The best bars in Austin: 11 cocktail meccas

There is no shortage of places to get a drink in this town. But for the discerning tastes of Austin’s cocktail crazy residents, not just any bar will do. The best bars in town pay attention to every aspect of your happiness with a stellar drink list, proper glassware, excellent ice and an enjoyable atmosphere, capped off with a knowledgeable and passionate staff providing flawless service.

On May 12 at Brazos Hall, the fourth annual CultureMap Tastemaker Awards will celebrate the best culinary and beverage talent in Austin. A panel of food and drink experts selected 11 of the finest spots in town that set the bar for excellence. Meet the CultureMap Tastemaker Awards nominees for Bar of the Year.

Bar Congress 

Jason Stevens Bar Congress (2)
The soaring ceilings and sophisticated design make this intimate bar feel anything but small. Tucked between vibrant Second Bar + Kitchen and elegant fine dining restaurant Congress, Bar Congress is one of the more refined cocktail bars in town. Downtown residents, intrepid suburban cocktail aficionados and tourists flock to the bar for its excellent selection of wine, apéritifs and cordials, whiskeys, tequilas, rums and expertly prepared cocktails. Let yourself sink deep into the cozy banquet and pretend you’re Dean Martin. While you can order delicious food, the cocktails are definitely the star of the show.

Don’t miss drink: The Tequila Daisy, made with Siembra Valles plata tequila, Fino sherry, Marolo chamomile grappa, honey, grapefruit and lemon.

Drink.Well.

Negroni at Drink.well.
A jewel of the vibrant North Loop neighborhood, drink.well. is a quintessential neighborhood bar serving American cuisine and skillfully made cocktails to a steady flow of regulars. The bar attracts a crowd with its seasonally rotating menu of inventive drinks, themed drink nights and well-chosen selection of beer, wine and spirits. Husband and wife team Michael and Jessica Sanders impress guests with their cocktail craftiness. The Sanders have also become a power couple among Austin’s bar professionals because of their tireless pursuit of improving the scene.

Don’t miss drink: The Carl Rides Again is a nod to one of drink.well.’s regulars, featuring Bonded Bourbon, a New Orleans-style coffee liqueur, Cocchi Rosa vermouth and smoky molé bitters.

East Side Show Room
Sitting at the bar of this East Sixth Street icon, one feels transported to Paris in the 1920s. The artistic interior design, French bistro menu, vivacious live music and long list of pre-Prohibition cocktails combine for a sublime experience that will leave you smiling. East Side Show Room has been a fixture on Austin’s best of lists since it opened in 2009 and has served as an incubator for some of our city’s best bar and restaurant talent. Led by Bar Manager Julianna Fry the bar team is sure to impress with a huge selection of spirits and drinks made with seasonal ingredients.

Don’t miss drink: The Riverman, a spring sipper that mixes Old Granddad 114, Kronan, yellow chartreuse, lemon, grapefruit and Mint & Abbott’s bitters.

Garage

Chauncy James of Garage
Named for its inconspicuous location hidden inside the spiral ramp of the American National Bank parking garage, Garage is a great place to get lost in a rocks glass for a night. Grab a seat at the candle-lit circular bar, let the music from the record player wash over you and place your trust in the erudite bartenders to guide your drink selection. Helmed by barman Chauncy James, Garage recently won the People’s Choice Award and The Official Drink of Austin 2015 with its Indian Paintbrush cocktail.

Don’t miss drink: The New Orleans-inspired Vieux Carré cocktail, made with Cognac, rye whiskey, sweet vermouth, Bénédictine and bitters.

Half Step

Chris Bostick
Award-winning drinks star Chris Bostick opened Half Step on Rainey Street in 2014. It quickly picked up accolades and became a favorite among bartenders and the cocktail cognoscenti of Austin. Guests have a choice of bellying up to the indoor bar or an outdoor bar on the patio to order a serious cocktail made with custom cut ice. The vibe is New York cool-meets-Austin relaxed, obscuring the depth of sophistication lurking behind the bars.

Don’t miss drink: The Kentucky Colonel is a balanced, no-fuss drink, with Bourbon, Bénédictine and Angostura bitters.

King Bee Lounge
One part dive bar, one part pizzeria, one part live blues venue and two parts cocktail mecca, the King Bee Lounge located on East 12th Street offers a spacious retreat to dissolve your cares. Owner Billy Hankey and his girlfriend Colette Dein have created a destination for killer craft cocktails in a comfortable, unassuming setting. Hankey’s easy-going smile and the curated jukebox set the mood for a good time. Live music every Monday is a nice touch, but the drinks are the real draw.

Don’t miss drink: The incredibly refreshing frozen Bees Knees, made with gin, lemon and Good Flow honey, served from a margarita machine.

Midnight Cowboy
If you don’t know where you’re going, you’ll most likely walk right by it. This unassuming den has absolutely nothing in common with its Dirty Sixth neighbors. Make a reservation, ring the buzzer marked “Harry Craddock” to enter, and ease into the dark, narrow bar lined with booths on both sides. Tom Waits would feel right at home ordering a pre-Prohibition cocktail from the rolling cart where bartenders make drinks table-side.

Don’t miss drink: The house-created Gin-Soaked Goy, a twist on the gin julep, made with pink peppercorn-infused Fords Gin, sage gastrique (a reduced sage syrup deglazed with a bit of vinegar), served on crushed ice, julep-style with fresh sage sprigs.

Péché

Peche
Austin’s first absinthe bar, Péché feels like a little touch of New Orleans on Austin’s Fourth Street. Behind the long, dark wood bar adorned with antique absinthe water fountains, tall shelves are crammed with an insane array of spirits, including one the city’s best whisky selections. The brainchild of owner and general manager Rob Pate, Péché is more than a craft cocktail bar, it’s also a damn delicious restaurant serving French cuisine prepared by Executive Chef John Lichtenberger. Whether you come for dinner or just a drink, the lovely cocktail menu and extensive wine list will keep you well into the evening.

Don’t miss drink: A classic cocktail with a twist, the Fig Manhattan, made with rye whisky, sweet vermouth, cherry vanilla bitters and fig foam.

Weather Up
Katherine Weatherup brought a little Brooklyn to East Cesar Chavez when she opened cocktail bar Weather Up in 2012. Known for its custom cut ice and fat book of complex drinks, Weather Up is a cozy, intimate place to chill in a throwback-style interior with stained glass, polished subway tile and a gorgeous copper bar. Breezy spring days draw big crowds luxuriating on the ample back patio. Chef Kristine Kittrell oversees scrumptious brunch and dinner menus.

Don’t miss drink: El Niña is a summer favorite, made with white rum, strawberry shrub (a mix of fresh strawberries, sugar and vinegar), fresh lime juice, vanilla simple syrup and mint leaves mixed in a slushy machine.

Whisler’s

Negroni at Whisler's
Mezcal Negroni at Whisler

The cavernous two-story stone walls bedecked with religious iconography and some of the world’s best spirits give Whisler’s the feel of a cocktail cathedral. Veteran barman Scranton Twohey opened the bar in a 1917 building on East Sixth Street in 2013 to an eager audience. Known for capable bartenders who readily mix off-the-menu drinks to satisfy any thirst, Whisler’s offers plenty of cocktail cred with an east side vibe.

Don’t miss drink: The fresh and smoky drink, The Grifter, made with mezcal, Aperol, lemon juice, grapefruit, sage and celery bitters.

Wonderland
Occupying the former Cheer Up Charlies on East Sixth Street, Wonderland opened its doors in early 2014. Owned by the La Corsha Hospitality Group, the team that owns the decidedly more upscale Bar Congress, Wonderland aims to serve the same quality cocktails in a dive bar setting. Quirky beers, bar food, live music and a comfy outdoor patio keep a down tempo vibe rolling late into the evening.

Don’t miss drink: The Rumble Cup, made with Pimm’s No. 1, cucumber gin, raspberry vinegar, citrus and herbs, served on tap.

Disclosure: I am a CultureMap Tastemaker Judge.

This story originally ran on CultureMap.

What Are You Drinking? 

These 9 Austin bartenders are shaking up the cocktail scene

There are dozens of bars throughout Austin that serve excellent drinks, flawlessly prepared with craft spirits and locally sourced ingredients. The rise of cocktails in Austin is riding the same wave of popularity as our foodie craze, with correspondingly high expectations for quality ingredients and impeccable service.

Austin’s bartenders take their jobs seriously, pouring over books, studying with spirits ambassadors, bringing culinary techniques to the bar and competing — and winning — in national competitions.

Nine of the city’s finest bartenders have been nominated for the CultureMap Tastemaker Awards for Bartender of the Year. Meet them below.

Chris Bostick, Half Step

Chris Bostick
After stints at swanky cocktail dens in New York, Beverly Hills and Los Angeles (where he won the Best Cocktail Bar in America award at the 2012 Tales of the Cocktail), Bostick returned to Austin dripping with drink cred to start Half Step on Rainey Street. At Half Step, he oversees a serious cocktail program complete with custom cut ice.

“Opening Half Step is by far the biggest accomplishment in my career to date,” says Bostick. “It was such an undertaking that involved an incredible amount of work. The success of Half Step has made all of the hard work extremely gratifying.”

Must try: The Ginger Paloma, on tap at Half Step, featuring Tequila Ocho Plata, fresh lime and grapefruit as well as Jarritos Toronja Mexican Soda.  

Carley Dunavant, JW Marriott

Carley Dunavant
Dunavant has brought a smile to Austinites while working at several top-notch bars including Whisler’s, Drink.Well., Odd Duck and Sawyer & Co. This Memphis native has been bartending since college, and has earned prestige by winning the Bombay Sapphire Competition in Austin, competing in the Bombay Sapphire Most Imaginative Bartender competition in Las Vegas, which was featured in the GQ miniseries America’s Bartender.  She recently took over the helm of the bar program at the new JW Marriott, which has Osteria Pronto, Corner Restaurant, Burger Bar and Lobby Bar.

“My biggest accomplishments are the relationships I’ve built with all the amazing bartenders and industry people in Austin and across the country,” says Dunavant. “I’ve been extremely lucky to get to work side by side some of the best and most talented people Austin has to offer. If it weren’t for all these passionate, creative, and crazy people, my life wouldn’t be the same.”

Must try: A classic margarita made with the large selection of tequila in the Corner Restaurant.

Justin Elliott, Qui

Justin Elliott Qui (2)
Elliott started at The Tavern and has been in the drinks business ever since with jobs at Brooklyn dive bars and now leading the bar program at Qui. Last year Elliott’s Tepache Collins, a traditional Mexican street drink made with barely fermented pineapple agua fresca, was named the Official Drink of Austin.

“The thing I’m most proud of, though, is my staff,” says Elliott. “We’ve created a really great culture at Qui. Really thoughtful, progressive cocktails are hard enough to put out, especially in a fast-paced environment. To be part of creating a team that makes cocktails look and taste great all the time in a super fun environment is incredibly rewarding.”

Must try: The spring cocktail menu at Qui features an Underberg-spiked Death in the Gulfstream with Genever and lime.

Bill Hankey, King Bee Lounge

Bill Hankey
Hankey earned a reputation for making serious cocktails behind the stick at The Good Knight and then as bar manager of Bar Congress. Now he is drawing crowds to King Bee on East 12th Street with killer craft cocktails and delicious pizza.

“When Colette and I first started dating, in fact on our first date, we told each other how much we wanted to open our own place,” he says. “We want to influence everything from fare all the way down to what was on the jukebox. Almost five years later, we have that place. King Bee embodies love and support, the same love and support I get from Colette every day.”

Must try: Château Pradeaux Bandol Rosé

Chauncey James, Garage

Chauncy James of Garage
James has honed his impressive bartending skills at damned fine Austin bars such as East Side Show Room, Volstead and Arro. He now leads the bar at Garage, the covert spot tucked inside the American National Bank parking garage. James recently crafted The Official Drink of Austin 2015.

Must-try: The Indian Paintbrush (The 2015 Official Drink of Austin) made with vodka, fresh grapefruit juice, fresh lime juice, rosemary syrup and Peychaud’s Bitters.

Pam Pritchard, The Tigress Pub  

Pam Pritchard The Tigress
After working for 25 years as a medical technician, Pritchard made a significant career change and opened the Tigress Pub on North Loop in the spring of 2010. The cozy bar packs in cocktail lovers with its ever-rotating menu of classic and Pritchard-made drinks. The tiny bar recently expanded from 20 seats to about 40.

“I feel pretty good about being in business for five years,” says Pritchard. “I’m loving what I do and especially loving all the great people that have come into my life.”

Must try: The White Dove, made with white port, dry vermouth, elder flower, served in a tall glass with ice and fruit garnish.

Ania Robbins, Drink.Well.

Ania Roberts
Robbins has been a fixture behind the bar at Drink.Well. since 2013. She is as deft with a classic Sazerac as she is with a flaming tiki drink.

“I think the importance of a fantastic bar team is very underrated. It’s always been one of my biggest priorities. When people have the right chemistry behind the bar it translates into customers’ ultimate experience, from the drink on their table to the overall atmosphere,” she says.

Must try: The Daiquiri made with Smith & Cross over-proof Jamaican rum and lime juice. 

Jessica Sanders, Drink.Well.  

Jessica and Michael Sanders
Sanders opened the neighborhood cocktail bar and restaurant, Drink.Well. in 2012. Since then, she has made waves in the Austin cocktail scene by competing regularly in national competitions, gathering accolades, and serving as the president of the local chapter of the United States Bartender’s Guild.

“When I am behind the bar and I see someone walk into Drink.Well. for the second, third or fourth time … that’s an accomplishment worth celebrating,” Sanders says. “I am proud that I’ve helped create a space where people come to be made happy and feel welcomed to return again and again.”

Must try: Martini made with 50/50 gin and vermouth with a lemon twist.

Jason Stevens, Bar Congress

Jason Stevens Bar Congress
As the director of bars and beverage for La Corsha Hospitality Group, Stevens presides over the drinks at cocktail mecca Bar Congress as well as Second Bar + Kitchen and its second location in The Domain. He also has a hand in the soon-to-open Boiler Nine Bar + Grill in the Seaholm development.

“I’m most proud of convincing my mom to stop making margaritas with bottled artificial mix,” Stevens says.

Must try: Barolo 12 year grappa and a Real Ale Han’s Pils chaser

The Bartender of the Year will be announced at the 2015 CultureMap Tastemaker Awards on May 12 at Brazos Hall. 

This story was originally published on CultureMap

What are you drinking? 

 

Austin’s Best Bartenders:

Three bartenders who are shaking up the Austin scene

Austins best bartender

This story was originally published in the Spring 2015 issue of Austin Man Magazine

Cocktails have been around since the early 1800s, but it wasn’t until the past handful of years that bars in Austin started making pre-Prohibition-style cocktails in earnest. In the early 2000s, the craft-cocktail movement swept from the barstools of places like Milk & Honey and Employees Only in New York to the West Coast and then to Austin.

Now Austin has dozens of places scattered throughout the city that serve classic and unique drinks immaculately prepared with small-batch spirits and locally sourced ingredients. The rise of craft cocktails in Austin mirrors the impressive ascension of the culinary crusade, with similarly steep expectations for top-notch ingredients and service.

Through participation in organizations like the United States Bartenders’ Guild, as well as competitions and events like the San Antonio Cocktail Conference and Tales of the Cocktail in New Orleans, Austin bartenders have honed their skills and are being recognized nationally. The Austin craft-cocktail world has been shaped by talented people like David Alan of Tipsy Texan, Bill Norris of Alamo Drafthouse and Josh Loving of Small Victory, as well as the next wave of cocktail mavens like Jessica Sanders of drink.well., Chris Bostick of Half Step, Larry Miller of Peché and Cesar Aguilar of Whisler’s.

What makes a great bartender? Mark Shilling, founder of Austin-based Revolution Spirits, has visited his fair share of bars and believes there is more to the job than just making excellent drinks.

“Being a great bartender takes knowledge, creativity and excellent service,” Shilling says. “Bartenders need to know the craft enough to be able to serve a customer what they are looking for. Doing the job well requires that a bartender break rules to come up with new drinks. Above all, bartending is as much about personality and relationship management as anything. At the end of the night, it’s not just about the drink; it’s about the experience.”

Here are three outstanding bartenders from the City’s Hottest Restaurants who are at the forefront of the craft cocktail movement.

Jason Stevens, Bar Congress

Jason Stevens swizzle
Jason Stevens is more than a bartender. As the director of bars and beverage for La Corsha Hospitality Group, he presides over the drinks at Bar Congress, Second Bar + Kitchen and its second location in The Domain, as well as the soon-to-open Boiler Nine Bar + Grill in Seaholm and a new project brewing in Marfa, Texas.

Each bar has a common thread, but each has its own identity hinged on different drinks, styles and an ethos all its own. Each menu has to fit the clientele. At Bar Congress, that means the menu has a variety of drinks, from light and refreshing to really boozy, to satisfy a diverse range of palates.

What Are You Drinking?: What got you into bartending?


Jason Stevens: Bartending was a happy accident for me. I stumbled on cocktails when I attended Tipsy Tech, a course taught by Lara Nixon and David Alan. I learned about this whole world of tastes and flavors I never had before. That really got me going, so I started reading books and devouring the subject. I was enamored when I realized cocktails are a beautiful balance between culinary art, science and hospitality.

WAYD: What is your favorite part of the job?


JS: The people: the team I work with and the customers who come in. We have formed a team that has agreed to a contract to do exactly what we need to do to make sure the guests have incredible experiences. There is a lot of camaraderie in that. And not just with co-workers, but with guests too. They put faith in us to give them an exceptional evening. There is a kinship built by going through a great night together.

WAYD: What does it take to be a standout bartender in Austin?


JS: Some people say it’s winning competitions or getting in magazines. I think it’s about quality and execution. It’s about focusing on getting the drink the guests love and sometimes delivering a few surprises. It takes an understanding of the word “hospitality.” To paraphrase the Esquire Drink Book from 1956, hospitality is 10 percent presence and being nice to people, and 90 percent preparation. That’s what it’s all about.

Drink of the Moment

Queens Park Swizzle

The Bar Congress cocktail menu is a compilation
of classic recipes from famous hotel bars. One of Stevens’ favorites is the Queen’s Park Swizzle, an early Tiki-style rum drink developed at the Queen’s Park Hotel in Trinidad in the mid-1930s.

Queen’s Park Swizzle

  • 1 1/2 ounces aged El Dorado 12 Demerara rum
  • 3/4 ounce Smith & Cross Jamaican rum

  • 1/2 ounce Piloncillo sugar simple syrup
  • 
3/4 ounce fresh lime juice Fresh mint

  • House-made Seven League bitters

Justin Elliot, Qui

Justin Elliott Qui (2)

Presiding over the bar at Qui on East Sixth Street, Justin Elliott creates drinks that reflect the principles of the kitchen rather than those that might compete with the food. Instead of making fussy cocktails, he shoots for craveable flavors and drinks made with local ingredients that are seasonally appropriate and served in an elegant way.

Two drinks on the current menu that sum up Elliott’s guiding principle for cocktails are the Shore Leave pumpkin seed horchata and the Tepache Collins. Both are delicious twists on traditional drinks that don’t challenge the notion of what can be in a cock- tail, but are still unexpected.

What Are You Drinking?: What got you into bartending?


Justin Elliott: I’ve been in the business for 14 years. 
I paid for my final year of college by working nights
at The Tavern. I’ve always gravitated toward neighbor- hood bars, but when I came back to Austin, I started to push deeper into the “fancy-mustache” cocktail world. In part, that stems from hanging out with my friend Tom Chadwick, who owns the Brooklyn cocktail bar Dram, back when he was working happy hours
at a dive bar and he was just getting started doing cocktails. I took to the confluence of culture, commerce and art, and dove in headfirst.

WAYD: What is your favorite part of the job?


JE: I love making drinks on a Friday night. I get to hang out with super cool people who are here to have a great time. We serve them excellent food and drinks, and they leave riding that wave of feeling good. I want our guests to feel like I want to feel when I go out. I constantly challenge myself to develop new and interesting cocktails that make people happy. That’s rewarding.

WAYD: What does it take to be a standout
bartender in Austin?

JE: I follow my instincts and put myself in my guests’ place. I surround myself with the kind of staff I want to visit, make the kind of drinks I want to drink and create the kind of environment I want to be in. I want people to walk into our bar, see a cocktail and say, “Yeah, that speaks to me.” It’s important to spend time trying to grow creatively and learning something new. I work with the Rémy Cointreau bartender outreach program to throw little parties [and make] famous old cocktails. Things have changed a lot in 150 years, but it’s still just as important to learn the classics.

Drink of the Moment

Qui Tepache Collins

Elliott’s Tepache Collins, which was named the Official Drink of Austin in 2014 in a competition hosted by the Austin Food & Wine Alliance and the Tipsy Texan, is an interesting variation of the traditional Mexican street drink made with barely fermented pineapple agua fresca.

Tepache Collins, aka official drink of Austin 2014

  • 2 to 3 large leaves of Thai basil, spanked
  • 1/2 ounce lemon juice
  • 
1/2 ounce honey syrup
 1 ounce Balcones Rumble
  • 1 1/2 ounces house-made Tepache

  • Combine all above ingredients in a Collins glass, give it a quick tap-tap muddle, then add Tepache. Fill the glass with crushed ice, and garnish with a straw, mint sprig and Thai basil leaf.  

Casey Petty, laV


Casey Petty laV

Casey Petty cut his teeth in the restaurant business at a small restaurant, attended culinary school and worked his way through multiple positions, from dishwasher to manager. He brings that deep well of experience and a competitive intensity that he honed playing football, lacrosse, soccer and basketball to his position of bar supervisor at laV.

The swank setting of the Eastside’s newest darling restaurant may seem like a far cry from the sports battlefield, but it too requires a commitment to digging deep to achieve the best results. Petty brings creative treatment to classic cocktails that play well with the rest of the laV team—the city’s largest wine list.

What Are You Drinking?: What got you into bartending?


Casey Petty: I love to cook and to create things, and serve delicious drinks to people to make them happy.
I like the opportunity to serve something new and have people like it. I’ve learned the basics of making great cocktails from colleagues on the job over the years. Once I knew I enjoyed it, I wanted to get really damn good at it. Now I want people to remember that I’m a part of a restaurant and bar that matters.

WAYD: What is your favorite part of the job?


CP: I love any opportunity I can take to help a guest discover something new, like an exotic liquor, such as Liquore Strega or amaro, the Italian herbal digestif. In fact, laV is striving to have the largest selection of ama- ros in town. We have a huge spectrum to explore, with everything from Amaro Nonino to Amaro dell’Erborista. I love learning and bringing new and exciting drinks
to satisfy diverse tastes at our bar. We get everything from people in the rock ’n’ roll industry coming in as regulars, to people coming in to order a $500 bottle of Burgundy on any given night.

WAYD: What does it take to be a standout bartender in Austin?


CP: To stand out, you have to really understand what people like and know how to work with it. In addition, it’s important to be hospitable and humble. I’m not a vodka drinker, but that has no impact on my passion to make a vodka cocktail for people who like them. Constantly trying new things is essential to the job. I like to make up cocktails like our new Age of EnFranklinment, which is a take off of the Jester King Figlet smoked sour ale. I make ours with aromatic bitters smoked in a pit with fig compote, Rebecca Creek whiskey, Maraschino liqueur, yellow Chartreuse and lemon juice. I also make our own house-made amer picon, a French version of amaro, which hasn’t been available in the U.S. since the 1960s.

Drink of the Moment

laV Cibola

Capturing the spirit of experimenting with classics is Petty’s take on the Cibola. Instead of using the traditional whiskey base, he gives it a contemporary twist, using smoky mezcal.

Cibola

  • 3/4 ounce Vida Mezcal
  • 
3/4 ounce yellow Chartreuse

  • 3/4 ounce Cointreau

  • 3/4 ounce lemon juice

  • Heavy rinse of the glass with absinthe 

What are you drinking? 

Texas Tiki Week returns to 10 Austin bars this week

Texas Tiki Week

Break out your coconut bras and Hawaiian shirts, it’s time for the Third Annual Texas Tiki Week taking place Tuesday, June 24 through Monday, June 30.

The world owes a debt of gratitude to Donn Beach (a.k.a. Don the Beachcomber) who established the first Polynesian-themed tiki bar shortly after the end of Prohibition in 1934 in Hollywood, California. The former bootlegger single-handedly created this tropical drink genre in an attempt to bolster interest in lowly rum. He introduced 70 original cocktails, such as the Scorpion and the Zombie, using the recipe for the Jamaican Planter’s Punch as a starting point.

During Texas Tiki Week, bars in Austin, Dallas, Houston and San Antonio will pour special tiki cocktails and feature tiki seminars led by cocktail experts from around the country. Participating bars in Austin include Bar Congress, Contigo, Drink.Well., East Side Show Room, Half Step, Péché, Pleasant Storage Room, Red7, The Tigress and Whisler’s.

“Texas Tiki Week was initially designed to be Austin’s contribution to all of the many cocktail weeks that are popping across the country,” says Jessica Sanders of Drink.Well., who is also co-founder Texas Tiki Week and president of the Austin chapter of the United States Bartenders Guild (USBG).

“Austin is a bit eccentric and quirky, which makes it ripe for a week that celebrates Tiki, which is also a bit left of center in the cocktail world. Tiki is fun, whimsical and there is an elevated level of theater watching a tiki cocktail come together. You can’t help but smile.”

This year’s festivities start on Monday, June 23 with the Official Kick-Off Party at Pleasant Storage Room with renowned New York barman and tiki master Brian Miller mixing classic and contemporary tiki cocktails. The event is open to USBG members and invited guests only, but Pleasant Storage Room will reprise the cocktail menu for the public through Sunday. Don’t look for a tired mai thai. The menu will include more interesting classics like Don the Beachcomber’s original Pearl Diver Punch and new drinks like the Na Poli Death Toll.

Here are just a few of the most anticipated Tiki Week events.

Tuesday, June 24
Tuesday, June 24: Drink.Well. will host the Grease 2-inspired “Rock a Hula Luau” with five tiki cocktails, including a tiki twist on the classic Pink Lady and the “T-Bird,” variation of the classic Jungle Bird with rhum agricole, pineapple gomme syrup and aperol. Mindy Kucan from the Hale Pele tiki lounge in Portland will be the guest bartender.

Wednesday, June 25
Bar Congress‘ Tiki Night will feature modern twists and tiki classics including the Flaming Bowl of Cong’s Navy Grog and the Baba Yaga tiki amuse booze’ shot featuring rums, spices and Amaro.

Thursday, June 26
The Alamo Drafthouse Slaughter will host a “Cinema Cocktails” screening of the Elvis Presley classic Blue Hawaii with a tiki menu created by Bill Norris, Alamo Drafthouse beverage director, and the cocktail team at 400 Rabbits.

Saturday, June 28
Red 7 presents V2, a special live performance by Leon Taylor and Bob Spalding of “The Ventures,” one of the most iconic surf rock bands in history. Cocktails from the Red 7 team will feature Sailor Jerry rum. Opening acts will include the Del-Vipers and King Pelican.

If you’d rather sip a tiki-inspired drink at home, Pleasant Storage Room has provided the classic Pearl Diver Punch and Jungle Bird recipes.

Pearl Diver Punch (Don the Beachcomber from the 1930s)
The Pearl Diver screams exotic: spicy, refreshing with a lovely balance of tart with a hint of sweet. The booze isn’t afraid to let you know it’s steering this sailboat. Dive in.

  • .75 ounce El Dorado 8 year Demerara Rum
  • 1.5 ounce Puerto Rican Rum
  • .5 ounce Jamacian Smith and Cross N.S. Rum
  • 1 ounce orange juice
  • .75 fresh lime juice
  • 1 dash house-made falernum
  • 1 ounce pearl diver mix – an elaborate mix of sweet butter, nutmeg, allspice and other awesome ingredients

Blended and served over pebble ice in a tiki mug, garnished with mint and lime

The screams exotic. Spicy, refreshing with a lovely balance of tart with a hint of sweet. The booze isn’t afraid to let you know its steering this sailboat. Dive in.

Jungle Bird (Aviary Bar at the Kuala Lumpur Hilton 1978)

  • 1.5 ounces Hamilton’s Jamaican  pot-still blackstrap rum
  • .75 ounces Campari
  • 3  ounces pineapple juice
  • .5 ounce lime juice
  • .5 ounce roasted pineapple juice
  • 1 pinch black salt

Shake ingredients hard over ice. Strain into a tiki mug and garnish with a pineapple frond.

This drink is no joke. While you could try to make it at home, its better to go see an expert during Tiki Week to get the full experience.

This story was originally published on CultureMap.

What are you drinking?

 

 

 

Whiskey: Everything you ever needed to know about the drink for every man

This story originally ran in the Winter issue of Austin Man Magazine. It looks way better in print than it does here, so go pick up a copy at your closest newsstand. Story and photos by Matt McGinnis, hand-lettering by Chelsea Patitillo. 

Whiskey’s caramel-colored glory is just as at home in the coarsely calloused mitt of the rancher as it is in the well-manicured grip of a technology tycoon. Its appeal spans not only socio-economic status, but also nationality and age. It is the drink of the everyman for every man. Whiskey is an elixir that stirs the soul. Under its spell, we speak more eloquently, love more ferociously and fight more passionately. Its allure is as deeply rooted in its traditions as it is in its magical character-enhancing powers. Whiskey’s broad appeal, its adherence to tradition and its ability to transform moods and moments make it the perfect gift for the holiday season and the perfect drink at your holiday parties.

WHAT’S THE DIFFERENCE BETWEEN WHISKEY, WHISKY AND BOURBON?

Not all whiskey is bourbon, but all bourbon is whiskey. Bourbon is not whisky. Got it? Whether its spelled “whiskey” or “whisky,” we are talking about many types of alcoholic spirits with the commonality that they are made from fermented mash of grain, distilled at less than 190 proof, aged in oak barrels. The spelling boils down to geographic preference. The Scots, Canadians and Japanese are adamant about spelling it “whisky,” while the Americans and Irish refer to it as “whiskey.”

Whisk(e)y from Ireland and Scotland is made with grains that have been dried with smoke, giving it that characteristic peatiness and smokiness. Canadian and American whiskeys can be categorized as bourbon, Tennessee, rye, corn, wheat and blended varieties. Unlike Scottish or Irish whisk(e)y, American whiskey is made using grain, so it typically has a rounder taste. So what is bourbon? Bourbon is a variety of whiskey made to meet exact regulations stipulating that it is made from fermented mash of grain including at least 51 percent corn. The rest of the bill of grains can include wheat for a more mellow flavor, rye for

Bourbon must be distilled to no more than 160 proof and bottled at no less than 80 proof. It is unthinkable and illegal to add any colors, flavors or anything other than water to bourbon before it is bottled. Bourbon must be aged in brand new, charred oak barrels. The selection of the oak barrel, how it is toasted or charred and where it is stored has a huge impact on flavor. Storage of whiskey barrels in a rick house (a warehouse where whiskey barrels are stored) exposes it to temperature swings, which draws whiskey in and out of the wood, gives the whiskey its caramel color and adds oak, vanilla and spice flavors.spice and bite, and malted barley for chocolate and fermented sugars.

Another big regulation for bourbon is that it must be distilled in the U.S. In fact, in 1964, the U.S. Congress recognized bourbon as a distinct American product and passed an Act of Congress that declared bourbon “America’s native spirit.” While the majority of bourbon is made by 13 big distillers in Kentucky, it can be made anywhere in the U.S. Some say there are more bourbon barrels than people in Kentucky. Whether its whisky or whiskey, rye or bourbon, it has been a beloved elixir for hundreds of years because of its enchanting ability to paint a moment of clarity across our minds like a streak of sunset blazing across a glass skyscraper before the fog rolls in and blurs it all in to obscurity.

 

INSIDER’S TIPS

There are two terms to look for to find high-quality whiskey.

Bottled-in-Bond: The Bottled in Bond act of 1897 may well have been the first food regulation in the U.S., and was established by Colonel E.H. Taylor Jr. to create a set of regulations that dictate the highest standards for whiskey. Bonded whiskey must be produced by one distiller during one distillation “season.” These whiskeys are federally regulated to be 100 proof and aged four years. There are fewer than 20 labels, like EH Taylor and Evan Williams BIB, carrying this designation.

Barrel Proof: Whiskey that is bottled at the same level of alcohol-by-volume (abv) as it is during aging in the barrel is called “barrel proof” or “cask strength.” Many whiskeys are diluted with water before bottling to bring the alcohol level down to about 40 percent abv to take the edge off. Barrelproof whiskeys typically weigh in at about 60 percent abv. These straight-strength whiskeys often come from barrels stored in the center of the rick house, where they aren’t subject to quite as great fluctuations in temperatures. The result is the barrels in the sweet spot of the rick house don’t lose as much water from evaporation. Less “angel’s share” is a good thing.

THE RIGHT WHISKEY FOR HOLIDAY GIFTS

A distinctive bottle of whiskey makes an excellent holiday gift no matter how deep your pockets.

  • For your Boss — Black Maple Hill Small Batch, this bourbon is lesser known, but has huge street cred with whiskey lovers. It says you recognize he is cooler than most people at your company without kissing too much ass. $40
  • For your Best Man Old Forester Birthday Bourbon 2013, the 12th limited edition, small batch and highly sought after whiskey is a perfect gift for your best friend. It says you recognize his discerning taste in whiskey and in friends. $55
  • For your DadElijah Craig 21-Year-Old Single Barrel Bourbon, named for the father of bourbon, this well aged and refined collectors bottle is worthy of the man who gave you life. It says you value the finer qualities that come with time. $140
  • For your DIY Bookworm FriendGuide to Urban Moonshining; How to Make and Drink Whiskey, an informative book on the history of whiskey, and an insightful guide to making and enjoying it. $25

THE RIGHT WHISKEY GLASSWARE

The Standard-bearer. The Glencairn whisky glass bills itself as “The Official Whisky Glass,” and many an aficionado agrees that its size and shape make it the only glass for properly smelling and tasting whisky.

The Contemporary Style-hound. The hand-blown, lead-free crystal Sempli Cupa rocks glass created by designer Daniele “Danne” Semeraro spins when you set it down, aerating your whiskey while looking stylish as hell.

The Practical. Use an ordinary white wine glass for a handy way to get the most out of tasting whiskey straight.

The Traditionalist. The rocks glass, aka the Old Fashioned glass, aka the lowball glass, is as at home in a whiskey bar as it is in your hand cuddled with a cigar.

 

BALCONES DISTILLERY INTRODUCES THE WORLD TO TEXAS SINGLE MALT

Chip Tate is a mad scientist. His feverish work in the distillery and his amazing beard helps to enhance that persona.

The founder and head distiller of Balcones Distillery, based in Waco, constantly checks the quality of the white dog straight from the still. He also tastes dozens of barrel samples in his lab every day to ensure his whisky is just right. (He spells it without the “e” because he makes a Scottish style). Tate doesn’t just fixate on the whisky itself, but he also obsesses about every aspect of how it is made. He demands the absolute best quality in his barrels because of their essential role in building the flavor.

Barrels matter so much that Tate is even drying his own Live Oak staves to have custom barrels made with Texas wood. That

kind of attention to detail has produced award-winning whiskys. In late 2012, the Balcones Texas Single Malt won the prestigious Best in Glass competition held at the Scotch Malt Whisky Society in London. It is the first American whisky to win the prize and beat out storied whiskys like Balvenie, Glenmorangie and Macallan to take home first prize.“Barrels add wood profile during aging as the whisky evaporates and adds oxidative effects as the barrel breathes in and out,” Tate says. “We use barrels made with slow growth, yard-aged wood, with extra-fine grain and a custom toast profile charred to my specifications.”

Adding to its awards collection, the fifth anniversary Texas Straight Bourbon won the Sweepstakes Best in Show at the 2013 New York World Wine & Spirits Competition. Balcones was the first Texas-made whisky on the market in 2009, and it now makes seven styles of whisky: Rumble, Rumble Cask Reserve, Baby Blue Corn Whisky, True Blue, True Blue 100 Proof, Texas Single Malt and Bimstone, a smoked whisky. It has also produced special edition bottling like the fifth anniversary Texas Straight Bourbon.

We make an original style Texas whisky made with Hopi blue corn,” Tate says. “Our whiskys have a lot of similarities to Scottish malt, but a taste all their own.”

The Baby Blue and True Blue are readily available in stores, restaurants and bars. Tate calls Baby Blue the “Reposado of whisky” because it is a youthful whisky that is lighter in color. It’s slightly lower in alcohol at 46 percent and is made to be drunk straight. True Blue is hearty, spicy, vigorous and assertive at 61 percent alcohol with caramel and pear flavors.

Balcones Texas Single Malt Whisky is hard to find, but worth the hunt and worth the $80. It is made with 100 percent malt, fermented for seven days and is double distilled. After aging in various sized oak barrels, it has rich flavors of caramel, brown sugar, nutmeg and vanilla with ripe pear, a hint of citrus and roasted chestnuts. This is a fantastic whisky to enjoy while burrowed in to a cozy lounge chair. After a couple glasses of this, I imagine myself sounding like Tom Waits speaking intently to a burro that nonchalantly acknowledges my presence.

Balcones was set up to make about 6,000 cases a year, but is retrofitting the distillery, which is housed in a cramped 1880s welding shop, to keep up with demand. Installing new stills in the

existing distillery will triple the capacity. Balcones has also purchased an enormous former manufacturing facility that will house a new distillery, which Tate hopes to have online by the beginning of 2015.

Did I mention that Tate obsesses about every aspect of his whisky production? The mad scientist handmade his copper stills right on site at the distillery. In fact, everything in the distillery is custom built to fit exactly in the tight space. Balcones whiskys are sold in 20 states, the U.K., Australia, Sweden, Norway and Japan. Balcones whiskys are available in Austin at liquor stores and bars like The Four Seasons, The Tigress Pub and Fino.

TREATY OAK DISTILLING CO. RED HANDED WHISKEY

Texans are awfully proud people. We like to buy products made in our state. Flying in the face of that, one Austin distiller, Treaty Oak Distilling, is brazenly buying bourbon distilled in Indiana, Kentucky and Tennessee and selling it under its own label with a picture of Texas right on it. The gall! Red Handed Bourbon was released in November and is the first whiskey from Treaty Oak.

The name is a wink and a nod to acknowledge that they’ve “stolen” their whiskey. The distillery buys the bourbon and then blends it and re-barrels it to age for 12 to 15 months onsite in Austin. It’s actually a common practice and producers who do so, like Jefferson’s, Bulleit and Willet, are known as NDPs (nondistiller producers) in the industry. Think about it: There are dozens of brands of Kentucky bourbon on the shelf, but only a handful of distilleries.

“This is bourbon worth stealing,” says Daniel R. Barnes, owner and distiller of Treaty Oak Distilling. “We got lucky with buying really good bourbon to use for Red Handed. It was a rare opportunity for a distillery of our size to acquire the quantity and variety that we did. The oldest batches are from 2006 and the newest bourbon in our blend is from 2010. It’s fun to play with other people’s whiskeys. It tastes so different after we’ve blended and aged it.”

Treaty Oak started the distillery making rum, then gin to showcase craft spirits, before moving in to whiskey. Barnes, an avid whiskey collector with more than 300 bottles of bourbon and several antique bourbons, has been interested in making whiskey since the start of the distillery. He has been making whiskey behind the scenes for seven years, trying out different flavor profiles, but hasn’t released any yet. In preparation for making his whiskey, Barnes worked at a few distilleries in Kentucky to learn bourbon distilling. The relationships with distillers and his experience in Kentucky led to the decision to go the NPD route.

“We wanted to know how to blend whiskey before we put ours on the market,” Barnes says. “It’s an education to work with other distillers’ whiskey to make it our own. We are grateful to the guys in Kentucky who welcomed us with open arms to learn, distill and sell to us. There is great camaraderie among those distillers.”

So if it’s just purchased liquid, what makes this a Treaty Oak product? Barnes says it’s the selection of the blend and re-barreling and aging in Texas heat that makes it pop. Treaty Oak specified the bill of grains for each batch of whiskey and then assembled the exact blend desired. In addition, Barnes hand-selected the new American oak barrels with a three-level char. Treaty Oak ages the whiskey in a warehouse where the temperature doesn’t exceed 95 degrees.

Red Handed is a bold, spicy bourbon made with 60 percent corn and a heavy hand on the rye, with more than 30 percent. Barnes likes it both as a sipping whiskey and also thinks it’s well suited for cocktails like the Old Fashioned. The oaky whiskey has plenty of sweetness with vanilla, caramel and toasted pecan flavors, accentuated by black pepper and ginger. This whiskey should be enjoyed while listening to old Dinosaur Jr. albums on vinyl in a dimly lit room. Its early introduction has been well received. Red Handed has already won a gold medal at the 2013 Great American Distillers Festival. It sells for $34 a bottle at local shops like Spec’s and Twin Liquors, and it’s featured in a cocktail at the W Hotel.

Treaty Oak has enough stock of Red Handed for three years of allocated small seasonal releases of about 300 to 500 cases. That will be enough to get them through until they release their own in-house-created whiskey. Barnes intends to introduce a four-grain whiskey with an equal mixture of wheat, rye, corn and barley in about one year. It will be aged four years to get the desired complexity. Treaty Oak is opening a tasting room where visitors can sample Red Handed and its other spirits in its North Austin distillery. Barnes is in the process of building a new distillery in Southwest Austin off Highway 290 near Argus Cidery and Jester King Brewery.

GARRISON BROTHERS DISTILLERY

Tucked in to the rolling hills about 10 miles west of Johnson City, the Garrison Brothers Distillery is making bourbon in Texas wine country. Former ad man Dan Garrison fired up his whiskey distillery in Hye, Texas, to make its first batch in 2008. It’s one of the first whiskeys legally made in the state after prohibition.

The flagship Garrison Brothers Texas Straight Bourbon is made with 64 percent Texas-grown corn, giving it a sweet profile. The remainder of the all-organic grains in the mash bill is winter wheat grown on the ranch in Hye and barley from the Pacific Northwest. The distillery’s location makes a difference. The water used is filtered through the limestone beneath its ranch, much like the water used in Kentucky bourbon is filtered through limestone. The Texas heat speeds up the aging process by accelerating oxidation and evaporation for the whiskey in the barrel. It’s made in Texas for Texans.

“We have no plans to sell outside Texas,” Garrison says. “As long as the Texans keep drinking, we’re in good shape.”

The Texas corn, heat and water give Garrison Brothers bourbon sweet flavors of caramel, molasses and maple syrup, along with spices like black tea, vanilla and nutmeg. It has a little kick at 94 proof, but is silky smooth on the way down. This is a sipping whiskey best enjoyed with a lump or two of ice while sitting on the back porch with your favorite dog. Garrison Brothers bottles its bourbon twice a year in fall and spring, and vintage dates each batch. Each bottle is hand numbered and hand sealed in black wax. The distillery filled about 1,300 barrels this year. The fall 2013 vintage will be available after it has been aged about three years.

In addition to its flagship bourbon, the company released the special edition Garrison Brothers Cowboy Bourbon Whiskey in May this year. This barrel-proof bourbon was uncut, unfiltered and bottled straight from the barrel, weighing in at 136 proof. You can still find it in some bars, but the small batch of 600 small 375-millileter-sized bottles of Cowboy sold out quickly, even at the steep price of $169. That’s a lot of cash for a small bottle. Why so expensive?

“In Kentucky, they lose three to four percent of the whiskey to evaporation,” Garrison explains. “We lose 12 to 13 percent annually. That’s a lot of ‘angel’s share.’ Our Cowboy Bourbon is expensive because after five years of aging, the barrel is only half full. A lot of the water is gone, leaving the whiskey more concentrated.”

If you didn’t get your share, never fear. Garrison has already selected the barrels he will use in the 2015 bottling. He plans to produce 5,000 of the larger 750-millileter bottles, and make it a little less expensive. The distillery is a great day-trip destination. Garrison Brothers provides informative tours of the facilities, which conclude in the tasting room. Garrison Brothers has done a good job of getting bars and restaurants to carry its whiskey, so it’s readily available throughout the state. It retails for about $75 a bottle and you can find it at major steakhouses like Vince Young Steak House, bars like TenOak, and the W Austin sells it by the bottle.

BARTENDER’S WISDOM

It is a good sign that a bar might be a good whiskey bar when you walk in and see a wide selection of whiskey labels that are out of the mainstream. The second important element is a bar staff that knows their stuff. That’s what you get at Drink.Well. on North Loop. Not only does the bar have more than 75 kinds of American whiskey, but Co-owner Jessica Sanders knows her corn from her rye. Sanders not only has studied all things wine, beer and spirits as a board member of the Austin chapter of the United States Bartenders Guild and as a sommelier, but she also recently attended a week-long camp about bourbon in Kentucky. She uses that knowledge for good, teaching whiskey classes and by droppin’ science behind the bar at Drink.Well.

“Drink.Well. specializes in American craft spirits,” Sanders says. “Bourbon and American whiskey are the ultimate American craft sprits. Bourbon is a national treasure. Having a big whiskey selection is critical to our concept. It has become a life-long mission to learn about all of them.”

Tasting a whiskey properly can also improve the enjoyment. Smell it twice by inhaling with your mouth and nose simultaneously with the glass away from your face. Smell as slowly as you possibly can. That way, the alcohol level is turned down and you can smell the fruit and the balance of the spirit. Don’t bury your nose in the glass like wine or it will burn your nose hairs off. Next, sip twice. The first sip acclimates your palate to get past the first burn of alcohol. The second sip is what counts.

Now, think about the various flavors and separate the notion of heat from spice. Whiskey can have great spice flavors of black pepper, cinnamon and nutmeg that are completely different from the burn of alcohol. Mind you, that alcohol heat can be there, particularly in the higher alcohol and barrel-strength styles, which can be up to 110 proof. A big swig of that without warming up your mouth will be like getting kissed by a fist.

Whiskey can be intimidating to some with its rough-and-tumble fire-water reputation. Sanders recommends beginners start with bourbon like Maker’s Mark, which has an approachable flavor. Its creaminess, vanilla and sweetness make it a suitable gateway whiskey. As people progress and want to discover the types of whiskey that they enjoy most, Sanders recommends people branch out from whiskeys they already like. Ask the bartender about whiskeys that are in the same family as your favorite.

“Don’t jump from Maker’s Mark to Bulleit,” Sanders advises. “It’s a high-rye bourbon that is spicier. Make the process a gradual one. Drink different spirits until you find the ones you don’t like and the ones you like best.”

A great way to explore different whiskeys is to order a flight, which allows you to compare both complementary and contradictory styles to see which you like better. It might be difficult to know if you prefer the Eagle Rare versus the Elijah Craig 12 if you drink them a week apart. Tasting in flights also helps find preferences among different styles of whiskey. Do you prefer the sweetness of bourbon that corn brings? Do you gravitate to spice rye or softer wheat whiskey? Or are you a big fan of the bold peatiness of Scotch? Sipping whiskey on its own is definitely an enjoyable pastime.

Purists may thumb their noses at mixing whiskey with anything but a cube of ice or a dash of water, but there are many delicious classic and signature cocktails worth exploring.

Battle of New Orleans at Drink.Well

A classic cocktail recipe that’s perfect for Sazerac drinkers who like a little variety.

  • 1.5 ounce bourbon
  • 3 dashes Peychaud’s Bitters
  • 1 dash orange bitters
  • 1/4 teaspoon Herbsaint
  • 1/4 teaspoon Meletti Anisette

Stir all ingredients and strain into a chilled glass. Garnish with an expressed lemon peel.

The Atlantic Avenue at Drink.Well

This variation on the classic Manhattan is homage to the Brooklyn cocktail, using Swedish Punsch, which is a popular Scandinavian liqueur that’s based with Batavia Arrack. Combine all ingredients with ice and stir until properly diluted and chilled. Strain into a cold cocktail coupe and express a lemon peel over the drink.

  • 2 ounces rye whiskey
  • 1/2 ounce Swedish Punsch
  • 1/2 ounce Bonal
  • 2 bar spoons Amontillado Sherry
  • 1 dash baked apple bitters
  • 1 dash orange bitters

WHERE TO DRINK WHISKEY IN AUSTIN

Bar Congress

This intimate lounge carries 60 to 70 American, Canadian, Irish, Scottish, Japanese and other regional whiskeys available, including an allocated Black Maple Hill 16 year and a rare bottle of A.H. Hirsch 16 Year Reserve. Bar Congress is known both for making solid classic cocktails like the Old Fashioned, Vieux Carre and Black Manhattan, and for signature drinks like The Roundabout.

Bar manager Jason Stevens: “I’m a huge fan of the Suntory Hibiki 12 year with an extended preparation. I will start a guest with the Hibiki neat, having them take a few sips to get used to the flavor then add ice, a few sips more and then finally and slowly elongate with Topo Chico soda. It’s incredible how the flavors change and how different elements fade and become pronounced throughout.”

Drink.Well

This North Loop neighborhood bar has more than 75 types of American whiskey like E.H. Taylor Small Batch Bottled in Bond and St. George Single Malt Whiskey. Drink.Well. offers flights of four whiskeys to let you taste the difference between a Whistle Pig Straight Rye 11 year and a Four Roses Limited Edition Small Batch.

Péché

The absinthe selection might draw you in and then the whiskey will catch your eye with a selection of about 100 bottles. Péché carries special whiskeys like a hand-selected single barrel Buffalo Trace bottled just for it and a Talisker 40-year-old Scotch.

Jack Allen’s Kitchen

Known for periodically hosting whiskey dinners, Jack Allen’s Kitchen carries 25 different whiskeys, including Texas whiskeys, Kentucky bourbon, Irish, Canadian and Rye. The Texas lineup includes Firestone & Robertson Distillery, Rebecca Creek Spirit Whiskey, Garrison Brothers and True Blue from Balcones. They have a hand-selected barrel of Eagle Rare 10 Year Kentucky Straight Bourbon bottle especially for them.

tenOakTen Oak

This whiskey bar has 220 to 250 whiskeys from throughout the world, including 127 bourbons and as many as 30 American whiskeys. They love to pour Texas whiskey like the Ranger Creek Ranger Creek .36 Texas Bourbon Whiskey and Garrison Brothers Cowboy Bourbon. They have rare and special whiskeys like the Buffalo Trace Experimental made with rice and Pappy Van Winkle’s Family Reserve 15 Year.

Vince Young Steakhouse

While it may not have the largest list of whiskeys with more than 65 on hand, it has some of the most exclusive labels in town. Vince Young Steakhouse carries full sets of whiskeys, like all five Macallans, from 12 year to 30 year, and four bottlings of Pappy Van Winkle.

Disclosure: Samples were provided for tastings by Balcones, Treaty Oak and Garrison Brothers. 

What are you drinking? 

10 Austin Cocktails to Warm Your Autumn Nights

Recently the mercury has been plummeting to a chilly 60 degrees, and frostbitten Austinites are scrambling to find their woolen sweaters and scarves. It’s that time of year. Now that the sun is going down earlier in the evening and that nip is in the air, it’s time to switch out of the light and breezy and slip into something more substantial.

Bars and restaurants around Austin are rolling out their autumn cocktail menus, featuring bolder, boozier and spicier drinks. Stop suffering through the merciless chill and fortify yourself against the shivers with these hearty drinks.

Bar Congress

Bar manager Jason Stevens welcomes the chance to pour bourbon, rye and applejack into seasonal drinks despite the limited cold spells that we get in Austin. He likes playing around with eaux-de-vie and stone fruits to create a little fall magic, and he just updated the Bar Congress menu with three autumn drinks on the menu.

Stevens gets a little misty and nostalgic while preparing his fall menu. “When I look to make a new autumn cocktail, I try to capture elements of my autumns growing up in Oregon and combine them with flavors I’ve grown to love in Texas. Maple, date and winter spice combine with port and molé, rounded out by bourbon’s heat and age.” He sees the Roundabout as a straightforward fall cocktail.

The Roundabout

  • 1.25 oz. Eagle Rare 10 year Bourbon
  • 1.5 oz. Dows 10 year Port
  • .5 oz. house made date syrup
  • .5 oz. fresh squeezed lemon
  • 2 heavy dashes Bittermans Molé Bitters
  • Egg white

Shake it vigorously with little to no ice.  Final touch is five drops of Angostura on the egg-white froth and garnish with a cherry.

This is a complex drink that isn’t fussy. It’s sweet and spicy in a smooth, cuddly way. It makes me want to light a fire and snuggle on a bearskin rug.

BungalowDeviled Apple

This drink is great for fall in Austin; it’s warm but with a nice kick.

  • 1 1/2 oz. Blue Nectar Silver Tequila
  • 1/2 oz. Fireball Cinnamon Whiskey
  • 1/2 oz. Sour Apple Schnapps
  • 4 oz. cider

Drink.Well.

Drink.well. owner Jessica Sanders and bartender Dennis Gobis are retiring the tiki section of their menu and replacing it with cocktails more suited for the ski lodge than the beach. The autumn menu has six new boozy cocktails with spices that include cinnamon, nutmeg and clove. They are shooting for cocktails that stick with you with you, creating lush, velvety textures by swapping out simple syrup for gomme syrup in drinks like the Sazerac.

 A Shephard’s Holiday

Gobis created a simple, delicious negroni-style drink suited for chillier weather. It has a lovely layering of orange, cinnamon and clove to warm your heart.

  • 1 ounces Blanco Tequila (Siembra Azul)
  • 1 ounces Amaro CioCiaro
  • 1 ounces Punt e Mes
  • 2 dashes Old Fashioned Bitters

Stir all ingredients with ice and pour over a large-format ice cube in a rocks glass or serve up in a chilled cocktail coupe. Garnish with an expressed orange peel.

Jack Allen’s KitchenRound Rock Bee Keeper

In shaker tin, add the following:

  • 1 small scoop of ice
  • 1.5 oz. Rebecca Creek Texas Spirit Whiskey
  • .25 oz. Luxardo Maraschino Liqueur
  • 1 oz. house made Round Rock Honey-Fig syrup
  • 2 dashes of apple bitters

Shake and strain over ice in a 9-ounce rocks glass, add straw and garnish with sliced dried fig.

Lucy’s Fried ChickenGone a’Rye

Courtesy of William Schulte

  • 1.5 oz. Old Overholt Rye Whiskey
  • .5 oz. Campari
  • .25 oz. Luxardo Cherry Liqueur
  • .25 oz freshly squeezed lemon juice

Mix all ingredients in a shaker tin with ice. Shake well. Stir until well chilled and strain into a cocktail (or highball) glass.

No Va Kitchen & Bar

Lead bartender Tacy Rowland is introducing six new autumn cocktails to the NoVa menu. The new upscale restaurant and bar is fitting in with its Rainey Street location by introducing a cocktail menu that uses beer, wine and cider. While the wine-based sangria is a top seller, Rowland is excited to create drinks with beer, too. She finds it an approachable way to introduce new ingredients.

One of the signature cocktails, Thunderstruck, mixes Austin Beerworks Black Thunder, which recently won the gold medal at the Great American Beer Festival and coffee. Rowland says, “I’m a huge coffee lover. I’ve been playing around with coffee infusions at home and came up with this delicious Cynar coffee infusion.”

Thunderstruck

  • 1.5 oz. coffee Cynar
  • 1 oz. coconut milk
  • .5 oz. Chameleon cold brew
  • .5 oz. five spice syrup
  • 2-3 oz. Austin Beerworks Black Thunder

Shake all ingredients except beer, fine strain into glass and top with beer. Garnish with three coffee beans and serve it in a coupe.

This drink is dangerously delicious. It’s both sweet and bitter, with a sneaky punch. It is perfect for after dinner, brunch or end of the night.

Searsucker, Jack Manhattan

The bar crew at Searsucker has created a Jack-o-Lantern play on the classic Manhattan cocktail, using housemade pumpkin, all-spice, Clove, nutmeg, cinnamon and vanilla-bean-infused whiskey.

  • 2.5 oz. infused whiskey
  • .5 oz. Cocci
  • 5 dashes Jerry Thomas Own Decanter Bitters

Stir and strain into a cocktail glass and garnish with a cinnamon stick.

Sullivan’sSalted Caramel Apple Martini

  • 1.5 oz. Pinnacle Whipped Vodka
  • 1.5 oz. DeKuyper Sour Apple Pucker
  • 2 oz.  Caramel Lemon Sour (dash of lemon sour in caramel sauce)

Place all ingredients into a Boston Shaker and shake approximately 10-15 times to combine. Strain into a chilled martini glass with a lightly salted rim.

Qui

Celebrity chef Paul Qui has a talented bar crew that has created six signature cocktails for autumn.

Compadre

  • 1 ounce Rittenhouse Rye
  • 1 ounce Campari
  • 1 ounce Amontillado sherry
  • 1 dash Peychaud’s

Stir the ingredients and serve it straight up in a coupe glass garnished with a lemon peel.

W Austin

Libationist Joyce Garrison believes whiskey drinks are great in the fall and has created one with a shadow of summer with the honey bourbon syrup, made with the just-released Red Handed Bourbon from the Treaty Oak Distillery.

Nefariously Red Handed

  • 1.5 oz. Red Handed Bourbon
  • 4 basil leaves
  • .5 oz.  blackberry honey syrup
  • .5 oz. blood orange bitters

Shaken and strained into a coupe glass and garnished with a flamed orange peel.

No matter what part of town you are in, you can take the edge off of those cold autumn nights with a bracing cocktail.

This story was originally published on CultureMap.

What are you drinking? 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hendrick’s Gin’s exclusive new cordial is available in only three cities — and Austin is one of them

Lesley Gracie, Hendrick’s Gin‘s master distiller, and a couple brand ambassadors are barnstorming a few U.S. cities, including New York, Austin and San Francisco to introduce a new quinine-based cordial called Quinetum (sorry Portland and Seattle — apparently your bar culture simply isn’t cool enough).

Here’s the kicker: Gracie distilled only 4,000 small bottles of the stuff and is bringing only 2,400 bottles to the States. With that limited supply, Hendricks isn’t even selling it — they’re just giving it away to two dozen of the coolest bars in these select cities.

In her first ever visit to Austin, Gracie recounted how she spent five years testing various recipes of herbal distillates. “I built this to find the right flavor to make delicious cocktails based on Hendrick’s Gin. We tested out tiny batches with local bartenders in Scotland to get it right.”

Now Hendrick’s is looking to top bartenders to create dazzling cocktails with Quinetum to pair with its cucumber- and rose-kissed gin. It’s a genius marketing ploy to gin up prestige for Hendrick’s by adding in an ultraexclusive lover to tease us.

Since you can’t buy it, your job is to track down where Quinetum is served and give it a taste before it all runs out. Here is your insider tip — NoVa Kitchen & Bar on Rainey Street has secured a coveted bottle and plans to start making cocktails with it very soon.

Tacy Rowland, lead bartender at NoVa, is thrilled to land a bottle, saying, “Hendricks Quinetum was expertly created with the bartender in mind. It’s complex without being overpowering: floral, slightly sweet and balanced with a lovely little bite from the cinchona bark. It’s very friendly in playing with a variety of spirits. I plan on using it in a gin, green tea and cinnamon toddy throughout the fall.”

Quinine made from cinchona succirubra bark has been used for centuries as a cure for malaria and a way to calm a nasty fever. In the 1630s, the Spanish brought it from South America to Europe, where it evolved over the years from being used just for medicinal purposes to become a nice bittering agent to pair with alcohol in cocktails. It’s a bit of an ironic twist that Hendrick’s chose to package Quinetum in a container fashioned after an antique poison bottle that they found in an old London shop.

Gracie’s tinkering with the Quinetum recipe eventually landed on a blend of quinine, lavender and orange distillates with extracts of orange blossom, wormwood and holy thistle, blended with glycerol to for a silky texture and a nip of sucrose to give it a sweetness (and to satisfy Alcohol Tobacco and Trade Bureau laws). The base distillate has four percent alcohol, which puts it in the cordial category, rather than syrup.

The result is a concentrated elixir with a rich, honeyed flavor. It’s potent enough to go a long way in a cocktail. As Gracie lovingly described it, “What most bartenders will immediately pick up on is the orange nose, giving way to subtle lavender notes. The taste has a deep green, bitter flavor from the wormwood, holy thistle and, of course, quinine. Bartenders should find this combination amiable for crafting into cocktails with Hendrick’s characteristic floral notes and spicy bitterness, which comes from the caraway seed and cubeb berries.”

While the intent is to find some of the best bartenders to create new cocktails with Quinetum, the Hendrick’s crew mixed up a couple concoctions to get the creative juices flowing.

Whiffen’s Wonderful Wibble

  • 2 parts Hendrick’s
  • ½ part fresh lemon juice
  • ½ part fresh pink grapefruit juice
  • ½ part Quinetum
  • ½ part tamarind syrup

Serve chilled or on the rocks in a coupe or martini glass.

Warburg’s Buck

  • 2 parts Hendrick’s
  • 1 part fresh lemon juice
  • ½ part Quinetum
  • ½ Rooibos Syrup
  • Topped with ginger ale

Serve over ice in a Collins glass.  Garnish with cucumber slice.

I was fortunate enough to get my hands on a small sample of Quinetum and plan to test a cocktail with it, gin, Fino Sherry and sparkling water. I’ll let you know how it turns out.

If you want to try it, head to NoVa or conduct a foraging expedition at likely bars around town, including Bar Congress,ContigoDrink.well.Eastside Showroom and Whistler’s. One of them is bound to have a batch.

This story was originally published on CultureMap.

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AUSTIN’S COOLEST COCKTAIL: The April 5, 1971 at Bar Congress

Jason Stevens Bar CongressQuench your thirst with Bar Congress’s Jason Stevens as he prepares Austin’s coolest cocktail.

Austin’s status as a big city seems to have been cemented over the past year with the arrival of Formula 1 racing, the burgeoning census data and the advent of 10-digit dialing to accommodate a new area code. The city’s growth might bring more congestion, but it hasn’t dramatically altered its sophisticated and adventurous, yet relaxed, personality. Austin’s best bars embrace that same personality. That’s what makes them cool.

Whether you are closing a deal over happy hour, looking to impress your friend on date night or you just want to relax after work, the swanky cocktail lounge at Bar Congress is your destination. Tucked between its sister establishments—the casual Second Bar + Kitchen and the elegant Congress restaurant—Bar Congress is a refined yet welcoming blend of both. It’s a neighborhood bar where residents nibble on Chef David Bull’s delectable snacks, a celebration destination for a glass of Champagne before a 20th anniversary dinner and a cocktail bar where aficionados congregate for some of today’s best craft cocktails.

The man behind the excellent cocktails, Jason Stevens, has polished his skills over the past 15 years of bar management at hot spots such as the East Side Showroom and The Tigress before coming to Bar Congress. He is an award-winning mixologist, speaker and teacher of the history and art of quality -focused cocktails, and his recipes have been published nationally and locally. Stevens sees a shift toward simplicity in the Austin cocktail scene.

“The era of the 25-minute cocktail is going away,” he says. “There is a focus on simple cocktails with fresh local ingredients and local spirits. Tequila and mescal are popular here. With the onset of summer, people want refreshing drinks. I’m a big fan of all types of rum. I’m also getting into aromatized wines, aperitifs and vermouth.”

AUSTIN’S COOLEST COCKTAIL
April 5, 1971: This lively cocktail is named for the day Gary Busey was arrested for his first DWI. (This historical fact is completely unconfirmed and fully fabricated.)

Bar Congress Austin's Coolest Cocktail The April 5, 1971, combines Steven’s love for Sherry and tiki drinks without using rum. It mingles the light and refreshing elements of a margarita but tastes nothing like one. It’s complex without being difficult, showcasing the flavor of tequila. The light touch of cinnamon and allspice gives it a playful and sophisticated zing. The fresh zip of citrus sings summer wrapped in a whisper-dry Sherry for a nutty almond underlying flavor with a hint of sweetness. “On the surface it’s laidback, but it has lots of depth and complexity once you get past it all,” Stevens says, “just like Austin.”

Ingredients:

  • 1 ounce Siembra Azul Tequila Blanco
  • 1 ounce Amontillado Sherry
  • ½ ounce lemon juice
  • ½ ounce Cong’s Spices #2, a lightly spiced grapefruit cordial made in-house

Directions: Combine all ingredients, shake and serve up with a twist of Rio Star grapefruit peel on top.

This story was originally published in the July, 2013 issue of Austin Woman Magazine.

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