craft cocktails

Tammy Coxen of Tammy’s Tastings had a couple of cocktail coupes on the table and some small whiskey tasting glasses and a bottle of Grand Traverse Distillery’s Small Batch Rye Whiskey. Obviously, this was going to be more than just mixing up a drink.

With a few limes in a bag from the nearby supermarket, I walked into Tammy Coxen’s kitchen and found she had green tomatoes and basil on the counter. Whatever she planned, it sure seemed like it would probably be green. The name made it a certainty: Garden Gnome.

With the COVID-19 pandemic, sometimes we’ve all had to learn to make do with whatever we happen to have at home. That’s what Tammy Coxen of Tammy’s Tastings had to do to make a new cocktail recipe she found.

It all started with peaches being in season.

There are few distilled spirits that have become so infamous that they were banned in countries across the globe. Absinthe is chief among them. In fact, absinthe was banned in the U.S. from 1912 to 2007.

Today on Stateside, the Michigan Senate will meet in a special Saturday session this weekend to make recommendations for school reopenings. We hear from two reporters about what factors lawmakers are considering as they plan for what a return to the classroom could look like this fall. Plus, a Detroit-born journalist discusses how racial profiling and police brutality complicated his relationship with the cars he grew up loving. 

A shaken daiquiri is really simple to make. Making a frozen daiquiri at home can be done, but there’s a trick to making it right as Tammy Coxen of Tammy’s Tastings shows us.

“If you just take the regular ingredients of a daiquiri: rum, lime juice, simple syrup and put them in a blender and add some ice...When you finish mixing that up, the results going to be kind of watery,” Tammy explained. 

The way to make your own slushy daiquiri at home takes just a little bit of advance prep as Tammy learned.

Lester: Hi Tammy!

Tammy: Hi Lester!

Lester: That's Tammy Coxen with Tammy’s Tastings. And you have a bottle there that I really like. We visited Eastern Kille in Grand Rapids a while back. I actually bought a bottle of their rye, which was really delicious. You've got the bourbon.

The distilled spirit pisco has become popular once again in the U.S. because of the craft cocktail movement. Chile and Peru are the countries of origin for pisco, however each country has its own versions.

So, what does that have to do with Michigan?

You can’t go to your favorite cocktail bar. It's closed because of the COVID-19 outbreak. But, you might have a few bottles in your house. What can you make with what you have?

Tammy Coxen with Tammy’s Tastings thinks it’s time to improvise a little. To put her idea to the test, she put a selection on her table and asked Lester Graham to choose some of them and she’d make a drink.

There's a bracing herbal, minty, chocolaty, funky, bitter Italian liqueur (an amaro) called Fernet Branca. It became wildly popular among people who work at bars. It's often used in cocktails, but if you're a bartender visiting another bar, your colleague might pour you a shot as a greeting, a bartender's handshake. During these days of the COVID-19 pandemic, let's call it a "bartender's elbow bump."

You might know New Holland Brewing for its beer, but New Holland also is a distiller. Tammy Coxen of Tammy’s Tastings and I visited New Holland’s Grand Rapids brewpub called the Knickerbocker where the company also distills gin.

Tammy Coxen with Tammy’s Tastings and I visited the Grand Rapids distillers at Eastern Kille Distillery. If that name is not familiar to you, you might know it by its old name: Gray Skies.

Brandon Voorhees greeted us in the tasting room which has been described as “industrial chic.” We asked about the name change.

There is so much to catch your eye: Tiki statues, tiki mugs, tiki décor of every description, and more than a dash of 1960s living room kitsch. Max’s South Seas Hideaway is the newest tiki bar in Grand Rapids and the epitome of a “tiki palace” in Michigan.

Tammy Coxen of Tammy’s Tastings sat down with co-owner Mark Sellers in a cozy little corner filled with tiki art and mid-century suburban furniture to talk to him about the two-story tiki bar and restaurant.

Thanksgiving is less than a week away. Yikes!

So what do you offer your guests to drink?

“You'll see a lot of guides of what wine to pair with Thanksgiving dinner. And there's no right answer, right? Because the Thanksgiving table is so diverse, there's so many different food items on it, you're never going to have a perfect pairing. So cocktails can be a different way to go,” Tammy Coxen of Tammy’s Tastings said.

The woman was using her muddler like a weapon, smashing something to bits in her tin mixing cup.

“I had some frustrations to work out, Lester,” said Tammy Coxen with Tammy's Tastings.

It turns out she was pounding diced up beet pieces, making mush of them.

“How do you feel about beets,” she asked me.

She already knew the answer. I despise the taste of beets.

When I walked in, I could see a bottle of rye on the counter. “I can't think that this is going to go badly,” I said to Tammy Coxen of Tammy’s Tastings.

“We do both like rye,” she laughed. The name of the cocktail she was getting ready to mix is The Long Arm of the Law.

When you think of a daiquiri, you might think of summer. Tammy Coxen with Tammy’s Tastings thinks the daiquiri has a place in fall too.

“We're in that transitional season. We're still getting hot days but cool nights and so I went with an Autumn Daiquiri today,” she said.

Cheers! episodes have been airing on Stateside on Michigan Radio for more than three-and-a-half years. Many of those cocktail recipes and the history behind them were gathered and accompanied by a history of drinking in Michigan. It’s all in a new book by Tammy Coxen and Lester Graham titled Cheers to Michigan.

“I was looking back through the book and it inspired me to make a cocktail based on the very first cocktail we ever made on Cheers and the very first cocktail that's printed in the book,” Tammy said.

Sometimes summer nights demand a drink that’s not so sweet and not so high in alcohol content. You just want something light and refreshing.

A new line of soft drinks from Casamara Club in Detroit imitates amaros, but doesn’t have the intense sweetness or the alcohol.

When we do a test taste of Tammy Coxen’s (of Tammy’s Tastings) concoctions, I’m often surprised by the ingredients on the counter. This time there was a Mason jar full of preserved peaches.

With summer finally arriving, let’s look at a great new summer drink.

“This is a twist on a classic cocktail called the Bee’s Knees, but we’re going to put some beer into it and make it a Beer’s Knees,” Tammy Coxen of Tammy’s Tastings said.

The Cheers! team received a request from a listener. Bruce Schermerhorn asked whether Tammy Coxen with Tammy’s Tastings could come up with a cocktail using something from Faygo that would be nice for sipping while on his pontoon boat this summer.

It’s sad when the bottle is nearly empty. That’s what Tammy Coxen of Tammy’s Tastings found when she visited a friend’s house for a party and the bottle of Ann Arbor Distilling Company's new Absinthe Violette was almost gone.

“What have you done to go through that much absinthe?” she asked. The reply was they had been making Necromancers. 

You might have left the Cosmopolitan cocktail behind after the HBO TV series which made it famous stopped production. But, just as Sex and the City is still a bit of a cultural phenomenon, so is that drink.

When Tammy Coxen with Tammy’s Tastings discovered Ann Arbor Distilling’s Water Hill cranberry liqueur, she was inspired to make a Michigan version of the Cosmo that she’s calling a "Michipolitan."

On the counter there was a big stone mortar and pestle, and a capped bottle with a vivid green liquid in it labeled “ARUGULA.” It was clear, this was going to be a different kind of drink.

Mardi Gras in New Orleans is the inspiration for our drink on Cheers! If you’ve ever been on Bourbon Street late at night, you’ll see people sipping from a rum-heavy, red, sugary drink in a plastic cup called the Hurricane. It’s like someone spiked a kid’s slushy.

Bees and Blossoms sounds like it might be a drink for spring, but Tammy Coxen with Tammy’s Tastings says you can only get one of the ingredients during the winter.

“One of the few things that I appreciate about winter is that we get this great influx of really interesting citrus fruits,” she said. 

Combining the best of an after dinner coffee and an after dinner amaro, Tammy Coxen of Tammy’s Tastings came up with the perfect night cap thanks to a collaboration between a Grand Rapids distiller and a Grand Rapids coffee roaster.

Tammy has been playing around with a new product from Long Road Distillers named Amaro Pazzo in a collaboration with Madcap Coffee.

The copper mug was on the mixing table, but I knew Tammy Coxen with Tammy’s Tastings was probably not going to be mixing a Moscow mule. She was about to throw me a curve.