Wildfires notwithstanding, camping season has at last arrived on Mount Charleston, that blissful, fleeting window of time between “It is way too hot to hike!” and “Hey, there’s snow on my tent!” In other words, I’ll be up there every chance I get, waiting out the rest of the summer with my growler of Big Dog’s Red Hydrant Brown Ale like a happy, hoppy hermit. But if you’re hell-bent on sticking it out, I recommend you road test this recipe for Candice Kumai’s Summertime Melon-Mint Wine-sicles, starring Woodbridge moscato (see below).
While you’re online, check out DTLV.com/Frequency for the streamed interview I did with Freakin’ Frog/Whisky Attic proprietor Adam Carmer. The UNLV prof and I occupied the corner of The Beat Coffeehouse on August 1 for a 15-minute on-camera chat demonstrating Carmer’s patent-pending spirits-evaluation method, called C-STEM, and to get an update on Carmer’s latest project, Freakin’ Lightning, which he developed with his brother. The American Spirit whiskey is popping up at a number of rather tony spots around town. That might have a little to do with the fact that Carmer has taught thousands of local food-and-beverage professionals over the years. Freakin’ Lightning is also a great, versatile base spirit that plays well with others. Check out the product locator on FreakinLightning.com.
Velveteen Rabbit hosted the inaugural meeting of Barley’s Angels LV on August 3, a meet-up for ladies who enjoy, respect and appreciate craft beer. The Las Vegas chapter, helmed by Nevada’s first female certified cicerone, Sarah Johnson, will gather on the first Saturday of each month (next meeting is Sept. 7) keeping its focus on beer education, appreciation and camaraderie. Angels: Go to Facebook.com/Barleys.AngelsLV to join us!
In further beer news, Anthony Esparza, the general manager who devoted himself to Italian beer, making Fiamma the destination in Las Vegas for Italian beer-lovers, has moved to Comme Ça in the Cosmopolitan. Might there be an awesome French/Belgian/Canadian beer menu in our future, Mr. Esparza? I certainly hope so!
Summertime Melon-Mint Wine-sicles
Recipe by Candice Kumai
- 1 cup water
- 1 cup granulated sugar
- 4 sprigs fresh mint
- 1/2 honeydew melon, peeled and cubed
- 3/4 cup Woodbridge by Robert Mondavi moscato
In a small saucepan, combine water, sugar and mont to create an infused syrup. Simmer gently for 10 minutes. Cool and reserve. In a food processor, blend together the honeydew and wine. Add the infused syrup and pulse to combine. Pour the mixture into individual popsicle molds; add sticks and freeze until solid, approximately 6 hours.
Makes 10 wine-sicles.