The Summer Drinks of Dallas
Soon enough the Polar Vortex will be rightfully consumed by summer and the sweat will start pooling again. When it does, douse it with one of these summer cocktails, either using the recipes below or just showing up at the bar.
Violet Beauregarde, above (Bolsa): 1 1/2 oz Tito's vodka 1/2 oz St. Germain 1/2 oz simple syrup 1/2 oz lemon juice 6 to 7 blueberries 2 to 3 basil laves 1 lemon wheel (muddled) Topped with red wine
Pimm's Cup (Gemma) 2 oz Pimm's No. 1 ½ oz honey ½ oz simple syrup 1 oz fresh lemon Muddled strawberries, cucumber and lemon wedge 3 shiso leaves
Maracas (Komali) 1 ½ oz pineapple infused Jimador Blanco tequila ½ oz Cruzan coconut rum ½ oz Cointreau Splash of fresh lime Garnished with "booze soaked" pineapple
Rhuberry Margarita (Oak): 1 1/2 oz Dobel tequila 3/4 oz Cointreau Fresh lime Agave Rhubarb puree Muddled strawberries Sugar rim Vida mezcal floater
Hop Trip (Blind Butcher) 1 1/2 oz Anchor Hophead vodka 3/4 oz fresh lemon juice 1 oz honey syrup Egg whites 1 oz Lagunitas Dogtown pale ale Dash of bitters
Get the Food & Drink Newsletter
Our weekly guide to Dallas dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.