Sip On This: Four Texas-Made Cocktail Recipes to Keep Summer Going

Sip On This: Four Texas-Made Cocktail Recipes to Keep Summer Going

Though one of Texas’ hottest summers is beginning to cool off, that doesn’t mean it’s time to give up refreshing poolside cocktails just yet.

Shake Up Your Routine with These 6 Cocktail Recipes

Shake Up Your Routine with These 6 Cocktail Recipes

Texas Highways also has a collection of cocktail recipes to share from our archives. Because liquor stores and grocery stores remain open during this time as essential businesses, you should be able to access (or get delivered to your door) everything you need to make these simple drinks.

Cucumber Gin and Tonic Recipe

Cucumber Gin and Tonic Recipe

For scorching July temperatures, it doesn’t get more refreshing than Elk Store’s Cucumber Gin and Tonic. Bartender Nia Gramatikakis developed this recipe using Elk Store’s signature gin, which features 11 botanicals and has been distilled eight times.

Shake Up Your Routine with These 6 Cocktail Recipes

Bourbon Smash Recipe

Marsha Milam describes her Bourbon Smash (see photo, left) cocktail recipe as “delicious, flexible, and forgiving.” Mix one up at home to celebrate Texas Independence Day on March 2—or head to the distillery for its second anniversary bash—and toast to the spirit of Ben Milam and other brave Texas revolutionaries.

Mardi Gras Cocktail Recipe from Galveston’s Tremont House

Mardi Gras Cocktail Recipe from Galveston’s Tremont House

The historic Galveston Tremont House bar mixes up the perfect cocktail to accompany Mardi Gras festivities. When Galveston held its first Mardi Gras celebration in 1867, no one recorded the libations served. But modern-day revelers can hoist a signature Mardi Gras Punch (see below for recipe) at the Tremont House hotel, which shares the island’s long history with the raucous holiday.

A Trio of Madeira Cocktails

A Trio of Madeira Cocktails

Thomas Jefferson and Sam Houston probably drank their Madeira straight (and so can you, of course), but the wine—which is fortified, heated, and aged in oak barrels— also makes an intriguing addition to cocktails, as I discovered recently during a series of experiments with friends.

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