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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
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.
