Dry Sparkling Water

I was recently sent an assortment of Dry Sparkling Water in seven different flavors to try out. Dry is the product of the founder’s need to keep in touch with the culinary world after leaving it and it’s billed as an “unexpectedly crisp sparkling beverage”.

The product is meant to be a suitable substitute to pair with food in place of alcoholic beverages. But … if you’re an SDD Contributor … you find out how it’s going to pair with booze. (It’s what you do, because, are drinks really meant to be enjoyed without liquor? Not if I can help it. At least not after work hours. Or while sick.)

Of the seven flavors, I enjoyed the Vanilla Bean flavor the most. I was, however, a little shocked that it had 16g of sugar considering it was supposed to be a “healthy” alternative option.

Here are the recipes I tried and highly recommend!

Bourbonbon

Bourbonbon
6 oz. vanilla bean DRY
1 1/2 oz. bourbon
Ice
Mix in a highball glass

Pinapple Spritzer
3 oz. juniper berry DRY
2 oz. light rum
2 oz. pinapple juice
squeeze of lemon

Other drink recipes using DRY can be found here.

Click here to find Dry Sparkling Water near you.

#DrinkingwithSusie: Caroline Cradick (a.k.a. Caroline Contessa)

Being from Arlington, the original home of the Kidd Kraddick Morning Show (and Kidd himself), the name Caroline Cradick has been in the air (pun intended) ever since I can remember. Kidd would mention his daughter on the show or a friend would be going to her house that weekend–I was always jealous. I will admit: I fan-girled a bit the first time I met her. I tried to play it cool at the office coffee maker (long story short: the company where I spend my sober days is partially owned by Kidd’s company, so we share office space) and then she said that she followed me on Instagram. I nearly jumped out of my skin. (I was not so smooth.)

When I mentioned to her that I was doing this series, I was honored that she said that she’d work with me on an installment. Enter: #DrinkingwithSusie + Caroline Contessa. Caroline recently launched a really beautiful and (sometimes) deeply inspired and (sometimes) just really fun blog that features some of her favorite recipes, song covers, deep thoughts, etc. I thought it would be the perfect chance to mix her a cocktail and try to make her my new best friend. (I didn’t know that I’d be lucky enough to sample some of her cooking, too!) Head over to CarolineCradick.com for full recipes for her “Haute Pocket” and Crock Pot Spinach Artichoke Dip.

Since Caroline is a consummate hostess, I wanted to make sure whatever cocktail(s) we whipped up would be appropriate for all her friends (a.k.a. many different tastes). Since it’s usually difficult for me to land on just one batched-out cocktail for my guests when I entertain (and I inevitably end up making two or three … ), I decided to simply do a smash bar and give her guests the chance to exercise their own creativity while making their drinks.

A “smash” is a very simple cocktail mainly found in the south, and the origins of the smash go back to 1862! This is a cocktail that has more guidelines than recipes and, because of that, it can be interpreted in many ways … which is the beauty of the beast to me. The basics: seasonal fruit, an herb, and a spirit base. (Basically, a smash is a julep with fruit.)

For our seasonal fruits, we chose blackberries, raspberries, and pineapple, and for our spirits, vodka, bourbon, and gin. Throw in some fun simple syrup options and you have a perfectly stocked smash bar!

While everyone’s preferences for liquor vary widely, it’s usually safe to stick with three , simple (yet bold) spirits-vodka, gin, and bourbon. Everyone can get behind one (or three) and having three options leave the door open to creativity. So, why did I choose the three I did?

Four Roses Bourbon – The crisp yet smooth flavor of Four Roses lends flavor to cocktails while not overpowering the drink. It has slight notes of apple at the end, so it works well with fruity counterparts.

Reyka Vodka – This small batch, handcrafted vodka from Iceland has a deliciously smooth taste thanks to the clean air in the town where the distillery is located. To ensure a clean taste, they use glacier water and then filter the spirit through lava rocks, which apparently help remove impurities naturally. Rock on.

Hendrick’s Gin – Not only do I LOVE the bottle (5 points for something slightly different on the bar), but Hendrick’s is, in my opinion, a blank canvas with just enough character to hold up in cocktails thanks to its infusions of rose and cucumber.

SUSIE’S FAVORITE BERRY MINT SMASH
Fresh mint
1/2 a lemon
4-6 berries (of your choice)
1oz Demerera syrup
2oz Four Roses Bourbon

Lightly muddle berries and mint in a shaker with juice from 1/2 a lemon and Demerera syrup. Add bourbon and shake with ice until chilled. Pour through small strainer over crushed ice in a rocks glass. Garnish with mint and berries.

As mentioned, we had girls with varied tastes, so we ended up with for entirely different cocktails! The vodka version shown below uses the same recipe above with a few ingredients changed out. Follow the basic proportions below! If you find that your guests need a bit … less … top their smash with a bit of club soda.

BASIC SMASH
Fresh mint
1/2 a lemon
4-6 berries (or any fruit)
1oz simple syrup (or any flavored syrup)
2oz spirit
Club soda (optional)

Lightly muddle mint in a shaker with juice from 1/2 a lemon and simple. Add spirit and shake with ice until chilled. Strain over crushed ice in a rocks glass. Top with club soda (optional). Garnish with mint.

SHERRY COBBLER
4 oz dry Sherry
3 slices orange
1oz simply syrup

Shake all ingredients hard with ice and pour, unstrained, into a Collins glass. Garnish with fresh mint and berries.

What inspired you to start your blog? I always love reading lifestyle/fashion blogs and I was getting a lot of questions about my outfits/recipes on social media so I figured it was time for me to start my own! It has been a wonderful creative outlet for me and now I give bloggers WAY more credit than I used to. It’s a hard job!

I heard that you just started a cleanse … how long until I get to make you cocktails again! Ugh, girl! I’m seeing how long I can go on this cleanse …but my birthday is at the end of April, so I’m sure I’ll be up for a cocktail by then!

I’ve heard you’ve made a name for yourself in the kitchen. (Y’all can just call her Caroline Contessa.) What is your favorite dish to cook, and can we find that recipe on your site? The biggest crowd pleasure is the short rib mac & cheese. I’m constantly getting requests from my friends to make it. (It can be a little time consuming so I try to do it for special occasions now.)

What do you love most about Dallas? I love how it has something for everyone. Arts, fashion, food, business, music! I loved living in Nashville but I found Dallas had way more to offer me be it business opportunities or social opportunities!

I’m loving the Covers with Caroline! What is your favorite song you’ve covered? Thank you! I absolutely loved shooting “Tennessee Whiskey” I felt really connected to the song and it was so fun to sing a song by one of my favorites Chris Stapleton!

I’m a huge word worm and I heard that you have your own language. Tell me all the things. LOL. I definitely do have my own language and I got sick of people asking me what they meant so I started the Cradictionary. “Jam-jams” is one of my favorite words that means something creeped you out. Like “that was the most awkward situation with that guy, totally gave me the jam-jams”.

What does it mean to you to be working with your father’s charity, Kidd’s Kids? It is such an honor. It really pays off when I get to see the kid’s faces once we enter into Disney World. It is so wonderful to see them be a “normal” kid and not have to worry about hospital visits and feeling sick. I get to see them having the time of their lives and that is a beautiful thing.

CAROLINE CRADICK
carolinecradick.com
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CiboDivino Dinner ft. Puleo Wines

“I love this place.” That’s the text I sent to Susie as soon as I finished my first dinner experience at CiboDivino Marketplace.

As this was my first event as a Susie Drinks Dallas contributor, I went into it with the belief that there was no such thing as being too prepared, so I brought along a fellow foodie friend (so I could pick his brain) as well as a brand new notebook in which I could take many a note about the dinner. (I was tempted to bring a voice recorder just in case there was a guided tour of the space (which there was), but I decided against alienating strangers with that level of intensity. Yes … I was that kid in school.) Furious writing in my composition book would just have to do. Since the evening was relaxed and enjoyable with great company and delicious food and wine, the note taking was downgraded from excessive to thorough.

The special five-course dinner was hosted by CiboDivino owners, Daniele and Christina Puleo, as well as Executive Chef, Ryan Olmos. I was enthralled by the passion and knowledge that the team has for all aspects of the meal: a fervent dedication to responsibly-sourced ingredients, simple, yet articulate preparation of the food, a thoughtful selection of Italian and Californian wines that are hand-picked by Daniele himself, and the crafting of a space that promotes breaking bread with friends and family. By the time we were done with Daniele’s tour of each unique part of the marketplace and cafe, my appetite was ready to tackle whatever delicious goodies he and Ryan had to offer.

Before food, of course, there was wine (as it should be), and Daniele and Christina were very excited to introduce their new private label Puleo wines, currently available in Pinot Grigio and Chianti varietals. The Pinot Grigio is quite surprising–not as watery as I’m used to with most Pinot Grigios. Puleo’s expression is quite flavorful on the nose with stone fruit notes that round out into flavors of green tea and chamomile. As I would find out, this white wine paired very well with the first three courses of the meal. As for the Puleo Chianti, the wine was ripe with cherry flavors and dark fruits, and had a depth of flavor indicative of a Chianti without veering into a residual bitterness. I enjoyed this red with the meat course as well as with dessert. FUN FACT: all wines at CiboDivino are available for purchase at retail prices and can be opened and enjoyed on-premises at no additional charge. Personally, the option to enjoy a high-quality wine at a restaurant without the usual restaurant markup makes the wine taste that much better.

The appetizer course included a variety of Neopolitan-style pizzas fresh from the wood-burning Stefano Ferrara oven (flown in from Italy), quite possibly the most impressive charcuterie board that I have ever seen, and a smoked Tasmanian salmon appetizer bite that I swear encapsulates everything that CiboDivino stands for, which is “divine food.” I sampled two of the flatbread pizzas, one with a classic Margherita preparation and another with fig, arugula, and Gorgonzola cheese. Neopolitan-style is my favorite kind of pizza, and the crust was perfectly crispy on the outside with just the right amount of chew on the inside. While both were delicious, I was partial to the Margherita. (Pretty sure that I could eat a whole pizza in one sitting … I don’t know if that’s a good or a bad thing.)

: Picture courtesy of CiboDivino Marketplace

: Picture courtesy of CiboDivino Marketplace

Can we just take a moment and appreciate this charcuterie board? Have you ever seen one so beautiful? It has three kinds of house cured meats, all smoked in-house: lamb pancetta, brown sugar and Serrano ham, and beef bacon (that’s right, you heard me, BEEF BACON). The lamb pancetta, which was aged for a whopping 70 days, had a soft gaminess to it that I loved, and the beef bacon was something I’ve never experienced before. To call it delicious would be a disservice, and apparently I’m not the only to think so. Ryan told us that it’s hard to keep the beef bacon in the display case because it sells out so fast. It was perfectly savory with a familiar unctuousness that I love about bacon, except it was unmistakably beefy and very satisfying.

The highlight of the appetizer course for me, however, was the smoked Tasmanian salmon bite with cucumber cream, caper berry, and a dusting of espresso. The salmon, also cured and smoked in-house, was a tender and salty punch that was balanced by the cool cucumber cream with a kick of briny freshness from the caper berry, and the espresso dust on top added an earthy note that rounded out all of the flavors. I easily ate five or six, since I clearly don’t understand the concept of an appetizer course. (Whatever.)

Pasta was the star of the second course was the Caserecci alla Norma, served with cherry tomatoes, fresh basil, and eggplant two ways on pea puree. The dish was light and flavorful, with the pea puree serving as a fresh, delicate sauce that complemented the natural flavors of the fresh vegetables beautifully.

The third course highlighted a different kind of pasta, Fettuccine al Limone. This was my favorite of the two pasta courses; the perfectly al dente ribbons were enveloped in an ethereally light and creamy marscapone cheese with fresh zucchini, leeks, fresh mint, and fragrant lemon zest. The flavors were full and satisfying without being overly filling. (I’m also a huge supporter of lemon on everything, so I loved every bite of this dish.)

Then came the fourth course, the crown jewel, which was brought out on a large wooden meat board. CiboDivino proudly serves 44 FARMS meats, and our group was lucky enough to sample the perfectly seasoned coulotte cuts served alongside caramelized onions and arugula. The marketplace is the only spot in town where you can go in and buy raw cuts of renowned 44 FARMS beef, and they will even grill it for you (free of charge) if you decide you’d like to enjoy your steak at one of the many communal tables inside or on the spacious dog-friendly patio.

Needless to say, by the end of the fourth course, I was stuffed. At this point, I was chastising myself for going HAM on the appetizers. That didn’t stop me from partaking in something sweet, though. For dessert, Daniele and Christina served bite-sized dessert offerings from their cafe. I, close to a food coma, still managed to snag a Raspberry Lavender Truffle, because no matter how full I am, a meal does not feel like it has concluded until I’ve had something sweet. This two-bite flavor bomb was a wonderful ending to an unbelievably delicious meal. The truffle was deeply chocolate with lavender lending an assertive floral note that cut through the richness beautifully.

Picture courtesy of CiboDivino Marketplace

Everything about dinner at CiboDivino was delightful. The marketplace offers so many unique goods, some of which are available exclusively there. Daniele and Christina, as well as Ryan, were all gracious hosts with evident love and passion for what they’ve created together. It’s rare to meet people who are doing exactly what they love to do, and then for them to do it well, and humbly. It was an honor to be a part of the entire experience. I personally cannot wait to visit again soon.

CiboDivino also has a wrap-around indoor/outdoor bar with 11 local beers and one Italian import beer on draft.
Paciugo gelato is also available at the cafe, along with Lavazza coffee.
Food menus are generally not published on the website, as dishes are determined by the freshest produce available at the farmer’s market on any given day.
The marketplace is open 7 days a week, from 8AM – 10PM daily.
They also host occasional wine and beer dinners and are currently prepping for their one-year anniversary party next month.

CiboDivino Marketplace
www.cibodivinomkt.com
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1868 Sylvan Ave., Suite #D-100 (West Dallas in the Sylvan 30 Complex)
(214)653-2426

Mother’s Day 2016

COOK HALL
Offerings: Brunch including Brioche French Toast, Coffee Rubbed New York Strip Steak & Mama’s Bread Pudding
Price: Menu items are individually priced

INTERCONTINENTAL HOTEL
Offerings: all-you-can eat buffet
Extra Perks: music by Goga, professional photos available in the Garden Court
Cost: $80 for adults, $30 for 6-12yo, free for 5yo & under
Times: May 8, 10:30am-2:30pm (last seating at 2pm)
Location: Addison
Reservations: call 972-386-6000

IVY KITCHEN
Offerings: IVY Crab Cake Benedict – toasted brioche, jumbo lump crab cakes, poached eggs and creamed spinach topped with hollandaise, home-style potatoes
Price: $3 Mimosas, other prices vary per brunch item

GRACE
Times: Brunch 10:30am – 2:30pm | Dinner 5pm – 9pm
Location: Fort Worth
Reservations: OpenTable

MADRINA
Offerings: Three-course pre fixe menu beginning with a mimosa. Your choice of a house salad or Madrina’s melt in your mouth Guajillo Corn Chowder for the first course; Croque Madame, signature Chilaquiles with duck confit or Smoked Salmon Benedict for the second. And a Dessert Duo featuring violet churros and a chocolate bar for the third course.
Cost: $49
Address: Dallas – Oak Lawn/Cedar Springs
Reservations: call (469) 513-2505

MAX’S WINE DIVE
Offerings: brunch buffet
Extra Perks:
Cost: $29.95
Times: May 8, 10am-3pm
Location: Dallas – Uptpown (West Village)
Reservations: 214-559-3483 or maxswinedive.com

NICK & SAM’S STEAKHOUSE
Offerings: buffet with seafood, omelet, carving, and dessert stations – separate buffet for children
Extra Perks: face painters, balloon artists, Mother’s Day photos
Cost: $65 for adults, $25 for 6-10yo, $15 for 5yo & under
Times: May 8, 10am-2pm | dinner seating, 6pm
Location: Dallas – Uptown
Reservations: call 214.871.7444 or OpenTable

PAPPAS BROS. STEAKHOUSE
Offerings: Special menu includes your choice of a House or Cesar salad with a Filet & Lobster entrée, served with Mashed Potatoes and Green Beans in a Port Wine Shiitake Sauce
Price: $74.95
Hours: May 8th 11am–9pm

PAUL MARTIN’S AMERICAN GRILL
Offerings: Prix fixe brunch (8am – 3pm) and three course prime rib special (available all day)
Price: $23 price fixe brunch (includes fresh baked blueberry bread with lemon honey butter, seasonal fruit, your choice of one brunch entrée and beverage and $27 three-course prime rib special

PROOF + PANTRY
Offerings: Three-course pre fixe menu. Appetizer choices include Rainbow Carrots, a fresh Beet Salad or Soft Duck Eggs; entrée choices such as Rock Shrimp Risotto with sunburst squash, Seared Salmon and Beef Tongue Ravioli; and finish off your Mother’s Day brunch with a warm Nutella Brownie, Steel Cut Oats or a Lime Parfait.
Cost: $49
Address: Dallas – One Arts Plaza/Downtown
Reservations: call (214) 880-9940

SAVOR GASTROPUB
Offerings: special brunch menu
Extra Perks:special surprise treat for moms
Times: May 8, 10am – 10pm
Location: Dallas – Downtown
Reservations: call 214.306.5597

THE SECOND FLOOR BY SCOTT GOTTLICH
Offerings: A “Taste of Italy” special that will include a live pasta station, including a wide arrange of delicious and fresh toppings for pasta and fun Italian desserts
Price: $58/adult, $28/child, and children 5 & under FREE
Times: Sunday, May 8th; seating’s available at the following times: 10:30am, 11:30AM, 12:30pm, 1:30pm & 2:30pm

SĒR STEAK + SPIRITS
Offerings: brunch buffet
Extra Perks: entertainment, 10:30am-1:30pm
Cost: $65 for adults, $35 for 4-12yo, free for 1-3yo
Times: May 8, 10:30am-1:30pm
Location: Dallas – Design District
Reservations: 214.761.7479

VIVO 53
Offerings: traditional Italian options, $1 mimosas, bellinis, and bloody Marys
Cost: Menu items are individually priced
Times: May 7, 11am-3pm
May 8, 9am-3pm
Location: Fort Worth – Downtown
Reservations: (682)207-8700 or vivo53.com

Y.O. RANCH STEAKHOUSE
Offerings: Full Mother’s Day brunch menu featuring Chicken & Waffles – fried chicken atop a Minnesota wild rice waffle, served with agave nectar butter
Price: $39 per person

YARD HOUSE
Offerings: For every $50 in gift cards, get a $10 bonus card | free dessert for Mom (on May 8 only)
Dates: through June 30

The Hospitality Sweet

I’ve always wanted to be a Martha Stewart-type. Too bad I can’t bake anything more complicated than brownies. (I’d have said cupcakes, but I have trouble making the frosting look cute.) Since I don’t have the baking aptitude to be Martha, I’ll let someone do it for me. Enter: The Hospitality Sweet. The adorably decorated mint-and-white restaurant and bakery decked in wainscoting recently opened its second location in the Plaza at Preston Center.

Expect sweets, coffee, beer, wine, and delicious breakfast (served 7-10am) … and less whimsical, but entirely practical, lunch items like sandwiches, soups, and even lasagna. But … bubbly things first. Stop in and grab a glass of champagne or wine–they use an enomatic system so you know that you’re sure to get an unoxidized glass of whatever you choose to sip. ( If you aren’t familiar with the enomatic system, it’s a sort-of Tupperware* for liquids … but quite a bit more high-tech and much more sexy.)

Beyond the drinking (because apparently there has to be more than just booze … whatever), they offer some of the most beautifully simple sweets–jaunty cake balls, brightly colored macarons, crispy croissants and more for the taking. The one item that I couldn’t leave without trying, though, was the brownie. Two separate coworkers told me to try them and I thought, “There’s no way that they could be THAT good.” I was straight wrong. These brownies and so good that I cannot wait to get my face in one of them again. (And I don’t have any words for them past that.) Oh, and if you plan ahead you can order one of their absolutely gorgeous cakes in sizes anywhere between 5” and half sheet for your events or, you know … Tuesday.

While THS does sweets well, they also offer scrumptious savory items. After a delicious sampling of blistered shishito peppers and aioli, mixed greens salad complete with watermelon radishes, and a hearty soup, we were offered a bevy of sandwiches–hot pastrami, club, brisket, and more. Hands down, the brisket sandwich (caramelized onion, cheddar, and BBQ sauce on white bread with a house made pickle) was the winner. (And trust that I tried them all … because someone has to do the research for y’all.) Everyone else seemed to greatly enjoy their house made chips (I had given up fried food for Lent); one guy even requested the other end of the table’s leftover mound of chips … then promptly ask for a takeout container. (Respect.)

Parting notes: you can order online, don’t miss the brownie (can’t stress that one enough, people), they rent their space for private events, and they offer happy hour.

THE HOSPITALITY SWEET
thehospitalitysweet.com
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400 N Ervay (Downtown in the historic post office)
214.999.6704
M – F 7AM – 3PM

6135 Luther Lane (Preston Center across from Men’s Warehouse)
972.807.9253
M – S 7AM – 6PM

*Does anyone else think of the narrator at the beginning of the Disney version of “Aladdin” when they hear “Tupperware”?

San Antonio Cocktail Conference 2016

One should ever stop improving his craft … or drinking. For that reason, a very special group of people come together each January to talk booze, learn about industry trends, raise money for a worthy cause, and celebrate all-things cocktail at the San Antonio Cocktail Conference. Oh … and go to plenty of parties. (So many parties.)

You can find the basics on my recap of last year’s SACC, but this year was a completely different experience. First, I was over my fan-girl stage after meeting some of my favorite distillers/authors/bar(wo)men I’ve admired. Second, I knew a bit more than to attempt to go the whole weekend without Gatorade or heartburn meds and only eating at events. (You live, you learn.) I also learned that, if you want to experience this the right way, you jump in head first … and take a running start.

THE HIGHLIGHTS:

I got whisk(ey)ed away. If you read my stuff, you know I’m a fan of Tullamore D.E.W. (a.k.a. Tully*), so I was delighted to be invited to the seminar “Five Cocktails that Changed Irish Whiskey Forever” led by Tully’s U.S. brand ambassador, Tim Herlihy, and badass barman Stephen Halpin. They waxed poetic about the origins of the drinks, mixed each up so we could try them out, and provided color commentary about whiskey and Irish drinking traditions … and, of course, led us in a few toasts. The five cocktails here: Irish coffee (invented in an airport in 1942 … really?), the hot toddy, the high ball, the Pickleback, and the Irish Car Bomb. (Needless to say, I was useless waste of space for the four hours following this seminar.)

: Tim Herlihy (Tullamore D.E.W.)

I ate all the tacos. (Not kidding, actually.) My cohorts and I somehow ended up as stowaways on the annual Tito’s Vodka Taco Bus Tour alongside my spirit animal, David Alan, a.k.a. the Tipsy Texan. We made a few taco stops, our bus got pulled over (as one does), and we drank vodka … lots of vodka.

: me, Kevin Gray (Cocktail Enthusiast)

: One stop on the Tito’s Taco Bus …

: David Alan (Tipsy Texan), me

: Mi Tierra – the last stop on the Tito’s Taco Bus

I learned some things. I had the opportunity to see my friend, Kevin of the Cocktail Enthusiast, talk about his time touring Cuba and experiencing their classic cocktails (you know, purely for journalistic reasons). New 30th birthday trip plan: create my Cuba travel guide! Other nuggets of knowledge picked up: how to make an authentic hurricane, bright yellow, super fast Camaros are super fun to drive (see my ride to SA on the right … thanks to Chevy!), and don’t wait to book your hotel.

If you’re at all interested in spirits, the history of cocktails, the bar industry and what makes it tick, etc., check out the SACC and attend a seminar or two. This year they even had a yoga class and a seminar entitled “The Cocktails of Ian Fleming & James Bond”. Awesome, no? Since I got in later than I’d hoped, I wasn’t able to attend as many educational seminars as I’d hoped. (Missed: “The Physiology of the Shake“, “Discovering Sotol“, and a seminar on politics and booze.)

BONUS: most of the seminars provide “hands-on” experiences. Read: booze.

: Chef John Russ from Lüke

: The makin’s for a Hurricane

I drank tequila. If you know me, this is unique. I can appreciate a good agave spirit, but when it’s paired with chocolate … I appreciate it more. Milagro Tequila’s JP De Loera teamed up with local restaurant Lüke to create incredible pairings of anejos and chocolates and talked participants through each–the flavors of each tequila and chocolate and why they work together.

I partied for a good cause. The SACC is actually put on by Houston Street Charities. A portion of the proceeds are divided amongst various children’s charities in the San Antonio region and they even host a service day during the SACC!

: Angel’s Envy bar takeover at The Last Word

: From left: Marc Ramirez (Dallas Morning News), Kevin Gray (Cocktail Enthusiast), me, Austin Gurley (Hight & Tight)

I explored Alamo City. I did my best to walk everywhere. (I believe that’s the best way to get to know a city.) The San Antonio Convention and Visitors Bureau is a great resource for fun things to do, attractions, maps, hotel discounts, etc..

Stay up on all the SACC news on their website or social channels. I hope to see you there next year!

SAN ANTONIO COCKTAIL CONFERENCE
sanantoniococktailconference.com
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2017 dates: January 11-15

*If you follow me on Snapchat … you also know this is my dog‘s name. ?

Honorable mention to the brunch setup for the hangover brunch I wasn’t able to eat at on Sunday!

Product Review: Balls Vodka

It’s hard to look at the packaging and marketing materials for Ball’s Vodka and not go through an internal rant. For me it was a combo of, first, a solid chuckle … but then the follow-up thought, “Ugh … is this all we’re doing here?” as the puns continue. I’m definitely not one to eschew a terrible joke or ten (Susie very clearly told me I was the person destined to write this review as soon as the email came in), but the line between a good and a lazy ball joke is quite fine.
Do I smile, make a cavalcade of crotch riffs and call it day? Does the world need more stiff drink puns? (Duh.) Am I overthinking this? And if I am, why don’t I ask you to look at the freaking bottle and tell me anything about this is meant to be serious?

[Takes deep breath.]

Alright, let’s go ahead and put some Balls in my mouth and see where this goes. (Yeah … I just wrote that.)

Balls_Vodka1-e1426082024629 I first experimented with just the Balls to get a straight taste and then I went for a vodka soda – just to set a baseline. My vodka palette is by no means refined, but I’m confident enough that I avoided burning my necessary taste buds when I was a teenager that I can make good decisions. I know what I hate and can tell what isn’t quality … and I didn’t hate this. The taste was clean with notes of vanilla that only briefly lingered, and it only took a few sips to realize this was actually pretty damn decent stuff. I was actively looking for reasons to choke* on every sip, but it never happened.

* I just can’t keep doing this – if you have a good pun/joke/idea, just say it aloud to yourself right here or leave it as a comment.

The third and final test was to invite vodka (and some ball)-loving friends over and see how they reacted. After a few puns, they dove in along with me and had the same feedback. This is a solid vodka for simple drinks (we never felt the need to do anything besides sip the classic soda and/or tonic with some lemons and limes). The suggested price point is around $10 below Grey Goose, so this could be not only a solid pun-based conversation piece, but a good versatile bottle for your home bar.

The TL:DR version: These Balls go down smooth and even your mom will love them. (Please try to understand how much I hate myself right now.)

To learn more, score some sweet merch or find a bottle near you, visit ballsvodka.com.

BALLS VODKA
ballsvodka.com
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Store Locations

Proof: 80
Nose: vanilla
Favor: clean, slight mineral and sweetness
Distilled from: American corn
Sipping suggestions: mixed in simple cocktails
Price: $29.99 for 1.75L

Freebirds re-imagined (and delicious as ever)

Who doesn’t love Freebirds? I mean, seriously … any place I can order a 5 POUND burrito is A-OK in my book. I lived within walking distance of a Freebirds location for a few years, and I’m pretty sure the steak nachos directly contributed to my “graduation” to a brand new pants size. Ahhh, those were the days.

Anyhoooo. Lately, it seems this College Station staple is seemingly popping up on every corner; burrito lovers, rejoice! One of the newest locations is the Castle Hills location in The Colony. This location is significant in that it features their updated design concept. Freebirds was kind of enough to invite the team in to check out the re-design, and of course, to be reminded of how awesome the food is. (As if I could have forgotten.)

The staff at Freebirds Castle Hills was obviously pretty gosh-darn proud of this re-imagined location, and it was easy to see why. Freebirds fanatics may be surprised upon entering the restaurant to note an absence of graffiti-style artwork, no motorcycle hanging from the ceiling, and … wait for it … no tin foil animals perched on every exposed surface. The new concept features a new, modern, industrial farmhouse design, incorporating digital menu boards, a reclaimed wood wall, cold rolled steel, and an open kitchen concept. The restaurant sure is perty.

Castle Hills location – Picture courtesy of Freebirds

But, let’s cut to the chase: The food continues to be worthy of an extra trip to the gym.

Freebirds is a freezer-free operation, meaning “fresh” is the only option. Freebirds focuses on premium ingredients, and just about everything you can imagine is prepared in-house; guacamole is prepared twice daily and on an as-needed, basis, the beans are cooked in-house (FYI- the refried are lard-free, thankyouverymuch), and the grass-fed sirloin is marinated in the restaurant for 24 hours prior to grilling. Heck … they even grate their own cheese. Freebirds insists upon “talent-based” cooking, which means recipes are far from formulaic. For example Freebirds’ carnitas are slow-roasted, and they are done cooking only once they have achieved perfect tenderness … and not when a timer goes off. Clearly, an exercise in patience and passion.

All of your old favorites- burritos, bowls, tacos, nachos, quesadillas, and salads- are of course still available at Freebirds. If you haven’t visited in a while … first of all, I’m sorry. Secondly, Freebirds has rolled out a few new menu items in an effort to offer something for everyone. In addition to their delicious lineup of grass-fed steak, pork carnitas, and chicken, Freebirds has added a vegan protein option: Tempeh Calabacitas. This Mexican-inspired dish consists of squash, bell peppers, and nutty tempeh tossed with an authentic blend of spices. I tried it for myself- on a salad, no less (how healthy am I?*), and it was delicious, and certainly a welcomed deviation from the largely uninspired variety of vegetarian dishes available at many restaurants. If you’re looking for something a little lighter, but don’t want to sacrifice your meat (after all, this is TEXAS), Freebirds has got you covered.

New menu offerings include 6 entrees under 600 calories, and no, you don’t have to order a salad! IN FACT, you can still order a burrito. Yes Virginia, there is a Santa Claus.