Top 5 Cocktail Bars in Tulsa

February 8, 2014 2 comments

I recently attempted a Google search for the key words “top Tulsa cocktail bars” hoping to find a blogger’s opinion on the blossoming collection of fine establishments serving even finer tipples in the Tulsa metro. Sadly, I found very little outside of boring Yelp listings. Feeling as if I’ve frequented enough gin joints in T-Town that my opinion has some sort of merit, I decided to put a list together myself. So, after putting a bit of thought into it, I came up with 5 places that certainly deserve some recognition for the hard work, deft skill and delicious drinks that they provide for thirsty Tulsans each and every night.
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Celebrating 5 Years of Marshall Beer

It’s hard to believe that it’s been five years since Tulsa was gifted with its first modern craft brewery. While other breweries have popped up amongst the fruited plains of Oklahoma over the past couple of years, the pioneers at Marshall Brewing have stood out by offering some of the most flavorful and interesting brews in the entire region. In celebration of Marshall’s fifth year, an entire week of exciting Marshall themed events have been planned. This includes a beer dinner at R Bar & Grill on Thursday May 16th and an “open house” of the brewery on Friday May 17th.
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Categories: Beer Tags: , ,

Bacardi Cocktail

April 25, 2012 2 comments

It’s 1937, a mere four years since the end of prohibition, and the New York Supreme Court is holding a hearing on the legality of using any type of rum other than Bacardi to make the famous Bacardi cocktail. After hearing from a number of local NYC bartenders, some of which blasphemously claimed that they use the cheapest or handiest rums available to make a Bacardi cocktail, Justice John L. Walsh declared that “Beyond a reasonable doubt subterfuge and a fraud is subjected on the purchaser when Bacardi rum is left out of a drink listed as a Bacardi cocktail.”

The Bacardi cocktail is both vibrantly hued and flavored.

Bacardi cocktail
2 parts Bacardi white rum
Juice of a whole lime
1/2 part grenadine

Shake over ice and serve in a cocktail glass. Garnish with a slice of lime.

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Homemade Infusions Parts 1 and 2

April 24, 2012 Leave a comment

I’ve been tossing around the idea of infusing my own spirits for quite a while now, but it wasn’t until a couple of weeks ago that I really put forth the effort to create a flavored spirit by aging spices/herbs with a liquor of choice. If I had known how easy and effortless it really was to create a flavorful and colorful spirit of my own, I would have done it much sooner.

I think all of this started because of my love for the wonderful, fragrant leaves of the herb known as cilantro. I had previously created a cocktail known as the cilantro margarita, which was a traditional margarita with fresh cilantro added to the mix which was then filtered out (the best I could with a shaker) before serving. The cocktail was not for the timid; the cilantro flavor was so powerful that it took complete control of the mixture. Still, my obsession with cilantro forced me to continue to go back to this Frankenstein concoction. When I finally decided to infuse my very first spirit the choice of what I would infuse seemed obvious. No longer would I have to try and filter out cilantro with my plastic cocktail shaker if I created a cilantro tequila. Thus my homemade infusion adventures began.
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April 11, 2012 3 comments

The short, refreshing, elegant Negroni has become one of my go to cocktails recently (despite the fact that my favorite local bar does not have a bartender one who can make it without my help). It’s a drink that combines two of my favorite flavors in the world, the fragrantly wonderful spirit known as gin and the bitterly beautiful concoction known as Campari. Most classy bars and restaurants will know how to throw together a Negroni for you. If you happen to come across a bar that doesn’t, read on so that you can teach your local server a thing or two.

The alluring red dice color of the Negroni.


1 part gin
1 part Negroni
1 part sweet vermouth

Shake and serve over ice in a rocks glass. Garnish with an orange peel.

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Nelson’s Blood

February 27, 2012 Leave a comment

On Valentine’s Day earlier this month, I picked up a bottle of rather cheap champagne to serve before, during and after dinner. Seeing as how my fascination with mixing drinks is still in its fever pitch stages, I took this opportunity to try out a few cocktails that I’ve never had the chance to taste before. While scouring the internet for interesting recipes, I came across something that was, if anything, interestingly named. The recipe for Nelson’s Blood was simple, champagne topped off with tawny port, but the taste was better than I would have ever expected. Luckily, I just so happened to have a bottle of Christian Brothers Port on hand. The initial opening of that bottle of port was the first time I’ve ever actually tasted this particular type of fortified wine. I’m not sure this goes for all brands, but the port I had on hand was a bit too sweet to drink by itself. Adding some brandy to the port, per suggestions from a number of sources, tempered the sweetness a bit; but it was adding it to a glass of sparkling wine that became by favorite port cocktail of all.

Two wines, a flute and a lot of bubbles.

Nelson’s Blood


4 parts champagne or sparkling wine
1 part ruby port
Pour champagne into a champagne flute, top off with port.

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Cocktail Corner: Daiquiri

January 19, 2012 Leave a comment

It’s a story I’ve told many times, but I suppose it’s worth telling again; the reason why I decided to abstain from drinking rum for the past five years is because of a single instance in which a series of rum and Cokes one night nearly made me keep my promise of swearing off drinking for life. It was only recently that I bit the bullet and added a bottle of dark rum to my mini-bar. I now have a new appreciation for this tropical spirit though. It’s more versatile than I ever realized, certainly more so than tequila. There’s also a number of classic, history-filled drinks that use rum as its base. One of those drinks is the daiquiri, a cocktail that has interesting 100+ year old Caribbean origins.

The original daiquiri is really just a rum gimlet.


2 parts light rum
1/2 part lime juice
Dash of Simple Syrup
Shake all ingredients with ice. Strain into a chilled martini or margarita glass.

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