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Draft cocktails at Wonderland
Draft cocktails at Wonderland

Where to Explore Cocktails on Draft in Austin

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Draft cocktails at Wonderland

For Cocktail Week 2014, take a tour of Austin's burgeoning draft cocktail scene.

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Note: Restaurants on this map are listed geographically.
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Second Bar + Kitchen

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The Green River is a refreshing vodka-based drink, livened by basil, grapefruit oil, Green Chartreuse, and lime juice. This thirst-quencher is a top seller at Second.

Half Step

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Co-owner Chris Bostick took on the challenge to create “the best margarita in town." He keeps it simple with Tequila Ocho Plata, fresh lime juice, orange curacao, and a touch of sugar. The carbonated Mezcal Ginger Paloma is a blend of La Puritita Verda Mezcal, fresh grapefruit, fresh ginger syrup and fresh lime juice.

Blackbird and Henry

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Allison Green gives credit to Lara Nixon (Bad Dog Bitters) and Matt Moody (Treaty Oak) for creating the tonic syrup recipe, which she tweaked for their house Gin & Tonic. Cinchona bark, juniper berries, allspice, lemongrass, pomelo peel, and are infused this concoction, which is topped with Dripping Springs’s new gin. After spending two years in New Orleans, Green brought the Sazerac with her, made with Old Overholt Rye, angostura and peychaud bitters, Turbinado sugar. She mists the glass with Herbsaint absinthe before serving.

Swift's Attic

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The Negroni Please, made with Campari, Barenjager Honey Bourbon, M&R Sweet Vermouth and Rhubarb Bitters is a sweeter and more viscous version of its Italian cousin.

Odd Duck

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They brew their own ginger beer for their no-nonsense Moscow Mule.

The Pleasant Storage Room

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The Cuba Libre is a grown-up version of the rum & coke. They make their own cola syrup by infusing Everclear with cocoa leaves, then adding citrus oils, cinnamon, citric acid, sugar, lime juice, caramel coloring, vanilla extract, and a precise amount of natural caffeine powder for some punch. They carbonate the syrup with bitters and Matusalem Clasico Rum in the keg. A squeeze of key lime finishes the drink.

Sawyer & Co.

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This diner serves up three cocktails that’s perfect for sipping on the patio, including the Hurricane made with white, dark & black rum, tart passionfruit, tropical tea and lime juice. The traditional Pimm's Cup is also a staple. The last cocktail, the Louisiana Fix, rotates according to the season.

Liberty Tavern

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Tito’s Kickin’ Mule is a traditional Moscow Mule served on tap in a glass, using Tito’s Vodka and Gosling’s Ginger Beer. The summery Tito’s Texas Sipper is comprised of Tito’s Vodka, St. Germaine Elderflower Liqueur, and fresh Grapefruit. Lastly, the Pomm Margarita, served with a salt or sugared rim, is made with Dulce Vida Tequila, Cointreau, and a housemade Pomegranate Purée.

Second Bar + Kitchen

The Green River is a refreshing vodka-based drink, livened by basil, grapefruit oil, Green Chartreuse, and lime juice. This thirst-quencher is a top seller at Second.

Half Step

Co-owner Chris Bostick took on the challenge to create “the best margarita in town." He keeps it simple with Tequila Ocho Plata, fresh lime juice, orange curacao, and a touch of sugar. The carbonated Mezcal Ginger Paloma is a blend of La Puritita Verda Mezcal, fresh grapefruit, fresh ginger syrup and fresh lime juice.

Blackbird and Henry

Allison Green gives credit to Lara Nixon (Bad Dog Bitters) and Matt Moody (Treaty Oak) for creating the tonic syrup recipe, which she tweaked for their house Gin & Tonic. Cinchona bark, juniper berries, allspice, lemongrass, pomelo peel, and are infused this concoction, which is topped with Dripping Springs’s new gin. After spending two years in New Orleans, Green brought the Sazerac with her, made with Old Overholt Rye, angostura and peychaud bitters, Turbinado sugar. She mists the glass with Herbsaint absinthe before serving.

Swift's Attic

The Negroni Please, made with Campari, Barenjager Honey Bourbon, M&R Sweet Vermouth and Rhubarb Bitters is a sweeter and more viscous version of its Italian cousin.

Odd Duck

They brew their own ginger beer for their no-nonsense Moscow Mule.

The Pleasant Storage Room

The Cuba Libre is a grown-up version of the rum & coke. They make their own cola syrup by infusing Everclear with cocoa leaves, then adding citrus oils, cinnamon, citric acid, sugar, lime juice, caramel coloring, vanilla extract, and a precise amount of natural caffeine powder for some punch. They carbonate the syrup with bitters and Matusalem Clasico Rum in the keg. A squeeze of key lime finishes the drink.

Sawyer & Co.

This diner serves up three cocktails that’s perfect for sipping on the patio, including the Hurricane made with white, dark & black rum, tart passionfruit, tropical tea and lime juice. The traditional Pimm's Cup is also a staple. The last cocktail, the Louisiana Fix, rotates according to the season.

Liberty Tavern

Tito’s Kickin’ Mule is a traditional Moscow Mule served on tap in a glass, using Tito’s Vodka and Gosling’s Ginger Beer. The summery Tito’s Texas Sipper is comprised of Tito’s Vodka, St. Germaine Elderflower Liqueur, and fresh Grapefruit. Lastly, the Pomm Margarita, served with a salt or sugared rim, is made with Dulce Vida Tequila, Cointreau, and a housemade Pomegranate Purée.

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