At Five Sixty, the always-crafty James Slater also employed pandan in his Paper Crane, a smooth twist on the classic Paper Plane, while Midnight Rambler’s Chad Solomon medicated his absinthe-laden Seasick Crocodile with poblano juice and Thai chile.Īt Homewood on Oak Lawn, golden beet and orange leapt like dolphins across an sea of gin in Lauren Festa’s Golden Amaranth, while in Plano, there was definitely Something About Rosemary in Whiskey Cake’s nicely balanced drink of the same name. There was seemingly little left under the sun to drive innovation, but surprises flourished nonetheless: At Bourbon and Banter, Hugo Osorio’s Ducktail softened Scotch with sweet citrus while his Liberty Spikes fluttered with coyly bittersweet flavor both (see photo above) were among my favorite drinks of the year.Īt Proper in Fort Worth, so was Lisa Adams’ Pandan Swizzle, which blended the nuttiness of amontillado sherry with the sweetness of its lovely signature herb. On Fitzhugh, La Viuda Negra executed a Thor-like landing with its urban-Mexico-inspired vibe and a lineup of smartly conceived drinks both agave-centric and photogenic, while Eddie Campbell’s Clover Club debuted with swanky swagger above Cedar Springs in Uptown. Palmas in Uptown, downtown’s Te Deseo and The Charles in the Design District Mix masters in 2019, with newcomers like Deep Ellum’s Ebb & Flow, Las The flurry of craft cocktails springing forth from the minds of the metropolis’ My favorites of 2019: At center, Homewood’s Golden Amaranth clockwise from top left, the Inca Knife Fight at Henry’s Majestic Ruins’ Sierra Outkast Bourbon and Banter’s Ducktail Five Sixty’s Paper Crane Proper’s Pandan Swizzle the Liberty Spikes at Bourbon and Banter Midnight Rambler’s Seasick Crocodile and the Spanish Gin & Tonic at Beverley’s.ĭFW, you finally bested me. They started out in a bare-bones warehouse near Love Field that resembled like a chemistry grad students’ enclave, with bottles, beakers, cylinders and pipettes.Īs the group gained notice and eventually a minority interest from Beam Suntory, their bottled cocktails – some of them classics, others Milano’s own creations – began to bear familiar Beam Suntory names, like a Mai Tai featuring Cruzan rum, a Hornitos tequila Margarita or a Knob Creek whiskey Old Fashioned. That led to more serious talks, then intros to other airlines, a crash course in bottled-cocktail science and plenty of their own capital.
The three initially planned to open a distillery as Barter plowed through its final days, but when some Virgin Airlines bigwigs came by the place to celebrate the airline’s Love Field debut in late 2014, an offhand remark by one of them – something to the effect of, “These drinks are so good, I wish we could have them on planes” – set their wheels spinning. Pre-mixed drinks were a fast-growing playing field at the time, and On The Rocks would soar, winning acclaim in the process. The jovial one-time theology major from Santa Cruz, Calif., was among the Dallas craft-cocktail scene’s early luminaries as it blossomed in the early 2010s, emerging from The Mansion at Turtle Creek to preside over the two well-regarded Uptown restaurant bar programs.Īfter both sites ran their course, Milano joined Barter owner Patrick Halbert and Andrew Gill, Halbert’s cousin, in an effort to design a line of ready-to-drink cocktails. Among OTR’s collection in its early pre-partnership days: The Aviation, Cosmopolitan and Mango Daiquiri
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