drinks

Stock Your Bar: Liquor Cabinet

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04182015_Tiffany_sHouse_OhSpooning_0009I first started drinking after I turned 21, so I was way behind the majority of people in knowing how the whole thing worked. Since I didn’t know what I liked or didn’t like, I’d end up just ordering whatever the person next to me ordered and hope for the best. Needless to say, stocking my bar did not come easily either.

To make it a little easier for others looking to have a well-stocked bar for quick cocktails, we’ve made a video of the five liquors you should have on hand for quick, easy cocktails regardless of whether you’re throwing a party or just have a few friends dropping by.

Our recommendations include:

  • Tequila
  • Gin
  • Vodka
  • Rum
  • Whiskey


This is a part of a video series on liquors and cocktails. Look out for our videos coming up on tools of the trade, pouring a neat drink and how to make your own simple syrups!

 

Holiday Madness: Pomegranate-cranberry sauce

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Editor’s note: Sorry about posting this late. As you can see, this was written BEFORE Thanksgiving :).

The holiday potlucks are well under way, what with Thanksgiving only a few days away.

My work potluck is tomorrow and I said I’d bring the cranberry sauce.

I found a recipe for pomegranate cranberry sauce on Pinterest that looked yummy and since pomegranates are supposed to be chock full of antioxidants, I figured that was the way to go.

I’ve never opened a pomegranate, so I searched the interwebs for a how to. This one worked well.

The actual cooking/prep part only takes 15-20 minutes, but factor in 2 hours of cooling off.

It came out super scrumptious. If you enjoy your cranberry more tart than sweet, cut down the sugar by half. I happen to love sweet, so I kept the full two cups of sugar. I hope there is still some cranberry sauce left over for tomorrow’s potluck—it’s so good!

While you’re cooking the cranberries, make a drink with the leftovers:

Pomegranate Holiday Mimosa

  • ¾ c Pom Pomegranate juice
  • ¼ c champagne
  • Handful of cranberries

Mix in a pretty glass over ice and enjoy.

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Cool As Ice

Cool As Ice

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If you’ve never made your own flavored ice, you’re in for a real treat. Whether you’re looking to spice up your next tequila-based drink or just looking for some more refreshing water, this will take your drinks to the next level! It’s also a very easy way to make an impression if you’re hosting guests.

Here we were working on some easy paloma recipes and we wanted to infuse a little cilantro, lime and jalapenos. Not to mention, we had all of those things in abundance and didn’t want it to go bad.

The process is as simple as you’d think: just slice, cut and dice to fit into the ice tray, add water and freeze.

After we made these for the tequila and gin drinks, I couldn’t stop using the flavored ice for my water, either. While this was made during the summer, there are a lot of ideas for winter drinks as well.

Here are some ideas to try:

  • Cranberries and orange slices
  • Pomegranates
  • Green Apples
  • Frozen berries
  • Pears

There are apparently now a lot of apparatuses for making clear ice, because, you know… you don’t want to have imperfect ice, do you? We haven’t gone that far yet, but it is fun to experiment. I’ve also frozen coffee for when I want iced coffee and don’t want it watered down. Pinterest has also been showing frozen almond milk to use in smoothies. So many options!

Let us know how you use flavored ice!

 

Lump Crab Migas and Bloody Marias

Lump Crab Migas and Bloody Marias

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On a quest for the perfect brunch, we have found quite the forerunner: Lump crab migas paired with a bloody maria.

What’s a Bloody Maria, you ask?

A Bloody Maria is a Bloody Mary subbing tequila for the vodka. Seeing that we had recently acquired a free bottle of Real Gusto Blanco Tequila for testing, it just made sense that we’d try this new twist. We did two trials to find the perfect recipe and we’re happy with the final recipe below.

Try this combo for your next brunch with friends.

Bloody Maria

Here’s the basic Bloody Maria recipe. Pour all ingredients into a blender (or Nutribullet) and blend.

  • 2 oz of Real Gusto Tequila Blanco (USDA Organic!)
  • 3 Dashes of Worcesterchire Sauce
  • 3 Dashes of Pepper
  • 3 Dashes of Celery Seeds
  • 3 Dashes of Makrut Lime Sea Salt [Savory Spice]
  • (How to pronounce Worcestershire https://www.youtube.com/watch?v=ylP_iQvOuaM)
  • 1 Teaspoon Horseradish
  • 6 ounces tomato juice or tomato-vegetable juice cocktail
  • [5 oz of organic strained tamato / tamato sauce plain + 1 oz of water]
  • 1 oz of lime juice or Half a Lime
  • 3 Dashes of Hot Sauce

Rim a pint glass with Makrut Lime Sea Salt. Garnish with Habanero Smoked 16/20 Shrimp, a slice of avocado and a sprig of cilantro.

Migas are one of my favorite things in the world. Other favorites: crab and avocado. So, this recipe has pretty much everything beloved in my life. The seafood migas compliments the Bloody Maria perfectly so that I can’t imagine one without the other.

If you’re not from Austin, let me explain to you the wonderful world of migas. Originally stolen from Mexico and Spain, this Tex Mex favorite has become an Austin staple.

Migas by definition, means crumb—basically made from leftovers, such as tortillas or tortas. In the Tex Mex version, onions, tomatoes and jalapenos are diced and thrown in along with fried tortilla strips and generally served with guacomole, avocados or salsa and smothered with queso or cheese.

Lump Crab with Migas

  • Deshelled Lump Crab ($20/lb.)
  • Pico De Gallo*
  • Scrabbled Eggs
  • Fried tortilla strips
  • Salt + Pepper to Liking

To cook, pour a thin layer of olive oil in a medium-sized pan. Heat on medium high. When hot, add a layer of pico de gallo (about 1/3 cup) to the pan until heated throughout. Meanwhile, whisk five eggs seasoned to liking with pepper and salt, in a bowl. Pour eggs into pan and pour crab and fried tortilla strips over eggs as it begins to settle. Scramble eggs. Under cook eggs by about 2 minutes, add pepper jack cheese slices across the eggs and cover and let melt for 2 minutes.

Garnish with fresh cilantro, avocado and lime.

*We should note that pico de gallo is not the same thing as salsa. Salsa is generally chunky and blended, where as pico de gallo consists of tomato, onion and jalapeños only—very finely chopped. No seasonings, no fanciness, but it’s good stuff.

 

 

This is the perfect end to a long weekend!

AFBA Happy Hour: The Hightower

AFBA Happy Hour: The Hightower

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The Hightower in East Austin is hard to classify.

Outside the patio is nice and large, perfect for grabbing a drink before heading home. In July, that did not seem like the best option, so we asked to be moved inside, which they so kindly obliged. Inside is a bit dark (and very hard to take good pictures in 🙂 ) but the atmosphere is relaxed for a nice after work happy hour.

About 15-20 people showed up to July’s happy hour—whether that’s because we didn’t have a happy hour in June or because there was free food is hard to say. We each got two free drink tickets. The drinks were fairly strong, so I gave away my second ticket. I would have liked my drink, the Deep Eddy Splash, to have been a tad bit sweeter, but it was refreshing none-the-less.

The rugged, small bar has surprisingly good food, which ranges from classic-with-a-twist American food to traditionally ethnic dishes.

At The Hightower, the chef takes the always-popular Brussels sprouts ($5) and adds peanut butter and golden raisins, to create something different than you’ll find elsewhere. The fried chickpeas ($4) were a nice, crunchy pre-dinner treat. But the real favorite seemed to be the roasted pork jowl with rice, egg yolk, burnt avocado, cucumber, pickled shallots and house sriracha ($14). I tried a bite before the bowl got stirred up with all the roasted pork jowel and it seemed top notch!

I’ll definitely recommend this place to coworkers for a future happy hour. Thanks for hosting us!

Sailor Jerry Day at Moontower Saloon

Sailor Jerry Day at Moontower Saloon

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Typically I try not to venture too far south of the river, but I found myself almost half a mile south of Slaughter Lane at Moontower Saloon for Sailor Jerry Day last week.

That said, this might be one of the coolest bars in Austin—not just because it has misters everywhere—but also because it’s got volleyball courts, washers, picnic tables, armadillo sculptures and several food trailers scattered about the outdoor area. The jams were good, both the outside stereo and the live band.

I should also mention dogs are allowed at this bar, so no excuse for you pet owners!

I felt a bit over- or under-dressed when I arrived, depending on how you look at it, being that I was dressed for work instead of as a pinup girl. I also felt just a tad naked, having no tats to my name. I could have fixed that at the event, as free tattoos were being given out, but I’m just not that committal. If I haven’t committed to a man, I don’t know how I’d be expected to commit to something that would be on my body forever. If I were to get a tattoo, I think the Sailor Jerry designs would be up for consideration. I love the simplicity of them.

Despite saying I was going to try the Old Ironside (which I’ve been experimenting with another type of spiced rum at home, but really need to try with Sailor Jerry, since it has a stronger taste to it), I ended up trying another drink altogether, Jerry and Ginger (It was $3 or $4 on special …). It has Sailor Jerry’s and ginger beer. I know I don’t like beer, but ginger beer is a whole ‘nother story! I like pretty much any drink with ginger beer, and this drink was no exception—very tasty! I like that Sailor Jerry’s rum has a bold taste, and it’s not a weak drink, either.

If you haven’t done so already, stop by Moontower Saloon sometime and while you’re at it, why not try the Jerry and Ginger?

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Moontower Saloon Celebrates Sailor Jerry Day in Austin June 12

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This Thursday Moontower Saloon, 10212 Manchaca Road, Austin, TX 78748, will be commemorating Sailor Jerry Day to celebrate Norman “Sailor Jerry” Collins, Father of the Old School Tattoo from 5 p.m. to midnight. Moontower Saloon will host a series of games — from raffles and social media contests to a cornhole tournament — to win free tattoos by tattoo artists Philip LaRocca and Ramsie Segura of Austin Tattoo Co.

“Sailor Jerry Day pays tribute to a truly under-appreciated American icon and independent spirit, Norman ‘Sailor Jerry’ Collins. His influence is definitely seen throughout Austin’s culture, and his loyal followers will salute him and toast with the 92-proof bold and smooth-as-hell namesake rum on this special day,” said Austin-based Chase Hanna, Sailor Jerry Brand Ambassador for Texas.

Born January 14, 1911, Norman Collins was a hard living, tough Navy sea dog who set up a tattoo shop in Honolulu in the 1930’s. Over the next 40 years, he carved out a unique style that would change the face of tattooing forever.

Perfecting a deftly crafted, boldly lined style that blended American design and traditions with Asiatic coloring and sensibilities, the iconic “Sailor Jerry” tattoo has become one of the most recognizable icons of Americana, representing an authentic attitude and spirit of rebellion.

Collins also revolutionized the industry by advocating for regulated standards of sterilization and sanitation that are still met in modern day tattoo shops. Sailor Jerry Rum is a premium, old-school spiced rum, crafted in the traditional Navy way by William Grant & Sons. Sailor Jerry Rum, a 92 proof rum, is made from aged Caribbean Rum and blended with spices, including ginger, cinnamon, clove and vanilla.

For more information, visit www.sailorjerry.com or follow www.twitter.com/sailorjerry and www.facebook.com/SailorJerry.

The event is free for those 21 and up.

And, the Spooners favorite part: Sailor Jerry drink specials include signature Old Ironsides made with Sailor Jerry, pineapple juice and soda water; and frozen Sailor Jerry Piña Coladas.

Here’s a recipe they’ve provided for us. We’ll let you know what we think and post pics once we’ve tried it!

Old Ironsides Recipe

  • 2 parts Sailor Jerry Spiced Rum
  • 4 parts fresh pineapple juice
  • Soda water

Build in a rocks-filled highball glass.

Top with soda water and garnish with a lemon wedge.

Cheers!

Whisler’s

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If you enjoy drinking in candle-lit historical buildings, look no further than Whisler’s in East Austin. This cocktail bar features bartenders who really know their stuff: from the history of bitters to how to make old-fashioned cocktails. With three bars and a food trailer named Dumpling Happiness outside, there’s no reason you can’t stay here for the long haul. Depending on the weather, there’s nice ambiance inside and outside. The bar has plenty of tables, bar stools along the bar and seating on the patio.

1816 E. 6th St.
(512) 480-0781
Daily 4 p.m.–2 a.m.
www.whislersatx.com
Takes cash and cards

Drink suggestions: Noveau Western ($11) and Brown Derby ($9)

When you enter the front, you’ll find low-lit mood lighting consisting only of candles, except for the chandelier directly above the bar.

The bartenders, Justin (Lavenue) and Ben, are friendly and helpful, assisting with a drink based on your tastes. My preference is gin and slightly sweet, while Antonio prefers whiskey.

Justin suggests a house cocktail, the Noveau Western ($11), for me, which is what I had been eying to begin with. It includes gin, aperitif wine, unfiltered sake, cardamom (a favorite of mine) syrup and lime bitters garnished with a sprig of thyme and a slice of lime.

For Antonio, he suggests a Brown Derby ($9) from the classic menu, consisting of bourbon, grapefruit and honey syrup.

Both are just what the doctor ordered—playing to our individual tastes perfectly.

Antonio says his drink reminds him of his childhood when he’d go to the mall with his mom because she’d promise him an orange Julius. To him, this drink offered the same sort of refreshment.

We also tried the Naughty Literati punch, which was the special of the night because a book club had met there earlier in the evening (Lisa, take note! My book club is cool, but no Naughty Literati’s yet!). We also enjoyed this drink of raspberry liquor, sapphire Bombay, orgeat (a sweet syrup made from almonds, sugar and rose water or orange flower water) and lemon bubbles, while learning about the history of punch, which you can hear for yourself in our podcast from Justin himself.

As for ambiance, friends and couples alike can sit at the bar or at a cozy table. There’s inside and outside seating, depending on your mood, and, of course, the always-changing Austin weather (except in the summer, when it’s just HOT).