Combine two Dallas favorites, stir in one of America’s favorite fresh fruits and what do you get? One tasty cocktail.

Created by a bartender at Sheraton Dallas Hotel’s popular restaurant Open Palette, the Local Apple cocktail is made with whiskey handcrafted by Dallas distillery Herman Marshall.

To make the Local Apple, combine:

— 2 oz. Herman Marshall Whiskey

— 1 oz. egg white

— ¾ oz. lemon juice

— ½ oz. simple syrup

— ¼ muddled apple

Garnish with a toasted apple moon and a cinnamon sprinkle. Enjoy!

Avion Anejo Old Fashioned
Courtesy of JW Marriott San Antonio

Ingredients:

  • 1.5 oz. Avion Anejo Tequila
  • 0.25 oz. Agave
  • 2 Dashes of Bitters
  • Orange Peel
  • Luxardo Maraschino Cherry 

In a mixing glass, mix the Avion Anejo Tequila and agave with the bitters. Stir until agave blends, pour over ice in a glass and garnish with the Luxardo Maraschino Cherry and orange peel.

 

 

The spirit of the French Riviera has found a home in the Rockaways. At Bar Marseille, French bistro classics, Provencal cocktails and plenty of seafood pair with views of the ocean, emulating the Mediterranean port city that the establishment was named after.

 

One of the several new restaurants that popped up mid-pandemic in the Twin Cities culinary scene was Petite León by Duck Soup Hospitality, housed in the old Blackbird Café space. All having worked on separate, successful ventures in the area, Jorge Guzmán, Dan Manosack, Benjamin Rients and Travis Serbus came together to found the hospitality group behind the project.