Tequila

Five For Drinking: Bloody Mary Edition

January 11, 2017 By Brian Petro

The simple, savory, Bloody Mary. What spices would you add?

The Bloody Mary is THE brunch cocktail. There can be an argument for the mimosa, but it lacks the vibrancy a Bloody Mary offers. The vodka and tomato juice are essentially blank canvases for the spices the bartender chooses to add. When concocted during Prohibition, it was a half and half blend of vodka and tomato juice. The tomato juice was a gift from American bartenders fleeing to practice their craft; the vodka was provided by Russians fleeing an unstable country. They met in Paris, and the rest is history. Eventually the mixture was spiced up. The story goes that a Russian businessman had no interest in the plain tomato juice that was common in the drink and requested it get spiced up. Ever since that day, the Bloody Mary (or Red Snapper, as it was known for a brief period) was a mixture of spicy tomato juice and vodka.

After that, the sky became the limit for what you could do with a Bloody Mary. How to you utilize the savory and sweet characteristics of the tomato? Do you bring the strong heat, or are you looking for something that is a little more balanced for a meal? Does the cocktail even matter at all; are you shooting for some crazy garnish? When you start from a spicy tomato juice as a base, you really can go anywhere with it, as these five variants prove:

Bloody Maria

1.5 oz. tequila (I enjoy reposado in mine)
2 oz. tomato juice
2 oz. orange juice
.5 oz. lime juice
.25 tsp. chilé powder
2-3 dashes Worcestershire sauce
Salt and pepper to taste

Glass: Tall
Ice: Cubed
Garnish: Sliced jalapeno pepper

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

Some Bloody Maria’s call for just substituting out the vodka with tequila and calling it a day. This one reaches into the Mexican tradition of drinking sangrita (“little blood”) with tequila. Sangrita is made with a mix of fruit juices, traditionally pomegranate, orange, and lime, and served as a compliment to the peppery tequila. This recipe blends it all into one glass in a much more American way. The chilés provide the heat, this time in powder form.

Bloody Caesar

So. Many. Spices.

1.5 oz. vodka
3 oz. tomato juice
1.5 oz. clam juice (yes, really)
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
.25 oz. lemon juice
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery stalk

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

More popular in Canada than in the United States, the Bloody Caesar adds some clam juice for additional richness. Taking out the salt is needed because that juice will add enough to the cocktail. You can simplify the recipe by using 4 oz. of Clamato juice as a base.

Bloody Bull

1.5 oz. vodka
3 oz. tomato juice
2 oz. beef bouillon
.5 oz. lemon juice
3 dashes of Tabasco sauce
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

Before bacon was a flavor in everything, there was beef bouillon to add meaty goodness. That richness we were discussing with the clam juice is achievable with beef bouillon.

Crosby Gaige’s Cocktail Guide and Ladies Companion, asserting that vodka is the spirit of choice.

Red Snapper

1.5 oz. gin (Belle of Dayton makes a dandy one.)
4 oz. tomato juice
.5 oz. lemon juice
3 dashes of Tabasco sauce
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the celery stick and serve.

The charm of this cocktail is the savory nature of the tomato juice. Why not add even more flavor by using gin? We are in a Golden Age of Gin. Distillers are taking liberties with the herbs that make up its flavor profile, providing a wide selection for cocktails.

Michelada

4 oz. Mexican lager (any lager will work)
3 oz. tomato juice
1 oz. clam juice
.5 oz. lime juice
3 dashes of Tabasco sauce
2 dashes of Worcestershire sauce
2 dashes Maggi seasoning (soy is an acceptable substitute)
.25 tsp. chili powder (plus more for garnish)

Glass: Pint
Ice: None
Garnish: Lime Wedge and chili powder

Run the lime wedge around the rim of a pint glass. Pour chili powder on a plate. Roll the wet rim of the glass in the chili powder, tapping the glass after to remove the excess. Pour all of the ingredients, except for the lager, into a mixing tin. Shake well for 20 – 30 seconds. Fill the pint glass halfway with the Mexican lager, then strain the contents of the tin into the glass. Stir a few times gently, then serve.

More clam juice. There are versions of this cocktail where it is just the beer and the spices, and no tomato juice. Maggi seasoning is similar to soy, but you may be able to find it in some specialty grocery stores. Lucky Star offers a Mexican lager you can grab in a growler and Trotwood by Warped Wing is always a favorite.

There is a cocktail in there somewhere.

The spices added to most of these cocktails are typical for a Bloody Mary: Worcestershire sauce, Tabasco (or other favorite) hot sauce, salt, pepper, and some citrus. There is a wide variety of other flavors you can add to the mix to cater to your personal tastes. Like the Old Fashioned, every bar has their variation, and every bar’s variation is the best around. For the garnishes, there is nothing fancy here. You can be as simple or complex as you would like. Tradition calls for celery sticks, olives, or a citrus wedge.

Looking for more variations on the theme? This Sunday is the Second Bloody Mary Showdown, where some of the best bartenders in Dayton will attempt to prove that their recipe is the best one in the Miami Valley. Scratch Event Catering will be providing the brunch fare you will be enjoying with the Bloody Mary samples. And you can vote for the best one!

Bartenders will be competing for bragging rights and $300 cash for the winner. Awards will also be given out for best table decor and best garnish. Scheduled to compete are:

Champ Mack’s tavern will be on hand to defend her title!

Lily’s Bistro
Good Time Charlies
Trolley Stop
Whole Foods Market
Mudlick Tap House
Vue Ultra Lounge
Mack’s Tavern
MJ’s on Jefferson
Old Scratch Pizza
Kingspoint Pub
Meadowlark
Jimmie’s Ladder 11
Fifth Street Brewpub
Smart Guy In A Tie Cocktails

The event is produced by Planned2Give, an event planning service that provides support for local non-profits and proceeds from the event will benefit The Greater Dayton LGBT Center. The event takes place at the Coliseum in the Montgomery County Fairgrounds from 11am to 2pm and tickets are $25 in advance, available online or at Mack’s Tavern, The Vue or Lily’s Bistro. Come on out for a bite of brunch and a spicy start to you Sunday!

Cocktails with Champagne: A New Way to Ring in a New Year

December 30, 2015 By Brian Petro

New Year’s Eve means champagne, champagne, and more champagne!

No one appreciates champagne like they used to. The bubbly wine was created, accidentally, in England in the 16^th century. The process was developed over the next two centuries, first to get the bubbles on a regular basis, then to create a bottle with the strength to contain the pressure of the carbon dioxide in the wine. Once the bottles stopped exploding, this treat became a favorite in the French courts. The French leaned to the sweeter sec and demi-sec varieties, while the English preferred the drier bruts. The wealthy were the only people that could afford it initially, turning it into a status symbol for extravagance and a rare treat for the working class. Champagne and all of its sparkling white wine compatriots have become much more common since the beginning of the 20^th century, but the effervescence of the liquid and the pop of the cork kept the drink in celebratory circles.

New Year’s Eve is here, and champagne corks will be exploding for the evening. Most people will just enjoy the bubbles and the flavor out of either a toasting flute or a coupé. Experts and extreme lovers of champagne will drink it out of a white wine glass, which combines many qualities of the flute and coupé. This is a fine way to enjoy any sparkling wine, but it is not the only way. There are many cocktails over the years that have been developed with champagne as a co-star to other flavors being created. The cocktail, and your tastes, should dictate the type of champagne you choose to add. The list of champagne cocktails is a long, long one, so I have selected a handful that include spirits people usually have on hand or are easy to find.

BOURBON – Seelbach Cocktail

The Seelbach is named after the Louisville, Kentucky hotel it was created in. Most cocktails ask for a dash or two of bitters. This one calls for multiple dashes of two different bitters. They help balance out the sweetness of the champagne and the Cointreau (orange liqueur).

1 oz. bourbon
1/2 oz. Orange liqueur (Cointreau is what the recipe suggests)
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
Champagne

Pour the orange liqueur, bourbon, and bitters into a mixing glass over ice. Stir, and then strain into a champagne flute. Fill with champagne and enjoy.

Our very own Belle of Dayton, providing something to mix with champagne!

RUM – Sparkling Rum Punch (courtesy of My Recipes)

There are two great reasons to go with a punch when it comes to rum. First, from a traditional standpoint, rum is very common in classic punch drinks. Rum and brandy were very popular libations in the heyday of the punch in the late 18^th century through the middle of the 19^th century. Second, having a punch cocktail at a party allows guests to help themselves to something delicious as they arrive.

2 c. fresh, low pulp orange juice
.5 c. orange liqueur
.5 c. dark rum (Belle of Dayton has a 1775 Colonial Reserve that looks perfect)
2 750 mL bottles of chilled champagne

Blend the orange juice, orange liqueur, and rum into a medium bowl. Place in the refrigerator to chill and allow the flavors to marry for an hour. Before guests arrive, move the mixture into a larger bowl and add the champagne. Serve chilled.

GIN – French 75

The 75 mm field gun the French used at the end of the 19^th – beginning of the 20^th century was a massive anti-personnel weapon. It delivered a variety of ammunition to the enemies of France, from shrapnel filled explosive shells to canisters of toxic gas. When Harry’s New York Bar in Paris blended gin and champagne into one glass, many said the cocktail had the same kick as this powerful weapon. Like the versatile weapon this is named after, it can be made with gin or cognac.

.5 oz. lemon juice (about half a lemon)
.5 oz. simple syrup (1:1 mixture of sugar and water)
1.5 oz. gin
3 oz. champagne

Combine the lemon juice, simple syrup, and gin in a mixing glass over ice. Shake, and strain into a champagne flute. Add the champagne and enjoy!

Tiny bubbles…dancing with my cocktail.

TEQUILA – Lime Sparkler (courtesy of She Knows)

This is something like the marriage of Jesse James and Sandra Bullock: you are not sure how it happened or why it worked, but it did. For a while, at least. Fortunately, liquors stay together for a longer time. The tequila-lime-sweet combination is a classic, and the champagne adds an extra burst of flavor.

1 oz. blanco (silver) tequila
.5 oz fresh squeezed lime juice
.5 oz. agave nectar (you can use simple syrup, but the nectar adds some richness)
Champagne

Combine the lime juice, agave nectar, and tequila in a mixing glass with ice. Shake, and strain into a champagne flute. Fill with champagne, and serve.

BEER – Black Velvet

When Prince Albert of England passed away in 1861, the country went into mourning. His wife, Queen Victoria, was inconsolable, and mourned the loss the rest of her life. At the time of his death, everything was draped in black. Clever bartenders at the time poured some Guinness into the champagne served at royal events, giving it the same black covering the rest of the décor had. It did not, however, make the people who drank it sad.

Stout (Guinness is the traditional selection, but any will do)
Champagne

Fill the champagne flute half way with champagne. GENTLY float the stout on top of the champagne. If you pour too quickly, the champagne will foam up and over the edge of the glass.

VODKA – Sparkling Cosmopolitan (courtesy of Inspired Taste)

Happy New Year! And happy cocktailing!

There is a wide variety of cocktails that incorporate vodka and champagne. Vodka is neutral enough to just add some kick to the cocktail and allow any other flavor, usually fruity, to shine through. This is another champagne concoction that modifies a base cocktail by adding some sparkle.

1.5 oz. vodka (Buckeye Vodka fans, this one’s for you!)
.5 oz. orange liqueur
.5 oz. cranberry juice
.5 oz. fresh squeezed lime juice
Champagne

Pour the vodka, orange liqueur, cranberry juice, and lime juice in a mixing glass. Shake well, and strain into a champagne flute. Fill with champagne, and serve.

Whether you are christening a boat or celebrating a major event, champagne’s traditional hold on the celebration market is far from over. There will always be a thrill when the cork pops out and the bubbles start to fly. Keep the cork flying to a minimum, though. Shooting someone’s eye out is not the best way to start the new year. For them or for you. Cheers!

Cocktail Recipes to Celebrate Cinco De Mayo!

May 5, 2015 By Lisa Grigsby Leave a Comment

Cinco de Mayo is a Mexican holiday that celebrates Mexico’s victory over the French at the Battle of Puebla. But for many of us it is a great excuse for a day of patio drinking! And since we are drinking in honor of Mexico, it only seems right that we should feature some drinks made from the blue agave plant, a spiky-leafed member of the lily family. By Mexican law the agave spirit called Tequila can be made only from one particular type of agave, the blue agave, and can be produced only in specifically designated geographic areas, primarily the state of Jalisco in west-central Mexico.

Please enjoy some of these traditional Tequila drinks:

The Original Margarita

Ingredients:

1 1/2 oz tequila
1/2 oz triple sec
Lemon or lime juice
3 oz sour mix
Lime wedge for garnish
Salt or sugar to rim the glass (optional)

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. If desired, salt (or sugar) the rim of a chilled margarita or highball glass. Pour contents, with ice, into the glass. Garnish with the lime.

Blended Version: Pour the liquid ingredients into a blender and add 1 cup crushed ice. Blend to your preferred consistency.

Fruit Version: In addition to the liquid ingredients and the crushed ice, add one half to one cup of your favorite fresh or frozen fruit. Adjust the fruit and ice to get the consistency you prefer.

Cadillac Margarita

For serious drinkers only who wouldn’t ever think of having a drink watered down by blending it with ice or letting a silly umbrella get in the way.

Ingredients

1 ½ oz premium reposada or anejo tequila (don’t go cheap, you’ll regret it)
½ oz Cointreau
½ oz Grand Marnier
1 oz lime juice
Salt if desired
Lime squeeze (garnish)

Instructions

Rim a margarita or highball glass with lime and coat with salt if desired. Next, fill the glass with ice and set aside. In a shaker with ice combine tequila, Cointreau, and lime juice. Shake well a strain into the glass. Float the Grand Marnier on top, and squeeze the lime and drop it in.

Paloma

This is one of Mexico’s most popular cocktails year round, a fizzy favorite in warm weather and one of the smoothest tequila drinks. Pick a blanco style tequila. If you use a diet soda, you’ll keep the calorie count down.

Ingredients:

2 oz blanco or reposado tequila
6 oz fresh grapefruit soda (regular or diet)
1/2 oz lime juice
Salt (optional)

Rim the glass with salt if desired. Fill the glass with ice and add the tequila and lime juice. Top it off with grapefruit soda.

Juan Collins

This is the traditional Tom Collins with tequila. Use a high quality plata or silver tequila and the best fresh lemon juice for the best Juan Collins.

Ingredients:

3 parts plata or silver tequila
1 part lemon juice
1 tsp superfine sugar
6 parts club soda

Pour the tequila, lemon juice, and sugar into a Collins glass with ice cubes. Stir thoroughly, and top with club soda.

Tequila Sunrise

Sure, it’s straight out of the 70s but there’s a reason the Tequila Sunrise is still around. It taste great, it looks good in the glass, and it’s easy to mix. It was reportedly first served in the beach resorts of Cancun and Acapulco in the 1950s to tourists who brought the recipe home.

Ingredients:

4 oz orange juice
2 oz tequila
1/2 oz grenadine
Orange slice for garnish
Maraschino cherry for garnish

Pour the tequila and the orange juice into a highball glass with ice cubes. Stir. Slowly pour the grenadine around the inside edge of the glass. It will sink and slowly rise to mix with the other ingredients naturally. Garnish with the orange slice and cherry.

Tequila Mojito

A refreshing alternative if you like something a little less sweet than a traditional margarita.

Ingredients:

3 tbsp fresh lime juice
4 tsp sugar
12 large fresh mint leaves
1/4 cup blanco or reposado tequila
1/4 cup club soda

In a highball glass, mix lime juice, sugar, and mint. Mash mint leaves with the back of a spoon until the sugar dissolves. Fill the glass with ice. Add tequila and club soda; stir to blend.

Be sure to have plenty of fresh juicy limes handy on Cinco de Mayo, a must.

Brave Bull

This drink combines tequila with Mexico’s other famous contribution to cocktail hour, Kahlua or coffee liqueur.

Ingredients:

2 oz tequila
1 oz Kahlua or coffee liqueur

Pour the tequila and Kahlua into an old-fashioned glass filled with ice cubes. Stir well.

Not a margarita person? Try one of these popular Mexican beers at your Cinco de Mayo party.

Bohemia: This Mexican beer is made in the Czech pilsner style, so it’s hoppy and dry with a hint of malt.

Carta Blanca: This golden beer is brewed in the Mexican lager tradition, is lightly carbonated, and has a clean, crisp aftertaste with a hint of sweetness.

Corona: One of the most well-known Mexican beers, Corona is a typical light lager that’s slightly sweet with a hint of hops.

Dos Equis Amber: This light lager is pale yellow with a quickly dissipating head that opens to aromas of grain and corn.

Negra Modelo: This thick, dark Mexican ale is brewed in the Vienna style and is prized for its coppery color, hearty body, and toffeelike aftertaste.

SOL: This Mexican beer is dark gold and crystal clear, with minimal carbonation, a hint of hops, and a slightly bitter finish.
Pacifico Clara: This pale gold Mexican lager carries flavor notes of corn and yeast with a citrusy, grassy, dry aftertaste.

Tecate: Pale yellow and perfectly clear, this Mexican beer is a light, bright lager with a smooth body, clean aroma, and crisp aftertaste.

Who’d You Rather: EL TORO or El RANCHO GRANDE ? +Win Free Dinner

June 29, 2014 By The Food Adventures Crew 26 Comments

Chicken Fajitas from El Toro

Again, Food Adventures asks who’d you rather get it on with. This time a plate from El Toro or a plate from El Rancho Grande?

In this battle for the border, we know Daytonians are picking sides and drawing their line in the margarita salt. Comment below on which of these two Mexican Restaurants you like better and why ! One winner will be chosen at random and will win dinner with The Food Adventures Crew at their favorite, either El Toro or El Rancho. You will act as a referee for us as we also invite our biggest critic, the witty Michael R Hawk ! Let the insults fly !

Now, before you Dayton foodie purists jump all over our white cheese sauce… We love Mexican Restaurants Taqueria Mixteca (feature article) and Taco Loco (feature article) as our personal faves. Since we have featured those more obscure restaurants that most people have not been to, we decided for a more familiar fight…

Sound the bell, it’s time to rock the pinata !

First off, margaritas are chick drinks, so we will let the girls sound off and fight it out over who has the best margaritas of the two places.

Both places have fantastic service and tie in that category. The tacos, and chimichangas are impossible to tell apart. Also, the desserts like flan and fried ice cream are pretty much the same at both locations.

Del Mar Trio at El Rancho Grande features Lobster, Shrimp and Fish

As for everything else.. Here is how the Food Adventures judges saw it.

JAX’S VOTE: EL TORO

— Jax says “The Salsa at El Toro is Better.” The taste and chunkiness is second to none. This gives El Toro an early knockout in my book.

— Hungry Jax says “El Toro’s Fajitas Reign Supreme.” The fajitas at El Toro are the best. I love fajitas. Whether you get, steak, chicken or pollo (fish) fajitas, they are very filling and huge portions.

— Jax says “El Toro Gets the Slight Edge in Carnitas Tacos and Enchiladas. To put it bluntly, these two restaurants have a bunch of dishes, that under the cheese sauce, none of us can tell apart from each other. I like pork tacos and enchiladas, and El Toro is better by the slightest of margins, and the consistency is good across the 9 locations. So, El Toro gets my vote by low blow.”

THE BIG RAGU’S VOTE: EL RANCHO GRANDE

Beef Tacos from El Toro (we added their terrific salsa)

—The Big Ragu says, “The Del Mar Trio dish at El Rancho Grande is the champ of both menus. A must eat! Grilled lobster, tilapia and shrimp served on a fajita plate? FIGHT OVER !

— The Big Ragu says “El Rancho has Pacifico beer on tap. I have never seen that beer anywhere in my life, other than in bottles. Also, they feature Negra Modelo on tap. The other place is too punch drunk to beat that!” El Rancho Grande has similar draft beer choices at the 8 locations from North Dayton to Middletown.

— The Big Ragu says “El Rancho’s Chilles Rellenos are a deal maker.” Stuffed with cheese, these huge poblano peppers are melt in your mouth delicious. Stick a fork in them, they’re done!

Sound off and tell us which one you like, here is your chance for a free Food Adventure !

***** FREE DINNER WITH THE FOOD ADVENTURES CREW *****

LET’S HEAR FROM THE PEOPLE ! It is now your turn to comment on “Who’d you Rather : El Toro or El Rancho Grande?”

Pacifico Clara on Draft at El Rancho Grande? YES! YES! YES!

Hold onto your sombrero, muchacho! One person who comments on the story below will win dinner at their favorite, either El Rancho Grande or El Toro with Food Advntures! They will be joined by Food Adventure’s biggest critic, Michael R. Hawk, for an interesting evening of fun and food.

Want to see our WHO’D YOU RATHER stories over the past 3 years? Click on the individual links below !
Who’d You Rather? FRICKERS or ROOSTERS?

Who’d You Rather? CHIPOTLE or QDOBA?

Who’d You Rather? FIVE GUYS or SMASHBURGER?

Check out our photo gallery below for some great photos of El Toro and El Rancho Grande offerings. Dont’ forget to join the thousands on Facebook who “like” Food Adventures by clicking HERE !

[flagallery gid=92]

Five for Drinking…Chocolate

February 13, 2014 By Brian Petro Leave a Comment

So much delicious, delicious chocolate…

Pink and red hearts, dinner, flowers, cards…all of the trappings of the perfect Valentine’s Day. The only thing that is missing is the chocolate. Last year, people bought 48 million pounds of chocolate, spending somewhere around $1.6 billion dollars on the sweet confection. Local favorites like Esther Price, Winan’s, Pure Madness, and Signature Confections look forward to this holiday, as it is the third largest holiday for buying chocolate of the year.

It is a little hard to believe that chocolate candy has only been around for 400 years.

Chocolate, while having a history that reaches back to the Aztecs, was enjoyed mostly as a bitter beverage by the ancient people of Mexico. It was not until the Spanish got a hold of it that it gained its sweet characteristics by adding milk, sugar, and a little cinnamon. That is what Europe fell in love with. Chocolate candies were made, but not common on incredibly good. The process to turn cocoa into the chocolate we enjoy by the heart shaped box was developed by John and Richard Cadbury (yes, of the crème egg fame) in the late 19^th century.

That box of chocolate you have? Why not add a nice cocktail to it? Here are five options for you to explore:

Alexander

1 oz. gin
1 oz. crème de cocoa
1 oz. light cream

Pour all of the ingredients into a mixing glass with ice. Shake well, then strain into a rocks glass.

The Alexander (and its cousin the Brandy Alexander) is a popular classic cocktail, first seen in 1915 in Recipes for Mixed Drinks by Hugo Ensslin. Gin was hugely popular at the time, and this delightful mixture uses the sweet chocolate and cream to balance the spices in the gin.

Candy is dandy, but liquor is quicker…

Oaxaca Chakas

4 oz. tequila
1.25 oz. agave nectar
2 cups whole milk
1/4 cup good-quality unsweetened cocoa powder
1 cinnamon stick
A pinch of salt
1/2 cup semisweet chocolate chips

In a medium saucepan, heat milk with cocoa powder, cinnamon stick, agave nectar and salt, whisking constantly until it comes to a full boil. Remove from heat and add the chocolate, whisking gently until it’s completely melted. Remove cinnamon stick. Whisk until smooth. Spilt the tequila between two mugs, then fill the mugs with the chocolate mixture. Garnish it with whip cream and enjoy.

Tequila and chocolate have very similar histories; both started out as native drinks in Mexico, and both were altered by the Spaniards using European technology to better reflect European tastes. This is a rich and spicy treat perfect to warm up with on a cold night. Or to make with someone special.

Chocolate Strawberry Martini

1 oz. vanilla vodka
1 oz. strawberry liqueur
1 oz. chocolate liqueur
Cocoa powder, for garnish

Set a cocktail glass into the refrigerator to chill. Pour all of the ingredients into a cocktail shaker with ice and shake briefly. Spread the cocoa powder on a small plate. Moisten the rim of the glass, and gently run the rim through the powder. Pour the mixture into the chilled cocktail glass and enjoy.

This is a cocktail with many, many, many variations, from the very simple to the incredibly complex. I would suggest Godiva Chocolate Liqueur and strawberry schnapps for an incredible flavor and mouth feel.

Cocoa during the roasting and grinding process.

From Russia with Love

1/2 ounce Dark Godiva Chocolate Liqueur
1/2 ounce raspberry liqueur
Champagne
Coco nibs, for garnish, optional

In a Champagne flute, pour the Godiva and the raspberry liqueur (Chambord is a great choice). Top with chilled Champagne. Sprinkle on a couple of nibs if you like.

What is Valentine’s Day without a little something special? Champagne is perfect for any celebration, and adding a little chocolate and raspberry can only enhance the enjoyment. It is an original from the famous Russian Tea Room in New York.

Liquid Snickers

1 oz. dark creme de cacao
1/2 oz. Irish cream
1/2 oz. Frangelico® hazelnut liqueur
1/2 oz. light cream
Pour creme de cacao, irish cream and frangelico liqueur over ice cubes in an old-fashioned glass. Top with light cream, stir and serve.

Sometimes you don’t want fancy chocolate. You want something comforting, nutty, and satisfying.

Author Karl Petzke once commented that “Chocolate symbolizes, as does no other food, luxury, comfort, sensuality, gratification, and love.” Is there a better sentiment to describe this Valentine’s Day staple? Cheers!

The Bad Juan: A Dayton Legend

December 26, 2013 By The Food Adventures Crew 4 Comments

Click to enlarge: Mr. Bad Juan

Hey Gringo, looking to tie one on during the holidays? Then take a sip of a true Food Adventure in a glass. Oh yes, the legendary Bad Juan margarita served exclusively at Elsa’s Mexican Restaurant and Cantinas around town. Whether on the rocks or frozen, salt or no-salt, every Daytonian has a “Bad Juan” story about themselves or a friend. The Food Adventures Crew are no different. We have had to push stumbling pals into backseats of cars, or help lift some hotties into the back of an SUV after a couple of these drinks. We have felt the wrath of Juan ourselves, having numb lips and the buzz that suddenly creeps up on you with this devilish drink.

Let’s be candid, Bad Juans are a Dayton icon. This badass drink even has its own website, badjuan.com. Here is some more on the man, the myth, the legend.. BAD JUAN !

HERE’S THE SKINNY:

— Since 1981, Bad Juans have been served frozen or on the rocks. They also come in a few flavor variations, but the original Bad Juan remains the most popular.

Elsa’s has various locations in Centerville, Kettering and Dayton

— Rumors have swirled about the ingredients. People have been trying to figure out the recipe for years. Food Adventures believes they have some inside scoop on the recipe, and although we can’t post it here, we can give you some info. Our inside source tells us that the Bad Juan is made up of only 3 secret ingredients: Triple Sec, Tequila and Lime Juice. We cannot tell you the brands used or the amounts. We can, however, confirm that Mountain Dew is NOT an ingredient, so lets finally put that rumor to bed.

— We believe the secret to the great taste is not only in the ingredients, but in the preparation. The Bad Juan’s are constantly mixed in those plastic, see-through drink machines you are used to seeing at convenient stores or food counters. The thorough mixing of ingredients in these machines blend the drink into that perfect drunken mixture.

— Elsa’s does limit the amount of Bad Juans that a customer can consume (usually 2 or 3 depending on your server). However, urban legends and tall tales have surfaced about people drinking a couple mini pitchers of Bad Juans, or somehow downing a half dozen of them unbeknownst to their waiter or waitress.

— You can even buy them by the bottle in liquor stores from as far away as Covington, Kentucky’s famous Party Source store. The bottled drink is 21 percent alcohol, or 42 proof. We believe that the in-house version mixed at the restaurants is a little higher than that. Heidelberg Distributors stats confirm that Bad Juans hold the all-time distributor record for the fastest selling new product.

Blue Juan – Tasty Twist on an Iconic Drink

MUST DRINKS:

— BAD JUAN on THE ROCKS: Simple, pure and lethal. This is for the heavy hitters who like to get down to business and gulp ’em down. They are however served with a tiny straw and a lime wedge for those who like to sip these slowly and savor the experience.

— FROZEN BAD JUAN: The chilled, traditional version of the legend are just as strong as the ones on the rocks. Served with a lime, it is curiously tasty when the mixture begins to melt. If you drink these too fast, beware of ‘brain freeze’ or a condition known as drunky pants.

— STRAWBERRY FROZEN BAD JUAN: Not big on tequila or margaritas? This flavored Bad Juan masks the alcohol taste, and is probably our favorite version of the iconic drink. Give it a try, we bet you like it! It is also available on the rocks for you purists.

Strawberry Frozen Bad Juan – Delicious !

— BLUE JUAN: This holiday season is a good time to give one of these a try. You may have a blue Christmas without it. It has a great taste and is available on the rocks only.

Honorable Mention: The Raspberry Bad Juan, the Watermelon Bad Juan and the calorie conscious “Skinny Juan”

Miami Valley residents have long debated whether Bad Juans are better frozen or on the rocks. For the most part, guys tend to have them on the rocks, while girls seem to prefer the frozen margaritas. But we say…. hell, try them all and get a designated driver.

DO YOU HAVE A GOD BAD JUAN STORY?? PLEASE COMMENT BELOW! Have an opinion on Bad Juan? Be heard and post it below !

After more than 30 years Elsa’s is still having fun, and this drink is “Still the Juan.”

ARE YOU A DAYTON FOODIE ?? Then “like” FOOD ADVENTURES on Facebook by clicking HERE !! Over 2200 fans can’t be wrong !

Don’t forget to browse our photo album below for some incredible pics of Dayton’s legendary drink !

[flagallery gid=73]

Summer Sipping

June 21, 2013 By Brian Petro Leave a Comment

Summer is here…and look what it brought with it!

The unofficial beginning of summer has become Memorial Day weekend. It is a long weekend, the weather has turned warm for the season, and pool and festival season kicks off during the extended break from work. The official first day of the season is June 21, during the summer solstice and the longest day of the year. When summer hits, everything changes. Fresh fruit is much more available, and you can get VERY fresh fruit at local farmers markets and Second Street Market downtown. This is also a perfect excuse to change up what you are drinking.

The craft beer distilleries have been summer beers for a month or two now, adding berries, peaches, melons, and citrusy flavors to provide some light flavors more in tune with the season. People are turning to lighter cocktails, looking to all flavors of mojitos, margaritas, or any other light drink. And of course, you need to hit the patio wherever you are at. The season to relax on a patio with friends does not last forever, so get while the getting is good. But what to drink while you are out there? That is the real question. Here are some answers.

BEER

Shandies

Beer of your choice, typically a lager
Lemonade or lemon lime soda

Fill half a pint or other tall glass half way with your beer of choice. Fill the rest of it with the lemonade or lemon lime soda. Enjoy!

Shandies have been around for about a century, starting in Europe and spreading across the pond. Different places around the world use different regional mixers, but the general idea is the same. It is a drink with a little bit of an alcoholic punch, but mild enough to sip it all day long. Any beer can be used, but a good witbier can make a really tasty pairing.

COCKTAILS

Lynchburg Lemonade

1.5 oz. Jack Daniels (it can be any whiskey, but seriously…)
.5 oz. peach liqueur
1 oz. lemon juice (about lemon)
.5 oz. simple syrup
Club Soda

Pour the whiskey, peach liqueur, lemon juice, and simple syrup into a cocktail shaker. Shake well (10-15 shakes), and pour into a glass filled with ice. Top off with about an ounce of club soda.

The Lynchburg Lemonade has fallen on hard times. It has a bad reputation of being overly sweet, fizzy, and generally frowned on in this world of craft cocktails and more available ingredients. Jeff Lucas, a contributor to Serious Eats, worked out this upgraded version. It allows the whiskey to come forward, with the rest of the flavors there for support. This is one you can make in the comfort of your own house.

Paloma

1.5 oz. tequila (I have been enjoying Avion lately)
4.5 oz. grapefruit soda
A splash of lime juice

Fill a tall glass with ice. Pour the tequila in first, then the grapefruit soda and lime juice. Stir and enjoy!

While we like to drink margaritas to celebrate Mexican culture, Mexicans like to drink this very refreshing tequila cocktail. It is simple to make and perfect for a hot day out with friends.

Floridita (Or Hemingway Daiquiri)

2 oz. rum
.5 oz. lime juice
.25 oz. simple syrup
.25 oz. maraschino liqueur
.5 oz. grapefruit juice

Pour all of the ingredients into a cocktail shaker filled with ice. Shake until cold, and pour into a cocktail glass. Enjoy!

Hemingway needed to take a bathroom break. A charming little bar in Havana, the El Floridita, was on his way, so he pulled in there to use their facilities. He saw the bartender mixing up a batch of daiquiris. The bartender noticed the famous writer and offered him a glass. Hemingway liked it, but he wanted his a little stronger, and without the sugar. A little maraschino liqueur and a lot of rum later, this delicious summer cocktail was born.

Strawberry Sorbet

.75 oz. vodka
.75 oz. strawberry schnapps
4 oz. milk

Pour the ingredients into a cocktail shaker filled with ice. Shake until cold, and pour in a tall glass filled with ice.

What is summer fun without a little ice cream? This is a richer drink you may want to consider as a dessert or a sweet treat. You can switch out any flavored schnapps you would like to make the ice cream your preferred flavor. You can even reduce the amount of milk to 2 oz., add 4 oz. of ice cream, and turn it into an actual shake. Add two or three fresh strawberries while you are at it!

WINE

White Wine Berry Sangria

1 750 ml bottle of white wine that matches your taste
.75 cup white rum
.5 cup sugar, less if you choose
.5 cup blueberries
.5 cup blackberries
.5 cup raspberries
.5 liter of ginger ale

Pour the wine, rum, sugar, and all of the fruit into a large pitcher and mix well. Put into the refrigerator for two hours, or until you are ready to serve. Just before you serve it, add the ginger ale to the mix.

Summer is a great time for berries. It is also a great time for white wine. It seems only natural to mix the two together for a light wine cocktail. You can up the tartness of the sangria by getting rid of the rum and switching it to .5 cup of limoncello (Italian lemon liqueur).

This is the season where families spend more time together and people go out and relax more. It is time to add some fresh flavors to the typical drinks you are enjoying. Where is your favorite patio to hang out on in Dayton during the summer? We would love to hear about it in the comments! There is a little extra daylight to burn today. Get out there and start enjoying it.

Tequila. Straight.

July 24, 2012 By Brian Petro Leave a Comment

July 24th - National Tequila Day. No limes required.

Most people have one of two reactions when they think about tequila. The first reaction is “You mean that delicious nectar that is grown and distilled in Mexico? Bring me a shot of it on the rocks, my good bartender!” The second reaction is a feeling of nausea, a tentative look towards the restroom, and blurry memories of a night on the town. The last thing you remember is someone shouting “Hey, let’s shoot some tequila!”

Tequila is the first distilled spirit on the North American continent, and we have the Spaniards to thank for that. When the conquistadors invaded Mexico in the 16^th century, they had more pressing problems than making nice with the natives and establishing a place to stay: it is a long trip across the Atlantic, and they needed something to drink. The stuff the natives had, called pulque (the name the Spaniards gave it, roughly “spoiled wine”), tasted awful. The Spaniards applied some distilling techniques they used to create brandy and turned the stuff drinkable, developing what we roughly know as mescal.

Mescal is the broader liquor category that tequila falls into. Think sparkling wine and champagne. Tequila, however, has some pretty strict standards that must be adhered to before the liquid inside can be called tequila. First, the agave used to make the tequila must be the Weber’s blue agave, a plant that can get over 6 feet high. Since it was so big, tough, and covered in spikes, Aztecs would also use it as defenses around their smaller towns. Secondly, that plant must be grown in the Jalisco state in Western Mexico. Third, at least 51% of the liquor in the bottle has to come from the agave; the rest can be from other plants. The best tequilas are 100% blue agave, and most will announce that on the label. All of this is regulated and inspected by the Norma Oficial Mexicana (NOM), which controls whether or not the bottle you buy is full of tequila or mescal. If you do not see NOM on the label, usually with a number near it, you do not have real tequila. These are all standards that are enforced by international law.

And before we move along, let us address the worm. The worm is never, ever, ever in tequila. If you find a worm in your bottle, you have a mescal, and a poor one at that. Some distilleries will add the worm (a larval form of a moth), to the bottle as a gimmick, but generally it is a bad sign if it slips into your bottle unannounced. Fortunately, they do not drink much while they are in there, and if you choose to eat it, you add some protein to your diet.

You want some tequila? Come and get it...

Back to Weber’s blue agave. They are watched closely by jimadores, men who closely watch and trim the plant as it grows. If it flowers too soon, it will not grow large enough or develop enough sugars to ferment. Cutting off the larger parts, more dangerous leaves of the plant leaves you something called a pina, or head, which can weigh up to two hundred and forty pounds. Then they rough it up. They are roasted so the head softens up, then pressed and shredded to get out all of the agave juice, or aguamiel. The leftovers can be so tough they can be used in many other industrial products, including bricks. That juice is placed into either wood or stainless steel vats so it can go through fermentation. It will then be distilled a twice to make it into tequila. Some companies will distill it a third time, but most connoisseurs feel that it removes too much of the flavor that makes tequila unique. Once the tequila has been distilled, the distillery ages it to make a variety of types:

Silver (blanco) – if it is aged at all, it is for two months in steel or neutral oak barrels. Typically, it is bottled right after distillation.
Gold (oro) – sometimes known as joven (young), it is a blend of blanco and reposado tequilas.
Rested (reposado) – aged a minimum of two months, a maximum of one year, in oak barrels.
Aged (anejo) – aged a minimum of one year, but less than three years, in small oak barrels.
Extra Aged (extra anejo) – aged a minimum of three years in oak barrels.

Most bars carry blanco, oro, and reposado for your drinking pleasure. The more aged the tequila, the more the agave taste becomes mellowed by the contact with the wood. You will only find anejo and up in better Mexican restaurants and tequilarias in general.

When you mention sipping tequila on the rocks, as I prefer to do, most people will make a horrible face and look at you oddly. Because we all know how to drink tequila: you lick your hand between the thumb and forefinger, put some salt on it, lick the salt, shoot the tequila, and slam a lime wedge (or a lemon wedge, depending on where you are from). Most of us, when we began drinking it, were trying to kill the awful taste of cheap tequila. But over the last few decades tequila has really matured. Brands like Patron, Cabo Wabo, 1800, Don Julio, and Jose Cuervo among many others have brought the reputation of tequila up from a hard party drink to a casual sipping drink. Other lesser known (and well rated) brands include el Espolon, Avion, Herradura, and Partida. Finding them in restaurants may be more difficult, but well worth the search. Many tequilas have also been experimenting with flavors, ranging from the fruity to the savory. Tequilas have more recently (starting around 2009) been found with infusions of coconut, pomegranate, jalapenos or coffee.

Sure, this is an option today. There are others!

In honor of National Tequila Day, held every year on July 24^th, here are a few non-margarita recipes for you to enjoy.

Chapala

1.5 oz. silver tequila
.5 oz. orange juice
.5 oz. lemon juice
Dash (.25 oz.) of grenadine
Dash (.25 oz.) of orange liqueur

Combine the liquids into a shaker over ice. Shake vigorously, and pour into an old fashioned glass over ice. Use an orange slice to garnish.
The cocktail is named after the largest freshwater lake in Mexico, Lake Chapala. Not coincidentally, it is located in Jalisco.

Brave Bull

1.5 oz. silver tequila
1 oz. coffee liqueur

Pour the tequila and the coffee liqueur into an ice filled glass and stir briefly.

Yes, it is a Black Russian with tequila instead of vodka. The flavors of the coffee liqueur (another product of Mexico) and tequila blend nicely, enhancing both of them.

If you are not a tequila drinker, you may want to give it another whirl. Tequila has come a long way, and with the number of fine tequila drinks and creative bartenders out there, you’ll find a cocktail you adore. You could also check out our Cinco de Mayo article for other tequila options. It is a tough liquor to make. This could be the day to give it a second chance. Salud!