Each of these holiday-inspired cocktail recipes by Bolsa’s Kyle Hilla features a spirit distilled in Texas. Behind the bar at the Bishop Arts area eatery, Kyle and his team, Spencer Shelton and Marcos Hernandez, concoct seasonal specialties with the same local slant that defines Bolsa’s food menu. When ordering these drinks throughout the winter season, make note of the restaurant’s vintage glassware, a collection Kyle has amassed by shopping flea markets and estate sales.
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
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