Category Archives: Whiskey

Spirit of America Bourbon Whiskey

In the wonderful, wide world of alcohol, you’d be hard-pressed to think of another drinking tradition that is more inherently American than traditional hand-crafted bourbon whiskey. After all, Americans have been sipping on the stuff since the 1820s when it originated in either Kentucky or Louisiana (no one can seem to agree), making it practically as all-American as apple pie and baseball. Spirit of America, produced by Hobson & Roberts Distilling Company, has taken this notion a step further; when you purchase a bottle of their handcrafted bourbon whiskey, they donate $1 to Hope for the Warriors, making your enjoyment of their award winning spirit practically patriotic.

Spirit of America (ABV 43%/ 86 Proof) is distilled in a unique mash bill featuring 51% corn, 45% wheat, and 4% malted barley; no rye grain to be found. It is produced “grain to glass,” chill-filtered, blended, and bottled at the company-owned distillery in Indianapolis, IN.

You now know you can feel warm and fuzzy about your purchase of Spirit of America, but let’s ask the honest question: Is it any good? The distillers were kind enough to send me a bottle to find out for myself; I am happy to tell you, the answer is a resounding, “YAAAASSSSS!!”

Spirit of America bourbon has a notably warm aroma, with hints of vanilla, toasted oak, spice, and sweet caramel. This whiskey is silky smooth and surprisingly mellow on the palate, with a notable sweetness suggestive of vanilla, caramel, and honey. The finish is short and sweet. I found this to be an excellent “sipping whiskey,” which is high praise coming from a gal who doesn’t routinely sip whiskey. (If this endorsement makes you nervous, I can assure you my husband, who does routinely sip whiskey (among other things), whole-heartedly agreed. He was also a big fan).

SPIRIT OF AMERICA BOURBON
soaspirits.com
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844-374-6547
[email protected]

ABV 43% / 86 Proof

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!

Jameson Irish Whiskey Cocktails in Dallas

So … I’m a whiskey fan. If you’ve read a lick of anything I’ve written, you’ll know that. I like most (good) whiskies, but one of my absolute favorites is Jameson Irish Whiskey. I mean … for starters, it’s Irish. (And who doesn’t love Irishmen … err Irish things?!) But for real … it’s some damn good stuff. Jameson is a traditional Irish whiskey with a peppery but sweet nose and a smooth taste with a nice balance of spicy, nutty, and vanilla notes thanks to the sherry casks used for aging.

If the extent of your enjoyment of Jameson is a shot with a pickle back, shame on you. (Kind of. Ok, not really … I’m not mad at it. You just have a lot more to enjoy from this spirit.) I was given the chance recently to spend an evening with Dallas’ Jameson ambassador, Darren, at Henry’s Majestic trying some of the amazing things that their bartenders are doing with Jameson beyond traditional whiskey treatments. The pictures below pale in comparison to how they actually tasted. From sweet cocktails with fresh fruit to more traditional whiskey cocktails with bitters, they were all amazing. (Well … except one, but it was totally the grapefruit’s fault. Damn that icky grapefruit.)

Stop in to Henry’s Majestic and see them and challenge them to wow you with Jameson … you won’t be disappointed.

(Another note: go see Stephen H. at Parliament and ask him for a Jameson Black Barrel Manhattan or let him go crazy and do his own thing. He knows how to make Jameson sing. Example: the unreal cocktail he made me where he SMOKED Jameson. I kid you not. Proof below.)

Thanks again to Darren for the fun night and the badass swag!

JEM Beverage Company’s New Facility

JEM Beverage Company (makers of Western Son Vodka, Red River Whiskey, South House Moonshine, and more) has shed its Carrollton roots and moved to Pilot Point, Texas to expand its distillery!

They offer distillery tours Fridays (4pm) and Saturdays (1pm, 3pm & 5pm). Oh … and you get half off your tour if you arrive on horseback. I kid you not.

Some of the #SDDContributor team and I stopped by their grand opening party this past Saturday, May 23 to celebrate. Check out the trouble we got into!

The Second Floor Bar

I have visited the Dallas Galleria more than few times (women be shopping’, yo), and I’m kind of mad at myself that all along, I have been missing out on the greatness that is The Second Floor by Scott Gottlich.

Aptly named, this sleek, contemporary spot is nestled away on the second floor of the Westin Galleria, and just paces away from the interior mall entrance. I had a chance to belly up to the bar to check out The Second Floor’s liquid offerings. Let me tell you, they’ve got a lot going on here, folks. This is not your average hotel bar. It may be attached to the Westin, but the sippable menu at The Second Floor easily competes with offerings you would expect to find at some of the best watering holes in Dallas. If you haven’t discovered this spot yet, it could be a game changer. Ladies, is that shopping trip you dragged your guy on taking just a liiiitttle bit longer than originally advertised? Sit him down at the bar, and you’re solid for at least another hour. Better yet, are the odds ne’er in your favor when swim suit shopping? Screw swimsuits … they have cocktails.

When I say they do things differently here, I’m not kidding; I was impressed to learn that The Second Floor actually makes their own hand-crafted aromatic tonic, infused with orange bitters and burnt cinnamon. The Second Floor’s creative and thoughtful cocktail menu offers seasonal features in addition to old standbys; one fan favorite is the Cucumber Sip (Organic cucumber vodka, elderflower, strawberry, & soda, $12), which I’m told is The Second Floor’s most popular drink. I had the opportunity to sample the House Sangria ($8), which was chock-full of boozy berries that I’m told spent a good amount of time hanging out in a cognac-lemon-elderflower concoction prior to taking a dip in my glass. (Is it rude to ask for a fork to get these leftovers from the bottom of my glass?) The sangria was rich and bursting with fruity goodness, and ultimately waaayyyy too easy to drink.

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A few new inventions that are featured on The Second Floor’s spring cocktail menu include:

GRILLED MARGARITA – Char-grilled orange, El Jimador tequila, Combier, lime ($12)
CINNAMON SIDECAR – Four Roses bourbon, Combier, lemon, cinnamon, bubbly ($13)
CHAPALA – Hornitos Black Barrel tequila, mole bitters, grapefruit infused agave nectar, ground Mexican chocolate ($13)

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Perhaps the thing I was most impressed with overall about The Second Floor’s fleet of beverages is their extensive whiskey menu. With more than 70 American whiskey offerings in total, and an equally impressive Scotch list, the menu runs the gamut from old standards to Texas labels to far more exotic options. (18-year Japanese whiskey, anyone? ) Intriguingly, The Second Floor offers a very nice variety of whiskey tasting flights. Oh, yes. Flights start at just $12, but if you’re feeling saucy, go for “The Big Spender”–this flight features three whiskeys each aged 21 years or better (Hello, 25-year Macallan), and it can be yours for a mere $100.

Additionally, The Second Floor boasts a comprehensive wine list with more than 80 offerings by the bottle, 20 of them by the glass. If you are a beer drinker, they’ve got you covered, featuring 12 premiums, 12 Texas craft brews, and 5 domestic options. Pro-tip: With any food or beverage purchase, The Second Floor will validate your Westin Galleria parking, which is kind of awesome. Must remember this come holiday shopping.

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Stay tuned for another post soon about their new menu offerings for Summer 2015!
The Second Floor offers up some mighty fine happy hour specials.

Happy Hour- 4-6 PM, Monday- Friday

Specialty cocktail of the day (changes daily) $5
Domestic beer $4
“The Best $5 Wine in the City”- Honoro Vera, Garnacha OR Les Costières de Pomerols, Picpoul de Pinet

Various snacks and small bites, $2-5

The Second Floor by Scott Gottlich
The Westin Galleria Dallas, Level 2
13340 Dallas Parkway Dallas, TX 75240
(972) 450-2978

Maker’s Mark #JulepOff 2015

I was honored to have been recruited by Maker’s Mark to participate in their first-ever #JulepOff! The challenge: remix the Kentucky Derby classic, the Mint Julep.

Maker’s Mark Mint Julep

Their traditional julep is as follows:

1.5 parts Maker’s Mark Bourbon
Fresh mint
2 tablespoons simple syrup
Distilled water
Powdered sugar

Muddle mint and simple syrup. Mix with Maker’s Mark and distilled water. Fill a julep cup with crushed ice and pour the mixture over the top of the ice. Sprinkle a bit of powdered sugar over the ice and garnish the drink with a mint sprig.

While delicious, I think we can do better here at Susie Drinks Dallas! Presenting the Run for the Roses Julep! We decided that rosewater would give the traditional julep unique flavor … and it looks sexy as hell.

Run for the Roses Julep

~12 fresh mint leaves (stemmed)
5 drops rosewater
1 oz simple syrup
2 oz Maker’s Mark Bourbon
Crushed or shaved ice
Rose petals
Mint sprig
Powdered Sugar
Julep cup

Muddle the mint leaves and simple syrup. (Don’t overmuddle or you’ll be sad.) Add the bourbon and rosewater, stir lightly. Fill a julep cup with shaved or crushed ice then pour the mixture over the ice. Garnish with a rose petal and mint sprig. Lightly sprinkle powdered sugar over the drink.

Want to up the ante? How about some Mint Julep Jelly Shots!?

2 packets unflavored gelatin
2 C chilled water
1/2 C mint leaves (fresh is best)
1/2 C granulated sugar
3/4 C Maker’s Mark bourbon
Mint sprigs

Put gelatin into cold water in a saucepan then let sit for about 5 minutes. Add the mint leaves and sugar, then heat over medium heat for about 4 minutes, then turn the heat off and let sit for 15 minutes. Strain and then stir in the Maker’s Mark. Pour into shot glasses then refrigerate for at least 5 hours.

I’d greatly appreciate your support in the #JulepOff! Please visit the Maker’s Mark Pinterest starting 4/23 and REPIN my recipe! I have until May 1 to get as many REPINS as possible.

(Please only repin it once per account.)

Roses not your thing? Some other recipes I came up with are below!

Lavender Mint Julep
~12 fresh mint leaves (stemmed)
1 oz lavender syrup
2 oz Maker’s Mark Bourbon
Crushed or shaved ice
Lavender
Mint sprig
Powdered Sugar
Julep cup

Muddle the mint leaves and lavender simple syrup. (Don’t overmuddle or you’ll be sad.) Add the bourbon, stir lightly. Fill a julep cup with shaved or crushed ice then pour the mixture over the ice. Garnish with a lavender stem and mint sprig.

Mile High Julep
6-8 min leaves
1 3/4 oz Maker’s Mark Bourbon
1/2 oz Ancho Reyes Chile Liqueur
1/2 oz ginger syrup
1/4 oz fresh lemon juice
Mint sprig

Combine ingredients in a julep cup and lightly muddle. Add crushed ice and garnish with a mint sprig.

A huge thanks to my favorite guys over at The People’s Last Stand for their help getting the recipe perfect!

Women in Whiskey

Jim Beam. Booker Noe. Evan Williams. Henry McKenna. John Jameson. Hiram Walker. The list goes on. The whisk(e)y industry is seemingly dominated by men, and I was given another chance to appreciate that at the “Women in Whisk(e)y” event at Sissy’s. We heard from the following:

Victoria MacRae-Samuels, Vice President of Operations at Maker’s Mark Bourbon
Vicky Stevens, Global Brand Ambassador for Laphroaig Scotch Whisky
Tish Harcus, Brand Ambassador for Canadian Club Whisky
Stella Lacken, Brand Ambassador for Kilbeggan Irish Whiskey

With the smell of Sissy’s delicious fried chicken hanging in the air, the women shared their paths to their current positions with their respective brands along with how their love of whiskey was forged. I was happy to share with Victoria after that my mother was actually the person who turned me on to whiskey (she’s a huge Maker’s fan) … she even gave me Whiskey Women for Christmas, which they all recommended we read.

WIN FOR DALLAS: Tish from Canadian Club even let us know the women in Dallas are ahead of the WORLD when it comes to their love of whiskey. (Way to go, ladies.)

To get us through the late lunch, Sissy’s served us some goodies. Along with some of Sissy’s delicious bites, we were treated to tastings of Maker’s 46, Laphroaig, Canadian Club Sherry Cask, and Kilbeggan and cocktails made with each.

: Tastings of and cocktails using all four whiskeys

: Squash Puppies with whipped Texas Honey Guild butter & jalapeño jelly

: Sissy’s Bourbon Balls | chocolate dipped and powdered sugar coated

To continue the day of awesomeness, I was lucky enough to stop by the Maker’s Mark happy hour at Bolsa that they put on for their local ambassadors. (P.S. If you’re not an ambassador, sign up now.) While there, I had another chance to chat with Victoria from Maker’s Mark and she deemed to snap a picture for me to send to my mom. (HI, MOM!)

: Victoria MacRae-Samuels (Vice President, Operations at Maker’s Mark Bourbon)

: The Margie with Maker’s 46 at Bolsa

The day of awesomeness ended with dinner at Smoke, where we were treated a traditional Scottish song to start the night. (Don’t you love his kilt?) Each delicious and well seasoned course of BBQ was accompanied by tastings of the four whiskeys and cocktails that showed off how they lend themselves to mixing, and we were treated to another round of addresses from the whiskey women.

: We were treated to a traditional toast, sung beautifully!

: Tastings of the four whiskeys

A Night with Ballast Point Brewing & Distilling Co.

A bit ago I attended a happy hour with Ballast Point Brewing and Distilling at Bird Cafe. To be honest, I didn’t know much about Ballast Point before going to the happy hour, and I learned that Ballast Point began as a small group of home brewers in San Diego, California. Most of the beers are named after fishing terms. The labels have illustrations of fish to pay homage to the brewery’s origin’s. After they made a name for themselves through their beer, Ballast Point began distilling. The company now has seven spirits they call their own.

Ballast Point happy hour beer menu

I began the night tasting some of Ballast Point’s beer on tap. For those of you who like hoppy beers, go for the Grunion Pale Ale (5.5%). It has a nutty flavor as well as a summer fruit aroma. This beer won the 2015 Best of Craft Beer silver award. Next, I went for the Scotch ale. Piper Down (5.8%) is now in the running as one of my favorite craft beers … it’s not super heavy and it has a smooth taste. I tasted a chocolate, sweet after taste with this brew. This beer won the 2015 Best of Craft Beer gold award. The name came from Scottish bag pipers that drank too much … the piper became top heavy and people would yell, “piper down” when they began to fall. (I have to admit, I went back two days later for more.) My last tasting was the Victory at Sea Coffee/Vanilla Porter (10%). As expected, it was a dark, smooth brew. I am not a coffee drinker, but that didn’t not stop me drinking this beer. It had more of a vanilla taste than coffee.

San Diego Street Car

Moving on to the spirits, I was curious about the first cocktail on the list–the San Diego Street Car (Devil’s Share Moonshine, Ancho Chili liqueur, corn water, lime, Burlesque bitters, egg white). I was puzzled by this concoction, so I had to ask the bartender how he came up with this interesting drink. He said it was his version of elotes in cocktail form. He wanted to bring out the corn flavor of the moonshine rather than mask it. After understanding the background of the drink, it made me enjoy it all the more.

I would urge you to go to your local liquor store and try out some of Ballast Point’s spirits. Here’s your shopping list:

–3 Sheet’s Rum: made from pure cane sugar rather than molasses (80 proof)
–Fugu Vodka: Filtered 15 times (80 proof)
–Devil’s Share Moonshine (whiskey): hints of tropical fruit (98.6 proof)
–Devil’s Share Burbon: American oak barrels, hints of caramel and vanilla cream (92 proof)
–Old Grove Gin: made from juniper berries, rose, and coriander (88 proof)

Ballast Point Brewery
www.Ballastpoint.com
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