Infused: Top 5 Best Valentine's Day Inspired Cocktails 2013

Cupid's arrow, romance, admitting to your sweetheart your undying affection. Primarily this is accomplished through tokens including: flowers ~ most specifically roses, jewelry, dinner out and notes of adoration.

However, often the intent can be accomplished simply with the right cocktail.

I invited experts in the world of spirits, wine and beer, including sommeliers, mixologists, restaurants, pubs, distillers and manufacturers to send their Valentine's Day-inspired cocktails.

Recipes of love potions came in from across the United States. The list was compiled and narrowed 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 5 Best Valentine's Day Inspired Cocktails 2013

(1) Romeo and Juliette
(image above)

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

Where: Evansville, IN
Website: CasinoAztar.com
Inspiration: Romeo is a classic and classy drink with a twist. A great spin on a classic Sidecar to inspire the romance. Juliette captures the bittersweet romance of this classic tale.

Recipe: ROMEO: 3 oz Ginger Brandy, ¼ oz St Germain Elderflower liquor, ½ oz Orange juice, Rim the glass with orange wheel and dip in sugar. Put all ingredients in shaker, pour on the rocks. Add Orange Wheel garnish and enjoy. JULIETTE: 1 oz Godiva White, 1 oz Crème De Cacao White, ¾ oz Chambord, ½ oz of Absolut Kurant, Splash of crème, ½ of Hpnotiq Harmonie, Fresh Blackberry puree. Put all ingredients in a shaker with ice. Layer in the glass with Blackberry puree and Hypnotiq Harmonie blended together. Atop the puree, carefully add sweet white chocolate and berry mixture, combining the sweet and bitterness together.

(2) His & Hers

Who: Flemings Prime Steakhouse

Where: Indianapolis, IN

Website: FlemingsSteakhouse.com
Inspiration: His and Hers was created for each to have a special drink for the Valentine’s - perfect for a couple.

Recipe: Hers-Venetian Valentine: .5 oz Quady Elysium (muscat dessert wine), .5 oz St. Germain Elderflower Liqueur, 4 oz Mionetto Prosecco. Serve in a champagne flute-garnished with a Luxardo Cherry. His-Mint To Be: 1.5 oz Gentleman Jack, 1oz. Domaine De Canton, 2 oz. POM juice, .5 oz. Simple Syrup, 8 fresh mint leaves,

(3) Amore Smooch

Who: SASSI

Where: Scottsdale, AZ
Website: Sassi.biz
Inspiration: The kiss of romantics everywhere

Recipe: 1 oz of Godiva White liqueur, 1 oz of Svedka Cherry Vodka, 1 oz of Crème de Cacao. Mix all ingredients in a martini shaker, strain into a stemless martini glass (bottom of the glass filled with crushed ice and 2 fresh rose petals).

(4) Burning Love

Who: TY KU

Website: Trytyku.com

Inspiration: The passion of lovers

Recipe: 3 oz TY KU Sake, handful of cinnamon hearts. Serve chilled

(5) Love Potion #15

Who: Orchids at Palm Court (Chef Todd Kelly)

Where: Cincinnati, OH

Website: OrchidsatPalmCourt.com
Twitter: @Orchids_at_Palm, @OrchidsChef
Inspiration: The pomegranate has historical associations with sensuality

Recipe: 1 oz OYO Honey Vanilla Bean Vodka, 1 oz Cointreau, 1/2 oz Lemon Juice, 1 oz Pomegranate Juice Syrup (juice reduced by half), 1 oz simple syrup and top with soda water. Combine ingredients in a shaker with ice and shake vigorously. Strain into martini glass and garnish with fresh pomegranate seeds and lime twist.

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, 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.

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 Book Review: The New Old Bar by The Hearty Boys

Everything trends, and what once was old is new again – that is particularly true with cocktails. Where you once would slip onto a bar stool and ask for a Sex on the Beach or some other flashy, brightly-colored, 80s-style drink, nowadays you can find patrons asking for a Tom Collins, Old-Fashioned, or some other throwback to an earlier era known as Pre-Prohibition.

"The New Old Bar" is written by Steve McDonagh and Dan Smith (aka The Hearty Boys), who fell in love with old school drinks at right about the same time as everyone else in the nation. Luckily, unlike everyone else, they wrote a book about it offering 200 recipes, nibblers and tips for the aspiring home bartender.

Numerous well-known drinks are included such as the Sidecar and Gimlet, as are drinks with varying quantities of ingredients. The Dark and Stormy has but two, while the Celery Mary has a lengthy eight.

Would I recommend this to a budding home bartender? Absolutely not. I am not certain I would recommend this to even a second-level home bartender, as there are layered drinks which take practice and a delicate touch. Nor do I believe I would recommend this to the budget-conscious home bartender: the included inventory of must-have liquors is a lengthy list consisting of four or five gins, three rums and five whiskies, and much more. There is also an expectation one will be comfortable making syrups, fancy garnishes, and shrubs.

Wow.

Remember the Sears & Roebuck Wish Book that came out every holiday season? You would curl up with it and mark the pages of all the toys you hoped Mom and Dad would notice and buy for you? This book could be entitled the "To Aspire List" instead.
When one reaches a certain level of expertise, it’s easy to forget the basic level of the novice. I had a Geology 101 professor in college who was a seismology expert, flown all over the globe for his opinion. He couldn't even remember basic geology, let alone have empathy for the novice. I don't believe this book is quite that daunting, but certainly I can see a beginner becoming discouraged over attempting to float liqueurs over the back of a spoon and using a match to draw the oils from citrus for a drink.

However, for the person who has mastered the basics, and found a desire to create their own secondary items, accumulate gadgets for their bar and want to impress guests, then this is the book to buy. McDonagh and Smith share tricks, tips and history to make lasting impressions with cocktails and fun bar food.

Bottom Line: "The New Old Bar Book" brings Pre-Prohibition cocktails to the forefront with style for the cocktail enthusiast with a desire to take it to the next level.

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: Wanted: The Best Christmas-Inspired Cocktails

Think you or your mixologist have the best recipe for a cocktail inspired by Christmas? I will be featuring Christmas-inspired cocktails in Infused, giving everyone the Top Ten best entries to enjoy throughout the 2012 holiday season. All recipes, images and contact information for the submission need to be in via email at elizabethjmusgrave@yahoo.com, by Monday, December 17. This will be a fun way for readers to enjoy cocktails made with great products and inspired by a fun holiday.

All entries must absolutely include images for the cocktail and all of the below information. Please remember to send the Twitter handle/link and website link. This helps the readers go immediately to you and check out how wonderful your company, bar, restaurant, et al, is and follow you on Twitter.

No stress, just fun!

Those chosen will be featured in Infused, on GottaGo.us and Food Digital the week of December 19. E-mail submissions only are required, no physical attendance needed for this one.

Include (in order and completely) the following information:

1) Cocktail's themed name
2) Bar/company/restaurant/mixologist/winery name and location
3) Website and Twitter handle so readers can check you out!
4) Recipe, including measurements, garnish and glassware
5) Inspiration for drink- obviously Christmas time, but what exactly inspired you to make this particular drink? Why a red and white layered cocktail? Are candy canes your favorite holiday candy? If inspired by a holiday movie or song, why? Have fun with it!
6) Image-Please make sure it is a good quality.

This is open to anyone within the spirits/wine/beer/restaurant realm including mixologists, bars, fine dining, bartenders, sommeliers, hotels, companies, spirit entrepreneurs, et cetera. The idea is to feature cocktails inspired by Christmas and all the fuzzy, warm nostalgic feelings about the holiday. Let your imagination run wild with this one...it can go many directions: Christmas candy, jolly old St. Nick, Santa Claus, elves, Frosty the snowman, a favorite holiday carol, a holiday movie (numerous options there!), gift wrap...you get the idea!

***Special Note***
Several cocktails were disqualified for the last two Top 10 cocktail lists due to the name and/or inspiration missing or not applicable to the theme. Let's see your best THEMED drink! Sending in a cocktail with a non-themed name and/or inspiration won't make it in the list. (Ex. sending a chocolate martini with the liqueur brand as the name or stating it is inspired by your love of chocolate has nothing to do with Christmas. However, a chocolate martini with a maraschino cherry floating in it ~ named and inspired by Rudolph ~ would work....)

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 Review: Cruzan Coconut Rum

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

Sometimes you find something that just tastes so good you start experimenting with it, finding more reasons to use it than for what it was originally created. You might call it a passion. Others might call it an obsession.

Cruzan’s Coconut Rum is my newest obsession. The St. Croix-based rum is mellow with a pleasant scent. First testing it sans ice or mixer, I found it to be tasty as a sipping beverage with a long-lasting finish. Chilling it and pouring over ice gave it a different take ~ refreshing and light.

Coconut Mojito

Since I was sent Cruzan’s Aged Light, 9 Spiced, and Coconut rums to review, my mind kept drifting to ways to use it. Coconut rum-marinated grilled shrimp, coconut rum-infused chocolate fondue, even chocolate cupcakes with coconut rum frosting. Next in line to create will be pineapple cake pops with original rum-infused maraschino cherries and coconut rum-infused icing, all rolled in toasted coconut.

For mixing purposes, the rum drinks bring summer back one last time before winter sets in again. Playing around with Cruzan’s coconut rum has been fun, creating several cocktails, frozen, on the rocks and ice cream concoctions.

Although I can certainly see how this will perk up my winter favorite, Bailey’s with hot chocolate, for now the tropical recipes will satisfy.

Below are two recipes Cruzan shared with me. Feel free to send any recipes of drinks or cuisine you create to elizabeth@gottago.us.

Bottom Line: Cruzan’s coconut rum adds a gentle flavor to mixed drinks while maintaining its right to perform as a solo act.

Coconut Mojito

2 parts Cruzan® Aged Light Rum

 1 part Cruzan® Coconut Rum

8-10 Mint Leaves

2 lime wedges

1 tsp sugar

Coconut water/Coconut Soda

Method

Muddle mint, lime and sugar and top with Rums and ice.

Shake two times to mix. Add Coconut Water/Soda to top.

9 Planter's Punch

1 1/2 parts Cruzan® 9 Spiced Rum

1 part Cruzan® Aged Light Rum

2 parts Mango Juice

1 part Pineapple Juice

1/4 part Grenadine

2 dashes Bitters

Method
Mix all ingredients together. Top with a splash of soda.

Images and product sample furnished by Cruzan Rum

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read her new column, 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.

5th Annual Gotta Go Ultimate Gift Guide 2012: Now Accepting Submissions

5th Annual Gotta Go Ultimate Gift Guide 2012

The 5th annual “Gotta Go Ultimate Gift Guide” is quickly coming upon us, sharing holiday and Christmas gift ideas. Nov. 6  is this year's deadline for entries. The list will be published online at GottaGo.us during the week of Nov. 19-23, 2012.

Entries will be selected by a three-judge panel.

Those submitting winning entries will be notified by the email address sent with the entry. Purchasing and contact information should be included with entry, along with bio of product and company. Images should be submitted via email.

Categories

• Wine/spirits/beer

• Food

• Nonfood 

Rules and tips: 

• Entries must be EXACTLY as the consumer would purchase. Ex. gift packs, gift baskets, monthly club items, etc. 

• Submissions must include enough for 3 judges.

• Information for purchasing must be included (website, retail locations, etc.).

• Include social media information (Twitter, Facebook) in email.

• No pornographic, sexual, illegal or hate items will be accepted.

• Entries must be received by 6 p.m. Tuesday, Nov. 6, 2012.

• Ship entries to: “Gotta Go” 2960 S. Keystone Ave., Indianapolis, IN 46203
Attn.: Ultimate Gift Guide 2012-Elizabeth J. Musgrave.

• Send all questions to elizabethjmusgrave@yahoo.com.

• Items cannot be returned.

• No monies, by way of donation, fee or otherwise, will be required or accepted by any judge.

Thank you for your interest. We look forward to a variety of gift ideas again this year.

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read her new column, 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.

Holbox Hosts Inaugural Food & Wine Festival 2012

Holbox, a small island just off Mexico's shore, celebrates the island's specialty dishes and top-notch chefs, with the first ever Gastronomic Festival from August 30 to September 3.

Organized by the Island of Holbox Restaurant Association, the festival welcomes locals and tourists to the small Mexican Caribbean Island located just northwest of Cancun. Guests can enjoy the natural scenery and sandy streets lined with Caribbean-style houses and sample the restaurants.

Offered as a package deal through local agencies, attendees will receive lunch and a three-course dinner, including dessert, at any of the 25 participating restaurants for just $36.

The scenic tropical location is only 26 miles long and separated from the Mexico's mainland by a shallow lagoon. According to IHRA, Holbox is considered to have some of the finest restaurants along the coast with diversified culinary options from Mexican to International fare.

The tiny island has more than 25 restaurants and Holbox chefs offer specialty dishes, including lobster pizza, crust pastor mushroom casserole and stuffed squid.

Seafood in Holbox is a specialty due to its freshness. People of Holbox Island make their living from fishing, so plan on seeing fishermen carrying that day's catch as they walk through the village.

Unspoiled paradise features white-sand beaches, calm, crystalline waters and exotic species of flora and fauna. Holbox is situated near three islands: Yalahau, Passion Island and Bird Island or Isla Morena.

On Sept. 2, a Salsa band will bring the inaugural Holbox Gastronomic Festival to a close in the town square as six chefs with the best dishes receive the honorary “Golden Fork Award.”

For more information, including a full list of restaurants and specialty dishes, visit HolboxGastronomia.com.

Images: Submitted by IHRA

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

Infused 101: Shrub Cocktails with Cielo Mixologst Cory Cuff

In INFUSED, Elizabeth J. Musgrave connects the art of spirits, wine and beer with culinary and creative arts

Infused 101: All About Shrubs

A resurgence of an old-fashioned bartender staple has emerged and is catching the fast train to Trendyville. Although it sounds like a landscaper's problem, shrubs are popping up in homes and bars nationwide creating confusion with novice and seasoned drinkers alike.

What is it? How do I use it? Can I make it myself?

Initially coming into contact with shrubs at Iozzo’s, Indianapolis, I became intrigued and started researching. Shrub, which means “to drink” in its native Arabic language, is also the word origin for sherbet and syrup as well. Becoming common in the 18th Century as a fruit, sugar and alcohol drink, modern day shrubs are added to mixed drinks to create a much more intense depth of flavor. If paired properly with the other ingredients, it can intensify, highlight and broaden the flavors of the drink.

My friends at Cielo, St. Louis’ swanky rooftop modern Italian restaurant and nightspot, which sits high atop Four Seasons Hotel, were kind enough to create a teaching video. I spoke with in-residence mixologist, Cory Cuff, Certified Specialist of Spirits. Cuff also instructs Cielo’s mixology courses offered to Four Season’s guests. Topics include, Basic Mixing, Spirits & Cocktail Era, Pure Shrubbery, Advanced Bartending and Bar Managing. Cuff’s Pure Shrubbery course teaches the definition, use and types of shrubs, as well as creating and using the cordials.

Infused: In one sentence; what is a shrub?

Cory Cuff: It’s a vinegar-based cordial.

I: Do you drink it by itself or in a cocktail?

CC: All good shrubs should be able to be drunk alone. However, you want to put it with ingredients that will highlight and emphasize what you’re trying to get across. Cucumber-lime shrub? Put it with tequila: it’s a natural fit and will elevate both elements.



I: How difficult is it to make at home?

CC: It’s not difficult to make it. It’s mostly the mind frame that I am going to put vinegar in a mixed drink. Once you get over that mind frame and treat it as a cordial or another mixing element, the sky is the limit.

I: Does it have to be refrigerated afterwards?

CC: It should be.

I: Is it cooked?

CC: It is boiled with sugar. You’ll boil it for about 10 minutes and that’s what you use. It softens the bite of the acid.

I: What type of vinegar?

CC: I’ve been using a lot of Champagne vinegar and, recently, balsamic. However you can make your own vinegar or use any vinegar you want. It’s the end product that matters.

Image and video courtesy of Cielo

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

Infused: Sassy at 88, Ethel's Brews offers Beer Cocktail recipes

Ethel's Brew, a Brooklyn-based brewery (say that 3 times fast) has opened in the borough with a distinct style unlike most. Your grandmother. The octogenarian face for the company, Ethel, leads the way in your craft beer adventures.

EB takes its Euro-style busty blonde and brews it with three different malts, several varieties of hops and a French barley.
The 6% ABV brew is named after Ethel Goldschmidt, a beer enthusiast with plenty of tang, just like her brew. She enjoys beer so much she took Burt's, her deceased husband, dream of brewing and turned into a reality. Not that she was inclined to name it after him, however. Ethel is like that. Feisty, straight forward and slightly flirty.

And Ethel? Is she busty and blonde?

Um...no. She is 88 years old and openly admits,and shows, all her sagging self with plenty of sass and humor. Various photos on the company's website and social media sites portray her in a swimsuit or lounging on settee with a beer in her hand and a humorous saying.

She reminds me of the Golden Girls gone bad. I am not even certain whether Ethel actually exists or is just a great advertising figure --- like Mr. Whimple or those guys from Gallo Wines.

The kolsch-style German ale is the first in Ethel's expanding family of ales. The company's ultimate goal is to include IPAs and foreigh-style stouts. For now, Ethel's Brew comes in 12 oz. bottles at local pubs and bars.

With cocktails being created from different origins, such as Champagne, these days, it's no surprise the New York micro brew has invented its own "brewtail". And how does Ethel feel about this mixing of her favorite amber with other flavors?

Keeping true to spunky form, Ethel created a cocktail and named it...after herself and a particular body part. I will let you go to the website (EthelsBrew.com) to get the full name of the drink. Here, I will just share the recipe...

Ethel's Cocktail

3 oz. Ethel's Brew

3 oz. vodka

Pink lemonade

Shake over ice and pour into cocktail glass. Garnish with fresh mint.

Images provided by Ethel's Brew

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

Dig IN Announces VIP Tickets for 2012

VIP tickets, allowing 1,000 people an 11 a.m. entry to the event and a more casual opportunity to talk with chefs, vintners, brewers and all participants, are available for Dig IN 2012. 

240 Sweet Gourmet Marshmallows

What

Dig-IN, A Taste of Indiana food festival 

Where

White River State Park Celebration Plaza, Indianapolis 

When

Sun., Aug. 26, noon-5 p.m. 

Cost

$30-through July

$40-August & at gate

$10 children under 10

$60 VIP ticket

Tickets

DigINdiana.org or (317) 607-8715

Dig IN, A Taste of Indiana, will again showcase Indiana’s top chefs, growers, producers, brewers, vintners, and value-added food producers at the third annual event, Aug. 26 at White River State Park. 

As part of the ticket price, visitors receive two-ounce tastes of unique dishes made with farm-fresh Indiana produce and proteins. More than 30 of the state’s greatest food minds will prepare the tastes on site while discussing their recipes and the all-Hoosier ingredients with visitors. 

Chateau de Pique Wines

Sun-ripened Indiana tomatoes, basil, Greenville's Capriole goat cheese; bison, yellow perch and duck raised on Indiana farms; and blueberries, jalapenos and sweet corn grown in Hoosier soil are just a few ingredients used form Indiana.

The Indiana Wine Grape Council and Brewers of Indiana Guild will provide wine and beer tastings, and local soft drinks and water will be served as well. Local bands, urban gardening exhibits, educational discussion panels, local expert Q&A sessions will round out the day.

Photos: EJMusgrave; IzzyEvans
Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her new column, Infused, at FoodandDrinkDigital.com and GottaGo.us, as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaG, 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: 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.

INFUSED: Wanted: Indianapolis 500 Inspired Cocktails

Infused is my new column infusing the art of spirits/wine/beer with the culinary and creative arts in a rather delicious way. It can be found at GottaGo.us and FoodandDrinkDigital.com.

I hope you will indulge with me and enjoy a life that is Infused...


Indianapolis is currently infused with the annual excitement that surrounds 500 miles of fast-paced adrenaline. With the Indianapolis 500 quickly approaching, I've decided to dedicate a column to drinks inspired by the "Greatest Spectacle in Racing."

Anyone wishing to submit a recipe, along with contact information and an image, please do so by May 13, 2012. The mixologist, sommelier, restaurant, company or bar's name will be featured, along with the bartender, recipe and image for the drinks chosen.
The main objective is the drink MUST contain alcohol, wine and/or beer and be inspired by the Indy 500. Not just any drink will do.

Questions can be sent to me at elizabeth@gottago.us or elizabethjmusgrave@yahoo.com.

And, just like with that bold and daring great race,

Anything goes....

Tickets, schedule and directions: IndianapolisMotorSpeedway.com
Photo credit: EJMusgave
Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Infused, a column dedicated to connecting the art of spirits, wine and beer infused with the culinary and creative arts, can be found at FoodandDrinkDigital.com.

Gotta Go is published on GottaGo.us and 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.