night life Festival Cocktail Recipes Here’s a sneak peak at two of the drinks you’ll be enjoying during the Fort Worth Food + Wine Festival and instructions on how to make them. BY ERIC GRIFFEY
For many, dining well necessarily starts and ends with a well-made cocktail –– and for some on the liquid diet, the drink is the whole meal. As the reach of craft cocktail culture extends to even the most casual diner, these high-quality, labor-intensive throwback elixirs have replaced the reliable gin & tonic or vodka & soda as the go-to way to begin an evening on the town. For this new, Food Network-educated crowd, the old standards just don’t excite the palate the way a Moscow Mule, Old Fashioned, or Negroni can. We may have to stop calling the craft cocktail movement a trend, since seemingly every newly opened restaurant boasts its own unique drink menu. Fort Worth Food + Wine Festival’s Deserts After Dark event, 9-11pm at Whiskey Ranch (4250 Mitchell Blvd), gives a nod to this new boozy institution. The shindig will host 16 pastry chefs and 14 mixologists who will create special confections and drinks for the festivities. Lisa Little-Adams of Proper (409 W Magnolia Av, 817-9841133) and Brad Hensarling of The Usual (1408 W Magnolia Av, 817-810-0114) gave us a preview of what you can expect to see at the bottom of a glass that evening. Do try these at home.
Mixologist/owner Lisa Little-Adams’ cocktail lightens up TX whiskey with fresh fruit flavors and seltzer water. Photo By Twig Capra
The Circus
Method
BY LISA LITTLE-ADAMS, PROPER
Ingredients
1.5 oz TX Whiskey .25 oz Grand Marnier Signature Collection No. 2, Raspberry Peach liqueur
12 ZEST EIGHT ONE SEVEN zest817.com
.25 oz Raspberry syrup Chilled seltzer water Fresh raspberries Mint
In a tall highball or Collins glass, add 2 fitted cubes of ice and stir approximately 13 times, clockwise. Add syrup, liqueur, and TX Whiskey and one more fitted cube of ice. Ice should reach the top of the glass at this point. Fill the rest of the glass with chilled soda water and stir together with a long spoon. Garnish with a couple raspberries and a small mint bouquet.
March 2019
