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By
alarsen
| Sunday, May 4, 2008, 12:00 PM
Cinco de Mayo without a margarita? No way … Margaritas are a quintessential summer sipper. Dependant on a delicate triangulation of flavors — sweet, sour and boozy — the margarita is also one of the most often poorly executed and most often reinterpreted drinks at the bar.
Traditionally mixed with fresh-squeezed lime juice, tequila and an orange liquor (triple sec, Grand Marnier or Cointreau), sour mix sometimes serves as a substitute depending on which bar you’re ordering at.
It’s a beverage that’s haunted by questions ….
Salt? No salt? Juice? Sour mix? Frozen? On the rocks? Silver tequila? Gold tequila? Cointreau? Triple Sec? There are a lot of great ‘rita recipes out there. We’ve compiled a few we’re fond of here for your tasting pleasure. Here’s a mix masters guide to creating your own flavor fiesta ….
Classic Margarita
Ingredients: 1 part Grand Marnier (or another orange flavored liquor like triple sec or Cointreau), 2 part Tequila, 1 part Fresh Squeezed Lime Juice. Directions: Shake with ice and strain into a salt-rimmed margarita glass with ice. Garnish with a lime wedge. Recipe by Grand Marnier
Virgin Margarita
Ingredients: Lemon and salt for frosting, 3 parts sweet and sour mix, 1 part lime cordial, 1 part fresh orange juice, crushed ice. Directions: Frost the rim of a wine goblet or cocktail glass by rubbing it all around with a halved lemon and dipping it into a saucer of salt. Shake the sweet and sour mix, lime cordial and orange juice in a cocktail shaker with a scoop of crushed ice and stain carefully into a frosted glass. From “Mocktails” by David Biggs
The Bourborita, Craig’s favorite twist on the margarita
Ingredients: 1 1/2 part Bourbon, 3/4 part Tucaca Italian Liqueur, 3/4 Agave 15 Margarita Mix (available from William Sonoma). Directions: Run a lime wedge around the top edge of a margarita glass. Dip moistened glass in bowl of course salt, set aside. Next, fill margarita glass with crushed ice. Pour margarita mix over ice in margarita glass. Add Bourbon and Tucaca to drink shaker and shake. Strain mixture into glass. An original recipe
The Pama-Rita, Alexis’ favorite twist on the margarita (see picture below)
Ingredients: 2 part PAMA Pomegranate Liqueur, 1 1/2 part Silver Tequila, 1/2 part Lime Juice, 1 part Sweet ‘n’ Sour Directions: Shake all ingredients with ice, strain into a margarita glass. Rim glass with sugar and garnish with a lime slice. Recipe by Pama Liqueur
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By Craig Schrolucke
| Friday, May 2, 2008, 07:25 AM
The Mint Julep has been the traditional drink at the derby for more than 100 years, and during that time about as many variations — some refreshing, some not — of the drink recipe have been imagined.
Some of the recipes suggest the aromatic mint should be used as a garnish while others suggest muddling — otherwise known as stirring and gently crushing — the mint.
One aspect of this race-day concoction that doesn’t seem to vary is the ice — almost all agree, crushed is best. What to place the ice and the drink in is another matter. For a more musty mixologist, the only choice is a sterling silver julep cup; for the rest of us, a rocks glass should do the trick.
So when you’re ready to celebrate the most exciting two minutes in racing this weekend, the Lounge Lizards have gathered a few refreshing recipes for the popular drink for you to try.
says the widespread success of the famous race is thanks in part to Southern tradition, big-name movie stars, the rise of mass media, the minty minty drinks and loads of luck. Whatever the case, the Lounge Lizards will be raising a glass tomorrow with a toast to red roses, big hats, fast horses and the much-admired quintessential drink of the .
Early Times Mint Julep recipe
2 oz. Early Times Whiskey 1 tbsp. simple syrup (recipe below) Mint sprigs Crushed ice Crush a few mint leaves in the bottom of an 8-oz. glass and fill with crushed ice. Add one tablespoon of simple syrup and one tablespoon of water. Add 2 oz. Early Times. Stir gently until glass frosts. Garnish with a fresh mint sprig, sip and enjoy.
Mint simple syrup*
1 cup water 1 cup sugar 1 bunch fresh mint sprigs Combine sugar and water. Boil for 5 minutes without stirring. Pour mix over a handful of mint leaves, and gently crush the mint with a spoon. Refrigerate overnight in a closed jar. Remove mint leaves, but continue to refrigerate. Stays fresh for several weeks.
* Speaking from experience - don’t overcook the simple syrup or you’ll have a batch of simple crystals instead. — RECIPE FROM EARLY TIMES WHISKEY
Thoroughbred Punch
Serves 15-18 1/2 cup sugar 4 oz. lemon juice 6 oz. orange juice 4 oz. Grenadine 1 Liter Woodford Reserve Bourbon 1 Liter club soda Combine sugar with the lemon and orange juice and stir well. Add Grenadine and Woodford Reserve and stir again. Add the club soda, garnish with mint sprig and Ice mold and serve. For an alcohol-free version substitute Woodford Reserve with sweetened ice tea.
— RECIPE BY TIM LAIRD, CCO (CHIEF COCKTAIL OFFICER) OF LOUISVILLE-BASED BROWNFORMAN
Julep Mintalicious Martini
2 oz. Kentucky Bourbon 2 oz. orange liqueur 1/2 oz. vanilla vodka 1 oz. Mint Julep syrup (stores like Arrow Wine sell this pre-made) 2 oz. tonic water Shake, strain, garnish with an orange slice and mint spring. — A LOUNGE LIZARDS TAKE ON A RECIPE FROM COCKTAILTIMES.COM
Run for the Roses Cocktail
Serves 2 3 oz. orange vodka 2 oz. peach brandy 2 oz. Southern sweet iced tea (recipe below) 2 oz. fresh lime juice 2 rose petals for garnish Chambord for floating Add first four ingredients into a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into two rocks glasses filled with crushed ice; pour Chambord so that it floats on the top of the drink. Garnish drink with rose petals.
Southern sweet iced tea recipe
Use five tea bags for one quart of boiling water. Steep for 10 minutes and add one cup of sugar while tea bags are steeping. Stir to dissolve. Place in refrigerator to cool.
— CREATED FOR LAST YEAR’S KENTUCKY DERBY FESTIVITIES BY GREY GOOSE VODKA’S NICK MAUTONE
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By
alarsen
| Wednesday, April 30, 2008, 12:30 AM
the only downside is you’ll have to travel to Somalia, the Congo, Ethiopia, Vietnam or maybe the remote Pacific islands of Tuvalu to get it. A new Web site called collects info from drinkers around the world. Monaco’s are some of the most expensive so that would be one to skip. Important to point out besides the incredible cost of the plane ticket is the danger in traveling to some of these places. We don’t need to tell you that you’re better off buying a beer here at home, but it’s still fun to see what it would set you back if you had the resources and interest for world traveling.
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Bar talk
By
alarsen
| Tuesday, April 29, 2008, 09:33 AM
Mmmmmmm …. is holding a Free Cone Day today, Tuesday, April 29, so plan accordingly. The franchise is marking the days celebrations by giving away free cones at participating stores. Locally we have a shop participating at 1934 Brown St. (937-461-1888). In honor of the big day they’ve put together a that takes guests from their first scoop shop in “a dilapidated gas stations in Burlington, Vt.” all the way to last year’s introduction of Stephen Colbert’s Americone Dream flavor and the 10th anniversary of Phish Food. And in other news, happy belated National Cubicle Day!
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By Craig Schrolucke
| Monday, April 28, 2008, 09:00 AM
The hottest dance club in Dayton just got hotter. The Lounge Lizards attended the unveiling of first floor after a more than $300,000 renovation that got underway in January. The first major change since the club opened at the end of 2005, it was an impressive evening. The updates are fabulous. The space is now surrounded by walls of light that ebb and flow through a series of colors. The lighting on the stage is spectacular… dome shaped lights that pulse to the beat… too bad they didn’t put those lights everywhere. One guest lamented over the missing dancers while another took advantage of the vacant space to put on a show of her own (see photos). I wish they could have done something to increase the service at the bar. Still, there’s no doubt that Masque has stepped up the night-club game in downtown Dayton. Well done!
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Bar talk
By
alarsen
| Sunday, April 27, 2008, 09:00 AM
Some may surprise you, while others you may not have heard of. The 2008 Brewers Association World Beer Cup winners have been announced. They have a list of 91 exhaustive categories for your reading pleasure posted on their Web site. Here we give you the list of this years Champion Brewery and Brewer Awards …
Champion Brewery and Brewer Awards
World Beer Cup Champion Brewery and Brewmaster, Large Brewing Company
Warren Quilliam
World Beer Cup Champion Brewery and Brewmaster, Mid-Size Brewing Company
Peter Bucher
World Beer Cup Champion Brewery and Brewmaster, Small Brewing Company
Tomme Arthur
World Beer Cup Champion Brewery and Brewmaster, Large Brewpub
Darren R. S. Welch
World Beer Cup Champion Brewery and Brewmaster, Small Brewpub
Tonya Cornett
There’s also a sortable Excel version of the 2008 winners list if you’re really looking to nerd out. So if you’ve been wondering about the tastiest Belgian-style sour ale (A: Geuze Boon from Boon Brouwerij N.V. located in Lembeek, Belgium) or the best gluten free beer (A: Deschutes Brewery Sorghum Beer from Deschutes Brewery located in Bend, Oregon) you’ll find the answers to your questions here.
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By
alarsen
| Saturday, April 26, 2008, 07:00 AM
Here are a few summer wine cocktails - winetails for short - that can help you cool down this summer. These come courtesy of Mixologist Jamie Boudreau who went with different wines from the Fat Bastard wine label. Enjoy!
Languedoc Bramble: 2 oz Fat Bastard Shiraz; 1 oz Marion berry (blackberry) puree; 1 oz bourbon (Woodford Reserve); 1/2 oz lemon juice. Directions: shake all ingredients with ice and fine strain into a chilled cocktail glass. Garnish with three blackberries.
Aude Man Thyme: 2 oz Fat Bastard Chardonnay, 1 oz gin (Plymouth), 2 sprigs thyme, 1 oz peach puree. Directions: Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with sprig of thyme.
Incan Gold: 1 oz Pisco; 2 oz Fat Bastard Sauvignon Blanc or Fat Bastard Chardonnay; 1/2 oz pomegranate liqueur (Pama); 1/4 oz lemon juice; 1/2 oz simple syrup; 2 dashes peach bitters (if available). Directions: Shake all ingredients with ice, strain into rocks glass, garnish with brandied cherries
Witch Doctor: 3 oz Fat Bastard Sauvignon Blanc; 1 1/2 oz white rum (Appleton’s); 1 1/2 oz pineapple juice; 1/2 oz lime juice; 3/4 oz simple syrup; 4 sage leaves Directions: Shake all ingredients with ice and fine strain into an iced Collins glass. Garnish with sage leaf skewered into pineapple wedge.
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Craig Schrolucke and Alexis Larsen are good buddies who love a trendy hot spot as much as they do a worn out hole in the wall provided the service is as good as the items being served up. They also love bar talk and all that it entails and are more than happy to belly up to this bar blog and do just that.
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