Photo by Susie Geissler.

Most people threaten to move to Canada only in election years, but not me. Like clockwork, each spring I watch the mercury rise and start sprinkling my conversations with how I could get used to hockey and round vowel sounds up in the land of Molson Golden. But reality dictates that I must ride out the summer of 2018 in Fort Worth, which is shaping up to be so hot my face might melt off like I opened the ark of the covenant Indiana Jones-style. 

The upside to the swelter is no one will begrudge you serving and drinking ice-cold cocktails with wild abandon – bonus points if they are cued up poolside. Here are some summer drink recipes with a Cowtown twist.

Hell’s Half & Half Acre

This boozy riff on an Arnold Palmer is made with Fort Worth’s own Acre Distilling-flavored vodka.

  • 1 ½ oz of Acre Distilling Miss Addie’s Blackberry Sage Tea Vodka
  • 2 oz cold English breakfast tea
  • 2 oz Lorina Sparkling Lemonade
  • 1 lemon wheel and a sprig of sage (for garnish)
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Stir together vodka and English breakfast tea in a tall glass. Fill glass with ice cubes and top with sparkling lemonade. Garnish with the lemon wheel and sage. 

Namaste, Y’all

This is as close as you can get to a healthy drink and still get your daily recommended dose of hootch.

  • 3 clementine segments
  • 1 lemon wedge
  • 1 oz pineapple juice
  • 2 oz BLK EYE vodka 
  • 1 oz coconut water
  • 1 oz grapefruit juice
  • 1 grapefruit segment (for garnish) 

Muddle the clementine segments, lemon wedge, and pineapple juice in a cocktail shaker. Add the vodka, coconut water, and grapefruit juice. Shake to combine and serve straight up in martini glass or on the rocks, garnished with a grapefruit segment. 

Rosé Sour 

Obviously rosé is having a moment, which is a good thing if you are interested in an easy-drinking, economical wine with a bright and summery flavor. But sometimes it feels good to not cheat on the ol’ standby whiskey either. TX Whiskey’s butterscotch-like notes play really well with a dry, not-so-sweet rosé in this refreshing riff on a classic. 

  • 2 oz TX Whiskey
  • 1 oz fresh lemon juice
  • .75 oz simple syrup (1:1 water to sugar)
  • .5 oz dry rosé 

Shake whiskey, lemon juice, and simple syrup vigorously over ice and strain into a rocks glass. Pour the dry rosé delicately over the back of a bar spoon, to layer the drink. Garnish with a lemon twist. 

Now, I don’t want to forget to mention my favorite new bar tool for the summer. The Hyperchiller ( will make wine, cocktails, and even freshly brewed coffee ice cold in 90 seconds. For a disco nap in a glass, just brew your favorite java directly into the cylinder and then pour into a glass spiked to taste with Frangelico hazelnut liqueur and simple syrup. Trust me, it will keep the summer buzzy and bright, no matter how hot it gets.