Pazzeria by Pietro’s has turned Marshall into a wine destination thanks to its $250,000 collection that rivals those found in big cities—but without big-city prices.
The Munday Library at St. Edward's University in Austin, that is, where the Texas Craft Brewing Collections keeps artifacts from the state's illustrious craft beer history for the public to view.
Arturo Flores and Eduardo Mendoza offer more than 100 labels of Mexican wine—from Valle de Guadalupe, “the Napa of Mexico,” to Zacatecas—at their Oak Cliff shop, Vinito.
Serving a batch of this twist on a classic cocktail with caramelly aged rum and fruity crème de cassis is sure to get the party started.
In need of another side option or a festive cocktail (or two)? Our Christmas menu is packed with sweet and savory holiday comfort.
Whether you prefer bourbon, gin, or Pimm’s, we’ve got seven cocktails for you to sip on this holiday season.
From starters to desserts, we’ve got the Texas take on traditional Thanksgiving recipes that’re sure to leave your family and guests full and grateful.
Auler, who died at age 78, believed great wine could come out of Texas soil—and he proved that to be true.
Who wouldn’t want to drink a Murder on the Orient Espresso martini?
Fewer than one percent of the country’s wineries are Black-owned, but these entrepreneurs are hoping to change the statistic.
This Hill Country bar and honky-tonk—the first in the state to obtain a liquor license after Prohibition—still fosters community after nine decades.
Whether it’s creamy horchata or cooling cucumber, the various flavors of this sweet, refreshing drink act as potable air-conditioning.
The state has the most South Asian-owned breweries in the country, and those owners hope interest in beer and brewing will only grow in the diaspora.
Shorty’s Place, a coastal dive that has been around since the 1940s, cleans up and moves on while maintaining its signature charm as a community hangout.
Blackberries, basil, and bulb onions make for a subtle and surprising combination of flavors in this summertime sipper.
The far–East Austin bar is an elephant graveyard for restaurant signs of decades past, but we’re still trying to figure out who it’s really for.
Andrew Braunberg, author of ‘Fires, Floods, Explosions, and Bloodshed: A History of Texas Whiskey,’ shares some fascinating details from his book.
After federal restrictions around hemp loosened in 2018, Texas brands swooped in to provide drinks—from canned cocktails to seltzer to vodka—that deliver a light buzz.
Vintners from more established wine states like New York and California can’t help but be drawn to the Hill Country’s welcoming community and more affordable real estate.
This alcoholic homage to Texas history and San Antonio’s great landmark features a cheeky ingredient—gunpowder tea.
There are fewer gay bars in Texas today than there were in the eighties. Owners of those that remain say they aren’t going anywhere.
Mmmmm, tastes like red.
The Equipment Room, now open in the basement of the Hotel Magdalena, is a Japanese-style listening bar designed for serious audiophiles.
Follow these tips and tricks to becoming beloved at your local watering hole from the guy who literally wrote the book.
We still love our Shiner, Pearl, and Lone Star, but our options are now bubbling over, thanks to hundreds of craft breweries across the state.
Sipple in Houston curates hundreds of nonalcoholic products, from liquor alternatives to functional beverages, including many Texas-based brands.
Mexican wines haven’t had much recognition, but the tides are turning as sommeliers and shop owners struggle to keep them in stock.
While this cocktail is refreshing year-round, grapefruit season in Texas kicks off in the fall, making now an especially good time to enjoy it.
The legendary operation partnered with Old Forester in Kentucky to create a Texas-exclusive whiskey that benefits cattle and quail alike.
An editor reflects on the impact of Austin’s Curra’s Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
An editor reflects on the impact of Austin’s Curra's Grill on her life—and its mystifying, rich, and ever-popular frozen drink.
Since 1916, the drugstore and soda fountain has maintained its retro charm and service to the community.
Ste. Genevieve, which debuted in the 1980s, was the pride of Fort Stockton. Now the community and the state’s wine industry mourn its loss.
The easy-drinking German beer pairs perfectly with high temps. Luckily, there are several Texas breweries making excellent versions.
On opposite sides of the street and the aisle, these coexisting cafes represent a lot more than just a good cup of joe to their customers.
The Fort Worth–based company has come out with another unusual, savory beer, this time in collaboration with Weatherford’s T&D Barbecue.
Two bars in San Antonio are blazing a new, mellower trail, one where being 21 and legally able to drink won't get you very far.
San Antonio’s Community Cultures Yeast Lab—the only one of its kind in the southern U.S.—collects indigenous strains for craft breweries.
This summer is already too . . . summery. Cool down with citrusy whites or cherry reds that will take you from poolside to grillside.
A group of Mexican sotoleros, an activist, and some Mexican government officials take issue with Texas-based producers of the rising spirit.
Taking place May 14–15, the Wild World Festival sets up in Austin to showcase natural wines, kombucha, and other “science fair” drinks.
These six Hill Country breweries use sustainable practices and ingredients grown on-site (or very nearby) for brews and food that capture Texas’s terroir.
The Eagle, a gathering place for kinksters and activists for 25 years, closed in 2020. Now, the local leather community has an uncertain future.
Seeking to make a refreshing cocktail, Amarillo bartender Tiffany Reagan turned to an unorthodox ingredient growing in her garden.
When not on display at the Dallas Museum of Art, Walter Erwin’s beloved collection lives in a custom-built addition to his home.
Even during the worst of times, Texas keeps producing top-flight beverages.
These iterations of tequila, pechuga, and sotol—all made from desert plants found in Texas and Mexico—are indicative of the trans-border spirit.
We cracked open a cold one with the former Cowboy to learn about his latest business venture, a beer aimed at the calorie conscious.
The one caveat? You have to use fresh-squeezed grapefruit juice, or fear the wrath of your local tiki expert.
The Metroplex is in the midst of an artisanal spirits boom, with 35 distilleries slinging locally made booze. Visit now—before the secret gets out and the lines get long.
