This Way In >>

How’s Your Drink: New “Austin Cocktails” are bottled craft cocktails worth seeking out


Mixing craft cocktails, like playing chess or winning at office politics, requires creative thinking and the ability to zig when others want to zag. Give a bartender a bottle of something clear, something sweet and something citrusy, and a good one can turn out a highball worth more than your 15 bucks.

Two ladies down in Austin, Kelly Gasink and Jill Burns, each with a knack for business and a craving for mojitos and martinis, captured all the pizzazz of four pricy craft cocktails, funneling their mojo into frosty 750-ml bottles. A friend of a friend dropped off some of their hooch for me to try, and well, wow. Ladies, you are gonna love these 100-calorie libations.

Gasink and Burns created four balanced bottled cocktails for their Austin Cocktails, each made from ingredients whose quality and freshness you can taste. Vodka made from premium grains and distilled six times through a continuous column still.  Purified water. Organic agave. Natural juices and citrus oils that taste natural and citrusy.

Poured over ice, all those flavors come together in a mind meld of deliciousness. I liked the cucumber vodka mojito, but I won’t hate you if you lean toward the Vodkarita (vodka, orange, lime and agave) or the sweet-tart Tea Twister (vodka, tea, brewed tea and agave). But I do draw the line at the Paradise Found (vodka, coconut water, stone and citrus fruits, basil and agave). Because, honestly, shouldn’t a cocktail with more than four ingredients be left to a professional? (You can make one of those, right Michael Martensen?)

Look for them soon in local Spec’s stores, or pick up a couple of bottles in Austin when you drive down there this weekend for the  Texas Monthly BBQ Festival.

Please follow and like us:

Recently Published

»

Sift & Pour Bakery, Jinya Ramen Bar, new HG Sply concept to open at Dallas Victory Park

I’m still not convinced that Tristan Simon/Rebees’ ...

article image
»

Homewood, new restaurant from FT33 chef Matt McCallister, is now under construction in Dallas’ Oak Lawn neighborhood

There’s been a low buzz around Hatch HQ several months that ...

»

Billy Can Can is a cool, sexy new place to drink in Victory Park, but the food is uneven

Victory Park developer Tristan Simon once ruled Henderson ...

»

Hutchins BBQ heads to NYC next month – and they want to practice their menu on you

Hutchins BBQ is headed back to cook dinner at the James Beard House ...

»

Hot Date: Low & Slow North Texas BBQ & Music Festival brings 8 star BBQ kings, 8 local breweries, live music to Dallas on Saturday, August 11

What are you doing for lunch and dinner this Saturday, August 11? ...

»

Fort Worth’s Swiss Pastry Shop is selling BBQ brisket-stuffed kouign amann pastries!

  While you were deep asleep last night, the little elves ...

»

The Theodore, inside NorthPark Center, has closed

I really like the guys behind The Theodore, so it’s no fun to ...

»

Fogo de Chão intros top-tier Vik Chilean wines and dry-aged beef to its menu – and half-price wines on Wednesdays

Fogo de Chão has introduced two new wines from Chile that are not ...

»

Rapscallion chef Nathan Tate is cooking a summer pop-up wine dinner tonight in Grapevine with Texas steaks, tomotoes, peaches, wines on the menu

What are you doing for dinner tonight? Nope. You’re going to a ...

Enjoy this blog? Please spread the word :)