Don’t forget it’s quite the weekend of all weekends for outrageous SALES ⚫️ 💰 👀
You know you don’t want to miss out on these deals so be sure to come down to our location near @theregent.hotel or @bwplusrevy and snag your holiday stash for an amazing price 🙌 🎄 🎅🏻 #CheersToRevy
During a recent trip to @visitaustintx I got to try out the cocktails @drinkwellaustin and they did not disappoint!
If you are ever in the area make sure to check them out. They have a happy hour 4-6 during the week and then all day Sunday!
Pictured is the Exile in Argyle:
And sea salt
It’s the Tuesday before Thanksgiving so I’m saying you can officially start drinking.... now. Do you prefer to drink at home or go out these days leading up to Thursday? One of my new favorite fall/ winter cocktails is the Spanish Armada from @vaso_dublin! It’s boozy, spicy, warm, earthy, and perfect for this time of year. — Oloroso sherry, rye, plum shrub, and all spice make for an amazing combination. What will you be drinking this week? #lifeincbus#masterofmixes#boozegram#cbusigers#cbusfoodbloggers
"Picture yourself in a boat on a river with tangerine trees and marmalade skies..." All together now: LUCY IN THE SKY WITH DIAMONDS! Drink up and be transported to another world 📷 @grimmlee 😎🍹 #puzzlelamirada#puzzlebar#lamirada
It is said that this wine from @hillsidewinery tastes like a Tropical vacation. With a fresh and bright blend, there really is no reason to say no. Especially if you need a little reminder of what those summer vibes feel like! ☀️ ❄️ 🥂 #CheersToRevy
Hey Tio Mio Lovers and Cocktail Conference Friends!
Did you know that paired dinner tickets for the @sacocktailconf went on sale this week?!
Check out the great spirits that are teaming up with tasty restaurants in San Antonio at the Cocktail Conferences Website!
We can legitimately #RoseAllDay with this Cabernet Franc from the Gehringer Brothers Winery.✨
With a delicate splash of strawberry, rose petal, red currant, and granny smith apple...you will feel like it is summertime again! It is a great pairing with any seafood dinners, light pasta dishes, fish or pork tenderloin.🍷
Come grab your bottle today! 👆#CheersToRevy
When I first encountered this drink, it was called The Derby and I've called it that ever since. I don't know if that's really what it's called, because there seem to be a few very different drinks out there going by that name, but it's stuck with me:
2 oz @redemptionwhiskey rye
1/2 oz Benedictine
2 dashes house bourbon-pecan bitters
I used a lemon peel in this one, expressed and discarded, because I first met this drink without a garnish.
This is basically an Old Fashioned variation, a pretty simple recipe. But it was also one of the first real cocktails I tried in a fancy cocktail bar, back when I was first getting into cocktails in 2011. I remember feeling at the time that there was so much going on in this drink, so many spices and botanicals and I didn't know what else. It was sharp and intense and luxuriant and I loved it.
Looking back at it now, it's a decent but not amazing drink, maybe a little too sweet. (You can always drop the Benedictine down to a quarter ounce but I love the stuff and want it stand out.) But it was one of my first, and so it has a special place in my heart. And I miss that sense of mystery and surprise that I could feel from such a simple drink, back when I had no idea what any of these ingredients were or how they worked together.
Do you have a drink that holds a special place in your heart even if it’s not all that special?
So remember when I made that drink The Irish with @egansirishwhiskey and a whole bunch of tropical liqueurs and it came out like a New Orleans cocktail, minus the absinthe? This one is like that, only for real:
1 1/2 oz Egan's vintage grain Irish whiskey
1/2 oz @redemptionwhiskey rye
1/2 oz Benedictine
1 barspoon velvet falernum
2 dashes each Peychaud's and Angostura bitters
1 dash absinthe
Smooth and rich, complex and decadent. Irish Whiskey turns out to be a surprisingly effective base for this family of drinks, combining the smooth warmth of cognac with the kick of whiskey.
As always, a dash of absinthe is a scant dash. It goes a long way and can easily take over a drink. But the falernum was a surprise for me. I threw it in at the last second, inspired by The Irish, and even though I had to balance out its sweetness with extra bitters, it added an extra layer of subtle complexity and mild spice. I pretty much only use it in tropical drinks, but I think I'm going to have to some experimenting.
You will find the Kunu under the 'Light & Complex' portion of the menu because it's boozy, citrusy and juicy with a hint of creamy. Complex indeed! 📷 Savannah P. from Yelp 🍹 #puzzlelamirada#puzzlebar#lamirada
Are you really a true outdoorsman if you don’t own your own @bassproshops apparel? 🍁 🏔
We’ve got some authentic Free Bass Pro Shop Hats being given away with any purchase of 15can packs of Keystone. Come and get’em before they’re gone! 🙌 🍺 #CheersToRevy
Ps. Tag someone that you know who NEEDS this hat 👇
I realize that most of you come here for the drinks and not for the rants, so, without further ado, here's a Sidecar:
2 oz Fundador Spanish solera brandy
3/4 oz lemon
3/4 @pierreferrandcognac dry curacao
1 barspoon lemon oleo saccarum
1 dash each Angostura and Peychaud's bitters
The classic Sidecar is something of a boring Sour, and I'm periodically committed to improving it. This is my latest iteration, and I'm pretty happy with it.
Spanish brandy, in place of cognac, which adds a buttery smooth, robust base. Some oleo saccarum, which adds some texture and helps bind all the flavors together. And some bitters, not at all part of the classic recipe but the extra touch that keeps this drink from being limpid and boring for me.
Curacao is original to this drink, and the dry offers a much more mature profile that's still true to the original. But a flaw shared by all Sours that rely solely on liqueur as a sweetener--like the classic Sidecar or Margarita recipe--is texture. The original Sidecar just feels too thin. Adding in the oleo, or a rich simple syrup, even just a barspoon's worth, adds additional texture--fat, in bartender parlance--to make this drink work. (This is also why all the best Margarita recipes use agave syrup instead of just curacao.)
Few things to point out.
1. Post 💯
2. I think smoky cocktails is my vibe right now.
3. Recipe was not from the book in the image, but it sure makes a nice prop.
Anyway, this cocktail had all the right flavors going, and it's sure to be on repeat thoughout the fall/winter. .
- Muddled Blackberries
- 1/2 Fresh Squeezed Lime
- 1 Part Rosemary infused Simple syrup
- 1 Part Bourbon
Mix in shaker, and shake vigorously.
Pour into a glass with large cubes, and cover with rosemary leaves lightly burning to create a smoke box.
Serve/ Enjoy after about a minute.
E N T E R to W I N !! 🏆
Make a purchase of our 12 pack of Coors Banquet Beer and have a chance to win a very unique 3 piece ottomen set! 🙌 .
You’ll get 12 cans for $18.22 ($7.00 Off)💰 #CheersToRevy#EnterToWin