Jack Mason competes in "Uncorked," Esquire TV's new show about the quest to become a Master Somm.
Johnny’s Gold Brick, in Houston.
These six splendid wineries are setting the standard for Texas viticulture.
Chip Tate built Balcones into one of the country’s most innovative whiskey distilleries. But last year he lost the company in a bitter clash with his investors. Now he’s starting from scratch—again.
A decade and a half after I wrote about the poor quality of Texas wines for this magazine, Lone Star vintners are starting to turn heads.
The founder of Austin’s maverick Jester King Brewery talks about his big new project.
These eight breweries—as scenic as they are savory—are creating quite the buzz.
Alba Huerta, arguably the best bartender in Texas, chats about serving cocktails in Houston.
Inspired by Texas’s new array of homegrown hard alcohols, some of the state’s most innovative bartenders create five bold new cocktails.
ComfortBending Branch Winery’s Tannat grapes, a dark, inky variety from Southwest France and Uruguay, make for innovative wines with rich fruit concentration and grippy tannin. 2012 Estate Tannat, CM, $60. Del RioVal Verde Winery, founded in this sleepy border city in 1883, is the state’s oldest continuously running
Texans are a thirsty bunch, and our drinks package has everything you need to imbibe like Sam Houston's watching.
How one Colorado-based outfit is bringing its formula for urban winemaking to Texas.
The Townsend, in Austin.
A native Texan with a sharp business mind honed at Rice University and the McCombs School of Business at the University of Texas, David Kuhlken didn’t originally aspire to be a winemaker. And yet, he’s making wine in Stonewall for Pedernales Cellars, a family operation that is among the
True Texans stock up with more than Topo Chico and Big Red.
This month, we’re launching a new column to introduce Texas Monthly readers to the people behind Texas Wine. Sometimes it helps to know a little bit about the person behind the wine in your glass. Todd Webster is the winemaker for Brennan Vineyards, a winery in Comanche located halfway between the
More than a dozen craft beers from Texas and beyond that will pair well with your holiday feast.
A dry rosé that can be enjoyed year-round.
From The Pastry War, Houston.
Add some spice to that next pool party.
"I don't know if it was the vintage, the vine age or the winemaking confidence, but that was a particularly motivating flight."
From Half Step, Austin.
Welcome to the golden age of independent Texas beer.
From Minnie’s Tavern and Rye House, San Antonio.
From CBD Provisions, in Dallas.
From Drink.Well, in Austin.
Following a rigorous competition at the ninth annual TEXSOM conference, Austin sommelier Scott Ota, of Arro restaurant, takes top honors in what has been called a game-changing year for the state's wine industry.
New Yorkers are cheering as our iconic yellow-labeled bock rams toward their city.
And 62 more state wines captured awards at the Dallas Morning News and TexSom Wine Competition.
Alcohol will be served—after the sermon.
Texas buys more beer than every state except for California, though we're only #8 per capita.
A Mexican beer pairing guide.
How it’s made, the secret of cooking with it, the truth about the worm, and everything else you ever wanted to know about Mexico’s favorite drink—and ours.
Dr Pepper finds itself.
This tropical margarita is much fruitier and easier to drink than a genuine Mexican margarita. If a frozen drink gives you a headache, omit the crushed ice and serve on the rocks.1 shot (1 ounce) tequila 1 shot (1 ounce) Cointreau 1/4 fresh mango, peeled and chopped 1/2 cup fresh
Not that you’re looking for an excuse, but these five original cocktails concocted by Texas bartenders using local liquors are a thoroughly acceptable reason to pour yourself a drink. Or three.
A few of the state’s best mixologists share their secrets to making delicious drinks.
Get your salt shaker and limes ready to celebrate that "frozen concoction that helps you hang on."
Spoetzl Brewery's first Pale Ale debuts with a curious ad campaign.
A new sports bar inspires Abilenians to get something off their chest.
6 cups water 3 family-size (1 ounce) tea bags 2 cups fresh mint, loosely packed 1 small can (6 ounces) frozen lemonade concentrate 1 bottle (32 ounces) R.W. Knudsen Peach Nectar (it has the most flavor) 1/2 to 1 cup simple syrup 1 liter ginger ale 1 liter club sodaBring
Recipe from Teala’s, Houston
Hot Chocolate recipe from Cattle Kings Grill's, Houston.
64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed iceWhip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.From Savoring Summer, featured in Domain, May 1990
2 quarts tomato juice (Sacramento) 4 tablespoons Worcestershire sauce (Lea and Perrins) 6 tablespoons chopped horseradish, or to taste 2 tablespoons each of chopped fresh garlic, lemon juice, lime juice, and dried dill 2 teaspoons ground black pepper 1 teaspoon each of ground white pepper, celery salt, and garlic salt
Recipe from executive chef Michael Thomson, of Epicure in the Park, Dallas.
Its passionately loyal following may make this drink the last Texan soda pop on the planet.
Fast becoming a master soda jerk, Marilyn Shackelford, manager of Johnny B’s Old-Fashioned Soda Fountain, showed us how to make a fresh Lime Rickey at home.1 juicy lime Crushed ice 1 1/2 oz. cherry syrup (Jubilee brand is good)Fill a pint glass with crushed ice. Squeeze in juice of one
IT WASN’T BECAUSE I was touring West Texas that I ate a cheeseburger for breakfast. It was after stumbling upon Johnny B’s for lunch the day before. Never mind the open sky and distant mesas, the cheeseburger at this inviting luncheonette was all I could envision.Open only since November (and
No Matter where you are, there’s someplace to be nowhere.