Category Archives: Uncategorized

2013  Laphroaig Cairdeas: Port Wood Edition 

Scents: Smoke, Rhubarb, Pepper, Citrus, Berries, Flowers/Potpourri, Peanuts, Chocolate & Cream

Flavors: Smoked Wood, Charcoal, Pepper, Flowers, Cream, Berries, Citrus

Thoughts:  Before I get too deep into this “review”, I must be honest… I am much more versed in the whiskey/bourbon area than scotch. Being that I am a novice in the subject of scotch, my thoughts may seem a bit uneducated to all you scotch connoisseurs out there, but I hope you find this review somewhat useful.

My first thought at the crack of the bottle was how intense the aroma of the scotch was. I could almost immediately recognize several of the distinct flavors from the scent like smoked woods, charcoal, fruits, flowers and more. The color the scotch is similar to numerous whiskey and bourbons I am used to with a slight pink hue to it. After my analysis of the sights and smells, I was ready to have my first sip!

Along with several coworkers, I, generously, poured the scotch over some ice. The scent seemed to open up quite nicely at this point. Once it touched my lips, I immediate felt the power of this scotch! The peat “explosion” was very intense and hit very fast. This took me by surprise, so I had to have another sip just to truly analyze how it is tastes. Intense smokey peat was the first flavor to hit, then the peppery, fruity yet floral-esque cream flavors piggy-backed the end of the peat explosion. That may seem weird to list all those things, but they all truly fight for your attention (even though the peat wins every time in my book).

This seems like a scotch I would enjoy after eating a hardy steak, BBQ or any smoked meal. I can imagine sitting around a campfire with some bros and drinking this with a cigar in hand after eating some BBQ. Check it out and judge for yourself. Needless to say … this’ll get ya drunk.

(Source: http://instagram.com/)
Reviewed by Enrico DeLeon III (of Brunch Bros fame)

Fall Drink Roundup

… and as always, you can refer to last year’s Fall Drink Features or even my TV spot from two years ago!  A good drink recipe never goes out of style!


Cruzan® Fig Pie
2 parts Cruzan® Estate Diamond® Dark Rum
¾ parts Orange Juice
¼ parts 1:1 Brown Sugar Syrup (1 part brown sugar, 1 part water)
1 tablespoon Fig Chutney

Combine all ingredients over ice in a shaker. 
Shake hard for 15 seconds, double strain into a chilled coupe glass. 
Garnish with grated nutmeg & skewered fig.


Cruzan® Winter Break
2 parts Cruzan® Estate Diamond® Light Rum
1 parts Pineapple Juice
¼ parts 2:1 Muscovado Syrup (combine 2 parts Muscovado sugar, 1 part water)
5 parts Hot Peppermint Tea

Combine rum, pineapple juice and Muscovado syrup in a toddy glass and stir. Slowly add tea to the glass and garnish with fresh grated cinnamon and stick.

Berried Alive
2 parts American Harvest
4 fresh mint leaves
4 blackberries
4 raspberries
¼ part agave nectar
Ginger beer
Crushed ice

In a cocktail glass combine all ingredients except ginger beer and gently muddle. Add crushed ice and gently swizzle. Top with ginger beer and garnish with a blackberry and raspberry on a cocktail pick and fresh mint sprigs.


Basil Hayden’s® Spooky Pumpkin Sour
Created by Created by Joaquín Simó, New York City
2 parts Basil Hayden’s® Bourbon
1/2 part Fresh Orange Juice
1/2 part Lemon Juice
1/2 part Maple Syrup
1 heaping bar spoon Canned Pumpkin Puree
3 dashes Angostura® Bitters
1 part Allspice Dram
3-4 pieces Candy Corn

Combine all ingredients into a mixing tin, add ice & shake vigorously.
Strain into rocks glass over ice.  Garnish with skewered candy corn.


Cruzan Haunted Cinn
1 ½ parts Cruzan Velvet Cinn 
1 parts Cruzan Aged Dark Rum
½ parts DeKuyper® Blood Orange Liqueur
Float DeKuyper® Hot Damn!® Liqueur
Flamed Orange zest

Combine Cruzan Velvet Cinn, Cruzan Aged Dark Rum & Blood Orange Liqueur in a tumbler over ice & stir for 15 seconds.  Strain into a chilled martini glass.  Float a small amount of DeKuyper® Hot Damn!® Liqueur on top & finish with a flamed orange zest.

Hornitos® Time Changer 
1 part Hornitos® Plata Tequila
1 part Concord Grape juice
1 part Lemon Juice

Add ingredients to glass over ice and stir
Witches Brew (courtesy of AV Nightclub)
3/4 oz Midori 
2 oz. Citrus Vodka
Splash of tonic 

Hornitos® Not Just Any Potion
1.5 parts Hornitos® Plata Tequila
2 parts Lime Juice
1 part Simple Syrup
1/2 part Raspberry Puree
1 part Vanilla Liqueur 

Shake and pour ingredients into a cocktail glass half rimmed with a thick layer of black lava salt. 

Garnish with 2-3 chocolate/salt covered raspberries.


Tuaca Hot Apple Pie
1 1/2 oz Tuaca
5-6 oz warm apple cider
whipped cream
cinnamon stick

Pour ingredients into a mug.  Garnish with whipped cream and a cinnamon stick.


Vampire Kiss Martini (courtesy of AV Nightclub)
1 1/2 oz Vodka 
1 1/2 oz Champagne 
3/4 oz Rasberry liquer 

Blood Orange Spritzer (courtesy of AV Nightclub)

3/4 oz Orange Juice 
2 oz. Vodka 
Splash of Grenadine  
Splash of Tonic 

Does anyone remember the name of the restaurant that was in the current Malai Kitchen space?  Honestly, I don’t really care because I wouldn’t give Malai up for all the bubble tea in Thailand.

I was so pleased to join Braden and Yasmin, the adorable husband/wife team behind Malai Kitchen, for a few sips of wine and a couple cocktails.  Not only are they delightful people, but they know their stuff.  Case in point: their wine list.  If you haven’t checked out Malai’s revamped wine list, it’s worth checking out.  The wine menu offers a unique variety of wines starting at $7 a glass from across the globe, some of which are priced quite close to retail (tres unique for a restaurant).  Even better? It’s wine-idiot-friendly as it’s organized by intensity.  

We enjoyed tastes of:

  • Livon 2011 (Friulano) – a unique flavor
  • Markus Molitor “Bernkasteler Badstube” 2011 (Riesling Kabinett)
  • Joseph Kent “Vieux Carre” 2010 (White blend)
  • Guillon “Gevery Chambertin” 2007 (Pinot Noir)
  • Longoria “Alisos Vineyard” 2005 (Syrah)
  • Brazin “Old Vine” 2010 (Zinfandel)

I died for the Guillon Pinot and would definitely recommend a glass or three of it.  The Markis Molitor is light and has just the right amount of sweetness to be the perfect pairing for a spicy curry dish.  Ask the bartender (or ask for Braden or Yasmin if they’re in) for a recommendation if you’re lost.

As for cocktails, they have a short list of really stellar options, many of which were developed by Jason Kosmas, the king of cocktail.  My dude, Rico*, and I tried a good mix of their offerings and were really wowed by some of the amazing mixology behind the Malai bar.  

The Singapore Sling got an audible “oh my god” from me and I’ll be returning for that one.  They recommend it for two (as it’s a pitcher) … but I think one person with a high tolerance and the Uber app could handle it.  Something everyone in Dallas must try is the Kaffir Collins (top left in the picture).  Since it’s made with a fruit used in Thai curries, kaffir lime, you can LITERALLY** not find this anywhere else in Dallas.  The taste is so incredibly rich and light and intriguing at the same time that  Rico and I actually squabbled over who got to finish this drink.  (I won.)  Other winners are the Cambodian Daiquiri and Bourbon Smash.

Malai Kitchen is convenient to grab before a movie or for happy hour, so stop in soon and order a Kaffir Collins in my honor.  

MALAI KITCHEN
www.malaikitchen.com | @malaikitchen
3699 McKinney Ave #319 (West Village)
(972) 591-3387

*Rico is both a freaking talented coworker and the leader of the Brunch Bros gang.  Check them out if you aren’t already a huge fan.
**According to them.  Believe me … I tried bribing them to tell me where to get the Kaffir leaves.

You’ve heard the name, and know they make some (damn) good Tex-Mex.  BUUUUT did you know that they also make some pretty delicious drinks?  Barkeeps Dex and Bryan came up with a craft cocktail menu to please every palate.  From sweet and slushy to strong and smooth, the drinks are all very different, but are equally unique and delicious.

The drinks are made by hand, and are all available served over crushed ice.  This isn’t some half-assed crushed ice … it’s nearly snow cone-esque.  Also, their margaritas are mostly green.  (This seemed like an important point — though I’m not really sure why — so I’ll go along with it … GREEN MARGARITAS?!??!! WHOOOHOO!)  Drinks range from $8 to $24 (Ultimat Lemonade Pitcher) and have a decent strength behind them.  

We’ll start from the top of some of the drinks I sampled.

  • HANDCRAFTED PIÑA COLADA | I haven’t had a piña colada in ages, but this made me wonder why I’ve poo-poo’d the classic poolside drink.  It’s not too sweet and is made with crushed ice, making it more a snowcone than a traditional Icee.
  • SAZERAC | The CH version of the Sazerac takes away the vicious bite of the classic version by adding a bit of lemon.  Being a whiskey fan, I really enjoyed this drink.
  • TITO’S TEXAS SIPPER | As some of you may know, I hate me some grapefruit.  Even with my aversion to the ruby red, I enjoyed this drink enough to drink half of it (which, given that I tried upwards of 9 drinks that night, is saying something).
  • EL PEPPINO | A delightfully refreshing martini with cucumber, elderflower liqueur, and TY KU citrus … so basically, it’s delicious.  
  • SUMMER BREEZE | I already mentioned my disgust for grapefruit, and this one has some serious grapefruit going on.  Crazy thing?  I dug this drink.  Really.  I drank most of it and hardly let my HH guests have a sip…. though when one of them got a hold of it, she ended up finishing it and ordering two more.
  • KICKIN’ MULE | Who isn’t a fan of a traditional Moscow Mule?  (Seriously … if you don’t like them, raise your hand and I’ll come through my computer and slap you.  Moscow Mules are delicious.)  Their amped-up version of the MM is a very well-balanced take on it … and I’ll say that I’ve journeyed back in since my review to buy one of these with my owned hard-earned money.  That should tell you something!!  Bonus?  They’re served in copper mugs … if you’re into that sort of thing.

The drinks at Cafe Herrera aren’t the only thing I am going to harp on.  The food is pretty damn awesome, too.  The food is made fresh daily out of the open kitchen.  (I like to see into kitchens … you?)  The queso and guac are better than most, and the Herrera’s Appetizer (nachos, flautitas, cheese quesadillas, and some delish garnishes) is excellent.  I love a good sampling!  But the best food of the night?  Definitely the ceviche — it was really fresh and had the perfect balance of citrus and “sea”.  It’s my jam.

Head into Mockingbird Station and visit one of Dallas’ oldest Tex-Mex cafes (the family is one of the oldest, that is) and don’t forget to order a drink … a real drink.
CAFE HERRERA
www.cafeherrera.com | @cafeherrerambs
Mockingbird Station | 214-823-4040

***Please note: this tasting was on the house.***

What whiskey will not cure, there is no cure for.

Tasting in the Dark

Close your eyes for one whole minute.  (No peeking!)  Take in the room.  Take a deep breath through your nose and smell the scents wafting around you.  Listen to the hum of your AC.  Feel the carpet beneath your feet.  Taste the flavors lingering on your tongue.  (If you can taste things on your tongue, then pop a breath mint.)

Losing a sense can make your other senses sharper.  With that premise, Tasting in the Dark was born.  A monthly tasting hosted by Henry “Hoby” Wedler at the Francis Ford Coppola Winery in California’s Alexander Valley, tasters are blindfolded* and led through a tasting of Coppola wines.  Between the decadent wine and the exquisitely eloquently commentary from Hoby, the experience is inimitable.

I was honored to have been invited to the Dallas stop of the Tasting in the Dark tour at SĒR in the Hotel Anatole. After my last experience with FFC Wines, I was happy to explore more of their offerings.  Hoby led our group through a tasting of four Coppola Diamond wines, two whites and two reds, and spoke with the group in detail about the smells, tastes, and textures of each.  We each ventured a guess what varietal of wine we had in-hand, but for the most part failed miserably, some of us at times even guessing the wrong color.

Our host, Hoby is a grad student at UC-Davis who founded a chemistry camp for the blind and hosts the FFCW’s monthly Tasting in the Dark, and is uniquely qualified to lead this tasting as he has been blind since birth.  Hoby’s descriptions of the wines is a thing of beauty.  This guy … can seriously turn a phrase.  He had our group so wicked hungry by the end of the tasting with his flowery descriptions of the meals that he’d recommend pairing with each wine.  Luckily, we had lunch waiting for us.

I’d love to regale you with the intense flavors of the wines we tasted, but since we were blindfolded, I wasn’t able to take notes.  That said, I’ll simply list the wines below, and encourage you to try each and every one because they were all delicious and worth a taste.  Take your time before diving in and explore the smells and flavors of each.  You’ll be surprised when you let the wines speak to you!

  • 2012 Diamond Sauvignon Blanc
  • 2012 Diamond Pinot Noir 
  • 2012 Diamond Chardonnay (Hoby recommends serving with seared pork belly)
  • 2011 Diamond Cabernet Sauvignon (Hoby recommends serving with a smoked burger with a brioche bun topped with avocados, caramelized onions, and smoked cheddar)

If you’re ever touring the Alexander Valley, make sure you make Francis Ford Coppola Winery a stop on your agenda. 

*These blindfolds were leGIT.  I couldn’t see s**t, and my eyes burned like a vampire’s at dawn when I took it off.

***Please note: this tasting and subsequent meal was on the house.***

2nd Floor Bistro New Menu Update – August 2013

The 2nd Floor Bistro (2FB) continues to surprise and impress me.  I was invited to a media dinner to try some of the new menu items from the new executive chef Daniel Tarasevich, Chef Scott Gottlich’s right hand man.  The food? Amazing.  I wasn’t feeling awesome that night, so I couldn’t manage more than a few bites of each delicious course … but what I ate, I liked loved.  Make sure you get your hands on some of the Hudson Valley foie gras mousse (this was some seriously delicious airy goodness) and a pork belly banh mai slider.

Now, let’s talk about the drinks, which they’ve done so well in the past.  We started with a few sips of the Rhum + Rhubarb, Paloma Shandy, and Cucumber Sip.  The Rhum + Rhubarb (barbancourt aged rum, rhubarb liqueur and syrup, muddled strawberry) was a pretty mind-numbingly awesome start to the meal with just the right amount of sweetness.  I’m not the biggest rum fan, but I’d drink this again (for realz).  The Paloma Shandy (agave nectar, beer, silver tequila, grapefruit juice, and ahi amarillo chile salt rim) was pretty … pretty interesting.  If you’re a regular reader (or friend*), you’re aware of my disdain for grapefruit and tequila (it’s nothing personal … college happened).  That said, I actually enjoyed this drink.  The beer was an unexpected addition and the grapefruit wasn’t overpowering.  I really loved the chile salt rim.  Lastly, the Cucumber Sip (Square One cucumber vodka, St. Germain, lime, strawberry) was amazeballs really good.  This is a drink I can really get on board with in the summer thanks to its refreshing flavors.  I’d liken it somewhat to a vodka Pimm’s Cup.

Next up: the seasonal sangria (more like san-great-a).  This drink was not only gorgeous, but it was some of the best sangria I’ve ever had (and I drink a lot of sangria when the mercury starts rising).  Packed with flavor, this glass of heaven will keep me coming back.

The rest of our meal offered wine pairings from Italy, Texas, and Spain (I felt like a world traveler by the end of the meal).  The pairings were a good sampling of the 2FB’s wine list‘s excellent selection.  They offer wines by the glass and bottle from Lodi, CA to Argentina to Australia.

Last word: All in all, nausea taken into account, the meal at 2FB was out of this world.  If you’ve avoided this place simply because it’s in a mall, then SHAME ON YOU.  Get your ass in there and try some of their amazing bites and sips.

The Second Floor Bistro
thesecondfloorrestaurant.com | @2ndFloorBistro
13340 Dallas Parkway (in the Galleria, use the Westin entrance)(972) 450-2978

***Please note: this meal was on the house.***