S IP I T | AUS T IN CO CK TA IL S
DRINK IT UP WITH
WRIT TEN BY DANIEL RAMIREZ | PHOTOGRAPHY BY COURTNEY PIERCE
here is a known stigma to “ready to drink” cocktails. Among craft cocktail makers and aficionados, they are routinely mocked. They are typically low-cost, low-alcohol offerings that are relegated to sales shelves and are purchased out of sheer convenience. Don’t have the tools or ingredients available to make a decent margarita? Buy the “ready to drink” bottle. Headed to float the river, but can’t stand beer? Grab a “ready to drink” six pack. Want a cocktail but don’t want to spend the money on premium ingredients? Here’s a “ready to drink” version of your mudslide, daiquiri or piña colada. Even the calorie-conscious have grabbed on to the trend. Want to drink conveniently, but without high calorie count? Try this skinny version of “ready to drink” cocktails. Too often, these beverages deliver a too-sweet liquid that is nearly indistinguishable from syrup, and they broadcast all the respectability of a malt beverage, which many of them actually happen to be. As convenient as these beverages might be, they sacrifice quality in that pursuit. But, since Austinites have made an art form out of transforming
Published on Sep 11, 2014
Arguably the most influential of all cuisine in Europe, Italian food and the influence of its techniques and flavors have become as much of...