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As we head into 2020, a look at DFW’s 20 best cocktails of the past decade

01/03/2020 Marc

My favorites of 2019: At center, Homewood’s Golden Amaranth; clockwise from top left, the Inca Knife Fight at Henry’s Majestic; Ruins’ Sierra Outkast; Bourbon and Banter’s Ducktail; Five Sixty’s Paper Crane; Proper’s Pandan Swizzle; the Liberty Spikes at Bourbon and Banter; Midnight Rambler’s Seasick Crocodile; and the Spanish Gin & Tonic at Beverley’s.

DFW, you finally bested me. There was no way to keep up with the flurry of craft cocktails springing forth from the minds of the metropolis’ mix masters in 2019, with newcomers like Deep Ellum’s Ebb & Flow, Las Palmas in Uptown, downtown’s Te Deseo and The Charles in the Design District padding the bounty.

On Fitzhugh, La Viuda Negra executed a Thor-like landing with its urban-Mexico-inspired vibe and a lineup of smartly conceived drinks both agave-centric and photogenic, while Eddie Campbell’s Clover Club debuted with swanky swagger above Cedar Springs in Uptown.

There was seemingly little left under the sun to drive innovation, but surprises flourished nonetheless: At Bourbon and Banter, Hugo Osorio’s Ducktail softened Scotch with sweet citrus while his Liberty Spikes fluttered with coyly bittersweet flavor; both (see photo above) were among my favorite drinks of the year.

At Proper in Fort Worth, so was Lisa Adams’ Pandan Swizzle, which blended the nuttiness of amontillado sherry with the sweetness of its lovely signature herb. At Five Sixty, the always-crafty James Slater also employed pandan in his Paper Crane, a smooth twist on the classic Paper Plane, while Midnight Rambler’s Chad Solomon medicated his absinthe-laden Seasick Crocodile with poblano juice and Thai chile.

At Homewood on Oak Lawn, golden beet and orange leapt like dolphins across an sea of gin in Lauren Festa’s Golden Amaranth, while in Plano, there was definitely Something About Rosemary in Whiskey Cake’s nicely balanced drink of the same name. The Spanish Gin & Tonic at Beverley’s was nothing less than sublime, while in Knox-Henderson, Alex Fletcher’s Inca Knife Fight conquered my palate with coconut Pisco Sour flair.

Rounding out my year’s faves: At Ruins in Deep Ellum, Peter Novotny’s impressive Sierra Outkast — a nod to tiki’s Navy Grog — blended Oaxacan gin and rum with Swedish aquavit and garnished it with tri-color coconut candy. Meanwhile, La Viuda Negra made Mexican magic with the dazzling Purple Drink, featuring Michoacan rum and butterfly pea flower, and the terrific, raicilla-based El Papazote.

The decade saw craft cocktails grow from infancy to maturity in D-FW, led by The Usual in Fort Worth (which just marked its 10^th anniversary) and then scattered, early Dallas pioneers like The Cedars Social, Victor Tangos, Bolsa, Private/Social, Windmill Lounge, Black Swan Saloon and The People’s Last Stand, along with Whiskey Cake in Plano. As our palates grew more discerning and adventurous, the quality and quantity of spirits, liqueurs and exotic ingredients grew to meet the demand. And as momentum slowed as talent scattered and pioneering bars fell by the wayside, top-notch newcomers rose up to create new energy, such as Las Almas Rotas in Fair Park; Jettison in West Dallas; Hide, Shoals Sound & Service and Ruins in Deep Ellum.

Bartenders crafted ingredients using chef-driven methods like sous vide and molecular gastronomy; others introduced us to Japanese shochu and sake, Spanish sherries and Mexico’s broad palette of agave-based spirits; we saw cocktails garnished with seaweed and tongue-numbing buzz button; we nibbled on roasted grasshoppers while sipping mezcal.

The community itself became a force, too: We saw the local bar and spirits industry come together to raise thousands of dollars for tornado and hurricane relief, for hospitalized kids and for the medical expenses of those in their own bar community family. In 2018, the scene collectively grieved the loss of three beloved barmen, Armoury’s Chad Yarbrough, Ian Brooks of Brick and Bones and Josh Meeks of Henry’s Majestic. And we saw the industry’s women in DFW become a force for change and advancement, with efforts such as The Shake Up, an all-female competition now in its second year raising money for women’s charities.

You’ve come a long way, DFW. Likewise, my tastes have changed, and over time I grew to appreciate drinks I hadn’t ranked so highly in the past or to reconsider others that I had. Looking back, about 40 of them stood out for their creativity, innovation, timeworn allure, and/or that one ingredient I couldn’t stop thinking about. In the spirit of the New Year, here, in alphabetical order, are my favorite 20 DFW cocktails of the last decade.

ALPINE BLUES – Scott Jenkins, Hide (2018)

Bolivian brandy, amaro, quinquina, walnut liqueur, clarified lemon

Jenkins’ Alpine Blues: A heady expression of forest growth in a glass.

Jenkins, resident mixmaster at Deep Ellum’s Hide, killed it in 2018 with his Oaxacan Shaman, a masterful mezcal-aguardiente mashup, and his lusciously butternutty Quest for the Sun, a sunflower-seed-infused vodka vehicle. But my favorite of all was his Alpine Blues: A whirlwind trip to the mountains had filled him with memories of brisk, chilly air and damp ground covered in foliage. Those longings inspired this reflection of nature’s growth: Nux walnut liqueur, he said, formed the base soil, deep and rich with decomposing nettles; blueberry-influenced Pasubio, an alpine bitter liqueur, was the surface – “earthy and fruity; there’s still some life in it;” Cap Corse, a quinine aperitif, and clarified lemon juice represented new growth, with the bitter citrus of biting into a young stem; Singani 63, a botanical Bolivian brandy, was the blossom. “There were specific slopes and colors in my mind,” he says. “It made me have the blues not to be there.”

AUTUMN IN BRAZIL – Jason Pollard, The Usual (2018)

Aged cachaca, sherry, sweet vermouth, demerara syrup, saffron bitters

I could have waxed all season about Pollard’s luscious Autumn in Brazil.

In 2016, Brazil’s national spirit enjoyed a brief moment in the D-FW sun, with drinks such as Spencer Shelton’s wonderful Rio Julep at Bolsa capitalizing on Amburana’s spiced banana bread notes. Two years later at The Usual, the Magnolia Avenue mainstay in Fort Worth, Pollard built on those caramel, vanilla flavors and added the rich nuttiness of sherry, then rounded it out with Cocchi di Torino sweet vermouth and caramel-esque demerara syrup. With hints of raisin, chocolate and cinnamon and the aroma of musky grapes, this was a sensational seasonal sipper.

BAD SEED – Omar YeeFoon, Bar Smyth (2013)

Aquavit, Italian bitter liqueur, egg white, lemon, root beer, toasted sesame seeds

By 2013, the scene had seen the rise of its first reservations-only cocktail den with Bar Smyth, which along withe People’s also featured one of the finest compilations of behind-the-bar talent ever seen in Dallas. There was no menu at this dimly lit, short-lived Knox-Henderson speakeasy, so maybe I actually waltzed in and asked YeeFoon, now co-owner of Shoals Sound & Service in Deep Ellum, to make something with aquavit, Scandinavia’s caraway-flavored liqueur. More likely it was something that YeeFoon just happened to be playing with that day. Whatever it was, this frothy number, employing Averna and an egg-white canvas, inspired lasting intrigue with its splash of sarsaparilla and a creative touch of soft sesame on the nose.

BLACK MONK – Creighten Brown, Barter (2014)

Aged Irish whiskey, Italian bitter liqueur, herbal honey liqueur, sarsaparilla bitters

*The Black Monk’s aromas and flavors led me on multiple meditative journeys, yet I remained unknowing of all its seductive secrets.*

Planted at the bar of this redo of Uptown’s pioneering Private/Social, I pretty much went bonkers trying to decipher the Black Monk’s enigmatic flavor. The smoky-flavored drink was tricky to pin down, greater than the sum of its parts: Brown blended Jameson Black Barrel Reserve Irish Whiskey, bittersweet Averna, the honey-ish Benedictine and a bit of rye-and-sarsaparilla-flavored basement bitters with a tincture made with tonka bean, vanilla bean and lemongrass. Every time I tried it, shoe leather images popped into my head, but in a most comforting way: The notes shuffing across my tongue included molasses, root beer, pecan pie, cooked honey, even smoky flan. The Black Monk was not for everyone – but for those who enjoy a good cigar, this one was a triumph.

BUZZ-CAT – staff at Boulevardier (2015)

Old Tom gin, Earl Grey tea-infused honey syrup, apple bitters, lemon, ginger, baked apple garnish

*At Boulevardier, bar manager Eddie Eakin’s 2013 cocktail got a sweet-as-Vermont-honey makeover that was wicked good.*

The craft-cocktail renaissance inspired a resurgence of classic spirits, among them Old Tom gin, the spirit’s 18^th-century, slightly sweeter cousin. My favorite is the barrel-aged Tom Cat, made by Vermont’s Barr Hill, a former bee farm that infuses its spirits with a signature honey flavor. Tom Cat also happens to be sold in distinctive, small bottles that were just the size that bar manager Eddie Eakin of Bishop Arts’ Boulevardier wanted for his syrups and juices. He ordered a batch of Tom Cat for his bartenders, who began subbing it for standard gin in the Steep Buzz, a celebrated cocktail Eakin had devised in 2013. With a baked apple slice garnish, the Buzz-Cat was a honey-perfect blend of autumny, apple-pie aroma, herbal Tom Cat spice and lingering lemon-ginger bite. “We were just trying to pour through it,” bartender Ashley Williams said. “And it just caught on.”

DAMNED AND DETERMINED – Brad Bowden, Parliament (2014)

Rum, Green Chartreuse, ancho chile liqueur, egg white, pineapple-vanilla syrup, Angostura bitters

Bowden, who you’ll find these days at East Dallas’ Lounge Here, didn’t care much for Ancho Reyes, the ancho-chile-flavored liqueur that became my crush of 2014, following in the footsteps of botanical Hum and bitter Suze. But when the slightly spicy, vanilla-tinged blend started earning national recognition, Bowden — then at Uptown’s Parliament — said he felt “damned and determined” to do something with it. Ancho’s bite made it a natural fit for tequila or mezcal, “but that’s what everyone else was doing,” he says (accurately). Instead, he took rum, his preferred spirit, and devised what’s essentially a tiki drink, adding sweetly vegetal Green Chartreuse to Papa’s Pilar blonde – “Rum and Green Chartreuse go together like nobody’s business,” he says – along with egg white and a tropical pineapple-vanilla syrup. The egg white gives the ancho a soft bed to lie on; the syrup binds it all together. A last flourish of Angostura bitters atop makes it a magic carpet ride, frothy and floral with a sweet and spicy descent.

DOUBLE UNDER – Emily Arseneau, H&G Sply (2013)

Beet-infused tequila, triple sec, citrus, rosemary syrup, salt

Emily (Perkins) Arseneau, H&G Sply — *Mad beetz: Arseneau’s refreshingly vegetal Double Under at H&G Sply.*

Who doesn’t love beets? Okay, a lot of people doesn’t love beets. But properly speaking, for those of us who do, this radiant refresher ably answers the call – a simple mix of lively beet-infused tequila, lime and rosemary syrup. Arseneau – now with liquor giant Remy Cointreau – modified this creation by Portland’s Jacob Wallace for the drink list at Lower Greenville’s H&G Sply, toying with the proportions and adding Cointreau; “it’s supposed to be an earthier Margarita that never feels out of season,” she says. The taste is sour beet moxie and tangy lime, with a slight hint of herb. Unabashedly red with a flirty half-skirt of glittery salt, it was a stunner to look at, too.

EL PAPAZOTE – Saul Avila Hernandez, La Viuda Negra (2019)

Raicilla, lime, sherry, epazote syrup

*The funky nature of raicilla, an agave-based spirit produced in Mexico’s Jalisco state, was given wings to fly in La Viuda Negra’s El Papazote. (Photo courtesy of Javier Villalva)*

Brothers Javier and Luis Villalva’s La Viuda Negra (“The Black Widow”) on Fitzhugh was my favorite addition to the scene in 2019, with a modern rustic interior and delicious cocktails both inventive and sometimes whimsically presented. My favorite of the bunch was El Papazote, which achieved magnificence with its crafty use of funky raicilla, an agave-based spirit still uncommon beyond its native state of Jalisco. Avila gave La Venenosa’s Costa de Jalisco the sweet-and-sour treatment with lime, a dash of sherry and a syrup made with epazote, a leafy herb found in southern Mexico that accents the raicilla’s fruity-floral earthiness.

FLEUR DE FEU – Austin Millspaugh, The Standard Pour (2017)

Elderflower liqueur, green chile liqueur, Angostura bitters, cream

At Uptown’s Standard Pour, this creamy off-menu creation, with a name meaning “flower of fire,” was a low-proof treat, a deceptively sweet drink that actually leaned savory. Millspaugh, whose penchant for cocktail alchemy had previously produced a nifty Cognac spin on the classic gin Bijou, was once again inspired: He mixed St. Germain and Ancho Reyes liqueurs with Angostura bitters and poured them into a nifty Nick and Nora glass, then topped it all with a thin layer of cream that he torched it for a burnt marshmallow effect. The result unveiled a stunning contrast between the foamy top and wine-clear body below; the creamy fats lent texture and depth to a bouquet of floral and spicy flavors with smoky overtones. “You think it’s going to be sweet, but your notions are debunked the second you sip it,” he said.

MADAME HUMMINGBIRD – Lauren Festa, Flora Street Cafe (2016)

Vodka, botanical liqueur, honey-piquillo syrup

Way back when Rocco Milano helmed the bar at Private/Social, may it rest in peace, he introduced me to Hum, a remarkably profuse hibiscus cordial offering notes of cardamom, clove, ginger and kaffir lime. A love affair was born; I couldn’t get enough of the stuff, and though the fling ran its course, it was always good to see an old flame. At Stephan Pyles’ then-newly opened (and now newly closed) downtown restaurant, that’s how Festa –now at Homewood — lured me in; her flower-garnished cocktail let sturdy Absolut Elyx act as handler, reining in Hum’s exuberance, but the real dash of brilliance was a chili syrup that added a tantalizing jolt of heat. “Hum and heat go well together,” she said. “It brings out the spices.”

MALTA – James Slater, Network Bar (2017)

Italian bitter liqueur, French bitter ginger liqueur, turbinado sugar syrup, blackberries

Several years earlier, when Slater (now at Five Sixty) helmed the bar at now-defunct Spoon, he wowed with an off-the-cuff, darkly bittersweet Fernet-based creation he ultimately called Blue Moon, and he’s been riffing on it ever since. During a brief stint as bar director for the members-only club at Trinity Groves, his newest spin on the drink was a winner: Still mining the bitter mint depths of Fernet, it subbed blackberries for blue and ginger-forward Amer Gingembre for less aggressive Averna. The lush Gingembre tamed the harshness of its predecessor; think of the Malta as a boozy berry detox juice with a dollop of licorice-like sweetness.

MANGO LASSIE – Jesse Powell, Parliament (2018)

Guyanese aged rum, citrus, mango, yogurt, honey, tajin

During a trip to Chicago’s Pub Royale, an Anglo-Indian-style tavern, in early 2018, Powell — now a local gin and tequila ambassador– discovered the joys of the mango lassi, India’s traditional mango milkshake. Naturally, as he savored its mix of yogurt, mango, milk and sugar, he wondered: How can I translate this into a cocktail? He came through like a champ, structuring the beverage’s viscous, sour-sweet depths atop a foundation of El Dorado 5-year, then garnishing the Creamsicle-orange drink with cool mint and a clever rim of Mexican tajin, the chili powder that often graces that country’s mango street snacks. Poured over crushed ice, it was a tasty summer refresher I still found myself craving in the cold of winter.

MEZCAL SAZERAC – Hugo Osorio, The Theodore (2017)

Mezcal, tawny port, Peychaud’s bitters, tiki bitters, absinthe

It was actually bartender Sam Gillespie, then of The Mitchell in downtown Dallas, who introduced me in late 2017 to the notion of a Sazerac built on smoky mezcal rather than the classic rye or cognac. His simple switch of spirit was solid and satisfying — but then, the very next day, I dropped by the Theodore, the former NorthPark Center lair where barman Hugo Osorio was unspooling impressive off-menu creations in his spare time. When I asked what he was working on, he replied: “How about a mezcal Sazerac?” Osorio made the drink his own by adding the wintry cinnamon spice of tiki bitters and replacing sugar with a bit of sweet tawny port, serving up a spectacular cold-weather sipper.

ONE MILLION IN UNMARKED BILLS — Pam Moncrief, The Usual (2014)

Old Tom gin, Hungarian bitter liqueur, dry vermouth, herbal honey liqueur, lemon oils

In 2014, I was deep into herbal liqueur exploration, curious to see what bartenders were doing with amaro and other European-based bottlings. One evening at The Usual, Moncrief , who now runs a cocktail pop-up business in Fort Worth, had been experimenting with a blend of Ransom Old Tom gin, herbal Zwack liqueur, Dolin Blanc vermouth and Benedictine, creating a gentle, well-rounded drink with spicy depths. Floral and grape gave way to a honey-bitter finish with a tang that lingered like nightclub ear, with a dose of lemon oils atop adding a nice citrus nose. “I just really enjoy herbaceousness,” Moncrief said. “Zwack and all those amaros are so herbaceous, and I feel like they don’t show up in cocktails enough.” On that we could agree.

ROME IS BURNING – Robbie Call, Vicini (2016)

French orange bitter liqueur, mezcal, Italian bitter liqueur, anise liqueur

Vicini, we barely knew ye. The Frisco-based Italian restaurant’s all-too-brief run may have been a flash in the risotto pan, but it was long enough for Call to have some fun behind the stick. One slow Sunday, I put the lanky bar veteran, now assistant food and beverage manager at The Statler Hotel, on the spot by asking for something bitter and smoky. His off-the-cuff answer was genius, possibly my favorite on this entire list: A rush of French China-China and Italian Meletti anchored by mezcal and a rounding touch of Herbsaint – bitter orange and chocolate-caramel, grounded in depths of smoke and anise. Simply garnished with an orange peel, it was all I wanted in a glass, a mirepoix of worldly influences. “I’m a big fan of letting amaro drive the car and having the mezcal creep in,” Call said. So am I, Robbie. So am I.

SEPPUKU REALE – Andrew Stofko, Victor Tangos (2016)

Italian bitter liqueurs, furikake syrup, lemon, seaweed, furikake

Amaro Montenegro is a jewel among Italian bitters; it leans toward sweet and herbal with its acridity evident only in tow. In 2016, Stofko, then at Knox-Henderson’s since-closed Victor Tangos, won a local contest with this unexpectedly intriguing taste detour: He reined in Montenegro’s sweetness with a syrup made from furikake (a Japanese spice mix of sesame seed, seaweed, sea salt and bonito flakes), upped the bitter component with Gran Classico liqueur, then added lemon to round it out. The citrus, however, turned the drink unpleasantly dark, so Stofko went all-in and added a bit of squid ink to turn it Guinness-black. The garnish was his piece-de-resistance – a sprinkling of roasted sesame seeds on a skiff of seaweed floating atop the inky sea. Bring the drink to your nose and your palate was awakened with hints of savory Japanese; instead, you got something completely different – bewitchingly bittersweet taste tempered with piquant nuttiness. “That’s umami in a glass,” said Stofko, now bar manager at Te Deseo in downtown Dallas. “I’m just glad (Victor Tangos) let me put it on the menu.”

SLEEPY COYOTE – George Kaiho and Andrew Kelly, Jettison (2018)

Coffee-infused Oaxacan rum, cinnamon syrup, ancho chile liqueur, horchata

*The Sleepy Coyote, a coffee-infused gem from Jettison’s Kaiho and Kelly, got me woke.*

Kaiho and Kelly, the personable one-two punch behind the bar at Jettison, Houndstooth Coffee’s sister bar in West Dallas, wanted to create a cocktail using horchata, the Mexican cinnamon rice milk. Specifically, as a popular after-dinner destination, they wanted to craft a dessert drink, so as fans of The Big Lebowski they devised this buzzy riff on a White Russian, using a base of banana-funky Paranubes infused with coffee, cold-brew style. To that they added cinnamon syrup and a splash of spicy Ancho Reyes liqueur, then poured it over crushed ice to unleash rich, fruity cinnamon coffee with a kick.

SOUTHPAW STREETCAR – Alex Fletcher, Henry’s Majestic (2016)

Cognac, persimmon shrub, citrus, clove dust

With drinks such as his miso-inflected Art of War (2013) and a daiquiri featuring a German smoked beer (2014), Alex Fletcher – now beverage director for Dallas’ Hospitality Alliance and AT&T Discovery District – has proven to be among the cleverest of DFW bartenders. In 2016, he concocted this winter wonder at Knox-Henderson’s Henry’s Majestic, where he was GM. Using a batch of his chef’s foraged persimmons, he crafted a shrub – a fruity, concentrated syrup tanged up with vinegar – and consequently my favorite Sidecar variation ever. A taste of the Southpaw Streetcar bounced along in tangy sweetness when suddenly, BAM! a burst of clove bathed you in winter-fire warmth. Sugar-plum visions danced in your head; in the distance, the jingling of sleigh bells and the sound of muffled hoofbeats in snow – and wait, was that Nana calling? Are the tamales steamed and ready? Oh wait – that was just Fletcher, asking if everything was OK and why your eyes had been closed for the last 10 minutes.

SPEAK OF THE DEVIL – Peter Novotny, Armoury (2015)

Pisco, plum liqueur, lemon, egg white, simple syrup, Port

Speak of the Devil cocktail — *Novotny plum’d the depths of his Hungarian upbringing to create this snazzy riff on the classic Pisco Sour.*

At Armoury in Deep Ellum, Novotny’s zippy take on the underappreciated Pisco Sour was inspired by his own Hungarian background. “I grew up on Hungarian liqueurs like Pecsetes,” he said, referring to a native apricot brandy. “It’s basically an eau de vie, like pisco. They’re like Hungarian moonshine.” As a fan of sours, he took the Pisco Sour recipe of un-aged brandy, citrus, simple syrup, egg white and Peruvian chuncho bitters and added Hungarian Slivovitz plum liqueur, with a boost of Pedro Ximenez Port for extra plum flavor. The result was a delightfully fruity-sweet homage to classic and cultural origins.

TIGER STYLE – Chad Solomon, Midnight Rambler (2016)

Batavia arrack, calamansi, palm sugar, pepper tincture, egg white, cassia aromatics

Chad Solomon’s seasonal drink menus at this downtown Dallas gem are thoughtfully thematic and often exotic, and he was at the top of his game in 2016; his Coconut Cooler, a gin-and-sherry blend sweetened with Southeast Asian pandan, highlighted spring and offered a hint of what was to come – a powerhouse summer menu of “gritty tiki” drinks reflecting Asian, African and South American influences. The Filipino-Indonesian-accented Tiger Style was my fave, a seemingly light mix incorporating a rum-like Indonesian spirit, passion-fruit-esque calamansi, palm sugar and a tincture made from pippali (Indian long pepper) that nonetheless packed a punch. A spritz of earthy cassia aromatics atop a dehydrated lime made it a triumph of creamy orange spice dashed with a hint of Fireball cologne. “The more you drink it, the more your lips tingle,” Solomon said, quite accurately. “It takes you into the exotic, and intentionally so.”

THE NEXT 10:

Colada No. 2, Chad Yarbrough, Armoury D.E. (2017)
Delight, Scott Jenkins, Hide (2017)
Earth Wind and Fire, George Kaiho, Jettison (2018)
Grapes Three Ways, Annika Loureiro, The Cedars Social (2016)
Holy Smoke, Hector Zavala, Atwater Alley (2015)
I’ll Get To It, Josh Maceachern, The Cedars Social (2013)
Monkeying Around, Sam Gillespie, The Mitchell (2018)
Sesame Daiquiri, Jordan Gantenbein, Abacus (2015)
Stripper Sweat, Jackson Tran, Cosmo’s Bar & Lounge (2012)
Two Thirty, Mike Steele, The Cedars Social (2013)

Alchemy, Barmoire, Bars, Barware, Cocktail craft, Events, Exotic tales of adventure, Fancydranks, Fashion and style, Molecular gastronomy, Seasonal, The maturing scene, West Dallas

Jettison’s omakase cocktail event will put some Spring in your sip

04/19/2019 Marc

Jettison’s George Kaito positions a spoonful of bitter liqueur “caviar” atop a cocktail at the bar’s spring *omakase* experience.

The bartender comes bearing flowers, a certain sign of spring – and depending on your choice of bloom, a harbinger of the drink you are about to receive. Presented in a tall glass with tiny spoonful of what looks like caviar resting atop an ice cube, the mix of mezcal, tequila and house-made grenadine is a feast for the senses – and a playfully constructed nod to the season.

It’s one of six cocktails that, along with a closing shot, form Jettison’s Spring Omakase Cocktail Experience, a multicourse cocktail event happening at the West Dallas bar on April 28. The drink above, called Pick Your Antidote, is a variation on the Tequila Sunrise – and with a sunrise a symbol of renewal, yet another nod to the springtime theme. The “caviar” atop the spoon is actually one of three bitter liqueurs chemically gelled into tiny spheres, to be consumed separately or dropped into the drink.

This Tequila Sunrise variation is among the cocktails featured at Jettison’s omakase event.

Behold, the cocktail renaissance is complete: Having pulled alongside wine as a featured complement to prix fixe dinners, drinks are now earning star billing, with bars like San Francisco’s Wilson & Wilson, The Aviary in New York and NOBU in Newport Beach offering experiences of three to five cocktails, and maybe some nibbles, for a set price.

Jettison’s omakase event creatively taps into that trend while embracing the bar’s Japanese influence and barman George Kaiho’s heritage. (Omakase translates to “I will leave it up to you,” most often applied to chef-driven sushi experiences.) It’s the third seasonal offering from Jettison, which adjoins coffee joint Houndstooth in the neighborhood’s Sylvan Thirty complex.

Influenced by the season itself and science-driven concepts like molecular gastronomy, the event features artistically conceived cocktails that would be impractical to put on the bar menu. “It’s stuff that at 10 p.m. on a Friday night we’re not going to have time to do,” bartender Andrew Kelly said at a recent media preview of the event. “There’s rapid infusions, dry ice, spherification. The degree of difficulty is a little more intense.”

Breaking the Ice, a cocktail encased inside an ice egg, is also on the slate.

For instance: The slate’s first cocktail, Breaking the Ice, is a tart and funky play on the classic Champs-Elysees. Featuring shochu, Japan’s national spirit, along with Green Chartreuse, lime, simple syrup and edible flowers, the name refers not just to the drink’s place in the order but also to spring’s emergence from winter – and the fact that the drink is presented in an egg of ice that, with the thwack of a mallet, hatches into the glass along with its botanical components.

“I love the way the ice ball traps the aromatics and then releases them once you break it,” says Jettison’s owner, Sean Henry. “It’s so fragrant.”

Spring also means that herbs and plants feature heavily into the experience. The rose-petal-enhanced Eternal and Fleeting gives the bar a chance to showcase its recently acquired magnetic stirring machine, a lab instrument that swirls liquids by way of a rapidly spinning metal pellet dropped into the vessel and powered by a rotating magnetic field in the platform underneath. (“It’s amazing what you can find on Amazon for 30 bucks,” Kelly says.)

Guests snack on popcorn and watch as red petals whirl like sprites in dry Manzanilla sherry, gradually infusing the fortified wine with their essence. “The agitation helps with the infusion,” Kaiho says. “Sherry is delicate and low-alcohol, so it more easily adopts the flavor.”

The strained sherry is then mixed with peach brandy, Benedictine and bitters flavored with black tea, yerba mate, hazelnut and vanilla, sweetness lifting the dryness.

Kelly and Kaito team up for a riff on the classic Brown Derby cocktail. They hope to make these events a seasonal occurrence.

The event encompasses about two hours, and Kaiho and Kelly hope to offer a fresh omakase experience each season. Two seatings are available on the 28^th, and in keeping with the bar’s intimate setting, Jettison will limit each to 10 participants apiece. Cost is $90 and reservations can be made here.

Spring represents the beginning of the cycle of life, Kaiho says, and with this experience, “it’s about taking the cycle of life into the cocktails.”

Jettison, 1878 Sylvan Ave., Dallas. 214-238-2643.

Barmoire, Best-of lists, Cocktails, Dallas, Fort Worth, Seasonal

Sugar and spice and everything nice: 2018’s best in DFW cocktails

12/31/2018 Marc 1 Comment

Some of the year’s best, clockwise from upper left: Cody Riggs’ Bitter Marriage at The Mitchell; Griffin Keys’ Let Me Clarify at Boulevardier; Matt Konrad’s Witch Hunter at Thompson’s Bookstore; and Ryan Payne’s Blu-Tang Clan at Tiny Victories.

Housing prices are falling, the stock market is flailing, but if there’s anything we can count on, it’s craft cocktails: From Dallas to Lewisville to Frisco, from Fort Worth to Trophy Club to McKinney, imbibers in 2018 had an ever-growing bounty of riches from which to choose.

The scene welcomed new destinations like Ruins, 4 Kahunas, 3Eleven and Tiny Victories into the fold, along with solid cocktail programs at new restaurants like Macellaio, Sachet and Bullion in Dallas, and Local Yocal in McKinney. While trying to keep up with it all is a Sisyphean effort, some trends did emerge from within the fray.

This was the year of designer dessert drinks and aguardientes, or sugarcane-based spirits: Rum, the most common, was more widely implemented, and not just at 4 Kahunas, Arlington’s legit new tiki outpost. With the thirst for new and unique liquors reaching ever farther into untapped regions, a pair of lesser-known aguardientes found footing in local cocktails – Oaxaca’s fabulous Paranubes and Michoacan-based charanda.

It wasn’t all sugarland, though: Singani 63, a gorgeous Bolivian brandy similar to pisco, and Italicus, the beautiful bergamot-flavored Italian aperitif, also made welcome inroads, while Spanish sherries flourished and Japanese shochu tiptoed on the fringes, most notably in George Kaiho’s ingenious Earth Wind and Fire at Jettison, which teamed it with mezcal and Green Chartreuse.

Visually, bartenders went the extra mile to create drinks as photogenic as they were tasty, such as Griffin Keys’ Let Me Clarify, a stunning Queen’s Swizzle variation at Bishop Arts’ Boulevardier; Matt Konrad’s fernet-topped Witch Hunter at Thompson’s Bookstore in Fort Worth; Ryan Payne’s captivating Blu-Tang Clan at Tiny Victories; and at the Mitchell, Cody Riggs’ tongue-in-cheek Bitter Marriage, garnished with a faux business card hawking the divorce firm of Ditcher, Quick and Hyde.

Cocktails were also a natural landing zone for turmeric, the “it” health ingredient of the year — for example, Wes Enid’s Turmeric Daiquiri at Atwater Alley in Knox-Henderson. Meanwhile, bartenders more boldly employed nuttiness as a flavor – as in Jones Long’s pecan-infused A Drink With No Name at Bolsa, or Kaiho’s sesame-paste-enhanced Concrete Jungle at Jettison – and increasingly looked to tropical fruits like banana, mango, passion fruit and guava.

As always, the cocktail cornucopia was hard to narrow down, but these were my 15 favorite drinks of 2018.

*Guillen’s Gaucho Highball: Don’t cry for me, Argentina.*

15. GAUCHO HIGHBALL (Daniel Guillen, La Duni, NorthPark Center)

Glenfiddich 12 Single Malt, Fernet, grapefruit soda

In the summer, the Speyside single malt Glenfiddich launched a campaign pushing its 12-year-old Scotch as the perfect vehicle for a whisky highball, a drink typically supplemented simply with club soda. But Guillen, beverage manager at La Duni, gave the drink Argentinian flair with a splash of Fernet – a darkly bitter Italian liqueur beloved in the South American nation – and a housemade grapefruit soda. “It’s so simple, and yet so good,” Guillen said. “You could drink a few of these, just like that.” With Glenfiddich’s rich pear-apple depths rolling over your palate, held in check by a pull of Fernet’s bitter reins, you might tend to agree – especially at the ridiculous happy hour price of just $6 a pop.

*If a light touch you seek, this Brick and Bones invention will ride to your rescue.*

14. DUDLEY DO-RIGHT (Bar team, Brick and Bones, Deep Ellum)

Tomato-infused vodka, basil syrup, lemongrass water

It may be the hardest sell on the menu, but Dudley Do-Right is the low-key star of the Brick and Bones show, where every drink is named for a cartoon character. A delicately flavored triumvirate of tomato-infused vodka, basil syrup and lemongrass water, “it’s like a Caprese salad” in liquid form, said bar co-owner Cliff Edgar. Simple, bright and refreshing, so nuanced is its touch that the vodka, typically content to be the vehicle for other flavors, actually shines in this one – completing a righteous drink worthy of its name.

*Tiki met salted caramel in this one-night-only gem from Uptown’s Parliament at a pop-up event in Oklahoma City.*

13. TAI OF SUM YUNG GAI (Eddie Campbell, Parliament, Uptown)

Pyrat XO Rum, lime, pineapple, ginger orgeat, soy sauce reduction

This one’s a bit of a cheat as it was rolled out at Parliament’s one-night pop-up fundraiser at Oklahoma City’s Jones Assembly in July. The event was pure Parliament, with a half-dozen bartenders making the trip along with a dazzling 21-drink menu. (Pop-ups typically sport no more than half a dozen.) “We wanted to keep it low-maintenance,” quipped bar owner Eddie Campbell. The lineup included this deliciously innovative tiki blend of rum and citrus tanged up with a ginger orgeat, then rimmed with a soy sauce reduction. Think sweet tropical meets salted caramel and you get the idea.

*The Queen is Dead was among several Industry Alley cocktails bartender Tommy Fogle named after songs by The Smiths.*

12. THE QUEEN IS DEAD (Tommy Fogle, Industry Alley, The Cedars)

Sherry, orange curacao, Licor 43, lemon

At Industry Alley, the low-key cocktail haven in Dallas’ Cedars neighborhood, bartender Tommy Fogle found his groove with liquorous treats like the Golden Mylk Fizz, a creamy riot of honey, coconut and turmeric, and the Boys Don’t Cry, a bitter spin on a cocktail from New Orleans’ Cure (hence the name). But my favorite of all was The Queen is Dead, a sherry-forward jewel that adorned the fortified wine with a wreath of lemon, orange curacao and Spanish vanilla liqueur, unleashing a citrus-grape tang that zipped across your palate like Zeke Elliott headed for the goal line.

*When it came to Pisco Sour variations, I found myself constantly seeking Greener Pastures.*

11. GREENER PASTURES (Cody Barboza, Armoury D.E., Deep Ellum)

Pisco Porton, Green Chartreuse, Luxardo maraschino, rosemary, lime, egg white

Armoury’s got a thing for Pisco Sour variations, which is fine with me, because so do I. Having already produced the Hungarian-influenced Speak of the Devil, which showed up on this list two years ago, the Deep Ellum bar this year introduced Barboza’s Greener Pastures, more fragrant and floral with a sprig of smoked rosemary. The herb’s aromas were just muscular enough to cap the cocktail’s botanical brawn.

*The Old Spiced: Here to fulfill your dark chocolate cravings.*

10. OLD SPICED (Jones Long, Lounge Here, East Dallas)

Coffee-infused bourbon, crème de cacao, Fernet Branca, mole bitters

Jones Long, formerly of Oak Cliff’s Bolsa and Ruins in Deep Ellum, took over the bar program at East Dallas’ Lounge Here earlier this year. She took to her new role with aplomb and creativity, even fashioning faux olives from pickled grapes in her Don Vito, a riff on the classic Godfather. But my favorite was the Old Spiced, a hearty handshake of a drink that was not unlike biting into a bar of spicy dark chocolate, only more refreshing. It’s so satisfying that I can’t even be annoyed that every time I order it, I’m reminded of the Old Spice commercial jingle.

*Libertine, you nut, you. Lower Greenville’s longtime cocktail landmark still got it goin’ on*.

9. FIDELIO (Daniel Zoch, Libertine Bar, Lower Greenville)

El Dorado 12 Rum, Amaro Montenegro, pistachio paste, orange juice, egg white, salt, pistachio dust

The Libertine, on Lower Greenville, was one of Dallas’ early craft mainstays thanks to former bar manager Mate Hartai (now with spirits producer The 86 Co.), and while its cocktail program might not get much attention anymore, it’s still going strong with seasonal drinks like Daniel Zoch’s Fidelio. A dessert-like dance of sweet rum, delicately bittersweet Amaro Montenegro and pistachio, rimmed with ground pistachio dust, the Fidelio is creamy, nutty and lush, with just enough bitter to give it a lovely, nuanced finish.

*Bowen House brought the heat with the peppery Puesto Del Sol.*

8. PUESTO DEL SOL (Kayla McDowell/Greg Huston, Bowen House, Uptown)

Espolon blanco, muddled roasted red pepper, rosemary syrup, lemon, black pepper

It’s a joy to listen to McDowell and Huston brainstorm behind the bar, and this savory concoction was one of their many menu collaborations, pairing slightly fruity tequila with roasted pepper for a gently spicy sipper of a cocktail. Peppery citrus on the nose paved the way for a rosemary-forward body and a finish that complemented the drink’s aromas. Looking forward to seeing what this team comes up with in 2019.

*A tribute to Pixar’s Coco, Mendoza’s Grito had me salivating for a sequel.*

7. GRITO! (Henry Mendoza, The People’s Last Stand, Mockingbird Station)

Mezcal, lime, pink/black peppercorn syrup, agave, sage, Boston Bittahs

Mendoza’s Grito had me aay-yai-yai-ing like a joyful mariachi – the sound of which the drink’s name recalls. The first of several libations Mendoza devised in tribute to Pixar’s Day-of-the-Dead-themed Coco, its cool but fiery mix of smoky mezcal and sage, peppercorn syrup, agave and bitters was an otherworldly journey through smoke and citrus spice. Topped with a sprinkling of red peppercorn and cigarillos of dried sage, its pachanga-in-your-mouth mix of pepper and chamomile/citrus bitters was what made this spicy number shine.

*The Nut House: Banana-nut bread in a glass.*

6. NUT HOUSE (Josh Brawner, LARK on the Park, Downtown Dallas)

Flor de Cana 7-year rum, Don Ciccio & Figli nocino, Tempus Fugit Crème de Banane, walnut bitters, nutmeg

Hey LARK, it was real: Shannon Wynne’s airy, chalk-art-bathed restaurant shuttered before year’s end, but not before its bar program had returned to the glory of its opening days. Bar manager Josh Brawner’s Nut House was a standout, inspired by his love of banana nut bread. “I’m a foodie, so I always try to replicate things in my drinks,” says Brawner, now at Wynne’s Meddlesome Moth. Built on aged rum, the Nut House was a liquid treat, festive and nutty, awash in walnut and banana liqueurs with a dash of walnut bitters to boot; a shaving of nutmeg added flattering aromatics.

*I could wax Brazilian all day about Pollard’s luscious Autumn in Brazil.*

5. AUTUMN IN BRAZIL (Jason Pollard, The Usual, Fort Worth)

Avua Amburana, sherry, Cocchi di Torino, demerara syrup, saffron bitters

A couple of years have passed since cachaca, Brazil’s national spirit, enjoyed a brief moment in the DFW sun, but thankfully The Usual’s Jason Pollard hasn’t let the spirit’s grassy, banana-fruit magic slip into obscurity. His Autumn in Brazil takes Avua’s aged Amburana cachaca and balances its notes of caramel, vanilla and spiced bread with the rich nuttiness of sherry, rounding it out with sweet vermouth and caramel-esque demerara syrup. With hints of raisin, chocolate and cinnamon and the aroma of musky grapes, it’s a sensational seasonal sipper.

*Powell’s Mango Lassie, a fabulous reinterpretation of India’s summer refresher.*

4. MANGO LASSIE (Jesse Powell, Parliament, Uptown)

El Dorado 5, citrus, mango, yogurt, honey, tajin

On a trip to Chicago’s Pub Royale – an Anglo-Indian-style tavern – earlier this year, Powell discovered the wonder of the mango lassi, India’s traditional mango milkshake. Naturally, as he savored its mix of yogurt, mango, milk and sugar, he thought to himself: How can I make this into a cocktail? Luckily for Dallas, he came through like a champ, structuring its viscous, sour-sweet depths atop a foundation of rum and garnishing the Creamsicle-orange drink with cool mint and a clever rim of Mexican tajin, the chili powder often gracing that country’s mango street snacks. Poured over crushed ice, it was a tasty summer refresher that I still craved in the cold of winter.

*The Mitchell’s Gillespie wasn’t monkeying around when he came up with this cocktail.*

3. MONKEYING AROUND (Sam Gillespie, The Mitchell, Downtown Dallas)

Gin, Chareau, Genepy des Alpes, Dolin Blanc

Gillespie originally crafted this exquisite spring cocktail for a special event at the bar featuring Monkey 47, a berry-influenced gin made in Germany’s Black Forest. He accentuated its flavors and feel with rich aloe liqueur, herbal alpine liqueur and dry vermouth, but the gin’s high price-point made it impractical to put on The Mitchell’s standard menu. Instead, he substituted standout Botanist gin, serving the drink in a clear patterned glass that highlighted its see-through appearance. With herbs and white grape on the nose, it’s a gorgeously botanical Martini – all cucumber, spearmint and sweet spice and an herbal sweet-sour finish.

*This gem from Kaiho and Kelly got me woke.*

2. SLEEPY COYOTE (George Kaiho/Andrew Kelly, Jettison, West Dallas)

Coffee-infused Paranubes, cinnamon syrup, Ancho Reyes, horchata

Kaiho and Kelly, the personable one-two punch behind the bar at Jettison, wanted to create a cocktail using horchata, the Mexican cinnamon rice milk. Specifically, as a popular after-dinner destination, they wanted to craft a dessert drink, so as fans of The Big Lebowski they devised this buzzy riff on a White Russian, using a base of banana-funky Paranubes – a Oaxacan aguardiente – infused with coffee, cold-brew style. To that they added cinnamon syrup and a splash of spicy Ancho Reyes liqueur, then poured it over crushed ice for a rich cinnamon coffee with a kick.

ALPINE BLUES (Scott Jenkins, Hide, Deep Ellum)

Singani 63, Pasubio amaro, Cap Corse quinquina, Nux walnut liqueur, clarified lemon

Scott Jenkins, Hide’s resident mixmaster, killed it again this year: The Oaxacan Shaman, his mezcal-aguardiente mashup, was masterful, and Quest for the Sun, a sunflower-seed-infused vodka vehicle, was lusciously butternutty. But my favorite of all was his Alpine Blues: He missed the mountains, see; a whirlwind trip had filled him with memories of brisk, chilly air and damp ground covered in foliage. He let his longings inspire this wonderfully balanced reflection of nature’s growth. In his mind, walnut liqueur formed the base soil, deep and rich with decomposing nettles; blueberry-influenced alpine bitter liqueur was the surface – “earthy and fruity; there’s still some life in it;” a quinine aperitif and clarified lemon juice were the new growth, with the bitter citrus of biting into a young stem; Singani 63, a botanical Bolivian brandy, was the blossom. “There were specific slopes and colors in my mind,” he says. “It made me have the blues not to be there.”

Barmoire, Drinks around the world, Food and spirits, Plano, Shochu, Uptown, West Dallas

You can handle the proof: Shochu, Japan’s national spirit, making inroads in DFW

09/14/2018 Marc

A man and woman sitting at the bar eye the glass curiously at Jettison, in West Dallas, not sure what to make of this liquid they’ve barely heard of, which has been poured over ice. The man picks it up and brings it to his nose. “I can smell the sweet potato,” he says.

The vegetal sweetness is evident on the tongue, too – that’s the beauty of shochu, the centuries-old, national spirit of Japan, which is slowly gaining a steady, if still uncertain, foothold in Dallas-Fort Worth as a casual Japanese food scene blossoms throughout the area.

“Because it’s only one-time distilled, you really taste the base ingredient,” says Jettison’s bar manager, George Kaiho, who grew up in Japan until he was 18. “And potato and rice shochu will taste totally different.”

Bowen House, shochu — In Uptown, Bowen House’s Do, Re, Miso cocktail supplements delicate rice shochu with fennel flavor and white miso paste

Shochu’s single distillation keeps its alcohol level between 20 and 25 percent, not as strong as most spirits but still heftier than wine, making it a great accompaniment to yakitori and other small dishes over convivial, leisurely dinners at Japanese izakayas.

“I enjoy the nuance and complexity,” says Justin Holt, sous chef at Lucia in Bishop Arts, who plans to feature shochu at his upcoming restaurant, Salaryman. Shochu’s low-proof nature, he says, means more of them can be sampled in a single sitting – typically as a mix of shochu and soda (or juice, or occasionally iced tea) called a chu-hai, basically a shochu highball (hence the abbreviated name).

Besides rice and sweet potato, the spirit is made from things like soba, sugarcane and, most commonly, roasted barley, giving the category a broad range of flavor profiles, from mild to aggressively earthy.

Barley-based shochu is typically dry and spicy, while sweet potato is at the root of many premium shochus prized for their natural sweetness. Some rice shochus have a mild sweetness similar to sake, though some, Kaiho says, can seem nearly flavorless. The types of yeast used in the fermentation process also play a role in flavor profiles.

While shochu began as a working-class spirit, the global craft spirits trend has ushered in higher quality versions fit for drinking on the rocks, or with water. One brand, a sherry-cask-aged sweet potato shochu called Angel’s Temptation, can sell for as much as a fine whiskey.

In addition to Jettison, you’ll find shochu at Niwa Japanese BBQ in Deep Ellum, Plano’s Yama Izakaya and Irving’s Mr. Max. This being America, its rising availability means bartenders are exploring its use in cocktails: In Uptown, Bowen House features the spirit in its delicious Do, Re, Miso, served in a small bowl, while Oak Lawn’s Izakaya RoMan (at which Kaiho consulted) spins several shochu variations of classics like the Negroni and Martini.

At since-closed Yayoi in Plano, in addition to a number of traditional chu-hai combinations, bartender Lyndsy Rausch blended shochu with matcha, yuzu and soda in her Meet Your Matcha cocktail as well as in a wasabi-spiced Bloody Mary.

“It’s a wonderful liquor that unfortunately is still a little hard to find in Dallas,” Rausch says. “Adding matcha to it was really the first thing that came to mind, because I wanted something earthy to match its complex flavors.”

One reason shochu hasn’t yet found popular footing in the U.S., Kaiho believes, is because there’s no definitive shochu-based cocktail. He sees shochu following a path similar to pisco, the national spirit of Peru, in that it’s easily subbed in cocktails for spirits like vodka or gin – except that it offers the added benefit of being low-proof, a slower-paced option that’s trending around the country.

“In order to popularize shochu, there needs to be a cocktail,” Kaiho says. “If you can make a good cocktail with potato shochu, you’ve got yourself a good cocktail.”

Kaito’s latest shochu cocktail wouldn’t be a bad place to start: His Earth Wind & Fire supplements Shiranami’s sweet potato shochu with a harmony of smoky mezcal, the sweetly vegetal backbeat of Green Chartreuse and a citrusy yuzu tincture. The mezcal and Chartreuse boost the drink’s alcohol content while still allowing the earthy shochu to take the lead.

Thankfully, the sweet potato flavor is strong enough to meet the task, since, as bartender Tommy Fogle of Industry Alley in the Cedars notes, many shochus are so subtle that they’re better off being consumed straight.

“I feel like shochu is so light and delicate, it gets lost really easily,” Fogle says as he pours a sample. “Why put it in a cocktail? The point of this is to buy a bottle with a buddy and just take shots until the bottle is gone.”

Best-of lists, Cocktails are everywhere, Dallas, Fort Worth, Seasonal

Best cocktails 2017: DFW’s revitalized scene shows it can handle the (low) proof

12/30/2017 Marc

Kyle Hilla, Chad Solomon, Brittany Day, Austin Gurley, Gabe Sanchez — Some of the year’s best, clockwise from upper left: Kyle Hilla’s Undercut; Chad Solomon’s Screwpine Fix; Hugo Osorio’s Big Stick Mojito; Brittany Day’s Prolific Poet; Austin Gurley’s Smokey Bandit; Gabe Sanchez’s Calvados Sidecar.

As 2017 got underway, it wasn’t insane to wonder if the local craft-cocktail scene had lost its mojo despite its expanding influence around the region. Sure, Hide had just opened in Deep Ellum, with its fancypants behind-the-scenes gadgetry elevating its ambitious alchemy, and well-etched torchbearers like The Standard Pour, Atwater Alley, Bolsa, Jettison, Black Swan, Bowen House, Thompson’s Bookstore and Industry Alley (to name a few) powered on, doing what they do.

But even as cocktail lists sprouted like bluebonnets throughout North Texas – in Frisco, in Lewisville, in Trophy Club, for god’s sakes – too many of the area’s proliferating iterations emerged uninspired or even unhinged, seemingly designed more to ride the trend than to propel it forward. Overall, creativity seemed stifled by malaise. Had things finally peaked?

Then July brought Shoals, the soulful, back-to-basics cocktail lounge in Deep Ellum, and Fair Park’s Las Almas Rotas, whose heartfelt ambience admirably sated Dallas’ growing thirst for mezcal. And as the year pulled to a close, Bourbon & Banter appeared down the rabbit hole of downtown Dallas’ Statler Hotel, sprinkling its craft savvy with photogenic dashes of Wonderland whimsy.

Scott Jenkins, Nick Backlund — Hide, Deep Ellum’s science-y cocktail lab, gave life to some of 2017’s best cocktails.

DFW did get its groove back, and then decided to make a night of it. In 2017, a wave of low-proof cocktails met the need for an evening’s worth of social nectars without the boozy kick that might send one home early. Low-alcohol cocktails dotted menus at Hide, Uptown’s Standard Pour and sherry-focused Jettison in Oak Cliff; Yayoi, in Plano, made its Wasabi Bloody Mary with Japanese shochu, while Bourbon & Banter’s excellent Undercut put Cynar, an Italian bitter liqueur, in the spotlight.

Hide also blazed tasty trails with savory cocktails, employing mushrooms in its magnificent Champion, bananas in its Tally Man and chicken stock in – well, more on that later. At Bourbon & Banter, Kyle Hilla topped two of his stellar cocktails with small spoonfuls of savory goodness. Meanwhile, green chilies surfaced as a popular flavor as bartenders toyed with a pair of newly arrived ingredients, poblano-driven Ancho Reyes Verde and St. George’s multi-peppered green chile vodka; elsewhere, Hatch green chile syrup ignited Skyler Chastain’s Santa Fe Smash at The People’s Last Stand at Mockingbird Station.

Ever-flourishing agave-based spirits drove some of the year’s best drinks. Smoky mezcal danced with Ancho Reyes Verde and lemon liqueur in Brittany Day’s Prolific Poet at Thompson’s Bookstore in Fort Worth; at High and Tight in Deep Ellum, it partnered with cinnamon-infused whiskey to amp up the smoke in Austin Gurley’s solid Smokey Bandit. And at East Dallas’ Lounge Here, Brad Bowden flexed aged tequila’s guns in Dirty D’s Thang, his tribute to an aging dive-bar ladies man in long-ago New Orleans.

Gin sparkled in Sprezza’s Julieta in Oak Lawn, in George Kaiho’s Sylvan at Oak Cliff’s Jettison and in Chad Solomon’s remarkable Screwpine Fix at downtown’s Midnight Rambler, where it was infused with lemongrass and paired with Bolivian pisco. And Robbie Call used Gracias A Dios’ agave-based gin and his own vanilla-spiced tonic for a smoky Spanish Gin Tonic, a short-lived gem at since-shuttered Filament in Deep Ellum.

Finally, the force was strong in 2017’s classic covers, with solid spins on drinks like the Old Fashioned, Sazerac, Bijou, Last Word and Pina Colada. At Black Swan, Gabe Sanchez’s Calvados-anchored Sidecar was a thing of beauty; Scandinavian aquavit fancied up The Keeper’s gimlet in Plano; and at the Theodore in NorthPark Center, Hugo Osorio’s falernum-spiked Bee’s Knees and Big Stick Mojito, juiced up with raspberry coulis, were as pretty as they were delicious.

My tastes are my own, of course. I love the botanicals of gin and the smoke of mezcal, the warm comfort of whiskey and the bittersweet beauty of European amari; I’m drawn to flavor combinations that lure me to unfamiliar territory and drinks that go down like great train rides, where every ingredient is visible along the way.

Here were my 15 favorite cocktails of 2017.

Jason Long, Abacus — Long’s lush La Joya showed you can still count on Abacus.

LA JOYA (Jason Long, Abacus)

Tequila reposado, Green Chartreuse, sweet vermouth, Port, orange bitters

At this cozy upscale lounge welcoming patrons of the celebrated Knox-Henderson restaurant, Long’s agave-driven play on a classic Bijou (French for “jewel”) was a bouquet of caramel, grape-y sweetness. Eager to make a drink honoring a tequila-loving colleague, Long tinkered with the floral Bijou, subbing smooth, aged tequila for gin plus a touch of Port. The name is the classic’s Spanish translation and an equally perfect gift for somebody special.

Jeremy Koeninger, Parliament — When you needed to cool off in Uptown, it was time to go Due South. (Photo by SungJoon Bruce Koo)

DUE SOUTH (Jeremy Koeninger, Parliament)

Rum, coconut, pineapple, orange, jalapeno, nutmeg

At Parliament, Koeninger put a Texas spin on the tropical Painkiller, itself a spin on the Pina Colada. “I wanted something a little less tiki,” he says. “And being from Texas, I like the combination of spicy and sweet.” So he added jalapeno and called it the Due South for the happy coincidence that any south-of-the-border spirit works as well as rum – except for, apparently, cachaca. (What up, Brazil?) Pisco in particular is fantastic. As you might expect, it’s a great warm-weather refresher, with its creamy pineapple, cool citrus and nutty spice, with some lingering heat on the tongue to boot.

MAMBO MORADO (Jonathan Garcia, Jose)

Blueberry/lavender-infused sotol, sunflower seed orgeat, lime, Campari, Crème de Violette

The drinks at this Highland Park gem naturally lean agave, and Garcia drew upon a pisco-based concoction he’d made for a local competition and funked it up by subbing little-known sotol, distilled in Chihuahua from desert Spoon, an agave cousin. Hacienda de Chihuahua’s delicately smoky sotol gets the tiki snow cone treatment here, draped it in floral, fruity and slightly nutty tones with a splash of bitter Campari to rein in the sweetness.

MALTA (James Slater, Network Bar)

Fernet, Amer Gingembre, turbinado syrup, blackberries

A few years ago when Slater was helming the bar at Spoon (now closed), he wowed with an off-the-cuff, darkly bittersweet creation he ultimately named Blue Moon, and he’s been riffing on it ever since. Though he’s since left his brief post as bar director for the members-only club at Trinity Groves, his latest spin on the drink was a winner: Still mining the bitter mint depths of Fernet, it subbed blackberries for blue and a ginger-forward bitter liqueur for less aggressive Averna, taming Fernet’s harshness while retaining its flavor; gorgeous Amer Gingembre does the same with ginger. Think of the Malta as a boozy berry detox juice with a dollop of licorice-like sweetness.

MEZCAL SAZERAC (Hugo Osorio, The Theodore)

Mezcal, tawny port, Peychaud’s bitters, tiki bitters, absinthe

It was actually Sam Gillespie of The Mitchell, in downtown Dallas, who recently introduced me to the notion of a Sazerac built on smoky mezcal rather than the classic rye or cognac. His simple switch of spirit was solid and satisfying – but then, the very next day, I happened to drop by the Theodore, the NorthPark Center lair where barman Hugo Osorio has been unspooling impressive off-menu creations in his spare time. When I asked for something new, he said: “How about a mezcal Sazerac?” Osorio made the drink his own by adding the wintry cinnamon spice of tiki bitters and replacing sugar with a bit of sweet tawny port, serving up a spectacular sipper for the season.

OSAGE COUNTY (Jesse Powell, Parliament)

Sarsaparilla/vanilla-infused rum, Mexican fernet, demerara syrup, lime, cola, absinthe

God bless Jesse Powell’s grandparents in small-town Osage County, Oklahoma, for supplying him with all the sarsaparilla sweets a little boy could eat, because otherwise we might never have had this bodacious burst of root beer candy in a glass. When Powell visited them again not so long ago, “they had the same exact candy, and I was like, I want to come back and make a cocktail like that.” The infused rum pairs with earthy fernet and cola to echo herbal vanilla root beer with a hint of licorice and a drink that makes you feel like a kid in a candy store.

Scott Jenkins, Hide — At Hide, Jenkins’ Winner Winner was chicken soup for the cocktail soul.

WINNER WINNER (Scott Jenkins, Hide)

Ford’s gin, chicken broth, clarified lemon, thyme

Why did the imbiber cross the road? To get to this drink at Hide. Though the bar’s beverage director, Scott Jenkins, is a fan of savory cocktails, he knows consumers don’t always warm to the idea. But once the menu’s magnificent mushroom-driven Champion earned a following, he knew he had license to do more. One day, as he was looking for something to complement gin and thyme, a thought occurred: What about chicken stock? “I gave it a try,” he said, “and I was, like, yeah. It’s got that saltiness.” Before you pooh-pooh the idea, know that Brits drink something called a Bullshot, a Bloody Mary alter-ego mix of vodka and beef consommé. (Midnight Rambler’s Pho King Champ shot is not far off, either, with a little oloroso sherry thrown in.) In Jenkins’ yummy Winner Winner, the broth grows more robust as you drink – offering a much-needed remedy for flu season.

Its namesake might not have the fastest run in the west, but Brick and Bones’ Slowpoke Rodriguez is a rush of sweet and heat.

SLOWPOKE RODRIGUEZ (Dre Cantu, Brick and Bones)

Hibiscus-infused tequila, blood orange liqueur, amaretto, jalapeno syrup

All the drinks at Brick and Bones are named for occasionally obscure cartoon characters, and this one pays homage to Speedy Gonzales’ acceleration-challenged cousin. While its namesake might be slow, this drink is a carefree rush of floral sweet with a dash of heat, with exuberant hibiscus the life of the party. With citrus-y blood orange liqueur and sweet amaretto, “it’s like a Margarita without the acid,” Cantu says.

Michael Sturdivant, The Cedars Social — Sturdivant draws on Angus Winchester’s No. 4 and takes it up a notch.

NO. 5 (Michael Sturdivant, The Cedars Social)

Uncle Val’s Botanical Gin, celery heart, lemon, honey, burnt Green Chartreuse

At The Cedars Social, the pioneering craft-cocktail joint just south of downtown, bar manager Sturdivant is always up for a challenge. For a good while, the bar menu featured a terrific drink called the No. 4, a creation of former Tanqueray Gin rep Angus Winchester. “People would order it all the time,” Sturdivant says. Then, this year, “I was trying to impress a girl at the bar who ordered one, and I told her I could do one better.” His botanical re-do, poured over flamed floral Chartreuse, is somewhere between the original and the classic Bee’s Knees (gin, lemon and honey): On the palate, it’s candied lemon tailgated by a mambo of lush botanicals, aromatic sweet celery and a pleasant, lingering burn.

FLEUR DE FEU (Austin Millspaugh, The Standard Pour)

St. Germain elderflower liqueur, Ancho Reyes Verde, Angostura bitters, cream

Austin Millspaugh, you so cray. This creamy off-menu knockout at Uptown’s Standard Pour, with a name that means “flower of fire,” is a low-proof treat, a deceptively sweet drink that actually turns out to be more savory. After the first three ingredients are mixed and poured into a nifty Nick and Nora glass, Millspaugh tops it all with a thin layer of cream, then torches it for a burnt marshmallow effect and a stunning contrast between the foamy top and wine-clear body below. “You think it’s going to be sweet,” he says. “But your notions are debunked the second you sip it.” The creamy fats add texture and depth to a beautiful mix of floral and spicy flavors with smoky overtones.

Kyle Hilla, Bourbon & Banter — Hilla merged two of his favorite ingredients — Suze and turmeric — in Bourbon & Banter’s savory Rat Tail.

RAT TAIL (Kyle Hilla, Bourbon & Banter)

Tequila, mezcal, Suze, lime, agave syrup, turmeric

A fan of the bitter spice turmeric, Hilla wanted to feature it in a cocktail at the speakeasy-style bar where each of his house cocktails features a little razzle-dazzle. He muddled actual turmeric root rather than using the familiar powder, but its tannic earthiness was too overwhelming for tequila, and smoky mezcal was too strong, so he went half and half and added bitter Suze for some botanicals. As with all the bar’s hairstyle-themed drinks, Hilla put some thought into the Rat Tail’s picture-perfect presentation, serving it in a capita and capping it with a spoonful of avocado, cilantro and Basque Espelette pepper, whose mix of flavors both complement and counter. Marked by turmeric’s orange-yellow hue, it drinks like an earthy, slightly bitter Margarita.

John Ruiz, Hide — It’s high time we had more low-proof cocktails like Hide’s No Scurvy Here.

NO SCURVY HERE (John Ruiz, Hide)

Suze, Italicus, orange, lemon, egg white, maple, eucalyptus tincture

Texas this year saw the coming of Italicus, a lovely bergamot-forward liqueur from Italy, and in this low-proof libation it pairs with Suze, an equally lovely French gentian liqueur. Ruiz initially set out to produce a Suze “sour” – a category of cocktail built on spirit, citrus and sweetener –and when bar manager Scott Jenkins brought Italicus to the shelf, Ruiz had his tools in place. With a few tweaks brainstormed with his colleagues, Ruiz’s result is soft bitter orange: Bittersweet bergamot and sweet maple balance Suze’s earthy bitterness with the abundant citrus – hence the name – playing off the drink’s orange notes.

Chad Yarbrough, Armoury DE — If your mouth likes pina coladas and getting caught in a rain of fizzy tang, Yarbrough’s Colada No. 2 is your escape.

COLADA NO. 2 (Chad Yarbrough, Armoury)

Cachaca, lime, orgeat, soda, coconut balsamic

This tangy tiki tipple, an obvious nod to its classic predecessor, was conceived as Yarbrough was browsing 1890 Marketplace, the most excellent olive oil and vinegar shop that at the time had just opened a few blocks away on Main in Deep Ellum. Having discovered the shop’s coconut balsamic vinegar, “I tried it and I was, like, we have to do something with this,” he said. Thus was born the Colada No. 2, a sweet and nutty mouthparty tempered by a tantalizing tang. Tangs a lot, Mr. Yarbrough. Tangs a lot.

Deep Ellum — This ain’t rocket science: Hide’s Delight is perfect for your afternoon.

DELIGHT (Scott Jenkins, Hide)

Aperol, Cynar, clarified grapefruit, elderflower liqueur

Nothing at Hide is simple. They just make it look that way. Mostly when you’re not looking, spirits are “milk washed” and relieved of their harshness, citrus juices are clarified for a pure veneer and soda and tonic water are eschewed in favor of a lighter-handed carbonating device. The radiant Delight – Jenkins’ low-proof, bittersweet ballet of Italian aperitifs tamed with soft grapefruit and elderflower – is perfectly crisp and flavorful, whirled in a Perlini device for a delicate fizz that curls up on the roof of your mouth like a cat settling onto a sunny windowsill.

Jeff Trevino, LARK on the Park — This time around, Johnnie gets the Last Word.

JOHNNIE’S WORD (Jeff Trevino, LARK on the Park)

Johnnie Walker Triple Grain Blended Scotch, Yellow Chartreuse, apricot liqueur, lemon

For a time, LARK drifted into a bit of a tailspin, but with Trevino at the helm, the drinks, at least, have regained their footing. This was the finest of his new additions to the menu, a play on the Last Word – a classic which, full disclosure, I adore – that drinks like candied apricot in a glass. Trevino says when he first tasted the fruity, spicy notes in this American-oak-aged whiskey, part of Johnnie Walker’s Blenders’ Batch series, “I immediately thought of apricot,” he said. “We didn’t have anything on the menu that was like a Last Word, so I built it that way.” With whiskey standing in for gin, lemon for lime, Yellow Chartreuse for Green and apricot liqueur for maraschino, it’s a handsome, honey-gold humdinger with bold autumn flair.

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Deep Ellum, Drinks around the world, Events, Food and spirits, Tastings

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

08/05/2017 Marc

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?

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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Best-of lists, Dallas, Fort Worth, The maturing scene

From Italy to Mexico to Southeast Asia, global flavors marked 2016’s best in DFW cocktails

01/01/2017 Marc

Some of 2016's best, clockwise from upper left: At Abacus, Gantenbein's Smoke on the Water; at Jettison, Kaiho's Good Morning Jerez; at Sprezza, Zapata's Aperrat Sour; and at Henry's Majestic, Fletcher's Salt Lake Suburb. — Some of 2016’s best, clockwise from upper left: At Abacus, Gantenbein’s Smoke on the Water; at Jettison, Kaiho’s Good Morning Jerez; at Sprezza, Zapata’s Aperrat Sour; and at Henry’s Majestic, Fletcher’s Salt Lake Suburb.

The demands of the local craft-cocktail scene are too much for one country to handle, and the luckier we all are for that: 2016 was the year that Mexico, Spain and Italy came to the rescue. You could almost sense the year’s cocktail vibes being garnished with a neat little Luxardo cherry as north Oak Cliff’s Jettison opened in October, capping a year in which mezcal tilted even more mainstream, bitter liqueurs took center stage and sherry quietly earned a place at the table.

All three claimed territory on cocktail menus as bartenders became not only more versatile with each but confident that their patrons would drink them, too. Sherry popped up in drinks from heavyweights Knox-Henderson’s Victor Tangos, Abacus and Atwater Alley to newcomers like Oak Lawn’s Sprezza, Uptown’s Next Door and Flora Street Café, in the Arts District. Nowhere, though, was the Spanish fortified wine wielded more freely than in the dark confines of Jettison, where George Kaiho’s cocktail list spotlights sherry and mezcal – and occasionally coffee, as in his wonderful Good Morning Jerez. Spirits writer Warren Bobrow, who blogs at The Cocktail Whisperer, predicts sherry cocktails will be a national trend in 2017 – so way to go, DFW. You’re ahead of the game.

That wasn’t all 2016 had in store: Cachaca, the national spirit of Brazil, had a starring role in at least half a dozen spring menu highlights around town; banana, typically maligned and eschewed as a flavor in cocktails, enjoyed a solid summer run (as in the Magilla Gorilla at Deep Ellum’s Brick and Bones, made with banana-infused rye); and cognac, typically relegated to Sidecar status, tried on some new outfits – as in Andrew Stofko’s tasty Cobra Kai at Victor Tangos, which put cognac front and center backed by sherry(!), dry vermouth, fuji apple syrup and bitter amaro.

Some of the year’s strongest overall drink lineups lay in typical strongholds like Midnight Rambler, Parliament and The People’s Last Stand, but the bar team at Knox-Henderson’s Abacus quietly made noise while The Cedars Social, the landmark lounge just south of downtown, showed solid signs of returning to top-tier status.

Among the year’s highlights: At Henry’s Majestic, Alex Fletcher’s Salt Lake Suburb – rye, apple shrub and soda – was a feat of simplicity; at Italian restaurant Sprezza, Daniel Zapata’s Aperrat Sour mined Aperol’s citrus-floral radiance. At Sissy’s Southern Kitchen, former lead barman Michael Reith smashed a home run with his strawberries-and-bourbon Louisville Slugger; and at Deep Ellum’s Armoury D.E., Chad Yarbrough’s Bow Street Bouncer elegantly echoed a classic Boulevardier with Irish whiskey, Lillet Blanc, aperitif wine and bitter Suze.

My tastes are my own, of course. I love the juniper of gin and the smoke of mezcal, the warm comfort of whiskey and the bittersweet beauty of Italian amaros; I’m drawn to flavor combinations that lure me down rabbit holes I haven’t been before and favor any drink offering a mouthful of an experience, where every ingredient, down to the garnish, is discernible or enhancing in some way.

Here were my favorite 15 craft cocktails of 2015.

15. TEN MINUTES TILL MIDNIGHT (Mike Sturdivant, The Cedars Social)

Sheep’s Dip Scotch, Cynar, vanilla syrup, Suze, burnt coffee bean

This is dessert in a glass for people who love Old Fashioneds. As a craft bartender, one is practically required to go through a Cynar phase, and as Sturdivant, Cedars Social’s bar manager, went through his, he knew how well the Italian bitter played with coffee. Challenged by a European guest’s veteran palate, Sturdivant devised this drink late one evening; you can guess the time. He mixed bitter Cynar with vanilla syrup, Suze and bourbon-y Sheep’s Dip Scotch, garnishing it with a rolled lemon peel filled with burnt coffee beans that sit right up in your nose as you sip. The result evokes chocolate cake with a slight bitter finish and almost clings to your tongue, the beans guiding your senses. “The chocolate versus bitter versus strong Old-Fashioned-style drink kind of goes in and out as you smell the coffee,” Sturdivant says. “I like drinks that change flavors as they sit.”

14. PUSH IT (Seth Brammer, Filament)

Gin, Cocchi Rosa, lemon, pink peppercorn, sea salt

As I wrote in March, 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, but beverage manager Brammer’s creation subtly backed it with gin’s botanical notes and a splash of lemon to round it out. Served in a Collins glass with floating peppercorns and a rim of fine sea salt, it was playful and beautiful to look at – but those little pink globules were more than decorative, adding a floral pop of their own. If Tom Collins and sangria had a little garden rendezvous, this would be the result.

Gantenbein's Scarlet Gael: Like drinking Scotch on a bed of pillows. — Gantenbein’s Scarlet Gael: Like drinking Scotch on a bed of pillows.

13. SCARLET GAEL (Jordan Gantenbein, Abacus)

Ardbeg 10-year Scotch, hibiscus tea syrup, honey, lime, vanilla tincture, egg white

The constantly evolving menu at Abacus featured a number of hits from Gantenbein, from Smoke On The Water, his shishito-infused tequila gem, to the whimsical Apple Of My Eye (featuring gelatinized apple pucker) and beautifully seasonal Rosemary Wreath. The Scarlet Gael emerged as my favorite, a drink he initially made for a Scotch-paired dinner and then put on the menu. Smoky and light with a soft citrus finish, it’s a marriage of Ardbeg’s peatiness and the soft sweetness of honey, hibiscus and vanilla, a trio of tiny rosebuds atop the froth.

Spencer Shelton's Rio Julep, evoking memories of Southern monkey bread. — Spencer Shelton’s Rio Julep, evoking memories of Southern monkey bread.

12. RIO JULEP (Spencer Shelton, Bolsa)

Aged cachaca, Cynar, grapefruit bitters, salt dash

A sudden influx of Avua cachaca graced Dallas early in the year, and no one embraced the Brazilian sugar-cane spirit more enthusiastically than Bolsa’s Shelton. Inspired by local bartender Daniel Guillen’s Cynar Julep and notions of Southern monkey bread, he crafted a Boulevardier riff subbing Amburana, Avua’s aged cachaca, for bourbon; Cynar for Campari; and grapefruit bitters and mint for sweet vermouth, to accent the herbaceousness. His creation earned him a nod in Saveur magazine. As I noted in April, Shelton wanted to show how bready, nutty Amburana could shine despite its seemingly delicate character. “The first time I tasted this, I thought it would get lost in a cocktail,” he says. “But no – it has this really interesting way of sitting on top and being predominant.”

11. MAYAHUEL’S AWAKENING (Austin Gurley, High and Tight)

Tequila, mezcal, cold-brew vanilla coffee, brown sugar, cinnamon

Fans of Mexican café de olla know the belly-warming sweetness that comes with every sip. This was not that drink – but as I wrote in May, it could have been its boozy cousin. “It pretty much came from my love for Mexican coffees,” says Gurley, who blended concentrated Madagascar cold-brew vanilla coffee with fruity reposado tequila, smoky mezcal and rich brown-sugar simple syrup, completing the salute to its stovetop Mexican relative with a dash of Fee Brothers’ Bourbon Barrel bitters, with its notes of cinnamon and vanilla. Served in a coupe half-rimmed with cinnamon-vanilla sugar, it was a perfect nightcap of comforting café de olla flavor and agave-spirit brawn, whose name (say it “ma-ya-WELL)” recalls the Aztec goddess of fertility and agave, from which mezcal and tequila are born.

10. SAVE THE DATE (Ashley Williams, Boulevardier)

Aged cachaca, tamarind concentrate, amaro, egg white, lemon, Angostura bitters

As cachaca danced its way through Dallas last spring, it was Avua’s aged Amburana that shone brightest with its full-bodied cinnamon grape-y-ness. Williams, now at Filament, mixed the nutty, bready spirit with savory tamarind concentrate, bittersweet Meletti amaro, egg white, lemon and Angostura bitters for a wonderfully balanced variation on a Pisco Sour. The cachaca refused to be buried, dominating the finish with a hint of bitter Meletti. Lavishly presented with a radiant and aromatic flower resting atop the foam amid swirls of Angostura, it was one I could have enjoyed all night.

9. NOTATORONTO (Jesse Powell, Parliament)

Rye, banana liqueur, Fernet Vallet

Powell, a crowd favorite at busy Parliament, is used to pouring shots of whiskey or bitter Fernet for visiting bartenders, but as he briefly obsessed over Giffard’s lovely Banane du Bresil liqueur, he decided to try something different. “I thought – what do I like to drink, cocktail-wise, with Fernet?” he says, and the answer was a Toronto, a mix of Canadian whiskey, Fernet, simple syrup and bitters. Eventually he came up with this blend of Tennessee’s Dickel rye, Banane du Bresil and Mexican Fernet. Perfectly calibrated to meld whiskey power with banana sweet, it’s like a Toronto – but not.

8. COGNAC BIJOU (Austin Millspaugh, The Standard Pour)

Cognac, sweet vermouth, Green Chartreuse, root beer bitters, black truffle salt

Millspaugh is a cocktail explorer’s bartender, thoughtful and learned with something new always up his sleeve to drop on bold palates. Some of his finest 2016 creations were ultimately too adventurous to make it onto menus in original form, while others – like the one incorporating cuttlefish ink – were just too exotic for their own good. But when Millspaugh hits, it’s a thing of beauty – as in his Cure What Ails Ya, a cross between a classic Penicillin and a sangrita, on Standard Pour’s current menu. My favorite of his creations was this play on the classic Bijou, which subbed Cognac for gin and rounded it out with a well-conceived touch of earthy sarsaparilla flavor.

7. MADAME HUMMINGBIRD (Lauren Festa, Flora Street Café)

Vodka, Hum, honey-piquillo syrup

Way back when Rocco Milano helmed the bar at Private/Social, may it rest in peace, he introduced me to Hum, a remarkably profuse hibiscus cordial offering notes of cardamom, clove, ginger and kaffir lime. A love affair was born; I couldn’t get enough of the stuff, and though the fling finally ran its course, it’s always good to see an old flame. That’s how the crafty Festa, at Stephen Pyles’ new downtown restaurant, lured me in; her flower-garnished cocktail lets sturdy Absolut Elyx act as handler, reining in Hum’s exuberance, but the real dash of brilliance is the chili syrup, which adds a welcome jolt of heat. “Hum and heat go well together,” Festa says. “It brings out the spices.” Or as my buddy Tim said after trying it: “You don’t even remember what it is that you’re experiencing. All you know is that there’s a perfect storm.”

6. SOUTHPAW STREETCAR (Alex Fletcher, Henry’s Majestic)

Cognac, persimmon shrub, citrus, clove dust

What do you do when your chef hauls in 80 pounds’ worth of foraged persimmons? Well, if you’re Alex Fletcher, you think on it a bit, make a shrub and craft my favorite Sidecar variation ever. Fletcher’s Southpaw Streetcar lets you roll along in tangy persimmon sweetness when suddenly, BAM! A burst of clove hits your tongue to bathe you in winter-fire goodness. Sugar-plum visions dance in your head; in the distance, you hear the jingling of sleigh bells and the sound of muffled hoofbeats in snow – and wait, is that Nana calling? Are the tamales steamed and ready? Oh wait – that’s just Fletcher, asking if everything’s OK and why your eyes have been closed for the last 10 minutes.

5. AGAVE TEMPTRESS (Ricky Cleva, Atwater Alley)

Mezcal, cognac, cinnamon, lemon, strawberry, Campari, thyme

Cleva was on fire in 2016; his Montenegro-fronted Before The Devil Knows You’re Dead and Japanese-Scotch-based Drunken Angel could easily have made this list. His Agave Temptress was my favorite of all; as winter headed into spring, he’d already been making wintery cognac and spring-evocative mezcal cocktails each featuring cinnamon and lemon, and he figured, why not combine the two spirits? As he quickly found out, it’s because they don’t easily play well together, but as he toyed with adding other ingredients he gradually hit upon a perfect mix, adding muddled strawberry for sweetness and a bit of bitter Campari to dry it out. The result? Tamed smoke and bitter, anchored by caramel-apple cognac; a sprig of slapped thyme atop the drink added a defining touch of spring fragrance.

4. GRAPES THREE WAYS (Annika Loureiro, The Cedars Social)

Pisco, genever, grilled-grape syrup, lemon, port

Put a crafty bartender and a talented pastry chef together and you’ve got magic. (See Rocco Milano and Matt Medling, Private/Social, c. 2011.) Last summer, pastry chef Loureiro, in whose dream world the dessert and cocktail stations would exist side by side, had already paired grape-y Pisco Porton with malty Bols genever when, inspired by bar manager Mike Sturdivant, she amped up the grape with a patio-ready spritzer in mind. First she reflected the distilled grape by grilling fresh Concords and making a syrup – then, after adding some lemon to accentuate the sweetness topped it off with raisin-y tawny port. “We wanted those tannins in there, so you really got the full flavor of grape,” she says. The drink is a wave of tangy, smoky grape, a hefty sangria with the hue of strawberry tea; if grapes you like, this is your drink.

3. TIGER STYLE (Chad Solomon, Midnight Rambler)

Batavia Arrack, calamansi, palm sugar, pippali, egg white, cassia aromatics

Chad Solomon’s seasonal drink menus are thoughtfully thematic and often exotic, and he was on fire this year; his Coconut Cooler, a gin-and-sherry blend sweetened with Southeast Asian pandan, was a spring highlight and offered a small preview of what was to come – a powerhouse summer menu of “gritty tiki” drinks reflecting Asian, African and South American influences. The Filipino-Indonesian-accented Tiger Style was my favorite, a seemingly light mix of Batavia Arrack (an Asian-style rum), passionfruit-y calamansi, palm sugar and Indonesian pippali that nonetheless packed a punch. A spritz of Indonesian cassia aromatics atop a dehydrated lime pulled you into the drink’s creamy orange-spice lushness, countered by the peppery pippali tincture’s gradual trail of heat. “The more you drink it, the more your lips tingle,” Solomon said, quite accurately. “It takes you into the exotic, and intentionally so.”

2. SEPPUKU REALE (Andrew Stofko, Victor Tangos)

Amaro Montenegro, Gran Classico, furikake syrup, lemon, nori, furikake

Amaro Montenegro may be my favorite of the Italian bitter liqueurs; it leans toward sweet and herbal with the bitter only evident in tow. Stofko won a local Montenegro contest with this bold cocktail, crafting an unexpected taste detour to create one of the more interesting drinks I’ve ever enjoyed. Aiming to subdue Montenegro’s sweetness with an umami-ness he knew he’d like, Stofko crafted a syrup from furikake, a Japanese spice mix of sesame seed, seaweed (nori), sea salt and bonito flakes; upped the bitter component with Gran Classico; then added some lemon to round it out. The citrus, however, made the drink unpleasantly dark, so Stofko went all-in and added a bit of squid ink to turn it Guinness-black. The garnish was his piece-de-resistance – a sprinkling of roasted sesame seeds on a skiff of seaweed, floating atop the sea of dark; bring it to your nose and the aroma portended savory Japanese. “It just wakes up your palate,” Stofko says. Instead, you got something completely different: A bewitching bittersweet taste tempered with savory nuttiness. “That’s umami in a glass,” Stofko says. “I’m just glad (former GM) Matt (Ragan) let me put it on the menu.”

1. ROME IS BURNING (Robbie Call, Vicini)

China-China, mezcal, Meletti, Herbsaint

Ah, Vicini. We were just getting to know you. The Frisco-based Italian restaurant’s all-too-brief run may have been a flash in the risotto pan, but it was long enough for Call to have some fun behind the stick. One slow Sunday, the lanky Tate’s veteran, who now heads the bar at Oak Lawn’s Madrina, answered the call for something bitter and smoky. This was the luscious result – a rush of French and Italian bitter liqueurs anchored by mezcal and a rounding touch of Herbsaint, bitter orange and chocolate-caramel grounded in depths of smoke and anise. Simply garnished with an orange peel, it was everything I wanted in a glass, a mirepoix of worldly influences. “I’m a big fan of letting amaro drive the car and having the mezcal creep in,” Call says. So am I, Robbie. So am I.

Bars, Best-of lists, Cocktails are everywhere, Fancydranks, The maturing scene

As DFW’s craft-cocktail universe continued to expand in 2016, these stars shone brightest

12/30/2016 Marc

Bartender Jordan Gantenbein's delicious and gorgeously seasonal Rosemary Wreath -- aged tequila, apple cider, lemon, apricot liqueur and fino sherry -- was one reason Abacus was among my favorite craft-cocktail bars in 2016. — Bartender Jordan Gantenbein’s delicious and gorgeously seasonal Rosemary Wreath — featuring aged tequila, apple cider, lemon, apricot liqueur and fino sherry — was one reason Abacus was among my favorite craft-cocktail bars in 2016.

One evening last month, having somehow wandered far beyond my urban comfort zone, I stopped in for a drink at Rye, a bustling bistro just off the square in McKinney. No, not McKinney Avenue, the trendy SMU hang in Uptown where, not surprisingly, some of DFW’s best cocktail joints have clustered in the last five years – but McKinney, the fast-growing former farm center 45 minutes north of Dallas.

Surely, I thought, even at this suburban outpost, I could score a decent gin and tonic. Maybe even an Old Fashioned. But as I scanned bar manager Manny Casas’ drink list, I found myself eyeballing anything-but-rural components: Mole bitters; gomme syrup; aloe liqueur; Fernet Francisco; honey-blessed Barr Hill gin. And then I noticed the small barrel to my left, which – as I would soon discover – harbored a terrific barrel-aged variation on the classic Negroni. My cocktail destinations had grown by one.

It’s more challenging than ever to keep up with the constantly expanding universe of cocktails in Dallas-Fort Worth. In the area’s farthest reaches, and in places that five years ago would have been content to serve simple mixed drinks, you can now order a Sazerac, or a Last Word, and avoid the indignity of blank stares or massive shade.

Quantity doesn’t necessarily equal quality, of course, and pretty surroundings alone do not a great cocktail bar make. DFW’s craft cocktail landscape in 2016 wasn’t without its casualties – notably Knox-Henderson’s Hibiscus, whose small but well-informed bar program enjoyed a loyal following, and noble but aborted ventures like Frisco’s Vicini and, in Lower Greenville, Knuckle Sandwich and Remedy, destined to close by year’s end.

But from straight-up cocktail joints like Oak Cliff’s Jettison and clubby enclaves like Quill in the Design District to cocktail-minded restaurants like East Dallas’ Lounge Here, Uptown’s Next Door and Quarter Bar in (gulp) Trophy Club, the boozy buffet available to cocktail drinkers showed few signs of abating. (And Hide in Deep Ellum and Frisco’s Bottled in Bond are still to come.)

At their very best, these spots echo – and often are part of – fine restaurants, serving up not just great drinks but a successful mix of efficient, attentive and consistent service; fresh ingredients attuned to the passing seasons; an energizing and welcoming vibe; the ability to cater to tastes simple and complex; and a savvy and innovative staff behind the bar.

Here, in alphabetical order, were my favorite 15 craft-cocktail spots in 2016.

ABACUS

Most come to the highly regarded Knox-Henderson restaurant for its fine dining – but personally, I never make it past the classy, comfortable bar and its black-clad crew of Jordan Gantenbein, Jason Long and John Campbell. Abacus’ thoughtful and playful drink list is a standout from season to season – Gantenbein’s Rosemary Wreath (pictured at top) was a wintry thing of beauty – but the off-road adventures are equally delicious and fun, as in Long’s recent mix of mezcal, cinnamon syrup and amaro.

ATWATER ALLEY

A couple of years have passed since Henry’s Majestic, at this once-cursed location on McKinney in Knox-Henderson, unveiled the speakeasy pearl buried within its oyster depths. Named for the nondescript thoroughfare from which it’s accessed, Atwater is a two-story, dimly lit sanctuary swathed in senatorial wood, where bartenders like Ricky Cleva (and the occasional guest bartender) let their talents run wild like wildebeests in the nighttime streets. Jumanji!

Everything you need to know about Black Swan is embodied in the Clint Eastwood image above the bar.

BLACK SWAN SALOON

Black Swan is a craft-cocktail lover’s dive bar, where barman Gabe Sanchez makes it look easy, firing volleys of classic and original drinks at the eager Deep Ellum hordes while somehow creating a backyard post-BBQ atmosphere. Among DFW’s early craft-cocktail spots, the Swan’s speakeasy vibe (there’s no signage outside) is captured in the image of Clint Eastwood above the back bar: anonymous and enigmatic, rough around the edges, coolly efficient. No drink list here; just tell Sanchez what you’re in the mood for or point at one of his latest jarred infusions, and let your Drink With No Name come riding into town.

BOLSA

Among DFW’s earliest craft-cocktail purveyors, the modestly sized bar-in-the-round at this Bishop Arts mainstay is going strong under lead barman Spencer Shelton, whose wonky spirits wisdom continues to fuel Bolsa’s culture of experimentation. The well-honed southside outpost, with a bold seasonal drink menu – take Shelton’s smoky bitter Mi Alma Rota, featuring mezcal and Fernet – is a last-stop refuge for neighborhood regulars and others looking for uncommon spirits and across-the-board creativity.

BOWEN HOUSE

The place is gorgeous, dah-ling. But owner Pasha Heidari’s homey hideaway a stone’s throw from the madness of Uptown’s McKinney Avenue has finally settled into a groove nice enough to match its elegant Prohibition-Era character, what with its turn-of-the-century library and great-granddad’s framed pictures on the wall. A viable drink list now complements the able bar squad’s ability to craft something to your own tastes, and a sickle-shaped bar counter promotes interaction.

THE CEDARS SOCIAL

Look who’s back. Once the shining light in Dallas’ budding craft drink scene, The Cedars Social’s nationally acclaimed promise imploded in what I simply refer to as The Great Unpleasantness, thereafter plummeting off the craft-cocktail radar. Several iterations later, barman Mike Sturdivant is at the helm, and things are looking bright again: Along with Dallas pastry chef Annika Loureiro, he’s crafted a refreshingly original drink menu – including the Soju Spice, which makes excellent use of the Korean rice-based spirit – while staying true to pre- and Prohibition-era classics.

Forget the fancy stuff: Industry Alley does craft cocktails the old-school way. (Photo courtesy of Industry Alley Bar)

INDUSTRY ALLEY BAR

When Charlie Papaceno left the Windmill Lounge in late 2014, among his goals in opening Industry Alley was to recreate the lounge’s come-as-you-are vibe. In that he has succeeded, creating a down-home atmosphere that’s a favorite for Cedars-area locals and industry regulars alike. You won’t find fireworks, fancy syrups, infusions or house-made bitters here – just the makings of a good time and classic cocktails like the legendary Singapore Sling.

Oak Cliff, Sylvan Thirty — Jettison’s cozy space in Oak Cliff adjoins the most recent of Houndstooth Coffee’s four locations.

JETTISON

The latest addition to Oak Cliff is a welcome one, especially for imbibers of sherry, the Spanish fortified wine, and mezcal, the smoky agave spirit mostly from Oaxaca. Discreetly nestled within the Sylvan Thirty complex next to Houndstooth Coffee, whose owner, Sean Henry, launched Jettison as his initial cocktail venture, it’s a sleek and shadowy hidey-hole where barman George Kaiho crafts excellent classic twists like the Red Headed Oaxacan, a play on the Penicillin fielding both tequila and mezcal along with honeyed ginger syrup, lemon and a float of Scotch.

Dallas cocktails — Midnight Rambler: Setting the pace in Dallas-Fort Worth’s craft-cocktail scene.

MIDNIGHT RAMBLER

This rock-and-roll hideaway in the underbelly of downtown Dallas’ Joule Hotel is truly a gem — and it keeps getting better, with its lush and well-structured space equipped to manage the peaks and valleys of hotel and weekend crowds. The long-awaited project from Chad Solomon and Christy Pope, which opened just over two years ago, is purposely efficient, lavishly designed and wholly adventurous, driven by Solomon’s bordering-on-geeky cocktail-science know-how: Witness the Pinetop Perker, which graced the spring menu, a woodsy wallop of genever, aquavit, pine, lemon, egg white, apple schnapps and a perfume-like “alpine woodland essence” spritzed onto a dehydrated lemon wheel.

THE MITCHELL

What if there were a place where you could pluck away the plumage of more involved libations and jump directly into the embrace of your whiskey or gin without feeling like a vegan at a Vegas buffet? Well, my friends, The Mitchell is your place: The stately space in the former home of Eddie “Lucky” Campbell’s Chesterfield in downtown Dallas boasts 50 kinds of gin and a hundred different whiskeys, the better to meet your martini, Old Fashioned or straight-up sipping requirements. And the glassware is beautiful too.

PARLIAMENT

Comfortably nestled within the labyrinth of Uptown apartments off raucous McKinney Avenue, Lucky Campbell’s gem of a bar can often be as busy as its 100-plus drink list. Just the same, the well-trained crew, featuring the occasional visiting star bartender, keeps the crowds soused and entertained from behind the horseshoe-shaped bar, whether the vibe is loud or laid-back. With concoctions like Jesse Powell’s unnamed mix of aged tequila, sweet potato truffle syrup, sherry, apple and cinnamon, Parliament is a first-rate cocktail den with Cheers-style ease, a special combination indeed.

THE PEOPLE’S LAST STAND

The Mockingbird Station stalwart is still going strong in its second-level space, churning out an ever-changing list of libations behind a veteran bar team led by general manager Devin McCullough. The drinks are original and varied – and occasionally playful, as in the wintry Petra at Night, a hot rum cider mix served with apple slices and mini wafers, and Mr. Joe Black, an equally snack-y blend of rye and cold-brew coffee featuring blackberries, brown sugar and cayenne-sugared pecans. “Everybody’s got their little side munch going on,” McCullough said.

Brian McCullough's battle-ready bar on McKinney, still firing on all cylinders. — Brian McCullough’s battle-ready bar on McKinney, still firing on all cylinders.

THE STANDARD POUR

Just up the street from Parliament, the McKinney Avenue landmark remains, as I described it last year, a craft-cocktail battleship – built to weather weekend barrages of bar hoppers but equally effective quietly docked on a Tuesday eve. A crew staffed by talents like Austin Millspaugh and Jorge Herrera helps take the sting out of former lead barman Christian Armando’s departure, pumping out a stream of solid originals as well as the ubiquitous Moscow Mules. Like Parliament and Industry Alley, Brian McCullough’s stalwart staple maintains a homey vibe whether rafting calm stream or raging river.

Bars of the Year 2013 — A wry, loose attitude and remarkable consistency define this craft-cocktail institution on Fort Worth’s Magnolia Avenue.

THE USUAL

While the cheeky drink menu has barely changed, the bartenders at this seemingly never-understaffed Magnolia Avenue haven in Fort Worth are more than handy with the palette of potions behind the bar. I said this last year, and it holds true today: More than anything, what impresses about The Usual – among DFW’s pioneering craft-cocktail joints – is that I have yet to have a drink there that didn’t qualify as a success, which is something I can’t say about that many places.

VICTOR TANGOS

Another of DFW’s initial craft-cocktail practitioners, this Henderson Avenue landmark found its footing again under beloved general manager Matt Ragan. Though Ragan recently departed, the cocktail program remains in the able hands of bar manager Andrew Stofko, one of the city’s most exciting young talents; among Stofko’s 2016 creations was The Dread Pirate Roberts, whose intricate mix of Brazilian cachaca, grapefruit liqueur, bitter Suze, lemon, cinnamon syrup, Angostura and hopped grapefruit bitters was wonderfully reminiscent of tart apple pie.

Runners-up: Armoury DE, Flora Street Café, Lounge Here, Small Brewpub, Thompson’s Bookstore.

Barmoire, Bars, Fancydranks, Mezcal, Most excellent ideas, Oak Cliff, Sherry

Dig Houndstooth? Try Jettison — Oak Cliff’s new sherry and mezcal bar — on for size

10/08/2016 Marc 1 Comment

Sean Henry has already made a name for himself in the coffee world. Now he’s ready to try his hand at cocktails.

Jettison, an espresso shot of a bar at the flourishing Sylvan Thirty complex in Oak Cliff, will specialize in two undersung heroes of the backbar, sherry and mezcal – while still showcasing the drink (coffee) that got Henry this far in the first place.

Currently in soft opening, the subtly chic digs adjoin Houndstooth Coffee, the fourth and most recent of Henry’s Austin-based coffeehouse locations. The space is accessible both from the café and from a second entrance from outside.

The bar program is headed by George Kaiho, a veteran of both Tei-An and Parliament, with cocktails featuring fresh takes on both mezcal, the smoky spirit derived from Mexican agave, and sherry, the Spanish fortified wine.

Take the Red-Headed Oaxacan, Kaiho’s play on the modern classic Penicillin, which subs mezcal and tequila for base Scotch (with a crafty float of Caol Ila 12), honeys up the ginger syrup and caps it with a rim of Himalayan salt, a common sidekick to agave spirits.

Or the sublime Good Morning Jerez, an addictively peppy blend of sweet East India Solera sherry, cold brew and cinnamon syrup that’ll have you wishing you’d started ordering it earlier in the evening.

The mezcal Negroni ups the spirit and switches dry vermouth for sweet, while another twist on a classic, the BLVD, is a wake-up call of rye, espresso vermouth and two Italian bitter liqueurs, Campari and Averna.

George Kaiho — A play on the classic Boulevardier, the BLVD is one of several Jettison cocktails that incorporate coffee.

Jettison, which will mark its grand opening on Oct. 21, isn’t looking to be the premier carrier of either mezcal or sherry, just to have a solid and well-curated supply of each.

And a series of intimate Monday-night, drink-paired “pop-up suppers” kicked off last week with a mezcal-themed event, with several more to come – a French-themed wine dinner featuring chef Julien Eelsen of Whisk Crepes Cafe on Oct. 10, an Italian vermouth dinner on Oct. 17 with former Filament chef Cody Sharp; and a Spanish sherry dinner, also chef’d by Sharp, on Oct. 24.

Tickets are available here.

Jettison will no doubt draw a good part of its clientele from the Sylvan Thirty apartment complex just across the parking lot and from nearby neighbors like Teresa, an Oxford, England-born patron who complimented Henry on the vibe of the place.

“It’s bloody good,” she told him. ”I like the aesthetic here. You’ve got what they call ‘a keen eye.’ ”

But if those of you further flung need another bullet point to make the drive down I-30, consider Henry’s bar snack, doughnut segments – not only a playful alternative to nuts but a perfect complement to coffee that Henry may or may not continue.

“I don’t see why not,” he says.

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

BARMOIRE

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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

ALPINE BLUES – Scott Jenkins, Hide (2018)

AUTUMN IN BRAZIL – Jason Pollard, The Usual (2018)

BAD SEED – Omar YeeFoon, Bar Smyth (2013)

BLACK MONK – Creighten Brown, Barter (2014)

BUZZ-CAT – staff at Boulevardier (2015)

DAMNED AND DETERMINED – Brad Bowden, Parliament (2014)

DOUBLE UNDER – Emily Arseneau, H&G Sply (2013)

EL PAPAZOTE – Saul Avila Hernandez, La Viuda Negra (2019)

FLEUR DE FEU – Austin Millspaugh, The Standard Pour (2017)

MADAME HUMMINGBIRD – Lauren Festa, Flora Street Cafe (2016)

MALTA – James Slater, Network Bar (2017)

MANGO LASSIE – Jesse Powell, Parliament (2018)

MEZCAL SAZERAC – Hugo Osorio, The Theodore (2017)

ONE MILLION IN UNMARKED BILLS — Pam Moncrief, The Usual (2014)

ROME IS BURNING – Robbie Call, Vicini (2016)

SEPPUKU REALE – Andrew Stofko, Victor Tangos (2016)

SLEEPY COYOTE – George Kaiho and Andrew Kelly, Jettison (2018)

SOUTHPAW STREETCAR – Alex Fletcher, Henry’s Majestic (2016)

SPEAK OF THE DEVIL – Peter Novotny, Armoury (2015)

TIGER STYLE – Chad Solomon, Midnight Rambler (2016)

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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