In our September issue, we tell the story of the Railean Rum Distillery in San Leon, a little town south of Houston, which manufactures the sugar-derived spirit in small batches—a concoction that’s perfect for sipping and mixing.
And in honor of the magazine’s 35th anniversary,
we took some classic cocktail recipes and gently stirred things up to reflect
Texas culture. Each recipe makes one drink.
This is similar to the one prepared at the Green Parrot Bar & Grill. Those who like Tequila Sunrises or Screwdrivers will recognize the elements. Enjoy!
In a tall glass filled with ice, pour in rum. Slowly add orange juice. Add grenadine down the side of the glass; it’s heavier than both the rum and the orange juice and will sink to the bottom, giving the drink a pretty look. Garnish with lemon. (Stir before drinking.)
Frozen Blue Topaz
The official Texas state gemstone, the Blue Topaz, is found almost exclusively in Mason County, where you can hunt for the uncut stones at a place called the Seaquist Ranch. While you plan your trip, mix up a batch of these frosty blue concoctions, which resemble the familiar piña colada. Option: Skip the blender and serve ‘em on the rocks.
Add to blender with 1 cup ice. Pour into a tall glass and garnish. Watch the world sparkle.
The Yellow Rose
Legend has it that in April 1836, a woman named Emily Morgan so preoccupied Mexican General Santa Anna that he didn’t notice the advancing Texian army—and thus Morgan helped secure Texas independence. We created this intoxicating concoction in her honor.
Shake first 4 ingredients with ice, then strain into an old-fashioned glass half filled with ice. Top with dark rum, and garnish. Prepare to be diverted.
Simple and effective. Just like the whirling workhorse that helped settle the west.
Pour rum into a highball glass filled with ice, add ginger beer. Garnish. Turn gently into the breeze and enjoy.
From the June 2012 issue.