Make Your Own Cocktail at Vamp’s Bistro This Summer

Make Your Own Cocktail at Vamp’s Bistro This Summer

cocktail 2

Need an expertly blended and tasty cocktail to quench your thirst this summer? Want to learn how in an easy and fun way? Our bar is open and we have the mixology experts and the finest ingredients to help you make great cocktails!

The ‘how’ is easy – Arrive at Vamp’s Bistro and choose to ‘Make your Own Cocktail’ from the bar menu. As simple as that and you are good to go! Just be prepared to get your hands (and drinks) dirty…

Try out these tantalizing classic recipes, and add your own wild touches wherever you please. Or ask us…Vamp’s Bistro has unlimited recipes that you can recreate. We’ll give you the cocktails deconstructed – the elements and the apparatus. If you are more of a wine person, you can also mix some of that spirit into the cocktails you make.

cocktail selection

Cocktail Recipes in a Nutshell

  1. Daiquiri: Easy-peasy with the barest of ingredients. This is your classic Hemingway-approved daiquiri. White rum, freshly squeezed lime juice and sugar is all you need. Rum has an exotic tropical-fruit flavour and an earthy note which is enhanced by the acidity of lime and sweetness of sugar.
  2. Gimlet: With a choice of gin or vodka and Rose’s lime juice or freshly squeezed lime juice, this smooth, dry and crisp beauty asks for a lot of big decisions at cocktail hour! Gin is light with the taste of junipers, and vodka offers a strong punch.
  3. Cool Cucumber: Blend cucumber with apple cider and delicious cranberry juice. And add gin for a very cool cucumber concoction! Light and refreshing, this is a tempting cocktail.
  4. Fizzy Lizzy: Add black raspberry liqueur with its sweet and sour notes to tequila and orange cognac blend for a mind-blowing cocktail that is both gentle and adventurous at the same time. Garnish the drink with fresh raspberries and raspberry sugar for an out-of-this-world impact.
  5. Taste of the Tropics: Think tropical with this frozen cocktail. The lovely nutty taste of coconut, rum and pineapple is combined in the right proportion for a sensational and appealing fruity drink.
  6. Mint Julep: Worthy of the Kentucky gentry, this drink, is refreshing and elegant. With the syrupy texture of bourbon that settles warmly. And a heavenly taste of mint that is summer’s respite.
  7. Gilligan’s Delight: Bold and daring, this drink combines bourbon with ginger-infused apple cider for a robust fruity twist.
  8. Frozen Water-berry Batida: This exotic cocktail tops the cachaça, a distilled spirit made from fresh sugarcane juice, with strawberries and watermelon, for a fresh and summery drink.
  9. Sex on the Beach: Combine the zingy cranberry juice and citrusy orange juice with some vodka and peach schnapps, and add lots and lots of ice to the mix. This drink tops the list for the most delicious cocktails.
  10. Mojito: Mojito is a traditional Cuban highball. Mint sprigs are muddled with sugar and lime juice. Rum is added and the glass is topped with soda water. The drink is garnished with a sprig of mint leaves.

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Vamp’s Bistro Reveals How to Pair Mediterranean Cuisine with Wine

Vamp’s Bistro Reveals How to Pair Mediterranean Cuisine with Wine

Our sommelier says, that wine is better than food! Well, he is biased. But it was not difficult to coax him into telling us the tricks that make pairing wine with food relatively easy. Otherwise, you can use some wine apps that teach you how to do so. However, moving on…

It is, indeed, about balance. We want wine that compliments the food and food that compliments the wine. Remarkably, when food and wine do not overpower or mask each other’s unique character and flavour, a balance is achieved, then the wine actually enhances the meal. When you are pairing wine with food, it is a good idea to know the wines from the region. Usually wine is made to match the food from the same region.

Pro tip: Younger wines are more acidic and acidity in the wine softens with age.

Here are five fantastic Mediterranean style dishes that are hot-selling at Vamp’s Bistro, and some wine recommendations that go well with them.

  1. Moroccan Baked Chicken with Goat Cheese

 

A mouth-watering dish of baked chicken fillets stuffed with goat cheese and infused with blended Moroccan spices. Then lightly garnished with Kalamata olives and caramelized mushrooms. This dish is earthy and fragrant. A lively and exciting bottle of Sauvignon Blanc for the white wine lovers or an aromatic and vibrant red Pinot Noir, preferably German, will nicely accentuate the taste of this dish.

  1. Milanese Ossobuco with Buttered Peas

Our Ossobuco is something else! Succulent cross-cut veal shanks are braised with vegetables, white wine and broth and served with a side of melt-in-your-mouth buttered peas. A full bodied and dry Chianti aged in oak or an earthy Barolo with aromas of roses and liquorice bound and a firm tannin, will go wonderfully with this exotic dish. Women especially love this dish, as it provides many female-improving properties.

  1. Roasted Butternut Squash with Griddled Chicken

This dish brings memories of fall right to the dinner table. Simply roasted butternut squash which is lightly coated with butter and brown sugar. Accompanied by griddled chicken sprinkled with quinoa. Our sommelier has picked Chardonnay with opulent honeyed peach flavours and a beguiling texture that lingers on the palate, sourced from California or South America and preferably not fermented in oak to go with this dish. A fruity Cabernet will go just as well.

  1. Greek Salmon with Avocado Tzatziki Sauce

    greek salmon

This delightful charcoal grilled salmon dish is bursting with Mediterranean flavours. The cool and tangy avocado tzatziki sauce with cucumber, garlic, avocado and Greek yogurt complements the rich notes. Try a Riesling wine, with its signature pale straw colour, a palate that exhibits lemon and grapefruit, flavours matched by some fresh and racy acidity. It pairs fantastically with this savoury dish. Or try a nice bottle of crisp Chablis. Chablis is lean and beautifully balanced with a steely acidity that cleans the palate and is just so food-friendly.

  1. Spicy Lamb Stew with Walnuts

    spicy lamb stew

Plaited lamb is slow cooked in stock and spices such as cumin, paprika, and cardamom for a delicious and aromatic meal. Sea salt adds another dimension. And the crunchy walnuts complete this winter warming dish. The dusty, dry and earthy notes of the Grenache wine go superbly with the spiciness of the lamb, or try the white Gewürztraminer with an effervescent and floral bouquet. We hope to put this into our buffet catering menus as well!

Vamp’s Bistro Debunks Wine Myths

Vamp’s Bistro Debunks Wine Myths

As more and more people join our Wine Lovers’ Club some fantastic myths surrounding wine and wine drinking re-emerge. It is not surprising that many of them are false. Just a few days back, for example, we had a client ask us “if the better wines we served were always sealed with a cork?” Of course not, we urgently clarified. But this piqued our interest and we decided to investigate some common myths for everyone’s benefit. On the way we discovered some truths that may surprise you:

Wine Myths

It is never a good idea to believe everything you hear and if in doubt, the internet is a great place to start with research on some basic information. The above video for example, ‘Wine Myths’ by The Art of Manliness, sheds light on the misinformation rampant in the market. ‘Smelling the cork tells you if the wine is bad’ is a classic myth (as common sense would tell). It is vital though, just as a precautionary measure, to inspect the cork when it is offered to check if the winery’s name, logo, or other branding information appear on the cork. Or if the cork has been damaged, compromised or has allowed seepage in any way. “The thicker the legs, the better the wine” is another one we hear often, and is nicely dispelled by the sommelier. The ‘legs’ or ‘arches’ that you see on the wine glass are mostly glycerol from the wine that, because of their viscosity, go back to the bottom of the glass slower than the other components and thickly adhere to the surface of glass. This very concept is utilized in making snow fall slower in snow globes by the addition of glycerol!

The Wikipedia article (link details below), offers a detailed explanation of the scientific process behind the formation of ‘legs’ on a wine glass.

https://en.wikipedia.org/wiki/Marangoni_effect

One myth not covered in the video is that “Red wines cause more headaches than white wines due to the higher sulphite content”. Sulphites (sulphur dioxide) can also be found as preservative in many food items that we consume. Contrary to popular belief sulphites do not cause headaches. And red wines have lesser sulphite added to them than white wines since their grape skins already have a natural preservative. More sulphites are added to the white wines with lower alcohol content to prevent oxidation. As for the headache, dehydration appears to be the primary cause! By the way, Mediterranean food uses a lot of grapes and additional flavourings that go well with wine.

It is also important to note the fallacy of “Keep the bottle open to let the wine breathe” notion. Uncorking a bottle of wine and letting it sit is surely the worst way to treat your wine as this aerating method is grossly ineffective. The narrow bottleneck prevents the air from opening up the wine. Use a decanter to aerate the wine. Or simply pour your wine into a glass and let it open up slowly there. Allowing a wine to breathe is generally only necessary for those wines that need further aging. Breathing allows the wine to be exposed to air and to soften the tannins. By the way, we also serve wine whenever you come over to one of our events, together with the food at the event.