It seems like just yesterday we were online shopping for one of Ralph Lauren’s Team USA Ceremony blazers. As we head into the final weekend of Leslie Jones’ incredible live-tweets (and sports and stuff), we raise a toast to the athletes who’ve backstroked, vaulted, and volleyed their way into our hearts. But these Olympians don’t deserve to be toasted with any old mixed drink. Here, we’ve rounded up cocktails from some of the Dallas dining scene’s own MVPs.
Ravinder Singh – Bar Manager Rapscallion
Dances in the Sand
- 2 oz Avua Cachaça
- 0.5 oz Strawberry Honey (equal parts strawberries and honey by weight. Puree)
- 0.5 oz Ginger Syrup (equal parts ginger juice and sugar by weight)
- 1 oz Orange Acid (orange juice with 32g citric acid and 20g malic acid added per liter) <— can substitute lime
- 3 dashes of baked apple bitters
Alex Fletcher – Bar Manager at Henry’s Majestic
In the Streets of Rio
Glassware: Collins
Tools needed: Muddler, Jiggers, Boston Shaker, Hawthorne strainer
Ingredients in ounces:
- 1 1/2 Avua’ Cachaca
- 1/2 Cana brava 7yr
- 3/4 Fresh Lime Juice
- 3/4 Rich Tamarind Demerara
- Topo Chico
- Garnish: Lime wheel, and Tamarind Bean
Procedure:
- Place all ingredients (except for Soda water) in Boston shaker
- Fill Shake 3/4 with ice
- Shake for 10-15 seconds
- Strain contents of shaker into a Collins glass
- Fill Collins glass with crushed Ice
- Top with Topo Chico
- Garnish and serve
