Showing posts with label Drinks On Me. Show all posts
Showing posts with label Drinks On Me. Show all posts

Wednesday, October 14, 2009

How To Brunch


You've set the time aside. You've chosen the resto. You've even booked the table. You're about to brunch. Welcome, dear friend, to the single most fabulous meal there is or will ever be.


When setting out on this big adventure, there are a few things to keep in mind.
1- Your budget
2- Your culinary tastes
3- Your outfit

Other than that, however, all one must worry about is having a wonderful time dining with friends. Nothing goes together so well as a good meal and good company. So, whether you're meeting for this mid-morning meal to dish the details on a certain someone, to catch up with a good friend, or simply to revel in your own glamour, tuck in and enjoy, while keeping some of these tips in mind.


1- Money
A touchy subject as usual, but always worth addressing so that you can a) have some for later and b) feel good about the way you're spending it. Choose a brunch spot that fits your wallet - you don't want to be seated only to have that awful feeling of being in over your head wash over you as soon as you crack open the menu. Google brunch spots in your neighbourhood, and their sites will usually include a menu link.
If the menu says "Sunday Brunch," you can usually expect it to be a little pricier, just because of the lovely tradition that goes along with the specifically Sunday brunch.



2- Your culinary tastes
As with before, you can always rustle up a menu on Google to check out your options before you go. But if you're an anything-goes kinda gal, head off to your chosen destination without fear. When the menu comes around, however, there are still a couple tips to be had. Depending on when you choose to dine, you will have varying levels of hunger pangs. Typically, one does not eat before brunch, but if you've left it quite late and happened to have munched on a small something to appease your stomach, you might not require an inordinate amount of food. To keep it classic, always order a mimosa. This is the brunch cocktail - three parts champagne, two parts chilled OJ - mmmmmm. Eggs benny are always a good call (That's Eggs Benedict - poached eggs on english muffins and a slice of ham or bacon, or sometimes even smoked salmon, topped with hollandaise sauce) and of course there's French Toast for all you sweet tooths. Of course, it's your meal, it's your money - order what you like. But unless you're allergic to citrus, a mimosa is just polite.


3- Your Outfit
Dictated as always by inumerable factors, this is up for debate. You're going to look good, of course, but you have to think about your company, your venue, whether or not it's a special occasion, etc, etc, etc. Blair Waldof-esque outfits are purrrrfect for society bashes, next-morning wedding party brunches, Christmas or Easter throwdowns, etc. Think bows, lace, cream-coloured garments and nicely pressed anything. If it's a more casual event - like brunch with pals, a roll-outta-bed-get-me-some-food-type ordeal - throw a neat blazer over a flouncy shirt or sweater with a slim-fitting pair of trousers and boots. Because it's morning, it's nice to remind people of the sweetness of said time of day, so mimick those rays of sunshine with light colours and lovely little touches of silk or ribbon. Parfait.

Happy Brunching!

Monday, September 28, 2009

Sippin' in Style


Calling all classy ladies - this ain't no flip cup tournament. It's time to learn how to suavely sip - what's our poison, you ask? Why it's none other than the quintessentially chic and oft-dreaded
Dirty Martini
Three Ways to Knock One Back

Whether it's your first attempt at this beverage or you're a veteran of the craft, follow these little tricks to add a bit of flair to your bar presence. Introducing...

The Classy Lady
-
The Vixen
-
The In-Over-My-Head-Get-Me-Out-Of-This-Now

Firstly: For the Sophisticated Set
A handy style for high society bashes, moments of pure luxury or for general maintenance and upkeep of a good image. Sit with your legs crossed demurely at the ankle (as Julie Andrews/the Queen of Genovia deems a-propos. Shoulders back, head held high - cocked to one side with one eyebrow raised when questioning someone's oh-so-intriguing views/opinions/commentary. If you are in a mingling situation, maintain eye contact with your conversation partner always, but cast a downward glance when sipping so as not to come off as... crazy. Once finished your sip, pop your eyes back up, give a little (really little) raise of both eyebrows and a teensy-weensy smile. Roll the liquor around in your mouth discreetly and savour the bitterness. As for those olives, do not chomp them off the little sword, or whatever else is holding them together. Leave it in your glass. Ladies slop up every last drop. It's tacky, and an activity best conducted in the privacy of the washroom, if you absolutely must.

Secondly: The Sexy Swig
This is where the fine line between low-brow and impossibly alluring really requires a great deal of focus and attention. Because you're going to pull off some unorthodox and previously shunned tricks. And you're going to do so masterfully, with grace and dignity. We said sexy, not skanky. Hold your glass in the hand you won't be using to swish and flick about as your natter away about your posh lifestyle to whichever hunk has been lured in by your charms. If you're in a not-so-conversational situation (a show, for instance) simply narrow eyelids and cast smoky glances at your beau of choice- but keep them space few and far between, and you'll have him just starving for more. When you go for your initial sip, boldly look your man in the eye for two full seconds as you slowly raise the liquid to your lips, then lower the eyelids and glace sidewards. Damn, girl. Now we deal with the olives. When you are quite finished with your cocktail, remove the sword holding your olives captive and press one olive onto your tongue, remove quickly but not like you're panicking, chew it once, twice, three times, slowly and confidently (WITH YOUR MOUTH SHUT), swallow. You'll have the gents lining up just for the honour and privilege of watching this feat of artistry once more.

Thirdly: For The Girl Who Bit Off More Than She Could Chew
Rest assured, you are not alone. Martinis are not for the feint of heart. Relax, you'll be okay. You're not going to waste your money, you're not going to be humiliated. If you simply cannot stand it, want nothing to do with it, don't even like the idea anymore, put it down on a passing tray or a table (make sure there isn't anyone dining at that specific table, however). If you've just gotta finish it, for the status, for the image, for the sheer joy of getting through it, you're going to have to pace yourself and brace yourself. The secret lies in the olive. Something of a follow-up to the main event in the previous two methods, the olive gains guardian angel status now. Get the olive in your mouth. Discreetly, but not like you're ashamed of it. Chew once, manoeuver to nestle under your tongue. Do not converse with anyone while attempting this, merely nod and smile, nod and smile. Every time you knock back your little glass of kryptonite, chew your olive. The saltiness will interupt your mouth from any real contact it could make with the liquor. Pray you've got more than one olive to work with, but make due with what you've got if the fates have turned against you.

So next time you hit the bar, raise a glass to Carrie, Samantha, Miranda and Charlotte. May the force be with you.

Saturday, April 11, 2009

The Bunny Hop


Try this one on for size:

Coat rim of glass in sugar
Splash of grenadine
Fill glass to 2/3 with lemonade
Add a shot of vodka
Fill to top with ginger ale
Garnish with a Peep

Yikes!

Sunday, March 15, 2009

The Art of the Dinner Party

With weather this blissful and friends this lovely, there's nothing like a dinner party to celebrate life.  So set the table, crack the window open, and plug in the iPod- it's time to eat.

The Eats

-Strawberry and Zucchini Salad with Balsamic Vinaigrette-

-Blue corn Nachos with Green and White Onions, Cherry Tomatoes, Green Pepper, Cheddar Cheese and Coriander-

-Chocolate Cupcakes with Icing Sugar and Strawberries-

-Maple Walnut Ice Cream-

-Evening Jazz Herbal Tea-



The "Sundays-are-for-lounging-but-let's-amp-it-up-anyhow" Playlist
  1. Rueben deGroot June Carter
  2. Ratatat Mirando
  3. Kiss Strutter
  4. Belle and Sebastian The Boys Are Back In Town
  5. The Virgins One Week of Danger

and to drink?
Pinky and the Brain
1/2 teacup white wine 
(Frisky Zebra Sauvignon Blanc)
1/2 teacup pink lemonade
garnish with lemon



The Rules
Be polite.
Don't wash the dishes until tomorrow morning.
Spray the cupcake tins if you're not using liners.
Vacuum before your guests arrive.
Have a ball!

Friday, February 20, 2009

Hops, Skip, Jump!

Whatever it is you have to celebrate (or drink away), raise a glass with friends and indulge in a lovely pint of ale.

Blondes Have More Fun
Best Toronto Brew Steamwhistle
Best East Coast Brew  Keith's
Best Budget Beer Labatt 50 or Red Baron
Best "Treating yourself" Beer Stella Artois

Monday, February 16, 2009

Hot Mamas

It's family day.  Now, more than ever, it's time to sit around playing Yahtzee while sluggin' back mugs of hot chocolate.  Here are a few takes on the classic feel-good cuppa, from three different breeds of Mama.


Mama Webber's Own
1 tablespoon each of sugar and cocoa powder for every mug you're making
A little salt if you remember
A little cayenne if you remember
A little hot water to make your base with the cocoa and sugar
Stir, stir, stir!
Add milk and get it good and hot.
Serve with a few marshmallows... if you remember.

Our "Den Mother's" Blend
When you're living in res, this is as good as it gets sometimes
An ode to our mom-away-from-mom, Chloe Shantz-Hilkes

Boil up some water.
Add some hot chocolate mix.
Stir.
Drink from pot if you can't find a clean cup.
Add a marshmallow if you can afford it.


A la Juliette Binoche
Sinfully delicious
Sift 1/2 cup of good quality cocoa powder with a teaspoon of unbleached flour.
Add a bit of milk and stir the cocoa/flour mix until it turns to paste.
Slowly add four cups of pre-heated milk, stirring continually (don't add the milk too quickly, or you're clumpy-cocoa-bound, but this can be sorted out later with a blender).
Add 1/4 cup of brown sugar, 1/4 teaspoon nutmeg, three crushed cloves, 1/4 teaspoon chili peppers (crush the cloves and peppers like you would garlic, with the flat edge of your knife) and a cinnamon stick.

Scoop the cloves and cinnamon off the top and add two teaspoons of powdered sugar with 1 and 1/2 teaspoons of vanilla.

If you want a thicker hot chocolate, add corn starch.  
If you want a sweeter hot chocolate, add more sugar.
If you want a sexier hot chocolate, add a dash of Depp.

Note: Thank-you to Andreas.com for this recipe.

Saturday, February 14, 2009

G&T...easy on the T


Whether you've spent your last dime on a cinnamon dolce latte (good choice!) or a night on the town with your best pals, your best bet for a night on the cheap is a knockin' back a few G&T's with the gals:
  • 1-1/2 oz. Gin
  • Fill glass with Tonic water
  • Garnish with lime
Polish off a few of these babies and chat-chat-chat the night away. Or listen to a few tunes in your room all on your lonesome. Whatever makes you feel good.

Have a fabulous night ladies. And never, ever regret a thing!!