![\"\"](\"http:\/\/www.nataliemaclean.com\/admin\/book1\/storage\/interview_32.jpg\")
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Leave it to Ottawa wine writer Natalie MacLean to advocate vino elbowing out liquor.<\/p>\n
On a book tour stop in Toronto recently, she asked superstar chef Jamie Kennedy, who is a resident of the budding wine region of Prince Edward County, to whip up a couple of wine-based cocktails to celebrate the launch of her new memoir, Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass<\/i>.<\/p>\n
MacLean, who publishes an online newsletter called Nat Decants<\/i>, collected stories for the book about vineyards from Burgundy to California. She worked as a sommelier in the haute-est of restaurants, and dove into the arcane world of wine ranking \u00e0 la Robert Parker.<\/p>\n
The first of Kennedy’s creations, made with sparkling wine, is effervescent and a lovely way to start the evening. The second, made with frozen gewurztraminer and gamay, is a little heavier, but will ease you into dinner.<\/p>\n
“I think of these cocktails as I would a meal that doesn’t involve the whole spice rack,” MacLean says. “Elegant and delicious. That’s why I believe that both of these better complement many dishes than other cocktails. They’re not too sweet and with a wine base they’re able to pick up the flavours in a meal without overwhelming them.”<\/p>\n
Okay, so maybe she’s biased, but we’re happy to follow her lead. And who knows, maybe this budding trend will show up in a future tome.<\/p>\n
“What gets me going is the story of wine, the people, the possibilities, the way it engages us,” MacLean says. “There’s a reason there are no orange-juice critics.”<\/p>\n
Sparkling Raspberry and Pear Float<\/p>\n
Ingredients<\/p>\n
\u2022 1 oz. sorbet from pear pur\u00e9e and Poire Williams
\u2022 3 oz. sparkling wine
\u2022 1 oz. raspberry cordial made from raspberry pur\u00e9e, vodka and sugar syrup<\/p>\n
Method<\/p>\n
\u2022 Churn sorbet mix in an ice cream freezer
\u2022 Pour one ounce of raspberry cordial into the bottom of a champagne coupe
\u2022 Place one quenelle of sorbet on the cordial
\u2022 Place coupe in front of guest and pour 3 oz. of sparkling wine in the glass
\u2022 Serve with a straw and a spoon<\/p>\n
Ros\u00e9 Frappe<\/p>\n
Ingredients<\/p>\n
\u2022 3 oz. gew\u00fcrztraminer wine and 1 tsp. sugar
\u2022 3 oz. gamay wine and 1 tsp. sugar<\/p>\n
Method<\/p>\n
\u2022 Mix gew\u00fcrztraminer with the sugar and freeze in a bowl in the freezer,
stirring from time to time
\u2022 Mix gamay with the sugar and freeze in a bowl in the freezer, stirring from
time to time
\u2022 Blend each bowl separately in a bar blender to make slush
\u2022 Pour simultaneously into a martini glass and swirl with a spoon
\u2022 Serve with a straw<\/p>\n","protected":false},"excerpt":{"rendered":"
Leave it to Ottawa wine writer Natalie MacLean to advocate vino elbowing out liquor. On a book tour stop in Toronto recently, she asked superstar chef Jamie Kennedy, who is a resident of the budding wine region of Prince Edward County, to whip up a couple of wine-based cocktails to celebrate the launch of her new memoir, Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass. MacLean, who publishes an online newsletter called Nat Decants, collected stories for the book about vineyards from Burgundy to California. She worked as a sommelier in the haute-est of restaurants, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","hentry","category-mixed-drinks"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=421"}],"version-history":[{"count":0,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/421\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}