(Kentucky) Derby Drinkin’

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photo by joanie simon

Back in the day, I celebrated all the big drinking holidays with gusto.

Cinco de Mayo? Bring out the sombreros and crappy beer! St. Patrick’s Day? Green beer, drunk crowds, and long lines to the bathroom–I got this! Valentine’s Day? Oh, wait…

So, I’ve gotten to the point where I’m sick of having my feet stomped on, seeing people puke in public places, and hey, can y’all stop trying to hump each other in public? It’s embarrassing. No, really. Especially if you get caught with your pants down on Instagram.

This year, I’m classing it up with my lovely lady of Restaurant Live AZ fame, Joanie Simon, at the Phoenician resort in Scottsdale, Arizona, for the Kentucky Derby. (No, I’m not wearing a ginormous hat. They’re fabulous, but I can’t see or hear ANYTHING, and no one likes hat-hair.) We’ll be on the Orchid Lawn at The Phoenician on May 3rd from 1-4pm, to watch the Kentucky Derby (and silently judge headgear). You can enter the Winner’s Circle Raffle, and enjoy a Woodford Reserve Mint Julep with us, with some classic Southern-style fare to help soak up pair with the bourbon. For more info and to make a reservation, check out Joanie’s blog post!

Feel like wearing your big, swanky hat at home and making your own cocktails? I’ve got you covered, sugar. Check out this great recipe below for a classic Mint Julep from one of my favorite men behind the bar, Micah Olson of Bar Crudo in Phoenix.

Mint Julep

  • 7 mint leaves
  • 2.5 oz Bulleit Bourbon
  • 0.5 oz Simple Syrup
  • Crushed Ice

Combine mint and simple syrup in the bottom of a silver julep cup (or highball glass) and lightly muddle the mint. Next, add the bourbon and fill the cup with crushed ice–make sure to pour off the excess water first. Garnish with a bunch of mint to make it is impossible to drink your mint julep without burying your nose in mint.

Cheers, and please, drink responsibly!

The Margarita: the AZ Bitters Lab Way

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Mmm.
Photo by Michael Napoleon

As some of you may know, I do NOT like tequila. Not because it’s evil or tastes bad, but because it can make sweet, little me into a raging monster. Sometimes. Okay, most of the time. And no one likes a hostile boozer.

But, National Tequila Day is tomorrow, and I’d be remiss if I didn’t share one of my favorite margarita recipes with you. It’s simple, it’s delicious, and oh–it has my favorite, Más Mole bitters, from AZ Bitters Lab in it.

Margarita Tommy-Style (as featured on the AZBL website)

  • 2 oz reposado or añejo tequila
  • 1 oz fresh squeezed lime juice
  • 1 oz agave syrup (half agave nectar, half water)
  • 1-2 dashes of AZBL Más Mole bitters

Add all ingredients in to a shaker, add ice, shake for 20 seconds, double strain into a rocks glass filled with ice, and drink up!!

To get your own Más Mole bitters, visit AZBL online & get some here: http://azbitterslab.com/shop/

And remember–always booze responsibly!

Summertime: Orange Dreamsicle Martini

As a child, I remember running to the ice cream truck in the summers and always getting my favorite, the Orange Creamsicle. But now that I’m an adult, it’d probably be a little creepy if I made a mad dash toward an ice cream truck in my stilettos, don’t you think? (Sidebar: Were ice cream trucks always so creepy?!)

So, when it came time for my appearance on Restaurant Live AZ podcast with my friend Susie Timm, I considered making an Orange Creamsicle cocktail. Susie said that this drink “makes feel like a child, running through fresh-cut grass, barefoot.” And so, I present you with my take on this deliciousness.

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Dreamsicle in my Kitchen

Orange Dreamsicle Martini

1 oz Whipped Cream vodka
1 oz Triple Sec
1.5 oz orange juice
1.5 oz half & half

Shake with ice in shaker, served up. You can top it with whipped cream, if you’d like–you know you want to!

And as always… Please booze responsibly!

Boozin’ on Vacation: Dragon Silk

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Dragon Silk

I recently went to Maui on vacation, and thanks to my food nerd friends, I had plenty of great restaurants to check out… but not one recommendation for a great place to have cocktails while there. On my last night in Maui, I ended up going to Star Noodle and ponying up to the bar on my own to check out the food and, possibly, find a cocktail worth writing about.

I had the pleasure of chatting with one of the bartenders, Zane. He was funny and engaging, and told me he could make me a bourbon cocktail that would knock my sand-encrusted sandals off. And guess what? It totally did. He was inspired by a friend’s trip to South America, where she enjoyed Pisco Sours almost daily–she was craving something similar, but with bourbon, and Zane created the cocktail he calls “Dragon Silk.”

Recipe*:

​2 oz Jack Daniels or any bourbon
0.5 oz Aperol
1 Egg white
0.75 oz Fresh Lime sour
Nigori Sake

Directions:

In cocktail shaker filled with ice, combine egg white, bourbon, Aperol, and fresh lime sour. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with Nigori sake, garnish with a slice of pear.

*Note: Measurements are approximate, as it’s a secret recipe. Try it out and let me know what you think!

The Aviation Cocktail

The Aviation Cocktail

The Aviation Cocktail

I recently visited Market Street Kitchen in Scottsdale, Arizona, and had the opportunity to sample Aviation Gin, a new offering in Arizona from House Spirits. It’s botanical, but clean–none of that fierce juniper flavor that you get in gins like Tanqueray. Aviation is a dry gin, which is a shift away from the usual overabundance of juniper toward a balance of botanicals. Aviation explores notes of lavender, cardamom, and sarsaparilla to capture the lushness and creativity of the Pacific Northwest. Aviation claims to offer the American palate its first real taste of American gin.

Market Street Kitchen just rolled out their new Spring menu, and The Aviation Cocktail, a classic, is featured on their cocktail menu. My friend Rich Heider, the bar manager at MSK and a brand supporter of House Spirits, whipped up this gorgeous drink for me, & I was instantly charmed by its lightly tart & floral notes, and its pale blue/violet hue. Get to Market Street Kitchen to get your own, or make your own at home with the recipe below.

The Aviation Cocktail

  • 1.5oz Aviation Gin
  • 1 tsp Creme de Violette
  • 0.5oz Maraschino liqueur
  • 0.75oz Freshly pressed lemon juice
  • 0.25oz Simple Syrup

In a pint glass or cocktail shaker, add spirits & mixers. Fill with ice. Shake vigorously. Strain into a chilled cocktail glass. Suggested garnish: Cherry on a pick. (Recipe provided by Aviation Gin.)

Cheers!

Boozy Favorites: Bar Crudo

Crudo Sign

I confess: I am having an unhealthy love affair with Crudo. The bar, specifically. (C’mon, like you didn’t know that was coming.)

Tucked away in the back of a strip mall in Phoenix, Crudo is a cult favorite of foodies in Phoenix. Their space is open and airy, and makes me feel like I’m somewhere else, like San Francisco. The food is fresh, inventive, and delicious, with the squid ink risotto as a tasty headliner. Chef Cullen also makes all his own cheese in-house–I love the fresh mozzarella with the bacon relish (yes, it’s a real thing!) and caramelized onions. Anyways, enough about the food. For now.

Bar Crudo is run by mixologist Micah Olson, who hails from Phoenix institutions like Merc Bar and Jade Bar at the Sanctuary. His warm smile and affable manner put you right at ease when you walk through the door. There’s a giant chalkboard wall outlining the signature cocktails and small bites available at the bar–note that the full menu is available in the bar, as well. There’s plenty of seating around the cozy bar, but I prefer to pony up and have Micah mix up one of his magical cocktails with the spirit of my choice–always a good option, in my opinion. One of the things I really love is the beautiful glassware that the cocktails are served in. Micah rolled out a few new cocktails last month, and I decided to try them with my trusty cocktailing friend, Chase.

The Daring Dutchman

The Daring Dutchman

We started off with the Daring Dutchman. I wasn’t sure what to expect, given that the cocktail has mascarpone cheese in it. Yes, that’s right. CHEESE. But holy crap–this one knocked my socks off. The Daring Dutchman is made with Bols Genever, Dried Apricot Shrub, Honey, Mascarpone, Soda Water, & a float of Galliano, and served on ice with a silver straw. The silver straw has a spoon at the bottom, so you can stir your drink and sip, without messing with your vibe–like a spork, but classier. The drink is smooth, sweet, and decadent–like a dessert version of a Bloody Mary. Throw your hesitation to the wind and drink this. Trust me.

Core Survivor #2

Core Survivor #2

The next cocktail we tried was the Core Survivor #2 (not sure what happened to #1, but I’m not asking questions.) Micah mixed up Gin, Cronin’s Swedish Punch, his house-made Grapefruit-Cinnamon Syrup, Bitterman’s Emmanuel Tiki Bitters, dash of lemon, served up with an orange peel garnish.

Corleone

The Coreleone.
Don’t mess with it.

The last drink on our list was The Corleone. I’m a bourbon girl, but if I were to only drink gin, I would drink this. Made with Plymouth Gin, Alexander Grappa, Muddled Grapes, Lemon, White Wine Syrup, & 50/50 Orange Bitters, and served up. It’s mild, smooth, and just slightly sweet, thanks to the muddled grapes. The Corleone is dangerous–it goes down easy, and next thing you know, you’re teetering off your bar stool. This drink also pairs really well with the infamous Fried Pickles, served with aioli.

Fried Pickles!

Fried Pickles!

Not sure you want to try the Fried Pickles? Suck it up, kids. Drop my name (BoozyBrownGirl) to the staff, and get an order of the salty, crispy treats for only $5! I guarantee that you won’t regret it. As I mentioned, Crudo’s Chef Cullen also serves up amazing food–the Meatloaf Burger is a favorite. It’s moist, tasty, and great to help soak up the booze.

Get yourself over to Bar Crudo sooner than later, my friends. Amazing cocktails, great atmosphere, and the funny, courteous staff sell themselves. Oh, and you can’t forget the daily happy hour–Tuesday through Saturday, from 5 to 7pm!

Crudo & Bar Crudo 3603 E. Indian School Road, Phoenix, Arizona 85018

Gettin’ Crafty at Calistro Bistro

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On November 14, 2012, I was invited to be a part of Calistro Bistro‘s VIP Cocktail Tasting in Scottsdale, Arizona. I’ve been to Calistro a few times in the past and enjoyed their cocktail and happy hour offerings, so I was interested to see what was different. Calistro recently brought on a new operating partner, Jerry Tingle, and one of first suggestions was to ask master mixologist and sommelier Wayne Roemhildt to create a new cocktail program and wine list that would attract drink aficionados from around the Valley.

Wayne's award-winning Thai Basil sangria. It was so warm & cozy, almost like a mulled wine.

Wayne’s award-winning Thai Basil sangria. It was so warm & cozy, almost like a mulled wine.

Wayne, who is a consummate mixologist (showman?), greeted our group with enthusiasm and provided us with creative cocktails with a bit of flair, and kept us entertained through the evening. He served up six cocktails (and yes, they were potent!) and I’ll be highlighting my favorites (with a recipe or two…)

We started off with the Peach Gin Rickey, which took infused gin and peach puree, topped with this ridiculously tasty liqueur called Sathenay Creme de Peche–it’s just a tiny bit dangerous, as it goes down really easy!

Peach Gin Rickey, paired with Crow's Dairy Chevre.

Peach Gin Rickey, paired with Crow’s Dairy Chevre.

Peach Gin Rickey

  • 1.5 oz infused gin
  • 1 oz peach puree
  • 0.5 oz lime juice
  • 3-4 drops Fee Bros. Peach Bitters
  • Soda water
  • Sathenay Creme de Peche

Build all ingredients but soda water in a Collins Glass. Stir with bar spoon, add ice, & fill with soda water. Stir again, and float Sathenay Creme de Peche.

One of my other favorites was the Rosemary Pear Martini. Made with house-infused vodka, it was clean & fresh, but the savory element of rosemary really appealed to me. I’ll have another, please.

Rosemary Pear Martini

Rosemary Pear Martini – crisp & refreshing, with a savory twist of rosemary.

Rosemary-Pear Martini

  • 1.5 oz Rosemary- & Pear-infuse Prairie Organic Vodka
  • 1 oz Clear Creek Poire William
  • 0.75 oz Rosemary simple syrup
  • 0.25 lemon juice
  • 2-3 drops Fee Bros. Lemon Bitters

Build all ingredients in a pint glass. Add ice. Shake & strain through a fine strainer.

We finished with a cocktail called the Midnight Moon, which was rich, but paired amazingly well with the coffee panna cotta–my favorite (& most surprising) pairing of the night. Perfect for the girly friend with a sweet tooth!

The Midnight Moon with coffee panna cotta. Wowza.

The Midnight Moon with coffee panna cotta. Wowza.

Midnight Moon

  • 0.25 oz Dekuyper white creme de cocoa
  • 0.25 oz Christian Bros brandy
  • 0.25 oz Luxardo amaretto
  • Prosecco Brut sparkling wine

Build all liqueur in champagne flute. Add sparkling wine to fill. Stir gently to mix ingredients.

Needless to say, by the time we were done “sampling” these incredible cocktails, we were all feeling pretty happy! Thanks to the folks at Calistro for inviting us to check out their new cocktail program, and providing the delicious bites, too!

Boozy Brown Girl says: I’ll definitely be back. The cocktails were fantastic, but also dangerous because they didn’t taste potent. It may only take a couple to push you over the edge! And, as always, please booze responsibly! 

Hello fellow Boozers!!

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Welcome to my cocktail blog, Boozin’ with the Brown Girl!

Why a cocktail blog, you ask? Because I love a good cocktail (with fabulous company, of course), and I feel like my food blog was languishing, due to a lack of passion or interest. Besides, how many brown girls do you know who like to write about the cocktails they’re savoring?

Have a great idea for a blog post, or a cocktail recipe you want to share? Email me at BoozyBrownGirl[at]diyamarketing.com. Cheers!