Combine two Dallas favorites, stir in one of America’s favorite fresh fruits and what do you get? One tasty cocktail.

Created by a bartender at Sheraton Dallas Hotel’s popular restaurant Open Palette, the Local Apple cocktail is made with whiskey handcrafted by Dallas distillery Herman Marshall.

To make the Local Apple, combine:

— 2 oz. Herman Marshall Whiskey

— 1 oz. egg white

— ¾ oz. lemon juice

— ½ oz. simple syrup

— ¼ muddled apple

Garnish with a toasted apple moon and a cinnamon sprinkle. Enjoy!

 Asador, located in the Renaissance Dallas Hotel has rolled out their brand-new fall menu complete with seasonal hand-crafted cocktails.

 

The Texas Restaurant Association (TRA) led a coalition of business groups and their communities to drive support to the industry, for SB 8, the federal pandemic relief bill that included $180 million for local hospitality and tourism businesses. 

 

As August heats up (even more than it already has), San Antonio’s Marriott Rivercenter’s Tributary offers a refreshing cocktail to sip on: the Lavender & Bluebonnet.

Ingredients:

  • 1.5oz Calamity Texas Gin 
  • .75oz Cocchi di Americano 
  • .75oz St. Germain
  • 1oz Fresh Lemon Juice 
  • 3 Dashes Peychauds Bitters 

Directions: