March is full of fun events when you’re living in Dallas! St. Patty’s Day, Big Ten Basketball, beer tappings and more! Stop by March 8th to check out our tapping of Bell’s Brewery ! We’ll be one of the only bars in Dallas with access to this Michigan based brewery. Put it in your calendar and swing by while it lasts! Cheers!
We are super excited to announce our partnership with Bulldaora, one of the coolest, hippest, neatest things to be created in Dallas in quite some time! In case you’ve been living under a rock or are maybe just new to the area, Bulladora is a boutique festival in the heart of Dallas that celebrates music, art, innovation and adventure and is an easily walk able distance from us at Nickel in Uptown. And lucky for us, it will be here next weekend! June 3rd, 4th and 5th to be exact at Reverchon park.
The festivities will end around 10pm at Bulldora so we’re inviting all attendees and concert goers to come to Nickel for an exclusive $5 Bulladora Punch + $3 Wells all day, all night, all weekend! Simply show your wristband and voila! The special punch concoctions and prices are yours!
We are also giving away two tickets to Bulladora – which, duh, why would you not enter to win these tickets! Super easy!
Here are the details to enter:
- Follow Nickel and Rye AND Bulladora on Instagram.
- On Nickel’s Instagram you’ll see the below post, LIKE it (again, on Instagram) and then……
- Tag a friend who’d you’d like to bring as your + 1 for the festival
- We’ll be announcing a winner Thursday night so stay tuned! And share share share!
@Bulladora @NickelandRye #bulladora
Cheers to the freakin’ weekend! And what better way to kick off this Memorial Day weekend in Dallas than with some insight on how to make your very own Nickel and Rye’s Maple Bacon Manhattan!
Check out the article here or as always feel free to call us for more info. or to set up a tasting for yourself!
Check out or very own Mike Hamilton explaining a few things on how we infuse, barrel age and more!
Nickel & Rye pub in Dallas, Texas, makes its own bitters.
“Bitters essentially are made up of a blend of barrel-aged tinctures—a tincture is an intense infusion that takes two to four weeks to make,” says general manager and bartender Mike Hamilton. “One of the tinctures is traditionally a ‘bittering agent’, such as wormwood, gentian or quassia, and the goal when making your own bitters is to blend these extremely potent flavors at your own discretion so one to three drops in a cocktail transforms its entire character.”
There are two methods of making the tinctures, Hamilton says. You can throw your liquor(s) and the products you’re infusing in all together “hoping they infuse at the same rate, which we all know isn’t going to happen,” he says. Or you can make several different tinctures and treat each one individually.
Hamilton has opted for the latter and recently infused:
- Lemon peel
- Orange peel
- Lime peel
- Fennel seed
- Cocoa nibs
- Cinnamon stick
- Whole cracked nutmeg
- Black pepper
- Star anise
- Coffee beans
- Black cherry
- Whole cardamom pods
“We tested each individual infusion about every three days after the first seven, so we could remove the infusing items when it reached desired potency,” Hamilton says. “In the case of the fruit peels and the black cherries, we removed them after they were opaque and replaced them with more, so the tincture could become stronger.”
Generally, he says, the ingredients that infused faster were those with stronger flavors and with a high oil content. Clove, whole cracked nutmeg and cinnamon were all done within five to seven days, while cocoa nibs and lemon peel took just over two weeks.
After about four weeks, he had each one at its desired potency. The next step was taking a wooden barrel and filling it with Syrah for a couple of days, so the oak could take on the jammy red fruit flavors and the tannins from the wine, he says. “We were looking for the tannins from the wine to dry it out but we do get that from the wormwood too. You want to really dry it out; you don’t want any sweetness in bitters.”
Next came the tasting. Hamilton took two ounces of each tincture and mixed them together and tasted the result.
“We then added an additional quarter ounce of everything except clove which was the strongest, so then it was balanced out, then we added a bit more orange. That process was a little tedious. We kept adding to it and had our ratio and then made up about two cups of bitters in the barrel. Since you only use a tiny bit, we could get about 40 drinks out of that.”
Once the bitters were completed (they are kept in old bitters bottles or tiny jars with eye droppers) the barrel has additional uses since it’s now infused with the flavor of the bitters. The most recent beverage Hamilton’s made in it is a Mole Old Fashioned with knob creek rye, crème de cocoa, cinnamon and Ancho Reyes (ancho chili liquor).
“You get chocolate, chili and cinnamon, the foundation of a good mole, and the rye whiskey. And it’s still picking up in the barrel a little bit of red wine from the Syrah, some of the oak, and some of the characteristics of the bitters—the barrel is doing it for us so we don’t add any additional bitters,” Hamilton explains
He’ll age that cocktail in the barrel for about two weeks, keeping it refrigerated but removing it every night during service. “It ages a bit more rapidly and it imparts so much more flavor this way, since it absorbs it and expels the flavors as the barrel changes at different temperatures.”
Check out the full article here.
Big thanks to NightClub.com for the interview!
Hey Dallas! Next time your order a mimosa with us during brunch…. customize and build your own! Each & every Sunday enjoy our ‘Build your own Bubbles’ bar from 10:30-3pm during brunch hours. Take advantage of syrups, shrubs, grilled fruit and so much more! See you this Sunday!
Enjoy some of the best summer cocktails in and around Uptown, Dallas! Especially when they are $5 after 10pm every night !
-Root ‘n’ Rye
“This McKinney Avenue bar is, above all, accessible for a wide variety of drinkers. Which isn’t a bad thing. In fact, it’s through places like Nickel & Rye where the public often first comes across the more-accessible versions of a classic cocktail. Nickel & Rye’s sazerac falls right in line with this thinking.
Instead of a typical rye whiskey, Nickel & Rye uses High West Double Rye to further deepen the dry aspects of the drink. With that dry edge, they then soften the drink up a bit and turned to a Remy Martin VSOP champagne cognac to do just that. Add in some house-made simple syrup — “It really helps to make cocktails more craft-like,” bartender Marie Stinson says — and, from there, it’s just what you’d expect with the bitters and garnish.
What these slight twists to the original accomplish are a unique, softer sazerac. The addition of the Cognac helps to deepen the flavor profile with the sweetness of the grapes.
Not everything has to be so rough-and-tumble all the time, you guys.”
Celebrate the Kentucky Derby with us at Nickel and Rye all week long, April 26th – May 3rd!
Our hand crafted mint juleps are on featured for $8 this entire week, anytime, and $5 specially priced at $5 during the derby on Saturday from 4pm – 6pm.
Pumpkin Beer Tapping Monday April 6th!
“With 17 bourbons, from $6.50 to $15, and 28 scotches, at $7 – $27” … Mr Dallas reviews us and we like it! Follow the link below to read his full review!
Like Thrillist.com says, whether you’re in the mood for a little Laphroaig Cairdeas, Islay Scotch, or even a little Van Winkle Family Reserve Rye join us at Nickel and Rye for one of the best whiskey selections in Dallas!