Summertime Sips from Austin Favorites – Laurel, Lenoir, Dean’s, and Acre 41

Laurel @ Hotel Viata 

Bloody Mary

Laurel’s Bloody Mary is where Austin meets the Amalfi Coast. The cocktail uses Calabrian Chile – an extremely versatile ingredient, providing heat and flavor– and is garnished with a chicken Parmesan wing, anti-pasta skewer, and pickled celery.

Summer Sips: Austin Favorites by Food & Beverage Magazine

Ingredients (batched recipe)

  • 1 btl Zing Zang Bloody Mary Mix (or your favorite bloody mix)
  • 1 cup Blended San Marzano Tomatoes
  • 1/2 Cup Calabrian Chiles (blended)
  • 1/4 cup pepperoncini brine
  • 4-5 dashes worchestire sauce
  • 1 Tablespoon Horesradish (Optional)



Lil Selena


  • 2 oz. Atxa Blanca Vermut (or another similarly dry, herbal white vermouth) 1 oz. Lillet Blanc
  • 1/4 oz Smoky Hibiscus Tincture*
    • 2 c. dried hibiscus leaves
    • 750ml white mezcal
      • Combine the hibiscus leaves and mezcal in a non-reactive container and stir-soak the leaves
      • Allow to steep under refrigeration for 2-3 days, then strain hibiscus leaves and reserve them  for a second use
  • Lime wedge, for garnish



  • Combine all ingredients in a rocks glass
  • Fill the glass with ice
  • Squeeze a wedge of lime, then drop it in for garnish


Giardino Fizz


  • 2 oz. Fizz Syrup*
    • 16 oz. Cardamaro
    • 16 oz. Mommenpop ‘Lemonpop!’ Vermouth
    •  6 oz Tarragon Syrup*
      • 1 qt. Tarragon Leaves, loosely packed
      • 3 c. sugar
      • 3 c. water
      • pinch salt
    •  8 dashes of Ginger Bitters
      • Combine all ingredients in non-reactive container and refrigerate until needed
  • 3 oz. Prosecco
  • Lemon Twist, for garnish
  • Fennel Frond (or other herbs) for garnish



  • In a wine glass, combine the syrup and Prosecco
  • Fill the glass with ice
  • Garnish with a lemon twist, herbs and a straw


Dean’s Italian Steakhouse 

Summertime Spritz


  • 0.25 oz lemon juice
  • 0.50 oz Strawberry Oleo
  • 0.50 oz Aperol & Giffard Abricot Blend
  • 1.50 oz Zephyr gin
  • 2.00 oz Brut
  • 1.00 each cocktail flower



  • Japanese jigger 1oz/2oz x 1
  • Shaker tins x 1
  • Hawthorne strainer x 1
  • AP wine glass x 1



  • Combine all ingredients except Brut into shaker tin
  • Add ice and shake until proper dilution
  • Fill AP wine glass with ice and 2 oz Brut
  • Fine strain cocktail over Brut and ice
  • Garnish with flower

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Acre 41 

Acre 41 launched a new cocktail menu in addition to a new menu featuring USDA prime steaks, comfort-food favorites, and elevated classic dishes that go the “extra acre.” Cocktail highlights include:

  • Strawberry Mule: strawberry & mint-infused vodka, ginger beer, and lime.
  • Southern Hospitality: Tanteo jalapeno-infused tequila,  blood orange liqueur, agave, and cucumber.