Cheers! | Michigan Radio
WUOMFM

Cheers!

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.

Lester Graham / Michigan Radio

  

Love Interruption by Liz Cosby, beverage director, Rock City Eatery

2-3 sprigs thyme

1/2 oz simple syrup

1-1/2 oz White Blossom Vodka (this is an infused vodka; other vodkas will change the taste)

1/2 oz Cointreau

2 oz grapefruit juice

Muddle two sprigs of thyme with simple syrup. Add remaining ingredients to shaker with ice. Shake, strain into ice-filled highball glass. Garnish with remaining thyme.

Lester Graham / Michigan Radio

  Sazerac recipe

1/4 oz. absinthe 

2 oz rye whiskey

1/4 oz. simple syrup

3 dashes Peychaud's bitters

lemon peel garnish

Rinse a chilled old-fashioned glass with the absinthe. In a mixing cup, add ice, rye whiskey, simple syrup, and bitters.  Stir the ingredients until well chilled. Strain the drink into the glass. Add the Lemon peel for garnish.

Invented in the 1830s in New Orleans. Up until the 1870s, it was made with cognac and a few craft cocktail bars offer that alternative, but today it’s made with rye whiskey.

Lester Graham / Michigan Radio

Oberon Sour

  • 2 oz Two James Grass Widow Bourbon
  • 3/4 oz lemon juice
  • 1/4 oz simple syrup
  • 1 bsp orange marmalade
  • 2 dashes orange bitters
  • 2 oz Oberon
  • Garnish: orange wedge

Combine all ingredients except Oberon in shaker with ice. Shake, strain into ice-filled rocks glass. Add Oberon. Add Garnish.

Lester Graham / Michigan Radio

Now that Stateside is on Fridays, we thought we’d offer a toast to the weekend. Every once in a while Tammy Coxen with Tammy’s Tastings will tell us about a Michigan related drink.

The first is a classic cocktail called The Last Word. It was created at the Detroit Athletic Club before Prohibition.

Pages