Alleged Bar & Pizza and 2nd State Lounge Recipes

Check out the official drink and food recipes from the Alleged Bar & Pizza and 2nd State Lounge episode on Spike TV's Bar Rescue.

Alleged Bar & Pizza Cocktails   

Pizza Mary
1½ oz. Smirnoff No. 21 Vodka
5 oz. pizza sauce
1 dash Worcestershire
1 dash Tabasco
3 dashes celery bitters
½ oz. fresh lemon juice
Garnish: Pizza skewer
Glass: Hurricane

Shake with ice. Strain into a hurricane glass over ice. Garnish with cherry tomato, mozzarella cheese ball, basil, pepperoni, garlic knot.

Bar Rescue Cocktails

The Alleged Frozen Peach Bellini
1 oz. Captain Morgan White Rum
4 oz. Peach purée
2 oz. Strawberry purée
1 oz. champagne topper
Garnish: Orange slice
Glass: Hurricane

Combine Captain Morgan White Rum, peach purée, and one scoop ice in a blender. Blend for 30 seconds. Pour strawberry purée in hurricane glass, follow with blended ingredients. Top with champagne. Garnish with orange slice.

 
2nd State Lounge Cocktails   

Second State Punch
1½ oz. Captain Morgan White Rum
1 oz. Pineapple juice
1 oz. Sour
½ oz. Grenadine
Topped with soda
Garnish:  Pineapple slice, pineapple leaf
Glass: Snifter

Shake with ice. Strain over ice into a snifter. Garnish with pineapple slice, pineapple leaf. Top grenadine. Garnish.

Bar Rescue Cocktails

South Street Sazerac
1 1/3 oz. Bulleit Bourbon
½ oz. Simple syrup
2 dashes Peychauds bitters
Absinthe wash
Garnish: Lemon peel
Glass: Rocks

Combine Bulleit, simple syrup and bitters. Stir with ice. Wash rocks glass with Absinthe. Strain into glass. Garnish with lemon peel.

 

The Tom Tom
1 oz. Crown Royal
½ oz. Apple schnapps
1 oz. Cranberry
Garnish: Green apple peel
Glass: Coupe

Shake with ice and strain. Garnish with apple peel.

 
JonFire Shot
1.5 oz. Smirnoff Wild Honey Vodka
1 oz. ginger beer
Mint bitters
Glass: Shooter
Atomizer
 
   
Food Recipes  

Alleged Famous Clam Pizza

Ingredients
8 ea      littleneck clams
2 ea.     medium sized white onions, small diced
12 ea.   cloves garlic, minced
1 pt.     white wine
3 ea.     lemons
tt          Kosher salt
2 pt.     clam bellies
1 pt.     San Marzano tomatoes, diced
100 g   olive oil
500 g.  dough ball

Method
In a stock pot, sauté onions until translucent. Season well with Kosher salt to taste. Add garlic to onions. Quickly sauté without getting any color on the onions or garlic. Then deglaze with white wine. Reduce by half. Set aside, let cool. Once cooled, add juice of 3 lemons. Place clam bellies into stainless steel bowl. Add diced tomatoes. Gently mix by hand. Combine with cooled white wine reduction. Add olive oil. With a kitchen spoon, gently mix to combine ingredients. Season with salt to taste. Open dough so it’s round. With a slotted kitchen spoon, place clam sauce on top of dough. Roughly 2 full spoons. Place littleneck clams on top of pizza. Fire pizza in 550° oven. Pull pizza out of the oven when golden brown and delicious. *If clams do not open, discard.

Bar Rescue Food Recipes

2nd State Baked Steak

Ingredients
8 oz.    cheesesteak
500 g   dough ball
30 g     grilled onions
2 sl      provolone cheese

Method
Cook cheesesteak until caramelized. Place on side to cool off. Roll out dough and trim excess dough from edges. Place cooked cheesesteak with onions in center. Roll dough over cheesesteak and onions until fully covered. Should look like a Philly cheesesteak sandwich. Score top of baked cheesesteak with knife. Flour pizza peel. Place baked cheesesteak on peel, slide onto grate which should already be in oven. Bake at 550° until golden brown and delicious.

Bar Rescue Food Recipes

Philly Chicken ‘n’ Cheese

Ingredients
500 g    dough ball
1 ea.     chicken tender lightly fried, cut in halfed
30 g     tomato sauce
30 g     whole milk mozzarella
30 g     whole milk ricotta

Method

Open dough so it’s round as if making a pizza. Cut dough into 4 triangles. Put 3 triangles to the side and begin to build roll with one dough triangle. Place chicken at the base of the triangle. Spoon sauce on top and layer mozzarella on top followed by ricotta. Take bottom of triangle and fold it over the layered items. Roll forward, pull the top of the triangle over the top and stick it to the bottom of the dough. If necessary, use a little water to make the dough tacky. Bake at 550° until golden brown and delicious.

 

Tom’s Strom

Ingredients
500 g   dough ball
2 sl      cappicola
4 ea.    pepperoni
1 sl      provolone cut in half
10 g     green bell pepper (sautéed with salt and pepper)
10 g     crumbled black olives

Method
Open dough so it’s round as if making a pizza. Cut dough into 4 triangles. Put 3 triangles to the side and begin to build Stromboli with one dough triangle. Layer coppa, pepperoni, provolone cheese, green bell peppers and black olives. Take bottom of triangle and fold it over the layered items. Roll forward, pull the top of the triangle over the top and stick it to the bottom of the dough. If necessary, use a little water to make the dough tacky. Bake at 550° until golden brown and delicious.

 

 

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