Tag Archives: summer

Summer Beers

Although Bell’s Oberon and Leinenkugle’s Summer Shandy have been out for over a month now, the weather has not cooperated. Doesn’t Mother Nature know that once these beers hit the market, we are supposed to have warm, sunny days with cool, floral-scented breezes? Well, finally the weather has broken, and the growl of rusty lawnmowers fills the air. With new and unique beers being released every day, there are many to choose from no matter your style.

Frankenmuth’s Twisted Helles 

(Available the first week of June)

I can’t tell you how excited I was when I got the email from Frankenmuth’s Chuck Osberger, asking me if we wanted to be one of the select-few retailers to carry its brand-new summer beer: Twisted Helles. Not wanting to go with the normal wheat beer selection, the brewers decided to stick with their German roots. In the late 1800s, the Germans came up with a light and refreshing recipe to compete with the Czech Pils that had become very popular. Helles, German for bright, was just the trick. Now centuries later, Chuck and his team have crafted a beer that reflects summer in Michigan. Spicy, with orange and lemon overtones and a crisp, clean finish, this beer will be the hit of the season. Act fast, though. Like summer, the Twisted Helles is fleeting.

Short’s Nicey Spicey

(Available the first week of June)

I agree with the brewers at Short’s when they say their summer wheat ale is complex yet scrumptious. The name says it all. It features a nice dollop of fresh lemon and orange rind for citrusy tartness, and it’s spiced with coriander and black peppercorn for body and balance.

Angry Orchard Traditional Dry Cider

(Available now)

With gluten-free products being all the rage, Ciders are on the rise, and Sam Adams has struck while the iron is hot! The entire Angry Orchard line of hard ciders is gluten free, but I think the Traditional Dry is the tastiest. Crisp and refreshing with notes of fresh Fuji and Granny Smith apple, the traditional has a bright, bittersweet finish that is thirst quenching and leaves you wanting more.

New Belgium Rolle Bolle Ale 

(Available now)

As Detroiters, we are a step ahead of most of the country when it comes to traditional Belgium Feather Bowling, thanks to the Cadieux Café. Balance comes into play with both the game and the beer. Oats provide a creamy mouth feel, with tropical notes on the nose and a crisp, citrus, hoppy finish from Cascade and Centennial hops. This beer was made for long afternoons at the park playing games and grilling.

After a long, hot day in the yard or on the boat, these beers are the perfect treat to beat the summer heat!


– Jennifer Laurie

Four Delicious Sangria Recipes

Well, I hate to say it, but summer is winding down, and just in time for that last summer bash, I’ve put together a list of our favorite Sangria recipes! Sangria is the perfect drink for summer parties since it can be made the day before.  The more the wine marinates with the fruit, the better it tastes! The number-one thing to remember about Sangria is that the concept came from grabbing whatever fruit you have around the house and tossing it in! That’s what makes it so much fun!
sangria recipes
First up is my Sangria recipe. It’s very traditional and very tasty! I like to use a dry Spanish Tempranillo because you’re adding sweetness with the fruit and liquor. This keeps the Sangria balanced and refreshing!

Jennifer’s Red Sangria Recipe:

  • 1 Bottle Protocolo Red
  • 1 Orange sliced thinly
  • 1 Lemon sliced thinly
  • 2 Limes sliced thinly
  • 1 Nectarine cut into sections
  • 1 Peach cut into sections
  • ½ Cup Captain Morgan’s Spiced Rum
  • ½ Cup Orange juice
  • 1 Cup Lime Perrier

Add all ingredients except Perrier to a large pitcher, stir and marinate for an hour or overnight. Add the Lime Perrier just before serving.

All summer long, Nino’s has had its delicious fresh berries on sale. Here’s our take on a Berry Good Sangria! Perfect for your guests with a bit of a sweet tooth!

Berry Good Sangria

  • 1 Bottle Black Ridge Merlot
  • 1/2 Cup Chambord (or Blackberry Liqueur)
  • 1/4 Cup Raspberry Vodka
  • 1 1/2 Cup Raspberries
  • 1 1/2 Cup Quartered strawberries
  • 1 1/2 Cup Blackberries
  • 2 Cups Ginger ale
  • 1/2 Cup Sugar

In a large bowl, coat 1 cup of each of the berries with the sugar and let sit for an hour. Mix the wine and Chambord together in a large pitcher. Add the macerated berries to the mix, stir and refrigerate up to 24 hours. Add ginger ale and remaining berries just before serving.

I’ve been craving everything Passion Fruit lately and love using Passoa Passion Fruit liqueur in many of my summer cocktails–my Sangria recipe included! I use New Age White Wine because it is a blend of Muscat and Sauvignon Blanc, making it fruity but not too sweet. Moscato would work for this recipe as well since the pineapple and citrus lend acidity.

Pineapple Passion Sangria

  • 1 Bottle New Age White Wine
  • 1 Cup Passoa Passion Fruit Liqueur
  • 1 Cup Pineapple juice
  • 1 Cup Pineapple cut into chunks
  • 1 Cup Mango cut into chunks
  • 1 Lemon sliced thin
  • 1 Lime sliced thin
  • 1 Cup Club soda
  • Mint sprig for garnish

Add all ingredients, except club soda, to a large pitcher and stir. Refrigerate overnight. Add club soda and stir again just before serving.

Our very own Chef Extraordinaire, Pete, has his own favorite Sangria recipe! It’s Peach Sangria Blanco, and it’s delish!

Pete’s Favorite Sangria

  • 1 Bottle Riesling
  • 1/4 Cup Spiced Rum
  • 1/2 Cup Peach Schnapps
  • 2 Tbsp. Granulated sugar
  • 2 Peaches, pitted & diced 1″
  • 2 Plums, pitted and diced 1/4″
  • 1 Lemon, sliced 1/4″
  • 1 1/2 Cups club soda

In a large glass pitcher, combine all ingredients except club soda, and stir well. Add club soda, give a gentle stir and serve.

So, even if it’s just a party of two after shipping the last kid off to college, Sangria is the perfect way to squeeze that last drop of fun from the waning days of summer.  It’s light, refreshing, and delicious. Give these recipes a try, and let me know what you think!


– Jenifer Laurie

When Grilling Stops Being Thrilling…Then What?

If, by the end of July, you’ve had your “fill of the grill”…

If your definition of the “Dog Days of Summer” is the time when you’ve finally become sick of hot dogs…

If the time you spend endlessly making trips between your refrigerator and your backyard grill has become known as “Burgatory”…

Then you just might want to forget about the charcoal. This might just be the time to fire up your imagination instead.

Before there are great recipes, there are great concepts.

The word “concept” is intentional–and fun. Personally, I think “recipes,” especially those used to prepare quick summer dishes, kind of miss the point of enjoying the summer.

In my mind, summer should be easygoing, stress-free and as fun as possible.

Learning a new “recipe” just seems like work when I’d rather be having fun. On top of that, most people pretty much tweak the recipes anyway, so it kind of defeats the purpose of writing or explaining many of them.

My thinking? Just grab onto the “idea,” make it your own and run with it!

Like falling in love all over again…

Conceptual recipes are meant to “stir” an idea in your head or perhaps remind you of some flavors you might have always loved but somehow, over time, lost touch with.

Conceptual recipes can help you get “re-connected” or can re-introduce you to recipes or flavors you already like that are now arranged and prepared in a completely different and new way, sometimes bringing one ingredient forward that is usually just part of the “supporting cast.”

It’s like falling in love with a favorite dish all over again.

We have a few recipes on our website that use this idea. One, our Barbecue Pork and Spinach Salad, creates the flavor of barbecue in a salad, and I’ve just recently blogged about how to use flour tortillas in dishes other than enchiladas and quesadillas, which will once again demonstrate that same idea.

Speaking of enchiladas and quesadillas, I’d like to share with you a “conceptual idea” for just such a dish. It is also a somewhat “re-constructed” version of a Tex-Mex favorite– specifically, a taco.

Like a taco, it can be especially fun if you pair both hot (in this case shrimp) and cold ingredients together in the same dish.

A conceptual recipe to liven up the Dog Days of Summer

If you like it, you name it! For now, I’ll call it Shrimp With No Name.

For each person you will need the following:

  • 3 to 5 extra-large shrimp seasoned with cumin, garlic and chili powder
  • Guacamole (any decent recipe) BUT pureed with a bit of sour cream and milk to make into a soup-like consistency
  • Iceberg lettuce, shredded
  • Roma tomato, sliced in ¼” disks
  • Crisp corn tortillas (chips or thin strips)
  • Canned black beans (rinsed)
  • Cilantro, rough chopped or small sprigs

After seasoning the shrimp, spray lightly with vegetable oil, and either grill or sauté until JUST cooked.

Build your plate like this and capture the image in your “mind’s eye”…


…failing that, we have a picture.

shrimp salad

  1. Nest a mound of finely shredded lettuce 2” x 6” across the middle of the plate.
  2. Shingle 4 to 5 slices of Roma tomato on top of the lettuce
  3. Nest a layer of tortilla chips or strips on top of the tomato slices.
  4. Place the freshly cooked shrimp (still hot) on the tortilla chips.
  5. Pour a pool of the “guacamole” crème around the “shrimp island,” and finally, garnish with black beans, some diced tomato and cilantro.

This dish could work equally well with sliced grilled chicken or steak. At the end of the day, what you have is a re-constructed taco, with many of the familiar ingredients and flavors, except used in a slightly different way. Feel free to add other ingredients too, such as Nino’s Santa Fe Style Black Bean & Corn Salsa, Sour Cream, and Green Onions, or try our Chipotle Ranch Dressing–all great ideas to build on!

I hope you enjoy this new idea and that it inspires you to look at other dishes you enjoy.

Have fun, and have a GREAT summer!

Nino’s Summer “Lite” Recipes

Whether you believe all the recent hot weather we’ve been having is due to global warming or that it’s just another hot summer in Southeast Michigan, one thing is for sure: hot weather is the perfect time to enjoy a “Lite” and satisfying meal.


Just what is a “Lite” meal?

“Lite” (Light) meals are generally low in calories but high in nutritional value. They provide enough carbohydrates to maintain energy and enough calories and protein to produce a lasting feeling of fullness. High-calorie meals, especially those high in fat and or sugar, are “heavier” and often lead to uncomfortable feelings of overindulgence, drowsiness and bloating. Focusing on light meals can help eliminate these problems while still providing your body with the calories and nutrients it needs.

How do I know if my recipe is “Lite”?

Quite simply, “Lite” recipes use low-calorie ingredients like nonfat dairy products, lean proteins, and fresh fruits and vegetables. They use added fats sparingly, and include whole grains instead of “processed” ones.

Eating “Lite” Throughout the Day

It may seem as if skipping breakfast is the best option for reducing caloric intake and making a healthy diet work, but that’s not the case according to many experts. Consider eating a big breakfast and gradually reducing the size of your subsequent meals throughout the day. A stack of hot pancakes with lots of butter and syrup, coupled with sausage and bacon may be tempting, but a breakfast of whole-grain cereal with skim milk, fresh fruit, juice and low-fat yogurt is a MUCH better choice if you want to eat “Lite.”

It’s also a good idea to reduce the portion sizes of those mid-meal snacks and your subsequent meals later in the day, focusing on larger portions of fruits and vegetables while keeping your meat choices lean and more sparing.

“Lite” Cooking Techniques

Thankfully, there are MANY cooking techniques that can produce fabulous “Lite” meals. It’s more the ingredients than the method actually. With the exception of breaded, deep-fat-fried foods, most every cooking method can achieve “Lite” results. For example:

  • A roasted chicken
  • A meat and fresh-vegetable stir fry (Use a spare amount of vegetable spray instead of liquid oil.)
  • Steamed anything
  • Pan-seared fish or lean meats (not breaded)
  • Broiled meats (Don’t be tempted to then finish with butter or a heavy cream sauce.)
  • Grilling To grill “Lite,” avoid oily marinades and sweet barbecue sauces, and trim your steaks of excess fat.
  • Microwaving, like steaming, pretty much eliminates the need for fats and other “heavier” ingredients.

Other “Lite” Tricks

  • Use broth instead of oils to simmer meats and seafood rather than sautéing them.
  • Use fresh herbs and spices to help eliminate the need for oils, butter and salts.
  • Cream-like sauces can be made from low-fat milks and reduced broths, thickened with arrowroot or even cornstarch to eliminate the use of butter and a flour roux.
  • Consider low-fat cheeses and egg whites instead of whole eggs (or yolks). Keep in mind that one egg yolk contains just slightly more fat than does one pat of butter.
  • Low-fat ricotta cheese or plain low-fat yogurt can replace sour cream.
  • Non-stick cooking spray can replace oil when sautéing.
  • Remove the skin from chicken before cooking to reduce unhealthy calories in your meal.
  • You can remove even more fat from soups and gravies. Colander under warm water to remove even more fat.
  • Admittedly, fat adds flavor, but spicing up your foods with a little heat can mask the fat’s absence.

Ok, ready to try some “Lite” recipes? Here’s a half dozen to get you started. And they’re waiting for you in Nino’s recipe archives!


What are some of your favorite “lite” recipes?

Nino’s Summer Ripe Melon Recipes and Guide

Nothin’ says SUMMER like slices of juicy, ripe melon! From picnics & backyard barbecues to the nation’s best restaurants, summer ripe melons are SO delicious and SO versatile that they’re almost impossible to leave them off any menu.

Nino’s Takes Their Melons Seriously!

And if you’re a Melon Manic, like so many of us, you’ll be glad to know that Nino’s takes its melons seriously too! We hustle our buyers down to Detroit’s Produce Terminal early each morning to smell, squeeze, thump and then taste the melons we buy to ensure our customers the highest quality available each and every day WE shop, so that each day YOU shop you can buy with confidence.

Want Choice? Nino’s Has It.

What’s in our stores this week? Well, of COURSE we have Texas, Seedless Watermelon, California Jumbo, Sweet Cantaloupes & Honeydews and the ever popular Mini-Melons that are just right for snacking throughout the week. But did you know that we also carry Pepino Melons, Horned Melons & Korean Melons?? And even more, come Mid-July, look forward to: Crenshaw, Canary, Santa Claus and Honey Rocks!! If you’re counting, that’s over 10 delicious varieties of melons right here at Nino’s.

Too many to choose from? We’ve always got samples available to help you make up your mind. And if you don’t see a sample out, just ask! We love to show off our melons!!

Melon Recipes

To get you started, check out our Melon Mania flyer right here, and learn about all the different types of melon we carry throughout the seasons. We’ve even included some GREAT recipes!

Fabulous Summer Salads for 2012

Here we are again! The summer of 2012 officially starts on June 20th and, with the exception of short sleeved shirts, flip-flops & sun-screen, nothing will get you more prepared for those endless days of summer than Nino’s NEW batch of Summer Salad Recipes!

This year, we have 4 delicious recipes, 1 for every month of the summer, each with a different theme and main ingredient for you and your family to enjoy.

Our first summer salad has a Tex-Mex theme and showcases Nino’s Hearts of Romaine, “tumbleweed” like strips of flour tortilla and Nino’s Nationally Award winning Chipotle Ranch Dressing. With its grilled chicken and colorful garnishments, this salad is sure to be a hit at any outdoor picnic.

Texas Tumbleweed Salad

Serves 6

  • 8 6” Flour Tortillas, Cut in “Fettuccini” like strips
  • 1 Family Size Nino’s Hearts of Romaine Lettuce
  • 2 Red Bell Peppers, Julienne Cut
  • 3 Grilled, Chicken Breasts, Julienne Cut
  • 1 Red Onion, Julienne Cut
  • 2 Poblano Peppers, FINE Julienne Cut
  • 2 Ears Sweet Corn Kernels (Fresh)
  • ½ Cup Cilantro, Coarsely Chopped
  • 2 Bottles Nino’s Fresh Chipotle Ranch Dressing


  1. Toss all ingredients except dressing.
  2. Plate and dress with dressing.

Next up, our Sesame & Teriyaki Grilled Spinach Salad combines the sweetness of shrimp and teriyaki with 2 lettuces and an amazing dressing topped with crunchy rice noodles.

Sesame & Teriyaki Grilled Spinach Salad

Serves 6

The Salad

  • 18 Ex. Large Shrimp, Raw, Peeled & De-veined
  • ½ Cup Soy Vay Veri Veri Teriyaki Sauce
  • 1 – 10 oz Baby Spinach Leaves, Whole
  • 1/2 Head Iceberg Lettuce, Chopped
  • 1 Cup Flat Pea Pods, Julienned
  • 1 Cup Carrots, Matchstick
  • 1 Cup Baby Corn, Bias cut on angle
  • 1 Cup La Choy Fried Rice Noodles

The Dressing:

  • 1 Cup Soy Vay Veri Veri Teriyaki Sauce
  • ¼ Cup Toasted Sesame Seed Oil
  • ¼ Cup Sweet Chili Sauce


  1. Marinate shrimp in ½ cup teriyaki sauce for 2 to 3 hours and then grill while basting with sauce until cooked. Chill shrimp.
  2. Toss together lettuces, pea pods, carrots & baby corn.
  3. Garnish each portion or large bowl of tossed ingredients with grilled teriyaki shrimp, and crisp rice noodles.
  4. Whisk together all 3 dressing ingredients and pour over salad.

Our 3rd salad brings the taste of Louisiana’s Cajun country to a salad of spicy, blackened salmon, peppers, beans and tomatoes. Tossed in a sweet and sour tomato dressing, the flavors and colors are in perfect Southern harmony.

Cajun Blackened Salmon Salad

Serves 6

  • 2 – 10 oz Atlantic Salmon Fillets, Skinless
  • ½ Cup Melted Butter
  • ½ Cup Nino’s Cajun Blackening Seasoning
  • ¼ Cup Salvaggio’s Extra Virgin Olive Oil
  • 1 Green Bell Pepper, Cut ¼” Strips
  • 1 Red Bell Pepper, Cut ¼” Strips
  • 1 Yellow Bell Pepper, Cut ¼” Strips
  • 1 Vidalia Onion, Cut in Half, then ¼” Slices
  • 1 Pt Grape Tomatoes, Cut in Half
  • 1 Cup Green Beans, Snapped
  • ½ Cup Kidney Beans, Canned, Drained & Rinsed
  • ½ Cup Black Eyed Peas, Canned, Drained & Rinsed
  • 1 Family Size Nino’s Italian Blend Greens
  • 2 Bottles Hot Rod Bob’s Sweet & Sassy Dressing


  1. Paint chilled salmon fillets on both sides with melted butter, and then apply Cajun seasoning to each buttered side liberally.
  2. In a well ventilated area, heat a thick bottomed skillet on medium high and without adding any oil, place the salmon fillets in pan and blacken on both sides approximately 3 to 5 minutes. Depending on thickness of the fillets, complete cooking of fillets in a 350 F oven or microwave oven.
  3. Chill the salmon fillets then break apart into 1” chunks.
  4. Wipe out skillet, and heat on medium high. Add oil then sauté julienned onion and peppers until just tender. Remove and chill also.
  5. Blanch green beans in boiling salted water then shock in ice water. Drain, pat dry and reserve.
  6. In a bowl, toss together chilled peppers and onion, green beans, kidney beans, black eyed peas and tomatoes.
  7. In a large salad bowl or on individual plates, finish salad by tossing Nino’s Italian Greens in Hot Rod Bob’s dressing to coat. Garnish top of salad with peppers and beans mixture and finally with chunks of Blackened Salmon.

Our last salad features one of summer’s fruit treasures, the watermelon. It could just as easily contain other melon varieties as well. The combination of sweet watermelon with fresh herbs and the sweetly sour dressing of olive oil, lime juice and honey are an extraordinary combination that will have your family wanting this again.

Fresh Herbed Watermelon Salad

Serves 6

  • 1 Red Onion, Julienned
  • ½ Cup Salvaggio’s Extra Virgin Olive Oil
  • 2 Fresh Limes, Juiced
  • ½ Cup Fresh Mint, Chopped
  • ¼ Cup Fresh Basil, Chopped
  • 1 TBSP Fresh Cilantro, Chopped
  • 2 TBSP Honey
  • 2 Qts Watermelon, Seeded, Cubed
  • 1 Cup Feta Cheese, Crumbled
  • ½ Cup Kalamata Olives, Pitted, Halved


  1. In a medium size bowl, combine onion, olive oil, lime juice, herbs and honey to make a dressing.
  2. Place watermelon in a large mixing bowl and toss with dressing.
  3. Place mixture in a serving bowl and garnish with feta cheese and olives.

And when it comes to finding the freshest products for all of these great recipes, you can count on Nino’s, serving Southeast Michigan with quality and exceptional service since 1979.

Summer Cocktail Recipes

summer drinks ninos pin

As the summer heats up, my thirst for interesting and unique cocktails increases. Don’t get me wrong, I love my summertime wines, but my husband has a keen knack for mixing up some terrific libations. The best is when I bring home some of Nino’s freshest produce and let him work his magic. Year round we play with citrus, but right now we have fresh melons, pineapple, berries and stone fruits like peaches and nectarines. And with “the Cocktail Revolution” at hand, we can’t just focus on the fruit! Peppers, cucumbers, basil and thyme are all found in cocktails in the trendiest hotspots around Detroit. Just last week, I had an “exhilaratingly” spicy drink made with house-made Ghost pepper syrup at The Oakland in Ferndale! The produce section, for the at-home mixologist, is a sea of colorful splashes of flavor, just waiting to be imbibed.

Here are some of my favorite summer cocktails:

The Artless Watermelon Mojito Recipe

Artless Watermelon Mojito Recipe

If you follow me on Twitter, you may have seen me post a picture of this. It is a simple and refreshing cocktail that came out of what I had available: white rum, watermelon, mint, and limes.

  • 2 oz. Cruzan White Rum
  • 1 oz. Passoa Passion Fruit Liqueur
  • 1 oz. lime juice
  • 1 ½ cups cubed watermelon
  • 4 leaves mint
  • 1 cup ice

Put all ingredients into a blender and blend till smooth.

The Original Mai Tai Recipe

Created by “Trader” Vic Bergeron in 1944, the Mai Tai has almost as many variations as there are islands in the sea. A thousand pretenders (and an entire national craze) have come and gone, but the original is still the best. Despite its complex flavors, it’s a cinch to make.

  • 1 oz. fresh squeezed lime juice
  • ½ oz. orange Curacao
  • ¼ oz. orgeat syrup
  • ¼ oz. sugar syrup
  • 1 oz. Meyer’s dark Jamaican rum
  • 1 oz. Appleton Estate V/X rum

Combine the ingredients in a shaker with a generous helping of crushed ice, shake, and pour unstrained into a double old-fashioned glass. Drop the spent lime shell into the drink, where it will float like a tiny island. Garnish with a sprig of mint and a slice of pineapple on the rim.

EXR and Ginger Recipe

The Bitter Truth is a German company specializing in bitters and long forgotten liqueurs. The EXR is a Krauter Liqueur, that is a little like coke syrup with a bitter twist on the finish. If you’ve ever had Amaro or Jagermeister, it’s a little like that. But when mixed with Canada Dry Ginger Ale, lime juice and orange zest, it becomes bright and refreshing!

  • 2 oz. EXR Krauter Liqueur
  • 1 oz. lime juice
  • 3 oz. Canada Dry Ginger Ale (Sorry, Vernor’s is too sweet for this one.)
  • 1 tbsp. orange zest

Pour all ingredients over ice in a tall collins glass and stir.

The Beautiful Red Bell Recipe

If you’re feeling adventurous, why not try drinking a few peppers? Created at the popular Kansas City, Missouri cocktail haven Manifesto, the Beautiful Red Bell is an unusual new drink that’s rapidly gaining a following. Here’s what you’ll need to try your own.

  • 1/3 of a red bell pepper, sliced into 2-inch strips
  • 5 basil leaves
  • ½ lime, juiced
  • 1 ½ oz. gin
  • 1 tsp. agave nectar

Combine the pepper, basil, and lime juice in a shaker, then muddle thoroughly. The goal is to completely mash the pepper. There should be no “crunch” left. Add the gin, a generous amount of ice, and shake vigorously. Strain into a martini glass.


Coconut Basil Slimlet Recipe

Based off the classic Gimlet that comprised of  vodka and Rose’s Lime Cordial, this adds a tropical yet skinny twist.

  • 2 oz. Skinnygirl Island Coconut Vodka
  • 1 oz. fresh lime juice
  • 2 sprigs of fresh basil
  • 1 tbsp. agave syrup

Muddle agave syrup, 4 leaves basil, and lime juice in a cocktail shaker. Add Skinnygirl Island Coconut Vodka and ice. Shake vigorously and strain over ice into a rocks glass. Garnish with additional basil.

Once you get the hang of these drinks, I suggest finding new recipes in some of Metro Detroit’s best bars. I highly recommend The Sugar House in Detroit and The Oakland in Ferndale. These bartenders, or mixologists if you prefer, are a cut above, using handmade bitters and syrups that make their cocktails stratospherically good! An additional bonus? There is outdoor seating at both establishments.