3Eleven Brings Clever Cocktails to Dallas’s West End

As a soon to-be senior in college, I drink Burnetts and sprite on the weekends. We go to the same bars with sticky floors, sweaty people and loud music. It is what it is, but when you come home for the summer, and Susie asks you to go to events in downtown… well, I’m a little spoiled now. She’s on a mission to help me appreciate the finer points of cocktails, spirits, and food.

Recently, I had the pleasure of going to 3Eleven’s grand opening party and had such a fantastic time. I walked along a red carpet, was greeted with wine and crab cakes, and found a new favorite bar in Dallas’s West End. Liv-ing the life.

For those who don’t know, 3Eleven is a stylish restaurant and bar that puts a modern twist on historic downtown. When you walk in, you’re taken back by the little details that make this place unique. The entire staff is kind and passionate about making sure you have the best experience possible.

3Eleven gives a nod to some of Dallas’s most infamous history, stories, and lore. The cocktail menu itself pays homage to Dallas history, and food itself isn’t bad at all. The entire experience was fantastic, and the drinks were also an experience.

 

Risky Business. This spicy cocktail was made with 3Eleven’s very own vodka, infused with cucumber and jalapeño, giving it just the right amount of punch to go with the lime juice, and simple syrup. It definitely has a spicy edge, so be warned.

Whiskey Sour. Their version of this classic was delicious—amaretto instead of whiskey, lemon, sugar, and egg white. This simple cocktail made me question why I drink whiskey and coke. (Again, thank God for this internship.) The flavors were well-balanced and made this cocktail easy to drink.

Stop by 3Eleven for creative cocktails, unique atmosphere and of course, the crab cakes!

3ELEVEN KITCHEN & COCKTAILS
311 North Market Street, #100 (West End)
3elevendallas.com

3Eleven’s Happy Hours:
Monday All Day
Tuesday through Friday: 2-6 pm

  • $2 appetizers and PBR
  • $1 off beer, wine & cocktails
  • $3 sangria

Peru Gourmet Fusion Cuisine

If you’re someone who loves trying new things and experiencing other cultures, this restaurant is the place for you. Peru Gourmet is an Peruvian-fusion restaurant and bar located just north of Six Flags in Arlington.

As soon as I walked in, I was greeted with smiles and the welcoming smells. The restaurant felt cozy and comfortable, with beautiful decor and dim lighting. They have a large selection of food on the menu, and if you’re indecisive like me, it’s a lot to choose from. I sat up at the bar and asked the bartender, Michael, to surprise me with some good cocktails and meal. Because, after all, who knows a restaurant’s menu better than the employees?

Firsts things first: cocktails.

The Pisco Sour. Their take the quintessential Peruvian cocktail (which is usually shaken) is frozen and blended! Made with egg whites, house-made simple syrup, lime juice and of course, pisco (a brandy distilled from grapes). Peru Gourmet offers this by the pitcher, and for good reason.

The Chilcano. This cocktail was so simple and refreshing; it would be perfect to have poolside. It’s made with Pisco, lime zest, ginger ale, and lime juice. I could drink 10 of these, and so could the owner, whose favorite cocktail it is.

The Machu Picchu. My personal favorite, because who doesn’t love a rainbow drink? There’s not just a technique to making it, but there’s also a technique to drinking it! Starting from the bottom, carefully lift your straw and sip at the same time, tasting every one of the flavors separately on the way up. Do that till it’s gone! Very challenging when you’re 5’3 with a tall cup at a bar, but I did it and it was worth it! Grenadine, orange juice, pisco and crème de menthe work together creating a beautiful, fun drink that will get you feelin’ good fast.

Now on to food …

Ceviche. (PICTURED AS HEADER) Hands down the best Ceviche I’ve ever had, I mean … amazing. Citrus and garlic-cured sea bass, peruvian peppers, peruvian corn (which is giant kernals), sweet potatoes, and chullbe (peruvian corn nuts), and garnished with red onion, cilantro and lime juice. This colorful dish is a must-have on the menu.

Lomo Saltado. Diced savory beef steak sautéed with onions, tomatoes, bell peppers, and secret seasoning and served with crisp potato wedges and white rice. The steak on this dish packs so much flavor it would be a crime to not eat all of it.  For the steak lovers out there, this one’s for you.

Peru Gourmet gave me a new love for Peruvian food and drinks. The intriguing flavors of the region are beautifully exemplified in the dishes and cocktails. Call it a little Per(u)view of what to expect if you ever make down there!

Happy hours: Tuesday through Sunday, from 4-7
$3 domestic bottles
$4 premium beers, house wines and margaritas

Bartenders You Should Know: Austin Millspaugh

When you walk into The Standard Pour in Dallas, Texas, a quick survey of the men behind the bar will show you one of the most creative barmen in Dallas. Just look for the one with the beard … in a hat … and usually a scarf when it’s not 101º.

That’s Austin Millspaugh.

For years he’s been slinging well-made cocktails to the masses, but always tries to take classics or his own creations to a new level with a unique ingredient, unexpected substitution, or over the top garnish. (I just had a thought … could it be his hats are his own garnish? I’ll give you a moment to discuss.) If you’ve spent any sort of time at his bar, you’ve seen the mad scientist at work. Whatever his chosen kooky element, he usually can find a way to make a thoughtful, unique cocktail from it.

So, when he recently won regionals in the United States Bartender Guild’s 12th Annual Most Imaginative Bartender Competition presented by BOMBAY SAPPHIRE gin on May 31, Dallas celebrated, but we weren’t surprised. He was crowned regional winner and will compete against 16 other top barmen (and women!) from North America and England in London in September.

Those of us going to Tales of the Cocktail this week in New Orleans will have the chance to see Austin (and the other finalists) take on a training challenge to prepare them for London. Because practice makes perfect, no?

The cocktail that won the crown for Austin was his “Mi Cheng” cocktail. I’ve included the cocktail below … but let’s appreciate how f**king gorgeous it is. He knows that our eyes eat first.

MI CHANG
2oz Bombay Sapphire
0.5oz honey blend (bee propolis and black garlic)
2.5oz coffee blend (2 beans/ 2 brewing methods)

Combine all ingredients and shake. Top with Cream Blend (condensed milk, egg yolk, heavy cream). Garnish with drizzled Cajeta

A LITTLE MORE ABOUT AUSTIN

Where was the first place you sold a drink in Dallas? Blackfriar, and my first cocktail was at Blind Butcher (R.I.P.)

How did you learn to bartend? I learned beer first because I was trying to get my cicerone certification. I never ended up getting the cicerone because I realized I needed to learn more about spirits before knowing “everything” about beer. So, I started as an enthusiast and bugged everyone by asking questions. Then I started cocktailing at Blind Butcher and then went to learn from Eddie Ekin to understand technique, specifics, and such.

What’s your favorite cocktail to drink? A Clover Club or a Bijoux—sweet, funk and spirit forward.

What’s your favorite Sunday night drink? I still explore to see what other people are doing. I look for the weirdest drink on the menu. I wish I could just stick with a shot and a beer, but curiosity gets me every time.

Who was your most formative cocktail mentor? I’ve been lucky enough to have many. The Dallas bar scene is full of supportive, inspiring people.
Omar Yefoon—he gave me the real advice, mostly to get my head out of my ass and pursue the industry and art of it all more aggressively
Vincent Paul Martinez—He was an amazing man that passed this year and he really had a lot to do with me seeing bartending as a viable career path. I was very lucky to know him.

Japanese or Leopold jigger? Leopold, all day

We all know you’ve come up with some really outrageous cocktails. What’s your favorite drink you’ve ever created? Oh, that’s easy … the fois gras cocktail at Meddlesome Moth. It was a fois gras fat washed-mezcal, sherry, and Averna, and it was all Barrel-aged for a month, then bottled served in a coupe served with dehydrated fois and a touch of truffle oil.

 

Stop in to see Austin at The Standard Pour in Dallas, Texas. He won’t be able to make you his award-winning cocktail (the ingredients are pretty damn complicated), but I’m sure he’ll mix you something incredibly creative and delicious. He is one of the 16 most imaginative bartenders, after all!

Truluck’s Debuts New Menu Items and a New Happy Hour

Truluck’s has been a longtime favorite of my sister’s and mine. When she first went to college and I’d visit, we’d stop in just to have dessert. Their Jack’s Sack was always our favorite—a chocolate shell hiding pound cake, berries, and whipped cream that the guest gets to crack and mix. It’s not just delicious; the destruction of the presentation is really rewarding.

It’s nice to see a longtime favorite with twelve locations continue to give diners new options to enjoy instead of adopting an “if it isn’t broken …” mentality. They recently released not just a new cocktail menu, but also a new happy hour and new menu items. The new happy hour is stupid good. (And I know happy hours.)

The new happy hour can be enjoyed Monday through Friday, 4:30-6:30pm and includes select cocktails starting at just $5.50 and appetizers starting at $6. More into wine? They have 12 from just $6 a glass.

The new cocktail list has a bit of everything among the 20 new cocktail options. Some new offerings have a slight tropical feel (like the Heart of Gold with pineapple juice and smoked orange syrup or the Sao Paulo Punch with cachaça, run, and pineapple syrup), some with a downright tiki vibe (like the Singapore Sling and the Uptown Swizzle) and others with a more traditional origin (like the Amaretto Sour 2.0, Uptown Manhattan, and the Aviator).

New food items like the Shrimp Primavera Flatbread can be enjoyed alongside old favorites like their shrimp cocktail (giant shrimp served over dry ice to keep them chilled) and Kung Pao Cauliflower. See the full menu of 20 cocktails, wines, and food items.

Beyond their new cocktails and appetizers, they continue to offer a large, thoughtful selection of wines and whiskey options (and obviously a full bar and beer). There aren’t many combinations I enjoy more than a dessert and a dram. I enjoyed the Balvenie Caribbean Cask with their Carrot Cake … and it was good.

Stop by one of their twelve locations during happy hour to enjoy their new half price options. While you do, you’ll be entertained by talented musicians and treated to incredibly attentive hospitality. Now, that’s the right way to unwind from a hard work day.


TRULUCK’S
trulucks.com
Uptown: 2401 McKinney Avenue (Uptown Dallas) | 214-220-2401
Southlake: 1420 Plaza Place (Southlake) | 817-912-0500
(+10 other locations)

Luna Grill’s Newest Location

Eat Real, Fuel Good.
Luna Grill’s motto isn’t just a motto, it’s a way of life. When you eat real, good food, you feel good in return. Luna Grill aims to serve only the best real, good Mediterranean food and with their new Dallas location on Walnut Hill, they’re doing just that.

Here are some of my favorite dishes from the preservative-free and antibiotic-free restaurant:
For starters, you’ve got to try the Dip Trio with Garlic Sauce—Spicy Feta, and your choice of either Classic or Spicy Hummus (get the spicy). Then, take your pick of entrees. I tried the Norwegian Salmon and the Never, Ever Gyro (a blend of beef and lamb that has never been administered hormones or antibiotics). Each entree comes with rice, salad, pita, and your choice of roasted tomatoes or carrots.

 

 

 

If you’ve still got room after their massive plates, you can finish the meal with a baklava, or their special choclava (a chocolate baklava, duh).


LUNA GRILL
LunaGrill.com 
8165 Walnut Hill Lane, Suite 1300 (North Dallas)
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Deep Ellum’s Newest: DoHolics

Count your blessings that you don’t have to wait too long for DoHolics to officially open in Deep Ellum (right next to Chills 360)! The safe-to-eat cookie dough shop will be ready to host you on July 20th! I got a special sneak preview of some of their offerings so you can drool while you wait not so patiently.

First, you start by picking cup or cone, but I think these colorful cones are hard to pass up on! Then you choose from their 15 different flavors like Cookie Butter or Matcha … then add whatever toppings your heart (or stomach) desires.

What makes this cookie dough safe to eat? Well, it’s made with heat treated flour and pasteurized eggs, which makes it totally indulge-able. They’ve made something delicious that we really aren’t meant to eat totally edible … that’s kind of like making a unicorn.

And speaking of the fabled creatures … did I mention they have cookie shots with UNICORNS ON THEM?!

Had enough yet? Get ready for DoHolics to open up to the public on July 20th.


DoHolics
2646 Elm Street (Deep Ellum)
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8 Cool Whisky Cocktail Recipes

Written by: Roy Hansen

Whisky remains one of the most popular alcoholic drinks in the world, with millions of people enjoying a tipple each week. While purists will usually drink whisky “neat” or with a small amount of water, it can also be used to make some delicious cocktails. Whisky’s unique combination of flavors can add a lot of colour to drinks and make them much more interesting than vodka or gin cocktails.

If the idea of a whisky cocktail sounds appealing, this is the article for you. We’ve scoured the Internet to find the 8 coolest whisky cocktail recipes. These drinks are exciting, delicious, and very different from a boring Martini or Margarita.

Know your whisky

Before we jump in and start making whisky cocktails, it is important to understand that the type of whisky you use and the quality of the whisky will dramatically influence the taste. To research which whiskies are the best have a read of our favourite whisky review site Whiskeybon to get an idea. As for the type, have a read of these:

American whiskey
You may already be familiar with American whiskeys like Jack Daniel’s, Wild Turkey, Woodford Reserve, and Maker’s Mark. They are very sweet whiskey’s that are distilled in America and aged in barrels. The most common flavors in American whiskey are vanilla, citrus, oak, caramel, berries, spices, and cherries. There are 3 subcategories of American whiskey:

Bourbon Whiskey
Distilled from at least 51% corn, with the remainder usually consisting of rye and malted barley

Rye Whiskey
Distilled from at least 51% rye, with the remainder consisting of corn and malted barley

Tennessee Whiskey
Bourbon Whiskey that is filtered through charcoal to achieve a smoother flavour. It must be distilled in Tennessee to be given this name.

Scotch whisky
Scotch whisky must be created in Scotland. It is created using malted barley and water and aged for at least 3 years. It has a complex flavor palette which may include vanilla, nuts, cedar, oak, smoke, malt, tobacco, earth, and various fruits. It tends to be less sweet than American whiskies and is smokier. Most Scotch whiskies are double distilled. There are two main categories of Scotch whiskies:

Single malt Scotch whisky
Distilled at a single distillery using malted barley

Blended Scotch whisky
A blend of different single malt Scotch whiskies

Canadian whiskey
Canadian whiskey is distilled and aged in Canada for at least 3 years. It is usually made using 51% or more rye. It is a very light and smooth whiskey, even lighter than Irish whiskey.

Irish whiskey
Irish whiskey is distilled in Ireland and aged for at least 3 years. It is not peated, so is less smokey than Scottish whisky. Irish whiskey is triple distilled, which give is a smoother taste. They tend to be less sweet than American whiskies.

Australian and Japanese Whiskey
There have been many award-winning whiskeys from distilleries in Australia and Japan in recent years. The style of whiskies produced in Australia and Japan varies greatly — from delicate floral whiskeys that taste similar to Irish whisky through to strong single-malt whiskies that taste similar to Scotch whisky.

Cool Cocktail Recipes

Manhattan cocktail
This is a classic cocktail recipe that is delicious and presents well. It is also simple to create, which makes it a good place to start.

60 ml of Canadian/Irish whiskey, bourbon or rye whiskey
30 ml sweet vermouth
2 dashes Angostura Bitters
Cherries and a toothpick

Pour liquid ingredients into a mixing glass with ice cubes. Strain into chilled cocktail glass. Garnish with cherries skewered with a toothpick.

Whiskey Sour
This drink is another classic cocktail that oozes class. It has been around since at least the 1870s and has seen a big resurgence in popularity in recent years. The combination of sweet and sour makes it a delicious drink.

45 ml of whiskey (any type)
20 ml simple syrup
45 ml fresh lemon juice
(optional) Egg white
Maraschino cherryfor garnish

Pour liquid ingredients into a cocktail shaker with ice cubes. Shake well. Strain into chilled glass with or without ice. Add egg white (optional) and Garnish.

Irish Coffee
This cocktail is sweet, indulgent, and will give you a nice boost of energy! It is one of our favourite coffees for drinking while sitting around a fire on a cool winter night.

120 ml of hot coffee
45 ml of Irish or Canadian whiskey
2 teaspoons brown sugar
30 ml lightly whipped cream

Brew the coffee, then combine it with sugar in a mug or heat proof glass. Stir until the sugar is dissolved. Add the whiskey and stir again. Add some cream on top.

Espresso Old Fashioned
This is another stimulating coffee themed cocktail. It works will with almost any American whiskey and is very easy to make.

60 ml of espresso coffee
30 ml of bourbon or rye whiskey
10 ml simple syrup
Dash of Peychaud’s bitters
1-inch lemon peel

Shake all of your liquid ingredients in a shaker. Pour into a glass containing ice and stir for 30 seconds. Rub lemon peel on edge of glass.

Carthusian Sazerac
This cocktail is sophisticated, delicious, and has a very cool name! It’s the perfect whisky cocktail to make for any house guests you are trying to impress.

75 ml rye whiskey
Dash of green Chartreuse
15 ml simple syrup
Absinthe
Lemon twist
2 dashes lemon bitters

Place a small amount of absinthe into a coupe glass and swirl it to coat the glass. Discard excess absinthe. In a separate glass mix the whiskey, Chartreuse, and simple syrup with ice. Strain into the coupe glass, topping with lemon bitters. Garnish with lemon twist.

Manhattan
There is something about the Manhattan that makes it a cool cocktail. Perhaps it’s the many movies where famous characters stroll into a smokey bar and order one. You’ll be happy to learn that this classic cocktail is simple to make.

60 ml bourbon whiskey
60 ml sweet vermouth
1 to 2 dashes Angostura bitters
Orange peel
Maraschino cherries

Shake ice, whiskey, vermouth and bitters in a shaker. Rub orange peel around rim of glass. Pour into class and add cherries.

Hard Cider Spritz
This is a fantastic drink on a warm summer afternoon — refreshing and delicious.

30 ml rye whiskey or bourbon whiskey
120 ml hard cider
45 ml apple cider
Dash of Aperol
Dash of fresh lemon juice
Club soda
Apple slices

Combine all of the liquid ingredients into a glass filled with ice. Gently stir and garnish with apple slices.

Mint Julep Cocktail
The mint julep is the official drink of the Kentucky Derby. It is a sweet drink that works well in the warmer months, which is why so many people living in the southern United States enjoy it.

75 ml bourbon whiskey
2 sugar cubes of 15 ml of simple syrup
10-15 mints leafs

Add the mint and simple syrup to a collins glass or julep cup. Muddle well to dissolve the sugar and release the aroma of the leaves. Add bourbon and crushed ice. Stir well and garnish with a mint sprig.

 

Tequila Patrón—the Spirits

I always feel bad for characters that are misunderstood.  I mean, the Bumble in “Rudolph the Red Nosed Reindeer” wasn’t a bad dude … he just had a toothache.  That said, I thought I knew all about Tequila Patrón … a big company that makes a great product.  I drank it, I mixed cocktails with it, I enjoyed it … I left it at that.  After being invited to see Hacienda Patrón at the end of 2016, I have a much deeper appreciation not only for the tequila, but the craft behind it and the company that makes it.

I was invited by Patrón to take a few days to explore Jalisco and tour the distillery, and I’d be an idiot not to go, right?  Right.  I went (with some shiny, noisy AF) bells on—I was fucking stoked.  After my immersive experience, I learned some remarkable things that took me from a consumer to a loyalist.

First I’ll say this, Patrón not only produces their own spirits, but they do it expertly.  For those of you claiming that Patrón is “fake” … go suck a piña.  Yes, when the company was founded 1989, they produced their spirits in a facility they didn’t own, but they did so while adhering to their strict standards and following their exacting recipe.  In 2002 they opened The Hacienda and have been producing their own product since.  And yes, the company was started by a beauty product mogul, but he knows enough to have hired people that know the industry.

**UPDATE: Patrón Spirits was sold to Bacardi in January 2018.**

QUALITY.  To ensure perfection in every bottle, everything is done on-site with one exception.  Every one of their products is distilled with great oversight by the best in the business.  Many distilleries in Jalisco will produce multiple brands under one roof (there are 1700+ brands of “tequila”, but only 140 distilleries), but NOM 1492 only produces Patrón.

CONTROL.  The distiller behind the spirit, Francisco Alcaraz, has been the artisan who has helped the brand maintain the integrity of the product while meeting the ever-growing demand.  He has a really difficult job (I’m only kind of kidding) … he tastes every single batch of product before it’s bottled to ensure consistency and quality.  If he’s out?  It takes four expert tasters to take his place.

They don’t stop there.  Patrón claims that at least 60 hands will touch the product before it leaves The Hacienda.  That’s 60 hands checking every step of the process and ensuring that every step of their painstaking process is followed to the letter–from distillation to packaging.

INGREDIENTS.  The only part of the aforementioned process that doesn’t happen on The Hacienda’s property is the growing of the agave itself. Since it takes more than seven years to hit the sweet spot (pun intended) for the maturity of the agave piñas used in distillation, they decided that, instead of trying to own every step, they’d simply ensure they had the very best ingredients possible.  That meant reserving (and paying for) “first dips” on the best Blue Weber Agave from carefully selected fields in the Highlands of Jalisco.  Only the best.  Since Patrón only produces 100% blue weber agave tequilas, they obviously need quite a bit.  (Other brands that don’t call it “mixto”, which only had to be 51% agave)

No flavors, dyes, etc added to any tequilas

PROCESS. After harvesting, the agave is taken to the Hacienda where jimadores remove the leaves the old fashioned way (with a coa) to get to the heart of the agave, the piña.  The piña is then baked in their ovens for 79 hours for the perfect sweetness.  From there, the agave is either taken to a tahona or the roller mill–the tahona is a two-ton volcanic rock that painstakingly crushes the agave to remove the juices.  Patrón’s core line utilizes tahona and roller mill (more modern and efficient) distillates and blends them (55%/45%, respectively) to create the flavor we all know so well.

Why the mix?  Agave macerated using the tahona tends to be slightly sweeter since it allows more of the agave’s fibers themselves to lend flavor, giving the spirit more complexity.  (There are only four other tequila distilleries making tequila with a tahona, none of which operate the wheel daily.)  After tasting distillates from each production method, I love the flavors of the tahona-produced tequila. Lucky for me, Patrón’s newer line, Roca Patrón, is 100% tahona-produced.

INNOVATION. You may have seen a few new Patrón bottles popping up at your local bars–Roca, Piedra, Bordeos, Sherry Cask, XO, Citrónage, Platinum, Patrón en Lalique, etc.  The beauty of that is that they’re never done exploring new ways to make an incredible product even better.

Stay tuned for more about Patrón in upcoming posts!

Susie knows all things boozy …