Category Archives: Deep Ellum

Fall is here, but it still feels like summer. Here are some cocktails to help with that.

Yes, it might be fall, but summer don’t care. It’s decided to linger around North Texas and deliver one last beatdown, with temps in the mid-90s until early next week.

You don’t have to sit there and take it. Because when life hands you lemons, you make Sidecars, and when it hands you unbearably hot weather, you’re going to fight back with cool, refreshing cocktails.

Here are six drinks you should enjoy before autumn finally sets in.

BIG STICK MOJITO, The Theodore, NorthPark Center

Hugo Osorio, The Theodore
At The Theodore, Hugo Osorio’s Big Stick Mojito is nothing to speak softly about.

First of all, just look at this. This is a gorgeous drink. And the Big Stick Mojito – the “big stick” a reference to the famous “speak softly” quote from the president this NorthPark Center restaurant is named for – is as fun and delicious as it appears, a visual feast of green, white and red from bartender Hugo Osorio.

This mojito sweetened with tropical pineapple features a brilliant raspberry coulis that rests at the bottom of the glass, perfect for slurping through a straw while simultaneously offering balance in taste and texture.

“We wanted this cocktail to be super approachable,” says Kyle Hilla, bar director for Turn The Tables Hospitality, the group behind The Theodore as well as Bolsa, Smoke and other restaurants. “And on top of that, we wanted something incredibly stunning to look at.”

Mission accomplished, sirs.

RASPBERRY-WATERMELON FREEZE, Fat Chicken, Trinity Groves

Stephen Halpin, Fat Chicken
When it’s hot outside, your body naturally craves snow cones. It’s science.

You’re probably not surprised to see a snow cone on the list. When it’s hot out, your body naturally craves snow cones. It’s science.

However, you may be surprised to know this snow cone comes from Fat Chicken, the fried chicken joint at Trinity Groves. One of a trio of frozen drinks designed by Stephen Halpin, global mixologist for Patron tequila, the Raspberry-Watermelon Freeze is summery and fruity with a bit of DIY mischief: The mix of Patron silver, watermelon and lemon juices and muddled raspberries is presented in a small carafe that you get to pour into the heaping glass of Hawaiian shaved ice presented alongside. (Though I’d recommend first using your straw to dig out a shaft into which the liquid can descend so it doesn’t end up all over your table.)

“I wasn’t sure when I got here if people would want to drink their drinks out of a snow cone,” says manager Christopher Garrison. “But they love it.”

MEET YOUR MATCHA, Yayoi, Plano

Lyndsy Rausch, Yayoi, Plano
Shochu: It’s big in Japan.

When Lyndsy Rausch took over the bar program at Yayoi in Plano, shochu – the featured spirit at Japanese izakayas – was a natural starting point. “Adding matcha to it was really the first thing that came to mind,” she said, “because I wanted something earthy to match the complex flavors in shochu.”

A low-proof liquor distilled from rice, barley or sweet potatoes, shochu likewise is earthy; Rausch paired Iwai barley-based shochu with matcha powder, added citrus-y yuzu and mint to cut the bitterness, and topped it off with club soda. The result is radiantly green and highly drinkable, a liquid hammock to lay your thirst in when temperatures climb.

FROZEN GIN AND TONIC, Harlowe, Deep Ellum

Harlowe, Deep Ellum
This is probably why Billy Joel wrote the lyric “makin’ love to his tonic and gin.”

It’s got gin.

It’s got tonic.

And it’s frozen.

There’s much to like about Deep Ellum newcomer Harlowe, including the brunch-time lobster waffle and an expansive rooftop bar, but the simplicity of the Frozen Gin and Tonic is nothing short of genius on a 90-degree day. With nothing but a bit of star anise stranded atop the blindingly bright tundra of its surface, it’s a stone-cold certain way to punk that nasty summer-like warmth.

DUE SOUTH, Parliament, Uptown

Jeremy Koeninger, Parliament
If you’re wondering how to cool off in Uptown, I will point you Due South. (Photo by SungJoon Bruce Koo)

Another way to beat the heat is to fight fire with fire. At Parliament, bartender Jeremy Koeninger’s Due South puts a Texas spin on the tropical Painkiller, adding jalapeno to the tiki staples of rum, coconut and pineapple with a dash of orange and nutmeg.  “Being from Texas, I like the combination of spicy and sweet,” he says.

Presented with a jalapeno coin atop the foam, Due South is a terrific hot-weather refresher, showcasing creamy pineapple, cool citrus, peppery heat and a nutty finish. (I’m always surprised at how well coconut and jalapeno pair up, which is probably the one reason I never get tired of watching Scarlett Johansson and Bill Murray in Lost In Translation.)

The name of the drink, Koeninger says, refers partly to the happy coincidence that any south-of the-border spirit – except for cachaca – works in the drink; pisco, in particular, is excellent.

ABSINTHE MAKES THE HEART GROW FONDER, The Cedars Social, The Cedars

The Cedars Social
If you’re both in need of refreshment and absinthe-minded, this drink is for you.

It might be hard to imagine absinthe as the basis of a soothing refresher, because unlike shochu, it’s notoriously anything but low proof. The Cedars Social’s Absinthe Makes The Heart Grow Fonder is a drink to ease the pain of a sweltering summer night, or a starry starry night, or in this case, an autumn night that still feels like summer.

Copper & Kings’ 130-proof absinthe is the star of this show, backed by a remarkable pecan-based orgeat and a chorus of soda. A fortifying fusion of licorice and pecan, it’ll almost make you wish the hot weather would linger a while longer. Almost.

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Fear not: Niwa’s Sunday tastings will help you navigate sake’s goodness

Jettison
A man and his brews: At Niwa, George Kaiho’s sake game is strong.

Let’s say you are the type of diner who confidently fords a robata grill menu, stoutly navigating the fare only to break into a paralytic stupor at the sight of an extensive sake list. Faced with a noodle bowl of unfamiliar terms, you might very well leap into the abyss of a random choice or opt for a safer fallback (“Sapporo, please!”) — but wouldn’t life be one less mystery burdened if you knew what all those enigmatic terms meant?

Deep Ellum
Partially unfiltered Daku sake, paired with a Wagyu short rib deviled egg.

Fortunately for you, George Kaiho is here to help. The resident bar manager at mezcal/sherry bar Jettison in Oak Cliff, Kaiho has been moderating a series of sake tastings every other Sunday at Deep Ellum’s Niwa Japanese BBQ, sharing his love and considerable knowledge of Japan’s brewed, rice-based alcohol with anyone who will listen. (Niwa’s next sake tasting will be Sunday, Aug. 6.)

This is the way to explore sake: In dribs and drabs, with an experienced tour guide leading the way. Niwa’s tastings begin with a thin spiral-ring booklet called “A Guide To Tasting Sake.” Inside is a detailed description of sake production along with a map of the 47 prefectures of Japan. And because one is never too old for sticker books, attendees also receive a baggie of stickers with photos of the five premium sakes to be sampled and background on each; these can be applied to pages in the booklet with space for notes about each sake’s first impressions, tasting notes, pairing ideas and more.

Niwa, Jettison
Kaiho explains the meaning behind the name of Dassai’s “Otterfest” sake at a tasting in July. “This one’s special,” he said.

Each sake – all of them registering about 15 percent alcohol – is paired with a small bite. At Niwa’s inaugural sake tasting in late June, first up was the Daku Nigori, nigori meaning a sake left partially unfiltered; with a milky, porridge-like texture, it’s best served chilled. Offering notes of grape, berry, banana and pear, the Daku was paired with a Wagyu short rib deviled egg, a rich contrast to its viscous, syrupy sweetness.

Kaiho, who was born in Dallas but grew up in Japan, explained that while sake’s quality and diversity are similar to wine, it ‘s better compared to beer, being less affected by climate than by the production process itself. “Wine is about what happens in the vineyard,” he said. “This is more like a beer. It’s about what happens along the way.”

Restaurant owner Jimmy Niwa displays the evening’s menu at a sake tasting last month.

Cheap sakes abound, but it’s premium sakes that are on the rise, one of the main characteristics being the degree to which the rice is polished, or washed, since the grains’ exterior layers offer less desirable flavors to the final product. To be called premium, a sake’s grains must have been polished down by at least 30 percent. “Ginjo” sake has been 40 percent polished, “Daiginjo” 50 percent.

Our second sake was Otokoyama’s Tokubetsu (special) Junmai from Hokkaido prefecture, one of Japan’s northernmost breweries, founded in 1661. While some producers add alcohol to sakes to bypass the lengthy fermentation process, a junmai sake is free of such chicanery; made with snowmelt well water, ours was dry with apple notes and it paired well with the starch of spicy fries and wasabi aioli.

Cowboy Yamaha
Shiokawa brewery’s “Cowboy” Yamahai sake, paired with Niwa’s pork belly bun at a tasting in July.

Next up, the Kirinzan Classic, immediately distinguished by a funky, yeasty aroma. Its watery, nearly flavorless taste blossomed into an apple/pear finish; Kaiho speculated that yeasts were likely added during production with a neutral spirit added to halt fermentation. (Trickery! See above paragraph.) It coupled nicely with a salty kara-age chicken.

Fourth up was Masumi’s highly drinkable Karakuchi Kiippon, a junmai ginjo (no added alcohol, 40 percent polished) made with soft mountainous water from Japan’s alpine Nagano region. (The Coors of Japan!) Kaiho said this particular sake, served with sashimi, was a favorite when he worked at Tei-An, where tables of buoyant imbibers would order bottle after bottle. Pleasantly refreshing with a clean, cucumber-y taste, our glass at Niwa was appropriately flanked by a crab cucumber roll.

Jettison, sake
Kaiho demonstrating the art of the proper pour at a sake tasting in July.

Our final pour was Kirinzan’s Junmai Ginjo. The brewery, founded in 1843, gets both its water and rice from Niigata prefecture, and Kirinzan is a so-called zizake (local) sake consumed largely by local inhabitants. Sweet and clean with a lovely floral character, it was paired with sushi.

At the moment, Niwa offers the tastings for a generous $20-$25, a bargain compared to the pricey sake dinners Kaiho oversaw when he worked at Tei-An. The booklets have enough pages to accommodate multiple visits. “If you come to four or five, you’ll end up with a good book of sakes you can keep to yourself,” Kaiho said. (Actually, two tastings was enough to fill up my booklet, but I’ll not quibble with a pleasant buzz and a good time, provided the math isn’t torpedoing my wallet.)

And anyway, “the goal here is not to make money,” said restaurant owner Jimmy Niwa. “It’s to show people what sake is all about.”

And that right there should be reason enough to give sake’s goodness a try, for goodness’ sake.

NIWA, 2939 Main Street, Dallas.  

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Muscle your way to Shoals, Deep Ellum’s newest (and grooviest) cocktail den

Omar Yeefoon
The backbar at Shoals.

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.

Deep Ellum
That 70’s, Shoals: Get your groove on.

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.

Shoals Sound and Service
Barman Yeefoon, shaking up a Sidecar.

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.

Deep Ellum
Love and happiness: Shoals’ retro vibe includes plenty of vinyl.

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.

Deep Ellum
Shoals’ vibe is decidedly 70s retro.

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.

SHOALS SOUND & SERVICE, 2614 Elm Street, Dallas.

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Nightcap on Elm Street: Five drinks you should have in Deep Ellum

Five bars with a stone’s throw of each other on Elm Street are winning at craft cocktails.

In the movies, Elm Street might be the stuff of nightmares, but in Dallas’ Deep Ellum neighborhood, it’s become a cocktail drinker’s reverie. With a growing list of newcomers now riding alongside the unflappable Black Swan Saloon, this hopping stone’s-throw stretch between Good-Latimer and Malcolm X is a destination fit to spend a Saturday afternoon and evening while catching a show nearby.

Here are five drinks, at five different spots, that you could potentially have – or share! – while you’re at it.

Hide Dallas
If you like Pina Coladas, get yourself over to Armoury D.E. for a tangy translation.

PINA COLADA NO. 2 – at Armoury DE

Start at Armoury, because the place opens at 4. Share a duck-heart appetizer with your pal and pair it with the Pina Colada No. 2.  This tangy tiki tipple comes from barman Cody Yarbrough, who was browsing through 1895, the excellent olive oil/vinegar shop newly opened a couple blocks away on Main, when he discovered the store’s coconut balsamic. “I tried it and I was, like, we have to do something with this,” Yarbrough said. The PC#2 is the result, a mouthparty of Brazilian cachaca, lime, orgeat and soda, plus that delicious coconut balsamic, garnished with a flamed pineapple.

Deep Ellum
Hide’s Delight, perfect for your afternoon.

THE DELIGHT – at Hide

Head to Hide, the cocktail lab near Malcolm X where the bar peeps get all NASA on your cocktails, producing drinks that are more delicious than gimmicky. Spirits are “milk washed” and relieved of their harshness; citrus juices are clarified for a pure veneer; soda and tonic water are eschewed in favor of a lighter-handed carbonating device. And because it’s still early, you’ll want the aperitif-style Delight, a low-proof bittersweet ballet of Aperol and Cynar tamed with grapefruit and elderflower. The cocktail is whirled in a Perlini device for a delicate carbonation; the fizz curls up on the roof of your mouth like a cat settling onto a sunny windowsill.

Brick and Bones
You can take your time with Brick and Bones’ Slowpoke Rodriguez.

SLOWPOKE RODRIGUEZ – at Brick and Bones

By now you’re getting ravenous, and the duck hearts at Armoury barely sated your appetite. You want to some more grub before showtime, so look no further than across the street to Brick and Bones, which serves up some pretty fantastic fried chicken. The drinks at this joint all recall old cartoon characters, some more obscure than others. Try the Slowpoke Rodriguez, named for Speedy Gonzales’ acceleration-challenged cousin – a flavor fest of hibiscus-infused tequila with a sweet-tart mix of amaretto and blood orange liqueur and a splash of jalapeno syrup for spice. “It’s like a Margarita without the acid,” says bartender Dre Cantu.

Austin Gurley, High and Tight
Smoke gets in your ice: Austin Gurley’s Smokey Bandit.

SMOKEY BANDIT – at High and Tight

The show is over, and you and your concert ears are ready to start winding down. Head over to High and Tight, whose back entrance you’ll find in the parking lot adjoining Armoury – and have Austin Gurley’s hardy Smokey Bandit, in which cinnamon-spiced bourbon meets hickory-smoked Cynar 70, doubles down on the smoke with a bit of mezcal and goes deep with a power-boost of chocolate bitters and anise-y Pernod. The drink is garnished with a twinkle of star anise. “The idea was to be boozy and complex, but approachable,” Gurley says. Mr. Bandit, you may approach the bench.

Gabe Sanchez, Black Swan
Pineapple rum: One of those things you wanted but didn’t know you wanted.

PINEAPPLE RUM OLD FASHIONED – at Black Swan

Finally, it’s time for, you guessed it…. your nightcap on Elm Street. Pay a visit to Deep Ellum’s craft-cocktail old-timer, the Black Swan Saloon, just a door to the west. Inside this discreet dive-bar-style hideout, proprietor Gabe Sanchez’s Pineapple Rum Old Fashioned is a tropical tri-rum-virate, with Plantation’s aged pineapple rum the star of the show. While the idea of pineapple rum might sound contrived, it’s actually got centuries-old roots, as cocktail historian David Wondrich told the New York Times: “It was a thing distillers used to do. It was done in the island. They’d soak pineapple in the barrel; it gave the rum a sweetness and richness. It was not wildly popular, but you’d see it.” Now you can, too, with Sanchez’s elegant drink a fitting sign-off before your ride home.

 

Cocktail of the Week: Let the Mayahuel’s Awakening be your tasters’ choice

Austin Gurley, High and Tight
Among the perks of visiting High and Tight is this coffee-powered gem from Austin Gurley.

High and Tight, in Deep Ellum, is among the newcomers to the craft-cocktail scene, one of the stars that make up the several-star constellation that includes adjacent Armoury D.E., Black Swan Saloon and Brick and Bones across the street.

Of course, none of the other bars can boast an adjoining barber shop (hence the name of the place, which refers to a certain cut) and while High and Tight’s cocktail list is fully legit, it’s the seasonal board to the right of the bar that you’ll want to keep an eye on.

Which is where you’ll find this gem, which is a perfect way to mark Cinco de Mayo, if you’re into that sort of thing.

COCKTAIL OF THE WEEK: Mayahuel’s Awakening

SOURCE: Austin Gurley, High and Tight

KEY CHARACTERISTIC: Mexican coffee

WHAT’S IN IT: Tequila, mezcal, cold-brew vanilla coffee, brown sugar, cinnamon

WHY IT WORKS: Because if you’ve ever had Mexican café de olla, you’d be well acquainted with the belly-warming sweetness that comes with every sip.

This is not that drink – but it could be its long-lost boozy cousin. The traditional sipper is prepared stovetop, dissolving brown sugar and cinnamon in boiling water with ground coffee, letting the mixture steep and then straining it into your favorite vessel.

These are the roots of the Mayahuel’s Awakening. (Pronounce it “ma-ya-WELL.”)

“It pretty much came from my love for Mexican coffees,” Gurley says.

He’d been pondering an approachable tequila-forward cocktail, and when he stumbled onto a tasty brand of concentrated Madagascar cold-brew vanilla coffee that he thought would pair well with agave, the game was on: A quarter-ounce of the concentrate did the trick, providing strong coffee flavor without drowning out the tequila flavor.

Gurley used reposado tequila for its aged softness and fruity overtones, added a bit of smoky mezcal to offset the coffee’s bitterness and some brown-sugar simple syrup for richness. Finally, he tied it all together with the cinnamon, vanilla and orange-peel notes of Fee Brothers’ Bourbon Barrel bitters.

The cocktail is served in a coupe half-rimmed with cinnamon-vanilla sugar. The result? A perfect nightcap of comforting café de olla flavor and agave-spirit brawn, whose name salutes the Aztec goddess of fertility – and agave, from which mezcal and tequila are born. And as Henry Rollins once said, “What goes best with a cup of coffee? Another cup.”

Cocktail of the Week: Filament’s Push It = real good

Filament
In the garden of gin and vermouth: Let Filament’s Push It tiptoe through your two lips.

COCKTAIL OF THE WEEK: Push It (Filament)

You may have heard about Filament, and by that I don’t mean the little thin fibers found in certain organic structures. No, this would be the new, industrial chic restaurant from FT-33 chef/owner Matt McCallister in Deep Ellum that’s garnered wide acclaim, including a glowing, four-star review from The Dallas Morning News’ Leslie Brenner.

The cocktails at Filament are well conceived and solid across the board, but for me the star of the bunch is this festive refresher from beverage program manager Seth Brammer.

NAME: Push It

KEY CHARACTERISTIC: Flowers

WHAT’S IN IT: Gin, Cocchi Rosa, citrus, pink peppercorn, sea salt

WHY IT WORKS: Cocchi Rosa, the lush and rosy vermouth variation from the fine folks at Cocchi, is one of the best things you’ll ever put in your mouth. Flowery and fruity with the slightest hint of bitter, it’s a sensational sipper on its own; go get yourself a bottle right this minute. I’ll wait.

Okay, so: In Filament’s Push It, the Cocchi Rosa is subtly supported by gin’s botanical notes with a splash of lemon to round it out. Served in a Collins glass with floating peppercorns and a rim of fine sea salt, it’s playful and spontaneous, and while it’s beautiful to look at, those little pink globules are more than decorative, adding a floral pop of their own. The drink is served with a straw but I enjoy it most from the glass, where the random salt-and-pepper mix unleashes a tango on your tongue. Basically, if Tom Collins and sangria had a little rendezvous in the garden, this is what would happen. Enjoy.

Smoke gets in your drink: Mezcal is having its moment and you should enjoy it

Mexican Sugar
Mexican Sugar’s Benito Juarez: A cocktail worthy of the name.

In case you hadn’t noticed, mezcal is having a moment. The once misunderstood Mexican spirit has been seeping into the mainstream at a pace that has revved up in recent years, riding a craft-cocktail wave that has seen imbibers clamor for more and better ingredients.

For a spirit that at one time was known mostly as “that bottle with the worm in it,” this cousin of tequila has not only come a long way, but, it turns out, is way more interesting: a markedly smoky concoction that rewarded early adopters with broad (and wormless) expressions deriving from its ability to be cultivated from a range of Mexican agave plants. (Tequila, on the other hand, can only come from blue agave.)

“It’s just a great way to introduce mezcal to people who haven’t had it or think it’s too intense in other cocktails.”

— Bartender Moses Guidry, of Twenty Seven’s Smoke Ring

The plants’ hearts are roasted in pit ovens prior to fermentation, producing the spirit’s smoky influence that for many first-timers presents a line in the sand. But the days when mezcal cocktails were found only in mixology dens are over; I knew the U.S. had reached a milestone when, several years ago, I saw a mezcal-tinged cocktail appear on the menu at P.F. Chang’s. Now you’ll find mezcal cocktails everywhere from Pappasito’s to Frisco’s 3 Stacks Smoke and Tap House.

Many of those drinks, like the ones first rolled out even in craft-cocktail bars, have eased mezcal onto unfamiliar palates by placing it alongside tequila, like a kid brother riding sidecar. But drinks putting mezcal front and center are getting easier and easier to find.

Here are some of my favorites thus far in 2015.

BENITO JUAREZ, Mexican Sugar (pictured above)

In Oaxaca, where most mezcal is produced, the traditional way of consuming the artisan spirit is in small cups flanked by orange wedges and a spice mix of sea salt, crushed chilies and the ground remains of toasted moth larvae that feed on the agave plant. The combo is a mouth-pleasing explosion of smoke, citrus, heat, nuttiness and saltiness – and Plano’s Mexican Sugar pays homage to the tradition with this excellent blend – named after Mexico’s beloved former president – of mezcal, chipotle puree, orange, lime, honey and orange liqueur, slapped with a splotch of imported sal de gusano.

Laura Ball, Origin
The Mexican Martini showed how well agave spirits and Yellow Chartreuse play together.

MEXICAN MARTINI, Origin

Alas, this one is no longer on the menu at the Knox-Henderson restaurant, but ask for it and you might get lucky.

Agave spirits and herbal Yellow Chartreuse liqueur are swell buddies and play nice here in Laura Ball’s south-of-the-border creation, along with lemon, agave, jalapeno and apricot liqueur. It’s sweet and piquant, tantalizing you with its boozy charms before fading away in a haze of spice and smoke.

Hector Zavala, Henry's Majestic
Doing things the Old-Fashioned way is a fine approach for mezcal.

MEZCAL OLD-FASHIONED, Henry’s Majestic

Hector Zavala has learned a thing or two in his many years as a bar back for luminaries such as 86 Co. co-founder Jason Kosmas, not the least of which that the classic Old Fashioned packs a kick in any language. Now bartending at the Knox-Henderson one-two punch of Henry’s Majestic and Atwater Alley, the Torreon, Mexico-born Zavala subs Wahaka mezcal for whiskey with a bit of agave syrup and bitters, and his handiwork lets the spirit announce itself like a poncho’d Clint Eastwood waltzing through your whistle’s saloon doors.

Creighten Brown, Tate's
More layers than an enchilada casserole: Mr. Brown Goes to Oaxaca takes you places.

MR. BROWN GOES TO OAXACA, Tate’s

Mixmaster Creighten Brown’s deceivingly demure doozy may look like a mere wallflower in its Uptown surroundings, but it’ll impress your taste buds with its flavorful gift of gab. Supplementing mezcal with bittersweet Grand Poppy, dry vermouth, Hellfire bitters and chocolate bitters, this off-menu creation cuts through the smoke with floral and citrus swirls while the bitters offer lingering complexity.

Moses Guidry, Twenty Seven
Mezcal boldly steps in for pisco in Twenty Seven’s weekend tipple.

SMOKE RING, Twenty Seven

At Deep Ellum’s Twenty Seven, Moses Guidry’s frothy Smoke Ring is basically a mezcal Pisco Sour, subbing the smoky spirit for tamer Peruvian brandy alongside tequila, simple syrup, lime, cucumber, egg white and a sprinkling of Peychaud’s bitters. “It’s just a great way to introduce mezcal to people who haven’t had it or think it’s too intense in other cocktails,” says Guidry, who’ll you find behind the bar on Saturdays.

Gabe Sanchez, Black Swan Saloon
Remember that scene in True Romance where Christopher Walken and Dennis Hopper face off? This is that scene in a cocktail.

TRUE ROMANCE, Black Swan Saloon

At this Deep Ellum fixture, Gabe Sanchez’s riveting play on the Copper Cocktail gives mezcal the starring role over rum with a supporting cast of herbal Yellow Chartreuse, bitter Averna, lime and a bit of Szechuan pepper tincture. While the mixture might sound overpowering, the end result nicely shapes the best of each ingredient into something unique and memorable.

 

At South American-themed cocktail dinner, Peruvian bartender will showcase the character of his continent

Daniel Guillen
This swig of rum, served with lime, salt and coffee, will be among the surprises unveiled at Wednesday’s dinner.

What most people know of South American drinking culture typically boils down to a handful of things – cachaca and the Caiparinha cocktail, pisco and the Pisco Sour.

Daniel Guillen, the former beverage director for La Duni restaurants and one of Dallas’ more innovative bar talents, is on a mission to change that. For several years, driven by a notion that has since become a passion, the Peruvian-born bar man has been researching South American cocktail tradition; with his departure from La Duni, he’s ready to spring his knowledge loose upon the world in a series of events that will roll out in the coming weeks.

Your first chance to experience the fruits of his obsession will be Wednesday, when Guillen pairs up with Twenty Seven chef David Anthony Temple for a six-course dinner titled “The South American Gentleman’s Companion,” named after Charles Baker’s legendary cocktail tome of 1951.

The event will be a tour de force for the 27-year-old Guillen, who puts as much thought into presenting his cocktails as he does into making them. We’re talking about drinks served in everything from tin cans to test tubes – but as always, there is method to his madness: In addition to showcasing the continent’s drinking traditions, he’s equally amped about reflecting South American street culture.

“It’s what you see when you go out of the house and grab your first bus to work,” said Guillen, who you’ll now find occasionally behind the bar at Proof + Pantry, in the Arts District. “Street cart vendors, little candy carts near the schools – you can apply those things and come up with something off the charts.”

Proof + Pantry
Guillen, formerly of La Duni and now doing time at Proof + Pantry, has a wealth of South American knowledge to share.

Guillen’s libations will be paired with Chef DAT’s Latin-inspired fare, including BBQ’s gnocchi, roasted cabrito, coconut-encrusted cod and smoked duck breast tostadas.

The 7 pm reservations-only dinner is limited to 35 people and will take place at Twenty Seven, 2901 Elm Street in Deep Ellum. Price is $120 plus gratuity.

Doors open for dinner at 6 with an aperitif to start. Reservations can be made via credit card at rsvp@twentysevendallas.com.

Can’t make dinner? You can still sample a lineup of South American-inspired cocktails and other surprises at a public post-dinner reception at 10 pm, with special prices for dinner guests. Think Argentinian Boilermakers, a South American Old Fashioned and Guillen’s celebrated Rosemary’s Affair, which earned him regional honors from Bombay Sapphire gin and was among my favorite cocktails of 2013.

 

Twenty Seven’s cocktail game: Whatever it is, that thing put a spell on me

Moses Guidry, Twenty Seven
Hey. Smoke Ring: Let me stand next to your fire.

In Twenty Seven, I found Nirvana. And the Doors, Joplin and Hendrix, too. The recently debuted Deep Ellum restaurant from “underground dinner” purveyor David Anthony Temple has been open barely a month, but it’s not just the food that may take a little piece of your heart.

Twenty Seven’s compact bar, with barely a handful of stools, assumes the spotlight late Saturdays when the place burns the midnight lamp as XXVII Antique, with live lounge music from 11:30 pm to 2 am. But with a solid, just-launched cocktail menu from bar manager Moses Guidry, it shouldn’t be overlooked anytime.

“It’s a classic cocktail menu to go with the mystique of the place, the energy,” says Guidry, who works most nights at the Front Room Tavern at the Hotel Lumen near SMU. “(Twenty Seven) definitely has that classic, speakeasy vibe.”

The restaurant operates Thursday through Saturday, with four tasting menus and two seating times nightly. The space nicely reflects Temple’s animated, stylishly gonzo personality, from the dining room’s vintage touches to the barrage of art paraphernalia honoring rock icons Jimi Hendrix, Jim Morrison, Janis Joplin and Kurt Cobain – all lost to the world at age 27 – in the restrooms and adjacent corridor.

David Anthony Temple
Twenty Seven recalls the iconic rockers of the so-called 27 Club.

Aside from a classic Old Fashioned and a slightly altered Aviation, Guidry’s drinks are off the beaten path, appealing to the earnest imbiber. Vodka is nowhere to be seen. Instead, there are variations on lesser known gems like the martini-esque Ford Cocktail and the A La Louisiane, a cousin of the Vieux Carre.

Guidry’s Smoke Ring, an agave-based spin on the Pisco Sour, is especially notable. Subbing mezcal and tequila for milder pisco, it enlivens the standard mix of simple syrup, lime, egg white and bitters with bracing cucumber. Cool and smooth with the faintest bit of smoky heat, it’s offered with a swirl of Peychaud’s bitters and a sea-salt-sprinkled jalapeno coin to entertain the eyes and nose. “It’s just a great way to introduce mezcal to people who haven’t had it or who think it’s too intense in other cocktails they’ve tried,” Guidry says.

The hardy A La Louisiana is another standout, pumping up the rye quotient and adding chocolate bitters to A La Louisiane’s classic formula of Benedictine, sweet vermouth and a bit of absinthe. The shade of summer tea, it breathes of orange peel and cocoa, with a warm rye finish tame enough to break on through to most palates. “I’m not a bourbon drinker, but I could drink that,” said the foxy lady sitting to my right.

Moses Guidry, Twenty Seven
A La Lousiana: For the La. Woman in you.

Less successful during one visit was the Night Rider, a bold after-dinner-style cocktail that marries the herbaceous French bitter liqueur Suze with an espresso-infused Cynar (an Italian artichoke-flavored bitter) and an attending party of vermouth, orange juice, egg white, vanilla extract and chocolate bitters. However, its potential was lost in a purple haze of aggressive coffee.

The list also features the Ford’s Cocktail, a blend of the longstanding Ford and Vancouver cocktails, but done with Ford’s gin; meanwhile, the Aviation sports the sweet Luxardo cherry liqueur and eschews the usual lavender Crème de Violette altogether. In all, there are 10 drinks on the menu, but that will grow by several in the coming weeks and rotate when called for.

“We’re going to keep it seasonal,” Guidry says. “David’s got the freshest ingredients in the kitchen, so clearly we’re going to use those at the bar as well.”

The drink list currently stands at nine but in time will likely hover around a dozen.  Among the additions will be the Purple Reyes, which will light your whiskey fire with bourbon, ancho chile liqueur, Cynar, cherry liqueur and chocolate bitters.

Excuse me while I kiss the sky.

Twenty Seven
Bar manager Moses Guidry stirring up smoke.

Put me in coach: The report from Dallas’ inaugural cocktail bus tour

Central 214
Central 214’s red-sorrel-accented Last Monkey Standing, one of last week’s cocktail bus tour highlights. (Marc Ramirez)

“There are going to be times when we can’t wait for somebody…. You’re either on the bus or off the bus. If you’re on the bus, and you get left behind, then you’ll find it again. If you’re off the bus in the first place — then it won’t make a damn.”

Ken Kesey, as quoted by Tom Wolfe in The Electric Kool-Aid Acid Test (1968)

***

So, here’s how things went on Dallas’ first-ever cocktail bus tour: Festively. By 7:05, two dozen imbibers were on the bus, a dazzling white coach and our carriage for the evening. Already, at The People’s Last Stand at Mockingbird Station, the evening’s initial libation had been sampled, some flouncy red thing with gin and Campari and watermelon and rhubarb liqueur.

For $60 apiece, the inaugural “chartered bus tour of some serious libations” would ferry us to six craft-cocktail bars from Uptown to Cedars to Deep Ellum. As you might expect, the evening’s mood was progressively buoyant; few cared that the excursion was less an actual “tour” than a series of stops via luxury taxi.

For one glorious moment, Tate's Dallas' Robbie Call was on the bus -- and then he was not
For one glorious moment, Tate’s Dallas’ Robbie Christian was on the bus — and then he was not. (Marc Ramirez)

It was a group primed for fun, but not one of people looking to fog up their night in clouds of vodka and Red Bull. Those on board were willing to be led down new paths — believers in, or at least curious about, the concept of craft cocktails with their artisan ingredients, fresh-squeezed juices and creative depths. As former Private/Social barman Rocco Milano once described an evening of imbibement to local cocktail enthusiast Manny Mendoza, who’s working on a documentary about the Dallas cocktail scene: “You’re going to be inebriated at the end of the night. The difference is in how you get there.”

Wise words indeed. But to get there you had to be on the bus, and so we were. The idea was to showcase Dallas’ craft-cocktail diversity; not everyone had been to all six spots and certainly not all in one night. First came the Palomar Hotel’s Central 214, where we enjoyed bartender Amber West’s Last Monkey Standing – a bouquet of Monkey Shoulder blended scotch, Lillet Rose, chamomile, lemongrass syrup, lemon and a touch of red sorrel from Tom Spicer’s gardens.

Cocktail fan Manny Mendoza enjoys the Last Monkey Standing at tour stop No. 2, Central 214
Cocktail fan Manny Mendoza enjoys the Last Monkey Standing at tour stop No. 2, Central 214 (Marc Ramirez)

Then, back on the bus. “Everybody here?” asked tour host and mastermind Alex Fletcher, general manager at The People’s Last Stand. Hmmm. He paused. “OK,” he said, “if you’re not here, raise your hands!”

Havoc.

At Uptown’s The Standard Pour we encountered the Mexican Standoff – a tequila-and-mezcal concoction from Pozo, TSP’s sister-establishment next door and one of my favorite tastes of the night – before hoofing it down the street to Tate’s, tour stop No. 4.

Standard Pour's Brian McCullough, cranking out Mexican Standoffs.
Standard Pour’s Brian McCullough, cranking out Mexican Standoffs. (Marc Ramirez)

Levity ruled the occasion, thankfully never descending into sloppiness. “I’m surprised at how calm everybody is,” said tour co-host Brad Bowden, also of The People’s Last Stand. “I thought there’d be a lot of drunk people walking around.”

The bars themselves, too, performed admirably, firing up twenty-something drinks in quick fashion and keeping us on schedule, and somehow the bus we managed to collect a bartender or two, as well as CraveDFW’s Steven Doyle, along the way.

At Stop No. 4, tour-goers had a choice -- a basil gimlet or this bit of Scotch beauty
At Stop No. 4, tour-goers had a choice — a basil gimlet or this bit of Scotch beauty. (Marc Ramirez)

After Deep Ellum’s divey Black Swan came the pioneering Cedars Social south of downtown, where bartender Julian Pagan wowed with his tiki-esque Yacht Rock: “It’s Sailor Jerry rum, Velvet Falernum, cinnamon syrup, lime, and… yeah.” Yeah!

The Cedars Social's Yacht Rock cocktail. (Marc Ramirez)
The Cedars Social’s Yacht Rock cocktail. (Marc Ramirez)

By the time the call came to head back to The People’s Last Stand for a nightcap and munchies, we were having trouble corralling even our hosts. Personally, I’d love to see more tour-like features in something like this – more info about the bars we visited, for instance, or the Dallas scene itself, but all in all, it had been a good night. Fletcher figured he’d be lucky to break even with the trial-run event; it was more about getting people out of their cocktail comfort zones.

And that was just fine with Calissa Gentry, a Cedars Social regular who’d taken the tour with friends Elaine Lagow and Genevieve Neyens. “We usually like vodka on the rocks,” she said. “But because we go to Cedars, we try new things.”

Trying new things was the reason Lagow was on the tour, too. “I’d do it again in a minute,” she said.

"By the way, guys, great idea," said bartender Danno O'Keefe. "I hate you, because I didn't think of it first." (Marc Ramirez)
“By the way, guys, great idea,” said bartender Danno O’Keefe. “I hate you, because I didn’t think of it first.” (Marc Ramirez)
Night-night: Genevieve Neyens smooches pal Elaine at tour's end. (Marc Ramirez)
At night’s end, smooches: Genevieve Neyens bids pal Elaine Lagow farewell. (Marc Ramirez)
Central 214's bartender extraordinaire Amber West hopped aboard the tour at Stop No. 2 (Manny Mendoza)
Central 214’s bartender extraordinaire Amber West hopped aboard the tour at Stop No. 2. (Manny Mendoza)