Now, a little on the Negroni: it’s a classic Italian cocktail that has been around since the early 1900s that is made with equal parts gin, Campari, and red vermouth with an orange peel garnish, served on the rocks. Campari is a bright red, bitter, Italian liqueur that gives this drink its unique flavor profile. The Negroni is considered an apéritif, which the Italians will sip before a meal to prepare their stomachs.
I know that we’ve all had a traditional Negroni or two this week, so to stir things up a little, I tried my hand at Strawberry Negroni Popsicles for a pool party yesterday! These pops are as easy to make as they could be and are a perfect way to cool down in this oppressive heat.
STRAWBERRY NEGRONI POPSICLES
1 1/2 lb strawberries, hulled
6 T turbinado sugar (Sugar in the Raw)
2.5 T Seersucker Gin
2.5 T Campari
2.5 T Sweet Vermouth
1 T Orange Flower Water
Combine hulled strawberries and sugar in a blender, let them sit for 10-20min, then blend until smooth. Add other ingredients and blend for another 20 seconds. Freeze in popsicle molds for at least 8 hours.
We’re obviously obligated to celebrating the effervescent elixir that has improved more than one wedding/New Year’s Eve/casual Tuesday afternoon and my health in 2017 (no kidding). While I’ll be hanging in my pool with some mini bottles of Segura Viudas to commemorate the day (screw the forecast that’s calling for rain), there are plenty of other ways to celebrate. Enjoy a chilled glass, boozy popsicles, sparkling sangria, or my newest creation, the basic girl favorite frosé (recipe below).
Visit my Instagram page (@susiedrinks) before Sunday, June 4 at 6pm for the chance to win a bubbly goody bag from Segura Viudas including a full size bottle of Segura Viudas Brut and two mini bottles, a portable Bluetooth speaker, a badass cava straw like the one in my picture, and some other goodies.
The frosé has been a recent favorite around town, but I decided to triple down on the booze by adding orange liqueur and vodka. (Because, I mean … it’s me.) Using frozen strawberries automatically chills the drink, so no ice is required that would eventually water it down.
Segura Viudas Frosé
1 cup frozen strawberries
1 cup of Segura Viudas Rosé
0.5 oz agave syrup
0.75 oz Cointreau
1 oz Reyka Vodka
Blend all ingredients on high. Pour into a flute, then top off with more rosé. Garnish with a strawberry half and a sprig of mint.
Special thanks to Segura Viudas for providing the giveaway goodies!
Grab your gaudy hat and seersucker suits, boys and girl, it’s time to get to the starting line for the Kentucky Derby!
The traditional drink of the Derby is, as we all know, the Mint Julep. Traditionally made with whiskey, sugar, mint, and a touch of water. the well known cocktail has been the feature of bars at Churchill Downs for nearly a century. No kidding, it’s said that they serve about 120,000 of them each year!
Not being one for tradition, I wanted to put a twist on the usual Mint Julep recipe. Luckily, Seersucker Southern Style Gin challenged me to come up with a cocktail that I’d serve at my Derby party using their brand new spirit, so I had a fun starting point and a unique spirit to work with.
To highlight the botanicals in Seersucker (citrus, coriander, juniper, mint), I paired it with a genever (the father spirit of gin) and ginger syrup. (So, really, this should be a called a “Gin Gin Gin Julep”!) The flavors play nicely together and make for a unique take on the well known recipe.
1 oz Seersucker Southern Gin
0.5 oz Bols genever
0.25 oz simple syrup
0.5 oz ginger syrup
~5 mint leaves
Top with Club soda
Garnish with a piece of candied ginger.
Seersucker itself is proud of its riff on the traditional julep, the Gin Julep. (They added citrus to bring out the botanicals and reserved the water.)
GIN JULEP (Recipe courtesy of Christopher Ware of Azar Family Brands)
2 oz Seersucker Southern Style Gin
0.25 oz of lime juice
0.25 oz of lemon juice
0.5 oz of simple syrup
~5 mint leaves + more to garnish
Combine gin, citrus juices, mint leaves, and simple syrup in a cocktail shaker, then muddle mint lightly. Strain into a julep cup over crushed ice. Garnish with more mint.
If you’re looking for a new date night idea, or if you’re constantly on the hunt for authentic Italian food (the Northern states have all the luck with that), boy do we have a treat for you.
Antonio Ristorante, nestled away in Addison Circle, will transport you to the Italian countryside with its food, wine, and atmosphere. Classically trained Chef Antonio hails from Calabria, Italy and brings a hint of French cuisine to his tables for their $20 Tasting Tuesdays. Guests are served three lightly-portioned courses and wine pairings for each course. Even better, they’ll send you home with a simple and authentic recipe to try out the dishes in your own kitchen.
Chef Antonio prepares the main dish in front of restaurant goers and explains the recipe over a microphone; a waiter then explains the wine pairing with the notes that are to be experienced. Reservations for upcoming Tasting Tuesdays can be made here.
All of Antonio Ristorante’s food is ordered often to ensure freshness. If a customer especially likes a certain dish, the Chef will take note of their email and phone number to let them know the next time they have that dish. They also offer a few wild game options for the adventurous. Wine bottle prices are 30% cheaper than at other Italian restaurants with bottles starting at $27 – which we all know means you can spend that extra money on more wine.
A new food special will be available soon, and it’s a doozy. Their #LateNightDateNight offers a free pizza with any wine bottle purchase. Coming next week (the week of 5/4) for your date night needs, Thursday through Sunday after 9pm!
Back in January, Amanda gave us the good news that Fort Worth’s own whiskey distillery, Firestone & Robertson, debuted a bourbon to accompany its sweet blended whiskey. More recently, we were delighted to be invited to taste the new expression with the distillers and proprietors, Leonard Firestone and Troy Robertson, at the distillery. The partnership was unexpected–both were separately making plans to open a whiskey distillery in Cowtown when they got wind of the others’ plans. F&R was born and has flourished–much to the surprise of the owners, but no surprise to the consumers who love their original blended whiskey.
Firestone, Robertson and head distiller, Rob Arnold, set out to create a new, unique expression with a providence that can be appreciated using local ingredients (corn and wheat from Hillsboro and a yeast derived from a Pecan tree on a friend’s ranch in Glen Rose), and of course, they decided it had to be a bourbon because it’s “America’s spirit”. And the product … is good.
The spirit is surprisingly smooth with notes of dried fruit and a warm, long finish. The approachable yet deep flavors make this a unique intoxicant. It’s no surprise that it has been in such high demand.
Nose: oak, honey
Flavor: vanilla, honey
Finish: smooth, short
Aged: 4+ years
Proof: 82 (41% ABV)
While bottles of the TX Straight Bourbon have been a beast to get your hands on, they’ve recently released additional inventory to liquor stores. If you aren’t a fan or hunting for bottles, stop into the distillery where you can buy one bottle each month. (And yes, they keep track.)
The distillery itself is quaint, yet puts out a hell of a lot of product. (And they have to in order to keep up with demand.) One of my favorite things, beside the liquid itself, is the corks. Each one has a piece of cloth, leather, fur, etc., making each bottle unique. F&R works with local bootmakers to source the leather, and they’ll even work with you to create completely custom bottles using materials you bring them … but you have to ask nicely.
Keep an ear out for news on their new distillery, set to open late summer 2017. Expect a shiny, new distillery, aging warehouse, offices, an event space … and maybe even a driving range. My team is stoked to take a trip to the 109-acre facility once it’s complete.
Vino Palooza is a traveling wine and music festival that recently made a stop in both Fort Worth and Dallas this year. The Dallas event was held at Happiest Hour and featured wines from more than 20 different wineries as well as some beers and ciders.
J-Si Chavez from The Kidd Kraddick Morning Show hosted and several “Top 40” artists performed including Ryan Cabrera, Nash Overstreet of Hot Chelle Rae, and Ryan Key of Yellowcard, all in the name of helping local non-profit organizations. Snacks were provided, but the full Happiest Hour menu was available for those looking for substance.
The day couldn’t have been more pleasant at 75-ish degrees and sunny–everyone clearly enjoyed the wine, the music, and the atmosphere. This event is a must if you can grab a hold of tickets before they sell out!
Summer is coming … and it’s going to be a rough one, so being poolside with a cocktail and something cold is going to be the way to cope. Since all day pool parties aren’t always conducive to mass amounts of liquor, I figured out a little less aggressive way to up my booze intake … and get some extra vitamin C while I’m at it–Orange Cava Popsicles.
Made with a few simple ingredients, the easy to make popsicles are a perfectly refreshing poolside treat. Just freeze overnight and, voila, a boozy treat to cool you off … and they look pretty damn cool, too.
Orange Cava Popsicles
1 cup Segura Viudas Brut Cava
1.5 cups orange juice
0.5 cups water
3 tablespoons agave syrup (or other flavored syrup to your liking)
Combine liquid ingredients and mix until the syrup is dissolved. Place an orange slice in each popsicle mold, then fill with the mixed liquid leaving a little room for expansion from freezing. Depending on your molds, either place sticks in the molds immediately, then freeze overnight, or let freeze for one hour before placing the sticks.
If you want to go full-tilt basic, grab some fresh juice (or some extra cava) and drop your popsicle in. The drink will change with every sip since the popsicle will gradually melt into it!
There is no doubt that the company owning names like Jack Daniels, Woodford Reserve and Old Forester has serious insight when it comes to truly great whiskey and bourbon. When the opportunity comes to taste scotch from three newly acquired, iconic Scottish distilleries’ brands that date back to the 1800s, you take it. Period. The night with Brown-Forman started off with specialty scotch cocktails designed by the Global Brand Ambassador of their Scotch Collection (more on him in a minute) and a little talk so we could get to know the Brown-Forman team.
Honestly, before this night, I had never tried (or even heard of) a scotch cocktail. The though in my mind was that just isn’t done because it would be a waste of a great spirit. When I asked the ambassador (who is from Scotland, naturally) if it hurt him that we were drinking scotch cocktails, he laughed and said, “Of course not! I designed them myself, and when you complement the flavors of the whiskey, there’s nothing wrong with mixing.” We began with a traditional scotch cocktail, the Penicillin (BenRiach 10-Year, lemon, ginger, honey syrup), which is a stout cocktail with the perfect balance of bright flavors with the smokiness of the scotch. We then had a couple of less classic options like the Highland Game Changer (GlenDronach 12-Year, vermouth, cherry brandy, dash of absinthe) and the Bobby Burns (GlenDronach 12-Year, orange liqueur, and vermouth).
Once everyone was sufficiently lubricated, we moved into the tasting portion of the evening. The tasting was led by Stewart Buchanan, a Scottish native and Global Brand Ambassador of the Brown-Forman Scotch Collection. Stuart has been involved in the Scotch industry since 1993.
He has worked in virtually every position within the industry from production to warehousing, office work to hosting tastings and management. In 2004, he helped to restart the BenRiach Distillery, one of the sampled brands in the tasting, after it had been closed since 2002.
Needless to say, he is a world-class sommelier of Scotch (whatever the word is for that). With his production background, Stuart gives a unique insight into the different process techniques and what makes a whiskey individuality by using different styles of casks in maturation. All that said, he has an incredibly outgoing personality and is a dangerous drinking companion.
Now to the whiskey… GlenDronach 12-Year-Old Original Rich sherried, 12-year-old single malt matured in a combination of Spanish Oloroso sherry casks.
Proof: 43% ABV Nose: Sweet aroma with creamy vanilla and hints of ginger and autumn fruits Taste: Creamy and silky smooth taste with rich oak and sherry sweetness, full mouth feel, raisins, soft fruits and spice Finish: Long, full and slightly nutty finish Distillery: The Glendronach Distillery, founded in 1826 in the valley of Forgue deep in the East Highland hills and one of the oldest distilleries in Scotland. Characteristics of this distillery are heavy and robust using mastery of sherry cask maturation with a deep color and rich flavor profiles ranging from sweet and fruity to dry and nutty.
BenRiach 10-Year-Old Fresh and smooth single malt Classic Speyside. It is unpeated, fruity and matured in American Virgin Oak wood.
Proof: 43% ABV Nose: Crisp, green orchard fruits, stem ginger and tangerine mellows to creamy vanilla with a delicate note of mint and a twist of citrus with a barley back note. Taste: Warm toasted oak spices through green apple skins and dried apricots with hints of peach and soft banana. Touches of aniseed and lemon zest contrast the fruit and add to the crisp barley finish. Distillery: The BenRiach Distillery was founded in 1898 in Northeast Morayshire that uses 100% Scottish Barley sourced from farms across Speyside and Northeast Scotland. They are known for using a wide variety of casks for maturing and finishing. BenRiach is one of only two remaining Speyside distilleries to seasonally produce whiskey using malted barley from its own traditional floor maltings.
BenRiach 10-Year-Old Curiositas Peated single malt distilled from heavily peated malted barley giving this scotch a fresh, peated expression with smoky-sweet notes. Note: Peat is a traditional source of fuel that is taken from the land and consists of compressed, decaying plant material. Different processes in sourcing and the varying locations of Scottish distilleries give varying flavors of smokiness unique to where the Scotch is distilled. BenRiach uses Highland Peat that is taken from the top layer of soil and has charcoal and campfire notes, unlike the salt-water infused peat used in coastal distilleries that have a medicinal and iodine notes.
Proof: 46% ABV Nose: Aromatic peat smoke with hints of honey, fruit and mellow oak Taste: Pear front followed by a complex hint of fruit, heather, nuts, oak and wood spices.
Glenglassaugh Evolution (my favorite of the evening) Distinctive whiskey matured in ex-Tennessee Whiskey barrels which gives it a unique flavor compared to other Scotch whiskeys.
Proof: 50% ABV Nose: Combination of sweet barley, pineapple and vanilla with deep oak spices and caramelized pear. Taste: White peppery oak through crisp green apple with hints of salted caramel and ripe banana. Distillery: Glenglassaugh is an award-winning distiller founded in 1875 on Sandend Bay on the Moray coast of Scotland that is on that Highland and Speyside border. Their Scotch, both peated and unpeated is matured in beach side warehouses that gives it salty notes, but uses Highland malt that creates a unique flavor of three regions. They are known for innovation of their newer whiskeys, but have old stocks going back to 1963.
Brown-Forman created a truly amazing and educational evening. Due to the recent acquisition of these distilleries and their commitment to knowledge and quality, this scotch whiskey is currently available in limited quantities in the United States. Specifically, in the Dallas area, you should be able to find them in Total Wine and Specs. If you are looking to sample, we were informed that the Standard Pour and Whiskey Cake in Plano were the only two watering holes that were mentioned to have stock. Not to worry, though, the Brown-Forman team said they would be more widely distributed later in April and May. Save up your money and go grab a bottle … or three.