Adventures in cocktailing, based in Dallas USA -- drinking globally, acting locally. Barmoire is Marc Ramirez -- journalist, boulevardier, lover of food and drink and winner of exactly one cocktail contest.
Updated Nov. 6: Revised with amount raised at the event and additional sponsors.
Dallas’ hospitality industry rallied to raise $70,000 to help those affected by the tornadoes of Oct. 20, whose $2 billion in insured damages alone made it the priciest weather event in North Texas history.
On Sunday, Oct. 27, bartenders throughout the area – including some local pioneers rarely spotted behind the bar anymore – gathered at The Standard Pour in Uptown for a benefit event dubbed the “NTX Tornado Relief Bar-Raiser.”
The event was organized by former
bartender Stephen Halpin, now manager of trade education for Patrón Tequila, whose
home was directly affected by the storm. The tornadoes, wielding winds of up to
140 mph, left a 16-mile trail of damage from northwest Dallas to Richardson.
“Luckily, I have insurance,” Halpin
wrote on Facebook, “and it’s just stuff. But thousands weren’t so fortunate,
and I knew that I had to do something to help.”
He called together a few others, including Naomi Ayala, president of the U.S. Bartenders Guild’s Dallas chapter and Susie Oszustowicz of SusieDrinks, to organize Sunday’s “Bar-Raiser.” The name is a play on American barn-raisings of the 1700 and 1800s, in which communities constructed (or reconstructed) barns for a resident in need of help.
Along with Halpin, those shaking up drinks at the event included brand ambassadors Charlie Moore of Woodford Reserve and Jesse Powell of Greenhouse Gin, as well as Gabe Sanchez, owner of Black Swan Saloon. Standard Pour owner Eddie “Lucky” Campbell even made an appearance behind the bar in a giant T-Rex costume.
In short, there was no shortage of entertainment: Specialty cocktails were offered for $10 apiece, and Patrón matched every dollar raised at the event. Other event sponsors included National Republic Distributing, Aberfeldy Whisky, Beam Suntory, Bushmills Whiskey, Elijah Craig Bourbon, Grey Goose Vodka, Hendrick’s Gin, Jack Daniels Whiskey, Noble Oak Bourbon, Plantation Rum, Remy Cointreau, St. Germain and Tito’s Vodka and Teeling Whiskey.
Mustache seesaws. Vodka ice cream. A magical wall through which seemingly disembodied hands offer cocktails for the taking. It might sound like something out of an Alice in Wonderland fantasyland, but that’s what you’ll find on the evening of Sunday, Oct. 13, at Deep Ellum’s Harlowe MXM and its adjoining sister bar, Trick Pony.
The event is the 8thannual Ultimate Cocktail Experience, which in its previous seven years has raised nearly $1 million total for Dallas-based Trigger’s Toys, a non-profit organization aiding hospitalized kids and their families.
2018’s Ultimate Cocktail Experience took place at The Bomb Factory. Image from video footage produced for the event.
“It’s one of those days when everybody comes together,” said Naomi Ayala, president of the U.S Bartenders Guild’s Dallas chapter, at a recent group workshop. “It’s for the kids.”
Originally known as the Fantasy Bar Draft and then Cocktails for a Cause, the Ultimate Cocktail Event has snowballed since its initial runs at The Standard Pour in Uptown and Henry’s Majestic in Knox-Henderson, held more recently at massive venues like the Bomb Factory and Klyde Warren Park. This year’s move to Harlowe/Trick Pony takes the party back to its roots while maintaining its spirit and spectacle.
“We’re toning it back down,” says Brian McCullough, among the event’s
original organizers. “Everyone will feel the whole thing a little more.”
The Ultimate Cocktail Experience, now in its 8th year, has raised nearly $1 million for Trigger’s Toys.
The Ultimate Cocktail Event runs from 6 to 11 p.m. and capitalizes on the Harlowe/Trick Pony complex’s two-story design – a perfect setting for the gala’s traditional five-way battle of pop-up bars staffed by more than a hundred bar industry pros from DFW and beyond.
Every year, five teams of bartenders conceive an imaginary bar and spend time developing the drinks, concept and clever marketing campaigns in pursuit of the coveted people’s choice prize. This year’s event is an all-star reunion, bringing together each of the last five year’s winners for a bid at the ultimate crown.
“We’re even bringing back Ampersand and Ampersand,” says Stephen Halpin, Dallas-based manager of trade education for Patron Tequila, referring to the cheeky name of 2014’s champ.
But as Ayala said, it’s all about the kids. It was Bryan Townsend, vice president of global sales for spirits producer The 86 Co., who launched Trigger’s Toys 11 years ago after witnessing the positive effect that his dog, Trigger, had on an antisocial child at a local care facility.
This year’s move to Harlowe MXM/Trick Pony takes the annual benefit back to its bar roots. Image from video footage produced for the event.
Now, in addition to providing financial support for kids and their families facing long-term hospital care, Trigger’s Toys every year buys holiday-season gifts for them and their families and funds therapeutic care for kids with autism, cerebral palsy and other conditions through an organization called Bryan’s House.
“It has just evolved and evolved,” Townsend says.
Joining “& and &,” helmed by the Statler Hotel’s Kyle Hilla, will be 2018 champ Elevate, captained by Megan McClinton and Jason Pollard of The Usual in Fort Worth; 2017 champ Cuba, led by Nicholas Grammer of The Mitchell; 2016 winner American Carnival, headed by Andrew Stofko of Te Deseo; and 2015 champ Zoom Zoom, led by Zach Smigiel of Billy Can Can.
NOTE: A previous version of this post stated that Ravinder Singh of Sloane’s Corner would be leading team Cuba; Nicholas Grammer has since stepped in to take his place.
Dallas’ Midnight Rambler, in the lower level of downtown’s Joule Hotel, was named one of the country’s four best hotel bars for the second year in a row.
Chad Solomon and Christy Pope, owners of downtown Dallas’ Midnight Rambler, didn’t set out to open a hotel bar, but when the lower level of the Joule Hotel became available, the New York City transplants jumped at it. “We wanted to create something dynamic and soulful that felt like a standalone bar,” Solomon says. “Hotel bars can sometimes lack a pulse.”
This year, for the second time in a row, Midnight Rambler finished as a top-four finalist in the Best American Hotel Bar category at the Tales of the Cocktail conference’s annual awards. And last year, hotel bars accounted for all top five spots in the annual rankings of the world’s 50 best cocktail bars (of any kind) voted on by global drink experts.
Midnight Rambler’s Chad Solomon.
When it comes to hotel bars, maybe you’ve got reservations: Aren’t they basically bland, overpriced way stations where you grudgingly take refuge in the face of bad weather, or knock down a so-so drink while waiting for your out-of-town friends to finish getting ready for an evening out?
Well, not only have hotel bars played an important role in craft-cocktail history, birthing modern classics like the Hanky Panky, Sidecar and the Bloody Mary; they’ve been key to the scene’s modern reawakening. The best of them aim to appeal to locals as much as to hotel guests themselves, and while prices do trend higher, so does the experience, offering quality, creativity, consistency and superior service as much as leathery swank or great city views.
“Hotels are the original high-end places that people went to drink,” says Ryan Littman, food and beverage director for the Sheraton Dallas.
The American Bar at London’s Savoy Hotel dates back to the 1890s and is regularly lauded as one of the world’s best.
Take the American Bar at London’s Savoy Hotel: To this day, the globally lauded bar is an eye-catching beauty in sparkling white, with impeccable service and elaborately conceived cocktails, earning Tales of the Cocktail’s honor for best international hotel bar in 2018. But the place is no newcomer: Dating to the 1890s, it’s the longest surviving cocktail bar in London, where bartender Harry Craddock perfected the dry martini and in 1930 published one of the craft’s landmark recipe tomes, The Savoy Cocktail Book.
That’s the legacy Midnight Rambler built on when it opened in 2014, earning a sizeable local following with its glamorous, subterranean setting and thoughtful cocktails ($12-16) supported by a backroom lab with high-tech, ingredient-making gadgets. “We’re happy to be a destination bar,” Pope says. “What goes in your glass is important, but the experience is important as well.”
The bar’s success, along with cocktails’ continued popularity, has nudged other local hotels like the Canvas and AC Hotel to amp up or even re-do their bar programs. “It’s really come full circle,” Solomon says. “There’s a newer breed of hotel bars that don’t want to just be for guests; they want to be a destination for locals, too.”
Here are some of Dallas’ best.
THE MANSION BAR (at the Rosewood Mansion on Turtle Creek)
A choice corner booth at the Mansion Bar, the most influential hotel bar in the Dallas cocktail scene.
Probably no hotel bar in Dallas has spawned more talent in the local craft cocktail scene than the Mansion Bar, where three of Dallas’ most prominent cocktail pioneers – Eddie “Lucky” Campbell, Michael Martensen and Rocco Milano – all did time before making their names in the scene.
The bar, with its sexy lighting, velvet settees and Texan and equestrian-themed wall art, was once the dining room of the 1920s-era landmark former residence, which opened as a hotel and restaurant in the early 1980s. Renovated in 2007, it’s now a sleek spot to rub shoulders with wedding partiers and fancy nightcrawlers, with live music three nights a week.
“Saturday nights are like a party in here,” one busy bartender says between shakes.
The seasonally minded cocktails – priced from $14-$16 with a $23 Old Fashioned outlier – include the spicy Peach Please, with mezcal, Italian bitter liqueur, peach chile syrup and lime.
THE PARLOR (at the Sheraton)
The Parlor’s ‘Daiquiri Reimagined.’
The Parlor is a relative newcomer, built like a living room – or at least one with a well-stocked bar at one end. There are no seats at the bar, just a lounge-like setting with sofas and sectionals amid encyclopedia-lined shelves and retro games like Atari, chess and shuffleboard.
A pair of vintage valises propped at the front doors signal The Parlor’s location, deep in the back pocket of the recently renovated Sheraton Dallas. “Hotels these days are finding a more secluded bar setting as being more attractive,” says Littman, the food and beverage director. “We wanted people to be able to come in and relax and be comfortable.”
That they are starting to do, from convention-goers to out-of-towners roaming Deep Ellum to downtown office-types who drop in for happy hour. The Parlor holds monthly art shows and retro game nights; a humidor and a discreet street entrance are in the works.
Cocktails are $15 apiece, featuring a selection of classics and their “reimagined” counterparts – for instance, the Daiquiri Reimagined substitutes smoky mezcal for rum and malic acid for lime, giving the drink a lighter feel. A meringue-like garnish of absinthe foam, zested with lime, lends a striking hint of anise and citrus.
LIBRARY BAR (at the Warwick Melrose)
All the mahogany: The Library Bar at Dallas’ Warwick Melrose Hotel was once recognized as one of the country’s ‘most iconic’ bars by Business Insider.
Keith, a retired firefighter from Sarasota, Fla., straddles his barstool like a La-Z-Boy, armed with a martini glass and shoulder-length white hair. “Yeah, this is the Library Bar,” he says with a manly growl. “I love this bar. All the mahogany.”
Like him, the iconic bar room inside the ritzy Warwick Melrose Hotel – built in 1924 – is sturdy and muscular, with tall, weighty shelves that mean business, lined with vintage decanters and objets d’art. Massive zebra-pattern lamps flank the mirrored bar presiding over a kingdom of leather and wood.
Classic drinks like the Sazerac, Old Fashioned and Gold Rush are joined on the menu by solid variations on the Sidecar, Aviation and New York Sour, with names tapping the bar’s literary theme. The clever Room 237 – a nod to Stephen King’s “The Shining” – is a spin on the Vieux Carre, with rye, Benedictine, simple syrup and peach and Angostura bitters. All drinks run a flat $16.
“Hotel bars have a reputation for being super expensive,” says bar manager Chris Hazelwood. “But we’re a smaller hotel, and we rely on the local community. I don’t want to raise prices just because it’s a hotel bar.”
The bar – named by Business Insider among the 30 most iconic bars in America in 2015 – has also been featured in Playboy, Maxim and The Wall Street Journal. And the food’s pretty good, too.
BOURBON AND BANTER (at the Statler)
At Bourbon & Banter, in the lower level of the Statler, cocktails are intended to be “Instagrammable.”
The drinks at this refuge in the lower level of downtown’s historic Statler Hotel are alternately eye-catching, interactive and whimsical – in short, Instagrammable. That’s by design, a nod to the tastes and word-of-mouth potential of the well-heeled hotel guests who pass through – the same motivations that pushed hotels to the forefront of the cocktail movement in the first place.
“We know that a big reason why so much of that was possible was because of the traveler,” says Kyle Hilla, the Statler’s beverage director. “Now, especially with social media and outreach from influencers, for someone from Chicago to come in and try one of our drinks and then push it out there – well, you can see why so many classic cocktails were developed in hotels.”
The low-lit, low-ceilinged, speakeasy-style bar hides behind a wooden panel that swings open with the punch of a code on a nearby phone. “It’s kind of a cheesy entrance,” said a guy visiting from New York. “But they make good drinks. That’s the only thing that matters.”
Those drinks, all priced at $15, are all named for hairstyles, a nod to the site’s former life as a salon. As with Midnight Rambler a few blocks away, Bourbon & Banter draws a good number of locals, even during the week, with acts like standards crooner Ricki Derek and a 2 a.m. closing time.
FRENCH ROOM BAR (at The Adolphus)
The French Room Bar’s Peche d’Ange.
The bar adjoining the upscale French Room in the glitzy Adolphus is a testament to its legacy: A red-painted, 18th-century Chinese fireplace, once part of hotel founder Adolphus Bush’s collection, sits off to one side of the dimly lit lounge. The atmosphere is elegant and sophisticated, a site for making deals or romance, and it’s not hard to feel like you’re part of something grander than yourself.
“I think everybody who works here kind of feels like that,” says Leslie Hartman, the French Room’s wine director. “Because it’s not just any hotel. It’s the Adolphus.”
Built in 1912, the elaborately detailed hotel was Dallas’ tallest building at the time; more than a hundred years later, the bar and restaurant were reinvented and reopened in October 2017. An arcing, six-seat bar is the focal point of the room, with the proverbial bottle of Louis III cognac on the top shelf.
The French-leaning cocktails – think cognac, pamplemousse and Pernod – are priced from $14 to $23. The Peche d’Ange is an elevated whiskey sour, with Angel’s Envy, peach liqueur, sugar, lemon and peach bitters. “We want to highlight what’s hot now, to see what those trends are and run with them,” says French Room general manager Victor Rojas. “It’s not enough to just offer what 10 bars down the road are doing.”
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 28th, 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.”
With the proper skull set, you can do most anything.
My brother Michael, for all of his unreadable stoicism, has a knack for giving Christmas gifts with staying power. So when he gave me a set of skull-shaped ice molds this last holiday season, I was pretty sure they’d be conscripted into duty eventually.
Not that I really needed ice molds – as a longtime cocktail enthusiast, my freezer is well stocked with cube molds large and small, including a set of Buffalo Trace-branded ones with protruding buffalo images on one side. But ice in the actual shape of skulls – that was a fresh addition to the collection. And since I had also given Michael a skull-shaped shot glass at the same Christmas exchange, it turned out to be a heady coincidence. I let them the ice molds sit until the right idea took hold.
I’m nine years older than Michael, who we called changuito – Spanish for “little monkey” – when he was little for his boundless, off-the-wall energy, cheery smile and his love for Curious George, the famous cartoon monkey. (No doubt he would be mortified to know I was sharing this fact.) He and I were also both into monster movies and science fiction, and I remember taking him to see Star Wars for the first time when it was re-released for the premiere of The Empire Strikes Back. That was on my mind when I recently realized that I had never actually gotten around to seeing Kong: Skull Island, the lauded 2017 semi-reboot of the classic giant gorilla franchise.
Inspired, I searched for it in my Netflix and Amazon Primate – I mean, Prime – libraries, but the cheapskate in me was put off by the rental price when there were so many free movies awaiting in my watch queue. I picked one of those for the time being, but still let the inspiration ride: If I couldn’t actually watch Skull Island, I figured, I would come up with a drink using one of those skull ice cubes instead.
My Skull Island cocktail is basically a tropical Old Fashioned, packed with nods to the whole Kong vibe – gorillas, jungles, exotic islands. Naturally, I built it on Monkey Shoulder blended malt Scotch – not just for its fruity, buttery notes but its malt brawn, which would go toe-to-toe with the tropical sweetness that would come: First, a roar of banana liqueur, then a dash of tiki bitters. And finally, I poured the whole mixture over that toothsome skull ice cube… which offered one last creepy grin before tilting wayward in the Scotchy surf.
Skulls are spineless and cannot stay upright in liquid. Otherwise, the Skull Island is not monkeying around.
While I haven’t yet gotten around to seeing that movie, here’s a drink in the meantime that, while deliciously tropical sweet, will still put hair on your chest.
Combine ingredients in a mixing glass, add ice and stir. Pour into an Old Fashioned or short rocks glass over one large ice cube, ideally one shaped like a skull. Sip and periodically pound chest.
In the south of Mexico, people have been making mezcal – the smoky, agave-based forebear of tequila – for generations. But only on special occasions, like weddings or quinceaneras, would a mezcalero break out one of his rare pechuga mezcals – which unlike traditionally twice-distilled mezcal are distilled a third time, with a protein, typically a chicken or turkey breast, suspended within the heated still. (“Pechuga” means breast in Spanish.)
The pechuga mezcal made by Gracias a Dios for Dallas’ Las Almas Rotas using Texas smoked brisket. Both the bar and spirits purveyor Bar & Garden will hold launch events Saturday.
As the mix cooks, the meat drippings impart more of a savory quality to the finished product than actual meat flavor. “People get this idea that you’re going to taste the meat, and you really don’t,” says Shad Kvetko, co-owner of Dallas mezcaleria Las Almas Rotas. “It’s more of an umami mouthfeel. The flavors that come through are more the fruits and spices you put into it; I’ve had some made with green mole, and that you can really taste.”
With mezcal’s popularity booming, more pechugas are on the market than ever before. Late last spring, as Kvetko and his bar staff chatted with mezcal producer Xaime Niembro about the idea of visiting Oaxaca to see the production process firsthand, Niembro suggested making a pechuga while the group was there. Naturally, the conversation turned to what meat to use.
The brisket pechuga-style mezcal made by Gracias a Dios for Dallas’ Las Almas Rotas was flavored with Texas smoked brisket, prickly pear, chilies, corn and other local ingredients. (Photo by Emmy Hernandez Jimenez)
“We said, let’s do a smoked brisket,” Kvetko said. “You know, make it kind of a statement.”
OK, this is the kind of Tex-Mex I can get behind.
Has a more Texas-style pechuga ever hit the market before? Doubtful. And from 6 p.m. until close Saturday, Las Almas Rotas will celebrate its one-of-a-kind creation, made in collaboration with label Gracias a Dios, at a launch party featuring Niembro and brisket tacos by Oak Cliff’s Brandon Mohon.
It was Mohon who smoked the brisket used to flavor the small, 80-liter batch, and the special-edition bottle’s stylish design, featuring a Dia-de-los-Muertos-style cow head, belies the effort it took to bring it to life: Before it could happen, the brisket first had to be smuggled into Mexico.
Gracias a Dios mezcalero Oscar Hernandez hands the medley of ingredients, including smoked brisket, that will flavor the pechuga mezcal to Las Almas Rotas co-owner Shad Kvetko to place inside the still. (Photo taken October 2018 by Emmy Hernandez Jimenez)
Mohon used a smaller-than-normal cut rubbed simply with salt and pepper, making it slightly underdone knowing it would be further cooked in the still. “I wanted to give it some nice color so it would look like Texas brisket when it arrived,” he said.
Mohon vacuum-sealed the brisket, froze it and delivered it to Kvetko, who packed it in ice and squirreled it away in his Mexico-bound luggage. Luckily, he said, no one made a fuss about it.
Once in Oaxaca, Kvetko hit a local mercado and loaded up on other ingredients like prickly pear, corn, squash blossoms, Mexican stone fruit and a bunch of chilies. In they went, along with the brisket, into a cognac-style Charentais still – it looks a bit like a giant onion – that Gracias a Dios was using for the first time.
Kvetko got a tattoo of an agave plant to commemorate the making of the brisket pechuga mezcal. (Photo taken October 2018 by Emmy Hernandez Jimenez)
The initial release of barely 75 or so bottles – a little more than two-thirds of the batch – was snatched up by spirits purveyor Bar & Garden on Ross Avenue, which sold out of nearly all of its supply through pre-orders within 24 hours. This weekend, the store will raffle off chances to buy the remaining few bottles at an event featuring Niembro from 1 to 3 p.m. Saturday.
The $80 price tag is well worth it: The finished product, sweet and citrus-y on the nose, is complex and robust, best taken in small sips that deliver smoky spice and citrusy sweetness with a dark, warm undercurrent of savoriness.
“The nose I get is salt-water taffy,” says Bar & Garden’s Victoria Garcia. “It’s candy-esque, incredibly smooth.”
The rest of the batch will be stored in glass vessels for a while, to be released later this year or early next, and while Kvetko is excited to showcase the one-of-a-kind product, it’s the larger context represented in the bottle that warms his heart.
“It’s a symbol of cooperation and friendship between two nations,” Kvetko says. “And any show of friendship right now is great. We love these people. We love Mexico.”
Saturday, Feb. 2
Brisket pechuga launch at Bar & Garden, 3314 Ross Ave., Ste. 150, 1 to 3 p.m.
Pechuga Pachanga at Las Almas Rotas, 3615 Parry Ave. 6 p.m. until 2 a.m.
Bartender competitions are in full swing these days, with The Standard Pour’s epic Bar Brawl having wrapped up a few weeks ago after a two-month-plus run and another tournament set to launch next week at The Lodge. But “The Shake Up,” which kicks off tonight, stands out for one reason: It’s strictly for the ladies.
Armoury DE general manager Rosey Sullivan, who organized the competition, wanted to show that there is plenty of female bartending talent to go around. It didn’t sit right with her that of Bar Brawl’s 14 contestants, only two were female – and pitted against each other in the first round. The situation didn’t so much anger her as open her eyes to an inherent bias she says pervades the profession.
“I thought, the best way to show that ‘male’ and ‘craft bartender’ aren’t synonymous is to showcase all the female talent that exists,” Sullivan said. “What better way than to host another competition?”
Shake Up’s 16 contestants will be matched against each other in teams of two for a weekly $200 prize. There’ll be a speed round, while another will involve a Daiquiri variation. The competition will feature all-female judging panels, too, including local industry veterans like Remy Cointreau rep Amy Florez and bartenders Jones Long and Mandy Meggs. Meanwhile, Armoury’s all-female front-house management team – including Sullivan, Megan Christiansen and Kelsey Hanshew – made the bar a perfect place to host the Monday-night competition, Sullivan said.
Tonight’s match will pit Madison Carney of Ruins (Deep Ellum) and Katie Morgan of The Charles (Design District) against Candy Gaines of High & Tight (Deep Ellum) and Taylor Weidman of 2 Charlies Bar & Grill (Denton).
Part of each week’s proceeds will benefit a women-focused charity such as Altrusa, Genesis House, Dress for Success and the Dallas Women’s Foundation.
What does Sullivan hope to accomplish beyond female visibility? Making the local female bartender’s network stronger, for one. The title round will be held in early February with a $3,000 reward at stake – though not a one of those who Sullivan asked to participate ever even asked about that detail – which may just go to show just how strong that network already is.
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)
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.
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)
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.
Jenkins’ Alpine Blues: A heady expression of forest growth in a glass.
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.”
Chad Yarbrough, of Armoury DE. Photo illustration by Austin Marc Graf.
Dallas’ cocktail/spirits community is reeling over the sudden loss of two local bartenders, both lost to unrelated illnesses.
Chad Yarbrough of Armoury, D.E., and Josh Meeks of Henry’s Majestic died within hours of each other late Sunday and early Monday morning.
Yarbrough, who had just turned 33, was a gentle soul whose warmth and steady presence at Armoury, D.E., and beyond earned him the affection of colleagues and patrons alike.
The influence of the force known as “The Cobra” was evident in the outpouring of sentiment that filled his Facebook timeline through the night and into Monday morning, from Shoals’ Omar Yeefoon, who was “absolutely gutted to lose someone so amazing so young,” to High and Tight’s Austin Gurley, who called Yarbrough “one of the most genuine and solid dudes I’ve known.”
The local cocktail/spirits community is tight knit, historically driven by a rising-tide-lifts-all-boats mentality, so when loss hits, it cuts deep and wide. Yarbrough’s abrupt passing is the second to befall the cocktail community – and specifically Elm Street in Deep Ellum – this year, following that of beloved Brick and Bones general manager Ian Brooks, killed by a hit-and-run driver in May.
Yarbrough, who died of liver failure, had been with Armoury and its nearby sister bar, Ruins, since its opening days, and the bar had hosted a fundraiser just two weeks ago to help pay his medical bills at Baylor Dallas.
“Our hearts are heavy today,” read the post on Armoury’s Facebook page. “It is difficult to find the words to describe the loss of such a dear friend to so many of us…. It was our absolute privilege sharing the room with you through the years.”
“We all lost a beautiful soul today and heaven gained an angel,” wrote Spec’s rep Brian McCullough, co-founder of The Standard Pour in Uptown. “I’m so sorry we lost you. I love you brother!”
Keisha Cooper of Uptown’s Circo recalled karaoke nights with Yarbrough and his willingness to dress in drag for a charity event.
Yarbrough behind the stick in a photo taken in April 2017.
“You will always remain a light in this often-dark world that will never flicker, never fail,” she wrote. “Catch you on the flip side, boo.”
“This guy had the biggest heart,” said Austin Marc Graf of Henry’s Majestic, who said he was there the night Yarbrough got his first tattoo.
And Shoals co-owner Michael Martensen remembered how Yarbrough would stop by the bar daily on his way to 7-Eleven just to say hi and shake hands.
“Getting to know Chad Yarbrough over the past years was a joy,” Martensen said. “Enjoy the ride, Chad. You earned the respect and trust of many.”
And encapsulating the thoughts of the entire community, he finished by saying, “I am blessed to have known you.”
Meanwhile, on its Facebook page, Henry’s Majestic announced the loss of Meeks, who had joined the bar earlier this year. “He was always happy to serve you and make you feel at home,” the post read.
Dante Loquercio displays the whiskey he’s just unwrapped to other attendees at Saturday’s 8th annual Whiskey Exchange. The private event raised $12,000 for charity.
The way Nico Martini remembers it, one day his wife told him she and the girls were going to hold a White Elephant exchange, and he said, “OK, what do I need to bring?” And she said, “No, no, no – this is just for the girls.”
“So I said, `Oh, OK. Well, me and the guys are gonna do a whiskey exchange, and I don’t even know what that means, but I’m gonna do it,” says Martini, co-founder of Dallas-based Bar Draught, a mobile cocktail business.
Eight years later, Martini’s annual Whiskey Exchange has grown so much that at Saturday’s now-annual event, held at Bar Draught’s Design District offices, he split the gathering into two groups to facilitate the actual exchange, with dozens of attendees picking in pre-ordained random order from a table topped with discreetly wrapped bottles.
Like any good White Elephant party, there was plenty of pilfering and plundering and a handful of premium prizes to be had, and everybody went home with a quality bottle of whiskey. And because the event is now done with charity in mind, the rules were simple: Participants – who each paid $20 admission – had to bring a whiskey worth at least $50 and were urged to bid for a host of donated spirits, concert tickets and tasting and travel opportunities via a raffle, silent auction and live auction.
Bags of whiskeys, just waiting to be unwrapped.
But before all that happened, guests heard from Tonya Stafford, director of It’s Going To Be Okay, the anti-human-trafficking organization that would benefit from this year’s festivities. A former victim of trafficking herself, Stafford shared her emotional story with the group.
“Hearing that was harrowing,” one attendee said afterward. “I immediately went and bought a bunch more raffle tickets.”
What began as what Martini described as “basically just this little dudes’ Christmas party” is now a serious source of holiday giving – a commitment that began in 2013 after Martini had dinner at the house of a friend with roots in the Philippines. That dinner took place not long after Super Typhoon Yolanda had ravaged the archipelagic nation, and the man’s village had been badly hit. In particular, the roof of a local elementary school had been torn away, so he asked those gathered around the table for any donations that could help, since his brother still lived in the area.
Martini thought: Hmmm. The whiskey exchange was coming up. Maybe there was a way to help. “I said I’d see what I could do,” he says.
He asked his buddies if they’d mind chipping in $20 apiece to take part, to benefit the cause. Everyone was eager to help. Martini also got a few donated items to raffle off, and the event would ultimately raise $800 toward the school’s reconstruction.
Event organizer Nico Martini reminds the crowd what the night’s event is really all about.
Since then, the event has benefited organizations such as The Birthday Party Project and Hurricane Harvey relief efforts. Saturday’s 8thannual whiskey exchange raised $12,000 for It’s Going To Be OK. And this year, for the first time, the gathering shed its males-only origins – because, as Martini put it, while he might have felt he had reason at first, that reason no longer made sense. “I’m so glad I saw so many whiskey loving ladies enojying this event,” Martini would say later. “It made the whole thing feel a little more … I don’t know… real? I guess? Regardless, it’s great to no longer be exclusionary in any way.”
As the night wore on and a DJ laid down tracks, participants shared whiskey stories and knowledge while sipping from a collection of donated bottles – including Whistle Pig, High West, Glenlivet and Jameson and locally made standouts like Balcones and Ironroot. The giving of spirits had bred a spirit of giving, which, in addition to a bottle of whiskey, was maybe the best thing anyone could take home.
“I’m glad we raised so much for charity,” Martini would say in a Facebook post, “but I know that the biggest recipent is me. This gives me hope. This event, this group of people, these causes we support. There are so many things in this world we can’t control… but once we come together and set our minds to it, we can change our world. One good cause at a time.”
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
