Kyle Hilla is a critically acclaimed liquid architect here in Dallas. If you follow the drink scene, I’m sure you’ve heard of him. Considered one of the best bartenders in Dallas, he now manages the bar at Smoke Dallas, Smoke Plano, Bar Belmont, and The Theodore. He also happens to the husband of one of my longtime friends Jessica. Kyle was gracious enough to teach me how to make three delicious cocktails at The Theodore for episode six of The Rose Table!
Watch the episode here:
I love The Theodore because it’s so whimsical and quirky and I’m into that sort of thing. They even have a hidden dining room behind a moveable bookcase! You can order all sorts of American Fare but I’m partial to their insanely delicious macaroons and of course, the cocktails! My face says it all in episode six when Kyle shows off the red wine ice ball in The Badlands. How cool is that? If you’re not freezing balls of red wine at home, you can simply float red wine on top.
1/2 oz lemon juice
1/2 oz simple syrup
1/2 oz Remy vsop cognac
2 oz bourbon
Float red wine on top OR serve it Theodore-style with a red wine ice ball
- Shake first four ingredients with ice and served in rocks glass with a mulled spice red wine ice ball OR float red wine on top.
- To make the fancy red wine ice ball: Simmer equal parts red wine and water with a touch of mulled spice. Strain and put in a ice mold.
Next up is the Big Stick Mojito. Be warned: this is a dangerous drink because you can hardly taste the alcohol. Simple syrup, raspberry sauce, mint leaves, and pineapple chunks make this cocktail a vacation in a glass.
Big Stick Mojito
1 oz lime juice
1/2 oz simple syrup
4-5 pineapple cubes
4-5 mint leaves
1 1/2 oz rum
1 oz raspberry sauce
- Pour raspberry sauce in bottom of a Collins glass.
- Muddle first four ingredients in a cocktail shaker. Add rum and ice and shake well.
- Fill glass with ice and strain mixture on top. Garnish with mint.
Last but certainly not least, Kyle made a new cocktail just for me! He knows that I’m a huge fan of champagne and built a champagne cocktail in a glass with St. Germain infused with pineapple and saffron. Cheers to that!
“The Rose Table” by Kyle Hill
1 sugar cube
1/2 oz pineapple & saffron infused St Germain
3 dashes angostura bitters
Top with champagne
- Put 1 sugar cube in a champagne glass. Add 1/2 oz pineapple and saffron infused St. Germain. Add 3 dashes angostura bitters. Top with champagne.
- Note: to make the infused St. Germain, add pineapple wedges and saffron to St. Germain and let sit for a couple of days.
Big thank you to Kyle for taking the time to make cocktails with me and to Jessica for setting the whole thing up! If you see him around one of his bars, be sure and tell him you saw him on The Rose Table.