Dupuy Dish

How do I like to spend a Friday evening? Typically with my husband and a tasty adult beverage—wine, beer, cocktail, or otherwise. Last Friday, we found occasion to unwind from the week perched on the cushy barstools at Fino’s bar. Not exactly in our neighborhood, but we were looking forward to a few creative concoctions from Austin’s local cocktail guru, Bill Norris.

Though cocktails are hardly a new invention, if you get out much, or if you’ve happened to read just about any lifestyle magazine in the past few months, then you’re aware that for some time now, the classic cocktail has been making a comeback in the States from coast to coast. In the past few months, Gourmet, Food and Wine, Living, Texas Monthly, and even Southwest Airlines in-flight magazine, Spirit, have all featured different bars and “mixologists” who are tinkering with Manhattans, Daiquiris, Gin Fizz’s, and the Pisco Sours—pretty much anything that was made after the 1887 release of the Bar-Tender’s Guide by Jerry Thomas and before Prohibition ended in the States.

Bill Norris, is just one of those tinkerers and if you’re feeling adventurous, take a seat at the Fino bar and ask him to make you one of his favorites. You won’t be sorry…

Norris was in good form Friday night serving up a few new items on the cocktail menu.

Cedar Fever

First up was the Cedar Fever. A bright and perky gin-based drink served “up” with Hayman’s Old Time, St. Germaine Elderflower liqueur, a touch of Peychaud’s, and a peculiar liqueur called Zirbenz Stone Pine (as the name suggests, it has a strong pine fragrance and taste, but balances well with the St. Germaine.) Those afraid of gin should try this drink. It will change your opinion. It looks like a pink cosmopolitan but has a much more complex flavor. It’s clean, smooth, not too sweet, and tastes a bit like a fragrant spring rose with a kiss of citrus.

Manzanal

As a native of New Jersey, Norris was happy to pay homage to his home Garden State with a rich and layered drink including New Jersey-made Laird’s Straight. The Manzanal may show up on the summer menu, but would actually be a fantastic winter holiday drink best enjoyed curled up next to a fire, or as winter’s go in Texas, sipped on the back porch in a light parka. Partnered with nutty Nux walnut liqueur, maple syrup, golden raisin tincture, bitters, and a sprinkle of fresh nutmeg, this dark and mysterious beverage is quite a treat.

Palabra Ultima

Strong and smoky are the best words to describe this little number. I like it when a cocktail packs a punch with flavor and this one leaves quite an impression. Norris uses smoky Sombra Mezcal, green chartreuse, Benedectine, and a squeeze of Meyer lemon for this, the “ultimate” in power cocktails. Yum.

Fino

2905 San Gabriel Street

Austin, TX 78705

(512) 474-2905

www.finoaustin.com

If there were some sort of tool that could measure the amount of “buzz” radiating from Austin restaurants, Garrido’s would surely emit a big, bright, fiery red pulse on a regular basis—particularly on the weekends. After all, who wouldn’t like this sophisticated Spanish-style locale complete with an inviting bar and a shady patio overlooking Shoal Creek? (Ok so the creek is dry, but that’s not the restaurant’s fault.) And the food? Let’s just say this “upscale” taqueria has quickly squeezed its way into becoming one my Top 10 Austin restaurants and it’s not because of all the beautiful people that funnel through the door… and believe me, there are a lot of them.

Garrido’s has won me over because it is real. It may claim to be an “upscale” taqueria, but the upscale part applies more to the quality of ingredients rather than pretentious presentation or inflated prices. The food is simple, but the flavors are layered and balanced—a goal Chef/Owner David Garrido was intent on achieving.

“When we were developing the menu, we wanted everything to be fresh and simply made,” says Garrido. “Every component has its own spice and character. It’s not completely Mexican, Oaxacan, Tex-Mex, or Spanish, but there are hints of all of these regional flavors.”

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When I was a junior in college, I spent a semester interning in the parliament in Dublin, Ireland. Before I left, my parents helped equip me with the best backpacking-across-Europe luggage we could find for my petite frame, while I devoured travel and history books beefing up on my knowledge of the Irish culture. And I was sure to layer every U2, Pogues, and Van Morrison album into my music collection. But it was my grandmother who equipped me with one of the most valuable lessons of all: taking tea.

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