March 2007 Soundbites from Cafe Drake

Brooklyn Label (corner of Franklin & Java Street, Greenpoint, Brooklyn 11222)

Occupying a vast, high-ceilinged first floor of a Gothic apartment building on Greenpoint's Franklin Street (once desolate, now increasingly commercialized), Brooklyn Label is far more unique than its bland name suggests. A wall of picture windows and the afore-mentioned dizzingly lofty ceilings keep things airy and spacious feeling, despite a floor plan of tables densely and closely packed. All the usual coffeeshop beverages seem professionally done, and several oddities are thrown into the mix (rosehip soda anyone?); the breakfast/brunch only menu is creative with a few novel twists on morning standbys. Recently, an open-faced Steak Sandwich with Bernaise Sauce ($10.95) got good reviews from Susan McKeever, while we enjoyed immensely a burger studded with pepperoni bits and slathered in a red pepper mayo ($9.95). Fries were uniformly excellent - crisp and salty and worthy of the best bistros in town. A congenial local crowd and friendly waitstaff make Brooklyn Label a brunch destination to keep in mind.

Sailor marvels at a white world during the very recent snowstorm.

Kitchen Delight (167 North 8th Street, Williamsburg, NY 11211, 718/486-3663)

We're not certain Williamsburg needed another burger and sandwich shop, but a new one has sprung up in the former space of much-mourned Bean, just off the hectic avenue of Bedford. Modernist design (the menu is etched on a wall of glass running the entire length of the restaurant) fails to save the sub-standard food being slopped out of Kitchen Delight - a name so ironic it leaves a bitter taste in the mouth long after the greasey remnants of the Philly Cheese Steaks ($6.50) have been washed away with a flat soda. Too bland to be redeemed by any number of extras offered (hot peppers, mushrooms, cucumbers etc), the classic sandwich is a boring version of something-not-that-hard-to-do-right. Burgers and fries and suspicious-looking green salads round out the limited repetoire here.

A Punch to Quench the Thirst of Many Guests (and preserve the contents of your wallet)

Sometimes you need to provide libations for a hefty crew . . . say cocktails in honor of a housewarming, or a birthday fete for a Guest of Honor with many mutual friends. The following swill has always worked for us; just keep extra pitchers in the fridge to replenish the punch bowl as needed (and ziplock bags of floating granish as well). The concoction is STRONG, so after the first round steadily add ice cubes to the bowl, keeping the drinks chilled and guests less likely to snatch your lampshades. Double or triple the recipe depending on the size of your crowd.

CUCUMBER VODKA PUNCH

1 liter vodka (not the cheapest, obviously, but a moderately priced bottle will suffice) / 1 large can pineapple juice / 1 bottle white grape juice / 3-4 cucumbers, scrubbed and sliced thinly / 1 bottle seltzer / 1 bunch mint, washed and leaves removed from stems / 1 lemon

1. Place vodka and sliced cucumbers in a large container that can be sealed with a top. If you don't have such, place in a large saucepan and cover very tightly with plastic wrap AND aluminum foil. Place in a dark, cool area for 2 hours before guests arrive.


2. Just prior to the start of the festivities, place half of the vodka/cucumber mixture in a large punchbowl and add 1/2 each above measurements of the remaining ingredients.


3. Garnish with sprigs of mint or basil and thin slices of lemon.


4. Refill as needed, always keeping proportions on ingredients intact (this can be difficult if you're quaffing freely yourself so pay attention!)

The Newest Martini on the Block

Great for a brunch of mid-afternoon swig. Serve with tiny cheese sandwiches or anchovy toasts. Looks minorly complicated below, but is a breeze to assemble and the infused gin should last you awhile. (p.s. That was a joke). Vodka lovers substitute the gin for your favorite spirit.

EARL GREY MARTINI

INGREDIENTS:
1 1/2 ounces Earl Gray Gin Infusion (see recipe)
3/4 ounce fresh lemon juice
1 ounce simple syrup
1 egg white
1 lemon twist, for garnish

INSTRUCTIONS:
Fill a cocktail shaker two-thirds full of ice and add the gin infusion, lemon juice, simple syrup and egg white. Shake for approximately 15 seconds. Strain into a chilled cocktail glass. Add the twist.

Earl Grey Gin Infusion

INGREDIENTS:
1/4 cup loose Earl Grey tea leaves
1 liter Tanqueray gin

INSTRUCTIONS:
Add tea leaves to the bottle of gin.
Replace cap and shake well. Allow the tea to steep in the gin for 2 hours; strain gently to remove the tea leaves. Do not press the tea leaves to extract excess gin -- this can make the infusion bitter.