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Cheers!

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Today on Stateside, why a large diversion of Lake Michigan water approved by the state of Wisconsin in 2010 is drawing new scrutiny. Plus, ringing in the first weekend of fall with a Michigan version of a tropical cocktail.  

Lester Graham / Michigan Radio

Michigan Radio’s Stateside colleagues April Van Buren and Mercedes Mejia challenged the Cheers! team to make a pina colada using paw paw.

The Cheers! drink expert, Tammy Coxen of Tammy’s Tastings, loved the idea.

Lester Graham / Michigan Radio

The Cheers! team met at the Alley Bar in Ann Arbor to taste a cocktail made with a new Michigan-made spirit. It’s a fairly new spirit to the U.S., but Tammy Coxen of Tammy’s Tastings noted we have played with this spirit before.

The spirit is aquavit.

Cheers! We've got a honey of a Michigan cocktail for you.

The website for Bløm Meadworks suggests, “…if the word ‘mead’ automatically conjures a drinking hall filled with Vikings for you, think of ours as its friendly, approachable descendants, without the pillage and plunder.”

Cute.

But we’re taking the Vikings to Mexico.

Lester Graham / Michigan Radio

It is the most famous drink to ever come out of Detroit. It is known worldwide as the hummer.

“This was created by a bartender at the Bayview Yacht Club named Jerome Adams in 1968,” explained Tammy Coxen of Tammy’s Tastings.

Adams had recently gotten a job as a bartender at the Detroit yacht club. He wanted to come up with a drink that would impress his colleagues and impress his customers, Coxen said.

Lester Graham / Michigan Radio

This spring, the Last Word’s Casey Miller had just returned from being named one of three Midwest Finalists in the 2017 United States Bartending Guild, Incorporated’s World Class competition. (His colleague at The Last Word in Ann Arbor, Giancarlo Aversa, has also been among the finalists in years past.)

“This cocktail I call the Kibby Cobb. It’s named after a little region of Jackson, Michigan where we would always go back in the summer,” Miller said. While his family was from Michigan, Miller grew up in Tokyo.

He says the cocktail includes ingredients that make him think of summers and springs in Michigan.

Lester Graham / Michigan Radio

Distillers in Beer City, USA are turning beer into whiskey.

Long Road Distillers in Grand Rapids has been working with (so far) four local breweries to produce some distinctive whiskeys. Look for more in the series in 2018.

The Cheers! team of Tammy Coxen of Tammy's Tastings and Lester Graham of Stateside had to check that out.

Lester Graham / Michigan Radio

Wright and Company is a second floor restaurant and bar housed in a Queen Anne style commercial building done in brick with brownstone trim at 1500 Woodward in downtown Detroit.

The Cheers! team of Tammy Coxen of Tammy’s Tastings and Lester Graham were there for a surprise drink mixed by Mark Cooney.

cocktail and bottles of liquor
Lester Graham / Michigan Radio

Tammy Coxen of Tammy’s Tastings wanted to mix a drink to honor one of Michigan’s distillers.

“Our friends out at Long Road Distillers in Grand Rapids just won a big award. They were named ‘Best of Class’ for their 'Old Aquavit’ at the American Distillers Institute.”  (See award winners here.)

Lester Graham / Michigan Radio

Tammy Coxen was coughing.

“I did a really stupid thing,” she said, explaining, “I told my friends, ‘It’s been great; I haven’t gotten sick all year.’ Now, I have a cold.”

There’s a drink for that. Well, there wasn’t, but Coxen, of Tammy’s Tastings, came up with one.

“This is Tammy’s Cure-All,” she said between coughs.

Her inspiration was trying to put all the things people say are good for fighting a cold: orange juice, ginger, lemon juice, and honey.

Lester Graham / Michigan Radio

Swilling and spilling green beer is part of the Saint Patrick’s Day tradition for some folks. There is an alternative if you prefer something other than a cheap lager with green dye. It’s a cocktail named the Tipperary after the town and county in Ireland.

“It does have one green ingredient in it,” Tammy Coxen of Tammy’s Tastings quipped, adding “…the drink itself is not green.”

Lester Graham / Michigan Radio

“I was listening to your great piece from a couple of weeks ago about Brewed in Michigan,” Tammy Coxen of Tammy’s Tastings said about a recent interview with author William Rapai on Stateside. (You can hear the interview conducted at Arbor Brewing Company here.)

Lester Graham / Michigan Radio

It’s Black History Month and the Cheers! team of Tammy Coxen and Lester Graham have a cocktail recipe used by America’s first celebrity bartender, Cato Alexander.

“I wanted to make sure that we gave a shout out to some of the amazing black bartenders who have worked in the past and in the present,” Coxen of Tammy’s Tastings said.

Coxen holding a snifter of hot toddy
Lester Graham / Michigan Radio

When you come in from the frigid temperatures we’ve been experiencing, mixing up an ice cold cocktail might not seem the best way to end the day. What you really want is something warm.

Tammy Coxen of Tammy’s Tastings says that’s why we have the hot toddy.

Lester Graham / Michigan Radio

You don’t have to have a password, or pull a secret lever, or push a button for entry, but the Sidebar in Grand Rapids definitely has that speakeasy feel. The address is available: 80 Ottawa Avenue NW, but finding it is a little tricky. Hint: go down the steps toward the pizza place.

Lester Graham / Michigan Radio

The Cheers! team, Tammy Coxen of Tammy’s Tastings and Lester Graham, found a distiller serving up a cocktail with a spirit made with all Michigan ingredients.

Lester Graham / Michigan Radio

It’s fall. Tammy Coxen of Tammy’s Tastings has been thinking about apples – heirloom apples.

“We have tons of different kinds of apples in the store, right? But, there were hundreds and hundreds more than that that have been grown over the years," Coxen said. 

That's partly because today, apples are shipped far and wide, and not all heirlooms hold up.

Lester Graham / Michigan Radio

Ann Arbor Distilling is releasing its second round of whiskeys, a bourbon and a rye under a new brand, Fox River. The small batches (700 bottles of rye, 1200 bottles of bourbon) are both high proof whiskeys. The rye is 105 proof. The bourbon comes in at 102.5 proof.

“We found that a little bit higher than that was too hot and a little bit lower was sort of flabby and the flavors didn’t come through quite as well,” explained Product Developer and Brand Ambassador Phil Attee.

Nic Morgan holding drink
Lester Graham / Michigan Radio

It’s hard to find. The address is 80 Ottawa Avenue NW in Grand Rapids.

But unless someone has told you about it, you probably would never realize that once you take those concrete steps down from the sidewalk, enter a door into an entryway, turn your back to the pizza place, and enter yet another door, you’ve arrived.

This is SideBar. It’s a tiny 18 seat bar where people who love craft cocktails gather.

Lester Graham / Michigan Radio

Bourbon Fruit Smash

1-2 slices ginger (optional)
Fruit (8-10 blueberries, 2-3 strawberries, 4 peach slices, etc)
3-5 leaves mint or other fresh herb
2 oz Bourbon
1/2 oz lemon juice, or to taste
1/2 oz simple syrup, or to taste

Muddle ginger well (if using), then add fruit and herbs and muddle again. Combine remaining ingredients in shaker with ice. Shake, strain into ice filled old-fashioned glass.

Lester Graham / Michigan Radio

For more than a year-and-a-half, Tammy Coxen with Tammy's Tastings and Lester Graham have been bringing you the Cheers! segment on Stateside.

Every other week Cheers! tells you about a craft cocktail or about Michigan-made spirits and products. Sometimes we visit a craft cocktail bar or a distillery. The team was recently in Grand Rapids, also known as "Beer City."

And so of course Cheers! had to visit the series’ first brewery for a report. Take a listen!

Lester Graham / Michigan Radio

The Cheers! team visited the Grove restaurant in Grand Rapids to learn about an old cocktail the restaurant is taking one step farther..

Lester Graham / Michigan Radio

The Bullshot just might be the most popular drink to ever come out of Detroit. In the 1950s, it was even more popular than the Last Word from the Detroit Athletic Club or the Hummer from the Bayview Yacht Club.

Lester Graham / Michigan Radio

“Many people seem to be worried about what to serve their guests on Thanksgiving,” said Tammy Coxen with Tammy’s Tastings.

She says she’s got a real crowd-pleaser called McClary’s Mule.

“This is just a riff on the classic Moscow Mule,” Coxen explained. The classic drink uses vodka, ginger beer, and lime.

Lester Graham / Michigan Radio

One of the constants in our series on cocktails is having a Michigan theme. A Detroit bar is offering a new menu of drinks that features Michigan ingredients. Sugar House in the Corktown neighborhood of Detroit is offering a Fall Harvest menu which uses Michigan produce and Michigan spirits.

Tammy Coxen with Tammy’s Tastings arranged a Stateside visit with owner Dave Kwiatkowski and asked him to mix us a drink.

Jodi Westrick / Michigan Radio

Tequila Old Fashioned

  • 2 oz anejo or extra anejo tequila (we used Cabresto)
  • 1/4-1/2 oz simple syrup
  • 2 dashes angostura bitters
  • Garnish: orange peel

Half-fill old fashioned glass with ice. Add simple syrup and bitters, stir to mix. Add tequila and stir well, adding additional ice if desired. Cut a large orange peel over the drink, then twist to express the oils and place into the glass.

Many Tiki establishments serve cocktails in Tiki mugs like these.
Lester Graham / Michigan Radio

The Test Pilot

1-1/2 oz dark Jamaican rum

3/4 oz white rum

1/2 oz orange liqueur

1/2 oz lime juice

1/2 oz

falernum

1 dash Angostura bitters

6 drops

Pernod

Garnish: whatever you want, but make it awesome! Combine all ingredients in cocktail shaker with a big scoop of crushed ice. Shake and pour into a tiki mug, old-fashioned glass or wide brandy snifter without straining. Top with additional crushed ice (if desired) and garnish.

Lester Graham / Michigan Radio

There was outrage over reports that a farmer near Traverse City was required to dump tart cherries. You can read about the reasons here and listen to a Stateside interview with Bridge Magazine reporter Ron French about dumping cherries when it happened in 2014 here.

Lester Graham / Michigan Radio

French 75

1-1/2 oz gin (Detroit City Distillery Railroad gin)

1/2 oz lemon juice

3/4 oz simple syrup

2  oz champagne/sparkling wine

Garnish: lemon twist

Shake first three ingredients with ice, strain into champagne flute. Top with champagne and garnish.

The debate about raising the speed limit on Michigan freeways to 75 miles per hour made Tammy Coxen of Tammy’s Tastings think of the cocktail called the French 75. 

Lester Graham / Michigan Radio

Whiskey Sour

2 oz. bourbon or rye

3/4 oz simple syrup

3/4 oz lemon juice

1 tsp egg white (or more as preferred)

Combine all ingredients in shaker without ice. Shake for several seconds, then add ice and shake again. Strain into any glass you like.

"Who wants the hand that rocks the cradle mixing whisky sours?"

That little gem was one of the arguments to make it illegal for women to tend bar. That's after they'd been slinging drinks throughout World War II. Many of the male bartenders were in the military.

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