Top 10 Best Ways to Enjoy RumChata

I have loved RumChata since the moment I tried it, which, was someone else’s idea as I hadn't heard of it until then. So, thank you Chef Greg Schiesser… Once I tried it, my mind began whirling with ideas of how to try it in virtually everything. Cocktails, cooking, baking, you name it and I was pouring it in, on and around. And, when I like something this much, I start telling everyone and sharing with them ~ spreading the love, so to speak.

Here are my Top 10 ways to enjoy the cream-based liqueur. It is similar in style to Bailey’s Irish Crème, but rum instead and with cinnamon-y goodness.

1. Straight over ice~ Keep it simple.

2. French Toast~ Dipped in RumChata instead of milk only makes any brunch better. There is an official recipe, but I felt it diluted the RumChata flavor too much so instead just replaced the milk in my normal recipe and it worked great.

3. Winter Warm up~ Using hot cocoa packets for a quick hot drink, mix with RumChata and pour into saucepan. Heat thoroughly, pour into cups and enjoy while sitting by the fireplace.

4. Morning Wake up~ Make your morning java as normal then pour in RumChata instead of creamer, stir and enjoy. You can also pour RumChata into ice cube tray, freeze and use with normal coffee over the ice cubes in a glass for iced coffee deluxe.

5. Cheesecake~ Yes… cheesecake. Do I really need to say anymore than that? Here’s the recipe:

RumChata Cheesecake (from website)

15 graham crackers, crushed

2 tbs butter, melted

32 oz cream cheese, softened

1 1/2 cups sugar

3/4 cup RumChata

4 eggs

1 cup sour cream

1 tbs vanilla extract

1/4 cup all-purpose flour

Preheat oven to 350 degrees Fahrenheit. Grease 9" spring form pan. In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan. In a large bowl, mix cream cheese with sugar until smooth. Slowly blend in RumChata and eggs. Mix in sour cream, vanilla, and flour until smooth. Pour filling over prepared crust. Bake for 1 hour. Turn off oven and let cake cool in oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.

6. Whipped Cream~ This is actually how I tasted it first. While at Chef Greg’s Canvas and Cuisine class at Indiana Grand casino, he poured it into an aerosol can and created whipped topping for individual pumpkin tarts. Feel free to put the whipped cream in your hot chocolate also.

7. Kentucky Cocktail~ Pour 3 parts RumChata to 1 part favorite bourbon into Boston shaker with ice. Shake, pour into short glass and enjoy while betting on the thoroughbreds.

8. Cupcakes~ Okay, you could also use it on cake, so whichever is your favorite. I like it in the icing for spice cupcakes, or a bourbon icing on RumChata cupcakes.

RumChata Frosting (from RumChata website)

1 cup unsalted butter

3-4 cups confectioners sugar

1/4 tsp salt

1 T vanilla

(up to) 4 T RumChata

Cream butter at medium speed for 2-3 minutes. Add 3 cups of powdered sugar and mix at low speed until incorporated. Add vanilla, salt and 2 tablespoons RumChata and mix at high speed for 3 minutes, adding more sugar and RumChata until desired consistency is reached. Frost as desired.

9. Hot Tub Cocktail~ Pour (3 parts RumChata to 1 part Pisa, 1 part vodka) into Boston shaker with ice, Pisa liqueur, a splash of milk and caramel vodka, shake vigorously and pour into tall glass of ice or strain into martini glass.

10. Fruit Dip~ I use this in whipped cream form as a fruit dip and use bananas, apple slices and other fruits for a change of pace from the typical fruit dip. Okay, I also dip gingersnap cookies in it ~

Elizabeth J. Musgrave writes two magazine food and wine columns: Destination Dining and White Linen & Corks,and is a travel, features, food and wine writer, travel and food photographer, and performing arts and restaurant critic. Catch her as the Travel & Leisure Adviser on FOX59 Morning News Show. She also is a speaker, consultant and trainer for hospitality, travel and luxury businesses, P.R., and tourism groups, as well as a radio and television guest and host. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Sangrias made Simple: Easy to make red and white sangria recipes

Summer + sangria = Great way to cool down on a hot, muggy day. While searching for recipes to make the fun wine cocktail and found, instead, recipes with long lists of ingredients and, quite frankly, I am not certain I know anyone who wants to go to that much trouble for a drink. Particularly on a hot summer's day.

Soooo, enlisting the help of friends in the know on these things; answers ranged from, "experiment," "put in whatever you want," "throw in some vino and voila," and some great recipes also. All great advice.

Watch me create these recipes on Fox 59 Morning News Show by clicking here ~

One thing became clear: they all had four core ingredients. Deciding that's good enough for me, I started with those four. Below are the core recipes, with some tips and options.

Easy Red Wine Sangria

1 bottle of  semi or dry red wine (Spanish Rioja is great like Tempranillo)

1/4 cup brandy

1/3 cup white sugar

3 cups fruit or berries

Do NOT use a sweet wine as you have no control of the sweetness.

Use flavors that complement when selecting fruits and berries, but don't feel scared to try new combinations. Example, red wine goes great with mixed berries ~ I used 1 cup each of raspberries, blueberries and strawberries. Do NOT smash the berries or fruit.

Put the cleaned berries or fruit into a bowl and pour all of the brandy over it to let it soak into the mixture. It should absorb all of the brandy, about 15 minutes.

Pour red wine into a pitcher (clear is prettiest) or drink container with a spigot. Add the white sugar and stir. Slowly put in fruit or berries then gently stir again. Cover and refrigerate overnight (minimum four hours) to let brandy infiltrate wine and sugar.

Prior to serving, use a slotted spoon to pull out some of the berries or fruit and add a little to each glass before pouring sangria into glass. Any glass works; Mason jars are great as are hurricane glasses.

Scoop ice into pitcher and glasses (if person wants ice) and pour in sangria. 

Easy White Wine Sangria

1 bottle of  semi or dry white wine (Spanish Rioja is great like Viura)

1/4 cup brandy

1/3 cup white sugar

3 cups fruit or berries

Do NOT use a sweet wine as you have no control of the sweetness.

Use flavors that complement when selecting fruits and berries, but don't feel scared to try new combinations. Example, white wine goes great with fruit ~ I used 1 cup each of limes, lemons and oranges. Do NOT smash the berries or fruit.

Put the cleaned berries or fruit into a bowl and pour all of the brandy over it to let it soak into the mixture. It should absorb all of the brandy, about 15 minutes. Leave the peels on the fruit and cut into small chunks as people like to pull them out and nibble on them.

Pour white wine into a pitcher (clear is prettiest) or drink container with a spigot. Add the white sugar and stir. Slowly put in fruit or berries then gently stir again. Cover and refrigerate overnight (minimum four hours) to let brandy infiltrate wine and sugar.

Prior to serving, use a slotted spoon to pull out some of the berries or fruit and add a little to each glass before pouring sangria into glass. Any glass works; Mason jars are great as are hurricane glasses.

Scoop ice into pitcher and glasses (if person wants ice) and pour in sangria.

Other tips to remember

I like Spanish wines as Spain is where sangria was created. The brand I used is Franco-Espinolas and I had great success.

Fruits and berries can (for an extra flavor oomph) match the brandy you choose. A good friend who knows more about spirits and wine then most sommeliers I know suggested apples and apple brandy for the white wine sangria, which I will be making verrrry soon. Another great combination would be peaches and peach brandy with the white.

Red could easily welcome blackberry brandy and berries still with it or cherry brandy and a mix of cherries ~ you get the idea. Strawberries and rhubarb, passion fruit... the sky's the limit now that you have the basic recipe. Just switch out the fruit/berry choice and the brandy flavor.

Some folks toss in vodka of various flavors and that's good also. Anything goes, almost, is the key tip to remember. It's super easy to make and fun to switch things up a notch or two. I am already thinking of what I want to try next. And, you will never have a problem finding someone to taste test the flavors for you!

Let me know what flavor combos you like or try and whether these work for you.

Images: E. J. Musgrave

Elizabeth J. Musgrave is a syndicated fine-living, travel, food, wine and spirits columnist, freelance writer and photographer, and performing arts antic for Gotta Go. Catch her as Fox 59 Morning News Show's Travel & Leisure expert. Read Infused, her spirits & wine column at www.GottaGo.us and www.FoodDigital.com. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Devour Downtown Winterfest 2013 Signature Drink Winners

Grandpa's Apple Pie

The Signature Drink Competition has been shaken, stirred and judged and the results are in. Vying for the top drink for the Devour Downtown event, bartenders and mixologists muddled, garnished and poured their own secret recipes for the judging panel. The competition was held at The Conrad, Indianapolis. Three category winners and one Best of Show were named.

Indianapolis readies for two things in the winter, cold weather and Devour Downtown. The biannual event continues its tradition of offering menus at a reduced cost from Indianapolis-area restaurants. The eating fest, which takes place each winter and summer, has become a mecca for foodies ~ many who attempt to hit each eatery. The 2013 Winterfest runs from Jan. 21 - Feb. 9, and includes almost 50 eateries in the downtown area.

For a prix fixe menu, guests can dine on specially selected three-course meals. Devour Downtown, originating in 2005, is hosted by the Indianapolis Downtown Restaurant & Lodging Association and sponsored by Republic National Distributing Company. For full list of restaurants and menus, visit DevourDowntown.org. Information is also available on Facebook or Twitter @DevourDowntown.

Accompanying the cuisine are the winners of the Signature Drinks competition. I am always pleased to be invited to be one of the judges of this distinguished competition. It brings out the best mixologists in Indianapolis for cash prizes and bragging rights.

The three categories' liquors, Jim Beam, Sailor Jerry and Grey Goose, are required as the main ingredient in the new recipe, created specifically for the Devour Downtown event.

Winners

Jim Beam
and
Best of Show

Drink: Grandpa Jim’s Apple Pie

Mixologist: Cassie McKinney

Restaurant/Bar: The Severin, Omni Hotel

Recipe: 2 oz. Jim Beam Bourbon, ½ oz. Goldschlager, ½ oz. apple juice. Add graham cracker crumbles around rim the rim of a martini glass. Combine ingredients into shaker. Shake and serve with apple garnish.

Sailor Jerry

Drink: Sazerac Lafitte

Mixologist: Jordan Ward

Restaurant/Bar: Ruth's Chris Steakhouse

Recipe: 2 oz. Sailor Jerry Rum, 2 dashes Peychaud's Bitters, 1/2 oz. Simple Syrup, ¼ oz. Absinthe, lemon peel garnish. Fill highball glass with ice to cool it. Build all ingredients except Absinthe in pint glass and stir contents. Empty highball glass and pour in Absinthe to line the glass. Dump extra Absinthe. Pour ingredients into highball and garnish with the lemon peel.

Grey Goose

Drink: Bloody Posmo

Mixologist: Kenny Garner

Restaurant/Bar: Tavern on South

Recipe: 2.5 oz Grey Goose Vodka, 1.5 oz Solerno Blood Orange Liqueur, 1.5 oz Pom Juice, 3 wedges of blood orange, 1 Rosemary sprig. Muddle the blood orange with Solerno. Add Grey Goose Vodka and Pom Juice. Shake and strain into a martini glass. Garnish with blood orange and torched Rosemary sprig.

Images: You are Here Photography (Cassandra and Damian Salimeno)

For sponsor information, visit Republic National Distributing Company

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: Cookbook Review: The Butch Bakery Cookbook

I enjoy reviewing cookbooks, especially when it involves creating something that stands out in a field inundated with cookbooks. “The Butch Bakery Cookbook” by David Arrick has done just that with “man-inspired” cupcakes infused with whiskey, rum and other adult flavors.

Created by Arrick, (former Wall Street suit-wearer) the owner of Butch Bakery, New York City, along with Janice Kollar, former owner of Kollar Cookies, NYC, created a book rich with recipes and delectable images by Jason Wyche. The step-by-step guide takes readers on a journey illustrating the importance of quality ingredients, stepping outside the box and having fun while making cupcakes.

If you have always wondered why there is no bacon on the trending, tiny cakes, wonder no more. Arrick recognizes the importance of appealing to a man’s taste buds and applies various “manly” ingredients, including pork, peanut butter and root beer. No sparkles, polka dots or fancy glitter appear in these recipes. However, if women want to commit to the old adage, “the quickest way to a man’s heart is through his stomach,” she won’t go wrong with this collection.

Giving specific instructions on needs prior to starting each baking project, the bakery owner gets the mindset of men and applies the correct style of writing: efficient, direct and appealing chapter titles. “Desserts for Dudes,” includes boot camp, exact needs for the male baker’s toolbox and other pertinent information. After that, chapters are named for the type of goodie recipes included: “Play Ball,” “Touchdown” and “Barbecue” to name a few.

Don’t be discouraged that this is just another collection of cupcake recipes. The ingredients will put that idea right out of your head. Craving a chili dog? It’s in here, along with the secret ingredient of cayenne powder. The Chocolate Stout Cupcakes, aka Beer Run, hits the Guinness tap for both the cake and topping. Defense Defense’s red velvet cupcake gets topped with a Jack Daniels’ frosting.

Having ladies over? Mojitos are jazzed up via dark rum, lime zest and cream cheese. A Rum and Coke is baked goodness due to a heavy dose of rum raisins, white chocolate chips and nutmeg perks up the adult-style dessert named “Big Papi.” The B-52 makes a splash with a Kahlua-soaked Madagascar cupcake with a Bailey's Bavarian filling.

The Old-fashioned, once a standard male drink gets a contemporary touch with this baked version of whiskey, orange zest and bitters. The Side Car shimmies up to the bar stool in its cupcake liner and filled with brandy, Cointreau and butter-cream frosting.

“Butch’s Baking Lesson” included after every recipe gives the must-not-forget detail, while, also at the end of the recipes, are handy mix-and-match ideas, alternative recipes and “Plan of Attack” hints and tips.

Bottom Line: “The Butch Bakery Cookbook” is certain to be a favorite with men ~ and anyone cooking with men in mind.

Image provided by Wiley Press
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: 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: Top 10 Halloween Inspired Cocktails

Caramel apples, parties and kids dressing as little characters is what comes to mind when October rolls around. Leaves are painted with the autumn palette of plum, russet, burgundy and gold and thoughts turn toward Halloween.

This holiday represents many things to people, but perhaps it most defines fun in the form of dressing up as something other than your day-to-day personality, signifying your inner angel, devil or celebrity self. Fortunately the fun of childhood follows us into adulthood with bigger costumes, grown up snacks and adult "witches' brew" in the form of fun cocktails.

I 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 overwhelming 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 Halloween Inspired Cocktails 2012

(1) Jack the Ripper

(image above)

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

Where: Evansville, IN

Website: CasinoAztar.com

Inspiration: Jack the Ripper- Lurking in the dark shadows of the cocktail, a mysterious phantom may appear when you least expect it!

Recipe: 1 ¼ oz Absolut Orient Apple, ½ oz Goldschlager, ¼ oz Lucid Absinthe, 2 oz of Apple Juice, Splash of Cranberry, 3 Blackberries, 1 honey dew melon chunk: Muddle 1 blackberry in bottom of shaker, pour all ingredients into shaker with two more blackberries. Shake well. Carve face in honey dew, put in bottom of a high ball glass. Fill glass ¼ full with ice, pour in ingredients and serve.

(2) Zombie Brain Hemorrhage

Who: Cock & Bull Public House 

Where: Cincinnati, OH

Website: CandBPublicHouse.com

Inspiration: Our Zombie Cock & Bull-O-Ween Fest

Recipe: Use a shot glass and fill it half-way with Peach Schnapps, Add 1 oz. Bailey’s, splash of Blue Curacoa and Grenadine.

(3) Jack O' Lantern

Who: Texas Grill

Where: Phoenix, AZ

Website: TexazGrill.com

Inspiration: Jack O' Lanterns

Recipe: 2 scoops vanilla ice cream, 1/4 cup pumpkin puree, 2 shots Jack Daniels: Combine all ingredients in a blender and pour into a decorative glass. Top with whipped cream and garnish with a pumpkin Peep.

(4) Apple Spice Martini

Who: W Hotel (Sushi Roku)

Where: Scottsdale, AZ

Website: WScottsdaleHotel.com

Inspiration: Everyone's favorite snack to bob for at Halloween parties.

Recipe: 3/4 oz Sour Apple Schnapps, 3/4 oz. Tuaca, 3/4 oz. Jack Honey, 1 oz. Apple Cider, 1/2 oz. Simple Syrup: Shake and serve in a white chocolate drizzled martini glass with a graham cracker rim.

(5) Eye for an Eye

Who: Last Drop at The Hermosa

Where: Scottsdale, AZ

Website: LastDropBar.com

Inspiration: A witch's potion

Recipe: 1.5 oz Veiux Carre Absinthe, .75 oz Luxardo maraschino, .75 oz lemon juice: Shake/strain into chilled martini glass, top with float of Peychaud's bitters, garnish with an eye ball (blueberry inside lychee).

(6) Southern Scream

Who: Southern Comfort

Where: Louisville, KY

Website: SouthernComfort.com

Inspiration: Blood floating after a Halloween monster attack.

Recipe: In a tall glass with ice, add: 1½ ounces Southern Comfort, 4 ounces orange juice, Drizzle of Grenadine. Add a black straw for sipping.

(7) Zuccaween

Who: Davanti Enoteca

Where: Scottsdale, AZ

Website: DavantiScottsdale.com

Inspiration: Zucca is Italian for pumpkin and this cocktail shares an Italian-infused Halloween drink.

Recipe: 1.5 oz Maker's Mark Bourbon, 3/4 oz Amaro Montenegro, 1/2 oz Faretti Biscotti Famosi Liqueur, 3 drops of AZ Bitter's Lab "Figgy Pudding", tsp. of pumpkin puree: Shake all ingredients in a cocktail shaker with ice and pour into cocktail ups glass. Garnish with pumpkin biscotti

(8) 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.

(9) Blood Orange Martini

Who: Aria at Fairmont (Daniel Freedman)

Where: Chicago

Website: AriaChicago.com

Inspiration: For those longing for in-season citrus in the fall season.
Recipe: 1 1/2 ounces orange vodka, 1 1/2 ounces Campari, 1 1/2 ounces orange juice: Shake with ice, strain into martini glass, garnish with blood orange wheel.

(10) Pumpkin Pie Martini

Who: Brasserie JO (David Ciciarella)

Where: Boston, MA

Website: BrasserieJO.com

Inspiration: Autumn's seasonal flavors

Recipe: 2 ½ oz Three Olives Vanilla Vodka, 1 ½ oz Tito Pepe Fino Sherry, 3 oz Pumpkin Butter, ½ Teaspoon Grated Nutmeg: Combine vanilla vodka, sherry and pumpkin butter in shaker. Shake vigorously and strain into martini glass. Sprinkle nutmeg over top of martini.

Images furnished by entries

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: Book Review: Ice Cream Happy Hour 50 Boozy Desserts

Having reviewed books for quite awhile now, I have been privileged to read some rather great ones. Every  once in awhile, however, one crosses my desk that makes me think: “Man, I wish I had written that one.” Valerie Lum and Jenise Addison’s Ice Cream Happy Hour is one of those books.

Bearing the subtitle “50 Boozy Treats You Spike, Freeze and Serve,” no cocktail napkin is left unturned: the Chocolate Martini, Pina Colada and even Sangria receive the frozen treatment. Butter Pecan with Brandy brings an American favorite to the adult beverage level, while Jasmine Tea with Sake prepares the palate for an Asian delight. Wine, beer and spirits all are invited to the kitchen to meet up with traditional ice cream, sherbet and sorbet dishes.

Recipes from beginner to advance with step by step instructions give everyone the Dutch courage to test the over-21 concoctions in their very own kitchen. Irish Coffee, Whiskey Sour and Mojito are covered, as are Cape Cod, Mimosa and Cosmopolitan. The list is impressive and thorough. After reading this 80-proof recipe book, I may never look at a banana split or turtle sundae the same way again.

Instructions and conversions are provided, along with fabulous images. My suggestion is to purchase two, one for yourself and one to replace it when your guests steal your original copy.

The book is outright simplistic brilliance. So obvious is the combination of ice cream and liquor, so beautiful the resulting colors, and such honeymoon-bliss the flavors – I kick myself for not thinking of it before these two culinary artists who met while working at Bierkraft in Brooklyn.

Bottom Line: A word of warning to ice cream freezer retailers: Prepare for inventory issues. Ice Cream Happy Hour tweaks frozen comfort food and creates original combinations for a grown up ice cream parlor delight giving adults a whole new reason to purchase the long forgotten ice cream freezer.

For more information: UlyssesPress.com
Photo credits: Judi Swinks Phtography

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

Oscars 2012 List of Nominees and Cocktails

The 84th Academy Awards

Sun., Feb. 26, 2012

When is this year's 84th Academy Awards? Sunday, February 26, 2012 will be the evening for rolling out the ruby walkway. Hosting this year's event, thankfully, is Billy Crystal once again. Along with the gowns, glitz and glamour are other noteworthy items ... like nibblers and the smartest of cocktails.

If you are feverishly planning an Oscar party to ooh and aah over the red carpet celebrities and their wardrobe malfunctions, then you might want to review a few of these sassy cocktail recipes.  They were sent to me, and created especially for the gala by, Voli Light Vodka and Belvedere Vodka. I have posted the ones which I felt were most tempting for an award-worthy evening, along with a list of the nominees for the evening...enjoy!

Sweet Revenge

(inspired by "The Girl With the Dragon Tattoo")\

2 oz Raspberry Cocoa

2 Raspberries

2 Blackberries

1 oz apple cider

1⁄4 oz maple syrup

Directions:

Muddle berries and maple syrup. Add all ingredients then shake and strain

Glass: Martini

Garnish: Raspberries

Crystal Cosmo

(an ode to this year's host Billy Crystal)

1 1⁄2 oz Voli Lyte

1 oz fresh lemon juice

2 oz Cranberry Juice

1⁄2 oz Agave Nectar Top with Prosecco (OPTIONAL)

Garnish: Lemon twist

Directions:

In a mixing tin, add ice, Voli Lyte, lemon juice, agave & shake.

Strain into a martini glass and top with Prosecco

The Artist

A surprisingly rich and delightful story about the end of the silent film era and the rise of the talkies, The Artist is a front-runner to win the Best Picture.

2oz Belvedere Black Raspberry 

1/4oz simple syrup 

1/2 oz Lemon juice 

6 fresh raspberries or 

1/2oz raspberry puree 

dash egg white 

Shake vigorously and strain into a chilled 

martini glass top with a splash of soda and 

garnish with a raspberry.

THE NOMINEES

Best Picture

"The Artist" Thomas Langmann, Producer

"The Descendants" Jim Burke, Alexander Payne and Jim Taylor, Producers

"Extremely Loud & Incredibly Close" Scott Rudin, Producer

"The Help" Brunson Green, Chris Columbus and Michael Barnathan, Producers

"Hugo" Graham King and Martin Scorsese, Producers

"Midnight in Paris" Letty Aronson and Stephen Tenenbaum, Producers

"Moneyball" Michael De Luca, Rachael Horovitz and Brad Pitt, Producers

"The Tree of Life" Sarah Green, Bill Pohlad, Dede Gardner and Grant Hill, Producers

"War Horse" Steven Spielberg and Kathleen Kennedy, Producers

Directing

"The Artist" Michel Hazanavicius

"The Descendants" Alexander Payne

"Hugo" Martin Scorsese

"Midnight in Paris" Woody Allen

"The Tree of Life" Terrence Malick

Actor in a Leading Role

Demián Bichir in "A Better Life"

George Clooney in "The Descendants"

Jean Dujardin in "The Artist"

Gary Oldman in "Tinker Tailor Soldier Spy"

Brad Pitt in "Moneyball"

Actor in a Supporting Role

Kenneth Branagh in "My Week with Marilyn"

Jonah Hill in "Moneyball"

Nick Nolte in "Warrior"

Christopher Plummer in "Beginners"

Max von Sydow in "Extremely Loud & Incredibly Close"

Actress in a Leading Role

Glenn Close in "Albert Nobbs"

Viola Davis in "The Help"

Rooney Mara in "The Girl with the Dragon Tattoo"

Meryl Streep in "The Iron Lady"

Michelle Williams in "My Week with Marilyn"

Actress in a Supporting Role

Bérénice Bejo in "The Artist"

Jessica Chastain in "The Help"

Melissa McCarthy in "Bridesmaids"

Janet McTeer in "Albert Nobbs"

Octavia Spencer in "The Help"

Animated Feature Film

"A Cat in Paris" Alain Gagnol and Jean-Loup Felicioli

"Chico & Rita" Fernando Trueba and Javier Mariscal

"Kung Fu Panda 2" Jennifer Yuh Nelson

"Puss in Boots" Chris Miller

"Rango" Gore Verbinski

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

Devour Downtown Winterfest 2012 Signature Drink Winners

Devour Downtown continues its tradition of offering menus at a reduced cost from Indianapolis-area restaurants. The event, which takes place each winter and summer, has become a mecca for foodies, many who attempt to hit each eatery. The 2012 Winterfest runs from Jan. 9 - 22, and includes more than 40 eateries this time.

For a $30 prix fixe menu, one or two guests can dine on specially selected three-course meals. Devour Downtown, originating in 2005, is hosted by the Indianapolis Downtown Restaurant & Hospitality Association. For full list of restuarants, menus and locations, click DevourDowntown.org. Information is also available on Facebook or follow on Twitter @DevourDowntown.

Accompanying the cuisine are the winners of the Signature Drinks competition. I am always pleased to be selected as one of the judges of this distinguished competition. It brings out the best mixologists in Indianapolis for cash prizes and bragging rights. The three categories' liquors, Canadian Club, 1800 Tequila and Grey Goose, are required as the main ingredient in the new recipe, created specifically for the Devour Downtown event.

Winners

1800 Tequila

Drink: 1800 Holiday Wish

Mixologist: Elesia Rock

Restaurant/Bar: Harry & Izzy's

Recipe: Muddle cranberries and lime with simple syrup. Add ice, cranberry juice and 1800 with splash of pomegranate and cranberry juices. Add Triple Sec and a splash of sour mix. Sugar rim of glass, set aside. Shake in a different glass. Build 1/2 of ice, layer of cranberries, other 1/2 of ice, then strain into rimmed glass.

Grey Goose

Drink: The World Traveler

Mixologist: Bryce Tremont

Restaurant/Bar: Lorenzo's Ristorante

Recipe: 1.5 oz. Grey Goose Vodka, 1 oz Huber Winery Blueberry-infused dessert wine, 0.75 oz Chilean Tamaya baby pear juice, splash of St. Germain, splash of Prosecco, Chilean Tamaya baby pear

Pour vodka, dessert wine, pear juice and St. Germain into an ice-filled shaker. Shake and serve in well-chilled martini glass. Garnish with Chilean Tamaya baby Pear. Top with a splash of Prosecco.

Canadian Club Whiskey

Drink: Hoosier Holiday Blend

Mixologist: Elesia Rock

Restaurant/Bar: Harry & Izzy's

Recipe: Muddle cranberries, oranges and cinnamon stick with bitters and light simple syrup. Add Canadian Club and cranberry juice and splash of Sprite.

Images: Izzy Evans

For sponsor information, visit Republic National Distributing Company

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

Book review: Birthday Pie by Arthur Wooten

A book, which is enjoyable at the time of reading, might be easily set aside when the last paragraph is absorbed. Others contain characters easy to envision on stage, big or small, live or taped, but definitely worthy of life outside the pages. The reader finds himself, long after the book has been closed, chuckling over an incident, comment or mannerism found within the story.

Such is the case with Birthday Pie, the third novel by Arthur Wooten.

Introducing the dysfunctional Martindale family from Ragland, N.C., Wooten brings to light all the dark secrets each family member attempts to keep hidden. Arriving from all points of the United States to patriarch Bert's death bed, the siblings and grandmother face the stark realities of their lives.

Alexi Lee, aka Lex, a New York City writer, is the favorite of matriarch Trudy Lee. With his own secrets to hide, Lex endures the animosity of his siblings created by the extra attention from their mother. Trudy's desperate determination to bake a pecan pie for her favorite's birthday sets the chaotic pace for the story.

As happens so often when reunited, the siblings revert back to their internal child, and flareups from rivalry and old resentment occur. Truths are told;, burdens are lifted; and relationships are altered with each recognizing that life is as you make it. Families are not perfect, but they are still family.

Arthur Wooten by Galaxais Productions

Capturing the messed-up tales of family members in their current lives, the author traces the history of each back to their point of origin. Interactions between the characters, including great grandmother Anastasia Battles and Mattie Lee, the youngest family member, prove vital to understanding the situations which shaped each of their lives.

Wooten's writing tone is conversational...as if gathered with your friends at a local favorite coffee shop listening to him describe the latest segment in his own family's dramatic saga.

Bottom Line: Arthur Wooten serves up a cast of savory characters remembered long after the last delicious crumb has been devoured from his latest treat...Birthday Pie.


Bio: Arthur Wooten is the author of the critically acclaimed novels On Picking Fruit and Fruit Coktail. He has also written for television, theater and film. Website: ArthurWooten.com


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

Barbecue Time!

It’s Barbecue Time and I am ready for it. Chops, burgers, chicken, kabobs, seafood, vegetables and steaks; they are all good. Easter is near and Spring has arrived. The only problem is, I want new recipes every year when it’s time for barbecues and lazy Sundays on the deck.

Who has the best BBQ sauce out there? I want a family members-begging-for-the-recipe good sauce. I like it a little sweet, a tad smoky and plenty of it dripping off my chin. 

I was tipped off years ago to soak ribs overnight in cold, salty water in the refrigerator. That hint has aided me in tenderizing those favorites. Add a little smoke seasoning into the baked beans and keep the husks on the cob and soak them for at least one hour before pushing them under the coals.

I like all the advice on these important matters that I can get.

What type of a grill is best? I am on the mission of finding, and purchasing, a new one this year and hope to get lots of opinions on this issue. It is important. After all, I will use it for many years to come. It is replacing a 7-year-old grill, which has served me well and deserves its retirement, I assure you.

So, I am ready...smoker? Gas? Charcoal? What is best and why? Round, rectangular, black, red, stainless steel? Tabletop or self-standing? How big? So many choices, and so little time.

If you have any hints, suggestions or warnings about grills, cooking techniques or recipes, drop me a message. If you are a grill chef, or just like to experiment on the grill, I would enjoy hearing about it.

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.