Harvest House has been open for about four months now and in that span of time it has quickly become one of Denton's most popular bars. But there's a strange Jekyll and Hyde phenomenon happening at this popular bar and venue that speaks to why the place opens at 10am on weekdays. We spoke with Harvest House's Cafe Manager and juicer of many things, Andie Sterling, about the other half of Harvest House that exists Monday through Friday from 10am - 5pm and why it should possibly be your new daytime hangout. Read on for more...
Read MoreTHE PINK PEARL
Video by Addison Day
One of our favorite bartenders, Thomas Paessler, is also a pretty smart fellow. You may know him as the moustachioed, oft-vested man behind the bar at Paschall. He did us a favor and got us out of our old fashioned and gin martini rut by introducing us to the newest drink to grace our well-stocked home bars, the Pink Pearl.
The Pink Pearl is the perfect combination of bright citrus and herb-y notes, while staying light and bubbly for sipping all day long in the summer (but not at work...okay, fine at work, too). Luckily, the man behind the recipe allowed us into his home kitchen, a place that's really more bar than kitchen, and showed us how to really shake, zest and garnish like a pro.
THE PINK PEARL
.25 oz Kübler absinthe
.5oz Solerno blood orange liqueur
1oz fresh TX grapefruit juice
Champagne or brut
Garnishes: a few springs of fresh rosemary, grapefruit zest
Pour absinthe, Solerno, and grapefruit juice into a shaker. Add ice and shake for a good minute. Strain into a martini glass. Top with champagne or brut and garnish with a grapefruit zest and a sprig of rosemary.
Make sure you keep an eye out for Paessler. When he's not serving up the classics at Paschall Bar you may spot him riding around town on his fixie, playing at a house show with voltREvolt, or crafting cocktails for private events with his business, Good Bartenders.
