The Long July

Recipe by Julianna Fry


  • 1 oz. Balcones Baby Blue
  • .25 oz. Balcones Pot Still
  • .5 oz. Balcones Texas Rum
  • .5 oz. White Rum
  • .25 oz. Blanco Tequila
  • bar spoon Bittermens Commonwealth
  • .75 oz. Loquat Yuzu Syrup*
  • .25 oz. Pecan Orgeat**
  • .75 oz. Lime Juice

Preparation: Shake all ingredients with crushed ice and pour into a chilled tulip glass. Finish with Mint, root beer rock candy, and watermelon chili straw.

*Loquat Yuzu Syrup

Cook halved, de-seeded loquats and frozen yuzu peel in simple syrup on medium heat for 1 hour. Strain.

**Pecan Orgeat

Soak pecans in water, blend thoroughly in a mixer. Leave overnight, strain and add equal parts turbinado sugar to pecan milk. Cook over medium heat until sugar is dissolved.

***Root Beer Rock Candy

Reduce root beer in a saucepan over medium high heat with cinnamon and star anise. Add turbinado sugar. Stir until dissolved. Increase heat until bubbling thoroughly, then pour into chilled mold lined with aluminum foil. Let cool and break into pieces.

****Watermelon Chili Straw

Heat 1 part watermelon juice to 2 parts sugar until dissolved. Mix with chili spice blend of cayenne, chili, and togarashi. Pour into straw gently until about halfway full. Lay down horizontally and let settle. Freeze overnight.

Garnish: Root Beer Rock Candy***, Watermelon chili straw****, Mint

Glassware: Chilled Tulip

Cocktail Inspiration:

Well, it’s been a beautiful summer of long sunny days. I wanted to make a drink to remember all the good things the season brings. Growing up, it was definitely root beer from the soda machine at the pool, the last loquats from the neighbors’ yards, Lucas candy, and all the watermelon I could eat.

And the best part of growing up? Now we can have it all with whiskey! Balcones Baby Blue provides a bold corn base, balanced with the playful and smooth Pot Still. White rum brings a crisp sweetness, tequila a peppery spice. All is rounded out with the rich and luscious Texas Rum.

With the loquat and yuzu, the drink becomes a bright, sunny, and distinctly Texas Mai Tai. The root beer rock candy adds that familiar sarsaparilla aroma while leaving you a little extra something to enjoy after that last sip. And with the watermelon chili syrup frozen in the straw, every drink is icy cold, changing slowly as it melts. It really feels like summer – before you know it, it’s gone, you’ve forgotten how hot you felt, and you can’t wait to start it again.