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St. Patrick’s Day 2013 Events and other Malarkey

March 16

PARADE INFO | The artist formerly known as Snoop Dogg is playing!!!!!
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BBC | Balloon drop and toast at midnight along with a bagpiper to officially signal it’s St. Patrick’s Day, live music, other fun surprises, no coverimage

CEDARS SOCIAL
Irish breakfast will be served from 8am-3pm.  See the menu and info here: Facebook Event

DRAM + CANDLEROOM
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JACK’S SOUTHERN COMFORT (Lower Greenville)image

GIN MILLDUBLINERCAPITOL PUB
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GOODFRIEND 
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THE HUB (4145 Beltline Road, Addison)
11 a.m. – 2 a.m. | They’ll be serving $4 Jameson and $4.50 Guinness, along with bangers and mash, corned beer and cabbage, and Shepherd’s Pie for $7.99 (each plate)

MOCKINGBIRD TAPROOM/PARK TAVERN
To buy tickets … click the prices below.
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PRIMEBAR
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THE OLD MONK | Opens at 10am, brunch served until 3pm
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SUNDOWN & GRANADA THEATER AFTER PARTY

10am-7pm | $10 cover (includes: fantastic food (we’ll be serving brisket and veggie tacos along with brisket sandwiches), porta potties, live music all day, and phone charging station)

  • 10 a.m. – noon               Live DJ
  • noon – 1:00 p.m.           Bum Lucky (Reggae)
  • 1:15 p.m. – 2:30 p.m.     I Drenz Reggae 
  • 2:45 p.m. – 4:00 p. m.    Preston Hall & DF Dub Allstars (Reggae)
  • 4:00 p.m. – 5:15 p.m.     Melody Memory (Reggae)
  • 5:30 p.m. – 7:00 p.m.     Ugly Lion (Reggae)
  • 7:00 p.m. – 9:00 p.m.     Oil Boom
  • 9:30 p.m. – 11:30 p.m.   The Roomsounds
  • 12:00 a.m. – 2:00 a.m.   Taddy Porter

March 17

BBC
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BLACK FRIAR 
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GIN MILLDUBLINERCAPITOL PUB 
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THE HUB (4145 Beltline Road, Addison)
11 a.m. – 2 a.m. | They’ll be serving $4 Jameson and $4.50 Guinness, along with bangers and mash, corned beer and cabbage, and Shepherd’s Pie for $7.99 (each plate)

IDLE RICH PUB 
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RENFIELDS CORNER 
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SHERLOCKS BAKER STREET PUB (Dallas, Addison, Arlington, and Fort Worth)
Green beer, live music, bagpipes, and giveaways starting at 11am

TEN BELLS TAVERN (Bishop Arts District)
Drink specials, great food, and stuff … FACEBOOK EVENT

Cocktail Recipes

Leprechaun Mix (recipe by SHOREbar in Santa Monica)image

  • Kiwi
  • 1oz Lime
  • 0.25oz St.Germain
  • 0.5oz Simple Syrup
  • 2oz Gin

Build in shaker. half a kiwi, lime juice st.germain, simple syrup muddle and ice shake and strain into a coupe glass garnish with a kiwi wheel

IRISH KENTUCKY JAVA
Recipe created by Jonathan Pogash, the Cocktail Guru

  • 6 ounces brewed, strong coffee
  • 2 ounces John B Stetson Bourbon
  • 1 ounces white crème de cacao 
  • 0.25 oz. maple syrup
  • 1/4 cup whipped cream
  • Fresh mint leaves and ground cinnamon for garnish

Add the coffee, Stetson Bourbon, creme de cacao, and maple syrup together into a large, heat-safe carafe.  Stir briefly to incorporate.  Divide the coffee mixture among 4 mugs. Top off each of the mugs with whipped cream, mint leaves, and ground cinnamon.

Kiss Me I’m Irish
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  • 2 ½ oz VOGA Sparkling
  • 1 oz Midori melon liquor
  • 1 oz vodka
  • 1 ½ oz lemonade

In a shaker, combine ice, vodka, Midori, and lemonade.  Stir gently and strain into a chilled cocktail glass. Top with VOGA Sparkling. Garnish with lemon slice.

Hot Patty (recipe by SHOREbar in Santa Monica)image
  • basil
  • Jalapeño
  • 1oz Lime Juice
  • 0.75oz Agave
  • 2oz Tequila

Build in shaker, 3 basil leaves, 1 jalapeño, lime juice, agave, muddle add Tequila add ice shake and fine strain over a couple glass garnish with basil leaf and jalapeño

Sparking Shamrock
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  • 5 oz Lemon Lime Sparkling ICE
  • 1 oz. Bacardi Light Rum
  • 6 Mint leaves lightly muddled
  • Splash of Lime

Shake and pour into a chilled tall glass with ice. Garnish with a lime slice. 

Dizzy Leprechaun
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  • 3 oz Lemon Lime Sparkling ICE
  • 1oz. Tequila
  • Splash of Triple Sec
  • Fresh Squeezed Lime

Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice. 

ST. PATRICK’S DAT FACTS & MYTHS (thanks to the Idle Rich/Old Monk dudes)

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Dallas Bar Trivia

MONDAY

The Ginger Man (Plano, Shops at Legacy): 7pm
7205 Bishop Road, 469-814-8299

TUESDAY

Boston’s (Irving & Ft. Worth): 7pm

Cool Beans (Denton): 7 & 9:30pm

Dallas Beer Kitchen (Lower Greenville): 7:30pm

Dave and Busters (Arlington): 9pm

Flips Patio Grill (Grapevine): 7pm

The Ginger Man (Dallas)

J.R. Bentley’s (Arlington): 7pm

Malarkey’s Tavern (North Dallas): 7:30pm

McSwiggan’s Irish Pub (Austin Ranch): 7pm

Naan Sushi (Plano): 10pm

Twisted Root Burger Co. (SMU): 8pm

WEDNESDAY

Flips Patio Grill (Grapevine): 7pm

Mucky Duck (Addison Circle): 8pm (get there early for a seat)
5064 Addison Circle, 972-233-9362

Pluckers (Dallas): 7:30pm (get there early for a seat)
5500 Greenville Ave., 214-363-9464

Sherlock’s (Addison): 7:30 p.m.
5100 Belt Line Rd., 972-726-6100 

Sherlock’s (Arlington): 7:30 p.m.
254 Lincoln Square Center, 817-226-2300

Sherlock’s (Dallas): 7:30 p.m.
9100 N. Central Expressway, 214-692-1111

Sherlock’s (Fort Worth): 6:30 p.m.
6333 Camp Bowie Blvd., 817-377-9772

THURSDAY

The Glass Boot

Londoner Pub: 9pm

White Rock Abbey: 8pm

I was lucky enough to be part of the group that was invited to preview the soon-to-open Peak & Elm, a seriously authentic Mexican restaurant (what they’re calling “Mex-Mex”) in East Elm.  This new taste is coming to Dallas thanks to the father-and-son team, the Morenos, who are behind the heralded La Popular Tamale House that has been serving delicious tamales to Dallas for many years.

Housed in a building at (you’ll never guess) Peak and Elm in East Dallas, the owners are doing their best to maintain the integrity of the historic building.  P&E is located in a building that was once a stop on the original trolley line, and the florescent sign is original (and there to stay).

In juicier news, let’s hear about the food, shall we?  Some of you may think that I have an unsophisticated palate when it comes to solids, but it doesn’t take a true foodie to realize that their food is going to be in a league of its own.  I LOVED EVERYTHING that they served … from the fajita soft tacos with exquisitely thick homemade tortillas to the Mexican cinnamon coffee that capped-off the night.  They say that they’ll always make their food with local ingredients from sources as close as our very own Farmer’s Market.  Oh, and they swore they’d never use yellow cheese.

Their food is sure to please once they open to the public on February 8, and you should all be looking forward to your first taste of P&E’s offerings.  IIIIIII myself am very much looking forward to their cocktails that weren’t ready for the preview, but sound amazing.  For now, they’re serving local goodies like beers from Deep Ellum Brewing Company and Rahr and wines from Times Ten Cellars.

Their “Bebidas” menu will have three unique offerings like the agues frescos (vodka-infused Mexican “fresh waters”), the Margarita Pera Espinosa (pear-infused margarita), and the Streetcar Sangria (red wine sangria).  

For now, we’ll all just have to wait with baited breath.  To take the edge off, I found their Cinnamon Sangria recipe on their blog.

Cinnamon Sangria
  • 4 (750 milliliters) bottles red wine
  • 1 ¼ C. white sugar
  • 2 Granny Smith apples (cored and sliced)
  • 4 Peaches (sliced)
  • 2 Bananas (sliced)
  • 2 Cinnamon sticks (crushed)
  • 3 Lit. lemon-lime flavored, carbonated beverage
The How-Tos: 
  • In a large pitcher, combine all of the ingredients above, except for the lemon-lime soda, and refrigerate for a minimum of six hours and up to overnight.
  •  When ready to serve, add in the lemon-lime soda and pour over ice; garnish with additional fruit before serving if desired.

Until February 8, Peak and Elm!!

Alcoholic drink is called the wine of violence.

Proverbs 4:17

The Standard Pour raised the standard … again.  Oh Hey Dallas and I were lucky enough to be invited into TSP to indulge in some of the craft cocktail den’s new menu items and cocktails.  Long story very short … we’ll be back.

I arrived a little late (sorry, OHD!) and plopped down after an insane day at work in dire need of strong drink.  We had a table by the windows to the patio (which is delightful with the huge awning and fire wall), which gave me a nice view of the generously-stocked bar, complete with infused liquors, flavored bitters, and any (high-end) alcohol that you could want.  

Our chatty waitress went over the options for the night, then beckoned the barkeep who got the run-down of our likes and dislikes.  As some of you may know from past reviews, I do NOT enjoy the tequila.  Upon hearing my dislike for the spirit, the barkeep’s eye twinkled a bit, he turned on his heels, and scurried back to the bar (which made me nervous).  I should mention that, on this very special night, Eddie “Lucky” Campbell was guest bartending (a lucky night to venture in).

Our first drink was an “amuse” drink (I suppose an amuse bouche cocktail-style … but as I mentioned, I was late so I missed the run-down on this one).  The small sipper was a delicate mix of cranberry cider and mulled wine—not too overpowering and very festive. I will say that I love the idea of legitimate before—dinner drinks and I may now consider aperitifs more often.

My first proper cocktail was right up my alley, The Derby (Maker’s Mark, Cointreau, sweet vermouth, lime juice).  I LOVED this cocktail and had to be careful not to drink too much for fear of passing out on the walk home from all the deliciousness (read many many drinks).  Not drinking too much of this beauty was a struggle as it was stinkin’ delicious.

My second drink was a tequila drink which I got because, and I quote, “the bartender likes a challenge.”  Dubbed the Jalisco Cocktail, I actual drank a good portion of this one.  I was amazed (seriously) … it was delicious (Siembra Azul Reposado, Curacao, almond raisin syrup, lemon, and angostura).  The cocktail had just enough tequila to give it an exotic feel, but it was very mild.

After my eye-opening tequila experience, OHD was served the Bitter Gin Mule (Lucky’s random creation of the evening), which was incredibly smooth for a bourbon drink.  (Non-southern) ladies averse to whiskey could drink this and enjoy it.  I may or may not have stolen this drink to finish myself.

Another delight was the Garden and Gun (Sapphire Gin, pepper puree, celery shrub, chili syrup), a unique version of the bloody Mary with a kick.  The celery shrubº gave a lightness to the drink where it could have been heavy with the puree and chili syrup.  Speaking of the syrup, the pepper puree was deliciously spicy.

My last (but certainly not least) drink was the Sazerac Swiss something-or-other which was a cocktail that isoff-menu, but the simple Sazerac contains Sazerac Rye, simple syrup, perchauds, Absinthe, and lemon peel.  The Sazerac is a classic prohibition-style cocktail with balanced yet bold flavors that will knock you on your hiney*.  The bitters and rosemary in this drink really were a great combination that made it very easy to drink, and noticeably pooooo-tent.

I’d had drinks at TSP before my recent visit, but never food.  I quickly learned what I was missing out on by not having eaten here yet.  We had risotto croquettes (omg), one of the five best cheese plates I’ve ever had the joy of feasting on, the Airline Chicken Breast, Ahi Tuna Sausage, chicken strips (heck* to the yes), and another kind of ahi tuna.  Our waitress wouldn’t let us leave the table without trying the eggnog bread pudding … and I’m so glad she did!  Any dessert that involves booze is my jam, and this one had a delightful amount of egg nog soaked in the bread.  

To get more detail about the food, check out OHD’s post about our visit.

BOTTOM LINE: I feel like an idiot for living in walking distance of TSP and not eating there more often.  I’ll be in for their chicken fingers on a regular basis … along with one (or four) of their amazing cocktails.
 

The Standard Pour
2900 McKinney Avenue (Uptown) | 214-935-1370
www.tspdallas.com | Facebook | @TheStandardPour
 

* My new year’s resolution is to curse less.  This’ll be interesting.
º “…a shrub is an acidulated beverage made of fruit juice, sugar, and other ingredients. Where things get complicated is that the acid varies by recipe; it can be either fruit juice or vinegar. Additionally, some shrub recipes are prepared using alcohol that steeps with the fruit, acid, and sugar …  In any case, the sugar, acid, and optional alcohol preserve the fruit juice, and in fact that was one original purpose of the shrub. Prior to the invention of refrigeration, a shrub syrup was a means of preserving fruit long past its picking. Shrubs were popular in Colonial America, mixed with cool water to provide a pick-me-up on hot summer days.” – seriouseats.com

RSVP by commenting on this post or emailing [email protected].  The first 20 guests who RSVP and show at BBC on January 3 will get a round of drinks and appetizers on BBC!