Saint Arnold Brewery Beer Dinner at Cook Hall

Written by: Lauryn Bodden

Each month, Cook Hall teams up with a regional brewery to create a menu pairing of intense flavors that highlight the buzz-worthy notes of select beers. If you have a beer keg, why not look into getting Custom tap handles for your beer keg! The dinner encourages community members to come together like an intimate gathering of friends and learn about the craft behind some of the best brews in town. For the month of April, Cook Hall joined forces with Saint Arnold Brewery to create a menu pairing of five courses that appealed to individuals of all palates and cravings.

Upon arrival, guests were greeted with the Weedwacker, a Bavarian Hefeweizen. This light beer has notes of spicy clove and banana esters that come from different yeasts. Saint Arnold’s only unfiltered year-round yeast, Weedwacker embodies a pale malt barley with a dash of malted wheat. Accompanied by a frisee salad with pickled peaches, this course was a light start to our indulgent meal.

Next, came the Elissa IPA, an authentic version of traditional Indian Pale Ale. The huge hop additions in the kettle give the beer a bitterness that is then dry-hopped in the fermenter to create a floral, hoppy nose. The maltiness comes from British Maris Otter malt. The citrusy flavor of the brew goes perfectly with any seafood, which made its pairing of Grilled Swordfish and Orange Vinaigrette an obvious choice.

Course three included the Icon Brown Porter with Kalbi Beef Short Rib Tacos. The Brown Porter is a dark, medium bodied ale with rich chocolate malt notes and an aroma mix of chocolate, nuttiness, and coffee. The tacos were a hit across the restaurant, as many platters were wiped clean before the course presentation was even done. Add a dash of Cook Hall’s special hot sauce and this meaty treat washed down easy with the Brown Porter.

At this point, individuals began unbuttoning their top buttons, shifting in their seats, and doing whatever possible to make room for the two remaining courses…amateurs.

My stomach waited the entire night and was fully prepared for the moment the Rack of Lamb and Divine Reserve #13 graced our table. This Belgium brew has a relatively simple malt bill with caramel and chocolate malts. A large amount of Belgian Extra Dark Candi Syrup is added during fermentation, which gives it a dark fruit-like flavor and boosted alcohol level (WIN!). All tableside manners were tossed at this point as I traded off between going at the lamb like a chicken wing and guzzling down the rich Divine Reserve.

Lamb is hard to beat in my book, but the grand finale was no letdown. Each guest received a plate of Warm Sticky Date Toffee Pudding with Coconut Sorbet and the Bishop Barrel #5, Bourbon Barrel Scotch Ale. The Bishop Barrel begins as the Divine Reserve No. 4, gold medal winner at the 2008 World Beer Cup in Strong Scotch Ale category, which include tasting notes of caramel, toffee, dried figs and cocoa. Aged in a bourbon barrel, the base mixes with flavors of vanilla, cinnamon and a touch of pipe tobacco to create a rich creaminess. Directions for this course are as follow: take a heaping scoop of sorbet with equal parts of toffee pudding, shovel in your mouth, and immediately guzzle gulps of the Bishop Barrel. The result is perfection.

Bennette Frugé of the Saint Arnold’s brew crew led us through the tale of each selected beer and menu pairing. Known to many as Flappy for his ever-flapping lips and ability to talk for hours about his love of beer, Bennette lived up to his nickname. Between jokes and jeers with the crowd, Bennette highlighted many interesting facts for beer connoisseurs and newbies alike. My favorite fact may just be that if he could be an animal, he would be a pterodactyl.

Saint Arnold Brewing Company, located in Houston, is Texas’ oldest craft brewery (and is reportedly haunted). Founded by Brock Wagner and Kevin Bartol, the first keg was shipped on June 9, 1994. Brock, a longtime home brewer, always considered opening a brewery as far back as college, but didn’t go through with the idea until seven years after graduating. Enlisting Kevin, the two chose Houston because it was the largest city in the country without a microbrewery. The small crew brews, filters, kegs, bottles, sells, and drinks each beer to ensure the best quality. Brews are distributed and enjoyed throughout Texas, Louisiana and Colorado.

Cook Hall’s next beer dinner features Harpoon Brewery on May 23 for $55 a seat (and a certain drink blogger whose name rhymes with boozy will be in attendance). Grab your friends or go alone; either way you will take part in good food, good brews, and good company.

To make a reservation for the Harpoon Brewery dinner, call (214)397-4111.

To view the Harpoon Dinner Menu, please click here.

Cinco de Mayo Events and Recipes

Horny ‘Rita (recipe courtesy of TGI Fridays)

  • 3 parts Hornitos Reposado Tequila
  • 1 part Margarita Mix
  • Shaken and strained over ice
  • Garnish with a salted rim and fresh lime


Conquistador 
– created by Milagro Brand Ambassador Jaime Salas
Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail

  • 1 ½ parts Milagro Reposado
  • ½ part Ancho Reyes
  • ½ part Crème de Cacao
  • ½ part Manzanilla Sherry
  • 1 dash Angostura Orange Bitters

 

Sombrero (recipe courtesy of TGI Fridays)

  • 1 part Kahlua
  • 1 part Half & Half
  • Build over ice

Chupacabra from Dirty Habit restaurant in San Francisco (recipe courtesy of Kimpton Hotels & Restaurants)
Shake and strain into an old-fashioned glass rimmed with sal de gusano

  • 1 ounce Partida tequila
  • 1 ounce Del Maguey Vida Mezcal
  • 1 ounce Lime Juice
  • .75 ounces Grapefruit Cordial or Pomelo Cordial
  • .5 ounces aperol

 

Ancho Old Fashioned – created by Milagro Brand Ambassador Jaime Salas
Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop the cocktail.

  • 1 part Milagro Silver Tequila
  • 1 part Ancho Reyes
  • ¼ part Rich Simple Syrup
  • 3 dashes Angostura Bitters
  • 2 Angostura Orange Bitters
  • 1 hand cut ice cube


Jalapeño Mang-O-Rita 
(recipe courtesy of Bud Light)
Muddle 5 thin slices of jalapeño with a dash of simple syrup and agave nectar. Add ice and pour Mang-O-Rita. Stir and serve with a salt rim.

  • Bud Light Lime Mang-O-Rita
  • Jalapeños
  • Simple syrup
  • Agave nectar
  • Chili salt/pepper rim
  • Jalapeño

So about six years ago, I published a list of happy hours around Dallas for my friends to use … and I’ve enjoyed sharing my thoughts on local watering holes and general cocktail lifestyle ephemera since.  It has been a (really) fun hobby that occupies some nights and gives me something constructive to do with my free time.  Recently, I was invited to be a Brand Ambassador for TGI Fridays and happily accepted the new challenge.  Last week, the ambassadors were brought to DFW from across the US for our brand immersion.  Other bloggers in attendance write about everything from general “mommy” lifestyle to DIY projects.  Also, I was surprised to learn that, of the eight bloggers, I am the only one who doesn’t blog full-time. (Must be nice!)

We arrived at the NYLO Plano for our overnight and were immediately taken to the Park & Preston Fridays to try some current menu items. (Have you tried the Potato Skins lately? Uhhh yum.)  TGIF is updating its recipes and doing away with preservatives and nasty stuff, so look forward to some cleaner eating when you visit.  The drinks ranged from cotton candy martinis to bourbon cocktails, and there was really something for everyone.  (But mostly everything for me.)

TGI Fridays actually holds a special place in my heart.  When I was very young, my dad worked in NOLA during the weeks and flew home for the weekends.  On Fridays, my mom would take me and my sister to have a cup of Broccoli Cheese Soup, and when we got home, our dad would be waiting.  I had a cup of soup, and while the recipe has been updated a bit (for the better), it took me back.

After our all-too-large meal, we went to see Emerald City at Cool Thursdays at the Arboretum.  (Cool Thursdays just happens to be one of my favorite events in Dallas!)  Everyone else went to bed when we returned from the concert, but, being who I am, decided to haunt the hotel bar for just one drink. (Really, it was just one.)

Day Two of our brand immersion started entirely too early, but I I did my best to be upbeat since I’m not much of a morning person.  We were taken to TGI Fridays corporate headquarters in Carrollton, which, just like the brand, is going through a slight refresh.  We heard all about the new brand inspiration and got a tour of the facility, ended with a visit to Little Fridays, the small test-restaurant in their offices.  (Did you know that Fridays hosted the first official “happy hour” at one of their restaurants in NYC?  Even more reason to love them.)

Our visit to Little Fridays was a blast.  We met the company’s head chefs (and bartenders) who are leading their menu refresh, and they seemed so proud of what they’ve done to update their offerings.  We were given the chance to try many (many) new items that will launch May 14, from their new and improved chicken fingers to steak, and of course, a whole bunch of delicious new drinks.  As previously mentioned, Fridays is ensuring higher quality in all of its products, with less preservatives and more … well deliciousness.  (When the Double Berry Mojito debuts … make sure you try it.  It’s just good.)

Perhaps the highlight of the Little Fridays experience was learning some bottle tricks from Katie Livezey, one of the finalists in Fridays’ World Bartending Championship, held every year since 1987 to find the best Fridays bartender throughout the world.  Katie not only mixed our drinks that day, but was patient and taught me a few beginner tricks.  (I was alright, but do need some serious practice.)

So, stay tuned for updates on new offerings from Fridays over the next year, and feel free to ask any questions about my new association!

Life’s Better Under the Palm at Pollo Tropical

 

I may have pasty white skin and an absurd fear of sharks, but Florida runs in my blood and the beach will always be my home. That being said, the expansion of Pollo Tropical, a Florida chicken chain, to Addison sends a rush of pure bliss from my heart to my stomach.

This Floridian concept prides itself in fresh, bold island flavor using savory Caribbean spices, mixed herbs and citrus. They combine these for rubs and marinades that are the secret behind the tangy kick of Pollo Tropical’s vegetables and meats. Don’t mistake this place for another casual Mexican or Tex-Mex pit stop and miss out on items such as Refresca juices, Rum Punch, and Calypso Beef. If the bright, distinct colors and beach house facade don’t slap Caribbean across your face then go back to that bowl of melted Velveeta and put on your cone of shame.

Pollo Tropical’s menu represents the islands’ melting pot of culinary culture far different than the Mexican flavors Texans are used to. Naturally, all Texans love their meat and this joint does not disappoint. The grilled bone-in chicken is marinated in a blend of tropical fruit juices and spices and flame grilled with much TLC.  Clearly, the chicken is the star of this show (as POLLO means chicken in Spanish), but it’s so hard to choose a favorite—that’s why I order them all. One of my personal favorite is the Mojo Pork, a dish slow-roasted for four hours in a Mojo marinade of citrus juices, crushed garlic, onion, wine, and island spices that combine to create tender, juicy meat unlike anything you commonly find around town.

But one does not simply transcend to the island of Caribbean flavors without ordering sweet plantains and yuca fries. Sweet plantains are a cousin to the banana, most often baked or fried Pollo Tropical style to caramelized perfection. Yuca or cassava is the potato of the tropics that comes boiled or fried. I like mine fried and generously lathered in the cilantro garlic sauce.

Speaking of sauce…you thought Cane’s Chicken had the recipe to liquid gold? Pollo Tropical packs a punch of spice and zest with 10 unique signature sauces, including Curry Mustard, Guava BBQ, Pineapple Rum and Cilantro Garlic. Prepare yourself to make several trips, piling your table high with at least five cups of each, and smuggling out bags full of samples (it may feel dangerous, but everyone else does the same thing every visit).

Pollo Tropical provides all the island necessities to create your own TropiChop, sandwiches, salads, wraps, and even drinks. (This is Susie Drink Dallas, so clearly we speak of alcohol here.)  Choose a Caribbean beer or add Bacardi rum to one of the popular Refresca beverages, such as tropical breeze, mango peach or superfruit punch.

Dallas may be a landlocked city, but Pollo Tropical makes your beach fantasy come to life. This is their first Texas location, but expect about 20 more to pop up around Texas as diners quickly realize “Life’s better under the palm.”

Have FUN with Mom on Mother’s Day

Ditch the boring brunch and shake it up with Mom this Mother’s Day!  Here are some ideas for ways to show Mom some fun.

Bowl & Barrel – Grab your bowling shoes and buy Mom a barrel cocktail and a giant soft pretzel.

Mutt’s Canine Cantina – Bring all the bitches (err … dogs) along to enjoy the weather while sipping on a rocks Margarita made with 100% agave tequila and orange liqueur.

LOOK Cinema – Drop in for a movie and a cocktail, followed by dinner at the adjacent Coal Vines (which has a full bar). 

Anvil Pub – Get Mom shitty with Anvil Pub’s monstrous anti-brunch, F**k Brunch.  Choose from a huge mason jar of bloody mary, mimosa, screwdriver, and sangria, paired with a beer and garnishes big enough to count as a meal.

L’Acqua Nail Spa – Make a reservation for a mom/daughter* mani/pedi, which always includes complimentary booze. (Oh … and it’s BYOB and BYO food.)                       *Men are welcome, too … obvi.

Klyde Warren Park – Take a (literal) walk in the park and enjoy the April weather.  Grab a bite at Meso Maya (Downtown has a killer patio) and then finish the meal off with a (read 10) minis from Trailercakes.

Barcadia – Give your mom the chance to beat you at Skiball or Giant Jenga.  Sometimes competition is the best way to bond.

IFLY Indoor Skydiving** – This is a fun (and safe) way to bond with Mom.  See how she handles the 1400 hp vertical wind tunnel!  Grab some BBQ in Frisco at 3 Stacks Smokehouse after … because this …

**Book a flight at dallas.iflyworld.com

To top off the day, stop into TGI Fridays for one of their “mom-friendly” drinks, or go ahead and make them yourself!

Peach Sangria

  • ¾ oz. Hendrick’s Gin
  • ¼ oz. St. Germain Elderflower Liqueur
  • 2 oz. Seven Daughters Moscato
  • ¼ oz. Honey Simple Syrup
  • ½ oz. Peach Purée
  • 2 oz. Fresh Sour Rocks Mix
  • 2 Peach Slices, thawed
  • 3 Strawberry Slices


Cosmo Noir

  • 2 ½ parts Raspberry Vodka
  • 1 part Lemon Juice
  • 1 part Vanilla Syrup
  • 1 ½ parts Pinot Noir (floated)

Event Recap: Central Market’s Passport to Italy

Written by: Lauryn Bodden

There are normal grocery stores with your essential food items (ice cream and wine), and then there’s Central Market, which is every foodie’s heaven. On April 30, Central Market will debut this year’s two-week themed Passport celebration that spotlights the culinary delicacies of Italy.

With more than 40 winemakers and cooking classes led by renowned Italian chefs, Passport Italy delivers eclectic, authentic Italian cuisine straight to the Lone Star State. Everyone knows wine is the classy way to end a long day and get drunk with friends, but Passport Italy will make you the wine connoisseur you have always dreamed of becoming. (And what better way to enjoy a chilled glass of Prosecco than with some of the world’s finest meats and cheeses?) Showcasing traditional foods and ingredients, Central Market will also provide hundreds of new items such as gelatos, breads, pastas, cured meats, wines, cheeses, oils, vinegars, and chef-prepared foods. Winemakers, chefs, and producers alike will be on-hand to walk customers through the ultimate Italian food and wine experience.

The featured winemakers include:

  • Luca Bosio of Luca Bosio Vineyards brought in a wave of freshness and novelty to both the technical and commercial areas of his family’s vineyards, reinventing the way they do business. With a mix of technology and rural tradition, he blends his family’s grapes with grapes from hundreds of farmer organizations from different parts of Piemonte, giving them greater diversity in their winemaking.
  • Stefano Chiarlo oversees the cultivation of 110 hectares of vineyards, all while taking care to adhere to the most exact ecological requirements needed by winemaking. By focusing their vineyards on hilly zones and rigorously thinning out grape bunches, Michele Chiarlo Vineyards has ensured the production of highly elegant wines with excellent longevity.
  • Umberto Cosmo directs the Bellenda estate, located in the Vento wine region. Especially known for producing fantastic Prosecco, Bellenda is fresh and clean with delicate bubbles that enhance its subtle citrus flavor.
  • Franceso Daddi runs the Ormanni farm, which is ancient and deep-rooted in Italian history. Owned since the 1200s by the Ormanni family, mentioned in Dante Alighieri’s famous Divine Comedy, and at one point owned by the legendary Medici family, the Tenuta Ormanni Vineyards focus on tradition and detail. Tenuta Ormani wines have an artisan feel and clean taste.
  • Antonio M. Zaccheo Jr., the son of Carpineto co-founder Antonio Mario Zaccheo Sr., is the latest in a long line of family winemakers blending old world heritage with modern expertise. With an extensive bottle-aging program, Carpineto has ensured the production of elegant wines of approachable intensity, with the majority of their focus being on red wines aged three or more years.

Highlighted below is a list of all the boozy events (basically everything) taking place during Passport Italy for you to enjoy:

Passaporto Italia Kick-off with Umberto Cosmo, founder & winemaker of Bellenda

Wednesday, April 30 from 4-7 p.m.

Join us as we kick off Passporto Italia in style! Be our guest at our Prosecco Party where Umberto Cosmo, founder and winemaker of Bellenda, joins us for a Prosecco tasting.

Italy Meets Texas

Thursday, May 1 from 6:30-8:30 p.m.

Join us for a Texas-sized Sip & Stroll to celebrate the beginning of Passporto Italia! We’re kicking off two weeks of celebrating everything Italian with a stroll through the store where you’ll be able to sample the likes of Truffled Pasta, Fresh-Made Sausages,

Cannolis, Italian cheese, and salumi, along with new offerings from our Chef’s Case. We’ll have hundreds of new items; many never before seen in the U.S. Don’t forget the wine! We’ll pair all our items with a wine that will have you sighing, “Amore!” A commemorative glass also will be available for purchase at the Information Desk.

Zardetto Prosecco Wine Dinner with Filipo Zardetto

Friday, May 2 from 6:30-9 p.m.

Located in the heart of Italy’s famous Prosecco territory between Conegiano and Valdobiadene, Zardetto has been a leader in making sparkling wine for more than 40 years. This vibrant and refreshing, off-dry Prosecco is produced from carefully selected grapes grown on the finest hilltop vineyards, modern technology, and traditional practices that result in an acclaimed brut. Learn more about the grape-growing and production methods, and sample these wines that display the traditional flowery, fruity characteristics of Prosecco wines paired with Asiago & Sopressa Vicentina with Bellini; Salad of Kale, Radicchio & Pancetta; Risotto with Radicchio, Ubriaco & Chestnuts; Orata al Forno con Gli Aromi (Roasted Sea Bass with Herbs); and Crema Fritta (Fried Custard Cream). $65. Reserve your seat at centralmarket.com.

Under A Tuscan Sun

Thursday, May 8 from 6:30-9 p.m.

Antonio Sanguineti, winemaker/Principal of Sanguinetti Wines; Lorenzo Gatteschi, Winemaker/Owner of Podere Ciona; Alessandro Bocci, Winemaker/Owner of Perazetta Winery; and Luca Brunelli, Owner of Brunelli Wines

Join us for a festive wine dinner served family-style, featuring the winemaker/principal of Sanguinetti Wines; the winemaker/owner of Podere Ciona; the winemaker/owner of Perazetta Winery, and the owner of Brunelli Wines. While these experts discuss their wines and the special regions in which their grapes are grown, our Cooking School staff will demonstrate the techniques you’ll need to know to recreate this Tuscan feast: Cutting board of Tuscan cheeses paired with Antonio Sanguineti Vermentino IGT; Insalata Caprese with fresh Burrata paired with Antonio Sanguineti Chianti DOCG; Tagliatelle with Wild Boar in a tomato basil cream sauce paired with Perazetta Rita Sangiovese DOC; Roasted Duck with a mushroom demi-glace paired with Podere Ciona Chianti Classico Riserva DOCG; Fried Rice Fritters with a dark chocolate dipping sauce,; and strawberries paired with Brunelli Brunello di Montalcino DOCG. $65. Reserve your seat at centralmarket.com

Henderson Tap House has a lot to offer

Though the “I’d tap that” slogan of Henderson Tap House may conjure images of another classic Dallas dive bar, the upscale interior and swanky cocktail menu will get you to rethink those gym shorts and sweatshirt. But, don’t worry because this place is home to people of all ages, moods, and drink types.

The brick garage-like entrance houses a large, covered patio with long picnic tables and high-tops, which are crucial for the prime outdoor drinking weather quickly approaching. Walk inside and you’ll find leather seats, comfy couches, high tables, and long open seating in the back to accommodate the big crowds that swarm this place. Even though seating can become hard to find at times, Henderson Tap House offers two large, spacious bar areas on either side of the establishment. The place may get packed and depending on what section you are sitting in the service can be slow, but ordering a drink isn’t hard if you go up to the bar. Henderson Tap  House is still fairly new, so I’ll give it a pass for now, but I look forward to when the timeliness of the service matches the charm of the servers and the taste of the indulgent menu.

One of my favorite aspects of this full-service sports bar and restaurant is the tap room enclosed by large glass windows, allowing drinkers to see the vast 50-plus local and craft beers they have to offer. Though, the Revolver Blood & Honey is my normal go-to, I had the opportunity to try three of the restaurant’s popular cocktails.

Wyatt Berry Fizz: Bombay Sapphire gin, fresh lemon and lime juices and raspberry schnapps topped with a splash of soda and served over ice in a pint glass. The gin pairs well with the berry notes of the schnapps to make it refreshing, but not too sweet.

Moscow Bull: Three Olives Citrus, fresh lime juice, and ginger beer in a mason jar. The ginger beer sold me on this cocktail.

Spicy Paloma: Pepe Zevada “Z” Tequila Blanco tequila, fresh lime, jalapeño juice, sliced jalapenos, agave nectar and grapefruit juice served over ice in a pint glass. The bar’s version of a margarita, this drink was not my favorite because I am a margarita snob after trying most of Dallas’s favorite cocktail. The jalapenos bring a little kick, but the spice didn’t balance well with the other flavors.

Henderson Tap House is a prime location for large groups and individuals that are looking to stick around for a while. The food menu is extensive with dishes like wood-fired pizza, fish tacos, lobster mac n’ cheese, and even warm cookies with a shot of milk. The full menu is offered until 10:30 p.m. nightly, and the pizza oven keeps burning until 1:30 a.m.

Whether you are looking to catch a game, chow down, grab a drink, dance, party with strangers, or enjoy the sunny weather on the patio, this place is your destination. Keep it classy … or get a little weird with their “Upside Down Rodeo Clown”.

The Rum Also Rises

Written by Brian Bianco

Like any good (yet slightly irresponsible) 16-21 year old, the apparent virtues of rum were well known to me. Girls love that shit, so it was common practice to make sure someone got a bottle of Malibu for the party or social gathering, and then maybe something better to be mixed with soda for everyone else. It’s not that there’s anything wrong with rum, but as an adult, I’ve mostly narrowed my sights on the brassiest IPAs, whiskeys and bourbons I can find, which means everything is straight, filling and/or easily mixable with soda. This is a narrow and terrible view – especially as there are now dozens of bartenders around Dallas who can easily show you the wonderful possibilities of vodka, gin and all the other “non-bro” spirits being poured today.

Still, when Susie asked me to taste a sample batch from Papa’s Pilar, my first instinct was to outsource this to the first friend I could find from Florida, but after my calls were not returned, I realized it was time to teach myself how to really taste this stuff and see what I could find out. The rum is named for Ernest Hemingway (bet you love that clever title up there now), so I figured if anyone could teach me to give rum a chance, it’s a man who survived multiple plane crashes and was an all around badass who just happened to be pretty damn eloquent.

After doing some quick research, I learned rum tasting works a lot like wine tasting. You check the legs, you use your sense of smell, you swirl and you let it breathe.  I decided I would do both straight tastings and quickly mix a Dark and Stormy to evaluate the two samples and I’ve recorded my notes below. To reset my rum pallet, I tasted a few sips of a third brand of rum to make sure I had a baseline for comparison, and then I dove in.

First, let’s take a moment to appreciate the really interesting packaging. From the wooden box to the ship style bottles, the presentation of even a simple sample was actually exciting to tear into. They provided background literature from their website that focused on their history, the distillery and the solera aging process they use for both types of rum. Even if you’re just a history nerd who plans to never drink a sip, it’s an interesting read. For more on how the rum is made, here’s one of the most direct summaries I found if you don’t feel like poking around the website.

Papa’s Pilar Three Year-Old Blonde Rum

Straight

This was very easy to drink, with a wash of fruit tastes on first sip (especially grapefruit), followed by a deeper vanilla flavor. White rum is usually not my thing, but this had just enough going on to make the sipping experience enjoyable – in fact, I ended up drinking double my planned amount after I made it through the tasting process.

Mixed

I didn’t do anything elaborate – just some Reed’s ginger beer to see how a simple recipe turned out. While I had only made a Dark and Stormy with darker rums in the past, this actually made a nice and refreshing summer drink I would happily revisit as soon as Texas decides to stop having random freezes in April.


Papa’s Pilar Twenty Four Year-Old Dark Rum

Straight

First, this rum took a double gold medal at the World Spirits competition in San Francisco (and the blonde also was recognized at the Rum Renaissance Festival in Miami), so my expectation to be blown away was high. As much as I tried to fight it, once I had the glass poured, my mind kept telling my mouth to get ready for bourbon. However, the first sip was excellent and I actually had that same rush I get from a good sip of the usual stuff, with complex flavors and a smooth finish. It was spicy, but not in an off-putting way and you could tell the impact of the solera-aging process (thanks, bourbon barrels) and the influence of the different casks.

Mixed

As good as this rum is neat, mixing it in a cocktail almost felt wasteful. I tried to only give it a few splashes of ginger beer, but even that was a waste. If you’re going to drink this one, neat or on the rocks is the way to go.

So, in summary, I enjoyed both of these rums immensely and recommend you start exploring cocktails with the blonde and keep the dark one on hand to be enjoyed by the secret rumelier hidden deep inside you.

To find a bottle in Dallas, just check out http://www.papaspilar.com/#/wheretobuy/store.

Papa’s Pilar Three Year-Old Blonde Rum – ~$30
Papa’s Pilar Twenty Four Year-Old Dark Rum – ~$40