Each issue, FLOOD asks
one of the country’s
most outstanding
barkeepers to give
us the lowdown on
their favorite drinks.
This installment:
Jennifer Keyser, Chief
of Bar Operations
at Geraldine’s, the
upstairs food and drink
hotspot in Austin’s
brand new Hotel Van
Zandt. Working in
accordance with the
restaurant’s menu,
Keyser’s bar program
features a selection of
innovative cocktails and
spirits, AND a locally
driven craft beer
list, PLUS IT’S home to
over eighty different
American whiskeys.
WILLIE’S CUP
MUDDY WATERS
Inspired by the legend himself, Willie Nelson.
Hemp seed milk is the star of this cocktail:
made with raw hemp seeds, maple syrup,
and nutmeg. it’s a creamy concoction. The
addition of High West Double Rye whiskey
gives THE DRINK a little spice and some
muddled sage freshens it up.
A nice coffee cocktail with Cognac and Averna.
The addition of sweetened condensed milk
and house-made orgeat gives it a really nice
texture and nutty flavor.
1 ½ oz. High West Double Rye
1 ½ oz. hemp seed milk
Sage sprig/bandana (for garnish)
Build all in julep cup, mound with crushed ice, and garnish
with sage sprig and bandana (on the cup)
HEMP SEED MILK:
1 cup raw shelled hemp seeds
3 cups filtered water
4 pitted dates soaked, or 2–3 tbsp. maple syrup
½ tsp. natural vanilla extract
1 tbsp. non-GMO soy or sunflower seed lecithin
(optional for smooth consistency)
1 tbsp. raw unrefined coconut oil/butter (optional for
richer milk)
1 pinch of Celtic Sea Salt
Combine all ingredients into blender for about thirty to sixty
seconds; sweeten to taste, add lecithin and coconut butter for
a richer taste; strain the milk into nut milk bag and squeeze
until all drops are out; keep in a sealed glass jar for two days
THE VELVET VOICE
A twist on a Negroni, swapping the typical
gin with mezcal. I infuse the sweet vermouth
with dried hibiscus flowers to give it a
floral kick. Smooth, smoky, and a bit bitter.
Drinks really well.
1 oz. Del Maguey Vida mezcal
1 oz. Campari
1 oz. hibiscus-infused Dolin Rouge (use dried hibiscus
flowers, takes an hour)
2 dashes Regans’ Orange Bitters
grapefruit peel (for garnish)
Quickly stir all ingredients, pour over large ice cube in highball
glass, garnish with a grapefruit peel
FROM TOP LEFT: VELVET VOICE, WILLIE’S CUP,
JENNIFER KEYSER, CRAFT COCKTAIL, GERALDINE’S.
all photos BY AUBRIE PICK except
willie’s cup by richard casteel.
1 oz. Pierre Ferrand 1840 cognac
½ oz. Amaro Averna
½ oz. house-made orgeat
1 oz. Caffe Vita cold brew coffee
½ oz. condensed milk
1 egg white
salt tincture
grated nutmeg/anise pod (for garnish)
Shake all and fine-strain into cocktail glass; grate nutmeg over
top, float anise pod
DEEP IN THE HEART
We are in Texas, after all! This drink pays homage
to the great Texas vodka brand Deep Eddy. We
use the Ruby Red Grapefruit version here and
add Strega (which is flavored with orange and
saffron), fresh lime juice, and sparkling wine to
finish this one off.
1 ½ oz. Deep Eddy Ruby Red vodka
¾ oz. Strega
¾ oz. lime juice
2 oz. cava or champagne
grapefruit Horse’s Neck twist (for garnish)
Shake all but champagne, fine-strain into champagne flute; top
with champagne and garnish
TEXAS MULE
Everyone loves a Moscow Mule, but kick it up
with some muddled jalapeÑo for the Texas
version!
2 oz. Tito’s Handmade Vodka
¾ oz. lime juice
3 oz. ginger beer
2 slices of jalapeño (muddled)
2 slices of jalapeño and lime wheel (for garnish)
Muddle jalapeño in glass, build rest; top with ginger beer
FLOOD
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