This Way In >>

microphone

Open Mic: Shane Hobbs asked if he could contribute a cocktail piece. We said sure. Here’s Shane


Shane Hobbs owns Dalworth Restoration, a DFW fire and water restoration service. If you’ve had a fire or a flood in your home, maybe you know them. Or maybe your teenage son threw a big party while you were out of town last weekend and his friends got a hankering for some brown booze, or maybe when that ran out, they jimmied open the wine cellar. You know kids. They’re messy. They spill. Especially if there’s white carpet around. Maybe now your son wishes he’d set fire to the whole scene so that insurance would cover the restoration, but he didn’t. “Next time– and there’d better not be a next time,” you tell him, “Make mojitos. They’re clear. And tasty.”

Here’s Shane’s mojito recipe. It’s solid. Tested. Bold. And won’t stain. Share it with your son.

I first realized the relaxing effect of an evening cocktail when I was sixteen, and I’ve been experimenting with cocktails ever since. No, I’m not an alcoholic. My father made me a very weak whiskey sour after a long day of work and I’ve kept with the tradition in my adult life; changing the cocktails to match the season and my mood.

To note: I like most of my cocktails dry and I don’t worry about serving drinks in the “proper” glass. I find a traditional old fashioned or highball glass can function fine for most drinks, including the ones below.

Mojito with Gin

I’m usually a stickler for the classics, but I don’t really care for sweet drinks which I think the classic mojito lends itself to the sweet side when made with rum. I find that the gin and mint complement each other better, and they make for a much more refreshing drink.

Ingredients

·       6-10 fresh mint sprigs (emphasis on fresh – mine grows wild around the property). Use spearmint for a milder flavor, peppermint for stronger.

·       2 oz of your favorite gin.

·       1 tablespoon of sugar, or make your own simple syrup if you want a smoother end result.

·       Club soda

·       1.5 oz lime juice – fresh is best but those green bottles from the grocery store can work in a pinch.

·       Ice, preferably crushed but it’s not a big issue.

Directions

Place most of the mint at the bottom of the glass with sugar and half of the lime juice. Muddle until the mint is crushed and aromatic. Fill the glass with ice and the rest of the lime juice, gin, and un-muddled mint sprigs. Stir gently. You can substitute some of the gin with more lime juice or sugar if you want a sweeter drink.

Dry Manhattan

By and large my favorite drink. I find that this classic, turned dry, compliments the evening and changing season with its amber hues and full, yet smooth flavor. This is an easy drink to make with limited ingredients.

Ingredients

·       1.5 oz Bourbon or Rye Whiskey (I prefer Maker’s Mark Whiskey or Jim Beam Rye)

·       ½ oz Dry Vermouth

·       Bitters

·       Ice – I just use it to chill but you can have the drink over the rocks as well.

·       Cherry – bourbon soaked or maraschino to garnish.

Directions

Fill glass with ice, add liquor and dry vermouth. I only add one dash of bitters, but add one or two more if desired. Stir for longer than you think, almost half a minute. Strain into another glass if you don’t want ice. Garnish with a cherry and enjoy.

These are my go to drinks for this season, but there are certainly others I enjoy. I urge you to find your own favorites if mine don’t strike your fancy.

Shane Hobbs is the owner of Dalworth Restoration, a Dallas based fire and water damage restoration company.

 

Recently Published

norman grimm
»

Chef Norman Grimm no longer chef of Souk in Trinity Groves

Norman Grimm has resigned as executive chef of Souk, the ...

malai thai beers
»

Quick Bytes: Kin Kin Thai delays opening, beer flights at Malai Kitchen, Dugg Burger grand opens

Some tasty newsbits crossed our Thundersleeted thresholds ...

luschers
»

Luscher’s Red Hots in Deep Ellum to open March 2

Brian Luscher, the top dog behind Luscher’s Red Hots in ...

Wow-- at Dish Restaurant, chef Garreth Dickey's grilled cauliflower steak with
cipollini onions, baby kale, Calabrese peppers, black radish, golden raisins and brown butter is a vegetarian stunner.
»

Second Dish restaurant to open February 24 in Preston Hollow, with Andrew Bell as chef

Dish restaurant, the Cedar Springs darling with a schizoid ...

JBF_AWARDS_MEDALLION-BLOG
»

James Beard Awards nominees are out, with a handful of Dallas top picks on the list

The 2015 James Beard Awards nominees just came out a minute ago, and ...

Gogo_Inflight_Logo
»

Amex Platinum card holders now get free GoGo internet

If you are an American Express Business Platinum cardholder, you can ...

kin kin
»

Kin Kin, new Thai restaurant from chef Eddy Thretipthuangsin, set to open in Fort Worth on February 27

Eddy Thretipthuangsin, the chef behind Fort Worth’s Bite City ...

903 brewers
»

903 Brewers, based in Sherman, Texas, rolls out beers for DFW retail stores

903 Brewers, a local microbrewery in Sherman, Texas, owned by Jeremy ...

Contestant DJ Quintanilla on Food Network's Cutthroat Kitchen
»

Here’s how to get cast on a Food Network tv show

With so many contestants on reality tv shows hailing from Dallas, the ...