Pilates for people who love wine.
Posted by Susie Drinks Dallas | November 20th, 2013 at 10:49 am
Pilates for people who love wine.
Posted by Susie Drinks Dallas | November 12th, 2013 at 7:46 pm
November marks the intersection of most of my favorite things: pumpkin season, an acceptable time to start listening to Christmas music*, cold weather, and facial hair. As I’m sure you’re aware, November is Prostate Cancer Awareness Month when men (and some unlucky women) grow facial hair as a show of support. (Move over pink ribbons, the staches are here!)
Del Frisco’s Grille is doing PCAM one better with its Movember menu. Stop in and order off of 9the special November-only menu this month and proceeds will benefit Movember. Menu offerings include some DFG favorites, and a couple specialty drinks like the Lip Tickler (a deliciously-whiskey based cocktail that will put some hair on your … lip, pictured below) and the Stiff Upper Lip.
Stop in Mondays in November and show off your ‘stache and you’ll get a FREE APPETIZER!
Eating and drinking for a cause always works for me!
*If you think November is too early, keep it to yourself. Christmas music makes me happy, and you bitching that it’s too early to listen to it will just peeve me. :)
Posted by Susie Drinks Dallas | November 8th, 2013 at 10:10 am
“My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them.”
– Winston Churchill
Posted by Susie Drinks Dallas | November 5th, 2013 at 5:03 pm
Two of my favorite things at once, all while raising money for a local charity? Don’t mind if I do! Join me at Mockingbird Station‘s evening of gourmet cupcakes and champagne from its soon-to-open new cupcakery, Smallcakes.
The evening will feature a five-course mini-cupcake tasting paired with champagnes for 30 guests. There will be fabulous gift bags for attendees and all proceeds will go to the chef’s favorite charity, You Can. We invite you to enjoy a night of decadent holiday treats in support of a wonderful cause!
Buy your $20 ticket here and join me for the deliciousness!
Posted by Susie Drinks Dallas | October 23rd, 2013 at 1:19 pm
2013 Laphroaig Cairdeas: Port Wood Edition
Reviewed by Enrico DeLeon III (of Brunch Bros fame)
Scents: Smoke, Rhubarb, Pepper, Citrus, Berries, Flowers/Potpourri, Peanuts, Chocolate & Cream
Flavors: Smoked Wood, Charcoal, Pepper, Flowers, Cream, Berries, Citrus
Thoughts: Before I get too deep into this “review”, I must be honest… I am much more versed in the whiskey/bourbon area than scotch. Being that I am a novice in the subject of scotch, my thoughts may seem a bit uneducated to all you scotch connoisseurs out there, but I hope you find this review somewhat useful.
My first thought at the crack of the bottle was how intense the aroma of the scotch was. I could almost immediately recognize several of the distinct flavors from the scent like smoked woods, charcoal, fruits, flowers and more. The color the scotch is similar to numerous whiskey and bourbons I am used to with a slight pink hue to it. After my analysis of the sights and smells, I was ready to have my first sip!
Along with several coworkers, I, generously, poured the scotch over some ice. The scent seemed to open up quite nicely at this point. Once it touched my lips, I immediate felt the power of this scotch! The peat “explosion” was very intense and hit very fast. This took me by surprise, so I had to have another sip just to truly analyze how it is tastes. Intense smokey peat was the first flavor to hit, then the peppery, fruity yet floral-esque cream flavors piggy-backed the end of the peat explosion. That may seem weird to list all those things, but they all truly fight for your attention (even though the peat wins every time in my book).
This seems like a scotch I would enjoy after eating a hardy steak, BBQ or any smoked meal. I can imagine sitting around a campfire with some bros and drinking this with a cigar in hand after eating some BBQ. Check it out and judge for yourself. Needless to say … this’ll get ya drunk.
Posted by Susie Drinks Dallas | October 21st, 2013 at 12:51 am
Don’t you hate it when you’re drinking a Moscow Mule and think, “Oh, gee, this is delicious, but I wish this was a bit stronger.” (Yeah, me, too.) Here to answer the call: Crabbie’s Alcoholic Ginger Beer, the UK’s best-selling ginger beer … that just happens to be alcoholic.
Good enough to drink by itself over ice, Crabbie’s is made with four secret fruits and spices, combined with ginger and then steeped for eight weeks. At 4.8% ABV, it’s in the same ABV bracket as the Buds and Millers. It is fermented, which really comes through in the taste, which (thank God) isn’t too spicy.
Check out some of the drink options to use with Crabbie’s below (other than Moscow Mules … if you must, you must).
- 1oz gin
- two small slices of lime
- 4 small sprigs of cilantro
- crushed ice
Muddle three sprigs of cilantro and one slice of lime in a shaker. Add gin and ice and shake. Strain into a martini glass and top with Crabbie’s. Garnish with cilantro sprig and slice of lime.
CRABBIE’S CUP #1
- 2 slices of cucumber
- 1/2oz sweet vermouth
- 1/2oz triple sec
- 1oz gin or vodka (drinker’s preference)
Muddle cucumber and berries in pint glass. Add ice and other ingredients and top with Crabbie’s. Garnish with mint.
- 1.5oz brandy
- 5oz Crabbie’s
- thin twist of lemon peel
Mix all ingredients together in tumblr glass over ice. Stir.
Crabbie’s is now also available in strawberry, orange, and diet. (I didn’t try those … but they sound good!)
***Please note, Crabbie’s sent me a bottle to try, but I’d already ordered one of my own at Trinity Hall … and loved it both times!***
Posted by Susie Drinks Dallas | October 10th, 2013 at 10:10 am
Cruzan® Fig Pie
2 parts Cruzan® Estate Diamond® Dark Rum
¾ parts Orange Juice
¼ parts 1:1 Brown Sugar Syrup (1 part brown sugar, 1 part water)
1 tablespoon Fig Chutney
Cruzan® Winter Break
2 parts Cruzan® Estate Diamond® Light Rum
1 parts Pineapple Juice
¼ parts 2:1 Muscovado Syrup (combine 2 parts Muscovado sugar, 1 part water)
5 parts Hot Peppermint Tea
Combine all ingredients into a mixing tin, add ice & shake vigorously.
Strain into rocks glass over ice. Garnish with skewered candy corn.
Cruzan Haunted Cinn
1 ½ parts Cruzan Velvet Cinn
1 parts Cruzan Aged Dark Rum
½ parts DeKuyper® Blood Orange Liqueur
Float DeKuyper® Hot Damn!® Liqueur
Flamed Orange zest
Shake and pour ingredients into a cocktail glass half rimmed with a thick layer of black lava salt.
Tuaca Hot Apple Pie
1 1/2 oz Tuaca
5-6 oz warm apple cider
Pour ingredients into a mug. Garnish with whipped cream and a cinnamon stick.
Blood Orange Spritzer