Heading to a Greek Island
Literary Libations stars this week.
Sorry, we’re a little late this week. It’s a short and sweet one.
I have three interviews lined up next week, so the dam of the holiday season has apparently broken, and we’ll have some fun issues ahead.
This week, I’m letting Alyssa shine with the return of Literary Libations, the first one in a bit.
I’ll highlight a few of the trends VinePair expects to take 2025 by storm.
White wine continues to rise — I’m a fan of this! There are a lot of fun white wines that explore all sorts of flavor profiles. I’m particularly fond of wonderfully minerally sauvignon blancs, honey-like Chenin blancs and the acidy citrus bite of a Gruner veltliner.
‘Zebra Striping’ — I did this unknowingly last night at a wonderful dinner at Grand Rapids’ Grove. It means you mix in non-alcoholic beverages between drink rounds. So, between a cocktail and a glass of wine, I went with bitters and soda.
Guinness continues to grow! — Last week, we highlighted the “splitting the G” trend, and now it appears it might continue to surge in popularity.
Craft Distillers might falter — I am not surprised to see this, and, unfortunately, while I love several Michigan distillers and they will likely survive, I understand entirely the likely consumer trend of navigating back to major brands of spirits.
Literary Libations
Hey everyone, it’s Alyssa here with your weekly Literary Libations. I know it’s been a couple of weeks since I’ve shared a book and cocktail pairing, but this edition is a book and a drink that I’m very excited about.
Earlier today, on a flight back from Mexico City (more on that in an upcoming issue), I started reading The Fury by Alex Michaelides, and I’m already three-quarters of the way through it.
I was first introduced to Michaelides when I read The Silent Patient last year, and I’m continually impressed by his first-person narration skills. His storytelling has a kind of creepy sliminess to it; I liken it to a slithering snake that can Snape at you at any time. This novel takes us to a private island in Greece, where one of the guests ends up murdered.
It has an And Then There Were None quality, and the narrator actually references the similarities between his situation and the Agatha Christie-famous novel.
Reading about Greece made me instantly crave an Ouzo slushie. Ouzo is a Greek spirit with a strong anise taste. I look forward to drinking it every summer at the Yassou! Greek Cultural Festival that conveniently takes place in our neighborhood.
The one at the festival is made with red wine, but for our purposes, I found a fun Ouzo Lemonade Slushie from Mia Kouppa.
1 oz Ouzo
1/2 oz simple syrup
10 frozen Lemonade cubes
2 oz lemonade
Method/; Combine all ingredients in a blender and blend until slushie-like. Pour into glass. If desired, rim the glass with sugar and a lemon slice.
Good reads of the week
Pistachio is such a fun flavor. NY Times just highlighted a Pistachio Martini that looks delicious.
Now is the time for hot toddies, whether you’re sick and need a little help nodding off or you’re just simply chilly and want a warm cocktail. VinePair asked 11 bartenders for the best whiskey for a hot toddy.
Wall Street Journal wine columnist Lettie Teague highlights “the best books for every type of wine lover this holiday season.”
Teague then dives into “the wine most welcome at any holiday gathering.”
When we were in the Virgin Islands this fall, our captain and friend Allan, described how I view the world and traveling so well: “wanting to go to new places and turn the light on, like you turn the lights on in a dark house.” I’m so curious about the world, and few know how to travel like Rick Steves, who has a new book coming out, On The Hippie Trail. The New York Times Magazine dove into a big interview with the travel legend.
What we’re drinking
While in Mexico, Alyssa drank plenty of margaritas and mezcal cocktails.
It’s still the holiday season, so I’m still crushing Sierra Nevada Celebration Ales when I’m craving a beverage. But at Whiskey Friday, we sipped on a classic: Four Roses.
I did get a new shipment from Pegasus Distillerie today and it came with a fun cocktail recipe. The French distillery sent a beautiful blue bottle of Pegasus Vodka and Eau d’Or, a citrus liqueur, plus a recipe card for “Le Emilia.”
Le Emilia
2 oz Pegasus Vodka
.5 oz Eau d’Or
.5 oz simple syrup
1 oz. lime juice
5-6 mint leaves
Method: Combine liquids and shake in a cocktail shaker. Strain into a cocktail glass. Garnish with mint leaves and lime zest.