Tag: Drinks

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?

Infused Vodka – A Special Gift to Give (and receive!)

It is officially mid-December!  Only 10 days left until Christmas!  Are you ready… or are you still looking for gifts for some hard to shop for folks? 

I’ve got a great gift idea for you – simple, thoughtful, and easily customizable!

Infused Vodka! 

All you need is a vodka (your brand of choice) and at least one flavor component – but get creative and make it personal! 

I’m going to share a few of my favorite flavor combos with you.  And it really is super easy.  You can infuse one large batch and then decant into individual bottles or jars to gift.  Or you can infuse in the same container that you’ll be using to gift – all you’ll need is a bow and a gift tag. 

Infused Vodka Suggestions-

  1. Apple, Cinnamon Stick, Candied Ginger
  2. Orange, Clove, Cardamom Pods, Star Anise
  3. Dried Cranberries, Orange Peel, Lemon Peel
  4. Rosemary and/or Lavender
  5. Green Tea and Honey

Now, let’s get a little wild.  You can infuse any liquor you like.  Some will be more successful than others, and I suggest starting with vodka because of its neutral flavor profile.  Silver Rum is another spirit that is incredibly versatile when it comes to infusions, but specifically lends itself to fruity flavors beautifully. 

Infused Rum Suggestions-

  1. Dried Mango and Coconut
  2. Lime Peel
  3. Pineapple and Ginger

A couple more tips… if you are using fresh ingredients, keep your infusion refrigerated!  I try to use dried ingredients more than fresh so that the infusions stay shelf stable.  Also, keep in mind that the longer the infusion sits the stronger it will become, and most of these need to infuse at least 4-5 days before they are ready to use.  I like to include a nice tag detailing what I used in each bottle and the date I bottled it, as well as any other information you want to pass along. 

Happy Infusing!  And don’t be afraid to reach out with any questions!

Make A Delicious, Sweet-Cinnamon Coffee Cocktail This Holiday Season!

The Holidays are here!  The days are speeding by and I still have so much to do!  Shopping, baking, gift wrapping, decorating… this is such a (wonderfully) busy time of the year!

I love coffee, period. But in December – with its short days and full calendar – I need an extra afternoon jolt to help get me through the day.  But it’s DECEMBER!  The HOLIDAY SEASON!  It can’t be just a regular coffee!  I want something special, with a holiday twist! 

The Cinnamon Dulce Café – is the perfect coffee (cocktail) for all of your December needs!  A Christmas or New Year Brunch – An afternoon of gift wrapping – Tree decorating – Card writing – Cookie making – and so much more! 

This cocktail is a favorite of mine and I’m sure you’ll love it too!  Remember that a recipe is just a guide – if you don’t like bourbon, use vodka!  If you’re not a coffee fan, you can use hot chocolate!  If you prefer real cream instead of oat milk creamer, do it!  So, without further ado, let’s get to the good part!

Cinnamon Dulce Café

  • 1.5oz Cincinnati Distilling Bourbon
  • .5oz Disaronna  (amaretto)
  • 2oz Coffee (cold brew, or strong brewed hot coffee cooled to room temp)
  • .75oz Cinnamon Syrup*
  • 1.5oz Oat Milk Coffee Cream
  • .5oz Maple Syrup
  1. In a cocktail shaker (mason jar, Tupperware with tight fitting lid) add your Bourbon, Disaronna, Coffee, and Cinnamon Syrup. 
  2. Add some ice and shake it up. 
  3. Strain it into a martini glass. 
  4. In a small pitcher add your Oat Milk Creamer and Maple Syrup, using a Milk Frother or Immersion blender, blend until it has doubled in volume (or use a clean shaker/mason jar/etc, and shake shake shake until doubled in volume). 
  5. Gently pour over the top of your cocktail. 
  6. Garnish with a sprinkle of cinnamon.  And enjoy!

Option 2 –

Serve it over ice!

Follow step 1, but add a little more coffee.  Shake it up, strain into a glass filled with ice.  Follow steps 4-6 and enjoy!

Option 3 –

Some Like it Hot!

In your favorite coffee mug, add Bourbon, Cinnamon Syrup, and Disaronna.  Top with hot Coffee (or Hot Chocolate), and give it a stir.  Follow steps 4-6 and enjoy!

*Cinnamon Syrup – it’s super easy to make – 1 cup sugar, 1 cup water, 1 cinnamon stick.  Bring to a boil stirring often to fully dissolve sugar.  Once a boil is reached, remove from heat and let cool.  Remove cinnamon stick, and store in a sealable container in the refrigerator. 

Or…. Go to the grocery store, Monin makes a very nice Cinnamon Syrup.  You can usually find it in the coffee section.

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?

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.

Clarified Milk Punch

I have been reading about Clarified Milk Punch.  Images of these crystal-clear punches have been popping up in my Insta-feed.  I keep reading recipes.  Searching for the best way to make one.  What they’re supposed to taste like.  The science behind it.  Well, I walked into O’Neal’s on Monday and I said to myself- “I can make that.”  And so, I did.  It was quite a process.  And I’m not sure if I did it correctly or not.  So, I tried it again today, this time with a different punch base and a better understanding of how the science behind it works. 

To explain this process as simply as possible, you make a delicious concoction of flavors- tea, sweeteners, fruit juices, spices, booze and lemon juice.  Then you add whole milk or heavy cream and let it all sit for about 30 minutes.  And then you start straining the liquid to remove the milk solids.  And you strain it again and again and again until the magic moment when the cloudy, murky liquid is suddenly translucent!  Then serve over ice and marvel in your creation. 

This finally strained into a golden-translucent liquid.  It has a very delicate, but decisively one-note flavor, which is: Lemon.  It’s smooth, with a slightly creamy mouthfeel and a definite lemon flavor (without the mouth-puckering tartness) and a hint of orange and bourbon. 

I’m absolutely not unhappy with how my first attempt turned out. 

  • Attempt #2-
  • -Churchill’s Fine Teas Hot Cincinnati Spice
  • -Simple Syrup
  • -Fresh Orange Juice
  • -Lemon Juice
  • -Jim Beam
  • – Cardenal Mendoza Angelus Liqueur
  • -Half and Half

I followed the same procedure of mixing everything (except the Half and Half) together in a large glass bowl.  Then I added the Half and Half, covered the bowl and let it sit 24 hours untouched.  Just like the first time the dairy immediately curdled.  It. Looked. Disgusting.  But hey, sometimes you gotta get ugly before your beauty can shine through.  And this, it was a SERIOUS glow-up!

  • Yup, it curdled
  • Pretty Gross.
  • Keep Straining
  • It’s almost clear!

This time when I strained the concoction, I did so into another large glass bowl with a large strainer lined with a coffee filter.  OMG, it was so much faster than my first attempt!  After the first strain it was SO clear.  2 more goes, once through my super fine tea strainer and it was good to go!   Let it chill and serve over a giant ice cube with an orange and lemon wedge and enjoy.

The science behind this Clarified Milk Punch is still blowing my mind… I’m looking forward to playing around with it more.  Maybe a Gingerbread Milk Punch.  Or a Candy Cane Milk Punch.  The possibilities are endless… keep an eye out for more #sippableexperiments

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

Cranberry, Spice, and Everything Nice

I know that I’m not alone when I say that I love the Holidays!  From Thanksgiving (ok, if I’m being honest with myself, from Halloween) through Christmas and New Year’s Eve I love the Holidays.  All of the decorations, the cool-to-cold weather, the first snow, and all of the amazing food!  This time of year, we make all of those special recipes that define Thanksgiving and Christmas to our taste buds.  The Cranberry Sauce simmering away on the stove.  The Snickerdoodles baking in the oven.  The Apple Pie cooling on the counter. 

I don’t know about you, but I always end up with some odds and ends left over from a flurry of holiday cooking and baking.  An apple or pear too bruised to use in a pie.  About half a bag of cranberries that I didn’t use.  I always over buy cinnamon sticks because I love cinnamon and I can always find someway to use it.  So I gathered all of my leftover Thanksgiving goodies and threw them in a pot and let it simmer away for an hour or so… the kitchen smelled amazing as the flavors mingled and the liquid reduced. 

Once cooled I mixed it with some Maker’s Mark and topped it with Fever Tree Ginger Beer.  Honestly, it would mix well with almost any liquor, it just depends on what your feeling and what you have on hand.  But your favorite vodka or rum (I would go with a Spiced Rum over a Silver Rum) or even a nice tequila would all be a nice addition to this reduction.  If you don’t have Ginger Beer, Ginger Ale, Club Soda, or even just Sprite would be good.  Or you could spike some Champagne or Sparkling Apple Juice to make a festive Mimosa.  This juice is incredibly versatile.  I was really tempted to reduce some of it down to a syrup to serve over pancakes- but that will have to wait for the next batch! 

Let me know what you think and how you use this concoction!

Cranberry-Pear-Cinnamon-Maple Reduction

  • In a 5 quart pot combine-
  • -6 cups water
  • -12oz fresh Cranberries
  • -2 Pears (or Apples or one of each) cored and chopped
  • -2 Cinnamon Sticks
  • -5oz Demerara Sugar
  • -4oz Pure Maple Syrup
  • -and if you have an orange lying around, throw a slice or two into the pot

Bring it all to a slow boil, stirring occasionally.  Reduce heat to low and simmer for about 45 minutes.  Taste test for desired sweetness/flavor concentration.  Either continue reducing or allow to cool and strain into a storage container and chill.

Spiked Cranberry and Spice

  • In a Collins glass, over ice combine
  • 1.5 oz Maker’s Mark (or your favorite spirit to get you in the Holiday Spirit)
  • 2 oz Cranberry-Pear Reduction
  • Stir to combine
  • Top with Fever Tree Ginger Beer
  • Garnish with an Orange Wedge, Cranberries, or nothing at all.

Enjoy!

Van Gogh Vodka BARtist of the Year!

So… life got a little crazy there for a moment and the blog took a backseat to real life events.  But, I’ve been writing and documenting all of my #research outings and amazing travel that has made up one of the busiest and most rewarding October/November I’ve ever had. 

So, with that being said let’s get this blog back on track! 

I attended my first live competition, the Van Gogh Vodka BARtist of the year in Charleston, SC and it was AMAZING! 

I’m one of those people who really likes airports- so everything from the travel to the food, to the (many) Van Gogh cocktails it was a whirlwind adventure and I loved every second of it! 

I had the BEST calamari of my life at Amen Street Fish and Raw Bar- they called it Calamari Steak and it had such a firm, meaty texture I can see why!  It was lightly fried and perfectly crispy and paired perfectly with the Blackened Shrimp. 

Next we met with a few people for drinks back at the hotel bar… the hotel, the Spectator, it was one of the nicest places I have ever stayed!  I had a Van Gogh Acai-Blueberry and soda and my Partner in Crime had a Palmetto Amber, which he really enjoyed.

Dinner followed at a local seafood joint where raw oysters were in abundance (but I still can’t talk myself into trying one) and I devoured my Shrimp and Grits.  I finished the meal with a Van Gogh Double Espresso over ice.  And then it was off to the hotel for a relaxing bath and a Banana Bread dessert shot that was left by the butler followed by a fabulous night sleep before the competition day!

Our butler (yes, a real butler!) delivered our breakfast bright and early!  Ham and Cheese biscuits, hard boiled eggs, fresh fruit, coffee, and juice as we sat lounged in the room.  A perfect start to the big day! 

I arrived at the event space, 5 Faber, a beautiful space owned by Halls Chophouse right on time and got busy prepping for the event!  Us three finalists made each made a big batch of our drinks to serve to the event guests.  We did a practice round/filmed version for the promotional team to use and then had a quick interview with Chilled Magazine.  Then it was time for the main event!

I was NERVOUS!  It was my first competition!  And I hate to admit it, but I definitely let my nerves get to me… I learned so much on this trip and I met some amazing people!  I hope to be back next year (I’m already brainstorming drink ideas!). 

My co-finalists both had delicious cocktails and wonderful presentations- it truly was an honor to be one of the three finalists! Congratulations to J.A. Harrison for taking home the win!

“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!