Tag Archives: product review

TX Whiskey

Fort Worth is now even cooler in my book … like, really a LOT cooler.  Not only do they have stockyards (complete with cows), custom bootmakers, and a brewery that’s cookin’ up some really delicious frosty beverages, Rahr Brewing Company, but now they have a whiskey distillery.  Yes, you read that right … a whiskey distillery right here in DFW.  Be still, my heart, it’s true.  

Two regular dudes (errr … maybe not so regular*) decided that Fort Worth needed some locally-made whiskey, so they got the money together and made it happen.  TX Whiskey was what came out of their dream.

This whiskey comes in one of the cooler bottles that I’ve seen, complete with a cork unlike any other (literally).  Each cork is made with a small circle of repurposed leather from boots donated by bookmakers and distillery visitors.  I’ve been keeping mine because … well, they just look neat.

Now for what’s inside the bottle: talk about a deliciously blended melange of heavenly flavors.  TX Whiskey is a golden amber-colored whiskey with powerful notes of vanilla and honey that make it incredibly smooth; so smooth that you can drink it straight (and you should**).  It’s not only delicious, but also boasts an 82 proof potency (which isn’t kick-you-in-the-ass strong, but it does the trick).

If you MUST mix this nectar with something, here are some of their suggestions:

The Lady Heather
1 oz TX Whiskey
1/2 oz Cointreau
2 oz Champagne
3 dashes Peychaud’s
3 dashes Angostura
1 dash Pecan Bitters

The TX Milk Punch
1 3/4 oz TX Whiskey
1/4 oz Half and Half
1 1/2 oz Bluebell Vanilla Ice Cream
3 dashes Aztec Chocolate Bitters
Grated nutmeg for garnish

Texas Peach Jam Sour
2 oz TX Whiskey
2 tbsp Peach/Pecan Jam
2 dashes Old Fashioned Bitters
3/4 oz Lemon Juice/Sour
1 Egg White

If you’re a whiskey drinker, TX Whiskey is a must-try.  You’ll be hooked after one sip and can thank me later.

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**Here is how I’d recommend drinking Firestone and Robertston’s TX Whiskey (pay attention … it’s really complicated).


*Firestone enjoyed a 20-year career in the local television and communications business. After the successful launch of a network affiliate in Jacksonville, Florida, he was bit by the entrepreneurial bug. Firestone teamed up with his brothers to create a cable television network, and moved to Fort Worth, Texas to operate their new venture. 

Meanwhile, Robertson was making name a name for himself, too. After growing up in Midland earning a business degree from Texas Tech, Robertson forged a path in the energy business. He spent 10 years on the financial side, primarily in private equity and corporate finance. Like Firestone, Robertson felt a strong entrepreneurial spirit. But they both craved something a little less corporate, and a little more personal. “I always felt more at home in jeans and boots than in a suit and cap-toed shoes,” Robertson says. 

Please note that Firestone and Robertson Distillery provided me with a bottle of TX Whiskey free of charge.  Also note that I liked it so much that I went out and bought another bottle with my very own money.

… an offer I couldn’t refuse.

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Francis Ford Coppola wears a lot of hats. Most know him thanks to his epic movies (ahem, “The Godfather” series). Those of us who enjoy a glass of wine now and then see him through a different lens (pun completely intended). In the 1975, Francis and Eleanor Coppola purchased the Inglenook winery and pursued a venture as vintners. Luckily … the Coppolas do it well. Refreshingly, Coppola isn’t just the name on the bottles, but has a hand in everything that happens at the winery, and even designs the labels himself.

Being one who appreciates almost all things Coppola, I was so delighted to be invited to a Coppola wine dinner at Ruth’s Chris. Two of my favorite things at once? I’ll just say that they made me an offer I couldn’t refuse. (Yeah, I did it)

Upon arriving, I was handed a glass of Sofia Blanc de Blancs sparkling wine. It was perfectly effervescent, slightly fruity, very dry, and the perfect way to start the evening. I’ve had it before in the individual serving size (which comes in a can, accompanied by a straw), but never from the bottle … and I liked it. Apparently Francis promised Sofia that he’d name a wine after her, and a year before her wedding, told Corey Beck (Coppola’s winemaker) that it was his charge to make it happen in time for her wedding. He made it happen, and the Sofia line followed.

Dinner started with a shellfish salad and was accompanied by the 2011 Diamond Chardonnay. I seldom enjoy (or even drink) white wines, but I very much enjoyed this one. It had a nice fruity flavor and a sweet finish. This will definitely make an appearance beside with my summery pork dish I make … is it May yet? (Mouth waters.)

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The second course was mushroom risotto (ohhhhh my gosh) and was accompanied by the 2010 Votre Santé Pinot Noir. This.wine.was.amazing. Named with his grandmother in mind who always started meals with a toast of “to your health” in French (à votre santé), the wine is deliciously complex and paired beautifully both with the risotto and the main course. The lightness of the wine was surprising for its complexity.

Third came the lobster … oh so much lobster, Rockefellered, and accompanied by an 8oz filet of buttery soft beef cooked to perfection. Paired with the 2010 Diamond Claret, I couldn’t stop eating and drinking. (My scale hated me this morning, but it was so worth it.) Every bite and sip brought out another facet of the wine’s flavor, which was incredibly rich. The Claret is a red blend that pays homage to the Inglenook vintners … it’s their signature red, and for a reason. Ringing in at just $21, this wine will be a must-have for future filet dinners, and the gold netting on the bottle makes it feel so much more expensive than it is*.

Our last course was a decadent chocolate flourless “sin cake”, and the final wine pairing was the 2010 Director’s Cut from the Alexander Valley (even I know that’s a great region). The bottle is incredibly unique (they had to purchase a special machine from Australia just to affix the label to the bottle!) and the wine it holds is, also. Complex and thick (the way any red wine lover who likes to chew their wine would love), the Director’s Cut is aged in French oak barrels and has a dark, bold color.

In conclusion, the only way the meal could have been any better was if I didn’t have to stop eating and drinking … and I had a cigar.

*Most of the Coppola wines range from $12-21.

**I attended this event free of charge.**

Shellback, Tony, and Me.

I’ve always liked rum in a “I’m beside a body of water and it’s 80°+” kind of way.  However, the event I attended last week changed my tune a little.

Shellback kicked of its US tour of its “All Hands on Deck” mixology class in Dallas*.  Attendees were welcomed by a rum punch with a sprinkle of freshly-grated nutmeg and mingled while noshing on little bites.  After we were decently primed (and our bellies had a base for the deliciousness to come), we made our way into an immaculately laid-out room complete with bar tools, fresh fruit, and (of course) Shellback Rum … a lot of Shellback Rum.

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The author of The Modern Mixologist, Tony Abou-Ganim, walked us through three drinks, the aforementioned rum punch, and a couple other extra tidbits.  We learned the proper way to muddle mint to make the Milestone Mojito, just the right mix of citrus and ginger beer for the First Mate, and the real way a daiquiri is made while creating the Deck Hand Daiquiri (recipes below).  Tony was a blast to learn from, and you didn’t always know which meaning he was going for — the innocent or the risqué (it made it a bit more interesting).

I tried played with Vine, so my drinks took (way) longer to make, but I hope you enjoy the videos! (Linked above.)

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Milestone Mojito

  • 1.5 oz Shellback Spiced Rum
  • 1 oz ginger syrup
  • 1 oz lime juice
  • 12-14 mint leaves
  • 10-12 slices of kumquats or 4 slices of mandarin oranges or nectarines
  • soda water

Muddle lime juice, ginger syrup, kumquats, and mint in highball glass.  Add crushed ice and rum.  Stir with bar spoon until glass begins to frost.  Top with soda water.

First Mate
  • 1.5 oz Shellback Spiced Rum
  • 1 oz cinnamon simple syrup
  • 2 oz apple juice
  • 1 oz lemon juice
  • ginger beer

Shake rum, cinnamon syrup, apple juice, and lemon juice together with ice until blended.  Strain into chilled Collins glass and top with chilled ginger beer.

Deck Hand Daiquiri
  • 2 oz Shellback Silver Rum
  • 1 oz lime juice
  • 1 oz simple syrup
  • seasonal fruits and berries
Muddle fresh fruits with simple syrup.  Add lime juice and rum.  Shake with ice and double strain into  chilled glass.

**DISCLAIMER: I was invited to this event and attended free of charge.**

*Other dates include: San Francisco (April 10), Miami (May 2), Chicago (June 25), NY (July 9), and Los Angeles (August 16).  Tell your friends … bc this was fun!

Link

Step 1: Order The New Old Bar.
Step 2: Wait to receive the book with great anticipation.
Step 3: After you get the book, stock your bar according to the book’s instruction.
Step 4: Make every drink, app, syrup, and infusion they have a recipe for STAT.

I have a new favorite instructional book (taking that spot from Three Black Skirts: All You Need to Survive, a guide for women that includes doing taxes, changing tires, etc.): THE NEW OLD BAR: Classic Cocktails and Salty Snacks from The Hearty Boys, by Steve McDonagh and Dan Smith.   Apparently the authors of the book spent some time on one of the Food Network reality shows.  Wherever they came from, they sure do know how to write a darn* good guidebook for winos.

This book … is a beauty.  I received it in the mail before Christmas, but with the season as it is, was too busy to dive in until this week.  I’ll say that I completely regret not cracking this bad boy open before the holidays.  With recipes for more then 200 classic and some not-so-classic cocktails, liquor infusions, syrups, and 25 appetizers, it’s a jack-of-all-trades type of consumer’s handbook.  The cocktail recipes harken back to a time when people made drinks the right way and the book makes the recipes simple enough for a novice bartender like me to not only tackle successfully, but sound like a well-marinated bartender at that.

Even better?  It doesn’t just stop at recipes.  Noooo siree bob.  Along with beautiful photography (apparently snapped by Steve McDonagh), TNOB offers information about liquor basics, bar tools, ice, coctail-making techniques, etc..  Have you always wondered what a shrub is?  They’ll tell ya … and tell you how to make them.  Do you have a big wedding coming up and you are in charge of a toast?  They have those, too … along with blessings and curses (you never know when you’ll need a good curse).

I had some girls over last night and made the Bees Knees (gin and lavender cocktail) and the cheese beer biscuits.  Both were a hit, and from this week on, a party won’t pass without at least one item from this book being served.  I think next on my list will be the Bison Grass Crusta and the bacon cashew brittle.

Buy one to keep in your bar at Barnes and Noble or on Amazon.com.  For less than $13, it’d make a lovely gift for your favorite wino!

Product Review: POPTAILS

We live in Dallas … and let’s face it, it’s hot.  With the rule and not the exception being 100+° days, we’re all in need of some relief, and this handy dandy handbook delivers just that in the form of alcoholic popsicle recipes.

POPTAILS by Erin Nichols is a guide to 60 boozy treats-on-a-stick that will help make this warm effing hot summer a bit more bearable.  Erin created recipes for everything from a margarita or root beer float to the “Triple Berry Threat” and “The Highbrow Pear”.

After trying some of the recipes myself, the “Moscow Mule” (surprised?) and “Mom’s Apple Pie” are definite recommendations.  So you don’t make some of the mistakes I did, I’ve come up with some tips:

  • Follow directions!  Don’t try to be a hero —- Erin has slaved over these recipes to hone the perfect proportions
  • Let them freeze completely.  Cutting corners and trying to consume these delicious nuggets of icy alcohol is not recommended because the alcoholic elements may take longer to freeze than the rest, making it a sloppy mess if you get too anxious.
  • Distribute napkins with your poptails
  • Use popsicle forms that allow you to use real popsicle sticks instead of plastic ones (the wood grabs the pop better making it easier to remove)
  • Make sure you prepare the alcohol as directed
  • Be patient when removing the poptails from the forms

My lovely (not) pictures are to illustrate how lovely they turned out. (I didn’t even make any of the pretty ones with fruit inside.)  Popsicle forms are easy to find (Wal-Mart has some or you can go with a disposable tube option like Zipzicles), but you can also rig some of your own.  Note: they were not only pretty (IRL), but also stinkin’ delicious.

The book is available on Amazon, so get to ordering and get some in the freezer STAT!

Product Review: Pisco Portón

WAAAAAY back in February, Pisco Porton sent me a bottle to try out.  I have been an uber bum and am just now writing my thoughts on it (Susie loses three points).  Don’t take my lack of enthusiasm for writing this review as an indication of how it is — I just have been busy for the last 5 months (no kidding).

So, onto my thoughts.  I was really confused when I received it in the mail as I’d never heard of it.  So, I did some light reading and found that PP is a Peruvian white liquor made from grapes.  It has a fruity smell to it and the bottle was incredibly heavy (I just thought I’d add that).  Apparently, it’s kind of like Champagne in that only pisco made from certain grapes and in a certain way can be legally called “pisco”.

We tried four of their suggested recipes, and we enjoyed a couple enough to keep them in our cocktail repertoire.  I’ve listed the recipes for these cocktails below.

Let me know if you try this slightly unconventional liquor. I really enjoyed my foray into Peruvian spirits!

PORTONERO

  • 2 oz. Pisco Portón®
  • 1 tsp. fresh lime juice
  • 1 tsp. simple syrup
  • 1 slice of fresh ginger
  • 1 dash of Angostura™ bitters
  • Top off with ginger ale
  • Fresh lime wedge

Pour Pisco Portón®, lime juice, simple syrup, ginger and bitters into a tall glass with ice. Top off with ginger ale. Stir ingredients and garnish with a lime wedge.

Pisco Sour

  • 1 ½ oz. Pisco Portón®
  • ½ oz. fresh lime juice
  • ½ oz. simple syrup
  • ¼ oz. egg white
  • 1 dash Angostura™ bitters

Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.

Product Review: Last Round

I gave up alcohol for Lent … hard to believe, I know.  It seemed like a great idea until I realized that I would be in Vegas on Easter weekend (for the less religiously inclined of you out there —- Lent ends ON Easter).  I forsaw two issues:
1. I couldn’t NOT drink in Vegas so I sadly bent my morals and started a few days early.
2. I didn’t think about how low my tolerance would be after not drinking for so long.

The latter was going to severely hinder my early morning pool lounging … so I thought.  When packing, I made sure to lug my samples of Last Round with me.  The first night I was schnockered, but somehow managed to down a bottle before fading into sweet passed-out bliss.  When I woke on Friday morning, I felt like I’d slept for 12 hours and hadn’t had a drink.  What a miracle!

The taste was a little tough to take, especially on an already weak, alcohol-soaked stomach, but I made it through the whole thing in one belt and chased it with water.  (Unlike most hangover remedies, you don’t have to drink water after Last Round.)  Last Round is even made with mostly recognizable ingredients – see their ingredient information on the left.

A bottle (2.4 oz) goes for about $3 and can be purchased on their website, www.last-round.com.  They even sell a “party pack” of 48 bottles.  You know what they say … SHARE THE WEALTH!

Their website reads, “Last Round cannot cure bad decisions, questionable hook-ups, senseless ramblings or excessive friend hugging…. However, Last Round will have you feeling so good the next day, it’s like last night never happened.”

All I can says is, “Amen … and thanks!”

www.last-round.com | @last_round

24

Beefeater recently began distributing its newest bottle of heaven in the United States – Dallas being only the 10th U.S. city in which it debuted.  Previously, only the lucky travelers that ventured to Canada could snag bottles and bring them back to wave them under the jealous noses of those who didn’t make it up to the Great White North to get their own bottle.  Sadly, I missed the launch party, but since I’m such a lucky little lady and people at Beefeater have heard of my little site, a bottle of the ambrosia arrived on my doorstep.

I couldn’t wait to unscrew the cap … but I did.  But I only waited for my friendsand the proper mixers to come together so I wouldn’t be tempted to empty the bottle all by my lonesome.  Soon enough, friends arrived and drinks were mixed.  We made at least one of each of their signature 24 cocktails and I can’t think of a single one of which I wouldn’t want a few more.

The gin itself is quite tasty.  They say it’s made with botanicals and teas, and by some of the brightest minds (read: biggest lushes) in the industry … but what I know it that is doesn’t make me shudder when I take a swig of a strongly-mixed G&T.  It delivers hints of grapefruit with each sip and it’s de-lightful.  Not a single complaint could be heard in Chez O the night we so diligently explored the intricacies of 24.

Since a bottle of 24 is only $28.99 for a 750 mL, it’s not a budget-breaker and will occupy the top shelf of my bar from now on.  So grab a bottle for yourself and try out a recipe or two below for yourself.  Guarantee … you’ll enjoy it as much as we did.

St. Henderson’s 24 | Signature Cocktail Created by Scott Melton of Bar Celine, Dallas, TX
1 Part Beefeater 24™
½ Part Aperol
½ Part St. Germain
½ Part Lemon Juice
Shaken, topped with soda and served over ice with a lemon peel to garnish

Shifting Sands | Adapted from a recipe by Sasha Petraske of Milk & Honey, New York
1 & ½ Parts Beefeater 24™
1 & ½ Parts fresh grapefruit juice
¼ Part fresh lemon juice
2 Bar Spoons of Maraschino Liqueur
Club soda
1 grapefruit wedge, as garnish

24 Martini | Created by Dan Warner
5 Parts Beefeater 24™
1 Part Lillet Blanc
2 Dashes of Regan’s Orange Bitters
Stirred and served up with a grapefruit twist.

Triple Citrus 24&T
2 Parts Beefeater 24™
1 Part Fever-Tree Tonic