Welcome to the fourth edition of 97.9 The Hill’s Staff Picks!
This edition features homemade cocktail selections from your favorite local news team.
Looking for something to spice up your Zoom happy hour? Trying to make something with the dregs of your liquor cabinet? Quarantine got you down? Well, as always, Chapelboro has you covered.
Find a new signature quarantine cocktail below!
Most staff submissions will include a “Boozy Ranking” from 1 to 10. This ranking will prepare you for what to expect should you decide to replicate a one (or more) of the many drink selections. One is the drink equivalent of apple juice and 10 is the drink equivalent of multiple shots of Everclear.
Let’s get crafting!
*Caution: Please proceed and replicate staff cocktail picks at your own risk. Tastes my vary. The definition of what constitutes a ‘cocktail’ also varies. Some directions lack clarity. Those under 21 are advised to read no further*
Ron Stutts (Morning Show Host)
Drink name(s): The “Ron-A-Rita” and Moscow Mule
Boozy Ranking: n/a
I think a lot of people already know my go-to drink is a margarita on the rocks with salt. In fact, almost 3 years ago when WCHL had a big party to celebrate my 40 years here, the signature drink for the event was a “Ron-A-Rita.” That was so much fun, and I enjoyed several. Maybe that was part of the reason why.
These days, I’ve been enjoying Moscow Mules. We got hooked on them when we went to Memphis and the bar in the lobby of The Peabody Hotel had some great ones, served in copper mugs. So we bought some of their mugs, which now stay in our freezer. Moscow Mules aren’t as good without the mugs, so if you’re making ‘em, the first ingredient needs to be your first ingredient.
So, here’s a quick recipe:
1 & 1/2 oz. Vodka. + 1/2 oz. fresh lime juice. Top with ginger beer. Pour over crushed ice into your copper mug & add a slice of lime. That’s it! If you want to make a Whiskey Mule, just substitute whiskey for the vodka, & Voila!
Aaron Keck (Afternoon Show Host)
Drink name(s): “Brad’s Gin and Tonic” & Negroni
Boozy Ranking(s): 5/10 & 6/10
I’m giving you two for the price of one: my go-to cocktail, and Brad’s! Both of our drinks are very simple and very easy to make.
Brad’s favorite home cocktail is a standard gin and tonic: equal parts gin and tonic, stirred together in a glass with ice, and a wedge of lime if you’ve got it. Brad’s kind of a gin connoisseur: his favorite is Uncle Val’s (thanks to Rosie at 106 Main in Durham for turning him on to Uncle Val’s), but right now he’s using Gin Mare, a Spanish gin that tastes just a little like olives.
My go-to cocktail is a Negroni: equal parts gin, Campari, and sweet vermouth, with a slice of orange if you’ve got one. (I don’t.) You can serve it stirred on the rocks, but I prefer it shaken with ice and strained into a glass. (James Bond was right, and so is Stanley Tucci!) My favorite gin is Conniption, made by the folks at Durham Distillery just up the road. It’s local, but they’ve got a global reputation for being one of the best ginmakers in the world. (They make American strength and Navy strength. Either is good, but I use Navy because frankly it’s got more booze in it.) If you don’t know Campari, it’s a really nice bitter herbal liqueur that goes well with everything.
If you’re not a fan of gin, the folks at Kingfisher in Durham showed me a fun variation on the Negroni, which is called an Old Pal: equal parts rye whiskey, Campari, and dry vermouth. It’s a little less sweet and more bitter, but I think that’s mostly because you’re switching out the sweet vermouth for dry.
(Cameo from our cat Sticks in the top left corner of the picture.)
Aubrey Williams (General Manager)
Drink name: “Five Keys”
Boozy Ranking: 7.5/10
It is easy to make and has fun ingredients. Did you know that Cynar (pronounced chee-nar) is artichoke liqueur? It’s subtly bitter which offsets the sweetness of the Luxardo (cherry liqueur). This is to be served in what’s called a “Nick and Nora Glass,” which I don’t own, but plan to, because they’re adorable.
Ingredients:
- 1.5 oz Bourbon Whiskey
- 0.75 oz Sweet Vermouth
- 0.25 oz Luxardo
- 0.25 Cynar
Instructions:
- Combine all the ingredients into your mixing glass
- Stir with ice (30-45 seconds)
- Strain into a chilled cocktail glass
- Garnish with a luxardo cherry
Brighton McConnell (News Director)
Drink name: “Reed’s Moscow Mule”
Boozy Ranking: 4/10
I’ve got a bit of a sweet tooth, so my cocktail choices are usually pretty straightforward. But I’ve always loved Moscow Mules and they’re best made with a strong ginger beer. My favorite ginger beer ever is Reed’s Extra Ginger Brew — this cocktail is essentially built around that.
The ingredients are:
• 2 ounces of vodka
• 6 ounces of Reed’s Ginger Beer (Extra Ginger Brew for the best result)
• half of a fresh lime
• a handful of ice cubes
• a Collins glass or a Moscow Mule mug
Squeeze the fresh lime to get as much juice as possible into the glass. Drop in the rind (optional) and then the ice cubes. Pour in the vodka and ginger beer. Mix, and enjoy!
Elle Kehres (Reporter)
Drink name: “Te-kill-ya Wine”
Boozy Ranking: 9/10
So I’m going to get a lot of flak for this choice, but here we are. My ‘cocktail’ so to speak is simply wine and tequila delightfully mixed together into one beautiful beverage. This drink was passed down by my forefathers and has served me well over the years in times of crisis and celebration.
What you’ll need is some tequila – for decent to mid shelf stuff I normally stick to El Jimador, Altos or Lunazul. Usually, I only buy tequila blanco or ‘silver’ but in times of quarantine I’ll use whatever I have as long as it’s 100% agave. (hence the ingredients below).
As far as the wine goes, I find that a semi-sweet red blend works best at quite literally blending the two distinct flavors together. As you can see, I currently have no red blends so, again, improvise where necessary – no need to make a trip to the grocery store! Chilled ingredients are preferable, but when you’re mixing wine and tequila, anything goes.
Steps: Find a fun glass, pour wine into glass, add tequila to your discretion and there you have it! The recipe for a good time.
Victor Lewis (Digital Content Editor)
Drink name: “Irresponsible Decision”
Boozy Ranking: 8.5/10
With the “hard seltzer” craze still fully in place despite all odds, why not take advantage and make an extra-boozy cocktail? The best part about doing this – other than the significantly increased ABV – is that it’s infinitely modular. Try out different seltzer/juice/booze combinations, add a liqueur if you’re feeling particularly creative.From my shelf, let’s put together a Mark 1. We’re gonna make a couple drinks if I’m estimating my volume correctly, so don’t test pilot alone. I’ve been trying to figure out what brand of hard seltzer I like best, and it’s Bon&Viv in my fridge right now – so let’s work with that and make this in a pitcher/big ol’ glass and then portion out to whoever’s in the house, see what happens.
· 1 can cranberry (hard) seltzer
· 1 can grapefruit (hard) seltzer
· 4 shots cranberry juice
· 3 shots vodka
· Tiny splash of Cointreau/triple sec
· Tiny splash of St. Gemain — because I love elderflower and I’ve got it in on the shelf, so, sure.
· One single drop of orange bitters because why not? What’s it gonna hurt?
· Lightly-squeezed lime to float/garnish
Adjust to your taste, I guess, and then we’re done! Use any or all of the ingredients, because just sipping a can of alcoholic fruit-flavored bubble water on its own ain’t so bad – but it’s just better when boozier and fruitier. Most things are, y’know.
Ali Evans (Account Executive)
Drink name: “Frothy Whisky Sour”
Boozy Ranking: 7.5/10
Optional: top with a couple of frozen blackberries or cherries.
The egg will cut the sour a bit an gives a delicious frothy top. Enjoy!
Kenny Dike (Billing, Broadcast Traffic, & Sales Operations Manager)
Drink name: “Peach Pie Mimosa”
Boozy Ranking: 3.14159/10
*Please enjoy a haiku about one of Kenny’s favorite drinks*
Mimosas are fun
Make them more fun with this trick
Use peach bubbly, yummmm.
Anna Griffin (Creative Account Coordinator)
Drink name: “I’m an Idiot – Pour Some Ciroc in It”
Boozy Ranking: 7.5 to 12/10 depending on your decisions
I graduated from college less than a year ago so I think that’s enough explanation as to why I am the way that I am. And why I drink the following: Apple Ciroc mixed into any White Claw flavor.
Before anyone judges, it’s actually quite refreshing but obviously adds that little kick to your spiked seltzer that it desperately needs! Does this count as a cocktail? The fun part is that it can range in strength depending on what you want.
Important: Airplane/mini bottles only. This thing was like $5 and royally not worth the money. Treat yourself, I guess? And yes, it HAS to be the Apple flavor. All of the other Ciroc flavors are dead to me.
If you can’t go out to pick up any Ciroc, just pour whatever vodka you want in there. It’ll be less awesome, but not, not awesome.
Aaron Johnson (Production Director)
Drink name: “Vanilla Whiskey”
Boozy Ranking: 5/10
I can’t send a photo as the liquor cabinet is currently empty at home (you know, quarantine). I usually enjoy making a vanilla whiskey. Super easy, vanilla coke and your choice of whiskey. I prefer Jack but you can substitute. If you can’t find vanilla coke you can substitute with root beer. Add your preferred fruit choice. I usually go with a lemon instead of lime but use whichever. Have also seen a cherry dropped in it before.
Jada Jarillo (Marketing and Operations Manager)
Drink name: Michelada
Boozy Ranking: 3.5
My cocktail of choice is hands down a Bloody Mary, any day of the week. However, equally good is it’s beer equivalent- the Michelada – a “prepared beer” recipe that’s popular in Mexico and very refreshing on a hot summer day. If you haven’t had one, I would highly recommend giving it a try- clam juice or no. Here’s what you need to make an easy version at home:
- 1 light beer like a pale lager (I prefer Corona or Modelo)
- 1/2 cup Clamato Juice or Bloody Mary mix
- 1 fresh lime
- Margarita Salt for the rim
- Ice
- (Optional) Tajin or some other chile/lime seasoning
- (Optional) Hot sauce of choice (Valentina is used in Mexico)
- (Optional) Worcestershire sauce
- (Optional) Soy sauce (Maggi soy sauce is used in Mexico)
Much like making a Bloody Mary, the ingredients for a Michelada can be tweaked as your taste buds desire. My favorite version is simply one 12 oz. beer stirred with 1/2 cup of Clamato juice over ice with a salted rim and the juice from half a lime. It’s even better if I’m able to find spicy Clamato on the juice aisle.
Another great variation is to use some bloody mary mix, like Charleston’s Bold and Spicy Mix, instead of the Clamato for a heavier more savory version. You can also mix some chile/lime seasoning in with your salt for a spicy flavored rim. Ingredients like Worcestershire sauce, hot sauce, soy sauce and even lime juice should be tested to see how much you like to add, if any. Generally a few splashes is enough.
Some key tips are that you’ll need a big glass to fit the whole beer plus the Clamato. Also, if you do the salted rim be careful to not let the beer touch the salt as you pour it, or it will start to foam up and may even wash all the salt away. However, if beer does touch the salt grab the lime and squeeze it into the drink as quick as you can to stop the foaming action in its tracks.
Learn more about 97.9 The Hill’s great staffers on our ‘Meet Our Staff’ page here!
