Drink of the Month
Devil's Cocktail
Recipe by Russell Davis
Péché, Austin
If you can't beat the heat, join it! This complex mixture of sweet and heat is a real tongue twister.
- 1½ oz. gin
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½ oz. Paula's Texas Lemon
- ½ oz. St. Germain elderflower liqueur
- ½ oz. lime juice
- ½ oz. honey jalapeno syrup
- 4 dashes Angostura bitters
- Jalapeno slice for muddling and for garnish
For the honey jalapeno syrup: Dissolve 1 part honey with 1 part water over heat. Add 1 or more chopped jalapeno peppers to suit your heat index. Remove from heat and steep until cool, strain solids.
In a mixing glass, muddle one jalapeno slice with the bitters and discard (this leaves hot residue in the glass). Add gin, PTL, St. Germain, lime juice, syrup, and ice and shake very well. Strain into martini glass and garnish with a jalapeno slice.
From Dale DeGroff's The Essential Cocktail
Singapore Sling
This cocktail has gotten a bad rap over the years, but, done correctly, it is a delicious sophisticated summer cooler. You probably already know the drink's name derives from its invention at the Long Bar of the Raffles Hotel in Singapore, the über-stylish hangout for ex-pats in the early 1900s. The story goes that the innocuous looking drink was made for English ladies who were not to be seen drinking in public.
There are a couple of distinctive ingredients here that can't be substituted, but are worth seeking out to augment your liquor cabinet: Peter Heering's is by far the best cherry liqueur, and Benedictine has a unique herb flavor profile from a centuries-old recipe.
- 1 oz. gin
- ½ oz. Peter Heering Cherry Heering
- ¼ oz. PTO (substituted for Cointreau)
- ¼ oz. Benedictine
- 3 oz. unsweetened pineapple juice
- ½ oz. fresh-squeezed lime juice
- Dash of Angostura bitters
Combine the gin, Cherry Heering, PTO, Benedictine, pineapple and lime juices, and bitters in a mixing glass with ice and shake well. Strain into a highball glass with ice and garnish with an orange slice and cherry.
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Devil's Cocktail
Photo by Jefferson Harris at Péché
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Review of Texas spirits in L Style G Style magazine
The July/August issue of L Style G Style magazine features a nice review of central Texas-made spirits. Pick up a copy of the free magazine around town, or view it online. The Tipsy Texan also shares some tempting cocktail recipes.
Paula's in Rare magazine
Check out the Tipsy Texan at work in the July issue of Rare magazine (online, go to page 44). Note the "wall of Paula's" at Dr. John Hogg's beautiful Westlake home, which he graciously opened for Mexic-Arte's Gala de Plata last April, where delicious cocktails with Paula's were served.
Some ideas for simple summer coolers with Paula's
- Paula's Fizz: just pour PTO and/or PTL over crushed ice and top with club soda and a generous slice of lime or lemon
- Paula's Lemonade: PTL, vodka, and club soda with a lemon wedge
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Paula's and Sprite, 7-Up, or Ginger Ale
- PTO with orange juice and pineapple juice
- Paula's with iced tea! Homemade or Sweet Leaf
- Gin and tonic with Paula's Texas Lemon
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