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.

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