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The Bend Magazine

Seasonal Cocktails w/ South Texas Distillery

12/10/2020 12:36PM ● By Editorial Team
By: Editorial Team Photos via: South Texas Distillery 

We love the holidays for a plethora of reasons. Spending time with loved ones; seeing traditional Coastal Bend light displays; the joy of gifting others local goodies; the list goes on! However, there's something about holiday cocktails that bring a special kind of happiness to our lives. We asked this year's Best Distillery Local's List winner, South Texas Distillery - Home of Wild Rag Vodka, to whip up a few seasonal cocktails for our reader's to create at home this holiday season. Give these recipes a spin and tag us on social media (@thebendmag) with your end result. Happy drinking! 

Partridge In a Pear Tree


WHAT YOU'LL NEED:

1.5 oz. Wild Rag Texas Torch cinnamon vodka

1 oz. bourbon

1.5 oz. pear nectar

Juice of 1/2 lemon

Splash of agave


 

HOW TO MIX:

Combine all ingredients in a shaker with ice. Shake vigorously, then serve over ice. For garnish, simmer a peeled pear in a small saucepan with Texas Torch, water and cinnamon sticks for 15 minutes or until soft.  Slice and place on top of the cocktail with a dried lemon slice.


Texas Campfire


WHAT YOU'LL NEED:

2 oz. Wild Rag Batch 27 mesquite bean vodka

1/2 oz. mezcal

1/2 blood orange, torched then juiced, 1 slice reserved

3 dashes chocolate bitters


 

HOW TO MIX:

Combine all ingredients in a large glass with ice, then stir. Serve in a rocks glass or small mason jar over a large ice cube.


Texas Kalikimaka (Texas Christmas inspired Mai Tai)


WHAT YOU'LL NEED:

1 oz. Wild Rag Sandia Silver vodka

1 oz. Wild Rag Texas Torch cinnamon vodka

1 oz. pecan orgeat*

1/2 oz. cranberry juice

Juice of 1 lime


 

HOW TO MIX:

Combine all ingredients in a shaker, then pour over crushed ice. Garnish with a lime wheel, mint bouquet and sugared cranberries.

*To make the pecan orgeat, combine 1/2 cup chopped pecans with 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring mixture to a boil, then remove from heat and let cool for about an hour. Strain the syrup from the pecans with cheesecloth or a mesh strainer.