Dragonfruit Southside
Shyler likes to use dragon fruit for homemade ice cream when it’s in season. Dragon fruit adds a nice texture and color. As you may already know, the color varies between white, pink, purple, and red, and it’s not easy to tell from the outside of the fruit, what color is on the inside. One night when Shyler was making ice cream with deep purple dragon fruit, I added a scoop to a Southside with Zephyr Gin, lime, and mint syrup. The dragon fruit didn’t add any flavor, but it added a fantastic indigo color. Ever since then, I have used dragon fruit Southsides in the summertime when I need an eye-catching cocktail!
Spindrift Colada
The Pina Colada is a great cocktail, but usually, it’s full of bad stuff like fake coconut cream and pineapple syrup. Inspired by the pineapple juice in spindrift sparkling water, I created a much lighter pina colada that is more refreshing than the traditional tropical dessert drink.
Dos Agaves Margarita
I love mezcal, but I know that it’s not for everyone. It can take a while to warm up to, kind of like scotch. Mixing Blanco tequila and mezcal in a proper margarita is a great way to impart the flavor of Mezcal without it becoming overbearing. If you want to get a little funkier, split the 1.5 oz of primary spirit up three ways with tequila, mezcal, and sotol.
Amaro And Soda Highball
An Amaro and soda is quite possibly the best 2 ingredient cocktail in existence because Amaro has it all, including some sweet, some bitter, and some alcohol. Adding soda and making it into a highball allows for it to be enjoyed as a refresher.
Unfiltered Aviation
I first came up with this cocktail specifically for an event at the Trammel Crow Museum of Asian Art in downtown Dallas in 2018. The original recipe did not include gin. When I began working for Zephyr Gin, I was in need of a few cocktails to pitch to Asian-inspired restaurants, and after playing around with the proportions of the original version of the unfiltered aviation, I was able to come up with a version including gin. This is that version. Kesaku at the top of the Thompson Hotel has had this cocktail on the menu since opening last year.
Garden Gimlet
There have been many versions of this cocktail over the years appearing on cocktail menus of mine in Dallas. The great thing is any variation always works well. The base of this sour can be lemon or lime. The sweetener can be simple syrup, agave, or honey syrup. The flavor profile can include cucumber, cilantro, ginger, or just 1 or 2 of the three. The base spirit can be gin, pisco, Blanco tequila, mezcal, or even something as boring as vodka. As long as the sweet and sour are balanced with the spirit, you can’t go wrong.
Vieux carré
Vieux Carré means “old square” in French and refers to the French Quarter in New Orleans. This classic cocktail is delicious when made correctly and combines 2 base spirits in Rye and Cognac. My buddy Marc requested a batched liter of the Vieux Carré a couple of years ago, his favorite cocktail, and after I made it, I was reminded of just how amazing this cocktail really is.