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Chuck Frowein develops cocktails for his business, Grillin’ & Chillin’ Alehouse, like a man possessed. The proof? His new “Bar Stool Mimosa,” a hefty drink so considerable that it needs its own seat. Made with three bottles of champagne or prosecco, half a gallon of orange juice, and an optional 9 oz float of Grand Marnier, don’t even think about ordering it unless you have some help downing it.
“The flavors are great,” said Grillin’ regular Eddie Campos. “And you are not going to find anything like this anywhere else in town. It’s going to be a little hard to finish, but luckily I’ve got some thirsty friends here.”
The smaller version is slightly easier to handle – it only uses two bottles of champagne or prosecco and is intended for three or four people. But for most of us, the more attainable attractions at the bar comes from the ever-expanding line of cocktails that Frowein has been introducing since the Alehouse got its liquor license last April.
“We were a beer bar that really wasn’t designed to host a lot of spirits,” he said. “But people started asking for cocktails, and we slowly put them on the menu. We wanted to get the right recipes and do everything in-house. So we are going to have things you can’t find in too many bars.”
While Grillin’ & Chillin’ still is, at heart, a brewery, the cocktails are just one part of an effort on Frowein’s part to let people know that the Alehouse is about more than just beer.
“We have Martini Mondays when we try out new recipes,” he said. “On Tuesdays, we highlight a different type of tequila. On Wednesdays, it is whisky and wine. On Thursdays, we introduce the cocktail of the week. So we are doing a lot of fun stuff.”
Frowein has a particular fondness for wines and whiskies and has significantly upgraded his selection of both, including day-to-day pours and premium options. He attributes stocking more higher-end wines to Crave Wine Co.’s impact on the community.
“I’m not trying to compete with them,” he said, “but we have a lot of customers who are also regular customers there. They’ve created a demand for better wine here in town, and people have come to want something a little more special than what we had before.”
Frowein has also expanded the number and frequency of events at the Alehouse, as another draw in the evenings, such as paint nights, a disc golf putting league, Latin Night dance parties, and musical performances by local favorites such as Jillian Shaw, Kid Dynamite, and the Legendary Chicano All-Stars.
“We used to just do music on Fridays and Saturdays,” he said. “But we have a big enough space to handle bands, so we are going to take advantage of it. Now we added Wednesdays and Sundays and, if I can arrange, another night each week.”
While he has a roster of regular performers, Frowein is also open to checking out new bands.
“I need a picture of the band,” he said, “a demo of the music you will be playing, and a list of places you’ve performed before. But if they are just starting out, they can also come to the open mics and try out—if they are good, I might book them.”
Cocktails at Grillin’ & Chillin’ Alehouse
Golden Berry Gin Cocktail – “The first time I saw these at Whole Foods, I thought, “What the heck are those?’” Frowein said. “They are kind of like a kumquat with the texture of a tomato. And the first time I tried it, I thought it would be great in a cocktail.” A blend of Fog’s End 17 Mile Gin and a house-made infused syrup, this drink sparkles with a surprising cascade of fruit flavors ranging from strawberries and blueberries to mango and papaya. “People didn’t know if they liked it or not at first,” he said, “but then they would go and order another one.” My instinct exactly—trying to parse out all the flavors in this cocktail might be difficult, but it is fun trying. This is my must-try from all of the ones I sampled.
Alehouse Mai Tai – “We wanted something that tastes like you’re sitting on a beach in Hawaii,” Frowein said. “So we use freshly squeezed juices and a lot of premium rums.” Indeed, the drink is made with light rum and Myers dark rum, combined with coconut rum, which provides one of the dominant tones. The drink also has an undercurrent of amaretto and almond syrup which provides a deeper, harder-to-place flavor, verging on cherry and chocolate, adding elegance to what is usually a more straightforward and fruity drink. I love a good Mai Tai – and this is a very good Mai Tai.
Respect Your Elder – Empress gin, elderflower liqueur and blueberries, “because we had to make it healthy,” Frowein said. I really like this one – the elderberry liquor has a port-like richness that harmonizes nicely with the gin, and a touch of seltzer water brings a delightful lift and brightness. The Golden Berry is my favorite of the cocktails, but this was a close second.
Old Fashioned – This is intended to be a no-nonsense Old Fashioned, and it keeps to the basics: bourbon, soda water, lemon peel, orange peel and part of a sugar cube. It is served with a whiskey-marinated black cherry that carries quite a kick. The one I had, made with Buffalo Trace bourbon, had a gorgeous aroma and a very satisfying flavor. Frowein stocks bourbons running from $6 a pour to $100 a pour and, at an additional cost, any drink can be made with the customer’s choice of a more top-shelf selection.
Bar Stool Mimosa – As described above, it is all you want in a mimosa and more… and more.. and more. The one Frowein made for me to try was made with Wycliff champagne but can be made with Lamarca prosecco for an additional $30. It also had the optional float of Grand Marnier, which is another $20. With the fresh orange juice, this deluxe version of the mimosa had all the tastes you expect and blended together better than I thought it would, keeping in mind the size of the drink. I only had two sips and left the rest to Frowein and three regular customers, but it was a fun experience and would be a great centerpiece at a birthday dinner or celebration. The basic version is $60, with Grand Marnier, as pictured, $80. A smaller version, the MegaMosa, is $39 for two bottles of champagne or $59 for two bottles of prosecco, with an optional float of Grand Marnier for $20.
Upcoming music and events at Grillin’ & Chillin’ Alehouse
- 05/12 – Open Jam Session, 3-6 p.m.
- 05/15 – Greg Uhley, 6-9 p.m.
- 05/17 – Stand-Up Comedy, starts at 8 p.m.
- 05/19 – Road to Roots with Dub SoulJah, 3-6 p.m.
- 05/25 – Mike PZ & The Associates Band, 7-10 p.m.
- 05/25 – Guest food truck, Cousins Maine Lobster, 12-8 p.m.
- 05/26 – Pinky D & DaHipKatz
- Trivia Night – every Monday at 7 p.m.
Grillin’ & Chillin Alehouse is located at 401 McCray Street in Hollister. (831) 637-2337.
- Monday- Thursday, 11 a.m. – 9 p.m.
- Friday-Saturday, 11 a.m. – 10 p.m.
- Sunday, 10 a.m. – 9 p.m.
Recommendations for future Eat, Drink, Savor articles can be emailed to roberteliason@benitolink.com.
BenitoLink thanks our underwriters, Hollister Super and Windmill Market, for helping to expand the Eat, Drink, Savor series and give our readers the stories that interest them. Hollister Super (two stores in Hollister) and Windmill Market (in San Juan Bautista) support reporting on the inspired and creative people behind the many delicious food and drink products made in San Benito County. All editorial decisions are made by BenitoLink.
