Entries Wanted: Top 10 Best Cocktails Inspired by the 100th Running of the Indianapolis 500 2016

Indianapolis is currently all abuzz with the annual excitement surrounding 500 miles of fast-paced adrenaline. With the 100th running of the Indianapolis 500 quickly approaching, I've decided to dedicate a column to drinks inspired by the 100th running of "The Greatest Spectacle in Racing."

Anyone wishing to submit a recipe, along with contact information and an image, please do so by May 10, 2016. The mixologist, sommelier, restaurant, company or bar's name will be featured, along with the bartender, recipe and image for the drinks chosen.

For an example of a previous year's winners ~ click here.

The main objective is the drink MUST contain spirits, wine and/or beer AND be inspired by the spectacular 100th running of Indy 500. Not just any drink will do for the sports heroes, celebrities and fans who will pack themselves into Indianapolis for the weeks of special events.

Questions can be sent to elizabeth@gottago.us or elizabethjmusgrave@gmail.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 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.

Wanted: Top 10 Best Indianapolis 500 Inspired Cocktails 2014

Indianapolis is currently infused with the annual excitement that surrounds 500 miles of fast-paced adrenaline. With Indianapolis 500 2014 quickly approaching, once again, 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 22, 2014. The company, mixologist, sommelier, restaurant, or bar's name will be featured, along with the bartender, recipe and image for the drinks chosen. Those selected as the Greatest Spectacle in Cocktails will be announced online with the image, recipe and contact information.

2012 Winner

Entry Format

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.
Website: Drambuie.com
Twitter: @drambuie

The main objective is the drink MUST contain alcohol, wine and/or beer and MUST be inspired by the Indy 500.

Not just any drink will do. We receive lots of fun cocktails with great stories and we are looking forward to showcasing yours!

Questions can be sent to me at elizabeth@gottago.us orelizabethjmusgrave@gmail.com.
And, just like with that bold and daring great race ~ Anything goes....

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.

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: 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.

3rd Annual Indianapolis Scottish Highland Games & Festival 2012 offers Scotch Whisky Tastings, Kilts and Clans

The 3rd annual Indianapolis Scottish Highland Games and Festival will be held Sat., Oct. 13 from 9 a.m. to 9 p.m. at German Park, 8600 S. Meridian St., Indianapolis.

Presented by the Scottish Society of Indianapolis, the day features world class amateur athletes competing in the caber toss, hammer throw and sheath toss. Scottish and Celtic music, bagpipe soloists and other performers will perform throughout the day.

Events and Activities

 Mary Queen of Scots and her Court (the Tudor Rose Players)

Clans' ceremonial presentation of champions to Queen

40-50 world-class amateur athletes competing in Highland games

Live entertainment on 2 stages all day

8 Celtic bands

Pipe Bands

Fountain Trust Pipers

Roving entertainers

Highland dancers

Scottish cuisine

Scottish beer

Scotch whisky

Scotch whisky tastings

Scottish merchandise market

Youth activities

Clan tents

Bonniest knees contest

Haggis Toss

Highland Cows

*  Limited, Free Parking On-Site 

** Volunteer opportunities still available

Tickets: $12 adult/$6 child-advance at IndyScotGamesandFest.com; $15/$8-gate; active duty military (ID required) free, children 6 and under-free

Photos: Scottish Society of Indianapolis
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: 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.