Category Archives: Drink Specialty

Snuffer’s Happy-Tizer Happy Hour

Did you know that the Snuffer’s on Lower Greenville is haunted? Well, it sure is. Just ask the servers and they’ll send over one of their staff members that have had a paranormal experience pop by your table and tell you a couple ghost stories. … or they’ll just tell you about the scary good deals they’re now offerings during happy hour on their Happy-Tizer Menu.

Y’all know that I love a good happy hour, so when I was invited in to try out their new options, I didn’t shy away. Monday-Friday, 3-7pm you can now get select mini-apps for as little as $2. That’s right … two buckaroos … a pair of greenbacks … just a couple Washington’s … you get the idea.

As always, the Dallas favorite offers happy hour beers and margs as low as $3 to make your visit truly happy. Think $3 house margaritas (frozen or on the rocks) and drafts (Bud Light, Samuel Adams, & Dos Equis) and $4 house wine and shooters. While I’m not a huge beer drinker, it felt right ordering one to sip … and then a house margarita … and then another beer.

The real excitement as of late is their new happy hour food offering, a.k.a. their Happy-Tizers. Check out the picture below. All that goodness can be yours for $22. And for that price, you can try all of them … and you should. Their fried pickles and mushrooms are legendary* and these small servings are just enough to satisfy your craving but not take over the meal. (Though, really, what’s wrong with a meal of fried pickles and mushrooms?) Their tortilla chips were seasoned just right and the onion rings and buffalo wings were perfectly satisfactory.

If you’re trying to decide what to order on this little menu, skip the burger quesadilla and the queso … save those options for Blue Goose down the street. They’ll get an “E” for effort on those, though.

Stop in and check out the new happy hour serving sizes at any of their locations, but don’t forget the beers and things. Oh … and make sure to order at LEAST the personal-sized Cheddar Fries. (Because it’d be rude to leave without a helping of them. After all, they’ve been around longer than you … if you were born after 1978.)

SNUFFER’S RESTAURANT & BAR
snuffers.com
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10 locations

*at least to me. For nearly my entire college career, when I was in a bad way the day after a good party, I knew Snuffer’s fried pickles and loaded Cheddar Fries were my saving graces. They never failed.

***Snuffer’s invited me in to enjoy selections from their Happy-Tizers free of charge.***

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
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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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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!

#SauzaPitcherPics & Recipes

Let’s be real for just a second: What even, is the point of ordering a beautiful cocktail if you don’t plan on giving said libation its 15 minutes of fame on social media? My fiancée knows the drill now. (One aspect in which I have him totally trained.) Whenever we order cocktails at a bar or restaurant, he dutifully slides his glass towards me without taking a sip, so I can capture his drink in its pure, unadulterated state prior to his first sip.

Sauza Tequila has picked up on the fact that folks enjoy showing off their beverages; in response, they launched a fun campaign to get tequila fans snapping and posting away on Instagram (and in the blogosphere): the Sauza Pitcher Perfect Picture project!

According to Sauza, margaritas are the most popular cocktail to order in pitcher form; I think we can all agree, there’s just something so dang alluring about an icy pitcher of that limey goodness. (Unless you are Susie, but we won’t go there.) Margaritas also happen to be the most frequently “shared” drink on social media. (I just want to point out, someone gets paid to sit around and figure this stuff out. Where can I sign up for this job?)

Michelle Yam, travel, food and lifestyle photographer, paired up with Sauza to share some tips on the fine art of booztography. This is serious business, y’all.

Natural light goes a long way in lending appeal to cocktail photos, so take full advantage of sunshiny days, whether it’s on a patio or indoors with sun streaming in through the window.
Playing with focus can be a great way to set up an interesting shot. Try playing with the tilt-shift function on the Instagram toolbar in order to blur out surroundings with ease.
Pump up the contrast and saturation to enhance texture and drama in your shot. (pun lightly intended)
Shadow-jockeying is a thing, especially if you are shooting outdoors. Be mindful of where shadows are being cast prior to snapping away.
Play the angles. Glassware can be tricky to photograph from a straight-on view. Sometimes, an aerial shot, or shooting from an angle, results in a much more attractive snap.

The next time you prepare a refreshing pitcher of margaritas at home, here are some tips from Bobby Gleason, master mixologist at Beam Suntory, to get your cover girl ready for her close-up.

Rimmed glasses– or even pitchers- take your photos to the next level. Coarse, kosher salt works best for a salt rim. Try an alternative rim, such as Tjin Spice or smoked salt for added flavor and visual interest.
Kick up the heat and the color with some fresh muddle jalapeño; reserve a slice of red or green pepper for the rim.
Opt for solid or hollow ice cubes as opposed to crushed or shaved ice; it photographs better.
Experiment with fresh herbs for a color accent.
And by all means, don’t forget the requisite wedge or slice of lime!

Preparing a pitcher of margs capable of evoking tequila envy on Insta is only half the battle though, right? Thankfully, Sauza has shared three Pitcher Perfect recipes that are perfectly refreshing for summertime- and they are easy to put together. No blender required!

Sauza Cucumber Chili Rita
2 cups Sauza Cucumber Chili Tequila
1 cup DeKuyper Triple Sec Liqueur
2 cups fresh lemon sour
Juice of 6 whole limes
Slices of limes for garnish (optional)

Add ingredients to an ice-filled pitcher. Add sliced limes and stir.
Serves 8

Sauza-Rita
1 can Sauza Signature Blue Reposado Tequila
1 bottle light beer
1 can frozen limeade
1 can water

Pour limeade and beer into pitcher with ice. Fill limeade can with Sauza Blue Reposado and pour into pitcher. Finally, add a can of water. Stir.
Serves 9

Sauza Strawberry Margarita
1 ½ cups Sauza Signature Blue Silver Tequila
½ cup DeKuyper Triple Sec Liqueur
1 cup Pucker Strawberry Schnapps
3 cups sour mix
Sliced strawberries (optional)

Add ingredients to an ice-filled pitcher. Add sliced strawberries. Stir.
Serves 8

For inspiration, check out some of Instagram’s Pitcher Perfect offerings, by searching for the hashtag, #SauzaPitcherPics.

TIP: Move around and take the cocktail shots from a few different angles to see which one looks the most appealing. In this shot, the slanted composition of the table shows a bit of interesting texture from the natural crack and stains on the concrete. Postyour Sauza cocktail pitcher pictures, including a bottle of Sauza Tequila, using #SauzaPitcherPics – @MichelleYam

A photo posted by Sauza Tequila (@sauzatequila) on Jul 23, 2015 at 9:52am PDT

www.SauzaTequila.com
Twitter: @Sauza
Facebook: @SauzaTequila
Instagram: @SauzaTequila
Pinterest: @SauzaTequila
YouTube: SauzaTequila

***Sauza Tequila graciously provided me with a fun, booze-filled care package in order to assist me in the process of crafting my own #pitcherperfectpicture.***

Event Recap: Herradura Tequila Dinner at Mesero

The best place to be on July 23rd, the day before National Tequila Day, was in the upstairs private room at Mesero by Mico Rodriguez, located on Henderson Avenue. Guests at this private event donated $1,000 per couple to the Pat & Emmitt Smith Charities to attend.

The night started with the Russ Hewitt Trio playing music while Tequila Herradura cocktails and brisket nachos, chicken flautas, and shrimp ceviche were passed to the hungry attendees.

Once the guests were called to be seated, Emmitt Smith was introduced to welcome everyone and speak briefly about his wife’s and his charity and what the evening had in store.

“Thank you guys for supporting Pat and Emmitt Smith Charities,” Smith said, addressing the intimate crowd before the dinner got underway. “The work that we do couldn’t get done without the help and support of people like yourselves. Tonight is an opportunity for everyone here to get to understand and learn about the Herradura culture.”

Smith continued to explain his experience traveling to Guadalajara and learn the entire process of how Herradura makes the tequila, and how “it is one the cleanest tequilas out there, and that makes the taste itself very pure.”

After the introduction, guests were guided through the dinner and tastings by global brand ambassador for Tequila Herradura, Ruben Aceves.

He began the dinner explaining the concept of a tequila dinner. “We are going to have dinner like we do in Mexico–where we drink tequila before dinner, with dinner and after dinner with desert.”

Before the salad course, Jose Cortes, a third-generation Jimador demonstrated the harvest of an agave plant while Aceves explained the process.

Each course consisted of a tequila margarita pairing that included Herradura Tequila–Silver, Reposado, Ultra or Selección Suprema.

As each tequila was presented with its course and Aceves described their qualities and how each was made.

The Cazera Salad was served with the Meserita cocktail, made with Herradura Silver, Cointreau and citrus.

The second course sampled a cheese tomatillo enchilada, pollo brasa with chipotle cheddar grits and the Mico “12” a la Mexicana. The La Dona cocktail (Herredura Reposado, Cointreau and citrus) complemented this course.

The Pastel Cinco Leches was the final delicacy of the evening. It was paired with the El Santo (frozen Micorita made with Herradura Silver, house Sangria and Herradura Ultra). Herradura Ultra is the most recent addition to the Tequila Herradura family. It is an traditional Añejo tequila blended with premium Añejo tequila that creates a very smooth, subtly sweet tequila.

To cap off the evening, guests sampled the Extra Añejo, Selleción Suprema de Herradura, which is Tequila Herredura’s highest quality tequila.

This event raised $25,000 for the Pat & Emmitt Smith Charities, which provide educational opportunities and experiences to underserved children. If you’d like to donate or learn more, visit www.emmittsmith.com.

If you want to sample these cocktails yourself, you can visit Mesero and experience your own tequila dinner!

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.