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    drink up

    Burnt Orange or Texas A&M Breeze? Two new vodka drinks any fan of the Last BigGame can love

    Matt McGinnis
    Nov 24, 2011 | 2:40 pm
    • The alternative Thanksgiving cocktail made with Dripping Springs Texas OrangeVodka.
      Photo by Matt McGinnis
    • Thanksgiving Cocktail

    Each Thanksgiving we stuff ourselves with fantastic beer in preparation for the big rivalry game: The University of Texas vs. Texas A&M showdown. And each year we get so full of beer and fried, gooey, crunchy snacks we find it difficult to jump off the couch to yell at the TV.

    This year, why not try a light, refreshing cocktail while watching the game?

    Gary Kelleher, the man behind Dripping Springs Vodka, has introduced a new specialty spirit just for Texans and just in time for Thanksgiving: Dripping Springs Texas Orange Vodka.

    To make this flavored vodka, Dripping Springs selected Segovia oranges from the Rio Grande Valley. “These are the best oranges around," Kelleher says. "They have deeper, orange-ier flavor. We wanted to capture the flavor of the Valley as if you had poured Dripping Springs Vodka straight over a fresh Rio Grande orange.”

    This new flavored vodka starts off with the same micro-distillation process that all Dripping Springs Vodka goes through. Then they zest the oranges, hand-select the very best bits of zest and steep it like a cup of tea, letting it flavor the vodka in a 100 percent copper still. It then goes through 20 more micro-distillations to give it a clean, pure flavor. The result is 100% Texan and 100% fresh, with nothing artificial and no additives.

    Not everything in Texas is big. This specialty vodka is made in 50 gallon batches, which are the smallest commercial batches in the world. Dripping Springs has 10 little stills running all day and all night. For this limited edition first run, they produced only 1,000 cases—that’s not a heck of a lot to keep thirsty Texas football fans happy—so they better start making more in a hurry.

    The challenge is that Rio Grande oranges aren’t available year round. Dripping Springs bought all the oranges they could, crafting the first batch before oranges went out of season. They're just now coming back, so don't panic yet, we may not run into any unseemly shortages.

    On to the recipes. Gary likes to drink his new Texas Orange chilled with a little Topo Chico Agua Mineral; the slightly sweet vodka goes well with the crisp mineral water. When he’s kickin’ back for game time, he has another favorite recipe:

    Burnt Orange (Gary Kelleher’s original recipe)

    • 1 ½ ounces Dripping Springs Texas Orange
    • ¾ ounce Aperol
    • ¾ ounce Lillet Blanc
    • 1 ounce orange juice
    • 1 ounce tonic water

    Pour all ingredients in a tall iced glass and stir.

    Garnish with an orange twist and serve.

    Hook ‘em!

    For the fans that prefer a shade of maroon, try a Texas twist on the Sea Breeze.

    Texas A&M Breeze

    • 1 ½ ounces Dripping Springs Texas Orange
    • 1 ½ ounces Paula’s Texas Orange Premium Liqueur
    • 3 ounces orange juice
    • 3 ounces cranberry juice

    Combine the ingredients in a cocktail shaker and shake it like an offensive lineman.

    Serve in in a large wine goblet with ice.

    Garnish with a slice of orange, and serve.

    At the end of the game, why not celebrate your team’s victory with a little bubbly?

    French Orange Martini

    • 1 ½ ounces Dripping Springs Texas Orange
    • 1 ½ ounces St. Germain liqueur
    • Champagne
    • super-fine sugar for rimming

    Rim a martini glass with confectioner sugar.

    Shake liquors in a cocktail shaker filled with ice.

    Strain into the prepared martini glass.

    Top with Champagne.

    The Thanksgiving weekend isn’t just about football. Let’s not forget the shopping extravaganza the next day. Bargain hunting can be every bit as stressful as a fourth-and-goal. Here’s a little shopper’s helper to get you through.

    The Black Friday

    • 2 ounces Dripping Springs Texas Orange
    • 1 ½ ounces creme de cacao, white
    • Hershey Kiss for garnish
    • powdered cocoa for rimming

    Pour the ingredients into a shaker with ice cubes.

    Shake vigorously.

    Strain into a chilled cocktail glass rimmed with cocoa.

    I tried it chilled, straight up in a stone-cold martini glass to experience the unadulterated flavor. This is a lazy summer afternoon in bottle. The orange is bright, mildly sweet and slightly tart without being overpowering. It balances well with vanilla and wood flavors and is present from the first sip all the way through the long, silky finish.

    Dripping Springs Texas Orange is available at Spec's for about $16.

    This may be the last Thanksgiving for the storied University of Texas vs. Texas A&M rivalry, so we may need new cocktails for a new face-off next season. We're in luck: Dripping Springs Texas Orange was born out of playful experimentation. Other Texas seasonal fruit vodkas, like Ruby Red grapefruit and Fredericksburg peaches, may be on the horizon.

    Do we need something purple for a Horn Frogs rivalry game? I’ll be on the watch for it.

    unspecified
    news/restaurants-bars

    service switcheroo

    Street food-inspired Houston restaurant swaps counter service for servers

    Eric Sandler
    Nov 14, 2025 | 10:14 am
    Traveler's Cart food spread
    Photo by Andrew Hemingway
    Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

    A globally-inspired Houston restaurant is making a big change to its service model. Traveler’s Cart will switch from counter service to full service beginning this Monday, November 17.

    When owners Thy and Matthew Mitchell opened Traveler’s Cart last year as a more casual sister concept to Traveler’s Table, their globally-inspired Montrose restaurant, they decided counter service would match the restaurant’s street food-inspired menu and lower price point. With a year of experience, they’ve decided full service — where diners sit down and order from a server — will improve the customer experience in a number of ways.

    First, they noticed that some of their online reviews go to great lengths to explain the ordering process. Moving to traditional table service will elimination that confusion.

    “We want to be like a great brasserie or izakaya where people come and enjoy food and drinks at a reasonable price,” Matthew Mitchell tells CultureMap. “There’s a lack of intuitiveness about the process right now. Almost a year in, we’re still having to explain where you go and how you order. That tells you we probably missed the mark.”

    He also recognizes that the inherent uncertainty of counter service — people are concerned about how long they’ll have to wait to order and whether a table will be available once they do — limits the restaurant’s appeal as a date night option or for larger groups who want the certainty of having a place to sit.

    Even though the restaurant has been a financial success, according to Mitchell, he thinks Traveler’s Cart is missing out on revenue with its counter service model. “I think people order less at the counter. You may not order a cocktail, and you certainly won’t get back up and order more drinks,” he says.

    Switching to full service will also help the restaurant’s perceived value. With entrees mostly priced between $15 and $25, the restaurant may feel expensive relative to other fast casual restaurants. Once servers are added, Mitchell thinks diners will appreciate the value, particularly since its prices are about half of sister concept Traveler’s Table.

    “I feel like the food quality is outstanding for the price, but when it crosses that $20 or $30 threshold, people perceive it as pricey,” he says.

    Traveler’s Cart has other ways to enhance the value of its offering, such as its $18, three-course lunch that includes iced tea or a fountain drink. Happy hour, available Monday through Friday from 3-6 pm, includes $8 cocktails, $3 drafts, $8 small plates, and more.

    Along with the new service model, Travelers Cart is updating its menu with a number of new dishes. They include Thai chili queso, Baja shrimp tacos, salmon donburi bowl, chicken parmesan, and steak frites. The cocktail menu has also been refreshed with a Mexican espresso martini and a Tuk Tuk Old Fashioned, named for the vehicle that now sits in front of the restaurant’s entrance.

    Recently recognized by the Texas Restaurant Association as Restaurateurs of the Year for the Houston region, the Mitchells hope that these changes will lead to even more success. With the service style refined and the menu dialed in, they’re already looking for another location.





    Traveler's Cart food spread

    Photo by Andrew Hemingway

    Traveler's Cart is add new dishes to its menu, including steak frites and chicken parm.

    news-you-can-eat
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