The Tipsies and some of our mixological colleagues will be hosting a Beignet Breakfast at Frank on Friday morning, 9-11am March 12. We will be sampling some new and classic Chartreuse cocktails. Event is open to the public but it is advised to get there early, as when the Chartreuse stops flowing, it's over.

This Chartreuse neon sign is the only one of its kind, and hangs on the wall of the Texas Chili Parlour. Although we will not have this neon sign at Frank on Friday, we will have plenty of Chartreusey treasures that they do not have at the Parlour: Chartreuse and Chocolate; Chartreuse Bloody Mary with Chartreuse-pickled veggies; and the Green Witch--Brown butter macchiato with Chartreuse. Mmm! Compliimentary cocktails and beignets from 9-11am, first come, first served.

Tex will be making the Treaty Oak Cocktail this morning on KXAN local news at around 8:40 am. Unnatural hours for a bartender to be up and at 'em, but what sacrifices we make for shameless self promotion!

The Treaty Oak Cocktail appears in the most recent issue of Edible Austin magazine, in a cooperative ad with locally-made Treaty Oak Rum and the Tipsy Tech, the educational program of this Web site.

Treat Oak Cocktail
2 oz Treaty Oak Platinum Rum
3/4 oz Rosemary syrup
3/4 oz Fresh-squeezed lime juice
1/2 oz Paula's Texas Orange liqueur

When I created this drink I was aiming for something that captured my impression of the flavors of the Hill Country. The locally made rum, the subtle herbaceousness from the rosemary, and the bright citrus all call to mind a bright sunshiney Texas afternoon on the patio. I structured the drink such that it would be familiar to Texans, but that it would still taste new and interesting. At it's core it is a Rum margarita, with a localized twist in the Rosemary which grows like a weed here. To make the syrup is easy--make a 1:1 batch of simple syrup (heat water and sugar til they're warm enough to dissolve the sugar), and while still warm infuse a couple sprigs of rosemary for a few minutes. Strain herbs from syrup and cool.

Note: This blog's comments section is not currently functioning :(

Here is the problem with being an asshole: people don't like assholes. By asshole, I'm not talking about Biff-style jerks, or big meanie monsters like Dick Cheney. I'm talking about being critical and honest with opinions; I'm talking about having specific, exacting tastes and expectations, all of which can be perceived as assholery by some people.

Anyone who has been following this blog for any time will have noticed that there are very few reviews of local establishments or drinks-makers. That seems a little odd, doesn't it? It would behoove a beverage writer such as myself to write about this city's beverages from time-to-time, don't you think? Others might wonder why I am always talking about Bill Norris at FINO, or Adam Bryan at East Side Show Room. I am not on either of their payrolls; I am not even a particularly frequent guest of either of their establishments (I won't explain why, for fear of being an asshole)

The reason why you don't see much in the way of reviews at Tipsy Texan is because I made a decision a long time ago that I did not want to be negative, that I would write about only the things I liked. The problem is, there just aren't that many places that i like. It is criticism by omission. If people could read my mind, they would hate me, because I am such an asshole.

The two big problems with the cocktail scene in Austin are easily identifiable by an asshole such as myself: untrained bartenders, and uneducated consumers/media...