Austin is far from the only Texas city producing top craft spirits. In Dallas, a pair of whiskey aficionados have been making waves with their three types of whiskey.
The Herman Marshall whiskey brand, made by Dallas Distilleries, is named after the founders of the spirit company, Marshall Louis and Herman Beckley, who met at a Starbucks years ago and noticed their hobby of distilling spirits could turn into a business. They decided to specialize in whiskey (they’re the first distillers in Dallas County since Prohibition to produce a bourbon) and now have a rye, a bourbon and a limited-release single malt that’s slowly been added to store shelves in the past month. These are all sold in about 1,600 locations all over Texas.
For this cocktail recipe from Austin bar Easy Tiger, the bourbon’s peppery notes are particularly present to balance out the ginger liqueur and the orange bitters. It’s a bold, boozy drink that showcases the best qualities of the Herman Marshall whiskey, a corn-and-barley distillation aged in new white oak barrels.
1 1/2 oz. Herman Marshall bourbon
1 oz. Domaine de Canton Ginger Liqueur
1 dash orange bitters
Combine ingredients in an ice-filled shaker and stir. Strain into ice-filled Old Fashioned glass. Garnish with an orange peel.
— Easy Tiger