20 May 4 – 10, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Brewed Ltd., to form a dream team. “We consider ourselves to be like a Swiss Army Knife because each of us has our indi- vidual roles and we all work well together,” Julie boasts. All thanks to a little ingenuity, a lot of cre- ativity and the willingness to take a risk, Be- yond Booze Beverage Co. was born. Beyond Booze dipped its toes in the NA waters in Dry January by hosting pop-ups. People came from all around DFW to sam- ple their creations, and the team soon real- ized how much of a good thing they had created. Then they found a charming 1958 brise-soleil building in Richardson’s Down- town Core District and began renovations to create North Texas’ first alcohol-free bottle shop: Beyond the Bar. The new shop will be fully stocked with unique artisan mixers, de-alcoholized wines, canned cocktails, spirits and beer all minus the buzz. Dallas-based Starla Wines’ red blend is bursting with notes of French lavender and black cherry. A sparkling rosé is packed with sweet gardenia and straw- berry blossom flavors. For classic cocktails like a margarita, old fashioned and negroni there’s Lyre’s, which comes in sophisticated and eye-catching bot- tles. Parch Spirits Co. is a line of canned bev- erages infused with desert botanicals and adaptogens such as ashwagandha, l-theanine, American ginseng and GABA. Traditionalists can get their fix from Ritual Zero Proof, the best alternative to rum, whiskey and tequila. Beyond the Bar will also have a tasting room so you can discover your personal fa- vorite drink before committing to a bottle. Watch social media for extra special “Hap- pier Hour” events on Fridays and Saturdays. If you come hungry, don’t fret: Beyond the Bar will also offer bites from Dude, Sweet Chocolate and La Casita Bakeshop, along with pairing suggestions so there’s that perfect mix of sweet and savory. Beyond the Bar is a game-changer for those who don’t consume alcohol or those who just want a spirit-free night. Finally, the complaint of lackluster alcohol-free options is being addressed, bringing hope to those who wish to partake in social gatherings without feeling left out or unsatisfied. The team at Beyond the Bar is setting the bar (pun intended) high for innovation and creativity. ▼ REAL DRINKING THE BEST MARGS IN DALLAS WE’VE GATHERED UP SOME TASTY COLD OPTIONS AROUND DALLAS TO KEEP YOU COOL YEAR-ROUND. BY ANGIE QUEBEDEAUX A s the birthplace of frozen margar- itas, Dallas has always had a spe- cial relationship with this beloved cocktail. But these days, local bars and res- taurants are taking things up a notch with their creative twists on the classic drink. From spicy jalapeño-infused margaritas to ones topped with cotton candy, Dallas has no shortage of unique margaritas that are worth exploring. So, whether you’re a die- hard margarita fan or just looking to try something new, we’ve rounded up a list of places serving these inventive cocktails that are sure to do the trick. Beto & Son 3011 Gulden Lane (Trinity Groves) While Beto & Son has an extensive mar- garita menu, the restaurant is best known for its nitro margarita, made with 100% blue agave tequila, fresh lime and Triple Sec. It’s just like a classic margarita, but infused with nitrogen gas, which gives it a frothy and creamy texture. All of that is topped with encapsulated fruit pearls that explode with flavor in your mouth. El Bolero 1201 Oak Lawn Ave. (Design District) El Bolero prides itself on its extensive te- quila and mezcal selection, and the bar- tenders whip up some of the most unusual margaritas in the city. If you’re into sweet margaritas, try the strawberry-passion fruit margarita ($16): Herradura Silver, Triple Sec, lime and passion fruit, all topped with a mound of strawberry cotton candy. Look- ing for something completely different? Try The Oilman Margarita ($18), El Bole- ro’s signature black margarita that uses Herradura Silver, Cointreau, activated charcoal, agave, rock candy, edible gold stars and a gold salt rim. José 4931 W. Lovers Lane (Park Cities) José is a vibrant Mexican restaurant with a variety of unique margaritas (hibiscus, pink pineapple, rhubarb and watermelon) that reflect the flavors of Oaxaca, Mexico. Each margarita here is made with fresh juices, house-made syrups and high-qual- ity tequilas. José also occasionally offers flights of margaritas for those of you who simply can’t decide. Look for a featured cocktail each month, often a new twist on the classic margarita. Doce Mesas 4444 McKinney Ave. and 9810 N. Central Ex- pressway Doce Mesas’ Mico Rodriguez has a long his- tory on the Dallas Tex-Mex scene, and the margarita menu here is long as well. There are about a dozen options starting with a classic frozen, all the way to a Mi Mimosa made with Grey Goose vodka and prosecco, which is surely pushing the boundaries of a margarita but who wants to quibble about good drinks? Try The Mico, a sangria roja swirl with a splash of lime. Mariano’s Hacienda Ranch Various Locations We can’t do an article about margaritas in Dallas without mentioning Mariano’s Haci- enda Ranch, whose founder (Mariano Mar- tinez) first put tequila in a Slurpee machine. Bless him. Although the original margarita is the most popular, Mariano’s offers a vari- ety of other flavors including cucumber, strawberry and mango. If you’re looking to spice things up, be sure to try the Fire & Ice margarita ($16) made with fresh lime, jala- peños, Herradura Silver tequila and King’s Ginger Premium Liqueur. The Mexican 1401 Turtle Creek Blvd. (Design District) The Mexican’s standard margaritas range from $16 to $17, but there are also three over-the-top margarita options that may require you to take out a second mortgage. You can choose from the Hildalgo ($50), the Zapata ($100) and (if money is no ob- ject) the Pancho Villa ($250), made Courtesy El Bolero The Oilman margarita at El Bolero City of Ate from p19 >> p22 courtesy José Prickly Pear frozen margarita at José Mexican Sugar The Hibiscus margarita at Mexican Sugar
