3 Killer Summer Gin Cocktails ft. Seersucker Southern Gin

Gin is a delightfully refreshing spirit, and this summer I decided I wanted to find some new favorite gin cocktail recipes. While I love a Ramos Gin Fizz in the summer, they’re incredibly involved (think a minimum of a minute and a half of just shaking … and shaking … and shaking a tin) and they require fresh ingredients like egg white and heavy cream that I don’t usually have on-hand. (I hardly have butter anymore since I travel so often!)

That said, the recipes I’ve now fallen in love with are not only simple to shake up, but don’t require any super perishable ingredients. Shake these goodies up this summer with some Seersucker Southern Style Gin (because it’s a delicious citrus-forward gin with adorable branding) and let me know how they come out!


This simple cocktail uses whole cherries, which brings back amazing memories of summers when I was young when we’d pick and eat cherries right from the tree. This one requires a blender to create a cherry syrup, but you can use frozen cherries if you’d like a shortcut!

Cherry-Lime Gin Rickey
½ cup Seersucker Southern Style Gin
12 dashes of Angostura Bitters
2-3 tablespoons simple syrup
1 cup pitted sweet cherries, fresh or frozen, pitted
⅓ cup lime juice
2 cups soda

In a blender, puree cherries and lime juice. Then add the soda, gin, and bitters, followed by the simple syrup to taste. Blend lightly to combine, then pour into a fresh glass, garnish with a lime wheel and a cherry. (Makes four cocktails.)

This is a delightful summer brunch cocktail. With light and bright ingredients, it is simple and tastes absolutely amazing.

Drunken Tulip
2 oz Seersucker Southern Style Gin
2 oz pomegranate juice
½ oz elderflower cordial
Squeeze of lemon juice

Shake all ingredients with ice, then strain into a glass over fresh ice. Add a splash of sparkling wine on top, then garnish the drink with a couple pomegranate seeds (if you have them) and a slice of lemon.

Another of my usual summer go-to cocktails is a simple Italian classic, the Negroni. I thought changing it up a bit would be just the ticket, so I infused my gin with watermelon, changed to dry vermouth (to combat the sweetness of the watermelon and lime), and added just a bit of lime to brighten it up. Watch the video I did with Dinner Reinvented for further commentary!

Watermelon Negroni
1 oz watermelon-infused Seersucker Southern Gin
1 oz Campari
1 oz dry vermouth (a Negroni traditionally uses sweet vermouth)
Splash lime juice

Cut up a small watermelon and add flesh to 750mL of gin in an airtight container. Leave in the refrigerator for 4-6 days, tasting along the way.

Combine ingredients with ice in a mixing glass, stir, then strain into a fresh glass. Garnish with a watermelon spear.

A Tricky Brunch

Nestled among the retail stores and restaurants lining State Street’s pristine pavement within Richardson’s sexy, new mixed-use community, City Line, there lies an unexpected early afternoon delight. When walking past the Tricky Fish, the last thing I would think is, “I bet this place has a good brunch.” It’s not that it’s unappealing; the location is perfect and the atheistic is mesmerizing. The space is wrapped in a bold, brick veneer that melds into modern subway tiles as you walk towards the fish market-inspired kitchen. There are bonded polished wooden planks flanked in steel and embossed with rivets separating tables to break up the space, accompanied with walls of corrugated steel cleverly capping corners. It just feels like you’ve walked into a sleek Cajun restaurant on the edges of Port A that’s looking for an excuse to throw a party instead of serving a late breakfast.

We’ve learned that there’s always a party happening in Tricky Fish’s the kitchen, and it opens to the public on Saturdays and Sundays at 10am. The brunch menu here is focused and the kitchen clearly knows their strengths.

I’m a huge fan of breakfast pastries, so I started the meal with Praline Pancakes. Served with macerated raspberries, candied praline pecan whisky syrup, and orange cream delivered on a sizable plate framed with ramekins for toppings; I can’t think of a better way to get two servings of fruit and a little whiskey to start the day. While the cakes didn’t look like anything special, they were. The cakes were fluffy, lightly crisp, and I really liked getting the toppings separately so my pancakes didn’t get soggy half way through the celebration. Explosions of raspberry layered with the sweet satisfying crunch of pecans wrapped in whisky syrup, finished with a dollop of creme confetti-ed in orange zest, made every bite feel sinful.

After shaking my sugar buzz, it was on to heartier, protein-filled plates. The only thing missing from my pancake cavalcade were bacon and eggs, so I gathered myself and crawled over to the NOLA Benedict to get my fix. Flaky biscuits loaded with Andouille sausage, grilled peppers and onions topped with poached eggs and a creole mustard hollandaise sauce surrounded by fried okra brought this dish to the next level. This is a robust benedict. (The impregnable moment right before the perfect pop of a poached egg yolk reminds me of energy building in a crowd before a heavy breakdown in a dynamic rock song, or an elongated pause before a bass filled beat drop from your favorite DJ. Just me?) Cascading over the milky white edges of egg and through a meat and veggie medley before finally soaking into the biscuit below; the warm yolk and hollandaise blend really binds the individual pieces of the dish together into a perfect finish. However, the life of the party on this plate is the fried okra! Perfectly salted, briskly breaded and fried with a crispy gratifying texture that begs you to eat more. It’s the after party you didn’t know you wanted to go to, but once you get there, you don’t want to leave.

Walking away from a dish with such an unexpected connection was difficult, but the party wasn’t over. So, I cautiously cozied up to the Fried Shrimp and Oyster Grits. At first glance this is an odd and eclectic bowl—it was laced with hidden bits of corn and bacon, with melting cheese and a gooey yolk under a canopy of fried egg with a juicy, golden brown assortment of sealife splashed with a tangy BBQ sauce from Shiner. the first bite was like saying the right secret password at a speakeasy—decadent, spicy, and savory with depth and texture rarely experienced in a single dish. These grits are phenomenal. The oysters and shrimp are coated and fried, and bear a brash crackle in contrast to the creamy grains of hearty, whipped wheat.

Photo credit: Quincy Atkinson

After the serotonin release from consuming something so obscenely rich, I was ready to call it an afternoon until the FOMO and temptation of tequila and bananas foster convinced me to stay for a brunch cap.

 

The arrival of the Bananas Foster Monkey Bread (pictured at the top) was similar to the feeling that you may have had one drink too many before closing your tab. This rum-based dessert has a brittle shell that’s punctuated with slices of candied banana that crumbles into puffy folds of warm monkey bread when you dig in. You can comfortably share this treat with four people, and its quite rich, so the option for added ice cream might be overkill.

Finally, doing last what I should’ve done first … I ordered a cocktail, a La Paloma. Tricky Fish’s take on the La Paloma starts with a grapefruit-infused tequila, then they add real grapefruit, lime, and agave, and top it with Topo Chico. It’s a fantastic refreshing summer drink that provides a great guilt-free way to enjoy tequila before noon. If you don’t know how to enjoy alcohol guilt free before noon, that’s okay too … Tricky Fish’s happy hour starts at 5pm and goes until close every night of the week.

Good food, great drinks, and a party in the kitchen. Next time you’re in Richardson, let this fish show you a few tricks.


TRICKY FISH
tricky-fish.com
Facebook | Twitter | Instagram
1251 State Street, Suite 750 (Richardson)
(972)437-FISH

Pictures courtesy of Tricky Fish.

Chicken Moto: Southern Comfort Meets Seoul Food

Fried chicken enthusiasts, listen up: you need to check out Chicken Moto, now open in Richardson.

While there are plenty of spots in Dallas that pride themselves on their renditions of this southern favorite, I can assure you, you’ve never had fried chicken like this before. (Well, unless you’ve been to Bb Bop, in which case, maybe you have.) That’s because Chicken Moto was imagined by the owners of Bb Bop—husband and  wife team Greg & Sandy Bussey, Steve Shin, and Sam Osee. They wanted to open a concept revolving around Bb Bop’s very own “Not Your Mama’s Fried Chicken”.

The building that houses Chicken Moto previously served as an auto repair shop. This, coupled with Sam Osee’s passion for motorcycles, explains the chopper theme. Chicken Moto was designed to “celebrate the collision of cultures and lifestyles”, combining Texas Southern comfort with South Korean Seoul food. Guests get to experience Korean fried chicken and traditional sides with a fresh, unique twist.

Obviously, fried chicken rules the roost at Chicken Moto (pun totally intended), with “Not Your Mama’s Fried Chicken” available as a quarter chicken, half chicken, or whole bird. NYMFC is served with your choice of Soy Ginger (my fave) or Sweet-and-Spicy Chile glaze (or, you can skip the glaze if you aren’t feeling saucy). Gluten-free wings are available as well. Chicken and waffles were another winner—cornbread waffles smothered in GRAVY AND SYRUP. If boneless chicken is your thing, try “The Sandwich”, a boneless chicken thigh topped with cabbage, celery, and green onion slaw, with a sweet and spicy chili sauce served on Texas toast.

 

Chicken Moto offers half a dozen inventive appetizers, including Chicken Cracklin, Elotes with a Korean chile aioli, and Seasoned Fries with Kimchi Queso.

Chicken Moto’s southern influence is evident in many of their side dishes, with options like potato salad, bacon charro beans, and mashed potatoes in the mix.

 

If you’re looking to wash down that Korean spice, a variety of rotating craft beers and wine by the glass are available.


CHICKEN MOTO
chickenmoto.com
2069 N Central Expy #200 (Richardson)
(469) 248-0092

HOURS
Mon – Fri: 11am–3pm, 5-10pm
Sat: 11am–10pm
Sun: 11am–9pm

A Warm Texas Welcome for Austin’s Original Craft Brewery

If there’s one thing Austinites love, it’s originality. (Ok, originality and music … and tacos … and Willie Nelson.) When famed Belgian brewer Pierre Celis opened the doors to Celis Brewery in 1992, it was Austin’s very first craft brewery, an establishment at the forefront of what’s now a thriving industry ’round these parts.

The brewery gained national and international notoriety with its Celis White, a Belgian witbier that Pierre Celis championed in his hometown of Hoegaarden, Belgium. The beer’s popularity led to the rapid growth of the brewery, which was subsequently sold to the Miller Brewing Company. In 2001, the brewery closed its doors. (Sad face.)

Line at July’s Celis Brewery Grand Opening

On Tuesday, July 11th—exactly 25 years to the day of the original brewery’s grand opening—droves of eager beer lovers gathered to welcome back one of Austin’s originals with a celebration featuring live music, brewery tours, and a special Celis-infused menu by Frank. The sweltering summer day was a perfect backdrop for the formal introduction of Celis’ first three Texas brews:

Celis White: first brewed by Pierre Celis in 1965, the signature witbier is made with the original Celis recipe including Cascade, Saaz and Willamette hops, coriander and orange peel, as well as the proprietary yeast strain from Belgium. Its slightly tart fruit flavors are balanced with light maltiness and wheat, and the citrus and spice finish delivers a refreshing taste that pairs perfectly with a summer afternoon in Texas.

Celis Pale Bock: this Belgian Pale Bock is brewed with caramel malts and Saaz, Willamette and Cascade hops, giving it a deep copper color and a creamy Belgian-white head. The Pale Bock has dry berry with caramel-malt and citrus aromas, and delicious flavors of subdued berry, malt, a touch of citrus, hints of herbs and spices, and a touch of bitterness at the finish. 

Celis Citrus Grandis IPA: Celis Brewery’s first new recipe is an East Coast style IPA made with the finest Azacca and Citra hops. This zesty Caribbean-inspired brew mixes juicy citrus and tropical fruit aromatics in its hazy golden depths. The IPA pours hazy pale orange with frothy, paper-white head. The effortlessly drinkable beer has bold flavors of grapefruit, orange rind and melons followed by light peach, passionfruit and pineapple notes. It finishes with lingering piney, hop bitterness that begs for a second sip.

You can look forward to more releases in fall 2017, including Celis Grand Cru!

Christine Celis and Daytona Camps 2017

Christine Celis, Pierre’s daughter and partner in the original brewery, has rebuilt the legendary establishment, which features some of the original equipment from Belgium and a taproom with its majestic centerpiece, the original Celis Brewery’s massive hand-beaten copper kettle from the early 1900s which has been converted into a beautiful bar. The 22,000-square-foot brewery in northwest Austin has the capacity to brew more than 50,000 barrels per year, with a technologically advanced 50 HL BrauKon brew system modified specifically to use old Belgian brewing techniques.

Celis Pale Bock 2017

Now available on tap at more than 100 bars and restaurants in central Texas, availability will expand to Dallas Fort Worth in July, and San Antonio and Hill Country in August. Celis beers will be available in bottles in retail locations in August 2017.

Swing by the brewery now for some refreshing drinks at their stunning new bar. I know I’ll be returning very soon!


CELIS BREWERY
celisbeers.com
FacebookInstagramTwitter
10001 Metric Blvd. Austin, Texas 78758

Taproom Hours
Monday: closed
Tuesday-Thursday: 3pm–10pm
Friday-Sunday: 12pm–10pm

Celis Brewery, founded by Christine Celis in Austin, Texas, brews Belgian-style ales and other beers, including the original witbier that Pierre Celis brewed in Hoegaarden, Belgium. The brewery is an extension of the Celis family legacy and builds on the award-winning craft beer heritage for which the family is known.

Cover picture courtesy of Celis Brewing Company

Toyota 86 + Summer Grilling Experience

Let’s press pause for just a second on all the talk about great cocktails, new pubs in town, and all the other great things that revolve around … well, libations, and talk about cars.

I drive a 2003 Pontiac Vibe. The sister of the Toyota Matrix produced by a company that’s not even around anymore. It’s maroon with gray plastic trim and rear bumper. It does have a sunroof, which is hardly ever opened except in tilt mode when parked, and only to vent the horrific Dallas summer heat. Super-sexy right? Yeah … not so much.

So when you receive an email that says, “Do you want to drive a brand new Toyota for a week?” Sign.Me.Up. Such a cool opportunity, and one I had never driven one before. Little did I know, they weren’t assigning me a specific car, Toyota allowed me to pick between 6(!) of their models.

This is the 2017 Toyota 86. I have never been much for orange, but I love this color Toyota calls “Hot Lava”. I’ll get in much more detail, but it comes standard with 17-inch twisted spoke alloy wheels and front fender-mounted vortex generators. With its mean looking LED headlights and sleek, compact design, this is one sexy car.

Toyota also invited us to attend a BBQ meal and grilling lesson with chef Matt Pittman of TLC’s “BBQ Pitmasters” and the owner of Meat Church. We started the day by picking out our own cuts of meat, too. (And I thought it couldn’t get much better.)

We started at Rudolph’s Market in Deep Ellum where we learned about different cuts of meat and were given the choice between a 6 week aged ribeye or a filet. I chose the ribeye but had a twinge of regret when this guy started cutting the filets. The meat was so tender, it actually appeared to split open before the knife even touched it.

Once the meat was wrapped we all got in our Toyotas and headed down to Waxahachie. That is where Matt Pittman lives and runs his company, Meat Church, where he makes and fulfills orders for his amazing seasonings and teaches classes. His outdoor kitchen is as big as the house that I moved out of about a year ago. It has 3 Green Eggs, a giant smoker, and what seemed like eight other kinds of grills. He also has more Yeti products than I have ever seen in one place outside of a sporting goods store. Above it all … is a Big Ass Fan. (Thank God.)

Matt showed and allowed us to taste the difference between 3 different methods of cooking a steak on our own: traditional (just throwing it on the grill), sous vide, and the reverse sear method. I have to say, I had reservations about eating a steak which most of the process of cooking involved water (sous vide), but out of the three, it was my favorite (by an extremely close margin).

Holy Cow Seasoning

Much of the class was spent describing the Reverse Sear Method. I won’t go into all the details here because you can find the entire process in detail on his website.

The quick and dirty process:
1. Kosher Salt to tenderize, sit, rinse.
2.Let the meat rest.
3. Place in oven at 275º (~40 minutes for medium rare).
4. Let the meat rest.
5. Sear it on really hot open flame (grill) if you want it sexy (his words), or his preferred method, a cast iron skillet for 1 minute on either side.

The key items that Matt claims make a huge difference when grilling:
1. USDA Choice meat. He says if you can’t afford a place like Rudolph’s, Costco is where he gets most of his meat.
2. A digital thermometer. Matt said he spent $90 on the one he uses, but the price is worth it so you don’t overcooking your steak.
3. If using a grill for indirect heat or to sear, use lump charcoal (wood). The briquets we have use ? Yeah, they’re crap.

The amazing cuts of meat were seared to perfection. When it was time to eat, we were treated to an appetizer of smoked tuna dip, and the perfectly cooked steak was accompanied by grilled asparagus.

Now. Back to the car.

**Disclaimer** What follows is the ramblings of a 34-year-old man that has only driven a couple of (moderately) fun/fast cars in his life.

All I have to say is this car is bad-ass. I read the specs before I got it, but compared to the cars that I have driven in the past, this 2.0L, 205hp Boxer 16V engine with 156lb.-ft of torque made me grip the 86’s leather-trimmed steering wheel a little tighter. This thing is FAST. For you gearheads out there, the exterior is “expertly crafted to help produce wind-cheating drag coefficient of .29 Cd.” (That just means that it’s literally built for speed.)

To complement the speed and acceleration, the 86 has Front MacPherson® Strut and Real Double Wishbone Suspension, which, honestly, I had to get used to being accustomed to my loosey goosey Vibe steering. When you open it up on the freeway, you can actually feel the way the car’s exterior design actually pushes it down to grip the road and give it better aerodynamics. This is a dangerous proposition for someone to drives fast in crappy cars. (Yes. I am ashamed to say that actually is a radar detector in my windshield. C’mon guys, have you ever driven Hwy 114 in Irving?)

Moving on. The guy I took delivery from asked me if I knew how to drive a standard. “Of course!” I said. Seemed like it was a bit late to ask that question. Little did I know, the only standard that I had ever driven (albeit for 10 years) was a 5 speed, loose, crappy transmission. This short throw 6-Speed Close-Ratio transmission was INSANE. (Don’t tell anyone, but when trying to back out of my driveway, it took me 5 minutes of putting it in first gear before I finally had to pull out the owner’s manual. Turns out there is a pull-up mechanism on the shifter that puts it in reverse.)

As for the interior…

When you first sit in the car, the racing-style seats give your hips a comfortable hug. I’m a big guy (more on that in a minute), so many of the sport-style seats are too narrow for my shoulders. Not these. I could drive this thing cross country and still be comfortable.

Combine that with the Granlux (suede-like) material accents, extensive Bluetooth features (because, safety), 8-speaker Pioneer audio system, AUX and USB input ports, and 6 standard airbags to protect you, this car is (almost) as fun to ride in as it is to drive.

My friend Wes wanted to go for a ride in this impeccable machine. His statement perfectly describes the controls in the Toyota 86: “I love how simple it is. Even the touch screen display is simple to use.” As a UX designer, I was impressed. I hadn’t thought much about it because I was just using it, not trying to find all the controls.”

Oh, and the trunk is spacious enough to fit two large suitcases and a backpack, in addition to the “back seat” space. Let’s be real, to ride in the back seat would require the front passengers to be 3′ tall … the backseat passengers, too. (So use it for storage unless it’s absolutely necessary to take additional riders.) But, for real, four seat belts mean lower insurance rates, y’all.

Two things I feel I have to mention:

  • The Toyota 86 has a 4.9″ ground clearance and a total height of 50.6″ (4.22′). I am pushing 6’3″, but amazingly, getting into this beauty was no problem. The space inside was surprisingly roomy, even for me. However, when getting out of it in a parking lot, especially at work where most garage spots are compact car only, I felt like I needed an assist. By the end of the week, I had a system.
  • Again, this is a sports car. A sports car that has no overdrive. This means in 6th gear it does not operate at a lower RPM. When you push on the gas, there is no delay … it goes. That said, it is premium unleaded only and gets 21 city/28 highway.

All that said, neither of these would prevent me from purchasing this vehicle were I able. These are negligible to how much I absolutely loved driving it. The morning the car was scheduled for pickup, I got up early, (which I never do). I took it out for one last drive, grabbed some breakfast tacos, and received the call that it was time … they were about 2 minutes out from my house. I won’t admit to tears, but a hard sniff may have happened.

Now that I have tasted the sweetness of the Toyota 86, I kinda want to die when I get in my Pontiac. It is what I can only imagine it would be like to drive a school bus with donut tires meant for a compact car.

Toyota 86
2 door sports car
2.0 liter, 4-cylinder 205 horsepower Boxer 16V engine

Short-throw 6-speed close-ratio manual transmission
Front-mid engine, Rear-wheel drive
136mph top speed
0-60 in 6.4 seconds
21/28/24 mpg

 

 

Disclosure: We were provided use of Toyota 86 free of charge. Opinions all my own.

Taking on Texas: A Tale of Two Whiskeys

As a Texas outsider, I have learned there are several moments when it is best to just shut up. For example, if you wade into an Alamo discussion and start talking about who possibly disobeyed orders and if everyone really should have died, you’re going to get yelled at. (Please yell at Susie – this is her website.) What I like about Texas is that, as a whole, it’s a land of contrasts. You can go from large cities to beautiful hill country to mountains to desert to lakes and everything in between. You find global businessmen alongside ranchers in ten gallon hats, first generation immigrants eager to start a new life and suburban moms … all standing in sometimes nervous proximity of each other.

While there’s a popular narrative for what Texas is, the best part about it is the narrative never quite fits everyone. That’s why I enjoyed the opportunity to look at two different takes on what Texas whiskey is from two different distilleries – Devils River Whiskey and Swift Single Malt Texas Whiskey.

As an outsider, the Mainstream Texas Nationalism can sometimes overshadow some of the really cool things about our state – like amazing nature areas – including the Devil’s River (94 miles of mostly unspoiled and pure, limestone-filtered water right here in the southern portion of the state). If you like history lessons and whiskey, Devils River Whiskey combines both as they’ve built their brand around the river John Coffee Hays named back in 1840. The bottle features river shots, Texas, and just about every other possible reminder that this whiskey came from the Devil’s River.

On the other end of the spectrum, Swift Single Malt Texas Whiskey is made in Dripping Springs, TX with a brand focused on being a well-made craft whiskey with global appeal. If you’re a sucker for cool stories about people chasing their dream like I am, this blog post is a great place to learn more about Swift.

Now that my four paragraph commentary is out of the way, it’s time for opinion sharing. I poured each of these neat to start and had a couple of different guest reviewers try them both that way, with a bit of water, and then on ice. We started with the Swift and the first thing we noticed was there was a lot going on in each sip. The bottle tells you are getting notes of toasted vanilla and chocolate laced with hints of rose and white peaches. It’s a smooth, sweet sip with none of these flavors overpowering the others, but it was very different from what we were expecting.

For the Devils River, all the talk of bold flavors is implied by the bottle, the implication you’re one sip away from the forbidden river journey you didn’t even know you’d been dreaming of taking. There is a pepper and oak taste to it, but it’s also easy to sip and eventually falls into familiar notes of caramel and honey. The tasting group agreed that this was the better of the two whiskeys to drink straight.

We moved to a simple cocktail portion for the whiskeys and made manhattans, old fashioneds and a few custom recipes shared by the folks at Swift for us to try that were a little more off the beaten path. Both whiskeys made good cocktails, but the complexity of the Swift definitely stood out in the mixology phase of the review.

The two cocktail recommendations from Swift were simple to make and are worth making next time you pick up a bottle.

Wallace Mountain
1 oz Swift Single Malt Whiskey
1 oz Aperol
1 oz Averna Amaro

Pour ingredients into a mixing glass, ice, stir and pour in to a big rocks glass or highball.

Barley and Limestone
0.75 oz Swift Single Malt whiskey
0.75 oz Dolin sweet vermouth
0.75 oz Cherry Heering
0.75 oz Meyer Lemon juice*

Pour ingredients into a shaker, ice, shake and strain in to a martini glass. Garnish with an orange twist.


Swift Single Malt
Nose: overall sweet with lemon and floral
Flavor: sweet and citrusy
Finish: long and dry – changes as it lingers with pepper as well
Aged: minimum 15 months
Proof:  (43% ABV)
Price: ~$55/750mL

Devils River Whiskey
Nose: sweet with hint of pepper
Flavor: honey and caramel with oak and a small amount of spice
Finish: warm, smooth and medium length
Aged: n/a + years
Proof:  (45% ABV)
Price: ~$29.99/750mL

The Grill On the Alley- New Menu Offerings, New Look

I love a classic steakhouse, as any decent Texan (or honorary Texan, thankyouverymuch) should. That said, feasting on a 22oz ribeye … in a suit a tie … with the smokiest, oldest scotch on the menu … in a dimly lit cave of masculinity isn’t for everyone. The Grill on the Alley at Galleria Dallas realizes this; enter their decision to introduce some fresh, new menu items that extend beyond the requisite Porterhouse and baked potato. (Not that there’s anything wrong with that … it’s a thing of beauty, really.) Also in the works: a new, more contemporary look and feel. (The first thing to go will be the white table cloths.)

New seafood starters with a decidedly exotic flair have been added to the lineup. The Crab & Hamachi Roll (avocado, mango, tobiko, lime, $17) and Ahi Tuna Poke (onion shoyu, tobiko, avocado, wonton, $18) are fresh, light and delicious. Looking for something a bit more indulgent? (OK, absurdly more indulgent.) Check out the  Nueske’s Slab Bacon ($15) with a maple bourbon glaze. Holy meat candy, Batman.

Other lovely options that have been added to the lineup include a beautiful Sea Scallop entree served pan-seared with a smoked carrot puree ($36) and a bone-in Pork Tomahawk Chop ($35) with apple compound butter … and at 14oz this bad boy chop is well-suited for sharing. (Or, not. Being selfish is cool, too.) If The Grill’s new offerings have you wondering, “Where’s the beef?”, fear not. A 14oz Prime New York Strip ($49) has been added to the menu, too. All praise the god of red meat.

You won’t want to miss out on The Grill’s side dishes, with offerings like Roasted Vegetables (sweet potatoes and brussels sprout leaves are the star performers, $11) and Lobster Mash Potatoes ($25).

And by all means, save room for dessert. Stacked 6 layers high, The Grill’s Coconut Cake is glorious, if also a bit intimidating.

The Grill On the Alley offers Happy Hour Sunday through Friday, 4-7pm, and Sunday from 11am-7pm, with special prices on cocktails, beer, wine, and bites. See details here.

The Grill On the Alley- Galleria Dallas
3270 Dallas Parkway, Dallas, TX 75240
(214)459-1601

GM / Executive Chef: Robert Hall

Hours:
Mon-Sat: 11am-10pm
Sun: 11am-9pm

Celebrate World Cucumber Day with Hendrick’s Gin

World Cucumber Day is June 14! Of course, I’m going to celebrate by putting cucumber in something boozy. And, as of late, frozen. (Because, Texas.)

I chose to work with Hendrick’s Gin for these recipes because the spirit already has a delightful cucumber note. (After macerating and distilling most of the botanicals with the alcohol, rose and cucumber essences are added.) And they get a kick out of cucumbers. They even have a cucumber blimp.

I wanted to try something a little different to add a peppery note to a Cucumber Collins (which is delicious, but not complex enough), so I added a little watercress. Watercress is incredibly inexpensive and also makes for a fun garnish.

Cucumber Watercress Collins
2oz Hendrick’s Gin
1oz fresh lime juice
0.75oz simple syrup
5 cucumber slices
Watercress
Club soda

Muddle lime, syrup, cucumbers, and about 10 watercress leaves in a cocktail tin. Add the gin and ice, then shake until well chilled. Strain into a Collins glass over fresh ice, then top with club soda. Garnish with a small bunch of watercress leaves.

Special thanks to Feo Forte from Rapscallion for the help workshopping this cocktail!

As you may have noticed lately, I’ve been a little obsessed with alcoholic popsicles. I’ve gotten a little bit of a wild hair to add a kick to things that aren’t meant to be boozy. Go ahead … call me an anarchist.

Cucumber Gin & Tonic Popsicles
2oz Hendrick’s Gin
1oz fresh lime juice
2.5cups tonic
1 cucumber, sliced

Combine liquid ingredients and stir. Place a few slices of cucumber in each popsicle mold, then pour liquid over. Add sticks, then freeze overnight or for at least eight hours.


Not in the mood to make your own drinks? Stop into your favorite drinking establishment this evening and see if they’re offering a special cucumber drink to celebrate the day.

DALLASITES: There are quite a few local establishments that will be offering special Hendrick’s options to celebrate. Maybe I’ll see you there! (Visit District 30, Rapscallion, Dish, The Fairmount, Public School 214, The Standard Pour, Dragonfly at Hotel Zaza, Parliament, Bowen House, The Mitchell, Stock & Barrel, Boulevardier, and The Londoner locations in Colleyville and Addison for features and/or specials tonight!)

 

 

susie knows all things boozy in dallas …