Well, I was going to talk about the 2009 Domaine De Canton Bartender of the Year Competition, but I can’t find any information on it except that my friend, John Lermayer won. Didn’t he just win the Iron Chef Bar Challenge at Tales of the Cocktail? I’m sure once the journalists and photographers recover from the Saint Martin trip we’ll be hearing and seeing more about it.
In the meantime, I can talk about me. You can find my contribution to the Parties 101 section of the Everyday with Rachael Ray April issue on stands now. Grab one next time you’re at the grocery store and flip to page 103.
Can’t tell you enough how nice it is to see your name in a magazine, especially when they do a great job of laying it out. Rachael has some fun cocktail recipes (with images) on her online mag called Cool Cocktails, so check them out to spark some ideas! I’ve included my fav below that was contributed from my friend, A. J. Rathbun. And oh, here’s the link to tell the editors that you want to see more of Cheryl Charming in Rachael Ray’s mag and that Rachael and Cheryl should team up and and Charming should have her own column in Ray’s mag and…well, you get the Charming Rachael idea 🙂 Just click here.
• 2 cups sugar
• 1/4 cup plus 1 teaspoon fresh lavender leaves (or 2 teaspoons dried lavender leaves), plus 1 sprig for garnish.
• 3 tablespoons of gin (I recommend Hendrick’s)
• Chilled Prosecco
1. In a small saucepan, combine the sugar, 1/4 cup fresh lavender leaves (or 1 teaspoon dried lavender) and 1 1/2 cups water. Bring to a low boil over medium-high heat. Lower the heat and simmer, stirring, for 5 minutes. Let cool.
2. In a shaker, combine the remaining 1 teaspoon fresh or dried lavender leaves, the gin and 1 1/2 tablespoons lavender syrup (reserve the remaining syrup for another use); muddle, using a wooden spoon. Add ice cubes and shake. Strain the mixture into a Champagne flute and top with Prosecco. Garnish with the lavender sprig.