Category Archives: West Dallas

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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