New Handcrafted Cocktails Discounted During The County Line IH-10 Happy Hour
All new handcrafted cocktails for the fall and winter—as well as Texas craft and “mainstream” beers—are now available at The County Line Bar-B-Q restaurant at 10101 IH-10 West (between the Wurzbach and Huebner Road exits, near the Colonnade).
If you have a hankering for some REAL Texas BBQ when visiting San Antonio, then you need to come to The County Line Bar-B-Q on IH-10. Nothing fancy here, just good ‘ol BBQ done right since 1975. And they are still going strong. Don’t be fooled into thinking you have to go Luling or Lockhart to find great BBQ. The IH-10 location is a little ways from downtown, but it’s worth the short ride. Come sit on the patio and enjoy a craft beer, a long-neck or one of these fall handcrafted cocktails while listening to live music on Thursday or Friday night. You are going to be pleased that I turned you on to this place. Be sure to ask for Garrett Stephens, who wears many hats here and can fill you in on all the good stuff since he has been here practically forever. He will make sure you are being well taken care of too. By the way, I have tried all four of the cocktails mentioned and they are all great. Each has a unique taste, and at least one should please your palate. (My favorite was the Honey Crisp Harvest Mule which was really refreshing and brought in the flavors of fall.)
These cocktails were designed by the restaurant’s Assistant GM/pitmaster/chef/mixologist Garrett Stephens to focus on a uniquely Texan cocktail menu that highlights the tastes of fall. “We are featuring an exceptional Texas rye Whiskey from Ben Milam (winner of prestigious Double Gold at the San Francisco World Spirits Competition) and pairing it with Pecan Orgeat made by A.K.A Mixology in Austin, and mole bitters for a surprising twist on an Old Fashioned,” says Stephens. “Other tastes of fall Include a Cranberry-Orange Margarita that elevates a top shelf skinny rita with house-made cranberry jam, orange zest, and Chinese 5 Spice. Continuing the mezcal trend that is finding way on to inspired cocktail menus everywhere, we are sweetening a Smokey Joven Mezcal with pomegranate molasses, agave nectar, lime and bitters for the new not-to-miss Firing Squad cocktail.” (See recipes below.)
All beers and specialty cocktails are discounted during IH-10’s happy hour, which runs Mondays through Fridays from 3 to 7 p.m. Happy hour includes $1 off these handcrafted cocktails, as well as beer, house margaritas, Grande Margaritas, Gallo Borracho margaritas, wells and all appetizers.
The new handcrafted cocktails available now through the fall/winter of 2017-2018 include:
- “Remember the Alamo” Old Fashioned: Ben Milam Rye Whiskey, Mixology Pecan Orgeat, Bittermans Xocolati Mole Bitters and Orange Peel Relish – $9.00
2 oz Ben Milam Rye Whiskey
1 bar spoon of A.K.A. Mixology Pecan Orgeat
6-7 drops of Bitterman’s Xocolati Mole Bitters
1 large orange peel 1”x3”
In a bar shaker, combine all ingredients and stir until Orgeat has completely blended with the whiskey. Place a large block of ice in an old fashioned glass, and pour cocktail over ice. Stir. Express the orange peel by folding it in half and rimming the glass with the citrus oil. Roll the peel up and pierce with a bamboo cocktail skewer. Place in glass.
This cocktail will hold up nicely to a big plate of BBQ Ribs.
- Honey Crisp Harvest Mule: Tito’s Vodka, Barrow’s Intense Ginger Liqueur, Martinelli’s Apple Cider, Gosling’s Ginger Beer and Fresh Lime Juice – $8.00
1.5 oz Tito’s Vodka
.5 oz Barrow’s Intense Ginger Liquor
1.5 oz Martinelli’s Apple Cider
.25 oz fresh lime juice
Gosling’s Ginger Beer
In a 16oz Copper Mug, pack with ice and combine first four ingredients. Top with ginger beer, and stir. Garnish with lime wheel and apple slice.
This cocktail goes well with appetizers like the Mexican Deviled Eggs.
- The Firing Squad: Mezcal Unión Uno El Joven, Agave Nectar, Fresh Lime Juice, Pomegranate Molasses and Angostura Bitters – $9.00
2 oz Union Uno Joven Mezcal
.75 oz Agave Nectar
1 oz fresh lime juice
.5 oz pomegranate molasses
3 dashes Angostura bitters
Place a scoop of ice in a bar shaker. Combine all ingredients, and stir until agave nectar is completely incorporated. Pack a double old fashioned glass with ice. Strain. Garnish with lime wheel.
4 cups pomegranate juice POM
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
I liked this cocktail with the smoky Chicken Platter.
- Cranberry-Orange Margarita: Herradura Silver Tequila, Grand Marnier, Cranberry Jam, Fresh Orange Juice and Fresh Lime Juice – $9.00
1.5 oz Herradura Silver Tequila
.5 oz Gran Marnier
1 oz cranberry jam
.5 oz fresh orange juice
.5 oz fresh lime juice
Mix 2 tbsp salt, 2 tbsp sugar, and 1.5 tsp Chinese five-spice powder on a small plate. Rub rim of Old Fashioned glass with lime wedge; dip in salt mixture and fill glass with ice.
Place a scoop of ice into a shaker tin. Combine all ingredients and stir. Strain into glass. Garnish with lime wheel.
4 cup frozen cranberries
1.25 cup sugar
5 teaspoon finely grated orange zest
5 oz fresh orange juice
1.25 cups water
Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in orange zest; let cool.
Oh, and don’t forget dessert! Tonight it was some fresh made Blackberry Cobbler warm out of the oven with a scoop of Vanilla Ice Cream melting on top! Perfect match for the Cranberry-Orange Margarita. So much for a skinny rita!
Past specialty cocktail Frozen Rebecca Creek and Coke (Frozen Rebecca Creek Whiskey and Coca-Cola – $6.75) remains on the menu.
All taps feature Texas craft beers including two San Antonio brews: Busted Sandal 210 Ale, Freetail Oktoberfiesta, Busted Sandal El Robusto Porter, Cedar Creek Dankosaurus IPA and Rahr & Sons Blonde.
County Line IH-10 is open for lunch and dinner seven days a week from 11 a.m. to 9 p.m. Sundays through Thursdays, and 11 a.m. to 10 p.m. Fridays and Saturdays. For more information, call 210-641-1998, visit www.countyline.com or check its Facebook at Facebook.com/CountyLineI10 for updates on all of the restaurant’s music concerts, happy hours and other specials at County Line.
10101 W IH 10 • San Antonio, Texas 78230