Mixologist Bill Norris of Highball - Austin, TX

Thyme to Linger: Reposado Tequila, Grapefruit Juice, Egg White, Soda, Honey, Thyme, and Salt Tincture

Cedar Fever: Hayman's Old Tom Gin, St. Germaine, Zerban's Pine Liqueur, Peychaud's Bitters, and Lemon Peel

Cedar Fever: Hayman's Old Tom Gin, St. Germaine, Zerban's Pine Liqueur, Peychaud's Bitters, and Lemon Peel

Cedar Fever: Hayman's Old Tom Gin, St. Germaine, Zerban's Pine Liqueur, Peychaud's Bitters, and Lemon Peel

Plum Tuckered: Plum-infused Bulleit Bourbon, Dolin Sweet Vermouth, Campari, and Lemon Pigtail Twist

Plum Tuckered: Plum-infused Bulleit Bourbon, Dolin Sweet Vermouth, Campari, and Lemon Pigtail Twist

Eve’s Downfall: Laird's Bonded Apple Brandy, Pecan Syrup, Baked Apple Bitters, and Jerry Thomas’ Own Decanter Bitters

Eve’s Downfall: Laird's Bonded Apple Brandy, Pecan Syrup, Baked Apple Bitters, and Jerry Thomas’ Own Decanter Bitters

Mixologist Bill Norris of Highball – Austin, TX

Mixologist Bill Norris of Highball – Austin, TX

Highball – Austin, TX

Highball – Austin, TX