Backbeat is Austin’s newest craft cocktail bar headed by husband and wife team Michael and Jessica Sanders.

Backbeat’s menu focuses on classic cocktails remixed with imaginative and unexpected ingredients and an expansive spirits collection with global influence.

Visit Backbeat today for some refreshing summer cocktails, or mix them up for yourself.

Summer B&T

Summer B&T

Photo Courtesy of Julia Keim, Giant Noise

Summer B&T

Ingredients:

  • 1 oz. Bonded Bourbon (Old Granddad Bonded, for Example)
  • 1 oz. Clarified Strawberry Juice
  • 1 oz. Cocchi Rosa Vermouth
  • 1 oz. Cappelletti Aperitivo Rosso
  • 3/8 oz. Liber & Co. Spiced Tonic Syrup

Preparation: Served tall over cubed ice in a highball glass and topped with a splash of soda water (such as Topo Chico). Garnish with an expressed grapefruit peel.


Spritz & Giggles #2

Spritz & Giggles #2

Photo Courtesy of Julia Keim, Giant Noise

Spritz & Giggles #2

Ingredients:

  • 3 oz. Citrus & Summer Melon Infused Spanish Rosé*
  • 1/2 oz. Amaro Montenegro
  • 1/2 oz. Giffard Wild Eldferflower liqueur
  • 2 dashes Bitter Truth Peach Bitters

Preparation: Carbonated and served over cubed ice in a wine glass. Garnish with a melon ball and sprig of seasonal herbs, such as fresh tarragon.

*Citrus & Summer Melon Infused Spanish Rosé

Add 3 cups of cantaloupe and honeydew melon (cut in chunks), 1 sliced orange and 1 sliced lime to a bottle of light-to-medium body Spanish rosé wine. Allow to infuse at least 6 hours. Strain out the solids.


Late Bloomer

Late Bloomer

Photo Courtesy of Julia Keim, Giant Noise

Late Bloomer

Ingredients:

  • 1 1/2 oz. Tariquet VS Armagnac
  • 3/4 oz. Gran Classico
  • 1/2 oz. Maurolo Chamomile Grappa
  • 1/4 oz. Giffard Wild Elderflower
  • 2 dashes Grapefruit Bitters

Preparation: Stir all ingredients and strain into a chilled cocktail glass. Garnish with an expressed lemon peel that is discarded.


Storyville Ordinance

Storyville Ordinance

Photo Courtesy of Julia Keim, Giant Noise

Storyville Ordinance

Ingredients:

  • 1 1/2 oz. Peychaud’s Bitters
  • 1 1/2 oz. Fresh Grapefruit Juice
  • 1/2 oz. Bols Genever
  • 1/2 oz. Lazzaroni Amaretto
  • Pinch of Sea Salt

Preparation: Shake all ingredients with ice and fine strain into a chilled cocktail coupe. Garnish with a pinch of sea salt on the surface of the drink.


Backbeat Interior Bar

Backbeat Interior Bar

Photo Courtesy of Knoxy Knox
Backbeat Rooftop Patio

Backbeat Rooftop Patio

Photo Courtesy of Knoxy Knox