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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

Filed Under: Dayton Dining, The Featured Articles Tagged With: Bar class, cocktails, Watermark

Dive Bar Thursday – Patterson Pub

July 6, 2017 By Brian Petro

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!

Filed Under: Dayton Dining, Dayton On Tap, Dive Bar Thursday, Happy Hour, The Featured Articles Tagged With: Belmont, Cleveland Browns, cocktails, Craft Beer, Dart League, darts, Dayton, DaytonDining, Football, Patterson Pub, pizza, Things to Do

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!

Filed Under: Dayton On Tap, Happy Hour, The Featured Articles Tagged With: Amari, Bitters, cocktails, DaytonDining, Jagermeister, Old Fashioned, tasting

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.

Filed Under: Dive Bar Thursday, Happy Hour, Hidden Gems, The Featured Articles Tagged With: Beer, cocktails, cornhole, Craft Beer, Dart Leagues, darts, Dayton Ohio, DaytonDining, Dive Bar, Dive Bar Thursday, Kettering, Things to Do

Dayton Bar Stars – Molly Peppo

May 18, 2017 By Brian Petro

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.

Filed Under: Dayton Bar Stars, Dayton Dining, The Featured Articles Tagged With: Beavercreek, cocktails, Comedy, Craft Beer, Dayton Bar Stars, Dayton Funny Bone, DaytonDining, Things to Do, Things to do in Dayton, wine

Dayton Bar Stars – Gretchen Kelly

May 9, 2017 By Brian Petro

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.

Filed Under: Dayton Bar Stars, Dayton Dining, The Featured Articles Tagged With: Beer, catering, cocktails, Dayton Bar Stars, local bands, Local Music, Oregon Express, University of Dayton, vodka

Dayton Bar Stars – Brian Petro

April 22, 2017 By Dayton Most Metro

Brian Petro getting ready for the thirsty masses.

Getting Brian Petro to talk about himself is like pulling teeth from a chicken. There have been many times that he has been working on a big project that not even his close friends knew about. He agreed to answer the questions for us, but flat out refused to write anything other than that. We bet we could make him regret that decision.

His bartending journey in Dayton started in 2002, when he was actually getting ready to move home. His first night behind the bar at Jokers Comedy Cafe was supposed to be a slow one; a Sunday night with a relatively little known comic. He was in the weeds before he knew it, and spent the entire evening digging his way out of it.

Yet he came back for the next shift. And the next one. And so on for the next decade. His inner geek took over; he had to learn everything he could about the spirits he was pouring, the way they were produced, the history of cocktails, and anything else he could get his hands on. Did you know that during the height of the gin craze in England, people would pay a dime to suck on the end of a gin-soaked rag? He does. He told us.

One thing led to another, and he started to write about cocktails, beers, and if he had to, wine, for Dayton Most Metro. He started to explore other aspects of the industry, interviewing people in the industry, writing about events, and generally continuing to stick his nose into every aspect of the cocktail culture he could. As he was writing, he was continuing to develop his craft at the Dayton Funny Bone and doing events on the side. He is still writing and exploring the Dayton bar scene, from the dive bars to emerging trends.

Dayton Bar Stars Masquerage

Brian and friends, Masquerage 2014.

Being a restless sort, he left the Funny Bone to explore other opportunities. He has done event work, from large scale productions like Masquerage down to in-home cocktail parties and tastings. He worked for a while at Rue Dumaine, studying with some of the best culinary and bar talent in the city. There are rumors that cocktails classes are coming soon, but we will believe that when we seem them. While he is not bartending regularly anywhere at the moment, you can find him at events in the area like the Main Event, the Dayton Metro Library event for 1400+ people,  see him periodically on Living Dayton, or read his work here and in the Alcohol Professor!

How did you get into bartending?

When the recession of 2002 hit, I found myself out of a job. I was planning on moving back to Cleveland, but a friend convinced me to stick it out here. I found a job, and a home, at Jokers Comedy Café. I started as a server and eventually worked my way behind the bar.

What is your favorite drink to make?

A classic Daiquiri or a Sidecar. Both are fantastic, classic cocktails.

Dayton Bar Star Sherry Bramble

One ingredient he loves to play with: sherry.

Which drink makes you internally cringe?

I once made a chocolate martini with gin and winced pretty hard. Ordering an expensive bourbon or rum and drowning it with pop kills me a little every time. If that is the way you want to drink it, though, enjoy!

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

No, because I like to experiment. I would love to see brandy and rum make a return to cocktail menus. Both are incredible, flexible spirits. The fact that funkier rums, like what Stillwrights and Belle of Dayton have produced, are coming back into vogue make me happy. I would happily argue that rum is more American that bourbon.

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

Lately, I have been haunting Flanagan’s in an unhealthy manner. Mainly for the bartenders, atmosphere, and proximity to my home. The patio at the Trolley Stop calls my name more often than not, and they usually have an outstanding beer selection. I seem to end up in dive bars a lot, too.

Who is the most famous person you have served?

Working in a comedy club exposed me to more famous people than average. Served a beverage to would be Dave Chappelle, though that is true for many others in the city. I have poured Jägermeister for Dave Attell, vodka and lemonade for Mitch Hedberg, and a weird variety of drinks for Bert Kreischer. I am going to say I worked with Chris Rock, too.

What do you do when you are not bartending?

Read about cocktail history. Read about Amari, bitters, liquors, wines, and other odd bits in liquor history. Write about all of the above. Help plan private events in the Dayton area. I also teach and work on my social media ninja guru wizard skills.

Punch!

What are your favorite trends from the last year?

The arrival of tiki into the mainstream. Bartenders need to have fun, and those cocktails are just fun to make and to order. Yes, there are ten ingredients in each one, three of them being rums, but they have some flair and some flavor. Lagers coming to craft beer is also a good one. Making some crazy flavored ale is not nearly the same challenge as making a consistently produced lager. You can hide a ton under big flavors. There is nowhere to hide with a lager.

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

Someone is going to do a big tequila or rum bar. There is just too much variety not to. There is going to be more and more in house bitters, shrubs, and syrups seen in bars. The craftier places have been experimenting with these for a long time, but I think we are going to see a bump as palates expand and Dayton becomes better known for craft cocktails.

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

Learn the basics. I know that making Manhattan after Manhattan can be boring, but that is where you nail down the craft. Everyone wants to make cocktails with complex flavors and have a make an impact on the scene, but your customers will remember you for that dynamite Martini you make. THEN you can start to play.

What do you love most about Dayton?

Petro at the 1st Bloody Mary Showdown

The support that the community gives to local establishments. More and more people are spending their dollars at local bars, breweries, and restaurants. Even out-of-towners are choosing to hit the local spots, because they compete on quality with any place you can find in Cleveland, Columbus, or Cincinnati.

Most interesting thing you have seen from behind the bar?

I was not behind the bar per se, but I was working the bar at the time. It was a busy night, and I was running drinks to a table to help out. As I was returning to the back of the house, I happened to look over and see the male comic, at some point, has stripped down to just a frog thong. I nearly ran into the wall.

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

People know more about everything, and demand that the staff knows it as well. Bartending lags a little behind the culinary world, mainly because it is not on television as much, but people want information. It used to be just people drinking wine asking where is was made, how it was made, and when it was made. Now we get that for tequila, whiskey, beer, even vodka.

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

Petro at 2017 Bloody Mary Showdown

My favorite one was someone complaining they could not taste the liquor in their Martini. It was not an appletini or espresso martini or anything fancy like that. It was the standard vodka martini. Not sure what they were expecting, but they were fine with the second one I gave them.

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

If you do not like the cocktail, beer, or wine that is in front of you, get something else. Everyone in the industry wants you to have a good experience at their establishment and forcing down something you think tastes like a boot soaked in cough syrup is not doing it. I would love to make you a different cocktail or grab you a different beer. As long as you are smiling when you leave, I am happy.

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

Something in the creative fields. I am doing some of that now, but I would be much more involved. I am writing a ton and doing some design, so it is on my radar. But I am too in love with the hospitality industry to completely leave it.

Filed Under: Dayton Bar Stars, Dayton Dining, The Featured Articles Tagged With: Beer, cocktails, Craft Beer, Dayton Bar Stars, Dayton Funny Bone, DaytonDining, Rue Dumaine, Things to Do

Dive Bar Thursday – Theo’s Lounge

April 20, 2017 By Brian Petro

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.

Filed Under: Dayton Dining, Dive Bar Thursday, The Featured Articles Tagged With: Beer, Centerville, cocktails, Dayton, Dayton Ohio, DaytonDining, Dive Bar Thursday, Theo's Lounge, Things to Do

A Garden of Cocktail Delights

March 23, 2017 By Brian Petro

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.

Filed Under: Dayton Dining, The Featured Articles Tagged With: cocktails, Community Garden, Dayton Ohio, DaytonDining, fruits, gardening, Gardens, Herbs, Things to Do, vegetables

Dive Bar Thursday: Flanagan’s Pub

March 16, 2017 By Brian Petro

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. 

Filed Under: Dayton Dining, Dayton On Tap, Dive Bar Thursday, Happy Hour, The Featured Articles Tagged With: Bar Food, Beer, cocktails, Dayton Ohio, Dive Bar Thursday, Downtown Dayton, Flanagan's Pub, St. Patrick's Day, Things to Do, University of Dayton

Five Cocktails For Mardi Gras

February 28, 2017 By Brian Petro

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!

 

 

Filed Under: Dayton Dining, Happy Hour, The Featured Articles Tagged With: Absinthe, brandy, cocktails, DaytonDining, Easter, Five For Drinking, gin, Lent, mardi gras, Things to Do, Things to Drink, whiskey

Dive Bar Thursday – Double Deuce

February 16, 2017 By Brian Petro

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.

Filed Under: Dayton Dining, Dive Bar Tuesday, Happy Hour, Hidden Gems, The Featured Articles Tagged With: Beer, cocktails, Dayton, Dayton Ohio, DaytonDining, Dive Bar Thursday, Double Deuce, Drink Local, Local Bar, North Dayton, pizza, Things to Do

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