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COCKTAIL

THE CURRENT PRESENTS 20 CLASSIC MIXED DRINKS FOR MODERN MERRIMENT


June 5 | September 1

An intimate look into Rockwell’s creative process

McNay Art Museum 6000 North New Braunfels www.mcnayart.org This exhibition has been organized by the Norman Rockwell Museum in Stockbridge, Massachusetts. The Elizabeth Huth Coates Charitable Foundation of 1992 is generously giving major funding. The Director’s Circle and the Host Committee are providing additional support. Norman Rockwell, Going and Coming (detail), 1947. Tear Sheet. Cover illustration for The Saturday Evening Post, August 30, 1947. ©1947 SEPS: Licensed by Curtis Publishing, Indianapolis, IN. Norman Rockwell Museum Digital Collections. Reference photo for Norman Rockwell’s Going and Coming (detail), 1947. Photo by Gene Pelham. Norman Rockwell Museum Collections. ©Norman Rockwell Family Agency. All rights reserved.


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table of contents Recipes by Jacob Coltrane Burris Intro …............................................... 10 Setting up Your Bar ..................... 12 Brandy Sidecar .................................................. 15

Gin French 75 .............................................. 17 Martini ….............................................. 21 Negroni …............................................. 23 Tom Collins ............................................ 25

Rum Daiquiri …............................................. 28 Mojito …................................................ 33

Tequila Margarita …........................................... 37

Vodka Moscow Mule ......................................... 47

Whiskey Manhattan …......................................... 55 Old Fashioned ........................................ 61 Whiskey Sour ......................................... 67 6

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Welcome to Cocktail

When we first discussed this insert, all sorts of wild ideas were being tossed around like the mixed drinks in Tom Cruise’s classic period piece of cinema, Cocktail. We quickly came to our senses and realized a simple guide for setting up a home bar would much more useful (and less likely to be tossed into the trash). San Antonio’s cocktail culture has come a long way these past few years. A crop of craft-driven bars have sprung up just recently: Blue Box, Brooklynite, 1919, TBA, Arcade, etc. Every serious bartender in town has had to step up their mixology game. That said, it’s time the rest of us stopped asking for Jagerbombs, Starfuckers and Vodka Redbulls (mostly). In this guide, you will find several classic cocktails and a few San Antonio staples. None of these recipes are set in stone (almost every bartender in town has their own particular way to make an Old Fashioned, for instance). But make a few of these drinks yourself, discover what your preferences are, and at the very least, learn to appreciate the skills of San Antonio’s amazing group of hardworking bartenders (just don’t call them mixologists). — Jacob Coltrane Burris

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co c kTA i l S

FoR

STIR IT UP

cHilDREN’S

c H A R i T i E S.

For A Good Cause Join us. Top bartenders come together for four days of seminars, tastings and parties in San Antonio. Proceeds benefit children’s charities.

www.sacocktailconference.com

January 16 – 19, 2014 | Downtown San Antonio


setting up your bar The key to mixing a great drink is starting with the correct ingredients. Here’s everything you’ll need to make any of the following classic cocktail recipes. Premium liquors often seem to go down more smoothly, but they’re not required. Even the recommended Champagne can be swapped out for an inexpensive sparkling wine in most cases. The more serious you are about mixing beverages, the more seriously you need to commit to some dedicated bar tools. These can be easily and inexpensively purchased at restaurant supply stores like Ace Mart and Restaurant Depot. This also holds for glasses: truth be told, you can sip a martini from a highball glass (or a Solo cup), but do you really want to? We’ll leave that decision up to you. Finally, the garnishes are what separate a fine cocktail from a sloppy drink. They might seem like a pain in the ass at first, but if your aim is to impress, they’ll pay huge dividends with guests and also lend a subtle hint of flavor to your perfectly calibrated quaff. —Callie Enlow

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Liquors Whiskey (bourbon or rye) Gin Rum Vodka Tequila Brandy Triple Sec Campari Champagne

Mixers Sweet vermouth (small bottle) Dry vermouth (small bottle) Lemon juice (from freshly squeezed lemons) Simple syrup (1:1 sugar to water mixture) Soda water Ginger beer

Bitters Angostura Peychaud’s

Fruit, etc. Lemons Limes Oranges Mint Maraschino cherries Egg whites Sugar (optional for rim) Salt (optional for rim)

Tools Shaker Mixing glass (a pint glass will work) Bar spoon Strainer Muddler Jigger (2 oz. & 1 oz. and 1 1/2 oz. & 3/4 oz.) Small sharp knife Cutting board 13


sIDECAR 1 3/4 oz. 3/4 oz. 3/4 oz.

cognac Cointreau fresh lemon juice

Combine all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass (sugared rim optional). If you go with equal parts cognac, Cointreau and lemon juice you are following the French school of the Sidecar. If you go with a 2:1:1 ratio, you are following the English school. Not sure what the Canadian school of the Sidecar is, but we’re almost certain there’s maple syrup on the rim.

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A happy hour you’re sure to elevate your glass to.

IC THURS US S M

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IS

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BAR IT

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everyday 4-9pm

S I LO B A R

1133 Austin Highway 210.824.8686 434 N. Loop 1604 West 210.483.8989


French 75 1 1/2 oz. gin 3/4 oz. simple syrup 3/4 oz. fresh lemon juice Champagne or sparkling wine lemon peel Combine the first three ingredients into a shaker with ice. Shake and strain into a Champagne flute. Top with Champagne or sparkling wine. Garnish with a twist of lemon peel. You can also use Cognac in place of the gin and the name stays the same. If you use vodka instead of gin or Cognac, it becomes the French 76. But please, let’s not upset the French.

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A Swanky Cocktail Parlor on River North

Private Parties | Happy Hour | Reservations Welcome 516 Brooklyn Ave | 210.444.0707 | www.thebrooklynitesa.com


y r a n o i e Miss

Th

1 .5 oz.

Gin

.75 oz.

Blueberry drinking vinegar

.5 oz. 2

Fresh grapefruit juice Slices of cucumber

For this lively cocktail, San Antonio bartender Jeret Pe単a reaches for HongCho, a sweet and sour blueberry vinegar, Serve in a rocks glass and garnish with grapefruit peel


Classic Cocktails THE FRENCH

75

Served by Head Barkeep Houston Eaves

Classic Tavern Food C r a f t e d BIG RED by BRAISED SHORT RIB Chef Brooke EMPANADA Smith 155 EAST COMMERCE STREET SAN ANTONIO, TX 78205

210-222-2521

HOURS Sun-Wed: 11:30am-12am Thurs-Sat: 11:30am-2am

www.esquiretavern@esquiretavern-sa.com


MARTINI 2 oz. 3/4 oz.

gin dry Vermouth

Combine all ingredients into a mixing glass with ice, stir. Strain into a chilled cocktail glass. Swirl a twist of lemon peel around the glass and discard. Add an olive if you desire. Stir ingredients. Always stir. James Bond, as good a fictional spy as he is, is not a bartender. And there is only one martini and it uses gin. If you use vodka, it’s a vodka martini. If you use chocolate and heavy cream, you do so at your own risk. Chris Ware prefers 1 ounce of dry vermouth and two dashes of orange bitters in his Martini. “A nice dry and crisp gin, like Plymouth or Old Raj, which does not have heavy juniper qualities makes for the ultimate refreshing summer cocktail. Just remember, a bottle of dry vermouth should be kept like a nice port or sherry, after one month it is most likely rancid. To prolong the vermouth, you should store it in the fridge and buy half-bottles.” –Chris Ware, bar manager at Arcade Midtown Kitchen

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Perfect Pgaatrritoan Mar

Cabo Rita • Over 110 Beers urs • Daily Happy Ho • 48 TVs enu • Serving Full M Until 2am

NEW SPECIALTY COCKTAILS

Banking On It

Ketel One Vodka, pineapple juice, DeKuyper Peachtree Schnapps, cream and a splash of grenadine.

Creamsicle

UV Whipped Vodka, orange juice and cream.

Strawberry Rum Lemonade

Cruzan Strawberry Rum, strawberry purÈe and lemonade.

Tito’s Revenge

Tito’s handmade Vodka, lemon juice, orange juice, grenadine, simple syrup and Huckleberry syrup.

Key Lime Pie Martini

Tropic “Rita”

Malibu Red, DeKuyper Peachtree Schnapps, sour mix and mango puré.

Van Gogh Vanilla Vodka, Monin Key Lime Pie syrup, cream and sour mix.

Passion Pops

SKYY infusions Coconut Vodka, lime juice, agave nectar and pineapple juice.

Blueberi Lime Jam

Stoli Blueberi Vodka, lime juice, Monin Coconut, and pineapple juice.

For a full menu visit: FoxAndHound.com

11 am - 2 am, daily • 12651 Vance Jackson Rd #110 San Antonio, TX 78230 • (210) 696-1356


Negroni 3/4 oz. gin 3/4 oz. Campari 3/4 oz. sweet vermouth orange twist Combine ingredients into a mixing glass with ice. Stir to desired taste. Strain into a rocks glass with with ice. Garnish with an orange twist. A drink that doesn’t use simple syrup or lemon juice! This is a perfect aperitif that embraces bitterness.

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BELGIAN-STYLE WHITE WHISKEY

COMING SOON Find out what a Belgian beer tastes like when distilled into whiskey

www.drinkrangercreek.com


tom collins 1 3/4 oz. gin 3/4 oz. lemon juice 3/4 oz. simple syrup soda water orange slice Combine the first three ingredients into a shaker with ice. Shake and strain into a Collins glass. Top with soda water. Garnish with an orange slice. “The Collins is the easiest cocktail to make variations of. Stick to the basics: a spirit, citrus, sweetener and bubbles. The end result should be a long, light and refreshing drink. The beauty of it is in its simplicity. All you require is two parts of the spirit, one part of both the citrus and the sweetener, then top it off with the bubbles and serve with ice. The original Tom Collins is gin, lemon, sugar and soda. Change the gin to bourbon and you have a Mark Collins. You can replace the lemon juice with lime, grapefruit, orange or a combination of any of them. The sweetener can be agave nectar, honey or even maple syrup. The bubbles can be soda, tonic, a soft drink or even Champagne.� —Jonny Yumol, bartender at TBA

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Wood-Fired Pizza + Craft Beer Locally sourced, farm to table menu

Happy Hour 4p-6p Daily $3 Beer Specials $5 Small Plates

NCH

U or L f n e

op Now StellaPublicHouse

@StellaSouthtown B lue Star Arts Complex

11a-12a Daily (210) 277-7047 StellaPublicHouse.com

1414 S. Alamo St.

San Antonio TX 78210

HALCYON {hal-see-yon} adj.-peaceful, carefree, untroubled

espresso fresh comfort food HalcyonSouthtown @HalcyonSA

craft cocktails

brunch

7a-2a Daily (210) 277-7045 HalcyonSouthtown.com


Daiquiri 2 oz. white rum 3/4 oz. lime juice 3/4 oz. simple syrup lime slice Combine all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a thin circular lime slice. We’re convinced Hemingway’s taste buds were lost somewhere in the mountains of the Italian Front. If you’ve ever tried to make drinks according to his specifications, prepare to pucker up with the copious amount of lime juice he required. Some recipes use powdered sugar, but we’re trying to keep this easy for you. Simple syrup will do the trick, and won’t leave a powdery mess all over your counter. “The quintessential test in balanced cocktails, professional bartenders will use the daiquiri as a polite gauge of another bartender’s skill.” – Adrian Sarabia, bartender at Blue Box

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BAR SALONA

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Riverwalk Plaza Hotel & Suites 100 Villita 210.225.1234

Breakfast: M-F | 7a-11a Sat & Sun | 7.30a -12p Lunch: M-F | 11a-2p Dinner: Sun-Thur | 6p-10p Fri-Sat | 6p-12a


o c o C Jala

4-6

Fresh jalapeno slices

1.25oz

Rum (well)

1.25oz

Coco Rum

2oz

Cream of coconut (coconut milk)

BAR SALONA Shake and strain into chilled stem glass garnish is coconut flakes and whole jalapeno. “Sugar and spice, make it all nice, and the Jalo-Coco, is the entice.� - Charlina White Created by Charlina White of Bar Salona


ICE HOUSE

943 South Alamo • 210.224.BEER (2337)

Housemade Sangria, Cool Rum Punch and Friendly Ritas hit the spot! 76 Taps of Craft Brew, Over 250 Bottles and SATX Friendliest Michelada FRIENDLY OUTDOOR MOVIES ON THE HUGE SLAB CINEMA SCREEN Check out our

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for Days & Times Updates!

Friendly Eats ‘til Midnight • Mon-Fri 3p-12a • Sat-Sun 11a-12a


Mojito 1 1/2 oz. rum 2 lime wedges 1/2 oz. simple syrup 4 mint leaves 1 mint sprig soda water Muddle the mint, lime wedges, and the simple syrup together in a Collins glass. Add ice, rum and fill with soda water. Garnish with a sprig of mint. “I feel terrible when I hear that the definition of a ‘great’ mojito is making it with all sorts of flavors. You know what I call those drinks? Collins. They follow the same concept as the Collins with the added bonus of mint. So what, then, makes a mojito? Rum. Rum should be the focal point of the cocktail. Do you need a great rum? Absolutely not! Adjust the sweetness to your tastes. I prefer having equal parts citrus and sugar. The soda water should only be added if the drink is too strong. Otherwise, do away with it.” –Jonny Yumol, bartender at TBA

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N-2:00AM SUN • 228 LOSOYA ST. OPEN 11 :00AM TO 2:00AM MON-SAT • NOO RINKSIRIUS.COM DRINKSIRIUS.COM • LESA@D

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DAILY 11AM - 7PM S & BOTTLES $2 DOM. CANS, PINT $2.50 WELLS LES $2.50 DOS XX BOTT $3 JAGERMEISTER $1.50 PBR PINTS SOLD HERE! 32 OZ. SCHOONERS MESTIC $7 IMPORT & $5 DO

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Home of the

HUrricane

Live Music on Patio Dueling Piano Bar DJ’s Upstairs

210-220-1076 121 ALAMO PLAZA

Visit PatObriens.com/SanAntonio for schedule of events


San Antonio Medical Centers’ favorite DIVE bar since the turn of the century

OHT SignaTure SHOTS $3.50 Watermelon Chile Limon shots $3.50 Sinfully Black Cherry shots $3.50 Sinfully Punch Pickle shots 7920 Fredericksburg Rd. | San Antonio, Texas 78229 | (210) 614-8855


MARGARITA 1 1/2 oz. tequila 3/4 oz. fresh lime juice 3/4 oz. simple syrup 1/4 oz. Cointreau lime slice Combine ingredients into shaker with ice. Shake and strain into an ice-filled rocks glass (salted rim optional). Garnish with a lime slice. “It could be the warm San Antonio weather and the collection of riverside patios that gets me in the mood for a margarita on the rocks, but once I get that hankering, nothing else will suffice. What makes a perfect margarita for me is not just the reposado or anejo tequila and freshly squeezed lime, but [also] sweet agave, an orange squeeze and, if available, a cumin and cayenne salted rim. Shake this up with some olive juice and you can have yourself a Mexican Martini. Salud!” —Amber Gibson, bartender at Halcyon

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Fine Wines & Spirits

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Joe Saglimbeni San Antonio’s Premier Retailer of Fine Wines, Spirits, Foods, Cigars, & Wine Accessories Since 1990

Complimentary Wine Tastings Every Tuesday: 5pm-7:30pm Every Saturday: 11am -5pm

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Saturday Is Food Truck Day at Joe’s

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638 W. Rhapsody SA, TX 78216 • 210.349.5149 • JSFineWines.com Mon - Sat: 10am -7pm • Tues: 10am - 8pm Sign Up For Our Weekly Email and Follow Us on Facebook


y c i p S

a m o l DJ Pa

1oz.

Fresh Grapefruit Juice

1oz.

Fresh Lime Juice

1oz.

Agave Nectar

2oz.

100% Agave Silver Tequila Don Julio

In A Shaker: Muddle cucumber and jalapeno…with or without seeds depending on how spicy you like. Add ice and shake well Double strain in to a rock glass filled with ice. Top with grapefruit soda (Fresca). Garnish with a slice of fresh jalapeno and lime wheel.


T

H E H

H BA R L A C LO

drink d n a Come

it.

Open 3p-2a Everyday Happy Hour 3-7pm Daily ✮ LOCAL TUESDAYS ✮

$2 bud light • $2.75 wells $2 ziegenbock draft ALWAYS!

Live DJ and No Cover Saturday Nights! 2013 RIVERTINI AWARD WINNER 210.267.9885 • THELOCALBARSA.COM • LIKE US ON FB: THELOCALBARSA


o t t e r a roc Am

Ci

1.5 oz. 4 oz.

Amaretto Cola

Garnish with a cherry or orange peel


BUILT For The

PERFECT MARTINI

Start with the best ingredients. Resist the trends. Take care of the details. That is what makes Cinco a Five Star Vodka. We use the highest quality American wheat and follow old world European methods. We make each small batch of Cinco by hand and distill it using the finest copper still in Texas. This is a vodka for a well-lived life. Share it with friends, drink it slow and savor the moment.

We hope you enjoy it as much as we do.

DOUBLE GOLD WINNER 2013 Los Angeles International Spirits Competition

DISTILLED

& BOTTLED BY AZAR DISTILLING, LLC San Antonio, TX


CINCOTINI Ingredients 3 oz Cinco Vodka .5 oz “Fresh” Vermouth Olives - or 3 oz Cinco Vodka .5 oz “Fresh” Vermouth 1 Dash Orange Bitters Lemon Twist

Directions Combine the liquid ingredients in a mixing glass and stir with ice to chill. Strain into a chilled martini glass and garnish. For more recipes visit CINCOVODKA.COM


E x p l o r E Y o u r pa l at E

For EvErY appEtitE and all occasions BIN 555 RestauRaNt & WINe BaR

The Alley on Bitters • 555 W. Bitters Rd. • (210) 496.0555

tRe tRatoRIa • alamo HeIgHts

The Boardwalk on Broadway • 4003 Broadway • (210) 805.0333

tRe tRatoRIa • DoWNtoWN

At The Fairmount Hotel • 401 S. Alamo • (210)223.0401

tWo BRos. BBQ

12656 West Avenue • “Tucked In Back” • (210) 496.0222

DuCK tRuCK

Keep in the know at twitter @chefjasondady

w w w. J a s o n d a d Y. c o m


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Moscow Mule 2 oz. vodka 1/2 lime 1 lime wedge ginger beer Squeeze the juice from half a lime into a Collins glass (or copper cup if you have one), add vodka, then ice. Fill with ginger beer. Garnish with a lime wedge. If you’re feeling truly adventurous, you can make your own ginger beer: “When I began my journey to create homemade ginger beer I ran through the gauntlet of recipes and techniques. My best bit of advice is to look up Jeffrey Morganthaler and read his blog about ginger beer. Reading his initial recipe lead me to my current recipe of ginger beer. Make it simple and you don’t have to brew it. Just carbonate it in an ISI soda charger.” —Jeret Pena, bartender/owner at The Brooklynite For an even spicier variation, try a Kick in the Ass, courtesy of Current publisher Michael Wagner: Muddle half a fresh, de-seeded jalapeno with lime juice. Strain. Follow the above recipe.

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n y a n g e a h ns S

DARTS • POOL • FOOD • MUSIC PATIO $2 Modelo Especial | $2 PBR k n i $4 Effen Cucumber | $4 Pinnacle Vodka Dr SUMMER DRINK MENU s l a i c e Sp

Sunday Funday Ki cks o ff Ju ly 21st!

SUMMER COCKTAILS, GAMES, & DJTHERAPY

Jenga, Bags, Disc Golf, Ladder Golf and More! SHENANYGANS.COM | 6422 Babcock Rd. SATX, 78249 | (210) 690.1156

R


o c s e r F r e b m u

Cuc 3

Slices fresh cucumber

1.5 oz.

Cinco Vodka

.5 oz.

Simple syrup

.5 oz.

Fresh lime juice

Splash

7 up

n y a n g e a h ns S Rim glass with Tajin chili lime. In mixer, add Cinco Vodka , simple syrup, ice, and lime juice. Shake vigorously and strain into an ice-filled glass. Add splash of 7 up and cucumber slices


M

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“My handmade Texas vodka beats the giant imports everyday. I make and taste every batch at my original distillery in Austin, Texas to ensure you get only the best!� Founder & Owner Master Distiller


h c n u P t tee

Po 1.5 oz.

Tito’s Handmade Vodka

.75 oz.

Limoncello

.5 oz.

Simple syrup

.5 oz.

Fresh lime juice

3

Ripe strawberries

In the bottom of a mixing glass, muddle strawberries and simple syrup. Add Tito’s Handmade Vodka, limoncello, lime juice and ice. Shake vigorously and strain into an ice-filled glass.


COOL MEETS CAL IENTE. THE EFFEN PEPINO COOLER SHOT 速

EFFEN速 Cucumber Vodka and lime juice rimmed with a touch of salt and chili.

EFFEN. INSPIRED BY DESIGN.

Drink responsibly. EFFEN速 Cucumber Flavored Vodka, distilled from grain, 37.5% alc./vol.

息2013 EFFEN Import Company, Deerfield, IL. Facebook and the F logo are registered trademarks of Facebook, Inc.

FIND US ON FACEBOOK


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san antonio’s p rEmiEr sports bar ExpEriEncE winnEr of sa currEnt’s “bEst sports bar” 2010, 2012, 2013

420 E. Houston st. • 210.222.9722 •www .tickEt sports pub .com

TURN YOTUORA BODY IN E TOXIC FRE ZONE REBOOT YOUR SYSTEM, FRESHEN YOUR SENSES, & ADD A HEALTHY DIMENSION TO YOUR LIFE!

3,5 & 7 DAY JUICE CLEANSES are NOW AVAILABLE!

Please consult physician before starting any new diet or exercise regimen.

(210) 272-0467 • 5317 McCullough, San Antonio, TX. • urthjuicebar.com Monday-Friday: 7 am - 5 pm • Saturday:8 am - 3 pm


Manhattan 2 oz. bourbon 3/4 oz. sweet vermouth 2 dashes Angostura bitters maraschino cherry Combined ingredients into a mixing glass with ice. Stir to taste. Strain into a chilled cocktail glass. Garnish with a maraschino cherry. Steven Raul Martin prefers 1 ounce of sweet vermouth and rye instead of bourbon in this Manhattan. “This was the first classic cocktail I started drinking. It’s delicious, rich and refined. Everything you’d ever want out of a cocktail.” – Steven Raul Martin, bartender at Nao

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n e e r B g n r e t lan B

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Stone Oak’s Original Neighborhood Cocktail Bar 20626 Stone Oak Pkwy, Suite 101 | San Antonio, Texas 78258 | (210) 497-3722

3


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BLUE BOX

custom crafted cocktails

312 Pearl Pkwy | 210-227-2583


TEXAS T PUB

MON-SAT 8A-2A • SUN NOON-2A Catch NFL/NBA Games on the Bigscreen! • Drink Specials, Pool Tables & Darts!

121 Broadway • 210.271.1058

y d e m o Live C eek W A s t h g i 7N

Laugh Yo u r Ass Off!

618 NW Loop 410, Near Airport 210.541.8805 LOLSanAntonio.com

849 E. Commerce @ Rivercenter Mall 210.229.1420 RiverCenterComedyClub.com

National and Local Comedians


e l k c i T e l ick

D 1 oz.

George Dickle Tennessee Whiskey

.5 oz.

Peach liqueur

.5 oz.

Pimms Gin

.25 oz.

Lime juice

4 oz.

Lemonade

Pour into an ice-filled highball glass and serve.


Old fashioned 2 oz. bourbon or rye whiskey 2 dashes Angostura bitters sugar cube • soda water • orange peel orange slice • maraschino cherry With the sugar cube in the rocks glass, add the bitters and a splash of soda water. Muddle until the sugar has dissolved. Add the orange peel and press with the muddler to release the oils. Add the whiskey and ice. Stir to desired taste. Garnish with an orange slice and maraschino cherry. “Gradually adding the whiskey in half-ounce increments, while stirring, will smooth out the cocktail and eliminate the need to add soda or extra water. Stir in the orange zest at the end. The ‘perfect’ amount of water is the secret ingredient to this classic drink.” –Olaf Harmel, bar manager/bartender at Blue Box

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t h e bar

at

boh

an an s

An elegantly-appointed downtown bar where we dispense classic cocktails, exotic beverages, and good cheer in a civilized setting. Join us for drinks and hors d’oeuvres, then head upstairs to Bohanan’s Prime Steaks and Seafood for the best steak you’ve ever had.

(210) 472-2202

# 221 East Houston Street San Antonio, Texas | www www..boh boha an na ans ns..com com


BOHANAN’S BRAMBLE

The British are so good at inventing summer cocktails. The Bramble is the perfect example: it’s a cool, ginbased drink that incorporates blackberries at the height of their season. Credit goes to Dick Bradwell at Fred’s Club in London for creating this classic alternative to the Cosmopolitan. Chin-chin! 2oz Tanqueray Gin 3/4 oz Lemon 3/4 oz Simple Syrup 2-3 Blackberries Jammed Crushed Ice


Downtown San Antonio’s est. 2007

Cocktail Original CrAft Bar

st F r i e n d ly

ranger

& clockwise Stir 20 sec. ockwise Cl r te un Co it IOyr 20 sec. g, 2.5oz Bulle erry Herrin s, p with a Ch To t Bitter nu d al W an k Gr 1oz 1 Dash Blac Foam Marinar Egg White lay Yellow ange peel & ry Take an or .5oz Cher p to on ChartReuse Herring artReuse er at W of Light the Ch Splash

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Monday: Geeks who Drink

Kool Out w/Tech Neek

Tuesday: Pint night

DJ Alain Baylon

Wednesday: DJ Vicious & Live Art by Nik Soupe | $2.50 wells

Thursday: Bitter Karaoke Friday: The get down @SouthTown101 w/DJ Gibb &Tech Neek

Saturday: Live Music Sunday: Sunset Sessions

w/Deep South Collective


n a t t a h ye Man

R t i e l l Bu

1 oz. .25 oz. 3

Bulleit Rye Sweet vermouth Dash Angostura Bitters

Stir. Strain. Serve over ice in a rocks glass with a lemon twist.


Whiskey Sour 1 1/2 oz. 3/4 oz. 3/4 oz.

bourbon or rye whiskey lemon juice simple syrup lemon peel

Combine all ingredients into a shaker with ice. Shake and strain into a rocks glass with fresh ice. Garnish with a lemon peel.

This is the basic formula for a sour. Figure out whether you prefer it to be sweeter, sourer, or boozier, and adjust accordingly. Beyond whiskey, almost any liquor will work. Once you’ve got it down, feel free to get creative with the ingredients. Try lime juice instead of lemon, or try honey instead of simple syrup. Add fresh fruit juice, soda, or ginger beer. Be playful. You’ll notice a lot of cocktails are just variations of this simple, refreshing drink. Here’s a variation with more whiskey, an egg white and a bitters float:

2 oz. whiskey 3/4 oz. lemon juice 3/4 oz. simple syrup egg white Angostura bitters

Combine the first four ingredients into a shaker without ice. Dry shake the ingredients to emulsify the egg with the alcohol/citrus. Shake with ice, strain into a rocks glass with ice, and dash the bitters on top.

“It’s the use of egg in these drinks that an individual can test the boundaries of enjoyment. Subtle and delicious—think of a meringue—a true whiskey sour will elevate the simple delicacy of tying one on. Simple to expand upon as well, remove the whiskey, add a lovely gin, repeat all instructions but top with club soda for the last, and one has a silver fizz (gin fizz).” – Chris Ware, bar manager at Arcade Midtown Kitchen

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Healthy Women & Men Ages 21-54...

... that drink beer, wine, or mixed drinks 1-4 times per week are needed for participation in research studies at the UT Health Science Center at San Antonio. • Participants will be compensated for their participation. • Appointment times are flexible to fit with your schedule • Participation would require weekly visits that last for 30 minutes to 1 hour over 16 weeks. • Volunteers must be height/weight proportionate.

For more information, Contact Lindsay at 567-2752.

at San Antonio IRB Approved June 3, 2013


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