Karissa RangelPull out your jackets. Lace up your boots. Winter cocktails have hit the rooftop at Paramour. Although the cold season doesn’t officially start until the end of the month, it is never too early to go for a drink.
Photo by Karissa Rangel
December usually means staying indoors and siting by the fire; here in Texas we have the luxury of enjoying the outdoors for a little longer. But when the temperature does decide to drop for more than a few days at a time, you can still get cozy at Paramour. While the majority of the bar is the exposed rooftop of The Phipps building, the winter menu features warm drinks to keep your hands—and your insides—nice and toasty. S’mores is a sweet blend of rye vodka, crème de cacao, s’mores, milk and brimstone spiritz. Comforting as a classic campfire s’more, this drink packs an unexpected alcoholic punch to a traditional childhood flavor. Maribel’s Hot Chocolate, the other warm drink for the season, brings dark rum, cereal milk, hot cocoa and green chili together for just enough of spice to complement the soothing sweet chocolate.
Photo by Karissa Rangel
“But why is the rum gone?” If Paramour was Pirates of the Caribbean, I’d be Elizabeth Swan. But instead of using rum to start a fire for the attention of the Navy, I’d have it all served up in Grogs For My Dogs—my favorite cocktail of the night. Principal Bartender Andrew Gamboa puts a spin on a classic grog for this special drink. Originally served in the Royal Navy, grogs were a way to help ration rum. Add some citrus juice to the mix and now you’re fighting off scurvy. Scurvy is a little less common in San Antonio nowadays, but that doesn’t mean you can’t enjoy this blend of dark rum, pineapple rum, walnut, grapefruit and lime. Now, who says drinking isn’t educational?
Photo by Karissa Rangel
Among Gamboa’s other contributions to the winter cocktail menu, he also served up Madame O’War, a sour cocktail featuring bourbon, Angostura Liquer, lime and lemon.
Together rye, caramel, smoked salt water and seasonal bitters make up the Caramel Skin. We had to give this smooth cocktail a try when we learned the caramel was made in-house. A torched cedar plank smokes the glass before pouring the ingredients in, adding a distinguishable warmth to the drink. Another favorite of the night.
Photo by Karissa Rangel
Paramour is anxiously waiting until spring 2018 to find out if they grabbed a spot as a semifinalist in the Outstanding Bar Program category for the James Beard Awards. Their constantly evolving menu keeps visitors coming back; plus, the view isn’t that bad either. Visit Paramour at 102 9th Street, Monday 7 a.m. to 12 a.m., Tuesday through Friday 7a.m. to 2 a.m., Saturday 8 a.m. to 2 a.m. and Sunday 10 a.m. to 6 p.m. Which cocktail will you be trying first?