Cocktails across Kansas - trendy cocktail & mocktail recipes as featured in KANSAS! Magazine

Writing for KANSAS! Magazine definitely expands my horizons. When my editor asked me to write about cocktails across Kansas, I was unaware of the growing cocktail trend that is flooding the nation and is evident all across our state. It was an enlightening and entertaining assignment. The cocktail scene is vibrant . . . much more than the occasional gin and tonic I might imbibe! Options are amazing — from fresh and unique ingredients to mocktails created with as much care as their counterparts containing alcohol. 

Three places provided drink recipes for the article. I’ve also included a list of all the places across the state that are included in the article. I think you’ll be amazed at the offerings. I know I was. KANSAS! (vol 81, 2025, issue 4) - A Cocktail Renaissance.  

 

THE UNDERGROUND SALOON CREATES CLASSICS  —According to the menu at the Underground Saloon in Ellinwood, the Sidecar embodies the elegance and decadence of the Jazz Age era. According to legend the nostalgic drink was named for the motorcycle attachment commonly used at that time. 

THE UNDERGROUND SALOON SIDECAR

Yield: 1 drink

Ingredients

2 ounces Hennessy cognac

3/4 ounce lemon juice     

3/4 ounce triple sec (orange-flavored liqueur)

Directions

1.     Add the cognac, lemon juice and triple sec to a shaker with ice and shake until well-chilled.

2.     Strain into a small glass.

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TRY A TRENDY COCKTAIL AT JOHN BOWN’S UNDERGROUND — Trendy cocktails and cocktail menus have put John Brown’s Underground on the map. Bartenders at the Lawrence based bar like to shake things up with drinks that incorporate interesting ingredients and flavors.  

" THE DEVIL” IN SPANISH

Yield: 1 drink

Ingredients 

1 1/4 ounces additive-free Elvelo Blanco tequila 

1/4 ounce pomegranate liqueur

1/4 ounce pistachio liqueur (or 1 ounce pistachio tea)

1/2 ounce lime juice

2 dashes angostura bitters

4 ounces ginger beer

Directions

1.     Fill a glass with ice, about an 8 to 10-ounce glass. Set aside.

2.     Put a few cubes of ice in a cocktail shaker. Pour in the tequila, pomegranate and pistachio  liqueurs, lime juice and argostura bitters. 

3.     Give it a vigorous shake for 20 seconds. 

4.     Strain into the prepared glass and top with ginger beer.

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COCKTAIL OPTIONS FOR ALL —  Dockum’s line up of “preventatives” is proof that low and no-alcohol drinks can be just as hip and vibey as all the rest. Made with the same high quality ingredient and care as any other cocktail on the menu, these options allow non-drinkers and those cutting back on alcohol to sip and socialize with their friends. 

DRUGSTORE COWBOY — a low-alcohol option that includes in-house flavored bitters

Yield: 1 drink.

Ingredients

1 1/2 ounces espresso    

1 ounce brown sugar simple syrup

3 ounces vanilla cream (lightly whipped heavy cream with vanilla)

2 dashes black walnut bitters

Directions

1.     Add espresso, syrup, cream, and bitters to a shaker with ice.

2.     Shake vigorously.

3.     Pour into a 12-ounce glass and fill with fresh ice

 

THE ANTIDOTE — a zero-proof cocktial

Yield: 1 drink

Ingredients

5 ounces freshly squeezed lime juice

2 ounces cucumber syrup

Soda water

Directions

1.     Stir lime juice and syrup together in a 12-ounce glass.

2.     Add ice and top with soda water.

 

A list of the places featured in the KANSAS! cocktail article include:

·     Dockum Speak-Easy — 104 S. Broadway, Wichita Ks.  67202

·      Ellinwood Underground Saloon  —1 N Main St., Ellinwood, Ks. 67526 

·      Fat Matt’s Vortex  — 411 N 6th St, Kansas City, KS 66101

·      John Brown’s Underground   — 7 E 7th St, Lawrence, KS 66044

·      Rackets Tap House — 303 N Broadway St, Abilene, KS 67410 

·      785 Beer Company301 SE 45th St, Topeka, KS, 66609

·      The Black Bison   — 122 N Main Street, Syracuse, KS,

·      The Elephant Bistro & Bar  — 732 Main St., Hoxie, KS 67740

·      The Market Bar  (mobile bar)  1227 Mohawk Rd. Yates Center, 66783

 

SABOR’S BEEF PICADILLO as featured in KANSAS! 2025, vol 81, issue 4

 One of our favorite eating places was featured in the Taste section of KANSAS! (vol 81, 2025, issue 4) and included this recipe. Beef Picadillo is not only one of Sabor’s specialties, it’s a Latin American favorite that varies by region. Sabor’s interpretation of this classic dish is flavored with their own labor-intensive mole sauce made with a base of chile peppers and tons of spices. Store-bought mole can be substituted when making this recipe that goes quickly from skillet to plate. . By the way—the name picadillo (pee-cah-DEE-yo) essentially means  “all chopped up” in Spanish and translates to ``hash'' in English.

Designed to be quick-to-make at the restaurant, it is also ideal for a quick fix recipe for home cooks It was done in record time when we tested it at home. Chef Garson Harody Saavedra's instructions were also easy to follow. I did serve the piccadilly over polenta rather than the mashed potatoes used at Sabor.

  

SABOR’S BEEF PICADILLO     

Yield: One generous serving 

INGREDIENTS 

3 tablespoons cooking oil

6 ounces beef tips, cut into bite-sized pieces 

1/2 medium red pepper, thinly sliced

1/4 medium yellow onion, thinly sliced

1 cup button mushrooms, cut into 1/4-inch slices 

1/2 cup frozen corn 

4 ounces (1/2 cup) mole sauce 

Garnishes: pepperoncini pepper & chopped cilantro

STEP-BY-STEP INSRUCTIONS 

1.   Heat oil in a skillet set over medium-high heat. 

2.   Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside. 

3.   Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent. 

4.   Add corn and mole; simmer for 3 minutes allowing flavors to meld.

5.   Plate and garnish with a pepperoncini pepper and chopped cilantro.

To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria. 

(For those with smaller appetites, this could very well make two home-style servings.) 

 

 Recipe without photos . . .SABOR’S BEEF PICADILLO     

Yield: One generous serving 

INGREDIENTS 

3 tablespoons cooking oil

6 ounces beef tips, cut into bite-sized pieces 

1/2 medium red pepper, thinly sliced

1/4 medium yellow onion, thinly sliced

1 cup button mushrooms, cut into 1/4-inch slices 

1/2 cup frozen corn 

4 ounces (1/2 cup) mole sauce 

Garnishes: pepperoncini pepper & chopped cilantro

STEP-BY-STEP INSRUCTIONS 

1.   Heat oil in a skillet set over medium-high heat. 

2.   Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside. 

3.   Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent. 

4.   Add corn and mole; simmer for 3 minutes allowing flavors to meld.

5.   Plate and garnish with a pepperoncini pepper and chopped cilantro.

To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria. 

(For those with smaller appetites, this could very well make two home-style servings.) 

Mini Fruit Pizzas -- A NOVEL IDEA!

Sugar cookie dough patted into a large pizza pan and topped with frosting and fruit has been popular for quite a while. But our great niece Shirley introduced us to mini fruit pizzas when she made them for her sister Joy’s graduation. We loved the idea so much that we recently made them with Shirley and Joy’s cousins.

Shirley used her favorite cookie recipe – one from her grandmother. Her mom sent me the recipe that I’ve attached below, but your favorite recipe will do. Shirley also used a cream cheese frosting  for the graduation cookies but her mom said they often use a butter cream icing with the cookies. I’ve also added their buttercream frosting. I used cream cheese frosting on ours

Shirley decorating cookies with brother Mason in the backroom on their restaurant, Munch, in Akron, CO 

Great nephew Aiden and niece Adrianna making mini fruit pizzas in our kitchen. 

  

Mini Fruit Pizzas

Ingredients:

Sugar Cookie Dough – use recipe below or check out others on our cookie index

Cream Cheese or Butter Cream Frosting  

Fruit: Strawberries & Blueberries / Shirley added raspberries. Kiwi would also be in interesting addition.

 

Explanations:

• I made the sugar cookies ahead and froze them.
• Made the frosting a couple of days ahead.
• Shirley, with the help of her brother (and aunt & uncle), frosted the cookies and added the fruit right before Joy’s party. I opted to make it a Cookie Decorating Party — setting out the cookies, frosting, spreaders and fruit . . . so everyone could decorated their own. 

 

Cookie and frosting recipes  from Shirley & Joy's grandmother.

Mandarin Spinach & Pasta Salad with Teriyaki Dressing

Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog. 

Mandarin Spinach & Pasta Salad with Teriyaka Dressing

Salad

8 ounces bowtie pasta

4 cups baby spinach, stemmed

1/2 cup craisins

1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)

1 (4 ounce) can mandarin oranges, drained (I used a larger can)

1/4 cup cilantro leaves

 

Dressing

1/3 cup teriyaki sauce (the thicker, the better)

1/3 cup rice wine vinegar

1/2 teaspoon garlic powder

1/2  teaspoon onion powder 

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup vegetable oil (canola or olive)

1.  Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
2. As pasta cooks, add dressing ingredients to a quart jar and shake. 
3. Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
4. Add remaining salad ingredients and the rest of the dressing and lightly toss.

 

 

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot

My mom used to make a dish like this in the oven set on low and slow . . . allowing the flavors to meld and the pork to become so tender that it fell off the bone. Today we can repeat the process in the crockpot without heating up the house. Browning the ribs and then adding the kraut to the dripping helps add to the flavor. Just a little brown sugar and a squirt of ketchup mellows the sharp bite of the sauerkraut. 

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
   
   
   
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
   
   
   
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
   
   
   
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Recipe without photos . . .

Country-style Pork Ribs & Kraut – braised and slow cooked in crockpot    4 servings

Pork ribs – country-style on the bone (remaining ingredients based on 4 meaty ribs)

Olive oil – about 2 tablespoons

1/2 yellow or white onion, thinly slices 

Sauerkraut – I prefer jarred & used about 1 1/2 to 2 cups

Scant tablespoon of brown sugar 

Squirt of ketchup

Kosher salt and fresh cracked pepper

1. Heat oil in skillet over medium to medium-high heat. Add ribs and brown on both sides. Add onion slices after turning the ribs.
2. Transfer ribs and onion to an oval-shaped crockpot.
3. Add sauerkraut to the skillet and heat in skillet long enough for it to absorb flavors and to reduce at least some of the sauerkraut liquid. Add brown sugar and ketchup. 
4. Add sauerkraut to crockpot, moving ribs so they are snuggled in the kraut. Season to taste with salt & pepper.
5. Cook on high for 4 to 5 hours or low 7 to 8 hours or until ribs are completely cooked and tender – 195 to 205°F using an instant read thermometer. 

Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Turnip Puff

Barry’s turnip crop is ready so I’m on the lookout for turnip recipes. I found several versions of this turnip puff. Although we like the striking flavor of turnips, we prefer to pair them with potatoes when mashed. The brown sugar helps tone done the slight bitterness of the turnip and the hint of nutmeg adds a somewhat nutty flavor (not at all identifiable as nutmeg). Another nice thing about this casserole is that it can be made ahead and baked later. This recipe is a keeper! 

 

Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
   
   
   
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
   
   
   
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Recipe without photos . . . Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Madeleines

Charged with the task of creating a French pastry refreshment bar for a literary club meeting, I included Madeleines at the specific request of a  friend who was presenting a program about France.

Madeleines are small, shell-shaped sponge cakes that are served like cookies. Known for their butter, light texture, they are popular in French bakeries. 

 

Madeleines    Yield: 18 cakes/cookies

3 eggs

2/3 cup granulated sugar

1 1/2 teaspoon orange zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table  salt

6 tablespoons melted butter, slightly cooled

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Powdered sugar for sprinkling over baked cookies.

1. In a mixing bowl, beat eggs with sugar until pale yellow. Add the orange zest.
   
   
   
2. In a small bowl, whisk together dry ingredients add then add gently to the  the egg mixture gently until just combined. (I did this by hand versus continuing with the mixer.)
   
   
   
3. Gently stir in  melted butter.
   
   
   
4. Refrigerate the batter for at least 1 hour! Or overnight (batter keeps for up to 2 days in the fridge.) Refrigerator time is critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
5. Preheat oven to 350° F.
6. Lightly coat a non-stick Madeleine pan with baking spray; use a brush to make sure the spray covers all the indentations as needed.
7. Spoon 1 tablespoon of batter into the center of the well and leave it to spread out by itself.
   
   
   
8. Bake 7 to 8 minutes until slightly golden around edges and centers look set and a slight hump has appeared. 

   

   Above photos shows the characteristic hump on the bottom of the cake while the photo below shows the fluted top edge. 
   

   
   
   
   
   
   
   
9. Allow to cool slightly; remove from the tin and allow to cool completely.
10. Once cooled completely (or right before ready to serve) dust with powdered sugar.  
11. Storage: Although best eaten warm from the oven, they can be stored in a glass container (plastic tends to soften the pastries) at room temperature for up the 4 days. When freezing it is recommended to wrap each separately (to avoid sticking), place them on a tray and freeze for about an hour. Then, transfer the frozen cakes (still in their wrappings) to a freezer storage bag or container. Freeze up to 3 months. 

Shelia Biggs and I put together an offering of French pastries: Madeleines, macaroons, croissants and French jam, lemon bars and iced coffee. 

Recipe without photos . . . Madeleines    Yield: 18 cakes/cookies

3 eggs

2/3 cup granulated sugar

1 1/2 teaspoon orange zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table  salt

6 tablespoons melted butter, slightly cooled

----

Powdered sugar for sprinkling over baked cookies.

1. In a mixing bowl, beat eggs with sugar until pale yellow. Add the orange zest.
2. In a small bowl, whisk together dry ingredients add then add gently to the  the egg mixture gently until just combined. (I did this by hand versus continuing with the mixer.)
3. Gently stir in  melted butter.
4. Refrigerate the batter for at least 1 hour! Or overnight (batter keeps for up to 2 days in the fridge.) Refrigerator time is critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
5. Preheat oven to 350° F.
6. Lightly coat a non-stick Madeleine pan with baking spray; use a brush to make sure the spray covers all the indentations as needed.
7. Spoon 1 tablespoon of batter into the center of the well and leave it to spread out by itself..
8. Bake 7 to 8 minutes until slightly golden around edges and centers look set and a slight hump has appeared. 
9. Allow to cool slightly; remove from the tin and allow to cool completely.
10. Once cooled completely (or right before ready to serve) dust with powdered sugar.  
11. Storage: Although best eaten warm from the oven, they can be stored in a glass container (plastic tends to soften the pastries) at room temperature for up the 4 days. When freezing,it is recommended to wrap each separately (to avoid sticking), place them on a tray and freeze for about an hour. Then, transfer the frozen cakes (still in their wrappings) to a freezer storage bag or container. Freeze up to 3 months.