Archive for April, 2014

So about six years ago, I published a list of happy hours around…

Posted by    |    April 29th, 2014 at 12:34 am

So about six years ago, I published a list of happy hours around Dallas for my friends to use … and I’ve enjoyed sharing my thoughts on local watering holes and general cocktail lifestyle ephemera since.  It has been a (really) fun hobby that occupies some nights and gives me something constructive to do with my free time.  Recently, I was invited to be a Brand Ambassador for TGI Fridays and happily accepted the new challenge.  Last week, the ambassadors were brought to DFW from across the US for our brand immersion.  Other bloggers in attendance write about everything from general “mommy” lifestyle to DIY projects.  Also, I was surprised to learn that, of the eight bloggers, I am the only one who doesn’t blog full-time. (Must be nice!)

We arrived at the NYLO Plano for our overnight and were immediately taken to the Park & Preston Fridays to try some current menu items. (Have you tried the Potato Skins lately? Uhhh yum.)  TGIF is updating its recipes and doing away with preservatives and nasty stuff, so look forward to some cleaner eating when you visit.  The drinks ranged from cotton candy martinis to bourbon cocktails, and there was really something for everyone.  (But mostly everything for me.)

TGI Fridays actually holds a special place in my heart.  When I was very young, my dad worked in NOLA during the weeks and flew home for the weekends.  On Fridays, my mom would take me and my sister to have a cup of Broccoli Cheese Soup, and when we got home, our dad would be waiting.  I had a cup of soup, and while the recipe has been updated a bit (for the better), it took me back.

After our all-too-large meal, we went to see Emerald City at Cool Thursdays at the Arboretum.  (Cool Thursdays just happens to be one of my favorite events in Dallas!)  Everyone else went to bed when we returned from the concert, but, being who I am, decided to haunt the hotel bar for just one drink. (Really, it was just one.)

Day Two of our brand immersion started entirely too early, but I I did my best to be upbeat since I’m not much of a morning person.  We were taken to TGI Fridays corporate headquarters in Carrollton, which, just like the brand, is going through a slight refresh.  We heard all about the new brand inspiration and got a tour of the facility, ended with a visit to Little Fridays, the small test-restaurant in their offices.  (Did you know that Fridays hosted the first official “happy hour” at one of their restaurants in NYC?  Even more reason to love them.)

Our visit to Little Fridays was a blast.  We met the company’s head chefs (and bartenders) who are leading their menu refresh, and they seemed so proud of what they’ve done to update their offerings.  We were given the chance to try many (many) new items that will launch May 14, from their new and improved chicken fingers to steak, and of course, a whole bunch of delicious new drinks.  As previously mentioned, Fridays is ensuring higher quality in all of its products, with less preservatives and more … well deliciousness.  (When the Double Berry Mojito debuts … make sure you try it.  It’s just good.)

Perhaps the highlight of the Little Fridays experience was learning some bottle tricks from Katie Livezey, one of the finalists in Fridays’ World Bartending Championship, held every year since 1987 to find the best Fridays bartender throughout the world.  Katie not only mixed our drinks that day, but was patient and taught me a few beginner tricks.  (I was alright, but do need some serious practice.)

So, stay tuned for updates on new offerings from Fridays over the next year, and feel free to ask any questions about my new association!

Life’s Better Under the Palm at Pollo Tropical

Posted by    |    April 26th, 2014 at 1:59 pm

Written by Lauryn Bodden

I may have pasty white skin and an absurd fear of sharks, but Florida runs in my blood and the beach will always be my home. That being said, the expansion of Pollo Tropical, a Florida chicken chain, to Addison sends a rush of pure bliss from my heart to my stomach.

This Floridian concept prides itself in fresh, bold island flavor using savory Caribbean spices, mixed herbs and citrus. They combine these for rubs and marinades that are the secret behind the tangy kick of Pollo Tropical’s vegetables and meats. Don’t mistake this place for another casual Mexican or Tex-Mex pit stop and miss out on items such as Refresca juices, Rum Punch, and Calypso Beef. If the bright, distinct colors and beach house facade don’t slap Caribbean across your face then go back to that bowl of melted Velveeta and put on your cone of shame. 

Pollo Tropical’s menu represents the islands’ melting pot of culinary culture far different than the Mexican flavors Texans are used to. Naturally, all Texans love their meat and this joint does not disappoint. The grilled bone-in chicken is marinated in a blend of tropical fruit juices and spices and flame grilled with much TLC.  Clearly, the chicken is the star of this show (as POLLO means chicken in Spanish), but it’s so hard to choose a favorite—that’s why I order them all. One of my personal favorite is the Mojo Pork, a dish slow-roasted for four hours in a Mojo marinade of citrus juices, crushed garlic, onion, wine, and island spices that combine to create tender, juicy meat unlike anything you commonly find around town.

But one does not simply transcend to the island of Caribbean flavors without ordering sweet plantains and yucca fries. Sweet plantains are a cousin to the banana, most often baked or fried Pollo Tropical style to caramelized perfection. Yucca or cassava is the potato of the tropics that comes boiled or fried. I like mine fried and generously lathered in the cilantro garlic sauce.

Speaking of sauce…you thought Cane’s Chicken had the recipe to liquid gold? Pollo Tropical packs a punch of spice and zest with 10 unique signature sauces, including Curry Mustard, Guava BBQ, Pineapple Rum and Cilantro Garlic. Prepare yourself to make several trips, piling your table high with at least five cups of each, and smuggling out bags full of samples (it may feel dangerous, but everyone else does the same thing every visit).

Pollo Tropical provides all the island necessities to create your own TropiChop, sandwiches, salads, wraps, and even drinks. (This is Susie Drink Dallas, so clearly we speak of alcohol here.)  Choose a Caribbean beer or add Bacardi rum to one of the popular Refresca beverages, such as tropical breeze, mango peach or superfruit punch.

Dallas may be a landlocked city, but Pollo Tropical makes your beach fantasy come to life. This is their first Texas location, but expect about 20 more to pop up around Texas as diners quickly realize “Life’s better under the palm.”

Places to Have FUN with Mom on Mother’s Day

Posted by    |    April 25th, 2014 at 7:53 pm

Ditch the boring brunch and shake it up with Mom this Mother’s Day!  Here are some ideas for ways to show Mom some fun.

Bowl & Barrel – Grab your bowling shoes and buy Mom a barrel cocktail and a giant soft pretzel.

Mutt’s Canine Cantina – Bring all the bitches (err … dogs) along to enjoy the weather while sipping on a rocks Margarita made with 100% agave tequila and orange liqueur.

LOOK Cinema – Drop in for a movie and a cocktail, followed by dinner at the adjacent Coal Vines (which has a full bar). 

Anvil Pub – Get Mom shitty with Anvil Pub’s mosterous anti-brunch, F**k Brunch.  Choose from a huge mason jar of bloody mary, mimosa, screwdriver, and sangria, paired with a beer and garnishes big enough to count as a meal.

L’Acqua Nail Spa – Make a reservation for a mom/daughter* mani/pedi, which always includes complimentary booze. (Oh … and it’s BYOB and BYO food.)

*Men are welcome, too … obvi.

Klyde Warren Park – Take a (literal) walk in the park and enjoy the April weather.  Grab a bite at Meso Maya (Downtown has a killer patio) and then finish the meal off with a (read 10) minis from Trailercakes.

Barcadia – Give your mom the chance to beat you at Skiball or Giant Jenga.  Sometimes competition is the best way to bond.

IFLY Indoor Skydiving** – This is a fun (and safe) way to bond with Mom.  See how she handles the 1400 hp vertical wind tunnel!  Grab some BBQ in Frisco at 3 Stacks Smokehouse after … because this …

**Book a flight at dallas.iflyworld.com

This place doesn’t Bite… Written by Amanda Barton Being a Virgo,…

Posted by    |    April 21st, 2014 at 7:50 pm

This place doesn’t Bite…

Written by Amanda Barton

Being a Virgo, I don’t often step outside of my comfort zone, but one stop to Bite City Grill in Fort Worth changed that.

Bite’s signature cocktails are all named after the twelve astrological signs. The menu lists characteristics and celebrity for each sign. Additionally, each signature drink comes with a eye dropper of the bitters that they suggest you add to the drink to your liking (the bartender said to experiment and only add a little at a time). I decided to try a Scorpio, Sagittarius, and a Capricorn.

The Scorpio included tequila, mango puree, lime, jalapeño, and mint. It was described as “determined, powerful, magnetic, emotional, and passionate”. (Sounded to me like the guy in high school that had a crush on me but didn’t understand the word “no”.)  The famous Scorpio listed was Bill Gates.  The drink was presented with the jalapeño and lime on a toothpick as garnish, and I went ahead and squeezed the lime and dropped the jalapeño in for full effect. The first taste was great; not too sweet, the mango was non-existent, and the small slice of jalapeño provided a little bit of spice that this drink needed to kick me in the mouth. The Scorpio came with their fruit bitters, and I went all-in and squeeze the entire dropper in my drink. The bitters acted as a neutralizer and completely overpowered the sweetness of the original drink. Overall, the Scorpio was a new twist on the simple rocks margarita.

The best drink of the night was by far the Sagittarius, and if you’re a Bourbon drinker, it’s a must-try. It’s smoked bourbon, sweet tea, limoncello, and St.Germain, but will say the main attraction is the smoked bourbon. The drink was delivered in a mason jar with a lid on, which I thought was a bit odd; once I opened the mason jar, I quickly realized the logic of the lid. They use a special gun that smokes tea leaves to fill the mason jar with smoke. As soon as you unscrew the lid, a wave of smoke engulfs you. (This is some second-hand smoke I’m totally OK with!) The first taste is definitely a surprise … the drink truly does taste like it was smoked. As I mentioned earlier, this is a must for any bourbon fan.

Bite is tucked into the back corner of Montgomery Plaza, a place where several restaurants/bars have tried before, but not succeeded. The atmosphere at the bar is the perfect spot to unwind during happy hour (4-6pm) after a hard day at the office. And, to top it all off, the bar has a few televisions if you are interested in grabbing a few drinks during the big game.

Bite City Grill
2600 West 7th Street | Fort Worth, Texas 76107 
(817) 877-3888 
www.bitecitygrill.com
facebook.com/bitecitygrillFW | @bitecitygrill (Insta & Twitter)
Happy hour: Monday – Friday, 4-6pm

Current happy hour specials:  

$1 Off All Draft Beers…

$6 Zodiac Sign Of The Month…


White By The Glass

5   Arca Nova Vinho Verde, Portugal
5   Dr. Loosen Riesling, Mosel, Germany
5   Sterling Aromatic White, Central Coast, CA
5   Bouchard Aine & Fils Chardonnay, France
5   Zonin Prosecco, Veneto, Italy

Red By The Glass
5   Bouchard Aine & Fils, VDP Pinot Noir, France
5   Joseph Castan Cote Du Rhone, France
5   Trevinto Malbec, Mendoza, Argentina
5   Pacific Sur Cabernet, Central Valley, Chile

Small Bites…
5   Baba Ganoush / Caramelized Onion / Sour Cream / Fine Herbs / Naan Bread
5   Beef Jerky / Seasoned Beef Jerky
8   Lamb Meatball / Foie Gras Cream Sherry Reduction Sauce / Manchego Cheese
8   Charred Octopus / Peppadew Peppers / Ginger Aioli
6   Shishito Peppers / Sea Salt / Romesco Sauce
10   Braised Short Rib / Caramelized Onion / Horseradish Cream
9   Margherita / Roasted Tomato / Basil / Fresh Mozzarella Cheese / Tomato Sauce

The Rum Also Rises

Posted by    |    April 16th, 2014 at 3:25 pm

image

Written by Brian Bianco

Like any good (yet slightly irresponsible) 16-21 year old, the apparent virtues of rum were well known to me. Girls love that shit, so it was common practice to make sure someone got a bottle of Malibu for the party or social gathering, and then maybe something better to be mixed with soda for everyone else. It’s not that there’s anything wrong with rum, but as an adult, I’ve mostly narrowed my sights on the brassiest IPAs, whiskeys and bourbons I can find, which means everything is straight, filling and/or easily mixable with soda. This is a narrow and terrible view – especially as there are now dozens of bartenders around Dallas who can easily show you the wonderful possibilities of vodka, gin and all the other “non-bro” spirits being poured today.

Still, when Susie asked me to taste a sample batch from Papa’s Pilar, my first instinct was to outsource this to the first friend I could find from Florida, but after my calls were not returned, I realized it was time to teach myself how to really taste this stuff and see what I could find out. The rum is named for Ernest Hemingway (bet you love that clever title up there now), so I figured if anyone could teach me to give rum a chance, it’s a man who survived multiple plane crashes and was an all around badass who just happened to be pretty damn eloquent.

After doing some quick research, I learned rum tasting works a lot like wine tasting. You check the legs, you use your sense of smell, you swirl and you let it breathe.  I decided I would do both straight tastings and quickly mix a Dark and Stormy to evaluate the two samples and I’ve recorded my notes below. To reset my rum pallet, I tasted a few sips of a third brand of rum to make sure I had a baseline for comparison, and then I dove in.

First, let’s take a moment to appreciate the really interesting packaging. From the wooden box to the ship style bottles, the presentation of even a simple sample was actually exciting to tear into. They provided background literature from their website that focused on their history, the distillery and the solera aging process they use for both types of rum. Even if you’re just a history nerd who plans to never drink a sip, it’s an interesting read. For more on how the rum is made, here’s one of the most direct summaries I found if you don’t feel like poking around the website.

Papa’s Pilar Three Year-Old Blonde Rum

Straight

This was very easy to drink, with a wash of fruit tastes on first sip (especially grapefruit), followed by a deeper vanilla flavor. White rum is usually not my thing, but this had just enough going on to make the sipping experience enjoyable – in fact, I ended up drinking double my planned amount after I made it through the tasting process.

Mixed

I didn’t do anything elaborate – just some Reed’s ginger beer to see how a simple recipe turned out. While I had only made a Dark and Stormy with darker rums in the past, this actually made a nice and refreshing summer drink I would happily revisit as soon as Texas decides to stop having random freezes in April.


Papa’s Pilar Twenty Four Year-Old Dark Rum

Straight

First, this rum took a double gold medal at the World Spirits competition in San Francisco (and the blonde also was recognized at the Rum Renaissance Festival in Miami), so my expectation to be blown away was high. As much as I tried to fight it, once I had the glass poured, my mind kept telling my mouth to get ready for bourbon. However, the first sip was excellent and I actually had that same rush I get from a good sip of the usual stuff, with complex flavors and a smooth finish. It was spicy, but not in an off-putting way and you could tell the impact of the solera-aging process (thanks, bourbon barrels) and the influence of the different casks.

Mixed

As good as this rum is neat, mixing it in a cocktail almost felt wasteful. I tried to only give it a few splashes of ginger beer, but even that was a waste. If you’re going to drink this one, neat or on the rocks is the way to go.

So, in summary, I enjoyed both of these rums immensely and recommend you start exploring cocktails with the blonde and keep the dark one on hand to be enjoyed by the secret rumelier hidden deep inside you.  

To find a bottle in Dallas, just check out http://www.papaspilar.com/#/wheretobuy/store

Papa’s Pilar Three Year-Old Blonde Rum – ~$30
Papa’s Pilar Twenty Four Year-Old Dark Rum – ~$40

2 Gingers Whiskey

Posted by    |    April 14th, 2014 at 12:13 am

image

My favorite people are those that are passionate about something and go after it.  I was pleased to sit down for a few drinks (ahem, a liquid lunch) at Barter with Kieran Folliard, creator of 2 Gingers Whiskey, on his way through Dallas on his US tour in a branded Airstream trailer.  His mother and aunt inspired the name, and the rest came naturally.

Growing up in West Ireland, Kieran worked in a bar where “there were only ever two ingredients in a drink, and one of them was a glass.”  He’s in Minnesota now and decided to get back to his roots by “flogging whiskey to the Yanks” at his own bar.  He then realized that the thing that would differentiate his bar from the others would be creating whiskey cocktails that were as quick as pouring a beer and not too much steeper in price.  (Challenge.)  He created a list of whiskey cocktails, trademarked them, and then decided that he wanted more consistency … and he’d ultimately get it by creating his own whiskey blend.

Lest you think that Kieran is some rogue Minnesotan who tried his hand at some moonshine, note that 2 Gingers was acquired by Beam, Inc. in December 2012 and is currently the fastest growing whiskey brand on the market.  So there.

2 Gingers Whiskey is smooth and had a sweeter finishing note when enjoyed on its own (almost caramel-y).  In the drinks that Rocco (Barter’s bar manager) served, the 2 Gingers stood out without slapping you in the face (even though it’s a usually hefty 80 proof).  (I had to force myself to stop drinking the Skinny Ginger, Big Ginger, and others for fear I’d be unable to function for the remainder of the day if I didn’t.)  My go-to summer drink will be the Big Ginger (recipe below), no question. 2Gs is distilled only twice (instead of the usual three) so the flavor would really stand up in the cocktails, and is aged four years instead of the typical 2-3.  The finish has less burn to it thanks to this process.

The bottle itself is quite nice, and features the likenesses of Kieran’s mother and aunt.  The best part of the bottle, though, is the serving instructions: “drink with friends or with ice.”  Amen.

I plied the recipe for “the perfect Irish Coffee” out of him (which is really a thing in Ireland and not like French fries to the French), and he suggested the steps below:

  • Start with a warm glass (rinse it with warm water, then dry)
  • Pour in some 2 Gingers Whiskey (obvi) as its taste will stand out more since it’s distilled TWICE
  • brown sugar or a bit of simple syrup
  • a TINGE of Guinness
  • QUALITY strong coffee
  • homemade, thick hand-whipped cream made with quality cream

BIG GINGER
– Fill a Collins glass with ice
– Pour 2 parts 2 Gingers over ice
– Top up with ginger ale
– Serve with lemon and lime wedge
– Drink up.

2 Gingers is available in most local liquor stores, and ask for it at your local bar!  Other excellent cocktail recipes courtesy of 2 Gingers can be found on their website, 2gingerswhiskey.com.

Sláinte!

Quick facts:
2 Gingers Whiskey
WebsiteFacebook | Twitter | Instagram
80 proof
Suggested price: $19.99 for 750ml

Plucker’s: Addison

Posted by    |    April 13th, 2014 at 11:07 pm

Written by Ben Shae

After much anticipation, we arrived at the Addison Pluckers “soft opening” to see a line that must have been a couple hundred customers eager for some wings and beer.  There is plenty of parking available around the restaurant in the Village on the Green Shopping Center sparing people from playing parking lot Hunger Games.  All the tables are good size and able to accommodate groups (i.e. plenty of room for multiple plates, Motherpluckers, baskets, AND drinks without feeling like you’re flying coach and have to keep your arms tucked to avoid getting knocked around).  The restaurant is loaded with large flat screens on nearly every wall, facing every direction, making it impossible not to get a good view of the game.  (Sorry, non-sport enthusiasts … yes, we’re listening to you even if we’re not looking at you.)

Being Pluckers virgins, we relied  on our waiters (one trainer & one learning the ropes) for recommendations.  They done good.  (Note, Pluckers doesn’t use table runners or bussers, instead these type of tasks are a basic expectation for all staff which translated into prompt and attentive service throughout your visit.)  

We started off with a baskets of Magic Mushrooms, complete with their famous Dirty Bird sauce, and washed them down a signature Pluckers Lemonade for myself (a vodka Lemonade cocktail perfect for a sunny spring day) and a Psychedelic Frog (a 4 liquor, 3 mixer neon green drink) for Katie*.  Both drinks were served in mason jars, which is just cool.  Pluckers’s cocktail menu offers diners better-than-typical drinks you wouldn’t expect to find at a wing-bar, like Toxic Tea (a sweet tea, lemonade, vodka drink), the Batman (made with Austin’s own Tito’s Vodka), Effen Good Bloody Mary, and more.  The drinks were decently strong, and incredibly dangerous.  (Wait, there was a bunch of liquor in that? Someone call Uber.)

For the main event, we ordered a basket of boneless wings with spicy mandarin sauce and the buffalo chicken sandwich.  Among the plethora of places serving wings these days — most of which all I have frequented many times over — the wings really differentiate Pluckers from the others.  The wings themselves were hefty, providing considerably more meat than I was use to getting, and they are perfect glazed in the requested sauce and not drenched or dry fried batter nuggets commonly met with disappoint by wing lovers everywhere.  The wings and sandwich were enjoyed with our second round of drinks, the Batman and the Effen Good Bloody Mary (which seriously lived up to its name).

Bottom line:  This place has good food, GREAT wings, and some unique food options (like the fried Twinkie!) along with decent prices and attentive service.  Drink-wise, they have a variety of “specialty” drink options and plenty of beers on-tap (because: sports + beer = good).  Pluckers is making a (bigger) name for themselves in DFW with more locations opening left and right, and rightfully so! Needless to say, I know where I’m watching the NBA playoffs!


Pluckers Wing Bar – Addison
www.pluckers.com | @pluckers
5100 Belt Line Road, Suite 520 | Addison TX
(972)490-WING

Daily Specials (full list of this location specials here)
Monday – drink specials/All You Can Eat Wings (every other week)
Tuesday – Texas Tuesdays (drink specials on TX beers and liquors)
Wednesday – Pluckers Club Special (coming soon)
Thursday – Tijuana Thursdays(drink specials on Mexican beers and liquors)
Friday – Teacher Freebie Friday

*Note from Susie: Katie is his beautiful, new bride (of one month).  Send them your congratulations!!

Picture of Motherplucker borrowed from Pluckers!

Addison’s Fork & Cork Festival to debut in May

Posted by    |    April 8th, 2014 at 10:07 am

image

Written by: Lauryn Bodden

Move over, Taste of Addison, and make way for the Fork & Cork Festival to debut this May. Not only will this event be more intimate and support local organization Café Momentum, but it’s more centered on wine and other boozy items. (Now that’s my kind of shindig!)

This past week, I had the opportunity to preview the all-new culinary event, and it well exceeded my expectations. Stepping through the archways of foodie heaven, guests were greeted with a Ginger Basil Gimlet, music by local artist Kelsey Lewis, scents of food to come, and a picturesque dining scene. The gimlet had me hooked right away with its strong notes of ginger and artistic blend of gin. Those that aren’t very fond of ginger may have struggled with the drink, but it was right up my alley. I couldn’t imagine things getting much better, but then there was the open wine bar, signature Old Fashioned cocktails, and mixology lessons from Eddie “Lucky” Campbell. So yeah, it got better.

At dinnertime, the party settled down at a long, rustic farm table, which bolstered a communal, chatty atmosphere. Guests can look forward to this same ambience at the upcoming festival. It was a great feeling to have Addison Mayor, Todd Meier, thank us for our attendance when really it is all my pleasure. (I did have a date with Netflix that night, but if the city of Addison needs me to stuff my face with risotto balls, wood roasted mussels, grilled Texas Kobe skirt steak, sweet potato grits, wood fired pizza, and countless other delights, then I will gladly reschedule to lend a hand.)

Like I mentioned before, Fork & Cork is designed more to feature craft breweries, wineries, and spirit makers, so let’s get to the dranks. The highlight of the night was by far the presentation of a perfect Old Fashion by “Lucky,” who helped curate the drink menu at the new Vagabond restaurant on Greenville. Between his fiery personality and natural ease with the crowd, I felt like I was kickin’ it with one of the bros. His tips to a well-balanced drink make even someone like me feel like I could whip up a fine dining cocktail. (I am a connoisseur of cocktails and liquor, but ask me to make a drink and you may lose all faith in me.) Apparently, dilution can make the biggest difference in the flavor and strength of a cocktail. Don’t skimp on the ice or stirring because you are only selling your drink short. Another lesson is to use the freshest ingredients because it’s hard to go wrong when you have fresh flavors to work with.

Fork & Cork will take Addison back to its culinary roots May 16 and 17 with interactive cooking classes, bites from some of the best restaurants in the DFW area, cocktail tastings, wine and craft beer seminars, a cooking demo by Marcus Samuelsson (James Beard Award winning chef and current judge on ABC’s The Taste), and music from Texas legend Pat Green.

A portion of the proceeds from Friday night will benefit Café Momentum, a non-profit organization that teaches critical skills that allow youth to apply what they have been taught in re-release programs in a safe, real-world environment of nurturing accountability. Or, in Chad Houser’s own words, “Café Momentum helps teach kids to play with knives and fire…and the town of Addison approves.”   

Buy your Fork & Cork Festival tickets here. 

image

Below you can find “Lucky’s” Old Fashioned recipe:

2 oz Buffalo Trace bourbon

1 Sugar Cube

3 Dashes Angostura Bitters

1 Orange Peel (Squeezed)

Vanilla Mist

In a mixing glass:

Add sugar cube, Angostura, squeezed orange peel, and water. Smash ingredients with a muddle to break sugar cube. Add Buffalo Trace Bourbon and ice. Stir 56 times (or until sugar is dissolved). Strain over large ice cube in an Old Fashioned glass. Squeeze a new orange peel over the surface, wipe around rim of glass, and place in cocktail. Spray vanilla mist over the surface of the Old Fashioned.

Mount Gay Rum Dinner at Sissy’s Souther Kitchen & Bar

Posted by    |    April 7th, 2014 at 8:35 pm

Written by Enrico DeLeon III

Not a big rum fan? I can understand where you come from… From my earlier drinking days in high school…er… college, rum has always seemed like this girly liquor that was infused with fruity flavors like pineapple then mixed with even sweeter mixers and topped off with a paper umbrella. (Really?!) I am here to help change this bad rep rum has received from said rum experiences we’ve all had.

Mount Gay Rum recently invited me in for an evening of gorgeous cocktails and delicious food at Sissy’s Southern Kitchen & Bar. Having gone to the event with an open mind about rum, I was more than enthused to be persuaded to join rum’s team. After receiving the first delicious cocktail from Sissy’s amazing bar staff using Mount Gay Black Barrel Rum, fresh herb-infused ice, veggies and juices (shown being made in the video above), I was sold! It was extremely refreshing to enjoy rum without the excess amount of sweet or sour flavors.

Throughout the evening, I was honored to try more cocktails of various styles paired with some amazing dishes. I was pleasantly surprised by how much I enjoyed Mount Gay Black Barrel Rum, so much so, Sissy’s offered to make an old fashioned-inspired cocktail using it! And yes, it was pretty amazing.

Next time you’re in the market for a new beverage, have your bartender whip something up using Mount Gay Black Barrel Rum. You have this bourbon-lover’s word that you won’t be sorry!