4 cocktail recipes from local restaurants to revive Austinites in August
It's time for a new batch of refreshing recipes to keep Austinites entertained through this brutal Texas heat. July's cocktail collection was a nice distraction from the summer sun, full of citrus-flavored creations to make us feel like we've been transported to a tropical island.
The following cocktails feature some of our favorite ingredients or mixers we’re loving at the moment. And if you prefer to drink them rather than make them, these revitalizing beverages can be found at their respective restaurant or bar.
Perfect Escape by Eberly
This recipe by Beverage Manager Kim Romo is a perfect beverage for any group gatherings, and is just as refreshing as a piña colada. The addition of milk might seem a bit odd at first, but it really adds a delightfully silky texture to the drink. As a note, this recipe yields a half liter (18 oz) of cocktails, so drink responsibly!
8 oz Flor De Cana 7 Year Rum Gran Reserva
2 oz St. Elizabeth Allspice Dram
4 1/2 oz coconut water
3 oz pineapple juice
2 oz lime juice
1/2 oz simple syrup
5 oz whole milk
Dehydrated lime slices and orchid flowers, for garnish
- Combine all ingredients in a jar. To clarify, strain the mixture through a coffee filter until all the curdled milk solids are removed.
- Repeat the clarification process until the liquid is clear.
- Serve in your favorite tiki mug over crushed ice. Garnish with the dehydrated lime slices and orchid flowers, if desired. Enjoy!
Dulce Vida Tequila is based out of Austin, which makes this recipe all-too irresistible.Photo courtesy of Wu Chow
The Green Dragon by Wu Chow
This recipe was created by Bar Manager Johnny Soumphonphakdy using Austin-based Dulce Vida Tequila. This invigorating cocktail has hints of both sweetness and spice, which is just what we need to get through the brutal August heat.
1.5 oz Dulce Vida Pineapple Jalapeño Tequila
1/2 oz Ancho chile liqueur
1 oz lime juice
2 oz lychee drink of choice
Splash of soda water
Pineapple wedge and jalapeño slice, for garnish
- Combine all ingredients except the soda water into a cocktail shaker full of ice. Shake until well-chilled.
- Strain the cocktail into a glass full of ice and top with soda water as desired.
- Garnish with the pineapple and jalapeño. Enjoy.
This brightly colored cocktail is reminiscent Selena's signature red lipstick.Photo courtesy of Lenoir
Lil Selena by Lenoir
This cocktail takes a little patience to create the smoky hibiscus tincture, but it's definitely worth the wait. If you can't get your hands on Atxa Blanca Vermut, you can use any other similar herby white vermouth.
2 oz Atxa Blanca Vermut
1 oz Lillet Blanc
2 cups dried hibiscus leaves
750 ml white mezcal
Lime wedge, for garnish
Smoky Hibiscus Tincture Directions:
- In a non-reactive container, combine the hibiscus leaves and the mezcal and stir to soak the leaves.
- Refrigerate the container and allow to steep for two to three days.
- Strain the leaves from the mezcal and reserve for another use, if desired.
- Combine vermut, Lillet Blanc, and 1/4 oz of the smoky hibiscus tincture into an empty rocks glass. Stir gently.
- Add ice to the glass, squeeze in some lime juice, and top with the wedge for garnish. Enjoy.
Who doesn't love a good margarita?Photo by Ashleigh Amoroso
We love a good margarita, and there's nothing better than finding a new go-to margarita spot like Tillie's. Camp Lucy's Banquets Executive Chef Meredith Shaffer says their Gold Standard Margarita pairs best with their Mexican fusion-inspired bone-in Duroc pork chop, and we trust their impeccable taste. If you can't get enough of this libation, try Tillie's Empress Gin Martinifrom our June collection of recipes.
2 oz Casa Dragones Blanco Tequila
1/2 oz Louis Cuvée Grand Marnier
1 oz lime juice
1/2 oz agave syrup
Dried lime slice, for garnish
- Combine all ingredients into a cocktail shaker full of ice. Shake vigorously.
- Strain the margarita into a glass with ice, garnish with the dried lime slice, and serve.