Summer is winding down (even if the heat isn't), and everyone is praying for the fall weather to come in. For September's batch of recipes, we've chosen drinks that are best enjoyed outdoors during your next Texas getaway for Labor Day and beyond.
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 brilliant beverages can be found at their respective restaurant or distillery.
Milam & Greene Port Rye Blackberry BrambleThis Blanco-based whiskey distillery has kindly shared the perfect cocktail to close down the summer months. Make sure to stop by their distillery while traveling through the Hill Country.
Ingredients:
1.5 oz of Milam & Greene Port Cask Finished Rye
6 or 7 ripe blackberries
1 oz simple syrup
1 oz ginger beer or sparkling water
1 cup of ice (preferably pebble)
Fresh mint sprig, for garnish
Directions:
- Muddle at least 5 blackberries and simple syrup gently in a serving glass.
- Pour in the rye whiskey and add a half cup of ice. Stir for 20 seconds until some ice has melted.
- Add additional blackberries and ice, top with ginger beer (or sparkling water for a less sweet preference)
- Garnish with the fresh mint and enjoy.
Photo courtesy of Swift's Attic
Respect Your Elders bySwift's Attic
This recipe was developed by General Manager and Beverage Director Curtis Hansford. Respect Your Elders is tart yet refreshing, with the perfect amount of bitterness to curb any sweetness.
Ingredients:
¾ oz Tanqueray Gin
¾ oz St. Germaine
¾ oz Aperol
¾ oz fresh lime juice
Lime wheel, for garnish
Directions:
- Combine all the ingredients into a cocktail shaker. Shake rigorously.
- Strain the cocktail over a glass full of ice or into a martini glass.
- Garnish with a lime wheel and enjoy!
Photo by Jane Yun
Aba's Golden City Piña Colada
This recipe was created by Senior Beverage Manager Thomas Mizuno-Moore and is one of his guilty pleasures. If you're anything like us and can't get enough piña coladas, try making your own Junior Colada from the July collection of recipes.
Ingredients:
½ oz fresh lime juice
1 oz fresh pineapple juice
1 oz Liquid Alchemist Coconut Cocktail Syrup
1 oz Bacardí Reserva Ocho Rum
1 oz El Dorado 12 Year Rum
Mint bouquet and dehydrated pineapple wheel, for garnish
Directions:
- Add all ingredients to a cocktail shaker full of crushed ice. Shake briefly, 5 to 10 seconds.
- Pour the cocktail into a pineapple glass (or any available glass) and top off with more crushed ice.
- Garnish with the mint bouquet and dehydrated pineapple wheel. Enjoy.
