Toast the Season

These boozy holiday cocktails from Austin's top bars go way beyond eggnog

The holidays are here, and what better way to celebrate than with a cocktail? These six local libations go beyond the eggnog and mulled wine. Think outside the box and try one of these boozy little helpers for the holidays.

Ranch 616
Those crazy kids at Ranch 616 are known for outlandish creations, and this one is no exception. The Holidazed (& Confused) combines Casamigos blanco tequila, 1921 Crema de Tequila, RumChata, Kahlua, and Chameleon mocha cold brew, stirred with ice and strained into an ice-filled Collins glass. It is finished off with house-made mint bitters whipped cream and topped with nutmeg and crushed peppermint. Santa's little pick-me-up!

Icenhauer’s
This popular Rainey Street outpost has a new holiday drink menu created by Stuart Thompson, head bartender/general manager, featuring cocktails inspired by A Christmas Story and National Lampoon’s Christmas. The Cousin Eddy caught our attention as a refreshing alternative to sweeter drinks: A blend of clove-infused bourbon, cranberry liqueur, and angostura bitters is topped with Champagne and served up in a coupe. Festive!

Geraldine’s
Beverage Director Jen Keyser came up with this outstanding drink that combines holiday flavors in a light yet boozy concoction. Laird's Applejack brandy, orgeat, and pumpkin water are shaken with an egg white for texture, adding a dash of Tiki bitters for balance and a dusting of cinnamon as garnish. The cocktail’s name is equally awesome: Jupiter's Lament, the title of a Smashing Pumpkins song. It will be available starting December 2.

Péché
Known for inventive takes on classic cocktails, the guys at Péché are taking a holiday staple and running away with it. Their version of hot buttered rum is made with Brugal rum and real butter, spiked with allspice dram, and topped with cinnamon. All that's missing is a roaring fireplace.

Jacoby’s Restaurant & Mercantile
The Southern-inspired East Austin favorite is serving the Maple Leaf, a cocktail featured on the dessert and brunch menu. It is made with bourbon, cold-brew coffee, falernum, chocolate bitters, maple-infused simple syrup, and house-made Frangelico ice cream. This light yet rich drink is a satisfying end to a holiday meal.

Midnight Cowboy
For the new winter menu, General Manager Michael Phillips came up with a potent, spicy beverage he named Bonita Amplebum: silver cachaça, Beckerovka, gran classico, spiced apple reduction, and walnut bitters, served on crushed ice, fix-style. This cocktail is elegant, seasonal, and definitely out of the ordinary — in classic Midnight Cowboy style.

The Cousin Eddy at Icenhauer's is inspired by the character in National Lampoon's Christmas Vacation.

Photo courtesy of Icenhauer's

The Cousin Eddy at Icenhauer's is inspired by the character in National Lampoon's Christmas Vacation.

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Taco News

Popular Austin taco truck Con Todo wraps up business after 3 years

contodotacos.com

Con Todo is closed, but Chef Joseph Gomez is looking forward to the future.

A very popular Austin taco trailer at Celis Brewery has suddenly shut its ordering window. Con Todo chef Joseph Gomez made the announcement on his Instagram account, which was previously the business' account.

As Gomez points out in the message, the account predated Con Todo and will survive it, too, under his own name. It's a clear handle for what the chef plans to do: continue his career and the things Con Todo stood for, but not under the Con Todo name or project.

"Sorry for delay on posting but, after much thought, I’ve made the difficult decision to close the doors to Con Todo 😢. This is one of the hardest choices I’ve ever had to make," Gomez wrote. "Con Todo wasn’t just a business — it was my livelihood, my passion, so deeply personal to me. For those of you who know me, you understand how much heart, soul, time, effort I put into it."

Gomez lists several identities and callings he plans to continue expanding: among them, advocacy, cooking, writing, and being "a proud ADHD weirdo."

"My commitment to supporting migrant workers’ rights remains is as strong as ever, and I’ll continue that work through new projects, as I always have," he writes. "You’ve heard me talk about this mission before, and this year is going to be especially important to take a deep dive into it and explore what’s happening on the border towns where I am from. I won’t be quiet about it."

Gomez and Con Todo have garnered acclaim from food industry and media sources including the James Beard Foundation, Texas Monthly, and CultureMap's own Tastemaker Awards; however the chef doesn't seem too concerned with formal praise from the Michelin Guide as he signs off with the snarky Spanish "#michelinmisnalgas." (He had already been using the hashtag for years prior to winning a recommendation from Michelin in November 2024, and the team did attend the ceremony.)

According to Con Todo's website manifesto, cuisine at Con Todo was both deeply personal to Gomez and representative of the Rio Grande Valley (RGV), so it seems likely that Austinites will get to enjoy eats in the same style from Gomez going forward.

"In the mean time, keep an eye out for me doing pop ups, events, talks, panels and a little pot stirring," Gomez writes. "Nos vemos pronto!"

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