Paschall Bar Releases New Drink Menu

Paschall Bar Releases New Drink Menu

Last week, Paschall Bar rolled out a new seasonal cocktail menu featuring fall flavors in an elevated fashion that this local favorite always delivers. The cool weather moved through just in time, and Dentonites finally wearing jackets and hats gathered Thursday night for the official release event. Matthew Long, a former Paschall bartender, even made a one-night return for the occasion, slinging drinks to ring in the new menu. No matter what your spirit of choice may be, Paschall Bar offers a new libation that’s sure to keep you warm through the winter.

‘Tis the season for Paschall. Cozy interior and soft lighting make you want to cozy up next to someone—or at least next to a good cocktail, of which this bar has plenty to offer. On the chalkboard above the bar sprawls an array of beautifully mastered drinks, all crafted by the bartenders under the watchful eye of General Manager Jeremy Dean. “The employees are really invested in this, we all sat down and spent more time on each cocktail, every single one, as a group,” Dean says, “I didn’t want a drink going on the menu that everyone doesn’t believe in.” As they say, the proof is in the pudding, and it’s evident with just a sip of each new cocktail that the bar was raised once again.

Bartender Cameron Trevino doesn’t pause when asked which cocktails should be sampled. He first makes a Piers Plowman, the recipe by Matt Long. This drink consists of gin, mezcal, fresh lime juice, fresh pineapple juice, muddled cherry tomatoes, and a habanero tincture. “This is such a well-balanced drink,” Trevino says. “It’s full of strong flavors that even out.” The Piers Plowman is a unique beverage: it’s savory and smoky with only a slightly sweet note singing through from the pineapple juice. It’s perfect for someone looking for a beverage akin to a Bloody Mary. Served in a rocks glass, it’s garnished simply with a cherry tomato, creating a clean and satisfying drink.

The second drink that Trevino quickly mixes is Joe Carr’s cocktail, the Enzo. Its color is that of rich caramel served in a coupe glass with no garnish creating an elegant display. “The Enzo doesn’t have a main liquor component because it’s composed of all half ounces of different aperitifs and digestifs,” Trevino explains. It consists of Fernet, Grand Marnier, Campari, Averna and Cardamaro. These are primarily spirits you drink before and after dinner to help calm your stomach, so this is a perfect cocktail to order after you’ve had a nice meal. The Enzo is layered with different flavors that transform as you take each drink. It’s sweet, slightly bitter and dry—and completely unique! Each sip will have you coming back for more.

Next, a frothy beverage also served in a coupe glass appears with small bits of crushed pecan sprinkled just over the top. It’s the "TX Pecan: the 'cocktail child',” as Cameron Trevino and Allison Sigler call it. “We describe this one as more of a dessert cocktail,” Trevino says, “...because it’s basically like a pecan pie.” The TX Pecan is complied of TX Whiskey, Benedictine, pecan simple syrup, fresh lemon juice, and egg whites. It’s exactly as Trevino says: a slice of pie in a glass. It's creamy and sweet with a punch of spice and vanilla from the whiskey. This is a cocktail to satisfy your sweet tooth and keep you toasty on those chilly Denton nights.

Allison Sigler’s Raspberry Beret is Trevino’s last cocktail to whip up for the evening. Presented in a champagne flute with a raspberry garnish, this dark purple cocktail states a very sophisticated presentation. It’s made with gin, fresh lemon juice, raspberry liqueur, a little simple syrup, and topped with champagne. This is a cocktail suited for the champagne drinker or someone who appreciates a good French 75 (another drink made with gin and champagne). “I would definitely say it’s a good daytime drink, and maybe a good brunch drink,” Trevino says. “What I like about it most is that it’s citrusy and bubbly without being too champagne-forward.” The drink is tart, refreshing, and light. With a name like Raspberry Beret, how could you not stop in and sample this sparkling libation?

This was just a sneak peek at Paschall Bar’s new offerings, so be sure to swing through soon and see what other amazing cocktails are waiting for you. Remember, Happy Hour is Monday through Friday from 4:00 p.m. – 7:00 p.m. See you there!

Photos by Brian Doore
Header image design by Sara Button

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