Del Frisco’s Double Eagle Steak House, in Dallas and Fort Worth, has tweaked it cocktail menu for spring, adding a few new twists on some popular standards. You can order them there from a trained mixologist, or try making one at home, following these recipes.
The Scottish Smash, above.
Wait, I though you’re thinking, “A mixed scotch drink? Is that blasphemy?” Not at all, though I was discouraged from experimenting in my youth by a snippy bartender. But scotch mixes well for a cocktail.
2 oz. Monkey Shoulder scotch.
2 oz. lemon sour
2 tsp. orange marmalade
3 dashes Angostura bitters.
Making it: Pour all ingredients into a pinto glass and fill with ice. Cap with mixing tin and shake 5–10 times to fully combine. Strain into an ice-filled bucket glass. Garnish with an orange wheel.
Gold Standard Mule
The Moscow Mule is a staple; what makes this one the Gold Standard is the brand of vodka!
2 oz. Russian Standard Gold Vodka
1/2 oz. fresh lime juice
4 oz. ginger beer
Making it: Fill copper mug with ice, add vodka, then lime juice, then add ginger beer and stir gently. Garnish with lime wedge and mint sprig.
Cocktail Friday: Spring flings
