Category Archives: Spirits

Oscar Cocktail: The Gold Man

I am embarrassed to admit that I haven’t seen but one of the 2016 Oscars Best Picture nominees … and I just watched it last night. Needless to say, I’m going to need something to keep me entertained since I haven’t a clue what is going to be going on. Enter: alcohol.

So, to prepare for the 88th Academy Awards watching situation, I got a little crazy and ordered some edible gold to make a fancy cocktail instead of taking the time to actually watch the movies. I’ve included the recipe for the cocktail I will be sipping on tonight below along with some other drink options.

THE GOLD MAN
2oz Basil Hayden’s Bourbon
1/2oz honey syrup
1oz lemon juice
3 orange slices, quartered
garnish: edible gold flakes or an orange slice

Muddle the oranges and honey syrup in a cocktail shaker. Add ice, lemon juice, and shake until chilled thoroughly. Strain into a martini glass.

Too lazy to slice and shake? Pop into the grocery store for a bottle of PIPER-HEIDSIECK champagne (the only champagne served AT the Oscars ceremony) or one of the Coppola Winery’s Director’s Cut collection wines (seems fitting for FILM awards). Just make sure you plan your booze pick-up for after noon … because Sundays in Texas are ruled by TABC. The Man sucks.)

Too lazy to cook, too? (Seriously? Do something with your life. jk) Plano residents can call LASH Delivery and order one of their two Oscar-themed food packages–the Foreign Film Package (Bruschetta from Campisi’s and Caramel Flan from El Norte Mexican Grill) or the Red Carpet Package (a Hummus Trio from Zoe’s Kitchen and Summer Rolls from Mango Thai Cuisine). Each package is $20 (+$7 delivery fee) and can be ordered through 9pm on 2/28.

Basil Hayden’s Golden Spice
1 part Basil Hayden’s Bourbon
Sparkling Apple Juice

Add Basil Hayden’s Bourbon to a champagne flute. Fill the remainder of the glass with sparkling apple juice. Garnish with a sliced apple.

CELEBRITY COLADA
½ crushed pineapple
1 cup crushed ice
1 cup vodka
2 cups cold Coco Joy Water
2 limes

Combine pineapple, ice, vodka and Coco Joy Water in a blender and pulse until smooth. Garnish with limes.

GREY GOOSE LE FIZZ
35ml GREY GOOSE vodka
25ml ST-GERMAIN® elderflower liqueur
20ml fresh lime juice
70ml chilled soda

Pour all ingredients except soda water into a cocktail shaker. Shake briefly over ice and double strain into a chilled flute. Top with soda water. Garnish with a stirrer.

GOLD BAR PUNCH
1 bottle VSOP Cognac
1 bottle Powell & Mahoney Lemon Sour mixer
½ bottle Powell & Mahoney Ginger mixer
1 cup fresh pineapple juice
1 cup cold water

Mix together VSOP Cognac, P&M Lemon Sour mixer, P&M Ginger mixer, pineapple juice, and water. Chill for several hours before serving. When ready to serve, pour into a large punch bowl over the gold bar ice block. Top with 1 bottle chilled Champagne and stir. Add orange slice. To make the gold bar ice, fill a loaf baking pan with boiling water (this will ensure clear ice). Add edible gold flakes to the pan and stir. Place in freezer overnight. Prior to serving, run the outside of the pan under hot water to release the ice block. Serves 10.

In other news, there are some ridiculous facts about the Oscars from WalletHub:

25 Years Old: Jennifer Lawrence is the youngest person ever to earn four acting nominations
$3,500: Average cost of preparing a Hollywood actress for the red carpet
$220K: Value of the 2016 Oscar Swag Bag
39 Years: Between Sylvester Stallone’s two Oscar nominations for his portrayal of Rocky Balboa
45 Sec: The amount to which acceptance speeches will be cut down this year, thanks to individual shout outs scrolling on the bottom of the screen.

Product Review: Booker’s Bourbon 2016 Batch Collection Bluegrass

Champagne. Roquefort cheese. Charente butter. Bourbon. Some of the best things in the world … and all things that have strict standards in order to bear the name. In order to be called “bourbon”, a whiskey must have the following characteristics:

It must be made with at least 51% corn.
Distillers can only add water to the bourbon to bring it to “proof”.
Bourbon can only be aged in NEW, charred, American White Oak barrels for at least 2 years.
It has to be distilled to less than 80% alcohol (160 proof)–higher proof makes it moonshine–and it must go into the barrels at less than 62.5% alcohol (125 proof).
It must be distilled AND aged in the US. (Fun fact: 95% of all bourbon is made in Kentucky.)

Now that we have the basics covered, let’s talk about Booker’s Bourbon. I often receive products to review (obvi), so when I purchase liquor with my own money, it’s big. One of my recent purchases was Booker’s Bourbon and I’m hooked.

Booker’s is a product of Jim Beam and is always made in small batches and is bottled uncut. This particular spirit is a serious spirit–balanced, complex, and flavorful.

Proof: 121-130 (depending on the year)
Nose: caramel, vanilla, oak, and pepper
Taste: caramel, vanilla, butterscotch with a long caramel finish
Sipping suggestions: With ice or cut with water
Price: $50 for 750mL

To my everlasting delight, I got an email from a public relations angel that offered a sample of Booker’s Bourbon 2016 Batch Collection Bluegrass, the first of six Batch Collections that Booker’s will release in 2016 in honor of Booker Noe. I jumped at the chance to try it out and … damn … it’s good.

The new releases will all be hand selected by Fred Noe, Beam’s 7^th Generation Master. Each batch will feature a name and label bearing founding distiller, Booker Noe’s favorite things.

Age: 6 years, 11 months
Proof: 127.9
Nose: vanilla, toasted nuts with a smooth and well-balanced finish
Sipping suggestions: With ice or cut with water
Price: $59.99 for 750mL

Pay homage to the legendary bourbon distiller by trying one of Booker’s Bourbons six small batch releases this year.

FWFWF-Reserve Wine Tasting

The Fort Worth Food and Wine Festival has ammped up their game this year. Not only will they host a fabulous festival in March, they also have hosted special events thoughout the year. I was graciously invited to the reserve wine tasting that was held at the Modern Art Museum on February 4th.

This was a very intimate event where I enjoyed 26 pours of amazing wine. I should have gotten a medal for making it through all of them. (If you ever get the opportunity to attend any wine tasting, take it … it’s a great way to learn what you like. Especially with all of the new wines being produced to meet today’s society’s needs, they’ve even created a gluten free wine now! I will definitely be trying this soon.)

My two favorite wines of the night were a treat because they have a bit higher price tags. I’ve been to Napa Valley a couple times and have learned that I love most wine that comes from the Stag’s Leap District. I was delighted to see something from the region–the 2012 Cliff Lede Cabernet Sauvignon (retails for $75); a complex wine with notes of blackberries and I get a hint of vanilla. Wine Spectator gives it 90 points and Robert Parker gives it 93 points.

My other favorite from the night was the 2012 Adobe Road Cabernet Franc from Knights Valley, Bavarian Lion Vineyard (retails for $58). This medium-bodied wine has notes of blackberries and cranberries and pairs very well with Italian food. The price is on the high end of most Cab Franc wines, but I think it is worth it.

I am so excited to attend this year’s festival in March. Tickets are on sale now and I would highly recommend going to #latenight- desserts after dark and/or Burgers, Brews & Blues. Susie and I will see you there!

Fort Worth Food and Wine Festival 2016
March 31- April 3, 2016
fortworthfoodandwinefestival.com
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#FWFWF

Mardi Gras 101

Let’s start here … Mardi Gras isn’t just a big party. There’s a lot more to the holiday than strong drinks and a ~~good~~ great reason to party on a Tuesday. Let’s start with some basics …

Mardi Gras means “Fat Tuesday” in French
It’s celebrated the day before Ash Wednesday as a last hurrah before Lent begins (this year, that’s February 9)
The first Mardi Gras celebration can be traced back to medieval Europe to the House of the Bourbons (I won’t go into all of the history, but if you want to read it all … check it out here.)
The official colors of Mardi Gras are purple, green, and gold–purple for justice, gold for power, green for faith.

I have an unexplained love for Mardi Gras. (I think it comes from my dad receiving a King Cake each year from a friend in New Orleans. Since my dad had a job that took him to New Orleans during the week for a few years, I apparently attended parades before I could walk.) Each year, I try to bring the spirit of the Big Easy to Dallas in a small way for some friends. Here’s how I do it …

DRINKS … you can’t miss hurricanes, the quintessential Mardi Gras drink originally created by Pat O’Brien’s in NOLA. This year I borrowed a recipe from a NOLA-born chef, John Russ of Lüke San Antonio that he demonstrated at his seminar at the SACC this year. For my group of heavy-hitters, I made the recipe x10. I also like to add a little pineapple juice and just a bit of cherry juice or grenadine to add a red hue. They’re quite strong, so make sure to warn your guests and provide something to dilute it a bit like soda or Sprite. I also use an orange slice and cherry for garnish.

Katrina’s Folly (Recipe from Chef John Russ of Lüke San Antonio)
2 oz Bacardi light
1 oz 151 Bacardi
2 oz Kraken spiced dark rum
2 oz orange juice
1 oz lemon juice
1 oz lime juice
2 oz passion fruit juice
crushed ice

Combine and stir. Serve chilled, preferably in a tall glass or red Solo cup.

Since a party cannot exist on a single drink alone, I laid out a bevy of usual suspects so people could make their own concoctions if desired. To really get the party going, I also offered shots of Pinnacle King Cake Vodka (the best of the king cake vodkas I’ve tried–which is a lot … dedication, y’all) and Abita Beer (brewed an hour from New Orleans in Covington, Louisiana). The kind cake vodka is surprisingly easy to drink and it has a nice sweetness without being overpowering. The party shared many a round of shots to toast the night. I chose two Abita brews–their most popular Purple Haze and their seasonal Mardi Gras Bock.

Sustenance at these parties is key. This year I offered homemade jambalaya, Zapp’s Potato Chips, hushpuppies, a King Cake, iced sugar cookies from Pokey O’s, and Cafe Du Monde beignets. Each has some significance …

Venison and Chicken Jambalaya – because … yum. I’ve adapted the recipe so it can be made ahead of time and cooked in a crock pot. (Send me an email if you’d like the recipe!)
Zapp’s Potato Chips – they’re made in Gramercy, Louisiana and are “New Orleans kettle-style chips”. I got individual bags from Potbelly along with their Voodoo flavor (nice and spicy) from Tom Thumb.
Hushpuppies – sometimes it’s important to know your limits when hosting a party. I haven’t ever made hushpuppies … so I left it to the experts and had three dozen delivered by Favor from Dodie’s Reef, complete with remoulade sauce. I should have gotten four dozen because they were the first thing to run out!
King Cake – the aforementioned friend in New Orleans sends my dad a cake–for years they have been shipped to us from Manny Randazzo’s and are always the traditional flavor that tastes just like a cinnamon roll … only 15x better. This year, my good friend Meryl’s family also sent me cakes from Caluda’s. Many bakeries in NOLA will ship their cakes, by my favorite has been the maple bacon praline version from Caluda’s (it was a flavor of the week option and isn’t available all the time).
The tradition says that a small, plastic baby is placed in the cake and the person who gets it in his piece is “King for the Day”. (It’s also said that he has to bring the cake to the next year’s party. Like that ever happens.)
Pokey O’s Iced Sugar Cookies – because they’re delicious and festive. (I added the little, plastic babies myself to add a bit more fun.) Call ahead to make sure they have them or to preorder.
Cafe Du Monde Beignets – it has been a goal each year to make beignets for this party and, this year, I finally did it! The mix that you can get in most stores made it quite easy to throw them together and they were freaking delicious.

Other fun touches I like to add are handing out beads (earned or not) and adding a little fun decor. (My plaster deer head is always festive at my parties …) In past years when I’ve lived in apartment complexes, we’d make sure to throw beads from the balcony, but now that I’ve moved we didn’t have anyone to throw them at … but do that, because it’s a blast.

P.S. Upon walking into my living room this morning … I came upon this scene. It must have been a good party.

Highland Park Draft & Dram

“I love scotch. Scotchy, scotch, scotch. Here it goes down, down into my belly…” This Ron Burgundy quote definitely embodied the day leading up to the delicious #DramAndDraft pairing event at the Meddlesome Moth presented by Highland Park. Some argue that scotch must be served neat … others would argue that scotch should be served on the rocks. But after this wonderful evening, I would suggest pairing it with a great craft beer.

Garrett Youngbloog and US National Highland Park Ambassador, Steph Ridgway made it loud and clear that Highland Park Scotch Whisky goes great with craft beer. I have to say that it’s more than just a fancy boiler maker. The great craft beers they paired with the great scotch whiskies opened up flavors in both beverages that are perfectly complimented by other.

We greeted with a cocktail by Austin Gurley of High and Tight, the Lady of Shalot (Highland Park 12, Four Corners Local Buzz Honey Rye Ale, citrus bitters, Cardamaro). Then the tasting began …

Imagine drinking your favorite drink, then having someone offer you the same drink, but better. That’s what happened.

I definitely urge you scotch fans out there to pick up some craft beer the next time you pick up your favorite bottle of scotch. Not only should it compliment your scotch … but you might even find yourself not wanting one without the other!

Checkered Past Urban Winery

A winemaker, farmer, and a designer walk into a bar …

Well, actually, they built the bar. Namely, Checkered Past Winery, the newly opened urban winery nestled into a basement in South Side on Lamar in the booming Cedars neighborhood. Partners Scott Relyea (founder and designer), Sandro DiSanto (winemaker), and Carolynne Chancellor (vineyard owner and farmer) came together in 2008 to dream up this Texas-centric “wine pub”, and their plan … succeeded.

Housed in the formerly dimly lit Absinthe Lounge location, the space is nearly unrecognizable–light, galvanized metal, and vespas fill Checkered Past now. Who knew the space even had windows?

So … let’s talk wine now, y’all. Checkered Past stocks wines from “their friends”–wines from other wineries around Texas that the staff loves, and from the rest of the world. (Because it’s Texas vs. the rest of the world, right?) They have bottles, glasses, and even draft wines available along with local beers.

They don’t stop there. They’re making their own wine with two currently available and three more promised before the end of 2016. (Bring it, Sandro.)

Even better than just having a damn good (local) wine list, the food at Checkered Past is perty good. Sandro a first-generation American from his Sicilian family, and the menu reflects that. Simple, but delicious, the items on the menu were carefully crafted using local ingredients when possible, but they won’t compromise quality for the sake of staying local. Not to be missed: their flatbreads, namely Rudi’s Double Meat (made with meats hand-picked from the best purveyors available and no sauce — novel), the Goat Cheese Pappadew Skewers, the Smoked Salmon & Herb Goat Cheese Bruschetta (I detest smoked salmon and ate one of these … and enjoyed it), and the Kalamata Tapenade (because sometimes the most delicious things are the simplest).

: Kalamata Tapenade

: Charcuterie Board

: Smoked Salmon & Herb Cream Cheese Bruschetta

: Copa with walnut, cream cheese, cheddar, & basil spread bruschetta

: Goat Cheese Stuffed Pappadew Skewers

: Rudi’s Double Meat Flat Bread

To make me love this place even more … they don’t f**k around with their post-meal goodies. I’m talking about their pairing of dessert wines with their gluten-free Warm Double Chocolate Cake. Even if you’re not a fan of dessert wines, let them make some recommendations–my favorite was the Jacquez Maderia from Haak Winery in Galveston. You may become a believer yet.

: Gluten-Free Warm Double Chocolate Cake

Stop by Checkered Past for some good local wine, good eats, and ska music. I mean, at least stop in to see what the innards of Absinthe Lounge really looked like.

CHECKERED PAST URBAN WINERY
checkeredpastwinery.com
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1409 S Lamar Street, Suite 008 (South Side on Lamar, The Cedars)(214) 242-0411

Free parking can be found on the far west end of Belleview, the street that Checkered Past faces. You’re welcome.

Side note: the lovely Pizza & Champagne sisters and I will be hosting a “singles night” on 2/12/16 at Checkered Past! Stay tuned for more details coming soon! (All are welcome, taken or not!)

***Checkered Past treated me and a couple buddies to an evening of trying out their wines and food. And I got a neat t-shirt. I love t-shirts. Check out my Snapchat to see it! (@susieosz)***

Product Review: Willa Vodka

Low-cal vodka? Don’t mind if I do. Willa vodka is touted as a “natural, healthier, lighter premium craft vodka”, and it being low in calories means it’s lower in alcohol content than other vodkas (70 proof compared to the industry standard 80 proof).

Even better that the lower calorie count? Willa is all about advertising to women. (Even though it was created by two men!) “Independent spirits for independent women” is their tag line that scrolls across the top of their website … but don’t let that fool you, guys. (You won’t lose your man card for buying this.) Anyone who is looking for a more health-conscious vodka, this is the one. I let some guy friends visiting my boyfriend try it … and let’s just say it wasn’t just me who liked the taste.

It was awarded the silver medal for best “Small Batch Craft Vodka” at the New York International Spirits Competition in 2012. In 2013, Willa brought home the gold medal for both taste and bottle design at the SIP Awards.

This non GMO vodka has a smooth taste and a great price. It’s made with 100% organic Italian wheat and the water used for distilling is from the Nantucket Aquifer. The nose has a bit of citrus and just a slight bit of charcoal. The taste was smooth (thanks to the lower proof) and had the same citrus notes, but was incredibly clean.

The Willa brand is in the process of expanding. They have started a Fundable page looking for investors to help expand into flavored vodka, gin, and rum. I look forward to what is to come for this new brand.

Lemon Drop

WILLA VODKA
willavodka.com
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~$29 for 750mL

Here are a couple of the recipes that Willa suggests:

Lemon Drop
2 parts Willa Vodka
1/2 part fresh lemon juice
1/4 part stevia simple syrup

Shake and strain into a cocktail glass.
Garnish with a lemon twist.

Cos-lo-politan

Cos-lo-politan
3 parts Willa Vodka
1 part cranberry juice
3/4 part fresh lime juice
1/4 part fresh orange juice
1 barspoon of light simple syrup

Shake and strain into a cocktail glass.
Garnish with a an orange twist.

***Willa gave our team a bottle to try out.***

Product Review: Collingwood Canadian Whisky

Right before Christmas, I received a small sample bottle of Collingwood Canadian Whisky to review. As one who generally defaults to Crown, if I even dip a toe into the great White North, the bar was high(though Susie chastises me regularly for my lack of imagination). Once I read that Collingwood boasts a “toasted Maplewood finish”, apprehension set in. I’m not sure if they are doing this in Texas, but Rhode Island bars are heavily pushing the flavored whiskies these days, to the point where my post-work happy hour spot proudly serves a Triple Crown (maple, apple, original) and there are way more maple-flavored options in the dark section of the liquor store than God and Booker Noe intended.

Despite the initial cringe at my sweet, syrupy trigger word, the end result is good. For Collingwood “maplewood finish” is more a process to mellow the harshness of the drink then a sweetener, and it works. I meant to just take a sip neat and then make a cocktail or two, but, since the bottle was small and the taste was smooth, I simply put the whole thing over the ice and enjoyed as we opened presents. (What?)

There’s definitely the same sweetness found in Crown and Canadian Club (think vanilla/toffee), but it wasn’t too overpowering.

The full retail size comes in an old school aftershave-looking bottle (newly revamped), reminiscent of your dad getting ready for dates with Mom 30 years ago (which will drive you to drink if you think about it too long.) I’m not ready to convert for life, but this is definitely a nice whisky to have on-hand for winter that won’t make you feel stuck in the flavored whisky/bourbon apocalypse that is slowly coming to absorb us all. (Oh, the shame.)

If you’re less of a purist and you want to create cocktails with this sweet elixir, here are some suggested recipes. They recommend using Collingwood in “classic, lighter cocktails”.

TOM COLLINGWOOD™

TOM COLLINGWOOD
2oz Collingwood Whisky
0.75oz simple syrup
1oz lemon juice
3oz soda water

Mix Collingwood, simple syrup and lemon juice in a highball glass with ice. Top with soda water and serve.

COLLINGWOOD CANADIAN MULE
1oz Collingwood Whisky
3oz ginger beer
splash lime juice
garnish: lime wedge

Mix all ingredients over ice. Garnish with a lime wedge.

Collingwood is available in most stores across Texas and you can locate the bottle closest to you at collingwoodwhisky.com. The suggested price is around $27.

COLLINGWOOD WHISKY
collingwoodwhisky.com
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