Shoals Sound & Service, the retro cocktail den from local cocktail luminaries Omar Yeefoon and Michael Martensen, is now open in Deep Ellum, after quietly marking its official opening night Thursday.
The svelte Elm Street locale is sexy and soulful, recalling the vibe at Bar Smyth, the swanky, short-lived speakeasy that both Martensen and Yeefoon once inhabited in Knox-Henderson. The vibe at Shoals is much more laid-back, all wood and angles and curves and comfort, with nifty artsy touches and a lounge-y back area with zig-zag-design love seats.
Patrons can get their groove on with a classics-driven drink menu (think Sidecars, Old Fashioneds, Daiquiris and French 75’s) or go off-menu with the bar staff’s own whims — or call your own shot, like a Bols Barrel-Aged Genever Old Fashioned. Liquid refreshment comes served against a 1970s backdrop with vinyl tracks from Al Green and Elton John occasionally topping the turntable.
The food offerings are simple, with vegan options available: The sandwich leans either bologna or veggie; the delicious empanadas, beef or veggie. Butter beans and jars of in-house pickled veggies are on the list too.
Martensen, who is also a partner in the Arts District’s Proof + Pantry, delivered a Champagne toast to mark Shoals’ opening, proudly acknowledging the team behind the bar. “The sacrifice they have given over the hurdles that I’ve given them are far beyond what I would have ever expected,” he said.
It’s a treat to see Yeefoon behind the bar again; after stints at Bar Smyth and The People’s Last Stand, the talented Dallas native spent a couple of years as Texas representative for The 86 Co., a now-ubiquitous New York-based line of spirits, but he never really quite warmed to the business side of the industry.
Now, with his smooth manner and signature shake, he seemed at home. Had he much missed behind being the bar? “Every day of my life,” he said.
For any serious Dallas cocktail fan, the crew behind the bar Sunday would have looked familiar – Austin Millspaugh, Jorge Herrera and Christian Rodriguez, the popular Thursday night crew from The Standard Pour in Uptown – jostling shakers, swirling liquids, torching lemon peels and working the room in their dapper TSP uniforms. It was a practiced environment for the TSP crew, but a typical Uptown crowd this was not. A glimpse outside made it clear: They weren’t in Dallas anymore.
Chinatown was a half-mile away; the Transamerica Pyramid a few blocks beyond that. Five miles to the west, the Golden Gate Bridge. On Sunday, the Standard Pour team – which in recent months has made a habit of doing guest pop-ups at other bars – took things to a whole new level, bringing their traveling “TSP Takeover” to Pacific Cocktail Haven, or PCH, one of San Francisco’s newer cocktail joints.
“We’re going into a West Coast stronghold,” Millspaugh had said before the trip, aware that the city, along with New York, had forged the beginnings of today’s craft-cocktail revival. “We have to bring our A-game.”
And that they did, with a six-drink lineup sponsored by Pernod Ricard USA. As with their previous pop-ups at Dallas’ Industry Alley and High & Tight, it was all for charity – with Planned Parenthood the recipient of this night’s proceeds.
Though PCH has hosted guest bartenders before, “we’ve never had a team take over the bar,” said Kevin Diedrich, PCH’s operating partner. The bar, typically closed on Sundays, had opened for this special event. “It’s a cool way to share what we do, but also for them to share with they do. We went through the drink list this afternoon. There’s some cool flavors. They’re pushing the boundaries.”
There was Rodriguez’ tropical Bad and Boujee, a mix of tequila, horchata, lime, cinnamon-vanilla syrup, Topo Chico and tiki bitters.
Herrera’s Tourist Trap was a crowd favorite featuring Irish whiskey, Yellow Chartreuse, bittersweet liqueur, sweet vermouth and a tobacco tincture.
Millspaugh, meanwhile, in typical Millspaughian fashion, had concocted the cocktail equivalent of caramel-truffle popcorn with his disorientingly delicious Light, Camera, Action – an ensemble of Irish whiskey, nutty Oloroso sherry, popcorn liquid, dehyrdrated foie gras and black truffle salt.
“It’s weird,” said one woman, a Stanford University instructor. “I feel like I’m drinking a movie.”
The TSP team showcased Texas hospitality and flair, with Millspaugh at one point grating dehydrated foie gras directly into a woman’s mouth. He, Herrera and Rodriguez have drawn a loyal following on Thursdays at The Standard Pour, which has made a habit of trying not to be a standard bar.
Last year, the McKinney Avenue venue featured a weekly series of guest crews from other Dallas bars; a weekly event felt like too much, so as 2017 rolled around they brainstormed. What if the TSP team spent one night a month working at other bars, they thought? “We’re just trying to get our names out there,” Rodriguez says.
Their first “takeover” took place at Knox-Henderson’s Atwater Alley, after which Herrera proposed the idea of doing it all for a good cause. April’s event at Industry Alley, sponsored by Remy Cointreau, benefited Texas Scottish Rite Hospital for Children, while proceeds from their March pop-up at Deep Ellum’s High & Tight, sponsored by Avion tequila and St. Germain, went to the Dallas office of the National Multiple Sclerosis Society. Each event raised $1,300 or more for charity.
They recently met Jessamine McClellan, the San Francisco-based national brand ambassador for Redbreast Irish whiskey, and told her about the project, pitching the idea of taking their show on the road. She suggested the idea to Diedrich, who agreed to host the TSP crew. The Standard Pour offered to partially subsidize their trip, and the deal was done.
“The idea is, one, to showcase the place we work at, and two, to give back,” Millspaugh said. “It’s, like, paying it forward.”
When it comes to benefit events involving cocktails, there’s always room for one more. This weekend, Dallas’ Industry Alley is pulling off what perhaps no other local cocktail bar has done by throwing two benefit events on consecutive nights.
On Sunday, a team of bartenders from Uptown’s Standard Pour will be slinging drinks at the Cedars District bar, all for a good cause: All of the night’s tips will benefit Scottish Rite Hospital for Children.
“The Standard Pour Takeover” runs from 8 p.m. to 2 a.m. Sunday at Industry Alley, just one night after the bar hosts a pair of pop-up dinners from two teams of Dallas chefs, also to benefit Scottish Rite.
Standard Pour bartenders Austin Millspaugh, Christian Rodriguez and Jorge Herrera started the takeover events as a way of both promoting their bar and giving back, and they hope to make it a monthly thing. Last month’s inaugural benefit takeover, at Deep Ellum’s High and Tight and sponsored by Avion tequila and St. Germain elderflower liqueur, benefited the Dallas office of the National Multiple Sclerosis Society.
“It’s, like, paying it forward,” Millspaugh said. “And people get to experience different venues.”
Sunday’s event will be sponsored by Remy Cointreau, so look for cocktails featuring Mount Gay Rum, Botanist Gin and, of course, Cointreau.
Here’s some Halloween weekend activity that won’t have you saying Boo.
Monday’s event at Victor Tangos is the highlight, and the costume party/cocktail fest doubles as a charity effort, with proceeds benefiting Dallas CASA, an agency that helps abused and neglected children find safe and permanent homes.
The longtime Knox-Henderson craft-cocktail den is teaming up with Brian Floyd of The Barman’s Fund, a national organization of bartenders who hold monthly events to benefit worthwhile causes and donate their night’s tips to the proceeds.
The Victor Tangos party features an all-star cast of Dallas bar industry pioneers, including five members of the original teams at milestone craft-cocktail joints Bar Smyth and/or The Cedars Social, both of which earned national acclaim: Michael Martensen, Mate Hartai, Josh Hendrix, Julian Pagan and Omar YeeFoon.
Joining them will be Victor Tangos vet Emily Arseneau, Brian McCullough of The Standard Pour, Midnight Rambler’s Zach Smigiel and spirits distributor Kristen Holloway.
The fun gets underway at 7 p.m. with drink specials, with tracks spun by DJ Bryan C and prizes to be awarded for the best, most outlandish and most inappropriate costumes.
Meanwhile, on Saturday, the classic Windmill Lounge on Maple Avenue will hold its annual Halloween bash with drink specials, a midnight costume parade and contest ($100 for first place!) and DJs Chris Rose and Genova providing the beats.
Now, it’s back for another run: The 5th annual Trigger’s Toys cocktail bash, billed as “The Ultimate Cocktail Experience,” is projected to be the biggest ever – with ailing kids as the beneficiary.
The yearly pop-up, scheduled for Saturday, Nov. 5, has moved to Klyde Warren Park, showing how far the annual benefit event has come after stints at The Standard Pour in Uptown and Henry’s Majestic in Knox-Henderson.
Five teams of bartenders, distributors and brand ambassadors from around Texas will face off for charity, and under this year’s theme, “Cocktails Around The World,” each squad’s pop-up bar will represent a particular continent – North America, South America, Africa, Asia or Europe.
With this year’s larger venue, Trigger’s Toys founder Bryan Townsend hopes to raise as much as $300,000, more than three times the $130,000 raised at last year’s event. By 2020, he aims to offer a million Christmas-season care packages to needy area children.
“We’re offering a unique way for people to experience the talents of our service industry while giving back to their community,” said Townsend, who named the agency for his dog, Trigger, after seeing the animal’s positive effect on a child in need of therapy.
The annual event helps chronically sick kids and their families through financial assistance and supplemental programming.
This year’s event will run from 6:30 p.m. to 10 p.m. Tickets, available here, are $65 or $125 for the VIP experience — including 6 p.m. entry.
Team captains and their logos (provided courtesy of Trigger’s Toys) are as follows:
For a lot of people, the idea of making a few drinks brings to mind mixing a little vodka with soda over ice, but for the craft bartenders who strutted their stuff before the judges earlier this week, it meant much, much more – firing up an original cocktail and then knocking out a dozen tequila classics, all within minutes. And with flair, to boot.
Jorge Herrera is on his way to New York City because he managed to make the whole thing look easy. A veteran of Plano’s Mexican Sugar who joined The Standard Pour in Uptown earlier this year, Herrera took top prize at Monday’s Espolón Cocktail Fight for the right to represent the DFW area at the tequila brand’s national finals in November.
Held at the DEC on Dragon, the event – part culinary competition, part WWF – was a raucous, “luchador-style” affair pitting Dallas drink slingers against their Fort Worth brethren.
Here, in photos, are some of the highlights.
In the first matchup, Devin “El Guapo” McCullough of The People’s Last Stand, at Mockingbird Station, took on Amber “Waves of Pain” Davidson of Fort Worth’s Bird Cafe. Contestants had two minutes to set up their stations and three minutes to prepare their original cocktails for the judges.
Next up was Jonathan “Manila Killa” Garcia, also of The People’s Last Stand, against Jermey “Big Jerm” Elliott of Citizen, in Uptown. Garcia appeared in a conical hat while Elliott fired up the crowd by stripping down to shorts and a tank top.
With competitors taking the stage with painted faces, or in skimpy or outlandish outfits, supporters embraced the costumed spirit of things and advantaged the nearby photo booth.
The third matchup pitted Cody Barboza, of Deep Ellum’s Armoury D.E., against Jason Pollard of The Usual, in Fort Worth. Both Barboza’s mescal-fueled El Rico and Pollard’s One Hour Break — which leaned savory with Averna and molé bitters — earned second-round status.
In the fourth duel, Brittany “B-Day” Day of Thompson’s, in Fort Worth, faced off against Geovanni “Geo” Alafita of Knife, near Mockingbird Station. Day’s Smoke In The Morning went smoky-sweet with mezcal, maple syrup and Allspice Dram while Alafita’s preciously presented Rosario combined tequila with mildly bitter Aperol, cilantro and jalapeño.
In addition to taste, presentation and how well the tequila shone through, contestants were judged on showmanship. In addition to yours truly, the panel included chef Nick Walker of The Mansion at Turtle Creek, Bonnie Wilson Coetzee of FrontBurner Restaurants and Frederick Wildman brand ambassador Austin Millspaugh.
The fifth and final first-round match was easily the most entertaining as the typically understated Jorge “Don Juan” Herrera of The Standard Pour took the platform with a lovely lady on each arm in his duel against Sean “McDoozy” McDowell of Thompson’s. But Herrera put some shine on his show by completing his deceptively simple drink with plenty of time to spare, then lighting up a cigar and preening before the crowd as McDowell continued to race against the clock.
Herrera’s Carolina cocktail was lush with cigar-infused Grand Marnier, while McDowell’s tart Trade With Mexico bundled both Espolón blanco and reposado with tea and homemade ginger beer. Both advanced to the second round.
In the second round, the top six contestants each had to crank out 10 El Diablos — a lesser known tequila classic featuring reposado tequila, créme de cassis, lime and ginger beer — within a few minutes’ time.
Herrera’s and Davidson’s were dubbed mas macho by the judges and both advanced to the final round, where each had to craft a Margarita using Espolón blanco, a Paloma with Espolón reposado and an Old Fashioned with Espolón añejo — again, within a few minutes.
A taste of each drink, then the judges conferred, taking into account the entire night. It was Herrera’s performance that was judged best overall, which means he’ll be competing at Espolón’s national finals in early November.
Brian McCullough, co-founder of The Standard Pour, said he had no doubt that the Uptown bar’s attention to efficiency on busy weekend nights helped prepare Herrera for the competition’s fast-paced demands.
Between that and Herrera’s previous training at FrontBurner, which owns Mexican Sugar, “he’s been working toward winning this ever since he started working here,” McCullough said.
To watch a normally subdued guy transform into the very picture of confidence made him proud.
“Seeing him do that was like seeing him come out of his shell,” McCullough said.
If you’re familiar with Dallas’ music scene, you might have caught Mwanza “Wanz” Dover singing lead for the band Black Dotz or spinning records at venues such as Midnight Rambler, Nova, Red Light and the Double Wide.
Last fall, as the Dallas Observer reported, he took a dive off a stage and hurt himself; what he thought was a minor ailment turned out to be a much more serious intestinal injury. He made it to the hospital just in time for emergency surgery that apparently saved his life. Further hospitalization and another surgery would follow.
The trouble is, like a lot of people who make their living as creative types, he has no medical insurance. And so, on Sunday, Midnight Rambler — among the finest of the city’s craft-cocktail joints — will hold “Ramble For A Cause,” a DJ-driven night of music to benefit Dover and help pay what bar co-owner Christy Pope describes as “a mounting stack of medical bills.”
The event, which runs from 9 p.m. to 2 a.m., is sponsored by Hochstadter’s Slow & Low rye whiskey and Four Corners Brewery. There will be drink specials and prize raffles, and proceeds will help pay Wanz’s medical bills. DJ’s will include Travis Box, Gabriel Mendoza, Jeff Paul and Marcos Prado and Dover himself.
Next Sunday, Dec. 13, you’ve got the chance to give and get at the same time. It’s a pre-Christmas miracle.
The 5th annual Trigger’s Toys Fantasy Draft Main Event takes place Dec. 13, with five all-star teams of bartenders and industry professionals staffing five tongue-in-cheek pop-up bars under one roof. Tito Beveridge himself, of Tito’s Vodka, will be there. The entire team of New York-based The 86 Co, will be there. YOU SHOULD BE THERE.
Twenty-five bucks in advance gets you in the door at Henry’s Majestic in Knox-Henderson, plus two drink tickets. (You can also buy tickets at the door for $30.) Then, wherever you want to cut loose and drop your dough is your choice: Will it be Chubbies, the dive bar, or yacht club bar Billion $ Baby? Karaoke bar Liquid Courage, or disco bar Studio Zoom Zoom? Or do you just want a place where you can call your own drink? Then it’s TOGA for you.
The best thing is, it’s all for a good cause. What cause might that be? Gather ’round and listen, boys and girls.
Bryan Townsend was at a hospital in Grapevine with his newly trained dog when he met a nurse distressed over a young girl who’d been in therapy for a year, unable to socialize with others. “She’s not getting any better,” the nurse said.
Townsend himself had been stuck for a while, in a corporate job where he wasn’t very happy. In 2008, he left and began focusing on other things. His dog, Trigger, was one of them.
He told the nurse: Maybe she’d like to give Trigger a treat?
The girl did.
“Then I wondered if she’d follow Trigger through a tunnel,” Townsend said. “And she did. The nurse went and got the girl’s mom; it was the first time she’d ever crawled.”
“I truly believe we’re all in the world to do something better.” – Bryan Townsend, The 86 Co.
Inspired by the experience, Townsend – now a vice president and sales director for spirits outfit The 86 Co. – launched Trigger’s Toys, a nonprofit that provides toys, therapy aids and financial assistance for hospitalized kids and their families.
“It instantly changed this girl’s life just because I was throwing treats for my dog,” Townsend says.
Last year’s Trigger’s Toys event, including sponsorships, raised about $100,000 for the cause. This year’s total is already at $87,000. “That’s the most we’ve had going in,” said Ariana Hajibashi, who’s handling publicity for the event.
Among the projects past funds have benefited include therapeutic equipment, Christmas toys and construction of a courtyard at Our Children’s House, a facility for children with special healthcare needs at Baylor Scott & White in Carrollton.
Sunday’s event runs from 8 pm until midnight-ish, with stacks upon stacks of participating bartenders coming from all over Texas. There’ll even be a couple from Oklahoma City.
This year’s bartending team captains are Ida Claire’s Bonnie Wilson, Parliament’s Stephen Halpin, Leonard Oliver of Austin’s VOX Table, Juli Naida of HG Sply Co. and Armando Guillen of The Standard Pour.
Each bar team is going all out, as usual: Tito Beveridge will be slinging with the Chubbies team, while Studio Zoom Zoom is gathering short rah-rah videos from classic bars around the world, including New York’s Employees Only and Pegu Club and The Violet Hour in Chicago – each of which will play disco music for an hour at their respective establishments in support.
“I truly believe we’re all in this world to do something better,” Townsend says.
CASTLE HILLS – OK, maybe Castle Hills isn’t really that far away. On a good day you can get here in less than a half-hour. Sandwiched between Lewisville, The Colony, Carrollton and West Plano, its regal label is intentional, with a 30-mph main drag dubbed King Arthur Boulevard and the sprawling development of king-sized homes described on its web site as “a majestic, 2,600-acre master-planned community.”
It’s not the kind of outpost you’d expect to find a great cocktail, and yet, the very thought of being 25 miles north of downtown Dallas might make you pine for one. It’s a royal paradox.
Well, you’re in luck: With the opening of TBD Kitchen, Sean Conner’s latest venture (in partnership with Daniel Guillen), you and the villagers of Castle Hills now have two quality drinking establishments from which to choose.
TBD Kitchen, next door to Conner’s Pie 314, is the latest step in Daniel Guillen’s ongoing pilgrimage to promote Latin traditions via drink and food. Five of TBD’s nine house cocktails got test runs at the various pop-up events, seminars and South American-styled dinners that Guillen, the former beverage director for La Duni, has been throwing around the DFW area in the last year.
Along with a bold selection of agave spirits and rums, those drinks complement a menu highlighting $2 street tacos. (Also, if anyone asks whether you want the off-menu chicharrones, say yes.) The décor is hip Mexican, with Day of the Dead skulls, Mexican movie posters and kitschy candles from Target. Cushy, bendy barstools are modeled after seats on bass boats.
“It’s not like Dallas here,” Guillen says. “It’s a whole different beast. People here have money, but they want comfort food.”
Situated at the Castle Hills Village Shops, nestled deep in the thicket of $500,000-plus homes, Conner has accommodated those tastes, offering quality pizza and now tacos, with decent cocktails to boot. “There’s three kinds of food that people eat all the time,” says Conner, among Dallas-Fort Worth’s pioneering craft-cocktail bartenders. “And these are two of them.”
But are the people of Castle Hills ready for cocktails like the Chamoyada, a drink inspired by Guillen’s visits to the fruterias of Oak Cliff, or the Pachamama, featuring Peruvian brandy and not one, but two, Italian bitter liqueurs?
Or what about the Bolivar Old Fashioned, a nod to the influential Venezuelan leader, which mixes five rums, Angostura bitters infused with tobacco leaves and Brazilian coffee beans? The nicely conceived drink did well on a recent night, perhaps because of Guillen’s piece de resistance, a coconut water ice cube that gradually sweetens the drink as it’s savored.
Guillen says TBD actually stands for Tacos, Burritos and Daisies — the Daisy being a cocktail category of which the Margarita is a variation. A daily Daisy will be a staple of Guillen’s offerings. And in the (warmer) future, Guillen envisions half-price rum nights with cigars and dominoes, Cuban-style, on the patio.
As TBD was being built out, Guillen did a smart thing: He worked the bar at Pie 314. That earned him a familiarity with local residents that will serve him as he aims to nudge less adventurous palates into unfamiliar territory. “If you like Balvenie,” Guillen told one guest as he slid forward a bottle of Cartavio XO, “this is a Peruvian rum. It’s finished in sherry casks, just like Balvenie is.” The guy was inspired to give it a try.
A couple at the bar was impressed with Guillen’s Margarita Pa’Llevar (Margarita to-go), whose presentation mimics the street-ready drinks served in plastic bags in certain South America countries. It was among the drinks Guillen featured with chef David Anthony Temple at a South American dinner earlier this year, sipped through a straw coated with chamoy – fruit pulp flavored with lime and chile – for some added kick.
So maybe he’ll earn the keys to the kingdom just yet. “People are like, ‘Why here?’” Guillen says. “Even I don’t know. We were just given the chance, so we’re going to roll with it.”
Bartenders are a mobile bunch, so it’s rare that a name becomes as synonymous as a place as Kyle Hilla’s did at Bolsa.
Friday was Hilla’s last day at the Oak Cliff restaurant, marking the end of a seven-year run that saw him rise from server to bartender to manager of Bolsa’s vaunted bar program, among the pioneering establishments of DFW’s craft-cocktail scene.
“I don’t think it’s hit me yet,” Hilla said at the end of his busy final night, after the place had pretty much emptied out.
The talented barman is on his way to NorthPark Center, where he’ll be heading up the bar at The Theodore, the new venture from the owners of Bolsa, nearby Bolsa Mercado, Chicken Scratch and The Foundry. In his stead, the gifted Spencer Shelton will be assuming Bolsa’s bar reins.
Like many a bartender, Hilla didn’t set out to pour drinks. Instead, he tired of a retail manager position (“To this day, I’m still the youngest store manager in Dollar General history,” he said) and aimed to head back to school. In the meantime, he figured, he’d be a server. That eventually brought him to Bolsa, where then-bar-managers Eddie “Lucky” Campbell and Dub Davis kept prodding the Boy Wonder to get behind the bar. He resisted – until the night Campbell asked him to help make drinks at an art gallery special event.
“I had the time of my life,” he said. Two days later, he was walking the aisles of a Kroger store with now-wife Jessica and realized he’d been transformed. “Everything I saw in the store, I was like, `Hmm, what can I make a cocktail with?’ “
Hilla embraced the jigger and shaker, and in the ensuing years, as the cocktail scene began to grow, both Davis and Campbell (and Jason Kosmas, who had left New York’s Employees Only to raise a family in Texas) departed for other projects. In 2010, Hilla took over the bar.
He further streamlined the program, making his cheerful, quip-smart presence a Bolsa mainstay, along with attentive service and creative mixology. “People before me laid an amazing foundation,” he said. “I just focused it.”
Campbell and Kosmas had created one of the bar’s best-known features, the weekly cocktail challenge on Wednesdays in which two bartenders would face off, creating cocktails based on a pair of customer-chosen ingredients and let the night’s sales dictate a winner. Those ingredients occasionally verged on the ridiculous, stretching bartenders’ talents and imaginations to extremes – for instance, banana ketchup. “Think about that, buddy,” he nodded with a wry smile. (He made a Bloody Mary.) “There was a time when I hated Wednesdays.”
Others included oysters, black garlic or Pop Rocks. “Pop Rocks were terrible,” he said.
Eventually, Hilla rescheduled the challenges to just the first Wednesday of each month, and his final match – against bartender Marcos Hernandez – took place on September 3. Hilla drew saffron and tangerines, Hernandez got plums and blood orange. It was Hernandez who late last year conceived a drink that paired the bitter Italian liqueur Cynar’s artichoke flavor notes with the smokiness of toasted mesquite chips. But it was Hilla who eventually named it, calling it the Imenta.
“When we first came out with it,” Hernandez said, “it was the Oaky Smoky Arthichoke-y.”
“And that’s why we started requiring drug tests at work,” Hilla cracked.
In his seven years at Bolsa, Hilla has gotten to know a few people. “I know 99 percent of the people who come in here,” he said as the minutes ticked down on Friday night’s last shift, and he hopes some of his regulars follow him to The Theodore, set to open late next month at NorthPark. He told one pair of retiree regulars, “Y’all just need to become mall walkers. I’ll tell you what – I’ll invent a drink called the Mall Walker just for you.”
Moving on and up is the next logical step for Hilla, but it’s hard to see familiar traditions end. Bolsa was among my first cocktail finds when I moved to Dallas five years ago, so for my last Hilla-made drink there, I asked for something bitter/sweet to commemorate the moment. He produced a blend of bourbon and Cynar goodness and made clear that in spite of the change, he and Jessica won’t be forgetting Oak Cliff anytime soon.
“We just closed on a house here,” he said. “I’ll always be a part of this community.”
Booze news and adventures in cocktailing, based In Dallas, Texas, USA. By Marc Ramirez, your humble scribe and boulevardier. All content and photos mine unless otherwise indicated. http://typewriterninja.com