Cincinnati – Page 2 – Elvis Sips!

Middletown, OH #Research

This past Sunday was the first one of 2020 when I wasn’t packing for a trip, unpacking from a trip, out of town, working a special party, or otherwise just trying to catch up on life. So, this was the first #SundaysAreForResearch of the year! My Partner in Crime actually surprised me with this research outing. He got me in the car and just started driving. And I never expected to end up where we did.

Middletown, OH. About 30 miles Northeast of Cincinnati, population of 48,813, it became a city in 1886, and it was the perfect location to spend a beautiful February afternoon.

We started at Gracie’s for brunch, and I highly recommend it! The restaurant is light, bright, and airy with a wonderful blend of modern fixtures and what appeared to be original details. After chatting with our server, we found out that the building was originally a JC Penny’s and it now houses the restaurant and a B’n’B on the top floors.

I started with a Mimosa, on the server’s recommendation, and it was not traditional. I enjoyed it, even though I’m still not sure what exactly I was drinking. My Partner in Crime went with a Breakfast Burrito with hash browns, and I couldn’t pass up the Breakfast Gnocchi and we decided to share an order of Grits (I can never pass up grits).

Our food took a little longer than expected, so our wonderful server surprised us with an order of Gravy Cottage Fries – and it was amazing! The sausage in the gravy had an amazing flavor and it wasn’t as heavy as I expected it to be. Partner in Crime loved his burrito. My Gnocchi was very good, unfortunately it arrived to the table on the cool side which took the experience down a couple of notches for me. The grits were really well made and Partner in Crime and I were fighting over the last spoonful! We found out later that they are pretty new to Brunch, but I would highly recommend Gracie’s to anyone who is in the area.

After brunch we wandered down the block to the Triple Moon Coffee Company. Partner in Crime is not a coffee drinker, but for me, #coffeeislife. Their menu was extensive and honestly, I was a little overwhelmed. I went with my go-to Vanilla Latte. It had such a rich, warm flavor without being overly sweet. The shop itself is a bright open space, with lots of tables and booths, and a lovely book/toy/game corner for kids of all ages. Even though it was mostly full, the volume wasn’t loud and I could easily see myself holing up there for an afternoon of writing, reading, and caffeinating.

After my coffee break, we started walking in the beautiful sunshine. After about 3 blocks my Partner in Crime announced we had arrived! I looked around and finally saw they sign for “White Dog Distilling Company.” In we went to a long narrow bar, about 15 bar stools, a handful of tables, and one of the best bourbon collections I have seen in the state of Ohio. Partner in Crime went with a PBR, because you can never go wrong with a PBR. As for myself, I was overwhelmed. The incredibly kind owners let me sample their Vodka, Gin, Rum, and Agave Spirit. I enjoyed them all, but the Gin stood out to me as being incredibly smooth and well flavored while not being overly juniper/piney.

I ended up going with a Cosmo (I never have Cosmos and I’ve been craving one for a few weeks now) because I wanted to see out the Vodka mixed. It was a very nice drink, well balanced, and almost exactly what I had been craving. While I was enjoying my first cocktail two other guests ordered a Margarita made with the White Dog Agave spirit, and they looked good. So that was my second drink. It was nice, and again the spirit mixed well, but almost immediately I found myself wish that I had picked a drink that didn’t cover the spirit as much.

The owners were engaging, and their story is truly a unique one. I’m hoping to visit again soon, and definitely once they start producing their whiskey. If you see White Dog at your local liquor store (I know for sure they are in Jungle Jim’s) do yourself a favor and pick up the spirit of your choice.

On our way home we made a last-minute decision to take home a pizza from Dons Pizza. We basically didn’t have a choice. We had parked across the street from them and the sign Pizza is Life was taunting us. We ordered a cheese pizza to go and it was different, but very good. A thin crust, with a solid base of thick but not watery sauce and a rich, blend of cheese. It was cut into 1-2 bite squares, perfect for snacking. And a perfect way to end a beautiful February Sunday afternoon of #research.

Rubus y Sol

I’ve really been enjoying entering all of these cocktail contests. It’s been nice to challenge myself, use new ingredients, and learn new techniques. Below you will find my entry for the Diageo World Class Competition. The challenge was to show off my Bubbly Personality and create a Highball or a Spritz. I chose decided on a Spritz; a compact, effervescent cocktail that can pack quite a punch of flavor! I hope you’ll enjoy reading the story of how my Rubus y Sol came to be.

The summers of my childhood were spent outside, soaking up the sunshine and fresh air. We’d pick honeysuckle vines and twist them into necklaces and crowns. The July the grass would tickle then crunch under our dusty, bare feet. White puffy clouds in a bright blue sky, a slight breeze rustling the leaves of the trees behind me; carrying with it the scent of the newly bloomed chrysanthemums and hint of pine. The low buzz of a nearby bumble bee punctuated with the occasional bird call drifted through the humid air.

Guided only be our imaginations we would spend the afternoons on grand adventures, wandering through the woods behind my house and if we were lucky, we would stumble upon an undiscovered briar patch. Before long, our mouths and fingers would be stained purple from the sun ripened blackberries. I’d reach deeper and deeper into the prickly thicket, earning another scratch in the process, to be rewarded with the perfect berry. The sweet juice would explode across my taste buds and I’d chase it with a sip of perfectly chilled lemonade; a flawless blend of sweet and tart.

My cocktail Rubus y Sol, is inspired by those never-ending, sweltering midsummer days. The bold, full bodied citrus and chamomile notes of Tanqueray No. Ten are brought to life with fresh blackberries, turmeric, fresh lemon and a bit of heat from the ginger liqueur; topped with a splash of perfectly chilled prosecco, for a crisp and refreshing libation.

The Rubus y Sol is adventurous; familiar with a hint of mystery, which is what I hope to convey to my guests. Just as the prosecco carries notes of orange blossom and lemon throughout my cocktail, the whimsical and joyful parts of my character begin to sparkle at the chance to create sip-able experiences. When you pull a stool up to my bar, I’m inviting you to join me on an adventure; a wander down the path less traveled, and perhaps, if we’re lucky, we’ll stumble upon a secret briar patch of our own.

RUBUS y SOL
1.25 oz Tanqueray No. Ten
.5 oz Lemon Juice
.25 oz Ginger Liqueur
4 Blackberries
2 tsp Local Honey
5-6 drops Orange Flower Water
1 2-inch sprig Rosemary
1 Pinch Turmeric
1 oz Dry Prosecco
1 oz Soda Water
*Garnish- 1 Sprig of Rosemary, Lemon Peel and Orange Peel (cut into flower shapes, if desired)
In a shaker tin add Blackberries and Honey and muddle until berries are crushed and honey is fully emulsified. To the tin add, Tanqueray No. Ten, Lemon Juice, Ginger Liqueur, Orange Flower Water, Rosemary, and Turmeric. Add a small scoop of ice and shake vigorously for 12-15 seconds. Double strain through a fine mesh strainer into a 5.5oz coupe glass. Top with Prosecco and Soda Water. Garnish by attaching sprig of Rosemary, Lemon Peel and Orange Peel to the rim of the glass with a mini clothespin.

Hot White (Christmas) Chocolate

Who remembers playing outside in the snow as a kid? Sledding? Making Snowmen? Snowball fights? Just staying outside in the crisp, cold weather crunching through the snow until your cheeks were pink and your nose was froze? When it was finally time to go inside the perfect way to warm up was a steaming mug of Hot Chocolate. How did you top yours? Marshmallows? Whipped Cream? Or were you a purist, and drank yours with no garnish at all?

Growing up we had a really good homemade Hot Chocolate Mix. My mom had the recipe in an old church cookbook. It might have been my dad’s mom’s church cookbook, but I’m really not sure. I just remember that it was delicious. I made it a couple of years ago, and it was still good. But not as good as I remember. So I decided to create a new, easy, amazing Hot Chocolate.

I don’t know about you, but as an adult Hot Chocolate is a pretty big treat. My hot drinks tend to stay on the sensible side- coffee or tea. And if I’m craving Hot Chocolate, sometimes the powdered packet is just fine… but let’s face it, even the best powdered mixes aren’t that good. So, if you are going to have Hot Chocolate do yourself a favor, and make it a real treat. A rich, creamy, decadent (SPIKED) treat.

I love this recipe because it’s a little different. It features White Chocolate and Dark Chocolate Cocoa Powder. You get all of these delicious layers of chocolate and it’s not too sweet. It’s amazing on its own, but even better if you spike it with a little smoethin’ somethin’ it’s even better.

Hot White (Christmas) Chocolate
1 bag (11oz) High Quality White Chocolate Chips
1 ½ Tablespoon Dark Chocolate Cocoa Powder
8 cups 1% Milk
1/3 Cup Heavy Whipping Cream
A couple of drops of Vanilla Extract
Pinch of Kosher Salt

In a heavy bottomed pot combine the heavy cream, about half the milk, the cocoa powder, and whisk well to combine. Add the rest of the ingredients. Stir often and keep an eye on the heat, you don’t want to scald the milk. Once the chips are melted and everything is heated through, give it a taste test. Add more cocoa powder, milk, or vanilla as needed.

You can also make this in a crockpot. Follow the same directions, but over low heat stirring every 30 minutes. Once hot, switch to the warm setting.

Serve with marshmallows, whipped cream, or nothing at all in your favorite mug!

This is amazing and child friendly, as is. Now let’s make it adult friendly. Some of my favorite additions are – Candy Cane Infused Vodka (as made in a previous post), Skrewball Peanut Butter Whiskey (who doesn’t love peanut butter and chocolate?), Fireball (cinnamon and chocolate for a little extra spice), your favorite bourbon (bourbon and chocolate pair so well together), Rum Chata (for a more mild, extra creamy addition), Kahlua (for a mocha-type drink)….. the possibilities are really endless. Let me know what your favorite is!

My favorite? LOTS of marshmallows and a healthy glug of Maker’s Mark.

Winter Warm-Ups

So, this post is delayed by a few days. I was going to make a nice post about some of my favorite winter warm-up drinks, like hot toddies and how they are not only delicious, but also medicinal… I made my drinks, I took my pictures, and then my throat started to hurt, I began to feel achy and chilled, and before I knew it, I was hit with a cold/flu/nastiness. I have been sleeping as much as possible and drinking lots of hot water/lemon/honey/ginger and I’m already feeling much better.

So, what is a hot toddy? A mixed drink, served hot traditionally made with whiskey, lemon, and honey.

I enjoy a traditional toddy when the weather starts getting chilly but by December, I’m ready to shake it up a little bit. I don’t know if you’ve noticed but I love pairing blackberry and whiskey. So, I made a Hot Blackberry Ginger Toddy… it just what I needed. The blackberry and honey mix so well, and with the fresh lemon juice it doesn’t get too sweet. Beam Black is my go-to for a drink like this- big enough flavors to stand up through the blackberry/ginger, but it still blends well into the cocktail. The ginger is absolutely necessary for me, but feel free to leave it out if you don’t have any or don’t like it. I need the bite of fresh ginger to balance the other flavors, but I understand fresh ginger is too much for many people. (ps – sorry for the not-great phots… this is all that I got before I accidentally drank it in my haze of oncoming sickness.)

Hot Blackberry-Ginger Toddy
1oz Honey (locally sourced is best, thank you Don Popp’s Honey Farm)
.5oz Fresh Lemon Juice
4 Blackberries
¼ – ½ inch piece of fresh Ginger, peeled and rough chopped
1.5oz Beam Black
5oz near boiling water

In a heat proof measuring glass combine Honey, Lemon Juice, Blackberries, and Ginger. Muddle the blackberries into the honey and lemon. Add Beam Black. Top with water and carefully stir to combine. Cover the top of the glass and let steep for 4 minutes. Pour through fine mesh strainer into your favorite mug and enjoy.

Do you have a favorite take on the Hot Toddy?

Up next… my Favorite White Christmas Hot Chocolate….

Agave and Rye

Agave and Rye has been a staple in Covington for many years now. And for years I’ve been reading about the amazing food menu and the top notch cocktail list. However Covington isn’t exactly close to me and when I do find myself in that part of the city it’s usually for a specific reason. So alas, I have yet to make it to the original Agave and Rye…. BUT lucky, LUCKY me! Agave and Rye opened a location in Liberty Center, which is just up the road from my Partner in Crime which made it PERFECT for a #SundaysareforResearch outing.

Last Sunday was cold and damp. And did I cold? We had big plans to adventure up to Dayton or Hamilton. But waking up Sunday to the damp and the cold, we decided to stay close. So Agave and Rye it was.They took over the former Cantina Laredo space in Liberty Center and completely transformed the space. The white bar top and tables provide a perfect setting for the murals that cover the walls. There is a definite urban flare to the art, which keeps the space feeling hip and edgy but still comfortable and approachable. Even though the capacity was increased by approximately 30 covers the space feels cozier than it used to.

The menu is daunting. Not because of the huge selections (but they have that, too) but because EVERYTHING sounds SO GOOD! We decided to start with the chips and queso- who doesn’t like queso? The homemade chips were light and crisp but held up to the thick, goey, spiced queso. It was delicious.My Partner in Crime decided on the Snitch- a Jerk Mahi-Mahi Taco and I went with the Shrimp and Crab Empanada. His taco was ginormous! It was overflowing with garlic rice and grilled pineapple and a very generous portion of Mahi-Mahi. My empanadas were so good- the crust was fried a perfect golden brown, and very light. They were topped with avocado and a corn salad and even more crab! So much crab and shrimp! Very well seasoned. Absolutely delicious!

This couldn’t be a true #research outing if I didn’t indulge in a fabulous cocktail. I was tempted by so many things… from there proudly perfected frozen margaritas to a traditional marg to something a bit more adventerous. I finally decided on a Sangria because I love a good Sangria and a good one is very hard to find. And this was pretty good. It had all of the rich flavors that I look for in addition to a nice tequila kick.

Next visit to Agave and Rye it will be hard to convince myself to not order the Crab and Shrimp Empanadas again- they were so darn good. My Partner in Crime already knows exactly what he’ll be ordering next time. And as far as cocktails go- I think next time I’m going to try one of their famous margaritas

Research (Part 1)

research

[ˈrēˌsərCH, rəˈsərCH]

NOUN

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. 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.

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!

“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

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!

Patròn Perfectionist

I’ve been in the hospitality industry for a while now but it’s been the last few years that I’ve transitioned (as has the venue where I work) from high volume, shot-slinging kind of bartending into creating more intricate, well thought out libations. When I create a new drink menu for a bar event, I try to keep it approachable and the ingredients recognizable. I keep in mind that we are still a high volume bar. I’ll play around with high-end ingredients, top shelf liquors and in-season fruits and vegetables. On a typical bar menu of mine, you won’t find too many “muddled” ingredients, but you will find homemade Simple Syrups, Reductions, and Infusions. I do my best to keep my event recipes streamlined and fairly quick to produce.

When I enter a competition, that is when I break out the muddler. I triple shake and double strain the cocktails. I hand craft my garnishes. I slowly layer each ingredient. The competitions are where I get to get a little weird with the ingredients. Where I can try a new technique. I love it.

When I entered to Patròn Perfectionist Competition, the only specification I had to follow was use Patròn Silver, Reposado, or Anejo. After some trial and error I decided to use the Silver and slowly my Perfectionist Creation was born.

Ibiscus Frizzante

2 ounces of Patron Silver

3-4 Dried Hibiscus Blossoms
1 scant Bar Spoon of Lemon Curd
1/2 ounce Lemon Juice
2 1/2 ounces Peach Nectar
2 drops of Orange Bitters
2 1/2 ounces Martini & Rossi Prosecco

Place Patron Silver and Hibiscus Blossoms in a tumbler and stir.In a Shaker combine the Lemon Curd, Lemon Juice, Peach Nectar, and Orange Bitters. Add ice and shake vigorously to combine. Strain the Patron Silver into the Shaker and stir to combine. Double Strain into a Flute and top with Martini & Rossi Prosecco

My inspiration for this drink came from my hometown, Cincinnati Ohio which is a beautiful place. We experience the best of all four seasons, from crisp snowy wintes to hot humid summers. I was inspired by a Cincinnati Summer in my mothers yard. Most of the early summer was spent helping her transform our yard from the bright new greens of spring to a wonderland of color! Our humid summers are perfect for a tropical plants, like Hibiscus. I was always drawn to the bright, oversized blooms- and so were the bees and hummingbirds. As I grew older I started drinking Hibiscus tea, with a squeeze of lemon, and the aroma always brought me back to those summer days.

We would go Peach picking at a local farm, and the Peaches would be so juicy we had to eat them outside, with the juice dripping down our arms. Peach and Hibiscus are one of my favorite flavor combinations.

The name, Ibiscus Frizzante, and the Martini & Rossi Prosecco are a nod to my Italian heritage as well as my families love of sparking wine. Martini and Rossi had been a long time favorite and we mark every holiday, big and small, with a glass.

With this cocktail I’ve found a way to combine a few favorite flavors, and memories, of my Cincinnati Summers. I hope you enjoy it as much as I do!

Welcome!

Hi Everyone! I’m Elvis, the manager of O’Neal’s Tavern. I’ve been a part of the O’Neal’s crew for around 9 years now and over that time I’ve learned a lot! From making my very first Margarita (it was soooo bad) to perfecting my Peach Madras (you HAVE to try one- I love it with Titos or Sauza)! I’ve cultivated my love of craft beer but now that I live a mostly wheat free life I’m enjoying finding cider and gluten free craft options. I still love visiting all of our Cincinnati Breweries and I travel every chance I get! Exploring that great new restaurant down the street or the new-to-me gospel brunch at Stubbs BBQ in Austin, I’m always ready to try new things! So this morning I made myself a cup of coffee in my favorite Cincinnati mug that I bought at the top of Carew Tower and I started writing. I want to share some of my crazy cocktail ideas and wild adventures with all of you! I hope you enjoy!