I am a big fan of everything McGuire Moorman Hospitality (MMH) does. From the clever interior design to the delicious menus at each of their five restaurants, stepping into one of their spaces is a quick dose of creative inspiration. I sat down with Daisy Ryan, the Assistant Beverage Director for the group, to chat cocktails, summer brews, and easy-breezy summer style. She rocked the Katie Kime lemons top and skirt on the porch of one of my go-to lunch spots, Josephine House. It looked like it was made for this sunny California girl who worked at top restaurants like Thomas Keller’s Per Se before moving to Austin to work for MMH. After sipping Daisy’s “Tequila Cobbler,” I know exactly what I will be serving this 4th of July. Cheers!
Why do you love this cocktail for summer entertaining?
Because it is very refreshing, extremely low maintenance and really beautiful.
What are your summer style staples?
I am all about the one garment outfit in the summer—dresses and jumpers are my go-to. But loose-fitting jeans and white T-shirts are always a favorite.
Like me, you are also a big fan of beer in the summer. What are your current favorite brews?
Live Oak Lichtenhainer is completely killer. It’s a German-style beer that almost completely vanished in the 80s. It is similar to a Berliner Weiss with a lightly smokey quality.
Reissdorf Kölsch is always a mainstay during the summer because it’s incredibly crisp and delicious. It’s also low alcohol, so you can have a few and still be standing
Blue Owl’s Professor Black is a sour cherry stout. Stouts and porters are my favorite style of beer. A lot of people shy away from them in the summer because they think they’re too heavy, but because this beer is a sour it’s still really light and lovely to drink in the summer.
Photography by Dennis Burnett Photography
- 2 oz Ocho Plata Tequila
- .75 oz Agave Syrup
- 1 strawberry sliced
- 6-8 blueberries or blackberries
- Topo Chico
- Sprig of Mint for garnish
- Add strawberry and syrup to glass and lightly muddle.
- Add Tequila.
- Fill glass halfway with crushed ice and lightly churn.
- Add layer of blue or blackberries.
- Pack the rest of the glass of crushed ice.
- Top with Topo Chico.
- Garnish with a mint sprig and enjoy!