Things to Do

This Must Be The Party!

April 6, 2017 By Dayton Most Metro

This Must Be the Party! is a brand new benefit show produced by the Dayton Ballet Barre, as a fundraiser for the Dayton Ballet. This “dance party for the dancers” is a special collaboration by the region’s most talented musicians, performing songs from The Talking Head’s epic 80’s rockumentary “Stop Making Sense.” This classic performance will be recreated by this fantastic ensemble on Saturday April 15th at Oddbody’s Music Room. Doors open at 8pm, and Show runs from 9pm–11:30pm. The best part is that it’s a super affordable way to support the Arts in Dayton: Just $15 for pre-sale tickets or $20 at the door, day of show. 18+

Libby Ballengee, President of the Dayton Ballet Barre and a local music promoter through her own music production company, Venus Child Productions, explains the origin and inspiration for this event: “It was an easy ‘win’ all around – the Ballet Barre needed a fundraiser, a group of musicians wanted a reason to perform this album (because it’s so fun!), and lots of my friends would be in heaven if we did this show. I could not be more excited for this show! This is truly going to be an extremely fun event!”

The incredible line-up of Dayton, Cincinnati and Louisville musicians performing include: Brian Hoeflich, Patrick Himes, Nathan Lewis, Erich Reith, Greg Lewis, Aaron Holm, Dan Hereford, Keith Cost, Khrys Blank, Mykal, John Dubuc, Nathan Peters, Brian Spirk, Eric Cassidy, and Matt Byanski.

Big thanks go out to the sponsors of this event: Houser Asphalt & Concrete, Nightstar Security, Turner Property Services Group, On-the-Go Prints, and Oddbody’s Music Room.

How to go?

Saturday April 15th 2017 at Oddbody’s Music Room.

Doors 8pm. Show 9pm. 18+ with valid ID.

$15 advance. $20 day of show.

For tickets: https://www.ticketfly.com/purchase/event/1437688

Dayton Bar Stars: MacKenzie Manley

April 3, 2017 By Brian Petro

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

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

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

How did you get into bartending?

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

What is your favorite drink to make?

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

Good luck finding MacKenzie without her sidekick Haze!

Which drink makes you internally cringe?

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

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

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

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

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

Who is the most famous person you have served?

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

What do you do when you are not bartending?

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

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

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

What do you love most about Dayton?

I love the people!

Her home away from home…

Most interesting thing you have seen from behind the bar?

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

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

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

What is your least proud moment as a bartender?

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

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

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

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

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

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

The secret to the best Bloody Mary is LOVE!

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

A Garden of Cocktail Delights

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.

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 17^th, but did you know it was also open the other 364 days of the year?

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

Ask for a cocktail, and you shall receive one.

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

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

Is it an Irish bar? You tell me…

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

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

The calm before the storm…

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

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

Five Cocktails For Mardi Gras

February 28, 2017 By Brian Petro

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

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…

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’

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

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

Hurricane

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

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

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

BONUS: Flirting with The Faerie

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

Absinthe Frappe

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

Glass: Frappe
Ice: Cubed
Garnish: Mint sprig

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

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

Dive Bar Thursday – Double Deuce

February 16, 2017 By Brian Petro

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 planning 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.

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

January 17, 2017 By Brian Petro

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

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

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

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

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

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

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

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

Five For Drinking: Bloody Mary Edition

January 11, 2017 By Brian Petro

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

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

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

Bloody Maria

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

Glass: Tall
Ice: Cubed
Garnish: Sliced jalapeno pepper

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

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

Bloody Caesar

So. Many. Spices.

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

Glass: Tall
Ice: Cubed
Garnish: Celery stalk

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

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

Bloody Bull

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

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

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

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

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

Red Snapper

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

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

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

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

Michelada

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

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

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

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

There is a cocktail in there somewhere.

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

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

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

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

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

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

Being A Nerd Is Not Dead: Welcome D20!

December 19, 2016 By Brian Petro Leave a Comment

This place is going to become a critical hit.

Anyone who has ever sat down for a session of games knows the drill. The players all gather around a table, or several tables, and start to spread out cards, dice, and meeples. Beverages are chilling in the fridge, and friendly banter is flowing. Then the games begin. Sometimes you sit down to a long, intense game of Arkham Horror. It could be a night of a few quick games of Ticket to Ride, Smash Up, or King of Tokyo. Or you look at the four games just mentioned and wondered what the hell are you playing. When you started gaming, it was Dungeons and Dragons and Magic: The Gathering. Of course, when you started gaming the drink options were Mountain Dew or Coke. Board games have expanded in the last five years like craft beer started to in the mid-to-late 90’s. There are stores full of European style and other modern games like there are stores full of craft beer from all over the world. These two forces have been emerging in other cities, and have finally made it to Dayton in the form of D20: A Bar with Characters.

The story above is probably familiar to Andrew Sparks, co-owner of D20. He has been a game enthusiast for as long as he could remember. His D&D game was strong, and it grew into a lifelong love of games and gaming. It is something that his wife and co-owner Chrissy Sparks have in common. They also share a love of craft beer, something he developed during his time managing Belmont Party Supply. D20 emerged from the realization that if this was something their friends enjoyed doing, why not invite other people to do it as well? After another bar concept had fallen through, he found a vacant cell phone store on Whipp Rd. to be the perfect place for his new concept. Then Andrew and his crew went to work.

There is a little something for everyone!

When you walk in and look around, everything in the bar was hand selected and hand made by Andrew. Even the stacks and stacks of games were brought in from his collection. There is a handful that are donated, but the vast majority are his. The tap list, covering twenty taps in all, were also hand selected by them. Not a beer person? They have already thought of that. Knowing that a gaming place was going to attract a wide variety of people, they offer a selection of cocktails and mocktails. Mead and ciders are available, as are teas and other non-alcoholic options. You need to pace yourself when someone pulls out Carcassonne. If you are planning on playing through dinner, have no fear. The owners have worked that out as well. Their neighbors at Peking Garden are willing to walk next door to deliver, and a wood-fired, artisan pizza place will be moving in soon. During their soft opening, they had more than a few visits from Cousin Vinny’s.

Their soft opening was a huge success. So much so that the owners extended it an extra three hours to accommodate all of their guests. But they are not going to rest on the huge buzz of opening night. They have events planned soon. They are working with the Ohio Pathfinder Society (Dayton Chapter, of course) to set up some game nights at their venue. They are also planning their affairs, introducing people to games like Cards Against Humanity and Settlers of Catan. Andrew is looking for games that are easy to explain to new gamers, introducing them to games that are different that old standbys. Though if you want, Monopoly, Life, and Stratego are available for you to play. There are games for everyone.

Roll a twenty-sider to decide your next beer…

Andrew and Chrissy want to turn D20 into a gathering place. With comfortable couches and plenty of tables, seating and unique games to explore, they are well on their way. The air was thick with chatter, and the bartenders were keeping busy with patrons celebrating a victory or tending the sting of a narrow loss. Craft beer enthusiasts in the area can come in and enjoy a few pints, and gamers can sit down and either learn a new game, like Hive, or play a familiar one with friends. Either way, Dayton has a great new hang out south of town. Game on!

D20: A Bar with Characters is located at 2144 East Whipp Rd Kettering, OH 45420. You can contact them at (937) 221-9873. Information about the bar, their tap list, and coming events is listed on their Facebook, Twitter, and Instagram pages.

(Not A) Dive Bar Tuesday: The Dark Horse Tavern

December 6, 2016 By Brian Petro

Welcome to the Dark Horse Tavern!

In 1831, Benjamin Disraeli wrote the book The Young Duke. It is a book about a young orphan who comes into a vast sum of money and starts to squander it before the love of a woman shows him the error of his ways. During his party days, he spent a good deal of time at the track, betting on the horses as he drank and wooed the ladies. There was some excitement at the track that day; “a dark horse which had never been thought of, and which the careless St. James had never even observed in the list, rushed past the grandstand in sweeping triumph.” Disraeli penned the first written usage in history of the term “dark horse” to describe a victory that comes from an unexpected place. The book became a bestseller, and the phrase entered the English language. Daytonians don’t think of obscure British literature when a friend mentions a dark horse. They reflect on some of the best barbecue in the city, well-prices drinks, and an experience that they thought they had lost three months ago.

The Dark Horse Tavern (209 Byers Rd, Miamisburg, OH 45342) closed abruptly at the end of July when owner Dennis Williams discovered the difficulty of operating a thriving bar and a construction company. Something gave, and unfortunately for their loyal patrons it was the Dark Horse. However, people saw the potential of a favorite bar and restaurant in its just-off-the-beaten-path location. Nikky Vontz was an employee there many years back, in the heyday of the restaurant. She knew that with the right people in place, it could get back to those glory days. In the three months they were closed, she negotiated with Mr. Williams to get the Horse up and running again. Her persistence paid off; on November 19th, the Dark Horse Tavern was back and ready for business!

Patrons who were familiar with the previous incarnation of the space would not notice anything was amiss. The upstairs was clean and ready for patrons, and there were few cosmetic changes to the bar or restaurant area. The big smoker in the back was getting the meat ready as quickly as people were ordering it, covering a menu that is “tailored after the forerunners in the cowboy cooking method.” That method provides a little something for everyone, from fantastic sandwiches to plates covered in hickory smoked deliciousness and smothered with sauce. They have lighter fare if you are looking for a good piece of fish or a light salad for the evening, and a kids menu for the younguns. From what we tried, and heard from others, the food was fantastic. We heard that even some visiting Texans were impressed by the brisket and ribs the Dark Horse was serving. That says something about what you are about to experience when you eat here.

The drinks are where you may start seeing some differences. The whole staff here is new, and that is the way Nikky Vontz wants it. As the general manager, she is responsible for the smooth running of every aspect of the restaurant. She wanted a clean slate to work from, and she has it. Nikky is making sure that the cocktails, beers, and wines that flow from her staff are appropriately portioned and not too stressful on the wallet. The talent she is working with has hit the ground running. The bottles behind the bar are neatly lined up and ready for efficiency, and she is going to be running specials over the next few months to introduce us to the new menu. The first specialty: The Bad Lands, their house margarita. There are six taps and a wide bottle selection that will appeal to every palate, from Bud Light to local craft IPAs and stouts. The taps will constantly be rotating with the seasons and the tastes of the patrons.

The second floor is ready for the holidays!

Moving forward, Ms. Vontz has big plans. She is currently booking bands for spring of 2017, and the spots are starting to fill up. Karaoke has come back to Tuesday night, and trivia will be returning on Wednesday nights. Ladies’ Night will occupy the Thursday night slot and some low-key musical acts on Friday nights. Large groups (up to fifty people) can use the upstairs space, complete with your bar and a food selection that you create from their menu. If you can’t make it to the tavern for the food, have the tavern bring it to you! They will cater off-site events. Ms. Vontz is looking forward to the Dark Horse Tavern offering their room for charity events, with one or two in 2017 that she already has in the works. The new management gives new life for this Dayton staple, and they are going to make the most of it.

When a restaurant closes that abruptly, it is a long shot that it will reopen. The new blood running the bar and ownership took that shot, and are going to work hard to make sure they are successful. The Dark Horse Tavern is open for business again. Everything has changed there, but nothing changed. Welcome back to the Dayton restaurant scene Dark Horse Tavern!

The Dark Horse Tavern is located at 209 Byers Rd, Miamisburg, OH 45342. They are open Tuesday through Thursday from 11:30 AM to 12:30 AM, and Friday and Saturday from 11:30 AM until 2 AM. You can contact them at (937) 866-6960, or through their Facebook Page.

Vermouth: From Medicine to Mixology

November 9, 2016 By Brian Petro

Roman wormwood, vermouth’s humble beginnings.

Combing through history, you will see one fact common to most liquors: they started off as medicine. Beer and wine had other uses. They were easier to make and used for everything from paying workers to surviving fasts to having something to drink that would not kill you. Before we started to dig into the science of diseases, doctors would prescribe methods that we would now call alternative medicine. Anything from draining humours through leeches to mixing a variety of herbs into a liquid and drinking it. One of the earliest herbs used was wormwood, based on the belief that it was effective in fighting stomach ailments.

The wormwood-infused wine would be consumed after a meal to calm the stomach and aid in digestion. This technique was used in Europe as early as 400 BC and in some cultures earlier than that. As the wine became popular in the 16^th century, those creating it added other herbs and spices to take the horribly bitter edge off the wormwood. In Germany, this bitter root was called Wermut. When the French and Italians took hold of it, they just Romanticized the word, calling the new batch of fortified and aromatized wines “vermouth.”

Modern vermouth became popular around the end of the 18^th century when Antonio Benedetto Carpano introduced it to the market. It quickly became a darling with the courts in the area and started to spread to the rest of the country. Not too far away, in southern France, dry vermouth was gaining steam. The French kept the botanical punch that the Italians had built into the wine, but dialed the sugar content back considerably. This is what gives dry vermouth its herbal punch. The Italians also have a version of a white, or blanco, vermouth that is a sweeter version of the French dry. It does not have less of an herbal kick; it has more sugar to hide it. Traditionally, these were the three styles of vermouth found in any liquor store. With the boom we see in craft cocktails, manufacturers are experimenting with other wines and herbs to offer new flavor profiles. There are rosé and orange wine-based vermouths now that utilize other botanicals.

Gaze upon this collection of Martini vermouths…

For over 100 years, vermouth had a starring role in the cocktails the world enjoyed. Two of the classics, the Manhattan and the Martini, were based on the herbal flavors they brought to rye whiskey and gin, respectively. Flipping through classic recipe books, you can see that after the tremendous impact vermouth had when it arrived in the United States in the mid-19^th century, it started to wane. The amount of vermouth became smaller and smaller until we settled on the 3:1 or 5:1 proportions you may see in bars. Venues that focus more on the classics will put the ratio closer to 2:1 spirit to vermouth, and may even offer the Martinez. The Martinez is one of the few vintage cocktails you will find where the vermouth, not the spirit, is the star in the glass. Two parts vermouth to one part gin (or 1:1, or 1.5:1, whichever proportion the bartender assures you is the original) is what you will find, with some maraschino liqueur to balance out the herbal quality.

Martinez

2 oz. sweet vermouth
1 oz. Old Tom gin (Ransom is an excellent choice)
1 tsp. maraschino liqueur
2 ds. Bitters (Boker’s is in the original, but Angostura works well)

Glass: Cocktail
Ice: None
Garnish: Lemon zest

Pour all of the ingredients into a mixing glass over ice. Stir until the cocktail is well chilled, then strain into the glass. Twist the zest over the cocktail then add it to the glass.

Martinez cocktail (credit: Ann Larie Valentine)

Any trace amounts of vermouth you were going to find in cocktails were wiped clean when Prohibition covered the land. Liquors that could not be faked were purged, lost in America for decades. When we finally returned to the business of drinking, vodka was becoming the spirit of choice. Vermouth has a strong flavor, and vodka has little. Vodka martinis, now sporting olives, forcefully pushed dry vermouth to the back of the bar shelf. And while some of the war vets were still big on the Manhattan, no one wanted to drink what their parents drank. Sweet vermouth soon found itself collecting dust as well, watching rum take over the brown liquor spot as vodka took over for clear liquor. The 1970’s and 80’s were dominated by sweet cocktails, balanced slightly by citrus juices. Unless grandpa was bellying up to the bar, vermouth was on the sidelines with the bitters.

The craft cocktail boom has invigorated the industry. From just a few bottles of Martini and Rossi on the shelf to an ever-widening array of flavors, vermouth is back. Before you run out and add that amazing collection to your liquor shelf, keep in mind that vermouth has to be at least 75% wine. That means an open bottle is only going to be good for up to four weeks on your liquor shelf. You can extend that through refrigeration, but not by much. Many brands offer smaller bottles to purchase. Grab one of those if it is just for you around the house. Or considering adding vermouth as part of your dinner plans to either get the stomach ready or calm it down after the meal. If the bottle lasts long enough to go a little south, you can add it to recipes that call for wine. Another requirement of vermouth is that it has wormwood as part of the recipe, best known as a dominant flavor in absinthe. That flavor heightens when you cook with it. You can put it in some cocktails to enjoy with your meal as well. Beyond the traditional Manhattan (sweet vermouth) and Gin Martini (dry vermouth), there is a wide array of cocktails that call for this fortified, aromatized wine.

Negroni

1 oz. gin
1 oz. Campari
1 oz. sweet Vermouth

Glass: Cocktail or Coupe
Ice: None
Garnish: Orange Zest

Pour all of the ingredients into a mixing glass. Stir, then strain into the cocktail glass. Twist the orange zest over the cocktail, then add to the glass. Alternatively, you can pour all of the ingredients over cubed ice (larger cubes work best), stir, then serve.

A Negroni on the rocks. (credit: Geoff Peters)

The Negroni is a vintage cocktail from Italy. The rumor is that Count Negroni, after an extended stay in America, was traveling the Italian countryside. When he came to his usual bar for his usual drink, an Americano, he asked to replace the soda water with gin. The concoction worked and had been the springboard for countless variations. Substitute the gin with rye whiskey, and you have a Boulevardier. Exchange the gin with champagne for a Negroni Sbagliato. The possibilities are endless.

Vieux Carré

.75 oz Rye Whiskey
.75 oz Cognac
.75 oz sweet Vermouth
1 tsp Bénédictine
2 dashes Peychaud’s Bitters
2 dashes Angostura bitters

Glass: Old Fashioned
Ice: Cubed
Garnish: Cherry OR Lemon Zest

Pour all of the ingredients into a mixing glass over ice. Stir, then strain into the Old Fashioned glass over fresh ice. Garnish with either the cherry or the lemon zest. Both, if you want to.

Built in New Orleans in the post-Prohibition era, it is a celebration of the vibrant cocktail culture that developed there. It is well balanced and a delight to drink. A bottle of Bénédictine herbal liqueur is a versatile addition to any home bar.

Scofflaw

2 oz. Bourbon or rye whiskey
1 oz. Dry vermouth
.25 oz. Fresh lemon juice
.5 oz. Grenadine
2 dashes Orange bitters

Glass: Cocktail
Ice: None
Garnish: Orange Zest

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into the cocktail glass. Twist the orange twist over the cocktail and add to the glass.

This Prohibition cocktail is appropriately named. Developed at Harry’s Bar in Paris in the 1920’s, it reaches for the traditional French dry vermouth instead of the sweet usually found in whiskey cocktails. There is also some debate as to the use of lemon or lime juice. The original recipe calls for lemon juice, and I will back that one. But experiment as you like.

With the resurgence of vermouth over the last few years, the options for bartenders have expanded. From Dolin to Noilly Pratt to Carpano, we have come a long way from just the bottles of Martini and Rossi on the shelf. Grab a bottle and take a sip before you start adding it to a cocktail. You may like what you taste!

National Coffee Day Tipple: Irish Coffee

September 29, 2016 By Brian Petro

We all take coffee for granted as just part of the daily routine. Wake up, brew or buy a cup of coffee, then get to doing something productive with your day. Before it was grown, roasted, boiled, and consumed, first it had to be discovered. The story is that a shepherd in Mocha saw his flock frolicking about after eating berries from a certain shrub. He took the berries, then to make them palatable roasted them then boiled them. He found the drink gave him vast amounts of energy, and the technology spread through the Middle East and Africa. It had to fight various bans for its mind altering effects, as scholars debated on whether or not it counted as being intoxicated when you were hopped up on caffeine. It passed the test with Muslim imams and eventually the Catholic church. According to the story, Pope Clement VIII was charged by his followers with banning the drink of the Muslims. He tasted it before the ban and chose to allow the drink to spread, stating it should be baptized as Catholic to get it from Muslim hands. This is all around 1600.

Coffee has always warmed us up and given a little jolt of energy. It also encourages conversation and the spreading of ideas. From the coffee houses of Shakespeare’s time to Starbucks, people who were looking to connect with others came together under one roof. The chef at an airport bar in Ireland concocted the drink for passengers coming off a plane looking cold and miserable. He offered hem some coffee with a little shot of Irish Whiskey in it. The passengers loved it, and it became a menu item on at the bar in question. One of the travelers that eventually enjoyed the cocktail was Stanton Delaplane, who brought the drink to San Francisco with him and championed it to the city. It was first served at the Buena Vista Cafe in 1952, and embraced by the city. It has been served there, and anywhere else that had coffee and Irish whiskey, ever since.

This is the critical ingredient: Irish whiskey

Irish Coffee

1.5 oz./ 45 mL Irish whiskey
2 tsp. brown sugar
4-6 oz./ 120 – 180 mL hot coffee
Glass: Irish Whiskey
Garnish: Whipped cream
Ice: None

Prepare the glass by warming it with hot water. Empty the glass when warmed, then add the coffee and sugar. Stir to dissolve the sugar, then add the Irish whiskey. Stir again. Evenly spread the whipped cream over the top of the coffee and serve.

I love this drink. It is delightful any time, day or night. It is just warm and inviting, the bite and sweetness of the whiskey just peeking through the coffee flavor. You may be tempted to stir the whip cream in, but don’t. The layer of cream on top gives you a little with each sip, and acts as a delicious insulator for the coffee. If you are looking for some caffeine to add to your liquor, I suggest this over vodka and Red Bull any day. And you get whipped cream!

This is day 27 of a series, #100DaysOfCocktails, being done by Smart Guy In A Tie Cocktails. You can follow along daily on my Instagram page on Facebook, and on Twitter.

Support Breast Cancer Charities through 5k For Kelli on Saturday Aug 20th

August 17, 2016 By LIbby Ballengee

Kelli’s family remembers her through this annual fundraiser!

The Breast Wishes Foundation presents the 4th annual 5k for Kelli to honor and support women with breast cancer and to remember all those we have lost. The 5k for Kelli is a fun and family friendly event that gives 100% of its proceeds to local charities: The Noble Circle Project, Good Samaritan Hospital’s Breast Health Center and our very own Breast Wishes Foundation which grants wishes that bring joy to women and their families affected by breast cancer.

This race is in memory of Kelli James who lost her battle with breast cancer in 2006, and is organized by her two loving sisters. Kelli loved fairies so they encourage everyone to wear tutus and wings…no fairy gear? No problem! We will have plenty to purchase at the merchandise tent with all proceeds going to charity.

Organizers will have free coffee, fruit, and cookies. There will also be free face painting and colored hair spraying. Day Yoga Studio is offering a free pre-race stretch and warm up. The Shakery Juice truck will be there selling delicious juice and healthy sandwiches.

Raffle tickets for $1 include prizes like a 50″ flat screen TV, Kings Island tickets, massages, $100 Kroger gift card, Restaurant gift cards for Luckys, Roost and even the Oakwood Club! Great prizes to the Top 3 male and female runners in each age group and the Top 3 male and female runners overall. Age Divisions include: 19 and Under, 20-29, 30-39, 40-49, 50-59, 60 & Over

When: Saturday August 20th– Onsite registration starts at 7:30 am. Race starts at 9 am.

Where: Wegerzyn Gardens 1301 E. Siebenthaler Avenue in Dayton. The 5k loop begins and ends close to Wegerzyn Gardens Metro Park but takes place on the Stillwater River Bikeway and Recreation Trail.

Cost: $25, which includes commemorative t-shirt. Please note, shirts are unisex and run a little small so plan accordingly.

NOTE: Early Packet Pickup at George’s Family Restaurant 5216 North Dixie Drive in Dayton on Thursday and Friday August 18th and 19th from 9a-7p.

Gary Owen’s Reality at the Funny Bone

August 14, 2016 By Nikki Nett

Started at Talawanda now we here

Gary Owen, local-ish comedian, is about to take over the world. Ok, he’s not super local, but he grew up in the Cincy area and now calls Cincinnati home, so that counts, right? Just say yes, and let’s keep it moving.

When he’s not yelling “Who Dey!”, Gary is making people laugh. Hysterically. A lot of people, actually, and they’ve been laughing for over a decade.

You may know him as Mr. Broccoli from Daddy Day Care, Zach the barber from House of Payne, or any number of his scene stealing movie roles. Don’t act like you weren’t hoping your boyfriend was taking notes during his role as Bennett in Think Like A Man (and Think Like A Man Too), we know better. We know.

But you have to take it back a little further. After high school, Gary enlisted in the U.S. Navy. After serving on the Presidential Honor Guard, he found comedy. Being named “Funniest Serviceman in America” was only the beginning. He quickly found a huge African American fan base and was named the “Funniest Black Comedian” in San Diego. Soon he could be seen gracing the stage of BET’s ComicView, with appearances that lead him to the hosting gig.

Now the whole team’s here

Now, it’s coming full circle. Once again, Gary answered when BET called, except this time, it was for his own reality tv show. A statement from BET reads as follows:

“Gary Owen is arguably Black America’s most beloved non-Black comic. He became part of the family as the first Caucasian man to host BET’s ComicView, and confirmed he was here to stay with his star turns in the Think Like A Man films, Ride Along and Meet The Blacks. He also starred in his own hit stand-up comedy specials including ‘I Agree With Myself,’ ‘True Story’ and the upcoming ‘I Got My Associates.’ Now, he brings his own interracial and blended family to BET in a 30-minute unscripted series that is colorful, truthful and hysterical. Gary Owen loves his wife so much, he wants to marry her again — and the path down the aisle is paved with non-stop laughter as he balances planning a wedding with raising his three rambunctious children and growing his white-hot career. ‘GARY OWEN FAMILY’ is produced by Bunim/Murray Productions. Bunim/Murray’s Gil Goldschein and Jeff Jenkins serve as executive producers along with Gary Owen, Stella Bulochnikov, Brian Sher and TIP ‘T.I.’ Harris,”

**Gary Owen Family is currently in production

Truuue Storyyy**

You can catch Gary Owen at the Dayton Funny Bone (click for tix) this week, August 16 & 17 at 7:30pm. This is a special engagement and WILL sell out, so make sure you get your tickets. I’ve seen Gary perform dozens of times and I can promise you, this ticket will be worth every cent. He’s hilarious. Oh, and make sure you smile for the cameras.

Lucky for you, Dayton Most Metro has partnered with the Dayton Funny Bone to give away a few FREE tickets! We’ll hold the contest on our Facebook page, so keep an eye out!

**if you didn’t read that header in Gary Owen’s voice, go on ahead and look for his special, titled True Story and thank me later, after your abs heal from the laugh-crying.

Top 10 FREE Events For This Weekend

June 17, 2016 By Dayton Most Metro

You’ll never be able to say there’s nothing to do in Dayton if you check out DaytonMostMetro.com! Search thousands of free events in our online database. If you know of an event that should be listed, be sure and submit it for free!

We make it easy for you to peruse the myriad of events happening around town. By selecting the free category on our event calendar you’ll be able to experience things to do when your funds are low and yet still have a great time. . There’s always more to explore, new adventures to be had and memories to be made in the Miami Valley. Here are our 10 top free events for this weekend:

Fri, June 17th

Food Truck Rally & Night Market with live music and more atYellow Cab 6-10pm

Concert at Fairborn Community Park: Dixie Ryders 7-9:30pm

Movie Night at Austin Landing 8:30-11:30pm

Sat, June 18th

Fitness in the Park: Yoga at Riverscape 10-11am

Summer Solstice Lavender Festival in Marinsville 10am – 6pm (also on Sunday)

13th Annual Family Fitness Challenge at Central Park in Fairborn 12:30-2:30pm

Drum Circle at Freshwater Farms 12- 5pm (also on Sunday)

Stitch N Sip at Sew Dayton 5-8pm

Sun, June 19th

3rd on Third: Dayton’s Eclectic Outdoor Market E. Third & Bates 11am – 4pm

Concert: MAD RIVER RAILROAD Dominick Lofino Park in Beavercreek 7pm

Dive Bar Tuesday – Dr. Doodles Lounge

June 7, 2016 By Brian Petro

Welcome to Dr. Doodle’s Lounge!

There has been a theme in the last few dive bars we have explored. They are small and intimate venues, where is it hard not to meet know people because you were in pretty close proximity to them. Bar space was limited, and there was not much light in the room, which tends to bring people closer together. Space is expensive; unless you have a good deal, what you pay for the building, as well as its maintenance, can be costly. This could be a reason that dive bars tend to end up in places that are hard to find or out of the way. Many of the ones that are on our list are out of the way places that people almost have to draw us maps for to ensure that we find it. Had people not told us about Time Out Cavern or Adrienne’s White Rabbit Lounge, I am not sure we would have stumbled on them by just wandering down the street. In some ways, this week’s adventure to Dr. Doodle’s Lounge follows that script. In more ways, it breaks it.

Dr. Doodle’s Lounge (1510 Miamisburg Centerville Rd, Dayton, OH 45459) DOES have a sign on 725 that lets you know it is there. However, you won’t see it from the street. You need to go around the back of the Original Pancake House to find this delight. When you do head back there, the first thing you will notice is their nicely enclosed patio. It is spacious and covered, so as long as the weather is warm, you can sit out there with your favorite beverage. When you enter and pass a small shelf of books and a jukebox on the left, there is a good chance someone is going to say hello to you. And it may not be the bartender. Like most of the other bars we have gone to, we immediately felt welcome here. More than one person we spoke with mentioned the feel was very much like the beloved Cubby Hole, complete with several of the bartenders that made that venue great. It was also said a few times that “the stranger you are, the more you fit in.”

This place seems a little strict with rules.

The openness was not just for the customers and staff. The whole atmosphere was open, thanks in large part to the walls of windows on two sides of the building. The ceilings were high, and there was natural light (possibly Natural Light too, we did not check) pouring through space. The bar was tucked into the corner, so there was plenty of room for activities like darts, pool, trivia, the occasional Sunday karaoke night, and any other events one can imagine. Even on nights in the past, we were there, and it was busy, it did not feel like a cramped space. There is room for everyone to come in for a drink!

And come in for a drink you should! They have three taps for beer, but a much wider selection of cans and bottles for you to enjoy. There was a cocktail list, but it has been lost to history. The spirits they keep behind the bar offer an imbibing option for everyone and the bartenders there know how to use them. Specials, as well as food, depends on the night that drops in. Each man or woman handling bar duty that night will have their own special, from $3 shots of Fireball to $10 buckets of beer. The food menu is just as dependent on staff taste. One night could be pulled pork sandwiches; another they could be grilling brats on the patio. This is one of the beauties of small, independent businesses. There is always something different going on, and the staff has some leeway to cater to the customers. In fact, some of the customers will bring in side dishes depending on the night and the bartender. Who needs a regular menu?

What are you in the mood for today?

It would be easy to become a regular here. The whole atmosphere is a big warm embrace. There is going to be a motorcycle run in August to Indian Lake, starting with some hamburgers and brats on the patio and finishing with the ride. Last year over 200 people participated in the event, and this year will probably be bigger. Every night will offer a different experience, which means if you go often enough, you will find the right time for you. It does not matter who you are or what you do; there’s a bar stool and a cold drink waiting for you. Just a cursory look at the parking lot ran the gamut of styles, from hard working pick-up trucks to shining and stylish high-end cars. Stop by Dr. Doodles Lounge over a few different nights as the summer starts to heat up. Enjoy the patio, the food, and the friendly atmosphere. Pretty soon you too will be welcoming people as they walk up to the bar for a drink.

Dr. Doodles lounge is located at 1510 Miamisburg Centerville Rd, Dayton, OH 45459. Their number is (937) 434-8748, and they are open every day from 12:00 PM to 2:30 AM. You can find their upcoming events and other information on their Facebook page.