Drink of the Month
The Maker's Mark Orange-FashionedRecipe by Tom Kamm
Jack Allen's Kitchen
This is a twist on the Maker's Mark Old-Fashioned, enhanced, of course, with a dash of Paula's Texas Orange. This one warms you up from the inside on these cold nights.
In a large old-fashioned glass, muddle orange wedge with simple syrup. Add Maker's Mark, PTO, bitters, and ice. Stir. Top off with a splash of club soda to make a slightly lighter drink.
- 1½ oz. Maker's Mark
- ¾ oz. PTO
- 2 dashes orange bitters
- ¾ oz. simple syrup
- Small wedge of fresh orange
- Club soda (optional)
From Dale DeGroff's The Essential Cocktail
This is Dale's idea of a flavored martini. I thought it was seasonally appropriate, as the garnet is the January birthstone and grapefruit juice is available locally now. He calls for Tanqueray 10 gin, which has more citrus notes than juniper and provides a light herbal quality.
Combine the gin, PTO, pomegranate juice, and grapefruit juice in a mixing glass with ice and shake well. Strain into a chilled cocktail glass and garnish with the flamed orange peel.
- 1½ oz. Tanqueray 10 gin
- ¾ oz. PTO (substituted for Cointreau)
1 oz. pomegranate juice
- 1 oz. fresh-squeezed grapefruit juice
- Flamed orange peel for garnish
PTO featured in Drink Local contest winning cocktail
was one of the ingredients in the winning cocktail of Edible
Austin's second annual Drink Local cocktail contest. First place went
to Lara Nixon with her cocktail featuring Waco-based Balcones Baby Blue
Corn Whiskey. While the drink features 100% alcoholic ingredients,
judges said it was a magical and delicious combination. See the photos
and the other contestants' recipes at The Tipsy Texan
"We're in it for the Corn"
- 2 oz. Balcones Baby Blue Corn Whiskey (Lara first infuses it with organic white sweet corn)
½ oz. Velvet Falernum
¼ oz. Paula's Texas Orange
¼ oz. Del Maguey Mezcal-Chichicapa
Season cocktail glass with expressed (flamed) orange peel. In a mixing glass, stir ingredients, strain
into cocktail glass (non-chilled) and garnish with organic roasted sweet corn.