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.
Neither Mexican nor martini.
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.
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.
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.
Recipe from executive chef Michael Thomson, of Epicure in the Park, Dallas.
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
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.
It’s a noble institution, especially if you can master all its subtle skills: not being there, the second call, holding forth, and another thing...
When liquor by the drink went into effect in 1971, Texas changed forever.
Saint Paul said that a little wine is a fine thing. He must have known something.
For years no one would drink Lone Star beer because rednecks did; then one enterprising man figured out that if it was marketed right, everyone would want to drink Lone Star precisely because rednecks did.
From Requiem for a Margarita.1/2 ounce of Triple Sec (1 tablespoon)1 ounce of fresh lime juice 1 1/2 ounces of light tequilaMaking the best margarita in town—at home—is not a matter of money. It does not depend on buying the best tequila or substituting classy Cointreau for the cheaper
Tequila, tequila, everywhere, and not a drop in your margarita.
Try the house wine; I made it with my own feet.
Some Texans are going crazy over wine. Others are just going crazy.
A long overdue homage to a cornerstone of Texas culture.