Drink Well



(AUSTIN, TX)—The folks at drink.well. proudly announce their late Summer/Fall Menu, a collaboration between all team members, including lead barman Dennis Gobis, chef Jeremy Bruch in the kitchen, and of course owners Michael and Jessica Sanders at the helm.


“This menu is a hallmark of what drink.well. does best – fun, balanced recipes both in the kitchen and behind the bar,” says co-owner Michael Sanders. “Always prepared with fresh, premium ingredients and always executed with consistency.”


“’Simplexity’ was the name of the game,” adds wife and co-owner Jessica Sanders, “We use the framework of simple, classic recipes, but often with unique twists and bolder flavors.”


The new menu will be supplemented by an “off menu” list of classic cocktails that bar staff will be committed to perfecting for guests with every visit.


From left to right, below please find a description of the new menu images above. The entire menu is available upon request and can be found at www.drinkwellaustin.com. High-res images are also available by request.


1.      Gimlet– gin (or vodka), house-made lime cordial. A classic cocktail that’s become a labor of love- nearly four dozen limes die every single day so you can enjoy this tart yet velvety tipple.

2.     Shrub n’ Tug– tequila blanco, salted-watermelon shrub, fresh lime, club soda, rhubarb bitters. A thirst-quenching homage to the building’s rumored past.

3.     Gin-Cured Salmon Plate– thinly sliced fresh salmon cured in gin, spices and citrus served on crusty bread with goat cheese and topped with capers, shaved red onion and lemon zest. A unique twist on the classic lox sandwich.

4.    Mai Tai– Plantation Three Star and Overproof rums, orgeat, Pierre Ferrand dry curacao, fresh lime. Winner of the 2013 Texas Tiki Week ‘Mai Tai Tuesday.’ Enough said.

5.     Skirts On Fire– soy and sambal marinated skirt steak sautéed with flat noodles, ginger, sesame oil, chilies, red onion and broccoli. Look out! Your skirt’s on fire! Feel the heat with this Asian-inspired noodle dish.

6.     Lazy Dog– Hops & Grain ‘Zoe’ pale lager, bourbon, strega, ginger syrup, fresh lemon, Bittermen’s Hopped Grapefruit bitters. An ideal choice when the season’s ‘dog days’ seem endless.

7.     Branca Menta Mojito– Branca Menta, brown sugar, mint, fresh lime, Fever Tree Sparkling lemon soda. This herbaceous beauty is your mojito on steroids.

8.    Blackberry & Arugula Salad– arugula, fresh blackberries, pickled fennel and spicy, roasted chickpeas tossed in a blackberry-balsamic vinaigrette. To all you salad haters out there- just try it. Welcome to the dark side.

9.     Whiskey Skiffer– rye whiskey, Dolin Rouge Vermouth, Cynar, molé bitters. Proving there’s elegance in simplicity, this stone cold stunner is smack dab in the middle between a Negroni and a Manhattan.

10.   Greater Tator Tots- served with Chef’s smoked red bell pepper ketchup. Crispy, fluffly, melt-in-your-mouth, you will not want to share these tots.

11.    Rain of Terroir- St. George Terroir gin, fresh pineapple, Benedictine, basil, celery bitters. Juicy, richly layered and almost earthy. If you’re a fan of sours, give this golden-hued slipper a try.

12.   Negronis in Paris– gin, Dolin Blanc vermouth, Salers gentian liqueur, lavender bitters. Bright, floral, and just barely flirting with bitterness. It’s provocative. It gets the people going.


About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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