Author Archives: Susie O

Product Review: POPTAILS

We live in Dallas … and let’s face it, it’s hot.  With the rule and not the exception being 100+° days, we’re all in need of some relief, and this handy dandy handbook delivers just that in the form of alcoholic popsicle recipes.

POPTAILS by Erin Nichols is a guide to 60 boozy treats-on-a-stick that will help make this warm effing hot summer a bit more bearable.  Erin created recipes for everything from a margarita or root beer float to the “Triple Berry Threat” and “The Highbrow Pear”.

After trying some of the recipes myself, the “Moscow Mule” (surprised?) and “Mom’s Apple Pie” are definite recommendations.  So you don’t make some of the mistakes I did, I’ve come up with some tips:

  • Follow directions!  Don’t try to be a hero —- Erin has slaved over these recipes to hone the perfect proportions
  • Let them freeze completely.  Cutting corners and trying to consume these delicious nuggets of icy alcohol is not recommended because the alcoholic elements may take longer to freeze than the rest, making it a sloppy mess if you get too anxious.
  • Distribute napkins with your poptails
  • Use popsicle forms that allow you to use real popsicle sticks instead of plastic ones (the wood grabs the pop better making it easier to remove)
  • Make sure you prepare the alcohol as directed
  • Be patient when removing the poptails from the forms

My lovely (not) pictures are to illustrate how lovely they turned out. (I didn’t even make any of the pretty ones with fruit inside.)  Popsicle forms are easy to find (Wal-Mart has some or you can go with a disposable tube option like Zipzicles), but you can also rig some of your own.  Note: they were not only pretty (IRL), but also stinkin’ delicious.

The book is available on Amazon, so get to ordering and get some in the freezer STAT!

Wine is one of the agreeable & essential ingredients of life.

Julia Child

I was so pleased to hear that the W’s Living Room Bar is featuring a new set of cocktails showcasing pear and other summery flavors.  I was easily pear-suaded to come in and try some of the new options, and made my way into the W with a new friend.  We settled into one of the comfy banquettes next to the small water feature, made friends with our waitress, and began our tasting adventure.

The first drink I tried was the new signature drinks for TLRB, A State of Bliss (Ketel One Citron vodka, cucumber, fresh mint, gimme syrup).  It had a familiar taste to it, and was so incredibly refreshing that I almost wished that we’d decided to sit on the patio … and then I remembered that it was around 102 out.

Next came the Ultimat Summer Blast (Ultimat vodka, fresh kiwi, Asian pear, St. Germain Liqueur, prosecco) was a bit less refreshing, but still is a great summer drink.  I’m not a huge fan of prosecco, so this wasn’t my favorite of the night, but I wouldn’t NOT drink it again.  I really loved the simple garnish — it almost looked like a cupcake with a tiny decoration on top.

Asian “Pear” Suasion (Absolute Pear vodka, Mathilde Pear liqueur, gomme syrup, fresh Asian pear, prosecco) was another cocktail that passed across the table.  The pear puree lent a nice texture to the cocktail and made it a bit interesting.  Since I’ve always been a fan of pear vodka, I enjoyed this little diddy, too. 

To finish the tasting session, I capped the evening off with a few sweet sips of the Nuts About the W (Stoli Vanilla vodka, Godiva White and Godiva Dark liqueurs, Frangelico, walnuts).  Let’s talk about this slice of heaven … if you’re a fan of dessert drinks, this is your new go-to.  It is plenty rich and not too heavy.

In the process of trying all of these great drinks, we opted to try a couple of food options — the mushroom flatbread and the cheese tray.  The flatbread was incredible — I did my best so be a gracious friend and allow my cohort to have the last piece, but unfortunately I wasn’t generous enough to let her have the last piece (sorry, Josie!).  The cheese tray (pictured above), was very simple (no honey or other fanciness), but it came with olives, nuts, and plenty of crackers.  It really hit the spot.

The TLRB’s other new drink features are:

Cucumber Mint Cooler – Belvedere Vodka, fresh cucumber, mint leaves, gomme syrup, sparkling water
Georgia Woodford Peach – Woodford Reserve, peach purée, Orange Bitters, splash of sprite
Hendrick’s Experience – Hendrick’s Gin, St. Germain Liqueur, cucumber, fresh lemon juice
Raspberry Serrano Paloma – Patron Silver Tequila, fresh raspberries, grapefruit juice, Serrano pepper
Strawberry Basil Mojito – Bacardi Rum, fresh strawberries, basil leaves, fresh lime juice, sparkling water
W Peach Martini – Ciroc Peach Vodka, peach purée, topped with Proseco

Things to know:

  • The new drinks are available through September (the State of Bliss is always on the menu)
  • The Living Room bar is open seven days a week
  • The W offers complimentary valet parking if you’re going to TLRB
  • The food is delicious
  • TLRB has live music each Wednesday, Friday, and Saturday
  • Thursdays are Havana Nights (a complimentary hand-rolled cigar when you purchase drink flights of premium Scotch or rum, mojitos are $10)

Let’s make a night of it!

As you may already know (and if you don’t, you should stalk me better), I am hosting Art & Wine at the Station this Thursday, August 16 in Mockingbird Station.  The event will feature pieces by local artists Michael Cross and David McCullough, wine from Times Ten Cellars, and food from Cafe Momentum.

Why not come to the station right after work and take advantage of some of the great things that MS has to offer?

You can start by enjoying one of Urban Taco’s new Snowritas (pictured to the right), then shop around a bit (almost everyone is having a sale), and then come to the event and enjoy a few FREE glasses of wine from Times Ten Cellars with me and see some beautiful art.  Even better, after the event, you can wrap the night up with one of the new drink features at People’s Last Stand (I recommend the Great White Jail).  That sounds like a perfect night to me!

I hope to see y’all on Thursday!

Product Review: Pisco Portón

WAAAAAY back in February, Pisco Porton sent me a bottle to try out.  I have been an uber bum and am just now writing my thoughts on it (Susie loses three points).  Don’t take my lack of enthusiasm for writing this review as an indication of how it is — I just have been busy for the last 5 months (no kidding).

So, onto my thoughts.  I was really confused when I received it in the mail as I’d never heard of it.  So, I did some light reading and found that PP is a Peruvian white liquor made from grapes.  It has a fruity smell to it and the bottle was incredibly heavy (I just thought I’d add that).  Apparently, it’s kind of like Champagne in that only pisco made from certain grapes and in a certain way can be legally called “pisco”.

We tried four of their suggested recipes, and we enjoyed a couple enough to keep them in our cocktail repertoire.  I’ve listed the recipes for these cocktails below.

Let me know if you try this slightly unconventional liquor. I really enjoyed my foray into Peruvian spirits!

PORTONERO

  • 2 oz. Pisco Portón®
  • 1 tsp. fresh lime juice
  • 1 tsp. simple syrup
  • 1 slice of fresh ginger
  • 1 dash of Angostura™ bitters
  • Top off with ginger ale
  • Fresh lime wedge

Pour Pisco Portón®, lime juice, simple syrup, ginger and bitters into a tall glass with ice. Top off with ginger ale. Stir ingredients and garnish with a lime wedge.

Pisco Sour

  • 1 ½ oz. Pisco Portón®
  • ½ oz. fresh lime juice
  • ½ oz. simple syrup
  • ¼ oz. egg white
  • 1 dash Angostura™ bitters

Combine ingredients in a shaker with ice and shake. Strain contents into a chilled glass. Add a dash of bitters.