Drinking in the skyline

Yes, NYC has officially been cleared to come out of the basement lounges. 

Manhattan's 'rooftops bar season' has finally re-opened.

From this moment on (summer), 

all happy hour cocktails and panoramic nightcaps shall return!

There are hundreds of roof bars in the city, 

and I've seen and loved pretty much all of it, 

but my heart holds a special place to the ones I mostly go to:

230 Fifth

230 Fifth Ave

New York, NY 10001 

Provocateur - Hotel Gansevoort

18 Ninth Ave

 New York, NY 10014 

Above 6 at 6 Columbus

6 Columbus Circle

New York, NY 10019

Penthouse 808 - Ravel Hotel

8-08 Queens Plaza South

Long Island City, NY 11101

This last one is not exactly a rooftop bar, 

but a Brazilian/Bosnian BBQ place that belongs to a dear friend of mine; 

it has a stunning panoramic view and a extremely friendly staff.

Visit Anable Basin Bar & Grill and show your support!  :-)

I am getting ready to enhance my summer with a view...

Dear July, here I come!!!

Homemade Honey Liquor

There is a whole special 'Brazilian way' of preparing homemade liquors 

and 'after dinner drinks' from several fruits and vegetables. 

This is my mother's - famous - honey liquor recipe:

1 cup of honey

4 cups of water

1 cup of cachaça

1 cinnamon stick (in pieces)

Place the honey and cinnamon in a saucepan. 

Pour 4 cups of water and whisk well. 

Bring to a boil, lower the heat and let it reduce by half, 

until it reaches the consistency of light syrup, about 20 minutes, 

skimming off the foam occasionally.

Remove the pan from the heat, and let it cool at room temperature, 

uncovered, for about 30 minutes.

Add the cachaça and whisk well. 

Strain the mixture into a measuring cup with a stout. 

Discard the cinnamon pieces. 

Carefully pour the honey liquor into the sterilized glass jar, and close tightly. 

Keep it in a dry place for 2-4 weeks at room temperature, 

allowing the flavors to develop and the color to get darker. 

Serve after dinner (in small liquor glasses), and enjoy!

Makes about 4 cups and is 'valid' for up to 2 years in a tightly sealed glass jar.

Video of the day

If I ever have to re-marry one day, 

I swear that I'll be doing something like this.......

Skinny Girl rocks!

From BravoTV stars to my close friends, everybody is making this drink lately, 

and I couldn't stay away from trying this trendy new drink. 

I already created about 7 different ways to make THE PERFECT 'Skinny bitch',

and you know what? they all came out perfect!

I always carry at least 2 bottles in my bar fridge, my guests tend to L-O-V-E it!

Get yours, and create your own fun recipe! 

Not feeling creative at all? So try this easy and fast way:

Blend lots of ice with 2 glasses of skinny girl margarita, the juice of six lime wedges, 

1 glass of Pineapple juice and a generous splash of coconut milk.

Enjoy!

Go Red!

The pleasure of wearing RED lipstick...

Classic. Timeless. And difficult. 

But if it's done right, the result is nothing less than glamourous!

While it's still winter, can you tell me a better time to try it?

Go on, learn the tricks and turn yourself into a modern Marilyn Monroe!

Remember that no matter what race, color or shape you are, 

there is always 'the right red' for you!

Caprese Appetizer

This recipe is so easy that I can hardly even call it a recipe.

Here are few reasons why you should make a Insalata Caprese for your next gathering:

Colorful, Fork-free, Bite-sized, 

Easy to assemble, No oven required

Tastes damn good!

Ingredients:

Cherry tomatoes

Buffalo (Fresh) mozzarella

Olive oil

Balsamic vinegar

Fresh basil leaves, chopped

Salt and ground black pepper

1. Slice the mozzarella into cubes around the same size as the tomatoes. 
2. (cut the tomatoes in half is a option)
3. Thread each toothpick with a tomato, a chunk of cheese, and a basil leaf
4.  Place the completed sticks on a platter. 
5. Drizzle the appetizers with balsamic vinegar and olive oil, going easy on each. 
6. A pinch of salt and pepper all over the plate will do!
7. Serve with olives on the side.

Bon appetite!

A match made in heaven!

Wine and cheese do have a great deal in common. 

Both are fermented, complex, and ancient foods.  

The combination is ubiquitous, so they must go together … right?!

Each can influence our perceptions of the other significantly.

As a general rule, if you taste in sequence, you should start mild and go toward the strong.

If you’re serving wine and cheese as an appetizer, don’t overdo it; 

cheese can be very filling! 

You’d probably be better off with lighter wines, 

and limiting yourself to one or two cheeses.

If the wine and cheese are the main event you’ll want more variety, 

but still you don’t need to be overwhelmed, and of course you’ll want a bit more quantity. 

Be sure to have separate knives for each cheese, 

and to put runny or very smelly cheeses on separate plates. 

It’s a good idea to have plain bread, grapes and crackers. 

Some classic ideas for wine and cheese pairings:

• Fresh goat cheese with Sauvignon Blanc. 

You should find a satisfying affinity of freshness, tartness, and herbaceousness, particularly if you choose a cooler-climate wine, say from New Zealand. This could make a great appetizer.

• Sharp cheddar and Grenache. 

There is a lot of bland industrial cheddar out there, and similarly there is a lot of uninteresting bulk wine produced from Grenache grapes, but at their best both can be delicious. Look for artisan cheese, and wine from one of the several regions known for quality Grenache.

• Dry (cured) Manchego cheese with Tempranillo wine. 

The saltiness of the cheese should bring out the fruit in the wine, and the richness of both should be complimentary. If you haven’t tried either of these, you’re in for a treat.

• Roquefort cheese with Sauternes. 

The rich, pungent, salty cheese and the intense, unctuous, sweet wine make a truly classic (and decadent) pair. A couple of California alternatives to French Sauternes: Dolce from Far Niente Winery and the Sauvignon Blanc Botrytis from Robert Mondavi Winery are excellent wines produced almost next door to one another in the Napa Valley.

• Brie with Chardonnay. 

This pairing can hit or miss - both the cheese and the wine can vary significantly - but ideally, there should be a very gratifying affinity of creamy, buttery, nutty characteristics. Look for a barrel-aged wine from a well-regarded producer. 

There is a lot out there to choose from, 

and nothing to stop you from trying whatever appeals to you!