St. Patrick’s Day 2013 Events and other Malarkey

March 16

PARADE INFO | The artist formerly known as Snoop Dogg is playing!!!!!
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BBC | Balloon drop and toast at midnight along with a bagpiper to officially signal it’s St. Patrick’s Day, live music, other fun surprises, no coverimage

CEDARS SOCIAL
Irish breakfast will be served from 8am-3pm.  See the menu and info here: Facebook Event

DRAM + CANDLEROOM
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JACK’S SOUTHERN COMFORT (Lower Greenville)image

GIN MILLDUBLINERCAPITOL PUB
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GOODFRIEND 
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THE HUB (4145 Beltline Road, Addison)
11 a.m. – 2 a.m. | They’ll be serving $4 Jameson and $4.50 Guinness, along with bangers and mash, corned beer and cabbage, and Shepherd’s Pie for $7.99 (each plate)

MOCKINGBIRD TAPROOM/PARK TAVERN
To buy tickets … click the prices below.
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PRIMEBAR
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THE OLD MONK | Opens at 10am, brunch served until 3pm
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SUNDOWN & GRANADA THEATER AFTER PARTY

10am-7pm | $10 cover (includes: fantastic food (we’ll be serving brisket and veggie tacos along with brisket sandwiches), porta potties, live music all day, and phone charging station)

  • 10 a.m. – noon               Live DJ
  • noon – 1:00 p.m.           Bum Lucky (Reggae)
  • 1:15 p.m. – 2:30 p.m.     I Drenz Reggae 
  • 2:45 p.m. – 4:00 p. m.    Preston Hall & DF Dub Allstars (Reggae)
  • 4:00 p.m. – 5:15 p.m.     Melody Memory (Reggae)
  • 5:30 p.m. – 7:00 p.m.     Ugly Lion (Reggae)
  • 7:00 p.m. – 9:00 p.m.     Oil Boom
  • 9:30 p.m. – 11:30 p.m.   The Roomsounds
  • 12:00 a.m. – 2:00 a.m.   Taddy Porter

March 17

BBC
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BLACK FRIAR 
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GIN MILLDUBLINERCAPITOL PUB 
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THE HUB (4145 Beltline Road, Addison)
11 a.m. – 2 a.m. | They’ll be serving $4 Jameson and $4.50 Guinness, along with bangers and mash, corned beer and cabbage, and Shepherd’s Pie for $7.99 (each plate)

IDLE RICH PUB 
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RENFIELDS CORNER 
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SHERLOCKS BAKER STREET PUB (Dallas, Addison, Arlington, and Fort Worth)
Green beer, live music, bagpipes, and giveaways starting at 11am

TEN BELLS TAVERN (Bishop Arts District)
Drink specials, great food, and stuff … FACEBOOK EVENT

Cocktail Recipes

Leprechaun Mix (recipe by SHOREbar in Santa Monica)image

  • Kiwi
  • 1oz Lime
  • 0.25oz St.Germain
  • 0.5oz Simple Syrup
  • 2oz Gin

Build in shaker. half a kiwi, lime juice st.germain, simple syrup muddle and ice shake and strain into a coupe glass garnish with a kiwi wheel

IRISH KENTUCKY JAVA
Recipe created by Jonathan Pogash, the Cocktail Guru

  • 6 ounces brewed, strong coffee
  • 2 ounces John B Stetson Bourbon
  • 1 ounces white crème de cacao 
  • 0.25 oz. maple syrup
  • 1/4 cup whipped cream
  • Fresh mint leaves and ground cinnamon for garnish

Add the coffee, Stetson Bourbon, creme de cacao, and maple syrup together into a large, heat-safe carafe.  Stir briefly to incorporate.  Divide the coffee mixture among 4 mugs. Top off each of the mugs with whipped cream, mint leaves, and ground cinnamon.

Kiss Me I’m Irish
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  • 2 ½ oz VOGA Sparkling
  • 1 oz Midori melon liquor
  • 1 oz vodka
  • 1 ½ oz lemonade

In a shaker, combine ice, vodka, Midori, and lemonade.  Stir gently and strain into a chilled cocktail glass. Top with VOGA Sparkling. Garnish with lemon slice.

Hot Patty (recipe by SHOREbar in Santa Monica)image
  • basil
  • Jalapeño
  • 1oz Lime Juice
  • 0.75oz Agave
  • 2oz Tequila

Build in shaker, 3 basil leaves, 1 jalapeño, lime juice, agave, muddle add Tequila add ice shake and fine strain over a couple glass garnish with basil leaf and jalapeño

Sparking Shamrock
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  • 5 oz Lemon Lime Sparkling ICE
  • 1 oz. Bacardi Light Rum
  • 6 Mint leaves lightly muddled
  • Splash of Lime

Shake and pour into a chilled tall glass with ice. Garnish with a lime slice. 

Dizzy Leprechaun
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  • 3 oz Lemon Lime Sparkling ICE
  • 1oz. Tequila
  • Splash of Triple Sec
  • Fresh Squeezed Lime

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

ST. PATRICK’S DAT FACTS & MYTHS (thanks to the Idle Rich/Old Monk dudes)

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Dallas Bar Trivia

MONDAY

The Ginger Man (Plano, Shops at Legacy): 7pm
7205 Bishop Road, 469-814-8299

TUESDAY

Boston’s (Irving & Ft. Worth): 7pm

Cool Beans (Denton): 7 & 9:30pm

Dallas Beer Kitchen (Lower Greenville): 7:30pm

Dave and Busters (Arlington): 9pm

Flips Patio Grill (Grapevine): 7pm

The Ginger Man (Dallas)

J.R. Bentley’s (Arlington): 7pm

Malarkey’s Tavern (North Dallas): 7:30pm

McSwiggan’s Irish Pub (Austin Ranch): 7pm

Naan Sushi (Plano): 10pm

Twisted Root Burger Co. (SMU): 8pm

WEDNESDAY

Flips Patio Grill (Grapevine): 7pm

Mucky Duck (Addison Circle): 8pm (get there early for a seat)
5064 Addison Circle, 972-233-9362

Pluckers (Dallas): 7:30pm (get there early for a seat)
5500 Greenville Ave., 214-363-9464

Sherlock’s (Addison): 7:30 p.m.
5100 Belt Line Rd., 972-726-6100 

Sherlock’s (Arlington): 7:30 p.m.
254 Lincoln Square Center, 817-226-2300

Sherlock’s (Dallas): 7:30 p.m.
9100 N. Central Expressway, 214-692-1111

Sherlock’s (Fort Worth): 6:30 p.m.
6333 Camp Bowie Blvd., 817-377-9772

THURSDAY

The Glass Boot

Londoner Pub: 9pm

White Rock Abbey: 8pm

I was lucky enough to be part of the group that was invited to preview the soon-to-open Peak & Elm, a seriously authentic Mexican restaurant (what they’re calling “Mex-Mex”) in East Elm.  This new taste is coming to Dallas thanks to the father-and-son team, the Morenos, who are behind the heralded La Popular Tamale House that has been serving delicious tamales to Dallas for many years.

Housed in a building at (you’ll never guess) Peak and Elm in East Dallas, the owners are doing their best to maintain the integrity of the historic building.  P&E is located in a building that was once a stop on the original trolley line, and the florescent sign is original (and there to stay).

In juicier news, let’s hear about the food, shall we?  Some of you may think that I have an unsophisticated palate when it comes to solids, but it doesn’t take a true foodie to realize that their food is going to be in a league of its own.  I LOVED EVERYTHING that they served … from the fajita soft tacos with exquisitely thick homemade tortillas to the Mexican cinnamon coffee that capped-off the night.  They say that they’ll always make their food with local ingredients from sources as close as our very own Farmer’s Market.  Oh, and they swore they’d never use yellow cheese.

Their food is sure to please once they open to the public on February 8, and you should all be looking forward to your first taste of P&E’s offerings.  IIIIIII myself am very much looking forward to their cocktails that weren’t ready for the preview, but sound amazing.  For now, they’re serving local goodies like beers from Deep Ellum Brewing Company and Rahr and wines from Times Ten Cellars.

Their “Bebidas” menu will have three unique offerings like the agues frescos (vodka-infused Mexican “fresh waters”), the Margarita Pera Espinosa (pear-infused margarita), and the Streetcar Sangria (red wine sangria).  

For now, we’ll all just have to wait with baited breath.  To take the edge off, I found their Cinnamon Sangria recipe on their blog.

Cinnamon Sangria
  • 4 (750 milliliters) bottles red wine
  • 1 ¼ C. white sugar
  • 2 Granny Smith apples (cored and sliced)
  • 4 Peaches (sliced)
  • 2 Bananas (sliced)
  • 2 Cinnamon sticks (crushed)
  • 3 Lit. lemon-lime flavored, carbonated beverage
The How-Tos: 
  • In a large pitcher, combine all of the ingredients above, except for the lemon-lime soda, and refrigerate for a minimum of six hours and up to overnight.
  •  When ready to serve, add in the lemon-lime soda and pour over ice; garnish with additional fruit before serving if desired.

Until February 8, Peak and Elm!!

Alcoholic drink is called the wine of violence.

Proverbs 4:17
Link

Step 1: Order The New Old Bar.
Step 2: Wait to receive the book with great anticipation.
Step 3: After you get the book, stock your bar according to the book’s instruction.
Step 4: Make every drink, app, syrup, and infusion they have a recipe for STAT.

I have a new favorite instructional book (taking that spot from Three Black Skirts: All You Need to Survive, a guide for women that includes doing taxes, changing tires, etc.): THE NEW OLD BAR: Classic Cocktails and Salty Snacks from The Hearty Boys, by Steve McDonagh and Dan Smith.   Apparently the authors of the book spent some time on one of the Food Network reality shows.  Wherever they came from, they sure do know how to write a darn* good guidebook for winos.

This book … is a beauty.  I received it in the mail before Christmas, but with the season as it is, was too busy to dive in until this week.  I’ll say that I completely regret not cracking this bad boy open before the holidays.  With recipes for more then 200 classic and some not-so-classic cocktails, liquor infusions, syrups, and 25 appetizers, it’s a jack-of-all-trades type of consumer’s handbook.  The cocktail recipes harken back to a time when people made drinks the right way and the book makes the recipes simple enough for a novice bartender like me to not only tackle successfully, but sound like a well-marinated bartender at that.

Even better?  It doesn’t just stop at recipes.  Noooo siree bob.  Along with beautiful photography (apparently snapped by Steve McDonagh), TNOB offers information about liquor basics, bar tools, ice, coctail-making techniques, etc..  Have you always wondered what a shrub is?  They’ll tell ya … and tell you how to make them.  Do you have a big wedding coming up and you are in charge of a toast?  They have those, too … along with blessings and curses (you never know when you’ll need a good curse).

I had some girls over last night and made the Bees Knees (gin and lavender cocktail) and the cheese beer biscuits.  Both were a hit, and from this week on, a party won’t pass without at least one item from this book being served.  I think next on my list will be the Bison Grass Crusta and the bacon cashew brittle.

Buy one to keep in your bar at Barnes and Noble or on Amazon.com.  For less than $13, it’d make a lovely gift for your favorite wino!