Hello Stranger | Login | Create Account
Jan 21, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Author Archive

Drink This Weekend Edition: Malt-tease-Fashioned

Thursday, March 26th, 2015



Combine your love for beer and the harder stuff by using homemade beer syrup in a cocktail recipe. Use a big-flavored, hoppy beer, such as an ESB or IPA, to maximize flavor. The syrup complements a galaxy of cocktails, like the Tom Collins, Sazerac, pisco sour and Old-Fashioned, including the reimagined one here.

Beer Syrup
6 ounces

12 oz. hoppy beer, such as an ESB or IPA
6 oz. sugar

• In a small saucepan over medium heat, simmer the beer until reduced by half.
• Add the sugar and stir until dissolved. Remove from the heat and let cool. Syrup will keep, refrigerated, up to 1 month.


1 serving

2 oz. Spirits of St. Louis Regatta Bay hopped gin
½ oz. beer syrup
4 dashes Bittermens Hopped Grapefruit Bitters
2 grapefruit twists

• Combine the gin, beer syrup and bitters in a stirring glass with ice. Squeeze 1 grapefruit twist over the glass to release the oils, then drop it into the glass. Stir and strain into a rocks glass filled with ice. Garnish with the remaining grapefruit twist.


-photo by Carmen Troesser

The Scoop: Bootleggin’ BBQ serves up barbecue downtown at The Pour House

Monday, February 23rd, 2015



Patrons at The Pour House downtown can now dig into Kansas City-style barbecue while they throw back a pint. Bootleggin’ BBQ has taken over the kitchen at 1933 Washington Ave., under the direction of pit master and co-owner Brenton Brown.

Brown, a certified barbecue judge, started Bootleggin’ BBQ in 2006 as a catering venture with co-owners Shane Hale and Eddie Belter. The trio began partnering with The Pour House for a series of pop-ups that led to a mutually beneficial arrangement. “Working with The Pour House gave us an opportunity to have a brick-and-mortar, an actual location, where they can visit us,” Brown said. “We thought, Business is good. Customers are happy. We’ll stay.”

Bootleggin’ BBQ offers Kansas City-style classics dry-rubbed and slow-smoked over Missouri hickory wood. Brenton serves up meats like pulled pork or brisket on nachos, in tacos and sliders. Bootleggin’ BBQ serves up food daily from 11 a.m. to 10 p.m. or when the food runs out. Brown will host a grand opening celebration March 6 and 7.

A Seat at the Bar: Ted and Jamie Kilgore tell us what to shake this month

Thursday, April 25th, 2013

The Seelbach Cocktail is a delicious blend of bourbon (a Ted favorite), Champagne (a Jamie favorite) and a healthy dose of bitters. A seemingly odd combination, this signature drink of the Seelbach Hotel in Louisville, Ky., has become our brunch staple. Created in 1917, its recipe was a well-kept secret until it was published 80 years later in New Classic Cocktails. Now that the secret’s out, we can all enjoy this marriage of masculine and feminine spirits. Combine 1 oz. Old Forester bourbon, ½ oz. Cointreau, and 7 dashes each Angostura and Peychaud bitters in a cocktail shaker. Add ice, shake briefly and strain into a Champagne flute. Top with Champagne and garnish with a flamed orange peel.

— illustration by Vidhya Nagarajan

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004