#SCBDTravels: Do #LA the right way in 72 hours!

scbdtravels

About a month ago, I had the opportunity to travel to LA for my job at the time. It was my first time ever traveling to to the West Coast and I loved every bit of it. I stayed in Downtown LA in the Little Tokyo area which meant having ramen was a must.

Here are some of the spots I loved and checked out while I was in DTLA for 72 hours:
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1. El Pollo Loco (various locations)- It’s a chain but a great one, you can find down South in Texas and a long the West Coast. They serve some of the best rotisserie chicken, tortillas, rice and beans that fills you up!

LA 2 LA 1

2. Ford’s Filling Station (Culver City) – My first night in LA, I spent going out with my cousin who lives in the area and we went to Ford’s for dinner. They serve homestyle classic American food with a Modern twist. I’d definitely come back since it was hip spot. The food was delicious and filling like they mention in the title.

LA 3

3. Sprinkles Cupcakes (various locations)- Home of the first cupcake shop in the US. Sprinkles is a staple in LA. The cupcakes are delicious and all they are cracked up to be. I enjoyed a classic cupcake– chocolate cake with chocolate frosting. The cupcakes are delicious and #SCBDApproved.

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4. The Original Pantry Cafe (DTLA)- This downtown LA restaurant is a staple in the area. They serve a homestyle breakfast so I decided to go with sausage gravy with biscuits. It was delicious and I’d definitely go back but keep in mind they only take cash!

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5.  Citadel Outlets (Citadel) – About a 20 minute drive from DTLA (without traffic), this outlet is huge and even has an American Apparel Outlet Store in it. I loved and had a great time shopping there. I would definitely come back on a weekend when I had more time on my hands.

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6. Daikokuya Ramen (Little Tokyo)- For about $10 and change you can get a hefty bowl of ramen and a soft drink. It’s delicious and LA local favorite. Keep in mind that they only take cash and be ready to wait and put your name down before your seated. It’s totally worth the wait!

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7. LA Live- The new place to eat, drink, and enjoy LA sports teams. I went to the Yardhouse while I was there and the spot was definitely the place to be. Check out there website, to see what other restaurants that are in LA Live.

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8.  JiST Cafe (Little Tokyo) – JiST is a hidden breakfast nook in Little Tokyo. They serve classic breakfast dishes with an Asian twist. I got chocolate chip and banana pancakes and the serving was huge and delicious! It was a perfect breakfast before my last day working in LA.

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9. In & Out Burger- No trip to LA or even to the West Coast is complete without stopping here. Yes, it’s fast food but its the bomb. I really loved my burger and fries and will be asking for animal sauce next time. It was such a deal and was only $5 too! No complaints!

I still can’t believe I went to as many places as I did in 3 days while I was in Cali! I definitely would love to live there eventually but until then I’ll be finding my way to vacation back! I got to take a peek into so many places I’d love really get to spend a day or two at to get the full experience, including Santa Monica Blvd.

Stay tuned for more travel posts!

Cheers,

scbdlogofinal

 

 

 

#SCBDRecipe: St. Patrick’s Day Cocktail Recipes

scbdrecipe

stpatrickig

 

Everyone knows that St. Patrick’s Day is one of the booziest holidays of the year. While most celebrate by guzzling down green beer, others like to toast to the Irish patron saint with something a bit more fancy. We did a round-up of some of the classiest cocktails that will help you celebrate St. Patrick’s Day the right way!

BH_IrishJulep_WHT

Basil Hayden’s® Irish Julep

INGREDIENTS:

-2 parts Basil Hayden’s® Bourbon -½ part DeKuyper® Green Crème de Menthe -1 part Half and Half

METHOD:

1. Shake all ingredients well with ice.

2. Strain over crushed ice into a highball glass.

3. Garnish with a mint sprig.

Basil_Hayden_Shamrock_Sour_High_Res

Basil Hayden’s® Shamrock Sour

Recipe by Julie Reiner – New York, NY

INGREDIENTS:

-2 Parts Basil Hayden’s® Bourbon -½ Part Green Chartreuse -½ Part Lemon Juice -½ Part Grapefruit Juice -½ Part Agave Syrup* (To make, combine equal parts of water with Agave Syrup) -¼ Part Egg White

METHOD:

1. Combine all ingredients in a mixing tin and shake without ice to blend.

2. Add ice and shake.

3. Strain over fresh ice in a double rocks glass and garnish with a mint sprig and a lemon wheel.

Dead Rabbit Irish Coffee

 

THE BEST IRISH COFFEE YOU EVER HAD

It has been said that “Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat.” Here is a version you can make at home that traces back to the 1940s Foynes Airport original.

-1 ½ oz Clontarf 1014 Irish Whiskey -¾ oz Demerara syrup (made with 1 part water to 1 part Demerara sugar) -4 oz Fresh brewed coffee -Cream: whisk 2 oz of Brady’s

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-Irish Cream with 6 oz of heavy cream -Garnish: freshly grated nutmeg

Fill an Irish coffee glass or mug with hot water and let stand for a few minutes to warm. Pour out water. Add the whiskey, syrup and coffee, then stir. Add whipped Brady’s the width of your thumb. Freshly grate nutmeg over top.

Created by Jack McGarry, on behalf of Irish to the Core.

OLYMPUS DIGITAL CAMERA

 

 

THE DUBLIN SIDE

With both honey liqueur and agave nectar, one would think this drink would only satisfy those with a serious sweet tooth! However the aromatics of gin, lemon and mint awaken and refresh the palate in this lemony twist on the South Side cocktail.

-1 ½ oz Celtic Honey Liqueur -1 oz Gin -½ oz Fresh lemon juice -1 tsp Agave nectar -Handful of mint leaves -Garnish: mint sprig

Shake ingredients very well with ice and strain into a chilled martini glass or over ice into a rocks glass. Garnish with a mint sprig.

 

GET_MatchaMakerAquaFresca

If you want to partake in festive St. Patrick Day’s drinks but aren’t a big fan of alcohol (or if you’re underaged,) check out this mocktail from celebrity chef Elizabeth Falkner. The Matcha Maker Melon Agua Fresca makes a refreshing and fun beverage for any time of the day with bright bursts of honeydew melon and lime.

Matcha Maker Melon Agua Fresca

Ingredients

-4 tea bags Good Earth Matcha Maker, tag removed from the tea bag -4 cups boiling water -1 honeydew melon, skinned, seeded and cut up into chunks -4 cups ice -4 slices lime

Directions

-Steep the Good Earth® Matcha Maker™ in boiling water for 5 minutes. -Strain the tea bags and remove from the water. -Add the water into a blender filled with the melon chunks -Puree the water and melon chunks in the blender and then strain the smooth mixture through a fine, mesh strainer. -Pour the mixture over cubed or crushed ice. -Garnish the tall glass with a slice of lime.

 

#SCBDEvent: .@TheDoeFund Hosts 3rd Annual sweet: New York Tasting Event

scbdevent

 

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On Thursday, March 13th, The Doe Fund will be hosting it’s 3rd annual sweet: New York to support homeless people in NYC. Students from the Doe Fund’s culinary employment program will work alongside chefs from the top NYC restaurants to treat guests to sweet and savory dishes. All proceeds will go to the Doe Fund’s Ready, Willing, and Able Program, which helps formerly homeless men and women get back on their feet through career development and educational tools.

Guests will be given the VIP treatment and served dishes from some of New York’s most famous restaurants, including Dinosaur BBQ, Magnolia Bakery, Tao, and Capital Grille. Patrons can also enjoy specialty cocktails crafted by expert mixologists, along with wine from award-winning vineyards and craft beers and spirits. Along with dinner and drinks, there will be a not-so-silent auction and the musical stylings of celebrity DJ Chelsea Leyland.

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VIP Tickets cost $150, and tickets to the main event cost $100. You can purchase tickets online and find out more information about the event. Join the Doe Fund on March 13th at 6 PM at the Bowery Hotel for dinner, drinks, and dancing for a good cause!

#SCBDEvent: Mardi Gras Celebration @WHotelsNYC

scbdevent

W New York - Downtown

Tonight The W New York – Downtown will be hosting a Mardi Gras celebration featuring complementary cupcakes, signature cocktails straight from the French Quarter, and the chance to win a trip to New Orleans! 

Join them this evening at 5 PM for a taste of the Big Easy without having to leave the Big Apple. Kick off the celebration with the Taylor Bird Sazerac, a $9 cocktail that hails from the W French Quarter’s SoBou restaurant. If you’re curious to see what you’re getting yourself into, check out the recipe before you take the dive:

Taylor Bird Sazerac_hi res

Taylor Bird Sazerac Cocktail $9

1 oz. Cognac

1 oz. Rye whiskey

1 barspoon Steen’s cane syrup (or extra-rich 3:1 demerara syrup)

2 dashes orange bitters

4 dashes Peychaud’s bitters

Absinthe rinse

Tools: mixing glass, barspoon, strainer

Glass: rocks

Garnish: lemon twist

Rinse a chilled rocks glass with absinthe to coat. Stir the remaining ingredients in a mixing glass with cracked ice and strain into the rocks glass. Garnish with a lemon twist after expressing its oils over the drink.

Billy's Bakery Mardi Gras Cupcake_hi res

 

With the purchase of the Taylor Bird Sazerac, you’ll receive a complementary King Cake cupcake from Billy’s Bakery. One of these delicious cupcakes contains a surprise ingredient: a baby! Whoever finds the baby hiding underneath their creamy purple and green frosting will win a two-night stay for two in New Orleans.

For those of you who aren’t lucky enough to find the baby and win the trip, the W New Orleans is offering several specialty packages in honor of Mardi Gras. Check out their website to snag a five night stay at the W New Orleans and get a chance to march in the Krewe of Orpheus parade or grab some daily “to-go” cocktails from SoBou.

If you’re looking for an authentic Mardi Gras celebration with some New York flair, then the W – Downtown is the spot for you! The celebration starts at 5 PM tonight on 123 Washington Street. As they say in the Big Easy, laissez les bons temps rouler! (Let the good times roll!)

#SCBDRecipe: @CruzTequila and @TresAgaves Margaritas for National Margarita Day!

scbdrecipe

Today marks one of my very favorite days of the year, National Margarita Day. In honor of this joyous celebration, we present you with these delicious, easy to make recipes from two delicious tequila brands.

Cruz has become well known for it’s smooth tequila that’s made from the finest blue agave in the Los Angeles region. Their gold and silver tequila make an excellent addition to any cocktail including this one:

drink

CRUZ Citrus Margarita

-2 parts Cruz Silver Tequila

-¾ parts agave nectar

-1 lime squeezed

-½ lemon squeezed

-½ orange squeezed

-1-2 parts filtered water

-A couple sprigs of mint

Shake all ingredients with ice and strain over fresh ice. Garnish with a mint sprig.

TA-Fresh Margarita-HR

Tres Agaves is another quality brand that’s famous for it’s organic cocktail mixes and quality tequila.

The Real Fresh Margarita 

They don’t call this the “real” margarita for nothing! All the ingredients used to make this delicious cocktail are all natural and as organic as it gets.

-2 parts Tres Agaves Blanco Tequila

-1 part Tres Agaves Cocktail-Ready Agave Nectar

-1 part fresh-squeezed lime juice

-Lime wheel or wedge, for garnish (optional)

Combine all ingredients in a cocktail shaker with ice. Mix ingredients, shake, pour over ice. Salt the rim or add a fresh lime wedge for garnish.

Each of these margarita recipes can be enjoyed over ice or blended, and are perfect for a girls night in!

#SCBDReview: Tea in Wondeland – Alice’s Tea Cup Chapter 2

scbdreview

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My boyfriend works in the city, one day his mom and I decided to meet him for lunch in the Upper East Side, New York City. We came across Alice’s Tea Cup Chapter 2 in the Upper East Side, on 64th street between Lexington Avenue and 3rd Street. We walked into a cute store front tucked away and into an Alice in Wonderland inspired restaurant café.

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Our wait was about ten minutes, due to wanting to sit upstairs. There are two levels. The downstairs area is small with a nice amount of tables and includes includes the main lobby area with a counter and host desk.

Picture 2

Upstairs was so cute with Alice in Wonderland themed decorations all over the place; including large butterflies and paintings, tall ceilings, and tea cups all over.

Picture 3 Picture 4 Picture 5 (tea list)

We started with ordering a pot of tea. The restaurant offers a deal where customers can order a pot of tea for three cups and two scones. Between the three of us, we have several cups of the tea- it was plenty. We decided to order one of their house specialties, called Herbal Detox Blend. This was a special blend of Alfalfa, dandelion, nettle bush, plantain, red clover and mint. It was light and smooth and tasted divine. I also decided to try one of their specialty Mar-Tea-Ni drinks. I got a Peach Bellini. It is infused with Peach Tea and Prosecco. All of the mixed drinks they offered sounded so good, and this one was excellent. It tasted fresh and refreshing. On a note with this drink and the service, I accidentally spilled this when I got it after taking a few sips, and the staff graciously came over and replaced it with a new one since it was pretty full when it happened. They have such great service and are so generous.

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After we received our tea, I got the cup of soup I ordered. It was an Artichoke soup. It had artichoke, mixed vegetables in a chicken broth. I love artichoke, but now I have a new favorite way to eat it. The broth made the artichoke so soft and smooth, it was so tasty. The flavors all mixed together to create a delicious soup. They always have different soups each day, so it is exciting to try another on a future visit. The soup also came with homemade rosemary focaccia bread. This tasted so good alone or mixed in with the broth of the soup.

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After finishing the soup, we were served our sandwiches and scones. All of our meals came with an option of fries or salad, so we all got a salad. The dressing that came with the salad was a ginger Soy dressing. This dressing was light but unfortunately they put only a small amount on the salad. I personally would have liked more, but it was so good. I ordered the Grilled Veggie Sandwich. This included Portobello mushrooms, eggplant, peppers, zucchini, onion, and tomatoes with goat cheese on pumpernickel. It included pesto which I opted to have it on the side. I usually am not a fan of pesto, but I tried this with this sandwich and it blended beautifully. The vegetables tasted so fresh and they were cooked perfectly. I loved having it paired with pumpernickel bread. I realized that too many places don’t use pumpernickel bread, it is under used.

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My boyfriend’s mother ordered the Lapsang Souchong Smoked Chicken Breast Sandwich. This was a smoked chicken breast on seven grain bread with granny smith apples and an herbed goat cheese. This sandwich was our least favorite. It was on the drier side. It needed something more to make the dry bread and chicken more moist, possibly a dressing. It was still very delicious though and would recommend it with an additional dressing.

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My boyfriend got the Croque Madame sandwich and added smoked grilled chicken to it. This sandwich was delicious, it was a heavier sandwich. The cheese made it a bit greasy. On this sandwich was grilled gruyere with mayonnaise and whole grain mustard. It was on golden raisin semolina bread. This did have a lot of taste but was very filling.

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Finally, we finished with our scones. I chose the Pumpkin Scone with a caramel glaze and my boyfriend chose the original buttermilk scone. They were served with clotted cream and a jam. The pumpkin scone was my favorite. It was so moist and rich. It tasted so fresh. The caramel on top made it sweeter, but it was not a sickening sweet, but instead a very enjoyable sweet. It went well with the last of our hot tea. I would highly recommend this. My boyfriend and his mom enjoyed the original one the most, they said they loved how flakey and moist it was, at the same time. It broke apart but was not too dry. I do have to say it was one of the best original scones I have had.

Picture 12

I found out that they have three different restaurants, each called a different Chapter. I am excited to visit these other ones in the future and see the difference between them. They offer so much more than we had too. Other deserts, cakes, more drinks, so many teas, and salads and sandwiches of all kinds. The food was fabulous, servers were super nice and alert, and the atmosphere is like no other. Highly recommend this and I will be back in the future to enjoy another afternoon tea with friends.

Tea Cup

 

http://alicesteacup.com/

https://www.facebook.com/alicesteacup

#SCBDFavorite: Valentine’s Day Outing Options

scbdfavoriteWhether with a friend or with a spouse, mid afternoon or late night, there are a bunch of great places to celebrate this Valentine’s Day.

Sotto13

Happy Hour Party ($35/person) 

  • Three passed tapas items such as chickpea fries with sundried tomato pesto, yellowfin tuna crudo and crostini with roasted tomato and fresh mozzarella
  • Two passed pizzas such as “the forager” with wild mushrooms, ricotta and truffle oil or the Mortadella pizza with sicilian pistachios, mozzarella and pecorino romano
  • House selections of red & white wine, seasonal sangria, peroni beer

Group Function Menu ($60/person)

  • Three pizzza or tapas items such as spicy sausage pizza, chickpea fries with sundried tomato pesto or lemon and saffron arancini
  • Two antipasta items such as tuscan sale ceasar or veal-beef-pork ricotta meatballs
  • Two pasta dishes such as fresh rigatoni with spicy lamp sausage or lasagna al forno with truffle
  • Two carne e pesce items such as bone-in skate wing piccata or garlic and rosemary marinated skirt steak
  • Dessert of mini cannolis and warm bambolini

Brunch Party ($45 per person)

  • Two antipasta dishes such as kale caesar or chickpea fries with undried tomato pesto
  • Two breakfast items such as french toast or baked crispelle
  • On pizza such as margherita with fresh mozzerella
  • Brunch cocktails such as raspberry-white peach bellini and the Sotto 13 Bloody Mary

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So many great choices, I WANT TO GO TO THEM ALL!
Have A Happy Valentine’s Day <3

 

#SCBDRecipe: Maker’s Mark Set the Bar for Superbowl Sunday

scbdrecipeYour party is not complete without these Maker’s Mark recipes.

Chef Lee Anne Wong, winner of Iron Chef America, editor of the Maker’s Mark® Cookbook and host of her new Cooking Channel series ‘Food Crawl’, has created several delicious game-day snack recipes using Maker’s Mark® Bourbon – handcrafted from the heart of Kentucky and the only bourbon versatile enough to shine from behind the bar and in the kitchen.

mm wings

Bourbon Apple Glazed Chicken Wings

Serves 4

2 lbs chicken wings, trimmed

1 cup Maker’s Mark® Bourbon

1 can frozen apple juice concentrate, thawed (12 ounces)

½ cup soy sauce

¼ cup cider vinegar

¼ cup dark brown sugar

4 large cloves garlic, minced

1 teaspoon salt

¼ teaspoon crushed red pepper

1 tablespoon maple syrup

Directions:

  1. Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

  1. Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Bourbon Onion Dip

Serves 6-10

4 tablespoon extra virgin olive oil

2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain

1 teaspoon salt

½ cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon

¾ cup Greek yogurt

½ cup fresh ricotta cheese

½ cup sour cream

Few drops lemon juice

Pinch sugar

Salt and pepper to taste

Crudite vegetables and chips for dipping

Directions:

  1. In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

  1. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough
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    chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chip

mm the pubThe Pub

Stay warm inside and toast to your favorite team with this refreshing cocktail in hand:

1 ½ parts Maker’s Mark® Bourbon

Cold ginger beer

In a tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.

YUM!

 

 

 

#SCBDExclusive: National Pisco Sour Day (and Perfect Pisco Recipes)

scbdexclusive

 

National Pisco Sour Day

pisco2Deemed a national holiday in Peru back in 2003, the iconic Pisco sour dates back nearly 100 years, but is currently at the forefront of mixology due to the recent revival of pre-Prohibition cocktails. Truly unique to Peruvian heritage – the classic combines Pisco, lime juice, simple syrup, a dash of egg whites & bitters – but a few modern-day renditions made with Portòn, the finest handcrafted Pisco from Peru, are sure to shake things up!

A little sour before all that Valentine’s Day sweet certainly couldn’t hurt PLUS Pisco (Peru’s national spirit) is hot, hot, hot right now. According to USA Today’s 2014 Culinary Forecast, Peruvian cuisine tops the list of things to watch out for this year!

So raise your glasses and let’s make a toast to National Pisco Sour Day!

Here are a few Perfect Pisco Porton Recipes:

pisco

Hometown - Created by Enrique Sanchez – Rose Pistola, San Francisco

Hometown

1 ¾ parts Portón

¾ part fresh lemon juice

¾ part Darbo Elderflower Syrup

½ part Averna

½ part egg white

Angostura bitters

Instructions:

Combine all ingredients in a shaker. Shake vigorously without ice. After dry shake, add ice and shake all ingredients again. Shake contents over a martini glass. Garnish with 1 mint leaf and a dash of Angostura bitters.

*Enrique Sanchez of Rose Pistola in San Francisco created the Hometown as a reflection of his Peruvian and Italian heritage, using each culture’s respective spirit:pisco and amaro. He notes, “Portòn offers this cocktail a bouquet of flavors with a touch of pineapple on the finish which, when combined with the caramel-bitter of Averna, give birth to a very balanced and nostalgic rendition of a pisco sour.”

pisco3

E.B.D – Created by Christian Sanders – Evelyn, NYC

E.B.D “Evelyn’s Back Door”

2 parts white peppercorn-infused Portón

¾ part Yuzu Citrus Blend*

¾ part Agave syrup

1 dash Angostura bitters

¾ part egg white

Instructions:

Add all ingredients into shaker and dry shake well (no ice). Then, add ice and shake well again

Double strain into rocks glass. Garnish with cracked white peppercorn and with 2 additional drops of Angostura bitters

*Yuzu Citrus Blend: 60% Yuzu (bitter Japanese citrus) and 40% lemon juice

 

#SCBDRecipe: How To Create The Ultimate Beer Cocktail – For Superbowl Sunday

scbdrecipe

“How To Create The Ultimate Beer Cocktail” at a Super Bowl party. For all the ladies who are non-traditional beer drinkers, learn to prepare the ultimate tailgate party with beer and Owl’s Brew (A Tea Crafted For Cocktails). Mix Owl’s Brew with your boyfriends beer, and voila! A brand new cocktail, perfect for the ladies in the room.

beer

SWEET BLONDE

1 Part Owl’s Brew The Classic

 1 Part Pilsner

Garnish with an orange slice

Method: Serve Chilled In A Highball

beer2

RED SHANDY

1 Part Owl’s Brew Pink & Black

1 Part Hoegaarden

Rim glass with Margarita Salt

Garnish with Lime

Method: Serve Chilled In A Highball

beer3

SPICED BREW

2 Parts Owl’s Brew Coco-Lada

1 Part spiced rum

1/2 Part ginger liquor

Top off glass with Guinness (or similar stout)

Method: Serve in pint glass

DRINK UP!

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