Twang, a family-owned salts and seasonings company based in San Antonio, Texas just launched its first liquid product, Twang Reserve Michelada Cocktail Mix, a seven-vegetable blend from the Treviño family recipe. Micheladas – or the Mexican cousin of the Bloody Mary – are commonly enjoyed as a ‘hair of the dog’ approach to boozy brunch. Twang’s michelada mix, however, has versatile uses and also makes for a great Miche’nada’ when combined with sparkling water like Austin-based Rambler, the sustainably-sourced sparkling mineral water purified through a unique Texas Limestone filtration process. The result is a perfect fix for a Sunday hangover for readers looking to make a full recovery, or for those who just want the taste of a michelada without the booze. *Twang products are sold in 46 states across the country and can be purchased online and Amazon. The Michelada mix is currently in Spec’s in Texas and expanding to the Southwest and online nationally in 2020. *Rambler is available across Texas in stores like Whole Foods and HEB with additional distribution expanding regularly.
Twang Miche’nada’ recipe with Rambler:
1. Rim glass with Twang Michelada Beer Salt
2. Fill glass with ice
3. Pour in 2.5 oz of Michelada Cocktail Mix to taste
4. Add 12 oz. can of Rambler Sparkling Water
5. Rim with lime wedge
Savor, the latest concept by The Culinary Institute of America in San Antonio, has recently launched its seasonal mocktail program. These libations, including items like the Blackberry Fojito, Sage Cucumber Cooler, and Luxardo Cherry Shirley Temple are made sans alcohol, but don’t sacrifice the elegance and taste of a crafted cocktail. Each of these offerings are made in a way that allows for alcohol to be effortlessly added in case patrons are looking for something a little stronger.
Blackberry Fojito
1. 1oz simple syrup
2. 1/2oz lime juice
3. 3oz sparkling mineral water
4. 1 blackberry
5. 1oz blackberry puree
Mix in tin 1 blackberry cut into quarters, 4 mint leaves, syrup and lime juice. Muddle slightly. Add lime juice and mineral water. Top with puree for garnish.
