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Shaken + Stirred

They’ll drink to that—Austinites divulge their signature cocktails from local watering holes.

KATE + CHRIS STEINER

Work: Chris is a senior associate at Austin Ventures, and Katy is the logistics chair for The Big Give.

Seat at the Bar: “Swoop House—it is one of Austin’s best-kept secrets. It’s really a supper club, but they always kick things off with a fun, menu-inspired cocktail,” Katy says. Chris adds: “Going to Swoop sort of feels like successfully crashing a dinner party where the hosts are extremely obliging and friendly. Plus, no one has to do dishes.”

The Orders: Katy goes with the French 76. “It is a cocktail we invented for our wedding, which was catered by the 2dine4 crew at Swoop House. It’s one better than a French 75. Chris likes Swoop House’s Garden Collins. He says: “It’s a light, refreshing drink that is seemingly purpose-built for Austin summertime. Also, the ‘Garden Variety’ (definitely no pun intended) makes you feel kind of healthy while imbibing.”

Garden Collins

  • 2 oz. Hendrick’s gin
  • 1 oz. fresh-squeezed lemon juice
  • 1½ oz. simple syrup
  • 3 oz. Topo Chico
  • 1 or 2 leaves fresh basil
  • 1 orange slice
  • 1 cucumber slice

Fill pint glass with ice cubes, then add gin, lemonade and basil. Shake well. Strain into a Collins glass with new ice. Add Topo, stir and garnish with orange and cucumber slices.

French 76

  • 1 oz. gin
  • ½ oz. St. Germain
  • ½ oz. simple syrup
  • ½oz. fresh-squeezed
  • lime juice
  • Spanish Cava
  • 1 lime slice

Fill pint glass with ice cubes, add gin, St. Germain, simple syrup and lime juice. Shake well, strain into champagne glass. Top with Spanish Cava and lime slice.

*Recipes courtesy of Swoop House

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LAUREN DUFFY STONE

Work: Interior decorator at Duffy Stone & Co. and shopgirl at JM Drygoods

Seat at the Bar: “East Side Showroom—I love the cozy vibe. It’s always a good time, good music and good drinks.”

The Order: “Pimm’s Cup—No froufrou, just classic. It’s cold and sweet—my two

favorite things on a hot night.”

Pimm’s Cup

  • 1¾ oz. Pimm’s #1
  • ½ oz. fresh squeezed lemon juice
  • ¼ oz. simple syrup
  • ¼ oz. dry gin
  • 2 oz. Maine Root ginger beer (another brand can be used, but it must have a good strong ginger kick)
  • 2 cucumber coins, about 1/8” thick
  • Orange slice and mint sprig for garnish

Gently muddle/bruise one cucumber coin in a glass, trying to keep it mostly intact. Add lemon, simple syrup, gin, Pimm’s and crushed ice. Stir briefly and top with ginger beer. Garnish with remaining cucumber, orange slice, and mint sprig and serve. Fresh berries, when in season, make a great garnish as well.

*Recipe courtesy of East Side Showroom

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ORION GARCIA + ERIN JANTZEN

Work: Orión is an artist/entrepreneur, and Erin is a hairstylist at Mint Salon and a part-time songwriter and vocalist.

Seats at the Bar: “Volstead is my jam. I play there every Saturday night, and the staff is made up of professionals and sweethearts,” Orión says. “And they have great draft beer and tequila choices.”

The Orders: A Kinship for Erin because, as she says, “sometimes you just need some extra spice” and an Old Whiskey Sour with extra cherries for Orión.

Kinship

  • 1½ oz. Tito’s (or Ransom Old Tom Gin)
  • ½ oz. Mathilde Pesce
  • ½ oz. lemon juice
  • ½ oz. 50/50 honey
  • 2 thin slices jalapeño
  • 2 dashes hellfire bitters

Old Whiskey Sour

  • 1½ oz. Old Forester Whiskey
  • ¾ oz. lemon juice
  • ¾ oz. simple syrup
  • 2 dashes angostura bitters
  • Luxardo cherry

*Recipes courtesy of Volstead

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CARLOS SECKLER

Work: Art director and photo retoucher at Chalk Ink

Seats at the Bar: “La Condesa—it is one of Austin’s best Mexican restaurants. Their contemporary take on classic Mexican interior cuisine makes it superior.”

The Orders: “El Cubico as it comes—the tobacco infused tequila and the vanilla-infused brandy play off each other nicely, making it somewhat sweet and spicy, like me.”

El Cubico

  • 1.5 oz tobacco infused cazadores reposado*
  • .75 oz vanilla infused spanish brandy*
  • 1 oz freshly squeezed lemon juice
  • .75 oz grilled pineapple juice*
  • .25 oz organic agave nectar

Combine all ingredients with ice in a tin and shake hard. Pour shaker contents into a snifter rimmed with saffron and volcanic rock salt.* Mist top of glass with essence of smoky mezcal.

*Recipe courtesy of La Condesa

Credits

Photography by Andrew Chan

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