Category Archives: Craft Cocktails

Midnight Madness at Ida Claire’s

Breakfast is by far my favorite meal of the day, and like a good appreciator of all-things food, I don’t relegate my breakfast enjoyment to the morning hours. After a good night out, I can’t think of anything more enticing than ending it with some breakfast favorites: pancakes, waffles, eggs, bacon and whatever else you can throw at me. Gone are the days of waiting in the drive-through lane for what seems to be an eternity for a dismal chicken biscuit and hello to “Midnight Brunch”.

Ida Claire’s is the new southern-inspired entry to Addison’s already buzzing restaurant scene. This eatery is the newest venture from the team that has graced us with Mexican Sugar, Whiskey Cake and other local DFW favorites. This place really helps to fill a void in Addison for non-chain, creative restaurants. Plus, their assortment of cocktails are a step up from most of their competitors.

I was excited to attend the appropriately scheduled preview (started at 11 pm) of “Midnight Brunch”, back in the end of September. (I know, I know … time for me to get back on the #SDDContributor wagon.)

Ida Claire’s has a charm all of its own: Think eccentric Southern great aunt meets 60s flower child. Whoever put the décor together for this place deserve a pat on the back–the place overflows with southern, vintage character and has just the right amount of quirkiness. Wood tables, birdcages hanging from the ceiling, and bright patterns form a welcoming and eclectic environment. And just because, there is a a kick-ass Airstream trailer on the patio decked out in various psychedelic prints. (In fact, the trailer can be reserved for private parties.)

The menu offers a wide variety of Southern-influenced dishes that tend to be on the heavier, lesssss healthy side, but that’s what I am looking for late at night. As the night went on, the plates kept coming and we kept eating …

Food highlights:

Sweet Potato Chip Duck Confit. Freshly fried sweet potato chips smothered in duck fat gravy, goat cheese fondue and topped with a sunny side-up duck egg. Trust me, this one was as good as it sounds.
Crawfish Corn Fritters served with a smoked mustard remoulade. These were crispy on the outside and buttery on the inside, just the way a proper fritter should be.
Brisket Egg Burger. Ida Claire’s spin on a classic burger topped with B&B pickles, pimento cheese, black pepper aioli. This burger was huge and is definitely big enough to share, if you’re feeling generous.
And of course, the quintessential Southern breakfast food – Chicken and Waffles. Ida Claire’s version was jazzed up with chicory maple syrup and hot sauce butter. It doesn’t get much better than that!

: Sweet potato duck confit

: Brisket Egg Burger

Crawfish Corn Fritters

The drink menu is no less thought out than the food menu. Naturally, a good Southern restaurant wouldn’t be caught dead without Juleps and I opted first for the Tobacco Peach Julep. Here, Tennessee whiskey, mint, tobacco syrup and peach bitters mixed for a true taste of all things Southern. Maybe a tad bit heavy on the ice, but good overall. From there, I went for the Vieux Carre (rye, brandy, Benedictine, sweet Vermouth, angostura and Peychaud’s bitters); it wasn’t a drink for the weak of heart. Throwing caution to the wind (no not Gone With the Wind), my wife opted to go with the Airmail, a refreshing and potent drink crafted from gold rum, lime, honey and sparkling rosé, which apparently now rivals the classic Moscow Mule as her current favorite cocktail. Her nightcap, a Scarlet Letter (Bonnie’s bathtub gin, hibiscus tea, honey, grapefruit, lemon and seltzer), was as you would expect from the ingredients: sweet, sugary and fruity, but all in a good way.

: Tobacco Peach Julep

: Vieux Carre

: AirMail

: Scarlet Letter

I have been fortunate to attend a number of events (thanks to Susie) and this one is certainly one of the more memorable ones. From the delicious food and drinks to the overall ambiance of the place, Ida Claire has a lot to offer. I will definitely be heading back sometime soon. While our food and drinks were on the house this time, the prices looked reasonable considering the quantity you get and the quality of the items.

Hats off to Ida Claire for providing Uber credit for transportation to and fro! Southern hospitality at its finest.

Midnight Brunch: 11 pm – 2 am Friday – Sunday

IDA CLAIRE
www.ida-claire.com
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5001 Belt Line Road, Dallas, TX 75254
(214) 377-8227

Mixing it up with ChaiElixir

I’m admittedly a sucker for experimenting with unique and creative cocktail ingredients. That being said, I jumped at the chance to check out ChaiElixir, a brand of all-natural, non-alcoholic, sparkling chai tea beverage. ChaiElixir contains reduced sugar, and is available in three intriguing varieties:

Vivid – a blend of crisp green tea and citrus
Smooth – oolong tea with vanilla
Essence – white tea with peach infusions

I dutifully sampled all three varieties in their pure, unadulterated states (sans-booze, that is), and I found all three flavors to be light and refreshing. The tea flavors are not muted, so if you are so-so on tea, these babies are not meant for you. I was immediately struck by the potential for versatility; ChaiElixirs would make an excellent mixer for lighter brunch drinks, but would also pair handsomely with whiskey, rum, or vodka for a crafty evening libation.
Equally appealing is the fact that ChaiElixirs flavor profiles are complex enough to be interesting in very simply cocktails with limited ingredients. To illustrates that idea, here are some two-ingredient cocktails recommended by ChaiElixir:

Vodka Chai – Two parts non-alcoholic ChaiElixir Fusion; one part vodka or choice. Enjoy on the rocks or finished with an orange peel, cinnamon stick, or other spice garnish for added touch of “Refreshing Effervescence”.

The Mojito Essence – Replace tonic water with two parts bright, lightly carbonated ChaiElixir Essence mixed with one part rum to create an easy and delicious twist on a decadent mojito. Add seasonal fruits muddled, pour over cubed ice and garnish with fresh mint for a classy look.

Chai Bellini – “When in Rome”, dive into sparkling refreshment with the delicious peach infusions ChaiElixir Essence mixed with Prosecco or sparkling wine. Present in a chilled flute glass for a sophisticated, uplifting experience.

On the other hand, if you are up for the challenge of preparing something a bit more complex, here are some ChaiElixir recipes from New York Mixologist Jason Walsh you might enjoy:

Vivid D’Amour
1/4 muddled orange
1.5oz Brandy
1/4 oz Crème de cacao
1/2oz Ginger syrup
3/4oz Fresh lime juice
ChaiElixir Vivid

In mixing glass, muddle quartered orange slice. Add all ingredients, and add ½ cup ice; then shake moderately. Strain over new ice and top off with ChaiElixir Vivid. Garnish with an orange twist.

Cucumber Kiss
1 muddled cucumber wheel
1.5oz Aperol Italian Aperitif
1/2oz Fresh lime juice
1/4oz Blended yuzu juice
ChaiElixir Fusion

Muddle cucumber in mixing glass, then combine all ingredients except ChaiElixir Fusion in mixing glass. Add ½ cup of ice and shake well; strain into a martini or coupette style glass and top with ChaiElixir Fusion. Garnish with cucumber slice.

CHAIELIXIR
chaielixir.com

ChaiElixir provided me with complimentary product to sample for this review. Thanks, guys!

Ironroot Republic Launch Party

I love supporting up-and-coming businesses and brands; especially when they are local, and especially when they have a truly awesome product. Ironroot Republic is a new craft spirits distillery, located right in our back yard, in Denison, TX. I had the opportunity to attend Ironroot Republic’s launch party last month, where I met the Likarish brothers, co-founds and distillers at Ironroot Republic, who were as friendly as they were interesting to chat with. Oh, and they brought us some really tasty booze to try. And plenty of it. (Gotta love that.)

Jonathan and Robert Likarish practice their art by employing a “grain to glass” philosophy. Ninety percent of the ingredients used in Ironroot Republic products are grown within 60 miles of the distillery. Take, for example, the lemongrass grown by Head Distiller Jonathan Likarish himself, or the coriander grown by the distillers’ MOM (I’m sorry, but how adorable is that?). Additionally, Ironroot mashes, ferments, distills, barrel ages, and bottles all of their product on-site.

Currently, the brothers are offering three diverse and exciting labels:

Blue Norther Vodka: created using a non-chill filtration process, and made from the finest hand-selected Texas grains; crisp citrus and caramel essence, followed by honey sweetness, and a rich, silky mouth-feel. Full-bodied with a long, vanilla finish.
80 proof; ABV 40%; suggested retail price $25

Carpenter’s Bluff Moonshine: Texas corn whiskey at its finest, made from rare heirloom red corn; hints of fresh honeydew, white peach, and dragon fruit, followed by lychee nut, dark berries, and a lingering sweetness.
90 proof; ABV 45%; suggested retail price $25

Texas Drought Gin: grain to glass, made from local juniper, European juniper, lemongrass, and coriander. The finish is long and sweet due to the caramel wheat malt base.
80 proof; ABV 40%; suggested retail price $25

I was treated to a number of delicious cocktails featuring the full lineup of Ironroot Republic spirits, and each and every one was delicious. The brothers were kind enough to share recipes with us, and I can assure you, they ALL bear recreating. Standouts in my opinion included the Martinez, which was delightfully complex, and the Mexican Martini, which was the crowd favorite of the evening.

Martinez

Martinez
1.5 oz. Texas Drought Gin
1.5 oz. Sweet Vermouth
0.5 oz. Luxardo Maraschino Liqueur (Seriously, just hunt down the Luxardo. Don’t even bother with cheap imitations.)
2 dashes Angostura Bitters

Shake with ice and strain into a chilled coupe glass. Garnish with an orange peel.

Mexican Martini (pictured as featured image)
2 oz. Carpenter’s Bluff Moonshine
1 1/2 oz. Orange Liqueur (i.e. Cointreau or Grand Marnier)
2 oz. Margarita Mix
1 oz. Fresh Lime Juice
1 Splash of Sprite
Jalapeno Stuffed Olives, for Garnish

Pour the Moonshine, orange liqueur, margarita mix, lime juice, and sprite in shaker. Fill will ice and shake. Pour into martini glass, and garnish with jalapeño stuffed olive.

The Iron Word

The Iron Word
0.75 oz. Carpenter’s Bluff Moonshine
0.75 oz. Green Chartreuse
0.75 oz. Luxardo Maraschino Cherry Liqueur
0.75 oz. Lime Juice

Shake with ice and strain into chilled coupe glass.

Denison Donkey
1.5 oz. Blue Norther Vodka
4 oz. Ginger Beer
1/6 oz. Lime Juice

Combine vodka and ginger beer in a copper mug or highball glass filled with ice. Add lime juice, stir gently, and garnish with a lime slice.

Denison Donkey

One final thing you should know: the Likarish brothers have some really awesome stuff going on at the distillery, above and beyond what you would expect from your requisite Saturday afternoon tour. Yeah, they’ve got that, too, but here is a full lineup of all of the awesome goings on at the Denison distillery:

Friday evenings: the distillery bar is open from 5-9 PM; a tour is available at 6 PM.
Saturdays: the distillery bar is open from 2-9 PM; tours are available at 2, 4, and 6.
First weekend of every month: Bloody Mary bar with 20+ ways to dress it up. (personally, I am very excited to check this one out!)

Distillery tours cost $5; tours have a 20 person max. Your $5 ticket goes toward your purchase of Iroonroot Distillery swag!

A huge shout-out to the bartenders at Alamo Drafthouse Richardson for expertly preparing these tasty libations; I always forget how awesome the patio is here. I would go here just to drink, no movie attached. Seriously.

Ironroot Republic
Facebook | Twitter | Instagram | Pinterest
3111 Loy Lake Road, Denison, TX
(903) 337-0495

Available at all DFW and Denison-area spirits retailers, Alamo Drafthouse, and Brix in Plano

New Amsterdam Pineapple Vodka

It’s August and I’m clinging to summer with everything that I’ve got. I’m still living in flip flops and shorts on the weekend, our cornhole boards remain resolute in my back yard, and most importantly, I am far from prepared to part with refreshing summer cocktails. And why should I? It was approximately 146º out there tonight with about 114% humidity. #texas

Enter: New Amsterdam Pineapple Vodka. I happily received a bottle in the mail, and let me tell ya, this stuff is basically sunshine in a bottle. New Amsterdam Pineapple is delightfully fruity … enough to be sippable on its own, but it really begs to be highlighted in a cocktail. This vodka is sweet enough to eliminate a real need to add much in the way of additional sugary mixers. In fact, New Amsterdam Pineapple’s sweet flavor profile really begs for a punch of spice to balance it out. Here are two sweet ‘n’ spicy recipes to try (I whipped up the Midsummer Mule, and it was quite delicious.)

Midsummer Mule
2 oz. New Amsterdam Pineapple Vodka
0.5 oz. Lime Juice
0.5 oz. Simple Syrup*
2 oz. Ginger Beer
6 slices, diced chili peppers

Muddle 3 chili slices in a tall glass and then pour in all liquids. Add ice and garnish with the remaining 3 chili slices!

*While I did include the simple syrup in my cocktail, I might try leaving it out next time. I’m not convinced it’s necessary since the vodka is really quite sweet on its own!

Highball’s Paradise
2 oz. New Amsterdam Pineapple Vodka
2 oz. Pineapple Juice
0.5 oz. Lime Juice
1 tbsp. Jalapeno Jelly

Shake and strain into tall glass over ice. Then, add 2 oz. of soda water. Garnish with sliced chili peppers (optional) for an extra kick!

NEW AMSTERDAM PINEAPPLE VODKA
www.newamsterdamspirits.com
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Pinterest Recipes
NAPV is available at most liquor stores. Check out their availability maps on their website.

A huge “Thank You,” to New Amsterdam for the complimentary bottle of Pineapple Vodka, and for helping me to hold tight to summer for just a little bit longer.

A Warm Welcome at Ron’s Place

When it comes to bars, it’s nice to see that more and more are placing an emphasis on including Texas-brewed craft beer. A few weeks back, I had the good luck to try out the latest addition to Addison’s bar scene that does just that, Ron’s Place.

Take a proven recipe for success, add in copious amounts of beer and hard liquor, and you have something worth talking about. Ron’s Place opened July 23^rdand is the latest on Addison’s restaurant row (a.k.a. Beltline). Ron’s Place is the brainchild of twins Mark and Dirk Kelcher, and these guys are seasoned professionals; they’ve been in the industry for more than 20 years. Locals may be familiar with their other bars (The Hub also in Addison and Ron’s Corner Tavern in Bedford). I have gotten to know The Hub since it’s the home to football watching parties for my alma matter, Texas Tech (GUNS UP!), so I was eager to see what they had in store.

The Kelcher brother’s newest endeavor is a smaller scale bar that focuses on craft beer and also has a vast selection of bourbon, whiskey and scotch . Inspired by their eccentric Uncle Ron and his obsessive beer can collection, they’ve created a friendly little neighborhood bar. (You know, like one of those places where everyone knows your name.) There is plenty of character packed into the place, given the modest size of the bar. Dimly lit, the walls are flanked with rustic-looking bookshelves displaying their booze and some of Uncle Ron’s famous international beer can collection. It’s a welcoming bar where you can go as you are, get a good drink and probably strike up a conversation with a fellow patron.

While the hard liquor they offer is worldly, I found that the beer list is mostly American. They pride themselves on taking advantage of domestic brewed beers and, get this … offer at least 12 Texas-brewed beers on tap.

During my visit, I managed to maneuver myself through the packed space to score a seat at the bar. I tried out two different beers I haven’t seen in many other Dallas bars. The first was a beer out of Montana’s Big Sky Brewing Co. called, funny enough, Moose Drool. Despite the name, this brown ale was rich, tasty and full of flavor. It was a bit creamy and could complement a wide variety of foods. The second beer I tried was from even further up north, the Alaskan White. This was a fairly typical style Witbier with hints of citrus and spice.

If you’re anything like me and suffer from analysis-paralysis when it comes to decision making, you will understand my appreciation for the concise beer descriptions on the menu. It won’t make the decision for you, but should help make the job easier. That said, the staff was very personable and attentive, and are glad to help out. The descriptions worked for me as both beers I went with were well worth it. Next time I will probably go for one of their Texan brews and maybe a whiskey (or two).

Tack on a short and sweet menu of bar food favorites and Ron’s Place has a winning combination that Uncle Ron would be proud of.

: Moose Drool Beer

: Alaskan White

Maybe it was that I went on Grand Opening Day, or that it was happy hour and The Hub is next door, but parking spots were hard to come by. I ended up finding a spot behind the building without too many problems. Just know, when visiting Ron’s Place, go ahead and take the first spot you see, even if it’s a few doors down. (It’ll be worth the walk.)

RON’S PLACE
www.RonsAddison
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4145 Beltline Road, Addison, TX 75001
(214) 628-0634

The Kelcher Brothers and Uncle Ron picked up the first two drinks for myself and the other patrons during its Grand Opening party. Thanks, gents!

Caledonia Spirits

I recently attended an event highlighting Caledonia Spirits and have been intrigued by the brand since. Each of their spirits is crafted in small batches with Vermont honey. (And this honey is le-git! I was given a jar of raw honey to take home and taste and I don’t think I will be able to go back to honey as I knew it. This raw, unfiltered honey has never been heated so it has traces of pollen, propolis, and beeswax.

Barr Hill Gin (90 proof) is handcrafted in small batches. Raw honey is added just before bottling with a finishing taste of juniper berries. Barr Hill Gin has a gold medal and “Gin of the Year” at the 2013 Hong Kong International Wine and Spirits Competition and it won the a double gold meal at the 2012 New York International Spirits Competition.

Tom Cat Barrel-Aged Gin (86 proof) is aged for four to six months in new, charred American White Oak barrels. It has whiskey-like notes of oak and spice with a finish of juniper and honey.

Barr Hill Vodka (80 proof) is handcrafted in small batches completely from raw honey. It has notes of honey, flowers, and vanilla and has a very smooth finish and was (way too) easy to drink.

Oh, and all three of these products are gluten-free and kosher … so that’s neat.

CALEDONIA SPIRITS
www.caledoniaspirits.com
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If you are ever in Vermont and want to check out the distillery:
46 Log Yard Drive
P.O. Box 1249
Hardwick, Vermont 05843

Monday-Saturday 10am-5pm
Sunday 11am-3pm (July-December)

Let’s Get (Pepper) Smashed

I’m a big fan of the “fancy” cocktail. Don’t get me wrong … there is a time and a place for a good ol’ plain Jane vodka soda. (Usually that time is whenever I am on a diet, and that place is wallowing in a pool of sadness…just kidding! …kind of.) But, if I really want to savor what I’m drinking, I enjoy seeing what happens when bartenders are allowed to flex their mixology muscles and craft drinks that stretch beyond the realm of classic cocktail offerings. If you’ve never been to Pepper Smash at The Shops at Legacy in Plano, believe me when I say that “creative” is their thing. I am still trying to figure out whether their cocktails are more aptly described as “art,” or “science,”- but whatever the case may be- they are mixing up some mighty delicious libations.

Pepper Smash graciously invited me in to check out a few of their new menu offerings, and of course to reacquaint myself with a few of their delicious signature cocktails.

We kicked off the evening with one of Pepper Smash’s most popular cocktails: the Fire Smoked Dr. Pepper ($11). As the name suggests, this cocktail is quite literally smoked before your very eyes, infusing Maker’s Mark with a smoldering oak essence created with a nifty apparatus apparently designed for this very purpose (though it vaguely looks like something Walter White would have stashed in his RV). Imperial sugar Dr. Pepper is add to the mix, giving the cocktail a delightfully familiar sweet-smokiness.

: Fire Smoked Dr. Pepper Prep

: Fire Smoked Dr. Pepper

Smoked wood chips are impressive, to be sure, but you aren’t really winning at craft cocktails until you throw a cotton candy machine into the mix. That’s right, Pepper Smash keeps a cotton candy machine behind the bar for the sole purpose of crafting one drink: the Cotton Candy Martini ($10 — Absolut, lemon juice, vanilla syrup, champagne, and you guessed it: cotton candy). I had a hard time conceptualizing how this cocktail would “work”, so I had to order it to see for myself. A familiar fluffy cloud of pink cotton candy is served in a martini glass, and the liquid ingredients are then poured over the cotton candy, which dissolves amidst a fleeting instant of melancholy. But, you can still taste it. Not shockingly, this cocktail is on the saccharine side and reminded me vaguely of a boozy Orange Crush. Definitely an interesting selection.

: Cotton Candy Martini

Because cotton candy machines and booze smoking apparatuses apparently aren’t enough, Pepper Smash offers two cocktails that are frozen with liquid nitrogen: the Pineapple Express ($11 — Bacardi Pineapple, ginger, pineapple juice, champagne) and the Triple M’s Explosion ($12 — pineapple and strawberry infused vodka). The presentation of this duo is dramatic to say the least, as wisps of “smoke” dance atop your cocktail glass when it is placed in front of you.

“But, what is a Pepper Smash,” you may wonder? I’m glad you asked, because I simply can’t visit without ordering one. The cocktail kitchen’s namesake, the Pepper Smash ($10), incorporates a bold blend of Tito’s vodka, red bell pepper, jalapeno, onions marinated in 100 proof vodka agave, and lime juice. Spicy and robust with just a hint of sweetness, this unique savory cocktail is probably my favorite one on the menu. (I recommended it to the guy seated next to me at the bar, and he ended up drinking three.) I say the Pepper Smash is “probably” my favorite, because I have a hard time dismissing Eden’s Garden ($12 — Plymouth gin, elderflower, cucumber, basil, mint, jalapeno, lime juice- as a close second).

Pepper Smash Signature Cocktail

With so many creative, tasty cocktails to focus on, it would be easy to overlook the food at Pepper Smash. Don’t. Everything I have ever sampled from their kitchen has been seriously delicious. Sometimes, I find myself day dreaming about their Smokey Mac & Cheese ($9 — cavatappi pasta, sharp cheddar, gruyere, smoke). Everything I sampled on this visit was equally as tempting.

We started out with the Pimento Cheese ($8), which was topped with bacon jam, and accompanied by buttery grilled sourdough and blistered shishito peppers. Holy new favorite appetizer. If there is something in this world that cannot be improved upon by bacon jam, I want to hear about it.

Pimento Cheese

Pepper Smash always hits it out of the park with their flatbreads, and this visit was no exception. We sampled the Al Pastor ($12 — cider braised pulled pork, sweet onion puree, pineapple, jalapeño, and lime). The toppings were generously portioned, with a little taste of every ingredient in every bite. If you are a fiend for spicy dishes, this flatbread is definitely for you; loaded with fresh jalapeños, this dish definitely woke up my palate.

El Pastor Flatbread

When it comes time for dessert and the manager asks, “Wanna try something weird?” there’s clearly only one correct response. We were presented with a liquid nitrogen frozen ice cream concoction- incorporating Licor 43, vanilla ice cream base, basil, and fresh strawberries. I love unexpected flavors in desserts, and the basil was an awesome addition. This was an off-menu delight, but I feel confident it can be snagged upon request.

TLDR: the next time you feel inclined to treat yo’self to an incredibly unique, seriously indulgent cocktail experience (yes, it really is an experience), + some killer eats, head on over to Pepper Smash at the Shops at Legacy. (And probably plan on Ubering it because the urge to try all of the cocktails on the menu is pretty overwhelming.)

PEPPER SMASH
www.peppersmash.com
Twitter | Facebook
7200 Bishop Rd, Plano, TX 75024
(972) 943-0499

Happy Hour: 3-6pm Daily
$3 beer | $3 wells | $6 domestic wines

HOURS OF OPERATION:
MON – THU 3 PM – 11 PM
FRI – SAT 11 AM – 1 AM
SUN 11 AM – 11 PM

“Discovering the New York Craft Spirits Boom” Launch

Moving to New York City from a state flowing with craft brews, local spirits, and wines lining either side of the highway through the heart of Texas Hill Country, I didn’t believe there was a land more proud of their distilleries. Texas is a state that wears its pride on its sleeve as a badge of honor; whereas, New York is the kid everyone knew was talented, but now they’re charming everyone with a whole new bag of tricks.

Wednesday night, All the Tastes of New York threw an intimate launch party at Ben & Jack’s Steakhouse to kick off their book, Discovering the New York Craft Spirits Boom by Heather Dolland. The evening featured tastings from over 20 local craft distillers along with passed hors d’oeuvres and first-hand discussion on the importance of “Farm to Glass” movement. Guests enjoyed sips of gin, moonshine, vodka, cider, bourbon, and more… each went down smoothly with a bite of slider and helping of chicken parm. My favorite cocktail of the night goes to a spicy blend of Port Morris moonshine muddled with jalapeño dubbed the “Salma Hayek”. However, I could sip (or gulp) a whole bottle of Sorel, the wheat spirit distilled with hibiscus, ginger, nutmeg, cassia and clove, and sweetened with cane sugar from distillery Jack from Brooklyn.

The book Discovering the New York Craft Spirits Boom dives deeply into the movement “Farm to Glass”, sharing the journey of 30 craft distillers, their journey to success, and what it means to grow locally in terms of spirits. The book is set to release on July 4, 2015 for $29.95 and will be available through retailers such as Amazon.com. You may not be able to get your hands on a copy just yet, but you can read below to gain a little insight into Heather’s background, what this “Farm to Glass” movement is all about, and what you should be sipping on this summer.

Could you give me a little more of your background and how you got into the wine and spirits industry? What interests you most about it? I am the founder and owner of All The Tastes of New York, a startup firm that organizes and hosts themed “food crawl” dining experiences at some of Manhattan’s top restaurants. Launched in 2012, All the Tastes of New York enables groups of eight to 30 participants to enjoy appetizers, entrees and desserts at three restaurants within walking distance of each other.

For more than 8 years, I was also a Brand Ambassador for many premium wine and spirit brands. Working with these brands and creating Food and Wine Festivals to promote them, led to my awareness of the increasing number of distillers in New York State. After getting to know many of these craft distillers, I was inspired to tell their story, and to help them tell it via seo services and other ways of promoting them both on and offline.

What do you hope to achieve with your book? By writing this book, I will like to aid in the awareness of what it means to be a craft distiller and help support this budding New York industry. Because my business focuses on promoting brands, my desire is that we can grow together.

What is your connection to the “Farm to Glass” movement? Why do you think the importance is behind it? For years we have heard about eating local and the farm to table movement. Now with the influx of craft distillers, we are able to drink local and embrace the farm to glass movement. It’s important to remember that the Farm Distillery Act that passed in 2007 to make distilling easier in New York State, was about allowing farmers to increase the value of their crops. Many of these distillers make Vodka and Gin distilled from New York apples and Whiskey and Bourbon from New York corn. A large number of these distillers come from generations of farmers.

What is your go-to drink and food pairing? I really do not have a ‘go-to’ food and drink pairing. I have a tremendous love of food and drinks. Most of this is the joy of creativity and exploring new tastes and flavors. I rarely eat the same food and drink combination because I thrive on new experiences!

Do you have a favorite spot in the city to grab a drink? One of my favorite spots to have a drink is Middle Branch. A speakeasy in Murray Hill.

What is your top summer cocktail recipe? I am very fond of Tequila and generally spicy cocktails. My top summer cocktail is a Passion Fruit Margarita with Jalapenos.