Home > Liquid > Archives > 2011 > March
March 2011
April Calendar
SXSW is over, the Texas Hill Country Wine and Food Festival is upon us, and Austin Restaurant Week starts up on the 10th. It’s a great time for food and drink, Austinites. Here’s a glimpse of events where you can wet your whistle during the first half of April. More events to come, so stay tuned. Want an event listed? get in touch
Thursday, March 31 through Sunday April 3. Texas Hill Country Wine and Food Festival Several wine events going on during the fest, not yet sold out as of Thursday at noon. Check out the website for specifics.
Friday, April 1 from 2 to 5 p.m. New beer tasting at Real Ale Brewery. More details in this blog post.
Friday, April 1 from 5:30 to 7 p.m. Cognac seminar at Spec’s Brodie Lane. Alexandre Gabriel, owner of Pierre Ferrand will be in attendance to discuss the history and rules of cognac, followed with a tasting of four cognacs. RSVP at 512-366-8260.
Saturday, April 2 from 2 to 5 p.m. Ranger Creek Brewing & Distilling open house. Samples of beer, tours, and music. Food available for purchase. $5 gets you a pint glass and three beer samples. Ranger Creek is located at 4834 Whirlwind Dr. #102, San Antonio, TX 78217.
Saturday, April 2 at 10:45 a.m. Austin Brew Bus brewery tour. Hop on a bus and visit 4 or 5 of Austin’s independent microbreweries and brewpubs. Schedule varies, check website for stops. The tour last approximately 5 hours. Free samples of 12-18 beers. Lunch for $10 or bring your own. $50.
Saturday, April 2 from 4 to 6 p.m. Garrison Brothers Bourbon bottle signing at Twin Liquors Galleria. Owner Dan Garrison will be signing bottles. Supplies will be limited. Free.
Saturday, April 2 from 7 to 8:30 p.m. Garrison Brothers Bourbon bottle signing at Twin Liquors Hancock Center. Owner Dan Garrison will be signing bottles. Supplies will be limited. Free.
Sunday, April 3 from 1 to 8 p.m. Drink Beer, Save Texas party at Uncle Billy’s Brew & Que on the Lake. Music, silent auction and more to rally support for HB660. $15 advance, $20 general admission at the door. VIP tickets available.
Monday, April 4 from 6 to 8 p.m. Austin Lifestyle Magazine Contraband Comeback party at Peche. $5 cocktails and live music.
Tuesday, April 5 at 7 p.m. Patron tequila paired dinner at Jack Allen’s. A five-course pairing of food and tequila. $65. Menu. 512-745-4713.
Tuesday, April 5 at 7 p.m. Sommelier Cinema at the Alamo Drafthouse Ritz. Screening of Francois Truffaut’s ‘Jules and Jim.’ Guest sommeliers are Rachel Wilson, educator from Wine for the People, and Darcie Fromholz, from Wink. European wines paired with Antonelli’s Cheese during the film. $26
Saturday, April 9 at 10:45 a.m. Austin Brew Bus brewery tour. Hop on a bus and visit 4 or 5 of Austin’s independent microbreweries and brewpubs. Schedule varies, check website for stops. The tour last approximately 5 hours. Free samples of 12-18 beers. Lunch for $10 or bring your own. $50.
Wednesday, April 13 from 5:30 to 7:30 p.m. Austin Thirsty Girls at Parkside. Meet wine expert and author Leslie Sbrocco (author of “Wine for Women” and regular TODAY Show wine contributor), and taste TG Select Wines. $30.
Wednesday, April 13 at 6:30 p.m. Pig Roast and Tiki Drinks at Fino. Chef Jason Donoho celebrates his 29th birthday with a feast. Josh Loving mixes up authentic and modern Tiki cocktails. $75 per person.
Friday, April 15 at 7 p.m. Dogfish Head beer feast at Alamo Drafthouse South Lamar. Hosted by Dogfish Head’s owner Sam Calagione with food by Drafthouse chef John Bullington. Seven-course feast paired with Dogfish Head beers. $75.
Saturday, April 16 from 6:30 to 9 p.m. Bordeaux, Part Deux at Central Market Cooking School. The Austin Wine Guy Rob Moshein pairs up with Central Market Cooking School Instructor Scot Loranc to present a five course wine and food pairing from Bordeaux. $60.
Wednesday, April 20 from 6:30 to 8 p.m. Tequila class at Santa Rita. Learn about tequila, taste specialty cocktails with Ambhar tequila, participate in tequila trivia and compete for prizes. Free, but limited to fifty participants. RSVP by emailing catering@santaritacantina.com.
Thursday, April 21 at 6:30 p.m. Boulevard Beer pairing dinner at Zed’s. Appetizers and three courses paired with Boulevard beers. $45.
Thursday, April 21 at 7 p.m. Homefield Grill beer dinner. Five course meal with beer pairing. Call 512-388-4663 for reservations. $49.95
Thursday, April 28. Uncle Billy’s Anniversary Party. Llive music, drink specials on some of the new brews.
Permalink | Comments (1) | Post your comment Categories: Calendar
Real Ale Brewing new beer tasting, and bottling news
Head Brewer Erik Ogershok just filled me in on the most recent updates from the Real Ale Brewery. Here’s what’s brewing:
- A special tasting will take place this Friday (April 1) from 2 to 5 p.m. Here are the details, from the man himself:
“In addition to the two beers from our regular lineup, we will offer tastes of three Mysterium Verum beers. They will be Highlander and two beers that remain unnamed at present. These two beers are not available for sale and this will be the first time we will offer them to the public for sampling. Both of them are wild ales, one using an indigenous wild yeast, the other inoculated with a mixed culture of wild yeast and bacteria. Highlander is currently available as a draft only offering, but the other two beers will not be commercially available for some time.”
Also, the brewery will release the Lost Gold IPA in bottles for the first time in mid-April. Previously only available on draft, Erik tells me that the IPA is one of the most popular seasonal beers, so it has been added to the roster of year-round offerings.
Lastly, the second bottling of their spring/early summer seasonal, Devil’s Backbone will be appearing on shelves in mid-April. The beer is a Belgian-style tripel.
Permalink | Comments (1) | Post your comment Categories: Beer
Dogfish Head Off-Centered Film Fest details
Like SXSW, it’s getting bigger. The bulk of this year’s festivities move from the Alamo Lake Creek to the S. Lamar location, but there’s an intriguing pre-game show at Republic Square Park April 14, when the Alamo’s Rolling Roadshow will screen “Strange Brew” with Dogfish Head’s Sam Calagione and local brewers in attendance.
Friday night is the seven-course feast at the Alamo S. Lamar, with each course paired with a vintage or hard-to-find DFH beer. Le menu from le web site:
Course One - Seared Diver Scallop with thai red curry, lotus root, baby chard Beer: Namaste
Course Two - Smoked trout mousse with lemon cucumber, English thyme, spring garlic, cumin cracker Beer: Aprihop
Course Three - Koubes - bulgar wheat shell stuffed with roasted eggplant steamed in mushroom broth with spiced pepper and oregano yoghurt sauces Beer: Midas Touch
Course Four - Smoked quail, ramps, wild mushroom empanada with avocado crema Beer: Pangea
Course Five - Seared bison, chimayo chile posole Beer: Raison D’Etre
Course Six - Cherry and Duck confit, barley risotto, fried shallot Beer: Immort
Course Seven - Bittersweet chocolate ganache in a ginger caramel crisp with candied grapefruit Beer: Fort (vintage)
There’s also a 10:30 p.m. screening of “Wet Hot American Summer” featuring Ken Marino and Joe Lo Truglio of “The State.” (Those two and Calagione were college roommates. Joe and Sam will be on hand for the show.)
Saturday the submitted films screen.
Ticket info and pretty much everything else you need to know is here.
Alamo franchise creative director John Gross said after CEO Tim League returned to the merged movie houses last summer, the boss “was really interested in what we accomplished so far and wanted to expand it.”
Dogfish Head, meanwhile, “wanted to reach out a little more to the local beer community,” Gross said. “That was the impetus for the screening of ‘Strange Brew.’ We’re asking (area brewers) to bring their rare things, cask things, vintage things.”
Permalink | Comments (0) | Post your comment
Texas well represented in San Francisco World Spirits Competition
A handful of Texas spirits won awards at the recent San Francisco World Spirits Competition. If you are unfamiliar with the competition, here are the basics from the website:
“The San Francisco World Spirits Competition is the first comprehensive, international spirits judging ever held in the United States on an annual basis. Celebrating its 11th year of awarding spirits excellence, the 2011 Competition was held at the distinguished Hotel Nikko in downtown San Francisco on March 18, 19, and 20.
A record number of entries, 1106 products from 61 countries, were evaluated by 33 of the finest palates from the spirits industry including twelve new judges. These judging panels were comprised of spirits experts from noted restraurants and hotels, well-known spirits journalists from major national media, spirits buyers for large purveyors, and spirits consultants. Judging is based on a blind, consensual procedure ensuring competitive integrity, making this competition the most reputable and recognized competition in the spirits industry.”
The awarded medals represent a true testament to the quality of the growing Texas distilling scene. Here are your Texas winners for this year:
Vodka
Silver Medal, Cinco The Five Star Vodka, Texas, USA [40%] $28.
Silver Medal, Savvy Vodka, Texas, USA [40%] $20.
Bronze Medal, Enchanted Rock Vodka, Texas, USA [40%] $18.
Flavored Vodka
Gold Medal, Deep Eddy Sweet Tea Vodka, Texas, USA [70%] $19.
Dark/Gold rum
Silver Medal, Railean Small Cask Reserve Rum, Texas, USA [40%] $30.
Other Agave Spirits
Bronze Medal, Railean El Perico Blue Agave, Texas, USA [40%] $30.
Small Batch Bourbon (10yrs and younger)
Silver Medal, Garrison Brothers Texas Straight Bourbon Whiskey, 2008 Vintage, Texas, USA [47%] $78.
Corn Whiskey
Silver Medal, Balcones True Blue Corn Whiskey, Cask Strength, Texas, USA [63%] $50.
Also notable: Local entrepreneur Graham Wasilition’s Tenneyson Absinthe (made in France, distributed through Austin) also won a Gold Medal in the absinthe category.
Permalink | Comments (0) | Post your comment Categories: Competitions, Spirits
Saint Arnold Divine Reserve No. 11. out Tuesday
Saint Arnold Divine Reserve No. 11 will release on Tuesday, March 29.
The brew is the first Double IPA in the series that was created by the crew at Saint Arnold (Divine Reserve No. 3 was a Double IPA also, but the recipe came from the winning entry in the Big Bash Brew Bash, not the brewers themselves).
For the previous release, Divine Reserve No. 10, challenges in the brewing process yielded less than 2,000 cases and three dozen kegs, causing people to skip work and line-up as early as 6 a.m. to buy a six pack. The brewery claims they doubled production on this batch when it was brewed back in February, making 4,123 cases and 35 casks, to make it easier for you to get your hands on some.
The Double IPA checks in at 8.9% ABV, and was created using Simcoe, Columbus and Centennial hops. A more complete (drool-worthy) description of the beer is available on the Saint Arnold website.
Six packs will cost approximately $16, and Saint Arnold is asking that sales are restricted to two six packs per customer so everyone can get a taste.
Permalink | Comments (0) | Post your comment Categories: Beer
Be part of Hops & Grain history
Beer lovers, get your creative juices flowing.
Local (soon to be fully functional) brewery Hops & Grain is asking you to work your way into the brewery’s history by crafting a seat for yourself in their new tap room.
The Stool Sample Project, all puns aside, is a custom bar stool design contest, which runs through May 1, when a judging panel will choose the top 40 stools that will live in the tasting room forever.
The winners will not only have their stool live in the tasting room, but will also get to actively participate in brewery activities throughout the year with a membership card, which earns an invitation to experimental brew tasting panels. Winners also get to rock a free T-shirt.
Check out the rules and more details below.
Permalink | Comments (0) | Post your comment Categories: Beer
St. Patrick’s Day brews
This Thursday, Austinites will convene on the streets of downtown, dressed in their best emerald green, to watch the first Austin St. Patrick’s Day Parade make its way from South First Street and Barton Springs Road to the stoop of the warehouse district’s hub for the Irish, Fadó Pub. Then the real fun will begin. Once again Fadó is hosting a large outdoor festival to celebrate the luck of the Irish, with music, dancing, and most importantly, beer.
St. Patrick’s Day in America is synonymous with drinking copious amounts of beer. March 17 represents yet another reason to indulge in a variety of different brews, but one in particular that either delights or repulses — green beer. Let’s say this year you are rightfully wary of the kitschy light-beer-dyed-green tradition, but still want to celebrate by knocking back some festive brews. Luckily, beer just happens to be one of the areas in which the Ireland excels.
Last week, I stopped by Fadó to chat with the managers and find out (and taste) what kinds of authentic beers they will be serving at the bar for the holiday. Here are some beer combinations to keep your eager belly full of suds and the spirit of St. Patrick strong in your heart.
Guinness
This one should be a given. Not drinking at least one Guinness on St. Patrick’s Day should be punishable akin to the way not wearing green will earn you a hard pinch. However there are many preconceived notions about the thick brew that prevent many beer lovers from enjoying a pint or two. The main misconception many drinkers latch on to is the belief that the thick stout must be chock full of calories, and would more appropriately serve as an entire meal. I hear many people boast that they couldn’t fathom drinking more than one or two at a time, let alone enough to sustain an entire day of festivities. Yet contrary to popular belief, Guinness is actually a lower-calorie beer, despite it’s thick viscosity. According to the calorie counter on Livestrong.com, a 12-oz. bottle of Guinness Draught clocks in at 125, whereas the same sized bottle of Extra Stout is closer to 155. To compare, a bottle of Lonestar boasts 136, and Fat Tire is 159 calories. So perhaps the perception that the beer fills you up faster is simply that — a perception.
Half & Half
My longtime favorite, the Half & Half is made by floating Guinness on top of a half-pint of Harp. The diplomatic divide makes it a lighter alternative to drinking Guinness straight. Think Harp with a rich creamy backbone. This drink is also aesthetically pleasing, as Guinness has a lower specific gravity than other beers, causing it to float happily on top of the base beer. The Guinness float can also be employed in many other blends both traditional and contemporary, such as the Black & Tan (Guinness and Bass), the Black & Blue (Guinness and Blue Moon), and the Blacksmith, or Irish Black & Tan (Guinness and Smithwicks). I prefer the Half & Half because the lager and stout are different enough to provide a contrast, while still complementing one another- the slightly smokey roasted barley flavor of the Guinness softens and rounds out the crisp bite of the Harp, and the Harp in turn brightens the otherwise thick Guinness.
The Snakebite
The Snakebite is a curious brew, shrouded in mystery and misconception. First, many people believe the drink is a combination of Guinness and Cider. The crew at Fadó insist the drink is traditionally made with lager and Cider (Harp and Strongbow, respectively).
Perhaps the most interesting rumor about the Snakebite is that when combined, the lager and cider begin to regenerate. In other words, the yeast in the lager interacts with the sugar in the cider, sparking the fermentation process (how beer is made) as soon as the two collide, and thus creating more alcohol as the ingredients sit in your glass.
To address the the credibility of this legend, I enlisted owner and brewer Brian Smittle of Thirsty Planet. Brian explained that several factors would need to be involved for this urban legend to be true. First, the lager would have to have active yeast cultures. Most commercially produced and bottled beers are pasteurized, a process which kills the yeast, leaving no active cultures in the final product. Furthermore, even if the beer did have enough active yeast to trigger the fermentation process, the production of substantial amounts of alcohol takes days, not minutes. So the alcohol that would be produced in the short time it takes to drink a pint, would be negligible. While theoretically possible, the notion that this combination will get you more intoxicated because it is actively producing alcohol while you drink it, is not probable.
Rumors aside, the cider-lager combination is light, fruity and refreshing. I would recommend it for drinkers who enjoy sweeter brews like Barleywine, or even Champagne. Add a dash of black currant cordial to the drink to make a Snakebite and Black.
Pickleback
Finally, a double shot combo that makes some cringe, and others rejoice. The Pickleback is a shot of Jameson whiskey followed by a shot of pickle juice. Sounds repulsive, right? I thought so too, until I had my first taste. Now, I get quite disappointed when my favorite bars don’t have a vat of pickle juice hiding under the bar.
I originally learned about picklebacks from bartenders in the local cocktail scene, yet evidence points out that the ritual has been around in major cocktail hubs for some time now. Bartenders and cocktail enthusiasts herald the combination as slightly absurd but shockingly delicious, and apparently, they are quite popular at Fadó.
What is most interesting and delightful about this shot sequence to me is the way that the pickle juice completely eliminates any burn associated with the whiskey. All you get is the sweetness of the Jameson, followed by an immediate cooling, salty finish. Give it a try at least once, and if the briney pickle juice is too much, there’s nothing wrong with simply enjoying Jameson straight, as it was intended to be consumed.
Permalink | Comments (0) | Post your comment Categories: Beer
The Bourbon rush is on
Just in time for SXSW, and a little earlier than we expected, more than 4,300 bottles of Garrison Brothers Straight Bourbon Whiske arrived in Hill Country Liquor Stores, bars and restaurants today.
I wrote about the release back in February, when I had the chance to go out to the distillery and watch the bottling process. Now’s your chance to taste the whiskey.
To call this a Texas Bourbon rush is no clever exaggeration. This batch, the largest from the distillery to date, will sell out, and quickly. The distillery’s two previous releases (both substantially smaller than this one) sold out in Blanco and Gillespie counties in a matter of days.
Here’s where you can get your hands on a bottle. I highly recommend calling ahead, as some locations that did have bottles, already sold out this morning.
The Bottle Shop 7503 W FM 2147 Rd # 100 Horseshoe Bay, TX 78657 830-598-5529
Cedar Valley Liquor 12002 W Highway 290 (512) 288-4937 512-288-4937
The following Spec’s locations:
Bastrop 739 Old Bastrop Highway, Bastrop 512-308-0250
Highland Park 5775 Airport Blvd 512-366-8300
Brodie Lane 4978 W US 290 SVC Rd, 512-366-8260
Arbor Walk 10515 N. Mo Pac Expressway 512-342-6893
Round Rock 201 University Oaks Blvd, Round Rock 512-341-9066
Southpark Meadows 9900 South IH35, 512-280-7400
Temple 3550 S General Bruce Dr., Temple 254-771-1518
Elgin 1100 W Highway 290, Elgin 512-285-2741
The following Twin Liquors locations:
Twin Liquors Marketplace Hancock #7 1000 E. 41st St. Red River at 41st (Next to HEB) 512-451-7400
Twin Liquors Marketplace Galleria #60 3925 Market St. Bee Caves (Next Door to Dick’s Sporting Goods) 512-402-0060
Twin Liquors #10 7301 N. FM 620 2222 at 620 (Next to HEB) 512-331-8040
Twin Liquors #2 8030 Mesa Drive Mesa at Spicewood Springs (Next to Randall’s) 512 346-1861
Twin Liquors #3 3652 Bee Caves Rd. (Next to Walgreens) 78746 512-327-0315
Twin Liquors #4 5505 Balcones Drive MoPac at 2222 (Behind Starbucks) 512-323-2775
Twin Liquors #6 701 S Capital of Texas Hwy Capitol Of Texas Highway at Bee Cave Rd. 512-347-1299
Twin Liquors #10 7301 N. FM 620 2222 at 620 (Next to HEB) 512-331-8040
Twin Liquors #22 107 W. Stassney Ln. S. Congress @ Stassney 512-442-8395
Twin Liquors #24 2303 RR 620 S. (Next to Randall’s) Lakeway, 512-263-1810
Twin Liquors #26 4500 Williams Dr. Next to HEB Georgetown, 512-864-3700
Twin Liquors #29 2604 W. 7th Street Lake Austin Blvd at Exposition (Next to Randall’s) 512-477-0790
KP LIQUOR #30 1205 Hwy 281 (Next to Walgreen’s) Marble Falls 830-693-4483
Twin Liquors #47 5900 W Slaughter Ln. Slaughter at Escarpment (Across from HEB) 512-394-1720
Twin Liquors #62 1521 Marlandwood Road, Temple, TX, 254-899-8946
Permalink | Comments (1) | Post your comment Categories: Spirits
SXSW craft beer parties
Every year SXSW attendees consume tons and tons of free beer.
If you are new to the game, it’s important to note that the vast majority of free booze in question is usually of the light, cheap persuasion, made from one of the major beer production companies, like Miller, Coors, Bud, etc.
There isn’t anything wrong with this particular style of beer, but it never hurts to switch things up a bit and try something new. Here are some parties going on this week that offer craft brews, or beers with higher ABV, overwhelming hops, and even a green craft beer to get you in the mood for St. Patrick’s Day. Am I missing something? Get in touch.
We also have a few ways for you to find parties where the PBR flows also. Check out the SXSW Side Parties Database and search by “free food/drinks.” This will return a list of all the parties offering freebies from March 10-20. Or follow Daily Texan associate editor Gerald Rich and myself on Twitter at @sxswfreedrinks. for morning round-ups of the best free drinks events for the day, and real-time broadcasts of where to find free booze without discrimination to brand or flavor.
WEDNESDAY
Jester King Craft Brewery SXSW party
Description: If you have no interest in fighting the downtown crowds, escape out to the hill country to drink Jester King right from the source. There will be live music, tacos and beer (of course).
Where: Jester King Brewery
When: 4 to 9 p.m.
Free, but RSVP required.
Complete event information is available on their Facebook page.
DC Does Texas
Description: Free party with free craft beer and music.
Where: Lovejoy’s
When: 12 p.m. to 6 p.m.
Drinks: Free Dogfish Head beer until it runs out (in other words, get there early because it won’t last long.)
THURSDAY
NXNW St. Patrick’s Day party
Description: Not SXSW-related, but does that really matter? A special cask-conditioned version of the brewpub’s Irish Stout will be served and also available in 22 oz. take-home bottles.
Where: North by Northwest Restaurant and Brewery
When: 6 to 10 p.m.
Drinks: Green-tinted craft beer, anyone?
Free admission.
Brooklyn BBQ-Day + Evening Showcase
Description: 30 bands on three stages, free BBQ, and Brooklyn beer.
Where: Hotel Vegas Bar (1500 E. 6th St.)
When: 11:00 a.m.
Drinks: Beverages provided by Brooklyn Brewery.
RSVP required.
Partyends.com Presents
Description: Music, giveaways, and most importantly, Brooklyn beer will flow.
Where: The Highball
When: 1:00 p.m.
Drinks: Beverages provided by Brooklyn Brewery.
FRIDAY
Volcom Entertainment’s 4th (Not So Annual) SXSW Free Beer Party
Description: The title says it all, alternative music and free brews.
Where: The Jackalope
When: 11:59 a.m.
Drinks: Boulevard Brewing Company will be supplying the suds for the afternoon
RSVP required.
SATURDAY
Boston Family Dinner
Description: A three night party (Thursday, Friday, Saturday) at the Austin Museum of Art. Each night has live music and free beer.
Where: Austin Museum of Art
When: 6:00 p.m.
Drinks: Drinks courtesy of Harpoon Brewery
RSVP required.
Permalink | Comments (0) | Post your comment Categories: Beer
Adam Bryan to represent Austin at Texas cocktail competition
Earlier this week, bartenders in Houston, Dallas, San Antonio and Austin poured fresh inspiration into a classic cocktail recipe during the qualifying round of the Maker’s Mark Craft Cocktail Competition.
Lead barman Adam Bryan of Bar Congress took home the winning shaker for Austin.
Bryan will join the other regional winners March 31 at the Long Center for the Performing Arts for the Stars of the Bar competition, which is part of the Texas Hill Country Wine & Food Festival’s Stars Across Texas Classic. Each bartender’s cocktail will be judged for the chance to be named the Festival’s official cocktail for 2011.
The competition was based on the premise of creating a new twist on the Collins cocktail, a drink traditionally composed of a spirit, citrus, sugar and soda. Each drink must showcase Maker’s Mark as the base spirit but could play with variations of citrus, sweetener and effervescent agent (soda, beer, sparkling wine, etc.) to create an original drink.
The judges of the local round of the competition, which was held in the Fox Tavern at Haddingtons, were myself, Bill Norris and Zach Northcutt of Haddingtons and Todd Richman, mixologist and Trade Educator for Sidney Frank Importing Company.
The featured cocktails sported unusual ingredients and inventive combinations. Themes varied from Indian curry spices to homemade lemon curd, dark chile chocolate and a cherry Chinese 5-spice gastrique.
Bryan’s cocktail, the Handyman Collins, was one of the two cocktails that featured beer as a primary ingredient, tapping into a booze trend that’s been popping up on menus in Austin recently, and has been spotlighted on a national level for some time now.
The Handyman Collins (which Bryan describes as a good cocktail to enjoy after mowing the lawn) is a combination of Maker’s Mark, lemon zest, castor sugar and Hennepin Beer. The hops from the Hennepin and wheat-forward flavor of the Maker’s Mark played well together. The addition of fresh lemon zest creates a refreshing drink with multiple layers of interest.
Austin-based Maker’s Mark Distillery Diplomat Adam Harris told the crowd he was impressed with the unique and varied flavor-profiles everyone brought to the table as well as the level of sophistication each participant infused into such a simple base recipe. He further claimed that the level of talent showcased is a testament to how creative and flourishing the cocktail scene is across Texas, and in Austin in particular.
Check out the recipe for Adam Bryan’s drink below.
The Handyman Collins:
2 oz. Maker’s Mark
1 Tbsp. fresh lemon zest
1 Tbsp. castor sugar
4 oz. (approximately) Hennepin Beer
Crushed Ice
Cherry and lemon wheel garnish
**Photo of Adam Bryan at Bar Congress taken by Ralph Barrera AMERICAN-STATESMAN. Cocktail photograph by Emma Janzen AMERICAN-STATESMAN.
**UPDATE: There were 6 others who competed in the Austin round. Benjamin Craven from Perla’s, Brian Dressel from Second Bar + Kitchen, Houston Eaves from the East Side Show Room, Carter Buford from Peche, Brandon Burkart from Haddingtons, and Garrett Mikell from Peche.
Permalink | Comments (2) | Post your comment Categories: Cocktails, Competitions, Recipes
New Orleans cocktails for Fat Tuesday
Happy Fat Tuesday. Here are some options to celebrate in style with some classic New Orleans cocktails.
First up, the Sazerac.
In 2008 the Sazerac was named the official drink of New Orleans. The cocktail is composed of whiskey, Herbsaint, sugar and Peychaud’s bitters. Check out the recipe and more history on the cocktail in the Austin360 Cocktail Database.
Second up, another classic New Orleans cocktail named after the French Quarter, the Vieux Carré. David Alan of TipsyTexan.com explains the correct way to make the drink in the video below. Check out more information and the recipe in the Austin360 Cocktail Database.
Permalink | Comments (0) | Post your comment Categories: Cocktails
SXSW Free Drinks on Twitter
Liquid Austin is partnering up with The Daily Texan to bring you @sxswfreedrinks. — a twitter account highlighting the best places to wet your whistle for free during the fest.
Gerald Rich, Associate Life & Arts Editor and Thirsty Thursday columnist and I will step behind the handle to tweet out all the best places to find free drinks starting today through the end of SXSW.
Follow us at @sxswfreedrinks. Have an event we should know about? Please get in touch.
Prefer to do the heavy lifting yourself? Check out the SXSW Side Parties Database and search by “free food/drinks.” This will return a list of all the parties offering freebies from March 10-20.
Permalink | Comments (0) | Post your comment
Lara Nixon on Texas’ classic cocktail scene
Last week, Statesman videographer Jorge Sanhueza-Lyon sat down with local bar craftsperson Lara Nixon to discuss her second barrel-aged cocktail. Today he posted the extended version of the interview.
Nixon plays a substantial role in the local scene, and therefore has a unique perspective on how the culture of classic cocktails is progressing in Texas.
Here she shares her thoughts on how the Texas scene differs from other national cocktail hubs on the East and West coasts, how classic cocktails should be a fun experience and bridge the gap between bartenders and customers, and the story behind her barrel-aged cocktails.
Permalink | Comments (2) | Post your comment Categories: Cocktails
Barrel-aged cocktails making waves
Cocktail lovers of all kinds gathered at the Tigress Pub on North Loop last Tuesday night to taste a new cocktail trend that originated on the West Coast, but is beginning to gain traction in Austin. Lara Nixon of Balcones Distilling, theblueruin.com, and Tipsy Tech revealed her second attempt at barrel-aging a cocktail.
Nixon presented her first barrel-aged cocktail back in December, and since then hit the drawing board with a new spirit profile to see how a different cocktail would behave in the barrel.
The new cocktail, The Brave, was based on a recipe created by Bobby Huegel of Anvil Bar & Refuge in Houston. Nixon wanted to experiment with how the smoky Mexican spirit Mezcal would age in the barrel.
Here’s the recipe for The Brave:
1 oz Del Maguey Chichicapa Mezcal
1 oz Hacienda del Sotol Plata
.5 oz Averna Amaro
1 tsp Marie Brizard Orange Curacao
2 Dashes Angostura Bitters
Stir in a brandy snifter without ice and mist Angostura bitters on top. Flame an orange zest above the cocktail for garnish.
The Statesman’s videographer Jorge Sanhueza-Lyon chatted with Lara Nixon to get a more in depth explanation of why she decided to barrel-age, and why it is exciting for the new wave of cocktail craftsmen and enthusiasts. Check out his video interview with Nixon below.
Permalink | Comments (2) | Post your comment Categories: Cocktails, Recipes
This week in craft beer
So much beer news going on this week. Here’s the highlights:
UPDATE 1:56 p.m.: Just got word from the Jester King brewery that a handful of Black Metal 750ml bottles will begin making their way to Austin retailers tomorrow (Friday, March 4). The official statewide release of the Black Metal and the Wytchmaker (both in 750mL bottles) will be in approximately two weeks.
First, an interesting look at what’s brewing at the White House was posted on the Obama Foodorama blog this week. Eddie Gehman Kohan laid out all the details about the White House Honey Ale, the results of a home brewing experiment conducted by chefs for the President and First Lady. It’s an examination of the beer, the home brew movement in America, and other beer happenings at the White House.
Locally, the Black Star Co-op posted a blog discussing their journey to become LEED certified. The U.S. Green Building Council’s Leadership in Energy and Environmental Design is an “internationally recognized green building certification system.” The results have not been released yet.
The Co-op will also tap their first batch of the House Brown 660 tonight (March 3).The brewery created the recipe to raise awareness about House Bill 660, which is currently making its way through the legislature. Uncle Billy’s and NXNW have made their own versions of House Brown 660 brew, and you can get the recipe to make one at home from Austin Homebrew. Austin Homebrew also hosts a Texas Beer Freedom rally this Sunday, March 6 in support of the bill. You can read more about HB 660 in this post,or search for the #HB660 hashtag on Twitter.
The Circle Brewery Grand Opening will be Saturday, March 12 from 2 to 6 p.m. The brewery will offer tours, three beer samples, and BBQ. If you don’t make it out to the brewery,The Whip In just added the Circle Envy Amber to their local tap selection this week. You can also find Circle brews on tap at Barley Swine, Hop Doddy, Opal Divine’s locations, the Highball, Dog and Duck Pub and Lovejoy’s.
From San Antonio, Ranger Creek is working on their second batch of South Texas Lager. According to the news release, the first batch wasn’t quite up to their standards and didn’t make it out of the brewery. The second batch will brew soon. In the meantime, they are hosting an open house on Saturday, March 5. For $5 you get a pint glass that can be filled with 3 samples. The event is all ages, and an RSVP is required.
Finally, if you enjoy reading about booze while drinking booze, Austin has a new publication hitting your local pub or bar next week, called the Austin Beer Guide. Local beer bloggers Craft Austin and Beertown Austin have collaborated to bring you this quarterly magazine that will focus on Austin’s rapidly expanding craft beer scene. Inside you’ll find brewery, brewpub, and bar listings, as well as maps and a couple of columns. The brains behind the operation also plan on incorporating interviews, photos, and features in future issues. Distribution will begin on Saturday, and over the next week or so, you will be able to find copies in local breweries, brewpubs, bars and restaurants (try the biggest craft beer hot spots first, like Uncle Billys, the Draught House, Zax or Red’s Porch, if you want to get your hands on a copy. I would call ahead to make sure they have some available, to save you time and beer money.)
Permalink | Comments (1) | Post your comment Categories: Beer
Austin bartender to represent USA in New Zealand at 42 Below finals
Nate Wales of La Condesa was selected as part of the team of three bartenders who will represent Team U.S.A. in the 42 Below Cocktail World Cup in New Zealand. The Cocktail World Cup is one of the premiere cocktail competitions in the world, and has been called the experience of a lifetime by bartenders who attended in the past.
Wales was one of two finalists from Austin who won the regional competition at Lustre Pearl in January. Tipsy Texan David Alan also advanced to New York City, where the two competed against 22 other finalists from 12 U.S. cities on Sunday night.
The recipe for the 42 Boba Tea earned Nate Wales a spot on the team that also features Michael Callahan of Azul in San Francisco and Jennifer Contraveos of The Spare Room at the Hollywood Roosevelt Hotel in Los Angeles. The three will compete against groups from six other countries for the world title at the ‘Carnival of the Cocktail,’ which takes place March 14 to 20 in Queenstown, New Zealand.
Here are the recipes for the winning cocktails:
42 Boba Tea
Nate Wales, La Condesa, Austin
1.5 oz. 42 Below vodka
1 oz. balche (Wales recommends pineapple schnapps tempered with fresh pineapple juice for the home enthusiast.)
1 oz. Jackfruit juice (Infused with aji chiles)
.5 oz. black tea (Steeped with vanilla, lychee honey, and coconut milk)
Pearls (Blanche then shock thai basil and mint in water. Bring fresh young coconut water to a boil and add agar agar — follow manufacturers proportional instructions for agar to liquid volume —let cool to room temp with herbs. Remove herbs and pour into molds. Refrigerate.)
Garnish with lots of fresh mint and dehydrated-powdered jackfruit.
Fugutini
Michael Callahan, Azul, San Francisco
.75 oz. 42BELOW Manuka Honey
.5 oz. Ume-shu plum wine
.25 oz. Mathilde poire
.5 oz. lemon juice
Dehydrated and shaved pickled ginger mixed with black Hawaiian sea salt and fugu poison laced rim
Wakami salad crisp garnish
A Passage to Manuka
Jennifer Contraveos, The Spare Room at the Hollywood Roosevelt Hotel, Los Angeles
1.5 oz. 42BELOW Honey Vodka
.25 oz. Orgeat
.25 oz. Simple syrup
.5 oz. Fresh lime juice
1 oz. Fresh pineapple juice
1 Dash Orange bitters
Rooibos Red Tea Espuma
Grated nutmeg
Rooibos, coconut, citrus vapor
Permalink | Comments (1) | Post your comment Categories: Competitions
March Calendar
March roars with opportunities for indulging in adult beverages. Everyone has SXSW on the brain, and for festival-goers, attempting to plan your schedule can create a headache loud enough to warrant cracking open a cold one. If you opt to avoid the noise this year (or simply want to continue the party before or afterwards), below is the list of non-SXSW related events going on this month. Have an event you’d like included? Get in touch.
For SXSW-related drinking events, check out the SXSW Side Parties Database and search by “free food/drinks.” This will return a list of all the parties offering freebies from March 10-20. Also, check out our new partnership with the Daily Texan by following @sxswfreedrinks on Twitter for all the latest news on the best free beer and spirits parties.
Tuesday, March 1 at 7 p.m. GO TEXAN Texas Twitter Tuesday led by grape grower Cliff Bingham with Bingham Family Vineyards. Cliff will talk about promising varieties in the High Plains. If you want to taste and Tweet, Cliff recommends the following wines made from his grapes that he will talk about: Duchman Vermentino, Becker Viogner, and Landon Tempranillo. To chat with Cliff, follow him on Twitter BinghamVineyard and use the hashtag #GOTEXAN.
Tuesday, March 1 from 7 to 10 p.m. Barrel-Aged Cocktail Uncorking at The Tigress. Lara Nixon of Tipsy Tech and TheBlueRuin.com uncorks her second barrel-aged cocktail, based on “The Brave,” originated by Bobby Heugel of Anvil Bar and Refuge. Read more about the barrel-aging trend here. 512-600-3232.
Wednesday, March 2 from 5 to 7 p.m. Compass Box Scotch tasting at Haddingtons. In the Fox Tavern. Led by Robin Robinson of Compass Box Scotch. Cocktails, scotch tasting and snacks. 512-992-0204 to book.
Wednesday, March 2 at 7 p.m. Ommegang Beer dinner at 24 Diner. 5 courses, paired with Ommegang beers. Check out the menu. $55. For reservations, call 512-472-5400.
Wednesday, March 2 from 6 to 9 p.m. Independence Day party at Santa Rita Tex Mex Cantina. Republic Tequila drink specials and tastings, complementary queso, wings and nachos. The party will happen at both Santa Rita locations. South location at 5900 W. Slaughter Ln., 288-1500, or Central location at 1206 West 38th St., 512-419-7482.
Wednesday, March 2 from 6 to 8 p.m. Anniversary of Texas Independence party with Tito’s vodka at the Key Bar. Tito’s sampling, specialty Tito’s drinks available and music by Lucas Cook.
Wednesday, March 2 at 6 p.m. Jack Allen’s 1st Anniversary Patio Party. Republic Tequila shots and specialty drinks on special, a whole pig roast, with special pork slider appetizer, and live music. 512-852-8558.
Thursday, March 3 from 4:30 to 6:30 p.m. Sake Festival at Kenichi. Over 30 Ultra Premium Sakes to taste. $25. 512-320-8883
Saturday, March 5 from 2 to 5 p.m. Open House at Ranger Creek Brewery in San Antonio. Buy a pint glass for $5 and get 3 samples of beer. RSVP required.
Sunday, March 6 from 3 to 5 p.m. Zinfandel Grand Tasting at the AT&T Executive Education and Conference Center. Taste award-winning Zinfandels from over 29 premiere wineries. Tickets are $50 for members and $60 for non-members.
Sunday, March 6 at 3 p.m. Beer Chili Cookoff at Flying Saucer. Vote for your favorite chili that incorporates beer into the recipe. Free admission. 512-454-8200.
Sunday, March 6 from 1 to 4 p.m. Texas Beer Freedom Rally at Austin Homebrew. Freetail Brewing, NXNW Restaurant and Brewery, Uncle Billy’s Brew & Que and Austin Homebrew host a rally in support of the brewpub bill HB 660.
Tuesday, March 8 from 5 to 11 p.m. An Evening with Ransom Spirits & Wine at Fino. Tad Seestedt, founder, distiller & winemaker of Oregon’s Ransom Spirits and Wine presents cocktails and wine to be paired with Chef Jason Donoho’s tapas. Food and drink available a la carte or as a 3-course cocktail with tapa pairing for $30 per person. For reservations 512-474-2905.
Thursday, March 10. Deschutes Beer Dinner at the Flying Saucer. Brew master Larry Sidor hosts a six course dinner with beers. Tickets are $40, $35 for members. 512-454-8200.
Thursday, March 10 at 7:30 p.m. The Brooklyn Brewery Pork Experiment Diner at Haddington’s. Four course dinner with Brooklyn beer pairing (sample-size). James Beard winner, Garret Oliver and Brewmaster for Brooklyn Brewery will be in attendance. Limited seating. $68. Call Haddington’s for reservations. 512-992-0204
Thursday, March 10 from 7 to 10 p.m. Texas Beer Tweet Up at Opal Divine’s Freehouse. Meet Texas brewers, enjoy happy hour specials, check out Opal Divine’s new Texas-Centric beer menu, and read an issue of the recently released Austin Beer Guide.
Saturday, March 12 from 2 to 6 p.m. Circle Brewery opening. The brewery will open for tours. Three free samples, or buy the $10 pint glass to fill with beer. Food trailers will provide snacks.
Thursday, March 17 at 7 p.m. Homefield Grill Beer Dinner. Five course beer pairing dinner. $49.95. 512-338-4663 for reservations.
Thursday, March 17 from 6 to 10 p.m. St. Patrick’s Day at NXNW. Celebrate the holiday with green-tinted craft beer, lively music and authentic cuisine. Free.
Saturday March 26 and Sunday March 27. Wine tasting at the Sherwood Forest Faire in McDade. Seatings at noon on both days, and an additional seating at 3:30 on Saturday. The wine tasting events will occur only on the weekend of March 26-27, but the faire is open all weekends through April 3rd. $42.50 includes a plate of fruit, cheese, bread and dessert, and tastings of 8 wines. Tickets do not include admission to the faire, which is $15 for adults.
Thursday, March 31 from 7 to 10 p.m. Maker’s Mark Craft Cocktail Competition at the Stars Across Texas Classic at The Long Center for the Performing Arts. Central Texas’ top bartenders will craft original cocktails to compete for Maker’s Mark Texas Hill Country Wine & Food Festival’s official cocktail of 2011. $100
Permalink | Comments (0) | Post your comment Categories: Calendar
