When I got on the plane last week to head east I was excited to visit my buddy Mike, his wife Jean, and to spend some time in Annapolis, a town I hadn’t visited in almost ten years. The added excitement of my girl, Jessica, driving down from New York to meet me had me positively jumpy on the plane. I guess being wrapped up in the excitement of a trip to escape the Houston heat had me distracted, because I have to admit I wasn’t thinking much about the actual music.

Yet.

Thursday night our fearless leader, Mike Hearne, dragged my ass all over Annapolis.  We bar hopped, drank our faces off, and I got a preview of a few of the acts I’d see at Annapalooza.  I didn’t remember much when I woke up on Friday, but I did remember the amazing music.

Friday night’s Annapalooza Pre-Party at The Whiskey gave me the chance to meet some of the staff – you guys are awesome, by the way, and thank you for treating Jessica and me like VIPs!  We also got another opportunity to see the kind of incredible music scene that is happening in Annapolis.  We enjoyed Atom Bumz during happy hour and then, after a nice dinner at the Severn Inn, we headed back to the bar for late-night partying with Wax and Pasadena.  Everyone we met was really friendly and we felt right at home, all weekend long.

So what can I tell you about the festival that you can’t tell me?  Nothin’!  The weather was gorgeous, the drinks were fab (did anyone try those cucumber margaritas from Level? Holy shit!) and the food was delish.  And the music?  The music was rockin’.  Tons of dancing, great vibes from the crowd, and a real feeling of community and happiness emanated from the entire fairground.  As Mike’s “social media babe” (that’s how he introduced me, though I’m not sure it’s business card-worthy) I spent a lot of time taking pics and Tweeting the festival (@AtTheWhiskey & @AnnapaloozaFest) but the rest of the time I drank, ate, danced, and yes, shopped.

Thanks to everyone who came out to make the event the success that it was – we couldn’t have done it without you!  Everyone at Annapalooza and The Whiskey is grateful for your enthusiasm and support, your positive attitude, and your desire to keep the local music and arts scene alive and kickin’.

Do we even want to know what he's thinking?

Incredible day to sit in the sun and listen to great music.

Higher Hands

Time to shop! Who spent too much money? (Besides me?)

Still wish I'd bought this bag, too. Mike - this is a great opportunity for you to give me a bonus.

The Bridge

Wax - I've been listening to him all week.

Jessica and me, drunk and waiting for a ride.

Our Fearless Leader

View at Sunday brunch at Severn Inn. Great hangover cure.

In closing … Thank you Annapolis!  See you next time!

Photos from the personal collection of Christina Uticone.

Make sure you use short-grain rice.

At my house, we’ve got all of our food and beverage bases covered; I was a bartender and my husband Josh was a cook and restaurant owner (before he became a crazy geologist).  We tend to do our fair share of eating and drinking, and sometimes those two areas cross over into each other.  While I experiment on the cocktail side, Josh experiments on the cuisine end, and one of his most successful experiments resulted in what I dubbed “Josh’s Dirty Risotto”.  JDR is a sort of hybrid of dirty rice and risotto.  Not only is this amazing as a side dish for barbecue chicken (or beef), I think the leftovers are even better.  This week I’m going to share the recipe with you guys.  Make sure you’ve got at least one bottle of amber beer on hand – but I’d pick up a 12-pack because you’re going to want to drink at least a few with the finished product.

Josh’s Dirty Risotto

Ingredients

2 cloves garlic, minced

1/3 onion, minced

1 16 oz. can kidney beans

1 10 oz. can Rotel (a seasoned, spicy tomato mixture, usually in the canned tomato section)

1 c. risotto rice (short grain)

3 c. fluid (1 12 oz. amber beer, liquid drained from can of Rotel, remainder chicken or vegetable broth)

1 Tbsp. cumin

1 Tbsp. chili powder

1/2 Tbsp. cayenne pepper

2 Tbsp. smoked paprika

2 Tbsp. olive oil

cracked pepper to taste

Instructions

In a small sauce pan, add the liquid and the spices and bring to a boil.  In a separate, 4-qt. sauce pan, sautee garlic and onion in olive oil over low heat until soft; add the rice and toast for 2 minutes.

Add one cup of liquid at a time to the rice, stirring only occasionally – not constantly – and until you can “squeegee” the mixture.  (My husband describes this as moving the mixture with a spatula so that it leaves a visible strip of pan through the rice.)  Repeat this process, 1 cup of liquid at a time; it should take 20-25 minutes for the rice to absorb the liquid.

Add the kidney beans and the Rotel to the rice mixture and warm through.  Serve.

I love this dish next to barbecue chicken in particular, but it’s also great with steak, and of course a couple of the amber beers with which it was cooked (or, if you make it extra-spicy, some margaritas).  It’s a nice alternative for stuffing tacos, too.   My favorite application for this dish, however, is in the leftovers.  The next day I like to warm up a portion and serve a sunny-side up egg (or two) over it, and top it with some green Tabasco sauce and cracked pepper.  Hello!  Yes please.

Recipe courtesy of Joshua Payne; photo credit SXC.

That is to say, empty.

The only other applicable bottle of liquor on hand was a bottle of tequila.  I lamented on The Whiskey Facebook page that I might have to dive into the unknown and settle for a Bloody … ?  I didn’t even know what to call a Bloody Mary made with tequila.

But imagine my surprise when one of our Facebook fans did!  Doug did a little searching and let me know that a Bloody Mary with tequila instead of vodka is a Bloody Maria or alternately, a Bloody Mariachi. (I agree, Doug, the second is funnier!)  More of our Facebook fans chimed in – Chris told me that’s his preferred recipe, anyway.  Since the Facebook exchange, the entire concept has been marinating in my brain, so I had to spend a little time checking into other alternate Bloody recipes with other types of liquor.  Here is what I found while I did a little (drunken) Internet trolling.

• Get rid of the vodka and replace it with bourbon for a Bloody Snowball.
• Replacing the vodka with gin makes it a Ruddy Mary or a Bloody Margaret.
• Use beer instead of vodka, and Clamato instead of tomato juice for a Red Eye.
• If you replace the tomato juice with BARBEQUE SAUCE you can “enjoy” a Bloody LeRoy.
• Try the strongly rye-flavored Akvavit instead of vodka for a Bloody Dane. (Author’s Note: I drank a lot of Akvavit with a couple of Norwegian guys in Denali National Park a few years ago.  They were cool and the Akvavit was great, especially after five or six pulls from the bottle. If you find it, try it.)
• Arrrrrrrrrrrrre you surprised to learn that replacing the vodka with dark rum gives you a Bloody Pirate?  (Yeah, that was bad.)
• And in a horrifying turn of events for this lover of both wine and Bloody Marys, there is a recipe for replacing vodka with Cabernet Sauvignon called a Bloody Cab that makes me want to curl up and cry just thinking about it.  That’s not right.

During my drunken Googling I did run across this intriguing recipe (from Women’s Health, no less!) for a Green Mary, made with green tomatoes and green tomatilloes that is a “must-try” for me.  It looks like a really refreshing take on the classic Bloody Mary, one that might be nice for killing a hangover al fresco.  Don’t let the health benefits dissuade you – it looks pretty yum.

Green Mary

4 green tomatoes, chopped
5 green tomatillos, chopped
1 celery stalk
3 mint leaves
1 jalapeno, seeded
5 jarred olives
1/2 cup olive juice (from olive jar)
1 cup orange juice
2 oz lemon juice Fresh horseradish, grated, to taste
12 oz vodka

In a blender, puree all ingredients except vodka. Add vodka to the mixture, then serve in highball glasses. Garnish with celery or mint, if desired.  Serves 6.  208 calories per serving.

How about you?  Classic or variation?  Thoughts?

Photo credit: SXC

8.13 – Led Zeppelin tribute

8.14 – All Mighty Senators

8.20 – The Nowheremen and The Crayfish

8.27 – Annapalooza Pre-Party

9.3 – 80s Party w/ The Real Geniuses

9.10 – Jah Works w/ 8 Ohm Band & DJ Selah

Don’t forget that we still have the Summer of Rock contest going on on Sundays – under-21 bands competing for their spot on the Annapalooza Fest stage – and of course, Annapalooza Festival of Music and Arts itself, August 28th.

Photo credit: SXC

• Vodka: I adore Skyy – I just think it mixes well.  You can use any old kind you like.  You might want to consider picking up a few “out there” flavors for the more adventurous.  Pepper is popular, and I’ve read about bacon-flavored vodka that I honestly cannot imagine in any other application but a Bloody Mary.  The Alaska Distillery recently came out with a smoked salmon-flavored vodka that I guarantee you will never pass my lips, but seems perfectly suited for those who love smoked salmon and Bloody Marys.  I hate the former, and love the latter so I’ll stick with Skyy.
• Bloody Mary Mix: At least some, for the lazy guests who are just chasing the buzz!
• Clamato Juice: I’m partial to this tomato/clam juice mix.  You can also offer canned clams with the juice strained on the side, but sometimes canned clams taste … well, canned so I like to play it safe with Clamato.
• Tomato Juice: Buy it, or for a new twist send some fresh-canned tomatoes to the blender for a homestyle version.
• Worcestershire Sauce: Might I suggest Lea & Perrins, and forgetting any other exist?  Not to be dogmatic about it.
• Tabasco/Hot Sauces: Go crazy here, and put out whatever you’ve got in the fridge.  I’m currently using a Louisiana hot sauce (Chrystal) that I first tasted on a po’boy, and with great success.
• Horseradish
• Celery salt
• Sugar
• Lemon juice & lime juice
• Salt & pepper
• Ice & glasses (!)
• Straws
• Drink stirrers, garnish swords
• Boston shaker (s)
• Garnish: Here is where you should go all-out, in my opinion.  Leafy stalks of celery, cocktail olives, pickled cucumbers, pickled asparagus, picked anything-you-got, fresh green onions (scallions), fresh herbs (parsley, cilantro, rosemary and thyme all work well), plus lemon & lime wedges.

What’s your favorite Bloody Mary recipe?

Photo credit: SXC

My recipe, as I found it on a beat-up index card:

1 oz. brady OR cognac
3/4 shot [oz.] Cointreau – DO NOT USE TRIPLE SEC!
3/4 shot [oz.] lemon juice

Apparently back in the day I needed to remind myself that a shot equals one ounce, hence the double notation.  I also suspect that my “Cointreau isn’t Triple Sec so avoid Triple Sec at all costs” attitude originated around this time (again, the notes!) but for the life of me, I still cannot remember ever having poured this drink!  Since my notes don’t include mixing or glass instructions, I had to go online to find some further information.  I’ve found recipes that instruct shaking the ingredients with ice and straining into a chilled martini glass (“up”).  Several others called for the drink to be served over ice (“on the rocks”) in a chilled old fashioned cocktail glass.  Personally, I enjoy this kind of cocktail “up”, since slow-sipping drinks on the rocks tend toward dilution as the ice melts; on the other hand, rocks obviously keep the drink cold, longer.  I plan on drinking one Sidecar each way to see how the ingredients hold up to warming and dilution, respectively.

I sure have a tough life.

In the meantime, it’s about stocking my counter with the necessary bottles and bar toys.  Obviously your ideal bar will differ from mine, depending on your tastes, but I think it’s a good idea to have at least a few basics on hand for guests.

Vodka

Vodka is coming close to surpassing scotch as my preferred spirit.  I like the ease of a dirty vodka martini.  Depending on  how much vodka you drink, and your preferred delivery method (martini, mixed with soda, in an Bloody Mary) I think it’s good practice to keep two bottles on hand – a lower-end version for mixing and a higher-end version for martinis, gimlets, etc.  My go-to is Skyy for mixing drinks – and frankly, I think it makes a serviceable martini as well.  For the more discerning vodka drinker, Belvedere and Grey Goose are nice, and I’ve always enjoyed a glass of Kettle One … for some reason I love Kettle One with lemonade, and I don’t know why!  Something about the way they blend together – just a nice combination.

Scotch

I am all about scotch, but I’m also not a snob about it.  Sure, I’d love to have a bottle of Johnnie Walker Blue or Glenlivet 16 Year Single Malt on hand all the time, but I also like to eat food and have hot water once in awhile.  Glenlivet makes a nice, affordable 12 year old, and when I am feeling a little more spendy, I enjoy the taste of Inslay that Laphroaig 15 year old Islay Single Malt provides.  If you don’t drink scotch, and if no one you hang with drinks scotch, this is a great place to save money on your home bar!  It’s an acquired taste, and if you don’t drink it and aren’t interested in developing a taste for it, you just saved yourself anywhere from $30-$200.

Whiskey

On the other hand, every home bar needs a bottle of good whiskey.  Whiskey & Coke, whiskey & soda, Manhattans & Manhappies, whiskey sours – all require whiskey.  I’d stick with something easy and mixable for non-whiskey drinkers – Black Velvet or Canadian Club are versatile and affordable.  I think it’s a good idea to keep a bottle of Jameson on hand as well – Irish Whiskey drinkers always appreciate it and it’s pretty great in coffee (morning or night).

Bourbon

Jack Daniels and Jim Beam are probably the most recognizable names, but you can upgrade to something like Makers Mark if you enjoy a glass on the rocks or neat.

Gin

Disclaimer: I. DO. NOT. DRINK. GIN.  Many years ago I had An Episode brought on by a night of gin drinking.  I took a few years off from it after that.  One night a friend talked me into trying gin-and-cranberry.  Thinking it had been long enough, I indulged in several of these gin-and-cranberries.

It had not been long enough.

To this day, when I pour gin, I stand as far back from the glass as I can.  Yeah, it was that bad.

Gin is one of those things that people love, of course, so a bottle of Bombay Sapphire would be my choice.  It’s smoother than many other similiarly-priced gins plus the bottle is really pretty.  If you’re looking for something a little less IN YOUR FACE juniper berry, try Hendricks – it’s got a lot of floral, herbaceous notes that balance out the strength of that classic gin flavor; it’s infused with cucumber and rose petals and is a nice changeup … if you can drink gin.  Which I can’t.

Tequila

Unless you are a die-hard gold lover, keep silver on hand.  It’s just smoother and more versatile, in my humble opinion.

Rum

Captain Morgan and Bicardi are the two most well-known rums for a reason.  Most people have a preference of spiced versus silver, but I find spiced to be more to my taste.  Appletons is a nice change-up from Captain for spiced rum lovers.

Liqueurs

I’m not much for liqueurs and brandies, but I do think a few things are important to have on hand: Cointreau (for margaritas, Cosmos, etc.) and Chambord.  These are nice and light, great for after-dinner drinks or to give hot cocoa a kick.

Mixers

Just the basics: club soda, tonic, Coke (not Pepsi, not that I don’t like Pepsi!), Sprite or 7Up, Ginger Ale, OJ.  Also, tomato juice and Clamato juice (I like a little Clamato for Bloody Mary recipes).  Bottled or filtered tap water is good to keep on hand for the occasional whiskey n’ water.  I also recommend investing in high-end mixes, like margarita mix, if you aren’t willing to make your own.  Cheap mixes taste like cheap mixes, so it’s a wise place to invest a few more dollars.  Oh, and don’t forget to keep these things on hand as well: Worcestershire, Tabasco, salt & pepper, horseradish, olives & brine, lemons & limes (and an orange), maraschino cherries, and celery salt.

Gear: Bar Tools

The basics:  A martini shaker, a strainer, a bar spoon, a jigger (measures shots), a wine opener (I prefer a waiter style), a cutting board and sharp knife, and a wooden muddler.  More advanced mixologists might want a shaving tool to create citrus garnishes from fruit rinds, as well as a zester for shaving rinds or whole
spices like nutmeg.  Toothpicks, cocktail napkins, bar rags/towels, straws, and mixing straws aren’t necessary, but are a nice touch.

Gear: Bar Glasses

Old-fashioned glasses, tumblers, pint glasses, wine glasses, and martini glasses should do the trick.  Anyone who is unwilling to drink something out of the “wrong” glass probably isn’t your friend, anyway.  Get the stuff that goes IN the glass right, and then invest in the “right” glassware over time as your budget allows.  I’ll drink a delicious cocktail out of an old jelly jar – the only thing that matters is that it tastes good.

Photo: SXC

On Friday 7.2 we’re going to celebrate our independence a little early, with Flawless and DJ Turtle  in a pre-Independence Day showcase starting at 9 PM … just a $5 cover for that one.  Saturday night, 7.3, you can hit The Whiskey and have some fun, all while feeling good about yourself – we’ve got a Reggae/Afrobeat Charity fundraiser, benefiting the Haiti Medical Emergency & Child Care Fund, so come down at 9 PM and show your support!  Don’t wear yourselves out now, because we’re going to keep on rockin’ through Sunday, July 4th.  Celebrate Independence Day at the Jimi Hendrix/Eddie Hazel tribute show starting at 9 PM; $10 cover to this show featuring the Clones of Funk and Mike McHenry.

Don’t forget we’ve got FIVE shows with tix on sale now through Missiontix -

all for just $10 each:

7.9 – Tommy McGee CD Release Party

7.10 – Blues Guitar LEGEND Bobby Parker

7.16 – Dave Tieff & 8 Ohms Band

8.20 – The Crayfish & The Nowheremen

9.10 – Jah Works & 8 Ohms Band w/ DJ Selah