Learn how to create a perfectly balanced low-proof cocktail from our very own, Andrea Hoover, Director of Beverage

October 21st, 2019

Article written by Jose Martinez, published by Chilled

Andrea HooverWhy do you think low proof cocktails are popular?
Low proof cocktails are popular because they provide people with additional options. Some people enjoy them because they have less alcohol, some may enjoy them because they could potentially have less calories, as well. I also think that lower proof cocktails challenge mixologists to integrate flavor layers in different manners than through spirit.

What’s the secret to a good low ABV cocktail?
I think a great low ABV cocktail displays subtle complexity, great texture, inviting aromas and a visually-appealing aesthetic.

Do you ever use a high proof spirit like gin in small quantities when making a low proof drink?
For sure. I love to utilize our chamomile gin to provide a little texture and backbone to some.  I’ve also played with seasonal ryes in amaro-based cocktails, which are still low ABV and delicious.

People often want to get healthy after the holidays. Is drinking a low proof cocktail a good way to do that?
The Mimosa is the ultimate low ABV [drink]! What better way to enjoy New Year’s Day than to imbibe in a mouthwatering, fresh, citrus-forward, low ABV cocktail that makes you feel like you are becoming healthier with each sip?

What is the best tool when making low ABV drinks?
Saline, without a doubt. But I also think that remains true for any cocktail. Another favorite ingredient of mine for a traditional low ABV [drink] is Lillet Blanc. It offers a great base with a lot of flavor layers that can be taken in several directions of taste.

What’s the biggest misconception about low ABV drinks?
That they are not as interesting or complex as traditional cocktails.

You work for some very notable fine dining restaurants. How do low ABV drinks pair with food as opposed to wine or cocktails?
I think that low ABV drinks are awesome to pair with food, depending on the ingredients. However, I really enjoy integrating low ABV drinks into the dining experience as an amuse bouche or intermezzo/palate cleanser. They’re also great for welcome cocktails.

you had me at hello cocktailYou Had Me at Hello

Served at Lincoln Social Rooftop in Columbus, OH


  • 1.5 oz. Lillet Blanc
  • .25 oz. Chareau Aloe Liqueur
  • .25 oz. Peach-Infused Ancho Reyes Verde Liqueur
  • .25 oz. Fresh-Squeezed Lemon Juice
  • .25 oz. Fresh-Squeezed Orange Juice
  • 5 drops Saline Solution

Preparation: Combine all ingredients in a small mixing tin. Fill the larger mixing tin to the top with ice. Shake vigorously for 10 seconds. Strain into a chilled Nick & Nora glass and garnish with a lipstick print.

Peanut Butter Power Bites

March 19th, 2019

Cameron Mitchell Restaurants and Cameron Mitchell Premier Events are excited to be the Official Restaurant and Catering Partners of the 2019 OhioHealth Capital City Half Marathon! Leading up to the race, we will be periodically sharing some healthy recipes you can easily make at home and enjoy, whether you’re training hard or planning to cheer from the sidelines.

Peanut Butter Power Bite Image

Quick Oats 2 cups
Rice Krispies 1.5 cups
Peanut Butter ½ cup
Flax Seeds ½ cup
Chocolate Chips / Mini ½ cup
Honey (or Agave Nectar) 2/3 cup
Vanilla Extract 2 teaspoons

Mix all ingredients together until thoroughly combined.
Form into 1 oz balls
Refrigerate for a couple hours to set

Yields 34 balls

Winter Fruit Yogurt Parfait

February 21st, 2019

Cameron Mitchell Restaurants and Cameron Mitchell Premier Events are excited to be the Official Restaurant and Catering Partners of the 2019 OhioHealth Capital City Half Marathon! Leading up to the race, we will be periodically sharing some healthy recipes you can easily make at home and enjoy, whether you’re training hard or planning to cheer from the sidelines.

  • fruit and yogurt parfaitGreek Yogurt 2 ounces
  • Granola (favorite healthy brand) ½ ounce
  • Winter Fruit and Nut Mix (choose your favorites) ½ ounce
  • Room Temperature 1 Teaspoon 1/6 ounce

Starting with yogurt in bottom of glass build and layer as you can. Finish with honey on top right before service. Once honey is on top do not chill. Yields 1 portion.

Check back soon for another healthy treat!

Quinoa Fruit Salad

February 5th, 2019

Cameron Mitchell Restaurants and Cameron Mitchell Premier Events are excited to be the Official Restaurant and Catering Partners of the 2019 OhioHealth Capital City Half Marathon! Leading up to the race, we will be periodically sharing some healthy recipes you can easily make at home and enjoy, whether you’re training hard or planning to cheer from the sidelines.

Quinoa Fruit Salad

Quinoa Fruit Salad

Single Portion Recipe

  • 1 ounce Red Quinoa (raw weight before cooking)
  • 2 ounces Water
  • 2 Strawberries / quartered
  • 10 Blueberries
  • 1.5 ounces Mango / medium dice
  • .1 ounce Lime juice
  • ½ ounce to ¾ ounce Honey
  • 1/3 ounce Mint / chiffonade

Cook quinoa in water according to package (or use leftover quinoa) and cool.

Mix together fruit, quinoa, lime and ¼ ounce of mint chiffonade. Can chill this until ready to serve.

When ready to serve give it a fresh toss, drizzle honey and top with remaining mint. Do not rechill once the honey has been added. Use local organic ingredients when possible!

Enjoy this fresh flavorful salad with breakfast, lunch or as a refreshing snack! Make in a batch for a healthful, colorful side dish where you will be asked to share your recipe!

Check back soon for another healthy treat!

House Gin Cocktail

July 10th, 2018

Looking for a refreshing cocktail to enjoy this summer? Your search stops at The Guild House in the Short North Arts District. You can indulge in the House Gin Cocktail, made with Guild Series Chamomile Flavored Gin. This gin, created in collaboration with Columbus’ own Watershed Distillery and the beverage team of Cameron Mitchell Restaurants, won “Best Flavored Gin” and received the Double Gold designation at the 2018 San Francisco World Spirits Competition in April. The Double Gold designation is awarded to the few entries that receive gold medal ratings by all members of the judging panel. With this year’s competition garnering more than 2,200 entries, this award is truly an honor!

Looking to craft the cocktail yourself? Lucky for you, both The Guild House and Watershed Distillery sell this tasty citrus, chamomile and rose petal gin. Here’s everything you’ll need:

1 oz fresh squeezed lemon juice
1 oz simple syrup
1.5 oz Guild Series Gin
Muddled rosemary & yellow raisins
Serve in a highball with crushed ice and garnish with a lemon peel and rosemary.

Happy sipping!

BBQ Pork Tenderloin with Balsamic Grilled Vegetables

May 2nd, 2018

Since grilling season is upon us I wanted to share a simple, lite and healthy recipe all done right on the grill. This dish is so mouth watering because of the combination of fresh and tasty grilled vegetables, pre-marinated pork tenderloin that stays juicy when cooked and bbq sauce thats adds a touch of sweetness along with mild spice notes and all of the ingredients can be found at the local market!

For the home cook (2 portions)

Food on a grillIngredients:

  • Purchase one already marinated & trimmed BBQ pork tenderloin approximately 1 pound+
  • One green zucchini
  • Two yellow squash
  • Three portobello mushrooms
  • 1/4 cup EVOO
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup BBQ sauce like Sweet Baby Rays
  • Aged


  • Slice zucchini & yellow squash lengthwise 1/2 inch thick
  • Lay on sheet pan and marinate with extra virgin olive oil and balsamic vinegar
  • Do the same with the portobello mushrooms
  • Season all with kosher salt and freshly cracked pepper
  • Preheat grill / grill pork until internal temperature reaches 145 degrees
  • Meanwhile grill all vegetables until soft
  • Let pork rest 5 minutes before slicing
  • Cut vegetables into bite size pieces and place in the center of a round plate
  • Arrange pork around vegetables and top with mushrooms
  • Garnish with BBQ sauce aged balsamic & cracked black pepper!

Spring Cocktail Trends

April 26th, 2018

Learn about the latest spring cocktail trends with our Beverage Operations Manager Andrea Hoover.

Cocktail:  Vodka Collins

Prep Glass: Service Glass        

Service Glass: Collins Glass

Garnish: Rosemary Sprig


1 ½ oz. Watershed Vodka

½ oz. Fresh-squeezed Lime Juice

½ oz. Rosemary Simple Syrup

2 oz. Soda Water

3 drops Saline Solution

Preparation Procedures:

  1. Combine all ingredients in service glass.
  2. Add ice to service glass.

Cocktail: Sparkling Grapefruit

Prep Glass: Mixing Glass

Service Glass: Flute

Garnish: None


¾ oz. Don Julio Reposado tequila

¼ oz. St. Germain

1 ½ oz. Grapefruit Juice

½ oz. Fresh Squeezed Lime Juice

½ oz. Honey water

2.5 oz. Cava Float

1 dash Peychaud’s Bitters

Preparation Procedures:

  1. Combine tequila, St. Germain, juices, honey water and bitters in mixing glass.
  2. Add ice to mixing glass.
  3. Stir for 20 seconds.
  4. Strain into flute
  5. Top with Cava.

Cocktail: Mango Habanero Margarita

Prep Glass: Mixing Tin

Service Glass: Margarita Glass

Garnish: ½ Salt Rim, Lime Wedge


2 oz. Cazadores Reposado

¾ oz. Grand Marnier

1 oz. Fresh Squeezed Lime Juice

½ oz. Fresh Mango Habanero Puree

½ oz. Simple Syrup

Preparation Procedures:

  1. Combine all ingredients in mixing tin.
  2. Fill mixing tin with ice.
  3. Shake vigorously for 20 seconds.
  4. Strain into chilled service glass.

Holiday Leftovers with Chef Roman Rodriguez

December 23rd, 2016

‘Tis the season for leftovers! Here are a few inspired suggestions from Ocean Prime Denver’s Executive Chef Roman Rodriguez for reimagining your leftover holiday fare.

Sweet Potato Ravioli


  • 8 wonton skins
  • 8 ounces leftover sweet potatoes, cooked
  • 1 tablespoon butter
  • Salt & white pepper to taste
  • Pinch brown sugar


  1. Purée the sweet potatoes, butter, salt, white pepper and brown sugar until smooth and adjust seasoning as needed.
  2. Place one tablespoon of the mixture in the middle of each wonton square, then wet the edges with water and gold over to seal.
  3. Place the raviolis in boiling water until cooked (approximately 3 minutes).


Turkey Tacos


  • 1 yellow onion, medium dice
  • 1 tomato, medium dice
  • ½ cup fresh chopped green chiles
  • 1 pound turkey, roughly chopped
  • 1 cup chicken stock or broth
  • Soft corn or flour tortillas
  • Salt, pepper & garlic powder to taste
  • Additional taco toppings of your choice


  1. Sauté the onion, tomato and turkey in oil on medium to high heat then deglaze the pan with the chicken stock.
  2. Bring to a simmer, reduce heat and season with salt, pepper and garlic.
  3. Cook until vegetables are cooked and broth has mostly reduced.
  4. Transfer the mixture to your tortillas and add your favorite taco toppings.


Turkey & Waffles

For the waffles, use your favorite waffle recipe. Chef Rodriguez recommends a more neutral batter to complement the savory turkey.


  • 1 pound turkey
  • 1 pound stuffing
  • Gravy
  • Maple syrup
  • 3 eggs
  • Flour
  • Bread crumbs
  • Chicken stock as needed


  1. Add all ingredients to a food processor until not quite smooth.
  2. Remove mixture and form medium cakes using your hands, then dredge them in (1) flour, (2) eggs and (3) bread crumbs.
  3. Gently place them in a deep pan fry and cook until golden brown.
  4. Cut waffles and turkey patties in half and place turkey over waffles and finish with leftover gravy and a drizzle of maple syrup.

Watch: Chef Jeff Lindemeyer’s Surf & Turf Recipe

December 15th, 2016

The Avenue Steak Tavern’s Executive Chef Jeff Lindemeyer was featured on Fox 28. Watch the video and get his Surf & Turf recipe!


  • 6 oz Filet
  • Kosher salt
  • Clarified butter
  • 6 oz Lobster tail
  • Paprika
  • Fresh cracked pepper
  • Parsley sprigs
  • Lemon wedges


  1. Saddle lobster tail and place in pie tin
  2. Season with salt and pepper and paprika
  3. Ladle water into pie tin and place in 400 degree oven for about 10 min
  4. While preparing tail, season steak with salt and pepper on oil pan
  5. Broil to desired temperature
  6. Set steak at top of plate and tail at other and drizzle both with butter

Watch the video!

Rita’s Sour Cream Coffee Cake Recipe

May 6th, 2016

For Mother’s Day, I thought I’d share one of our special family recipes. My mother-in-law, Rita’s sour cream coffee cake will be perfect for the next time you’re celebrating a holiday or special occasion with your family.

Rita’s Sour Cream Coffee Cake

Ingredients for the dough:

  • 1 cup butter
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Ingredients for the topping:

  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • 1 cup chopped nuts


  1. Preheat oven to 350
  2. For the dough, cream together the butter and white sugar in a large mixing bowl
  3. Add the eggs and vanilla
  4. Slowly add the sour cream, flour, baking powder, baking soda and salt
  5. For the topping, mix together the brown sugar, white sugar, cinnamon and chopped nuts in a separate bowl
  6. Flour a bundt ring pan
  7. Add half of the topping mixture to the pan, then layer half the dough mixture
  8. Add another layer of the topping mixture and end with a top layer of dough
  9. Bake for about 35 minutes, test with a toothpick
  10. Allow to completely cool in the pan before flipping to remove

I hope this recipe will become as much of a tradition for your family as it is for ours.

Good luck and good cooking!

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