It’s been a month since the San Antonio Cocktail Conference and I’m finally getting a chance to write about my favorites libations. With so many events that went on, it’s hard to pick just a few, but I’ve narrowed it down for you.
THE HIGH JINX
This cocktail is the 2017 SACC Signature drink and will be featured at various events held throughout the year benefiting the Houston Street Charities. It features Monkey Shoulder, the 100 percent malt Scotch whisky owned by William Grant & Sons, who recently announced Sebastien Derbomez as the brand’s new U.S. Ambassador. In this role, Seb is responsible for bringing Monkey Shoulder’s brand story and mischievous attitude to life. Through education and activations for trade and consumers, Seb showcases the marriage of select single malts that make Monkey Shoulder perfect for mixing in cocktails. Prior to working with William Grant & Sons, Seb was based in London where he cultivated his bartending and hospitality skills at Nobu restaurant and private, members-only clubs including The Century and The Burlington Club. A celebrated bartender, Seb has won several awards for outstanding cocktails, service and leadership including two Australian Bar Awards and a Queensland Lifestyle Award.
“Seb is a talented mixologist and advocate for both Monkey Shoulder and the industry as a whole,” said RJ Whittington, Monkey Shoulder Brand Manager. “His expertise, commitment to his craft and fun-loving personality make him a perfect fit for this role. We’re thrilled to have him on the team.”
We asked Seb about this year’s cocktail and he told us “Monkey Shoulder Scotch Whisky a combination of three select single malt whiskys from Speyside’s finest distilleries. The High Jinx cocktail is a great way to showcase the spirit’s versatility and highlights the fruity flavors without being overly sweet, resulting in a balanced and approachable drink.”
We enjoyed this cocktail at every event due to it’s mellow, smooth flavor of citrus and bubbles. If you would like to enjoy this all year long and beyond, we’ve included the recipe so you can make it at home.
1 ½ parts Monkey Shoulder Scotch Whiskey
½ part Solerno
¾ part lemon juice
¾ part Grenadine or Orgeat
Stir together and pour over ice. Top with club soda. Garnish with orange.
THE HIGH JINX
This cocktail is the 2017 SACC Signature drink and will be featured at various events held throughout the year benefiting the Houston Street Charities. It features Monkey Shoulder, the 100 percent malt Scotch whisky owned by William Grant & Sons, who recently announced Sebastien Derbomez as the brand’s new U.S. Ambassador. In this role, Seb is responsible for bringing Monkey Shoulder’s brand story and mischievous attitude to life. Through education and activations for trade and consumers, Seb showcases the marriage of select single malts that make Monkey Shoulder perfect for mixing in cocktails. Prior to working with William Grant & Sons, Seb was based in London where he cultivated his bartending and hospitality skills at Nobu restaurant and private, members-only clubs including The Century and The Burlington Club. A celebrated bartender, Seb has won several awards for outstanding cocktails, service and leadership including two Australian Bar Awards and a Queensland Lifestyle Award.
“Seb is a talented mixologist and advocate for both Monkey Shoulder and the industry as a whole,” said RJ Whittington, Monkey Shoulder Brand Manager. “His expertise, commitment to his craft and fun-loving personality make him a perfect fit for this role. We’re thrilled to have him on the team.”
We asked Seb about this year’s cocktail and he told us “Monkey Shoulder Scotch Whisky a combination of three select single malt whiskys from Speyside’s finest distilleries. The High Jinx cocktail is a great way to showcase the spirit’s versatility and highlights the fruity flavors without being overly sweet, resulting in a balanced and approachable drink.”
We enjoyed this cocktail at every event due to it’s mellow, smooth flavor of citrus and bubbles. If you would like to enjoy this all year long and beyond, we’ve included the recipe so you can make it at home.
1 ½ parts Monkey Shoulder Scotch Whiskey
½ part Solerno
¾ part lemon juice
¾ part Grenadine or Orgeat
Stir together and pour over ice. Top with club soda. Garnish with orange.
One of the official events of the SACC was Women Shaking It Up: Cocktails and Cookies held at La Villita. That would be Girl Scout Cookies! An evening outdoors under the San Antonio sky was a perfect backdrop for sampling sips and bites from award-winning chefs and restaurants. While there were many crowd pleasers, two stood out for me (and surprisingly one contained vodka!).
THE CENTENNIAL
Chila Orchata
Buffalo Trace
Honey Syrup
Rice Milk
Paired with the new S'mores Girl Scout Cookies flavor - made to commemorate the 100 Yr Anniversary of cookie sales.
(photo by Erin Winch)
THE CENTENNIAL
Chila Orchata
Buffalo Trace
Honey Syrup
Rice Milk
Paired with the new S'mores Girl Scout Cookies flavor - made to commemorate the 100 Yr Anniversary of cookie sales.
(photo by Erin Winch)
CULLODEN CAFE
Drambuie
Reyka Vodka
Pulp Caramel Chameleon Cold Brew Coffee
Lemon Juice
Spiced Apple Cider
Garnished with mint and dusted nutmeg
My favorite Peanut Butter Patties were paired with a cocktail that made your mouth water and featured two of my favorites - Reyka Vodka and Drambuie. I discovered this Buie tasty treat last November when they came through Austin for the Drambuie Modern Classic.
This premium Scotch liqueur is made with aged Highland whisky, heather honey, herbs and spices, though the exact recipe remains a closely guarded secret as it has since 1745. Drambuie’s rich history and longevity is a testament to the liquid in every bottle and to the unique flavor Drambuie adds to cocktails.
Reyna Vodka is a small batch vodka made in Iceland, hand crafted using lava rock filtration, arctic spring water & geo-thermal energy and as some of you may know, one of my favorite vodkas.
(photo by Vance Henderson)
Drambuie
Reyka Vodka
Pulp Caramel Chameleon Cold Brew Coffee
Lemon Juice
Spiced Apple Cider
Garnished with mint and dusted nutmeg
My favorite Peanut Butter Patties were paired with a cocktail that made your mouth water and featured two of my favorites - Reyka Vodka and Drambuie. I discovered this Buie tasty treat last November when they came through Austin for the Drambuie Modern Classic.
This premium Scotch liqueur is made with aged Highland whisky, heather honey, herbs and spices, though the exact recipe remains a closely guarded secret as it has since 1745. Drambuie’s rich history and longevity is a testament to the liquid in every bottle and to the unique flavor Drambuie adds to cocktails.
Reyna Vodka is a small batch vodka made in Iceland, hand crafted using lava rock filtration, arctic spring water & geo-thermal energy and as some of you may know, one of my favorite vodkas.
(photo by Vance Henderson)
ANCHO REYES VERDE
While I am not a fan of spicy cocktails, I was blown away by this limited edition expression from the award-winning and trailblazing original spicy chile liqueur, Ancho Reyes. Originally launching last fall in New York, this tasty spirit will be available in Texas this week!
Spirits industry visionaries Daniel Schneeweiss and Moises Guindi, of Milagro Tequila and Montelobos Mezcal, brought this historic recipe into the modern day to create an award-winning spirit, and now evolve that recipe further with Ancho Reyes Verde. While both Original and Verde are made from the same poblano chile, a couple of key differences in the production process yield unique characteristics:
The result is a light, but crisp flavor that is surprisingly easy to drink.
While I am not a fan of spicy cocktails, I was blown away by this limited edition expression from the award-winning and trailblazing original spicy chile liqueur, Ancho Reyes. Originally launching last fall in New York, this tasty spirit will be available in Texas this week!
Spirits industry visionaries Daniel Schneeweiss and Moises Guindi, of Milagro Tequila and Montelobos Mezcal, brought this historic recipe into the modern day to create an award-winning spirit, and now evolve that recipe further with Ancho Reyes Verde. While both Original and Verde are made from the same poblano chile, a couple of key differences in the production process yield unique characteristics:
- The chiles used to create Verde are harvested earlier in the maturation process, while still green, and then fire roasted; those in Original are late harvested and sun dried, turning them to ancho chiles
- While Original uses the hand-scissoring maceration process, Verde is mashed
- Finally, Original uses only mesh press filtration while Verde uses both mesh and paper
The result is a light, but crisp flavor that is surprisingly easy to drink.
OVERNIGHT SENSATION
While enjoying a break between sessions, we had a nice lunch at the Pearl District and explored some bars in the area. One of which was the Sternewirth, located in the Hotel Emma. Made with Reyka Vodka, Madagascar vanilla, egg white, lime and garnished with fresh raspberry, this truly was a sensation in every sense of the word!
While enjoying a break between sessions, we had a nice lunch at the Pearl District and explored some bars in the area. One of which was the Sternewirth, located in the Hotel Emma. Made with Reyka Vodka, Madagascar vanilla, egg white, lime and garnished with fresh raspberry, this truly was a sensation in every sense of the word!
ABSINTHE FRAPPE
One of the most anticipated classes for me at this year’s conference was the History of Absinthe session. We were greeted with a Bloody Fairy (made with absinthe instead of vodka) and sampled various brands of absinthe while learning about the myths and merriment thoughtout the years. After class, we were invited to The Green Hour by the ‘Absinthe Alchemist”, Milo Rodriguez. I had never had a Absinthe Frappe and was pleasantly delighted with it. So much so, that I had two!
(photo by Erin Winch)
One of the most anticipated classes for me at this year’s conference was the History of Absinthe session. We were greeted with a Bloody Fairy (made with absinthe instead of vodka) and sampled various brands of absinthe while learning about the myths and merriment thoughtout the years. After class, we were invited to The Green Hour by the ‘Absinthe Alchemist”, Milo Rodriguez. I had never had a Absinthe Frappe and was pleasantly delighted with it. So much so, that I had two!
(photo by Erin Winch)
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