Easy Summer Entertaining...Cocktails & Hors d'Oeuvres Tasting August 3, 2009

The cocktail revolution is here-or at least it's back!

The origin of the word "cocktail" is shrouded in mystery. Dozens of possibilities are out there, like so many variations on a martini. Wall Street Journal columnist Eric Feltonnotes in How's Your Drink that "according to the Oxford English Dictionary, the word 'cocktail' first appeared in 1803 in a publication called the Farmer's Cabinet, but there was no explanation of what sort of drink this cocktail was-other than it was 'excellent for the head.'"

Cocktails are coming back after decades of decline. Blogger Ray Ellis muses that uncertain times make us appreciate even more the finer things life has to offer. Given that, it's hardly surprising that cocktail culture has resurfaced. "Whenever the world appears to be imploding, something in us screams, 'This might be an appropriate time for a nice drink. What will you have?'"

Well, darn it, now we're in the mood for a party! Not just any party-a cocktail party! We're going to showcase some fantastic new drinks, reveal some bartender secrets, and give you some hors d'oeuvres ideas for your next gathering. We also have prizes: two "Bartender Basics" kits!

Like all our dinners, this is a tasting menu. Just enough to eat and drink without putting you over the edge!

Diane Mercure of Glazers presents. We've tapped a great selection of ultra-premium liquors, mixed them into delicious cocktails, and paired them with a fantastic menu of party foods from Grovewood's award-winning kitchen. A complimentary recipe book of the dishes served (but adapted for the home kitchen) will be presented.

Belvedere Berry Fusion (vodka & fresh berries muddles with sugar) ......(apéritif)
The world's most superior, naturally flavored vodka. Real fruit is soaked (macerated) in this premium vodka for up to one month, extracting all of the flavor, and distilled again for the most natural, best flavored vodka available.

Tanqueray Rangpur Cran......Cantaloupe Cup with chèvre, arugula & prosciutto
Different from most other gins . It starts out the same with a similar base of botanicals like juniper and coriander steeped in the gin. But then it adds additional botanicals, steeping, and re-distillation with rangpur (a lemon x mandarin orange hybrid that probably originated in India), bay leaf, and ginger. It isn't a classic London Dry gin because it has a little sweetness to help balance the addition of extra citrus, herbs, and spices in the blend. The result of the innovative ingredients, makes for an incredibly smooth Gin.

Cuervo Platino Firey Mango Margarita (with house-infused habanero syrup) ......Scallop Ceviche with mango & avocado
This Tequila was once reserved only for the Cuervo family's private enjoyment. This exquisite spirit is handcrafted using a unique process called "Esencia de Agave," a meticulous method that uses the innermost part of the agave, the piña, to bring the full character, flavor and essence of the agave to life. Winner, 2008 Agave Spirits Challenge Gold Medal

Oronoco Caipirissima (like the Caipirinha, but with rum, sugar & limes instead of cachaça) ......Coconut Shrimp, pineapple mint salsa
This distinctively packaged rum comes from the mountains of Brazil, a land known mainly for cachaça, not rum. It's a pity: Based on Oronoco's showing, Brazil really ought to be making more of the stuff. This white rum is exceptionally smooth and creamy, offering an immediate vanilla nose. On the palate is offers a big mouthful of vanilla/crème brulée, plus some cinnamon notes, with a lightly woodsy finish. Exceptionally smooth, this rum is totally sippable on the rocks but of course works well with any kind of cocktail.

Bulleit BLT (Bourbon-Lemon-Tonic) ......Bulleit Mini-Burger, bourbon baked beans.
Navan Tango Rocks (with pineapple and fresh lime, on the rocks!)
According to company lore, the first batch of Bulleit was first made in the 1800s by Augustus Bulleit, but discontinued after his death. In 1987, the great-great-grandson of the original creator, Tom Bulleit created the first modern-day batch, which was introduced to US markets in 1999. An honest, old-school bourbon with a real kick. It gives off the flavor of its charred oak barrels, spending six years-plus in those barrels, making it a woody and smoky quaff, and a great blending whiskey. Best value bourbon, Food & Wine.

Navan Tango Rocks (with pineapple and fresh lime, on the rocks!) ......Summer Fruit Skewers, housemade coconut sorbet
Vanilla is an essential part of any good dessert, and it's equally essential as part of any good dessert cocktail. There's a great new vanilla liqueur Navan, bottled by the makers of Grand Marnier. Navan is blended with Cognac and this character comes through, mellowing the vanilla and lending a more traditional spirit note to the liqueur. It's easy to sip Navan on its own, but it's even better on the rocks and, of course, in cocktails.

Monday, August 3, 2009
6:30 p.m.
$44 per person
(tax and gratuity will be added to final bill)

By Reservation Only
(216) 531-4900

Fellow food tourists, shaken or stirred, we are going in the "Way Back" machine to the Classic Cocktail Party of the mid-twentieth century, and bringing it up to date, with a twist! I hope you can join us.

Official Website: http://www.grovewoodtavern.com