Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland
Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail
Spooktacular Array of Eerily Awesome Halloween Treats
“Bloody” Halloween Party Punch
Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day
Fresh Rhubarb Fizz Cocktail
I Killed Audrey Hepburn
Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren
DIY Gifts: Homemade Manhattan Cocktails
Sponsored
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"jenbiesty":{"type":"authors","id":"11559","meta":{"index":"authors_1591205172","id":"11559","found":true},"name":"Jennifer Biesty","firstName":"Jennifer","lastName":"Biesty","slug":"jenbiesty","email":"jen@shakewellbar.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Jennifer Biesty\u003c/strong>\r\n\r\n\u003cstrong>Chef-Owner\u003c/strong>\r\n\r\n\u003cstrong>Shakewell-Oakland\u003c/strong>\r\n\r\nChef Jennifer Biesty started cooking in her hometown of Brooklyn, New York, when she was in high school, after becoming one of the youngest students at the CIA in Hyde Park, NY. Biesty interned in New Orleans at the acclaimed Sazerac restaurant, after graduation she returning to Manhattan and joining the four star team of Aquavit with Marcus Samuelsson\r\n\r\nBiesty moved to San Francisco to cook with chef Loretta Keller at Bizou & C0C0500. She gained an in-depth understanding of the farm-to-table process, and took advantage of the freedom Keller gave her to handcraft farm to table menus.\r\n\r\nBiesty moved to Paris to gain experience of European culinary culture, spending time in France, Spain and Italy before settling in London cooking with Jamie Oliver, Ruth Rodgers and Rose Gray at The River Café. She returned to San Francisco to cook with Chef Traci des Jardins and Chef Richard Reddington at Jardinière restaurant.\r\n\r\nAs Chef de cuisine at COCO5OO, \u003cem>StarChefs.com \u003c/em>recognized Biesty as a Rising Star Chef. Shortly after this recognition Biesty competed on Top Chef season four an experience that she remembers fondly as florid accomplishment.\r\n\r\nFollowing \u003cem>Top Chef Chicago\u003c/em>, Biesty became Executive Chef San Francisco’s Sir Francis Drake Hotel and Scala’s bistro. It is here Biesty met her future Shakewell business partner, Executive Pastry Chef Tim Nugent, whom she worked alongside for five years before opening Shakewell. Biesty and Nugent brought bold Mediterranean and Spanish cuisine with a fun cocktail bar to the Lakeshore neighborhood of Oakland California and made Shakewell there home.","avatar":"https://secure.gravatar.com/avatar/ac8c5c555346a2c17cfc26ac9f3c7459?s=600&d=blank&r=g","twitter":"jenbiesty","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Jennifer Biesty | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ac8c5c555346a2c17cfc26ac9f3c7459?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ac8c5c555346a2c17cfc26ac9f3c7459?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jenbiesty"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136410":{"type":"posts","id":"bayareabites_136410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136410","score":null,"sort":[1583459642000]},"guestAuthors":[],"slug":"sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland","title":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland","publishDate":1583459642,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='checkplease_20398' label='Watch Chef Nelson and alaMar on Check Please!']\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n","blocks":[],"excerpt":"The new lounge emphasizes spirits from black-owned distilleries. ","status":"publish","parent":0,"modified":1583485245,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":417},"headData":{"title":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland | KQED","description":"The new lounge emphasizes spirits from black-owned distilleries. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland","datePublished":"2020-03-06T01:54:02.000Z","dateModified":"2020-03-06T09:00:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136410 https://ww2.kqed.org/bayareabites/?p=136410","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/05/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland/","disqusTitle":"Sobre Mesa Brings Afro-Caribbean Cocktails and Light Bites to Oakland","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136410/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_20398","label":"Watch Chef Nelson and alaMar on Check Please! "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136410/sobre-mesa-brings-afro-caribbean-cocktails-and-light-bites-to-oakland","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_63","bayareabites_1244","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_15167","bayareabites_15476","bayareabites_1561","bayareabites_12134"],"featImg":"bayareabites_136418","label":"bayareabites"},"bayareabites_131551":{"type":"posts","id":"bayareabites_131551","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131551","score":null,"sort":[1543942965000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail","title":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail","publishDate":1543942965,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n[contextly_sidebar id=\"jcHRav0WcBTgSXyfk3YSmSx8Mhg3R1Wk\"]It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jen Biesty prepares a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills. ","status":"publish","parent":0,"modified":1544046478,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":295},"headData":{"title":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail | KQED","description":"Chef Jen Biesty prepares a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail","datePublished":"2018-12-04T17:02:45.000Z","dateModified":"2018-12-05T21:47:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131551 https://ww2.kqed.org/bayareabites/?p=131551","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/04/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail/","disqusTitle":"Celebrity Chefs Recipes: Jen Biesty’s Autumn's Eve Cocktail","videoEmbed":"https://youtu.be/E4knWoGlPtE","path":"/bayareabites/131551/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Naming cocktails is always fun and all of us at Shakewell love to see our customers giggle as we reference Adam, Eve and fig leaves on the menu. This is a fantastic drink for fall and for the holidays to warm your bones and share with friends as evenings shorten and the weather chills.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>It’s especially wonderful when fresh figs are in season!\u003c/p>\n\u003ch2>Autumn’s Eve Cocktail\u003c/h2>\n\u003cp>\u003ci>Makes 2 cocktails\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5027-e1543446763462.jpg\" alt=\"The Autumn's Eve Cocktail\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The Autumn's Eve Cocktail \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ounces Four Roses bourbon\u003c/li>\n\u003cli>1-2 ounces freshly squeezed lemon juice\u003c/li>\n\u003cli>½ ounce walnut liqueur such as Nux Alpina\u003c/li>\n\u003cli>½ ounce maple syrup\u003c/li>\n\u003cli>2 teaspoons fig puree (see recipe below) or fig jam\u003c/li>\n\u003cli>2 ounces IPA beer\u003c/li>\n\u003cli>Ice, for shaking and serving\u003c/li>\n\u003cli>Sliced fresh fig, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Fill a bar shaker with ice. Add the bourbon, lemon juice, walnut liqueur, maple syrup and fig puree, and shake.\u003c/li>\n\u003cli>Fill two double old-fashioned glasses with ice and strain the shaken cocktail over each.\u003c/li>\n\u003cli>Pour a float of IPA and garnish with slices of fresh fig. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Fig Puree\u003c/h2>\n\u003cp>\u003ci>Makes about 1 cup (Can be prepared ahead of time and refrigerated until ready to use.)\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg\" alt=\"This fig puree can be prepared ahead of time and refrigerated until ready to use.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_Cocktail_FINAL_FINAL20-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This fig puree can be prepared ahead of time and refrigerated until ready to use. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces fresh figs, chopped\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a small saucepan, combine the figs, water and sugar and bring to a boil.\u003c/li>\n\u003cli>Reduce the heat and simmer 10 to 15 minutes, or until the figs are very tender.\u003c/li>\n\u003cli>Let cool briefly, then process in a blender to a fine puree.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131552\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5050-e1543446354494.jpg\" alt=\"Chef Jen Biesty with the Autumn's Eve Cocktail.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with the Autumn's Eve Cocktail. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131551/celebrity-chefs-recipes-jen-biestys-autumns-eve-cocktail","authors":["11559"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12744","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_558","bayareabites_1561","bayareabites_3202"],"featImg":"bayareabites_131552","label":"bayareabites_16039"},"bayareabites_102584":{"type":"posts","id":"bayareabites_102584","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102584","score":null,"sort":[1446165130000]},"guestAuthors":[],"slug":"spooktacular-array-of-eerily-awesome-halloween-treats","title":"Spooktacular Array of Eerily Awesome Halloween Treats","publishDate":1446165130,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.","status":"publish","parent":0,"modified":1567629328,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":281},"headData":{"title":"Spooktacular Array of Eerily Awesome Halloween Treats | KQED","description":"Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spooktacular Array of Eerily Awesome Halloween Treats","datePublished":"2015-10-30T00:32:10.000Z","dateModified":"2019-09-04T20:35:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102584 http://ww2.kqed.org/bayareabites/?p=102584","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/29/spooktacular-array-of-eerily-awesome-halloween-treats/","disqusTitle":"Spooktacular Array of Eerily Awesome Halloween Treats","source":"Halloween Recipe Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/series/halloween-recipes/","path":"/bayareabites/102584/spooktacular-array-of-eerily-awesome-halloween-treats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throwing a terrifying Halloween bash? Getting ghastly with friends? Seeking deliciously creepy (and cute) treats to hand out? If you are looking to get your scary on, check out this spooktacular array of eerily awesome treats, from ghoulish chocolate-dipped strawberry ghosts and chocolicious wicked witch hats to gooey salted caramel pumpkin popcorn balls and chewy caramel-dipped apples. The mummy sausage rolls with bloody ketchup eyes will disappear into the night, and bloody blood orange-cranberry punch promises a real kick. Happy Halloween Treats!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cstrong>Halloween Chocolate Wicked Witch Hat Cookies\u003c/strong>\u003c/a>\u003cbr>\nDark chocolate cookies are transformed into adorable Halloween witches hats with only a dollop of orange icing and a chocolate kiss candy!\u003c/p>\n\u003cfigure id=\"attachment_102195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/halloween-chocolate-wicked-witch-hat-cookies/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg\" alt=\"Halloween Chocolate Wicked Witch Hat Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/witch-hat-cookies-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Chocolate Wicked Witch Hat Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cstrong>Halloween White Chocolate Dipped Strawberry Ghosts\u003c/strong>\u003c/a>\u003cbr>\nThese sweetly scary ghosts will get gobbled up before you can say “Boo!”\u003c/p>\n\u003cfigure id=\"attachment_102258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ghosts-final.jpg\" alt=\"Halloween White Chocolate Dipped Strawberry Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ghosts-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween White Chocolate Dipped Strawberry Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cstrong>Halloween Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\u003c/strong>\u003c/a>\u003cbr>\nParty on this Halloween with festive pumpkin-shaped, orange-tinted, salted caramel popcorn balls topped with sour candy stems.\u003c/p>\n\u003cfigure id=\"attachment_102374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/24/halloween-salted-caramel-popcorn-jack-o-lanterns-with-green-candy-stems/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg\" alt=\"Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/popcorn-pumpkins-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Popcorn Jack-O-Lanterns With Green Candy Stems \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cstrong>DIY Halloween Caramel Apples\u003c/strong>\u003c/a>\u003cbr>\nWhen a crisp-tart apple meets sweet, sticky, chewy caramel...magic happens! \u003c/p>\n\u003cfigure id=\"attachment_102571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/28/diy-halloween-caramel-apples/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/caramel-apples-finish11.jpg\" alt=\"Halloween Caramel Apples\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/caramel-apples-finish11-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Caramel Apples \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cstrong>Halloween Mummy Sausage Rolls\u003c/strong>\u003c/a>\u003cbr>\nRoasted breakfast sausages are wrapped in buttery puff pastry “bandages” to create these delicious mummified sausage rolls.\u003c/p>\n\u003cfigure id=\"attachment_102343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/21/halloween-mummy-sausage-rolls/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mummy-sausages-final.jpg\" alt=\"Halloween Mummy Sausage Rolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mummy-sausages-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Halloween Mummy Sausage Rolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cstrong>“Bloody” Halloween Party Punch\u003c/strong>\u003c/a>\u003cbr>\nThis fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\u003c/p>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-102512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Bloody” Halloween party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102584/spooktacular-array-of-eerily-awesome-halloween-treats","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1244","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_504","bayareabites_1561","bayareabites_833","bayareabites_1820","bayareabites_16285","bayareabites_41","bayareabites_14738"],"featImg":"bayareabites_102596","label":"source_bayareabites_102584"},"bayareabites_102367":{"type":"posts","id":"bayareabites_102367","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102367","score":null,"sort":[1445954438000]},"guestAuthors":[],"slug":"bloody-halloween-party-punch","title":"“Bloody” Halloween Party Punch","publishDate":1445954438,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n","status":"publish","parent":0,"modified":1570571921,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":324},"headData":{"title":"“Bloody” Halloween Party Punch | KQED","description":"This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"“Bloody” Halloween Party Punch","datePublished":"2015-10-27T14:00:38.000Z","dateModified":"2019-10-08T21:58:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102367 http://ww2.kqed.org/bayareabites/?p=102367","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/","disqusTitle":"“Bloody” Halloween Party Punch","path":"/bayareabites/102367/bloody-halloween-party-punch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102367/bloody-halloween-party-punch","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_9283","bayareabites_1246","bayareabites_1844","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_1561","bayareabites_16285","bayareabites_41","bayareabites_16222","bayareabites_14738"],"featImg":"bayareabites_102525","label":"bayareabites_14959"},"bayareabites_83079":{"type":"posts","id":"bayareabites_83079","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83079","score":null,"sort":[1402767586000]},"guestAuthors":[],"slug":"make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day","title":"Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day","publishDate":1402767586,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83452,83441,83453\"] \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83448,83443,83451\"] \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party. ","status":"publish","parent":0,"modified":1528227107,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":523},"headData":{"title":"Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day | KQED","description":"If you’ve never heard of a Michelada, you are in for a treat! It’s like a Bloody Mary ran into a Mexican lager and had a party. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day","datePublished":"2014-06-14T17:39:46.000Z","dateModified":"2018-06-05T19:31:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83079 http://blogs.kqed.org/bayareabites/?p=83079","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/14/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day/","disqusTitle":"Make Spicy Micheladas: The Perfect Beer Cocktail for Father's Day","path":"/bayareabites/83079/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-toast1000.jpg\" alt=\"Toasting with Micheladas - The Perfect Beer Cocktail. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting with Micheladas - The Perfect Beer Cocktail. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, it’s true. The first time I heard about a Michelada I thought: GROSS! A beer cocktail? Blech. Clamato? Ew!!!! But the moment I tried one—a good one, in San Pancho, Mexico—I was hooked. It was like a lighter version of a Bloody Mary, Mexican style. Just enough spice. And you don’t get wasted like you do after you drink a pint of vodka with a little tomato juice and pickled veg added. (Don’t get me wrong, I also really like Bloody Mary’s; in fact, \u003ca href=\"https://twitter.com/UniversalCafeSF\">Universal Café\u003c/a> has an excellent one made with sake. And the bloody vodka bomb at \u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a> can’t be beat, if you are in the right, um, frame of mind.) \u003c/p>\n\u003cp>Let’s talk about \u003ca href=\"http://en.wikipedia.org/wiki/Clamato\">Clamato\u003c/a>. First of all, it doesn’t taste like fish, which is what I always thought. But then I tried it. It’s really just salty tomato juice. It’s actually quite good, especially in this concoction. But if you are still freaked out by that ingredient, just use tomato juice.\u003c/p>\n\u003cp>These are best served on a hot, hot day. Ideally when sitting on the beach. \u003c/p>\n\u003cp>A note on \u003ca href=\"http://blogs.transparent.com/dutch/demystifying-the-brown-bottle-maggi-seasoning-sauce/\">Maggi Seasoning\u003c/a>: This umami flavor enhancer—like a dark brown soy sauce—is the “secret” ingredient in lots of yummy dishes, particularly Asian. It has an impassioned following, but it’s also loaded with sodium and MSG, so some folks might not be overly keen on using it. Maggi is traditional in Micheladas, but if you don’t have it, or don’t want to use it, I’ve given you quite a few alternatives. I used tamari, just because that’s what I had on hand. \u003c/p>\n\u003cfigure id=\"attachment_83444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/micheladas-ingredients1000.jpg\" alt=\"Ingredients to make Micheladas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-83444\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients to make Micheladas. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Spicy Micheladas\u003c/h3>\n\u003cp>\u003cem>Makes about 8 beer cocktails\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 cups (32 oz) ice-cold Clamato or tomato juice\u003c/li>\n\u003cli>1/2 cup fresh lime juice\u003c/li>\n\u003cli>2 teaspoons your favorite hot sauce, such as \u003ca href=\"http://www.cholula.com/\">Cholula\u003c/a> (or as much as you want to amp up the spice!)\u003c/li>\n\u003cli>2 teaspoons Worcestershire sauce\u003c/li>\n\u003cli>1 teaspoon Maggi Seasoning, \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">Bragg’s liquid aminos\u003c/a>, soy sauce, or tamari\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>1 1/2 teaspoons chili powder\u003c/li>\n\u003cli>Lots of lime wedges (for the glasses and serving)\u003c/li>\n\u003cli>Three 12-ounce bottles ice-cold Mexican lager, such as \u003ca href=\"http://www.crownimportsllc.com/ourbrands/pacifico.htm\">Pacifico\u003c/a>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large pitcher, whisk together the Clamato, lime juice, hot sauce, Worcestershire, and Maggi Seasoning.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83452,83441,83453","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>On a small plate, stir together the salt and chili powder. Rub the rims of 8 pint glasses with wedges of lime, then dip each one in the salt mixture.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"83448,83443,83451","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cli>Fill the glasses with some ice, then fill about halfway with the Clamato mixture. Top with beer and a wedge of lime. (Stir the beer and Clamato mixture together before drinking.) Enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_83442\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/final-micheladas700.jpg\" alt=\"Enjoy a Spicy Michelada! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-83442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy a Spicy Michelada! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83079/make-spicy-micheladas-the-perfect-beer-cocktail-for-fathers-day","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1289","bayareabites_14753","bayareabites_12013","bayareabites_1561","bayareabites_2304","bayareabites_16176","bayareabites_13445"],"featImg":"bayareabites_83445","label":"bayareabites"},"bayareabites_81420":{"type":"posts","id":"bayareabites_81420","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81420","score":null,"sort":[1399739629000]},"guestAuthors":[],"slug":"mothers-day-brunch-fresh-rhubarb-fizz-cocktail","title":"Fresh Rhubarb Fizz Cocktail","publishDate":1399739629,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.","status":"publish","parent":0,"modified":1550267563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":652},"headData":{"title":"Fresh Rhubarb Fizz Cocktail | KQED","description":"On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Rhubarb Fizz Cocktail","datePublished":"2014-05-10T16:33:49.000Z","dateModified":"2019-02-15T21:52:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81420 http://blogs.kqed.org/bayareabites/?p=81420","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/","disqusTitle":"Fresh Rhubarb Fizz Cocktail","path":"/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81859,81857,81854,81852,81847,81846,81853,81856,81858","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_61"],"tags":["bayareabites_1693","bayareabites_1561","bayareabites_987","bayareabites_3992","bayareabites_16157","bayareabites_13363","bayareabites_2139","bayareabites_13364","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_81851","label":"bayareabites"},"bayareabites_81246":{"type":"posts","id":"bayareabites_81246","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81246","score":null,"sort":[1399075215000]},"guestAuthors":[],"slug":"i-killed-audrey-hepburn","title":"I Killed Audrey Hepburn","publishDate":1399075215,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\" alt=\"Poison crush. Photo: Michael Procopio\" width=\"400\" class=\"alignleft size-full wp-image-81256\">\u003c/a>It’s true that travel can broaden the mind but, in rare cases, it can also lead to an international celebrity killing spree.\u003c/p>\n\u003cp>And I’d like to take this opportunity to apologize for mine here and now.\u003c/p>\n\u003cp>It started so innocently. I was sixteen years old and on my first trip to Europe. I sat next to an auburn-haired 14 year-old, who did her best to impress me with her general nonchalance regarding celebrity. Her father, it turned out, was a popular Emmy-winning actor on a hit television show. She mentioned that Peter Sellers occasionally slept on the family couch as casually as another 14 year-old girl might mention she occasionally had pudding for breakfast. Knowing she may have seen Inspector Clouseau in his pajamas, I was under the impression that no one famous could cause her to lose her poise and was therefore rightly impressed. I wasn’t much older than she and was already guilty of nearly wetting myself with excitement upon witnessing \u003ca href=\"https://www.youtube.com/watch?v=WFnqhefkQJw\" target=\"_blank\">Ann Miller\u003c/a> allowing her dog to defecate on my aunt and uncle’s front lawn.\u003c/p>\n\u003cp>But her cool, Hollywood attitude was destroyed on that flight to London. Restless after hours of sitting, my new friend decided to stretch her legs. Her preferred method of calisthenics included climbing up the spiral staircase of our Pan Am jet which led directly to the first class cabin. I admired her nerve but wondered how long it would take for her to be ejected by a rabidly class-conscious flight attendant. She was gone for what seemed like ages, and when she reappeared somewhere over the North Atlantic, stopped half-way down the steps and stared at me. Or quite possibly through me. Flushed and shaking, she returned to her seat next and whispered, “Cary. Grant.” she halted, “is on this plane. Cary Grant is up \u003cem>there\u003c/em>.” I followed her look upward with my own and we stared at the ceiling as one would stare up at heaven, because Paradise to us at that moment was a first class cabin paved not with clouds, but with red carpet, and populated by a single, silver-haired, cleft-chinned angel.\u003c/p>\n\u003cp>We spent the remainder of the flight more or less silent. We were fortunate enough to be near the front of the plane and so were the first from cattle class to disembark. We spotted the object of our adoration and ran up behind him, then slowed to keep ourselves a few respectful paces behind; our heads tilted in awe at the back of his head. We continued to worship him in this manner for a few minutes until he disappeared behind a door. Quite possibly the men’s room. And just like that, the spell was broken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He died four months later. I was saddened by his death but felt no guilt. I was too young to know that I may have been the cause.\u003c/p>\n\u003cp>On another excursion six years later, I met my brother at Charles de Gaulle airport to fly back home to California. After catching up on our separate adventures, we checked in for our flight home. Doug thought he might try charming the woman behind the counter to see if he could wrangle a ticket upgrade. My French has never been very good, but I somehow understood the most important part of their conversation: “I’d love to help you sir, however our First and Business Classes are full. But I’ll let you in on a little secret… Audrey Hepburn is on your flight today! And so is Julia Roberts!”\u003c/p>\n\u003cp>Telling two gay men that Audrey Hepburn is on their flight might be considered an extreme breach of security today, but everything was much more relaxed in the 1990s. Except for the two of us, thanks to this important piece of information. I’d planned to grab a drink somewhere before boarding, but that was now out of the question. I was intoxicated enough at the thought of sharing the same cabin-filtered air as my favorite film star in the Hollywood firmament. But our excitement turned to extreme anxiety when we saw Miss Hepburn being escorted onto the plane in a wheelchair, much thinner and frail-looking than usual. For the second time in my life, I was rendered silent by a celebrity over the Atlantic Ocean, but this time it wasn’t from excitement, it was from worry. The eleven-hour flight felt like eleven years.\u003c/p>\n\u003cp>Four months later, I learned of her death from cancer. I nearly cancelled my card night with friends, but decided against it, thinking it might help crowd out the sad news from my mind for a few hours, but the evening ended with my feeling worse that I did before. “Did you guys hear Audrey Hepburn died today?” my friend Itay asked without a hint of emotion. But then again, we were playing poker. I shared with the room what I’d seen of her on my flight home from Paris and told them about the coincidence of Cary Grant, too.\u003c/p>\n\u003cp>“Well clearly you’re to blame for both of their deaths,” he said. His face was obscured behind his cards. “Remind me never to fly with you– you’re like some time-release killer or something.” As the only gay man in the room, I found both his lack of emotion and the general absence of sympathy for either Miss Hepburn or– more importantly– for me around that table deeply upsetting.\u003c/p>\n\u003cp>“Why couldn’t it have been Julia Roberts?” I asked to no one and to everyone. I’d wanted to yell it, but held myself back, so the words came out in a sort of dry squeak, which made me sound exceptionally pathetic. After a moment or two of uncomfortable silence, Itay spoke up. “Just keep an eye on the obituaries. Maybe it’ll turn out you killed her, too.”\u003c/p>\n\u003cp>And with that, the poker game continued more or less interrupted, but I left feeling dirty and diseased. I didn’t speak of this coincidence again for a long time.\u003c/p>\n\u003cp>It wouldn’t be the last time I’d be called toxic by another human being, but was I really that lethal? How many other lives had I claimed by simply breathing the same recirculated air? I was tired of feeling responsible for the earthly exits of these two people adored by the entire film-going world. For years, every time I entered the cabin of an airplane, I would scan the first class seats for the elderly famous, hoping to warn them to flee while there was still time. I could no longer bear the weight of my guilty burden.\u003c/p>\n\u003cp>So I decided to rid myself of it.\u003c/p>\n\u003cp>There had to be another reason for their deaths. But what sort of connection could two extremely famous and beloved actors from Hollywood’s Golden Age possibly have other than myself? After extensive research, I discovered that Hepburn and Grant had, in fact, met before. They made a film together in 1963 entitled \u003ca href=\"https://www.youtube.com/watch?v=NMkeqjacvAU\" target=\"_blank\">Charade\u003c/a>.\u003c/p>\n\u003cp>I watched the film over and over, searching for clues– anything that might exonerate myself and free me from my own unintentionally-criminal pain. Did they eat both something that might have spoiled on the set during production, which may have ultimately lead to their deaths 23 and 30 years later? No, they did not. Hepburn only eats in front of Walter Matthau– a chicken sandwich as he speaks with his mouth full of liverwurst. A French onion soup is ordered, but pushed away in favor of cigarettes. Endless amounts of what seem to be breath mints are consumed, but only by her. The one time the two stars sit down together for a meal, they do not touch it, but chose to talk in veiled terms about intercourse instead. There was a double ice cream cone Hepburn manages to get a lick or two from, but the rest winds up on Grant’s lapel. I was near the end of my emotional tether, about to give up on my search, when I suddenly hit upon the key to my own innocence: \u003cstrong>An orange.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\" alt=\"Orange with poison. Photo: Michael Procopio\" width=\"500\" class=\"aligncenter size-full wp-image-81255\">\u003c/a>\u003c/p>\n\u003cp>The fruity object of an innocent but sexually suggestive game may very well have been the agent of their slow deaths. I was certain of it. In one particular scene, the Master of Ceremonies at Le Black Sheep Club has patrons line up to pass an orange from one player’s neck to the other’s without the benefit of their hands. All of the actors who came in contact with the offending citrus are now dead: Hepburn. Grant. Ned Glass, the villain to whom Hepburn passes the orange before fleeing was the first to die in 1984. And what of the ample-fronted woman who starts the game? Her career, at the very least, is dead. It became clear to me that someone– most likely a psychotic prop master or vengeance-seeking wardrobe mistress– had poisoned that orange. I briefly wondered what the motive behind this act of horror could have been, but realized that such things are often a waste of time when dealing with the emotionally deranged.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pAcZZtZyfMs]\u003c/p>\n\u003cp>I looked up various slow-acting poisons which might have been used. Hemlock? No evidence of paralysis present in any of the victims. Dimethylmercury? Possible, but difficult do disguise. Tetrodotoxin? Doubtful. Too fast-acting and difficult to come by unless one has ready access to puffer fish. Cyanide? Too much discoloration. Which leaves but one obvious answer: arsenic.\u003c/p>\n\u003cp>It would be a simple matter to coat an orange with arsenic and let it sit until some of the poison absorbs into the skin of the fruit. The prolonged contact with human flesh– endless takes for what looks like a difficult scene to perfect– would be all the murderer needed to get the contamination ball rolling. But how did he or she continue this deadly scheme and keep the victims’ arsenic levels at a steady but still-undetectable level? In two ways, I have decided: 1) by gifting his victims annual holiday citrus baskets and 2) consistently providing oranges for all major airline carriers with clearly marked instructions which read “For Celebrity Cocktails Only.” It was a brilliant plan. And I felt equally brilliant for uncovering it.\u003c/p>\n\u003cp>Before I start popping the champagne to celebrate my freedom from a self-inflicted manslaughter rap, I must remind myself that this is only a theory. And one which has not been thoroughly tested at that. All I can really do is wait and see. So I shall wait for Julia Roberts* to get a few more years on her, book the same flight as she, offer her a cocktail with a slice of innocent-looking orange muddled in it, and keep a close eye on the obituaries for the next four months.\u003c/p>\n\u003cfigure id=\"attachment_81254\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\" alt=\"Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\" width=\"560\" class=\"size-full wp-image-81254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-Acting Old Fashioned Cocktail\u003c/h3>\n\u003cp>I have no evidence that Audrey Hepburn and Cary Grant ever shared a round of these beverages together, but I can guarantee that the combination of alcohol, tainted orange, and recycled airplane oxygen makes for a deadly delicious drink.\u003c/p>\n\u003cp>Makes \u003cstrong>one\u003c/strong> generous cocktail suitable for your favorite old fashioned movie star.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Valencia orange\u003c/li>\n\u003cli>1/2 cup powdered arsenic (organic)\u003c/li>\n\u003cli>2 maraschino or Amarena cherries: 1 for muddling and the other for garnish\u003c/li>\n\u003cli>2 sugar cubes\u003c/li>\n\u003cli>About four dashes of Angostura bitters\u003c/li>\n\u003cli>2 airline bottles of whiskey\u003c/li>\n\u003cli>A splash of club soda\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Thoroughly wash and drip-dry the orange to remove any pesticides. With gloved hands, dump the arsenic powder onto a small plate and roll the citrus around in it until it is fully coated. Let sit for up to three days. When you are ready to make this cocktail, wipe the skin of the orange clean so that no white powder is noticeable.\u003c/p>\n\u003cp>2. When you are ready to serve your drink, roll the orange on a generously-fronted German woman until the juice cells of the fruit are sufficiently loosened. Cut a 1/4″ inch slice from the from the orange and then cut that slice in half. Place one half in the bottom of an old fashioned glass.\u003c/p>\n\u003cp>3. Add your 2 sugar cubes, 1 cherry, and 4 dashes of bitters to the glass, then show no mercy as you pummel the ingredients until they are more or less unrecognizable. Remove the orange. It has done it’s work. Or leave it in for extra oomph.\u003c/p>\n\u003cp>4. Pour in the splash of club soda and stir until the ingredients are sufficiently mingled. Add ice, then fill the glass to the top with whiskey. Garnish with the second cherry and the other half of orange slice.\u003c/p>\n\u003cp>5. Serve to any remaining stars of Hollywood’s Golden Age, like Olivia de Havilland or \u003cdel datetime=\"2014-05-02T23:34:53+00:00\">Mickey Rooney\u003c/del>. Or even Eli Wallach. There aren’t many left to choose from.\u003c/p>\n\u003cp>Repeat every four months until the desired effect has been achieved.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* I must apologize to Miss Roberts, who will more than likely never read this post. I have nothing against this actress in the least and, in fact, find her rather likable.\u003c/p>\n\n","blocks":[],"excerpt":"Michael Procopio shares a story about adolescent innocence, travel, synchronicity, and Hollywood stars. A recipe for a Slow-Acting Old Fashioned Cocktail is included.","status":"publish","parent":0,"modified":1399305223,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":2270},"headData":{"title":"I Killed Audrey Hepburn | KQED","description":"Michael Procopio shares a story about adolescent innocence, travel, synchronicity, and Hollywood stars. A recipe for a Slow-Acting Old Fashioned Cocktail is included.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"I Killed Audrey Hepburn","datePublished":"2014-05-03T00:00:15.000Z","dateModified":"2014-05-05T15:53:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81246 http://blogs.kqed.org/bayareabites/?p=81246","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/02/i-killed-audrey-hepburn/","disqusTitle":"I Killed Audrey Hepburn","path":"/bayareabites/81246/i-killed-audrey-hepburn","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Poison-Crush.jpg\" alt=\"Poison crush. Photo: Michael Procopio\" width=\"400\" class=\"alignleft size-full wp-image-81256\">\u003c/a>It’s true that travel can broaden the mind but, in rare cases, it can also lead to an international celebrity killing spree.\u003c/p>\n\u003cp>And I’d like to take this opportunity to apologize for mine here and now.\u003c/p>\n\u003cp>It started so innocently. I was sixteen years old and on my first trip to Europe. I sat next to an auburn-haired 14 year-old, who did her best to impress me with her general nonchalance regarding celebrity. Her father, it turned out, was a popular Emmy-winning actor on a hit television show. She mentioned that Peter Sellers occasionally slept on the family couch as casually as another 14 year-old girl might mention she occasionally had pudding for breakfast. Knowing she may have seen Inspector Clouseau in his pajamas, I was under the impression that no one famous could cause her to lose her poise and was therefore rightly impressed. I wasn’t much older than she and was already guilty of nearly wetting myself with excitement upon witnessing \u003ca href=\"https://www.youtube.com/watch?v=WFnqhefkQJw\" target=\"_blank\">Ann Miller\u003c/a> allowing her dog to defecate on my aunt and uncle’s front lawn.\u003c/p>\n\u003cp>But her cool, Hollywood attitude was destroyed on that flight to London. Restless after hours of sitting, my new friend decided to stretch her legs. Her preferred method of calisthenics included climbing up the spiral staircase of our Pan Am jet which led directly to the first class cabin. I admired her nerve but wondered how long it would take for her to be ejected by a rabidly class-conscious flight attendant. She was gone for what seemed like ages, and when she reappeared somewhere over the North Atlantic, stopped half-way down the steps and stared at me. Or quite possibly through me. Flushed and shaking, she returned to her seat next and whispered, “Cary. Grant.” she halted, “is on this plane. Cary Grant is up \u003cem>there\u003c/em>.” I followed her look upward with my own and we stared at the ceiling as one would stare up at heaven, because Paradise to us at that moment was a first class cabin paved not with clouds, but with red carpet, and populated by a single, silver-haired, cleft-chinned angel.\u003c/p>\n\u003cp>We spent the remainder of the flight more or less silent. We were fortunate enough to be near the front of the plane and so were the first from cattle class to disembark. We spotted the object of our adoration and ran up behind him, then slowed to keep ourselves a few respectful paces behind; our heads tilted in awe at the back of his head. We continued to worship him in this manner for a few minutes until he disappeared behind a door. Quite possibly the men’s room. And just like that, the spell was broken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He died four months later. I was saddened by his death but felt no guilt. I was too young to know that I may have been the cause.\u003c/p>\n\u003cp>On another excursion six years later, I met my brother at Charles de Gaulle airport to fly back home to California. After catching up on our separate adventures, we checked in for our flight home. Doug thought he might try charming the woman behind the counter to see if he could wrangle a ticket upgrade. My French has never been very good, but I somehow understood the most important part of their conversation: “I’d love to help you sir, however our First and Business Classes are full. But I’ll let you in on a little secret… Audrey Hepburn is on your flight today! And so is Julia Roberts!”\u003c/p>\n\u003cp>Telling two gay men that Audrey Hepburn is on their flight might be considered an extreme breach of security today, but everything was much more relaxed in the 1990s. Except for the two of us, thanks to this important piece of information. I’d planned to grab a drink somewhere before boarding, but that was now out of the question. I was intoxicated enough at the thought of sharing the same cabin-filtered air as my favorite film star in the Hollywood firmament. But our excitement turned to extreme anxiety when we saw Miss Hepburn being escorted onto the plane in a wheelchair, much thinner and frail-looking than usual. For the second time in my life, I was rendered silent by a celebrity over the Atlantic Ocean, but this time it wasn’t from excitement, it was from worry. The eleven-hour flight felt like eleven years.\u003c/p>\n\u003cp>Four months later, I learned of her death from cancer. I nearly cancelled my card night with friends, but decided against it, thinking it might help crowd out the sad news from my mind for a few hours, but the evening ended with my feeling worse that I did before. “Did you guys hear Audrey Hepburn died today?” my friend Itay asked without a hint of emotion. But then again, we were playing poker. I shared with the room what I’d seen of her on my flight home from Paris and told them about the coincidence of Cary Grant, too.\u003c/p>\n\u003cp>“Well clearly you’re to blame for both of their deaths,” he said. His face was obscured behind his cards. “Remind me never to fly with you– you’re like some time-release killer or something.” As the only gay man in the room, I found both his lack of emotion and the general absence of sympathy for either Miss Hepburn or– more importantly– for me around that table deeply upsetting.\u003c/p>\n\u003cp>“Why couldn’t it have been Julia Roberts?” I asked to no one and to everyone. I’d wanted to yell it, but held myself back, so the words came out in a sort of dry squeak, which made me sound exceptionally pathetic. After a moment or two of uncomfortable silence, Itay spoke up. “Just keep an eye on the obituaries. Maybe it’ll turn out you killed her, too.”\u003c/p>\n\u003cp>And with that, the poker game continued more or less interrupted, but I left feeling dirty and diseased. I didn’t speak of this coincidence again for a long time.\u003c/p>\n\u003cp>It wouldn’t be the last time I’d be called toxic by another human being, but was I really that lethal? How many other lives had I claimed by simply breathing the same recirculated air? I was tired of feeling responsible for the earthly exits of these two people adored by the entire film-going world. For years, every time I entered the cabin of an airplane, I would scan the first class seats for the elderly famous, hoping to warn them to flee while there was still time. I could no longer bear the weight of my guilty burden.\u003c/p>\n\u003cp>So I decided to rid myself of it.\u003c/p>\n\u003cp>There had to be another reason for their deaths. But what sort of connection could two extremely famous and beloved actors from Hollywood’s Golden Age possibly have other than myself? After extensive research, I discovered that Hepburn and Grant had, in fact, met before. They made a film together in 1963 entitled \u003ca href=\"https://www.youtube.com/watch?v=NMkeqjacvAU\" target=\"_blank\">Charade\u003c/a>.\u003c/p>\n\u003cp>I watched the film over and over, searching for clues– anything that might exonerate myself and free me from my own unintentionally-criminal pain. Did they eat both something that might have spoiled on the set during production, which may have ultimately lead to their deaths 23 and 30 years later? No, they did not. Hepburn only eats in front of Walter Matthau– a chicken sandwich as he speaks with his mouth full of liverwurst. A French onion soup is ordered, but pushed away in favor of cigarettes. Endless amounts of what seem to be breath mints are consumed, but only by her. The one time the two stars sit down together for a meal, they do not touch it, but chose to talk in veiled terms about intercourse instead. There was a double ice cream cone Hepburn manages to get a lick or two from, but the rest winds up on Grant’s lapel. I was near the end of my emotional tether, about to give up on my search, when I suddenly hit upon the key to my own innocence: \u003cstrong>An orange.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Orange.jpg\" alt=\"Orange with poison. Photo: Michael Procopio\" width=\"500\" class=\"aligncenter size-full wp-image-81255\">\u003c/a>\u003c/p>\n\u003cp>The fruity object of an innocent but sexually suggestive game may very well have been the agent of their slow deaths. I was certain of it. In one particular scene, the Master of Ceremonies at Le Black Sheep Club has patrons line up to pass an orange from one player’s neck to the other’s without the benefit of their hands. All of the actors who came in contact with the offending citrus are now dead: Hepburn. Grant. Ned Glass, the villain to whom Hepburn passes the orange before fleeing was the first to die in 1984. And what of the ample-fronted woman who starts the game? Her career, at the very least, is dead. It became clear to me that someone– most likely a psychotic prop master or vengeance-seeking wardrobe mistress– had poisoned that orange. I briefly wondered what the motive behind this act of horror could have been, but realized that such things are often a waste of time when dealing with the emotionally deranged.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pAcZZtZyfMs'\n title='//www.youtube.com/embed/pAcZZtZyfMs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I looked up various slow-acting poisons which might have been used. Hemlock? No evidence of paralysis present in any of the victims. Dimethylmercury? Possible, but difficult do disguise. Tetrodotoxin? Doubtful. Too fast-acting and difficult to come by unless one has ready access to puffer fish. Cyanide? Too much discoloration. Which leaves but one obvious answer: arsenic.\u003c/p>\n\u003cp>It would be a simple matter to coat an orange with arsenic and let it sit until some of the poison absorbs into the skin of the fruit. The prolonged contact with human flesh– endless takes for what looks like a difficult scene to perfect– would be all the murderer needed to get the contamination ball rolling. But how did he or she continue this deadly scheme and keep the victims’ arsenic levels at a steady but still-undetectable level? In two ways, I have decided: 1) by gifting his victims annual holiday citrus baskets and 2) consistently providing oranges for all major airline carriers with clearly marked instructions which read “For Celebrity Cocktails Only.” It was a brilliant plan. And I felt equally brilliant for uncovering it.\u003c/p>\n\u003cp>Before I start popping the champagne to celebrate my freedom from a self-inflicted manslaughter rap, I must remind myself that this is only a theory. And one which has not been thoroughly tested at that. All I can really do is wait and see. So I shall wait for Julia Roberts* to get a few more years on her, book the same flight as she, offer her a cocktail with a slice of innocent-looking orange muddled in it, and keep a close eye on the obituaries for the next four months.\u003c/p>\n\u003cfigure id=\"attachment_81254\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Old-Fashioned.jpg\" alt=\"Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\" width=\"560\" class=\"size-full wp-image-81254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Acting Old Fashioned Cocktail. Photo: Michael Procopio\u003c/figcaption>\u003c/figure>\n\u003ch3>Slow-Acting Old Fashioned Cocktail\u003c/h3>\n\u003cp>I have no evidence that Audrey Hepburn and Cary Grant ever shared a round of these beverages together, but I can guarantee that the combination of alcohol, tainted orange, and recycled airplane oxygen makes for a deadly delicious drink.\u003c/p>\n\u003cp>Makes \u003cstrong>one\u003c/strong> generous cocktail suitable for your favorite old fashioned movie star.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Valencia orange\u003c/li>\n\u003cli>1/2 cup powdered arsenic (organic)\u003c/li>\n\u003cli>2 maraschino or Amarena cherries: 1 for muddling and the other for garnish\u003c/li>\n\u003cli>2 sugar cubes\u003c/li>\n\u003cli>About four dashes of Angostura bitters\u003c/li>\n\u003cli>2 airline bottles of whiskey\u003c/li>\n\u003cli>A splash of club soda\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Thoroughly wash and drip-dry the orange to remove any pesticides. With gloved hands, dump the arsenic powder onto a small plate and roll the citrus around in it until it is fully coated. Let sit for up to three days. When you are ready to make this cocktail, wipe the skin of the orange clean so that no white powder is noticeable.\u003c/p>\n\u003cp>2. When you are ready to serve your drink, roll the orange on a generously-fronted German woman until the juice cells of the fruit are sufficiently loosened. Cut a 1/4″ inch slice from the from the orange and then cut that slice in half. Place one half in the bottom of an old fashioned glass.\u003c/p>\n\u003cp>3. Add your 2 sugar cubes, 1 cherry, and 4 dashes of bitters to the glass, then show no mercy as you pummel the ingredients until they are more or less unrecognizable. Remove the orange. It has done it’s work. Or leave it in for extra oomph.\u003c/p>\n\u003cp>4. Pour in the splash of club soda and stir until the ingredients are sufficiently mingled. Add ice, then fill the glass to the top with whiskey. Garnish with the second cherry and the other half of orange slice.\u003c/p>\n\u003cp>5. Serve to any remaining stars of Hollywood’s Golden Age, like Olivia de Havilland or \u003cdel datetime=\"2014-05-02T23:34:53+00:00\">Mickey Rooney\u003c/del>. Or even Eli Wallach. There aren’t many left to choose from.\u003c/p>\n\u003cp>Repeat every four months until the desired effect has been achieved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* I must apologize to Miss Roberts, who will more than likely never read this post. I have nothing against this actress in the least and, in fact, find her rather likable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81246/i-killed-audrey-hepburn","authors":["5017"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_2407","bayareabites_2090","bayareabites_334","bayareabites_12"],"tags":["bayareabites_13322","bayareabites_1561","bayareabites_1636","bayareabites_52","bayareabites_13321"],"featImg":"bayareabites_81259","label":"bayareabites"},"bayareabites_77761":{"type":"posts","id":"bayareabites_77761","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77761","score":null,"sort":[1392313589000]},"guestAuthors":[],"slug":"valentines-wine-and-cocktails-with-greg-and-shelley-lindgren","title":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren","publishDate":1392313589,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.","status":"publish","parent":0,"modified":1546976409,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1184},"headData":{"title":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren | KQED","description":"Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren","datePublished":"2014-02-13T17:46:29.000Z","dateModified":"2019-01-08T19:40:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77761 http://blogs.kqed.org/bayareabites/?p=77761","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/13/valentines-wine-and-cocktails-with-greg-and-shelley-lindgren/","disqusTitle":"Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren","path":"/bayareabites/77761/valentines-wine-and-cocktails-with-greg-and-shelley-lindgren","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77761/valentines-wine-and-cocktails-with-greg-and-shelley-lindgren","authors":["5092"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_1875","bayareabites_13034","bayareabites_119"],"tags":["bayareabites_14453","bayareabites_1561","bayareabites_81"],"featImg":"bayareabites_78080","label":"bayareabites"},"bayareabites_74798":{"type":"posts","id":"bayareabites_74798","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74798","score":null,"sort":[1386368798000]},"guestAuthors":[],"slug":"diy-gifts-homemade-manhattan-cocktails","title":"DIY Gifts: Homemade Manhattan Cocktails","publishDate":1386368798,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.","status":"publish","parent":0,"modified":1388510719,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1892},"headData":{"title":"DIY Gifts: Homemade Manhattan Cocktails | KQED","description":"What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Gifts: Homemade Manhattan Cocktails","datePublished":"2013-12-06T22:26:38.000Z","dateModified":"2013-12-31T17:25:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74798 http://blogs.kqed.org/bayareabites/?p=74798","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/","disqusTitle":"DIY Gifts: Homemade Manhattan Cocktails","path":"/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"448\" height=\"600\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Give the gift of DIY cocktails this season with homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now that we’ve all feasted on turkey, stuffing, cranberries, and pie, it’s time to turn our attention to gift season. I’ve never been one to shell out the big bucks for holiday gifts, but it is nice to shower friends and family with small, personal gifts, especially if I’ve made them with my own two hands.\u003c/p>\n\u003cp>And what makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.\u003c/p>\n\u003cp>While the long, unfamiliar ingredient list and expensive liquor store price tag may trick many intrepid cocktail drinkers into thinking that angostura bitters and sweet vermouth are difficult to make, these key cocktail components are actually little more than sweet, infused booze. To make them at home, one only needs to steep, strain, and sweeten. Brandied maraschino-style cherries are even easier.\u003c/p>\n\u003cfigure id=\"attachment_74801\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/bitters-ingredients.jpg\" alt=\"Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angostura bitters are made by steeping a mixture of herbs and spices into high proof alcohol. Pictured here are, from the left and moving clockwise: Ceylon cinnamon, vanilla bean, bitter orange peel, gentian root, dried cherries, quassia bark, cardamom pods, wild cherry bark, cloves, juniper berries, black walnut leaf, and orris root. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the hardest step in the entire process is the first one: buying supplies. Both bitters and vermouth rely upon a couple of key bittering agents called gentian and quassia. Gentian is a root that comes from high altitude regions like the Alps and Himalayas and is one of the world’s strongest bitters. Quassia is sold as a bark, and has historically been used to cure fevers and stomach aches. In addition, other sweet, savory, and tannic herbs are included to balance and enhance the flavor. Wild cherry bark, orris root, juniper, black lavender, wormwood, chamomile, and sage all play a part. Some are easily procurable in the bulk section of health food stores or large grocery stores like Berkeley Bowl, Whole Foods, and Rainbow. Others require a special trip to an herb shop (online or in person). It’s actually quite fun to experiment with all of these unfamiliar herbs—almost like potion-making 101.\u003c/p>\n\u003cp>Once everything is procured, it’s time to get organized. The bitters and cherries take 5–7 days to infuse; vermouth only takes 24 hours. I like to measure every herb out for each project before I start just to make sure I’ve got enough of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I make my angostura bitters with a blend of fruity elements (vanilla, sour cherries, cherry bark, and turbinado sugar), spicy herbs (Ceylon cinnamon, cardamom, cloves, and juniper), and several different bitter components (quassia, gentian, bitter orange peel, orris root, and black walnut leaf). I put all of these spices into a large canning jar and cover them with high-proof whiskey like Wild Turkey 101. \u003c/p>\n\u003cfigure id=\"attachment_74806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/straining-bitters.jpg\" alt=\"I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\" width=\"1000\" height=\"752\" class=\"size-full wp-image-74806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I find it easiest to strain bitters into a large measuring cup with a spout so I can easily pour the mixture into smaller bottles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once a day, I give the jar a gentle shake to make sure everything is getting equal contact with the booze. After 5 days, I strain out the mixture into a large measuring cup. (The spout will make it much easier to get the bitters into bottles.) Next, I make a concentrated simple syrup by heating 1 cup turbinado sugar and 3/4 cup water in a small saucepan until the sugar has dissolved. Once this is cooled, I add it to the bitters mixture a tablespoon at a time until the mixture is appropriately sweet. I like my bitters to be around 18% sugar by volume, so I add 6 tablespoons. \u003c/p>\n\u003cp>Give it a good stir, pour the bitters into small dropper bottles, and that’s it—homemade bitters! This recipe makes around 2 cups, so there’s plenty for gifting and personal use.\u003c/p>\n\u003cfigure id=\"attachment_74807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/vermouth-ingredients.jpg\" alt=\"My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My sweet vermouth recipe includes (from far left, moving clockwise): turbinado sugar, orange peel, lemon peel, Ceylon cinnamon, raisins, wormwood, gentian root, juniper berries, coriander seeds, dried sage, cardamom pods, and chamomile. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next: sweet vermouth. At its core, sweet vermouth is simply wine fortified with liquor and sugar. Additional aromatics are added to the wine for flavor. Like the angostura bitters, I’m using a blend of fruit, spice, and bitterness. To steep the wine, I combine a bottle of Pinot Grigio with all of the herbs and spices in a small saucepan. I bring the mixture just to a simmer, remove it from the heat, and let the pot sit overnight. The next day, I strain out the herbs, and then add turbinado sugar syrup, brandy, and ruby port to the wine. Again, super simple.\u003c/p>\n\u003cfigure id=\"attachment_74802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cherries-in-jar.jpg\" alt=\"These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These maraschino-style cherries are made with affordable Bing cherries, sugar, brandy, vanilla, and almond extract. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the final touch, I like to make faux “maraschino” brandied cherries. True maraschino cherries (not the saccharine, neon variety atop ice cream sundaes) are made by soaking small sour cherries in a liquor made from the same fruit. Both sour cherries and maraschino liquor are fairly hard to come by, so I’ve come up with a more accessible version: easy-to-find Bing cherries (fresh or frozen work fine) are steeped in a mixture of brandy, sugar, vanilla, and a dash of almond liquor. \u003c/p>\n\u003cp>If you’re planning on giving these as a DIY Manhattan kit, be sure to include a small bottle of rye and a short drink recipe (2 parts whiskey, 1 part vermouth, a few drops of bitters, and a cherry) to complete the package. \u003c/p>\n\u003cfigure id=\"attachment_74803\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/diy-manhattan-kit-final.jpg\" alt=\"Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\" width=\"600\" height=\"803\" class=\"size-full wp-image-74803\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade angostura bitters, homemade sweet vermouth, and homemade maraschino-style cherries. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Angostura Bitters\u003c/h3>\n\u003cp>\u003cem>Makes about 1 3/4 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\tvanilla bean\u003c/li>\n\u003cli>1/4\tcup sour cherries\u003c/li>\n\u003cli>3\ttablespoons quassia chips\u003c/li>\n\u003cli>3\ttablespoons gentian root\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>2\tlarge pieces dried bitter orange peel\u003c/li>\n\u003cli>5\twhole cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon cloves\u003c/li>\n\u003cli>1/4\tteaspoon wild cherry bark\u003c/li>\n\u003cli>1/4\tteaspoon orris root\u003c/li>\n\u003cli>2\tjuniper berries\u003c/li>\n\u003cli>Pinch of black walnut leaf\u003c/li>\n\u003cli>2\tcups high proof whiskey (like Wild Turkey 101)\u003c/li>\n\u003cli>1\tcup turbinado sugar\u003c/li>\n\u003cli>3/4\tcup water\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003cli>3–4\tdropper bottles or recycled bitters bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a 1-quart glass jar with a tight-fitting lid. Add the gentian root, sour cherries, quassia chips, Ceylon cinnamon, bitter orange, cardamom pods, cloves, cherry bark, orris root, juniper berries, and black walnut leaf.\u003c/li>\n\u003cli>Add 2 cups of whiskey to the jar and stir to combine. Cover the jar with the lid and store in a cool dark place for 5 days.\u003c/li>\n\u003cli>Strain the whiskey mixture through a fine mesh strainer into a large liquid measuring cup with a spout, pressing on the solids to extract as much liquid as possible.\u003c/li>\n\u003cli>Combine turbinado sugar and water in a small saucepan. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and let cool to room temperature.\u003c/li>\n\u003cli>Add 6 tablespoons of turbinado syrup to the bitters mixture, and stir well to combine. Add more sugar to taste.\u003c/li>\n\u003cli>Carefully pour bitters into dropper bottles. If bitters become cloudy over time, shake the bottle gently to recombine. DIY bitters will keep for about 1 year.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Sweet Vermouth\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 \t(750 mL) bottle light white wine (like Pinot Grigio)\u003c/li>\n\u003cli>2\ttablespoons raisins\u003c/li>\n\u003cli>1/2\tCeylon cinnamon stick\u003c/li>\n\u003cli>1\t3-inch-long strip of orange peel\u003c/li>\n\u003cli>1\t2-inch-long strip lemon peel\u003c/li>\n\u003cli>1/2\tteaspoon dried wormwood leaves\u003c/li>\n\u003cli>1/2\tteaspoon dried gentian root\u003c/li>\n\u003cli>1/4\tteaspoon dried chamomile leaves\u003c/li>\n\u003cli>1/4\tteaspoon juniper berries\u003c/li>\n\u003cli>1/4\tteaspoon dried sage\u003c/li>\n\u003cli>1/4\tteaspoon cardamom pods, lightly crushed\u003c/li>\n\u003cli>1/4\tteaspoon coriander seeds\u003c/li>\n\u003cli>1/2\tcup turbinado sugar\u003c/li>\n\u003cli>2\ttablespoons water\u003c/li>\n\u003cli>1/2\tcup brandy\u003c/li>\n\u003cli>2\ttablespoons ruby port\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\tsmall saucepan with lid\u003c/li>\n\u003cli>2\tglass swing-top bottles or recycled glass milk bottles\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the wine with the raisins, Ceylon cinnamon, orange peel, lemon peel, wormwood leaves, gentian root, chamomile, juniper berries, sage, cardamom, and coriander in a small saucepan. Bring to a boil over medium-high heat, and then remove from the heat. Let cool to room temperature, cover, and refrigerate overnight.\u003c/li>\n\u003cli>The next day, strain the wine mixture through a fine mesh strainer set over a large liquid measuring cup or bowl with a spout. Wash saucepan.\u003c/li>\n\u003cli>Combine turbinado sugar and water in cleaned saucepan. Place over medium heat and let sugar melt, stirring frequently. Once all of the sugar has dissolved, remove the saucepan from the heat and stir in brandy and port.\u003c/li>\n\u003cli>Add sugar and brandy mixture to strained wine, and stir to combine. Pour into swing top glass bottles. Store sweet vermouth in the refrigerator for up to 4 weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Maraschino-Style Cherries\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2\tvanilla bean\u003c/li>\n\u003cli>3/4\tcup granulated sugar\u003c/li>\n\u003cli>1/4\tcup water\u003c/li>\n\u003cli>1\tcup brandy\u003c/li>\n\u003cli>1\tteaspoon high quality bitter almond extract\u003c/li>\n\u003cli>1\tpound fresh or frozen cherries, washed, stemmed, and pitted (if using frozen, defrost by running cherries under cool water before using)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1\t1-quart glass jar with tight-fitting lid\u003c/li>\n\u003cli>1\tsmall saucepan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut the vanilla bean in half lengthwise and scrape out the seeds using the back of a paring knife. Place the seeds and the pod in a small saucepan with the granulated sugar and water. Bring to a simmer over medium-high heat. Stir frequently until the sugar is dissolved, about 3 minutes. Remove from heat and stir in brandy and almond extract.\u003c/li>\n\u003cli>Place cherries in a 1-quart glass jar with a tight-fitting lid. Pour sugar and brandy syrup over cherries. Cover and refrigerate until cherries have absorbed the syrup, about 5 days. The cherries will keep for up to 3 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Manhattan\u003c/h3>\n\u003cp>\u003cem>Makes 1 cocktail\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2\tounces rye whiskey\u003c/li>\n\u003cli>1\tounce sweet vermouth\u003c/li>\n\u003cli>1\tmaraschino cherry\u003c/li>\n\u003cli>Angostura bitters, to taste\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Cocktail shaker\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>1\tcoupe glasses\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Pour the whiskey, sweet vermouth, and a couple of dashes of bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch.\u003c/li>\n\u003cli>Place a maraschino cherry in chilled coupe glasses. Strain the contents of the shaker over cherry and serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Equipment and Ingredient Information\u003c/strong>\u003cbr>\nHerbs and spices are available online at \u003ca href=\"http://www.mountainroseherbs.com/\">Mountain Rose Herbs\u003c/a> or at \u003ca href=\"http://www.herb-inc.com/\">Lhasa Karnak Herb Company\u003c/a> in Berkeley. Glass dropper bottles can be found at \u003ca href=\"http://www.mountainroseherbs.com/supply/glass_bottles.php\">Mountain Rose Herbs\u003c/a> and \u003ca href=\"http://www.containerstore.com/shop/?productId=10007852\">The Container Store\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74798/diy-gifts-homemade-manhattan-cocktails","authors":["5485"],"categories":["bayareabites_752","bayareabites_12744","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763"],"tags":["bayareabites_1561","bayareabites_11940","bayareabites_1684","bayareabites_8265","bayareabites_12763"],"featImg":"bayareabites_74805","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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