dadadada da da da - TEQUILA!
Patrón has the most amazing Customer Service center ever. I won’t bore you with details, but look at this amazing gift set! I know what I’ll be drinking this summer… or I will after I go through the Drink Maker Book!
Side note: They have a great contest going on where you could win the Best Weekend Ever by giving your best tips on summer spots in your hood. Sharing is caring!
Me and the hubs went to one of my favorite restaurant/bars, the Iberian Pig (Atlanta). Noticing the cocktail menu didn’t offer ups any tequila libations, we asked the bartender if he had any off-menu ideas. He whipped out a little black notebook and mixed up this beauty borrowed from the Tabard Inn in Washington, DC. The moral of the story? Sit at the bar!
Tabard cocktail : Milagro Reposado Tequila, Lustau Amontillado Sherry, Drambuie, Orange Boat, Fresh Thyme
I’m not sure which I liked better, the table or the New Belgium La Folie Sour Brown beer. Uh.. the beer! If you’re a beer geek you need to go to the Brick Store pub in Decatur, GA. They are one of two Atlanta bars that made it into Draft Magazine’s America’s 100 Best Beer Bars (the other being The Porter, of course). These guys are serious. Watch the Beer Manager give you a tour of their beer/keg cellar here.
Label Love! One look at these ladies and I knew they were coming home with me. This “joven” Spanish wine is definitely my new favorite affordable red. Pick one up in place of the budget friendly Cupcake. (Info on tasting notes here).
I’m always looking for something original to drink, and that I found at The Shed in Atlanta. This peachy Georgia glory was kept company amongst a menu of twisted classics, including a Spiced Mojito (spiced rum), Orange Basil Julep (self explanatory), and a Svelte Margarita (with a grapefruit and jalapeño spin).
Peach Pit : Pimms, Peach Bitters, Bitter Lemon
I got a visit from the green fairy! Or as close as I’ll get in the states. The Publik Draft House in Atlanta is connected to the Fabulous Fox theatre and serves up a full Absinthe menu. The bar man suggested I try the La Muse Verte which the menu describes as “star anise, seed anise fennel sage, hyssop, thyme and licorice root”. He then prepared it in the French ritual, dripping water through a flamed sugar cube and into the absinthe so it turned a milky white. It might not be an every drink, but it’s fun to take a trip back in time.
Easter’s almost here - time for some carrot infused vodka! I had this bunny themed drink at Sauced, Atlanta. It’s gotta be good for ya, right?
Killer Rabbit : carrot infused vodka, gingered cocchi americano apertif, north georgia apple syrup
This week I had the pleasure of partaking in a Mixology Class at Atlanta’s H. Harper Station, offered through Scoutmob. Guided by the restaurant’s owner and head barkeep Jerry Slater, we were led through the creation of classic cocktails - a Margarita (shown above), the Aviation, and an Old Fashioned (the best I’ve had, hands down). Jerry was extremely knowledgable, funny, and just a nice guy (possibly influenced by the presence of his mother who was roaming around the bar during the class?). So many of my cocktail questions got answered - What is maraschino liqueur, and more importantly, how is it pronounced? Shaken vs. stirred? Gin or vodka martini? All this while being served delicious appetizers like candied bacon crackerjacks, deviled eggs and smoked pimento cheese. This class gets an A+ for Alcohol and Amazing.
Kentucky Bourbon Barrel Ale : Kentucky ale aged for 6 weeks in bourbon barrels. My two favorite things in one!
"Old Fashioned" Snickerdoodles with Bourbon, Orange bitters, and orange zest // by The Boozy Baker
+ 2 3/4 cups + 2 tbsp plain flour
+ 2 tsp baking powder
+ 1/4 tsp salt
+ 1/2 pound unsalted butter, softened
+ 1 1/2 cups + 3 tbsp sugar, divided
+ 2 large eggs
+ 2 tbsp bourbon
+ 4 or 5 generous dashes bitters
+ 1 tbs freshly grated orange zest
+ 1 tbs ground cinnamon
In a medium bowl, combine the flour, baking powder, and salt. Preheat oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, beat the butter and 1 1/2 cups of the sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the bourbon, bitters, and orange zest and beat to combine. Gradually add the flour mixture to the butter mixture and beat until incorporated. (If the dough is very soft, freeze for 10 to 15 minutes before proceeding.) Combine the remaining 3 tbsp of sugar with the cinnamon in a shallow bowl. Roll the cookie dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture and place them on the baking sheets, spacing the balls about 2 inches apart. Using the bottom of a drinking glass, flatten each ball into a disk. Bake the cookies for 10 to 12 minutes, or until golden brown at the edges but still slightly soft in the middle. Cool the cookies for 5 minutes on the baking sheets, and then transfer to a wire rack to cool completely.