Sip Back & Relax
Improving Summer Evenings One Sip at a Time
Words By Jessi Devenyns Photos By Ashley Haguewood
Refreshing oneself under the blazing Southern sun is a matter of personal preference, but one thing everyone can agree on is that the choice should be cold and filled with the flavors of summertime. From smoky mezcal paired with serrano peppers to bright medicinal drinks with a naughty twist, all over the Eastside, thirsty Austinites are mixing up the flavors of summer into an energizing glass of southern comfort.
The Turmeric, Hillside Farmacy
Hillside Farmacy captures the sunset in a glass with its Turmeric drink. Inspired by the mother of Jade Place-Matthews, one of the owners, turmeric seemed like a natural addition to the already inventive drink menu. “My mum has been using turmeric in her juices for years and had told me about the amazing health benefits,” Jade explains. Every component of the beverage works with the others to maximize the health benefits that this sparkling drink delivers. For instance, the dash of black pepper that speckles the drink is not merely for show. According to her, the pepper helps activate the turmeric. The ginger relays its own myriad of health benefits. Although this drink can easily qualify as a healthy beverage and is listed on the virgin section of the menu, a shot of vodka is always an encouraged addition to make things a little “naughty.” Not overpowering in flavor, a splash of vodka balances lightly against the bright and spicy flavors of the Turmeric. Each sip is snappy and takes the imagination to the faraway patios of Morocco where tagines are smoking in the balmy breeze of the early evening and the sun wavers on the horizon.
1209 E 11th St. | hillsidefarmacy.com
La Perla
Tucked away on East 6th Street is an East Austin mainstay: La Perla. This bar is about as no-frills as you can get. But the drinks are spot on. Try their Arm-Modelo, which is an ice cold Modelo with a few shakes of beer salt, a squirt of lime juice, and a couple drops of Tabasco. It is the best $3 one can spend all week.
1512 E 6th St.
The Charlotte, The Wheel
What’s in a name that tastes so sweet? At The Wheel, it is the love of each of the staffs’ daughters after whom the cocktails are named. With only eight cocktails on the menu, it’s easy to believe Chief of Staff Ayron Vandergriff when he says that each one is carefully concocted with patience and thought. In fact, just over a year ago, there were only six on the menu. Then two new babies were born, and two new cocktails were required to commemorate their emerging personalities. When his daughter Charlotte was born, Ayron gave himself the task of dreaming up a drink in honor of his newborn. He explained that coming up with the warm rum base and mezcal-tinted drink was a process of elimination. Every sip that is already on their board is a unique twist on a classic cocktail. The Charlotte was no different. He recalls, “We wanted something that could be served up in a coupe glass.” In the end, Charlotte tastes like the result of someone holding a plum over the embers of a fire: smoky and fruity, each sip surprisingly refreshing. Especially watching it being assembled, one will have no doubt that this is the epitome of an experimental craft cocktail bar. However, Ayron insists that The Wheel is only a semi-craft cocktail bar. “We want someone to walk in here and be able to order a tall boy of Lone Star and shot of whiskey and feel just as comfortable as someone ordering something off our board.”
1902-B E MLK Jr. Blvd. | thewheelaustin.com
Milonga Room
Beneath the clattering plates and warm aromas of Buenos Aires Café este is a 1920s themed speakeasy. Dim lights and lush furnishings beg patrons to sit and drift into a world filled with tango music and creative drinks. If hungry, eat dinner upstairs; then journey underground to taste tapas and sip on libations. La Primavera and El Fuerte are excellent choices this season as you get lost in the elegant rhythms of the night.
1201 E 6th St. | buenosairescafe.com
Come Hither, Revelry
At Revelry, if you look a bartender in the eye and tell them, “Come hither,” it might be the only time where you get what you asked for, and it will arrive in a coupe glass. The name, according to Alana Zanello, beverage director and libation inventor, is just incidental. “I just like to have fun with it and give silly names,” she laughs. The Come Hither at Revelry is a mezcal daiquiri that is heavy on the citrus. In fact, there is even a dehydrated lime floating atop. The acidity is beautifully balanced by the addition of a house-made ginger honey simple syrup. In short, it’s a perfect cocktail for a warm evening on the porch. According to Alana, the secret to its wide appeal is the use of a very approachable mezcal that allows the zestyness of the lime to be the focal point of each mouthful. She also admits that the drink is no fluke. For several years, Alana has been putting mezcal daiquiris on the menu and altering them to fit the season. The Come Hither is simply her latest rendition. Nevertheless, as they say, “If it ain’t broke, don’t fix it.” In fact, the drink is such a crowd pleaser that they plan to bring it to the new location of Revelry that will be opening on North Lamar later this summer.
1410 E 6th St. | revelryatx.com
Techo Mezcaleria
Wind through the patio of the School House Pub and climb the stairs to the rooftop of Mi Madre’s and you’ll find Techo Mezcaleria. At this aptly named bar – techo is Spanish for roof – you’ll find handcrafted mezcal libations that range from perfect gateway cocktails to thought provoking concoctions that include serrano peppers and pickled grapes. Drinks like Verdito or the Cereza Hermosa will certainly delight the taste buds.
2201 Manor Rd. (upstairs)
Beet-o-Rita, Hoover’s Cooking
The Beet-o-Rita happened by accident. Years ago, Hoover Alexander found himself on a hot summer day with some leftover beets at his soul food truck on East 12th. One employee asked if he could use the leftover beets to replicate his mother’s beet agua fresca drink. After pureeing the leftover root vegetables into a slurry and adding some sugar, Hoover felt that something was missing. “For my own gratification, I took the slurry and stirred it into our margaritas,” he remembers. The result was the very first Beet-o-Rita. For years, the drink was only made on request for those who were in the know. Now there is an entire machine dedicated to the Beet-o-Ritas, thanks to the cult following that has gathered over time. The margarita’s bright pink color is an earthy canvas against which the tartness of lime and the zip of gold tequila glisten. According to Hoover, what comes out of the machine is only the beginning of his customers’ relationship with the Beet-o-Rita. He recommends ordering a shot of Paula’s Texas Orange as a floater – the beets in the margarita are marinated in orange peel so this accents these flavors. Or even better, he suggests submitting to true decadence and asking for a layer of his house-made chocolate tequila on top.
2002 Manor Rd. | hooverscooking.com
Make Your Own Mint Julep
1 – ½ parts Maker’s Mark® Bourbon
Fresh mint
2 tablespoons simple syrup* muddled with mint
Splash of distilled water
Powdered sugar
Mint sprig for garnish
1 cup granulated sugar*
1 cup distilled water*
Mix together simple syrup muddled with mint, Maker’s Mark® Bourbon and distilled water. Fill glass with crushed ice and pour mixture over top. Sprinkle top of ice with powdered sugar.
Garnish with a mint sprig. *Simple Syrup: Heat to dissolve sugar, stirring constantly so the sugar does not burn. Set aside to cool.
When cooled, combine all ingredients into a slushy machine. Garnish with fresh mint and a drop of high quality mint extract.
Created by Chef Newman Miller, Star Hill Provisions at Maker’s Mark Distillery
Chef’s Tips:
1. Don’t forget to smack the mint. This releases the oil and smell from the leaves.
2. Always hold the julep cup by the top of the bottom so the beverage can stay extra cold and properly frosty.
