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.

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Celebrate Bourbon Heritage Month with Texas Whiskey, Austin Cocktails

Kentucky Bourbon for National Bourbon Heritage MonthWe have a wealth of opportunities to celebrate bourbon in this country, and for that we can thank Congress. Not only did that esteemed body pronounce the homegrown whiskey “America’s Native Spirit” in 1964, but a 2007 Senate bill declared every September hence to be National Bourbon Heritage Month. This is one time when we can get behind the decisions of our government.

Some boozy history
Of course, whiskey in general isn’t an American product, but the specific type known as bourbon is. There are old-world whiskies, such as Scotch or Irish, and new-world whiskies — bourbon, Canadian, Tennessee, rye, corn, wheat and blended.

We owe a debt of gratitude to a Baptist minister from Kentucky, Elijah Craig, who first made bourbon in 1798. The processes Craig set in motion have evolved into standards that make bourbon a unique distilled spirit.

Ever since, we’ve had the happy luxury of dreaming dreams that fatten on the vapors of bourbon. Ah bourbon.

Whiskey must comply with stiff regulations to qualify as bourbon. It is made from fermented mash of grain — which includes not less than 51 percent corn — that is distilled to no more than 160 proof; entered into and aged in charred, brand-new oak barrels at no more than 125 proof; and bottled at no less than 80 proof. There can be no colors or flavors added — ever.

Within the strict rules, distillers can coax an array of flavors by creating their own mash bill, or grain recipe. Increasing the corn percentage can give it sweet flavors; adding rye gives it pepper, spice and bite; wheat brings out mellowness; and malted barley adds chocolate with fermented sugars.

The use of sour mash — that thin, watery part of a previously distilled batch of whiskey mash that is added into the next batch, a step Dr. James C. Crow developed in 1823 — also affects the flavor.

The biggest impact on flavor, though, is the barrel. It’s all about the oak. The wood seasoning (“toast” or “char”), along with conditions in the warehouse where the barrel is stored (the “rick house”) — including its size, the location of the barrel, and temperature swings and extremes — contributes to the flavor as much as the age, proof, blending and batch.

Many people think that bourbon can be made only in Kentucky; others think it requires water from a pure limestone aquifer in Kentucky. Both conceptions are myths. Bourbon can be made anywhere in the United States — including Texas.

Accidental birth of a fine Texas spirit
One night in Waco, Chip Tate set out to make a Mediterranean knock-off of bananas Foster. He concocted a treat of figs, honey and sugar, letting them giggle in the delight of a splash of whiskey that would inflame them. The result was so good that Tate wondered what they would taste like fermented and distilled. That night, with ideas fatten on the vapors of caramelized figs, Tate decided to distill those figs, honey and sugar and the first Texas-made whiskey was born; Balcones Rumble.

Tate’s Balcones Distillery started selling its whiskey in 2009 and has been making original Texas whiskey with Hopi blue corn ever since. Its lineup is, for the most part, distinctly different from bourbon, having a lot of similarities to Scottish malt. But the ever-tinkering Tate made a small batch of bourbon to satisfy his thirsty fans.

“We made a bourbon that is cask-strength at 64.2 percent alcohol,” Tate says. “We only made a few barrels of bourbon, which equates to 42 bottles for sale in Texas, and only 18 were sent to off-premise [not at a restaurant or bar] for sale. Our bourbon aged a little more than two years in the barrel.”

It tastes of honey, baking spice, toast and pepper, with a tannic tightness on the palate. The spice of the bourbon might make one assume that the mash contains rye, but it’s 100 percent blue corn — an indication of how much impact the barrel and aging conditions can have on the flavor.

Balcones whiskies are available in Austin at select retail stores and bars, including TenOak, the Tigress and Fino.

Serious Texas distillery
A little farther south, Dan Garrison started his in Hye, Texas, distillery in 2006 and bottled his first batch in 2010. Garrison Brothers makes the first vintage dated bourbon ever produced.

They consider the limestone substrate of the Texas Hill Country to be similar in many ways to the bedrock in Kentucky, producing a similar style of water for bourbon-making. Garrison Brothers follows regulations to the letter and hand-bottles every bit of bourbon that it ages in the Texas heat.

That dedication to craftsmanship means that it is available only in limited supply in Austin stores and sold by the bottle at The W Austin.

Many people contend that the only proper way to drink bourbon is straight up, on ice, or with a splash of water. Purists, please avert your gazes at this time. Bourbon is fantastic in a variety of cocktails. Several fine Austin establishments have generously shared their fantastic recipes for National Bourbon Heritage Month.

Drink.Well., The Cat’s Pajamas

  • 2 oz. Four Roses Single Barrel
  • .75 oz. Savory & James Cream Sherry
  • .5 oz. Cynar
  • 2 dashes Barkeep Chinese Five Spice Bitters
  • Apple slices

Add all ingredients together and stir. Pour into a chilled Leopold’s coupe and garnish with fanned apple slices.

Contigo cocktail Contigo, The Dancing Outlaw

  • 1.5 oz. Bulliet bourbon
  • 5 oz. Domain de Canton Ginger liqueur
  • .75 oz. lemon verbena syrup
  • .75 ounce lemon juice
  • 3 dashes of Bad Dog Fire and Damnation bitters

Shaken, strained over cracked ice, then garnished with a lemon zest and a lemon verbena leaf.

Put lemon verbena syrup in a saucepan. Add 1 quart water, 1.5 quarts brown sugar, stir and bring to a boil. Then add 3 bunches (handfuls) of lemon verbena leaves. Reduce heat and simmer for 15 minutes. Remove from heat, allow to cool, bottle and store up to two weeks.

Lucy's Fried Chicken Cocktail Lucy’s Fried Chicken, Texas Whiskey Revival

  • .75 oz. Balcones True Blue Whiskey
  • .75 oz. St. Germain
  • 1 oz. fresh lemon juice
  • 1 bar spoon simple syrup (1:1 ratio hot water and sugar)

In a rocks glass, add all the ingredients plus ice. Shake and pour back into glass. Garnish with your favorite cherry and citrus combination. Our favorite is garnished with candied orange peel and bourbon cherries when they are in season.

Jack Allen’s Kitchen, TX Whiskey Shandy

  • 1.5 oz. TX Blended Whiskey (Fort Worth)
  • 2 muddled lemon wedges
  • 1 oz. Round Rock honey-fig syrup
  • 3 oz. of Original Sin Hard Cider

Muddle lemon slices and honey-fig syrup in Collins glass. To avoid bitterness, be sure not to overmuddle. Add scoop of ice and whiskey. Top with hard cider (or fill to top). Roll in and out of shaker tin back into glass until fruit is not on bottom.

Jack Allen’s Kitchen, Eagle Rare Manhattan

  • 2 oz. Eagle Rare 10-Year Single Barrel Kentucky Straight Bourbon (JAK’s hand-selected barrel)
  • 1 oz. Carpano Antica sweet vermouth
  • 2 dashes of Angostura aromatic bitters
  • Luxardo maraschino cherry

Place maraschino cherry in bottom of chilled 10 oz. martini glass. In a shaker with ice, stir whiskey, sweet vermouth and Angostura bitters 10 times with bar spoon. Strain into glass over cherry.

 

This story originally ran on CultureMap. Photo credits:

DRINK.WELL. The Cat’s Pajamas – Haley Dawson
Contigo, The Dancing Outlaw – Haley Dawson
Lucy’s Fried Chicken’s, Texas Whiskey Revival – Kelly Rucker
Jack Allen’s Kitchen, TX Whiskey Shandy – Kenny Braun
Jack Allen’s Kitchen Eagle Rare Manhattan – Kenny Braun

All other photos are mine.

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Tequila with a purpose: Jack Allen’s Kitchen Tequila Bash benefits Lone Star Paralysis Foundation

LuAnn, Bryce, Molly and Jack Gilmore gathered for the Tequila Bash

What is it about tequila that says party? Is it the earthy aroma and complex taste? Is it the fiery burn in the back of your throat that reminds you that you are teetering on the razors edge that separates euphoria from delirium? Or is it the reputation for its mythical ability to dissolve all worldly worries and forge bonds of brotherhood among those who drink it together?  

Judging by the arms thrown around shoulders, broad grins and belly laughs ricocheting around the patio of Jack Allen’s Kitchen during the Second Annual Tequila Bash, I’d say Jack Allen tapped into tequila’s ability to bend strangers into friends.

“I could have done an event with beer, or with vodka. But I chose tequila to go after the guys who are willing to spend $200 a person to go to a fund raising event,” says Jack Gilmore, chef and proprietor, Jack Allen’s Kitchen.

Gilmore has been an ardent supporter of the Lone Star Paralysis Foundation for eight years. When he opened Jack Allen’s Kitchen, he made it standard operating procedure to give back to community and made the Lone Star Paralysis Foundation the primary beneficiary. This is one of the charities Gilmore knows that really works. He relishes the moments when he sees previously wheel-chair bound people who are able to walk again.   

Gilmore is a regular supporter of the Foundation’s annual gala and raises money throughout the year by donating $1 for every order of Carl Miller’s Layered Chunky Queso sold at the restaurant. In 2011, the restaurant was able to donate more than $9,000 and presented a check for more than $3,600 to foundation executive director, Mike Haynes, and president, Doug English, at the Tequila bash for the past quarter’s sales.

The first Tequila Bash raised more than $15,000 and this year’s event is expected to net around $18,000. Between the queso sales, the gala auction and the Tequila Bash, Jack Allen’s Kitchen raises about $40,000 to $50,000 a year for the Foundation.  

Proceeds will be used to advance the foundations mission of curing “spinal cord paralysis through funding research, advanced recovery and community outreach.” With the funding, the foundation will be able to continue to offer recovery programs that use therapies and equipment for spinal recovery.

Jack Allen’s Kitchen has a serious bent on featuring fresh Texas ingredients straight on its menu. Gilmore gathered like-minded chef’s to pair locally-sourced dishes with locally owned tequila for the Bash. “All of the tequila distillers are locally owned except Don Julio, and they are five of the finest tequilas out there,” he says. Beyond a local focus, there weren’t many rules for the food and tequila pairing: “Make it great is the only directive.”

Featured pairings

It was obvious that the chef’s adopted the same easy-going attitude of the bash, relishing the tail-gate-like atmosphere. The food selections were scrumptious bite-sized nibbles and completely unpretentious.

Albert Benitez, chef at Cover 3, served Black and Blue Crostinis, made with rare beef tenderloin slices, blue cheese and onion marmalade served on toasted bread slices. The substantial, yet bite-sized nibble is a mainstay on the restaurant’s party menu and paired well with the cocktail from Dulce Vida Organic Tequila.

Ben Craven, the beverage manager at Perla’s created a Fleur de Paloma made with Dulce Vida Organic Tequila.

  • 1.5 ounces Dulce Vida Blanco
  • .5 ounces St. Germaine
  • 2 dashes of Lavender Spice Bitters
  • 2 ounces of fresh-squeezed grapefruit juice
  • Topped with club soda

Bryce Gilmore, chef at Barley Swine, prepared farm fresh deviled eggs with eggs from Milagro Farms. He topped them with nutty, crispy kale. The rich, creamy eggs and bitter greens were a good match with the cocktail made with Ambhar Tequila.

Marcelo Nascimento, award winning mixologist from Ambhar Tequila, prepared a classic concoction.

  • 2 ounces of Ambhar Añejo
  • .5 ounces St. Germaine
  • Orange bitters
  • Aromatic bitters
  • Orange peel set ablaze

Chris TenEyck, sous chef at Jack Allen’s Kitchen, prepared grilled and braised pork ribs with Texas orange and sweet chili barbecue sauce and served with coleslaw. Ridiculously good. He selected this to pair well with the citrus flavors in the cocktail from Z Tequila.

Dana Wakley of Pepe Zevada’s Z Tequila mixed the Spaniard for the crowd. This Jack Allen’s Kitchen menu staple was a sweet accompaniment with the ribs.

  • 1.5 ounces Z Tequila Añejo
  • .5 ounces Orange Sherry
  • Splash of fresh-squeezed Texas orange juice
  • Dash of agave nectar
  • Squeeze of lime

The man himself, Jack Gilmore of Jack Allen’s Kitchen, made ancho crusted crispy tacos filled with local lamb braised with garlic and Republic Tequila Anejo.  

Brittany Meador and Chanze Hoover Republic Tequila served a Jack Allen’s staple, the refreshing Agave Cocktail.

  • 2 ounce of Republic Tequila Reposado
  • 2 ounces fresh lime juice
  • 1 ounce Agave nectar
  • Shaken over ice

Don Julio Tequila, the only non-locally owned tequila, brought a twist to the pairings. Roxanne Santos mixed the 70th Anniversary Anejo Blanco with Grand Marnier, orange juice and a squeeze of lime for a distinctive margarita. This Jalisco Highlands tequila is filtered after aging to remove the signature caramel coloring of añejo. The taste is silky smooth and smoky and was served with Beef Street Tacos by John Zamora to pair with the margaritas.

Rebecca Rather, pastry chef and cookbook author, made a variation of her Good Luck chocolate truffles with a ganache made with Patron XO — a heavenly dessert accompaniment.

Stephanie Vasquez prepared a simple dessert drink with Patrón XO shaken with ice. The silver tequila blended with coffee liquor was smooth, sweet and sexy.

Texas grown ingredients, Texas owned tequila and Texas-sized hospitality made for a warm, jovial fundraiser that never lost sight of the cause; Jack Gilmore is certainly onto something in using tequila to open wallets for a good cause. I’ll venture to bet they raise even more money for the Lone Star Paralysis Foundation next year.

This email also appeared CultureMap.

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