Shake Strain Pour Your Way to a Good Time
Shake strain pour means mixology fun at Whiskey Cake Kitchen & Bar. Have you ever wondered how they mix up all those foamy, smoky, layered awesome looking cocktails at the bar. Whiskey Cake will show you how they make up some of their famous cocktails. In fact, for a fun night out with a group of your friends, why not let them set you up at the chef’s table, bar or one of their lounge areas and watch them shake, strain and pour their way into your party. What a great way to relax and have fun after work. Or maybe have a cocktail making birthday party. They do the making and you do the sipping. Just be sure to call ahead and reserve your seating so you won’t be disappointed.
I was at the San Antonio Whiskey Cake last week while James Bolet, the General Manager of the Whiskey Cake in Oklahoma City, was onsite ready to show me how it’s all done. Just watching James shake it up a notch made me tired and made James sweat.
I got the behind the scenes play by play of five signature cocktails and in between each one (I think James needed a break) I also got to sample some of Whiskey Cake’s Happy Hour Bar Bites made from scratch daily.
The first cocktail was the Feeling Fresa with blanco tequila, strawberry infused syrup, cilantro, agave, lemon juice and an herbal liqueur made from rosemary, oregano and thyme. Let me mention here that Whiskey Cake grows many of their own herbs in pots out front and uses these fresh herbs to make their syrups and infusions for their drinks as well as using them in their menu items. This adds an extra zing to everything they make. The Feeling Fresa did have me feeling fresa in the 100 temps with its clean, fruity flavors that cooled me down as soon as I took a long drink.
Along with this came the Spread & Dip Trio with house made onion dip, pimento smoked salmon spread and Edamame Hummus accompanied by house made kettle chips. Yes indeed!
Once James caught his breath, he was ready to make the beautiful and famous Hello Dolly. This started off with a Honey Infused Scotch Whiskey, what was referred to as the “house herb mix”, some honey, lemon juice, lemon bitters and then topped off with soda and ginger beer. This cocktail was so good it almost had me thinking of trying my hand at mixology. Well, maybe next year!
James mixing the Hello Dolly:
The Hello Dolly made a great pairing for the French Short Rib Poutine. Fresh house fries topped with beef pan jus, local goat cheese on top of that and then a sunny side up local fresh farm egg. Just looking at this dish had my mouth watering.
Up next was the Cabana Boy and I’m liking the sound of this. Did someone say lazing by the pool? This wonderful rum drink doesn’t use just any rum, it takes toasted coconut infused rum, coconut water, pineapple ginger syrup, lime juice, orgeat (an almond based syrup) and a sprinkling of sea salt. It made a beautiful showing with its toasted coconut and sea salt rim.
It’s definitely a beach or pool party when the Thai Pork Belly Sliders show up. Crispy marinated pork belly mingled with pickled veges, cilantro and sweet chili sauce on a soft challah bun.
This was my favorite bar bite so I was still savoring it when James appeared again ready to get to work on the next libation, the Strawberry Rhubarb Fizz. Now we are starting to get fancy and also see what kind of stuff James is made of cause this drink took a whole lot of shaking! Gin is the liquor for this drink and it’s combined with the same intoxicating strawberry syrup used in the Feeling Fresa cocktail. Add to that some rhubarb liqueur, cream, lemon, egg white (that’s why all the shaking) and then it’s all topped off with soda. Now you have what looks like a milkshake and tastes dreamy! So I finished off my slider with an adult milkshake. Perfect!
The last bar bite for today is the Farm Toast, a Whiskey Cake version of Bruschetta. Using local fresh ingredients of roasted tomatoes, sweet peppers, basil, mushrooms all atop a toasted slice of fresh sourdough bread and then sprinkled with Parmesan cheese, this appetizer was lite, full of summer flavors and perfect for cocktails.
The last cocktail, Breakfast of Champions, also takes the work of an aerobics instructor, but is well worth it. Of course it is, because James is doing all the work and I’m just watching and drinking. This breakfast of sorts, in a glass, is made with bourbon, a fruit spread (today was apple) lemon juice, simple syrup, an egg white (from a local farm fresh egg) and bacon salt. Best breakfast I’ve had in a glass!
And of course you can’t leave Whiskey Cake without some of that to die for signature cake! This rich toffee tort is beyond good topped with bourbon anglaise, spiced toasted pecans and whipped cream. You won’t be able to stop eating it. Don’t leave here without trying this cake.
**Full Disclosure: I received dinner in exchange for my review. All opinions in this post are totally mine.
Location: The Shops at La Cantera, 15900 La Cantera Pkwy Suite 21200, San Antonio, TX 78256
Fri – 12am-2am
Sat – 12am-2am
Sun – 10pm-11pm