While visiting Austin I was lucky enough to be invited to the local branch of the USBG's holiday party where I met a whole slew of local bartending talent. The evening was held at Franklin's BBQ, recently rated best BBQ in the country by Bon Apetit, and thus I was able to neatly bypass the daunting lines that one must brave to get in to sample the justly lauded food. There was also some pretty balls-out karaoke (Neil Diamond sounds somehow better when sung by a woman, I learned), a Makers punch with beet juice served in a water cooler (hot or cold option) and plenty of laconic Texas charm. Coupled with the herculean partying stamina of bartenders, this all made for a great night and a treat for this visitor.
Met Houston Eaves of Contigo at the party amd found myself perched at his bar the next night, along with Bill Norris of The Alamo Drafthouse (and the unofficial ringleader of the Austin cocktail scene.) We sampled most of Eaves' toddy menu--toddies were on offer at lots of bars around town, as the weather was cool and damp, but these were on different level. Complex like a proper cocktail, and created with an ingenious heating method using a short weighted tin (only $7.95 from Cocktail Kingdom) propped on top of hot water in a pint glass to warm the elements gradually.
MEXICAN MONK
Fill your mug and half-fill a pint glass with hot water. Place a short metal tin in the pint glass. In the metal tin, add:
1 oz añejo tequila
.5 oz chartreuse
.5 oz honey syrup
.5 oz lemon juice
1 dash housemade ginger/citrus bitters*
Stir to blend ingredients, dump hot water from mug, add contents from tin, and top with 4 oz hot water. Express oil from wide lemon swath, and drop in the drink.
(*From H.E.: It's just a blend of dried ginger, lemon, tangerine, bitter orange, & gentian. It's pretty good without the bitters as well, but they add a little extra depth.)
ESPADIN TEA
Fill your mug and half-fill a pint glass with hot water. Place a short metal tin in the pint glass. In the metal tin, add:
1.25oz Wahaka Espadín Mezcal
.75oz Licor 43
.5oz lemon juice
Stir to blend ingredients, dump hot water from mug, add contents from tin, and top with 4 oz strong-brewed black tea. Garnish with lemon wheel on mug.
WINTER AT WIMBLEDON
Fill your mug and half-fill a pint glass with hot water. Place a short metal tin in the pint glass. In the metal tin, add
1.5oz Pimm's No. 1
.5oz London dry gin
.5oz Domaine de Canton
.5oz lemon juice
.25oz mint simple syrup
Stir to blend ingredients, dump hot water from mug, add contents from tin, and top with 4 oz hot water. Express oil from wide lemon swath, and discard. Garnish with mint sprig.
BRANCA-MENTA HOT CHOCOLATE
Warm a mug with hot water. Discard the water. Build in mug
1.5oz Branca-Menta
5oz Salted Almond hot chocolate
Top with a couple of barspoons Fernet-Branca whipped cream. Garnish with 1 mint leaf. Enjoy!
Houston behind the stick.
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