Paula's Texas Spirits Logo Paula's Texas Spirits is the maker of
Paula's Texas Orange and
Paula's Texas Lemon,
premium liqueurs handmade
in Austin, Texas.
Both products are available in
fine liquor stores and
discriminating drinking
establishments throughout Texas.
Fall is for burnt orange drinks

A little fall weather stokes the appetite for some comforting cocktails using those amber liquors that have been stashed away for the summer. These cocktails also evoke the color burnt orange, which is highly appropriate for game days.

Drink of the Month

Autumn Moonrise

Recipe by Jeff Boley
Paggi House, Austin

This Old-Fashioned-esque drink gets hints of spice from the ginger and the distinctive bitters.

  • 1½ oz. Bulleit Bourbon
  • ¾ oz. Paula's Texas Orange
  • 2 dashes Fee Brothers Old-Fashioned bitters (substitute Angostura if you can't find this)
  • ½ oz. ginger syrup
  • Orange slice for muddling
For the ginger syrup: Dissolve 1 part sugar with 1 part water over heat. Add chopped ginger and bring to a simmer. Remove from heat and steep until cool, strain solids.

In a mixing glass, muddle orange slice with the ginger syrup. Add bourbon, PTO, and bitters with ice and shake very well. Strain into martini glass and garnish with a orange peel.


This is our recipe for a very classy old-school cocktail, a perfect vehicle for PTO in a post-summer-meltdown kind of drink.
  • 1½ oz. good-quality brandy
  • 1 oz. PTO
  • ¾ oz. fresh-squeezed lemon juice
Combine the brandy, PTO, and lemon juice in a mixing glass with ice and shake well. Strain into chilled cocktail glass and garnish with orange peel.

From Dale DeGroff's
The Essential Cocktail
Bull's Blood

Dale calls this a spin-off on the Sidecar.
  • ¾ oz. rum (we used amber Mount Gay)
  • ¾ oz. PTO (substituted for curaçao)
  • ¾ oz. Spanish brandy (Dale recommends Cardenal Mendoza)
  • 1½ oz. fresh-squeezed orange juice
  • Flamed orange peel for garnish
Combine the rum, PTO, brandy, and orange juice in a mixing glass with ice and shake well. Strain into a chilled cocktail glass and garnish with the flamed orange peel.
Autumn Moonrise
Autumn Moonrise
Paula's in American Way magazine

How cool is it to show off your product in print to your seatmate on American Airlines? I can say from experience it was a blast. Paula's is featured in an article on craft distillers in the Sept. 1 issue of American Way magazine. Apparently, there are quite a few of us across the nation, which I personally think is a good thing.

Paula & Paul one of Fortunate 500

Paula and Paul were named one of the Austin American-Statesman's Fortunate 500 in the nightlife category for the third year running. If you keep your eye on our event schedule, you'll know why we're out there a lot! Our friends Marla Camp and Jeff Kessel, who publish Edible Austin, took "top dog" honors in the food category. Kudos to all our friends and associates who are part of Austin's vibrant scene that focuses so much on giving back.

Note on flamed orange peels

Bartenders like to show off with this, but you, too, can do it at home. It helps to have asbestos fingers, but the trick is to start with a wide piece of peel, start the fire over the drink first, then sharply pinch the peel (orange side out) nearby so that a trace of oil squirts out through the flame and ignites. Quickly drop the peel into the drink. Voila! It's actually not just for the theatrics, either; the trace of burnt oil adds a nice caramel flavor to the drink.

Join us at

Downtown Living Tour, Sunday, Oct. 11, 12-5 p.m., Gables West Avenue, 300 West Avenue, Austin

La Dolce Vita benefitting the Austin Museum of Art, Thursday, Oct. 15, 6 p.m., Laguna Gloria, 3809 W. 35th St. Austin

Stage Hands Cast Call benefitting Zach Scott Theatre, Thursday, Oct. 22, 7 p.m., Zach Scott Theatre grounds, 1510 Toomey Road, Austin

Paula's Texas Orange 40% alc. by volume. Paula's Texas Lemon 30% alc. by volume.
Bottled by Texacello LLC, Austin, TX.

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