A Warm Texas Welcome for Austin’s Original Craft Brewery

If there’s one thing Austinites love, it’s originality. (Ok, originality and music … and tacos … and Willie Nelson.) When famed Belgian brewer Pierre Celis opened the doors to Celis Brewery in 1992, it was Austin’s very first craft brewery, an establishment at the forefront of what’s now a thriving industry ’round these parts.

Austin is one of the top places to visit in Texas due to its lively atmosphere and hundreds of things to do! The brewery is a great asset to the city as it true to the Austin culture and also attracts many tourists every year.

The brewery gained national and international notoriety with its Celis White, a Belgian witbier that Pierre Celis championed in his hometown of Hoegaarden, Belgium. The beer’s popularity led to the rapid growth of the brewery, which was subsequently sold to the Miller Brewing Company. In 2001, the brewery closed its doors. (Sad face.)

Line at July’s Celis Brewery Grand Opening

On Tuesday, July 11th-exactly 25 years to the day of the original brewery’s grand opening-droves of eager beer lovers gathered to welcome back one of Austin’s originals with a celebration featuring live music, brewery tours, and a special Celis-infused menu by Frank. The sweltering summer day was a perfect backdrop for the formal introduction of Celis’ first three Texas brews:

Celis White: first brewed by Pierre Celis in 1965, the signature witbier is made with the original Celis recipe including Cascade, Saaz and Willamette hops, coriander and orange peel, as well as the proprietary yeast strain from Belgium. Its slightly tart fruit flavors are balanced with light maltiness and wheat, and the citrus and spice finish delivers a refreshing taste that pairs perfectly with a summer afternoon in Texas.

Celis Pale Bock: this Belgian Pale Bock is brewed with caramel malts and Saaz, Willamette and Cascade hops, giving it a deep copper color and a creamy Belgian-white head. The Pale Bock has dry berry with caramel-malt and citrus aromas, and delicious flavors of subdued berry, malt, a touch of citrus, hints of herbs and spices, and a touch of bitterness at the finish.

Celis Citrus Grandis IPA: Celis Brewery’s first new recipe is an East Coast style IPA made with the finest Azacca and Citra hops. This zesty Caribbean-inspired brew mixes juicy citrus and tropical fruit aromatics in its hazy golden depths. The IPA pours hazy pale orange with frothy, paper-white head. The effortlessly drinkable beer has bold flavors of grapefruit, orange rind and melons followed by light peach, passionfruit and pineapple notes. It finishes with lingering piney, hop bitterness that begs for a second sip.

You can look forward to more releases in fall 2017, including Celis Grand Cru!

Christine Celis and Daytona Camps 2017

Christine Celis, Pierre’s daughter and partner in the original brewery, has rebuilt the legendary establishment, which features some of the original equipment from Belgium and a taproom with its majestic centerpiece, the original Celis Brewery’s massive hand-beaten copper kettle from the early 1900s which has been converted into a beautiful bar with some nice new modern brewery cleaning and sanitizing techniques. The 22,000-square-foot brewery in northwest Austin has the capacity to brew more than 50,000 barrels per year, with a technologically advanced 50 HL BrauKon brew system modified specifically to use old Belgian brewing techniques. When brewing that many barrels a year, it’s important that they keep a number of barrels aside to ensure they can continue their operations. If they ever run out of barrels, there are some wine barrels for sale online. Having appropriate stock is important for an ever-growing brewery like this one.

Celis Pale Bock 2017

Now available on tap at more than 100 bars and restaurants in central Texas, availability will expand to Dallas Fort Worth in July, and San Antonio and Hill Country in August. Celis beers will be available in bottles in retail locations in August 2017.

Swing by the brewery now for some refreshing drinks at their stunning new bar. I know I’ll be returning very soon!


CELIS BREWERY
celisbeers.com
Facebook?Instagram?Twitter
10001 Metric Blvd. Austin, Texas 78758

Taproom Hours
Monday: closed
Tuesday-Thursday: 3pm–10pm
Friday-Sunday: 12pm–10pm

Celis Brewery, founded by Christine Celis in Austin, Texas, brews Belgian-style ales and other beers, including the original witbier that Pierre Celis brewed in Hoegaarden, Belgium. The brewery is an extension of the Celis family legacy and builds on the award-winning craft beer heritage for which the family is known.

Cover picture courtesy of Celis Brewing Company

Toyota 86 + Summer Grilling Experience

Let’s press pause for just a second on all the talk about great cocktails, new pubs in town, and all the other great things that revolve around … well, libations, and talk about cars.

I drive a 2003 Pontiac Vibe. The sister of the Toyota Matrix produced by a company that’s not even around anymore. It’s maroon with gray plastic trim and rear bumper. It does have a sunroof, which is hardly ever opened except in tilt mode when parked, and only to vent the horrific Dallas summer heat. Super-sexy right? Yeah … not so much.

So when you receive an email that says, “Do you want to drive a brand new Toyota for a week?” Sign.Me.Up. Such a cool opportunity, and one I had never driven one before. Little did I know, they weren’t assigning me a specific car, Toyota allowed me to pick between 6(!) of their models. They are expensive cars though, my friend managed to crash one recently so he decided to talk to an injury attorney, he learned a lot from the consultation.

This is the 2017 Toyota 86. I have never been much for orange, but I love this color Toyota calls “Hot Lava”. I’ll get in much more detail, but it comes standard with 17-inch twisted spoke alloy wheels and front fender-mounted vortex generators. With its mean looking LED headlights and sleek, compact design, this is one sexy car.

Toyota also invited us to attend a BBQ meal and grilling lesson with chef Matt Pittman of TLC’s “BBQ Pitmasters” and the owner of Meat Church. We started the day by picking out our own cuts of meat, too. (And I thought it couldn’t get much better.)

We started at Rudolph’s Market in Deep Ellum where we learned about different cuts of meat and were given the choice between a 6 week aged ribeye or a filet. I chose the ribeye but had a twinge of regret when this guy started cutting the filets. The meat was so tender, it actually appeared to split open before the knife even touched it.

Once the meat was wrapped we all got in our Toyotas and headed down to Waxahachie. That is where Matt Pittman lives and runs his company, Meat Church, where he makes and fulfills orders for his amazing seasonings and teaches classes. His outdoor kitchen is as big as the house that I moved out of about a year ago. It has 3 Green Eggs, a giant smoker, and what seemed like eight other kinds of grills. He also has more Yeti products than I have ever seen in one place outside of a sporting goods store. Above it all … is a Big Ass Fan. (Thank God.)

Matt showed and allowed us to taste the difference between 3 different methods of cooking a steak on our own: traditional (just throwing it on the grill), sous vide, and the reverse sear method. I have to say, I had reservations about eating a steak which most of the process of cooking involved water (sous vide), but out of the three, it was my favorite (by an extremely close margin).

Holy Cow Seasoning

Much of the class was spent describing the Reverse Sear Method. I won’t go into all the details here because you can find the entire process in detail on his website.

The quick and dirty process:
1. Kosher Salt to tenderize, sit, rinse.
2.Let the meat rest.
3. Place in oven at 275º (~40 minutes for medium rare).
4. Let the meat rest.
5. Sear it on really hot open flame (grill) if you want it sexy (his words), or his preferred method, a cast iron skillet for 1 minute on either side.

The key items that Matt claims make a huge difference when grilling:
1. USDA Choice meat. He says if you can’t afford a place like Rudolph’s, Costco is where he gets most of his meat.
2. A digital thermometer. Matt said he spent $90 on the one he uses, but the price is worth it so you don’t overcooking your steak.
3. If using a grill for indirect heat or to sear, use lump charcoal (wood). The briquets we have use ? Yeah, they’re crap.

The amazing cuts of meat were seared to perfection. When it was time to eat, we were treated to an appetizer of smoked tuna dip, and the perfectly cooked steak was accompanied by grilled asparagus.

Now. Back to the car.

**Disclaimer** What follows is the ramblings of a 34-year-old man that has only driven a couple of (moderately) fun/fast cars in his life.

All I have to say is this car is bad-ass. I read the specs before I got it, but compared to the cars that I have driven in the past, this 2.0L, 205hp Boxer 16V engine with 156lb.-ft of torque made me grip the 86’s leather-trimmed steering wheel a little tighter. This thing is FAST. For you gearheads out there, the exterior is “expertly crafted to help produce wind-cheating drag coefficient of .29 Cd.” (That just means that it’s literally built for speed.)

To complement the speed and acceleration, the 86 has Front MacPherson® Strut and Real Double Wishbone Suspension, which, honestly, I had to get used to being accustomed to my loosey goosey Vibe steering. When you open it up on the freeway, you can actually feel the way the car’s exterior design actually pushes it down to grip the road and give it better aerodynamics. This is a dangerous proposition for someone to drives fast in crappy cars. (Yes. I am ashamed to say that actually is a radar detector in my windshield. C’mon guys, have you ever driven Hwy 114 in Irving?)

Moving on. The guy I took delivery from asked me if I knew how to drive a standard. “Of course!” I said. Seemed like it was a bit late to ask that question. Little did I know, the only standard that I had ever driven (albeit for 10 years) was a 5 speed, loose, crappy transmission. This short throw 6-Speed Close-Ratio transmission was INSANE. (Don’t tell anyone, but when trying to back out of my driveway, it took me 5 minutes of putting it in first gear before I finally had to pull out the owner’s manual. Turns out there is a pull-up mechanism on the shifter that puts it in reverse.)

As for the interior…

When you first sit in the car, the racing-style seats give your hips a comfortable hug. I’m a big guy (more on that in a minute), so many of the sport-style seats are too narrow for my shoulders. Not these. I could drive this thing cross country and still be comfortable.

Combine that with the Granlux (suede-like) material accents, extensive Bluetooth features (because, safety), 8-speaker Pioneer audio system, AUX and USB input ports, and 6 standard airbags to protect you, this car is (almost) as fun to ride in as it is to drive.

All I have to say is that I definitely feel safer in a car knowing that it has six standard airbags, as these could potentially be a lifesaver in the event of a car accident. I’ve heard of many people who have been involved in a collision before where their airbags haven’t worked after being hit head-on by another vehicle, and they received large compensation with the help of their Houston car accident attorney to help them pay for their medical expenses or anything else that needs paying. But when you have six, your risk to injury is reduced even more, as you have even more added protection. If you ask me, I don’t think this car can get any better.

My friend Wes wanted to go for a ride in this impeccable machine. His statement perfectly describes the controls in the Toyota 86: “I love how simple it is. Even the touch screen display is simple to use.” As a UX designer, I was impressed. I hadn’t thought much about it because I was just using it, not trying to find all the controls.”

Oh, and the trunk is spacious enough to fit two large suitcases and a backpack, in addition to the “back seat” space. Let’s be real, to ride in the back seat would require the front passengers to be 3′ tall … the backseat passengers, too. (So use it for storage unless it’s absolutely necessary to take additional riders.) But, for real, four seat belts mean lower insurance rates, y’all.

Two things I feel I have to mention:

  • The Toyota 86 has a 4.9″ ground clearance and a total height of 50.6″ (4.22′). I am pushing 6’3″, but amazingly, getting into this beauty was no problem. The space inside was surprisingly roomy, even for me. However, when getting out of it in a parking lot, especially at work where most garage spots are compact car only, I felt like I needed an assist. By the end of the week, I had a system.
  • Again, this is a sports car. A sports car that has no overdrive. This means in 6th gear it does not operate at a lower RPM. When you push on the gas, there is no delay … it goes. That said, it is premium unleaded only and gets 21 city/28 highway.

All that said, neither of these would prevent me from purchasing this vehicle were I able. These are negligible to how much I absolutely loved driving it. The morning the car was scheduled for pickup, I got up early, (which I never do). I took it out for one last drive, grabbed some breakfast tacos, and received the call that it was time … they were about 2 minutes out from my house. I won’t admit to tears, but a hard sniff may have happened. Luckily, I could always look at the Audi TT, another sports car that should be on your radar, which is available on finance from Intelligent Car Leasing.

Now that I have tasted the sweetness of the Toyota 86, I kinda want to die when I get in my Pontiac. It is what I can only imagine it would be like to drive a school bus with donut tires meant for a compact car. If you are tempted to purchase a Toyota of your own check out these Deals on a new Toyota.

Toyota 86
2 door sports car
2.0 liter, 4-cylinder 205 horsepower Boxer 16V engine

Short-throw 6-speed close-ratio manual transmission
Front-mid engine, Rear-wheel drive
136mph top speed
0-60 in 6.4 seconds
21/28/24 mpg

Disclosure: We were provided use of Toyota 86 free of charge. Opinions all my own.

Taking on Texas: A Tale of Two Whiskeys

As a Texas outsider, I have learned there are several moments when it is best to just shut up. For example, if you wade into an Alamo discussion and start talking about who possibly disobeyed orders and if everyone really should have died, you’re going to get yelled at. (Please yell at Susie – this is her website.) What I like about Texas is that, as a whole, it’s a land of contrasts. You can go from large cities to beautiful hill country to mountains to desert to lakes and everything in between. You find global businessmen alongside ranchers in ten gallon hats, first generation immigrants eager to start a new life and suburban moms … all standing in sometimes nervous proximity of each other.

While there’s a popular narrative for what Texas is, the best part about it is the narrative never quite fits everyone. That’s why I enjoyed the opportunity to look at two different takes on what Texas whiskey is from two different distilleries – Devils River Whiskey and Swift Single Malt Texas Whiskey.

As an outsider, the Mainstream Texas Nationalism can sometimes overshadow some of the really cool things about our state – like amazing nature areas – including the Devil’s River (94 miles of mostly unspoiled and pure, limestone-filtered water right here in the southern portion of the state). If you like history lessons and whiskey, Devils River Whiskey combines both as they’ve built their brand around the river John Coffee Hays named back in 1840. The bottle features river shots, Texas, and just about every other possible reminder that this whiskey came from the Devil’s River.

On the other end of the spectrum, Swift Single Malt Texas Whiskey is made in Dripping Springs, TX with a brand focused on being a well-made craft whiskey with global appeal. If you’re a sucker for cool stories about people chasing their dream like I am, this blog post is a great place to learn more about Swift.

Now that my four paragraph commentary is out of the way, it’s time for opinion sharing. I poured each of these neat to start and had a couple of different guest reviewers try them both that way, with a bit of water, and then on ice. We started with the Swift and the first thing we noticed was there was a lot going on in each sip. The bottle tells you are getting notes of toasted vanilla and chocolate laced with hints of rose and white peaches. It’s a smooth, sweet sip with none of these flavors overpowering the others, but it was very different from what we were expecting.

For the Devils River, all the talk of bold flavors is implied by the bottle, the implication you’re one sip away from the forbidden river journey you didn’t even know you’d been dreaming of taking. There is a pepper and oak taste to it, but it’s also easy to sip and eventually falls into familiar notes of caramel and honey. The tasting group agreed that this was the better of the two whiskeys to drink straight.

We moved to a simple cocktail portion for the whiskeys and made manhattans, old fashioneds and a few custom recipes shared by the folks at Swift for us to try that were a little more off the beaten path. Both whiskeys made good cocktails, but the complexity of the Swift definitely stood out in the mixology phase of the review.

The two cocktail recommendations from Swift were simple to make and are worth making next time you pick up a bottle.

Wallace Mountain
1 oz Swift Single Malt Whiskey
1 oz Aperol
1 oz Averna Amaro

Pour ingredients into a mixing glass, ice, stir and pour in to a big rocks glass or highball.

Barley and Limestone
0.75 oz Swift Single Malt whiskey
0.75 oz Dolin sweet vermouth
0.75 oz Cherry Heering
0.75 oz Meyer Lemon juice*

Pour ingredients into a shaker, ice, shake and strain in to a martini glass. Garnish with an orange twist.


Swift Single Malt
Nose: overall sweet with lemon and floral
Flavor: sweet and citrusy
Finish: long and dry – changes as it lingers with pepper as well
Aged: minimum 15 months
Proof:  (43% ABV)
Price: ~$55/750mL

Devils River Whiskey
Nose: sweet with hint of pepper
Flavor: honey and caramel with oak and a small amount of spice
Finish: warm, smooth and medium length
Aged: n/a + years
Proof:  (45% ABV)
Price: ~$29.99/750mL

The Grill On the Alley- New Menu Offerings, New Look

I love a classic steakhouse, as any decent Texan (or honorary Texan, thankyouverymuch) should. That said, feasting on a 22oz ribeye … in a suit a tie … with the smokiest, oldest scotch on the menu … in a dimly lit cave of masculinity isn’t for everyone. The Grill on the Alley at Galleria Dallas realizes this; enter their decision to introduce some fresh, new menu items that extend beyond the requisite Porterhouse and baked potato. (Not that there’s anything wrong with that … it’s a thing of beauty, really.) Also in the works: a new, more contemporary look and feel. (The first thing to go will be the white table cloths.)

New seafood starters with a decidedly exotic flair have been added to the lineup. The Crab & Hamachi Roll (avocado, mango, tobiko, lime, $17) and Ahi Tuna Poke (onion shoyu, tobiko, avocado, wonton, $18) are fresh, light and delicious. Looking for something a bit more indulgent? (OK, absurdly more indulgent.) Check out the  Nueske’s Slab Bacon ($15) with a maple bourbon glaze. Holy meat candy, Batman.

Other lovely options that have been added to the lineup include a beautiful Sea Scallop entree served pan-seared with a smoked carrot puree ($36) and a bone-in Pork Tomahawk Chop ($35) with apple compound butter … and at 14oz this bad boy chop is well-suited for sharing. (Or, not. Being selfish is cool, too.) If The Grill’s new offerings have you wondering, “Where’s the beef?”, fear not. A 14oz Prime New York Strip ($49) has been added to the menu, too. All praise the god of red meat.

You won’t want to miss out on The Grill’s side dishes, with offerings like Roasted Vegetables (sweet potatoes and brussels sprout leaves are the star performers, $11) and Lobster Mash Potatoes ($25).

And by all means, save room for dessert. Stacked 6 layers high, The Grill’s Coconut Cake is glorious, if also a bit intimidating.

The Grill On the Alley offers Happy Hour Sunday through Friday, 4-7pm, and Sunday from 11am-7pm, with special prices on cocktails, beer, wine, and bites. See details here.

The Grill On the Alley- Galleria Dallas
3270 Dallas Parkway, Dallas, TX 75240
(214)459-1601

GM / Executive Chef: Robert Hall

Hours:
Mon-Sat: 11am-10pm
Sun: 11am-9pm

Celebrate World Cucumber Day with Hendrick’s Gin

World Cucumber Day is June 14! Of course, I’m going to celebrate by putting cucumber in something boozy. And, as of late, frozen. (Because, Texas.)

I chose to work with Hendrick’s Gin for these recipes because the spirit already has a delightful cucumber note. (After macerating and distilling most of the botanicals with the alcohol, rose and cucumber essences are added.) And they get a kick out of cucumbers. They even have a cucumber blimp.

I wanted to try something a little different to add a peppery note to a Cucumber Collins (which is delicious, but not complex enough), so I added a little watercress. Watercress is incredibly inexpensive and also makes for a fun garnish.

Cucumber Watercress Collins
2oz Hendrick’s Gin
1oz fresh lime juice
0.75oz simple syrup
5 cucumber slices
Watercress
Club soda

Muddle lime, syrup, cucumbers, and about 10 watercress leaves in a cocktail tin. Add the gin and ice, then shake until well chilled. Strain into a Collins glass over fresh ice, then top with club soda. Garnish with a small bunch of watercress leaves.

Special thanks to Feo Forte from Rapscallion for the help workshopping this cocktail!

As you may have noticed lately, I’ve been a little obsessed with alcoholic popsicles. I’ve gotten a little bit of a wild hair to add a kick to things that aren’t meant to be boozy. Go ahead … call me an anarchist.

Cucumber Gin & Tonic Popsicles
2oz Hendrick’s Gin
1oz fresh lime juice
2.5cups tonic
1 cucumber, sliced

Combine liquid ingredients and stir. Place a few slices of cucumber in each popsicle mold, then pour liquid over. Add sticks, then freeze overnight or for at least eight hours.


Not in the mood to make your own drinks? Stop into your favorite drinking establishment this evening and see if they’re offering a special cucumber drink to celebrate the day.

DALLASITES: There are quite a few local establishments that will be offering special Hendrick’s options to celebrate. Maybe I’ll see you there! (Visit District 30, Rapscallion, Dish, The Fairmount, Public School 214, The Standard Pour, Dragonfly at Hotel Zaza, Parliament, Bowen House, The Mitchell, Stock & Barrel, Boulevardier, and The Londoner locations in Colleyville and Addison for features and/or specials tonight!)

 

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True Food Kitchen Opens at Legacy West

The eagerly anticipated Legacy West is springing to life before us suburbanites’ eyes. One of the latest establishments to join the Plano development’s impressive lineup of shops and restaurants is True Food Kitchen. Arguably the healthiest dining option amidst the array of Legacy West eateries, True Food Kitchen offers health-driven, seasonal menus featuring fresh ingredients and dishes that, while healthy, are still incredibly flavorful.

The concept was developed in collaboration with best-selling wellness author Dr. Andrew Weil, with an emphasis  on incorporating dishes with anti-inflammatory properties. TFK also offers menu options for just about any diet imaginable, including gluten-free, organic, vegetarian, and vegan options.

But, perhaps most importantly, they also have delicious cocktails. My favorite is their Blueberry Royale (organic vodka, lemon, prosseco, mint) because it’s light and refreshing; just perfect for summer. Other notable offerings include a Thai Grapefruit Martini (organic vodka, Thai basil, grapefruit), The Peacemaker (bourbon, amaro, lemon, clover honey), and a Ginger Margarita  (añejo tequila, elderflower liqueur, ginger honey, lemon).

 

True Food Kitchen’s seasonal menu features a lineup of creative and unique starters, like the Edamame Dumplings, made with dashi, white truffle oil, asian herbs, and my favorite, the vegan Kale Guacamole (pink grapefruit, cilantro, roasted poblano, sunflower seeds and served with pita chips). Trust me: I was skeptical at first about anything vegan (because so many of us are under the false impression that vegan = tasteless), but it totally works.

It’s easy to develop a serious case of menu FOMO at your table because their expansive menu offers so many diverse options–pizzas, grain-based bowls, salads, sandwiches, and protein or veggie based entree options. The pizzas at TFK have a cult following of sorts, and the House-Made Chicken Sausage Pizza (organic tomato, roasted fennel, scamorza) is the crown jewel of the current menu lineup. The Inside-Out Quinoa Burger (hummus, tzatziki, tomato, cucumber, red onion, avocado, feta) is a perennial favorite of TFK devotees. If a meat-free entree sounds like a day without sunshine, fear not: the Grass-fed Steak Tacos may be just what the Dr. (Weil) ordered (You can also get ’em with grilled fish). I ordered the Seasonal Salad (asparagus, broccolini, roasted cauliflower, chickpea, pistachio, raisin, manchego, sicilian vinaigrette) on my recent visit, and it made my taste buds sing.

Bonus: I still had room for dessert. Speaking of dessert, I highly recommend the Flourless Chocolate Cake, served with caramel, vanilla ice cream, cocoa nibs. You’ll probably want to share this one. It’s rich. They also offer a gluten-free and vegan Key Lime Pie … because that’s what they do.

Picture courtesy of True Food Kitchen


True Food Kitchen
7601 Windrose Avenue, Suite F100 (Plano)
Located in the Legacy West
214.291.9591

Mon – Thur: 11am – 9pm
Fri: 11am – 10pm
Sat: 10am – 10pm
Sun: 10am – 9pm
Brunch: Sat & Sun | 10am – 4pm

Viva la #PatioVida at OTB

I’m a queso fiend … I’m not ashamed to admit it. Add a patio, some nice weather, live music, and friends, and I’m one happy girl. Since I was meant to be leaving for a trip to Mexico next week that fell through, I needed a little tequila and sunshine to soften the blow.

Turns out, On The Border was the spot to get both, because OTB is helping us take our patio happy hour game to the next level this summer with amazing food and drink deals. What’s more, select locations will have live music every Thursday on their patios across the country this summer. (Dallasites: you can enjoy fantastic live music and a lively patio at their Knox location!)

I ventured out the last couple of Thursdays to enjoy the festivities with friends, and each was more bold than I when ordering. I’m a creature of habit–if I know I like something, I go with it. (Mostly because I’m too lazy to be bothered to order something else.) I took a bit of a chance on my last visit and used OTB’s #PatioVida Quiz that suggests food and drink pairings. (My result was their new Limeade Fresca and Empanadas … which I promptly enjoyed.)

Since I’m hugely into drinks, we’ll talk booze first. Starting in May (and ending September 4), OTBs across the country started offering a seasonal margarita, a Watermelon Margarita, made with watermelon purée! To make it more exciting, OTB is offering this fresher-than-fresh margarita for just $4 all day on Thursdays! (For $1 more, make it a grande, and for $2 more you can make it a Coronarita!)

Not into tequila? (I hear you, friends.) OTB is now offering four new non-tequila cocktails–the Limeade Fresca,  Cuba Libre, Padre Island Tea, and Poncho Punch–all unique, new options for OTB.

They didn’t stop at new drink options–they are also offering new food items on their bar menu that launched last month. If you want to try all of their new items, make sure you’re in for happy hour (4-7pm weekdays) where you can get snacks starting at just $2. (If you’re too cheap to shell out the $2 for queso, go ahead and sign up for Club Cantina and get a free queso or sopapillas!)

So, cheers to inexpensive happy hour snacks and booze at OTB this summer. And make sure to snap pictures of your visit and post them using #PatioVida!

 

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This is a sponsored conversation written by me on behalf of On The Border . The opinions and text are all mine.

Celebrating Negroni Week with Strawberry Negroni Popsicles

If you aren’t aware of Negroni Week, get on board. Every year at the beginning of June, Imbibe Magazine and Campari get together to raise money for worthy causes across the US, each bar choosing its own charity to which to donate. Check out their website to see which bars across the country are celebrating and giving back.

Now, a little on the Negroni: it’s a classic Italian cocktail that has been around since the early 1900s that is made with equal parts gin, Campari, and red vermouth with an orange peel garnish, served on the rocks. Campari is a bright red, bitter, Italian liqueur that gives this drink its unique flavor profile. The Negroni is considered an apéritif, which the Italians will sip before a meal to prepare their stomachs.

I know that we’ve all had a traditional Negroni or two this week, so to stir things up a little, I tried my hand at Strawberry Negroni Popsicles for a pool party yesterday! These pops are as easy to make as they could be and are a perfect way to cool down in this oppressive heat.

STRAWBERRY NEGRONI POPSICLES
1 1/2 lb strawberries, hulled
6 T turbinado sugar (Sugar in the Raw)
2.5 T Seersucker Gin
2.5 T Campari
2.5 T Sweet Vermouth
1 T Orange Flower Water

Combine hulled strawberries and sugar in a blender, let them sit for 10-20min, then blend until smooth. Add other ingredients and blend for another 20 seconds. Freeze in popsicle molds for at least 8 hours.

 

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