“I’ve been calling it ‘Make That Tootsie Roll,'” Jesse Powell, head bartender at Scotch & Sausage’s new agave bar explained while swirling a brown, frozen cocktail.
“I love the way chocolate and tequila pair together, I got this Creme de Coco to play around with, and one day I added it to the frozen margarita,” he said, “and the first thing that came to mind was Tootsie Roll.” The drink is simple: part frozen margarita and part Creme de Coco. That’s it. It’s cold, boozy, and actually tastes like a Tootsie Roll.
Scotch & Sausage used to only specialize in whiskey, sausage, and beer, but expanded their menu last month to include agave (tequila and mescal) and tacos. You’ll catch Powell behind the bar most days of the week, experimenting with mole bitters, and carrot juice tequila concoctions. “I want it to be an agave learning experience, an educational bar,” he explained while dripping habanero pepper bitters into a coupe glass.
Make That Tootsie Roll is not on the menu, but is available by request.
Bonus: While sitting at the bar, bartender Cole Fieber mentioned that he’s been experimenting with cereal milk. (Ready for this trend, Dallas?) Fieber has been making a Corn Flakes White Russian and a cereal milk and Rumple Minze shot. “I take Corn Flakes, brown sugar, and salt and toast it in the oven or on the stove. Then I soak it all in milk for about three hours,” he explained of the process.
Like the Tootsie Roll margarita, the cereal milk cocktails are not on the menu, but if Fieber is working chances are they’ll be available to order. The drinks don’t officially have a name yet, so you’ll just have to ask for the “Rumple Minze cereal milk shot” and the “cereal milk White Russian.”
