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Feb 25, 2018
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Posts Tagged ‘Drinking’

By the Book: ‘Drinking with the Saints’ by Michael P. Foley

Friday, October 2nd, 2015

Welcome to the new By the Book, where the Sauce editors choose a monthly theme and pit cookbooks in a head-to-head battle to see who comes out on top. And the winner? We hand the champion over to you in a By the Book Facebook giveaway. In honor of our annual Guide to Drinking, we’re kicking the new BTB off with cocktail books. Last week, we shook up a Detroiter from Cocktails on Tap. Next up: Drinking with the Saints by Michael P. Foley.




Drinking with the Saints is for those interested in Catholic history or those looking for an excuse to drink every night – in fact, both might be required. Organized as a calendar, drink recipes are paired with saints’ feast days and short biographies. Ranging from classic and vintage cocktails to themed inventions, most are simple but require a fully stocked bar.

I chose to make the Green Ghost cocktail; on a Thursday afternoon, it sounded refreshing with gin, Green Chartreuse and lime juice. Also (full disclosure) I know the author of Drinking with the Saints and was privy to tastings while he developed the lengthy book. I remembered the Green Ghost as a perfectly tart cocktail.

Reminiscent of a Last Word with gin, Green Chartreuse and lime juice, the Green Ghost has no Maraschino liqueur to sweeten and soften the in-your-face, herbaceous tag team of gin and Chartreuse. I enjoyed the tangy cocktail, but would have preferred a milder gin to the Beefeater we had available at Sauce HQ. Something like Hendrick’s would provide a better backdrop for the alluring complexity of Green Chartreuse and fresh citrus.

The Rundown
Skill level: Beginner. Recipes are simple and straightforward, but some drinks do demand ingredients you’ve never heard of.
This book is for: People interested in saints and cocktails – Catholic drinkers’ coffee tables.
Other recipes to try: For a crowd, make the complex but balanced Prompt Succor Punch, which includes gin, Yellow Chartreuse, Herbsaint and citrus.
The winner: Cocktails on Tap. Even for saints, the complexity of the Detroiter was hard to beat.




Green Ghost
1 serving

2 oz. gin
½ oz. Green Chartreuse
½ oz. lime juice

• Pour all ingredients into a shaker filled with ice and shake 40 times. Strain into a cocktail glass.


Drink This Weekend Edition: 4 Hands Cherokee Street

Thursday, September 17th, 2015




Spend the last few days of summer with Cherokee Street in hand. No, not the famous street housing antique shops, Mexican restaurants and crazy hip bars. I’m talking about the limited-edition Kölsch beer 4 Hands Brewing Co. made specifically for this burgeoning neighborhood.

Hailing from Köln, Germany, Kölsch beers are refreshingly crisp and bitter on the palate with a clean, slightly fruity finish. It’s a light style that doesn’t linger on the palate. Traditionally served in a 6-ounce Stange glass, Kölsch beers are best enjoyed cold and fresh.

4 Hands totally nailed its rendition of this German beauty. Pouring a beautiful golden color, Cherokee Street is thirst quenching and delicious. Citrus dominates the front palate, and it finishes clean and fruity with notes of fresh pear. And it wouldn’t be a 4 Hands beer without some serious hop addition. Here, the brewers dry-hopped Cherokee Street with Galaxy hops, allowing for even more citrus and mild dankness to come through on the aroma.

Cherokee Street was made available to all bars on its namesake street that serve draft beer, so anticipate finding it at most Cherokee watering holes like Art Bar St. Louis, The Fortune Teller Bar and others. You can also find it on draft at the 4 Hands tasting room, and it’s the beer 4 Hands will pour as a guest at Urban Chestnut’s Oktoberfest next weekend, Sept. 25 to 27. Get out, find a patio on Cherokee and enjoy these last few days of summer.

P.S. Digging the Kölsch? Check out Urban Chestnut Bap and Schlafly Kölsch. You are welcome.


Katie Herrera is the tasting room manager at The Side Project Cellar and co-founder of Femme Ferment.

Just Five: A Bulleit Apiece Cocktail

Wednesday, September 2nd, 2015



I’m not the only writer in my family. In fact, I married a man who loves to write, eat and drink as much as I do, and this summer, he published his first novel, A Bullet Apiece. To commemorate this momentous occasion, I created a cocktail for his book release party.

In addition to Bulleit bourbon (of course), it had to have a St. Louis connection. Enter The Big O ginger liqueur, which has its roots in St. Louis, and pairs wonderfully with bourbon. I added Campari to break up the sweetness and add some color, while the hints of honey and lemon juice complement the ginger and balance the bitter aperitif. Like its namesake, this cocktail hits you hard and fast – and is just a little dangerous.


A Bulleit Apiece
1 serving

1 oz. Bulleit bourbon
1 oz. The Big O ginger liqueur
½ oz. Campari
½ oz. lemon juice
¼ oz. honey
1 lemon twist for garnish (optional)

• Combine the bourbon, ginger liqueur, Campari, lemon juice and honey in a cocktail shaker filled with ice and shake hard. Strain in a rocks glass filled with fresh ice and garnish with a lemon twist, if desired.

Drink This Weekend Edition: Caipirinhas, 2 ways

Friday, July 31st, 2015




I believe no home bar is complete without Brazil’s national spirit, cachaça. Unlike most rums made with molasses, cachaça is made with young sugar cane juice for an earthier, sour funkiness that is unmistakable. These flavors take beautifully to citrus, so it makes sense that Brazil’s national cocktail, the Caipirinha, is a simple mix of sugar and fresh lime. The recipe originates from an old apothecary remedy that called for lime, garlic and honey. Over time, rum was added and the garlic and honey were replaced with sugar to cut the lime’s acidity.

This cocktail is versatile, too. Don’t have limes? Try a cucumber or a more exotic fruit like cherimoya. You don’t even to use cachaça or rum; swap the spirit for vodka and you have a caipiroska. Try these recipes for a traditional Caipirinha and a riff on the classic with refreshing strawberry and cucumber – both perfect for a hot summer weekend.


1 serving

½ cup turbinado sugar
¼ cup water
1 lime, quartered, divided
2 oz. cachaça
1 oz. fresh lime juice

• Combine the sugar and water in a saucepot and heat until sugar is dissolved to make a simple syrup.
• Place 3 lime quarters and ½ ounce simple syrup in a cocktail shaker and muddle. Add cachaça and lime juice, fill with ice and shake a few seconds to combine. Strain into a rocks glass over fresh ice and garnish with muddled fruit and the remaining lime quarter.

Strawberry Cucumber Caipirinha
1 serving

½ cup turbinado sugar
¼ cup water
2 strawberries, stemmed
1 1-inch cucumber slice
1½ oz. cachaça
½ oz. fresh lime juice

• Combine the sugar and water in a saucepot and heat until sugar is dissolved to make a simple syrup.
• Place the strawberries, cucumber and ½ ounce simple syrup in a cocktail shaker and muddle. Add cachaça and lime juice, fill with ice and shake a few seconds to combine. Strain into a rocks glass over fresh ice and garnish with the muddled fruit.

Kyle Harlan is bar manager at Mission Taco Joint and a member of the St. Louis USBG chapter.

Drink This Weekend Edition: Celebrate St. Louis Craft Beer Week

Thursday, July 23rd, 2015



It’s the most wonderful time of the beer lover’s year: The seventh annual St. Louis Craft Beer Week kicks off Saturday, July 25, a nine-day celebration of the best in the St. Louis-area beer community. This year, more than 130 tastings, festivals, release parties, tappings and pairings are scheduled from Oakville to Alton. It all kicks off Saturday with the sold-out Midwest Belgian Beer Festival, but fear not – there are plenty of other events to jumpstart your week.

The official Midwest Belgian Beer Fest After Party starts at 4 p.m. Saturday at 33 Wine Bar with a draft lineup featuring Perennial’s new Suburban Beverage and standouts like Oskar Blues Deviant Dale’s IPA. You can also raise a glass of Bell’s Brewing’s Sparkleberry, Deb’s Red or 2014 Third Coast Ale on The Loop at Three Kings’ opening night celebration Saturday at 6 p.m.

Drink plenty of water Sunday morning in preparation for Cans, Chicken, Cine, Ice Cream at 4 Hands’ new Container Bar outside the brewery. This all-day extravaganza starts and noon and features brews from 4 Hands and Bell’s, hot chicken brats from the Southern and Byrd & Barrel crews and made-to-order ice cream from Ices Plain & Fancy. As for the cine portion of the evening, grab a seat at 9 p.m. for a screening of Wet Hot American Summer. Looking for something indoors that day? Check out Craft Beer Cellar’s Beer Geek Fest from noon to 6 p.m., where a total of 24 breweries will sample, and new offerings debut every two hours.

For a sit-down affair, get tickets for chef Ben Grupe latest installation of his pop-up dinner series, Soigné. This family-style, multi-course meal features dishes like maple-braised bacon with heirloom tomatoes and semolina dumplings all paired with local offerings from 2nd Shift, 4 Hands and Perennial.

The party rolls through Sunday, Aug. 2. Here, some quick highlights of what’s in store throughout next week:

• Monday, July 27: Art Bar hosts Bits ‘n Chips, a night of Tallgrass beer flights paired with the finest Dorito flavors to munch while you play more than 7,000 video games.

• Wednesday, July 29: iTap Central West End hosts Strange Invasion II, when the Strange Donuts crew pairs their creations with some of St. Louis’ best local brews.

• Thursday, July 30: Get your tickets for a six-course Beer and Burger Pairing at Heavy Riff. Southern California food truck Grill ‘Em All will prepare six sliders to enjoy with six brews from Heavy Riff and Excel Brewing.

Check out the full list of St. Louis Craft Beer Week events here.


Editor’s note: Eric Hildebrant is vice president of St. Louis Craft Beer Week, and Sauce Magazine is a sponsor of this event.

Drink This Weekend Edition: Cucumber Delight at The Gin Room

Friday, July 17th, 2015




Here’s my list of the best ways to stay cool during this weather. 1. Go to the library. It has books and air conditioning. 2. Lay on a tile or linoleum floor (be aware that Target employees will think you’re nuts). 3. Drink gin.

Hailing from a cave in Parkville, Mo., S.D. Strong Distilling’s Pillar 136 Gin is a citrus-forward spirit that is smooth and bright with characteristic botanical notes. The flavor profile lends itself well to The Gin Room’s Cucumber Delight, a bubbly, summery riff on a classic gimlet – traditionally gin, lime juice and simple syrup.

To start, St. Germain, fresh lime juice, simple syrup and cucumber bits are muddled together. In goes ice for a quick shake, then the Pillar 136 Gin. After another shake, the cocktail is poured right into the glass, ice and all. A splash of club soda and lime wheel garnish later, the simple, clean cocktail is ready to go.

The result is a cool as a cucumber. The bright lime and forward gin pair well with the floral notes of St. Germain, and the smooth cucumber adds just enough sweetness to balance everything out. The Cucumber Delight is a chill, fizzy gin cocktail that takes the edge off the heat and humidity of late July.

Can’t get enough gin? You’re in luck. St Louis Gin Week kicks off this Monday, July 20 and runs through July 25. Stop by The Gin Room Saturday, July 24 and meet S.D. Strong Distilling owner Steve Strong.


Editor’s note: Sauce Magazine is sponsor of St. Louis Gin Week.

Drink This Weekend Edition: 3 Perfect Summer Rosés

Friday, July 10th, 2015




Summertime and rosé. Trust me on this.

Rosé often gets a bad rap. It’s billed as an insipid, boring wine with little or nothing to it. So often someone tells me, “I prefer a wine with more meat/more oak/more sweetness/more dryness.” In fact, a good rosé can remind us of sunshine, summer and days spent outside with good friends. This weekend, rain or shine, try these three examples of excellent dry, crisp and clean rosés, perfect for an afternoon of backyard grilling.

1. Domaine Font-Mars Dino de Cleménce Rosé
This rosé is made of 100-percent syrah grapes from the Languedoc region of France and tastes crisp and clean with flavors of fresh berries and citrus. One of my best indicators of quality is if my wife and I finish the bottle. We finished this easy-drinking wine so quickly, I didn’t even notice until I reached for another pour and found an empty bottle. The moral of the story: stock up. $12, available at Parker’s Table

2. Calera Vin Gris of Pinot Noir
This rosé, made entirely of pinot noir grapes, holds clean scents of roses and strawberries that continue on the palate with a hint of orange flower and a slightly minty, chalky touch. It’s a dry, beautiful wine that’s enjoyable and affordable, yet it exudes the craftsmanship of a small, artisanal vineyard on California’s central coast. $20, available at Randall’s in St. Louis

3. Chateau Thivin Beaujolais-Villages Rosé
I love Beaujolais. Not that banana, bubble gum stuff that comes out in November, but the family-owned, artisanal bottles created by small wineries in towns north of Lyon, France. This 100-percent gamay rosé, made by those same wineries, is essentially made like a white wine with only 24 hours skin contact. Its fresh, red-fruit flavors and tart finish make it perfect for barbecue and al fresco meals, pairing well with everything from olives to fresh fruit desserts. $18, available at Parker’s Table

Drink This Weekend Edition: Add fizz to hot summer nights with wine spritzers

Friday, June 12th, 2015




We all have that friend, the one who means well but is clueless when it comes to wine. So what to do when they proudly gift you a bottle that, well, sucks? Here’s one use for those bottles during a hot, humid St. Louis summer – make a refreshing spritzer. All you need is 4 ounces cheap wine, 2 ounces seltzer and ice. Everything else is optional.

Red wine: Spritzers change subpar reds in the most astounding ways. Light wines become fizzy and fun, and big, overblown wines become drinkable after they’re diluted. You can add some fruit for flavor. I love orange and lemon slices for refreshment and added acidity. Berries work, too; they look spectacular and soak up all that wine for a boozy treat at the end.

White wine: Adding seltzer to whites can dilute any unwelcome oaky flavors and can balance overly sweet notes as well. You can doctor with simple syrup, too, for added sugar, or take a tip from a margarita and rim a glass with salt or amchur, a sour mango powder available at international markets.

So next time you get a bottle of wine you don’t quite love, don’t regift it to the next unsuspecting victim. Invite them over and make spritzers instead

Drink This Weekend Edition: Negroni Week

Friday, June 5th, 2015



It’s that time of year again; bars the world over have stocked up on the Campari for Negroni Week, a celebration of that classic cocktail that also benefits the community. A Negroni – equal parts gin, sweet vermouth and Campari garnished with an orange twist – makes for a satisfying start to any meal, and they’re made all the more so when you know that a portion of the proceeds from your cocktail are donated to a local nonprofit.

You still have through Sunday, June 7, to imbibe for a cause at more than a dozen St. Louis area bars and restaurants, many of which offer their own spins on this traditional aperitif in addition to the classic sipper. Enjoy Negroni Week specials at:

Absolutli Goosed



Death In The Afternoon

Eclipse Restaurant At The Moonrise Hotel








Planter’s House

Sasha’s on Shaw

Small Batch


The Dark Room

The Gin Room at Cafe Natasha

The Good Pie

The Libertine


Have you already indulged in a Negroni Week cocktail or two? Where did you go and what did you try? Tell us in the comments below for a chance to win a copy of The Negroni by Gary Regan.

Drink This Weekend Edition: Something for the Fire

Friday, May 29th, 2015



Mezcal and sherry are as appropriate a pairing as Missouri float trips and inordinate quantities of alcohol. With that in mind, I present a fantastic campfire cocktail that can be prepared and enjoyed in a Solo cup. (Of course in less rustic circumstances, the drink can be made as shown.)

First, make a large batch before you leave for camp minus the lime juice. Citrus will lose its bite over time, so if it will be more than a few hours before the festivities begin, I’d leave it out of the batch and squeeze some limes as your friends start the campfire.

Once the drink is concocted, add the desired amount to your cup, throw in some crushed ice and use a locally foraged twig (now it’s a craft cocktail!) to agitate the drink. Hold the stick between your palms and move your hands back and forth as if you were a Scout starting a fire. This is essentially how you swizzle a drink. There is some science behind how long to swizzle, but in this situation just give it a good swig after a few seconds. If it is too boozy or sweet, swizzle more. If it tastes like the last watery sip of a nearly empty whiskey and soda, you’ve gone too far. Drink it quickly and try again.


Something for the Fire
1 serving

½ oz. lime juice
1½ oz. Pedro Ximénez sherry
2 oz. mezcal (I recommend El Buho and Del Maguey Mezcal Vida.)
3 dashes Angostura bitters

• In a serving glass, combine all the ingredients. Add crushed ice and swizzle about 15 seconds. Taste and swizzle a few seconds more if too sweet or boozy.

Matt Osmoe is a member of USBG St. Louis and a bar manager at Blood & Sand.

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