Category: Weekly Whet (Page 11 of 16)

This week’s whet comes to us from Anu Apte – owner and “bartender wondergirl” at Rob Roy in Belltown (Seattle), WA.  If you’re looking for that ‘take you back to a simpler time’ kind of joint with those ‘simpler time’ kind of drinks ~ they do that, too!  However, if you’re lookin’ for a really funky joint to sit down, relax, take a load off and sample some kick ass cocktails with some really unique um…kicks; go visit Anu and give one of these Blueberry Bark Rickey’s a try – go summer!

Ingredients:

• 1 1/2 oz gin, a London dry works best
• 1/2 oz turmeric syrup
• 1/4 St. Germain Liqueur
• 1/2 oz Fresh lime juice
• 8 muddled blueberries
• topped with soda

Muddle blueberries in a shaker, add all liquids, add ice.  Shake and then strain into a Collins glass filled with fresh ice.
Garnish with a blueberry and a lime wedge.

This week, we headed out to Barrio Cafe  for a “quick” meet and greet  with local celebrity chef, Silvana Salcido Esparza. Well, two appetizers, three entrees, a few margaritas, and two hours of fabulous conversation later, Chef Glenn, Heidi, and I waddled out of the busy restaurant with full tummies and happy hearts. Two days later, I’m still full, but I wouldn’t turn down a Michelada. Maybe I’ll head back over to the Barrio. See you there?

Ingredients

• A lime for moistening the rim  of your glass
• Coarse salt
• 1/4 Cup Fresh Lime Juice
• 1- 12 oz Mexican Lager
• 1/2 teaspoon your favorite hot sauce (Tabasco, Cholula, etc.)
• 1/2 teaspoon Worcestershire Sauce
• 2-3 Tablespoons Clamato or Tomato Juice

1.) Moisten the rim of your glass with a lime

2.) Pour coarse salt onto a plate, and turn the moistened rim of the glass in the salt to coat

3.) Squeeze fresh lime juice into the glass, and add all ingredients except the beer

4.) Slowly pour the beer into the glass, and lightly stir the cocktail

5.) Continue to top off the cocktail with any remaining beer

6.) Salud!

This week’s cocktail is brought to you by Jamaica…Just kidding! Do you really think we’d be sweatin’ it out here in Phoenix if the Jamaican Tourism Board were paying us the big bucks? *Sigh*. But if I must spend yet another hot summer in the aptly-named “Valley of the Sun”, at least I have Village Coffee Roastery. Order an extra drip in the morning, pop it in the fridge, and have yourself a merry little cocktail later on. It might keep you from turning the sprinklers on those well-meaning nutcases who say “…at least it’s a dry heat…”

Ingredients

Shake and strain into a  goblet filled with crushed ice. Add short straws, a sprig of mint, and serve.

This week’s cocktail comes to us from Bar Manager, Mike Bunker, who is “gracing The Mission with his good-looks” all weekend long (that’s a direct quote from someone that answered the phone when we tried to reach this guy). Oh–and he will be “gracing us” with his voice this weekend on the radio show as well. This is his pick for the perfect, summer drink. We sure as heck agree and hope you do, too.

Ingredients

• 1 1/2 oz of Blanco Tequila
• 1 oz of Agave Nectar Mix (1/2 Agave, 1/2 water)
• 3/4 oz of Lime Juice
• 3 Strawberries
• 1 Serrano Pepper
• Splash of Water

Even if you’re not a sophisticated wine-drinker, you’ll love this Denner Vineyards 2010 Theresa created by Winemaker Anthony Yount (rhymes with stunt). Notes of  beeswax, nectarine and white flowers evolve into subtle mineral and truffle notes on the nose. White peach, honeysuckle, and saltwater flavors create a mouth-feel that is both fleshy and long.   

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2010 Theresa

617 cases produced

40% Roussanne, 30% Grenache Blanc, 20% Marsanne, 10% Viognier.

$32

www.dennervineyards.com

This week’s cocktail comes to you from our friends at  Hula’s Modern Tiki which describes itself as “Great modern island cuisine and tropical cocktails in a casual, hip environment.” It’s a little Hawaiian oasis in the desert…and you can stumble over there from the light rail! Step into your flip-flops and put on your most flattering grass skirt. Who knows? You might even get leied.

Tropical Itch

Serves 1

• 1 oz Passion Fruit Puree
• 1/2 oz Jim Beam
• 1/2 oz Cruzan Light
• 1/2 oz 151 Rum
• 1/2 oz Triple Sec
• 1/2 oz Whaler Dark (Float-Shaken)

1.) Fill with equal parts Pineapple, Orange & Cranberry Juices

2.) Shake and pour into Small Hurricane Glass

3.) Insert Back Scratcher

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