Food & Recipes
Summer Cocktails: Jalapeno Watermelon Margarita, A Day at the Spa
July 2, 2013 -- Don't forget about the cocktails at your Fourth of July celebration. It's easy to make big batches of tasty summer drinks that make hosting a breeze. Brad Gold of Hash House a Go Go shows us how by using fresh flavors and ingredients.
Hash House A Go Go
1212 N. State Pkwy
Chicago, IL 60610
Jalapeno Watermelon Margarita
4-5 slices of fresh jalapeno peppers
1.25oz Corralejo tequila
.5oz triple sec
Splash of simple syrup
6oz sweet and sour mix
Muddle 4-5 jalapeno slices with .5oz of simple syrup. Top with 1.25 oz of tequila and .5 oz of triple sec. Fill with Sweet and Sour mix to 3/4 full. Top off with watermelon puree in a 20 oz. glass. Add a watermelon slice for garnish.
Kiwi Watermelon Lemonade
Add all ingredients in equal parts to a 20oz glass and top with ice.
A Day at the Spa
1.25oz EFFEN CUCUMBER VODKA
2 MINT LEAFS
2 BASIL LEAFS
1 LIME WEDGE
.25oz SIMPLE SYRUP
TOPPED WITH SODA
GARNISH- LIME WEDGE
MUDDLE THE HERBS AND LIME WITH THE VODKA AND SIMPLE SYRUP AFTER ADD ICE BEFORE TOPPING OFF WITH SODA
MORE ABOUT BRAD GOLD
Born and raised in the northern suburbs of Chicago, Brad Gold has a special place in his heart for the Windy City and its dining scene. Upon graduating high school, Brad relocated to Las Vegas where he studied hospitality management at the William F. Harrah College of Hotel Administration at The University of Nevada Las Vegas. Since earning his degree, Brad has spent the past 16 years in the hospitality industry in both Las Vegas and Chicago. His experience includes work at impressive hospitality corporations including Brinker International, Lettuce Entertain You, Four Seasons Hotels, MGM/Mirage, and Buffalo Wild Wings. Brad also worked on the kitchen side of things, cooking for Arizona Catering which caters concerts and events including the Billboard Music Awards, Jimmy Buffet and Dave Matthews Band concerts, and many more.
In 2012 Brad became a partner of Hash House A Go Go to expand the concept to the Chicago market and beyond. Brad is excited about bringing "twisted farm food" to his Midwestern stomping grounds.
When he's not at the restaurant that serves "twisted farm food," Brad enjoys snowboarding, bike riding, and anything that involves the great outdoors. Brad also likes to explore the city and try all the great restaurants Chicago has to offer.
food & recipes
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