Several months back, our team asked mixologist Jacob McClain — a veteran of the local craft cocktail scene and the mastermind behind The Mariner’s innovative cocktails — to conjure up a drink to help us commemorate the 10th anniversary issue. He took on the task enthusiastically, and to help him get started, he asked us to answer one simple question: What inspires your team and publication?
The first and most obvious answer was “all things local.” As a hyper-local lifestyle magazine, we knew a local spirit had to be at the center of this special anniversary cocktail. The concept of honoring the classics, the greats, those who paved the way before us, while also making room to spotlight the next generation of change makers, brought us to the idea of a (hopefully) delightful mix of old and new. Since we’re always striving for visual excellence and feeling passionate about sharing the good news in our area, the drink also needed to be aesthetically appealing and refreshing. And for the name, as a publication and brand deeply rooted in the Coastal Bend, we’re always inspired by the area we geographically cover.
From there, McClain created what he’s dubbed the “Bluff to Bay” signature cocktail. “The spirit is Aerodrome Distilling’s Agave Tequilana Blanco,” McClain said. “That’s where the word ‘bluff’ in the cocktail’s name come from, as Aerodrome is based in Flour Bluff. The ‘bay’ portion of the name is in regard to The Mariner, which is where this cocktail took shape.”
To add brightness and zestiness, McClain paired the tequilana with fresh apple and lemon juice. Bitter Truth’s allspice dram and Canton Ginger Liqueur add an alluring depth of flavor while local honey from Beeville helps to balance everything out. A few dashes of aromatic bitters add a bit of color and blend the flavors, and to really pack a visually appealing punch, a small amount of hibiscus-pomegranate grenadine sinks to the bottom by pouring it to the inside edge of the glass, so the heavier liquid submerges and creates distinct color separation. An edible flower, mint and a dehydrated lemon are McClain’s version of a cherry on top.
The result is a fun and inviting cocktail — featuring local ingredients and reminiscent of summertime in South Texas, easily sipped beachside or over good conversation — in honor of The Bend’s 10th anniversary. Make the drink at home or order it at The Mariner through the month of April, and toast to 10 years of The Bend along with us.
@themarinercc | 361-881-8503
