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Who Can Resist Some Liquid High-Jinx?


If you’re throwing a cocktail party, don’t forget the High-Jinx.

High-Jinx

That’s the special cocktail created for this year’s San Antonio Cocktail Conference, which continues through Sunday.

In a sea of cocktails, why does this potent potable stand out? Imagine the smooth, silky nature of Monkey Shoulder Scotch mixed with the brightness of Solerno blood orange liqueur, lemon juice and grenadine balanced with sweet orgeat before being finished off with a fresh slice of orange. 

The cocktail is a bright pinkish orange that glows when served on the rocks.

You can make the High-Jinx as a punch to serve your party. Just remember to vary the proportion of the ingredients you use. A little orgeat goes a long way, and you may want to hold off on the club soda until you ladle up each serving.

High-Jinx

1 1/2 ounces Monkey Shoulder Scotch Whisky
1/2 ounce Solerno
3/4 ounce lemon juice
3/4 ounce pomegranate grenadine
3/4 ounce orgeat
Club soda

Stir together and pour over ice. Top with club soda. Garnish with orange.

Makes 1 cocktail.

From the San Antonio Cocktail Conference

You can make High-Jinx as a punch.

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County Line Gives Your Favorite Cocktails a Makeover for Cooler Weather


Big Ol' Vanilla Coke at the County Line

Big Ol’ Vanilla Coke at the County Line

A new slate of specialty handcrafted cocktails for the fall and winter—as well as Texas craft beers—are now available at The County Line Bar-B-Q restaurant at 10101 I-10 W.

Jack Daly

Jack Daly

The cocktails were designed by the restaurant’s assistant general manager/pitmaster/chef Garrett Stephens to focus on a “playful twist on traditional fall flavors.”

All beers and specialty cocktails are discounted during happy hour, which runs Monday through Friday from 3 to 7 p.m. Happy hour includes $1 off these handcrafted cocktails, as well as beer, house margaritas, Grande margaritas, Gallo Borracho margaritas, wells and all appetizers.

These new handcrafted cocktails will be available through the fall and winter include:

  • Frozen Rebecca Creek and Coke: Frozen Rebecca Creek Whiskey and Coca-Cola – $6.75
  • Whirly-Gig: Bulleit Rye, Laird’s Applejack, apple cider, simple syrup and Angostura Bitters – $8.00
  • Ribs and Whiskey: Bulleit Bourbon, blood orange, chocolate bitters and simple syrup – $7.50
  • Big Ol’ Vanilla Coke: Double shot of Captain Morgan’s Spiced Rum, scraped vanilla bean and vanilla bitters, served on the rocks in a jumbo chalice with an upside-down 8 oz. Coke Classic longneck – $8.50
  • Ribs & Whiskey

    Ribs & Whiskey

    Caramel Green Apple Martini: Caramel vodka, green apple vodka, apple pucker and apple cider – $7.50

  • White Chocolate Peppermint Martini: Godiva White Chocolate Liqueur, vanilla vodka and peppermint schnapps – $8.00
  • Apples and Pears: Grey Goose Pear Vodka, apple cider and Prosecco – $7.75
  • Coco-Rum Chata Hot Chocolate: Rum Chata, Malibu Rum, hot cocoa, jumbo marshmallow, toasted coconut and cinnamon – $7.75

Past specialty cocktails that remain on menu:

  • Old Smokey: Texas Red River Rye, BBQ bitters, flamed orange and pit-smoked ice – $8
  • The John Daly: Deep Eddy Lemon Vodka, limoncello and sweet tea – $7.50

Texas draft brews include Busted Sandal 210 Ale, Saint Arnold Fancy Lawnmower, Rahr & Sons Helles Lager, Cedar Creek Dankosaurus IPA and Shiner Bock.

For more information, call 210-641-1998.

 

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‘Tis the Season for Some Merry Mezcal


Mezcal is becoming increasingly popular, and increasingly better mezcals are coming onto the market. If you’re on the bandwagon, you may want to give these two holiday cocktail recipes a try. They’re from Heavy Métl Premium Imports and bartender Marcella Macias, who runs the bar program at Mezcal in San Jose, California. The drinks were made with Rey Campero Espadín. 

MadameMADAME

1.5 ounces Rey Campero Espadín mezcal
0.5 ounce Pimm’s
1 ounce cranberry syrup*
1 ounce lemon juice
1 ounce honey syrup**

Mix all ingredients in shaker. Strain into old fashioned glass that is filled with ice. Garnish with stick of burnt cinnamon (hold lighter to a cinnamon stick or over a flame on the stove with tongs until surface is mostly charred).

*Cranberry Syrup – Blend one 14-ounce can cranberry sauce with 2/3 cup boiling water. Bottle and refrigerate.
**Honey Syrup – Mix 1 cup honey with 3/4 cup hot water.

mezcal cocktailEL HUERTO

1.5 ounces Rey Campero Espadín mezcal
1.5 ounces organic apple juice/nectar
1.5 ounces lemon juice
1 ounce sage simple syrup*

Mix all ingredients in shaker. Serve in a highball glass that is filled with fresh ice. Garnish with fresh sage leaf & candied walnut half** (optional).

*Sage Simple Syrup – 1 cup cane sugar, 1 cup water, 1/2 cup fresh whole sage leaves. Place ingredients in small saucepan, bring to boil then let simmer for 10 minutes. Remove sage leaves, let syrup cool, bottle, refrigerate.

**Candied Walnuts (Optional) – Dip walnut halves in sage simple syrup, shake off excess. Place on a parchment-lined cookie sheet, and bake at 300 degrees until toasted (10-12 mins).
Recipes from Rey Campero Espadín/Marcella Macias

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By the Light of the Red Moon


The red moon is fast approaching — and what better way to greet this than with a cocktail so red that it shines by the light of the moon?

red moonThe Red Moon is a variation on the classic Singapore Sling with the cherry flavor given a pop in terms of both flavor and color. So, you need a bright red soda, such as Cherry 7-Up, as opposed to Dr Pepper, which is too dark. In the same way, you want the sweeter maraschino or the drier kirshwasser, both of which are clear.

Red Moon

1/2 ounce lime juice
2 ounces gin
1 ounce clear cherry liqueur, such as maraschino or kirshwasser
Bright red cherry soda, such as Cherry 7-Up or Frostie Cherry Limeade
1 maraschino cherry

Fill a Collins glass with ice.

Squeeze in lime juice.

Add gin and maraschino. Stir.

Fill the rest of the glass with cherry soda. Add a straw.

Garnish with a maraschino cherry.

Makes 1 cocktail.

From John Griffin

 

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Light Your Liquid Torches for the Olympics


If you want to add your own touch of drama to the Olympics, you may want to give this flaming drink a try. Just remember to do this in an open space.

TY KU Torch

TY KU Torch

It features the citrus-flavored TY KU, which is a blend of sake and vodka, mixed with Kahlua. A light cream topping is pour over the top and then it is crowned with Bacardi 151, which you can set on fire.

Do not try this if you’ve already had a few.

TY KU Torch

2 ounces TY KU Citrus Liqueur
1 ounce Kahlua
1.5 ounces heavy cream
1 ounce Bacardi 151
Cinnamon

Add TY KU and Kahlua to an ice-filled shaker. Shake and strain into martini glass.

Using a bar spoon turned upside down, float the heavy cream over the top.

Over the cream, float the Bacardi 151.

Light the Bacardi 151 with a match. As the flame burns, sprinkle some cinnamon onto the flame.

Clap your hands over the flame to put it out.

Give the drink a stir and serve.

Makes 1 cocktail.

From TY KU

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Shaken, Stirred and Ready for More


The countdown to the second annual San Antonio Cocktail Conference is just hours away. With that in mind, we offer a few cocktail recipes to wet your whistle and get you in the mood.

For a complete schedule of the non-profit festival, which benefits HeartGift, click here. And see you Thursday at the opening, shaker in hand and taxi cab number on your speed dial.

Basil Hayden’s Bacon Sour

Basil Hayden’s Bacon Sour

1 ¼ parts bourbon, such as Basil Hayden’s
1 part St-Germain liqueur infused with applewood-smoked cacon (recipe below)
1 part freshly squeezed and strained lemon juice
1/2 part diluted maple syrup (1:1 ratio of Vermont grade A medium amber syrup to water)
1 dash of Peychaud’s Bitters
1/4 part pasteurized egg white

Bacon-Infused St-Germain:
4 or 5 thick slices of applewood-smoked bacon
1 (750-milliliter) bottle St-Germain

Cook bacon in the oven until it is crispy on the outsides but still chewy in the center. Place bacon on paper towel to remove some of the rendering.

Place cooked bacon in a glass jar with one 750-milliliter bottles of St-Germain and allow it to infuse for 24 hours at room temperature.

Remove bacon. Place liqueur in the freezer so renderings congeal and you can remove them.

Strain through a fine mesh strainer and cheese cloth to remove as much rendering as possible. Repeat freezer step, if needed, and strain again.

Refrigerate until ready for use.

To make the cocktail, combine bourbon, bacon-infused St-Germain, lemon juice, diluted maple syrup, bitters and egg white into a mixing glass and shake vigorously with ice. Strain over fresh ice into a double-old fashioned glass. Garnish with an orange slice and a piece of the St-Germain-infused applewood-smoked bacon.

Makes 1 cocktail.

Adapted from Patricia Richards/Basil Hayden’s Bourbon

Basil Hayden’s Fire & Ice

Basil Hayden’s Fire & Ice

¾ parts fresh lime juice
1 slice jalapeño
1 part pomegranate juice
½ part simple syrup
1 ½ parts bourbon, such as Basil Hayden’s
Splash of soda water
Lime wheel, for garmish
Pomegranate seeds, for garnish
Muddle lime juice, jalapeño, pomegranate juice and simple syrup in a mixing tin.

Add bourbon and shake lightly for 5 seconds.

Strain into a Collins glass, add ice and top with soda water.

Garnish with a lime wheel and pomegranate seeds.

Makes 1 cocktail.

From Joel Black of Black LAB Ventures/Basil Hayden’s

Knob Creek Spice of Life

Knob Creek’s Spice of Life

4-5 fresh mint leaves
2½ parts rye, such as Knob Creek Rye
½ part white peach nectar
1 part ginger beer

Muddle mint, rye and peach nectar in the bottom of a shaker.

Add ice and shake vigorously.

Strain over ice and top with ginger beer.

Makes 1 cocktail.

From Michael Symon/Knob Creek

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