Category Archives: Spirits

#DrinkingWithSusie: Melissa Rountree

With summer winding down and the impending arrival of cooler months (that can’t seem to come soon enough), pants are a very real thing in my future. Since I want to fit into them when the time comes, I’ve started going to spin class, eating one less cookie, and walking Tully an extra time each day … but I thought I’d call in the big guns. Meet Melissa Rountree, a friend that, when we met, I was immediately jealous of her because she was incredibly fit. Well, turns out, when you sweat your butt off in your workouts and eat right, you can be fit. (Who knew?)

I asked Melissa to take some time out of her busy day as a mom, realtor, fitness instructor, and business owner to show me some of her go-to moves to help me kickstart my workouts. In return, I introduced her to a healthy (and delicious) cocktail.

KOMBUCHA MOSCOW MULE
6oz Salty Dog Kosmic Kombucha (or whichever you choose)
2oz vodka
1tsp agave
Citrus

Combine all ingredients over ice, squeeze in a wedge of citrus, and stir. (Yeah … this one is that easy.)

So why kombucha instead of ginger beer? Kombucha* has beneficial elements like probiotics, antioxidants, and amino acids that are meant to be good for your digestion and liver function (WOOOHOOO). We chose Kosmic Kombucha’s Salty Dog with citrus (Vitamin C), ginger (inflammation), sea salt, and agave (deliciousness).

And why Bellion Vodka? It’s the world’s “first functional vodka” thanks to some magical element called “NTX Technology”. While it’s super mysterious because the FDA hasn’t approved their claims, they say that the technology protects your liver. I’ll take it.

Now for the less delicious, but very important part … the workout. Melissa walked me through a few exercises that she uses in her fitness classes–maximum results for minimal effort.

Side Lunges are a great way to stretch your inner thighs while gaining strength in your glutes and quad muscles. Start in a standing position and take a wide step out to the left and then back to standing. Do 10 times on each leg.

Kneeling Seat is a way to stretch and open up your hips while defining your seat muscles. Start on your hands and knees. Raise your right knee up to hip height and back down to kneeling. Use your arms to support your balance. Do 10 times on each side.

Pro Tips

Push-ups: Lead with your chest and keep breathing. Do them slowly to increase the challenge in your upper back and arms.

Crunches: Keep them small. Large range crunches can be hard on your back. Raise your upper body high enough to feel your abs and then make small movements from there.

How long have you been a fitness instructor? Off and On since college so most of my life.

Is there anything you do daily that changes your whole day? I have to break a sweat everyday to relax my mind. I also love stretching because of the flexibility it gives me.

Tell us about your line of activewear, and where can we find it? It’s a limited edition brand. Currently it’s available at The Bar Method as well as online at level3active.com.

What makes your activewear stand out? All of our prints are in small quantities so you’re always going to stand out in the gym instead of wearing the same thing everyone else is wearing. Plus they’re all designed to work out or wear in your daily life.

What’s your favorite healthy meal? I am a huge fan of quinoa salads with tomatoes and cucumbers.

MELISSA ROUNTREE (Fun, Fashion, Fitness)
level3active.com
Instagram: @funfashfit
Twitter: @MelissaRountree

Pictures by Madison Mentesana.

*Kombucha is a fermented tea made with yeast and bacteria that grows on top of the tea throughout the fermentation process. “After a short period, fermentation yields raw kombucha, a lightly effervescent tea with unmistakable notes of vinegar.” – Kosmic Kombucha

An Evening of Agave at Stock & Barrel

A few weeks ago, Stock & Barrel Kitchen Americana in Bishop Arts District hosted its first spirited dinner with Don Julio, aptly named An Evening of Agave. I happily attended, albeit slightly worse for the wear since I had just returned from my first ever Tales of the Cocktail experience a few days prior, but hey … tequila. ‘Nuff said. The dinner was an intimate affair offering only 15 seats, at the bar and involved not only a four-course dinner paired with cocktails highlighting the Don Julio line of tequilas, but also an interactive educational experience led by none other than Senior Don Julio brand ambassador, the ever delightful and engaging Jorge Raptis.

The dinner experience opened with introductions from Stock & Barrel Chef/owner Jon Stevens and Bar Manager Jeremy Koeninger before they gave Jorge the floor to tell us more about the history behind Don Julio as well as the thoughtful process that turned agave into the tequila that was before us. He spoke about the philosophy behind Don Julio that drives the manner in which they cultivate, harvest, and cook the agave, as well as distill, bottle, and age the tequila, and why production volume should never compromise the level of product quality.

The ambiance of the event was very casual and interactive, so the guests were encouraged to ask questions and have an open dialogue about the food and cocktail courses, as well as the Don Julio tequila itself. There were tasters of different tequilas for each guest, in addition to the cocktail pairings, so needless to say (but I’m going to say it anyway), our intimate group of bar guests became very fast friends.

Now of course, while the tequila was very smooth and enjoyable, Chef Jon Stevens was not about to let it overshadow the food courses. He made this clear by simply bringing out the first course: Wild Salmon Tartare with avocado cream, grapefruit segments, Yukon potato crisp, and lemon verbena. It was a bright flavor punch to my palate, tempered very well by the subtle fattiness of the salmon. The course was complemented by Jeremy’s cocktail creation dubbed Electric Love, which featured Don Julio Blanco, verbena, and Cocchi Americano, an Italian aperitif wine. The Blanco’s crisp, citrusy flavor paired with the tartare dish and its accouterments beautifully.

: Wild Salmon Tartare

: Electric Love

Chef Stevens’ second course (my favorite of the meal, without a doubt) was Mediterranean Octopus Carpaccio with tangerine, radish, and honey pimento. The thinly sliced octopus had hints of smoky char that I loved, but by its very nature of being carpaccio, it was an ethereal deliciousness that I kept chasing. The next thing I knew, I had devoured my second course, wishing I could have a second helping, maybe even a third. My friend Paige expressed a similar sentiment, with a wistful face when she found her plate empty as well.

The cocktail pairing for the octopus course was an Ancho Bravo, made with Don Julio Reposado, demerara syrup, and Ancho Reyes. The Reposado coupled with the demerara brought a slightly cinnamon-y warmth that lent itself well with the smoky, meaty octopus, and the Ancho Reyes provided a welcome spicy kick. It was pretty boozy, so I took my time to sip and savor it.

We bounced back pretty well though when the third course arrived: Braised Berkshire Pork Belly with creamy Brussels sprouts and preserved cherries. Chef Stevens had prepared us well by having the first two courses whet our palates, leading us to this wholly satisfying and deliciously unctuous pork belly dish. The creamy Brussels and dark berry tartness of the cherries ensured that the dish would satiate our taste buds without being too heavy.

The third course paired with The Oleroso Agave, a cocktail with Don Julio Añejo, Oleroso sherry, and Luxardo syrup served up in a coupe glass. It was a spirit-forward concoction that accentuated the savory notes of the pork belly, and the sherry played well with the preserved cherry sauce. I especially enjoyed this pairing as Añejo is typically my favorite tequila expression, with the extra time the tequila spends aging in barrels. The flavor comes out with honey and caramel notes that I just love.

Our fourth and final course was the Butterscotch Pot de Creme, served with vanilla cream, sourdough crisp, and sea salt. This dreamy and delectable dish was served with a taster of Don Julio 1942. The butterscotch pot de creme was silky and light, and the sprinkle of sea salt elevated the dessert to another level of deliciousness. The sourdough crisp offered a welcome crunchy texture to the dinner’s velvety finale, and the deeply caramel and chocolate notes of the Don Julio 1942 brought this particular Night of Agave to a definitively beautiful conclusion.

Based on the overwhelmingly positive feedback from guests after the Don Julio dinner, Stock & Barrel hopes to keep the spirited dinner series going every other month, with each one featuring a unique spirit. For more information, check out stockandbarreldallas.com or follow Chef Stevens (@stockbarreltx) and Jeremy Koeninger (@jeremykoeninger) on Instagram for any event announcements and updates.

STOCK & BARREL
stockandbarreldallas.com
316 W. Davis St. (Dallas)
(214)888-0150

VDKA6100: Call it Whatever You Want.

I want to start out by confessing: I’m still not sure how to pronounce the name of this vodka. VDKA6100 even devotes a section on their website to explaining how they got their name–it’s the distance between the territorial waters of New Zealand, from which the product is sourced, to those of the United States, where the brand was born, is 6,100 miles. Unfortunately, it doesn’t give any clues as to how one might pronounce it. Ultimately, I concluded it doesn’t really matter; you can call it whatever you want, and it’s not going to change the fact that this is a damn fine vodka.

VDKA6100 is made in Reproof, near Lake Taupo on the North Island of New Zealand. Their vodka is produced using fresh, seasonal whey sourced from the Bay of Plenty Region. That whey is fermented using a rare strain of yeast, imported from Ireland over 30 years ago.

Given the purity of the ingredients, VDKA6100 requires limited distilling in order to ensure the character of the vodka is retained. VDKA6100 is filtered through carbon “rockets” (I hope these are half as cool as I’m imagining) and blended with locally sourced New Zealand spring water. The result is a vodka that is sugar-free, gluten-free, lactose-free (because …. vodka), and free from chemical additives.

Before experimenting with any cocktails, I decided to try VDKA6100 straight up in order to form a real opinion on the quality of the vodka. Right away, I noticed the lack of that all-too-familiar burn that accompanies so many lesser vodkas. VDKA6100, on the other hand, was silky smooth with a very soft mouth feel. I initially noted a crisp citrus flavor and a faint but pleasant hint of vanilla with a kick of peppery spice on the finish.

VDKA6100 is perfect for crafting the classic martini. (I think James Bond would agree.)

VDKA 6100 Martini
2.5oz of VDKA 6100
0.5oz dry vermouth

Glassware: Martini glass
Garnish: Lemon twist

Combine VDKA 6100, dry vermouth and ice in a cocktail shaker, Sitr until cold, Strain into a martini glass. Top with a lemon twist.

VDKA6100
www.vdka6100.com
ABV: 40% / 80 proof
Price: $38/1L

French 75 Popsicles

I recently turned 30, and I wanted a little extra something to booze my guests up at the big celebration. My party was outside … in June … in Texas, so I thought that boozy popsicles would be ideal. And what better drink to freeze than a French 75.

Traditional French 75 cocktail was first documented in 1927, but an iteration of it was mentioned as early as 1867 (and by Charles Dickins!) and, once named, was named after a French field gun. The first recipes called for bubbly, sugar, citrus, and gin, but newer recipes have introduced cognac as an alternative.

I had to make sure the popsicles were easy to eat (since some of the guests would be wearing white), so I did a bit of research and found the perfect solution: Zipzicles! They’re the tubes you grew up with, but with a convenient zip closure … so no scissors are required and no melty stickiness on my guests’ hands.

The recipe was easy enough and filling the tubes only required a funnel. (And an extra set of hands made it MUCH easier.) It took about 12 hours for them so solidify completely, and since there was gin in them, it was a soft freeze.

FRENCH 75 POPSICLES
12oz sparkling wine (I used Mia Moscato)
4oz cognac or gin (I used Bulldog London Dry Gin)
4oz simple syrup (I used ginger simple syrup in half of them)
3oz fresh squeezed lemon juice

Makes about 12 popsicles

Needless to say, these were a hit! I ended up making about 65 of them, and the only trouble was keeping them cold. (My suggestion would be to use an ice bucket (or galvanized bucket) filled with a layer of dry ice (on the bottom) and top it with regular ice.)

If you need suggestions for more boozy popsicles, check out a popsicle cocktail recipe book that I reviewed a few years back, Poptails!

Header picture courtesy of Madison Mentesana.

Zipzicles, Bulldog Gin, and Mia Wines gifted these items gratis.

#DrinkingwithSusie: Jaclyn Mittman

While it’s hot outside, it’s really tough to still look cool … and even harder to keep your cool when entertaining. Luckily, my friend Jaclyn Mittman is giving me some outdoor entertaining pointers for my summer parties. Her biggest advice: texture.

We got together for a quick tablescape lesson and some tequila cocktails … because, summer. Scroll to see what we got into.

What inspired your tablescape?
Rustic summer. I love the look of the distressed wood with modern, elegant pieces like gold flatware and matte black dinnerware. The white peonies and eucalyptus offered even more texture and elevated the entire table without having to add a lot of color. I tend to stick with neutrals so this tablescape reflected my design style perfectly.

Where can we get this setup … like STAT?
Target has the best, affordable pieces for entertaining! And the best part is it’s so reasonably priced that you can have multiple sets/motifs.

Plates – Threshold™ Large, $5.99; Small, $5.99
Table Runner – Threshold™ Natural Ramie Table Runner, $22.99
Flatware – Threshold™ Izon Flatware Set, $19.99 (5-pc set)
Glasses – Crate & Barrel Dizzy Double Old Fashioned, $1.95
Candles – Target
Flowers – Trader Joe’s white peonies, eucalyptus, and assorted leaves, $2.99 – $6.99

What is your best advice for entertaining?
Texture! Add texture to the table by adding in layers with a table runner, napkins, or florals and plants. Also alcohol. Alcohol is a must when entertaining.

Music can also completely set the tone and mood for any party. When entertaining, I stick with Spotify for their pre-made playlists based on mood or the type of party you’re throwing. I know I can let it play and not have to worry about it the rest of the time. Also, a great Bluetooth speaker is the way to go. I love the JBL Xtreme Splashproof Wireless Speaker for parties but click this site if you want to see other speaker options out there. (NOTE FROM SUSIE: feel free to use my boozy playlist!)

Do you have any special tips or tricks for summer entertaining?
Make sure you’re wearing something breezy, because the host is always running around. Also, make sure you’re providing guests with water, shade, and (if possible) fans! (And did I mention alcohol?)

Since it’s warm outside, we obviously needed something to cool us off. Enter: tequila cocktails. We went for something that was light but potent–The Resting Garden Margarita. Plenty of tequila and some fresh juice keeps this recipe light and drinkable and the grilled mango garnish makes it gorgeous to boot.

The Resting Garden Margarita
1 3/4 oz Roca Patrón Silver
1/2 oz Patrón Citronge Mango
1 oz fresh lemon juice
3/4 oz agave syrup
6 sage leaves (plus more for garnish)
Pinch of salt
Grilled mango slices

Combine all ingredients in a cocktail shaker and shake with ice to chill. “Double strain” the drink by pouring it through a fine mesh strainer into an ice-filled old fashioned glass. Garnish with sage leaves and a grilled mango slice.

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We went with Roca Patrón Silver as this recipe doesn’t have much going on … so you can taste the quality of the tequila. (Because good liquor shouldn’t be covered up, y’all.) If you haven’t tried Roca Patrón Silver, it has notes of black pepper, a citrus nose, and a smooth taste.

Glasses – Crate & Barrel Dizzy Double Old Fashioned, $1.95
Mini Clothespins – Home Depot, $2.98 (pack of 50)
Juicer – Gift from Patrón (similar: Cocktail Kingdom Mexican Beehive Juicer, $16.95)
Strainer – Crate & Barrel Tea Strainer, $4.95
Cocktail Shaker – Sur La Table Boston Shaker, $25

What made you start your blog, JaclynMittman.com?
I originally started my blog as a place to share my beauty findings and to be able to review makeup products I used regularly. As it turns out … people wanted to read it. It has turned into beauty, fashion, lifestyle, and more!

What is your go-to sunscreen this summer?
I swear by Aesop’s Avail Body Lotion with Sunscreen. It doesn’t feel heavy like most sunscreens and it easily absorbs and doesn’t leave a white cast on your skin. It also smells incredible!

Any other awesome summer beauty items we all need?
Setting sprays and facial mists are a must in the summer. I often use both! My favorite setting spray to lock in my makeup for the day is Urban Decay All Nighter Long-Lasting Makeup Setting Spray and my newest facial mist obsession is the Caudalíe Beauty Elixir for its skin calming effects … and it’s refreshing!

Kind of loving your outfit … it’s perfect for summer. Where can we get it?
Top – Choies Black Off Shoulder Half Sleeve Blouse in black, $11.90
Shorts – Madewell San Diego Cover-Up Shorts in strokedash, ~~$39.50~~ $29.99
Heels – Steve Madden Christey Heel in black suede, $109.95

JACLYN MITTMAN
JaclynMittman.com (formerly Pretty Petals)
Facebook | Instagram | Twitter | YouTube | Pinterest

Pictures by Rico DeLeon.

Maker’s Mark #TrifectaChallenge: The Belmont Jewel

Last year I put a little (read: very little) spin on the Mint Julep for a Maker’s Mark Trifecta Challenge. This year, they asked the #TrifectaChallenge participants to put our twist on the Belmont Stakes’ signature drink, The Belmont Jewel. The traditional Belmont Jewel is quite simple–bourbon, lemonade, and pomegranate juice. A bit of a yawn, no? Needless to say, I was eager to spice this cocktail up a bit; and I went for the daily double.

THE JELLIED BELMONT JEWEL
1.5 oz Maker’s Mark Bourbon Whiskey
2 oz lavender lemonade
1 egg white
Jellied pomegranate wine*
Dried Lavender
Lemon curl

Combine the Maker’s Mark, lemonade, and egg white in a sturdy shaker. Shake vigorously for one minute, then add ice and shake for another minute. Strain into a chilled julep cup, drizzle jellied pomegranate wine on top, then garnish with dried lavender and a lemon curl.

*Jellied Pomegranate Wine
1.5 cups pomegranate wine
0.75 cup fresh lemon juice
1 oz gelatin
0.5 cup white sugar

Combine wine, lemon juice, and gelatin in a pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a hearty boil for 1 minute, stirring constantly. Remove from heat and allow to cool.

While we can’t drink this from the August Belmont Memorial Cup (which happens to be cast in silver and made by Tiffany & Co.), you can still shake one up at home. If it sounds like too much effort, go for the traditional Belmont Jewel.

THE BELMONT JEWEL
1.5 oz Maker’s Mark Bourbon Whiskey
2 oz lemonade
1 oz pomegranate juice
Lemon curl

June 1, through midnight on June 3, stop by Maker’s Mark’s Instagram account and LIKE AND COMMENT on my recipe to help me win a trip to the distillery. Pretty please?

I received these a bottle of Maker’s Mark to try out some recipes without payment.

Cold Hammer Stills Moonshine

Cold Hammer Stills moonshine is Texas to the core … with a bit of a sweet side.

All of the CHS moonshine flavors are all takes on popular candy bars. Of the three flavors I tasted, none had the harsh burn of a typical moonshine and they were all surprisingly sweet and tasted exactly like their name. I can honestly say that I am not a moonshine drinker at all, but CHS might have converted me. Here is the good/bad part: it can get you in trouble … and can do so quickly. I wouldn’t believe that something that smooth and sweet could be 70 proof!

Since it doesn’t have that typical, harsh moonshine kick, no mixer is needed, just pour over some ice. I could also see it as a great addition to a specialty cocktail. CHS Moonshine just might be the perfect addition to our tailgate drinks for 11am kickoffs. (I mean … it would definitely pair well with breakfast pastries.)

I got to sample the three flavors that will be in their first release–Almond Enjoy, Chocolate Cappuccino, and Peanut Butter. It was difficult to pick my favorite flavor–but I think I would have to pick Almond Enjoy. (I tend to lean towards anything vanilla and that is the main flavor I get from it.) Any of you coffee lovers out there (not me) need to taste the Chocolate Cappuccino. You first get a chocolate taste, the coffee flavors follow.

It hasn’t made it down the production line and to liquor stores just yet and the official release date hasn’t been set, but they’re hoping it will be available in June or July. (Stupid TABC and licensing laws.) The company is also hoping to release food and cigars once they begin selling the moonshine. Right now, they are playing with different recipes that work for each flavor of moonshine. (I got to taste cake balls made with Almond Enjoy. Talk about a guilty pleasure–I could have gone back for seconds… and thirds … and fourths!)

As Cold Hammer Stills say, “This ain’t your typical shine, grab you a bottle and let it take you for the ride.”

COLD HAMMER STILLS MOONSHINE
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click site here

Nickel & Rye

I lived in the heart of Uptown for 2-1/2 years … a mere 5 minute walk from Nickel and Rye and only went a couple times. Like a rookie, I allowed those times to be weekends in the wee hours, a time which happens to be the great equalizer of all Uptown establishments (read: drunk people acting ridiculously). I was recently asked to stop in for dinner and did so begrudgingly. Holy shit … was I wrong to have thought like that. Nickel & Rye shattered my previous misconceptions of this gem.

First things first: they have a large and diverse selection of traditional and rare whiskies. (Yessssss.) In fact, they’re so proud of their whiskey options that they even offer their “V. Rye P. Club” that rewards you for trying whiskey. Just try a certain number of whiskeys and you’ll be treated to parties–not kidding. Look for Pappy van Winkle, local options, and some with a little Nickel & Rye twist, all for pretty decent prices.

Beyond that, they don’t settle for the run of the mill cocktails. They infuse liquors, make bitters, and generally do things pretty damn well. And their cocktail list has a little something for everyone.

Nickel & Rye’s Maple Bacon Manhattan is one of their signature cocktails and has been for quite a while, no double because of their delicious bacon-Infused bourbon with maple syrup and the slightest hint of Averna Amaro. Their second most popular cocktail, the Sparkling Cucumber (New Am Vodka, elderflower, cucumber, lemon, and champagne) is light, flavorful, and is a perfect cocktail to enjoy on their fan-fucking-tastic patio.

: Maple Bacon Bourbon

: Sparkling Cucumber

Beyond their two best sellers, they have a ~~couple~~ lot of other winners. The Summertime Sadness (Exotico Blanco, mint, roasted jalapeño, cilantro, and lime) was a surprise with a lot of complexity thanks to the oddly, but well-paired flavors. The basic Old Fashioned is even a winner–gotta love the old standards. If you’re bold, let the talented barmen behind the large, concrete bar go crazy. Tell them what you like and what you don’t and watch them work. One of their newest creations from one of these adventures in bartending even uses Blue Curacao (that apparently is making a resurgence … yikes) and a smoked wood plan to give it an oddly smoky sweet flavor.

: Summertime Sadness

The cocktails aren’t the only thing that Nickel & Rye is doing right. Their food, all made in-house, is damn delicious. (And their parent company, Kirby’s Steakhouse, would see to that.) They took basic food items and made them either VERY well or just a tinge haute. Site: their Lobster Quesadilla. Eat this now. Also not to be missed is their charcuterie board and their Brussels sprouts. (If you’re a reader, you know that it really doesn’t take much from Brussels sprouts to impress me … but these were so good I almost ordered a second dish. What!? They’re vegetables.)

: Brussels Sprouts

: Lobster Quesadilla

: Charcuterie Board

: Margherita Pizza

: Hummus

Of the McKinney Avenue spots, this is one place that you should hit for a happy hour that is sure to surprise. Make sure to log some time on their patio before it gets too hot. Because it will … and all the chilly cocktails in the world won’t be able to make being outside bearable.

NICKEL & RYE
nickelandrye.com
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2523 McKinney Ave
(214) 389-2120