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November 2011
December calendar
‘Tis the season to go to as many holiday events as possible and drink lots of lovely booze. Here’s the first half of the month. Updates will trickle in as the weeks progress.
Thursday, December 1 from 8 p.m. to 2 a.m. Movember party at the Highball. Show off your mustache and drink some Angel’s Envy cocktails at the end of Movember gala.
Thursday, December 1 at 7 p.m. December beer dinner at Homefield Grill. Five-course meal with beer to pair. $49.95 per person. Reservations: 512-388-4663.
Thursday, December 1 from 7 to 10 p.m. Opal Divine’s Whisky Festival at Penn Field. The 9th annual event will offer over 50 malts from all the whisky regions of Britain. Hors d’oeuvres also offered. $40 advance tickets, $45 at the door. Proceeds benefit Meals on Wheels.
Friday, December 2 from 6 to 7:30 p.m. Champagne tasting at Whole Foods Market. Joan McKern, a member of the Whole Foods Wine Team, leads the course on Champagne and sparkling wines. $25
Saturday, December 3 from 2 to 5 p.m. Ranger Creek one year anniversary open house. The brewstillery turns one year old, and reveals the latest brew in honor of the event. UNO is an oak-aged rye OPA. Other birthday revelries and food available, including a bourbon evaluation at 3 p.m. $5 gets you a pint glass, which can be filled 3 times. $2 for the bourbon tasting.
Saturday, December 3 at 6 p.m. Craft Cocktail pop-up bar at 721 Congress. Fusebox Festival hosts a pop-up cocktail bar for the Downtown Holiday Stroll.
Saturday, December 3 from noon to 3 p.m. Texas Three-Step wine tasting at the Austin Wine Merchant. Three wines from Becker Vineyards available for sample.
Saturday, December 3 Thirsty Planet’s Silverback Pale Ale Launch Party. Details to follow.
Sunday, December 4 at 5 p.m. Spirit Salon #2: American Whiskey at East Side Show Room. The second installment of the Spirits Salon series focuses on whiskey. 6 American whiskeys and 2 classic cocktails available. $35 per person.
Monday, December 5 from 7 to 10 p.m. Repeal Day party at Peche. Live music and Maker’s Mark cocktail specials to mark the date that Prohibition ended in 1933.
Tuesday, December 6 at 7 p.m. Local spirits and wild game pairing dinner at Jack Allen’s Kitchen. Five-course meal of wild game, paired with cocktails made from spirits from Treaty Oak Distilling. $100 per person.
Wednesday, December 7 at 7 p.m. Chocolate and Wine dinner at La Sombra. A multi-course dinner exploring chocolate, paired with wine. $65.
Wednesday, December 7 at 7 p.m. Sommelier Cinema at the Alamo Ritz. This month Woody Allen’s Midnight in Paris screens, and a guest wine connoisseur will choose a wine flight to complement a film.
Wednesday, December 7 at 7:30 p.m. Domaine Serene Wine Dinner at Cru downtown. Four courses paired with wines from oregon’s Domaine Serene Winery. A winery representative will be on hand to answer questions. $75 per person. RSVP 472-9463.
Thursday, December 8 at 6:30 p.m. Edible Austin’s Drink Local night. Taste local spirits, and watch the finest bartending talent compete for the title of Official Drink of Austin. $35.
Thursday, December 8 at 7 p.m. Rahr & Sons Beer dinner at JW Marriott San Antonio. Four courses paired with beer from Rarhr & Sons. $55 per person. Reservations: 210.276.2500.
Friday, December 9 at 5 p.m. Cocktails for a Cause to celebrate one year of the W Hotel. The W turns one. A celebration cocktail has been created for the occasion. Half of the proceeds benefit SafePlans. The celebratory cocktail is available at the W all month for $10.
Saturday, December 10 at 1 p.m. Edible Austin’s Local Brew Fest. The closing event of this year’s Eat Drink Local Week takes place at Black Star Co-Op. Texas craft brewers on site with samples at the event. $20.
Saturday, December 10 from 6 to 10 p.m. One year anniversary party at Black Star Co-op. Live music, $3 house beers and more at the brewpub’s one year anniversary party.
Saturday, December 10 at 3 p.m. Holiday Beer Tasting at the Ginger Man. Ten winter seasonal beer samples with snacks, trivia and prizes. RSVP by Thursday, December 8th. $35 per person.
Sunday, December 11 from 6:30 to 9:30 p.m. Independence Beer dinner at Frank. Four course meal paired with Indy brews. $40 per person. Make your reservation by calling Frank at 512-494-6916.
Wednesday, December 14 at 7 p.m. Ranger Creek one year anniversary brewery night at Flying Saucer. Buy the beer, keep the glass.
Wednesday, December 14 at 7 p.m. Feast of the Seven Fishes at Springdale Farm. Chef Sonya Cote will prepare the traditional Italian Christmas Eve meal. Jason Stevens dug up a recipe for one of Charles Dickens’ favorite punches to be served after dinner. Music by Graham Reynolds and the Golden Arm Trio. $125 per person. BYOB (except for pre-dinner cocktail and punch).
Thursday, December 15 from 6:30 to 9:30 p.m. Beer and cheese pairing at (512) Brewing. 6 Antonelli’s Cheeses will accompany 5 selected (512) brews. $35 for Slow Food members, $40 for non-members. Proceeds benefit Slow Food Austin.
Thursday, December 29 from 6:30 to 8:30 p.m. Wine 101 at Whole Foods Market. Certified Wine Instructor Daniel Kelada leads this intro class on the basics of wine. $50.
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Austin Beerworks and Cuvee Coffee pair up to create Russian Imperial Coffee Oatmeal Stout
I’ve often wondered what would happen if an Oatmeal Stout brewed up a sudsy lovechild with a Coffee Porter.
OK, not really. But with the news that Austin Beerworks and Cuvee Coffee are teaming up to create a Russian Imperial Coffee Oatmeal Stout, now I am wondering about it. Sounds like it would be a dark beer lover’s dream.
The collaboration is quintessentially local, as it was devised in part to accompany a locally produced film, “is Richard Garriott: Man on a Mission.”
Filmmaker Mike Woolf told Austin Beerworks about the film, which “chronicles Austinite gaming legend Garriott’s lifelong quest to become the first son of an astronaut to blast into space — a feat Garriott accomplished onboard a Soyuz rocket with the Russian space program.”
The documentary provided the perfect excuse for Austin Beerworks to create the style of brew they already enjoyed for the Austin screening. Michael Graham of Austin Beerworks explained in the press release that Cuvee was the brewery’s first choice to pair up with due to the fact that they are “as passionate and nerdy about coffee as we are about beer.”
The new brew, named Sputnik, will debut during the Austin premiere of Man on a Mission at the Alamo Drafthouse South Lamar on Jan. 20.Sputnik will also be available at screenings of the film on Feb. 1 at Alamo Drafthouse Village and on Feb. 9 at Alamo Drafthouse Lake Creek. After that, the brewery is hoping to team up with our smattering of local bars who offer growler service, Graham informed me.
Some of the crew from Cuvee, Austin Beerworks and Beef and Pie Productions are working on finding the perfect blend as you read this, so tasting notes will most likely follow when the brew is complete. I’ll be sure to post more updates when the beer comes out, as I am eager to see how it tastes.
UPDATE: As originally published, the movie title was reported incorrectly. The correct title for the film is is “Richard Garriott: Man on a Mission.”
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Mustache competition and whiskey cocktails to celebrate Movember
Gentlemen, the time has come to shed those beards you’ve so diligently cultivated this Movember. But before you bust out a grooming device, celebrate your well-established facial hair and dedication to raising awareness for men’s health with whiskey cocktails at the Highball.
Angel’s Envy whiskey, which hit the Austin market last April, teamed up with the venue to host a final Movember party this Thursday (Dec.1) from 8 p.m. to 2 a.m.
In tune with the mustache theme, the Highball encourages attendees to dress up in a creative Movember costume. There will also be a mustache competition at 9:30 p.m. Categories in the contest include Best Mo in Character, Miss Movember and Man of Movember 2011.
The featured cocktails of the evening are also named after different mustache styles. Check out the recipes, created by the Highball staff:
The Cowboy
1.5 oz. Angel’s Envy
.75 oz. Grand Mariner
3 dashes mole bitters
Combine ingredients, stir until chilled. Serve over ice in a Highball glass.
The Magnum
1.5 oz. Angel’s Envy
.75 oz. orange juice
.75 oz. lemon juice
2 bar spoons grenadine
Shake ingredients in a cocktail shaker with ice. Strain in martini glass.
The Salvador Dali
1.5 oz. Angel’s envy
.5 oz. Yellow Chartreuse
.5 oz. Canton
2 Jerry Thomas
Combine ingredients with ice and stir until chilled. Strain into a Martini glass.
Orange twist (expressed) garnish.
The Handlebar
1.5 oz. Angel’s Envy
.75 oz. Barenjager
1 bar spoon lemon juice
3 dashes orange bitters
Shake ingredients in a cocktail shaker with ice. Strain in martini glass.
Orange twist garnish.
To get in to the party, you’ve got several options to acquire a ticket. If you register at movember.com and raise $100, you get in for free. Another $100 raised gets you in, with a plus one. Otherwise, tickets are $10 at the door. RSVP to info@movember.com, because without it, entry is not guaranteed.
Permalink | | Categories: Cocktails, Recipes, Spirits
Local bartenders featured in gin cocktail book
Raise a glass to local bartending wizards Bill Norris and Josh Loving.
Norris, now of the Alamo Drafthouse/Highball clan, and Loving, who helms the bar at Fino and recently won national distribution for his original bitters recipe, each have one of their original recipes (that debuted on Fino menus) printed in a relatively new gin cocktail book that popped up on my desk today, “All the Gin Joints: New Spins on Gin from America’s Best Bars,” by Michael Turback.
As the title suggests, the 132 page paperback boasts 101 artisanal gin-based cocktails culled from “an honest compendium of honored establishments,” and features “their highest endeavors with the botanically-infused elixir.” It’s a modest collection with a short introduction, a small refresher on important tools of the trade, and a three page history of gin to support the bulk of the text.
On the whole, “All the Gin Joints” would be great for cocktail enthusiasts and bartenders, as it showcases some of the top echelon of drink making talent from around the country. But it would not be ideal for the the casual gin drinker who wants to mix up something quick with their favorite spirit. The recipes are predominantly from bartenders who maintain an arsenal of ingredients and highly sophisticated palates, so the majority of them call for wild infusions, syrups, craft bitters and purees that could be difficult to find or time consuming to produce for the home bartender.
That being said, Norris and Loving surely earned their position amongst other great cocktail creators featured in the book with their crafty recipes.
Norris’ Cedar Fever cocktail, which features gin, St. Germain elderflower liqueur, Zirbenz Austrian Stone Pine liqueur, Peychaud’s bitters and a lemon peel is described as “a rush of floral pine,” with “notes of blueberry, mountain rose and a hint of peppery reed grass.” The Brotherly Love cocktail, created by Josh Living is dubbed “wonderfully complex and harmonious at the same time,” with “herbal, floral, fruity, winey, and spicy notes.” The Brotherly Love features gin, Cocchi Americano, St. Germain, Domaine de Canton ginger liqueur, orange bitters and an orange peel, and appears to still be on the current Fino cocktail menu.
Notable recipes from the other major cocktail hub in Texas (Houston) can be found within its pages as well. Several recipes from luminaries Bobby Heugel and Chris Frankel of Anvil Bar and Refuge are included, and one from Claire Sprouse (formerly of Beaver’s Icehouse) who you might remember from her Austin win in last year’s Domaine de Canton competition.
Permalink | | Categories: Cocktails
Italian liqueurs to help with the post-Thanksgiving dinner coma
I take Thanksgiving feasting very seriously.
Every year after the turkey has been scarfed down and the mashed potatoes neatly packed away in my eager belly, I take painstaking care to make sure I soak up every last drop of gravy with those warm chewy rolls before calling the meal complete. And then, of course, without fail the tryptophan coma sets in and I desperately wish I could take a few steps back in time and eat just two or three spoonfuls less.
Believe it or not, an epicurean time machine exists for easing the groaning pain one might feel after gorging on that last extra serving of stuffing. A liquid cure, of sorts.
For your holiday digestion needs, skip the unpleasant post-meal antacids this year and opt for a digestif of the Italian Amaro kind instead. A small dram of Averna, Ramazzotti, Cynar or Fernet Branca could be just the trick to help you feel less like exploding at the seams, and could actually help your digestion process to boot.
Amari (plural of Amaro), which translates to “bitter” in Italian, are a category of liqueur that are composed of a (usually secret) assortment of roots, herbs, citrus peels, and spices, oftentimes aged for a period of time before bottling. Flavor-wise, they’re not too far removed from non-potable cocktail bitters, which are generally more intense (due to the high proof spirits and higher concentration of bitter elements) and therefore used in only the smallest quantity to balance and complete mixed drinks. Amari are consumed mostly neat, to polish off a meal, and as the Italians believe, to help aid in digestion.
While the “bitter” name holds the promise of a liquid that will be potentially puckering and tart, Italian Amari more often than not fall on the sweet side of bittersweet. Consider the wonderful aroma associated with dark chocolate, raisins, molasses and mincemeat, and balance those flavors out with savory herbal tea-like tannins and spice, and you have an Amaro.
Gabriel Pellegrini, Owner and Chef at Sagra, is an Amari enthusiast. The local Italian restaurant carries over a dozen different kinds of Amari, and encourage guests to enjoy them in a cocktail or neat after a meal, to help settle the stomach. They even offer flights so you can taste a spectrum of different brand interpretations.
If you’re new to the category, Pelligrini suggests Perucchi Gran Reserva vermouth as a good place to begin, due to the fact that it “is wine based with a much more delicate herbal flavor.” The recently appointed new bar manager at Sagra, Justin Chamberlin recommends Averna Amaro for beginners because it’s sweeter than others and has a mild herbal profile.
I put together a spectrum of options below as well, organized from good matches for beginner drinkers to ones for the more bold, adventurous types who like to start heavy and work their way back down to the milder flavors. Most of the recommendations come in around the $20-30 price point, making them easy to pick up in addition to the rest of your Thanksgiving grocery list. You can find them at most liquors stores in Austin, from Specs to Twin Liquors, Wiggys and the Wine Merchant.
Cardamaro: A wine-based Amaro whose flavor profile stems primarily from Cardoon, which is a relative of the artichoke plant. This is the juiciest, most approachable option for newbies to warm up to the category. Soft cherry and grape notes dominate, with only whispers of herbs and very little bitterness. This is also Pelligrini’s favorite, due to its “almost toasted hazelnut finish. It’s barrel aged and very smooth,” he said.
Averna: This Sicilian liqueur springs from the Averna family who learned the recipe from a monk in 1868. Heavy vanilla, orange peel, and burned sugar provide the sweet side of this Amaro. Slight peppercorn spice, cardamom and smoky tea hints counteract and balance the mix.
Luxardo Amaro Abano: Luxardo produces a medium-bodied Amaro. It’s got more spice than the Averna with heavy pepper and cardamon notes taking the lead. Yet it’s spicy in the same way gingerbread is spicy, with warm sugary cinnamon and hints of orange floating through the blend. Luxardo Amaro and the previous two amari fall within the sweeter, richer spectrum of the bunch.
Cynar: According to the Ultimate Guide to Spirits and Cocktails, Cynar was originally sold over the counter in a drugstore in Termoli, Italy over 50 years ago. Flavor-wise, it is the driest listed here. Cynar is made from artichoke extract, but also claims 13 other herbs as part of the recipe. With it’s woody, vegetal qualities and very little sugar, it might appeal to wine drinkers who favor super dry Cabernet.
Fernet Branca: Fernet has been described as everything from a “punch in the face,” to “gargling with Listerine” or “snorting menthol.” These brutish descriptions most appropriately capture Fernet’s startling flavor upon first sip. Yet it’s considered to be one of the most popular bitters in the world. In San Francisco, they drink it with ginger ale or ginger beer, in Argentina — with coca-cola. While the strong mint, eucalyptus, saffron, and juniper flavors dominate, I can attest to the fact that a person can grow to love it. Once you get hooked on this acquired taste, you could end up a fan for life.
Finally, if you’re just not feeling the jump in head first approach, a great way to ease yourself into becoming familiar with Amari is to drink one first in cocktail form. Try substituting the vermouth in a Manhattan with Averna (photo above). It deepens and opens up the drink, which will appeal to fans of the classic cocktail itself, while acting as a gentle introduction to the bittersweet flavors of the Averna.
Or if you prefer to keep in step with the digestif theme and drink Cognac over whiskey, try the recipe for the Intercontinental, which was created by Duggan McDonnell of Cantina in San Francisco, and cited in Jason Wilson’s Boozehound:
1.5 oz. Cognac
1 oz. Averna
.5 oz. Maraschino liqueur
Orange peel twist for garnish
Combine the ingredients in a glass with ice. Stir until chilled. Strain into a chilled cocktail glass. Garnish with orange peel twist.
Permalink | | Categories: Holiday, Spirits
Balcones wins prestigious award; Rumble Cask Reserve release imminent
Lots of news trickling out of Balcones Distilling in Waco this month.
The distillery, known locally for its cutting edge spirits, has added another national accolade to their already crowded awards shelf. They won Whisky Magazine’s Craft Whiskey Distillery of the Year award in the Icons of Whisky - America awards, held in Louisville last week. The Icons of Whisky awards are designed to “celebrate the people and places behind the great whiskies of the world.”
They’ve also been nominated for a Good Food Award (alongside local brewery Independence Brewing). The second annual Good Food awards honor food and beverages that are “exceptionally delicious,” that also support “sustainability and social good,” from five regions in the U.S. Winners will be announced in January.
Finally, very exciting news for those diehard Balcones fans out there — a very limited release of Rumble Cask Reserve will hit stores within the next week or two.
The new spirit is a cask-strength version of the Rumble, a liquor that defies categorization made of Texas Wildflower Honey, Mission Figs, and Turbinado Sugar.
For those not familiar with the term, cask-strength means that the spirit was drawn straight from the barrel, typically without any dilution to bring it down to a drinkable level, and bottled at that proof. With the Rumble Cask Reserve, the liquid comes out in the high 76-78 alcohol by volume range, which according to President and Distiller Chip Tate is “mouth numbingly-hot. I could pull your teeth using it and you wouldn’t feel any pain.” So he dilutes the liquid to an ABV in the low 60s before bottling. In the 120 proof range, the spirit still packs a lot of heat, but is remarkably palatable.
The flagship release is composed of two different blends, aged in Balcones signature small-sized barrels for around two years. Chip Tate describes the cask-strength reserve as, “if a 15 year old Armagnac had a fling with a really awesome rye whiskey, the Cask Reserve would be their children. It’s rich and spicy. The fruit characteristics are very much like overripe peaches, very round.”
That being said, don’t expect to find the exact same prominent flavors in each bottle. Tate explains that the plan is for each blend to be different. “With the two bottlings that we are releasing now, one is much more of a spicy rye whiskey profile with medium-old Armagnac flavors, and the other one has more Highland malt whisky characteristics.”
Only approximately 320 bottles will be available to purchase, once they roll out to local stores. This is a tiny release, even for Balcones, who normally produce upwards of 4,000 bottles a month. “We have extremely high standards for everything we blend. I expect fireworks. I expect magic. If I’m not feeling it, we do it later. I would like to put a lot more out, but I’m not going to put out anything that isn’t perfect,” Tate said.
I sampled an early version of the Rumble, and if this release is anywhere near as delicious as the younger batch, fireworks would be an apt description. If you’re interested in finding a bottle, don’t wait for it to hit the shelf. Call your local liquor store and ask if they have a waiting list, because chances are it won’t be long before they’re all scooped up.
Permalink | | Categories: Spirits
Shiner beers take home medals from European Beer Star Awards
I’ve been alerted via press release that the Spoetzl Brewery, brewers of Shiner beers, have brought home several awards from the eighth annual European Beer Star Awards.
Out of 1,100 beers in 49 categories, the Oktoberfest won a silver medal in the German Märzen-style category, and bronze medals for the Bohemian Black Lager in the Bohemian-style Schwarzbier category and the Old Time Alt in the Düsseldorf-style Altbier section.
Last year, Shiner won gold and silver for the Oktoberfest and Shiner 101 Czech-style Pilsner.
In related news, the seasonal Shiner Cheer is out in stores again for your festive imbibing. I will admit I didn’t fancy the peachy brew last year. I found the bold fruit and pecan flavors overwhelming and off-putting.
The folks at McGarrah Jesse dropped of a six-pack for me recently, to which I went ahead and gave it a second try. Not sure if the brew has improved, or perhaps it’s just my ever evolving palate picking up on new flavors, but I think it’s growing on me. The fruity flavors are still in your face, and I usually prefer the subtle approach, but when paired with food, I thought it was quite enjoyable.
What do you guys think about the Cheer? Holiday delight? Or not-so-much?
Permalink | Comments (5) | Categories: Beer
Fall cocktails bring warmth to the Contigo drink menu
While sipping a cool cocktail on a chilly patio might not be the first thing that pops into your mind as a way to celebrate the dropping temperatures this fall, the new autumn cocktails at Contigo are sure to leave you percolating a warm glow (if the newly installed space heaters don’t get the job done first).
Bar Manager Houston Eaves has added three new cocktails to the fall menu last week, with a fourth to follow in the near future.
Whereas most bartenders go straight for brown, bitter and boozy cocktails to celebrate the season, Eaves took a different approach to match the patio-friendly restaurant, favoring combinations that resemble many of the summer cocktails the bar offers, but with decidedly warmer seasonal flavors like apple, ginger, pear and allspice. Each of the cocktails are on the lighter, citrus-forward side, with hints of spice and herbs weaving amongst the spirits and fruit.
Check out the recipes below.
The Mexican Monk, which is currently a special but will likely be added to the menu soon, Eaves reports, is a hot cocktail that tastes like a mix between a bright summery margarita and a warm winter spiced toddy. This drink could easily stay on the menu year-round, served over ice in the summer and heated in the cooler months.
The Mexican Monk
1 oz. Dulce Vida Añejo tequila
.5 oz. Green Chartreuse
.5 oz Agave syrup
.5 oz Lemon
2 dashes house ginger bitters
Approximately 3 oz. hot water
Combine ingredients in a glass, add hot water and stir until ingredients are blended. Garnish with a lemon peel with cloves.
The Fall Harvest might be the closest thing you’ll find to authentic homemade apple pie in cocktail form. The artichoke-based Amaro Cynar ensures that the sugar from the apple brandy and ginger liqueur don’t overpower the drink with sweetness, and the baked apple bitters counteract the tart lemon juice, creating a crisp comfort drink perfect for pairing with the darker gamey meats Contigo offers. Or perhaps, as dessert.
Fall Harvest
1.5 oz Apple brandy
.75 oz. Domaine de Canton
.5 oz. Cynar
.5 oz. Lemon
2 dashes baked apple bitters
Apple garnish
Combine ingredients in a cocktail shaker with ice. Shake until chilled. Double strain into an Old Fashioned glass with fresh ice. Garnish with an apple slice.
The Texecutioner is my favorite of the bunch, thanks to allure of the smouldering smoky mezcal. The Cocchi Americano mellows the boldness of the Oaxacan spirit that otherwise typically dominates cocktails, and the grapefruit brightens and binds every flavor together in a melodic harmony that made me feel like curling up by one of those space heaters with a good book to draw out the experience.
Texecutioner
.75 oz. Del Maguey Mezcal Vida
.75 oz. D’Aristi Xtabentun (anisette)
.75 oz. Cocchi Americano
.75 oz. Grapefruit
Combine ingredients in a cocktail shaker with ice. Shake until chilled. Double strain into an Old Fashioned glass with fresh ice. Garnish with a grapefruit twist.
A riff on the classic Dark and Stormy, the After the Storm injects the traditional mix with an extra hit of spice with the Allspice Dram, and the additional Paula’s Texas Orange contributes a radiant perk amidst all of the darker flavors. Cloves embedded in orange create a vivid aroma that for me, triggers memories of Christmastime. Well, maybe Christmastime in Bermuda. Now, there’s an idea I can get behind.
After the Storm
1.5 oz. Zaya Rum
.5 oz. Paula’s Texas Orange
.5 oz. Lime
.25 oz St. Elizabeth’s Allspice Dram
Ginger beer
Combine the rum, Paula’s Texas Orange, lime and Allspice Dram in a cocktail shaker with ice. Shake until chilled. Strain over fresh ice into a collins glass. Top with ginger beer. Garnish with an orange peel with cloves.
Permalink | | Categories: Cocktails
Waterloo Gin from Treaty Oak Distilling in stores now
It’s been quite a week for local spirits.
Ranger Creek’s Bourbon celebrates its Austin debut at the Whip In on Friday, Austin Eastciders has released it’s first Hard Cider, and the first gin from Treaty Oak Distilling is out in liquor stores as I type.
Waterloo Gin is the third release from Treaty Oak, following the Treaty Oak Platinum Rum and Graham’s Texas Tea.
Owner and Distiller Daniel Barnes explained that the idea of a gin had been in the works since they first released rum four years ago. “Our focus with all of our products is to be handcrafted and well made. Being able to have a true Texas gin is something we’re pretty proud of,” Barnes said.
The goal with the Waterloo was to stay “true to a traditional London dry gin with our botanical selection, but also infuse several native Texan botanicals - lavender, pecans and grapefruit zest,” he continued. “The result is a brave and bold flavor with strong juniper pepper, but still plenty of soft citrus and floral notes.”
Barnes dropped off a sample for me to get to know. Waterloo is definitely as bold as a typical London Dry, but it has a deep, earthy, less astringent quality than others in the category. Citrus is present, but doesn’t attempt to dominate the blend. The addition of the Texas ingredients like lavender, rosemary and pecans elevate the standard gin botanicals in a way that makes the spirit interesting and delightful to explore straight.
Overall, Waterloo has an invitingly warm, savory sweet finish that the Treaty Oak boasts, which makes it unusual and charming, while still maintaining the core flavors of it’s spirit category.
All local Twin Liquors and Specs stores, as well as Wiggy’s will carry the Waterloo. Availability is limited as the gin rolls out, but all stores should likely have it stocked by the beginning of December.
Be on the lookout for news about the next release from Treaty Oak, which is an aged version of the Platinum Rum.
UPDATE: As originally published, this blog referred to the finish of the gin as “funky.” Upon reconsideration, the term has more negative connotations than positive ones. The intent was to say that the flavor is out of the ordinary in a fresh way. The description has been changed to reflect this.
Permalink | Comments (1) | Categories: Spirits
Austin Eastciders debuts, expanding Central Texas Cider options
Texas is on the right path to harvesting an expansive hard cider crop, with Argus Cidery launching it’s flagship dry champagne-style variety earlier this year, Leprechaun Cider out of Houston sneakily taking over multiple Austin taps recently, and now we have a new hard cider to celebrate — Austin EastCiders.
Austin Eastciders was founded by Englishman and former “struggling musician and mediocre graphic designer,” Ed Gibson, who turned his focus to hard cider in 2006 when he opened a bar in Bristol called The Apple.
“I think as well as a passion for great cider, I have a passion for great design. In the bar we stocked many amazing tasting ciders that hardly anyone bought because they looked all wrong, while the terrible mass-produced ciders that looked OK would fly off the shelves.”
Gibson decided he wanted to create his own brand of cider that “not only tasted so good, but also looked so good, that it could begin to change people’s perception of what cider is and can be here,” he explained via email.
He returned to Austin (after many visits) last month to launch Austin Eastciders. When asked why he chose Austin as the launching pad for the new product, he responded, “I didn’t choose Austin, Austin chose me! I love Austin so much it hurts. It’s probably the perfect place to do something like this, with the openness and curiosity of the people, their support for anything new, the value they place on local, independent businesses, I think that’s why I love the place so much. It’s an oasis of individuality in the nightmarishly homogenous world we live in!”
The first batch of “Gold Top” cider was produced in England, and employed 12 Texas apple varieties blended with more than 40 vintage varieties. Gibson claims the Gold Top is made from almost 100% apples, and doesn’t integrate anything that isn’t naturally found in the fruit. It’s also gluten free. Full local production will start up in 2012.
Gibson was kind enough to drop off a sample for me to try earlier this week. The flagship cider expands the canvas of local hard cider offerings with it’s rich, complex and slightly bittersweet flavor profile.
At 5.6% alcohol by volume the Gold Top has surprising depth. There are more rich sugar components present than typically found in other self-proclaimed “dry” and light ABV ciders, yet it’s definitely not sickly-sweet like Woodchuck, and has more flavor complexity than most other American options. There’s an underlying dryness that balances out the dark sugar notes and allows the tart perk of the apples used in the blend to still taste natural and not cloyingly sweet.
Gibson recommends to drink it chilled, but “never over ice, that’s sacrilege!”
You’ll be able to find the first batch at the Alamo Drafthouse South Lamar, followed by all other Austin Alamo Drafthouses this week and various other Downtown and East Austin bars and stores including Haddingtons and The Longbranch. Check Facebook and Twitter for updates. Samples will also be available at the East Austin Studio Tour Preview Night Afterparty and several of the other free events during E.A.S.T as well.
Texas’ second Bourbon hits the market
The second Texas-made Bourbon, produced by Ranger Creek Brewing and Distilling in San Antonio, hits several bars and liquor stores across Central Texas this week.
Ranger Creek may not have been first to produce Bourbon in the state (see: Garrison Brothers), but that doesn’t indicate that the company is up to is anything less than innovative. For starters, they hold claim to being the first “brewstillery,” or production facility that both brews beer and distills spirits in Texas. (For more background on the history of the “brewstillery,” check out Pat Beach’s article introducing the business in 2010.)
In addition to the several delicious brews that have flowed through local taps since 2010, they’ve now released the highly anticipated Ranger Creek .36 Texas Bourbon. The .36 is a sour mash made with Texas corn and aged in either experimental small barrels (a technique also employed by Waco’s Balcones Distilling) or traditional sized big whiskey barrels.
Why the variety? Mark McDavid, Founder and Director of Sales and Marketing explains that the choice is primarily experimental. “We actually have the same bourbon maturing in big, traditional barrels as we have in small barrels. The .36 is ready now but it’s big brother will mature until 2013 or 2014. We’re actually conducting an interesting barrel experiment so that you can try a small barrel bourbon right next to a big barrel bourbon and the only thing that will be different is the size of the barrel. We don’t know of any other distillery experimenting like this, and we think the end result will be very interesting.”
Another one of the long term goals with the small barrels is “that we can experiment with innovative whiskey products and release a new, limited edition product every year as part of our Small Caliber Series,” McDavid said.
The inaugural batch, which was aged in small barrels for 8 months, subsists of 75 cases, which will most likely be bought quickly. However, a small hand-labeled batch will be released every month afterwards, so the flow of whiskey to consumers will hopefully remain steady — a benefit of rapid aging in smaller barrels.
You can get a taste of the first batch later this week at Ranger Creek Beer and Bourbon party at the Whip In. This Friday (Nov. 11), Ranger Creek pints are $3, and samples of the .36 will be available. Head distiller TJ Miller and head brewer Rob Landerman will both be in attendance to answer any questions you might have about the products. Full sized bottles can be bought next door at the Travis Heights Beverage World.
Permalink | | Categories: Spirits
Fall cocktails from the Volstead Lounge
Justin Elliott (formerly of downtown absinthe bar Peche) was hired as the new Bar Manager at Volstead Lounge last month. The first cocktail menu, featuring a small but carefully chosen handful of craft cocktails debuted at the bar last week.
Elliott’s goal with the cocktail program was to create a menu that will appeal to people who want to enjoy craft cocktails casually. It’s creative but also concise, offering a tidy balance between classics and modern inventions.
“Drinking should be fun,” Elliot remarked when I went out to shoot photos of his creations. He went on to explain how one of his main priorities to is create drinks that are easy to drink and delicious to match the bar’s unpretentious atmosphere, but also offer some of the time honored staples mixed with precision such as the Old Fashioned and Aviation.
The Volstead, which is relatively new to the East 6th district, seems like it was created for the kinds of drinks Elliott is prepared to concoct. It’s perfectly tattered vintage interior provides an atmosphere that’s hip but still dingy enough to be relaxed and far from intimidating.
While many of the drinks on the house menu feature spirits on the more exotic side for those not well-versed in the language of craft cocktails (including Zucca, a rhubarb-based amaro, and Purkhart, an Austrian pear brandy), the price point is so much lower than other cocktail bars around town ($7-10 instead of $10-13), that it’s easy to be adventurous and try new drinks without breaking the bank.
Below are a few of the highlights on the new menu. My personal favorite is the Indian Summer. The chai tea infused vermouth acts as a mellow base, rounded out with the warmth of the Smith and Cross Jamaican Rum. The Zucca and Angostura provide a bold and bitter kick, and the orange wheel aroma from the garnish ties all the flavors together with a bright citrus kiss.
Indian Summer
1.5 oz. Chai infused Dolin Rouge
.25 oz. Smith and Cross rum
.25 oz. Rabarbaro Zucca
2 dashes Angostura bitters
Sugar Cube
Orange peel
Muddle the sugar cube with the orange peel and Angostura Bitters. Add the spirits. Stir with ice until chilled. Top with crushed ice. Garnish with orange wheel and grated nutmeg.
Old Country Daisy
.75 oz. Boomsma Genever Oude
.75 oz. Pear Williams Purkhart
.5 oz. Yellow Chartreuse
Sugar cube
Lemon wheel
Muddle the yellow Chartreuse with the sugar cube and lemon wheel. Add the spirits and ice. Stir until chilled. Top with sea-salt soda water (.5 tsp sea salt added to liter of soda water, or added to one liter of water and then carbonated). Garnish with a lemon wheel.
Punsch + Judy
1.5 oz. Batavia-Arrack van Oosten
.75 oz. Lime juice
.75 oz Orgeat
Egg white
Angostura bitters
Star Anise
Combine the ingredients (except the bitters and star anise) in a shaker. Shake without ice to emulsify the egg. This will take at least a minute of shaking. Add ice to the shaker. Shake until chilled. Double strain into a chilled cocktail glass. Garnish with several drops of Angostura bitters and grated Star Anise.
Permalink | | Categories: Cocktails
Edible Austin’s annual Drink Local Night expands local cocktail scene
UPDATE: The rules and regulations for the Official Drink of Austin cocktail competition have been posted on Edible Austin.
The schedule for this year’s Edible Austin Eat Drink Local Week has been announced, and with only a month until it happens, the lineup is looking particularly excellent for drinking enthusiasts.
For the past four years, Drink Local Night has been one of Austin’s most anticipated drinking events of the year. This time around it will be bigger and more boozy, thanks to the acquisition of a larger venue, the participation of more local spirits producers, and the melding of two of Austin’s biggest cocktail competitions.
Since the first Drink Local cocktail competition in 2007, Austin has played host to two citywide cocktail competitions every year — the Drink Local contest, and the Official Drink of Austin competition.
The Official Drink of Austin competition was originally produced as a collaboration between the Austin Convention and Visitor’s Bureau and Tito’s Vodka. It began in 2003, and all drinks had to be made with Tito’s (which at the time was the only distillery in Texas). The winning drink earned the title of Official Drink of Austin for the following year.
In recent years, with the rapid growth of the Texas spirits and cocktail scene, many people have felt that the contest has not accurately reflected the spectrum of talent and quality that Austin has to offer. In addition, having two major cocktail competitions fighting for center stage, both with the goal of producing a cocktail that would be considered representative of the “flavors of Austin,” is not conducive to creating a sense of unity within the community.
“The competition began as a way to promote Austin as a food and drink city,” Jennifer Walker, Director of Marketing for the Bureau explained, “Eventually we got to a certain stage where it has become so popular, it has grown to a level where it would more properly be managed by a local person with deep roots in the foodie and cocktail scene, which is why we decided to hand it over to David Alan this year.”
With David Alan of Tipsy Texan at the helm of the Official Drink of Austin competition, the contest will merge with Edible’s Drink Local Night to create a seamless showcase of Central Texas bartending talent and Texas-grown spirits.
“The industry that Tito Beveridge founded 15 years ago has grown by leaps and bounds, and alongside it so has our craft cocktail community. Drink Local Night will pay homage to Tito’s vision by showcasing the remarkable growth of Texas distilleries, and the best talent in Austin bartenders,” Alan explained via email.
The format of the new Official Drink of Austin competition will mirror that of the previous Drink Local contests, which followed United States Bartenders Guild competition guidelines, and several former winners of the Drink Local competition have agreed to judge this year’s event.
In addition to the new competition, Edible is also expanding the size of the event by taking over the ballroom at the AT&T Executive Education & Training Center. This provides more room for local distillers to showcase their spirits.
At least 11 local distillers have signed up to host tasting tables already. Spirits on site will include (but are not limited to) Treaty Oak rum, Paula’s Texas Orange, Balcones whisky, Tito’s vodka and even the elusive Garrison Brothers Bourbon, who cheekily promised to participate as long as no one mixes their whiskey in the contest.
Drink Local Night will take place on Thursday, December 8 from 6:30 to 9:30 at the AT&T Executive Education and Conference Center Ballroom at the Carillon. There will be enough samples of each contestant’s cocktail for attendees to taste, and snacks (from Swift’s Attic, BC Tavern and the Carillon) will be provided to help soak up excess alcohol.
Check out Edible Austin’s full Eat Drink Local week lineup, get information on how to purchase tickets, and read more details on Drink Local Night on their website. Also of note, Edible has expanded their list of beneficiaries this year. Proceeds from events will benefit not only Urban Roots, but also the Sustainable Food Center this year.
Also, be sure to check out previous Austin360 coverage of Drink Local Night, to get pumped up for this year’s event.
**Top photo of 2010 winner Bill Norris and Edible Austin’s Jenna Noel taken by Emma Janzen.
Bottom photo of 2009 winner Lara Nixon taken by Addie Broyles.
Permalink | | Categories: Cocktails
Bizarre Foods crew to visit Contigo for the Pig’s Blood Bloody Mary
You read the headline correctly.
Contigo created a Bloody Mary made with Pig’s Blood, and Andrew Zimmern’s Bizarre Foods film crew (which hit Barley Swine earlier this week), have honed in on this abnormal breakfast beverage and will be making an appearance at the restaurant Friday at 5:30 p.m. to chronicle the creation.
I first heard of the Pig’s Blood Mary at a Death’s Door Spirits Pig Roast the restaurant hosted last July. Unfortunately, I showed up late and missed all the hullabaloo. To be clear, the drink is not on their daily menu, nor will it likely find its way onto the menu any time soon. It does on occasion, show up for special events.
Owner Ben Edgerton shared the background of the beverage with me via email today. I enjoyed his explanation so much, I’ll just paste it here for you:
“It was more of a dare/challenge than anything else. We hosted a party in conjunction with Death’s Door Spirits in which Andrew prepared a whole hog. In an effort to really go the distance we cooked every part of the pig, the skin, the spleen, the brains, etc.
In conversation one day in the kitchen someone threw out, ‘Since we are doing this with Death’s Door, we should use some of the pork in a cocktail.’ To which someone cleverly replied ‘Yeah, like a bloody mary with real pigs blood.’
As you can imagine, that is all it took to get a bunch of chefs and bartenders working on coming up with a way to do it. We played with the recipe for awhile and finally landed on one that works pretty well.”
So how exactly is it made?
“We mix the blood with vinegar and lemon so it won’t curdle (I know, appetizing image). We vacuum seal it and pasteurize it sous vide, then we mix that with our bloody mary mix,” Edgerton explained.
The Contigo crew definitely get points for creativity and effort, but I doubt you’ll see me drinking one any time soon with my Sunday brunch.
Guess we will just have to wait to see what Zimmern will say.
Permalink | | Categories: Cocktails
New Tequilas debut in Austin
UPDATE: As originally published, this blog said that PaQui tequila would be available at Specs. The tequila is available at Specs in some Houston locations, but will be available in all local Twin Liquors stores by mid-November.
Great news, tequila lovers. Several tasty new brands are hitting Austin liquor stores this fall. None of them are locally produced, but in a city that drinks tequila like it’s water, I thought you might want to know what new juice you can get your hands on.
First up, PaQui tequila. PaQui is an Aztec word loosely translated to mean “to be happy.” The basic blanco is clean, bright and peppery. Oaks do not dominate the reposado or añejo, which is refreshing in a category where many producers aim for bold vanilla and wood flavors to appeal to the whiskey crowd. Each expression is aged only just slightly beyond regulations, making the flavors of the base agave shine through. On the whole, it’s a flavorful tequila that doesn’t have too much of a burn, so it’s easy to sip, but also makes an above-par Margarita as well. PaQui produces the traditional trifecta of tequilas, a blanco, reposado and añejo, and will be able to be found at all Twin Liquors stores most likely by mid-November.
Casa Dragones is another new tequila that has already seemed to penetrate the Austin tequila bar market. It’s available in most of the major tequila watering holes (Tacos and Tequila, Hugo’s, Iron Cactus, and more). I haven’t tasted the tequila yet, so I can’t give you any tasting notes at the moment. If you’ve had it, let me know your thoughts in the comments section below. For what it’s worth, apparently Oprah claimed it’s her favorite tequila. Because we’re not all flush like Oprah, at $250-300 a bottle, I’d opt to try it in a bar before splurging.
Finally, a new tequila from heavy hitters Don Julio, created specifically to celebrate their 70th anniversary. Don Julio 70 is a curious new invention in the world of tequila — a clear añejo. If you know anything about tequila, you know añejo must be aged for at least a year in oak barrels. Typically, this naturally changes the color and imparts a spectrum of oak flavors to the liquid. With the Don Julio 70, the distiller sought to filter out the añejo color and highlight specific flavor notes of the agave that are normally shrouded in the wood from the aging process.
I was skeptical about this process, so I attended a Don Julio tasting dinner at La Condesa when the spirit launched in the Austin market a few weeks ago (many thanks to Hunter PR, who invited me out on their dime). We tasted the 70 in comparison to the blanco and traditional añejo styles. The 70 has surprisingly deep and complex agave flavors with just a whisper of oak and vanilla at the base. Intensely smooth, I thought it was the best expression of tequila from the portfolio. At a $60-70 price point, I would argue that the Don Julio 70 is a solid choice.
At the dinner, La Condesa Manager Nate Wales also concocted the Don Julio cocktails for the evening. While the spirit shines on its own with confidence, all variations of the Don Julio also mixed exceptionally well. The two drinks below were my favorites.
Amargo
3/4 oz. Tequila Don Julio Añejo
1/3 oz. Tequila Don Julio Reposado
1/2 oz. Aperol
1/2 oz. aperitif wine
Dash Angostura bitters
Flamed orange zest for garnish
Combine Tequila Don Julio Añejo, Tequila Don Julio Reposado, Aperol, aperitif wine and Angostura bitters into a cocktail shaker. Stir well and strain into a coupe glass. Garnish with flamed orange zest.
Yerba Buena
3/4 o.z Tequila Don Julio Añejo
1/3 oz. Damiana Liqueur
3/4 oz. fresh lime juice
1/3 oz. fresh lemon juice
1/4 oz. agave nectar
1/4 oz. filtered water
2 dashes bar keep lavender bitters
2 dashes house-made sage bitters
Chiffonade fresh sage for garnish
Combine Tequila Don Julio Añejo, Damiana Liqueur, fresh lime juice, fresh lemon juice, agave nectar, filtered water, lavender bitters and sage bitters into a cocktail shaker. Shake well and double strain into a wine glass. Garnish with chiffonade fresh sage.
**Photos by John Pesina.
Samples of PaQui were provided for this post.
Permalink | | Categories: Cocktails, Spirits
November Calendar
Off to a slow start this month, but as usual, I promise to keep you updated as new events pop up. Here’s the roundup:
Tuesday, November 1 at 7 p.m. Wine dinner at Jack Allen’s Kitchen. Five course meal with wines from Flat Creek Winery. $65.
Thursday, November 3 at 6 p.m. Bourbon tasting with Garrison Brothers. Dan Garrison leads a tasting of rye versus wheat Bourbons at the UT Campus Club. $30 members, $40 non-members. RSVP needed.
Friday, November 4 from 7 to 9 p.m. Austin Tequila Fest at Casa Chapala Mexican Grill. More than 45 tequilas to sample. $25. Proceeds go to Homeless Coach.
Friday, November 4 at 6:30 p.m. Basics of Wine Appreciation class at Central Market. Andy Christianson, CM Wine Expert leads the course. $45. Takes place at the North Lamar location.
Saturday, November 5 at 2 p.m. St. Arnold Brewery Cheese Pairings. Beers from St. Arnold Brewery and cheese. Presented by Michele Harem, Emmi Roth Kase & Frank Mancuso of St. Arnold Brewery. $12 per person. RSVP at 512.542.2333.
Saturday, November 5 from 1 to 3 p.m. First Saturday Brewery Tour and Beer Tasting at Independence Brewing. Tour and beer tastings are free, bring some cash to purchase food and brewery merchandise.
Saturday, November 5 at 2 to 5 p.m. Open House at Ranger Creek in San Antonio. The “brewstillery” welcomes visitors to sample beer, check out the brewery and listen to live music. Buy a pint glass for $5 and get 3 samples of our beer poured right in it. RSVP here.
Tuesday, November 8 at 6:30 p.m. Patron Tasting Dinner at Kenichi. 5 course dinner with Patron tequila cocktails and samples. $65 per person. 512-320-8883.
Thursday, November 10 from 4:30 to 7 p.m. Parsons House Wine Tasting. Two non-perishable food items or $5 gets you into a special wine tasting that benefits the the Capital Area Food Bank. Parsons House Independent and Assisted Living community in Austin, 1130 Camino La Costa, Austin, TX 78752.
Friday, November 11 from 7-11 p.m. Nigel Tunfel Day at North by Northwest. The Restaurant and brewery is celebrating all things Spinal Tap, with a screening of the film, live music by Iron Maiden and Spinal Tap tribute bands, costumes encouraged, and most importantly, a special tapping of “Spinal Hop,” which is the Py Jingo Pale Ale dry hopped with 11 kinds of hops. $2 donation benefits Health Alliance for Austin Musicians.
Friday, November 11 from 5 to 7 p.m. .36 Release Beer and Bourbon Tasting at the Whip In. Sample the first bourbon from Ranger Creek for the first time. $3 pints of Ranger Creek beer. Bottles of .36 will be available for purchase at Travis Heights Beverage World, right next door to Whip In. Head distiller TJ Miller and head brewer Rob Landerman will both be on hand as well.
Saturday, November 12 at 6 p.m. Barrel tasting and wine dinner at Pleasant Hill Winery, Brenham.
Monday, November 14 at 7 p.m. Wine dinner at Sagra. Five course holiday meal with Italian wine pairing hosted by Gina Hunt and Jerom Chlaudi of Kobrand Corporation and Republic National Distributing. $55 per person.
Tuesday, November 15 from 6:30 to 8:30 p.m. New barrel-aged cocktail debuts at the Tigress. The Widow’s Kiss, a cocktail blended and aged for 30 days by Lara Nixon of Bad Dog Bar Craft. The drink features Laird’s AppleJack Brandy, Green Chartreuse, Benedictine and a dash of Angostura bitters.
Tuesday, November 15 from 5 to 7 p.m. Tasting of the Buffalo Trace Texas Bartender Barrel Selection at the Highball. $10 for Single Barrel flight.
Tuesday, November 15 at 7 p.m. Meaning of Life Beer Dinner at Alamo Drafthouse Lake Creek. The Monty Python movie screened with a five course dinner paired with Austin Beerworks. $65.
Wednesday, November 16 at 6:30 p.m. Brookyln Brewery beer dinner at Barley Swine. Six course dinner. Email info@barleyswine.com to inquire about tickets. $120 per person.
Wednesday, November 16 at 7 p.m. A Torrid Affair cocktail pairing dinner at Urban Roots Farm. Florian Minor of Haddingtons and Justin Elliott of the Volstead Lounge have concocted some cocktails to accompany a five-course meal featuring food from Urban Roots, Loncito’s Lamb and Twin Oaks Heritage Pork.
Wednesday, November 16 from 6:30 to 9:30 p.m.Tequila pairing dinner at Mesa Ranch. The Queen of Tequila hosts this four course dinner with appetizers, salad, choice of entree, and dessert along with a Mexican Martini, taste of three Tequilas , Mesa Ranch Rattlesnake Margarita, and The Queens Tequila cocktail for dessert. Call to reserve: 512-853-9480.
Thursday, November 17 from 6:30-9:30 p.m. Texas Wine and Food Foundation’s Big Reds and Bubbles at the Driskill Tastings of champagnes, sparkling wines and “big reds.” Food from local restaurants. $100 per person.
Thursday, November 17 from 7 to 9 p.m. Austin Eastciders Launch Party at the Longbranch Inn. Free samples of the new cider, and free Franklin BBQ. Yes you read that right. I’d get there early if I were you.
Friday, November 18 at 5 p.m. Meet the Brewers at Alamo Lake Creek. The Twisted X guys will be on hand for a Fuego tasting.
Saturday, November 19 from noon to 2 p.m. Vino Vino wine tasting. Sample 30 wines for $10.
Wesnesday, November 23. Buy the Beer, Keep the Glass at Homefield Grill. This week’s featured brew is Jester King Farmhouse Wytchmaker.
Wednesday, November 23 at 7 p.m. Glass night at Flying Saucer. Dogfish Head Punkin’ will be tapped. Buy the beer, keep the glass.
Saturday, November 26 from 7 to 9 p.m. .36 Bourbon Release Dinner with Luke. Ranger Creek is hosting a launch party for the new Bourbon at the brewstillery. Food from Luke will accompany beer pairings, and a taste of the new .36 bourbon with dessert. $60. RSVP 210-227-5853 or email jsoloman@chefjohnbesh.com.
Wednesday, November 30. Glass night at Flying Saucer. Ommegang 3 Philosphers will be tapped. Buy the beer, keep the glass.
Friday, November 25 at 4 p.m. Jester King firkin tapping at Homefield Grill. The new beer from Jester King Brewery, the Noble King will be tapped at 4 p.m.
Saturday, November 26 from 7 to 9 p.m. .36 Ranger Creek Bourbon dinner at Luke in San Antonio. Casual ranch style dinner with a bourbon cocktail reception, and beer pairing with the main meal. Dessert paired with the .36 bourbon. $60. RSVP 210-227-5853.
