BEVERAGES

Jo’s Coffee Iced Turbo

The Roosevelt Room

Death Valley & Lonesome Dove Cocktails House Wine Peach & Basil Sangria Il Brutto Frozen Aperol Spritz La Condesa Margarita la Clásica Manuels Pink Chihuahua Mexican Martini Jacoby’s Melvin Mule Grizzelda Cardi B Cocktail 5

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ICED TURBO

Jo’s Coffee opened on South Congress Avenue in 1999 and has been serving coffee, tacos, sandwiches and prime people-watching ever since. A hub of community activity, Jo’s regularly hosts fundraisers, concerts and other reasons to gather. Dogs are always welcome. Downtown Jo’s opened in 2006 in the Second Street District and has been serving breakfast, lunch, dinner and weekend brunch as well as the same Jo’s Coffee you love, roasted by Intelligentsia. Known for one of the best burgers in town and an ice-cold beer on the outdoor patio.

Jo’s also has locations at Saint Edward’s University and the Austin-Bergstrom International Airport.

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ICED TURBO

INGREDIENTS

7 oz. Jo’s House Blend 1 tsp. hazelnut syrup 1 tsp. chocolate syrup 2 oz. whole milk 1 Tbsp. condensed milk

INSTRUCTIONS

In a large measuring cup, mix coffee, hazelnut syrup, chocolate syrup and whole milk. Separately, in a small cup, add a splash of hot water to a generous tablespoon of condensed milk, and stir until combined. Add condensed milk to the other ingredients.

Whisk or shake for 30 seconds.

Pour into a glass filled with crushed ice, stir, and let dilute for a minute before you enjoy this god of iced coffee drinks. Best enjoyed outdoors with a dog nearby.

DEATH VALLEY & LONESOME DOVE COCKTAILS

Opened on June 27, 2015, The Roosevelt Room was conceived when awardwinning bartenders Justin Lavenue and Dennis Gobis joined up to create a classically modern cocktail bar where hospitality comes first and guests can enjoy a vast array of cocktails both old and new. The large menu focuses on detail-oriented classic cocktails, as well as adventurous and unique libations created by the staff. Over the years, the bar has gained national attention through accolades including Tales of the Cocktail Spirited Awards nominations for Best American High Volume Cocktail Bar and Best American Bar Team in both 2019 and 2020.

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THE DEATH VALLEY

INGREDIENTS

1 12-oz bottle Topo Chico 1 oz. Kübler Absinthe 0.25-oz. lime juice

INSTRUCTIONS

Open a bottle of Topo Chico. Pour around 1.5 ounces out of the bottle. Then pour in the Kübler Absinthe and lime juice.

Insert a straw. Garnish with a lime wedge (inserted into the neck of the bottle, pinning the straw in place).

Created by Justin Lavenue. The cocktail’s name combines a riff on Death in the Afternoon (absinthe, champagne and a lemon peel) with the fact that absinthe originated in the Val-de-Travers region of Neuchâtel, Switzerland, in the late 1700s.

THE LONESOME DOVE

INGREDIENTS

1.5 oz. Arette Blanco Tequila 1 oz. grapefruit juice 0.5 oz. lime juice 0.5 oz. cinnamon syrup 2 dashes vanilla extract 3 squints salt tincture

INSTRUCTIONS

Combine all ingredients in a cocktail shaker. Shake and strain over crushed ice in a hurricane glass. Top with more crushed ice. Garnish with:

red rose petal (against the back of the glass, opposite the straw)

3 sprays rose water (over the drink and on the glass)

Powdered cinnamon (on top of the crushed ice) Based on a Paloma, which means “Dove” in Spanish. Named after our neighboring restaurant, it’s an ode to the fact that in the1930s, the Vendome Club made a variant of the De Rigueur, their house cocktail, and named it after one of their neighbors, the Brown Derby.

PEACH AND BASIL SANGRIA

Owned and operated since 2008, House Wine is a wine bar as unpretentious and inclusive as the city of Austin itself. The wines are thoughtfully selected from small-production, boutique wineries and vineyards from all over the world. The House Wine family finds joy in sharing these delicious and intriguing finds with guests in a contemporary yet cozy home built in the 1940s. Locally sourced food options to accompany the wines include cheese plates, tapas and pizzas. House Wine is also proud to serve as a community space that offers approachable wine education and supports local artists and charities.

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PEACH & BASIL SANGRIA

INGREDIENTS

6 12-oz cans Goya (or Kern’s) Peach Nectar 6 peaches sliced 2 cups lemon juice 5 lemons, thinly sliced 1 bunch fresh basil 2 large oranges, thinly sliced 1 handful green grapes, sliced 4 bottles pinot grigio, 750 ml each

INSTRUCTIONS

To make a pitcher of sangria that serves a crowd, combine all ingredients and top off with prosecco.

Pro tip: Garnish with basil and a frozen peach. The peach acts like an ice cube to keep your drink cool in the warm weather, but doesn’t water down the sangria!

FROZEN APEROL SPRITZ

“Il Brutto is more than just a restaurant or a job to me. It is a place where anyone with a positive spirit and a desire to learn, grow and give of themselves can make a home. It is somewhere that we can connect with our neighbors from near and far and foster meaningful relationships. I came to Austin over a decade ago, thinking I would just be passing through; I stayed because I found a community of genuine, creative and caring people that still know how to laugh at themselves.”

– Charity Sadoy, general manager

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INGREDIENTS

14 oz. prosecco (a 750-mL bottle contains 25 oz.) 7 oz. aperol 6 oz. water 4 oz. simple syrup 1 oz. lemon juice (optional, but encouraged) 1 orange (for garnish)

FROZEN APEROL SPRITZ

While it might be tempting to just throw aperol, prosecco and ice together in a blender, it really doesn’t yield a delicious frozen spritz the way patience and planning do with this recipe.

INSTRUCTIONS

Combine all ingredients in a pitcher. If you don’t have any lemons, you can make this cocktail without lemon juice; but the little bit of citrus balances out the sweetness of the prosecco well. You can freeze the entire batch in a covered baking dish, or portion it out into 4 containers for easy use when you’re ready to drink. Just make sure to fill your containers only half full, as the mixture will expand to almost double its size by the time it’s fully frozen.

Let the mix freeze overnight. When it’s time to enjoy, toss the fully frozen mix into a blender and blend until smooth. If you like your frozen cocktails on the sippablewithout-a-straw side, add a splash of prosecco before you finish blending. Serve in your glass of choice with an orange slice and enjoy!

MARGARITA LA CLÁSICA

“Austin is home, and when I moved here the first time in 1999, it was a place to be myself and explore new things. La Condesa opened 11 years ago looking for a home too, and the team that helped grow the culture of our restaurant created its vibe and made it a place guests could be at home too. As our dining scene and entertainment districts grow, so do the aspirations of new Austinites. At La Condesa, I hope to continue to add to our story, to inspire locals and new friends to push on and explore in their own way too. Austin to me means that anything is possible.” – Executive Chef Rick Lopez

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MARGARITA LA CLÁSICA

MARGARITA INGREDIENTS

2 oz. Clásica mix 1.5 oz. blanco tequila 0.75 oz. quality orange liqueur Cactus-lemongrass salt Lime, cross-sectioned wheel

CLÁSICA MIX

1 part water 1 part agave 2 parts lime juice

CACTUS-LEMONGRASS SALT

30g dried cactus paddle 20g dried lemongrass 100g kosher salt 70g sugar

INSTRUCTIONS

Blitz the cactus paddle and lemongrass in a spice grinder, along with the salt and sugar, or hand grind in a molcajete.

Shake the mix, tequila and orange liqueur with ice. Pour unstrained into a salt-rimmed rocks glass. Garnish with a lime wheel, floating atop the finished beverage.

PINK CHIHUAHUA MEXICAN MARTINI

Exceptional regional Mexican cooking, handcrafted cocktails, legendary margaritas, consistency and friendly service have made Manuels an Austin favorite for over 30 years. From farm to sea, savory dishes are expertly prepared with high-quality, local ingredients. The original location is downtown at 310 Congress Ave, in the heart of Austin’s business and entertainment district. The Jollyville Road location has free parking and a beautiful garden patio–so you can get your fix on either side of town! Manuels is normally open 7 days a week for lunch, hour and dinner, plus live music brunch on Sundays

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PINK CHIHUAHUA

MEXICAN MARTINI

INGREDIENTS

1.5 oz. Camarena Silver Tequila 0.5 oz. Cointreau 0.5 oz. St-Germain Squeeze of whole lime 2 oz. sweet and sour 2 oz. prickly pear puree Lemon twist for garnish

INSTRUCTIONS

Place all ingredients in a stainless steel shaker with crushed ice.

Shake hard, then strain and pour into a large martini glass. Garnish with a lemon twist.

MELVIN MULE

Jacoby’s Restaurant & Mercantile is a transparent, value Driven, vertically integrated, ranch-to-table dining experience located in East Austin on the Colorado River. We are family operated with simple, Southern and rustic roots. We look forward to sharing our family with yours.

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MELVIN MULE

INGREDIENTS

1.5 oz. Ancho Reyes Chile Liqueur 0.5 oz. fresh lime juice 8 oz. ginger beer Lime wedge for garnish

INSTRUCTIONS

Mix together the chile liqueur and lime juice. Pour the liqueur/ lime mixture over ice, and top with ginger beer.

We recommend using an enamelware mug to ensure the drink stays cold.

CARDI B COCKTAIL

Mexican artwork and bright pops of pink and green lend a beach vacation vibe to this East Austin space, where seafood ceviche, tacos, enchiladas and other Central and Coastal Mexican specialties are accompanied by cleverly named tequila and mezcal cocktails.

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CARDI B COCKTAIL

INGREDIENTS

1.5 oz. Tequila 1 oz. Fresh Squeezed Lime Juice 2 Cucumbers Fresh Basil Simple Syrup to taste

INSTRUCTIONS

Peel and slice cucumbers. Muddle the basil and cucumber slices in a glass.

Add the rest of the ingredients

Shake Together, strain, pour over ice, garnish with a slice of cucumber, enjoy!