4 Austin-inspired cocktail recipes to whisk you away from the Texas heat this summer
Now that summer weather has arrived in Austin, we can tell you’re thirsting for some new drinks to try. And with World Gin Day coming up on June 10, we’re sharing a few recipes from local Austin restaurants (and Austin’s favorite Topo Chico!) we hope you’ll enjoy.
The following recipes feature some of our favorite ingredients or mixers we’re loving at the moment. Whether your drink of choice is a cocktail or mocktail, we’ve gathered four bright and bubbly beverages to help whisk you away from the Texas heat. And if you prefer to drink them rather than make them, three of these lovely libations can be found on the seasonal summer menus at their respective restaurant.
Aba’s Rhubarb Rose Gin and Tonic
This cocktail was created by Senior Beverage Manager Thomas Mizuno-Moore.
½ oz lime juice
¼ oz honey syrup
½ oz Fruitful Mixology rhubarb liqueur
¾ oz Brockmans Gin
¾ oz Hendrick’s Flora Adora
2 oz tonic water
Rosebud tea, for garnish
- Combine lime juice, honey syrup, Fruitful Mixology rhubarb liqueur, Brockmans Gin and Hendrick’s Flora Adora in a cocktail shaker. Add ice, shake until cold.
- Add tonic water to the shaker, then strain over fresh ice in a double old fashioned glass.
- Garnish with rosebud tea and enjoy!
Because everyone needs a good go-to mocktail recipe in their life.Photo courtesy of Topo Chico
Blueberry Sparkler Mocktail by Topo Chico
This beverage might not be gin-themed, but it does make a great refreshing mocktail. If you don’t have Topo Chico Sabores on hand, you can substitute it with sparkling water.
1 Blueberry Topo Chico Sabores
1 cup fresh blueberries
1 tablespoon granulated sugar
½ cup water
½ oz freshly squeezed lemon juice
Lemon slices and additional blueberries, for garnish
Blueberry Syrup Directions:
- In a small saucepan, combine the blueberries, sugar, and water. Cook over medium heat, stirring occasionally, until the blueberries are soft and the sugar has dissolved, about 5 minutes.
- Remove the saucepan from the heat and allow the blueberry mixture to cool for about 10 minutes.
- Once cooled, use a fine-mesh strainer to strain the blueberry mixture into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids and set the blueberry syrup aside.
- In a cocktail shaker, combine 1 ounce of the blueberry syrup, and lemon juice. Fill the shaker with ice and shake well until chilled, about 15-20 seconds.
- Fill a glass with ice and strain the mixture into the glass. Top off the glass with Blueberry Topo Chico Sabores (or sparkling water) and give it a gentle stir to mix.
- Garnish with lemon slices and additional blueberries, if desired. Enjoy your refreshing Blueberry Sparkler!
This colorful cocktail is a lively take on a gin martini.Photo courtesy of Tillie's at Camp Lucy
Empress Gin Martini by Tillie’s at Camp Lucy
This martini recipe was developed by Paolo Lazarich, the mixologist for Abbey Row Restaurant at The Old Bell Hotel in the United Kingdom. Fun fact: Camp Lucy owners Kim and White Hanks also own The Old Bell Hotel, which is rumored to be England’s oldest hotel.
3 oz Empress 1908 Gin
1 oz dry vermouth
Splash of lemon juice
Lemon and rosemary for garnish
- Add the Empress 1908 Gin, dry vermouth, and lemon juice to a glass and stir gently.
- Garnish with a lemon wedge and a sprig of rosemary. Enjoy.
There's nothing like a summer spritz.Photo courtesy of Dean's Italian Steakhouse
This recipe is geared toward a mixologist who enjoys the little details that make a cocktail so unique, such as making their own oleo saccharum or curating the perfect flower as a garnish.
½ oz lemon juice
½ oz strawberry oleo saccharum
¼ oz Aperol
¼ oz Giffard Abricot
1.5 oz Zephyr Gin
2 oz Brut champagne
1 each cocktail flower
- Combine all ingredients except Brut champagne into a cocktail shaker. Fill the shaker with ice and shake vigorously, about 15-20 seconds.
- Fill a wine glass with ice and add the Brut. Fine strain the cocktail into the glass.
- Garnish with the cocktail flower