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Smokey Bones: A Mixology Event


Lately there has been a lot of commotion downtown and sports bar, this could be frustrating when you just want to go out for a nice night of drinks whether by yourself or with a couple of friends. Luckily, Smokey Bones have been pouring out some new drinks to accompany their entrees- that way you can avoid all the heavy traffic of one way streets or overly dedicated sports fan.

I actually attended two different nights at Smokey bones to try out their new drinks, the first night was a intense show off game of Beer vs. Wine

Processed with VSCOcam with g3 preset Pretzel & Cheese Dip: Soft salty pretzel with beer infused cheese dip 
Harpoon IPA 
vs. Carnivor Cabernet Sauvignon
There was a little of a cheat for this one since the beer (of course) complemented the beer cheese very well. 

Processed with VSCOcam with g3 presetNutty Salad: Fresh greens with goat cheese, sweet apple slices, and pecans and walnuts – dressed in honey mustard dressing (my personal favorite)
Sierra Nevada Kellerweirs Vs. Kung Fu girl Riesling
I was pretty split between this decision, but in the end I went with the wine for it’s lightness didn’t overwhelm the salad.
Processed with VSCOcam with g3 presetBBQ chicken & Coleslaw: super juicy dark meat chicken smothered in the house BBQ sauce with a refreshing side of creamy coleslaw
Dogfish Head 60 minute IPA vs. Charles & Charles Chardonnay
Although the wine paired well with the coleslaw, the IPA just makes more sense with the BBQ sauce of the main component.
Processed with VSCOcam with g3 presetBrisket& BBQ beans: slow braised brisket that’s incredibly tender with sweet BBQ baked beans.
Rogue Dead Guy Vs. Velvet Devil
I, personally, preferred the merlot over the beer. However, the crowd went with the beer – I guess it also made sense.
Processed with VSCOcam with g3 presetDonut: house made dough nuts with chocolate and raspberry sauce. The dough nut was super light and fluffy!
Stone Imperial Golden Stout vs. Lunetta Prosecco
This could also be because of my bias but- I went with the beer for the desert. The stout was actually infused with (shhh) bananas! and I’m just not a big fan of bubbly wines/ Champagne so my heart immediately went with the beer for the desert.


On another night, I went back for more drinks!


 Peach Buzz Margarita
1800 Silver Tequila & Chambord Black Raspberry Liqueur.
peach purée + lime sour + fresh red raspberries + a salted rim

DSC00477Cucumber Citrus Smash:
Hendrick’s & St-Germain Elderflower Liqueur
muddled cucumbers + lemon and lime sour + topped with soda.

DSC00488Purple Haze Sangria:
This was one of Smokey Bones’ special mixology recipes that they shared with us (it’s the also the one I made in the previous photo!)

1.5 oz of Viniq Shimmery Liqueur
0.5 oz PAMA pomegranate liqueur
4.0 oz Lunetta Prosecco Sparkling wine
0.5 oz Monin Red Passion Fruit syrup
1.0 oz Cranberry Juice
1 Orange Moon
2 Lime Moons
1 Cherry

Shake together the Viniq Shimmery Liqueur, PAMA pomegranate Liqueur, Monin Red Passion Fruit Syrup, and cranberry juice. Pour over ice. Top with Punetta Prosecco Sparkling wine. Garnish with the orange and lime moons and the cherry.

Smokey Bones Bar & Fire Grill
303 N. Alafaya Tr.Orlando, FL 32828

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