Category: Booze Clues (Page 13 of 21)

I’ve never known a dude who wasn’t down for a Jager Bomb. Bring a round of these babies back to the table, and he might just take a break from checking out the girl leaning over the pool table with her thong hanging out…for as long as it takes to throw back the shot anyway.

Ingredients:

• 1/2 can Red Bull Energy Drink
• 1 shot Jagermeister

1.) Pour the Red Bull into a pint glass.

2.) Drop the entire shot glass of Jagermeister into the pint glass with the Red Bull, pound your chest, and howl.

3.) Drink up!

We’re broadcasting live from Local Breeze talking about Brunch with Smunch (professional Saturday brunchers). We’ll be talking about the fine art of brunching, and the best places in the valley to go for this breakfast/lunch mash-up. We just think it’s an exceptional excuse to kick-off day drinking, and we’ll probably be sipping on these. “Grand” idea? We think so!

Ingredients

Serves 8…or 4 if you want to get your buzz on

• 1 cup orange juice
• 1 (750ml) bottle Prosecco
• 1/2 cup Grand Marnier

1.) Fill 8 champagne flutes 1/4 full with orange juice.

2.) Top with champagne to fill glass 3/4’s-way full.

3.) Top each drink with 1 tablespoon of Grand Marnier

Here’s another warm-weather winner from Joshua James, bar manager of The Parlor Pizzeria. Mix one up to enjoy next to the pool, or stop into the Parlor to enjoy one on the lovely, outdoor patio. Just remember that the dresscode is more rigid at The Parlor than by your pool, unless of course, your last name is ‘McConaughey’ or ‘Beckham’.

Summer Pimms

A twist on a British classic summer drink

• 1.5 OZ Pimms Gin Liqour
• 1/4 of a strawberry
• 1/4 of a peach
• 1/4 of a green apple
• 2 lime wedges
• 3 OZ Ginger Beer (Cock and Bull if possible) or Ginger ale

1.) In a tall cylinder glass, muddle the strawberry, peach, green apple and
     lime together.
2.) Fill glass with ice.
3.) Add 1.5 OZ Pimms Liqour
4.) Shake and strain or leave the muddled fruit and top with Ginger beer.

Click here for the menu and location information:

This week we are broadcasting the radio program live from the Scottsdale Culinary Festival. Chef Steven Stromberg of Sapporo will be joining us to talk about the sensational Pan-Asian cuisine and delicious drinks that the Scottsdale restaurant turns out on a daily basis. In the meantime, mix up one of these and, uh, pretend you’re hanging out with us.

Ingredients

• 2 oz. Hendricks Gin
• 1/2 oz. Simple syrup (sugar water)
• 2 sage leaves
• 7- 1/2 inch diced cucumbers (peeled)
• 1/4 oz. Lemon juice 

1.) Muddle cucumbers, sage leaves in simple syrup solution.  
2.) Add Hendricks Gin and lemon juice with ice and shake 15 times.  
3.) Strain into chilled martini glass.  Garnish with a cucumber spear. 

Get this and many more fresh, inspired cocktails at Sapporo, Scottsdale:

www.sapporoscottsdale.com

Still have some of that Bailey’s left from St. Patty’s Day? Well here’s a delicious use for it that will surely put a smile on your face. Better yet, be generous, and make a round for your friends.

Ingredients:

• 1 shot Bailey’s Irish Creme
• 1 shot fresh Lime Juice

1.) Take (or instruct your friends to take) the shot of Bailey’s and hold it in your (their) mouth(es).

2.) Add the shot of lime juice to that mouthful of Bailey’s

3.) Enjoy the creamy, sweet, and tangy flavor of the mixture. Just like key lime pie, right?

…Then click here you fool!

Last night, Heidi and I went to meet the brains behind the operation of The Parlor Pizzeria, a funky restaurant located just outside of the Biltmore Corridor. The Parlor gets its name from it’s previous life as a salon. During the remodel, the builders did a great job of retaining some of the original elements of the salon by seamlessly re-using wooden floor slats to create rustic-looking wall and cieling accents, and creating pizza-bar stools out of old salon chairs. The result is a space that feels like a modern Italian wine cellar…designed by someone with a real yen for hair.

Excecutive chef, Jared Porter, and beverage director, Joshua James, showed us 5-star hospitality. Porter introduced us to his outstanding octopus salad (yep, anti-cephalopod girl called it “outstanding”) and the very popular “Arancini”, Saffron-infused risotto balls stuffed with fontina cheese, that have been deep-fried. Heidi tossed back a few of The Parlor’s signature spring/summer cocktails, one of which was the delicious Summer Manhattan (alright–I may have taken a sip or two when she wasn’t looking). For a taste of 5:00 freedom at The Parlor in the comfort of your own home, give this recipe a try:

Ingredients

• 2.5 OZ Woodford Reserve Bourbon
• .05 OZ Sweet Vermouth (peach or orange infused if possible)
• 3 Dashes Fee’s Brothers Peach Bitters
• 1/4 of a Grilled Peach (muddled)

Shake well and strain it into a martini glass. Garnish with a wedge of grilled peach and a cherry.

For more great cocktails and beautiful Italian cuisine, make The Parlor Pizzeria the destination for your next lunch or dinner out:

Click here for the menu and location information: