Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

Brian Petro

Dive Bar Thursday – Patterson Pub

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Dive Bar Thursday Patterson Pub

Welcome to the Patterson Pub!

When I moved to the Dayton area in the late 1990’s, one of the first places I frequented for an adult beverage was Taggart’s Pub. It was close to my apartment and had a friendly atmosphere with inexpensive beer. Perfect for someone in a new city just out of school! As a bonus it was also a Browns bar, adding that little touch of home. Every Sunday, I would head over with other masochistic fans of Cleveland football and watch our team struggle, enjoying complimentary food far more than the football games. We were happy the team had returned to Cleveland, but it was painful to watch. In 2014, the owner of Taggart’s Pub announced he was going to move to a larger venue. Unfortunately for Dayton, that new space never materialized. Even as they were leaving their seventeen-year home, they announced there was going to be a new owner taking over the space. After an incredibly short closure, the Patterson Pub opened up and has been going strong ever since.

If you have not been to Patterson Pub (970 Patterson Rd Dayton, OH 45419) in a while, you need to come and visit. Other than the ownership, little has changed in this Belmont area staple. There are two main areas to the pub: the spacious front room and the much more intimate back bar. The front room holds three large televisions and all the dart boards you could want. Six steel tip and three plastic tip board are there for the throwing, with multiple dart leagues through the week and the occasional tournament. The back bar is just that. It is the place where the magic happens. There is plenty of room to belly up and watch television or play some digital golf while enjoying a beer or cocktail. They have held on to their Irish roots as a pub. Their reverence for a good Irish whiskey and all things green, white, and orange still shines. Along with the orange of the Irish flag, they are still proudly (or, after last season, not as proudly) displaying the orange and brown of the Cleveland Browns. Whiskey and football are two of their great loves. Yes, they still are a Browns bar and show their games on Sundays in the main room. Other games are shown in the back bar area, for reasons that will become clear.

Dive Bar Thursday beer and liquor

So much to offer a thirsty patron.

They offer beers for every palate, from $5 Miller High Life pitchers (when they have it on tap) to a nitro tap to infuse extra smoothness into a beer. While some craft options, like Rhinegheist’s Truth, are always on tap, they bring in a variety of other selections that rotate through the seasons. If that is not enough, there are bottles and cans that expand on the tap offering. They even have a variety of specials through the week, including happy hour pricing from 3 to 7 PM daily. That pricing includes cocktails as well. And yes, they do have a cocktail menu to order from. As with the beers, it changes with the seasons but always has at least one Irish whiskey cocktail on the menu. Their liquor selection is continuing to grow, with plans to add some local Belle of Dayton gin and expand their selection of whiskeys. They do offer the normal bar foods like pizza, nachos, pretzels, and pepperoni and cheese breadsticks known as Bosco sticks. You can bring your own food as well, and their neighbors at Corleone’s Pizza are willing to deliver right to the bar.

How friendly is this bar? Very. They are friendly to the service industry, with Monday night being their Service Industry Night. On a slow night for most bars, they offer special pricing for all of the other hard-working bartenders in the Dayton area. They are also still very friendly to Browns fans. They have continued the tradition of the Browns Club for the diehards that have suffered through over two dozen quarterbacks and one minor logo change.

Patterson Pub Cocktail Specials

Cocktail and beer specials! Just waiting to be enjoyed…

The games are shown on the televisions in the main room along with food, cooked by one of the patrons, for members of the club. For a small fee, you get a t-shirt, a lanyard with an ID card, a magnet with the schedule, and a host of other specials and benefits. If you have a group of fans that want a table for the season, there is a way to buy that as well. Not only that, but any patron who comes in for those Sundays can imbibe a special house made Bloody Mary. Not just the Browns fan. The spacious front room is also available for other events as well, with a small deposit.

Many of the traditions that made Taggart’s Pub a beloved staple in the community have been carried over to the Patterson Pub. The staff is as friendly as I remember and the atmosphere is just as comfortable. They are making their own inroads into the community, embracing their neighborhood and offering a friendly barstool and pint to anyone who stops there.

The Patterson Pub, located at 970 Patterson Rd Dayton, OH 45419, is open 3 PM to 2:30 AM daily. You can call them at (937) 296-9476 and follow them on their Facebook page for more information about events and specials at the pub!

A Meister Class in Bitter – Jagermeister Goes Beyond The Bomb

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Once a travelling stage, now a travelling school.

Bitter is back.

The craft beer scene has been embracing this flavor profile for years. The India Pale Ale (IPA) has been a staple of the craft beer movement for a decade; a look at Zymurgy’s yearly list of the top beers in the country shows that IPAs and Double IPAs rule the roost. The cocktail movement has been heading in the same direction. Starting with an appreciation for the wide range of vermouth currently available, bartenders have been exploring the drinkable bitters that Europe has loved for years. Most of these bitters come from Italy, and they are sipped at a meal. Sometimes before the meal (aperitif) to prepare the stomach, sometimes after a meal (digestif) to help with digestion. There are a few other well-known examples that come from other countries, like Hungary, the Czech Republic, and France. There is one very popular example of a digestif that Americans have embraced for decades. Jägermeister, currently the eighth-best selling spirit in the world, has been a frosty staple in bars since it was brought over by Sydney Frank in the 1970’s. If you thought 2016 was a big year for the brand (it was), this year is looking to be even bigger.

Jägermeister knows the quality of its product. Willy Shine, their energetic and charismatic Brand Meister, has been touring the country to reintroduce this spirit to the bar community as well as those that support it. The vehicle he is using is indicative of the direction of the brand. The trailer in which we were given a history lesson about amari is a converted mobile stage. Instead of showing up for the biggest music festivals, it is now showing up full of information and creative ways to utilize this versatile liquor. Which is the direction Jägermeister is heading; it wants to emphasize the multiple ways bartenders can use it, and patrons can enjoy it. It is not going to abandon its party past. In fact, the “Kühl as Ice” slogan it will be using this year (as well as their more prominent “Be The Meister” line) will be emphasizing serving it ice cold. -18 ˚C, to be exact.

The other piece of that flexibility in the spirit is how complex it can be in a cocktail. After walking our group through the history of herbs, spices, and floral elements steeped in spirits, Willy treated us to an array of various herbal liquors and liqueurs. Starting with a relatively light dry vermouth, the group was introduced to the various flavor profiles of vermouths and bitters. Every one of them was rich with the flavor extracted from the herbs macerated in the strong spirit. Jägermeister was, of course, the last liquor served. As you would expect, it does not fall into a traditional category but is part of a much smaller group: kräuterlikör. These liquors are traditionally German and date back to the 1100’s. They have a higher sugar content than traditional amari but are still packed with the same herbal, bitter qualities as their Italian cousins.

Getting ready to do some tasting…

Most people do not enjoy Jägermeister at room temperature, the way it is imbibed in Germany. It goes from a sweeter, slightly thicker liquid to one that flows easily and is filled with flavor. While most people associate a strong licorice flavor with the liqueur, at room temperature orange, cinnamon, clove, ginger, and many other flavors start to emerge. At lower temperatures, subtle flavors disappear. As the temperature of the liquid rises, subtle flavors are released. This is why brandy snifters and red wine glasses have their unique shape, and more flavorful beers should not be served ice cold.

Being in almost constant contact with the liquor, Willie has done some experimentation with it as well as witness what other bartenders have done. He has seen variations of martinis and other classics, including his favorite, and Old Fashioned.

Jäger Old Fashioned

1.5 oz. rye whiskey
1.5 oz. Jägermeister
.25 oz. maple syrup
2-3 dashes bitters (Willie recommended Pimento Bitters, but your favorite bitters will do)

Glass: Rocks
Ice: Cubes
Garnish: Orange Zest

Pour all of the ingredients over the ice in a glass and stir well, for 20-30 seconds. Twist the orange peel over the cocktail, then drop it into the drink.

A delightful finish, served at negative eighteen degrees.

With the spices that are naturally in the spirit, tiki drinks are a natural fit. Substitute Jägermeister in your next piña colada for a tasty treat. The spices also go well in cola, almost turning it into root beer. Actually, there is a recipe for that…

Root Meister

1 oz. Jägermeister
1 oz. Averna liqueur
1 oz. amaretto
4-6 oz. cola

Glass: Tall
Ice: Cubes
Garnish: None

Pour the Jägermeister, Averna, and amaretto into a mixing glass over ice. Stir for 20-30 seconds, then strain over fresh ice. Top with the cola, then stir gently once or twice and serve.

Walking out of the converted trailer would give anyone who went in a different perspective on what can be done with this amazing liqueur. If it has been a while since you have added some Jägermeister to your night, now is a good time to rectify that. Willy Shine has suggested it is an excellent pairing with one of those popular IPAs you have been enjoying. The two create a match made in bitter flavor heaven. Prost!

Roadtrip: Cleveland (on the) Rocks

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Porco

Porco Lounge and Tiki Room

Most people know it as the Mistake on the Lake. The Cuyahoga (ky-uh-HOEG-uh) River, running through the industrial heart of the city to Akron and into Geauga County, is best known for a 1969 fire that helped spark a conversation about the environment while cementing Cleveland’s reputation as a city on the decline. That river had burned at least thirteen other times, but that was the one that made it into TIME magazine. As a child, I remember notifications in the Plain Dealer, Cleveland’s newspaper of record, about restrictions on what fish you could eat out of Lake Erie because of toxin accumulation. Until recently, it had also suffered a fifty-two year major sports championship drought, broken by the Cleveland Cavaliers. I will add that the minor league Lake Erie Monsters sparked the rally by winning the Calder Cup in the AHL, but I am biased to hockey. Cleveland is seen as a Rust Belt-relic, a big city that could have been, and a major city in a fly over state. Outside the state, it has a questionable reputation.

Inside the state, and especially inside the city, we know better. While the national media is just starting to sing the praises of “The Land”, the city itself has been doing what it always does: ignoring the critics and just keep improving. The Cleveland Clinic is a world leader in medicine with a sprawling campus on the east side of the city. Just past that is University Circle, home to a beautifully renovated Cleveland Museum of Art. University Circle also houses Severance Hall, home to one of the best orchestras in the country and Case Western Reserve University, ranked 37th in the country for its undergrad program by U.S. News and World Report. Looking for the largest performing arts center outside of New York City? We welcome you to Playhouse Square, complete with amazing bars and restaurants in walking distance. Many of you may Platform-1know that A Christmas Story was filmed in The 216, but did you know parts of Spider-Man 3, The Avengers, Air Force One, and Captain America: Winter Soldier were also filmed there? It is also home to the largest Hungarian population outside of Hungary, and has a generally eastern European flavor.

We have not even touched on the food. Michael Symon has done amazing things to put Cleveland on the culinary map. Lola laid the ground work for the empire he has built there, and it continues to grow. Jonathon Sawyer made his mark in the city as well, being recognized by the James Beard Foundation in 2015 with their Best Chef Great Lakes for his work at The Greenhouse Tavern, Noodlecat, and Trentina. There is no need to focus on fine dining. Slyman’s Restaurant will make you a sandwich as big as your head. You can pick up a host of delicious treats at the venerable West Side Market in Ohio City, or get a classic taste of Cleveland at Sokolowski’s University Inn (another Beard Award winner). The explosion of the food scene has fanned the flames of a thriving cocktail and beer scene.

Yes, Cleveland bars and watering holes can stand up to any other gin joint in the country. I will listen to the fact that they may be behind on the trends, but that has never bothered the waves of thirsty people lining up to have a beer, a glass of wine, or a well-crafted cocktail after a long day at the office. They are as complex and impressive as anything you will find on the coasts. Our bartenders are leaving the state frequently to discover what other liquors and spirits are becoming popular and reporting their findings. This involves either developing their own concoction to match the flavors or appealing to the liquor control board in Ohio to make it available. This is Cleveland after all. Nothing is given, everything is earned.

If you are going to be in The Land in the near future, here is a list of a bars for you to visit, from the best cocktail bars in the city to cramped dive bars with all the atmosphere you can soak in.

Cocktails

Rouge Awakening at Velvet Tango Room

Rouge Awakening at Velvet Tango Room

Velvet Tango Room (2095 Columbus Rd, Cleveland, OH 44113, 216-241-8869) – The VTR is mentioned first because when you ask about Cleveland cocktails, this name will roll off anyone’s tongue. House made bitters and syrups, numbered and entertaining menus, and three to four ingredient cocktails keep patrons coming back to see what spirited magic is being conjured next. It must be some wizardry, because the bartenders here make it all look effortless. The Rouge Awakening was developed to help one of the bartenders find her love of Campari, and she nailed it by adding rhubarb and grapefruit to the mix. If you want to stay with the environment’s speakeasy history, order up a refreshing Bourbon Daisy featuring their house made ginger beer.

Porco Lounge and Tiki Room (2527 W 25th St, Cleveland, OH 44113, 216-802-9222) – Just a little south of downtown you will find a little slice of tropical heaven. Porco has done its homework on tiki; their cocktails are served in an amazing variety of glasses, with fancy umbrellas and toys garnishing the drinks. Toys aside, these cocktails are serious business. They have all the kick of the classic tiki cocktails along with the juices and the spices. You can choose what level of Painkiller you are looking for, from one to three. The Heart of Darkness is well balanced between the citrus and the rum, while the Mai Tais and Zombies offer a little boozier kick. Depending on the group size, you can get most of their cocktails in a punch-sized Scorpion Bowl format for sharing.

Society Lounge (2063 E 4th St, Cleveland, OH 44115, 216-781-9050) – Its proximity to Quicken Loans Arena (home of the Cavs), Progressive Field (home of the Indians), and Playhouse Square make this an incredibly popular spot. Walking down the stairs takes you from the early 21st century to the early 20th century. The low lighting and the décor set the low key mood, preparing you for a lovely night of cocktails. Their menu is as much of a work of art as the cocktails, leading you to the libation you want with simple graphics and a key. They offer a full spectrum of drinks, from rare classics like the Corpse Reviver #1 to their own complex creations like the Smokey Robinson (which is actually smoked as you order it).

Beer

Taps at Platform Beer Company

Taps at Platform Beer Company

Great Lakes Brewing Company (2516 Market Ave, Cleveland, OH 44113, 216-771-4404) – It would be irresponsible of me to suggest any other place for a good beer in this town before I mention Great Lakes. Located near the West Side Market in Ohio City, it is an ideal location to stop after a long day of shopping or to eat before a downtown event. Their food offerings, many made with the beers they brew and locally sourced ingredients, are delicious as well. Their core beers, like Dortmunder Gold (which they also use in their mustard) and Edmund Fitzgerald porter are always on tap, as well as some unique seasonal and brewery-only offerings. Lake Erie Monster is an amazing imperial IPA for summer, and their Oktoberfest in the fall is top notch. You can book a tour of the brewery and learn a little bit about some of Cleveland’s haunted history as you do.

Platform Beer Company (4125 Lorain Ave, Cleveland, OH 44113, 216-202-1386) – There are two amazing things happening at the Platform Beer Company. The first is offering excellent beers in a casual, industrial setting. The exposed brick walls mesh well with the polished steel vats and unique beer handles. They offer their wide range of beers, from rich, smoky stouts like Anathema #1 to fresh, sour goses like 9021 Goz-uh, brewed with watermelon, as pints or in flights for you to sample. The second thing the company’s commitment to helping other local brewers start their own brewery. Not just how to brew beer, but how to run the business end of it as well. If you get hungry here, they have different vendors coming in daily for a variety of eats. Or you can hit the Plum Café and Kitchen next door and bring it to the brewery with you.

Butcher and the Brewer (2043 E 4th St, Cleveland, OH 44115, 216-331-0805) – The farm-to-table movement is alive and well on the north coast of Ohio. This outstanding space offers as much locally sourced ingredients as they can buy, and that goes for their beers as well. They are all solid brews, from the summery Repeater kölsch to the rich and creamy Midnight Oil milk stout. You can taste the freshness in the food, and since it is seasonally purchased the menu changes frequently. Community is not just something they support with their dollars; their long tables encourage you to make friends as you dine and drink.

Offerings at Great Lakes Brewing Company

Offerings at Great Lakes Brewing Company

Wine

Press Wine Bar (2221 Professor Avenue, Cleveland, 44113, 216-566-9463) – One of the first places on this list where “open, light and airy” would be the best way to describe the atmosphere. Press offers an extensive beer and cocktail menu in addition to their global wine list. Their selection includes exotic bottles like the 2011 Numanthia “Termes” Tempranillo from Spain to locally produced Riesling from South River Vineyard in Ohio. In addition to the well-balanced bar offerings, they have a food menu that ranges from small bites to full meals. The décor is just as impressive as the food and drink, highlighting the openness of the space.

Humble Wine Bar (15400 Detroit Ave, Lakewood, OH 44107, 216-767-5977) – It is hard to determine which is more impressive, their wine list or the pizza they serve. If you do not feel like one of their delightful pizzas to go with your wine, you can select from their small plate and charcuterie menu. Their list offers a vast selection of wines for the meal you select, whether you have a glass of the 2013 Foxglove Zinfandel to go with the Quatro Formaggio pizza or bottle of 2015 Terlato Pinot Grigio with a White Wine Cheese Plate. Add a patio into the mix and you have a great way to finish a day.

Odds and Ends

Griffin Cider House (12401 Madison Ave, Lakewood, OH 44107, 216-767-5444) – What does a British citizen living in the United States do when the only ciders he can find are light ones? He starts his own cider house. Owner Richard Read creates his own full-bodied, English style ciders from local apples. There is a wide range of styles and flavors to choose from, from the incredibly popular unfiltered Burley Man to the summery Lemon Blues. On top of the ciders, they have one of the largest gin collections from Chicago to New York. The fifty different bottles they offer range from the local small batch gin made by Seven Brother’s Distillery, crowd favorites like Boodle’s, and high end players like Nolet’s Reserve. If you are not sure what to try first, gin and cider flights are available.

Portside Distillery (983 Front Ave, Cleveland, OH 44113, 216-586-6633) – Which comes first, the liquor or the beer? If you want to get into the technicalities of it, distiller’s beer comes first when making liquor, but Portside Distillery was envisioned as a distillery and brewery from the start. They have been producing locally sourced rums since 2012 and kicked off their beer production with their fan favorite 216 Pale Ale in 2015. Start your rum tasting journey with their traditionally distilled Silver rum, then wander a spectrum of flavors that include sweet Vanilla Maple to their unique Hopped rum.

Griffin Cider

Griffin Cider

TownHall Urban Café (1909 W 25th St, Cleveland, OH 44113, 216-344-9400) – This joint is jumping. Premium beers, craft cocktails, and a wide ranging food menu is just the start of why you should stop here. They offer a little something for any dietary need, whether you are vegan, looking for something gluten free, or just trying to eat a little healthier. Their attention to a range of diets on the menu extends to “Sophisticated Swill” with cocktails that include Carmine, a paleo-inspired libation featuring mint-infused Avión and kiwi-strawberry-jalapeño puree. For something more traditional, I point you to the Sandyfornication, a shrub-like sweet and fruity cocktail with a vodka base. They are located in the heart of Ohio City, with easy access to a number of other bars and other curiosities. You can celebrate your healthy meal and cocktails with a visit to Mitchell’s Ice Cream right next door. You get a reward, right?

While I know this is a long list of places to go in Cleveland, this leaves out some favorites like The Side Quest (games and cocktails), The Spotted Owl (classy, delicious history), and many others. The culture around spirits in the city rivals what is happening in any other major city. Innovation, grit, and pride in the bounty of northeast Ohio are part of everything that is produced up there. Next time you are in Cleveland, take a little extra time to dig into the variety of experiences the bars here have to offer. Just don’t order any flaming cocktails.

A big thank you to USBG Cleveland, especially Danina Calame of the Velvet Tango Room, and USBG Columbus for all of the help with this article. Cleveland has a diverse cocktail scene, and their suggestions helped narrow down my research. Cheers!

Dive Bar Thursday: King’s Point Pub

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Feast thine eyes on King’s Point Pub!

Heated discussions have occurred among friends about what constitutes a dive bar. The issues of size, food served, the motivation for going, and even spirit selection has been part of the debate. One thing that came out over time was the bar’s location. It had to be part of a neighborhood or some other small community. That could make it a biker bar, a Bengals bar, or a bar that most of Belmont are seen in after the end of a shift. Certain areas of town just do not lend themselves well to having a dive bar. They are too busy. In the center of it all. A place to go for the whole city to party, not just the people who live in that area. Some bars, like the Time Out Cavern, require a little extra effort to go there. There is one that, if you are not paying attention, you will miss as you head down Wilmington Pike. And King’s Point Pub is not a place you want to miss.

King’s Point Pub (4660 Wilmington Pike, Kettering, OH 45440) is a well-hidden prize located in the nearly empty Wilmington Height’s Shopping Center. Unless you know it is back there, it may be difficult for you to find. Based on the times that we have been there, plenty of people are finding their way back to this incredible space. The patio that greets you is a fair size, with plenty of room to sit outside and enjoy warm summer nights. Possibly with a game of cornhole. Yes, the patio is really that big. If cornhole is not your game, head inside to the roomy interior for plenty of dart boards and a few pool tables. Summer dart leagues are just starting to get tossing and keep an ear out for the cornhole leagues to begin. They currently are playing some Luck of the Draw games on Sundays at 2 PM, where you put your name into the hat and hope you get a good partner. They have been known in the past to hold the cornhole games inside if there was bad weather. Yes, the interior of the bar is really that big. One their neighboring party supply store shut down, they purchased the space and added it to their pub. There are a few pool tables inside for good measure.

Beer? Cocktails? What is your pleasure?

They have a healthy respect for the craft beer scene but are not going to deny a person a cold Coors Light if that is what they are after. They have eight taps ready and waiting for thirsty patrons, typically split between old favorites and the new brews in town. It is not a surprise to those in the know when they host a tap takeover by a brewery every now and then. If you prefer your beer out of a bottle or a can, they have a broad selection of those as well. Their liquor selection does not offer any incredibly rare or unusual. It does offer anything you could possibly want to drink while playing any one of a number of games there. While they do not have a cocktail menu to look over, most of the bartenders there have their own specials they offer to patrons. And if you get hungry from all that dart throwing and bean bag tossing, Troni Brothers Pizza is right next store and ready to help! They offer pizza (of course), wings, sandwiches, salads, and desserts. They will even deliver it to their neighbors! That is some service.

One of the many factors that make a dive bar popular is being an integrated part of their community. The people there know who is coming in and when, and what drink to have ready for them when they arrive. They give back to the people who keep their doors open in ways that go beyond just discounts on

Darts for charity? King’s Point may be open to that idea.

drinks or a place to come when difficulties roll in. They support the causes that are important to the patrons. The staff gets to know the patrons, and the patrons get to know each other. King’s Point Pub is no different. They have a board of all the causes they have helped, including the Wounded Warrior Project (it is a bar that very much appreciates the military), being a top fundraiser for Alzheimer’s Awareness, and various other projects around the community. Speaking with patrons and employees alike, everyone is very friendly and helpful, willing to chat with strangers about this little home away from home. They also support national and local bands by hosting them at their venue (did I mention the place is large?), with acts like Mad Hatter and Full Frontal showing up to entertain.

Taking a few steps off the beaten path is worth it. That is where you find all of the most interesting things. King’s Point Pub offers a great atmosphere with delightful pizza and entertainment for everyone in the family. Whether you go to root on THE Ohio State Buckeye or try your luck at corn hole, this is a pub that is well worth the effort to get to know.

Five For Drinking – The Negroni

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Classic Negroni

The classic Negroni.

For many a bartender, there is a certain allure to the Negroni. It could be the of the simplicity of the recipe: one part gin, one part sweet vermouth, and one part the bitter Italian liqueur Campari. These basic proportions make the cocktail ripe for experimentation. Which means that the gin can be replaced with bourbon or champagne. The Campari can be replaced with any wide variety of bitters, from Aperol to Zucca. Every time you change one of the ingredients, you change the overall flavor profile. While the Negroni will always stand on its own among the classic cocktails, the variations it has inspired have covered the flavor and color spectrum.

The best legend of the creation of the Negroni starts with an Italian nobleman fleeing to America after having a child out of wedlock. Count Camillo Negroni spent some time in the American West, becoming a cowboy and enjoying the lifestyle of a rancher. When everything was a little calmer, he returned to his native country to settle back into his old lifestyle. He sauntered into town one day, looking for a stiff drink. Thinking the popular Americano (1 oz. sweet vermouth and 1 oz. Campari, topped with soda water) was not going to satisfy his thirst, he asked the bartender to substitute the soda water for gin. It was at that point a legend in the cocktail world was born. And like many other cocktails of the era it was mostly lost after Prohibition, showing up once bartenders started to discover the old recipes.

The one ingredient that takes some getting used to.

Several years ago, Imbibe Magazine declared the first full week of June Negroni Week. It is a celebration of this vintage cocktail all over the country, as well as an opportunity for bars and bartenders to give back to their community. For every Negroni purchased at participating venues, a portion of the proceeds is donated to the charity of their choice. You can see the participating venues every year by searching by city or zip code on the Negroni Week website. This year in Dayton, there is one venue celebrating the week: Doctor Doodles is also offering the classic version to help Muttville. If you are planning to spend some time there this weekend, make sure you order one to help either of these amazing pet charities.

What is a classic Negroni, you may ask?

Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail or Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the glass. Twist the orange peel over the cocktail, then drop it in and serve.

If you are a fan of gin and all of its herbal glory, this is an amazing cocktail. The bitter Campari is an acquired taste, but it is blunted by the gin and the sweet vermouth. Start here, and work your way forward…

Not a fan of gin? Bourbon fits just as nicely in this cocktail.

Old Pal

1 oz. bourbon
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

For those of you that enjoy whiskey more than gin, here is the Negroni variation for you. Swap the herbal gin for the smooth bourbon, and it is like you have an entirely different cocktail. If rye is not your thing, exchange that for bourbon and make yourself a Boulevardier. Either one is fantastic.

Negroni Sbagliato

1.5 oz. sparkling wine (stay in Italy and hit the Prosecco)
1.5 oz. sweet vermouth
1.5 oz. Campari

Negroni Sbagliato

Bubbles make everything better, right?

Glass: Champagne flute
Ice: None
Garnish: Orange peel

Pour the Campari and sweet vermouth into a mixing glass over ice. Stir until chilled, then strain into the champagne flute. Then top off with the champagne and GENTLY stir. Twist the orange peel over the cocktail and drop in.

It is said that while making a Negroni, a hapless bartender accidentally grabbed an open bottle of champagne instead of the gin and poured it in. Instead of dumping it, he served it to his customer and this star was born. I want to see the bar set up that has the gin ANYWHERE close to the champagne. It seems like a stretch. However, the word sbagliato in Italian means “bungled” or “mistaken”, so there could be an

Unusual Negroni (by Charlotte Voisey)

1 oz. Hendrick’s Gin
1 oz. Lillet Blanc
1 oz. Aperol

Glass: Cocktail
Ice: None
Garnish: Orange peel or Grapefruit peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange (or grapefruit) peel over the cocktail, then drop it in and serve.

If the boldness of the original Negroni is too much for you, Ms Voisey developed a cocktail that dials back all of the intensity. Henrick’s is an amazingly light gin, more cucumber and rose petal than juniper. The Lillet is not very vermouthy, and the Aperol, while bitter and orange, is not as intense as the Campari.

Dark and Smooth Cocktail

A little sweeter, but still with some herbal zing.

Dark and Smooth

1 oz. dark rum
1 oz. sweet vermouth
1 oz. Jägermeister

Glass: Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

I will never stop experimenting with one of my favorite spirits, Jägermeister. I have been fiddling with this concept for a while, and finally figured out that the dark rum is the answer. The cocktail leans to the sweeter side for a Negroni, but the herbal notes hit the nose and the palate at the end.

There are many, many more variations of the Negroni out there. If you want to really see the variety of what people have done with the basics of the cocktail, buy the book Negroni: Drinking to La Dolce Vita, with Recipes and Lore by Gary Regan. It has dozens of recipes, some that stay true to the original, some that stray so far off that it is hard to call them a Negroni. But all of them stay true to the idea of the slightly bitter, herbal original.

Find your favorite cocktailing venue and order a classic. They are a delight on the palate, even though for some it is an acquired taste. And if the original is not to your liking, you can see there are many ways to modify it into something you will enjoy. Count Negroni did it over a century ago, and look how well that has turned out. Cheers!

Dayton Bar Stars – Molly Peppo

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Dayton Bar Star Dayton Funny Bone

Dayton Bar Star Molly Peppo!

When people ask “How do you become a bartender? Do you go to school?”, I tell them that what you really need to do is start working in the industry in the front of the house and work your way up from there.

Many of the bartenders I speak with have a similar story. They were not fully formed behind the bar, like a clay sculpture brought to life with Jägermeister and some citrus. They were forged in the industry, spending years learning the industry before they were placed behind the bar. There was a big shift at the Dayton Funny Bone in 2014. Their two long-standing bartenders, within months of each other, were getting ready to depart for new ventures. This meant the Funny Bone needed a new bartender that had almost a blank slate to work with. Fortunately for them, Molly Peppo was waiting in the wings.

Molly had come to the Dayton Funny Bone when it first opened in 2006. She was looking for a little extra money on the side, and serving at a comedy club was the right fit for her. As a working mom, it gave her time with her family during the week. Over time, she started to develop an interest in becoming a bartender. Before Molly made the transition, she was one of the senior servers on the staff. Her training for bartending was a slow process, and she picked up a few shifts behind the stick when one of the other bartenders was out for a night.

After years on the floor, she became a full-time bartender. Then, in rapid succession, the bar manager for the club. She went right to work on the huge task she was given, making sweeping changes to the menu. She cleaned house, switching up many of the liquors and beers that had been behind the bar for years. There was a greater focus on building the craft beer selection, knowing that many of the people coming through the doors were beer drinkers. The cocktail menu was also redeveloped over time as the old spirits flowed out and the new spirits flowed in. It was developed to handle the speed of a comedy show, which typically hits fast and early and then dies off. This wonder woman then started training a few other bartenders to build out the rest of her team.

Dayton Bar Stars Molly Peppo

She’s right next to Fluffy!

The look of the bar has also been updated. Gone are the shelves of liquor showing off the selection. Molly preferred a clean look, and that is what she created. The craft beers of the month are displayed at the front of the bar for all to see. She is continuing to improve her craft, diving into the craft beer scene while learning more all the time about cocktails. Molly’s path to becoming a bartender was something she was used to; hard work and patience to get where she wanted to be. She built the bar she wanted to create and brought it to life.

How did you get into bartending?

After working as a server for seven years at the club, I decided to learn how to make the drinks I was selling.

What is your favorite drink to make?

This is tricky. If it’s a not crazy busy night I enjoy making cosmos or flavored martinis. However, if it’s a sold out show give me any other drink to make aside from those!!

Which drink makes you internally cringe?

I give this award to the Old Fashioned.

Dayton Bar Star Molly Peppo

Sometimes you need a break…

Do you have a favorite spirit you like to work with?

Anything Jameson.

When you go out for a drink in Dayton, where is your favorite place to go?

I’d have to say any of the local breweries. I love the patrons there, the bartenders are super knowledgeable & the atmosphere is always fun.

Who is the most famous person you have served?

I’d have to say Dave Chapelle or Charlie Murphy.

What do you do when you are not bartending?

I’m out taking mini road trips to new breweries or busy being a full-time mom.

What are your favorite trends from the last year?

Possibly the usage of craft beers in some cocktails.

What advice do you want to give bartenders just getting into the business?

The adrenaline rush is crazy addictive!!

Dayton Bar Star Molly PeppoWhat do you love most about Dayton?

I love there are so many cool little local places to hang out right in my own backyard.

Most interesting thing you have seen from behind the bar?

Sheryl Underwood, Stand Up Comedian and co-host of “The Talk,  spent $1000 on shots for a room full of her fans.

How has bartending changed in the time you have been in the industry?

I think people are finally realizing there is more to life than a Rum & Coke or a plain domestic beer.

What do you wish customers knew that helped you do your job?

When ordering a drink with no ice doesn’t mean more liquor. When a customer asks me to “hook it up” makes me do just the opposite! Trust me if you’re nice to me I will take care of you.

If you were not a bartender, what career would you be pursuing?

Becoming a nurse.

Dayton Bar Stars – Gretchen Kelly

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Dayton Bar Star Gretchen Kelly

Gretchen Kelly, about to do some work…

The University of Dayton is an amazing asset for the city. It is one of the best Catholic universities in the country, educating roughly 10,000 students in a variety of disciplines. Their development has helped the city, from their incredible law and entrepreneurship programs to their basketball program with has drawn national attention. The school is continuing to grow, taking an active role in the rebirth of the Arcade downtown and providing a solid foundation for growing businesses around campus. The number of events that occur at the university, from small gatherings in the library to hosting the First Four, are staggering. It is not too much of an exaggeration to say if you go to an event at the University of Dayton, Gretchen Kelly has had some hand in the drinks being poured there.

Gretchen has been working at the University of Dayton for years, starting in the dining halls and working her way up to a supervisor for all of their catering. But when she has the opportunity, she is back with the staff pouring drinks for thirsty guests. To work some of the events there, she has one accolade that few other bartenders in the city can claim; Secret Service clearance. Serving some of the patrons at Flyer games requires clearance by some of the top officers in the country. You may have seen her more recently at The Main Event, the huge gala was thrown by the Dayton Metro Library to provide a sneak peek at their beautiful new library. You may have even noticed her at an Art Ball or two, bartending with Kohler Catering.  Her skills are in high demand at some of the top events in the area. They are also in demand at the Oregon Express, where you can find her on the odd night mixing cocktails, pulling beers, and enjoying the live bands that toll through that venue.

Dayton Bar Stars

Her radio show will be back in June, with unknown bands you need to hear.

If you have not been on the receiving end of her bartending abilities, it is possible you have enjoyed one of her other passions: working with musicians. She has been booking bands for years at notable venues like the Canal Street and her home bar, Oregon Express. Her bartending adventures have taken her as far as Loveland, OH, where she ran the stick for a bar owned by the head cheerleader for the Cincinnati Bengals. She is still booking talent at the Express, even as she is transitioning to a new format for her radio show. The station and the show will be launching in June. Her one-hour show will focus on up-and-coming unsigned bands from around the world.

Gretchen has been a staple at the University of Dayton for years, and it looks like she will be one for many more. From small breakfast meetings to an UD Arena filled to capacity, she will be there taking care of her guests with a smile. Yet another amazing asset at UD.

How did you get into bartending?

After three years as a server at the Oregon Express, they trained me as a bartender. I had four different people train me.

Dayton Bar Stars Belle Of Dayton Vodka

Gretchen with one of her loves.

What is your favorite drink to make?

A Chocolate Martini with the chocolate syrup swirled in the glass.

Which drink makes you internally cringe?

When it’s busy, anything with a blender!

Do you have a favorite spirit you like to work with?

Vodka, because you can mix it with anything.

When you go out for a drink in Dayton, where is your favorite place to go?

Too many places to name!

Who is the most famous person you have served?

Band members from LIVE and Collective Soul.

What do you do when you are not bartending?

Work some of my other jobs. I have an internet radio show (Can I get more information on this new venture?)

Dayton Metro Library Main Event

A small part of The Main Event Crew.

What are your favorite trends from the last year?

It seems more people are drinking Tullamore D.E.W., an Irish whiskey.

What trends do you see coming to Dayton over the next six months?

I will love any trend that does not require a blender.

What advice do you want to give bartenders just getting into the business?

The best way to learn is from other experienced bartenders. Then you can develop your own style of drinks.

What do you love most about Dayton?

Most everything!

Most interesting thing you have seen from behind the bar?

Tending bar at an event at the Boonshoft Museum and watching my friends slide down the slides while wearing evening gowns and tuxedos.

Getting ready to go at the Oregon Express.

How has bartending changed in the time you have been in the industry?

Too much technology at some places. It takes more time to ring up drinks on a system at times. Some of the pre-measuring takes away from the speed and unique techniques of a good bartender from making the perfect drink.

Any interesting stories about having to deal with a difficult customer?

I had a guy at a wedding once say to me ” If I get too drunk you are driving me home.” I replied, ” Here is your Coke.”

What do you wish customers knew that helped you do your job?

Do NOT to try and get our attention by saying “Hey baby.”

If you were not a bartender, what career would you be pursuing?

Bartending for me is like breathing. I have to bartend.

Dive Bar Thursday – Theo’s Lounge

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Welcome to Theo's Lounge

Welcome to Theo’s Lounge!

As the world keeps moving along, technology moves right with it. In the 1880’s, the first vending machines were released into the world. They were used to sell a wide variety of items, like postcards, candy, notepaper, drinks, and other small items. One of those items that were sold were cigarettes. As more and more were learned about cigarettes, the less and less you saw cigarette vending machines. They started to go the way of the phone booth and the metal-tipped dart board. All of them are items that started to disappear as the social need for them left as well. The ubiquity of cell phones turned phone booths into WiFi stations, and metal-tipped dart boards are dangerous! Cigarette vending machines disappeared as smoking also became more dangerous. You can still find one of these magical machines in very special places. Theo’s Lounge is one of those places.

Theo’s Lounge (7890 Paragon Rd., Dayton, OH 45459, (937) 813-8580) is not a place you would find if you were not looking for it. The only thing that indicates it exists as you drive down Paragon Road to 725 is a sign above the door. It sits in the shadows of the Paragon Club, and it thrives there. The minute you walk in you can tell it is a comfortable space, from the complete lack of windows to the music quietly playing the background. It is not an incredibly well-lit space or an incredibly large space, but that is part of the intimacy. That may also be why there is a wall of mirrors on the right, to make it look larger. They have a small patio out back as well, which is nice to enjoy on a summer night. Walking into the space, it is nothing but comfortable. Like slipping into an old sweater.

Theo's Lounge Dayton

Does it get more comfortable than this?

 

The televisions and conversation provide the entertainment here; there is not room for much else. Certainly not pool tables. In fact, on the lone sign out front states that conversation is one-half of what Theo’s offers. The other half is cocktails, which come with enough variety to satisfy any palate. Is there a menu you can peruse? No, there is not. Every bartender has their own specials, along with a few of the classics that they make. There are so many regulars that the staff “knows three-quarters of the time what they want.” And the cocktails we enjoyed had a healthy pour. The same holds true for the beer selection. The most exotic you can expect is a Sam Adams Boston Lager or a Guinness. The craft movements do not hold much sway here. The food selection is just as simple. The offer fresh-made, self-serve popcorn in the corner, but also offer chips and pretzels for a modest fee. They have pizza if you are looking for something a little more substantial, and tasty snack known as Hanky Panks. They are a combination of rye bread, spicy sausage, and cheese. According to the bartender at the time, they are a “hillbilly thing.” We took her word for it.

Let’s go back to the bar’s atmosphere. The comforting feel comes from many of the little details. Though dark, we could tell they really spent time taking care of the space. It was clean in there. The lack of outside light makes it easy to lose track of time. The dark wood, mirrored wall, and lowered shelves over the bar made it feel like we were walking into the

Theo's Lounge Patio Dayton

They have a patio as well!

1970’s. And there could be a reason for that; Theo’s has been at this location, in various forms, since roughly that time frame. There is no opening a new dive bar; it has to be groomed into one after years of love and use. Like that old, comfortable sweater, it only gets that way through constant use. All the conversation was relaxed and casual, and they were set up for some big groups of regulars to come in. They take care of the people that come to their bar.

With the approach of summer, Theo’s is working on adding some events. There is a dart league being created, as well as a Ladies’ Night. The Kentucky Derby is a fancy affair there, with ladies coming in their finest hats and everyone enjoying some food and drink. They have their regulars, including the employees at many local restaurants. You know that if industry workers are going there, the place is low key and the drinks are good. Theo’s not only added events for the regulars, they added spirits. When I asked about a lone bottle of saki sitting on the shelf, the bartender told me there was a regular that requested it. So now they have it. It may be one of the few dive bars we have gone to that has saki!

We are used to things that move at breakneck speed. It is great to know that there are no-frills, no drama places like Theo’s Lounge where the world slows down while we are there, and there are plenty of friendly faces to spend that time with.

Theo’s Lounge is located at 7890 Paragon Rd., Dayton, OH 45459. You can contact them through their Facebook page or at (937) 813-8580. They are open Monday through Saturday, 3 PM to 2:30 AM and Sunday from 3 PM to 1:00 AM.

Dayton Bar Star: Amber Brady

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Amber Brady Dayton

Dayton Bar Star: Amber Brady of Lily’s Bistro

When you are bartending in a place like Lily’s Bistro, being curious is part of the job. They are constantly exploring what they can do with seasonal, fresh ingredients, meaning their menu is perpetually evolving. As their food menu changes, their cocktail, beer, and wine menus are always changing with it. Amber Brady, head bartender at Lily’s, has been handling that job for a long time and handling it well. She embraces the challenge of keeping up with all the working parts in the cocktail menu, from developing cocktails that pair well with food to navigating the complexities of Ohio liquor constraints.

Beyond her considerable talents, she has a personality that could light up a few city blocks. Her pride in the city she works in is almost a force in itself; she sees the wealth of culinary and bar talent Dayton possesses. The specials that Lily’s offers every evening are for a good reason. Emily and Amber use those to test concepts that, with a little bit of tweaking, could end up on a future menu. The well-curated cocktail, wine, and beer menus have something for every taste. If you love the classics, there are a few explorations of those cocktails. Those that want something more adventurous also have their Funky section to try out. And every new menu offers at least one gin, vodka, tequila, whiskey, and rum cocktail.

Lily’s chef,servers, Amber and owner Emily all have input on the cocktail menu.

Amber also knows how hard it can be to keep up the creativity. She enlists the whole staff to come up with their own ideas for cocktails, or suggestions for beer and wine. They know that there is wisdom in crowds, and they use it to keep their menu lively. The other challenge to the creativity, one that all Ohio bars face, is the state removing liquors to sell. Ohio controls what can and cannot be sold commercially in the state, so some of the bitters and Amari that Amber loves can be lost if they are not robust sellers. She does not lament it, she just sees it as an another challenge. This encourages more experimentation but ultimately is it difficult when a spirit can no longer be sold in a state. While a fine rhubarb liqueur can be replicated, there are subtle nuances that would be lost from a century-old family recipe.

If you have not met this bartending bundle of energy, you need to head over to Lily’s Bistro and experience Amber for yourself. Not only is she one of the top bartenders in the Dayton community, she is a huge advocate for the city where she creates those cocktails. If love is a secret ingredient in a drink, her drinks are filled with them.

How did you get into bartending?

I started in the service industry in the kitchens and back of the house. I have worked in several bar and restaurants and had bar-backed some. I had also worked auxiliary bars during high volume events. While I was working at Blind Bobs, Lily’s was born, and I came on as a server from the beginning. This opportunity grew into me bartending full time and eventually becoming the bar manager.  I had always wanted to go a bit beyond volume bartending, and more into the culinary side of the craft and learn more about obscure spirits.

What is your favorite drink to make?

I enjoy making most drinks! I have favorites of the moment, however, I just really enjoy finding a good balance, putting it in front of a guest, and getting an honest reaction, hopefully a good one!

Which drink makes you internally cringe?

I don’t think any specific drink does that. Possibly a mojito on a super busy night, when I’m low on mint. We call it the “Mojito Effect”: once one goes out, every guest wants one. However, it’s a great drink that I don’t mind making at all, as long as there is plenty of mint!!

Do you have a favorite spirit you like to work with?

I tried to narrow it down but I just couldn’t! I love bourbon and gin especially, but I absolutely love just about any Amaro you put in front of me. I love being challenged by a spirit that might not be that accessible to most people and I really appreciate the craft that is behind most Amari.

The story behind the name Porn or Pawn is amazing…

When you go out for a drink in Dayton, where is your favorite place to go?

We have so much bar talent in this city! I have a toddler, so I don’t get out much, but when I do I enjoy great cocktails at Coco’s, Wheat Penny, or Corner Kitchen, or a Porn or Pawn Pepper Ale at Toxic or a flight at Warped Wing. And of course, I love PBR’s on Bob’s patio!

Who is the most famous person you have served?

I made drinks for the Mayor of New York, Bill de Blasio. Sean Lennon was in Lily’s for lunch one day and I poured his girlfriend a lemonade. I’ve made Dave Chappelle a few mules.

What do you do when you are not bartending?

Spend time with my husband and son. I also go to school, work on a horror podcast and try to find time to play in bands! I’m a busy gal.

What are your favorite trends from the last year?

The resurgence of mezcal! Keep it coming!

What trends do you see coming to Dayton over the next six months?

Beverage wise, I think more rose, more sour beers, mezcal, and coffee cocktails! And I don’t mean Irish coffees, I mean coffee as a bitter component rather than the main ingredient!

What advice do you want to give bartenders just getting into the business?

Experiment. Keep an open mind. Find balance, speed, and consistency.  Use jiggers. Learn as much as you can about everything behind your bar. Have fun with it!

What do you love most about Dayton?

We may be a smaller city, but we have a lot of heart. We find a way to reinvent and persevere and that’s inspiring.

Amber, her son and husband at Halloween.

Most interesting thing you have seen from behind the bar?

While I have definitely seen a lot of crazy stuff in this industry, each Hauntfest on 5th that I work brings a whole new set of interesting sights to see!

How has bartending changed in the time you have been in the industry?

I think that we think more of the bar industry than we once did. I think that in Dayton, Ohio, we are keeping up with the bigger cities and not just as bartenders, but as bar patrons. The bartending scene is constantly evolving. The business of booze is thriving. Here in Ohio, we have distilleries and breweries popping up everywhere. Social media has fueled the craft everything trend, including cocktails. As trends flow from bigger cities to smaller ones, we all grow. Our bar guests evolve as well. They are becoming more educated and open minded when it comes to their choices in beverages.  I think that rules.

What do you wish customers knew that helped you do your job?

That a bar’s signature cocktail list is theirs, and we don’t all have the same drinks and ingredients.  However, I will try my best to make something you’ll enjoy! Talk to us, we want you to enjoy your drink!

If you were not a bartender, what career would you be pursuing?

I am actually attending Sinclair Community College to hopefully one day become a Physical Therapist Assistant. However, it will be hard to get me out from behind the bar completely. I love what I do!

 

Lily’s Bistro Bar Hours are: Tuesday-Thursday, 5pm-10pm; Friday and Saturday, 5pm-11p.  Visit Lily’s at 329 E 5th Street in the Oregon District

Dayton Bar Stars: MacKenzie Manley

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MacKenzie Manley knows Bloody Marys…and how to run a bar!

You would be hard pressed to find people in Dayton that have not heard of Mack’s Tavern. Established in 2015, it made a splash quickly, earning national attention for rewarding their patrons for making good decisions. Had you not heard of them by that point, their yearly Irish Car Bomb Waterfall record has been the talk of the town every St. Patrick’s Day. Even before it was a physical bar, Mack’s Tavern was having an impact on the cocktail scene. If there has been a Bloody Mary Challenge in the city, they have won at least a share of first place. Mack’s Tavern has made such a large impact in the city because of its owner, Mackenzie Manley. It is her vision that has turned Mack’s into one of the best dive bars in the city.

Mackenzie was generous enough to answer some questions for our inaugural “Dayton Bar Stars” interview! Who better to kick off this series than one of the most beloved bartenders at one of the most loved bars in the city?

How did you get into bartending?

I got into bartending by working at a tanning salon. A customer asked if I wanted to bartend. I said I’m not a bartender just have waitressed. He said we will teach you, and off I went in 2006 to Pour Haus to work for Matt Hayden!

What is your favorite drink to make?

My favorite drink to make is my Green Iguana. I love seeing people’s faces after I tell them what’s in it and they taste how good it is.

Good luck finding MacKenzie without her sidekick Haze!

Which drink makes you internally cringe?

I don’t like to make anything with a sugared rim. It’s so sticky and messy to clean the glasses.

Do you have a favorite spirit you like to work with?

My favorite alcohol to work with is strawberry vodka. The possibilities are endless!

When you go out for a drink in Dayton, where is your favorite place to go?

My favorite place to go out to is Theo’s Lounge.

Who is the most famous person you have served?

Most famous person I’ve served is the Denver Broncos player David Brunner

What do you do when you are not bartending?

When I’m not bartending at Mack’s, I’m here at Mack’s working on other parts of the business!

What advice do you want to give bartenders just getting into the business?

My advice to new bartenders: SMILE! Let customers know you see them and will be right with them.

What do you love most about Dayton?

I love the people!

Mack's Tavern in Centerville

Her home away from home…

Most interesting thing you have seen from behind the bar?

The most interesting thing I’ve seen from behind the bar belongs on Skina-Max!

How has bartending changed in the time you have been in the industry?

Bartending has given me more confidence and made me more outgoing.

What is your least proud moment as a bartender?

Least proud moment having to kick people out of the bar for misbehaving or stealing and having to make a scene to get them out.

What do you wish customers knew that helped you do your job?

I wish customers knew to have money or a credit card ready when they order a drink. And knew what they wanted to drink!

If you were not a bartender, what career would you be pursuing?

If I was not a bartender I would like to think I would work with animals.

As a two-time winner of the Bloody Mary Challenge, what’s the secret to a good Bloody Mary?

The secret to the best Bloody Mary is LOVE!

 

This is the first in a series of articles featuring Dayton’s Best Bartenders. Feel free to nominate your favorite mixologist for a future post.  You can reach  us at [email protected]

A Garden of Cocktail Delights

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Get your hands dirty!

Spring has finally arrived! The days are getting longer, the ground is thawing, and the weather is getting warmer. It is the proper time to clean out the house and to have to start tending to the yard. The first order of business will be to clean up all the leaves and sticks that have accumulated over the cold winter months. Then it is time to get the garden, or gardens, ready. If you are one who plans everything out before heading to the nursery, make sure you consider what you may be drinking during the spring and summer months. You can have all the ingredients you need for warm weather sipping within your reach, fresh and ready for muddling, infusing, and otherwise flavoring your cocktails.

All liquor, no matter what you are drinking, is in some way plant based. While you may not have room to grow corn, agave, or wheat, everyone has a small plot of land that they can put a few herbs in. Maybe a strawberry plant or two. This garden can be the base for your special gin-like concoction. Possibly a delightful blueberry or mint infused simple syrup or liquor. Many of the bitters and amari that are so popular in the modern cocktail movement have dozens of herbs and other aromatics infused in them. Jagermeister, one of the best-known liqueurs, has no less than fifty-six herbs, roots, fruits, and spices. You may not need THAT many in your garden, but it can’t hurt to have a few very attractive, easy to grow options.

Fruits

I can see some strawberry syrup, strawberry vodka, strawberry shrub…

Strawberries – Is there anything that says summer more than a ripe strawberry? Perfect for garnishing and infusing, these juicy treats go with pretty much anything. They are a relatively hardy plant that can grow almost anywhere. They prefer a lot of sun but can make it with some shade. Because of their rapid growth, you need to give them room if you are planting them in the ground. If you plant them too deep, they will not grow at all. Maintain them, and strawberry plants will produce fruit for roughly four years.  Plant them while there is still a chill in the air, then wait for them to flower. A month later, enjoy the fruits of your labor. Do not put them in bed the first year with flowers. The fight for resources will not go well.

Raspberries/Blackberries – Both pop up a little earlier in the season than strawberries do; they are almost the harbinger of fresh fruits. They will also grow rapidly, so they need room AND a good trimming. Let them go too far, and they start to turn into thickets. They do not enjoy lots of water, so be sparing when you give them extra watering. Missing the spring planting season is not a big deal; they will be fine if you plant them in summer. You can plant them anywhere in the garden, except near the tomatoes. Tomatoes can leave diseases that these berries can pick up. Speaking of…

Tomatoes – These are fruit. Keep that in mind. They are also a little sweet. If you grow them right, you can have fresh tomato juice for brunch Bloody Marys, or maybe make some tomato water. These guys are going to take a little more work. You are going to need a trellis or some method to get them off the ground and keep them clean and growing well. Like the other fruits, give them plenty of room to grow and lots and lots of sun. Unlike the berries, do not plant them too early. Cold is not their friend at all. Pro hint: plant the stem deeper for them to grow more roots and you to get more tomatoes.

Vegetables

Rhubarb is amazing, offering a tart crispness to cocktails.

Cucumbers – I could almost write “see tomatoes” for how to grow cucumbers. They want something to climb on, want warm soil, but they like much more moisture and fertilizer than the tomato. Throw some mulch on top of that soil to keep that water in, and you will have happy cucumbers. Perfect to muddle into a refreshing gin cocktail or use as a garnish.

Rhubarb – Hear me out. A simple rhubarb syrup, or making a batch of bitters with a little rhubarb as part of the mix, is a delight to have in your repertoire. Rhubarb growing is another early indicator that spring has sprung. This is one plant that enjoys the Ohio winter. More freezes of the ground can produce more stems. All rhubarb needs is fertilized, wet soil, plenty of sun, and some room to grow. Take care of this celery-like vegetable, and you can expect savory delights for up to eight years. Do NOT eat the leaves.

Herbs

Mint – You know that you’ll be having juleps and mojitos when it gets warm. There is no excuse for not having scads of mint in the garden or around the house. Growing these in pots and keeping them well trimmed is the best way to check their growth. Left to their own devices, they can take over a yard. Maybe the next yard. Possibly the world. Mint is aggressive when it comes to growing, but shy when it comes to the sun. Keep them in in the shade if possible. To get even tastier Kentucky Colonel in your harvest, trim the flowers when they start to appear. That will encourage more leaf growth. Which means more juleps for everyone.

Maybe I promised you a herb garden. Just not a rose garden.

Basil – You are already growing tomatoes, right? Add a little sweet basil to that plot of land, and you have plenty of flavors covered. They not only taste amazing together, but they also grow well together. You can plant them in pots while it is still cold out, then transfer them to the soil when it warms up. As the stalks get taller, they will start to flower. Like mint, trim the flowers when they start to emerge. Then bruise them up with some strawberries for a vodka infusion.

Rosemary – This potent herb can provide a refreshing burst of flavor to cocktails. You do not need much muddled into a cocktail to get that flavor going. Another easy grower, put it in the sun and stand back. This little herb will grow as much as you will allow it. It is a low maintenance herb to have. When the soil around it gets a little dry, give it some water, but otherwise do not worry about it much.

Sage – Delicious, and not just for cooking. It goes well with many fruits, especially citrus. Citrus is the soul of many cocktails, and sage and citrus work well together. Throw in some gin, and you have the base of an excellent cocktail started. This plant will sit nicely with the rosemary and the strawberries, so grow them all together. It loves our Midwestern weather and will thrive in this mild climate. It grows out, not up, so this is another one that needs a wide berth. After five years, digging it up and planting a fresh plant is recommended.

Mint juleps for all the days of the summer!

This is by no means a complete list. Dill, lemon verbena, thyme, and many other herbs can be added, depending on the flavors that you love. Marigolds, violets, and roses are edible and can offer some lovely garnishes to your cocktails. They may be useful additions. If you are looking at the long game, apple trees and grape vines will grow in this area, so you can start on those now and see some results in five years. You can even grow your lemons indoors if you have the patience, the vessel, and a window with good light.

The variety of things you can do with these plants is extensive. Even if you do not have a plot of land to call your own, you can use one of the community plots of land that Five Rivers MetroParks offers. Many herbs and flowers can also be grown indoors so that you can put fresh mint in your cocktails all year round. While the weather is nice, head out into the yard and get your hands dirty. Spend a little time getting your garden ready now, and you’ll be enjoying a strawberry basil lemonade cocktail right out of your backyard.

Dive Bar Thursday: Flanagan’s Pub

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Welcome to the pub!

With St. Patrick’s Day around the corner, everyone looks to the Irish cultural touchpoints in town. When you are looking for a dive bar that is also Irish, the field goes down considerably. The Dublin Pub is thrown out immediately; it is incredibly Irish, but incredibly lovely as well. Paddy’s Irish Pub falls into the same category at the Dublin Pub. Tremendous and very nice, not especially divey. Harrigan’s Tavern? Difficult to classify it as a dive bar. Their menu is pretty extensive, which digs into the debate of what earns the distinction of a dive bar vs. a diner. At the moment, Harrigan’s still fits into the diner category until someone convinces me otherwise. I would make the same argument for O’Leary’s Pub and Grub, though most of my experience there was admittedly for trivia. Which left us one place suggested to explore: Flanagan’s Pub. This staple is best known for being part of the party atmosphere in Dayton every March 17th, but did you know it was also open the other 364 days of the year?

Flanagan’s Pub (101 E. Stewart St., Dayton, OH 45409) is off the beaten path. But not by much. Nestled on the side of the road with a gas station for a neighbor, it is possible that as you explore the University of Dayton area, you could miss it. It has been a staple in the neighborhood for over twenty-five years, predating most of the shiny businesses that are there now. It has always been a friendly place for hard working people to get a drink, whether your work was done on a factory floor, the streets of the city, or in a library huddled over a book. Before it became the staple it is now; a laborer could get a beer topped with a raw egg and a shot of whiskey for just one dollar. How do you beat that deal? The discount has changed a little: if you are a police officer or firefighter, you can get 20% off your food bill. There are other ways Flanagan’s supports our first responders, but that is for later.

Ask for a cocktail, and you shall receive one.

Those that remember the days that Patrick ran the place also remember the beer selection. While favorites like Pabst Blue Ribbon ($2.50 pints every day), Stroh’s, and Red Dog are still available, the rest of the menu has expanded considerably. There are now craft beers of all stripes on tap. From the hoppy Bell’s Two Hearted IPA to the rich, dark smoothness of Great Lakes Brewing Company’s Blackout Stout, there is a little something for everyone. Pull up a stool on Saturday and you can enjoy $3 pints of local favorite Warped Wing all day! They are not afraid to experiment, either. Bubbles, the new rosé cider by Rhinegeist, was provided some space on the lines. There is also still plenty of Schöfferhofer Grapefruit Hefeweizen on draft they would not mind you coming in and finishing off. Possibly for brunch?

Brunches are popping up all over, and Flanagan’s Pub offers a dandy one from 11 AM to 4 PM on Saturdays and Sundays. If you are studying, you can get it (and anything else on the menus) to go back to your dorm. Omelets, sandwiches and specialty Belgian waffles are on the menu, along with any other breakfast food you could want. Their lunch, very popular with the hospital workers, police, and teachers during the week, has just as much variety. Pizza, wings, sandwiches and other bar fare is readily available until 10 PM every day, because you are going to need something to soak up the drinks while you sit and watch the University of Dayton play.

Is it an Irish bar? You tell me…

Games pre-empt almost any other event there, and they host the Flyer Feedback Show after each match. Wednesday night trivia, one of their most popular evenings, often loses its home when the Flyers are on the court. If you head in on a Friday or Saturday night, live music will be playing while you enjoy the cozy atmosphere. They are also open to any other events that may suit your fancy. The bar is available for private events. Rates depend on the number of people you are bringing, and what night you plan on hosting your little shindig. A Friday night gathering is going to be more expensive than crashing the place on a Tuesday night. But the opportunity is there, and they may even make a good deal on the food for you!

Of course, all this is nothing compared to the one event they are best known for: St. Patrick’s Day. WTUE makes their headquarters there for the day, and this year they will be joined by ALT 103.9. Doors will open at 6 AM for the festivities that will go on well past the end of the last March Madness first round game. From six to eight AM, the proceeds from the $10 cover fee ($15 if you want in and out privileges) will go to the fine men and women of the Dayton Fire Department. The public will also be allowed to participate in a live auction, also benefitting our friends at the DFD. From 8 AM to 10 AM admission is FREE. That’s right; you can enjoy live local bands and tasty pints of Guinness without having to pay the entry fee. If you need to get out and stretch your legs, maybe give your liver a break, you can catch the shuttle to the Dublin Pub and see what they have to offer. Maybe rush over and see another set by one of your favorite bands. While you are there, you can revisit past St. Patrick’s celebrations by looking over the pictures they have hanging on the wall by the stage. Those images go back decades and are now shown to a new generation of real Irish (for a day) folk.

The calm before the storm…

Sitting on the edge of a neighborhood in the center of a college campus, this emerald has sparkled for everyone. The regulars here still have their voices heard by the new owners, which has kept the feel of the bar the same as it was back in the day. They have had their creations added to the specialty cocktail menu, and they are in just as regularly as always. When the green dust settles on March 18th, and your liver is ready to head back out, be sure to add Flanagan’s Pub to your list of venues. Or just sneak back in for a hearty breakfast the next day. We hear it is the perfect cure for a hangover.

Flanagan’s Pub is located at 101 E. Stewart St, Dayton, OH 45409. They are open Monday through Saturday from 11 AM to 2:30 AM, and Sunday from 11 AM – 4 PM. You can call them at (937) 228-5776, or email them at flanagansdayton (at) gmail (dot) com. You can follow their shenanigans on Facebook, Twitter, and Instagram. 

Five Cocktails For Mardi Gras

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Mardi Gras

A Mardi Gras parade in New Orleans from the 1890’s.

On Wednesday, Christians will begin the season of Lent with Ash Wednesday. It is a day of fasting and reflection, complete with a trip to church and marking of the forehead with palm ashes. It occurs forty days (forty-six, if you are really counting) before Easter, indicating the time that Jesus spent in the desert fasting and meditating. Before that day is Shrove Tuesday, which is just exactly the opposite of Ash Wednesday. It is a day of all out partying, which changes from country to country. In some countries, it is a day of eating pancakes. Yes, pancakes. Or other pastries. They are made to use up the milk, eggs, and other perishables that would otherwise have gone bad after being untouched for over a month. In the United States, it is not that.

Our way of celebrating, much like Brazil, is to go on a bender for a day. There are parades, parties, and a day of getting in all the sinning we can before we work on getting rid of other sins for forty days. Parties will happen all over the country, but none will be bigger than the one in New Orleans. The city has always been ready for a good party. And Mardi Gras is their party of the year. Since the 1900’s, the city has been inviting the United States to come down and let it all go for one of their biggest days of the year.

It is also one of the biggest cocktail cities in the country. New Orleans is home to Tales of the Cocktail, one of the bartending industries top events, and the Museum of the American Cocktail. Many, many, MANY popular cocktails have been developed there, and Bourbon Street is very well known for its bar scene, among other things. If you did not make it down south for the party of parties, there is nothing stopping you from drinking like you are down there. Here are five cocktails that were invented in the Crescent City.

The Grand Daddy

Mardi Gras sazerac

The sazerac is a delicious, slow sipper to start the party.

For most people, the Hurricane is the cocktail of New Orleans. Historically, the Sazerac is older with more pedigree. It is arguably considered the oldest American cocktail. What can’t be debated is that it is named after the cognac it was originally made with. After American tastes bent towards whiskey, it became the primary spirit of the drink.

Sazerac (Adapted from The Sazerac Company)

1 sugar cube
1.5 oz. rye whiskey (or cognac if you want to be old school)
.25 oz. absinthe
3 dashes Peychaud’s Bitters

Glass: Old Fashioned
Ice: None
Garnish: Lemon Peel

In a chilled mixing glass, muddle the sugar cube and the bitters together. Then add the whiskey, add ice, and stir. In a chilled Old Fashioned glass, pour in the absinthe. Swirl the liquid around the glass, then discard the excess liquid. Strain the cocktail into the glass, twist the lemon peel over the drink, then serve.

Milk is a Good Idea

When New Orleans comes out to celebrate, someone brings the milk punch. A cocktail that goes back to colonial times, this is a staple in the southern drinking scene. If you happen to head to Brennan’s when you are in NOLA, order one. They are very well known for their spin on this classic.

Milk Punch

1.5 oz. brandy (or bourbon, if you choose)
.25 oz. dark rum
2 oz. whole milk
.5 oz. maple syrup
1 dash vanilla extract

Glass: Mug or goblet
Ice: None
Garnish: Grated nutmeg

Pour all of the ingredients into a mixing tin over ice. Shake well for 20-30 seconds, and strain into the prepared mug. Grate some nutmeg over the top of it and serve.

Shaken…and shaken…and shaken…

Ramos Gin Fizz

Look at the foam on that Ramos Gin Fizz!

James Bond, a fan of shaken drinks, would love this one. The original preparation of this cocktail called for it to be shaken for twelve minutes. Henry Ramos, the creator of this cocktail, would hire up to thirty people for Mardi Gras just to shake the drinks. They were in high demand. Not many places will shake it for that long anymore, but some bars will employ a machine to do the shaking for them.

Ramos Gin Fizz

1.25 oz. gin
1 tbsp. simple syrup
.25 oz. fresh lemon juice
.5 oz. fresh lime juice
1 fresh egg white
1 oz. heavy cream
3 drops orange flower water
1 oz. club soda

Glass: Highball
Ice: None
Garnish: None

Pour all but the club soda into a mixing tin with ice and shake hard for 1 – 2 minutes. Strain the mixture into the top of the tin and discard the ice. Shake for another minute, then strain into the highball glass. Pour the club soda gently into the mixture, until the foam reaches near the top of the class. Stir gently, then serve.

The above technique, shaking the egg with ice, then without, is called a reverse dry shake. It fluffs up the eggs a little more, and you can just pour the cocktail into the glass when you are finished.

Bring Back Brandy

Someday brandy will come back in a big way. With drinks like the brandy crusta on menus, I am hoping that day will be sooner rather than later. It was first found on a menu in New Orleans before the Civil War. Other variations of crusta have been attempted, but none had the sticking power of the brandy version. But when you have this recipe, what more do you need?

Brandy Crusta

2 oz. cognac
.25 oz. triple sec
.5 oz. fresh lemon juice
.5 oz. simple syrup
1 tsp. Maraschino liqueur
1 dash Angostura Bitters

Glass: Coupe
Ice: None
Garnish: Sugared rim and lemon twist

Rub a slice of lemon around the rim of the coupe. Dip the rim into a plate of sugar, rolling it to make sure the rim is covered. Tap off the excess, then put to the side. Pour the ingredients into a shaking tin over ice, then shake well for 20 – 30 seconds. Strain the mixture into the coupe, twist the lemon over the cocktail, add to the drink, then serve.

Storm’s Brewin’

Pat O'Brien's Hurricane

A Hurricane at Pat O’Brien’s in New Orleans. Where else?

This is the popular one. Most people heading to New Orleans are going to head to Pat O’Brien’s for their famous Hurricane. It was created in the 1940’s when Pat was forced to buy an unacceptable amount of rum to get a single case of whiskey. To get rid of the rum, he added passion fruit juice and other juices, poured it into a fancy glass, and gave one away to anyone who would take one. The legend was born, and the cocktail persists.

Hurricane

2 oz. white rum
2 oz. dark rum
1 oz. lime juice
1 oz. orange juice
2 oz. passion fruit juice
.5 oz. simple syrup
.5 oz. grenadine

Glass: Hurricane
Ice: Cubed
Garnish: Orange wheel and a cherry

Pour all of the ingredients into a shaking tin over ice. Shake well for 20 – 30 seconds, then strain into the hurricane glass over fresh ice. Garnish with the cherry and orange slice.

BONUS: Flirting with The Faerie

With the heavy French influence in New Orleans, it is not a surprise that absinthe made its way into the culture. It was banned in this country for decades because of myths and poor science, but it has been making a slow comeback in the new cocktail era. It is an acquired taste; absinthe has a strong anise component. If you avoid the black jelly beans, you can just skip this one.

Absinthe Frappe

1.5 oz. absinthe
.5 oz. simple syrup
2 oz. soda water
6-8 mint leaves

Glass: Frappe
Ice: Cubed
Garnish: Mint sprig

Place the mint and simple syrup into a shaking tin and muddle the mint until you can just smell the aromatics. Add the absinthe, then shake well for 20 – 30 seconds. Strain the mixture into the glass over fresh ice. Top off with the soda water, then garnish with the mint sprig.

Today is the day to let it all hang out, because tomorrow is a day of somber reflection and humility. There are many celebrations happening all around the Miami Valley, where these and many other cocktails will be flowing freely. Break out the king cake (or the pancakes) and party the day away. Laissez les bons temps rouler!

 

 

Dive Bar Thursday – Double Deuce

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Double Deuce Bar

Welcome to the Double Deuce!

There are times, when searching for a dive bar to visit, that doing the research makes you think twice about heading there. Then you tell people where you are planning to go, and they give you questioning looks and wish you luck. Not so much for the bar, but for the neighborhood you are entering. Fortunately, the group of people assembled for the task are intrepid adventurers and really relaxed people. Driving to the Double Deuce on a Friday night, we really had no idea what to expect. What we found shocked us all! That is a good hook, right?

The Double Deuce Bar and Pizza Place is an amazing discovery on this tour. They are Tackle-level supporters of the Dayton Area Rugby Club, one of the first things you notice when you get to the bar. The bar is not brightly lit, but you can tell it is different. It is clean. And not in a “clean for a dive bar” way. It is clearly, and proudly, well kept by the staff. Even the food prep area, which is in clear view of the entire bar, is organized and ready for a busy night. They have multiple dart boards and pool tables, with the option for playing some corn hole if the weather permits. Or if you feel the need, you can arm wrestle at their arm wrestling table. Maybe that is how you figure out who gets to choose what is being played on the juke box. That jukebox has a wide range; when we walked in it was country, and when we left it was old school hip hop. There is a little something for everyone here, even if you bring the family. The party does not really start until 9 PM on most nights, giving you plenty of time to stop in for a bite to eat with the kids.

One does not come to the Double Deuce looking for bar food. They have a menu that is growing all the time. Right now you can get a good sized pizza, subs, and their brand new wings. The next evolution to the food menu is going to be a full kitchen. They are planningDouble Deuce Pizza on expanding the building over the course of the year, and that kitchen is going to be part of it. The pizza we had was delightful. Whatever spices they are adding to it, they should keep it up. There were plenty of toppings, from the more traditional pepperoni and sausage to black olives and jalapeno peppers. After a few beers, that pizza was just what we needed.
Craft beer bars are popping up in Dayton at a steady rate. If the thought of drinking a macro beer makes you flinch, you may want to stay away from the Deuce. There was not a craft beer to be seen. The craftiest thing they had was Guinness. The same can be said about the liquor selection. It is a solid selection; they are going to have the spirit you are seeking. They just may not have the small batch version you are expecting. The ladies behind the stick know how to make a drink. Each one of them has their specialty, and they are good at their craft. Head in different nights of the week to see which one is right for you.

Was the arm wrestling table a little different to hear? The surprises did not stop there. They have a party bus! It is a renovated school bus with bench seats that you can rent for special occasions. We mentioned renovations before. It
sounds like this year is going to be a big one at the Double Deuce. They are going to be making improvements to almost every area of the building, from adding more space for seating to expanding their already impressive patio. This new space will give them new opportunities for events, which they host on a regular basis. One of their events, a motorcycle ride they host every year, collects toys and cash for children in need. Last year, they donated thousands of dollars’ worth of toys to children in need. That is just the tip of the iceberg. Other changes are surely in the works, but we are all going to have to wait and see what they will be!

The trepidation about heading to the Double Deuce was completely unfounded. The staff we spoke with were amazingly friendly, as were some of the patrons. It was a comfortable and relaxed atmosphere. We could see why people would recommend trekking a little off the beaten path to visit them. Nestled in a developing Dayton neighborhood, this is a place worth checking out before the rest of the city beats a path to its door.

The Double Deuce is located at 17 Brandt Pike, Dayton, OH, 45404. It is open 10:30 AM to 2:30 AM Monday through Friday, and 11 AM to 2:30 AM Saturday and Sunday. They can be contacted at (937) 220-9624, or through their Facebook page.

Preparing For The Super Bowl Party

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nrg Staduim, home of Super Bowl LI!

This Sunday might as well be declared a holiday in the United States. It could be argued that it the holiday could be international; the global reach for Super Bowl 50 was 167 million people. That is the third largest audience in the history of people watching television. The week before the game is nothing but analyzing the game to death, figuring out where to watch the game, and an odd parade of previews for ads that will be played during the Super Bowl. Part of this pre-game ritual is preparing the drinks that people will be consuming during the game.

A Little Love for the Refrigerator

Don’t reach for your keys until you have reached for something else; the refrigerator door. Spend a little time in there pulling out all the leftovers you were going to eat and the jars on the door you have not looked at in a year and dump them. Mainly because you are going to need plenty of room for keeping drinks cold. And food, I suppose. There is the added benefit of getting rid of all the odd smells in there, which is nice. While you are in rummaging, take stock of the fruit and mixer situation. Do you have some juices? How much pop is in the fridge? How is the beer situation? Write it down in your favorite list-taking app (mine is Google Keep). As you are walking out the door, look in the liquor cabinet. There may be a stop at Arrow Wine in your future if you are running low on a family member’s favorite rum.

Shop Smart

Fridge full of SUper Bowl beer

This will get us through the first quarter…

Technology has come a long way. While there is nothing wrong with guessing the amount of drinks you are going to need for an event, there are websites out there now that can help you out. Perfect Party Planning, while not a thing of beauty, is one of the better ones out there. Mostly because it takes into account how people drink, from the children who will not be having anything to the one guy who you KNOW is going to be borderline drunk by the opening coin flip.  You can modify accordingly, but this handy tool is a great place to start. The good people at Epicurious have their own chart, which uses a little more explanation and goes into more detail for those of you who want to REALLY go deep. Buy a little bit extra, especially with beer and mixers. Pop and juice are fair game for anyone, and few people will turn down a beer at any point during the game.

Make a Batch of Cocktails

People are going to want something to drink when they get there. Having beer and wine readily available is one way to go. Another thing you can do is make batches of cocktails! This is a great way to get a drink into someone’s hand the moment they walk in the door. There is no worry that you are going to be bartending for the first hour of the party or that people will be waiting for a drink. If you know the recipe, batching it is not difficult. Multiply the recipe by the number of cocktails you want to make, and you are off to the races. For large jugs or bottles to pour from, I recommend Brewtensils. Yes, you can hit up Target for a fancy jug, but Brewtensils has a great selection of bottles and plenty of them.

Bartender Shaking a Cocktail

Shaking adds water to the cocktail as it chills it.

The one thing you do not want to forget when you make a batch of a cocktail is the water. Water is critical to the way a cocktail tastes and one of the reasons they are mixed with ice. It takes off some of the rough edges of the liquor as it chills the drink. You can do this in one of three ways. If you have a vessel with a spigot that is going to be self-serve, or a punch bowl, you can make the cocktail in advance and just add ice to it about ten to fifteen minutes before guests arrive. This will give the ice some time to melt. You can shake or stir the cocktail briefly over ice before you serve it. Sure, you are back to bartending, but it will be a little less time-consuming. The third way requires you to add water to the cocktail when you make the batch. For every cocktail you are planning to make, add about a half an ounce of water. Then put the well-mixed cocktail into your clean fridge, and it will be ready to just share and enjoy!

This is a Marathon

The men playing the game are not new to the sport, in the same way you and your friends are not new to drinking. So you know you are going to need to pace yourself. We all enjoy a great craft beer, and Dayton is lousy with it. Grabbing a few growlers, or a keg if you can get it, of beer is the right way to go. The smart money is going to pick up some session beers along with the other, more robust beers. Warped Wing’s release of Trotwood means we all know there is a local, if sometimes hard to find, lager out there to enjoy. Rhinegeist’s Hans is available in a limited release, setting an easy drinking lager up with Cougar. Otherwise, click on the link above and find the low-ABV beer that will get you through to the final play.

…And A Bottle of Wine

A few bottles of wine for the party…

Wine is a little more of a finicky creature. People who love wine can be almost as snobby as craft beer drinkers when it comes to what they want in their glass. One way to get around this is to just ask what they want to drink, then go out and buy it. But if you are just going to get a few bottles of red and white for the game, don’t be intimidated by the wine section. For white wines, Riesling a general crowd pleaser, as is a good Chardonnay. Spicy food tends to hover around the tables of sporting events. A sweet, cool Riesling will wash that spice right off your tongue before the fire starts. Chardonnay is just a general crowd pleaser. Need a red? Pinot Noir and Zinfandel (the real ones, not the pink stuff) work really well. The lightness and fruitiness of either of those two will give some relief if the spices get to be too much. You can even pick up a bottle or two of Champagne in case your team wins!

While the game is going to be on, the event itself is gathering your friends and family together to eat, drink, and have a fun screaming at the television. Hopefully by game day there will still be some surprises, both on the field and during the commercial breaks. The planning you have done should prevent any surprises happening to you and your guests during the festivities. Unless your friend who was drunk(ish) at the coin toss makes it to the end of the game. Now, can you pass the nachos?

Sixth Annual Brew-Ha-Ha: West V. Midwest

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Brew Ha Ha LogoDayton is in the midst of a craft beer explosion. There are daily notifications that new breweries are opening or that current breweries are planning to expand. In Montgomery county alone, there are well over a dozen breweries. From Crooked Handle in the south to Hairless Hare in the north, breweries are popping up all over. However, the fuse for the craft beer movement was lit on the West Coast. Anchor Brewing Company was bought by Fritz Maytag in 1965, just as the brewery was going to sink quietly in a sea of macrobrews. He resurrected the brand, inspiring other west coast beer enthusiasts to take their home brews and start offering them to the public. It has now been fifty years, and the west coast still rules the roost when people look at raft beers. As of 2014, roughly one of every four breweries were located in California, Oregon, and Washington. It would take all the breweries in Pennsylvania, West Virginia, Kentucky, Indiana, Illinois, Missouri, Iowa, Minnesota, Wisconsin, Michigan, and Ohio to make a comparable amount. That is a lot of breweries. A wide variety of beer. The Montessori School of Dayton thinks that the Midwest has come a long way in the craft beer game, and is ready to put breweries head to head at the 6th Annual Dayton Brew-Ha-Ha on January 28th from 6 to 9 PM.

We all know the Midwest is best. Time to prove it!

Most years have had a theme focusing on the flavors of the Midwest. Kevin J. Gray, curator of the beers and co-chairman, laid out the format: “We thought it was time to go head to head with the giants—to pick a bunch of really interesting beers from the Left Coast and pit them against the best that Ohio, Michigan, Illinois, and the other Midwestern states had to offer.” In a Montessori school, the environment is important. They want students that are “eager for knowledge, who will initiate learning in a supportive, stimulating, and thoughtfully prepared learning environment.” Mr. Gray asserts that they will be creating an environment that is welcoming to everyone, from those just dipping their taste buds into craft beer to those who have explored every style and flavor profile. There will be Beer Ambassadors there to answer questions and direct you to the beers best suited for your tastes. For the home brewers looking to do a little research, members of DRAFT will be there to answer any questions you may have.

Three hours is a long time to be sampling beer. Fortunately, there will be some other events at Brew-Ha-Ha. Chicago’s Gyros And Dogs will be offering hot dogs, gyros, pita sandwiches, and other delights to compliment the beer. There is an online silent auction running now through the end of the event, where you can pick up some fantastic gifts and help support the school. Some items listed are from Proto Build Bar, Day Yoga Studio, Sherwood Florist, Dayton Funny Bone, and more! This festival has been growing every year, bringing beer lovers together from all over the Miami Valley and educating them about the amazing craft beer options in the region.

Dayton Brew Ha Ha

Eat, drink, and support the Montessori School of Dayton!

This year, they are working hard to expand that knowledge to the fine breweries on the Pacific coast.

Tickets for the event are on sale right now! General Admission is going to be $40, with a limited amount of VIP tickets costing $50. That extra $10 get you in to the event at 5 PM, giving you one more hour to sample the beers they are providing. Proceeds from the event will go to the school’s improvement fund. The funds from this year’s event will be going to help install an energy efficient roof on the school.

While the west coast has created some iconic beers, the Midwest has crafted beers that can stand up to anything that is being brewed there. On January 28, the Montessori School of Dayton hopes you join them in deciding where the best beer in the country is brewed.