Midnight Rambler, the newest craft cocktail bar in downtown Dallas, led by two of the country’s top bartenders, Chad Solomon and Christy Pope, offers the Wang Dang Dula.
Midnight Rambler’s cocktail ingredients reflect the progressive tastes seen at many of the country’s top cocktail bars – such as sherry, Batavia Arrack and spice essences – as well as nods to its Texas locale – chipotle peppers, ancho chiles, Texas cedarwood and a unique use of mineral water from nearby Mineral Wells.
Tucked away within Midnight Rambler, Solomon and Pope, whose company Cuff & Buttons has helped shape the modern U.S. bartending landscape, together with their beverage team, continue their work in advanced cocktail development. A specialized prep space is outfitted with the latest modernist technology, such as a Buchi Rotavap, centrifuge, immersion circulators, dehydrators, refractometers, and more.
Want more Solomon and Pope? Check out the April/May issue of Chilled Magazine for their exclusive craft cocktail feature.
Wang Dang Dula
- 2 Mint Sprigs
- 3/4 oz. (22.5 ml) Fresh Lime Juice
- 1/2 oz. (15 ml) Poblano Juice
- 1/2 oz. (15 ml) #4 Simple Syrup (1:1 #4 Crazy Water)
- 1/4 oz. (7.5 ml) Ginger Syrup
- 1 3/4 oz. (52.5 ml) Tapatio Blanco Tequila
- 2 dashes Scrappy’s Celery Bitters
- 2 drops Mineral Saline (10%)
Preparation: Shake and strain ingredients into a highball glass. Garnish with mint sprig.