Looking to cool off with a refreshing cocktail while visiting your favorite Texas hotel? Try these tasty cocktails from some of our favorite spots in Austin and Central America! Too hot to make it out? Broaden your inner mixology skills and add these cool recipes to your home bar to entertain friends!
Hotel San Jose’s Michelada
Hotel San Jose — a 40 room urban bungalow-style hotel tucked behind stucco walls and set amidst lush garden courtyards in Austin, Texas — is well known for its michelada. The michelada, one of the most popular drinks in Mexico, is a beer-based cocktail made with lime, hot sauce, Worcestershire and tomato juice, all served over ice in a glass with a salted rim. There are a lot of variations and Hotel San Jose’s version is one of the hotel’s most popular cocktails.
- A couple of dashes Tabasco
- A couple of dashes Worcestershire
- Quick pour (1/4 oz.) dark soy sauce
- Generous pour (2–3 oz.) fresh lime juice (less if you like a meatier texture, more if you want a thinner drink)
- 4–6 twists fresh coarse-ground black pepper
- 1 bottle south-of-the-border beer
Rim a 20-oz. glass (with straight sides) with coarse salt. Fill the glass halfway with ice cubes; the denser the cube the better (melts slower). Add all ingredients except beer over the ice, and garnish with a lime wheel. Serve with a stirring straw and beer on the side (add beer to glass per individual taste).
Las Verandas’ Coconut Mojito
Just off the Caribbean Coast of Honduras is Roatan, home to the luxury resort of Las Verandas offering guests infinity pools, a private beach and a championship golf course. A new summer cocktail added to the bar menu is the coconut mojito, made from white rum and sweet coconut cream.
- 8 mint leaves
- 1.5 oz of white rum
- 1 oz. of fresh squeezed lemon juice
- 4 tablespoons of sweet coconut cream (Coco Lopez is the brand Las Verandas uses)
Hotel Havana’s Tequila Mint Julep
Located in San Antonio, Texas, Hotel Havana’s signature restaurant and Bar — Ocho — offers a cocktail menu built around reinvented old school recipes, and highlights the tequila of the hotel’s San Antonio roots with the rum of its Cuban homeland. Case in point is the Tequila Mint Julep.
- 1 1/2 oz Blanco Tequila
- 1 oz simple syrup
- Muddled mint
- Crushed ice
Travaasa Austin’s Texas Heat
- 1.5 oz Treaty Oaks Rum
- 2 oz. jalapeno sweet & sour (sweet & sour is equal parts fresh squeezed lime juice, simple syrup & water)
- Splash of ginger ale