People from the spirits/brew world will descend upon Alamo City this weekend to discuss, serve, and celebrate a myriad of boozy beverages at the 2^nd Annual San Antonio Cocktail Conference. TEXAS MONTHLY’s own Pat Sharpe will be judging the conference’s Original Cocktail Competition from 3:30 to 6 p.m. at the St. Anthony Hotel today.

Image courtesy of the San Antonio Cocktail Conference

According to the Conference’s website, “each contestant [at the Original Cocktail Competition] will have ten minutes to make a cocktail for the guest judges from their own original recipe… using one or more of the following William Grant & Sons spirits: Hendrick’s Gin, Reyka Vodka, Gibson’s Canadian Whisky, Hudson Whiskey (Hudson Baby Bourbon), Milagro Tequila, Lillet (Blanc, Rouge and Rose), Sailor Jerry, Monkey Shoulder, Tullamore Dew and Solerno.”

Other individuals joining Sharpe on the judging panel include Dale DeGroff, author of The Craft of the Cocktail; Audrey Saunders, owner of Pegu Club in New York City; Michael Madrusan, owner and operator of The Everleigh in Melbourne, Australia; and Ron Bechtol, food, wine, and spirits writer at the San Antonio Current.

Tickets can be purchased at the door, and proceeds from the four-day event will benefit HeartGift, a group that provides life-saving heart surgery to children in developing countries around the world.

Tagged: cocktails, Layne Lynch, Original Cocktail Competition, pat sharpe, san antonio, San Antonio Cocktail Conference, Spirits, Texas Spirits

Tomorrow is the day to put on your finest over-sized derby hats and sombreros and sit in front of the television sipping homemade cocktails for Cinco De Mayo and Derby Day. We’ve put together a list of two cocktail recipes to make at home for the occassion.

Texas Heat

Check out these two spicy libations.

Rattle Inn‘s Texas Heat

2 oz Republic Blanco Tequila
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1 oz Monin Habanero Lime syrup

Shake and serve in a Martini glass garnish with an orange slice.

Star Bar‘s Habanero Martini

2 oz Herradura Reposado
1 oz Cointreau
1/2 teaspoon agave nectar
1/2 lime, squeezed
1 orange slice
2 oz Habanero-Lime Syrup

Mix all ingredients in a shaker tin and chill, pour into a chilled and salted martini glass, garnish with lime wedge, two olives, and a jalapeño slice.

Tagged: austin, Cinco de Mayo, Rattle Inn, Spirits, Star Bar