If you like it, save it! Save and organize all of the stuff you love in one place. If you like something… Click the heart, it's called favoriting. Favorite the stuff you like. This article is brought to you by Clarkson Potter. Head here to learn more about the new cookbook Joy the Baker Over Easy by Joy Wilson. Where's that one spot in your home where you like to linger during slow mornings, either in solitude or with a few friends on the weekend? Maybe it's those chairs in that sun-drenched corner, the butcher-block kitchen counter, or just settled in at your dining table. For me, it's outside, and there are actually two nooks: Under a pergola with an overgrown wisteria vine (I'm waiting patiently for you to bloom, wisteria!) and next to a makeshift fire pit in big Adirondack chairs. Coffee and eggs are necessary when it's just me, but I like to have something more substantial, plus boozy drinks, when there are other humans present before noon. Joy The Baker's Kalimotxo

Long, lazy mornings (like the one I'm conjuring in my head now), and what to eat and drink during them, is the subject of writer and baker Joy Wilson's new cookbook Joy the Baker Over Easy. And it, as if after my heart out of the gates, kicks off with a whole chapter dedicated to cocktails. Tucked in among the micheladas, sangrias, and mimosas is a drink with Spanish origins, the Kalimotxo. Made by mixing red table wine with cola, the Kalimotxo hails from Spain's Basque region and, as Joy notes, should have a place at your next extended brunch session: A Kalimotxo (pronounced cal-ee-MO-cho) elicits one of two reactions: a raised eyebrow in suspicion at both the pronunciation and ingredient list, or a knowing nod of the head in remembrance of post-college backpacking trips through Spain. One part red wine. One part cane-sugar cola. A lot of crushed ice. A good squeeze of lime. Opt for a cheap red wine, like a Spanish Rioja or Italian table wine from Trader Joe’s. Set your suspicions aside for this delicious afternoon brunch accompaniment.

And, while it may not be traditional, I like to think you can make the Kalimotxo your own by tweaking here and there. Add herbs like basil (for lime) and rosemary or thyme (if you are using more lemons) as a garnish. Muddle the spent limes, or fresh lemon rounds, in the bottom of your glasses before topping them off with the drink for extra citrus.how late can you buy wine in paris Slip in a little something extra, like a shot of amaro or vermouth.best wine bars at sea Scale up and serve in a punch bowl for bigger crowds, and float lots of citrus rounds on top.best selling white wine in india Experiment with flavored colas to mimic or balance the flavors of your favorite table wine.best wine tours in usa

Head here to learn more about the new cookbook Joy the Baker Over Easy by Joy Wilson.Ingredients Method Ingredients100g/4oz light muscovado sugar1 star anise Star anise Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with… 1 cinnamon stick4 cloves Clove The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety… best red wine cocktails150ml water1 lemon Lemon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits… red wine list pdf2 clementines Clementine The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is… 150ml Cointreau750ml/ 1¼pint bottle light red wine, such as BeaujolaisTwist of orange zest and a star anise, to serve MethodPut 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water.

Bring slowly to the boil, stirring to dissolve the sugar.Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.Serve chilled or over ice, with a twist of orange zest and a star anise. If you’d like to serve a traditional warm mulled wine, there’s no need to chill – simply warm through without boiling and serve in heatproof glasses.Kir and Kir Royale: Two Iconic French Wine Cocktails Cocktail Week at The Kitchn immediately brings to mind two iconic and much loved French wine cocktails, namely Kir and its more salubrious cousin Kir Royale. I was introduced to Kir many years ago while living in France. Every Sunday, before a fabulously long lunch, friends, family and neighbors would gather for the apéritif' hour to chat, laugh, comment on the state of the nation and nibble on a wide selection of savory, salty snacks.

Typically, Kir was the drink of choice and on special occasions Kir Royale. The History of Kir Kir originated in Burgundy, France. It is named after the priest Canon Félix Kir, who was a hero in the French Resistance during the Second World War, and also the Mayor of the Burgundian town Dijon from 1945 to 1968. He was much revered, and history tells us that he was also a big fan of local products and hence created the drink by mixing the local white wine made from the Aligoté grape (bone dry, acidic, with fairly neutral aromas and flavors and unoaked) with the local blackcurrant liqueur 'Crème de Cassis'. Crème de Cassis is a deeply colored, viscous, sweet liqueur, which is made by macerating crushed blackcurrants in eau-de-vie. Once the maceration is complete, the liqueur is drawn off the blackcurrant skins and seeds and then sugar is added. The resulting Crème de Cassis liqueur is 20% abv and has about 400g/l residual sugar. Canon Felix's recipe was delicious and a huge success, because the sweetness and flavor of the liqueur provided the perfect foil and balance for the austerity and acidity of the Aligoté wine.

So successful was the combination it flourished and became famous not just in Burgundy but all over France, where it was often adapted to include other regional wines and liqueurs, as well as internationally all over the world. Kir Royale, differs from Kir in that it is made using Champagne, rather than the Aligoté white wine. Hence it is more expensive to make and typically reserved for celebrations and special occasions. How To Make the Best Kir Contrary to popular belief, neither Kir nor Kir Royale should be very sweet or very deeply colored drinks. The perfect combination should result in a drink that is a pale blush color, crisp, refreshing, with a delicate blackcurrant flavor and only slightly sweet — just sweet enough to take the edge off the wine's acidity, but not seem syrupy. Too much liqueur addition destroys the necessary freshness to work as an apéritif and makes the drink too sweet and alcoholic. From my many years of making and enjoying Kir and Kir Royale I have found that the best ratio is roughly 1/5 Crème de Cassis to 4/5 chilled dry white wine or chilled dry Champagne.

It is also important to add the Crème de Cassis to the glass first, followed by the wine. Otherwise they do not mix very well or uniformly. The Cassis is room temperature. I tend to be guided by the color as I mix, stopping when I feel I have achieved the perfect pale blush color. Too deep a pink hue is a sure sign that you have used too much liqueur. In terms of glassware, the glass you use is really a personal choice. However, in France Kir is traditionally served in a regular small white wine glass and Kir Royale in a Champagne flute. VariationsSince its creation by Canon Felix, Kir and Kir Royale have evolved in many variations. Instead of Crème de Cassis, I sometimes opt for Crème de Mûres (blackberry), Crème de Pêche (peach) or Crème de Framboise (raspberry) as my liqueur. In terms of producers, Guyot is the one of the most widely distributed brands available in the United States. You can also vary the wine, but it is important to choose a dry, high-acid, unoaked and non-aromatic wine.