Because cocktail week would be nothing without real, live cocktails, Eater Austin partnered with some of the city's best bars to offer exclusive specials this week only. Go forth, dedicated drinkers, and tell your bartender we sent you. Share your favorites in the forums, and if you try all eight, do get in touch.Read More
Drink These Ten Exclusive Craft Cocktails For Eater's Cocktail Week
Some of Austin's best cocktail bars offer unique specials in honor of this most magical week of booze.
The drink: The Jack Rose
The details: apple brandy, lemon, housemade grenadine
The drink: The Ginpo
The details: gin, drambuie, grapefruit, orange, coconut vinegar
The drink: Normany Highball
The details: VSOP Calvados, Cinnamon Syrup, Fever Tree tonic water. Served in a highball glass over ice and garnished with a thin, fresh lemon slice.
The drink: The Lion's Tail
The details: whiskey, allspice, lime, angostura bitters
The drink: Dire Straits
The recipe, by Jason Kosmas:
2oz. Single Malt Scotch (they use Cardhu 12yr)
.75oz Fig Tinture (aka Dr. Kos's Snake Oil)
.25 St. Elizabeth Allspice Dram
.25 Rich Simple Syrup (2:1 Demerara Sugar to Water)
Build in a mixing glass over ice and stir.Strain into an Old-Fashioned Glass over a large format ice cube.Garnish with a wide Orange Zest
Firehouse Hostel and Lounge
The drink: Crooked Teeth
The details: 100 proof rye, Amaro Ciaciaro, Baska Malort
The cocktail: The Count Basie
The details: Tequila, tangerine habanero rosemary syrup, lime, lemon with an Islay scotch float, shaken and served up.
The drink: Fairbanks
The details: rye, Rothman & Winter apricot liqueur, Angostura bitters, lemon peel. Served Old Fashioned style on a big rock.
The drink: Guignolet sour
The details, from bar manager Chauncy James: "Guignolet is one of the first ever liqueurs made by Cointreau (even before they made Cointreau from what I understand) it is a truly lovely product and only available at a handful of bars nationwide. Our cocktail is made of Guignolet liqueur, 10 year cask strength scotch, lime, sugar and bitters. I will be slinging it all this week to test its menu-worthiness."
The drink: Hotel California
The details: Jason Stevens describes this as a "low ABV take on the Last Word."
The recipe: 1.75 oz Dolin Dry vermouth
.5 oz Genepi
.25 oz Maraschino liqueur
.5 oz Lime juice
Combine all, shake over cube ice, double strain into a coupe. Cherry garnish.