When The Spirit World came online Rosanne was our writer for this column. When she left I took over the column and unfortunately we had a little snafu that caused her columns to be deleted which was really too bad. The site is now missing some really interesting and informative posts. Hopefully that won’t happen again!

Anyway, this column has turned out to be such a great learning experience for me. Each week as I research a country to find out what might be a common or iconic liquor or drink in that area my research often takes me all over the place. You end up seeing a very tiny bit of that here but in the background I’ve learned things about agriculture, history, geography, city sights - all kinds of other things.

I sometimes find myself searching through non-English sites looking for a few words that will validate something I’ve seen somewhere else and that has taught me a lot about the business of the world. Many countries are still very self-contained and websites about those countries are likely to be only in the local language. Or some countries have a history or relationships that affect how their non-native language sites are localized; perhaps the other language I find is French, for instance.

It has been frustrating to often not be able to taste what I’m writing about to have more first-hand experience but there are lots of things I now know to look for when I travel. It has been really fun noticing the similarities in liquors across certain blocks of countries or in countries that had colonial relationships.

I know that not many of us have lots of “spare” time but if you ever find yourself with an odd moment, pick a country and then go out to see what you can find out about the food and drink of the area. You may be surprised at the journey you will take right from your PC. I know that in the future when I travel I plan to do this sort of research because I’ll then make sure I catch any specialties or things that are not commonly available outside the country. While figuring that out I’ll be exposed to all kinds of other information that will make the trip more interesting. It will help move me from tourist to traveler - one of my personal goals when I travel.

So I encourage you as you are out and about The Spirit World to think about the elements in that cocktail you are enjoying. You may find yourself taking an interesting journey of another kind.

Salut!

The PHILLY CRAFT BEER FEST is a true craft beer tasting featuring an incredible variety of beers from some of the finest brewers in the country.

And from the information on the site it looks as if they mean business. Fifty breweries will be on hand with each bringing two or three beers - that is a lot of beer to sample! Food will be available for purchase and a band will be on hand to keep your toes tapping - of course that might happen naturally if the restroom lines get too long!

Tickets are $35 if purchased online and $40 at the door, if there are tickets still available. There are two sessions and each is being held to a maximum of 1500 tasters. For the list of participating breweries, to purchase tickets or to get all the details, check their site.

The following weekend, March 10 and 11 is the Atlantic City Beer Festival (irritating announcer on that home page…). This festival has two sessions on Saturday and one on Sunday. They expect attendance of 10,000 - not quite as intimate at the Philadelphia event! They currently list 48 participating breweries which run the gamut from big boys like Michelob to smaller guys like Dogfish. There are several countries represented in the line-up.

Advance tickets are $25, while tickets at the door are $30. Plus they have some offers for group ticket prices. Check out all the ticket info here.

This is my 59th and final Happy Hour at Home post. While I still have a few days left here at The Spirit World, I will be leaving at the end of February and that means that next Wednesday will be my final column. I have had such a good time here and it is going to be very hard to leave but other hobbies and projects that have been put on the back burner are now demanding their share of attention. This has been a great 14+ months. I’ve enjoyed every minute of it and mostly because of the response we’ve received from the community. I’ve been lucky to work with many knowledgeable writers and I’ve learned a ton as I hope you have, too.

Happy Hour at Home has been my baby since the very beginning. When I was approached to take on this role as editor and writer for The Spirit World and started doing my planning it was the first column that came to mind and I knew it would be mine. I love finely crafted cocktails and can appreciate them for the works of art they are. But, what I really like are the social aspects of the cocktail culture: that can be out and about in one of my favorite establishments here in Seattle where the bartenders know my name and I count them as friends; as a way to meet locals and find out about the area I’m visiting as I travel; or as a way to bring friends together in a relaxed and casual setting for an evening of discussion and laughter.

I don’t do nearly as much of the last part as I’d like - coordinating schedules of my busy circle of friends can sometimes be overwhelming - but when I do it is always rewarding. And, as you may have noticed through these columns, I am always ready and willing to do so! So I hope that you all have taken away something from this column and that you continue to enjoy Happy Hour at Home as often as possible.

And now (finally!) on to this week’s recipes…

Absolut has recently released a new flavored vodka Absolut Pears. Pear is hands down one of my favorite flavors. I love it in the fall when pears are at their peak but I also love it as a light, flavorful taste as we head into spring and even summer. I find the flavor of pear refreshing. So I have been looking forward to trying this new pear-flavored vodka.

As with the other Absolut flavored vodkas this spirit is first and foremost a vodka with the flavor playing more of a supporting role. So when trying it straight you experience that strong vodka hit, followed by a shadow of pear flavor. In my mind, this is what makes these vodkas perfect for mixing. They are not too sweet and the flavors tend to enhance not overpower.

Since this is a new product Absolut has not only been advertising it heavily but also promoting cocktails that use the new liquor. I recently received an email with Pears as the focus. It listed ten cocktails available on their site. I think there are more though as when I visited my local liquor store to pick up a bottle they had a sheet of recipes (provided by Absolut, I’m sure) with an even two dozen cocktail recipes!

I decided to try two of them. And I’m very happy I did! Here are the two I tried with the original Absolut recipe and my slight modifications based on preference or what I had on hand.

ABSOLUT XP

• 2 parts ABSOLUT PEARS
• 1 part Brandy, Pear Flavored Liqueur
• Cream
• Cinnamon

Shake with ice and strain into a shot glass. Gently apply whipped cream on top. Top with regular cinnamon.

For the Pear Liqueur I used my Aqua Perfecta from St George Spirits. This is such a gorgeous, lovely pear liqueur that the drink had to be good! I did not use cream as that seems absurd to me but I did use a little bit of freshly ground cinnamon to top the drink. This little shot packed a punch yet was light and flavorful.

While testing I had blue cheese on crackers and that classic blue cheese and pear combination is always a hit!

My second test was also based on a classic combination - pears and hazelnuts.

ABSOLUT CHOCOLATE PEARS

• 1 part ABSOLUT PEARS
• 1 part Chocolate Liqueur
• 1 part Cream Hazelnut Liqueur
• Chocolate

Add all ingredients to a Boston shaker with ice. Shake hard and strain into a chilled martini glass. Sprinkle a pinch of dark chocolate flakes on the surface of the drink in the center.

I used white Creme de Cacao and Frangelico for the chocolate liqueur and cream hazelnut liqueur. I shaved a little bit of Callebaut bittersweet chocolate over the top of the cocktail.

This drink was heavenly! It would certainly make a nice dessert but actually was not so sweet that it couldn’t be used at cocktail hour. The classic combinations are classic for a reason!

I continued with my blue cheese and cracker snacks with this cocktail but I have an even better idea for the weekend!

I recently came across a newish food blog, Eddybles. On that blog I found a recipe for Goat Cheese Pecan Egg Rolls that sound delicious! Not only do they sound great, but the post contains step-by-step instructions with photos for you to follow. How great is that?

So pick yourself up a bottle of Absolut Pears, pick out a cocktail recipe or two based on this new liquor and then make up a batch of the eggrolls. As you sit down to enjoy your Happy Hour at Home, lift your glass in a toast as I’ll be wishing you, Salut!

Although Valentine’s Day is officially over, we know that many of you will be saving your celebration for the upcoming three-day weekend that many of you will be enjoying. Unto that end, for the next couple days we will be bringing you more options for your romantic celebrations.

Although Happy Hour at Home is normally a cocktail and an appetizer today we are only going to talk about a cocktail - primarily because the appetizer is contained within!

If you plan to make this cocktail this weekend you really need to get crackin’! It needs an infused vodka, which can be made in as little as three days but that means you’d better be putting it together today! Normally we don’t think of watermelon at this time of year but with our world economy it is often possible to get fruit that is out of season in the middle of the winter. Around here, an abundance of the little personal watermelons are suddenly everywhere! I’m sure they were ordered especially for this holiday. So get your self down to the grocer and pick up one or two of them.

I’ve posted the recipe for the infused vodka over on Culinary Fool, as I started mine over the last weekend. Today is day three in the infusing process and while the vodka is pretty good, I’m actually going to let the balance of it go for a couple more days to really get a full watermelon flavor.

After you cut up the watermelon for your infusion you’ll have some leftover. As a warning (one I should have heeded) you will be tempted to just inhale the remaining pieces - it’s so refreshing at this time of year! - but you need some of it to create the final cocktail. So if you didn’t buy two of them, just put the other half in the refrigerator for the next couple days.

This cocktail is extremely refreshing! And the technique for the infusion can be used with all kinds of soft fruits and vegetables. Around Seattle this last summer cucumbers were the big thing. It seemed every establishment had some sort of cucumber infused liquor in a specialty cocktail - and I’ll bet you I tried just about every one of them. Other ideas for infusions: basil, mint, strawberries, blueberries - let your favorite tastes be your guide.

But for today we are going with watermelon. The pink color is just what you need for this V-day celebration!

Watermelon and Rose Water Cocktail

• 1 - 2 oz of cubed watermelon (5 or 6 3/4″ cubes)
• 1/2 oz Simple syrup
• 2 oz Watermelon infused vodka
• 3 drops Rose Water (be careful as this stuff is strong!)
• Ice

Gently muddle watermelon with simple syrup in a shaker. Add the vodka, rose water and ice to the shaker. Shake vigorously until mixture is well chilled. Strain into chilled martini glass.

Well, here we are at Valentine’s Day again!  And once again I find myself drawn to the liqueur with the name so very suited to this day, Parfait Amour.  This French liqueur is really just a fancy-pants version of Curaçao but its violet color and flowery almost marshmallow scent and feel are not to be dismissed lightly. 

I think what amazes me most is how our mind connects certain colors to certain flavors and somehow, no matter what the truth actually is, that association can be so strong that it impacts what people actually taste! Curaçao, as you probably know, is an orange-flavored liqueur.  Parfait Amour brings a bit more to the table with the addition of hints of vanilla, rose petals and almonds.  Some versions use violets instead of the rose petals.  The most common brand available here in the U.S. only mentions Seville oranges, orange blossoms and vanilla pods. 

Yet I have seen people describe the flavor as grape and even found a reference today that suggested using Parfait Amour in place of lavender!  What were they thinking?  Just because a spirit is purple or lavender colored does not mean it has the flavor of anything purple! 

I also find it very interesting that so many drinks made with Parfait Amour take names that play on that concept.  So you’ll find a Love Bite, Be Sweet, Frosty Amour, and Midnight Liaison.  Unfortunately this drink’s name does not fall into that category instead focusing on the orange flavors with the hint of vanilla that follows.  And for all you purists out there, yes we know this is not a martini but we didn’t create it and this is what whoever did create it called it, okay?

Unfortunately, the Parfait Amour is rather overwhelmed, color-wise, by the other ingredients so the drink has just the lightest hint of pink. I guess that’s okay as it means that even a man can hold this cocktail without feeling too girly. With all of the perfume essences you might be fooled into thinking this is a tame little cocktail.  But you’d be wrong… 

Neapolitan Martini

• 1 oz Vanilla Vodka
• 1 oz Orange Vodka
• 1/2 oz Grand Marnier
• 1/2 oz Parfait Amour
• Splash of lime juice

Fill a shaker full of ice. Add all ingredients and shake until chilled. Pour into chilled martini glass.

Food Network is featuring a Romantic Dinner for Two but also has a nice list of Champagne cocktails. 

Epicurious has a big section with all types of Valentine menus including over thirty cocktails in the Passionate Potions listing. 

intheSpirit (sponsored by De Kuyper) isn’t focusing on Valentine’s Day per se, but they have a whole section devoted to Spring and their E-cards allow you to share a little romance (and a cocktail recipe) with the ones you love. 

About.com is featuring a list of the Top Ten Valentine’s Day Cocktails as well as links to other romantic libations on the cocktails home page. 

Rob will be covering a variety of topics and starts today telling us what folks in Chicago can expect to find if they are looking for a a spot to catch a romantic drink or two.  His first post will be out a bit later today. 

Please join us in welcoming Rob!

As mentioned we are going to be preparing you for celebrating Valentine’s Day over the next few days. And those celebrations can have many forms. If you are not celebrating with the love of your life, take a minute to remember all the special people who have been and will continue to be in your life - we all have someone worth celebrating!

So this week’s Happy Hour at Home works for cocktails for two or for a group - it’s all up to you!

Red is the color of the holiday and this drink celebrates in style. Not only is the drink red but raspberries in February are such a treat. And, since the raspberries end up being mashed you can easily substitute frozen in this drink.

Red Blossom

• Ice cubes
• 1 1/2 oz Gin
• 1/2 oz peach liqueur
• 3 Tbsp pureed or mashed raspberries
• 1/2 oz lemon juice
• 1/2 oz simple syrup
• Raspberry for garnish

Fill a shaker with ice. Add all ingredients except the garnish.

Shake vigorously, then strain into a chilled martini glass.

Garnish with a fresh raspberry.

Since this drink is very fruity I though what might be nice is something simple that echoes the raspberry flavors.

So let’s make a warmed Brie topped with caramel.

Carameled Brie

A small round of Brie (8 oz) is perfect or even a wedge will work.

Place on a heatproof dish.

Heat in a 350F oven until just getting soft - about 15 minutes. With a wedge you want to be extra careful to make sure the Brie doesn’t start melting all over the place.

If you are lucky enough to have a shop near you that stocks gourmet caramel sauces you may be able to find one that is raspberry flavored. I’ve seen several brands in several places. If not, you can make your own by gently heating about 1/4 cup of caramel (on the stove or in the microwave for just a few seconds) and then adding 2 - 3 teaspoons of raspberry syrup.

Or instead of flavoring the caramel itself you can garnish the finished dish with raspberries.

Serve the warm Brie with slices of baguette, crackers or sliced apples.

Over the next week, we’ll be bringing you ideas for your beverage choices. As to the rest of it - you are on your own!