Take these fresh cocktail recipes from two of Dallas’ most knowledgable bartenders outdoors.
Daniel Alqassen, assistant manager and bartender at Bowen House
- Muddled blueberries
- 3 drops of orange cream citrate
- 1 ½ ounces of Zephyr Gin Blue
- ¾ ounces of simple syrup
- ½ ounce of lemon juice
- ¼ ounce of blue curaçao Club soda like Topo Chico
Shake orange cream citrate, gin, simple syrup, and lemon juice together and strain into a glass. Top with a dash of Topo Chico and blue curaçao. Garnish with an edible orchid or blueberry and be swept away to the tropics.
Lark on the Park
- 1 ½ ounces of silver rum
- ¾ ounces of lime juice
- ¾ ounces of blueberry, thyme, and Meyer lemon reduction
Shake all the ingredients with ice and double strain into a chilled coup glass. Garnish with blueberries and thyme sprig.