The Drag Brunch 10 Commandments

BY NINA RANGEL

The thought of attending your first drag brunch may be tinged with electric excitement, but just like any dining experience, there are rules of etiquette.

To ensure you have an unforgettable experience while respecting the performers and the community, we present to you the Drag Brunch 10 Commandments. These guidelines will help you navigate the event — whether an actual brunch or any other kind of drag show — with grace, enthusiasm and respect for those who make it happen.

1. Thou shalt tip the performers.

Tipping a drag artist during their performance is like tipping a server or bartender. It’s good manners, and the amount should fairly represent the service provided. Remember that performers often drop loads of cash on hair, makeup and clothing, and they spend hours rehearsing to get their acts right. You know the saying: time is money.

2. Thou shalt purchase something at the bar. The bar doesn’t operate for free, and often, money-making tables and seats are moved or set aside for ample performance space. Purchasing a round of drinks helps the business offset operating costs and helps ensure a future performance space for local drag performers.

3. Thou shalt not touch the queens. Drag performers grace the stage for our entertainment, but that doesn’t afford spectators the right to touch them. Treat them with the same respect you would want to be treated, and don’t touch a performer unless you’re specifically given permission. This includes when tipping — hold the money in your hand and extend your arm. Don’t put the cash in the performer’s clothes unless you are invited to do so.

4. Thou shalt be an active audience member. Artists feed off the audience’s energy during live events, so plan on being attentive and interactive. Do you love an outfit? Hoot and holler. Did a performer dazzle with a dance routine? Do the same to show your appreciation. If you give the performer positive energy, they’ll feel loved and give a better show. But by all means, never invade a performer’s space by stepping onto the stage — hang along the perimeter with tip in hand and they’ll inevitably approach you.

5. Thou shalt not assume someone’s gender. Whether it’s a performer or audience member, making assumptions about someone’s gender at a drag show can quickly kill the positive vibes. Drag shows are meant to be safe, inclusive spaces, so ensure you’re always being conscientious and inclusive — especially when using pronouns.

6. Thou shalt not take thyself too seriously. Drag celebrates diversity and often does so through humor, so if you can’t take a joke, sit far from the stage, where a performer is less likely to single you out. If you still get roasted, remember: the performer isn’t trying to offend you or hurt your feelings. It’s part of the show, and the practice is to leave your ego at the door.

7. Thou shalt support artists who haven’t been on RuPaul’s Drag Race.

San Antonio is home to plenty of performers who are pushing the limits and exploring new avenues of drag, so if you enjoy a drag brunch, do some homework. From cabaret to burlesque to stand-up comedy, there are plenty of drag performances an outing — even those that don’t feature TV stars or internet personalities.

8. Thou shalt remember to support the performers after the show.

Performers build a following via social media, so after the show, consider connecting with them online so you can stay updated about future shows. Engaging with their social profiles will help them expand their reach.

9. Thou shalt honor performers’ spaces as safe havens.

Whether it’s happening in a theater, concert venue or a gay bar, a drag show’s hosting establishment inherently becomes an outlet for members of the LGBTQ+ community. Everyone present should respect entertainers and audience members alike, no matter their preferences. Drag often defies labels when it comes to gender and sexuality, so if you want to engage with people at a drag show, do so from a place of love, celebration and respect.

10. Thou shalt have fun.

Following these commandments is just the first step to making the most of a drag experience. What’s most important is to find your own joy, however that manifests itself for you. Drag shows are about embracing creativity, inclusivity and a fantastic time in a vibrant and supportive community. So, show up in a ridiculously colorful outfit. Down a couple of drinks. Get a little sucia. It’s all in good fun.

BY RON BECHTOL

Summer is in full, sweltering swing — a perfect excuse to rev up the blender and cool off with a frozen drink. But that icy relief need not come from a played-out frozen margarita or syrupy, slushy daiquiri.

We have better options, none of which are frosé, by the way.

Of course, some familiar pool-party frozen concoctions can be built up into more creative options. Take that daiquiri mentioned earlier. For this variation, you’ll need a bottle of Green Chartreuse, the endlessly useful herbal liqueur, which also works in a simple spritz with bubbly of any kind. This recipe for a cucumber Green Chartreuse daiquiri has you prepping the liquid ingredients a day in advance and pre-chilling them in the freezer to minimize dilution—a useful technique for many of the drinks to follow.

Batch together and put in the freezer overnight

4 ounces of good white rum, 2 ounces of fresh lime juice, ¾ ounce of Green Chartreuse and 1¼ ounce of simple syrup. Make the syrup by heating one cup water with one cup sugar, stirring until dissolved. The next day, put mixture in a blender with one cucumber cut into chunks — peel it if the peel seems bitter — and 2 cups of ice cubes. Blend until texture is consistent, pour into a pair of rocks glasses and garnish with a cucumber wheel or spear.

Sticking with rum — either white or gold — straight from the freezer, here’s a single-serving piña colada that flaunts its tropical flavors. Batch and put in freezer at least an hour ahead 5 ounces of cubed fresh pineapple, 1¾ ounces unsweetened coconut cream such as Trader Joe’s in a shaken can, 1 ounce simple syrup and ¾ ounce of fresh lime juice. Blend the frozen mixture with the rum until it’s uniformly slushy, adding more lime juice if desired. Paper umbrellas are optional, but if you’ve got ‘em, flaunt ‘em. It doesn’t take much to turn a plebeian frozen margarita into an ice princess: just start with a decent, chilled reposado tequila and add fresh berries. Blend about 12 blackberries , 4 ounces of tequila, 1½ ounces of Grand Marnier or other orange liqueur, 2 ounces of fresh lime juice, 1½ ounces of simple syrup and 3 cups ice. Quarter a fresh lime and rub half the rim of a margarita coupe, then roll in a sugar-salt mixture. Garnish with one of the lime wedges or skewered berries.

But let’s say your go-to drink is a Negroni, season be damned. You don’t need to miss out on the frosty fun with the following recipe. I fiddled with this one a lot, splitting the Campari with other amari and using two different vermouths. Perhaps it’s best to start with the base recipe, then tweak to suit. Combine 4½ ounces of London Dry gin, 2½ ounces of Campari, 2½ ounces of Carpano Antica or other sweet vermouth. Put in sealable container and freeze for at least eight hours. When ready to serve, whiz it in a blender with 3 cups of small ice cubes. Divvy up between three or four chilled coupe or rocks glasses, each garnished with a slice of orange.

The classic Tom Collins is a good summer drink just as it is, but there’s a certain summer-at-a-swish-resort feel to the frozen version. Warning: you will have to spring for some fancy Luxardo maraschino cherries, but they will come in handy year-round. For three to four servings, combine 4 ounces of gin, 3 ounces of fresh lemon juice and 2 ounces of simple syrup in a lidded container and chill, preferably overnight. Transfer to blender with about 3 cups cracked ice and blend until uniform. Pour into chilled rocks glasses and gently swirl in a couple Luxardo cherries and a little of the syrup. A mint sprig doesn’t hurt as a contrasting garnish.

Finally, the blender gets a rest with this recipe for a Vermouth Slush made entirely in the freezer. In a 9-inch square baking pan, combine 10 ounces of fresh orange juice, 8 ounces of sweet vermouth such as Carpano Antica, 4 ounces of simple syrup, 2 ounces of orange liqueur such as Curaçao and 2 ounces of water. Freeze for three hours, then scrape the frozen edges toward the center, continuing to freeze for at least five hours total. Scrape with a fork to combine into a grainy slush, then add about ¾ cup to each of 6 rocks glasses and serve as is or topped with an ounce of your favorite booze: gin, tequila, rum or bourbon.