

Few foods are as versatile and universally appealing as cheese (who doesn't love it?) and rare is the holiday gathering that doesn't include it in some way. Impress your guests by featuring cheese front and center on a beautiful homemade cheese platter you assembled yourself.

Aim for variety
A good cheese plate offers a variety of styles and milk types, and has something for everyone from beginners to connoisseurs. Three to five cheeses per platter is plenty, allowing 1-3 oz per person as an appetizer, and if the options are overwhelming consider narrowing the field by choosing a region and going all local, all French, or all American, etc.

Ask the Cheesemonger
When buying cheese it can be easy to get overwhelmed by all the choices but a good cheesemonger will be happy to offer samples and help you make selections based on your preferences, type of guests, and other food you plan to serve. For more advice on selecting cheeses watch this Luxist interview with Taylor Cocalis, Director of Events & Education at New York City's Murray's Cheese.

Tags: awards-main, cheese, dining-pedia, entertainment-pedia, food-pedia, luxist-awards, main-pedia

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Classic Cocktail Recipes from the Fairmont Hotels & Resorts (with video)

by Carrie Coolidge (RSS feed) —

Filed under: Luxury Travel & Hotels, Spirits

Classic cocktail recpioes from the Fairmont Hotels and Resorts

Fairmont Hotels & Resorts has reinterpreted authentic cocktail culture for a new generation with a new Classic Cocktail Menu highlighting time-honored libations that are perfect for the upcoming holiday season.

For over 100 years, bartenders in many of the heritage brand's bars and lounges, from The Plaza hotel's Oak Bar (winner of the Luxist Awards' Readers Choice Award for Best Hotel Bar) to The Savoy in London, have helped invent, design, refine and serve drinks that can only be described as classic.

This fall's new menu will be whipped up by the best mixologists in the business, who have been extensively trained in the art of the cocktail. Taking inspiration from many classic cocktail eras, Fairmont's most famous recipes for delicious cocktails across the brand are available online. Expert bartenders have posted photos, tips and tricks for making lip-smacking libations that date from colonial times right up to the present. See the slideshow below for recipes for making your own classic cocktails at home and be sure to check out the video below in which Orlando Rivera, head bartender at The Plaza's Oak Bar talks to Luxist about how classic cocktails have made a comeback.

Gallery: Classic Cocktail Recipes from the Fairmont Hotels & Resorts

Tags: awards-main, classic cocktails, cocktail recipes, cocktails, entertainment-pedia, luxist-awards, main-pedia, Manhattan, Orlando Rivera, Plaza Hotel, recipes, sidecar, The Savoy

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How to Make Perfect Espresso at Home

by Rigel Celeste (RSS feed) —

Filed under: Dining

Espresso is so much more than just really strong coffee. It's an elixir, an experience, that takes only a few sips but lingers long after. For true espresso connoisseurs brewing the perfect cup is an art form, and one that takes skill, time, and practice to master.

Start with good coffee and pure, fresh water
As with any recipe the end result will only be as good as the sum of its ingredients. Coffee beans should be as fresh as possible and medium-roasted (not dark) to preserve the delicate flavor nuances. The water should be pure, fresh and odor-free, and neither too hard nor too soft.

Use the right grind
The beans should be ground to a fine powder in order to expose as much surface area as possible to the water, but not so fine they pack too tight for the water to get through. Depending on your machine, coffee, and preference the grind consistency should be somewhere between small sugar granules smooth baking flour. Many experts recommend having your beans ground by a professional in order to get the best results. For more on grinding read How to Grind Coffee Beans Perfectly.

Tamp evenly
Tamping ensures the water to flows smoothly through all the coffee in the basket and doesn't just gush through one or two areas. To tamp put your coffee grounds into the basket and, on a smooth solid surface, use your tamper to press straight down into the basket with 20 - 30lbs of pressure. Practice by pressing on your bathroom scale to see exactly how much that is. Finish with a single firm twist to secure any loose grains and then lift the tamper straight up. The resulting packed grounds should be level and smooth, with no gaps or dimples. Note: The tamper should fit snugly into the basket -- if it's too small the coffee around the edges won't get compressed and the water will rush down the sides instead of dispersing evenly.

Tags: awards-main, coffee, dining-pedia, entertainment-pedia, espresso, food-pedia, luxist-awards, main-pedia

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Beer: Best Sipped Cool, Not Cold

by Tom Henkenius (RSS feed) —

Filed under: Dining, Spirits

If it has to be served "ice cold" it probably isn't a good beer.

Instead Daniel Kahn, brew master for Buckbean Brewing Company, a microbrewery in Reno, Nevada, says all beer should be served at 55-degrees Fahrenheit. "Because when it's too cold it numbs your taste buds, which in turn affects how you taste the flavors - or really, how you don't taste them," he explains.

So throw out what you know about a frosty mug of beer, to completely appreciate the vast array of brews being produced today let them warm a couple of degrees.

The Brewers Association classifies beers into two categories: ales - where the yeast ferments on top examples include IPA, pale ale, porter, stout - and lagers - where the yeast ferments on the bottom as in pilsners, Bocks or dark lagers.

Kahn knows a lot about both types. His two-year-old brewery began by producing one of each: a Bavarian Schwarz bier Lager called Black Noddy Lager and zesty ale called Original Orange Blossom Ale. These are beers that offer huge flavors; they're meant to be sipped, not chugged. Chilling them too much does more than numb your taste buds, "If you serve your beer too cold the gases don't release and you miss out on the aromas, which also affects taste." He says the next time you have a beer - or eat anything for that matter - plug your nose. You'll find your sense of smell is responsible for a lot of the flavor.

Tags: awards-main, beer, beer temperature, beertemperature, beertypes, Black Noddy Lager, Brewers Association, buckbean, BuckbeanBrewingCompany, entertainment-pedia, lagervs.ale, luxist-awards, main-pedia, Original Orange Blossom Ale, outdoor-entertainment-pedia, perfecttemperatureforbeer, serving temperatures, temperature

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How to Grill the Perfect Burger

by Rigel Celeste (RSS feed) —

Filed under: Dining

Nothing says summer like a perfectly grilled burger. Wow your friends and family alike with these tips for cooking up the perfect patty.

Don't go lean No one ever said perfect flavor was perfectly healthy. For the juiciest, most decadent cooked patty choose ground chuck with 15-20% fat. If you like your burgers very well done consider going even higher (more fat will let you cook longer without the meat going dry).

Size matters Use cold meat and clean, wet, cold hands to form patties that are 1/2" to 3/4" thick. Any thicker and you risk the outside getting overdone while you wait for the heat to reach the inside. Make the patties about 1/2" wider than the buns to allow for shrinkage, and avoid a 'poofed' finished patty by using your thumb to press an indentation in the center of each one before cooking.

Save seasonings for last Salt draws out moisture so season generously but season last minute, right before you throw the patty on the grill.

Don't overwork the meat Don't overwork the raw meat as you make patties and resist pressing on the burgers as they cook -- it only squeezes out the juices and dries out the burger (not to mention causes flame-ups). Try to flip each patty only once -- if they stick to the grill wait a minute and try again.

Don't rely on color for doneness Temperature is the only reliable way of telling if a burger is done or not -- it should be 160°F in the center.

Let the patties rest Let the cooked patties rest for 1-2 minutes before cutting or eating to let the juices stabilize. Biting in too soon can lead to a drippy burger with dry flavor.

For more great grilling options check out our Guide to Meat Cuts.

Tags: burgers, entertainment-pedia, food-pedia, grill, grilling, hamburger, hamburgers, main-pedia, meat, outdoor-entertainment-pedia

Serving Temperatures for Beer

by Carl Benjamin (RSS feed) —

Filed under: Dining, Spirits

The proper temperature for beer is important for taste and your enjoyment. If you serve beer too cold, it might be refreshing, but it will hold back most of its flavor. Serving beer, at room temperature, brings out the best in flavors and aromas. This is usually the best way for judging a beer, in contests.

However, most Americans like their beer cold. That being said, here are some guidelines to follow to bring out the best in your beer drinking.

Fruit beers should be served at between 40 and 50 degrees Fahrenheit.
Wheat beers and pale lagers should be served at 45 to 50 degrees Fahrenheit.
Pale ales and amber or dark lagers should be served at 50 to 55 degrees Fahrenheit.
Very strong ales, such as barley wines and Belgian ales, is 50 to 55 degrees Fahrenheit.
Dark ales, including porters and stouts, should be served at 55 to 60 degrees Fahrenheit.

The problem arises, because most brew pubs, restaurants and bars can't serve beer, at a variety of temperatures. Simply put, they don't have enough coolers. Brew pubs tend to serve the house beer, which is usually their specialty beer, at the preferred temperature.

Besides temperature, there is another important factor to consider. All beer should be poured into the middle of a glass. This prevents the loss of flavor and aroma. Many people pour it down the side of the glass, which reduces the foam (also known as "head") on the beer. However, if you let it sit for a few minutes, the foam will settle.

Finally, avoid shaking beer. Remove it from the cooler, with as little shaking as possible. Pulling it out straight up, is the best way to remove it from the refrigerator or cooler.

Tags: ales, beer, beertemperatures, brew pubs, entertainment-pedia, lagers, luxist-awards, main-pedia, outdoor-entertainment-pedia, stouts

Classic Cocktails Make a Comeback (with video)

by Carrie Coolidge (RSS feed) —

Filed under: Spirits

At the newly renovated Plaza Hotel, which recently underwent a $450 million renovation, Luxist visited the famous Oak Room Bar where we discussed the comeback of classic cocktails with Head Bartender Orlando Rivera.

"It is almost like jazz music," says Rivera. "Classic cocktails never die.

Orlando Rivera, who has worked at the Plaza Hotel for 21 years, presides over the Oak Room Bar. During his time there, he has seen cocktails come and go, but the classic ones, such as martinis, Grey Goose martinis, dirty martinis and Bloody Mary, are very popular right now.

Rivera also told us which are the proper garnishes for different cocktails. A Sidecar is garnished with a lemon, while a Cuba Libre is served with a lime. A Bloody Mary is served with a lemon or a lime, but a Gibson must be served with an onion pearl, not an olive.

We couldn't think of a better place to learn (or a better person to learn from) about classic cocktails than at this landmark location. Built in 1907 (originally as a bar for men only), the Oak Room Bar remains an iconic meeting spot for New Yorkers and visitors to the city alike.

Tags: bloody mary, bloody marys, BloodyMary, BloodyMarys, classic cocktails, ClassicCocktails, cuba libre, CubaLibre, entertainment-pedia, gibson, luxist-awards, main-pedia, martini, martinis, oak room, oak room bar, OakRoom, OakRoomBar, orlando rivera, OrlandoRivera, outdoor-entertainment-pedia, plaza hotel, PlazaHotel, sidecar

5 Top Tequila Cocktails for Summer

by Ariston Anderson (RSS feed) —

Filed under: Spirits

Despite the common misnomer, margaritas aren't really consumed much in Mexico, except for by tourists and by locals at beach resorts. Although it remains one of my favorite cocktails, on a recent visit to the Cazadores Distillery bar in Arandes, I was fortunate enough to receive a few bar lessons from the master herself, Cazadores Brand Ambassador Tania Osequera, who revealed some delicious alternatives to the standard lime drink. Gear up for summer and practice these five easy recipes in preparation for the hot months ahead. And for all you margarita enthusiasts, find one authentic recipe below.

Mayahuel
When in Arandas, it's a must to drink the local specialty, the Mayahuel, named after the goddess of agave herself. Arandes is known for its fresh-squeezed pink grapefruit juice, naturally sweet beyond anything you'd find in the States. The Mayahuel cocktail is enjoyed by jimadores after the harvest of the piñas, or agave plant cores. Oddly enough, New York's own club for tequila devotees, Mayahuel, fails to include the namesake cocktail on their menu.

To make a similar version:
Pour 4 oz. Pink grapefruit juice (fresh squeezed is ideal)
1.5 oz. Silver Cazadores over ice.
Sweeten to taste with organic agave nectar and stir.

Infused Tequila
For a large dinner party, nothing beats a pitcher of distilled spirits. For an alternative on the tired vodka blends, try this infused tequila recipe. It's just the thing for a hot summer night.
Pour a 750ml bottle of Cazadores silver into a glass pitcher, and fill with strips of cucumber and seedless watermelon. Store in the refrigerator overnight. Before serving, mix in a shaker with ice and a few drops of agave nectar. Serve over ice and garnish with mint.

Tags: cocktail recipes, cocktails, entertainment-pedia, luxist-awards, main-pedia, outdoor-entertainment-pedia, Tequila, tequila recipes

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Choose the Best Little Black Dress for Your Body Type

by Rigel Celeste (RSS feed) —

Filed under: Apparel

Every woman needs a little black dress (LBD) in her closet that she loves, feels sexy in, and can pull out and be fabulous in on a moment's notice. Finding such a dress is easier said than done, however, as both women and dresses come in all different shapes and sizes. Finding the most flattering dress for your body type can be overwhelming but here are a few tips to help.

Fabric A great LBD is a versatile, long lasting investment so choose the most timeless and luxurious fabrics like wool, silk, linen, or cashmere. Knits and fabrics containing Lycra or spandex won't work for nearly as many occasions and won't last as long.

Hemline The most enduring and flattering hemlines fall right above or right below the knee. Avoid trendy lengths that are very long or very short.

Fit A good rule of thumb when choosing a dress is to follow the 3:1 rule: go 3 parts covered to 1 part revealed (i.e. if you choose a plunging neckline forgo a sky-high slit in the skirt). Finding the right fit is the most challenging part of shopping for a little black dress, but get it right and you'll have a 'best friend' you can dress up or down for any occasion for years to come. Consider the following tips for flattering different bodies.

Tags: beauty-pedia, entertainment-pedia, lbd, little black dress, LittleBlackDress

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How to Stock a Home Bar

by Rigel Celeste (RSS feed) —

Filed under: Dining, Spirits

Those who enjoy having friends over and entertaining guests know that having a well stocked home bar is essential. There are no hard and fast rules for what to have in a home bar and most people simply build a collection based on what drinks they and their guests most often enjoy. But if you're starting from scratch and are looking to create a well-rounded bar ready for any occasion here's what you'll need to get started.

Equipment
Bottle opener
Wine Key
Cocktail/Martini Shaker
Ice Bucket
Jigger
Blender
Cutting board
Paring knife
Coasters
Napkins
Drink straws/stirrers
Dishtowels
Toothpicks

Glassware - How many to stock of each depends on usage and personal preference, but the list is generally ordered from most frequently used at the top to least frequently used at the bottom.
Highball glasses
Pint glasses
Rocks glasses
Wine glasses
Martini glasses
Brandy snifters
Shot glasses

Mixers - Most mixers are best stocked in small or single-serve sizes so they stay fresh for long periods and limit waste when you open one for a single drink.
Club soda
Tonic water
Cola
Diet Cola
Lemon/Lime soda
Orange juice
Tomato juice
Cranberry juice
Margarita mix
Bloody Mary mix

Tags: alcohol, bar, cocktails, drinks, entertaining, entertainment-pedia, home bar, main-pedia, mixing drinks, stocking a home bar

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How to Make a Classic Manhattan

by Carrie Coolidge (RSS feed) —

Filed under: Spirits

At the newly renovated Plaza Hotel, which recently underwent a $450 million renovation, Luxist visited the famous Oak Room Bar where Head Bartender Orlando Rivera shared with us some of his secrets, including how to make one of the most classic cocktails---the Manhattan.

Orlando Rivera, who has worked at the Plaza Hotel for 21 years, presides over The Oak Bar. During his time there, he has served classic cocktails to the great and near-great, including princes, presidents, powerbrokers, politicians, Hollywood stars, musicians and professional athletes.

The Manhattan is believed to have been invented at the Manhattan Club in New York City in the 1870's. The cocktail has not diminished in its popularity over the ensuing 140 years and is referred to as the "king of cocktails." We couldn't think of a better place to learn (or a better person to learn from) how to make this classic cocktail than at this landmark location. Built in 1907 as a bar for men only, the Oak Room Bar is now an iconic meeting spot for New Yorkers and visitors to the city alike.

Tags: awards-main, classic cocktails, classic manhattan, ClassicCocktails, ClassicManhattan, cocktails, entertainment-pedia, luxist-awards, main-pedia, manhattan club, ManhattanClub, oak room, oak room bar, OakRoom, OakRoomBar, orlando rivera, OrlandoRivera, outdoor-entertainment, outdoor-entertainment-pedia, plaza hotel, PlazaHotel

How to Throw the Perfect Party

by Rigel Celeste (RSS feed) —

Filed under: Events, Lux Tips

Whether its just friends getting together for drinks or a big soiree full of people you want to impress, the trick to throwing a truly perfect party is to plan out the details in advance so you can relax and have fun at the event. The mood of the host or hostess sets the tone for the whole party, so being stressed and uncomfortable around the guests is not an option. In order to create the perfect atmosphere here a few good rules of thumb appropriate for any party.

Don't sweat the small stuff. Plan and prepare the little details till your heart's content (they can really make a party) but if something goes wrong or doesn't turn out just right don't panic. If you stay relaxed and happy your guests will be that much more comfortable (and a few imperfections can be endearing).
Know your guests If you're serving food find out ahead of time if there are any special guest requirements (vegetarian diet, allergies, etc). Also make sure the music is appropriate for everyone, and plan ahead for special guest groups like the elderly (plenty of seating) and children (places to play). You don't want to be scrambling for extra chairs as the guests arrive.

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Tags: entertainment-pedia, hostess, hosting, main-pedia, parties, party, party planning, PartyPlanning

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The Luxist Awards' Guide to Holiday Entertaining: Best of 2009

by Carrie Coolidge (RSS feed) —

Filed under: Dining

In 2009, the Luxist Awards has featured several articles in the Cadillac-ipedia that have offered tips ranging from how to serve, pair, store and enjoy a variety of festive dishes and libations, from truffles and foie gras to cheese, sustaiable caviar and of course, Champagne.

Here a few of our favorite tips with links to all of the relevant articles, to help you plan your holiday festivities.

Serving cheese
Remove from refrigerator one hour before serving to guests. Cheese is best consumed at room temperature. Don't slice the cheese until after it reaches room temperature.

Serving fondue
Fondue can be served as an appetizer, dessert, or even a full three-course meal. Traditionally, fondues are created with melted cheese, which is usually a blend of two different varieties of cheese. The fondue is often served with bread, vegetables and fruit. If served as a main course, broth or seasoned cooking oil is heated in the fondue pot, while chicken, beef, seafood and vegetables can be cooked at the table. A variety of dipping sauces can provide more flavor. Fondues consisting of molten chocolate is a delicious dessert, with bananas, strawberries and marshmallows great options for dipping.

Serving foie gras
Foie gras, which is the French word for "fat liver" is a delicacy in French cuisine. Its flavor is described as rich, buttery and delicate. It is served as a mousse, parfait or pâté.

Caviar options beyond Beluga
The finest caviar often comes from the sturgeon, a fish that has become endangered in many areas, including the Caspian Sean. There are a variety of other options available to avoid further depleting the ocean's resources. One Readers' Choice nominee, Tsar Nicoulai Caviar, raises its fish sustainably in Northern California. It's online operation offers caviar, roe, smoked delicacies and an array of caviar accessories.

Serving Champagne
The pouring temperature of Champagne will vary depending on the kind you will be serving. Young non-vintage champagne, with no year on the label, should be poured around 8 degrees Celsius (46 degrees Fahrenheit). Mature wines, on the other hand, such as vintage Champagne, should be poured between 12 to 14 degrees Celsius (54 to 57 degrees Fahrenheit). Champagne goes well with pasta salads, sea food, oysters, shrimps, light fishes and antipasti. It also goes well with a cheese course as well as with many desserts.

Tags: caviar, cheese, cocktails, entertainment-pedia, fondue, food-pedia, luxist-awards, main-pedia, truffles

Etiquette at the Opera

by Rigel Celeste (RSS feed) —

Filed under: Art

The opera is a wonderful expression of art and music and storytelling, but attending a show can be intimidating if you've never been before. Here are a few basics:

Attire Although traditionally a very formal and glamorous event, operas have become more casual over the years and attire varies to include all levels. Business attire is common but if you're not sure what to wear feel free to call the opera house beforehand to see what they recommend.

Arrive Early Once the performance starts the ushers will not admit you until after the overture or, in some cases, after the first act is over. Allow at least 30-45 minutes to find parking, get your tickets, and be seated.

Stay Quiet Be courteous and refrain from talking, whispering, and eating during the show. Also be sure to turn off your cell phone, PDA, or anything else that might ring or beep.

No Cameras Most opera houses prohibit the use of photography, video, and recording devices of any kind during performances.

Applause Operas are live so of course it's courteous to show your appreciation by clapping at appropriate moments. Follow the lead of the rest of the audience if you're not sure but generally people will applaud when the conductor takes the podium, at the end of the overture, at the end of each act, and when the performers come out to take a bow.

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Tags: entertainment-pedia, etiquette, luxist-awards, main-pedia, opera

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