March 5, 2008 |
Prosecco is definitely the bubbly of the moment in Los Angeles. Go to Osteria Mozza and they're pouring it by the glass from magnum bottles. Down the street at All'Angelo, there are 10 different bottlings on the wine list. Retailers are having a hard time keeping the stuff in stock. Pretty impressive for a wine that only a few years ago most people knew mainly as a cocktail ingredient. "Five or six years ago, trying to sell Prosecco was like trying to sell Asti Spumante or something," says Lance Montalto, the Italian wine buyer for Wine House in West Los Angeles, which usually carries eight to 10 different Proseccos.
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
August 5, 2011
Drinking poolside is not only a privilege if you live in Los Angeles, but it's also your duty. So, finding the right pool for that purpose should be an obsessive pursuit, especially now that the summer heat has morphed from friend to foe. A great place to start is at Avalon Hotel in Beverly Hills. The little boutique beauty has a gorgeous figure eight-shaped pool and a lushly landscaped deck for drinking and dining. The food comes courtesy of Oliverio restaurant, which serves up fresh and modern Italian cuisine.
September 1, 2011
Rose water granita Total time: 15 minutes, plus freezing time Servings: 6 to 8 1 (750-milliliter) bottle Prosecco 1 cup sugar 1/2 cup raspberries 1 tablespoon rose water 1. In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved. 2. Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant one-fourth cup purée. 3. Whisk the raspberry purée in with the Prosecco, then whisk in the rosewater.
August 5, 2010 |
As stone fruits come into the peak of their season, I'm obsessing over Bellinis. For the uninitiated, that would be the Venetian aperitivo of Prosecco with white peach juice. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the second world war, but it wasn't named "the Bellini" until 1948. Harry's was — and still is — famous as a watering hole for the rich and celebrated.
September 22, 2011 |
As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner apéritif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and soda or a glass of rosé and take a first bite of dusky olive tapenade on toast. This is nothing like the urge "Mad Men"-era dads, mine included, felt to grab that first glass of Scotch the minute they walked in the door. It's more of a gentle, insistent yearning, not so much for the alcohol but for the pause that marks the end of the workday and the beginning of the evening.