Last time we introduced you to Oklahoma City’s best-kept secret, the Bricktown neighborhood, starting with Bricktown Brewery. Continuing down Sheridan Avenue, you will encounter a myriad of restaurants and tap rooms including the titan-sized Spaghetti Warehouse, the swanky TapWerks Ale House, the tagged-up Crabtown and its watering hole, the down-home Wormy Dog Saloon, and the burlesque lounge Dollhouse.
Already full from our meal, Cindy and I avoided the dance and food vibe of Sheridan and walked down to the southern border of Bricktown, Reno Avenue. There we stumbled upon blaze-red fronted Whiskey Chicks Parlor, fully prepared to quench an Oklahoma summer thirst. Immediately we were greeted by Elizabeth Haden, a tatted spitfire in daisy dukes who guided us to a table and a drink menu. A look around the bar’s decor which alternated between suicide girls’ boudoir and bourbon distillery, which obviously speaks to guys, but the bartender skill and wait staff enthusiasm keeps you coming back to the cocktails. Our first round were Whiskey Chick creations; here are our recreations of both.
Drink: The Ivy Haze
Establishment: Whiskey Chicks Parlor
Location: Oklahoma City, Oklahoma
First Connoisseur: Cindy
2 ounces Hendrick's gin
1 ounce St. Germaincucumber
4 mint leaves
In a Collins glass, muddle several small chunks of English cucumber and mint leaves. Fill the glass with ice. Add gin and St. Germain. Stir with a cocktail spoon for 3- to 40 revolutions. Cap with soda. Garnish with mint.
Drink: Blackberry Smash
First Connoisseur: Holly
2 ounces Devil's Cut bourbon
1 1/2 ounces of cranberry juice
Splash of freshly squeezed lime juice
In a shaker, muddle 4-5 blackberries in two ounces of Devil's Cut. Add remaining ingredients. Dry shake and double-strain into a sparesly-iced double old fashioned glass. This garnish-less drink should only reach to the midpoint of the glass.
For our second round, Cindy asked for a second Whiskey Chick drink, the Summer Cup (recipe below) and I challenged Haden with a classic New Orleans tipple, the Ramos gin fizz, famous for its use of egg white and 12-minute long shake. Haden gleefully accepted the challenge and a short while later, we had two of the best hot summer drinks ever made. I will save the Ramos for a longer, classic post, but here is our recreation of the Summer Cup.
First Connoisseur: Cindy
2 1/2 ounces Pimm's
1 1/2 ounces of pineapple juice
Splash of ginger ale
In a Collins glass, muddle several small chunks of cucumber with a wheel of orange and a cocktail cherry. Add ice, then the Pimm's and pineapple juice. Stir for 30 to 40 revolutions. Top with ginger ale. Garnish with mint.