Hair Of The Dog?

One thing we know for sure, dog lovers are a hearty lot, ready to share in their camaraderie and love of dogs. Whether it’s hosting dog-themed parties for friends or fundraising for an animal advocacy cause, it’s a given – the festivities almost always involve food and drink. Many adult beverages are named after a dog breed or are dog-inspired. We thought it would be fun to feature some of them alongside their recipes in our spring issue.

Our staging area was the award-winning ulele, located in historic Tampa Heights. It’s the newest restaurant from the Gonzmart family’s Columbia Restaurant Group and features native-inspired foods and spirits. The backdrop, vibe and colors made for some gorgeous photography.

While working with ulele Mixologist Chuck Cooper and ulele Head Brewmaster Timothy A. Shackton, we discovered their profound love of dogs. Both men were eager to share stories of how, when and why they adopted their dogs. It became obvious that this was too good to be true, and that we would be returning for a second, more dog-centric photo shoot.

But first – the drink recipes for your summer imbibing.

Colorado Bulldog 11/2 ounces Tito’s Vodka 11/2 ounces Kahlua 1 ounce cream or condensed milk Dark cola soda Combine vodka, Kahlua and cream in tin. Shake. Strain over fresh ice into a collins or pilsner glass. Top with fresh cola. Garnish with three chocolate chips and serve with a tall straw. Serves one. Shown with a shot of ulele espresso.

Colorado Bulldog. Photograph by Laura Allen Studios for The New Barker.
Colorado Bulldog. Photograph by Laura Allen Studios for The New Barker.

Pomeranian 11/2 ounces white rum (Don Q) 1/2 ounce pomegranate liqueur (Pama) 1/2 ounce triple sec 1/2 ounce fresh squeezed lemon juice 1/4 ounce fresh squeezed grapefruit juice Combine rum, liqueur, triple sec and juices in tin. Shake. Strain over fresh ice into an old fashioned glass. Garnish with lemon wheel and cocktail straw. Serves one.

Salty Chihuahua Wet the rim of an old fashioned glass with lime juice, then dip in crushed pink peppercorn and salt. 11/2 tequila (Patron Anejo) 1/2 ounce grapefruit liqueur (Pamplemousse) 5 to 6 ounces fresh squeezed grapefruit juice Combine tequila, liqueur and juice in tin. Shake. Strain over fresh ice into the peppercorn and salt rimmed old fashioned glass. Garnish with grapefruit wheel. Serves one.

Mixologist Chuck Cooper pours a Pomeranian (left) and a Salty Chihuahua.
Mixologist Chuck Cooper pours a Pomeranian (left) and a Salty Chihuahua.

Hair of the Dog 2 ounces vodka (Cane Fireant) 1 ounce fresh squeezed lemon juice 1 ounce sangrita 1 ounce fresh egg white 1 slice of jalapeño or Thai chili pepper Combine all ingredients in tin. Shake. Strain over fresh ice into an old fashioned glass. Garnish with lemon and chili. Serve with a tall straw. Serves one.

"Learning about spirits enhances my need to know. It Intrigues me and made me realize I'm a history buff. After work, I go home and read books about booze, then create new drinks." Mixologist, Chuck Cooper, pouring a Hair Of The Dog.
“Learning about spirits enhances my need to know. It intrigues me and made me realize I’m a history buff. After work, I go home and read books about booze, then create new drinks.” Mixologist, Chuck Cooper, pouring a Hair Of The Dog.

Bloodhound 1 ounce Gin (Nolet’s) 1/3 ounce dry vermouth 1/3 ounce sweet vermouth 1/4 strawberry puree Combine all ingredients in tin with crushed ice. Shake. Strain into coupe glass. Garnish with a slice of strawberry. Serves one.

The beautiful Bloodhound.
The beautiful Bloodhound.

Dog’s Nose 11/2 ounce Absolut Vanilla Vodka 14 ounces Buckhorn Black Nutmeg or cinnamon Add vodka to a 16 ounce chilled pilsner glass. Pour beer over vodka to fill glass. Dust with the freshly grated nutmeg or cinnamon. Serves one.

Inside the Ulele Spring Brewery (left to right): Rusty Red, Pirate's Barrel Lager, Buckhorn Black Lager for Dog's Nose.
Inside the Ulele Spring Brewery (left to right): Rusty Red, Pirate’s Barrel Lager, Buckhorn Black Lager for Dog’s Nose.

The colloquialism, hair of the dog originally referred to a method of treatment after being bitten by a rabid dog. In the Dictionary of Phrase and Fable (1898), Ebenezer Cobham Brewer wrote, “In Scotland, it was a popular belief that a few hairs of the dog that bit you applied to the wound would prevent evil consequences. Applied to drinks, it means, if overnight you have indulged too freely, take a glass of the same wine within 24 hours to soothe the nerves.”

The Money Shot, in one take, at the front entry of ulele. Wow. From left to right: Guinevere, Hope, Abby, Bella, Levi, Miss Roux, Peter. Photograph by award-winning photographer, Laura Allen.
The Money Shot, in one take, at the front entry of ulele. Wow. From left to right: Guinevere, Hope, Abby, Bella, Levi, Miss Roux, Peter. Photograph by award-winning photographer, Laura Allen.
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Ice Cream Is The Answer. (Who Cares What The Question Is).

A scoop of Toasted Coconut and a scoop of Valrhona Chocolate.
A scoop of Toasted Coconut and a scoop of Valrhona Chocolate.

Have you ever been to an ice cream tasting? Ulele presented a delicious experience for the palate as well as the eyes to a lucky few of us last week in Tampa. An official opening date for this fabulous new restaurant has not yet been announced. When it does open, look out, foodies. All details point to success for this newest Gonzmart family project.

Located in the heart of Tampa Heights with a wonderful view of the Hillsborough River, the restaurant (and brewery) will focus on all things local, including fresh fruits, veggies, seafood and “other proteins” from Florida. Richard Gonzmart and his head brewmaster Tim Shackton are even developing a specially-crafted beer to be named after Richard’s German Shepherd Dog, Rusty. And, in keeping with all things sustainable, they are contemplating the creation of dog treats from the spent brewing grains. Is there a Ulele dog treat tasting event in the very near future? Be sure to stay connected to THE NEW BARKER for details.

But, let’s get back to the important subject at hand – the ice cream tasting. American author Ernestine Ulmer is best known for her quote, “Life is uncertain. Eat dessert first.” And that’s just exactly what we did last Wednesday at Ulele. Imagine the smooth, creamy, cold and refreshing scoops of six (yes, six) different flavors of ice cream, served up in a half coconut shell. Turns out Mr. Shackton’s other passion is making homemade ice cream. Lucky for all of the taste testers, he did not disappoint. Valrhona Chocolate. Naviera Espresso Swirl. Ugandan Vanilla Bean. Florida Mango. Florida Wildflower Honey. And my personal favorite – Toasted Coconut – transported me to another time.

Savoring each spoonful, with my eyes closed, I saw a little girl visiting grandparents in Puerto Rico with her mother. Details and presentation are just as important as the food itself to fulfill a unique experience. So, the delicious memory of a street vendor handing me a half coconut shell filled with creamy coconut ice cream on that sunny day so many years ago, was perfectly recreated last Wednesday evening at Ulele. It is no coincidence that Richard Gonzmart’s philosophy for his new venture is to honor past generations while creating memories for the next generation.

We were each given a form to rate the ice cream. And, oh my goodness, that was tough. But, hey that’s the price a hardworking ice cream taster must pay in order to enjoy the fruits of someone else’s creativity in the kitchen. Understandably, I did not require dinner that evening. Which now reminds me of an Erma Bombeck quote, “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.”

Looking out onto the Hillsborough River from inside Ulele.
Looking out onto the Hillsborough River from inside Ulele.
Arrowheads that Richard Gonzmart has been collecting over the years, have been infused into the bar tops.
Arrowheads that Richard Gonzmart has been collecting over the years, have been infused into the bar tops.
Richard Gonzmart giving the taste testers a little background on the inspiration of Ulele.
Richard Gonzmart giving the taste testers a little background on the inspiration of Ulele.