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Jan 18, 2018
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A Seat At the Bar
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A Seat at the Bar: Four experts tell us what to sip, stir and shake in September 2016
By Glenn Bardgett, Katie Herrera and Ted and Jamie Kilgore
Posted On: 09/01/2016   

I paired the 2015 J Vineyards California Pinot Gris with corn gazpacho at a recent Sauce Magazine cooking class at Dierbergs. Nailed it! A blend of pinot gris grapes from four California regions, this juicy dry whiteís melon, grapefruit and tropical notes were balanced with enough crisp acidity to make the gazpacho do a happy dance. $16. Dierbergs, Des Peres, dierbergs.com - Glenn Bardgett, Member of the Missouri Wine and Grape Board and wine director at Annie Gunnís

Add some drama to your favorite cocktail with a little St. Elizabeth Allspice Dram, aka pimento dram. The liqueur packs a ton of allspice and clove flavor with cinnamon, nutmeg and black pepper undertones. Add it to a Lionís Tail: Combine 2 ounces bourbon, Ĺ ounce Allspice Dram, Ĺ ounce lime juice, ľ ounce simple syrup and a dash Angostura bitters in an ice-filled shaker. Shake vigorously and strain into a chilled cocktail glass. $30. Parkerís Table, parkerstable.com - Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planterís House

To me, September means fresh produce, cool evenings and patio dining. This year, it also means French beer, since Iíll pair those things with Prairie Artisan Alesí Prairie-Vous Francais. The low-ABV farmhouse ale is hopped with Saaz and bottle-conditioned with Brett Bruxellensis. Soft notes of pineapple, black pepper and barnyard funk dance on the nose, while a clean bitterness and delicate banana and baking spice notes consume the palate. $9. Craft Beer Cellar, craftbeercellar.com - Katie Herrera, Co-founder of Femme Ferment and manager at The Side Project Cellar

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