Early July Soundbites

Maple syrup-based cocktails may sound incongruous with steamy July afternoons, but this is a potent pause that refreshes. And reminds us of the cooler days ahead.

The Nor'Easter

Shake 1½ oz of bourbon, ½ oz of fresh lime juice, and ½ oz of maple syrup vigorously with ice, then strain into a cocktail glass. Top off with 1 oz of ginger beer, garnish with lime.

Portugal's youngest wine - barely legal in fact and made from immature green grapes - vinho verde has long been a summertime staple at Cafe Drake. At generally less than $10 for a toothsome bottle, it's priced perfect for the recession. As easy as vinho verde is on the budget, it similarly goes down with great ease. And a pleasant mineral aftertaste.

Cafe Drake just loves that whole High/Low juxtaposition thing, from room decoration to clothing ensembles to dinner parties. If done correctly the pairing signifies great sophistication and a sense of comfortable humor. No need for ironic introductions when serving potato chips in shiny silver bowls or rare Scandinavian mid-century tureens - all of your guests will devour the childhood classic, we promise. Slightly underwhelmed by the high-end varieties, we're partial to basic Lay's in Salt and Vinegar and nostalgic BBQ and Kettle Chips' Maui Onion. Ruling cocktail hour at Cafe Drake during 2009 however is the quirky Crab Chip, brilliantly dusted with plenty of Old Bay spice.



This whole leftovers thing has really seized the reins at Cafe Drake. Necessity breeds invention of the tastiest sort. Example: cold tortellini with veggies, previously a picnic item, were poured over simply dressed frisse greens and topped with an earlier night's dinner of pan-fried flounder (reheated in a hot skillet with sliced plum tomatoes tossed in homemade breadcrumbs left over from the weekend's meatloaf . . . and so on and so on.