In Texas, no drink says summer is almost here better than a Margarita. And in Dallas, nothing puts an exclamation point on the thought like the 7th annual Dallas Margarita Competition, happening this Sunday in the city’s West End District.
Ah, the Margarita. The classic mix of tequila, orange liqueur and lime, rimmed with kosher salt, is among the most legendary and debated of cocktails, with more than a few origin stories to its credit. Rather than try to figure out which one to believe, the Dallas Margarita Competition offers you the opportunity to decide which of the 30-plus versions of the drink you’re going to try. Which will be the best? That’s for you to decide.
That’s right: At the Dallas Margarita Competition, which runs from 4 to 9 p.m., you are the judge. Your $40 ticket ($50 at the door) gets you samples of Margarita variations created by more than 30 DFW bartenders, along with a scoring card and a wooden chip with which to cast your ballot. (Don’t wait too late, though, or your vote won’t count at all!) The top three bartenders will win prizes of $1,000, $500 and $250, respectively.
Previous first-place winners of the previously named Margarita Meltdown have included Lewisville’s Pie 314, Plano’s Whiskey Cake, and Dallas’ Asador, Iron Cactus, Savor Gastropub and Soleo.
The event will include food and retail vendors, and a DJ. Tickets are available here, but first one to email me at email@example.com with the year of the very first Margarita Meltdown wins a free pair!
CASTLE HILLS – OK, maybe Castle Hills isn’t really that far away. On a good day you can get here in less than a half-hour. Sandwiched between Lewisville, The Colony, Carrollton and West Plano, its regal label is intentional, with a 30-mph main drag dubbed King Arthur Boulevard and the sprawling development of king-sized homes described on its web site as “a majestic, 2,600-acre master-planned community.”
It’s not the kind of outpost you’d expect to find a great cocktail, and yet, the very thought of being 25 miles north of downtown Dallas might make you pine for one. It’s a royal paradox.
Well, you’re in luck: With the opening of TBD Kitchen, Sean Conner’s latest venture (in partnership with Daniel Guillen), you and the villagers of Castle Hills now have two quality drinking establishments from which to choose.
TBD Kitchen, next door to Conner’s Pie 314, is the latest step in Daniel Guillen’s ongoing pilgrimage to promote Latin traditions via drink and food. Five of TBD’s nine house cocktails got test runs at the various pop-up events, seminars and South American-styled dinners that Guillen, the former beverage director for La Duni, has been throwing around the DFW area in the last year.
Along with a bold selection of agave spirits and rums, those drinks complement a menu highlighting $2 street tacos. (Also, if anyone asks whether you want the off-menu chicharrones, say yes.) The décor is hip Mexican, with Day of the Dead skulls, Mexican movie posters and kitschy candles from Target. Cushy, bendy barstools are modeled after seats on bass boats.
“It’s not like Dallas here,” Guillen says. “It’s a whole different beast. People here have money, but they want comfort food.”
Situated at the Castle Hills Village Shops, nestled deep in the thicket of $500,000-plus homes, Conner has accommodated those tastes, offering quality pizza and now tacos, with decent cocktails to boot. “There’s three kinds of food that people eat all the time,” says Conner, among Dallas-Fort Worth’s pioneering craft-cocktail bartenders. “And these are two of them.”
But are the people of Castle Hills ready for cocktails like the Chamoyada, a drink inspired by Guillen’s visits to the fruterias of Oak Cliff, or the Pachamama, featuring Peruvian brandy and not one, but two, Italian bitter liqueurs?
Or what about the Bolivar Old Fashioned, a nod to the influential Venezuelan leader, which mixes five rums, Angostura bitters infused with tobacco leaves and Brazilian coffee beans? The nicely conceived drink did well on a recent night, perhaps because of Guillen’s piece de resistance, a coconut water ice cube that gradually sweetens the drink as it’s savored.
Guillen says TBD actually stands for Tacos, Burritos and Daisies — the Daisy being a cocktail category of which the Margarita is a variation. A daily Daisy will be a staple of Guillen’s offerings. And in the (warmer) future, Guillen envisions half-price rum nights with cigars and dominoes, Cuban-style, on the patio.
As TBD was being built out, Guillen did a smart thing: He worked the bar at Pie 314. That earned him a familiarity with local residents that will serve him as he aims to nudge less adventurous palates into unfamiliar territory. “If you like Balvenie,” Guillen told one guest as he slid forward a bottle of Cartavio XO, “this is a Peruvian rum. It’s finished in sherry casks, just like Balvenie is.” The guy was inspired to give it a try.
A couple at the bar was impressed with Guillen’s Margarita Pa’Llevar (Margarita to-go), whose presentation mimics the street-ready drinks served in plastic bags in certain South America countries. It was among the drinks Guillen featured with chef David Anthony Temple at a South American dinner earlier this year, sipped through a straw coated with chamoy – fruit pulp flavored with lime and chile – for some added kick.
So maybe he’ll earn the keys to the kingdom just yet. “People are like, ‘Why here?’” Guillen says. “Even I don’t know. We were just given the chance, so we’re going to roll with it.”
Sometimes all it takes is a pinch – a pinch of this or a drop or a float of that – to turn a drink around. Heading into this summer’s Bombay Sapphire-sponsored “GQ’s Most Imaginative Bartender” competition in Dallas, Bonnie Wilson aimed to put a different spin on the gin.
Wilson, director of independent bar programs for Addison-based Front Burner Restaurants, was one of 10 finalists competing in the national contest’s Dallas-Fort Worth regional at Uptown’s Nickel & Rye. The victor would head to Las Vegas to face winners from 27 other U.S. markets in the finals, vying for a cover feature in GQ magazine.
One by one, the gin variations appeared before the judges – a drink inspired by Taiwanese bubble tea, another served up alongside a Venus flytrap, another with a smoked stalk of lemongrass for garnish. But when it was all over, it was Wilson’s so-called “Axl Rose” – a bouquet of Bombay Sapphire, Brut Rosé, strawberry syrup, lemon and rose water – that had taken top prize. (Full disclosure: I was among the event’s three judges.)
This week, Wilson is Vegas-bound to compete in the finals, the first woman to have that honor for the DFW area. “I’m a little nervous,” she said. “I just want to make sure I represent our city well, that I represent myself and our brand and women well, all of those things. Most of all I just want to have fun.”
This was Wilson’s third attempt at the prestigious contest: Bartenders submit a recipe and a short essay, and a national panel whittles each market’s field down to 10. With her winning cocktail, she aimed for simplicity. “I’ve been obsessed with rosélately,” she says, “so I wanted to do something around that.”
Citrus was a common flavor in the gin to play off of, but Sapphire’s floral aspects were often forgotten. That’s where the rose water came in, plus a self-made strawberry syrup to echo the flavors of the wine. The topper was the garnish: She worked with Front Burner’s pastry chef to produce a sugar-candy rose petal tinted with pomegranate juice. “We made about 60 of them over the course of two weeks to get the consistency I was happy with,” she says. “I think it came out really good.”
The national contest runs Monday through Thursday in three stages. After the 28 competitors present the cocktails that got them there, the field is whittled to about half. The survivors then face off in two further rounds, crafting entirely new cocktails featuring an ingredient to be specified by the judges.
Last year, DFW was represented by La Duni’s Daniel Guillen, who made it to the second round. Wilson has been prodding him for tips based on his experience. As far as being DFW’s first female representative in the nationals, she says, “we’ve just got to continue to elevate our diversity.”
That’s a priority for her at Front Burner, where she oversees bar operations for the corporation’s independent brands, including Whiskey Cake, Mexican Sugar and The Ranch at Las Colinas. Menu development, special events and training are among her duties, but it’s the latter that lets her tap into her first love, customer interaction. “I can get behind the bar and make drinks for people,” she says.
Hospitality-minded people are the ones who catch her interest and attention. “You can teach somebody how to bartend and teach them about spirits, but you can’t teach the heart of it, the love of that interaction with the guest,” she says.
Others cite her dedication to cultivating talent and encouraging other women to pursue similar paths. “She’s moving up, but she’s not forgetting us,” says Alexandrea Rivera, a bartender at The Ranch at Las Colinas. Adds fellow Ranch bartender Gabrielle Murray: “Everything Bonnie says, we just sponge up.”
Now, after winning the local Bombay Sapphire contest, Wilson says: “I’ve actually had women come to me who want to work for me. That’s super flattering, and inspiring.”
It was people like Sean Conner – whose Pie 314 pizzeria recently opened in Lewisville – and The Standard Pour’s Brian McCullough who helped on her own learning path. And in particular, she credits Angel’s Envy bourbon rep Trina Nishimura with showing her how as a woman to negotiate a male-dominated world. Brands like Bacardi and Heaven Hill have given her valuable educational opportunities, but it’s her own company, she says, that has really challenged her recently. “Sometimes we have these amazing weeks, and we want to rest on our laurels and celebrate,” she says. “They always say, `Great job. How do we make it better?’ Everybody has pushed and encouraged me.”
Not bad for someone who never planned to make craft cocktails. But negative environments in previous workplaces spurred her to move onward, and she landed behind the bar with Conner at Whiskey Cake. “It was like a fated spiritual thing,” she says. “That’s exactly where I was supposed to be. It started me on this career that was like a dream. It’s been such a great ride and it keeps getting better and better.”
Sometimes all it takes is a pinch – to be reminded that it’s not a dream at all.
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