![_Literature - <i>Arab Spring</i> [Album Review]](http://austinist.com/assets_c/2012/02/arab spring-thumb-250x250-691591.jpg)
The Informed Drinker: Annies
Location: 319 Congress Avenue
Phone: (512) 472-1884
Cost: $$ ($=Under $10; $$=$11-30, $$$=$31-60, $$$$=$60+, avg cost per person including 1 drink, tax, and tip.)
Website: www.appleanniescatering.com
The Informed Drinker is Austinist's new cocktail column. Each week, the city's bartenders tell us what to drink when.
A few weeks back, The Informed Drinker spoke to FINO'S Bill Norris, one of Austin's best-known bar darlings. Last June, his protégé Dave Alan—one of two gentlemen behind Austin's local cocktail catering operation, Tipsy Texan—took over the bar at Annies on Congress. Originally a quaint lunch spot/bakery and catering service, Annies has recently expanded into a bustling Euro-bistro café and happy hour destination.
“At the time I was a ‘homeless’ bartender, a drink-slinger without a regular venue,” says Allen. “I had been working on the cocktail catering business and my website, and because of the high-profile nature of the project I decided to give it a go.”
Norris composed Annies' opening bar menu, which specializes in classic cocktails made true to form. Think drinks like The Sazerac, New Orleans' pre-Civil War libation rumored to be the first cocktail invented in America (at least according to Peychaud's, who makes the drink's distinctive bitters).
Alan's goal is to gently recalibrate Austin's alcohol palate, dulled by the time-honored tradition of 6th Street bar-hopping.
“Annies is a place for teaching people the classics, how to drink better and with more sophistication,” says Alan. “No pre-made mixes are used, all juices are squeezed daily. We take care to measure every ingredient in every cocktail for consistency and accuracy. We pour no ‘well’ spirits, as our well comes already stocked with premium spirits. And the mixers that we use, like Maine Root ginger beer, Q Tonic and Fever Tree ginger ale, are all made without artificial colorings, sweeteners, or flavors.”
While focused on teaching Austinites how to drink again via the classics, Alan has prepared an update to Norris' cocktail menu, which debuts early next month. Until then, drinkers-in-the-know order Alan's Candelabro, made with Peruvian Pisco, Cointreau, lime juice, fresh-pressed cantaloupe juice and raw sugar syrup, served in a glass rinsed with Kübler absinthe. (Not surprisingly, the drink won a recent Cointreau contest).
Look for Alan holding court Wednesday through Saturday nights at Annies, and while there, take advantage of the cocktail suggestions he shared with The Informed Drinker.
The original Apple Annies was tucked downstairs inside the Bank One / Chase building. In keeping with Annies' origins, what should we drink when our bank account is empty?
“Our happy hour deal is the best in town,” says Alan. “Five dollar classic cocktails and five dollar bar food. Nobody serves a drink of this quality for this price in town, I would almost guarantee it, because almost nobody serves drinks of this quality at any price.” Alan’s favorite bar food? The Margherita pizza, the Moule Frite and the Poutine "Texas Style" (frites, Texas cheddar and chile con carne).
How about when our bank account is flush?
“Let's start drinking some fat cat Cognac cocktails like the Vieux Carré, or old-school whiskey cocktails like Manhattans, something that makes us feel like bankers,” says Alan. A product of the Carousel Lounge in New Orleans' Hotel Monteleone, the Vieux Carré is made with cognac, rye whiskey, sweet vermouth, Barspoon Benedictine, 3 dashes Peychaud's Bitters, 2 dashes Angostura bitters, and garnished with a lemon twist.
What should we throw back when feel like ripping off our business ties and getting crazy?
“I think you should order a bottle of Champagne, but not to drink by itself,” says Alan. “Let the bartenders use it up in a series of cocktails with Champagne. French 75's, Ritz Cocktails, St. Germain Cocktails, everybody will think you are SO fancy. Just make sure you drink a lot of water along the way! And eat some of our fabulous mussels. There is something about the combination of shellfish and champagne that makes me feel celebratory.”
