clock menu more-arrow no yes mobile
The Ginpo at Qui
The Ginpo at Qui
Qui/Official

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.

View as Map
The Ginpo at Qui
| Qui/Official
cocktail week logo

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
Note: Restaurants on this map are listed geographically.
If you book a reservation through an Eater link, Vox Media may earn a commission. See our ethics policy.

Whisler's

Copy Link

The drink: The Jack Rose

The details: apple brandy, lemon, housemade grenadine

QUI Restaurant

Copy Link

The drink: The Ginpo

The details: gin, drambuie, grapefruit, orange, coconut vinegar

drink.well.

Copy Link

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

Midnight Cowboy

Copy Link

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

Copy Link

The drink: Crooked Teeth

The details: 100 proof rye, Amaro Ciaciaro, Baska Malort

Weather Up

Copy Link

The cocktail: The Count Basie

The details: Tequila, tangerine habanero rosemary syrup, lime, lemon with an Islay scotch float, shaken and served up.

Half Step

Copy Link

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."

Bar Congress

Copy Link

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.

Loading comments...

Whisler's

The drink: The Jack Rose

The details: apple brandy, lemon, housemade grenadine

QUI Restaurant

The drink: The Ginpo

The details: gin, drambuie, grapefruit, orange, coconut vinegar

drink.well.

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.

Peché

The drink: The Lion's Tail

The details: whiskey, allspice, lime, angostura bitters

Midnight Cowboy

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

Weather Up

The cocktail: The Count Basie

The details: Tequila, tangerine habanero rosemary syrup, lime, lemon with an Islay scotch float, shaken and served up.

Half Step

The drink: Fairbanks

The details: rye, Rothman & Winter apricot liqueur, Angostura bitters, lemon peel. Served Old Fashioned style on a big rock.

Garage

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."

Bar Congress

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.

Related Maps