Kentucky Proud Wine & Chocolate Tasting at Stoneware June 19

I always like hearing about new ideas, especially those including wine and chocolate.

Stoneware, Louisville's premier pottery and stoneware makers, is showcasing Kentucky wine maker, Old 502 Winery, and chocolatiers Cellar Doors at its Third Thursday Lifestyle Series. The wine and chocolate pairing features products by two Kentucky Proud members.

The free event runs from 5-7 p.m., Thursday, June 19. The Lifestyle Series is designed to showcase authentic, local makers of products that complement the Stoneware products and lifestyle.

Attendees will have the opportunity to meet Logan Leet, owner of Old 502 Winery, and Erika Chavez, owner of Cellar Door Chocolates, who will explain their processes. Stoneware staff will be on hand to answer questions about products including their new Stoneware Wine Coolers that can be stored in the freezer and used to keep wine chilled.

Old 502 Winery makes its nine unique varieties of wine in downtown Louisville, using grapes sourced from Kentucky farmers.

Since 2007, Cellar Door Chocolates has been sourcing the finest ingredients and creating unique flavor combinations in handmade truffles, butter creams, sea salt caramels and small batch bourbon balls among other chocolate treats.

Stoneware has been hand making and hand painting pottery for the home, garden and kitchen for 199 years.

Kentucky Proud is the state’s official farm marketing program. The Kentucky Proud logo stands for food and farm products raised, made or processed in Kentucky.

Elizabeth J. Musgrave is a syndicated fine-living, travel, food, wine and spirits columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Catch her as Indy’s Personal Lifestyle Adviser on Indy Style, WISH8 (CBS). Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com Gotta Go is published on www.Gottago.us, and in magazines. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Top 10 Best Halloween Cocktails 2013

Oh my... it is that time again.

The time when the air grows chilly, leaves turn and fireplaces are lit.

In short ~ Autumn.

Along with the change of season comes thoughts of Halloween and all it entails: parties, costumes and fun. Fun even trickles down to food and drinks.

Once again I have invited experts in the world of spirits, wine and beer, including sommeliers, mixologists, restaurants, pubs, distillers and manufacturers to send their Halloween-inspired cocktails.

The response was swift with recipes of devilish brews, scary shots and orange concoctions dedicated to the holiday of fear and frivolity. The list was compiled and narrowed down to the ones most in spirit with the holiday and representing uniqueness, great taste and visual appeal.

I present to you the...

Top 10 Halloween Inspired Cocktails 2013

(1) Screamsicle

(see image above)
Who: Cascade Ice

Where: Everett, WA

Website: CascadeIceWater.com

Inspiration: Screams heard in the night.
Recipe: Mix 6 oz Cascade Ice Orange Mango with 1 oz of orange vodka and 2 oz of whipped cream-flavored vodka. Strain and pour into martini glass.

(2) Bourbon for Apples

Who: Chef Joseph's at The Connoisseur Room

Where: Indianapolis, IN

Website: ChefJosephs.com
Twitter:  @chefjosephs

Inspiration: I drew on my memories from my childhood when my sister and I went to Halloween parties which usually included a fun game of Bobbing for Apples ~ thus Bourbon for Apples was born.

Recipe: Mix 3 TB of Apple Complex Simple Syrup, 1 full shot of Four Roses Yellow Label Bourbon, 3 oz Cava, Float a garnish of Apple and Cherry Serve in a Champagne flute rimmed with equal parts pumpkin spice and sugar. (Complex Simple Syrup: Sugar, Water, Apple Juice, Grann
y Smith Apples, Pink Peppercorn, Sea Salt, Basil and Apple Pie Spice)

(3) Mr. Burgundy

 Who:  Deussen Global Communications ~ Sobieski Vodka

Where: Poland

Website: VodkaSobieski.com
Twitter: @Sobieski_Vodka
Inspiration: With its sequel approaching ~ the most popular Halloween costume this year is sure to be Ron Burgundy of Anchorman (2004) fame.

Recipe: 1½ oz Sobieski Cytron Vodka, ½ oz fresh lime juice, ½ oz pomegranate juice. Shake ingredients in cocktail shaker with ice. Strain into a sugar rimmed martini glass. Garnish with orange. 

(3) Casper's Cosmo

Who: Bobby “G” Gleason, Beam’s Master

Where: Clermont, KY
Website: JimBeam.com

Twitter:  @JimBeamOfficial
Inspiration: The ghost of Jacob Beam, founding distiller of Jim Beam Bourbon

Recipe: 2 parts Jacob’s Ghost White Whiskey, 1 part John DeKuyper & Sons O3 Liqueur (orange liqueur), 1 part white cranberry juice, ½ part fresh lime juice. Build all ingredients over ice in a mixing glass, shake and strain into a chilled glass. Garnish with cherries.

(4) German Ghoul

Who: Sidney Frank Importing Co.'s Mixologist Todd Richman

Where: New Rochelle, NY

Website: SidneyFrank.com
Facebook: Facebook.com/Barenjager

Inspiration: The flavors of Halloween's season
Recipe: 1½ parts Bärenjäger Honey & Bourbon infused with cinnamon*, ¾ part fresh lemon juice, 1 part apple cider. Shake all ingredients with ice. Strain into a chilled martini glass. *Infuse Bärenjäger Honey & Bourbon-add 4 cinnamon sticks to 1 L of Bärenjäger Honey & Bourbon 24 hours before use.

(6)The Harvestini

Who: Oliver Winery

Where: Bloomington, IN

Website: OliverWinery.com
Twitter: @OliverWinery
Facebook: Facebook.com/oliverwinery

Inspiration: Celebrating the harvest season
Recipe:  Muddle frozen cherries with 1 tsp mulling spices. Pour 3 oz Oliver Zinfandel 2010, 1 oz orange juice, and 1 oz cranberry cocktail juice over cherries. Stir and pour over ice. 

(7) Dead Glamour

Who: Savory Cocktails' Greg Henry

Where: NY

Website: SippitySup.com
Twitter: @SippitySup

Inspiration: I don’t think glamour ever dies. It certainly never goes out of style. But don’t let all that glamour fool you. This drink has a dark side, I told you it was sexy.
Recipe: 1 shot /45 ml /1 ½ fl oz tequila repasado, 1 pony shot/30 ml/1 fl oz Campari, ½ pony shot/15 ml /½ fl oz Santa Maria al Monte amaro or other herbaceous amaro, 2 dashes Scrappy's cardamom bitters, 1 orange twist, as garnish. Combine tequila, Campari, amaro and bitters in a mixing glass half-filled with ice. Gently stir until chilled and properly diluted, about 20 seconds. Julep strain into a chilled coupe or cocktail glass. Garnish with an orange twist, its oil expressed onto the surface and rubbed onto the rim of the drink then dropped on top, peel side up. Makes 1.

(8) Pumpkin Patch Julep

Who: Alibi American Whiskey

Where: U.S.

Website: AlibiAmerica.com

Inspiration: Where the Great Pumpkin is found every Halloween.
Recipe: 2 oz Alibi American Whiskey, 1.5 oz homemade pumpkin butter (see below recipe), 1/2 oz orgeat syrup, 1/2 oz fresh lemon juice. Shake vigorously with ice and strain into chilled cocktail glass or hollowed pumpkin. Garnish with a slice of pear, a cinnamon stick and a sprinkle of nutmeg. Pumpkin Butter: makes 2 pints3-4 pound sugar pumpkin (aka pie pumpkin), 1 chopped sweet apple, skins removed, 3/4 cup demerara sugar (sugar in the raw), 4 tablespoons real maple syrup (not maple-flavored syrup!), 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp cloves, 2 tsp cinnamon, 1 tsp fresh lemon juice, 1/2 tsp sea salt. Cut stem off pumpkin and slice lengthwise. Clean out inside of pumpkin and brush with neutral oil (canola). Roast pumpkin facedown in preheated oven at 350F for approximately 45-55 min. Let cool for 10 minutes and remove skin with spoon. Add pumpkin meat, apple, sugar, maple syrup, and spices into blender. Blend until smooth. Spoon mixture into medium sized pot. Make sure there is enough room to top of pot for boiling. Cover with lid and prop open a bit with wooden spoon so that steam can escape. Over med-high heat, bring to a low boil. Reduce to low-med heat and cook for 10 minutes until mixture reaches desired thickness. Cool completely and stir in lemon juice and salt.

(9) Devil in Disguise

Who: Mixologist Micaela Piccolo
Where: NYC, NY
Twitter: @Cabodiablo
Inspiration: Its rich coffee jolt and reassuring tequila keeps you dancing with the devil long after Halloween’s wildest celebrations finish.
Recipe: 2 oz. Cabo Diablo, ¾ oz. cherry liqueur ~  Build in a mixing glass, add ice and stir. Garnish with colored salt rim.

(10) Pumpkin Margarita

Who: Crema Restaurante/Partida

Where: New York City
Website: CremaRestaurante.com ~ PartidaTequila.com
Inspiration: This cocktail honors the pumpkin, what we believe is one of the most iconic symbols of Halloween. For a holiday surrounded by pumpkin-spiced everything (lattes, cakes, soups and even sausage) it's a wonder pumpkin cocktails aren't the No. 1 drink. We hope this cocktail changes that.
Recipe: 2 oz Partida Reposado Tequila, 1 oz fresh lime juice, splash of pumpkin puree, sesame seeds, lime wedge: Rim a cocktail glass with lime juice and sesame seeds. Mix ingredients well in a shaker with ice. Strain into cocktail glass. Garnish with a lime wedge.

Images furnished by entries

Elizabeth J. Musgrave is a syndicated fine-living, travel, food, wine and spirits columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Personal Lifestyle Adviser on Indy Style, WISH8 (CBS). Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, and in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

National Maple Syrup Festival March 2-3 & 9-10, 2013 Includes Sweet Victory Challenge

The maple sugar season kicks off at the National Maple Syrup Festival in Medora, IND during the first two weekends of March (March 2-3, 9-10)

In its fifth year, the festival draws thousands of visitors who want to experience the fun, the flavor, and the history of maple syrup from Native American times, to the early settlers, and learn about the newest syrup creations being developed for the finest restaurants.

There are also many treats to sample, including maple pork chops, maple baked beans and pancakes smothered in real maple syrup.

Activities include bluegrass music, history re-enactors, crafts, artwork, the world’s greatest pancake flipper (according to Guinness), as well as, artisan foods and syrups to sample and purchase. Events are ongoing and take place inside the local school and outdoors on the rustic Burton's Maplewood Farm where each season more than 700 maple trees are tapped for the farm’s artisanal, barrel-aged syrup creations. Shuttle buses are available to take visitors between the two venues.

One of the highlights of the event is the Sweet Victory Challenge sponsored by King Arthur flour where the best amateur cooks in America will compete for prizes with their own original maple syrup recipes. These dishes will be whipped up by volunteer cooks, judged by professional chefs and sampled by lucky visitors Entries are due by February 22.

All benefits from the National Maple Syrup Festival go to the Heads Up!!! Foundation that supports the Craniofacial Anomalies Program at Riley Hospital for Children in Indianapolis. While most of the events are free to the public, food prices are reasonable and shuttle service is $8 for adults and $6 for children and seniors.

Over the years the festival has been growing with more to see, taste and do. Medora is an easy day trip from Louisville, Cincinnati, Evansville, Terre Haute and Indianapolis. Located near the Hoosier National Forest, the Hoosier Wine Trail, and the Covered Bridge Loop, Medora is located just few miles from Seymour, Indiana (the boyhood home of singer John Mellencamp) where lodging is available.

King Arthur Flour is known by avid bakers for its consistent baking performance and lack of chemical additives. A variety of King Arthur’s unbleached flours and additive- and preservative-free baking mixes is available at supermarkets nationwide. King Arthur Flour’s mail-order catalogue is available online at kingarthurflour.com and at The Baker’s Store in Norwich, Vermont.

Images: E J Musgrave; Burton's Maplewood Farm

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, an in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Top 10 Holidays Inspired Cocktails 2012

Winter wonderlands made of snowflakes gently floating downward, peppermint candy canes and pine trees fulfill memories of the Christmas season. Champagne, balloons and midnight kisses bring in the New Year with pleasure. This holiday season has many traditions and one of the most fun are the parties. Dancing until dawn, friends and family gatherings, and food and adult beverages create a festive party atmosphere.

I invited experts in the world of spirits, wine and beer, including sommeliers, mixologists, restaurants, pubs, distillers and manufacturers to send their Christmas and New Year's-inspired cocktails. The response was overwhelming once again, with recipes pouring in from across the United States.

I compiled the list and narrowed it down to the ones most in spirit with the holiday and consisting of uniqueness, great taste and visual appeal. I present to you the...

Top 10 Best Holidays Inspired Cocktails 2012

(1)
The White Christmas

(image above)

Who: My Moon
Where: Brooklyn, NY
Website: MyMoonNYC.com

Twitter: @MyMoonNYC
Inspiration: The inspiration came from Jared’s childhood, in which there was always eggnog around throughout the holidays (only then, non-alcoholic, of course).

Recipe: ¾ oz of pasteurized egg yolk, 1 oz heavy cream, ½ oz Frangelico, ¼ oz amaretto, ¾ oz Patron Café: Dry shake until foamy & homogenized. Add ice and shake well until cold and slightly diluted. Dust with grated or powder nutmeg and cinnamon

(2)
The Merry Mint

Who: Blush Ultraloung in Le Merigot Hotel at Casino Aztar (Steven Lagenourand Catherine Daters)

Where: Evansville, IN

Website: CasinoAztar.com
Twitter: N/A

Inspiration: This creamy, minty Christmas drink captures the popular flavors of Christmas: eggnog, mint, chocolate, and coconut, all combined into one sweet dessert drink.

Recipe: 1 oz Baileys mint chocolate, 1/2 oz van Gogh coconut, 1/2 oz creme de menthe (green), 1 oz Pinnacle whipped, 1/2 oz egg nog, Whipped cream, Chocolate syrup, Snowflake coconut; Put Baileys in martini glass. Rim top of Baileys with chocolate syrup. In shaker combine van Gogh, creme de menthe, and egg nog. Slowly poor mixture on top of Baileys in martini glass. Add pinnacle to martini glass. Finish with whipped cream, drizzle of chocolate syrup, and top with sprinkle of snowflake coconut.

(3)
Haute Holiday

Who: Fleming's Steakhouse

Where: Indianapolis, IN
Website: FlemingsSteakhouse.com
Inspiration: A perfect way to start off a holiday toast or the New Year.

Recipe: 1/2 oz. Quady Elysium Black Muscat Dessert Wine, 1/2 oz. St-Germain Elderflower Liqueur, 4 oz. Mionetto Prosecco, 1 Luxardo cherry; in a chilled Champagne flute glass, combine Quady Elysium and St-Germain Elderflower; top gently with Mionetto Prosecco; garnish with a Luxardo cherry.

(4)

Sparkling Peppermint Swirl

Who: Voga Italia Wine

Where: Italy

Website: VogaItalia.com

Inspiration: The holiday's favorite candy
Recipe: 2 ½ oz VOGA Sparkling, 1.5 oz Vanilla vodka, 1 oz crème de menthe liquor, splash of Grenadine; In a shaker, combine ice, vodka and crème de menthe and grenadine; stir gently and strain into a chilled martini glass rimmed with crushed candy canes; top with VOGA Sparkling and garnish with a candy cane.

(5)
Santa's Hot Chocolate

Who: Dead Rabbit (Pamela Witznitzer)

Where: New York, NY

Website: DeadRabbitNYC.com

Inspiration: Anyone can have regular hot chocolate ~ the tequila and cayenne pepper give an unexpected kick for Santa on a long night out in the cold

Recipe: 1 part Tequila Avión Añejo, .75 parts Galliano Ristretto Coffee liqueur, 2 ½ parts hot cocoa, Cayenne pepper, Whipped cream; combine 1 part Tequila Avión Añejo, ½ part Galliano Ristretto Coffee liqueur, 2 ½ parts hot cocoa into a pot and heat; once heated, strain content into a coffee mug; put a few dashes of cayenne pepper and stir hot; top with whipped cream and a pinch of cayenne pepper for garnish.

(6)

Monkey Business

Who: House of Marnier-Lapostolle

Where: Chile

Website: KappaPisco.com
Twitter: @KappaPisco

Inspiration: KAPPA has put their own spin on a traditional Chilean Christmas cocktail called "Cola de Mono" (Monkey’s Tail). Cola de Mono is served in Chile around the holidays, similar to eggnog in the U.S.

Recipe: 1 cup KAPPA Pisco, 1 c. water, 1 gallon milk (cold), 1 c. white sugar, 1/4 c. instant coffee granules, 20 whole cloves, 5 cinnamon sticks, 1 TB. vanilla extract (optional); gently simmer the cloves and cinnamon sticks in water until reduced by half (about 30 minutes). Add 1 cup of milk and heat to a simmer. Then stir in and dissolve the coffee and sugar. Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the KAPPA Pisco and vanilla extract. Store in refrigerator until well-chilled (4 hours). Serve (do not serve with ice) in a high glass. Garnish with a cinnamon stick.

(7)
New Year's Resolution

Who: Cruzan (Jesse Card)

Where: St. Croix

Website: CruzanRum.com

Inspiration: Always have a non-alcoholic choice at your party.

Recipe: 1 part Cruzan® Black Cherry Rum, 1 dash Bitters, Sparkling Wine (non-alcoholic), Lemon Twist, Black Cherry; Pour rum into a champagne flute and top with sparkling wine. Add a dash of bitters to finish. Garnish by dropping a lemon twist wrapped cherry into the flute.

(8)
Blanc Vermouth Fizz 

Who: Branded at The Iron Horse Hotel

Where: 500 W. Florida St., Milwaukee, WI

Website: TheIronHorseHotel.com

Twitter: @ironhorsehotel
Inspiration: The holidays are always celebrated with bubbles, this is reminiscent of the vintage liquor posters with old school, classic ingredients.

Recipe:  2 oz Dolin Vermouth Blanc, .5 oz St. Germaine, .5 oz Simple Syrup, 4 springs mint muddled, 2 raspberries muddled, topped with Prosecco, serve in a champagne saucer.

(9)

Peppermint Mochatini

Who: Ruth's Chris Steakhouse (Jordan Ward)

Where: Indianapolis.

Website: RuthsChrisIndy.com

Inspiration: Thetraditional holiday flavors of mint and chocolate.

Recipe: 1 oz. Sobieski Vanilla Vodka, .05 oz Kahlua, .05 oz Creme de Cocoa Dark Espresso, .25 oz Peppermint Shcnapps, .25 oz Half and Half; Glassware-chilled martini glass drizzled inside with chocolate syrp; add all ingredients to a martini shaker, shake and strain into chilled martini glass.

(10)
Egg Nog 46

Who: Maker's Mark Cookbook (Lee Ann Wong, Bourbon Diva)

Where: New York, NY

Twitter: @leeannwong

Inspiration: Nothing says holidays like this rich homemade treat. This spiked version of a holiday classic, enhanced by the spicy caramel undertones of Maker’s 46, is the perfect drink when curled up by a fireplace. 

Recipe:  2 c. whole milk, ½ vanilla bean, split and scraped or ½ teaspoon vanilla extract, ¼ tsp ground cinnamon, 1 tsp freshly grated nutmeg, ¼ tsp salt, 4 egg yolks, ½ c. sugar, divided, 1 c. cold heavy cream, 4 parts Maker’s 46™ Bourbon, 4 egg whites (optional); combine the whole milk, scraped vanilla bean seeds and the bean pod in a small pot; bring to a simmer over medium-high heat; then stir in the cinnamon, nutmeg and salt; turn the heat off and allow the milk to infuse for 20 minutes; reheat the milk to a simmer; have a large metal or glass bowl sitting in a large bowl of ice water and a fine mesh strainer ready. In a separate bowl, whisk the egg yolks and 7 T. of sugar together briskly until the egg yolks become pale and fluffy. Add a ½ cup of the hot milk to the egg yolks while whisking quickly to temper the egg yolks. Once evenly combined, pour the mixture back into the pot and cook the mixture over low heat until it thickens, stirring the bottom of the pot constantly using a wooden spoon, being careful not to overcook/scramble the eggs. The eggnog is ready when the mixture coats the back of a spoon and you can draw a distinct line through it. Pour the eggnog through a fine mesh strainer into the bowl on ice. Whisk in the heavy cream and Maker’s 46 Bourbon. Stir the egg nog until it begins to cool down, then place the mixture in the refrigerator to chill overnight. You can serve as is (adjust texture with cold milk or cream), or whip the 4 egg whites with the remaining tablespoon of sugar to soft peaks, then fold into the chilled egg nog. Serve immediately into a mug.

Images furnished by entries

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Book Review Big Shots: The Men Behind the Booze by A. J. Baime

When reviewing books, I seek ones that are out of the ordinary (no surprise to my readers) and ones that are helpful in learning more about a subject. They should also be enjoyable because no one is going to force themselves to read a dry, boring book. If I were to select a boring, non enjoyable book, well … let’s just say readers would be unhappy, and they would send me angry comments. Fortunately I find books covering all three requirements, including this one.

With the growing passion for education of spirits, wines and beers, Big Shots: The Men Behind the Booze by A. J. Baime will come in handy for numerous reasons ~ including good, old-fashioned humor. Based on a lifetime of a writer's boozy lifestyle, the ... ahem ... research has turned up various behind-the-scenes looks into the colorful world of alcohol.

Filled with tidbits, Baime describes the history of how our favorite adult beverages come about. Stories include how Bailey's Irish Cream really got its name, where the "secret family recipe" of Jack Daniel's actually came from and what connection A-1 steak sauce has to Smirnoff vodka.

If you were not aware of Captain Morgan’s scandalous past, he was not quite the lovable character portrayed on the commercials or bottle. A thief, rapist and, by many, considered the original pirate and worst of all ever in the piracy world, Morgan didn’t make rum, but did drink himself to death with the stuff.

Tawdry stories of illicit pasts are not the only parts of this book. Baime also educates with detailed instructions on differentiating tequila from mescal and the origin of rum and more. Pure humorous anecdotes are his own escapades in Mexico and elsewhere as a man who truly believes in “method” writing.

Bottom Line: For a frolicking literary romp through closets filled with the skeletons of the spirits world, Big Shots by A.J. Baime is delicious neat or on the rocks.

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: The Spirit of Chocolat in review

Fredericksburg, TX's Chocolat adds a spirited twist to the traditional art of Swiss chocolate.

In INFUSED, a weekly column, Elizabeth J. Musgrave connects spirits, wine, and beer with culinary and creative arts.

When looking for a perfect dessert, we often turn toward chocolate or an after-dinner drink, creating the unpleasant decision of which to choose. It’s a decision that proves difficult for even the most strong-willed person. But for almost thirty years, Lecia Duke has made life easier by combining the two options into a selection of unique, one-bite nuggets.

Duke’s shop, Chocolat sits snugly deep in the heart of Texas, located in the charming town of Fredericksburg within the Lone Star state’s Hill Country region. Duke blurs the line between spirits and candy through a 200-year-old method learned while apprenticing with a Swiss chocolatier. Originally an architect-turned graphic designer, the chocolate master creates a crystallized sugar nest to encapsulate the liquor, wine or liqueur in a process known as liqueur praline. She then covers the fragile globe with the finest chocolate available: bourbon, Irish Cream and spiced rum are just a few of the choices among the over-21 liquids to get the Willy Wonka treatment.

According to the award-winning chocolate maker, beer and Champagne are the only liquids unable to withstand the process for the Spirited Chocolates line of confections.

After nearly two dozen tastes, my favorite is a toss-up between Amaretto and Sam Houston Straight Kentucky Bourbon, although the red wine is rather tasty as well.

The signature piece, Tequila D’Almendrado, is the only liqueur praline to progress through three individual flavors: almond, tequila and finishing with chocolate.

For more information on chocolates, tours and flavors, visit Chocolat-Tx.us.

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her column, Infused, at FoodandDrinkDigital.com, as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo, LinkedIn, and Facebook. Gotta Go is published on BroadwayWorld.com, GottaGo.us and in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Infused: Top 10 Indianapolis 500 Inspired Cocktails 2012

Turbo-charged Frappe                   Nicholsons/Fredrickson

Eyes will be on Indy in the coming weeks for the running of the 96th Indianapolis 500. In honor of the special occasion, signature drinks have been created so everyone, whether in Indianapolis or elsewhere, can join in on the festivities and fun.

The "Greatest Spectacle in Racing" deserves only the smartest of cocktails to commemorate the event and, with that in mind, I tossed the idea out to restaurants, pubs, bars and venues, along with mixologists, sommeliers, bartenders and liquor companies to create drinks inspired by the most famous race in the world. This Top 10 list serves to introduce Infused, my new column, which connects all things in the art of spirits, wine and beer with the culinary and creative arts.

Taken into account were the ingredients, inspiration and insight into Indianapolis and the Indianapolis 500 history and spirit. Here are the “Top 10 Indy 500-inspired cocktails” I believe are most Infused with the spirit, "Back Home Again in Indiana."

1) Cocktail: Indianapolis Turbo-charged Frappe

Restaurant: Nicholson's Tavern & Pub

Creator: Joey Fredrickson, mixologist

Inspiration: “The Indy 500 is a fuel-driven, adrenaline-pumping, action-packed race to the finish. I want to have that same excitement and energy in these cocktails. I figured it wasn’t fair to let the cars have all the fun, so I created some fuel for myself. Those with heart conditions, please talk to your doctor before ingesting this libation."

Recipe: 1x2" lemon peel, 1/2 oz simple syrup, 1.5 oz Three Olives triple shot espresso-flavored vodka, 1 oz freshly brewed coffee, 1 oz heavy cream, dash of cocoa powder
Press lemon peel into the simple syrup. Add vodka and coffee. Shake and strain into a martini glass (keep ice). Add heavy cream to the shaker tin, give a good shake then gently pour over the drink. Garnish with cocoa powder.

Where: Served May 25-27 in Cincinnati w: NicholsonsPub.com

2) Cocktail: Smoke-n-Milk

Company: Drambuie

Creator: Anthony Caporale, spirit ambassador

Inspiration: After winning his second Indy 500 race in 1933, Louis Meyer requested a glass of buttermilk. He requested another glass in '36 after winning his third title, but instead received a bottle. With three fingers raised, he was captured by a photographer while drinking from that bottle, and the marketing opportunity wasn't lost on a local dairy executive. Unaware that Meyer was drinking buttermilk, the executive offered a bottle of milk to the winners of all future races, and milk has been presented at the conclusion of almost every Indy 500 since then. In honor of that tradition, Drambuie offers up an homage to this classic racing libation.

Recipe: In a shaker tin, half filled with ice, add 1 oz DRAMBUIE, 1/2 oz Laphroaig Single Malt Scotch, shake until the tin is frosted, add 1 oz milk, swirl to chill thoroughly. Pour into a rocks glass, add 1 dash Fee Brothers Black Walnut Bitters, garnish with an orange twist. Serve with a cocktail stirrer.

Where: w: Drambuie.com

3) Cocktail: The Finish Line

Restaurant: The Elbow Room

Creator: Eli Sanchez

Inspiration: The checkered flag signifying the finish and champion of the Indianapolis 500.

Recipe: Start with full glass of ice, 1/2 oz Pinnacle Whipped, 1/2 oz Hazelnut Liquer, top with milk leaving 1/4" rim, finish with whipped cream, leveling to rim of glass and dusting with cocoa powder with a checkered screen made of plastic to give checkered flag finish.

Where: Indianapolis w: ElbowRoomPub.com

4) Cocktail: Victory Lap

Restaurant: Food Tours Corporation

Creator: Jeff Swedarsky

Inspiration: The winner's victory lap. "I created it with everything local in mind, except the root."

Recipe: 1.5 oz. WH Harrison Bourbon, 1.5 oz root liquor, 1.5 oz Sun King Cowbell Milk Porter, 3 oz Mug N Bun root beer, .75 oz simple syrup infused with Indiana sour cherries, 3 oz fresh cherry juice, handful of fresh local strawberries

Muddle strawberries in a cocktail mixer. Add other ingredients and 4 ice cubes. Shake vigorously for 20-30 seconds. Pour into tall highball glass. Drink should be amber with a light ½” head.

Where:  Indianapolis w: FoodTourCorp.com

5) Cocktail: The V8

Restaurant: Michael Jordan's Steak House

Inspiration: The 2012 Pace car- The Chevrolet Corvette 

Recipe: 1oz soda water, 2 oz Lost Coast Great White Wheat Beer, 2 oz Lillet, 3/4 oz lemon juice, 3/4 oz honey, 2 dashes Creole bitters, 1 bar spoon of Pernot

Where: Chicago w: MJSHChicago.com

6) Cocktail: Whiskey Berry Smash

Restaurant: Braddock's American Brasserie

Creator: Chef de Cuisine Brian Volmrich

Inspiration: "Hopefully we don't see too many accidents on the track at this year's Indy 500, but just in case, we've got a drink for that!"

Recipe: 2 oz. Maker's Mark Bourbon Whiskey, 1½ oz. cocktail mix (lemon & simple syrup), Blackberries, Raspberries, Dash of bitters

Simple syrup-mix equal oz. hot water and sugar until dissolved. Squeeze juice from lemon into simple syrup and stir. Muddle two blackberries and two raspberries in a cocktail shaker. Pour cocktail mix into shaker. Add bourbon, shake and strain into an old-fashioned glass.

Where:  Pittsburgh, PA w: BraddocksRestaurant.com

7) Cocktail: Start Your Engines

Restaurant: Aria Bar at The Fairmont, Mill

Inspiration: 

Recipe: 1.5 oz Absolut Wild Tea vodka, 1 oz pineapple juice, .5 oz orange liqueur, 1 oz Grenadine

Pour all measured ingredients into the metal part of the shaker. “Start the engine” by mixing fervently, in a Boston shaker and served refreshed over ice in a Collins glass. Trophy it with an Amarena cherry.

Where: Chicago w: AriaChicago.com

8) Cocktail: Pole Day Punch

Company:   VOGA Italia wine and Sparkling Ice
Inspiration: The Indianapolis 500 Party

Recipe: 2 Bottles of Black Raspberry Sparkling ICE, 1 bottle of dry red wine, ¼ cup Triple Sec, ¼ cup of Apple flavored vodka, 2 sliced peaches, 2 sliced Granny Smith apples, 1 c. fresh strawberries, 1 c. fresh raspberries, 1 c. seedless red grapes, 1 sliced lemon, 1 sliced lime, 1 liter club soda
Prepare all fruit and transfer to a large punch bowl. Add wine and Sparkling ICE, stir to combine flavors. For best results prepare and refrigerate overnight. Add the club soda right before serving to guests. Enjoy!
Where: w: SparklingIce.com

9) Cocktail: Refined Janet Guthrie

Company: Refined Mixers
Inspiration: 1977 is the first time a woman qualified for and raced in the Indy 500. This cocktail was inspired by Janet Guthrie who was the first female driver to qualify and race in the Indy 500.

Recipe: 1 part Sweet Tea vodka, 1.5 part Refine Mixers margarita mix, pour over ice, garnish with fresh sprig of mint.

Where: w: RefineMixers.com

10) Cocktail: Green Light Appletini

Company: Go Cocktails!

Inspiration: The flash of green light signaling the start of the Indianapolis 500.

Recipe: Go Cocktails! Appletini mix, regular vodka, water, Granny Smith apple garnish

Where: w: GoCocktails.com

*Photos submitted by entrants*

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her new column, Infused, at FoodandDrinkDigital.com, and  as Indy’s Entertainment Adviser on 93 WIBC, or follow her on Twitter @GottaGo and Facebook. Gotta Go is published on BroadwayWorld.com ,and in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Burton's Maplewood Farm's Rum-infused Syrup for Oprah Winfrey Brunch

Hoosier-made Maple Syrup Stars at Brunch for Oprah

CHICAGO (May 20, 2011) – Indiana-made Burton’s Maplewood Syrup helped sweeten the morning for Oprah Winfrey and 250 celebrities Wednesday at a private brunch that was part of the festivities surrounding Winfrey’s final TV shows.

Oprah’s former personal chef Art Smith hosted the brunch at his restaurant, Table Fifty-Two, as a farewell to the TV host.  He ordered 250 maple-shaped bottles of the new rum-infused maple syrup to give to each guest.  Each bottled was sketched with “Thank you Ms. Winfrey. XO Julie and Art.” Julie Latsko is Smith’s business partner.

“We’ve supplied syrup to Table Fifty-Two for a couple years, but when Art told us he wanted to use it for Oprah’s going-away brunch, it was an honor,” said owner Tim Burton. “Many entrepreneurs only dream about getting their product in front of Oprah.”

Burton’s Maplewood Farm, a family-owned farm in Medora, Indiana, produces more than 500 gallons of syrup a year and sells it at farmers’ markets in Indiana and Chicago and through an online store.  Tim Burton was named an Indiana Artisan in 2009.

The new rum-infused syrup is made by aging syrup in 14-year-old Tennessee rum kegs from Prichard’s Distillery. The kegs were hand-picked, hot packed and bottled by owner Tim Burton to ensure the highest, most consistent infused flavor. It has a light buttery rum notes that greet the palette with a nice maple finish. The unique elixir adds a great finished flavor to savory and pastry dishes.

For more information, visit www.BurtonsMaplewoodFarm.com. 
Elizabeth J. Musgrave is a syndicated columnist, travel writer, music, restaurant and performing arts critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC and follow her on Twitter @ejmusgrave1 and Facebook. Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.