Chef Rick Lewis' Infused Moonshine and How to Make a Strawberry Shortcake Fizz [VIDEO]

Categories: Booze

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Chef Rick Lewis behind the bar with his infused moonshine.

Chef Rick Lewis of Quincy Street Bistro (6931 Gravois Avenue; 314-353-1588) is recognized for his many talents -- he was a James Beard nominee this year for Rising Star Chef -- but moonshine doesn't usually come up. That's about to change. Quincy Street is making cocktails with house-infused moonshine that Jay Gatsby would be proud of.

See also: Chef's Chat: Quincy Street Bistro's Rick Lewis Wants to Be Wolverine

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The Libertine Spearheads Negroni Week for Charity

Categories: Booze

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The Sprezzatura Negroni at the Libertine. | The Libertine

The Negroni is Libertine (7927 Forsyth Boulevard; 314-862-2999) owner Nick Luedde's favorite drink. The simple, classic cocktail is made with gin, vermouth and Campari, which, Luedde says, makes it refreshing and perfect for summer. So when his friends at the Bartenders' Guild approached him about being the St. Louis ambassador for the national fundraising Negroni Week, it was a no-brainer.

See also: Drinks at the Libertine: The Mixologists Who Stare at Goats

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Eclipse Celebrates St. Louis' 250th Birthday With Master Mixologists

Categories: Booze

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Eclipse has one of the best rooftop patios in the city, too. | RFT Photo

St. Louis has been celebrating its 250th birthday all year, and the party is still going strong. On May 25 Eclipse (6177 Delmar Boulevard; 314-726-2222) and the Moonrise Hotel (6177 Delmar Boulevard; 314-721-1111) are gathering the city's best mixologists and bartenders for a birthday bash.

See also: Eclipse Restaurant's Spring Menu is Sprung on New Vegetarian Options

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Resurrecting the Daiquiri: The Cocktail of Summer 2014

Categories: Booze

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Frankie Slayer the Party Mayor, our official Summer Guide, enjoys a daiquiri. | Jennifer Silverberg

All week long we're rolling out content from our Summer Guide 2014. In it you'll find all the best ways to enjoy the season in and around St. Louis. Click here to read the rest of the guide or pick it up in print at the red Riverfront Times box nearest you.

When some drinkers think of the daiquiri, they imagine a red or blue slush excreted by a machine behind the bar or, worse still, of the cardboard tubes of sugary mixer purchased in the frozen-food section of the supermarket.

"A grotesquely overlooked cocktail," laments Jamie Kilgore, co-owner of Planter's House (1000 Mississippi Avenue; 314-696-6203). The daiquiri, she says, is not the "slushy machine drink from Bourbon Street" but "a simple, beautiful cocktail."

And she puts her menu where her mouth is -- this summer, Planter's House offers ten variations of the drink.

See also: Olio, Taste and the Good Pie Feature Top-Tier Vermouths

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How to Make a Perfect Mint Julep for Derby Day

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Gut Check is happy to announce a new video series spotlighting anything and everything in the St. Louis food and drink scene. Our first video comes just in time for the Kentucky Derby on Saturday. Steve Smith, owner of the Royale (3132 South Kingshighway; 314-772-3600), shows our videographer Charles Thomas how to make a mean mint julep.

See also: Kentucky Derby Party at the Royale

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WeHo, a New Gay Bar, Takes Over Lotus on Locust Space

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The future WeHo. | Nancy Stiles

Lotus on Locust closed a few months ago, though the cover-charging Pepper Lounge is still open next door. Come April, Lotus -- located at 2001 Locust -- will become WeHo (short for West Hollywood), a new gay bar.

See also: The Eight Best Gay Bars in St. Louis: 2013

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Iron Fork 2014 Cocktail Competition: Bartenders Battle for Supremacy

Categories: Booze, Iron Fork

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Taste's Kyle Mathis at Iron Fork 2013. | Jon Gitchoff

The central event at Iron Fork is the chef competition, but there's a cocktail competition, too. And the best part is, you get to try all the cocktails! Six bartenders will battle two at a time and make their cocktails in front of the judges, but there are also premade batches for guests.

See also: Iron Fork 2014: The Menu

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How to Make "Black Velvet," a Guinness-Based Cocktail, for St. Patrick's Day

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Our Black Velvet. | Nancy Stiles

St. Patrick's Day is Monday (with celebrations starting Saturday), and usually that means green beer for all. But the more we thought about it, we figured there had to be a better cocktail out there to celebrate the luck of the Irish. That's when we stumbled across a recipe so foul-sounding we figured it was probably fantastic.

See also: Gut Check Taste Test: Bud Light Mang-O-Rita and Raz-Ber-Rita

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Remy's Kitchen's "Kentucky Venetian" Makes Whiskey Accessible

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       The "Kentucky Venetian" at Remy's Kitchen. | Nancy Stiles

Happy Hump Day! Here's the cocktail that will get you through to Friday.

Remy's Kitchen & Wine Bar (222 South Bemiston Avenue, Clayton; 314-726-5757) offers a lot more than wine. Drinking is encouraged, though, by both the plethora of bottles behind the bar and the murals on the wall. "My only regret in life," reads one from John Maynard Keynes, "'is that I did not drink more Champagne." Sounds like pretty good advice. Bartender Matt DeVous offers us the "Kentucky Venetian," a cocktail perfect for this middling weather. It's got one foot in winter and one foot in spring.

See also: Chef's Choice: Lisa Slay, Remy's Kitchen & Wine Bar

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Gut Check Taste Test: Bud Light Mang-O-Rita and Raz-Ber-Rita

Categories: Booze

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       The lineup. | Nancy Stiles

Bud Light Lime debuted the newest flavors of its popular Lime-A-Rita malt beverage this week, and we tasted it so you don't have to. In addition to Lime-A-Rita and Straw-Ber-Rita, there is now Mang-O-Rita and Raz-Ber-Rita, which are mango and raspberry flavored, respectively. The carbonated alcoholic drinks are more appropriate for warm weather, but we're looking ahead with optimism.

See also: Bud Light Straw-Ber-Rita vs. Bud Light Lime-A-Rita: The Gut Check Taste Test

We valiantly taste tested the lime and strawberry flavors for y'all this time last year, and we're here for you again. As usual, our tasting panel had some vocal opinions.

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