Traditional recipes

This Baseball Stadium Has Debuted a Beer Creamsicle Shake

This Baseball Stadium Has Debuted a Beer Creamsicle Shake

The Minnesota Twins have created a Blue Moon Creamsicle milkshake

In the age of crazier and crazier ballpark food inventions, this Blue Moon milkshake hits the spot.

These days, if your baseball franchise only sells hot dogs, peanuts, and beer, you’re doing it wrong. The newest Major and Minor League offerings include a churro dog and bacon-stuffed Krispy Kreme hot dog. Introducing the Blue Moon milkshake: a Creamsicle-style milkshake made with Blue Moon beer from the Minnesota Twins.

No official announcement has been made about the boozy shake, but it’s just one of three alcoholic milkshakes being offered at Hammond Stadium, the Twins’ spring training complex, according to News Press. The two other varieties are the Key Lime beer shake and the Young's Double beer shake. All three sound pretty delicious, so hopefully they will be headed to Target Field for opening day.

In other wacky ballpark fare news, the Milwaukee Brewers are hitting it out of the park with deep-fried nachos: beef, loaded with refried beans, rolled in Doritos, and then deep fried and drizzled with sour cream and cheese. Yowza.


12 Surprising Features of Your Favorite Baseball Stadiums

As a boy, Southie native Jack Maxwell basked in the "magical days of summer" and rooted for the Boston Red Sox. These days, Booze Traveler takes him to Fenway (where he threw a first pitch to Ryan Dempster this September) and to ballparks over the country. Nice work if you can get it, no? In the spirit of Jack's explorations, consider some of the quirkiest regional features of America's favorite game.

Related To:

Boston Red Sox

Fans of farm-to-table dining gobble up stadium-to-table herbs and veggies at Fenway Park, where gardeners at "Fenway Farms"&mdashthat is, a massive rooftop plot behind the facade at Gate A&mdashtend a rotating roster of seasonal crops. (For a taste of the latest harvest, head to the Dell EMC Club on the lower level behind home plate.) The garden also yields energy savings, since it insulates the building below it and cuts down on heating and cooling needs, and serves as an educational tool for students and local youth groups.

San Francisco Giants

The giant, old-fashioned mitt behind the bleachers at AT&T park is hardly a secret, given its size and prominence&mdashit "might be the sports world&rsquos best-known sculpture of an object," as The San Francisco Chronicle put it. Its contents, on the other hand, might come as a bit of a surprise to the average spectator. "The team that worked on [building the sculpture] were eight or nine women," Ron Holthuysen of Scientific Art Studio, the firm that created the mitt, told the Chronicle. So what&rsquos tucked in between all those layers of fiberglass and epoxy? "[W]hen they were done they thought it would be funny to put their bras in it."

New York Mets

Some New Yorkers consider surviving the neverending line at Shake Shack a local rite of passage&mdashthe most monstrous column at the eatery&rsquos original Madison Square Park location was more than 400 customers long&mdashbut that queue can be particularly painful when it costs hungry ShackBurger fans at Citi Field a few innings of game play. It can also be avoidable, if you happen to be sitting in the right section: In-seat Shake Shack service is available for spectators with tickets in sections 11-19, 111-114, and 121-124. (Citi Field secret #2: The neon Mets skyline sign above Shake Shack&rsquos portion of the Taste of the City dining area was transplanted from Shea Stadium, which was demolished in 2008.)

Colorado Rockies

Soon after opening its doors to the Mile High City in 1995, Denver&rsquos Coors Field gained notoriety as a "hitter&rsquos paradise." The stadium&rsquos thin, moistureless air&mdashit&rsquos 5,200 feet above sea level, after all&mdashinflated hitters&rsquo statistics (and inspired the media to dub the park "Coors Canaveral"). A stadium engineer, reasoning that baseballs were flying high and bouncing like crazy because they were drying out, drew up plans for a full-sized humidor&mdashand in 2001, he convinced the team&rsquos owner to create space for about 400 dozen balls in a climate-controlled room behind the Rockies&rsquo clubhouse (right next to a room that cools kegs of beer).

Colorado Rockies

Visitors who want a taste of an only-in-Denver concession can head to Coors Field&rsquos Stand 144 for Rocky Mountain Oysters&mdashthat is, sliced bull&rsquos testicles which are battered, fried and served with a side of cocktail sauce. (According to a regional manager from the concessions team, they have a "small but hard-core following.") Rockies fans interested in an adventurous-but-not-quite-that-adventurous local snack can order apple pie nachos&mdashcinnamon sugar chips smothered with apple pie filling, shedded cheddar cheese and whip cream, then drizzled with caramel sauce.

Los Angeles Dodgers

Dodger Stadium is a marvelous place to be at game time, of course, but it&rsquos also an excellent spot for a picnic when there&rsquos (almost) no one there at all. Locals report that on any day of the year when there isn&rsquot an afternoon game, visitors can perch up in the bleachers and enjoy the view for free. Just drive to the main Elysian Park entrance and tell the guard you&rsquore going to the gift shop, leave your car in Parking Lot P and walk through the stadium&rsquos main door&mdashthen instead of turning right into the store, walk straight through into the upper deck and enjoy. "There are a lot of fans who refer to the top of the park as the best-kept secret lunch spot in Los Angeles, and it&rsquos hard to argue with them," a Dodgers spokesman told the Los Angeles Times. "While we don&rsquot openly encourage it, the fact that it has become known this way is a reminder of just how special Dodger Stadium is to our fans, even when it&rsquos empty."

Texas Rangers

According to PETA, the most vegan-friendly ballpark in the country is. Globe Life Park in Arlington, Texas, where meatless eaters who find themselves in cattle country frequent the Ballpark Vegan cart in Section 16 (built after a hungry fan who helms vegan Rangers Facebook, Instagram and Twitter accounts reached out to request more food options). A Dallas Observer taste tester reported that "[my] carnivorous dining companion, who tried the vegan dog and a standard hot dog, said he actually preferred the meat-free version."

Seattle Mariners

To infuse the stadium with a bit of unique flavor, the concessions team at Safeco Field invited Poquito&rsquos (a Mexican eatery on Pike Street) to start slinging their chapulines, or grasshoppers toasted with chile lime salt, for Mariners fans. A team spokeswoman told ESPN that visitors bought 901 orders over the first three home games of the season this spring, which works out to about 18,000 grasshoppers, or more than Poquito&rsquos sells at their Pike Street location in the course of a whole year. Starting in April, the stadium began to limit itself to 312 orders per game, in honor of celebrated Mariner Edgar Martinez&rsquos career batting average (.312)&mdashso insectivores-to-be need to move fast next season.

Chicago Cubs

It goes without saying that Wrigley Field is hallowed ground for Cubs fans, but Windy City fans and visitors can also take only-in-Chicago seats for home games on "Wrigley rooftops." These perches in the sky atop buildings scattered in the neighborhood around the stadium offer all-inclusive admission, food and drinks (and comparatively line-free restrooms) for spectators interested in one-of-a-kind vantage points. Some offer single tickets, while others can accommodate gaggles of up to 200, and each rooftop has its own character.

Toronto Blue Jays

Since 2015, baseball fans north of the border have been able to upgrade their 500-level tickets to a 200-level view (for free!) on the WestJet Flight Deck, a standing-room-only section under the main video board at downtown Toronto&rsquos Rogers Centre. The section is available to anyone with a ticket to the game, as is a veritable cornucopia of poutine, the best thing that ever happened to French fries (look for it at MYM Gourmet Frites in Section 220, T.O. Street Eats in Section 135, Hogtown Grill in Section 120 and 128 and Muddy York Market in Section 109).

Arizona Diamondbacks

When Chase Field opened in Phoenix in 1998, it boasted an unprecedented sight in right field: On the other side of the fence, umbrellas and deck chairs flank a kidney-shaped, 8,500-gallon swimming pool and hot tub that would look right at home in an upscale backyard. That&rsquos no accident: "Trying to find something unique and identifiable that would give this ballpark distinction and personality from others, everyone thought a swimming pool was ideal," the Diamondbacks&rsquo president and CEO said. "We want the stadium to resemble features we have at our own homes." If you want to host 34 of your closest amphibious friends, call early and start pooling your funds (no pun intended) now: The suite is snapped up for every game and starts at a reported $4,750.

Arizona Diamondbacks

A surprise hit in Phoenix this season? Per Thrillist, it&rsquos worth your while to save room for the Sonoran Vegan Burger at Red Hot Grill in Chase Field&rsquos Section 139. Included in the site&rsquos best-of roundup, "this meat-free burger is made up of a vegan patty, imitation [p]epper jack cheese, soy chorizo, chipotle veganaise, cowboy caviar, guacamole and a vegan bun." The new menu offering riffs on Red Hot&rsquos Sonoran Dog, which debuted at the stadium in 2013 and has since become a classic: It&rsquos a hot dog wrapped in mesquite-smoked bacon, then grilled and topped with pico de gallo, ranch-style beans and a drizzle of mayonnaise.


What’s on the Yankee Stadium menu?

NEW YORK — The New York Yankees unveiled numerous new exciting dining options Wednesday, which will be available to all Yankee Stadium guests throughout the 2019 season, beginning with the Yankees’ home opener on Thursday, March 28 vs. the Baltimore Orioles.

Fans can visit www.yankees.com/eats for a downloadable dining guide and full information on what Yankee Stadium menus have to offer.

NEW TO THE YANKEE STADIUM MENU IN 2019

BAREBURGER (Section 132):

  • Changeup Burger: Impossible 2.0 burger, American cheese, caramelized onions, dill pickles, green leaf, special sauce, served on a sprout bun
  • Avocado Bites: Sliced avocados, deep fried and served with a habanero sauce
  • Fresh garlic, parsley and pecorino Romano coating the outside crust melty Wisconsin mozzarella cheese on the inside

BUFFALO WILD WINGS (Section 107):

CRISPY MAPLE CHICKEN SANDWICH (Mastercard Batter’s Eye Deck – 200 Level Section 107 & 331 205 Triple Play Stand):

ROAST BEEF PO’ BOY (Mastercard Batter’s Eye Deck – 200 Level):

SHRIMP PO’ BOY (Mastercard Batters Eye Deck – 200 Level):

MIGHTY QUINN’S (Section 132):

  • MQRib Sandwich: Slow-smoked baby back rib meat covered in MQ’s black cherry BBQ sauce, garnished with dill pickles and white onions, served on a soft white roll
  • Baby Back Ribs: Slow-smoked baby back ribs served glazed with MQ’s black cherry BBQ sauce

CITY WINERY (Section 106):

  • Bottled wines: Chardonnay 2017 (Scopus Vineyard, Sonoma Coast, Calif.) NYC Cab 2017 (North Coast, Calif.) Pinot Noir 2016 (Bacigalupi Vineyard, Russian River Valley, Calif.) Cabernet Sauvignon 2016 (Bettinelli Vineyard, Yountville, Napa, Calif.)
  • Tap wines: Sauvignon Blanc 2017 (Wash.) Rosé 2018 (Calif.) Red Bordeaux Blend 2017 (Wash.)
  • Burrata Burger: Custom-blended beef, imported Italian burrata, pancetta, oven-roasted tomato relish, baby arugula
  • City Winery Burger: Custom-blended beef, Applewood smoked bacon, pinot noir red onion jam, drunken goat cheese
  • Loaded Topped Fries (Section 112):

Þ Chorizo white queso, tomatillo avocado salsa, chipotle aioli, cilantro & onion, Mexican street corn relish

Þ Pastrami, Swiss cheese sauce, sauerkraut, Russian dressing, half sour pickle, everything spice

YANKEE STADIUM GRAND SLAM MILKSHAKES served in a souvenir cup (Section 112, 125 and 324 Shake Stands):

***Introduced in September 2018 during Hispanic Heritage Month, the Tres Leches Shake has joined the Celebration Shake, Pinstripe Shake and Chocolate All-Star Shake on the 2019 menu***

  • Tres Leches Shake: Vanilla shake, tres leches cake, churro, condensed milk, rim-garnished with puffed rice

MELISSA’S FARMER’S MARKET (Section 121B):

View Photo Gallery

OTHER FOOD AND DRINK HIGHLIGHTS AT YANKEE STADIUM IN 2019

BAREBURGER (Section 132):

Bareburger is known for its commitment to using fresh, organic, responsible and sustainable ingredients, free of pesticides and GMOs. Bareburger also aims to locally source their ingredients as much as possible. With choices ranging from bison to beef to vegan, Bareburger ensures there are food options for every fan here at Yankee Stadium.

In addition to the Changeup Burger and Avocado Bites noted above among the new menu items, Bareburger will offer:

  • El Matador: Bison, pepper jack, pickled jalapeños, pico de gallo, habanero mayo on a brioche bun
  • The Standard: Organic beef, American cheese, dill pickles, special sauce on a brioche bun
  • Guadalupe: Vegan black bean burger, pickled red onions, guacamole, spicy pico de gallo, sprouted wheat bun
  • Beyond Sausage: Vegan sausage topped with pickled jalapeños, caramelized onions, pretzel roll

FRANK’S REDHOT TERRACE (in the LF Bleachers) and the TOYOTA TERRACE (in the RF Bleachers):

  • Yankee Dingers: Grilled custom-ground, hand-smashed mini-burgers with shaved white onions and French’s yellow mustard, placed on a steamed potato bun (at Frank’s RedHot Terrace)
  • Frank’s RedHot Chicken Diablo Sandwich: Grilled chicken breast, Frank’s RedHot sauce, blue cheese
  • Fresh Hot Baos (Chinese Buns) in delicious varieties (at the Toyota Terrace)
  • Crispy Buffalo Cauliflower Bun (Vegetarian): with celery slaw, creamy blue cheese
  • Rotisserie Prime Rib of Beef Bun: with sautéed onions, bell peppers, white queso sauce, flamingCheetos
  • Adobo Bun: with Filipino pulled chicken, garlic aioli, and crispy pork cracklins.

The Lobel’s stand features their signature hallmark Lobel’s USDA Prime Steak Sandwich. Additionally, Lobel’s USDA Prime steak-topped fries are returning this year, featuring strips of USDA prime strip steak served over deep-fried russet potato wedges and smothered in homemade gravy. All Lobel’s sandwiches are served on lightly toasted buns with premium-quality toppings. Tantalizing hand-crafted menu selections include:

  • Lobel’s USDA Prime Steak Sandwich: Prime USDA New York strip loin, coffee spice rubbed, smothered in gravy and served on a fresh brioche bun
  • Meatloaf Burger: Topped with crispy onions and cheddar cheese
  • Hickory Molasses Glazed Grilled Chicken Sandwich: Leaf lettuce, vine ripe tomatoes, Bermuda onion,toasted brioche bun
  • Steak & Potato Fries: Shaved prime steak, fried russet potatoes, sour cream, green onions, cheddar,bacon

MIGHTY QUINN’S (Section 132):

Mighty Quinn’s BBQ will feature fan-favorite items from their New York City-based restaurants. Their menu features only naturally raised, slow-smoked meats to give guests an authentic BBQ experience. Pair up any offering with one of their chef-driven side dishes and a cold beer and your Yankee Stadium experience willget kicked up a notch.

In addition to the Baby Back Ribs and MQRib Sandwich noted above among the new menu items, Mighty Quinn’s will offer:

  • Brisket Sandwich: Smoked for 20 hours and seasoned with a salt-and-pepper based rub
  • Burnt End Sandwich: The caramelized ends of the brisket simmered in our house-made BBQ sauce
  • Chicken Wings: Slow-smoked, fryer-finished, tossed in a chili-lime sauce, toasted sesame seeds, scallions, cilantro
  • Crispy BBQ Chicken Sandwich: Fried chicken, cole slaw, pickled cucumbers, MQ’s barbeque sauce on a brioche bun
  • Pulled Pork Sandwich: Slow-smoked, house-made pork rub, slaw and Fresno chili, brioche bun
  • Dirty Fries: Fries topped with chopped burnt ends, a chili-lime sauce, red onions

KING’S HAWAIIAN OFFERINGS (Section 115):

  • Big Island Lava Crispy Chicken Sandwich: Breaded crispy chicken, tempura pickle chips on a toasted King’s Hawaiian bun
  • Original Sweet Pineapple BBQ Kalua Pork Sandwich: Banana-leaf-braised pork, shoyu red cabbage slaw on a King’s Hawaiian bun
  • Original Sweet Pineapple BBQ Kalua Pork Nachos: Banana-leaf-braised pork, shredded cheddar cheese, scallions, spicy mayo, wonton chips

YANKEE STADIUM GRAND SLAM MILKSHAKES served in a souvenir cup (Section 112, 125 and 324 Shake Stands):

In addition to the Tres Leches Shake noted in the new menu items above, guests may also enjoy the following shakes:

  • Pinstripe Shake: Vanilla shake with cotton candy, Cracker Jack, caramel drizzle, churro
  • Celebration Shake: Vanilla shake with birthday cake frosting, funfetti vanilla cupcakes
  • Chocolate All-Star Shake: Chocolate shake with chocolate chip cookie, fudge brownie, M&Ms, crushed Oreos

JERSEY MIKE’S (Sections 107, 223 and 314):

Grilled fresh every time, Jersey Mike’s authentic cheese steaks are hearty and tender. Always a crowd favorite.

  • #17 Jersey Mike’s Famous Philly: This Philly is the real deal, grilled fresh to order with premium steak, peppers, onions and melted white American cheese
  • #16 Chicken Philly Cheese Steak: Philly’s sister sub, the Chicken Philly is grilled fresh to order with tender chicken, peppers, onions and melted white American cheese

ROTISSERIE CHICKEN & STEAK (Section 106):

  • 10 oz. Charbroiled Flatiron Steak: House-blend seasoned, served over a bed of thin-cut shoestringfries
  • Organic Rotisserie-Cooked Half-Chicken: Rotisserie-blend seasoning, bone-in, served with aparsley-garlic salsa verde over a bed of thin-cut shoestring fries

TATER KEGS (Section 107 Garlic Fries Stand):

  • Jumbo tater tots, adorned with sour cream, cheddar cheese, bacon bits, scallions, served on askewer

SELECTIONS FROM THE NOODLE BOWL STAND (Pepsi Food Court – at Section 127B):

  • Bacon Cheeseburger Crispy Dumplings: With Stadium-made pickle, Thousand Island dressing
  • General Tso’s Crispy Chicken Sandwich: Sweet and tangy glaze, Sriracha slaw, sesame seed bun

MASTERCARD BATTER’S EYE DECK (200 Level in Centerfield):

  • Double Cheeseburger: Two (2) 3 oz. Legends-blend burger patties, double American cheese, Stadium-made pickles, red onion on a butter-toasted bun

BEN & JERRY’S SCOOP SHOP (Sections 125 and 318):

  • Flavors include: Vanilla, Chocolate, Cherry Garcia, Chocolate Fudge Brownie, Milk and Cookies, S’mores, Tonight Dough, Totally Baked

VEGAN OPTIONS IN YANKEE STADIUM

  • BAREBURGER (Section 132): Vegan selections include the Beyond Sausage sandwich, avocado bites and the Changeup Burger (black bean burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun)
  • BAZZINI PEANUTS
  • FIELD ROAST VEGAN BURGERS (Sections 205 & 334)
  • FIELD ROAST FRANKFURTERS (Section 115)
  • GARDEN SALAD (Section 121B)
  • MELISSA’S FARMER’S MARKET (Section 121B): Fresh fruit, assorted prepared salads
  • PRETZELS (Served at various locations throughout the Stadium)
  • VEGGIE SUSHI & EDAMAME (available at the Noodle Bowl stand — Pepsi Food Court by Section 127B)

VEGETARIAN OPTIONS IN YANKEE STADIUM

  • CHURROS (Served at all lemonade portable stands throughout the Stadium)
  • SUSHI, SASHIMI, EDAMAME (available at the Noodle Bowl stand in the Pepsi Food Court by Section 127B): Selections include, avocado salad, sushi sampler, sashimi, California roll, veggie roll, salmon roll
  • BUFFALO CAULIFLOWER BAO BUN (Toyota Terrace): Cauliflower, celery slaw, creamy blue cheese, Frank’s RedHot
  • PIZZA (Pepsi Food Court, Section 310)
  • LAY’S & DORITOS PRODUCTS (Served at various locations throughout the Stadium)
  • NACHOS MADE TO ORDER (Sections 232, 313, 327 and the Bleachers)
  • POPCORN (Served at various locations throughout the Stadium)

GLUTEN-FREE OPTIONS IN YANKEE STADIUM

· CHARBROILED-TO-ORDER 10 OZ. FLATIRON STEAK (Section 106): Served with seasoned fries

· ORGANIC HALF-CHICKEN (Section 106, Mastercard Batter’s Eye Deck): Served with seasoned fries

· MIGHTY QUINN’S (Section 133): Gluten-free selections include baby back ribs and chicken wings

· BAREBURGER (Section 132): Gluten-free selections include chicken tenders and French fries

· TATER KEGS (Section 107)

· BACON ON A STICK (Sections 121, 211, 223, 227, 309 & 319 / Great Hall / Bleacher CF Grill)

· GLUTEN FREE NY GRILL (Great Hall, near Gate 6): Selections include Nathan’s hot dogs, Premio hot or sweet Italian sausage, turkey burger, Red Bridge Beer

· SUSHI, SASHIMI, EDAMAME (available at the Noodle Bowl stand in the Pepsi Food Court by Section 127B): Gluten-free selections include the Sushi Sampler, assorted sashimi, California roll, veggie roll, salmon roll, avocado salad

· MELISSA’S FARMER’S MARKET (Section 121B): Fresh fruit, assorted prepared salads

· SOFT SERVE ICE CREAM, served in a souvenir helmet (Mastercard Batter’s Eye Deck, Sections 207, 232)

· LAY’S POTATO CHIPS AND DORITOS (available throughout Yankee Stadium)

· COTTON CANDY (available throughout Yankee Stadium)

BEVERAGE SPOTLIGHT FOR 2019 SEASON

New York’s own Blue Point Brewing Company will be featured in various concession stands and bars throughout Yankee Stadium. We have expanded from draft to 16 oz. cans throughout the stadium.

SPLASH Premium Mixers is a brand of cocktail mixers made from natural ingredients. SPLASH customdesigned a signature cocktail — the “Grand Slam” — exclusively for the Yankees.

BEERS AVAILABLE AT YANKEE STADIUM INCLUDE

***Available only in Yankee Stadium*** NY Pinstripe Pilsner(Blue Point Bleachers Bar – Section 237): Uniquely crafted by New York’s Blue Point Brewing Company and available exclusively at Yankee Stadium. Brewed with a generous amount of Pilsner malt and Motueka hops. Crisp, clean and balanced with a hint of lime aroma from the hop bill.

Craft Can Beers include: Anchor Steam, Brooklyn Lager, Blue Point Toasted Lager, Blue Point Pinstripe Pilsner, Firestone Easy Jack IPA, Magic Hat #9, Sam Adams, Sam Adams 1776

Craft Draft Beers include: Blue Point Toasted Lager, Blue Point Mosaic, Blue Point Hoptical Illusion, Blue Point Summer, Blue Point Pinstripe Pilsner, Brooklyn Stonewall, Bronx Brewery No Resolutions, Bronx Brewery Summer Ale, Catskill Ball Lightning

Draft beers include: Blue Moon, Budweiser, Bud Light, Coors Light, Corona Light, Goose Island Next Coast, Goose Island IPA, Guinness, Heineken, Heineken Light, Hoegaarden, Miller Lite, Modelo Especial, Shock Top, Stella Artois, Strongbow, Warsteiner

Can beers include: Angry Orchard, Becks, Blue Moon, Budweiser, Bud Light, Bud Light Lime, Bud Light Orange, Budweiser Discovery, Coors Light, Corona Extra, Goose Island IPA, Guinness Stout, Heineken, Heineken Double Zero, Heineken Light, Michelob Ultra, Miller Lite, O’ Douls, Redbridge, Sapporo, Shock Top, Stella Artois, Yuengling

CITY WINERY WINE BAR AT YANKEE STADIUM

Yankees and City Winery have partnered on Yankee Stadium’s first wine bar — the “City Winery Wine Bar” — which debuted at the end of the 2018 season. Located on the Field Level in Section 106, the bar is open to all fans 21-and-older with valid ID during all Yankees and NYCFC home games. Featured wines, including locally produced and award-winning selections from City Winery in New York City, Yankees-branded wines, and a variety of other noted brands will be available by the bottle or glass. Bottled wine will be poured into aerated carafes, and all wine purchases (by the bottle or glass) may be brought by fans to their seats or to social gathering areas around Yankee Stadium.

  • Tap wines: Sauvignon Blanc 2017 (Wash.) Rosé 2018 (Calif.) Red Bordeaux Blend 2017 (Wash)
  • Bottled wines: Chardonnay 2017 (Scopus Vineyard, Sonoma Coast, Calif.) NYC Cab 2017 (North Coast, Calif.) Pinot Noir 2016 (Bacigalupi Vineyard, Russian River Valley, Calif.) Cabernet Sauvignon 2016 (Bettinelli Vineyard, Yountville, Napa, Calif.)

SOCIAL GATHERING LOCATIONS IN YANKEE STADIUM

The following Yankee Stadium food, drink and family locations are accessible

to all Yankee Stadium guests, regardless of their ticketed seats. Highlights include:

PLYMOUTH ROCK KIDS CLUBHOUSE: The Plymouth Rock Kids Clubhouse is Yankee Stadium’s children’s zone. Shaped like a mini-baseball field with a soft artificial surface, the 2,850-square-foot area is located on the 300 Level in right field and outfitted with Yankees-themed playground equipment, including oversized baseballs, bases and baseball cards. The Kids Clubhouse is accessible to all Yankee Stadium Guests. Children may play among the colorful fixtures, including a 6-foot-high replica World Series trophy. Parents can join their children on the play area or choose to oversee them from a nearby dugout. Television monitors ensure that no one misses any game action. There is also a shaded section of the play area with interactive exhibits, and the Clubhouse includes two family restrooms equipped with changing tables. Nursing mothers have private space, including lounge-style chairs, a television and power outlets for those using electric breast pumps.

MASTERCARD BATTER’S EYE DECK: Located on the 200 level in center field with a clear, sweeping view of the entire Stadium, the Mastercard Batter’s Eye Deck was expanded to 3,500 square feet with drink-rails overlooking the field. This outdoor gathering space features craft beers, cocktails and a large selection of food options.

BULLPEN TERRACES: Frank’s RedHot Terrace (above the visitors bullpen in left field) and the Toyota Terrace (above the Yankees bullpen in right field) are open-air social gathering areas overlooking the bullpens. Both terraces feature their own specialty food and drink options. Drink-rail locations at the landings have power/USB outlets.

BUDWEISER PARTY DECKS: The 300 level of the Stadium includes Budweiser Party Decks at Sections 311 and 328, featuring shaded stand-alone bar areas serving beer, cocktails and food. Drink-rail and barstool seating provide fans a relaxed and casual setting from which to enjoy sweeping views of the field and game action.

AT&T SPORTS LOUNGE featuring DirecTV service: The AT&T Sports Lounge featuring DirecTV service at Section 134 on the Field Level includes a full bar with craft beers and cocktails. Tables, stools and large-screen televisions tuned to the Yankees broadcast and other live sporting events provide a sports-bar atmosphere on the Stadium’s main outdoor concourse in left field. Additionally, power/USB outlets are available for charging phones or tablets.

PEPSI FOOD COURT: Located between sections 125 and 127B on the Field Level, the Pepsi Food Court contains a wide variety food and drink options. Centered around a bar with large-screen televisions, fans may enjoy the wide-ranging fare at shaded tabletop seating.


Kentucky, Best Bar

Winchell’s Restaurant and Bar, Lexington One of the finest sports bars you'll ever encounter, this classic University of Kentucky bar is loaded with televisions, craft beer served by the pitcher (including local beers like West Sixth and Country Boy), and really good pub grub. Don’t miss the wings, barbecue pork, Kentucky beer cheese, and spicy beef nachos.


Review: Target Field's new foods filled with home runs, plus a couple strikeouts

The reset button has been hit on the Metropolitan Club.

If that’s an unfamiliar name, there’s a reason: The gathering spot, perched above the outfield at Target Field, spent eight years as a season ticketholders’-only space, its popularity waning with each successive baseball season (remember the all-you-can-eat buffet? Anyone?).

Earlier this month, its reincarnation debuted. Great-looking Bat & Barrel is now open to anyone with a Target Field ticket, a wonderfully egalitarian nod from what is already a fan-centric ballpark.

It’s an honest-to-goodness restaurant, with table service (from super-friendly servers bearing efficient iPad ordering devices), cocktails, a great beer list and a wide-ranging menu. What’s not to like? If it weren’t high above the most well-tended stretch of Kentucky bluegrass in the seven-county metro area, it would rank as one of the city’s more energetic sports bars.

Delaware North, the catering giant behind Twins Territory food and drink, has taken a local’s approach to the menu, with chef Kurt Chenier borrowing dishes from a handful of local restaurants, then tweaking the recipes to adapt to the pressures of a kitchen facing 400 hungry diners arriving at basically the same time.

From Ike’s Food & Cocktails, there’s a well-appointed double-decker cheeseburger, and a two-fisted fried chicken sandwich — bearing some not-kidding-around heat overtones — hails from Red Cow. Both impress.

Murray’s, that bastion of old-world Minneapolis hospitality, chimes in with the menu’s biggest talker: a $59 steak. It isn’t popular, yet (“So far, I think we’ve sold more of them to food critics than anyone else,” Chenier said with a laugh), but it should be, despite that Gold Card price. Yeah, that’s some serious stadium sticker shock, but the 10-ounce beast can easily feed two, even three. And it’s delicious. It arrived cooked precisely to order it cut like a dream. Each bite was infused with a just-right hint of smoke, and Chenier wisely dolls up the bland tenderloin cut with a blue cheese crust and a bacon wrap.

Chenier has a sense for the trendy. A pretty poke — velvety tuna marinated in ginger and soy, and colorfully finished with pineapple and avocado — hails from Baja Haus in Wayzata, and he’s also serving (via Hell’s Kitchen) a cheese-laden, double-decker Impossible Burger, the plant-based burger that comes remarkably close to replicating its beefy counterpart. There are classics, too: crispy-skinned (and generously seasoned) chicken wings and chili-slathered nachos.

A few entries don’t quite work. Slider-scaled, Cheddar-topped burgers (a Crave contribution) were the dining equivalent of a yawn, and the delectable texture and flavor contrasts that make the monster portion of chicken Parmesan ($21) at Red Rabbit didn’t quite materialize in its ballpark iteration.

In this group-friendly environment, it would be great to see more gastropub-like snacks — shareable charcuterie and cheese platters, for instance — and the desserts (all involving ice cream and clearly designed for efficiency) aren’t worth the calories. And following the example of that artful poke, perhaps less emphasis on the deep fryer. Does the world need another walleye fingers-and-fries basket?

No one will ever mistake Bat & Barrel as a bargain, although the prices ($13 to $16 for sandwiches paired with crispy beer-battered fries, $9 to $19 for appetizers, $8 for eight thoughtful, vegetable-focused side dishes) aren’t out of bounds, either.

Chenier also operates a counter-service spot inside B&B, and its small, ballpark-like menu is a step above the usual stadium fare. It’s also different from the rest of the restaurant: cheese curds, brats, wraps, a few salads, a poutine with a mountain of shredded beef brisket, a shrimp-heavy ceviche served with tons of tortilla chips.

Shea Design of Minneapolis has deftly re-imagined the Metropolitan’s enormous footprint. The space now makes a lot more sense, starting with a new eye-catching entrance on the main concourse, complete with a handy elevator and glass-enclosed staircase.

The central bar is topped by enormous screens that deliver an up-close-and-personal view of the game, and when the weather finally starts cooperating, the tall glass walls facing the ball field can be retracted, garage-door style, pulling the game’s energy inside. Shea has inserted all kinds of fascinating (and occasionally amusing) baseball-themed visual touches, without kitsching up the place into a Coopers- town iteration of the Hard Rock Cafe. Oh, and B&B sports the ballpark’s most comfortable restrooms.

Season-ticketholders continue to enjoy a few perks, namely the ability to reserve seats, both inside and out on the terrace overlooking the playing field. (Because it’s located in a facility scrupulously designed to separate consumers from their money, there’s a catch to those premium open-air seats: a $5 fee, and a $20 food/drink minimum.) But mere mortals can also enjoy B&B’s roomy, comfortable cocktail bar — it’s a reservations-free zone, as is its small outdoor terrace, which overlooks Target Plaza — and the place continues to serve for an hour after the game ends.

In the stands

As is the Twins ownership’s habit, a new season means a few food-and-drink tweaks throughout the ballpark, an admirable effort that keeps the experience from growing stale.

The big news this year is the introduction of the Holy Land universe (Section 107), the northeast Minneapolis destination for all flavors Middle Eastern. Snackers will enjoy the pile of fried pita chips served with a creamy (if slightly bland) hummus that’s garnished with a fruity olive oil and a shake of paprika it’s a fine alternative to a bag of peanuts.

Kudos to the pita wrap stuffed with well-seasoned chicken shawarma, a garlicky yogurt sauce and tons of crunchy, vinegary pickles ($11.50), but the gyro version ($11.50) is less impressive, the thinly shaved meat a bit on the dull side, and the garnishes pulled from the rote tomato-lettuce-cucumber circuit.

Hot Indian Foods (Section 120), known outside Twins Territory as a popular food truck (and Midtown Global Market destination), continues to lend its street-food smarts. This year, it’s all about a spectacular, coconut-scented rice bowl ($11), tossing silky tofu and earthy mushrooms in a sweet-hot curry sauce and finishing with a colorful and crunchy carrot-cabbage slaw. It’s lively and filling and goes against every clichéd barb against the word “vegan,” and also makes me daydream about all the other food truck partnerships that could blossom in the ballpark.

I’ll admit that I still miss the terrific carnitas tacos that Barrio sold a few seasons back and the dazzling Korean fried chicken sandwich that was, for a brief and shining moment, the pillar experience at the first-rate Andrew Zimmern’s Canteen. The stand wasn’t open during this month’s pre-blizzard visits, which means I didn’t get a crack at its new chicken rice bowl and beef rice bowl. Next time.

On a particularly chilly afternoon, it was easy to take refuge in the “Hot Chocolate” signs hanging all over, but caveat emptor . Target Field’s idea of hot chocolate is warm water mixed with a sugary mystery powder. As a cup-shaped hand warmer, it worked. But the weak, fake-tasting concoction was the equivalent of thinking you were pouring half-and-half into your coffee but mistakingly grabbing the carton of skim. Charging a rip-off $3.50 is the topper.

Also depressing is the proliferation of Papa John’s single-serving heat-and-serve pizzas ($10.50) really, Target Field, you couldn’t at least go with a local frozen ’za? Heggies, headquartered in Milaca, Minn., makes pretty awesome pies. I also remain unconvinced of the appeal of shelling out $4.50 for a smallish cup filled with greasy SuperMom’s mini-doughnuts. In a city blessed with gifted doughnut makers, this is the best you can do?

It’s too bad that the ballpark’s biggest bargain — $1 hot dogs — is limited to a Wednesday-only schedule. And as long as I’m ranting, what’s with those kitchen-sink Bloody Marys served at Hrbek’s (Section 114), the ones garnished with the contents of a smallish delicatessen? Sure, the towering pile-on is total Instagram-bait, but novelty isn’t everything. Whatever happened to concentrating on delicious ?

The biggest downer is the red Budweiser sign that looms from seemingly every vantage point. Yes, Target Field does an admirable job of reflecting Minnesota’s craft beer boom (although the prices, sheesh! ), and yet the facility’s most prominent sign — after Minnie and Paul, of course — hails the self-proclaimed King of Beers. Of St. Louis, Mo. Money talks, right?


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Wednesday, June 27
For its monthly 11th Tap creation, Platt Park Brewing aged its Island Lager on fresh green chiles from New Mexico and then aged it on tequila staves. The chiles are meant to provide a bit of heat, but not to overpower, the brewery says. This beer is only available today.

There was nothing better on Saturday mornings than cartoons and Pop Tarts, says Strange Craft Beer Company. So, the brewery decided to make Fudge Pop Tart Porter as part of its traveling One-Barrel-Wednesday program. The beer will also be on tap at Chain Reaction Brewing, Black Sky Brewing and the BOB.

Thursday, June 28
Once a year for the past two years, Great Divide Brewing has commissioned a new piece of artwork for the labels of its revamped Denver Pale Ale. The brewery will unveil this year's label at 6 p.m. at Helikon Gallery & Studios, 3675 Wynkoop Street, during the Denver Pale Ale Artist Series No. 3 Launch Party. There will be a food truck, free Denver Pale Ale, games and a chance to meet artist Rachel Jablonski, who did this year's artwork. Alongside Jablonski's current work, the gallery will also showcase the past two Denver Pale Ale artists, Josh Holland and John Vogl. You must RSVP at eventbrite.com to reserve a spot.

Celebrate Tau Day (6/28, based on pi's more obscure mathematical sibling) with the release of Crooked Stave's Key Lime Tau Wild Ale, a beer aged in oak with fresh lime peel, lemongrass and lactose. The brewery, located inside The Source, will also release Surette Reserva Palisade Peach Provision Sour Ale, which was aged in oak barrels with Colorado peaches.

Renegade Brewing holds its second monthly Beers + Banned Books event from 6 to 10 p.m., this time featuring the novel Catcher in the Rye. The series pairs books from past banned-book lists with a new beer created in a Squarrel Barrel this time around, it's Redacted Rye IPA aged with Scotch-soaked American oak staves and flavored with bitters and cherries.

Join Finn's Manor for the tapping of Fremont's 2017 and 2018 vintages of Rusty Nail from Seattle's Fremont Brewing. Finn's will also tap Head Full of Dynamite, Lush and Summer Ale.

Friday, June 29
It's last call at Caution Brewing, which is closing its doors after a six-year run in both Denver and Lakewood. For this blowout, which starts at noon and lasts through today and tomorrow, drink up all your favorite beers and see all your favorite faces. A very limited commemorative Caution: Last Call glass will be available during these two days. The brewery will be doing kill-the-keg challenges, giveaways and lots of other fun stuff.

Wit's End Brewing may have closed the doors to its taproom, but it's still making many of its delicious beers at Strange Craft, including the stellar summer seasonal Banana Hammock. The amber rye hefeweizen, which oozes banana, goes on tap at noon.

Fiction Beer Company's newest canned release is A Wizard's Power, a New England-style IPA dry-hopped with El Dorado, Lemondrop and Mosaic. The beer, which has notes of "bright citrus, juicy tropical and sweet watermelon," is available on draft and in four-packs to go.

Cerebral Brewing ups its game with a quadruple can release starting at noon. The first beer is Bird of Paradise Smoothie Style Sour, a 5.2 percent ABV beer that was soured with Lactobacillus and fermented with a clean American strain, then conditioned on lactose, mango, coconut and lime. The second is Double Dry Hopped Strange Claw IPA, at 6.2 percent ABV, which was brewed with a blend of pale, pilsner and wheat malt with a touch of crystal malt and hopped with an immense amount of Citra and Columbus. Then there's Tangerine Stuff, also at 6.2 percent, an IPA brewed with oats and a touch of lactose and then hopped exclusively in the whirlpool with Mosaic it was also dry-hopped with Mosaic, Wakatu and Citra, then conditioned on tangerine.
And finally, Controlled Chaos is a 6.8 percent IPA brewed in celebration of the owner's daughter's second birthday, hopped at a near-destructive rate with Citra, African Queen and Ella. Radical Sasquatch will be out front starting at 4 p.m. with dumplings and more.

DeSteeg Brewing will tap a collaboration at 4 p.m. that it put together with Tom's Brew Shop, a Lakewood home-brew store that is adding its own brewhouse. The beer is a barrel-aged whiskey ginger beer "that we've had barreling since the beginning of the year," DeSteeg says.

Ursula Brewing gets ready for July 4 with the limited draft-only release of Bomb Pop Blonde, a blonde ale with cherry, blue raspberry and lime zest added to the brew.

The three-day Rapids & Grass Beer Festival, co-hosted by the Jailhouse Craft Beer Bar in Buena Vista, is quickly becoming one of the more talked-about beer fests in the state. Spend your weekend along the Arkansas River sampling beers from some of the best breweries in the country, jamming to an incredible lineup of bluegrass music and taking in the sweeping mountain views. With the purchase of a festival ticket, you will enjoy unlimited tastings from 48 breweries and access to all music at the Beach stage. Food from local food trucks will be available for purchase throughout the beer tasting. Upgrade your experience by adding the Freedom Float on Sunday, a seven-mile raft trip through a section of Class 3 whitewater.

Saturday, June 30
Join Renegade Brewing for its first Hop Head Festival, where hopheads will unite at the brewery's production facility in the Yard on Santa Fe, 918 West First Avenue, for a celebration of "everything great about the little flower that could." There will be live music, food trucks, games, an "interactive hops buffet," merchandise and lots of beer, including some special-release beers and a new canned offering. There are three ticket types available, ranging from $5 to $35. Get tickets and more information about the festival at eventbrite.com.

It's hot, and you need a piña colada. So says Station 26 Brewing, which will tap Piña Colada Milkshake IPA at 1 p.m. and release 300 Crowlers of the beer. This hazy IPA is loaded with pineapple, coconut, lactose and vanilla. "Umbrella straw not included," Station 26 adds.

The West Side Brewery Bike Loop returns at noon, and this month it has a red, white and blue theme. The ride, which has grown in popularity each month, begins at Westfax Brewing in Lakewood before rolling onward to Joyride, Hogshead and Seedstock. Join the official guided loop with a group of friendly cyclists at WestFax, or start the loop on your own at your nearest participating taproom using the mapped route. There will also be beer and swag giveaways for participants along the way at the different taprooms. The 6.7 mile loop developed by cartographer Ginny Mason "is a safely laid-out route for cyclists to casually bike around the area and enjoy discounted pints while stopping at all four breweries along the way. Attendees will receive a punch card day-of from any participating brewery&rsquos taproom. This punch card offers $1 off a pint once 'punched' at each brewery. After the punch card is completed. it is also valid for one free pint at any of the four breweries any date after the ride," Westfax says.

Locavore Beer Works in Littleton hosts its fourth annual Freedom Fest from noon to 10 p.m. to celebrate great beers, awesome food, amazing music and extraordinary friendships. There will be live music from Strings and the Box, Rock Doctors and the Eric Dorn Trio. And, yes, Jolly Farmer Watermelon Wheat will make its return on draft and in bottles. Ticket packages are available.

The Hop Wars saga continues at 2 Penguins Tap & Grill in Centennial. Once again, the beer bar will have five of Colorado&rsquos best hazy NEIPAs on tap, each battling for supremacy on your tastebuds. Cast your vote once you&rsquove tried a flight of all five. If you&rsquore extra-adventurous, try to guess all five breweries of your flight correctly for a special bonus prize. Juicy Bits by Weldwerks Brewing is the returning champion Weldwerks will be up against Outer Range Brewing, New Image Brewing, Cerebral Brewing and Odd13 Brewing. Flights begin pouring at 3 p.m.

Odd13 Brewing in Lafayette will release Codename: Freedomfan Triple IPA. The beer is the alter ego to Codename: Holidayfan, Odd13's December special, and shares the exact same recipe with one minor change. "We used Blue Serenade malt, in addition to the red and white wheat already in Holidayfan. We sourced the Blue Serenade from Troubadour Maltings in Fort Collins," the brewery says. "It is hopped with Citra, Simcoe and Ekuanot. Sixteen-ounce specialty glassware will also be available with new art.

Sunday, July 1
The West End Tavern in Boulder hosts its tenth annual Jul-IPA Festival beginning today and running throughout the month with a variety of tappings and events, including IPA-inspired chef&rsquos specials, rooftop parties, games and giveaways. To get the festival started, there will be a Rooftop Kickoff Party from 2 to 5 p.m. with twelve IPAs from local breweries, live music, specials from the kitchen. As in the past, all proceeds from Jul-IPA will benefit the Safehouse Progressive Alliance for Nonviolence, a local human-rights organization committed to ending violence against adults, youth and children through support, advocacy, education and community organizing.

Tuesday, July 3
Join Ratio Beerworks for the grand return of Major Nights Lime Gose, "a summer seasonal gem [that] blends tart, savory, acidic flavors into one beautiful, easy-drinking summer classic," the brewery says. Major Nights Lime Gose, which originally debuted two years ago as the Knew Schmew, was a collaboration with Denver band the Knew. This mildly tart, mildly salty German-style wheat beer was spiced up with 400 hand-zested limes. There will also be comedy at 4 p.m. and food from El Gallo Blanco.

EXPAND

Wednesday, July 4
Strange Craft Beer Company will tap its fifth annual batch of Watermelon Hefe at noon during the brewery's July 4 celebration (BYO barbecue to grill and have a picnic). Watermelon Hefe will be served in pints at the bar and in Crowlers to go while supplies last, but won't be sold in bomber bottles this year. "This bright and crisp German-style wheat beer is one of the brewery&rsquos most sought-after creations, a refreshing summer delicacy adored for its 5.5 percent ABV drinkability and healthy but not overpowering dose of real watermelon &mdash more than 660 pounds of organic, hand-cut fruit per ten-barrel batch," the brewery says. Strange only made enough to get through July. The beer garden will be open late that evening for fireworks viewing.

Okay, so now beer slushies are a thing. Several breweries in Colorado have introduced some new summer treats in the form of beer, frozen and mixed with other flavors. Now Fiction Beer is joining the club. "We&rsquore ready to fire up the machine that magically transforms beer into a beer slushy," the brewery says. Starting at 1 p.m., Fiction will serve them all day. "The base beer for our &lsquoHush-Hush Slush&rsquo is a Sour Blonde Ale. To make a great slushie, you need lots of sugar. For our slushie, we are using fresh fruit purées of various varieties: pineapple, mango, papaya, passion fruit, soursop, lulu and guava." They'll be pouring in 8.5-ounce limited-edition stemless champagne flutes complete with umbrellas and straws. Muzo on Fire will have food.

Platt Park Brewing will tap two nitro versions of its fantastic Madagascar Dream Vanilla Cream Ale. The first is Madagascar Dream on fresh organic strawberries. "A sneaky 7 percent, this summer seasonal will smash your expectations of nitro beers," the brewery says. The second is Madagascar Dream with Blood Orange.

Little Machine Beer hosts its third annual Fourth of July Parking Lot Party starting at noon. "Kick back and enjoy the holiday with beer, yard games, an excellent view of the stadium's fireworks display, and food from True West Tacos and Burgerchief," the brewery says. Little Machine will tap a new beer called Tangerine Creamsicle.

Declaration Brewing will debut a new permanent food truck, Kings County Kitchen, during its Fourth of July party starting at 11 a.m. Helmed by Chef Brendon Doyle and Bob Reiter of American Elm, a new restaurant on 38th Avenue, the truck will be permanently situated inside Declaration&rsquos terrific beer garden. For the party, Doyle will host a Kalua-style whole pig roast featuring pork, japanese rice, massaged kale salad and coconut syrup glazed coal roasted sweet potatoes. It costs $15 a plate, or $20 with a pint. There will also be a pie eating contest at 4 p.m. followed by live music from 5 to 7p.m. from The Royal Aces Surf Rock Band. The Rocky Mountain Rollergirls will be adding to the ambiance with leis.

Friday, July 6
Join Jagged Mountain Craft Brewery for the second installment of IPA Wars, a friendly competition among its employees. "Using our Rocky Mountain Chowda Hazy Session IPA and our Sawatch American IPA as a base, employees blend and infuse all sorts of cool ingredients in to make these one-off concoctions," Jagged Mountain says. The beers tap promptly at 5 p.m. and there are only five gallons of each one. You'll find Carrot Cake Milkshake Session IPA, Guava Coconut Hazy Session IPA, Orange Creamsicle American IPA, and at least three others. The first 100 people get a limited-edition glass. First keg to kick wins.

Saturday, July 7
Join Our Mutual Friend Brewing for the bottle release of Future Imperfect, a mixed-culture sour collaboration with Inland Island Yeast Labs and Good Bugs. "Future Imperfect is a blend of finished beer from our foeders, wine casks, and stainless steel tanks (a portion is spontaneously fermented wort). It has balanced acidity, minerality, and tropical character," the brewery says. It will also be on draft.

Baere Brewing celebrates its fourth anniversary in style, starting at noon, with a new bottle release and by tapping some fun new beers. There will also be free Sweet Action Ice Cream made with the brewery's beer, sour beer slushies (hottest trend of the summer), food from the Vegan Van, and Jorts of July. The first fifty people in the door will get free glassware.

The Rackhouse Pub and Bierstadt Lagerhaus will open the beer hall today for a special Smoke Session featuring all things smoked. Among them are the GypsyQ BBQ Food Truck, which will be slinging Texas barbecue with an Asian flair, and $8 liters of Rauchbock (smoked lager). The Jessica Jones Project will be playing smokin' tunes, and the game room will be open.

WestFax Brewing in Lakewood hosts its first-ever limited Crowler release &mdash and for a brand new beer. Just Brut It is a Brut IPA, a new trending beer style originating out of California. "This beer is crisp, light, dry and has tropical fruit notes including ripe apple and white grape," WestFax says. Crowlers are $14 each or $20 for two and feature label artwork by Noelle Phares Art.

12 Degree Brewing is throwing a party starting at noon to celebrate its fifth anniversary. The Louisville brewery will have special beer releases and giveaways (t-shirts, hats, growlers) every hour throughout the day. Some of the beers include a Cabernet Franc-barrel-aged Farmhouse Ale, a Malbec-barrel-aged Brett/Lacto Golden Ale, a cactus flower Sour, a pink peppercorn raspberry Farmhouse Ale, and a Golden Sour on tart cherries. At 7:30 p.m., By the Lee, featuring members of The Railsplitters, will take the stage.

In honor of National Chocolate Day, Oskar Blues Brewery will release a very limited amount of Bourbon Barrel-Aged Mocha Ten FIDY Imperial Stout at its locations in Longmont and Boulder. "Doused" with unsweetened pure liquid cacao from Cholaca, then "dosed" with Hotbox Roasters&rsquo cold brew from Mexican coffee beans, the beer will be sold in 19.2-ounce cans. As with other Oskar Blues releases, numbered wristbands will be handed out at 9:30 a.m., but a line may begin to form much earlier. Each person may purchase up to five cases of BA Mocha Ten FIDY. For details and instructions, go to the Oskar Blues Facebook page.

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Make These 5 Cocktails With Just 4 Ingredients Each

Cocktails can be complicated. With so many drinks featuring what feels like dozens of ingredients, being mixed together in increasingly complicated and diverse ways, it isn&rsquot hard to feel out of your depth when it comes to mixology. But it doesn&rsquot have to be that way! Some of the best cocktails in the world feature only a couple of ingredients, shaken or stirred together in simple proportions and ready to drink in seconds. Everyone knows that sometimes simplicity is the way to go&mdashnot just for the sake of convenience but for taste as well. After all, who needs eight different ingredients muddling their flavors together when all you really want is something to accent the great taste of your whiskey or rum?

The new cocktail book The Home Bartender by Shane Carley (sold by sister company Simon & Schuster) features the best of the best when it comes to simple cocktails, each with four ingredients or less (plus a garnish or two).

Below are some especially bright and summery drinks that are easy to make and enjoy as the warm weather sets in&mdasheach with just four ingredients!

If you grew up eating Creamsicle popsicles, this drink will take you back as it captures that same flavor. This delicious combination of orange and cream will sweep you straight back to your childhood on a wave of nostalgia&mdashwith an adult twist.

Ingredients

  • Stir the ingredients together in a mixing glass.
  • Strain the resulting mixture over ice.
  • Garnish with an orange slice and enjoy!

As always, the ratios can be adjusted until you find a drink that you suits you. Mixology may have become an increasingly popular skill, but it&rsquos far from an exact science. The purpose of every cocktail is for the drinker to enjoy it and that should always be your end goal.

Cherry and lime have traditionally gone well together, but rather than drink a regular old glass of cherry limeade, why not spike it with a little vodka? A little cherry vodka can go a long way, both in terms of adding alcohol to the cocktail and adding flavor.

Ingredients

  • 1 part cherry vodka
  • 1 part lime juice
  • 2 parts club soda
  • 1 dash grenadine
  • Pour the cherry vodka and lime juice into your glass and stir together. Add ice.
  • Add club soda to fill, then top with a small dash of grenadine for color.
  • Garnish with a lime wheel and enjoy!

Use limeade or lime flavored club soda instead of lime juice.

This take on the classic Daiquiri recipe substitutes a bit of triple sec for some of the white rum, taking down the intensity of the alcohol in favor of a more flavorful, easily drinkable cocktail. The Daiquiri Twist really lets the flavor of the rum shine without overwhelming your tongue with an overpowering taste of booze.

Ingredients

  • 2 parts white rum
  • 1 part lime juice
  • 1 part triple sec
  • 1 splash simple syrup
  • Fill a cocktail shaker with ice and add the liquid ingredients. Shake well.
  • Strain the resulting mixture into a Cocktail glass.
  • Garnish with a lime wheel. Enjoy!

Everyone on earth has heard of the Strawberry Daiquiri, and you can make one by just adding a bit of strawberry schnapps in place of the triple sec. If you want the frozen version of the drink, add about half a cup of ice and blend it all together.

Similar to the popular Salty Dog drink, the Salty Mutt adds another flavor to the equation by splitting the usual grapefruit juice with cranberry juice. There&rsquos sticking with what works and then there&rsquos branching out into a whole new set of flavors. The Salty Dog may be an old thoroughbred, but the Salty Mutt is a boozy companion you can count on.

Ingredients

  • salt (for rimming)
  • 1 part gin
  • 1 part grapefruit juice
  • 1 part cranberry juice
  • Rim the glass with salt.
  • Add the gin, grapefruit juice and cranberry juice to a cocktail shaker filled with ice. Shake vigorously.
  • Strain the resulting mixture over ice into an Old Fashioned glass&mdashor Highball glass if you&rsquore extra thirsty.
  • Garnish with a grapefruit wedge and enjoy!

Rum isn&rsquot the only liquor that works well in an Italian soda. In fact, there&rsquos a good argument to be made that gin is the perfect liquor for that particular format. In any case, the Blueberry Sparkler takes that great gin flavor and complements it with some sweet blueberry simple syrup. A little splash of lemon juice adds some sour tartness to this drink, which is perfect for sipping on the porch on a hot summer day.


Make These 5 Cocktails With Just 4 Ingredients Each

Cocktails can be complicated. With so many drinks featuring what feels like dozens of ingredients, being mixed together in increasingly complicated and diverse ways, it isn&rsquot hard to feel out of your depth when it comes to mixology. But it doesn&rsquot have to be that way! Some of the best cocktails in the world feature only a couple of ingredients, shaken or stirred together in simple proportions and ready to drink in seconds. Everyone knows that sometimes simplicity is the way to go&mdashnot just for the sake of convenience but for taste as well. After all, who needs eight different ingredients muddling their flavors together when all you really want is something to accent the great taste of your whiskey or rum?

The new cocktail book The Home Bartender by Shane Carley (sold by sister company Simon & Schuster) features the best of the best when it comes to simple cocktails, each with four ingredients or less (plus a garnish or two).

Below are some especially bright and summery drinks that are easy to make and enjoy as the warm weather sets in&mdasheach with just four ingredients!

If you grew up eating Creamsicle popsicles, this drink will take you back as it captures that same flavor. This delicious combination of orange and cream will sweep you straight back to your childhood on a wave of nostalgia&mdashwith an adult twist.

Ingredients

  • Stir the ingredients together in a mixing glass.
  • Strain the resulting mixture over ice.
  • Garnish with an orange slice and enjoy!

As always, the ratios can be adjusted until you find a drink that you suits you. Mixology may have become an increasingly popular skill, but it&rsquos far from an exact science. The purpose of every cocktail is for the drinker to enjoy it and that should always be your end goal.

Cherry and lime have traditionally gone well together, but rather than drink a regular old glass of cherry limeade, why not spike it with a little vodka? A little cherry vodka can go a long way, both in terms of adding alcohol to the cocktail and adding flavor.

Ingredients

  • 1 part cherry vodka
  • 1 part lime juice
  • 2 parts club soda
  • 1 dash grenadine
  • Pour the cherry vodka and lime juice into your glass and stir together. Add ice.
  • Add club soda to fill, then top with a small dash of grenadine for color.
  • Garnish with a lime wheel and enjoy!

Use limeade or lime flavored club soda instead of lime juice.

This take on the classic Daiquiri recipe substitutes a bit of triple sec for some of the white rum, taking down the intensity of the alcohol in favor of a more flavorful, easily drinkable cocktail. The Daiquiri Twist really lets the flavor of the rum shine without overwhelming your tongue with an overpowering taste of booze.

Ingredients

  • 2 parts white rum
  • 1 part lime juice
  • 1 part triple sec
  • 1 splash simple syrup
  • Fill a cocktail shaker with ice and add the liquid ingredients. Shake well.
  • Strain the resulting mixture into a Cocktail glass.
  • Garnish with a lime wheel. Enjoy!

Everyone on earth has heard of the Strawberry Daiquiri, and you can make one by just adding a bit of strawberry schnapps in place of the triple sec. If you want the frozen version of the drink, add about half a cup of ice and blend it all together.

Similar to the popular Salty Dog drink, the Salty Mutt adds another flavor to the equation by splitting the usual grapefruit juice with cranberry juice. There&rsquos sticking with what works and then there&rsquos branching out into a whole new set of flavors. The Salty Dog may be an old thoroughbred, but the Salty Mutt is a boozy companion you can count on.

Ingredients

  • salt (for rimming)
  • 1 part gin
  • 1 part grapefruit juice
  • 1 part cranberry juice
  • Rim the glass with salt.
  • Add the gin, grapefruit juice and cranberry juice to a cocktail shaker filled with ice. Shake vigorously.
  • Strain the resulting mixture over ice into an Old Fashioned glass&mdashor Highball glass if you&rsquore extra thirsty.
  • Garnish with a grapefruit wedge and enjoy!

Rum isn&rsquot the only liquor that works well in an Italian soda. In fact, there&rsquos a good argument to be made that gin is the perfect liquor for that particular format. In any case, the Blueberry Sparkler takes that great gin flavor and complements it with some sweet blueberry simple syrup. A little splash of lemon juice adds some sour tartness to this drink, which is perfect for sipping on the porch on a hot summer day.


Make These 5 Cocktails With Just 4 Ingredients Each

Cocktails can be complicated. With so many drinks featuring what feels like dozens of ingredients, being mixed together in increasingly complicated and diverse ways, it isn&rsquot hard to feel out of your depth when it comes to mixology. But it doesn&rsquot have to be that way! Some of the best cocktails in the world feature only a couple of ingredients, shaken or stirred together in simple proportions and ready to drink in seconds. Everyone knows that sometimes simplicity is the way to go&mdashnot just for the sake of convenience but for taste as well. After all, who needs eight different ingredients muddling their flavors together when all you really want is something to accent the great taste of your whiskey or rum?

The new cocktail book The Home Bartender by Shane Carley (sold by sister company Simon & Schuster) features the best of the best when it comes to simple cocktails, each with four ingredients or less (plus a garnish or two).

Below are some especially bright and summery drinks that are easy to make and enjoy as the warm weather sets in&mdasheach with just four ingredients!

If you grew up eating Creamsicle popsicles, this drink will take you back as it captures that same flavor. This delicious combination of orange and cream will sweep you straight back to your childhood on a wave of nostalgia&mdashwith an adult twist.

Ingredients

  • Stir the ingredients together in a mixing glass.
  • Strain the resulting mixture over ice.
  • Garnish with an orange slice and enjoy!

As always, the ratios can be adjusted until you find a drink that you suits you. Mixology may have become an increasingly popular skill, but it&rsquos far from an exact science. The purpose of every cocktail is for the drinker to enjoy it and that should always be your end goal.

Cherry and lime have traditionally gone well together, but rather than drink a regular old glass of cherry limeade, why not spike it with a little vodka? A little cherry vodka can go a long way, both in terms of adding alcohol to the cocktail and adding flavor.

Ingredients

  • 1 part cherry vodka
  • 1 part lime juice
  • 2 parts club soda
  • 1 dash grenadine
  • Pour the cherry vodka and lime juice into your glass and stir together. Add ice.
  • Add club soda to fill, then top with a small dash of grenadine for color.
  • Garnish with a lime wheel and enjoy!

Use limeade or lime flavored club soda instead of lime juice.

This take on the classic Daiquiri recipe substitutes a bit of triple sec for some of the white rum, taking down the intensity of the alcohol in favor of a more flavorful, easily drinkable cocktail. The Daiquiri Twist really lets the flavor of the rum shine without overwhelming your tongue with an overpowering taste of booze.

Ingredients

  • 2 parts white rum
  • 1 part lime juice
  • 1 part triple sec
  • 1 splash simple syrup
  • Fill a cocktail shaker with ice and add the liquid ingredients. Shake well.
  • Strain the resulting mixture into a Cocktail glass.
  • Garnish with a lime wheel. Enjoy!

Everyone on earth has heard of the Strawberry Daiquiri, and you can make one by just adding a bit of strawberry schnapps in place of the triple sec. If you want the frozen version of the drink, add about half a cup of ice and blend it all together.

Similar to the popular Salty Dog drink, the Salty Mutt adds another flavor to the equation by splitting the usual grapefruit juice with cranberry juice. There&rsquos sticking with what works and then there&rsquos branching out into a whole new set of flavors. The Salty Dog may be an old thoroughbred, but the Salty Mutt is a boozy companion you can count on.

Ingredients

  • salt (for rimming)
  • 1 part gin
  • 1 part grapefruit juice
  • 1 part cranberry juice
  • Rim the glass with salt.
  • Add the gin, grapefruit juice and cranberry juice to a cocktail shaker filled with ice. Shake vigorously.
  • Strain the resulting mixture over ice into an Old Fashioned glass&mdashor Highball glass if you&rsquore extra thirsty.
  • Garnish with a grapefruit wedge and enjoy!

Rum isn&rsquot the only liquor that works well in an Italian soda. In fact, there&rsquos a good argument to be made that gin is the perfect liquor for that particular format. In any case, the Blueberry Sparkler takes that great gin flavor and complements it with some sweet blueberry simple syrup. A little splash of lemon juice adds some sour tartness to this drink, which is perfect for sipping on the porch on a hot summer day.


Make These 5 Cocktails With Just 4 Ingredients Each

Cocktails can be complicated. With so many drinks featuring what feels like dozens of ingredients, being mixed together in increasingly complicated and diverse ways, it isn&rsquot hard to feel out of your depth when it comes to mixology. But it doesn&rsquot have to be that way! Some of the best cocktails in the world feature only a couple of ingredients, shaken or stirred together in simple proportions and ready to drink in seconds. Everyone knows that sometimes simplicity is the way to go&mdashnot just for the sake of convenience but for taste as well. After all, who needs eight different ingredients muddling their flavors together when all you really want is something to accent the great taste of your whiskey or rum?

The new cocktail book The Home Bartender by Shane Carley (sold by sister company Simon & Schuster) features the best of the best when it comes to simple cocktails, each with four ingredients or less (plus a garnish or two).

Below are some especially bright and summery drinks that are easy to make and enjoy as the warm weather sets in&mdasheach with just four ingredients!

If you grew up eating Creamsicle popsicles, this drink will take you back as it captures that same flavor. This delicious combination of orange and cream will sweep you straight back to your childhood on a wave of nostalgia&mdashwith an adult twist.

Ingredients

  • Stir the ingredients together in a mixing glass.
  • Strain the resulting mixture over ice.
  • Garnish with an orange slice and enjoy!

As always, the ratios can be adjusted until you find a drink that you suits you. Mixology may have become an increasingly popular skill, but it&rsquos far from an exact science. The purpose of every cocktail is for the drinker to enjoy it and that should always be your end goal.

Cherry and lime have traditionally gone well together, but rather than drink a regular old glass of cherry limeade, why not spike it with a little vodka? A little cherry vodka can go a long way, both in terms of adding alcohol to the cocktail and adding flavor.

Ingredients

  • 1 part cherry vodka
  • 1 part lime juice
  • 2 parts club soda
  • 1 dash grenadine
  • Pour the cherry vodka and lime juice into your glass and stir together. Add ice.
  • Add club soda to fill, then top with a small dash of grenadine for color.
  • Garnish with a lime wheel and enjoy!

Use limeade or lime flavored club soda instead of lime juice.

This take on the classic Daiquiri recipe substitutes a bit of triple sec for some of the white rum, taking down the intensity of the alcohol in favor of a more flavorful, easily drinkable cocktail. The Daiquiri Twist really lets the flavor of the rum shine without overwhelming your tongue with an overpowering taste of booze.

Ingredients

  • 2 parts white rum
  • 1 part lime juice
  • 1 part triple sec
  • 1 splash simple syrup
  • Fill a cocktail shaker with ice and add the liquid ingredients. Shake well.
  • Strain the resulting mixture into a Cocktail glass.
  • Garnish with a lime wheel. Enjoy!

Everyone on earth has heard of the Strawberry Daiquiri, and you can make one by just adding a bit of strawberry schnapps in place of the triple sec. If you want the frozen version of the drink, add about half a cup of ice and blend it all together.

Similar to the popular Salty Dog drink, the Salty Mutt adds another flavor to the equation by splitting the usual grapefruit juice with cranberry juice. There&rsquos sticking with what works and then there&rsquos branching out into a whole new set of flavors. The Salty Dog may be an old thoroughbred, but the Salty Mutt is a boozy companion you can count on.

Ingredients

  • salt (for rimming)
  • 1 part gin
  • 1 part grapefruit juice
  • 1 part cranberry juice
  • Rim the glass with salt.
  • Add the gin, grapefruit juice and cranberry juice to a cocktail shaker filled with ice. Shake vigorously.
  • Strain the resulting mixture over ice into an Old Fashioned glass&mdashor Highball glass if you&rsquore extra thirsty.
  • Garnish with a grapefruit wedge and enjoy!

Rum isn&rsquot the only liquor that works well in an Italian soda. In fact, there&rsquos a good argument to be made that gin is the perfect liquor for that particular format. In any case, the Blueberry Sparkler takes that great gin flavor and complements it with some sweet blueberry simple syrup. A little splash of lemon juice adds some sour tartness to this drink, which is perfect for sipping on the porch on a hot summer day.


Watch the video: Arbys Orange Cream Shake Review (October 2021).