We all have our go-to drink. The one you fall back on when nothing sounds good or when you want the comfort of something familiar.
Because I’m a bartender, I have a few go-to cocktails — ones I order and ones I offer. Below you will find recipes for my super special, even tastier twist on my current favorite go-to drinks, both to drink and to serve.
To drink: The Ruby Mule
Since the craft cocktail comeback, it’s a good bet you’ll find ginger beer at most bars. So it’s probably safe to order a Moscow Mule at most places. Copper mugs may not be as available as the ginger beer, and I admit a Moscow Mule isn’t quite the same without it, but the drink still satisfies sans copper, especially the mules I make.
Ruby Mule
– 1 lime
– 1 1/2 ounces Deep Eddy Ruby Red Vodka
– 1 bottle Cock and Bull ginger beer
– copper mug
Fill copper mug with ice and add Ruby Red vodka. Top with ginger beer (4-6 ounces depending on mug size), squeeze in half a lime, stir and enjoy. Notice that half a lime and remaining ginger beer? Have another!
To serve: The Big Tex Rum Fashioned
The Old Fashioned is one of the most classic of the classic cocktails. I’d say it’s in the top three most popular. Everyone seems to agree on the ingredients in an Old Fashioned — usually bourbon or rye (but some like whiskey or brandy), a slice of orange, cocktail cherry, some sugar, and Angostura bitters. Now ask any bartender, black book, or online search engine and you will find variations in preparation. Some like to muddle only the sugar and bitters leaving the fruit for garnish. Some add water, others finish it with a splash of soda. Try it a few ways until you find your favorite. Better yet, grab a seat at my bar and let me make it for you.
Big Tex Rum Fashioned
– 2 ounces Balcones Texas Rum
– 1/2 ounce cherry infused maraschino liqueur
– 1 teaspoon/packet/cube of sugar
– 2 dashes orange bitters
– 2 cocktail cherries
– orange wheel slice cut in half
In a rocks or Old Fashioned glass, muddle cherry maraschino liqueur and half of the orange wheel with one cocktail cherry and a teaspoon of sugar. Take care to muddle only fruit meat not rind. Add ice to the glass. Pour in Balcones Texas Rum and stir well. Then add orange bitters and garnish with remaining cherry and orange piece.
Joanna Bellomy is bar manager at Jack Mac’s Swill and Grill, a great lil Dallas pub specializing in house-made infusions, Texas craft beer, liquor, and wine.