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You Must Make This Blackberry-Passion Fruit Margarita!

Happy National Margarita Day! 

If you’ve followed me even a little, than you know that I love tequila! So today is kind of made for me!

So, let’s talk tequila for a quick moment… use whatever brand at whatever price point that you like! Just make sure that somewhere on the bottle says 100% Puro Agave (or Blue Agave).  If it doesn’t say that, please don’t buy it!  I highly recommend Patron, Tequila Ocho, and Espolon, but do some taste testing and find the brands you like the best.  If you want to learn more about tequila, tequila brands, or get some really great information from real tequila masters check out tequilamatchmaker.com

Now for the reason that you’re here, the Margarita.  You only need 3 things for a great Margarita- Tequila, Orange Liqueur, and Lime Juice (make sure it’s fresh squeezed! It really does make a difference!)- but we’re going to take it a step further by adding some Passion Fruit and Blackberries, because it’s a delicious flavor combination. 

If you don’t have blackberries you can use any berries you’d like, throw in a spoonful of your favorite jam, or if you’d prefer just stick to the classic.  One of the great things about Margaritas is how versatile they are, so make sure you make yours how you like it! (And don’t be afraid to (nicely!) get specific about your preferences with your  bartenders.) 

Remember that recipes are guidelines, measure with your heart!

Blackberry-Passion Fruit Margarita

  • 2oz Silver Tequila
  • .75oz Cointreau (or Triple Sec)
  • .75oz Lime Juice (fresh squeezed)
  • .5oz Agave Nectar
  • .75oz Re’Al Passion Fruit Puree
  • 4-5 Blackberries

In a shaker in muddle your blackberries well.  Add the rest of your ingredients and shake with ice.  If desired rim your glass with salt, sugar, or Tajin, and fill with ice.  Strain your Margarita into your glass and garnish with a lime wheel. 

Adjust the Lime Juice to Agave Nectar ratio to fit your liking.

If you like a frozen Margarita, place all the ingredients in the blender with ½-3/4 cup of ice and blend til smooth.

I found all of these ingredients at my grocery store or local liquor store, but if you can’t find the Re’Al brand near you should be able to find in on Amazon.

Tell me what you think!  Will you be making a Margarita soon?

Best Prosecco Pomegranate Fizz that’s Perfect for the Holidays

The holidays are here again – and from Friendsgiving to New Year’s Eve we all deserve to sip something delicious.  Here is the only cocktail you need to celebrate every moment – big or small – this holiday season!

The Pomegranate Fizz – a bubbly, refreshing cocktail with a sweet, herbaceous finish.  And the best part is if you don’t already have the ingredients, you can easily find them at the grocery store or your local liquor store.   

I’m going to be using one of my favorite local vodkas from Northside Distillery here in Cincinnati, but use your favorite (or whatever you have on hand).  I have Gran Marnier, but use Cointreau, Triple Sec, or Orange Curaçao if you prefer.   I always keep a few splits of Prosecco in the fridge (you never know when you’ll need a glass of bubbles) but use your favorite dry sparkling wine.  And if you don’t have Orange Bitters, just skip them – this will still be a delicious cocktail!

Pomegranate Fizz

  • Vodka 1 ounce
  • Pomegranate Juice 1 ounce
  • Orange Liqueur .5 ounce
  • Orange Bitters 2-3
  • Prosecco

Rim your favorite champagne flute with gold sanding sugar.  In a shaker tin combine the Vodka, Pomegranate Juice, Orange Liqueur, and Orange Bitters.  Add ice and shake it up.  Strain into your flute.  Top with your sparkling wine – be careful not to overflow the glass!  But if you do, it’s ok.  Accidents happen to the best of us! And if you want to be extra, garnish with a sprig of rosemary.

What do you think?  Will you be trying the Pomegranate Fizz this holiday season?

Introducing My *Summer Crush* – a Tantalizing Late Summer Cocktail!

It’s Labor Day!  The official End of Summer!  But, are you ready for summer to end?  Because I. Am. Not!  With Covid restrictions and travel bans, it feels like this summer never even got off the ground.

Luckily for us there is still a ton of great summer produce at your local Farmers Market – perfect for cocktail making!

This week at my Market I picked up some beautiful sunflowers, amazing tomatoes, and the stars of this cocktail – a new jar of Honey (local honey is amazing! If you haven’t given it a try yet, you need to!) and a perfect Watermelon! 

This cocktail combines some of my favorite summer flavors – it is perfect for sipping in the shade on a hot July day or enjoying with friends while watching a mid-September sunset.  You will need fresh juiced watermelon, blackberries, honey, lime juice, Club Soda, and the vodka of your choice.  I used one of my favorites, Ohio’s own Buckeye Vodka.  This is super simple and absolutely delicious – I hope you enjoy!

  • *Summer Crush*
  • 1.5 oz Buckeye Vodka
  • .5 oz Lime Juice
  • .75 oz Blackberry-Honey Simple Syrup*
  • 3-4 oz Watermelon Juice*
  • 2 oz Club Soda

In a 16 oz Mason Jar, fill with ice and combine Buckeye Vodka, Watermelon Juice, Lime Juice, and Blackberry-Honey Simple.  Place the lid on the jar and shake to combine.  Top with Club Soda and garnish with blackberries, mint leaves, lime wheel, or whatever you have on hand. 

I love making cocktails in mason jars, you can build the drink and serve in the same glass – no extra dirty dishes!  Plus, if you have guests coming you can prebuild the cocktail then ice and garnish just as your company arrives! 

And you know that I am all about versatility!  This drink is delicious with vodka – but also amazing with your favorite tequila (maybe add a salt rim, for a little extra oomph) and also delicious with rum!  Remember, recipes are just guidelines, tweak to make the final product your very own masterpiece!

*Blackberry-Honey Simple Syrup – In a pot over medium heat combine 6 oz Blackberries with 6 oz of local Honey and 6 oz of water, stirring occasionally to help honey dissolve.  It should come to a low simmer for about 10 minutes.  Remove from heat and allow to cool 15 minutes.  Pour through a fine mesh strainer into a sealable container and refrigerate until ready to use.  (This is also amazing in ice tea or over ice cream!)

*Watermelon Juice – Load up your blender with chunks of de-rinded watermelon, and pulse until it is liquified.  Pour through a fine sieve into a pitcher and refrigerate.

Lucky 36

There are so many celebrations that we are missing out on in this topsy-turvy, social distancing, quarantined world.  Birthdays, anniversaries, weddings, graduations and more.  Opportunities to see and celebrate with family- opportunities that, even if postponed, are gone forever.  As we find our way in what is becoming the new “normal” we find ways to make those moments special.  My birthday was at the end of March.  And it will definitely be one that I will always remember.

I’ve had some pretty amazing birthdays.  Last year, when I turned 35, my Partner-In-Crime planned an overnight to one of the Casino Riverboats in Indiana and surprised me with a stop at the Neely Family Distillery for a tasting and I got to bottle my own bourbon. 

The year before we went to Columbus for another overnight.  After stopping on the way at Hardees for my favorite Hot Ham and Cheese, I knew we weren’t rushing to a restaurant.  After checking in to the hotel, he rushed me out the door and surprised me (with help from one of our most fantastic liquor reps) with a private tour of Middle West Spirits Distillery and dinner at their restaurant.  They are, hands down, one of my favorite distilleries ever- you have to try their Oyo Vodka, especially the Honey-Vanilla Bean. 

My 30th was a trip to Las Vegas.  Super, over-the-top, fancy-pants seafood buffets.  Blackjack.  And a Battleground Vegas 80’s Action Movie shooting experience.

My birthday this year was just as memorable, if not more so.  This year, my 36th Birthday happened on day 3 of Ohio’s “Shelter-in-Place” order.  No surprise trips.  No fabulous restaurant meal.  No distillery visit.  Not even a get together at O’Neal’s with my amazing friends. 

This year was quiet.  Was slow.  It was a time to look around and really think about everything I’ve accomplished in the past year.  This year the weather was warm, a spring breeze was blowing.  Change and growth were in the air.  And all I wanted was to go for a walk and have a picnic.  I wanted to enjoy the fresh air and get a nice dose of Vitamin D.

 My Partner-in-Crime took me to Fresh Market, we got a rotisserie chicken that they very kindly cut into pieces for us, the best chocolate chip cookies, mac’n’cheese, risotto cakes, and spicy crab- cucumber sushi.  All of my favorites!  Then we went to a local park and we watched the ducks and picnicked in the sun.  We finished the experience with a cake/card hand off with my parents.  It was so nice to see them, even at a distance.

Once back home I knew I wanted to make myself a super extra-special Birthday Cocktail. 

I call this one-

*Lucky 36*

  • Bubbly Brut Cuvee
  • 1 small scoop Aglamesis Champagne Italian Ice
  • 2-3 drops Lemon Bitters
  • 3-4 drops Orange Flower Water

In your favorite coupe glass, place scoop Champagne Italian Ice.  Fill glass with Brut Cuvee.  Top with Bitters and Orange Flower Water.  Garnish with a fresh strawberry or raspberry, if you have one.

It was my birthday; I couldn’t have just one.  So next one I made was a riff on one of my all time guilty pleasure drinks.

*Not-So-Cosmo*

  • 1.5 ounces Tito’s Vodka
  • 4-5 Drops Orange Flower Water
  • 3-4 Drops Lemon Bitters
  • 2.5 ounces Ocean Spray Pink Cranberry Juice

In a mixing glass combine all ingredients, add ice and stir to combine.  Strain into a chilled coupe and garnish with a lime wheel.  Enjoy in the Springtime sun!

*** I want to make certain to note that my birthday adventure 2020 occurred before the stricter Shelter-In-Place recommendations by the CDC and State of Ohio went in to place. 

St. Patrick’s Day: Corona Virus Edition

St. Patrick’s Day looked a little different this year.  It has taken me a full week now to try to wrap my mind around what is happening to our hospitality industry.  And I keep coming back to – St. Patrick’s Day looked a little different this year. 

For me, at O’Neal’s Tavern, St. Paddy’s is not just a big day, it is our BIGGEST day of the year.  We rely on it to cushion the slower summer months.  We spend weeks preparing for it.  Hours decorating, making jello shots, promotional material, scheduling staff/bands/food trucks, and so much more.  It’s a day for former employees to rejoin the ranks for an all-hands-on-deck, 20 hour work day. 

St. Patrick’s Day means, and for the past 10 years has meant – an adrenaline (and Tullamore D.E.W.) fueled day.  A sea of customers in head-to-toe green.  Live music pulsing through the air.  Green beer, Guinness, and jello shots everywhere you turn.  Wave after wave of people who came out to have a fantastic time with friends, new and old.

 This year, it looked a little different.  This year, on Sunday March 15, the governor of Ohio issued a mandate that all Bars and Restaurants would be closed for in house consumption, but could remain open for carry out sales. 

Monday March 16.  The owner (my Partner-in-Crime) and I made difficult calls to the bands, finalizing the cancelations.  We had even more difficult calls to staff, who over the years have become more like family, telling them that until further notice we are closed for business and encouraged them to apply for whatever relief they could.  Until further notice, and possibly forever, our family has been torn apart. 

This year, on March 17, St. Patrick’s Day 2020.  I got dressed in my “Irish Me Was A Little Bit Taller” green shirt, and went in to O’Neal’s.  We had a slow, but steady stream of regulars who came in to buy St. Patrick’s Day Bud Light, and to offer well wishes and condolences.  But mostly, I stood and stared at the decorations.  The hundreds of jello shots.  The bar, set up for the highest of high-volume days.  And fought back the sadness, anger, frustration, and desperation I felt.  Throughout the day I began gathering my personal bar tools- shakers, spoons, strainers, fancy competition glassware, my specialty bitters and teas and spices, my computers and notebooks.  I have to assume that I won’t be coming back- at least, not like it was before.  As a tipped employee, this is one of my most profitable days; instead of counting my St. Paddy’s Tips over a Waffle House All-Star breakfast (with grits not hash browns), I received an email with my Unemployment Claim Confirmation Number. 

In the long term, I don’t know what this closure means for O’Neal’s, or the Hospitality Industry as whole.  I do know that so many of us are finding ourselves in the midst of the very scary unknown.  I do know that it has been heartwarming to see individuals to Local and even International Brands come forward to try to find a way to support all of my service industry brothers and sisters.  I do know that we will, somehow, come through all of this.

More than anything, I know that next year St. Patrick’s Day is going to look a little bit different.

Research (Part 1)

research

[ˈrēˌsərCH, rəˈsərCH]

NOUN

  1. the systematic investigation into and study of materials and sources in order to establish facts and reach new conclusions

I am always looking for ideas.  I have found that some of the best sources of inspiration come from my own area.  Visiting other bars, restaurants, breweries, gives my mind a chance to rest and just enjoy what other people are creating.  Which, in turn, gets my own creative juices flowing.  My research outings are something I look forward to.  They stretch from the brewery 3 minutes down the road to a little brewery in Dublin that you may have heard of, Guinness.  A simple trip to the grocery store can be research.  Or the food network.  Or a cookbook.  Or a farmer’s market.  Or a bakery.  You can find inspiration everywhere, if you are open to it.

So, this is #research post 1.  I know there will be many, many more. 

I recently visited Locoba by Platform Beer in Cincinnati, Oh.  (Yes, I know that Platform was just acquired by InBev.  But they are still transitioning into this acquisition.  And InBev claims that they will leave these guys alone, that they just wanted a couple of recipes.  Time will tell what happens to them, but for today I really enjoyed my visit.)

Locoba by Platform

Locoba.  Bright, airy, and very open feeling, even though they don’t have a ton of space.  I’m a sucker for a living wall and they’ve got one!  They also have several plants No more than 15 seats around the bar, a couple of tables, a private room, and a patio.  It seems like they do a fair amount or takeout business- either to go coffees or folks grabbing a six pack on the way home. 

I was intrigued by a few of the hard seltzer options they had on tap, but ultimately chose the Rosellini- Peach Rose Apple Cider.  It was a delicious, crisp, not overly sweet cider.  As it warmed up more of the peach flavors shone through and I very much enjoyed it. 

My Partner in Crime went with the L.E.D. American Light Lager.  He liked it so much he had two of them!  The clean, hoppy presence perfectly complemented the rich malty notes of this beer.  Very well balanced, and as far as lagers go, this one was interesting to drink.  He liked it so much the bar (O’Neal’s Tavern) may be putting this on tap. 

Locoba by Platform

We did not have a chance to eat there, but the food offerings, while limited, looked very good (sandwiches, pretzels, chips).  I’m hoping to return soon, possibly for brunch.  Then I will be able to sample some of the coffee they brag about.  Honestly, the place smelled amazing!  Fresh ground coffee in all of its glory!  I just wasn’t in the mood for coffee (which is rare for me).  Next visit, coffee is a must. 

Ok.  I’m going to keep #research post 1 short.  Post 1 is more about explaining my research approach.  If You have any suggestions of where my research should take me, PLEASE share!

9/11 Remembrance

 This blog is for fun.  Drinks are fun.  Travel is fun.  But this post, it’s not for fun.  I started writing this blog for many reasons.  The big reason being to help me remember.  Remember the cocktail ideas.  The inspiration behind them.  What fruit was in season that sparked the idea.  Where I was visiting- the bar, the restaurant, the city, the country.  It is so important to remember.  Details.  Details are always important.  But sometimes it’s the bigger feeling that you need to remember.  The bigger picture.  Sometimes you need something- a voicemail, photo, news story, a blog to help make sure you never forget.

On this date I would be remiss to not address what happened 18 years ago.  It’s something that I still have a very hard time processing.  I change the channel when news stations will share montages.  I was 17 years old, I’m 35 now and I still feel like it’s too soon.

I was taking a US Government class that was required senior curriculum.  My teacher was a military man.  We started class at 7:12 am with the teacher talking about how lucky we were to live in the United States of America.  He went on and on about how amazing this country is.  The opportunity, the beauty, the strength.  

It was less than an hour later when we would hear about the first tower.  The school got the TVs on in time for the second tower. 

I don’t need to walk you through the details of what happened.  You know.  The fall out of 9/11 was, and for me still is, unimaginable.  This act of terror is something I don’t think our country has ever recovered from.  I still am holding out hope that we can come together and prove how strong our nation can be.

As I said, I would be remiss in not addressing this date.  And what it stands for.  And for all of the people we lost. 

In Honor of the 2,996 Lives that were lost, we remember and we’ll never forget.

“Something Fruity” Part 1

One of the biggest requests that I get while bartending is “I want something fruity!  I want it strong but I DON’t want to taste the alcohol!!!”  In my mind I’m thinking, “Well, I’ve never met you before and I have no idea what you like or don’t like or might be allergic to…. But sure, let me whip you up something AMAZING! (Insert eyeroll here.)”

One of the first tips I’ve given to the bartenders I’ve trained is to have a couple of “fruity” drinks ready to suggest.  They can be some old standbys like a Sex on the Beach or a Malibu and Pineapple OR you can take this opportunity to create a signature offering. 

One of my signature “something fruity” options is the Dragonfly.  One of my favorite flavored rums is the Bacardi Dragonberry.  It’s a Dragonfruit and Strawberry flavor that is fruity without being cloying or overpowering and it mixes well with tons of things.  Plus almost everyone likes rum.  Rum is a fantastic base for so many drinks.  (And who doesn’t love a good rum & coke?) The Triple Sec gives it another layer of Citrus without adding anymore tartness.  The sour mix keeps it from being too sweet.  The Cranberry Juice is a familiar ingredient in the “something fruity” category of drinks.  Plus it makes the drink a really pretty color!     

I call this the Dragonfly.  There is no great story behind the name.  I’m really, REALLY bad at naming my drinks and one night I had to think of something to call it, so Dragonfly it was! 

  • Dragonfly
  • *Build this directly in a Collins Glass (10 ounce glass, or close to that) filled with ice
  • 1.5 ounces Bacardi Dragonberry
  • 1 ounce Triple Sec
  • Splash of Sour Mix
  • Top with Cranberry Juice
  • Stir to Combine and Enjoy!

Elvis’s Perfect Patròn Margarita

Ibiscus Frizzante

A couple of weeks ago I posted about my entry, the Ibiscus Frizzante, into the Patròn Perfectionist competition.  This was only the second competition I entered.  It was a fun process developing this cocktail (I think all of my taste testers enjoyed the process as well!) 

I am ECSTATIC to announce that I have been chosen to compete in the Regional Finals!  In November I will be flying to New York to compete against 7 other incredibly talented bartenders!  I am so excited!  I am SO nervous!  This is such an incredible opportunity and I am so lucky to be a part of this worldwide competition!

In honor of my amazing news I wanted to share my Perfect Patròn Margarita.  I used the Reposado for this because I enjoy the richness it gives the drink and I think the fresh ingredients highlight the complexity of the tequila. If you prefer the Silver, then use the Silver. This is MY Perfect Marg- yours may be different, and that is perfectly ok! If you have read any of my other recipes you know that the sweetness/tartness of many of my recipes can be adjusted to your own taste, and this one is no exception.  I prefer my margaritas to be a bit on the tart side but if you prefer yours sweeter just add a bit more Agave Nectar.  The same goes for salt/sugar on the rim of the glass.  I don’t care for either one, but if you do then you should go for it! 

  • Elvis’s Perfect Patròn Margarita
  • 1.5 ounces Patròn Reposado
  • 1 ounce Cointreau
  • 1 ounce Agave Nectar (get the good stuff, 100% Agave, it’s worth it!)
  • .5 ounce Fresh Lime Juice
  • .5 ounce Fresh Lemon Juice
  • Shake with ice, pour into your favorite glass, add a slice of lime and enjoy!

See you in NYC Patròn!

National Lemonade Day!

National Lemonade Day is August 20!

It’s August.  It’s hot.  Very, very hot.  A cool glass of Lemonade is the perfect way to cool down.  But not just regular Lemonade, when you add homemade Strawberry Syrup and Deep Eddy Peach Vodka it is OUT OF THIS WORLD good!!!  I first created this drink (without the vodka) for a Gender Reveal Party for my brother and sister-in-law.  It was a hit!  So when I recreated it for my bar I decided to name the drink in honor of my niece- Isabelle.  Isabelle’s Lemonade has been a big hit this summer and I hope you like it!

For the Lemonade, you can make your own or buy it premade. Either one works, just make sure you REALLY like how it tastes. If you want to make your own, here is my favorite recipe. I keep it a little on the tart side because the Strawberry Syrup and Peach Vodka will be adding more sweetness to the finished drink.

  • LEMONADE
  • 3/4 Cup Sugar
  • 1 Cup Water
  • 1 Cup Lemon Juice
  • Combine the Sugar and Water in a pot over high heat. Bring to a boil, stirring occasionally to combine. Once all the sugar is dissolved remover from heat and let cool.
  • You can juice your own lemons, it will take approximately 6 lemons to get one cup of juice. Or just buy some. I love the Santa Cruz Organics lemon juice.
  • In a Pitcher combine your cooled Simple Syrup with the Lemon Juice.
  • Add 2 Cups Cold Water and stir to combine. Give it a taste, you can add a little more water if you’d like. Remember we will be adding a Strawberry Syrup to this as well.
  • Store in the fridge until you are ready to use.
  • STRAWBERRY SIMPLE SYRUP
  • 1 lb ripe Strawberries, rinsed
  • 3/4 Cup Sugar
  • 2 Cups Water
  • Cut the greens off the strawberries and quarter them.
  • Place the berries, sugar, and water in a pot and bring to a boil, stirring occasionally.
  • Reduce heat to a simmer and allow to reduce for about 30 minutes.
  • Cool for 10 minutes and then pour through a fine mesh strainer into a container and store in fridge until ready to use.
  • This syrup is fantastic in cocktails, desserts, on pancakes- the possibilities really are endless!
  • ISABELLE’S LEMONADE
  • 1.5 ounces Deep Eddy Peach Vodka
  • 3 ounces Strawberry Syrup
  • 6 ounces Lemonade
  • Grab your favorite 16 ounce glass and add all ingredients to it. Add Ice and stir to combine. Garnish with a lemon slice and enjoy!