Category Archives: Holidays

The Second Floor Fall Offerings

The culinary team at The Second Floor by Scott Gottlich always manages to keep things fresh and interesting–and most importantly, delicious. With new addition Chef Ryan Barnett (formerly of Stephen Pyles) at the helm, this certainly continues to be the case. I recently had the opportunity to pay a visit to Second Floor to check out a French-inspired “Classics” prix-fixe menu that ran for a limited time. From the first bite of French Onion Soup down to the last taste of Cambozola en Croute, each dish was flawless and exceeded my expectations. Other highlights of the evening included a beautifully seared Steak Diane, as well as a masterfully executed Rack of Lamb. Thoughtfully curated wine pairings were available for each course. Chef Barnett informed me plans for future prix-fixe menus are on the horizon, so keep on eye The Second Floor’s website for a peek at what’s to come.

In the meantime, The Second Floor has debuted a new lineup of fall menu offerings that you won’t want to miss. Among them, the Texas Gold Shrimp & Grits with an anchiote tequila cream sauce ($14/$25), an Orecchiette Pork Ragu with slow-braised pork jowl ($15/$24), and a Lobster Risotto with roasted butternut squash ($14/$36). And, consider drinking your dessert; The Second Floor’s featured fall cocktail (created by Gina Gottlich) the Caramel Appleton, is made with Ciroc Apple, Bailey salted caramel, butterscotch, cranberry, cream and garnished with a caramel rim ($13). If whiskey is closer to your speed, check out the Cinnamon Whiskey Sour (Makers 46, cinnamon, cranberry, citrus, rocks–$13). See the full fall menu here.

The Second Floor Happy Hour:

  • Speciality cocktail of the day (changes daily) $5
  • Domestic Beer $4
  • “The Best Wine in the City”, Honoro Vera, Garnacha, Spain, or Les Costieres de Pomerols, Picpoul de Pinet, $5
  • Various Snacks and Small Bites $2-5

The Second Floor by Scott Gottlich
13340 Dallas Parkway (inside Galleria Dallas, Level 2)
(972) 450-2978

 

Día de los Muertos

Día de los Muertos (Day of the Dead) is a holiday celebrated in parts of Mexico annually on November 1 and 2 to honored loved ones that have passed.  (Catholics celebrate a similar holiday, All Soul’s/Saint’s Day.)  Celebrants prepare altars (ofrendas) and decorate them with flowers, candles, sugar skulls, and more along with pictures of the deceased and offerings to them (food, drink, candies, etc.)

In true Susie Drinks fashion, I have some cocktail recipes using some authentic elements to celebrate the Day of the Dead.  The Margarita Muerto uses marigold-infused tequila because marigolds are the traditional flowers used on ofrendas–they believe that the bright color and scent guide the souls to the altar.  The Modelo Ofrenda Picante uses mezcal as it’s often offered to spirits.

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MARGARITA MUERTO
3oz marigold-infused Sauza tequila
2oz fresh OJ
1oz Cointreau
1oz fresh lime
dried marigold petals, ripped into small pieces

Rim glass by dipping it in lime and then dried marigold petals, then set aside in the freezer to chill.  To prepare the margarita, combine the marigold-infused Sauza tequila and other liquid ingredients in a shaker and shake until well chilled.  Double strain into chilled glass.

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Spicy Sandia
0.5oz Sauza tequila
0.5oz watermelon purée
Lime juice
Tajín® Clásico Seasoning

Rim shot glasses by dipping them in lime and then Tajin.  Combine ingredients in a shaker and shake with ice until chilled. Serve with a lime wedge.

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MODELO OFRENDA PICANTE (Recipe by Andrés Chopite of Parra, Austin)
Negra Modelo Negra™
3/4oz Montelobos Mezcal
3/4oz fresh lime juice
1/2oz agave syrup
3 bar spoons Worcestershire sauce
3 dashes habanero bitters
4 slices habanero peppers
Tajín® Clásico Seasoning
Red chili slices
Lime wheel

Rim a Collins glass with Tajín using lime juice. Add all ingredients to a shaker, excluding Modelo Negra, Tajín rim, red chili slices and lime wheel. Shake and strain into the prepared glass. Top with Modelo Negra.

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***Sauza Tequila and Bread Winners provided SDD with product for this write-up.***

Cinco de Mayo Events and Recipes

Horny ‘Rita (recipe courtesy of TGI Fridays)

  • 3 parts Hornitos Reposado Tequila
  • 1 part Margarita Mix
  • Shaken and strained over ice
  • Garnish with a salted rim and fresh lime


Conquistador – created by Milagro Brand Ambassador Jaime Salas
Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail

  • 1 ½ parts Milagro Reposado
  • ½ part Ancho Reyes
  • ½ part Crème de Cacao
  • ½ part Manzanilla Sherry
  • 1 dash Angostura Orange Bitters

 

Sombrero (recipe courtesy of TGI Fridays)

  • 1 part Kahlua
  • 1 part Half & Half
  • Build over ice

Chupacabra from Dirty Habit restaurant in San Francisco (recipe courtesy of Kimpton Hotels & Restaurants)
Shake and strain into an old-fashioned glass rimmed with sal de gusano

  • 1 ounce Partida tequila
  • 1 ounce Del Maguey Vida Mezcal
  • 1 ounce Lime Juice
  • .75 ounces Grapefruit Cordial or Pomelo Cordial
  • .5 ounces aperol

 

Ancho Old Fashioned – created by Milagro Brand Ambassador Jaime Salas
Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop the cocktail.

  • 1 part Milagro Silver Tequila
  • 1 part Ancho Reyes
  • ¼ part Rich Simple Syrup
  • 3 dashes Angostura Bitters
  • 2 Angostura Orange Bitters
  • 1 hand cut ice cube


Jalapeño Mang-O-Rita (recipe courtesy of Bud Light)
Muddle 5 thin slices of jalapeño with a dash of simple syrup and agave nectar. Add ice and pour Mang-O-Rita. Stir and serve with a salt rim.

  • Bud Light Lime Mang-O-Rita
  • Jalapeños
  • Simple syrup
  • Agave nectar
  • Chili salt/pepper rim
  • Jalapeño