Tag Archives: bars

Earl’s Grocery Mixology Lab- Spicy Cocktails with Durham Distillery

Saturday, August 11th at 2:30pm we will resume our Mixology Lab classes at Earl’s Grocery with a discussion about spicy cocktails! We will explore some super simple spicy recipes that include several different types of peppers. There has been a ton of interest expressed to me about cocktails with some heat in them and who better to pair with, then one of my favorite distilleries, North Carolina’s own award winning, Durham Distillery!. You ask for it, you got it!!

Due to the popularity of our Mixology classes the seating at Earl’s can get sparse. I would suggest getting there a little early with your friends, get a bite to eat and a beer so you can get a good spot and enjoy. I hope to see you all on Saturday.

For more information on Earl’s Grocery please visit their website: EARLSGROCERY.COM

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The Queen & Glass, a sneaky new cocktail bar, opens today in Dilworth

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Nightclub & Bar Show 2018 Takeaways

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Podcast Interview: Bob Peters, The Punch Room at the Ritz Carlton (Charlotte, NC)

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WHERE TO DRINK IN CHARLOTTE, NORTH CAROLINA

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Uptown’s hotel bars have become destinations — even for locals

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Interviewing: Brian Lorusso

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Grab a group and share these 7 giant punches and cocktails

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ORDER/FIRE Debuts A New Series With Bob Peters And Four Of Charlotte’s Best Mixologists

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Sail Away

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19 hottest cocktails in Charlotte right now

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CHILLED DRINK OF THE WEEK: EARLY AUTUMN

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Fall’s Biggest Cocktail Trend? Back to Basics

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SAD ABOUT SUMMER ENDING? THESE 5 RUM COCKTAILS WILL HELP IT LAST FOREVER.

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Spotlight on Signature Cocktails: Bob Peters’s Ghost in the Graveyard

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Spotlight on Signature Cocktails: Bob Peters’s Connect Four

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Spotlight on Signature Cocktails: Bob Peters’s Marco Polo

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Spotlight on Signature Cocktails: Bob Peters’s Mezcal Saffron Eggnog

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Spotlight on Signature Cocktails: Bob Peters’s Buzzed Bunny

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Spotlight on Signature Cocktails: Bob Peters’s Boiler Mule

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Meet Ritz Carlton’s New Mixologist in the K Lounge

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Spotlight on Signature Cocktails: Bob Peters’s Apple of My Eye

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27 & Damn Fine!

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Best Hotel Cocktail Lounge 2017- The Punch Room

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NO MAN IS A (TROPICAL) ISLAND

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Mixologist Bob Peters Talks Garden-to-Glass Cocktails and Charlotte’s Spirits Scene

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36 hours at The Ritz-Carlton Charlotte

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No Man is a (Tropical) Island

I was presented with a summer rum challenge last week that I just couldn’t cast aside. The test was to create a new twist on the ever so classic Piña Colada frozen cocktail. I can’t imagine that there is anyone unfamiliar with this iconic tropical island blender drink, but just in case here is a little refresher. The Piña Colada is a drink that was created in 1954 in San Juan, Puerto Rico at a Hilton resort. The traditional cocktail consists of fresh pineapple juice, cream of coconut, and rum. All the ingredients are collected in a blender with some ice and mixed until there is a beautifully smooth texture.
Now, there is no one that loves a frozen blender fruity whip more than me when I am on an island somewhere in 1,000 degree heat, but it is not typically something that you will find on any of my menus at The Punch Room or at the K Lounge (the lobby lounge) at The Ritz-Carlton here in Charlotte, North Carolina. In fact, not only are blender drinks not in my wheelhouse, I find the roar of blender at an upscale bar to be a bit unnerving, to say the least. So in order to guarantee a tranquil experience for my guests, I can’t and won’t use a blender.
Now the challenge just took on a whole other level! All of a sudden I’m not just putting a twist on one of the most iconic summer rum drinks, but I have to do it without a blender. How in the world am I going to pull this one off? After no answers came to me immediately, I found myself wandering aimlessly around the Ritz Carlton racking my brain to find some sort of solution to this quandary. I ran into Crystal Broadbent who is the Head of the pastry department at The Ritz-Carlton, Charlotte. We were exchanging pleasantries when I spotted the ice cream machine behind her. Thats it! I asked her if she would help me make some coconut ice cream and she assured me she would but to delight she already had some coconut gelato prepared and in the freezer. I tasted it and it was pure island bliss.
Fireworks started going off in my brain! I told Crystal that the coconut gelato was perfect. All I had to do was juice some fresh pineapple, add rum to it, and my blender-less pina colada twist was complete! This is when it gets funny. Crystal said if I needed pineapple juice she had some roasted pineapple soaking in dark rum in the refrigerator for the past 3 weeks! What? How could this dismal situation turn around to a perfect solution so quickly?
With a giant cheshire grin on my face, I gathered all the materials up and went into the lab. I blended the rum-infused roasted pineapple, strained, and pressed all the pulp out. Rum, roasted pineapple juice done! I added the juice to several scoops of the homemade coconut gelato, and I started looking for some rum to put the final touch on this magical concoction.
For those of you that know me, I love my North Carolina sprits, so I reached for some Muddy Rivers Coconut Rum, which is made from all natural coconut and pure cane sugar. This was the perfect way to top off my twisted creation. The taste verdict: Stunning! Loads of bright distinct flavors, ice cold, creamy, boozy, and the perfect balance of sweetness.
So what is the moral of this story you ask? Keep your mind open, talk aloud about your ideas, & don’t be afraid of collaborating with your village. Thankfully, I am surrounded by the incredibly talented team at the Ritz Carlton and we all love creating sans ego. What a luxury! I realize now that if I was too proud to ask Chef Crystal Broadbent for help, then my cocktail twist wouldn’t have turned out so delicious. When you are stuck you have to look for inspiration and be open to collaboration. You can’t always do everything by yourself and who wants to when you have such amazing peers? As the well known saying goes…”It takes a village to raise a child” and Now I know, for sure, that no man is a (tropical) island.

Recipe:
2 oz of Muddy River Coconut Rum
2 oz of roasted pineapple infused rum syrup
3 to 4 small scoops of Crystals coconut gelato
serve with a spoon and a tiny umbrella

Photo credit: Justin Driscoll

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Bob Peters Punch Pop-up at The Ritz Carlton

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Episode 43 – Bob Peters of The Punch Room

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Fourth of July Cocktails

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IMG_2386IMG_2384IMG_2387IMG_2388

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