Cincinnati Food + Wine Classic

CFWC_logo_reverse_orange

Having attended a few cocktail conferences this past year I can safely say that food and drink conferences are my favorite kind of events. So of course I am over the moon about the Cincinnati Food + Wine Classic that is coming September 12-13th. A weekend of getting to know amazing chefs, learning about food and wine trends in Cincinnati and around the world, and grand tastings every night? Yes please!! I am especially excited about the Four Bourbons, Four Ways being hosted by Molly Wellmann. Tickets are on sale now and are selling fast so get yours today. Here is their official press release with all the important info.

Cincinnati Food & Wine Classic Tickets On Sale Now

First Local Celebration to Offer Grand Tastings, Demos, Competitions, Seminars and After-Parties

Cincinnati, OH – Tickets for the first-annual Cincinnati Food & Wine Classic in Washington Park from September 12-13 are on sale now. Tickets can be purchased at www.cincinnatifoodandwineclassic.com.

“This is a two-day epicurean event designed to capture the energy and enthusiasm of Cincinnati’s dynamic food scene,” says Courtney Tsitouris, co-founder of the Classic. “We’re showcasing local culinary talent and ingredients alongside nationally recognized chefs, wine and spirit experts, beer connoisseurs, authors, journalists, and network personalities.”

The Classic will include two completely different grand tastings on Friday and Saturday evening. Friday celebrates Cincinnati’s “Porkopolis” heritage with Pork Chopped, a competition judged by Andrew Knowlton of Bon Appétit, Keith Pandolfi of Saveur, and Top Chef Masters judge Francis Lam.

 

Saturday’s grand tasting will celebrate Cincinnati’s finest dining. Culinary demonstrations, wine and spirit seminars, panel discussions, chef competitions, book signings, and a Rising Star brunch take place Saturday morning and afternoon; and five individually themed VIP after-parties at downtown venues will cap off both evenings. A portion of proceeds will go to the Freestore Foodbank, the event’s non-profit partner.

“The word is out,” says Donna Covrett, co-founder and executive director with Tsitouris. “We have a vibrant food, wine, and brewing community that’s getting noticed by others. We’ve piqued the interest of publications such as Food & Wine, New York Times, USA Today, Travel & Leisure, and more as a beautiful city with a quirky-cool community of creative, talented, artisans of all sorts. It’s something to be proud of, explored, and shared.”

 

Local and national talent has already been confirmed for the event. Names include (but are not limited to):

 

Jean-Robert De Cavel + Daniel Wright + Michael Paley + Paul Sturkey + Julie Francis + Nate Appleman + Megan Ketover + Jonathon Sawyer + Keith Pandolfi + Jose Salazar + Tony Ferrari + Edward Lee + Todd Kelly + Stephen Williams + David Falk + Anne Kearney + Andrew Knowlton + Francis Lam + Elias Leisring + Nick Marckwald + Jeremy Lieb + Owen Maass + Levon Wallace + David Cook + Cristian Pietoso + Anthony Lamas + Joy Wilson + Jimmy Gibson + Stella Parks + Joel Molloy + Charles Redmond + Rom Wells + Ned Elliot + Anita Hirsch + Mark Bodenstein + Hideki Harada + Michael Worth + Ryan Santos + Kyle Johnson + Paul Barraco + Jim Cornwell + Pat Lafrieda + Vic Vegas

Tickets are priced as follows:

 

  • Grand Tasting Pass ($125): Friday Grand Tasting or Saturday Grand Tasting
  • Saturday Savor Pass ($190): Saturday Grand Tasting and 20+ Saturday Educational Experiences (culinary demos, wine and spirit seminars, panel discussions, competitions, and book signings)
  • Weekend Revel Pass ($290) Friday Grand Tasting, Saturday Grand Tasting, and 20+ Saturday Educational Experiences
  • VIP Pass ($390): Friday Grand Tasting, Saturday Grand Tasting, 20+ Saturday Educational Experiences with priority seating, exclusive VIP lounge, VIP swag bag, and admission into one VIP after party

 

For more information about scheduled talent, event programming, and ticket purchases, visit www.cincinnatifoodandwineclassic.com.

 

About Cincinnati Food + Wine Classic

Founded in 2014 by Donna Covrett and Courtney Tsitouris, the Cincinnati Food + Wine Classic is a celebration of Cincinnati’s Porkopolis and fine dining heritage as a longstanding destination for Midwest food, beer and spirit excellence. The inaugural event, located at the doorstep of Music Hall in the historic Washington Park, features local, regional and national chefs showcasing local flavors through tastings, demos, seminars, and parties across the city. For a complete look at what’s in store, visit http://www.cincinnatifoodandwineclassic.com, or follow on Facebook, Twitter and Instagram. #CFWC14

San Antonio Cocktail Conference in Seven Cocktails

2014-01-16 16.39.25

 

Well I survived the San Antonio Cocktail Conference for 2014 and I have finally sobered up enough to write about it. I was initially invited to attend the San Antonio Cocktail Conference because of my writing for Bourbon & Banter, (and for full disclosure I should let you know that they paid for my ticket and my hotel room,) but I can’t go to something like that without bragging about it to my Queen City friends. The four-day event consisted of educational cocktail sessions lead by some of the biggest names in the industry during the day and amazing parties each night where spirit brands had their own bartenders whipping up cocktails to show off their products. A full recap would take far to long so I decided to pick seven stand out cocktails from the weekend as a way of telling the story.

2014-01-16 18.29.07
The Imbibe 75 and the Come & Take It

The first two drinks of the weekend happened at the Imbibe Happy Hour at the Esquire Tavern. These two drinks really stand out in my mind as being some of the best of the weekend but that could be because they were the only two drinks I had while completely sober. The Imbibe 75 was a take on the classic French 75 cocktail but with the addition of lemongrass and cilantro for a really fresh taste. The Come & Take It was made with Glenroth Select Reserve whiskey, ginger liqueur, pineapple, lime, bitters, and garnished with a Luxardo cherry. Both were excellent and the band that night was great. The Esquire Tavern should absolutely be a stop if you are ever in San Antonio. 

2014-01-17 12.08.57
Angel’s Envy Manhattan at the Evolution of Barrel Aging Class

On of the things I was most excited about for SACC was to meet Wes Henderson and attend his class on the evolution of Barrel Aging. The class did not disappoint. Not only did I get an hour and half of hearing Wes discuss creating Angel’s Envy, his father Lincoln Henderson, and the changing field of barrel aging whiskey, I also got to try a selection of really fine whiskeys including Angel’s Envy cask strength and rye whiskeys. All of that and then they brought out an Angel’s Envy Manhattan. I would have normally thought that Angel’s Envy was too sweet a bourbon to use in a manhattan but this one was wonderfully balanced. I also got a chance to sit down and interview Wes Henderson for Charlie Tonic and you can hear that whole interview here.

2014-01-17 11.13.14
Palma Fizz in the Home Mixology Class with Sasha Petraske

One of the embarrassing things for me was how often I attended an event with someone at SACC and only later realized just how big a deal they really were. Such was the case with my first class of the session, a home mixology class led by none other than Sasha Petraske, the man behind Milk and Honey and one of the leaders of the cocktail revival movement. I learned a great many wonderful tips and tricks for my next cocktail party and got to try one of his signature drinks, the Palma Fizz, made with vodka, lime, ginger, rosewater, and seltzer. I loved how the rosewater added a strong dimension of smell that completely changed the way the other flavors interacted.

2014-01-18 14.39.53
The Pink Lady in the Women Behind Bars class

The Women Behind Bars was a seminar that looked at a history of women from both sides of the bar. The session, lead by Ladies United for the Presevation of Endangered Cocktails (LUPEC) looked at women’s historic roles as tavern keepers, prohibitionists, customers, and bartenders while the audience sipped on a few vintage cocktails. The Pink Lady was my favorite of the two. Made with gin, apple jack, lemon, egg white and grenadine, it is a wonderfully sophisticated drink. I really appreciated how well prepared this cocktail was considering they were making it in such large batches. That foam head is not always an easy thing to perfect in a cocktail.

2014-01-17 16.27.54
Martini made by Jason Kosmas and Dushan Zaric of The 86 Co. and Employee’s Only

Another memorably interview of the weekend was when Charlie and I sat down in the media room with Dushan Zaric and Jason Kosmas. These two legendary bartenders started Employee’s Only in NYC, which won best cocktail bar in the world in 2011, and have since gone on to create The 86 Co., a bartender-focused spirits company.  If you still don’t quite understand why I was geeking out about this go watch the documentary, Hey Bartender, which features the two of them heavily. Having now had a cocktail made for me by these two, I feel as if I’ve truly arrived. You can hear that interview in Episode 109 of the Charlie Tonic Hour.

2014-01-17 20.02.32

One of the best parts of the evening parties, aside from all the free drinks, food, music, and dancing, was getting to try new spirits that are not yet available in Ohio or even Kentucky. This cocktail from Friday night’s event Texas Spirits Night, was one if just many gorgeous drinks featuring Texas-made spirits. Made with Red River Rye Whiskey, it was a simple cocktail.  The anise and amaretto added sweetness without overpowering the whiskey and I loved the elegant little star floating as a garnish.

2014-01-19 11.54.04
Charlie as an Old Fashioned and me as a Gin and Tonic

Two of my favorite drinks of the weekend were not the kind you can drink. We attended two different events at The Brooklynite, a very hip bar near the riverwalk in San Antonio, and the drinks at both events were incredible. But at the after, after, party we attended there on Friday we go the chance to have our caricatures drawn by Dave Stolte. His book, “Home Bar Basics (and Not-So-Basics),” has been nominated for best cocktail book by Tales of the Cocktail and now we have a picture of ourselves as two of our favorite cocktail by him. It is one of my most treasured souvenirs of conference.

So there you have it. I wish we lived in some kind of a Star Trek future where you could reach into the pictures I post try them all yourself. There were so many other amazing drinks and events from the weekend that I am leaving out. If you want to see and hear everything head over to www.charlietonic.com where you can hear all the interviews and see pictures from each day of the event. And if you are looking for a starter cocktail conference I can’t recommend San Antonio highly enough. It has a beautiful city, great weather, friendly people, and a weekend of amazing drinks. I am counting down till next year already.

Salazar and The Eagle Open in Over the Rhine

Over the Rhine’s dining and bar scene continued its quest to take over the rest of the city, with two great new restaurants, Salazar and The Eagle, opening within two blocks and two days of each other this past December. I’m here today to give you a quick run down on their food and a deeper discussion of their bars.

To The Queen (yes that is marigold leaves as the garnish)
To The Queen
yes that is marigold leaves as the garnish

All of my foodie friends in Cincinnati have been eagerly awaiting Jose Salazar opening his own restaurant and a few weeks ago it finally happened. Salazar is located on the corner of Republic and 14th Street in Over the Rhine and serves food that can perhaps best be described as gourmet french comfort food. The menu is rustic and farm inspired but with a degree of class that belies its comfortable bistro style seating. The food I’ve had is incredible but the bar menu is what we are here to talk about.

2013-12-28 18.26.32
The 71 South
2013-12-18 18.09.25
The Coco Del Cielo

In the interest of full disclosure the bar manager, Jacob Trevino, has become a good friend since he first waited on Charlie and me at Japp’s. Not only have we interviewed him on our podcast, he came to our Boxing Day party so he’s basically family now. That being said, I have been genuinely impressed by the bar menu he came up with for Salazar.  Cincinnati has a wealth of great places doing retro/classic style cocktails and I love them all. But Jacob is making drinks that are more forward thinking and original than a lot of other places in Cincinnati. Several of his drinks are less sweet than you might expect for a restaurant cocktail and none of them taste like anything that other people are serving. Perhaps because he came to Cincinnati via Texas and New Orleans, the spirits, combinations, and even some of the garnishes are just not what you would expect and I think that is a great thing.

Just to give you an example, his Creole Gimlet has gin and lime but it also uses a house-made falernum and creole bitters. I’ve had just about everything on the menu at this point. They are all amazing but the 71 South, Pinky Swear, and the Coco Del Cielo were three of my favorites. The beer selection was smaller but focused, with a few quality examples of several types of beer from both local and national microbreweries. Do yourself a favor and get in there to check out the restaurant and bar soon.

2013-12-18 17.42.14

While Salazar had the breathless anticipation of the foodie crowd in Cincinnati, The Eagle seemed to have just about everyone waiting to get a seat once they opened. Owned and operated by the same people who have Bakersfield, The Eagle also opened in late December and is located on Vine Street, just a few blocks away from Salazar.  The Eagle is located in an old post office and continues the trend of doing high-class cheap food, this time with fried chicken. For a more detailed review of the food check The Eagle Has Landed, but I thought it was very good. The price was right and I liked all of the sides a lot. The fried chicken was actually kind of too spicy for me. I am pretty sure they use tabasco in the batter so be warned.

2013-12-18 17.42.41
The Moscow Mule
2013-12-28 20.15.50
OTR Lemonade

Rather than focusing on craft cocktails that pack a punch, all of the house cocktails at The Eagle are classic drinks served in large glass mugs that really make you feel like  you are getting your money’s worth. The Moscow was my favorite but the OTR Lemonade and the Bloody Mary were also enjoyed by my group. The beer selection was very good, much bigger than similar sized restaurants in the neighborhood. The downside of The Eagle is the wait. Be prepared to wait 1-2 hours for a table on the weekends. If you go I recommend putting your name in and then heading to Salazar for a cocktail and some warm olives while you wait.

Five Places to Get a Great Cocktail in Over the Rhine

I originally set out to make a list of some of the best bars in the city for this article. Nothing too fancy, just a list of places I would recommend to people from out-of-town if they wanted a great cocktail. Once I sat down to think about it I realized I had a problem. Not only do we have too many great bars and restaurants who are putting skill, art, and love into their cocktail menu to list in one article, but I was missing out on a great excuse to try a whole bunch of new places in the name of research. So for now I decided to limit myself to the one area of the city I am already way too familiar with and will be adding the top five cocktail bars of other neighborhoods in future weeks.

12th Street OTR

Five Places to Get a Great Cocktail in Over the Rhine

The rapid change of Over the Rhine from an economically depressed historical neighborhood to the city’s newest hot spot for trend setters and foodies has been a boon for cocktail aficionados. Craft cocktails are a must for every new bar and restaurant in the area, leaving us with dozens of places within a three block radius to get a $10 cocktail.  Luckily we are talking about really good cocktails here and they are pretty darn strong to boot so that makes them easier to swallow (har.) But with limited time on your hands you may wonder which spots to hit on a night out. Here is my list of five places in Over the Rhine where you are guaranteed to get a great cocktail.

5. The Lackman: This bar is probably my least favorite on the list when it comes to atmosphere and price but since this is a list is about the quality of cocktails it made the cut. The drinks I’ve had there are always wonderfully executed and served with a consistent quality. They have some barrel-aged drinks on a rotating basis, including a barrel-aged negroni last time I was there. The bottle selection is not very deep, but it is high quality. Service is usually very good even when crowded. The beer choice is great and rotates regularly. In short they are doing everything right, they are just missing some of the heart of other places and they charge you a bit more for the pleasure.

4. Bakersfield: I’ve written before about my admiration of Bakersfield’s cocktails. They were the first place in the area where I ordered a barrel aged Manhattan and I love their Red Headed Stranger Cocktail. I also am a big fan of their $3 shot specials which always include a solid bourbon or tequila selection. I recommend stopping by on Fridays for a $3 shot of Four Roses. The cocktail list shows a great deal of thought and compliments their food and the vibe of the place. Just don’t go there if you are looking for a gin martini. Bakersfield loses points for being a tequila and whiskey only kind of place, but you can’t expect urban cowboys to drink fruit flavored vodka now can you?

3. Neon’s: When Charlie and I did our run around OTR for Yelp Drinks Neon’s ended up with the winning cocktail with a smoked elderflower that was out of this world. They make their own bitters and syrups for their cocktails as well as a huge number of infusions so the variety of drinks you can get there is almost endless. They have a beautiful patio and a really excellent beer selection that is always good for trying something new. The drawbacks seem to have a lot to do with how popular it has become, with crowding and slow service being the most common complaint. Also, although I enjoy the creativity that can come from making your own infusions, they can be hit or miss. I’ve tried several bourbon infusions at Neon’s and, unfortunately, many of them seemed to be a waste of good bourbon.

2.  The Senate: The Senate Restaurant is one few places in OTR that manages to be a triple-threat. Great food, extensive beer list, and amazing cocktails that rotate out on a regular basis. The senate hits all the flavor profiles in their house cocktail list, from bitter to sweet, from fruity to fatty, from classic to cutting edge. I had a drink there once with duck fat, it looked like sludge but tasted divine and was served with a fig newton garnish. Recently I took my friend there for her bachelorette party and this was her reaction to the Fidel Castro she was drinking.

I think that says it all.

1. Japp’s: I realize that a lot of people probably think I am on the payroll for Japp’s considering how often I rave about it. But seriously, this place has everything a cocktail nerd could ask for. First of all, the atmosphere is great. Beautiful historic building with no TVs and frequent live bands that compliment the style. But this is an article about cocktails and here is where Japp’s really shines. They train staff the amazingly well with a really high degree of professionalism and consistency for all of their drinks and I am willing to bet that this is one of the few places you can go in the whole city where you can order a Blood and Sand or a Martinez and not have the bartender ask you what’s in it. On top of the classic cocktails, the rotating weekly list of house specials is always great and the bottle choice is amazing. And let’s not forget that fresh juices and house-made syrups and bitters that are standard at this location. Nothing but the quality and the price is actually pretty reasonable if you look at what the other places are charging for similarly crafted cocktails. Not to mention that the bar’s owner and still regular bartender Molly Wellmann literally wrote the book on craft cocktails.

So now is the part where you go ahead and tell me how wrong I am. What places did I leave off? What places are overrated? I want to know. And before anyone says anything I do want to give honorable mention to Arnold’s, where I would actually rather drink most nights than a lot of the other places on this list. Arnold’s has a personality that can’t be beaten in this city and they have upped their cocktail game considerably in the past few years, but the mixed drinks are still inconsistent and rely on pre-made mixes. And let’s face it; wouldn’t we all rather keep Arnold’s feeling a little more down to earth and little less trendy?

Queen City Drinks One Year Anniversary Party

Reserved for Queen City Drinks.
Reserved for Queen City Drinks.

I just wanted to post a few pictures that Charlie and I took at the Queen City Drinks one-year anniversary party. I don’t know how the other writers feel, but for me it’s been a great experience writing occasionally for this site. My writing has improved as I have tried to make my posts more descriptive and useful to all types of readers, and I have learned so much both through researching stories and from reading everyone else’s posts. Especially about beer and beer related events in Cincinnati. Thanks so much to Josh for getting this website started and for his continued leadership and to Tom for keeping it updated and relevant on a day-to-day basis. And a huge thank you to Fifty West Brewing for hosting this party and for allowing us to bring in our own beer to share. There aren’t many places in Cincinnati that would let you do something like that.  And of course the biggest thank you of all goes to all you readers and brewers reading this who make up the community. It was great getting to finally meet many of you in person Thursday. Now that we know each other in real life and not just on twitter I hope to be seeing a lot more of you. So here are just a few pictures of the night. It was a great time and I had my fair share of beer so they might not all be the best quality but I think that is a sign of a really great evening. Cheers everyone and here is to another great year ahead for Queen City Drinks.

madtree kenny and tom
Looks like an intense discussion
The Brew Professor schools us.
The Brew Professor schools us.
Ginny and Beach bum
Finally meeting the Cincy Beach Bum
2013-05-16 19.37.02
Really nice C.A.B. sliders. So good we ordered them twice.
This was the most sour beer I've ever had.
This was the most sour beer I’ve ever had.
"In the Name of Suffering" sounds more like a hot sauce than a beer.
“In the Name of Suffering” sounds more like a hot sauce than a beer.
Josh at the head of the table. Sort of.
Josh at the head of the table. Sort of.
Triple digit was well represented.
Triple digit was well represented.
Josh and one of the brewer's from Rhinegeist.
Josh and one of the brewer’s from Rhinegeist.
Doesn't have anything to do with beer but on the way home we drove by Horseshoe and stopped to get half of The Killers concert for free by standing outside the gates. Better seats than I've ever had at Riverbend.
Doesn’t have anything to do with beer but on the way home we drove by Horseshoe and stopped to see part of The Killers concert for free by standing outside the gates. Better seats than I’ve ever had at Riverbend.

 

 

 

Patron Margaritas Available at Chipotle

margaritas chipotle

While lining up for lunch at your local Chipotle you may have noticed that they offer margaritas as one of your beverage choices but if you are like me, you’ve probably never really thought much about them or even considered ordering them. Chipotle is looking to change that. The fast casual mexican restaurant has established its brand as the fresh, caring, Michael Pollan-approved fast food restaurant and they are trying to bring some of that mystique to their margaritas. I was invited to head to the Chipotle on Fountain Square to try one with their marketing director and see what I thought.

patron margarita chipotle

So the first thing I have to admit right away is that I am a huge fan girl of Chipotle. If I have one of those too-busy-to-cook-no-food-in-the-fridge kind of nights and I just need something fast kind of nights it is my number one choice. There is really no other restaurants offering food that tastes that good, at that price point and convenience level. Plus I don’t feel guilty for eating their carnitas because it comes from happy little piggies who were probably so grateful for their loving farmer that they were only too glad to lay down their life to support him financially. So yeah, this is probably not going to be an unbiased review

making margaritas chiptole

So what is different about these margaritas? First of all they are ditching the pre-made sour mix and are using fresh squeezed lemon and lime juice instead. This is really what makes a big difference. Just using fresh juice takes the taste out of the bar standard hum ho cocktail and creates something that catches your attention. The next thing they have changed is allowing guests to choose to have their drink made with Patron for a few dollars extra. Patron may not be the absolute best tequila out there but it is probably the most well known brand and  it is incredibly smooth. They use an ounce and half in their margaritas and the one I tried had minimal alcohol flavor. It was nice, heavy on the citrus, and very tasty. I would very much enjoy sipping on one of those while eating chips and guacamole after work.

mixing margaritas chipotle

Which gets to the problem that I think Chipotle will continue to have with their margaritas. Nobody I know goes to Chipotle for happy hour. We go there for a quick, delicious, and reasonably priced lunch or dinner. On the piece I recorded for Bottoms Up, Laura from Cincinnati Nomerati and I both agreed that $7 for a Patron margarita made with fresh squeezed juice was a good deal. But it is also the same price as a burrito and ordering one with my dinner will mean doubling my bill. When I head out for a nice dinner or to have drinks with friends I am prepared for that but on my Chipotle nights not so much. So as much as I love Chipotle, (I will be eating there tomorrow night for their Teacher Appreciation, buy one get one free special) I don’t think I will be ordering their Patron margaritas nearly as often as I might like.

Chipotle on Urbanspoon

Stoli Hot Vodka Review

stoli hot

 

In the world of flavored vodkas, there seems to be an arms race between the different vodka companies to see who can take the craziest, sweetest junk food and turn it into a 70 proof mixer for cocktails. Not that there is anything wrong with the novelty of having a donut, fruit loop, or gummy bear flavored drink but I am surprised there haven’t been more vodkas trying to fill the niche in the other direction. Stoli Hot is a jalapeño-flavored vodka that seems to be attempting to do just that. As far as I can tell it is one of only a few non-sweet flavored vodkas out there and the only one with a significant heat.

Stolichnaya is a Russian vodka that has been around since 1948. It is a wheat vodka and has a nice mouth feel with a slightly sweet taste and I think this actually makes the jalapeño flavor work even better. The level of heat is a good one. It is a heat that is present but won’t be overpowering to most people. I found it far less hot than actual  jalapeño and it quickly cools when mixed with something else. If you can take a little tabasco sauce this won’t be challenging at all.

The flavor is basically jalapeño but with a sweet finish. It has Stoli’s thicker mouth feel and is very smooth. The burn comes from the pepper, not the alcohol. I found that a bloody mary works really well with Stoli Hot. For the show we used Mr. and Mrs. T’s Hot Bloody Mary mix and the added Stoli Hot gave it quite a kick. If you like extra heat with your bloody mary this is a great choice for you.

In mixed drinks and cocktails a lot of the flavors that work well with jalapeño will work well here. Fruity drinks work better than I would have thought. I made a “Stoli Red” which is just the Stoli Hot mixed with cranberry juice and it was pretty nice. I think pineapple and lime would be particularly nice. I made a jalapeño martini by just using gin and the Stoli Hot in a 2:1 ratio and it was actually too bland. A dash of bitters helped but I would recommend mixing it at a higher proportion of Stoli and maybe not leaving out the vermouth. I’ve also though that using it in a chocolate drink might be nice. Sort of an Aztec-chocolate flavored drink. I will have to work on that and get back to you.

Overall, I think that this is a good bottle to have in your mixing toolkit. Jalapeño is a great flavor to add to a drink and it has not been over done. Just about every hot shot or cocktail uses a cinnamon-base like Hot Damn or Fireball Whiskey. Bringing the heat without the sweet is a good way to make your cocktail stand out.

You can listen as I try Stoli Hot and see the cocktails I made with it in Episode 9 of Bottoms Up.

 

In case you are wondering, I’ve been playing around with a variety of spirits lately because I am working on making some custom cocktails for Hellapalooza, an ungodly combination of rock n’ roll, burlesque, freakshows, and drinking that is coming to The Southgate House Revival on May 11th. Tonic Tours will have a booth set up so come to the show and say hello.