Cool down from the heat with these three distinctly local concoctions.

By Andrew Barlow

Austin has burst onto the national scene as a proving ground for great libations, thanks to a number of innovative women willing to take a few risks with their concoctions. From an herbal-gardening foodie and an urban-winery pioneer and an old-school whiskey slinger, these women are proving Austin has become a magnet for bona fide talent behind the bar. Feel free to try your hand at recreating these carefully crafted  summer cocktails at your home bar, but don’t be afraid to step out for a taste of the originals, mixed expertly by their inventors.


Sprung, a floral cocktail from Vox Table, was created by Madelyn Kay, who recently represented Texas in New York City for Speed Rack, an all-female, speed-based, craft-cocktail competition that raises awareness and funds for breast-cancer research. So, you know this crafty cocktail is worth its salt.

Vox Table, 1100 S. Lamar Blvd.,

“Good things happen when you put a woman behind the bar,” Kay says. “I’m glad to see there are more of us around these days.”

1 ounce Bols Genever
3/4 ounce Bonal
3/4 ounce lavender-lemongrass syrup
3/4 ounce lemon juice
1/4 ounce grapefruit juice
Pinch of salt
4 dashes Bittercube Bolivar bitters

1. Shake all ingredients with ice, then strain into a cocktail glass over crushed ice.
2. Garnish the cocktail with Thai basil, or fun herb you desire.


The wine slushy is proof the folks at The Infinite Monkey Theorem do things their own way, from wine in a can to booze-infused slushies mixed in a classic frozen-margarita machine.

The Infinite Monkey Theorem, 121 Pickle Road,

“Austinites are an adventurous crowd willing to take a chance on a new approach to wine, whether it comes from a can, a keg or a margarita machine,” says Meredith Berman, co-owner of The Infinite Monkey Theorem.

3 parts Infinite Monkey Theorem rosé in a can
1 part Infinite Monkey Theorem moscato in a can
A healthy (but not greedy) dash of simple syrup

1. Combine all the ingredients and let the mixture freeze, adding more simple syrup if you like a firmer slushy.
2. Drink carefully. A brain freeze is no laughing matter.


Take a sip of a Fiery Lion at Vinaigrette and you’ll not only get a burst of flavor, but also a healthy dose of antioxidants, thanks to the healthy ingredient of the moment: turmeric. The Fiery Lion proves cocktails aren’t just for cooling off.

Vinaigrette, 2201 College Ave.,

“The turmeric’s earthy-hot-spice component goes nicely with the deeper base notes in the Gran Marnier,” says Erin Wade, owner of Vinaigrette. “It’s sort of our juicy take on a martini.”

1 ounce Plymouth Gin
1 ounce Gran Marnier
Squirt of lemon
Splash of grenadine
3/4 ounce turmeric orange juice

1. Combine all the ingredients in a shaker and give the mixture a good few shakes.
2. Serve the completed cocktail in a martini glass with an orange twist.
Vox Table photo by Stu Smith. Wine Slushy photo by Sarah Jacober. Vinaigrette photo by Andrew Bennett. 


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