Thirsty Thursday: TEXAZtini cocktail recipe
TEXAZ Grill may be best known for a rib-sticking menu of classic Texas-style comfort foods, including its signature Chicken Fried Steak (more than 858,526 sold and counting). But, hiding behind three decades of wacky wall art and a well-worn bar top made out of an old shuffleboard table, might just be the town’s best-kept secret. We’re talking about the TEXAZ bar that has been serving up ice-cold beers and Texas-tinged cocktails since 1985. And now for the first time in 29 years, the bar has rolled out its own specialty cocktail menu, including a collection of craveable bar munchies.
Available now, TEXAZ’s cocktail menu features five varieties of Martinis, including the TEXAZTINI made with Texas’ own Tito’s Handmade Vodka, a touch of dry vermouth and a pickled okra spear. Alternately, get Fresh & Fun with 8 different margaritas and other citrus-based cocktails, including the TEXAZ Bluebonnet (Deep Eddy grapefruit vodka mixed with pineapple juice) or the Moscow (Texas) Mule made with English ginger beer (and yes, there is a Moscow, Texas). Finish with any of TEXAZ’s four different Cream & Coffee Drinks, including the signature Bourbon Milk Punch, the Santa Anna Shake spiked with tequila and Kahlua, or the Cowboy Coffee (Republic tequila, Kahlua, Bailey Irish Cream and coffee, topped with whipped cream.)
The fine folks at TEXAZ shared the recipe for its TEXAZtini with Scottsdale Living. See below!
What you need:
2 oz., Tito’s vodka
1 oz., dry vermouth
Pickled okra spear
Add ingredients into a shaker with ice. Shake vigorously. Pour into martini glass and garnish with a spear of pickled okra.