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Drink of the Month
RING OF FIRE
Compliments of Ranch 616, Austin This drink was recently voted the Official Drink of Austin. We had a lot of fun serving it at our Labor Day party, but if it's not your style for at home, visit Ranch 616 after Sept.13, when they reopen with a brand new patio.
- 1 large fresh jalapeno
- 1 oz. Paula's Texas Orange
- 1 oz. Tito's Vodka
- 1 oz. fresh-squeezed lime juice
- 1 ice-cold Lone Star longneck
Prepare the jalapeno by chopping off the stem end and scooping out the insides (careful with this part; rinse your hands immediately to avoid burning). Mix a tad of ground cayenne with kosher salt to rim the jalapeno.
Combine PTO, Tito's, and lime juice and either chill well or shake over ice. Serve in the jalapeno with the Lone Star as a chaser.
THE BURNT ORANGE
Football season is back in session, and here's our new version of the Burnt Orange, which is an excellent quaffer for tailgates or watching the game at home.
- 1 oz. Paula's Texas Orange
- 1 oz. Treaty Oak rum or other light rum
- 1 oz. orange juice
- 1 oz. Dr. Pepper or Coke
Fill a tall highball glass with ice. Add ingredients and top off with club soda and a wedge of fresh lime.
CARD AND LILY
Mindy Kucan, noted local mixologist, recently won a national drink contest with this recipe. She says the name derives from "card" for the cardamom and "lily" for
the orris root that gives Bombay sapphire its floral note.
- 1 1/2 oz. Bombay Sapphire gin
- 1/2 oz. Paula's Texas Lemon
- 2 oz. tonic water--preferably organic Q tonic
- 1/4 tsp. ground cardamom
- 1 lemon wedge coated in a mixture of sugar with a touch of ground cardamom
Combine ingredients with ice in a highball glass. Garnish with sugared lemon wedge.
For more party cocktail ideas and recipes, visit our website.
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