High Five - Custom Summer Cocktails
Jul 15, 2013 03:59PM ● Published by tina
This flavorful cocktail is a refreshing take on a mojito with a Texas twist.
We can hardly imagine a better summertime scenario than dining al fresco with an ice-cold beverage. Take your patio pleasure to the next level by sampling one of these local libations.
The Farmer’s Tan, Four Seasons
Available until Sept. 13, this custom creation came out of collaboration between David McIntyre and James Tidwell, the respective bar manager and master sommelier at Four Seasons Resort and Club Dallas at Las Colinas. With ingredients like Stingray spiced rum (made in Carrollton) and homegrown jalapenos, basil leaves and cilantro from executive chef Christof Syre’s herb garden, all infused with lime juice plus a splash of club soda, this flavorful cocktail is a refreshing take on a mojito with a Texas twist. $13.
The Southlake Voodoo, Truluck’s
Fresh crab and perfectly prepared steaks aren’t the only scrumptious items available at Truluck’s. The restaurant boasts an extensive cocktail list on their bar menu, and we’re worshipping one in particular. At the heart of the Southlake Voodoo is Bombay Sapphire gin infused with ingredients including juniper berries, lemon peel, coriander, almonds and liquorice. Truluck’s mix-masters then add ginger and lime juice and garnish the drink with ripe blackberries for a uniquely well-balanced beverage. $13 regular price, $6.50 during happy hour.
Locals know MCrowd Restaurant Group’s Mi Cocina and Taco Diner. Both are located in Southlake Town Square and both serve up some of the freshest, most appetizing Tex-Mex you’ll ever eat. Each restaurant also offers the Mambo Taxi, their signature frozen margarita. Made with 100-percent blue agave Sauza Blanco tequila swirled with a hint of house-made sangria, this legendary invention is a potently smooth blend that’s the perfect accessory to a hot summer day. $8.
The Gin’s Up, TruFire
This tipple is the perfect complement to TruFire’s Mediterranean-, Italian- and globally-inspired plates. Made with Hendrick’s gin infused with rose and cucumber in the distillery’s Scotland location, splashes of sweetened lime juice and served with cucumbers and orange segments, The Gin’s Up is sure to be a customer favorite at the restaurant’s new Southlake Town Square location (check out our review on page 80). TruFire makes their own sour and syrups, and each cocktail is handcrafted and served with fresh fruit. $10.
Bloody Mary, FnG Eats
One of FnG Eats’ many chef-inspired, classically prepared cocktails is their distinctively spicy Bloody Mary. Made with Chile-infused Ketel One vodka and garnished with crispy jalapeno bacon and tasty cream-cheese-stuffed olives, it’s not your typical tomato concoction. Pair it with dishes from the restaurant’s brunch menu like the California Benedict — shaved smoked turkey, artichokes and poached eggs over wood-grilled focaccia topped with avocado and Béarnaise — and your palate will thank you. $9.