INGREDIENTS:
—3.5 oz. Pederzana Lambrusco Il Grasparossa
—2 oz. fresh squeezed Satsuma tangerines
—.75 oz. Del Maguey San Luis del Rio  
—splash of lime
—splash of agave nectar
—fresh thyme
—sprig of mint to garnish

DIRECTIONS:
1. Prepare a Collins glass by coating the outer rim with flake salt and filling the glass with ice.
2. In a cocktail shaker or mixing glass, combine lime, tangerine, simple syrup, Mezcal and thyme (remove the leaves from one sprig of thyme).  
3. Add ice and shake well.
4. Strain contents of shaker into the prepared glass.
5. Over the back of a spoon, gently pour 3.5 ounces of the Lambrusco into the glass. This will create a beautifully layered coloring.  
6. Gently garnish with a long straw and a sprig of mint.  

*For a pitcher of Shades of Life, multiply the recipe by seven. 

Recipe courtesy of Caracol, a Houston restaurant that serves coastal Mexican food and offers several private dining areas. 

If there is a better hair-of-the-dog drink than a bloody mary, we sure don’t know what it is. Visit Beaumont shared its recipe for a tasty Sunday brunch cocktail, and they even made it for eight, so you can treat your friends!

 

Born and raised in Bryan, about 90 miles east of Village of Salado, Chadley Hollas, Village of Salado’s director of tourism, says he came to the town with one goal: to help Salado become Texas’ best small destination. His favorite thing about his adopted hometown is the people. “They are quirky, creative and hospitable—a neat combination that makes for many good conversations,” says Hollas.