cocktails

Watermark Offers Cocktail Class

April 1, 2019 By Lisa Grigsby

Watermark is offering a class that will teach you how to set up your home bar. Inspired by a questions their bar staff gets asking for advice on what kind of mixers are best, what’s a good rum, what equipment is needed. So they’ve created a class they will offer on Saturday, April 13 at 1pm at their Miamisburg location.

Cocktail Class – Setting Up Your Home Bar

This class will give you all the answers you need to set-up and maintain a great home bar guaranteed to impress your friends!

Light appetizers and several sample-sized cocktails will be served. Printed lists of instructions will also be provided. Seating is limited! Tickets are $30, and may be pre-purchased HERE:

Watermark Restaurant

20 S 1st Street
Miamisburg, OH 45342

(937) 802-0891

Hours:

Tues- Thurs 5-9pm

Fri & Sat 5-10pm

Sun 4-8pm

Dive Bar Thursday – Patterson Pub

July 6, 2017 By Brian Petro

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.

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.

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

June 27, 2017 By Brian Petro

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!

Dive Bar Thursday: King’s Point Pub

June 15, 2017 By Brian Petro

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.

Dayton Bar Stars – Molly Peppo

May 18, 2017 By Brian Petro

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.

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.

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!!

What 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

May 9, 2017 By Brian Petro

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.

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.