The Apple Shandy
Located in the center of historic downtown Dallas – across from the hip Joule Hotel – CBD Provisions is a contemporary Texas-style brasserie. Executive Chef Sindoni, formerly of the now shuttered Againn in Washington, D.C., has created a menu that showcases Texas eats and works in locally grown herbs and vegetables. The menu includes interesting food and alcohol mash-ups, such as broiled Gulf oysters with absinthe-whipped lardo (fatback salumi) and little goat pies with stout-braised cabrito (roast kid).
The cocktail program at CBD was created by bartending duo Christy Pope and Chad Solomon of New York City’s Cuffs & Buttons. Besides a bevy of classic cocktails with a modern, Texas twist, the menu offers a large craft beer selection as well as an expansive wine list that draws from the Lone Star state, California, and France.
Solomon and Pope created the Apple Shandy for CBD for the winter season. “The 16 mostly regional craft beers on tap are the centerpiece, so including a beer cocktail was only fitting,” says Solomon. “Our creation, the Apple Shandy, is a seasonal twist on the shandy for fall and winter utilizing seasonally appropriate flavors.” The pair suggests enjoying the concoction with a peppery steak, a sausage, or a hearty brunch dish.
- 1/2 oz fresh lemon juice
- 1/2 oz ginger syrup (equal parts fresh ginger juice and sugar)
- 3/4 oz Laird’s Bottled in Bond Straight Apple Brandy
Dry-shake the above three ingredients in a cocktail shaker. Top with 3 oz to 4 oz Avery White Rascal in a Collins glass over fresh ice; stir to incorporate. Garnish with nutmeg, freshly grated over the top of the drink.Back to top