Brad Stringer grew up in a small eastern Texas town. He moved to Houston to began his bartending career and to carry on the family legacy in the industry (his family owned a liquor store).

It was during his time working at Boheme that Brad discovered his love of craft cocktails. He then joined Justin Ware and Joshua Ibanez as the opening staff at Johnny’s Gold Brick, where his contribution to the distinctive cocktails and laid-back atmosphere earned the bar a spot on Thrillist’s “21 Best New Bars in America.”

Chilled 100 Member Brad Stringer - Houston, Texas

Chilled 100 Member Brad Stringer – Houston, Texas

From there, Brad moved to Galveston, to open Daiquiri Time Out (DTO) with business partner Ian Ramirez, where they reintroduced craft cocktails to the island in the West Market District. At DTO, Brad curates an extensive cocktail program with a focus on the classics and a creative seasonal signature menu utilizing unique homemade ingredients and boutique spirits.

You can find Brad behind the stick daily at Daiquiri Time Out. Here’s what he had to say about his signature seasonal menu.

Tell us about the menu that you created at Daiquiri Time Out.

I walk through local markets for inspiration. We have Canino’s for Latin foods, Bellaire for Asian flavors, and of course local farmers markets. Texas is a very diverse place with many cultures colliding into a fusion of flavors. People’s palates are sophisticated from traveling abroad and from dining locally at a variety of available cuisines. I take these experiences and translate them into cocktails.

What are your go-to ingredients when creating a cocktail menu?

Locally sourced ingredients are a staple on my menus. On the current one, I used kumquats from a local garden. The Littlejohn Cobbler is named after an educator from the 1920s that built the house where the trees grow. We also have a Brazilian-inspired Batida on the menu. Cachaca, the national spirit, is commonly consumed in this cocktail. You mix it with sugar, coconut milk, and/or any local seasonal fruit that’s available. Another drink, called the Thai Bowl has a South Asian flavor profile reminiscent of curry. I used dark rum, made a turmeric and ginger syrup, and added coconut cream, a homemade lime cordial, and fresh lime juice. This drink is poured over coconut water noodles, creating an “edible” cocktail experience.

Any advice for creating an original cocktail menu?

It’s important to challenge yourself to be imaginative and resourceful when creating a new menu. Galveston Island is one of the oldest ports in America, rich in history. I spent time researching the archives at the Rosenberg Library, and I realized that cocktails have always been here in Galveston. After reintroducing classics, I moved forward with seasonally inspired menus. Look around where you live, ask questions, and don’t be afraid to experiment.

Check out some of the cocktails on the menu at Daiquiri Time Out.

The One with Cucumber

The One with Cucumber

The One With Cucumber

Light, long, hint of salt

Ingredients:

  • 1 1/2 Gin
  • 1/4 Holiday Aquavit
  • 3/4 Lemon
  • 1/2 Pimento Dram
  • 2 Cucumber Cordial
  • 1 dash Salt Tincture

Preparation: Shake, strain in a Collins glass. Garnish with cucumber flower.


The Littlejohn Cobbler

The Littlejohn Cobbler

The Littlejohn Cobbler

Seasonal, savory, hints of bitter citrus

Ingredients:

  • 3/4 PX Sherry
  • 3/4 Oloroso Sherry
  • 3/4 Overproof Artisinal Rum
  • 1 1/2 Kumquat/Strawberry Syrup
  • 1/4 Lime

Preparation: Shake, strain over rocks in julep mug, top crushed ice cone. Garnish with mint sprig, strawberry, kumquat, top powdered sugar.


Batida de Coco

Batida de Coco

Batida de Coco

Galveton beach: A funky vacation

Ingredients:

  • 2 Cachaça
  • 3/4 Lime
  • 3/4 Passion Fruit Syrup
  • 1/4 Banana Liqueur
  • 1/2 Coconut Cream
  • 1/4 Coconut Liqueur

Preparation: Shake, dirty dump into coconut. Garnish with orchid.


Tea + Honey

Tea + Honey

Tea + Honey

Boozy stirred, hints of smoke

Ingredients:

  • 1 1/2 Apple Brandy
  • 1 Rainwater Madeira
  • 1/4 Mezcal
  • 1/4 Honey Syrup
  • 2 dashes Teapot Bitters

Preparation: Stir, strain into chilled coupe. No garnish.


Thai Bowl

Thai Bowl

Thai Bowl

Edible cocktail, served in a bowl with chopsticks

Ingredients:

  • 2 Dark Rum
  • 1 Coconut Milk
  • 1 Turmeric/Ginger Syrup
  • 1/2 Coconut Cream
  • 3/4 Lime Cordial
  • 1/4 Lime
  • 2 1/2 Water (Bottled)
  • 1 packet (2.3 +/- oz.) Coconut Noodles Into Bowl

Preparation: Top with bottled cocktail. Garnish Kaffir lime leaf and chopsticks.


The One with Tequila

The One with Tequila

The One with Tequila

Refreshing, herbaceous, hints of bitter sage

Ingredients:

  • 1 1/2 Tequila
  • 1/4 Apricot Liqueur
  • 1/2 Rosemary Sprig
  • 3/4 Grapefruit
  • 1/2 Angostura-Sage-Cherry Syrup
  • 1/2 Lime

Preparation: Shake, double strain over fresh rocks in rocks glass. Garnish dehydrated lime wheel and half sprig rosemary.