Buenos Aries Café celebrates 10 years of delicious Argentine cuisine

Operating a restaurant is a tough business. In fact, according to Dun & Bradstreet reports, “restaurants have only a 20 percent chance of surviving two years. The business challenges are compounded in a tough market like Austin, where several new restaurants open each month driving a hunger for people to continually seek out the hottest new place.

It’s impressive when a restaurant survives. That’s exactly the case with Buenos Aires Café, which is celebrating its 10th anniversary this year.

Ruca Malen Petit Verdot
Ruca Malen Petit Verdot

A Taste of Home

Engineer, Reina Morris, moved from her native Argentina to Austin more than a decade ago. After arriving, she met a delightful group of Argentines in Austin who frequently held pot luck dinners to share their favorite recipes. The experience led Morris to change her profession to became a pastry chef, and soon after she further pursued her Argentine culinary passion by opening the original Buenos Aires Café on South First Street.

“She didn’t speak English well and she missed home,” says her daughter and Paola MG Smith, co-owner of Buenos Aires Café – Este. “She wanted to bring the flavors of Argentina that she was missing to Austin.”

In 2005 it was, and still is, the only Argentine restaurant in town.

“Ten years ago the culinary scene was very different in Austin,” says Smith. “It was a gamble to open, even in the ’04 (as in 78704 zip code of South Austin). Now there are tons of great restaurants in South Austin. Now people are very adventurous.”

The restaurant has changed during the decade. It moved to larger digs on the east side with Buenos Aires Café – Este, located at 1201 East 6th St., closed the original South Austin location, and opened a second location in the Galleria in Bee Caves.

An important element in the longevity and success of Buenos Aires Café is its warm and inviting atmosphere. Mother and daughter team Morris and Smith draw people in with charm and hospitality. They are the kind of people who care more about their food and the dining experience than anything else. They always have a smile, a kind welcome and plenty of heart stirring stories.

Another significant component of their durability is that they continue to serve a core menu of Argentine classics while introducing new items to keep things fresh.

Amy Stowers and Paola MG Smith of Buenos Aires Cafe
Amy Stowers and Paola MG Smith of Buenos Aires Cafe


Speaking of fresh and new, Amy Stowers recently joined the team as the new general manager and head of the beverage program for Buenos Aires Cafe, Este. She has a deep background in the culinary business, start her career in family restaurant at a young age. She moved to Austin in 1999 and worked at Vin Bistro where she developed a palate for wine. She has honed her interest in wine by passing the Introductory Exam with the Court of Master Sommeliers.

“I like simple cocktails with Argentine heritage and a touch of Austin,” says Stowers. “I do things like take New Age Rosé wine from Argentina and add a splash of Campari. It brings a hint of bitterness to balance the sweetness of the wine to make it pleasing to the palate.”

What to Eat and Drink

Stowers quickly learned her way around the Buenos Aires kitchen and bar, working with Smith, to pair cocktails and wine with traditional Argentine dishes. She has revamped the wine list combining a solid selection of 80 percent Argentine wines with fun and approachable wines from around the world.

“I like wines that have an old world sensibility in a new world style Argentine wine,” says Stowers. “Wines like the Las Nencias Reserve Blend, made with Bonarda, Malbec, Cabernet Sauvignon, Cabernet Franc and Syrah that are easy drinking with a nod to Bordeaux find a place on our list.”

For a perfect three course meal, Smith and Stowers recommend the following food and drink pairings.

Appetizers: PEI Mussels, Rosé and Pisco

Un Vagón and PEI Mussels
Un Vagón and PEI Mussels


Argentina is known for its beef, but with that long coastline, there is also a huge seafood culture. Chef Patrick prepares Prince Edward Island Mussels tossed in a green curry coconut milk with shallots, garlic, and diced Roma tomato. It’s a damn good dish served with grilled ciabatta bread.

Pair those succulent mussels with the New Age Rosé wine cocktail finished with a splash of Campari. The acidity of the wine sings with the shellfish.

If you’re in the mood for a cocktail, try the Un Vagón Hibiscus infused Pisco, made with Deep Eddy Vodka, fresh lemon, shaken served up in a martini, finished with a drizzle of local strawberry-lavender shrub and a candied lemon wheel. Smith explains the history of the Un Vagón name saying, “It is a slang term for the ‘it girl’ or the society lady. She is a woman who exudes style, grace and beauty.”

Second Course: Empanadas, Malbec and Gin

Malbec and Empanadas
Malbec and Empanadas


Buenos Aires Café creates seasonal empanadas weekly, and serves them individually, so they can be an appetizer or a main. Argentine cuisine incorporates international influences like cumin from Spain and the Arab countries. The Buenos Aires Café empanadas are oven baked Salta style (think flaky meat pie). There are five varieties to choose from:

  • Suave: mild ground beef, green onions, raisins, green olives, fresh herbs, traditional spices
  • Pollo: shredded roasted chicken, red bell peppers, green onions, fresh herbs
  • Atun: Genova tuna, onions, red bell peppers, tomatoes, black and green olives, oregano.
  • Verdura: spinach, ricotta, parmesan, onions
  • Semanal: spicy tomato braised beef, potato and cheese.

All empanadas are served with house-made chimichurri, which isn’t traditionally done in Argentina, but satisfies Austinites’ love for dipping.

Pair them with the Valle Las Nencias Reserve Blend, a big bold wine named for the violet flower that grow on the hillsides of Argentina. The earthy Malbec and juicy Bonarda in the wine are great with the Suave, Semanal and Atun empanadas.

Gran Gomero, Santiago and Empanadas
Gran Gomero, Santiago and Empanadas


An herbal and complex Gran Gomero cocktail makes an excellent pairing with any of the empanadas. The cocktail made with Waterloo Gin, Amaro Montenegro, fresh lime, sugar, blackberry cardamom shrub is served on the rocks with a lime twist. Oh so good, and easy drinking. It is named for the El Gran Gomero, a more than 200 year old tree in the central park of the Recoleta, neighborhood of Buenos Aires. When Smith was a child, her mother Reina would take her to the park to pick blueberries near the majestic tree. Similarly, Treaty Oak Distilling, makers of the Waterloo Gin, also ties its name to the historic Treaty Oak tree in Austin.

If you want a bolder cocktail, try the Santiago made with Makers Mark, Angostura bitters, lemon juice, sugar. Smith smiles when describing this cocktail, “This was my husband’s first drink. Now he loves cocktails. Amaros are big in Argentina and this cocktail is similar in style. It was created by Pichin Santiago, who was a famous bartender in Argentina in the 1940s. He had a lab to develop drinks, and wrote a book. Tragos Magicos de pichin el barman.

Third Course: Spinach Ensalada, Chicken Pâté and Petit Verdot

Chicken Pâté and Petit Verdot
Chicken Pâté and Petit Verdot


Light and refreshing, the salad made with a blend of organic baby spinach, feta cheese, organic Fuji apples and spicy house roasted pecans tossed in house made sweet and tangy balsamic vinaigrette is a lovely accompaniment to the rich chicken pâté. The house-made pâté is topped with a brandy glaze, served with sliced baguette, pickled cucumbers and red onions, capers, whole grain mustard, fig marmalade and served with pink Himalayan salt. A healthy layer of chicken fat seals in the luscious love underneath. It’s insane.

Try the Ruca Malen Petit Verdot with the pâté. The firm tannins play well with the fatty chicken and the plum and black cherry flavors in this velvety smooth wine give added zip to the fig marmalade.

 A delightful cocktail to pair with it is the Suavecito, made with house made Malbec syrup infused with cracked pepper, coriander and Aji Molido, along with Benedictine, Pierre Ferrand Ambre, stirred and served over large block ice, garnished with sage. This drink is smooth and sexy with the right spiciness to make the pâté sing. Suavecito is slang for a smooth talker, which you definitely will be after one of these.

Celebrate 10 years of Argentine cuisine and hospitality at Buenos Aires Café.

Disclosure, I was provided food and beverage samples at no charge during a media tasting.

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The Townsend salutes the Paramount Theatre with special cocktail

The venerable Paramount Theatre  in downtown Austin will light its new blade sign today to celebrate its 100th anniversary. The new 50 foot tall sign is an exact replica of the original one that was removed in the 1960s.

Photo courtesy of the Paramount Facebook page
Photo courtesy of the Paramount Facebook page


In honor of the sign lighting, The Townsend, located at 718 Congress Avenue, which is located directly across the street in the glow of the Theatre marquee, has created the Blade Reviver #2 cocktail. The drink is served with a short fact sheet detailing the 100 year history of the Paramount Theatre in honor of this historic event.

The Townsend is hosting a private event after the relighting tonight, Wednesday, September 23. The Blade Reviver #2 will be served at the bar and available nightly (open 4:00 p.m. to 2 a.m.) through Sunday the 27th.

The Blade Reviver courtesy of The Townsend
The Blade Reviver #2 courtesy of The Townsend



Blade Reviver #2

  • Tito’s Vodka
  • Combier Pamplemousse liqueur
  • lime juice
  • Salers Gentiane Aperitif liqueur
  • Underberg

“The Blade Reviver #2 is refreshing, but with an spicy earthiness and an old-world funk that I think really beautifully connects this drink to a mythical Austin of generations past,” says Justin Elliott, food and beverage wrangler, The Townsend

The Paramount will be celebrating with multiple parties tonight with prime views of the relighting ceremony, including a street party on Congress Avenue in front of the Theatre. After the vertical sign and the glowing flame is relit, the party will continue inside the Paramount with a special Patty Griffin CD release show. Tickets to the celebration are available at www.austintheatre.org.

What are you drinking? 



New Wine Guide for the Emoji Generation from Wine Folly

Your wine decoder ring is here. Wine Folly, the highly visual and informative blog that regularly decrypts the complex world of wine with easy to understand infographics, has just released its first book, Wine Folly: The Essential Guide to Wine.

Wine Folly the Essential Guide to Wine
Wine Folly the Essential Guide to Wine


Wine is awesome. I can’t imagine enjoying a great meal without a delicious glass of wine to make it even better.

But let’s face it; wine can be confusing. I mean, come on, there are more than 10,000 varieties of wine grapes in the world, not to mention thousands and thousands of wineries. To make things even more confusing, most of those wineries label their products in some foreign language. You almost have to be a scholar to figure out which wine to buy.

Cute but not Cutesy

Authors and designers, Madeline Puckette and Justin Hammack, set out to arm wine drinkers with an easy to use reference to demystify wine. The 230+ page Wine Folly: The Essential Guide to Wine is loaded with infographics, wine maps and detailed profiles of 55 different wines to simplify the wine selection process.

It’s organized in three main sections of Wine Fundamentals, Styles of Wine and Wine Regions. The information is presented in super easy to understand, bite-sized pieces with useful charts, and images. Despite simplifying the information, it is far from simplistic.

Ms. Puckette is whip smart and knows her stuff. She has worked at some of the country’s top wine restaurants such as Restaurant RN74, is a Certified Sommelier and has been recognized as the 2013 Wine Blogger of the Year by the International Wine and Spirits Competition. She uses her wine knowledge and graphic design talent along with Hammack’s keen eye to create a book that is sure to help you feel like a wine expert without ever putting down your glass.



Get the Wine Folly book

It sells for $25 in paperback and digital editions (everything but kindle) at places like amazon.com, Barnes & Noble, Powell’s Books and Nook.

wine glass emoji

Disclosure: I was provided a copy of the book for review at no charge

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What’s on tap for the Texas Craft Brewers Festival and the 6 beers you’ve gotta try

The 2015 Texas Craft Brewers Festival returns to Fiesta Gardens on Saturday, September 19, 2015. The state’s largest craft beer event serving beer made exclusively in Texas got even bigger this year with 65 breweries pouring around 170 brews.

Hops & Grain, Bourbon Barrel Aged Porter Culture
Hops & Grain, Bourbon Barrel Aged Porter Culture


There will definitely be a style of beer to suit any palate, as brewers will bring out their year-round beers, seasonals, and special beers to pour at the fest. In addition to the beers poured at each tent, there will be more than 20 special brews that will be tapped on the half hour.

To help you narrow your quest at the fest, CultureMap has selected six top beers to seek out at the Texas Craft Brewers Festival. Here are our picks:

Blue Owl Brewing: Spirit Animal Sour Pale Ale

Blue Owl Spirit Animal
I’ve been salivating with anticipation of the brews from Blue Owl Brewing and now we have our first chance to taste them at the Texas Craft Brewers Fest. This sour pale ale is made with a mix of GR Magnum, Crystal, Centennial, Citra, and Galaxy hops along with pale, Munich, honey, and Carahell malts. Blue Owl calls it “the marriage of sour-mashing and dry-hopping” to create a “truly unique animal.” This quenchy, low alcohol (5.1 percent), citrusy hoppy ale will be great on a hot summer afternoon and will be released at the upcoming grand opening.

Independence Brewing Co.: Reaper Madness

Independence ReaperMadness_front
Independence always brings out something interesting for the Craft Brewers Festival. Head brewer Brannon Radicke brewed a black IPA for Independence’s ninth anniversary party way back in October 2013; the beer was so popular that it was resurrected and reincarnated into Reaper Madness. A gorgeous blend of Columbus, Summit, and 07270 hops and Vienna, Carafa III, and Midnight Wheat malts give it dark and bold, piney and hoppy flavors balanced with mild biscuit and roasted-malt flavors. Its moderate alcohol of 6.1 percent won’t be crippling in the afternoon, and it’ll pair well with boudin balls from the Red’s Porch food truck at the festival.

Hops & Grain: Volumes of Oak Bourbon Barrel Aged Porter Culture
The Volumes of Oak series is all about bringing out complexity in beer with oak aging. The brewing shamans at Hops & Grain converted their delicious Baltic porter, called Porter Culture, into a lush brew with layers of chocolate, coffee, oak, tobacco, and vanilla with a velvety smooth finish by aging it in heavily charred American Oak barrels that were previously used to age bourbon whiskey. It’s made with pale and Munich malts with a touch of chocolate wheat for a smooth vanilla and coconut flavor to balance the heat of the bourbon booziness. Speaking of booziness, this one packs a punch at 9.4 percent ABV, so stick to just one 3-ounce taster of it.

Jester King Brewery: Amicis Mortis
Jester King is well known for its creative beers made with atypical ingredients. This year Jester King is bringing Amicis Mortis to the fest. It’s made in collaboration with the brewers from Brasserie Dunham in Quebec and inspired by a sweet potato, chili pepper, and coconut dish the folks at Jester King enjoy with Dunham. The unfiltered, unpasteurized, and naturally conditioned farmhouse ale is made with Zythos, Saaz, and Cascade hops along with organic pilsner and raw wheat malts fermented with a mixed culture of brewer’s yeast, native yeast, and bacteria harvested from the air and wildflowers around the brewery. The dry, mildly tart, earthy, funky, and mildly spicy beer is versatile and food friendly. Only 2,400 750-milliliter bottles of this were released last month, and the fest is one of the few occasions where it is available outside of the Jester King tasting room.

Save the World Brewing Co.: Froctum Bonum Saison Ale
This 1-year-old philanthropic brewery is starting to show up in more locations around Austin, but it’s still one to grab at the festival. Its Saison, made with Czech Saaz, East Kent Goldings, and Perle hops and Dingemans Pale, Dingemans Cara 20, and Briess Red Wheat malts, is a refreshing example of the traditional farmhouse ale. It’s a robust and versatile ale with assertive aromas and sweet malts, zesty citrus, and peppery spices with a hint of earthiness followed by a crisp dry finish. This will go great with The Knuckle Sandwich at the Nobel Sandwich food truck at the fest. If you miss it on Saturday, it’s available in cases of 12 22-ounce bottles year-round in stores, bars, and restaurants in Austin.

Whole Foods Market Brewing CompanyNo Escape Imperial Coffee Stout
What’s that? A grocery store brewing beer? Yep! Whole Foods Market has an in-house brewmaster, David Ohmer, who will pour a massive stout, billowing with molasses, vanilla, and milk chocolate flavors. It has more than enough hops to keep it from being too sweet with a blend of Horizon, Pacific Gem hops, and pale, Special B, Carafa II, Crystal 77, and roasted barley malts to give it those rich chocolatey flavors. If the initial rush of flavors doesn’t wake you up, the blitz of coffee will: It’s made with Ethiopian Suke Quto espresso beans for a big coffee flavor. Speaking of big, this bruiser packs a 10.8-percent ABV punch.

If you are looking for the No Escape Imperial Coffee Stout, you’ll only find it in the “Whole Foods Market presents: What’s Brewing?” interview series. Austin American-Statesman drinks-writer Arianna Auber and I will each interview brewers throughout the afternoon, including Ohmer.

What’s Brewing? Interview Schedule

Moderator: Arianna Auber (Liquid Austin, Bitch Beer)

  • 1 p.m. – Chip McElroy, Live Oak Brewing
  • 1:30 p.m. – David Ohmer, Whole Foods Market Brewing with Tiffany Cunningham, Whole Foods Market talking Beer & Cheese
  • 2 p.m.  – Jeff Young & Suzy Shaffer, Blue Owl Brewing
  • 2:30 p.m. – Scott Metzger, Freetail Brewing

Moderator: Matt McGinnis (CultureMap Austin, What Are You Drinking?)

  • 3 p.m.  – David Ohmer, Whole Foods Market Brewing with Tiffany Cunningham, Whole Foods Market talking Beer & Cheese
  • 3:30 p.m.  – Marco Rodriguez, Zilker Brewing
  • 4 p.m.  – Trevor Nearburg, Uncle Billy’s Brewery
  • 4:30 p.m.  – Quynh & Dave Rathkamp, Save the World Brewing

The event starts at 11:30 am for VIP ticket holders and 2 pm for general admission and closes at 6:30 pm. VIP tickets are sold out. General admission tickets sell for $30 on the Festival site and entitle guests to admission, eight 3-ounce sampling tokens, and a tasting cup. Tickets will not be sold at the door.

This story was originally published on CultureMap and has been slightly modified for the blog.

Disclosure, my marketing communications agency, Pen & Tell Us, represents Uncle Billy’s Brewery, which is mentioned in this story.

What are you drinking?

What would Muppets drink?

It’s time to play the music, it’s time to light the lights, it’s time to get things started…

Following is a guest post from Beautiful Wife, Suzanne McGinnis, written in collaboration with me. 

What would Kermit Drink?
What would Kermit Drink?


The “Muppet Show” is back. I can’t wait for the debut of the new series on Tuesday, September 22. I can hear the theme song in my head. A tidal wave of childhood memories flood me and I go back to playing “what Muppet does that stranger look like?” as I go throughout my day. “She is totally Janis…That guy looks exactly like Sam the Eagle.”

I’ve been a huge Jim Henson/Muppet fan for decades. Beyond Sesame Street and Fraggle Rock, I watched the Muppet Show religiously, all the movies and have delighted in sharing the entire DVD collection of the show with my kids (best baby gift ever – thank you Amber Allen). Our daughter now loves Alice Cooper from the Halloween special and all of us crack up watching Steve Martin and Carol Burnett work their magic in genius Muppet Style.

I love imagining who the first guests will be…Jimmy Fallon, Dave Grohl, Ellen or Tina Fey and what sketches they will bring back. Equally as fun, I like playing a little game called, “What would the Muppets drink?,” which my amazing husband, Matt McGinnis, whole heartedly embraced.

Game on! Happily, hours later, after much debate and contemplation, here are our best guesses for:

“the most sensational, inspirational celebrational, Muppetational” MUPPET COCKTAIL HOUR.

What would Muppets drink?

Muppet Matt’s pick Suzanne’s pick
Kermit Pousse- café (for the rainbow connection) 2 fingers skim milk
Piggy Cosmo Champagne (always champagne)
Janis Odell IPA Miller High Life
Rowlf Manhattan Screwdriver
Gonzo Mezcal Flaming Dr. Pepper
Fozzie Old Fashioned Shirley Temple
Statler/Waldorf Schnapps Sherry
Sam The Eagle Bourbon + 1 cube Bourbon + 1 cube
Dr. Teeth Pitcher of Margaritas White Russian
Capt. Link Hogthrob Dirty Martini with 5 olives Cognac
Swedish Chef Akvavit Bartles & James Wine Cooler
Bunsen Honeydew Gin& Tonic made with liquid nitrogen Jello Shots
Beaker Absinthe Mind Eraser
Animal Prairie Fire Black coffee (fresh & hot) yes, he’ll wait


You can be sure we’ll be sipping at least one of these next week. The new Muppet Show starts Tuesday, Sept. 22nd on ABC at 8pm. What will you be drinking? Maybe a viewing party and Muppet Drinking game is in order…

What are you drinking? 


3 DIY cocktails to toast the end of summer

Kids are going back to school. Municipal pools have closed. But summer isn’t really over. A few minutes in the merciless 100-degree sun will tell you that summer is still in full swing. A look at the calendar will tell you that summer cocktails are still in fashion until Wednesday, September 23.

These sweltering afternoons and balmy evenings call for something cold, refreshing, and dare we say, low in alcohol. Here are three less boozy late summer cocktails that are perfect to make at home with alternatives to the typical vodka, gin, tequila, and whiskey drinks.

Sometimes bitter is better

Amaro Lucano Cocktail
Amaro Lucano Cocktail

Liqueurs bring sweet, savory, and bitter twists to summer cocktails. The king of the bitter category is Italian amaro (it literally translates to “bitter”) with Fernet-Branca soaking in the spotlight. These spirits spiked with spices, herbs, roots, fruit, or botanicals are great as either an aperitif or as a digestif, and they are great mixed in cocktails.
Amaro Lucano is made with a family recipe of more than 30 herbs that are dried, crushed, and steeped in alcohol. The recipe, passed down for four generations, makes a lusciously sweet and mildly bitter, caramely liqueur with loads of spice and herb flavors. The sweetness makes it an impeccable companion to fresh fruit. Pureed strawberries and fresh lemon with a bubbly fizz make Amaro Lucano sunshine in a glass. While it clocks in at 28-percent alcohol, it’s got far less kick than vodka. It is available at the Austin Wine Merchant for $28.

Bitter Berry Bash

  • 2 ounces ​Amaro Lucano
  • 1 ounce fresh pressed lemon juice
  • 1 ounce fresh strawberry puree (or use strawberry jam)
  • Splash of dry sparkling wine-style cider, such as Argus Cidery

Shake all ingredients except cider and strain into a cup with ice. Top with sparkling cider. Garnish with a strawberry.

Feelin’ Fino with sherry

Tio Pepe Cocktail
Tio Pepe Cocktail


The fortified wine, sherry, might conjure images of old British women in floral dresses and big hats, but it’s actually a sophisticated wine worthy of sipping or mixing in your next cocktail. Hailing from Andalucía on the Southern coast of Spain, sherry is made with the cool breath of the Atlantic, a cozy blanket of yeast, and a slow ride through complex system of barrels. The result is an absolutely unique wine that leaves an indelible impression, just like the Spanish seaside.

Try the Mr. Pepe cocktail, a riff on a traditional mojito using the Tio Pepe fino sherry rather than rum. The dry, light-style sherry is great in summer cocktails. It only has 15-percent alcohol and the bottle will keep forever even after you open it. It’s a natural complement to seafood and a dip in the pool. Pick it up at Spec’s for $18.

Mr. Pepe
Developed by Yamasaki Tsuyoshi, Star Bar, Tokyo

  • 1.5 ounces Tio Pepe fino sherry
  • 1 ounce simple syrup
  • 1 ounce lemon juice
  • 1.5 ounces soda water
  • 6 pieces of lime
  • 12 mint sprigs

Crush the six lime pieces and mint sprigs in a rocks glass and add all of the liquid ingredients. Fill the glass with crushed ice and garnish with a mint leaf.

Invigorating vermouth

Carpano Bianco Summer Spritz
Carpano Bianco Summer Spritz


Vermouth is one of the best-known aperitif wines with its heavy connection with popular cocktails like the Manhattan and martini. It’s also delightful served neat or over a smack of ice to get that appetite revved up with bittersweet goodness.

The first documented vermouth recipe was made by Italian distiller Antonio Benedetto Carpano in 1786.

Carpano Bianco is still made with a similar recipe in Sicily and Romagna with Trebbiano, chardonnay, and Cortese grapes, along with herbs, roots, and barks giving it mischievous citrus and spirited spice flavors. Mix this 15-percent wine with orange soda in our Summer Spritz. This is super easy to make and even easier to love. Light as a summer dress and refreshing as Barton Springs, grab a bottle at Total Wine for $21.

Summer Spritz

  • 2 ounces Carpano Bianco vermouth
  • ​San Pellegrino Aranciata sparkling orange soda

Fill a tumbler or high ball glass with ice, add the Carpano Bianco, and fill with the San Pellegrino. Add a wedge of citrus for garnish.

Kickback, relax, and let the last rays of summer soak in with a fantastic drink.

This story was originally published on CultureMap.

Disclosure: I was provided samples of each of the three products featured at no charge.

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