photoShady Devil served at Shady Grove
1 oz. Jim Beam Devil’s Cut
1 oz. Grand Marnier
1 dish Bitters
4 oz. Ginger ale
Splash of orange juice

In a shaker filled with ice, combine Jim Beam, Grand Marnier & bitters. Shake vigoriously. Pour into a pint glass, add ginger ale & orange juice. Garnish with lemon wedge.

Jallarita served at RANCH 616
Muddle 3 fresh jalapeño slices
Add a pinch of chili salt mix
1.75 oz dulce Vida silver
1 squeeze of agave nectar
1.25 oz fresh lime juice.

Shake all contents and serve on the rocks with a chili salt garnished Collins glass. Garnish with a jalapeño slice with a lime twist.

PalomaLoaded Paloma served on the W Austin’s WET deck
1 oz. Don Julio Silver
1 oz. Deep Eddy Rudy Red Vodka
1 oz. Grapefruit juice
.5 oz. Lime juice
Shake, strain over ice
Top with bubbles

PASSION FRUIT & SPICED MANGO MARGARITA from La Condessa (not pictured)
2oz habanero infused corzo reposado*
.5oz domaine de canton
.5oz passion fruit puree
.5oz mango puree
.5oz filtered water
1oz lemon juice

add all ingredients with ice in a tin and shake, pour into a pasilla-spiced salt timmed collins glass, garnish with a lime wheel

habanero infused corzo reposado recipe*
2 habaneros: seeds and ribs removed
1 bottle: corzo reposado
infuse 4-6 hours depending on desired level of heat!

(Jallarita served at RANCH 616 pictured at top of page)

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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