Melon Patch

The Twilight Lounge – February 25, 2012

A quiet evening at home after the week in Vegas is just what I needed last Saturday.  A couple of movies and cocktails were the order of the day.  However, I wasn’t content to have the same ‘ol same ‘ol, so I started rooting around in the Twilight Lounge amongst the drink recipes.  What caught my eye was this little number called the Melon Patch (yeah, I know, they caught your eye too, didn’t they?).  With vodka as its base, I knew it would be strong enough for me, yet with melon flavored Midori and orange flavored Cointreau, I knew that Gwen would also enjoy it.

  Melon Patch

• 1-1/2 oz Midori
• 3/4 oz Cointreau
• 3/4 oz vodka
• soda water

 

In a shaker with ice combine everything but the soda water and shake.  Pour, ice and all, into a rocks glass and top with soda water.

The vodka and soda water do a nice job of cutting the sweetness of the Midori and Cointreau, leaving a nice, refreshing cocktail.  The combination of the flavors evokes a hint of bananna along with the orange and melon flavors of the liqueurs.  This one would be perfect for warm summer evenings or pool side on a hot day.  It’s a good thing summer isn’t that far away!

Cheers!

The Road to Mandalay

Las Vegas, NV – February 23, 2013

I was fortunate enough to be able to attend a trade show in Las Vegas week before last.  It was a fun and busy 4 nights between the show, customers, peers.  Of course, I did find time to have a little fun as well, like the night I ended up at the Foundation Bar at the top of the Mandalay Bay hotel.

I did have one interesting cocktail while I was there.  This was an original creation of one of the bartenders at the Eyecandy Lounge, located right on the casino floor at Mandalay Bay.  It was a rare quiet moment at the bar and we were able to chat a bit.  He calls this the Sunshine Sour, and it’s kinda’ a mash up of the tequila sunrise and a whiskey sour. 

It starts with Finlandia grapefruit vodka.  If you know me you know that I am not a fan of flavored vodkas.  However, I’ve had the Finlandia grapefruit before and it is very, very good and one of the few flavored vodkas that I do like.  Added to the Finlandia is orange juice, sour mix and a splash of Aperol.  The use of Aperol really caught my eye since you don’t see too many bartenders playing around with it.  It added a nice, bitter undertone to all the sweet in the drink and really rounded it out.  I enjoyed this one thoroughly and am going to try to recreate it here at the Twilight Lounge.  All I need to do is get the vodka and Aperol!

Cheers!

Kiku and Tyku

Milwaukee, WI – January 27, 2012

Friday night and in no mood to cook…so what to do?  A quick flip through the entertainment book and viola, there it was, a coupon for Kiku.  Kiku is a Japanese restaurant in the heart of downtown Milwaukee and was voted Best Sushi in The Shepard Express reader’s poll for two years running.  Not a sushi fan?  No worries, they also have a complete tempura, teriyaki and noodle menu as well.

As usual, Gwen and I had a cocktail before our dinner.  I tried the TyKu Tini (at least it wasn’t called a martini – I can live with that!).  It was pretty basic, consisting of Ketel One Citroen and TyKu.  Mostly TyKu at that.  I enjoy TyKu, having created a number of cocktails that use it.  This was a bit on the bland side.  It tasted like TyKu (which is fine) with a dash of lemon.  I would have liked a third flavor component as well (sake?  a bit of ginger?  lychee fruit?).  However, it did make an agreeable compliment to the sushi we had for dinner – which was very generous in portions and very good.

I definitely recommend Kiku, the sushi and the cocktails.  Give ’em a try!

Cheers!

It’s Christmas Time

December 6, 2011 – The Twilight Lounge

 So my eternal quest for a the perfect cocktail that combined chocolate and peppermint flavors has finally ended.  Typically, my past efforts had way too much peppermint and were as tasty as mint Listerine.  Tonight, however, I toned down the peppermint, amped up the Bailey’s (it ain’t Christmas without George Bailey, is it?) and added enough vodka to give it some punch.  Oh, and the Amaretto?   Well that adds depth and helps to counterbalance the peppermint.  Thus, behold the George Bailey!

  George Bailey

• 1-1/2 oz vodka
• 1-1/2 oz Bailey’s Irish Cream
• 1/4 oz peppermint schnapps
• 1/4 oz Amaretto

Combine all the ingredients in a shaker with ice and gently shake to mix and chill.  Strain into a chilled cocktail glass.

Mmmm, delicious.  Just the right combination of mint, chocolate and nuttiness from the Amaretto, with the vodka providing a base to make this a cocktail and not just a girlie sipper.  So pop It’s a Wonderful Life into the DVD player and give it a whirl.  Let me know what you think!

Merry Christmas!

You’re a Mean One, Mr. Grinch!

December 3, 2011 – Germantown, WI

Last Saturday was the kickoff to the holiday season for me.  The decorations are all up (we’ll, OK, I’m still putting the finishing touches on the Twilight Lounge decor) and our first holiday party of the season was Saturday night.

Of course, I had to come up with Christmas themed cocktail to take for us to imbibe.  I seem to have a thing for green cocktails at Christmas, so when I stumbled upon a cocktail called the Grinch it seemed like a natural.  It called for Midori (very green indeed), lemon juice and bar syrup.  So I mixed up a batch and….waaaaaay to sweet.  The Midori is sweet enough as it is and with the additional bar syrup, well, there was just no way I’d be able to sip these all night long.  Factor in that Midori is only 40 proof and I knew I just had to do something.  And what was that something?  Vodka!

The Grinch

• 1 oz vodka
• 1 oz Midori liqueur
• 1/2 oz lemon juice
• 1/8 oz bar syrup

Combine the ingredients in a shaker with ice and shake, shake, shake.  Strain into a chilled cocktail glass and garnish with a maraschino cherry.

Alternatively, you can just pour this, ice and all, into a rocks glass.  In that case, just double all the ingredients and you’ll be good to go.

This turned out to be a nice holiday sipper – not to sweet, not too boozy, but just right.  The melon flavor of the Midori is cut down by the vodka and lemon and is in the background instead of in your face.  Of course, the green color certainly matches the Grinch’s face, and the cherry is a nice reminder that his heart went from two sizes too small to two sizes too big!

Chears!

HoDo Lounge

June 30, 2011 – Fargo, ND

One of the benefits of my job is getting to find neat cocktail lounges in places I’d never otherwise visit.  The HoDo Lounge in downtown Fargo is just one of those places.

It is located in the historic Hotel Donaldson and draws a crowd as eclectic as the drink menu.  The band added to the fun, playing a mix of original music and covers that kept the crowd moving all night long. 

The first drink that I had was the Firetruck.  It was an amazing cocktail that consisted of St. Germain, seltzer water, and (drum roll please) 10 year old Laphroaig.  Even though there was just a 1/4 oz of the Laphroaig in this drink it comes through loud and clear.  The St. Germain sweetens this up just a bit and softens the peaty flavor of the Laphroig, while the seltzer makes this a tall glass sipper that is refreshing.  An inventive and very interesting cocktail.

The second cocktail of the night was the unusually named Cucular Caley (pictured).  A melange of pomegranate vodka, Hendricks gin, Sailor Jerry rum and cucumbers, all topped with a bit of seltzer, this was an amazing drink.  It was slightly sweet, slightly spicy and slightly fruity, yet still boozy enough to remind me that it packs a punch.  Kudos to the staff for this fantastic cocktail!

With that it was time for me to head back to my hotel and get a good nights sleep before my drive back to Milwaukee.  You can be sure, though, that I’m looking forward to my next visit to Fargo!

Starlite Lounge

June 21, 2011 – La Crosse, WI

I’d been hearing about the Starlite Lounge for years from my buddy Greg.  His daughter Katie had gone to college at UW La Crosse and as a result, Greg and Patti had numerous opportunities to enjoy the retro and swinging atmosphere of the Starlite.  So, when I had the opportunity to spend a night in La Crosse on a recent business trip I knew exactly where I was headed.  As luck would have it, I even managed to select a hotel right next to the Starlite…it was fate!

Beca was behind the bar for the evening and proved to be an incredibley good bartender and host.  She took care of all her guests deftly and during the peak rush was banging out martinis and various assorted cocktails with no muss and no fuss.  Great job Beca!

The decor of the Starlite is exactly what you’d expect.  Plenty of 50’s style light fixtures and vinyl covered bachelor pad chairs down in classic Howard Johnson aqua and orange.  A mix of Rat Pack and other lounge music was in the background, loud enough to add to the atmosphere, but soft enough not to be intrusive. 

As I perused the cocktail menu, my eye immediately was drawn to the drink I knew I’d have to have first.  The Daddy-O martini just called to me, and I could not resist its singsong melody.  Made with four parts vodka and one part dry vermouth, and garnished with an olive, it was the perfect way to unwind from the days meetings and travels. 

As I contemplated what to have from the appetizer menu I next had a Rusty Nail (yeah, by now Beca was beginning to think I was old…).  Made with Macgregor and Drambuie, this was a nice follow up to the martini, was well made, and went with the seafood stuffed mushrooms perfectly.

For a night cap, I finally cajoled Beca into making me her favorite drink.  Given that it is Wisconsin, she popped out an excellent and authentic Brandy Old Fashioned, complete with muddled orange and cherries at the bottom of the glass and an extra dose of bitters.  I have to admit that the bitters through me for a bit and I originally guessed that it was whiskey, but Beca was delighted to correct me on that score.  It was perfect way to end my visit to this terrific throwback lounge!

It Wouldn’t Be Polishfest Without the Polish

June 18, 2011 – Milwaukee

Ahh, Polishfest weekend in Milwaukee at the Summerfest grounds!  What could be better than Polish food, Polish beer, Polish vodka and polka music all day long!  On this day, nothing!

As is our usual custom, Gwen and I took the girls down on Saturday afternoon to eat, browse the market and listen to some polka music.  The day was perfect, sunny with just enough breeze off the lake to keep us comfortable.  We picked up our lunch at Busia’s Kitchen and had a sampling of everything they had.  The pierogi’s stuffed with potatoe were excellent with a nice buttery flavor and the fried onions that they were served with were a nice touch.  I enjoyed the stuffed cabbage.  The filling was tender and the tomato sauce had a touch of sweetness that I liked.  The sauerkraut was also good, slightly sweet (again) and with a touch of caraway seed.  Finally, Gwen had the Polish nachos – homemade potato chips with a creamy cheese sauce, diced polish sausage and tomato.  They were delicious, if not truly Polish!  The only disappointment were the potato pancakes which were limp and very doughy.

During the afternoon, while we browsed the market, I enjoyed a Tyskie beer.  Although Tyskie is owned by SABMiller (I know, disappointing), it is a very nice pilsner that still has its Polish character and beats a Bud or MGD any day of the week (and twice on Polishfest!).  It’s a full bodied pilsner and goes down smooth.

With our bellies full, we headed home for a short siesta and a Stanski. Round two was Saturday night with our friends Greg and Patti (and a brief cameo by Mark and Sue).  We started off with polka lessons and within 30 minutes could do a passable Polish Hop.  Next was dinner – more pierogies, yum!  Then, the vodka tasting.

The vodka tasting was again sponsored by Sobieski.  However, I have to admit that the Sobieski brand has been diminished in my mind with their recent introduction of flavored vodkas.  I always had admired them for not jumping on the flavored bandwagon, so this was very disappointing. 

Fortunately, I got over my disappointment and enjoyed several Krupniks on ice as we polka’d the rest of the night away!

Cucumbers and Fondues

June 17, 2010 – Wauwatosa, WI

A week ago Friday Gwen and I (with daughter number 2 in tow) went the Firefly Urban Bar & Grill in Wauwatosa to use our Groupon.  We’ve been to the Firefly before, and enjoy the casual atmosphere, good cocktails and some pretty good food.

Of course, I started with a cocktail, and ordered up the Pearly Cucumber off their cocktail list.  A straightforward and refreshing drink, it consisted of cucumber vodka, fresh lime juice and a splash of seltzer water.  The cucumber and lime flavors complimented each other well and this was a great alternative to my traditional summer gin and tonic.  My only quibble with the cocktail was the garnish.  That big, lengthwise slice of cucumber looks awfully cool in the glass, but actually makes it hard to drink.  I ended up using the straw, which I really don’t like to do when sipping a cocktail.  What can I say, it reminds me of being a kid slurping down a fast food soda.

Shortly after the drinks arrived our appetizer followed.  I had ordered a the smoked gouda and cheddar fondue.  It was delicious.  The texture was nice and silky and the flavor was awesome, with just a hint of smokiness.  Lightly toasting the bread cubes was a nice touch, and the granny smith apple slices were a nice contrast to the cheese.

Fondue at Firefly

All in all, another nice night at the Firefly.  I’m sure we’ll return again soon!

Sometimes, Things Get a Little Messy

Monday, May 30, 2011

First, a little history.  A number of years ago, while I was living in St. Louis, my good buddy Andy invited me to head on out to Montgomery County, MO for a night of dirt track racing, good food and drinking.  How could I resist? 

To make a long story short, the night was long on drinking and short on most everything else.  The next morning we made for three hungover hombres.  I asked Andy what he had for breakfast…and the answer was bacon and a watermelon.  Oh, and nothing else to drink (the camp didn’t have potable water).  So, bacon and watermelon it was!

Ever since then Andy and I have joked about a watermelon bacon cocktail.  Yesterday I decided to try my hand at it (creating the pictured mess in the process!).

I early in the morning by infusing a 1/2 later of vodka with slices of bacon (yes, it was cooked!).  I let the bacon sit in the vodka for about 6 hours and then put it in the freezer.  The objective here was to get the fat from the bacon to solidify.  After a couple of hours in the freezer I pulled it out and strained it, leaving myself with a slightly brownish, bacon tasting vodka.  To say that the flavor was unusual would be an understatement.  It did taste like bacon and vodka, but the aroma was less than enticing.  But I didn’t let that stop me!

Next up was the watermelon.  I pureed several cups of fresh cut, seedless watermelon.  Then with my trusty sidekick Greg at my side I went to work.  The first iteration was 1 oz of the bacon vodka, 1 oz white rum, 1/2 an egg white, 3 oz watermelon puree, 1/2 lime juiced and 1/8 oz of peach liqueur.  How was it?  Well, it was drinkable, but the peach actually drowned out the watermelon while the bacon as a little too heavy handed.  Not a keeper.

For the second iteration I dropped the rum and replaced it with 1 oz of vodka.  I also upped the watermelon to 4oz, kept the egg white, dropped the peach and added 1/8 oz of bar syrup (still with me?).  This was better, but still … funky.  While I was getting the creamy head I wanted from the egg white the whole thing was still disjointed and light on the watermelon flavor. 

In the next iteration I cut the bacon vodka down to 1/2 oz, used 2 oz vodka, 4 oz of watermelon puree and 1/4 oz bar syrup.  Now I was getting somewhere.  The bar syrup was helping to pull the cocktail into balance and the watermelon and bacon flavors were also well proportioned.  At Greg’s suggestion I opened up the liquor cabinet, looking for a flavored liqueur to add, hoping that this would be the final piece of the puzzle.  After several sniffs of a number of options, I settled on maraschino liqueur.  I added just 1/8 oz to the above proportions.  Yes, we have a winner!  The hint of cherry flavor from the maraschino liqueur was just what I needed to take the flavor load from falling completely to the bacon and watermelon.  Both, however, were clearly present, with the maraschino providing a very nice flavor base.

  Montgomery County

• 1/2 oz homemade bacon infused vodka
• 2 oz vodka
• 4 oz watermelon puree
• 1/4 oz bar syrup
• 1/8 oz maraschino liqueur

Combine the ingredients in a shaker with ice.  Shake, shake, shake to chill and combine.  Strain into a chilled 6 oz cocktail glass.  Garnish with a watermelon chunk.

Whew!  It was messy and took a lot of tries, but I think I finally got it.  Andy, this one’s for you!