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In honor of the recently-realease “The Great Gatsby”, Tanqueray is featuring these five prohibition-style cocktails.  Even if you can’t enjoy them in West Egg, they’re still some of the classic cocktails every drink enthusiast should know how to make.

Cheers, sport!

Gin Rickey
Said to be the preferred pour of F. Scott Fitzgerald, this simple serve is best imbibed on a hot summer day. Don’t forget the chunky ice cubes.

  • 1.25 oz Tanqueray London Dry gin
  • 1 oz lime juice
  • 5 parts soda water

Build in a highball glass, stir, top with soda water. Drag to mix and garnish with a lime wedge.

French 75
This snappy little champagne cocktail’s claim to fame is that it’s the only drink in the classic canon created during Prohibition.

  • 1.25 oz Tanqueray Ten
  • 0.5 oz simple
  • 0.5 oz lemon juice
  • Top with champagne

Shake and strain into a rocks glass and top with champagne. 

White Lady
Introduced in the late 20’s, The White Lady was born from the drink the “Delilah,” which included crème de menthe. The Savoy’s Harry Craddock replaced it with orange liqueur and it became an instant classic.

  • 1.5oz Tanqueray London Dry Gin
  • .75oz orange liqueur
  • .75oz lemon juice

Pour all of the ingredients into a shaker, fill with ice, shake and strain into a chilled coupe glass.

The Southside
The Southside is the signature cocktail at the legendary former speakeasy the 21 Club. It’s also said to be the favorite drink of notorious Prohibition-era bootlegger Al Capone and his gang.

  • 1.25 oz Tanqueray Ten
  • 0.5 oz lime juice
  • 0.5 oz simple
  • 2 sprigs of mint
  • Soda

Muddle one mint sprig with lime & simple. Add Tanqueray and shake well. Pour into glass over crushed ice and stir until the outside of the glass frosts. Top with soda and garnish with sprig of mint.

The Franklin
Let’s not forget Franklin Delano Roosevelt famously celebrated the end of Prohibition with a dirty gin martini. Whether it was with Tanqueray – one of the few gins today that was in production in the 30s – or not is lost to history, but this classic cocktail ushered in a new era of American drinking.

  • 1.5oz Tanqueray London Dry Gin
  • 1tbsp dry vermouth
  • 2tbsp olive juice
  • 2 olives

Fill a mixer with all ingredients including the olives. Cover and shake hard 3 – 4 times. Strain contents of the mixer into the cocktail glass. Garnish with an olive.

Derby Day Drinks, Events, and Recipes

This year I’ll be muddling juleps at Polo on the Lawn, benefiting Project Transformation   Join me for a good cause … I’ll make you your first cocktail.


THE STANDARD POUR | May 4, 2-6pm
$5 juleps, $20 julep pitchers, long stem roses for every woman
$100 for biggest hat

 YELP | May 19
The Village Country Club
RSVP: yelp.com Derby Listing
“food, bevies, and entertainment!”

$3 Mint Juleps, $2 Miller Lights, $20 Derby Punch Pitchers
“Want to win a Derby hat? RSVP at http://www.themasonbar.com/forms/derby2013  to get $4 U Call Its & $4 Beer ALL NIGHT LONG!”


THE EQUESTRIAN (available at Central 214 through May 4)
$1 will be donated to Project Transformation for each one of these drinks that is purchased.



  • 2 oz Bourbon
  • 1 oz Sparkling ICE Lemonade
  • 4 Mint Leaves
  • 2 Sugar Cubes
  • Crushed Ice

Place the mint leaves at the bottom of a glass and crush (for real authenticity use a julep cup).  Pour in the Bourbon and Sparkling ICE Lemonade.  Add in the crushed ice and stir.  Garnish with mint sprig



  • 1 Sugar Cube
  • 4 drops of angostura aromatic bitters
  • 1/2 shot of bourbon whisky
  • Top it off with VOGA Sparkling

Polish the sugar cube with bitters and drop it into the glass.  Pour bourbon whisky into a chilled glass.  Top it off with VOGA Sparkling



Bring 4 cups of water to a boil.  Remove from heat and add 4 bags of mint tea. Steep for 10 minutes.  Chill in the refrigerator for about 3 hours.  Approximately 8 teaspoons of lime juice, also chilled.  Mix 1 cup of the chilled mint tea with 1 to 2 teaspoons of the lime juice in a chilled glass.  If you would like your tea extra sweet add in some honey, agava nectar, otherwise skip to the next step.  Add ¼ cup of chilled Black Raspberry Sparkling ICE to fill the glass.  Add crushed ice and stir.  Add a lime wedge and mint sprig for garnish



  • 3-4 fresh figs, sliced (or 1 cup dried figs)
  • 1-2 fresh gala apples, sliced
  • 1 cup of cherries
  • 2-3 oranges, sliced (not peeled)
  • 1 lemon, sliced
  • 2 bottles VOGA Italia Merlot
  • 3 cups sparkling apple cider
  • 1 cup orange juice
  • ½ cup brandy
  • ½ cup dark spiced rum
  • 4 cinnamon sticks
  • 5 whole cloves

Slice apples and insert whole cloves directly into the fruit.  Combine all fruit slices in a glass pitcher and slowly pour in brandy and wine. Cover and chill from 2-24 hours (the longer, the better!).  Before serving, add sparkling cider and orange juice. Stir gently and serve over ice.  
Makes about 15 servings



  • 1.25 oz. Rum
  • 1.25 oz. Sparkling ICE Kiwi Strawberry
  • 3 oz. frozen strawberries
  • 1 cup crushed ice

Add Rum, Sparkling ICE Kiwi Strawberry, frozen strawberries, and crushed ice in a blender.  Blend until smooth and pour into glass.  Garnish with strawberry

Cinco de Drinko Events and Recipes



CINCO IN THE CITY | May 4 at 2pm through 2am that night
FREE before 6:00PM; $5 after 6:00PM | El Fenix Downtown (parking lot)

Dos Equis, Red Bull, and ILiveInDallas.com are teaming up with the Infinite Agency to host the most epic Cinco De Mayo party you’ll go to this year!   

  • Live Bands: 6:00 pm -10:00 pm.
  • Food & Drink Tickets: $2.50 for each ticket
  • The official sponsor is Dos Equis, which there will be plenty of to drink.
  • Official Twitter Hashtag: #CincoInTheCity

| May 5

$3 Mexican beers, $3 tequila shots
DJ on the patio from 3-7pm.


BOCA CHICA | May 3, 4, & 5


SHERLOCK’S BAKER ST. PUB & GRILL | May 5th, 4 p.m. – close
$10 | 9100 N. Central Expressway
All-you-can-eat crawfish boil, 
music by DJ Gruve at 4 p.m. and live music by Anybody’s Guess at 9:45 p.m.
The pub will also feature happy hour drink prices all day.

Select margaritas and beers for $5, select tacos for $2, mariachi band/live DJ, random swag, paletas

VELVET TACO | May 4 & 5
$4 signature 16oz margaritas


The Freshest Margarita
A margarita is the most traditional of all tequila cocktails and you cannot celebrate Cinco de Mayo without one.  


  • 2 parts Milagro Silver Tequila
  • ¾ parts Milagro Agave Nectar
  • 1 part Fresh Lime Juice

Combine all three ingredients in a shaker. Shake vigorously with ice and strain into a rocks glass over fresh ice. Garnish with a thin lime wheel. Salt optional.


This cocktail is an ode to Mexico’s oldest and largest port, and is also home of the sweet Veracruz pineapple.


  • 2 parts Milagro Reposado Tequila
  • ¾ parts Milagro Agave Nectar
  • 1 part Fresh Lime Juice
  • 4 Pineapple Chunks
  • 2 Basil Leaves 

Muddle pineapple and basil leaves in a Boston shaker glass. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with pineapple and basil.


Carpe Dia

This is an inspiration to “sieze the day” with this fruity and fresh cocktail.


  • 2 parts Milagro Añejo Tequila
  • ¾ parts Milagro Agave Nectar
  • 1 part Fresh Lime Juice
  • 5 Blackberries
  • 2 Sage Leaves

Muddle fruit and herbs in a Boston shaker glass. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with blackberry and a sprig of sage.

This Cinco de Mayo don’t settle for a typical margarita with sweet and sour mix and a salted rim.  Try a Forty-Thrita with a smooth citrus and vanilla hint from Licor 43 that will make your toast to Mexico mas suave.

  • ¾ oz Licor 43
  • ¾ oz Tequila
  • 1 ½ oz fresh lemon juice
  • ¾ oz simple syrup

Shake and strain over ice and garnish with lime wheel.

NYE 2012 Events and Recipes


31 (BISTRO 31, Highland Park Village)
Perks: Enjoy appetizers, cocktails and champagne before your dinner (6-9pm), fixed priced menu
Price: After 10p.m. $25, bottle packages include admission, bottle service, and a table reservation)
Reservations: (214)420-3906 or lounge31events@lfcco.com

ASADOR (The Renaissance Dallas Hotel)
Price: tapas starting at $5
Reservations: (214)267-4815

BOLSA (Oak Cliff)
Time: Reservations 5-10pm
Price: A la carte menu prices on special menu
Reservations: (214)367-9367 or contact@bolsadallas.com

BOULEVARDIER (Bishop Arts District)
Price: a la carte pricing on special NYE menu
Reservations: (214)942-1828 or brooks@boulevarier.com


Live music by Kent and Kay starting at 9pm, champagne toast, party favors
NYE menu available starting at 9pm, $20 entrance after 9pm
(214) 217-6888

CAFE PACIFIC (Highland Park Village)
Price: $95 4-course prix fixe menu
Reservations: (214)526-1170

California Pizza Kitchen
1/2 off select bottles of wine (11 a.m.- 9 p.m.)

CENTRAL 214 (Hotel Palomar, Midtown)
glass of prosecco
Reservations 5-11pm
: $70 prix fixe menu (+ tax and gratuity)
Reservations: (214)443-9339

Perks: Moscow Mules upon arrival, champagne toast, music by DJ EZ Eddie D, professional photography, BYOB
Time: doors at 7pm, dinner at 8pm
Place: Deep Ellum (exact address to be released to attendees)
$113/person + gratuity
Reservations: dat@chefdat.com

COOK HALL (W Dallas Victory, Victory Park)
Perks: Live jazz starting at 8pm
regular menu items offered, bloody Mary kits ($15 small, $30 large + cost of liquor), $12 mimosas
: (214)397-4111 or wdallasvictory.com/cook-hall-dallas



DRAGONFLY (Hotel Zaza, Uptown)
Perks: admission to NYE celebration
Price: 5:30-6:45pm 3-course prix fixe meal, $75; 7-11pm 4-course prix fixe meal, $150Reservations: (214)550-9500

Perks: last seating will have a champagne toast and party favors
Price: Prix Fixe 3-course menu for $65, wine pairings +$20 (+tax and gratuity)
Time: dinner reservations starting at 5pm
Reservations: (214)828-1981





Price: $45 3-course price fixe menu (5-6pm seatings); $65 3-course prix fixe menu, includes glass of champagne (seatings after 6pm)
Reservations: 214-782-9807






Victory Park
Time: 7pm
Price: FREE, VIP tickets available here
Perks: concerts by five bands, fireworks at midnight, food trucks

CENTRAL TRACK PARTY (Club Dada, Deep Ellum)
: 8pm 
Price: $18 advance, $25 day of show — purchase tickets here: http://ticketf.ly/OlXiCF
Perks:  Music by: BIG FREEDIABrain Gang Blue (feat. Brain Gang),  Ynfynyt Scroll,  Yeahdef, and Ocelot

: Warwick Melrose
Price: $20
Perks: midnight champagne toast, party favors, live music starting at 8pm
Reservations: (214)224-3152



Jonathan Tyler & the Northern Lights with Somebody’s Darling (Granada Theater)
Price: $24 (GA), $80 (VIP)

Cocktails Recipes


El Diablo
– 1 can (12 oz) frozen limeade concentrate
– 1 1/2 can (18 oz) tequila blanco
– 2/3 can (8 oz) creme de cassis
– 1/2 can (6 oz) water (still, not soda or tonic water)
– 1 1/2 can (18 oz) ginger beer

Mix the limeade, tequila, cassis, and water together in a large pitcher. Immediately before serving, add the ginger beer. Serve over ice. Feeling fancy? Garnish with blackberries.  (Makes 12 cocktails)

Sparkling Lemon Lime Margarita 
– 3 oz Lemon Lime Sparkling ICE
– 1 ½ oz Tequila
– Splash of fresh squeezed orange
– Fresh squeezed lime

Shake and pour into a chilled rocks glass rimmed in salt. Garnish with a lime slice.     Total Calories: 100 

Classic Champagne Cocktail
1 sugar cube
4 to 6 dashes
Angostura or other aromatic bitters
Chilled Champagne
Garnish: lemon twist

Place the sugar cube on the bottom of a Champagne flute or coupe glass. Douse the sugar cube with the bitters and fill the glass with Champagne. Garnish with the lemon twist.

Blackberry Apple HINT Martini 
– 1.5 oz Green Apple Vodka
– 3 oz Sparkling Apple Cider
– 2 oz HINT Blackberry Water

In a cocktail shaker, combine green apple vodka, sparkling apple cider, Blackberry HINT, and ice; shake until well combined. Strain into chilled glass. Garnish with an apple wedge; serve immediately.   Total Calories: 145 calories


The Gold Rush
– 3 tablespoons honey
– 2 tablespoons boiling water
– 1/2 cup (4 ounces) bourbon
– 1 1/2 lemons, juiced, about 4 tablespoons

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Strain over a big ice cube in a rocks glass. (Makes 2 drinks)

Strawberry-Kiwi HINT Mojito
– 1.5 oz Rum
– 2 oz Club Soda
– 3 oz Strawberry-Kiwi HINT Water
– 10 mint leaves
– 1 lime

In a cool tall glass, gently crush mint leaves and add lime juice from one lime. Fill glass with ice. Add rum, club soda, and Strawberry-Kiwi HINT water. Stir well. Garnish with a lime wedge, a few sprigs of mint and enjoy!    Total Calories: 103 calories

Sparkling Raspberry Vanilla Dreamsicle
– 1 ½ oz Vanilla Vodka 
– 4 oz Black Raspberry Sparkling ICE

Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with fresh berries.      Total Calories: 115

Holiday Drink Recipes

Peppermint HINT Martini
2 ounces HINT Peppermint water
1.5 ounces vodka
1 ounce 100% cranberry juice
Approximately, 1 ounce seltzer water
Ice cubes
1 lime

Fresh fruit In a cocktail shaker, combine vodka, Peppermint HINT, cranberry juice, and ice; shake until well combined. Strain into chilled glass and top with seltzer water. Squeeze lime into mixture and use as a garnish, along with some fresh fruits!

imageTotal Calories: 122

Peppermint HINT Blueberry Blitzer Mocktail
3 ounces Peppermint HINT
2 ounces 100% cranberry juice
1 ounce seltzer water
Ice cubes
Approximately ¼ cup blueberries
1 mint leaf

Muddle blueberries and add to a chilled glass. In a cocktail shaker, combine Peppermint HINT, cranberry juice, seltzer water and ice; shake until well combined. Strain into chilled glass; serve immediately. Garnish with a mint leaf.

Total Calories: 46

imageBasil Hayden’s® Holiday Spice (Joaquín Simó)
2 parts Basil Hayden’s® Bourbon
3/4 parts Fresh Lemon Juice
1/2 part Maple Syrup
1/4 part Amaretto
3 dashes Angostura® bitters

Combine Basil Hayden¹s®, lemon juice, maple syrup, Amaretto and bitters in a mixing tin with ice and shake vigorously. Strain into a rocks glass over fresh ice. Grate a cinnamon stick over the top as garnish

Cali Wonderland
1 1/2 oz Caliche Rum
3/4 oz Lemon Juice
1 tsp Granulated Sugar
1 bar Spoon Maraschino Liqueur
1 dash Aromatic Bitters
1 Lemon slice for garnish
Additional lemon juice and granulated sugar for garnish

Rub the rim of a festive old-fashioned glass with lemon juice and then dip it into the sugar and set aside to dry. Stir all ingredients over ice in a mixing glass and strain into the crusted glass. Garnish with the lemon slice.

Cali Kiss
1 1/2 oz Caliche Rum
3/4 oz St Germaine elderflower liqueur
1/2 Lemon cut into quarters
1 oz chilled Prosecco (or any dry sparkling wine)

In a mixing glass muddle the lemon, Caliche and elderflower liqueur, fill with ice and shake until chilled. Strain into an ice-filled flute and top with sparkling wine.

Recipes from Bow & Truss restaurant in North Hollywood:



Fall Drink Recipes

(Note: I have not made these myself so they are not SDD certified (yet) … but they do sound delicious!)  Don’t forget about these great recipes that are SDD approved from last Fall … remember that time I was on TV?

CîROC Holiday Spice (pictured on right)
1.5 oz 1 oz CÎROC Coconut
0.5oz coconut cream
0.25oz pineapple juice
1 oz Whole Milk

1 egg white
2 Dash cinnamon
2 Dash nutmeg
2 Dash all spice 
Sprinkled with Coconut shavings

DRAMBUIE® Orange Crush Cosmo
In a mixing tin half-filled with ice, add:
1 oz. GREY GOOSE® L’Orange Flavored Vodka
Juice of ½ Orange
Shake until tin is frosted, strain into a martini glass.


In a mixing tin half-filled with ice, add:
1 oz Bacardi Silver Light rum
½ oz Bacardi Gold rum
1 oz pineapple juice
1 oz orange juice
1 oz lime juice

Shake until frothy, strain into a hurricane glass over fresh ice, drizzle:
¼ oz Bacardi 151 rum
¼ oz grenadine

Serve with a straw.

The DramBOOie
1 part – Pumpkin Liquer
1 part – Apple Pucker
1 ¼ part – Drambuie
1 part – Pineapple Juice

Shake with ice and strained into martini glass garnished with cinnamon stick and whipped cream.

Ginger Brewsky
1 part Monkey Shoulder     
0.75 parts Ginger syrup 
0.75 parts Fresh lemon juice     
Top with Beer   

Add all ingredients other than beer to shaker, shake well with ice. Strain into beer glass and top with beer.                       

Maple Sage Bourbon (Recipe courtesy of Kim Haasarud, founder of Liquid Architecture LLC)
2 sage leaves, plus additional for garnish
0.75 parts. dark amber maple syrup
0.75 parts lemon juice
1 egg white
2.5 parts Hudson Baby Bourbon Whiskey

Muddle the two sage leaves with the maple syrup and lemon juice. Add the egg white. Dry shake (without ice) until the egg white is emulsified. Add the Bourbon. Top with ice and shake hard for 10 seconds. Strain the cocktail into a lowball glass filled with new ice. Garnish with the remaining sage.

Montelobos Mezcal Joven
2 parts Montelobos Mezcal Joven, served neat
1 orange wedge
Sal de Gusano (Available from The Meadow)

Coat orange slice with sal de gusano. Take a long sip of Montelobos, followed by a bite of the orange slice.

2 parts DEWAR’S WHITE LABEL Blended Scotch Whisky
1 part MARTINI Rosso
1 dashes bitters
1 cherry

Combine all ingredients in a mixing glass. Add ice and stir well. Strain into a chilled martini glass. Garnish with a cherry.

1 part DEWAR’S WHITE LABEL Blended Scotch Whisky
3 parts ginger beer or ale
Orange wedge

Fill pint glass with ice and add DEWAR’S WHITE LABEL. Top with ginger and garnish with an orange wedge.

DEWAR’S Signature Neat
The best way to enjoy the superior quality and complex character of DEWAR’S Signature.

The Speyside Cocktail
2 parts Glenfiddich 12 Year Old
1/2 part Dolin blanc vermouth
4 dashes of peach bitters

Combine ingredients in an Old-Fashioned glass, add ice and stir. Garnish with a lemon peel, squeezed to express oils.

The Solerno & Sparkling

Every once-in-a-while, I get to do some pretty freaking awesome stuff.  Case in point: Craft Cocktail Texas.  Of all the badass events that CCTX brought to our fair city, I was only able to make it to the opening party at the Stoneleigh Hotel (womb), but that was enough fun to make up for the fact that I wasn’t able to enjoy more of the CCTX festivities.

The party was a multi-level mecca of all-things-booze at the historic hotel starting in the yard and making its way up to the penthouse and (yes, there’s more), then onto the gigantic balcony.  I remember the balcony most of all because it was the location of my favorite drink of the evening, the Solerno & Sparkling.  Blood orange liqueur and champagne?  Yup.  

The last time I had a similarly lethal (read: delicious) combination, was that the opening of Q de Cheval in Addison’s Intercontinental Hotel.  Yeah … after a few tequilas and champys, I told my boyfriend that I loved him for the first time (can’t say it was a bad move in retrospect).  Alas, my more recent encounter with a potent champagne mixture didn’t end with bold statements of love, though I was close to confessing my love to the drink slinger who kept serving them up.

See the recipe below of the Solerno & Sparking — enjoy, and try not to stutter when you say, “I love you, man.”

Solerno & Sparkling
1oz Solerno
4.5oz Prosecco
Orange slice (blood orange if available)

Build ingredients in a tall glass over ice.  Stir to incorporate and chill.  Garnish with an orange slice and a long straw.

[youtube http://www.youtube.com/watch?v=ZrWfxdYW7mg?feature=oembed&w=250&h=187]

Second Floor Bistro Holiday Cocktails

White Chocolate Peppermint Bark Martini
– 1 oz. CÎROC Coconut Vodka
– 1 oz. Stoli Vanil Vodka
– 1/2 oz. Creme de Menthe
– 1/2 oz. clear Creme de Cacao
– 1/2 oz. Frangelico
– 1/2 oz. Godiva White Chocolate Liqueur

Shake over ice and serve in a peppermint candy-rimmed Martini glass. Garnish with a chocolate straw.

Elderflower Peach Sparkler
– 2 parts St. Germain Elderflower Liqueur
– 1 part CÎROC Peach Vodka
– top with a rosé sparkling wine

Shake St. Germin and CÎROC Peach Vodka over ice and top off with rosé sparkling wine. Serve in a champagne glass. Garnish with a dehydrated candied orange peel.

Skinny Segundo
– 1/2 oz. Pomegranate puree
– 1/2 oz. fresh-squeezed grapefruit juice
– 1 oz. Lillet
– 1/2 oz. Herradura tequila
– splash of Herradura agave nectar
– top with Spanish cava

Shake over ice and serve in a short glass. Garnish with a lemongrass stalk.