Page 12 - Leisure Living Magazine August 2016

Put-in-Bay Brewery & Distillery
Continued from page 11
Rich, dark wooden walls are decorated with special handcrafted barrelheads etched for each of its beers. The distillery “still” is perched on the patio area, creating interesting conversation along with the specialty cocktails using their Put-in-Bay Island Rum or Island Vodka.
The restaurant offers some unique specials for good eats. “We have a strong kitchen crew that prepares and delivers food on time,” Chris stresses. A complete menu features appetizers, soups, salads, sandwiches, pizza and entrees. While pizza and burgers are their top sellers, they offer interesting twists to old favorites. Try the beer cheese soup with a dose of Sum- mer Brew or the Mexicali burger with Cajun seasoning, jalapenos, avocado and pepper jack cheese. Or, top off their famous “State up North” salad with tangy house made mango chardonnay vinaigrette.
Their barbeque sauce, made with bourbon stout, cries to be slathered on burgers, steaks
Carl works in the brewing area.
and ribs while the decadent mac and cheese bites have macaroni, jack cheeses and bacon nestled within a beer batter, fried and served with ranch dressing for dipping. After sampling a whopping half pound of Lake Erie walleye bites, you’ll say “YUM.”
Put-in-Bay Brewery & Distillery, 441 Catawba Avenue, Put-in-Bay, OH, 419-285-HOPS (4677)
RECIPE
PIB Distillery Rum Glaze
1c. Put-in-Bay Rum
1/3 c. mango juice
1/3 c. pineapple juice
1⁄2 c. brown sugar
Corn starch slurry (1/2 c. corn
starch and 1⁄2 c. water) 1 oz. salt
1 oz. black pepper
1 oz. Cajun seasoning
Add rum, juices and brown sugar into sauce pan and heat to a slight boil. Add slurry mixture to thicken. Season to taste and serve. Goes great on burgers, chicken, etc.
See the new distillery at Put-in-Bay.
12 |LeisureLiving August 2016
www.LeisureLivingMagazine.com