Looking for a palm beach-style happy hour without leaving town? Head to Virgin Hotels Dallas in the Design District where you’ll find Commons Club, a restaurant, bar, and lounge opened in December. Make a beeline for the bar for live entertainment and classic cocktails with a twist, or sip your concoctions in the ’70s-Esque Shag Room.
Commons Club’s chic, classic vibes are the perfect inspiration for summer pool parties. Shop vintage-inspired décor, from lounge chairs to umbrellas, in the gallery above. Then, try your hand at lead bartender Colin Phillips’s favorite cocktails with the following recipes.
Ingredients
2 ounce reposado tequila
.75 ounces fresh lime juice
1 ounce tamarind syrup (1 pound tamarind shelled, 2 quarts water, 2 quarts sugar)
2 dashes Bittermens orange cream bitters
Topo Chico
Cilantro
Tamarind Syrup
1lb tamarind shelled
2 quarts water
2 quarts sugar
Add ingredients to a pot and bring to a boil, reduce heat and simmer for 25-30 minutes.
Strain and refrigerate once cool.
Preparation
Add tequila, lime juice, tamarind syrup and bitters to a shaker tin with ice, shake vigorously for 10 to 15 seconds.
Strain into Collins glass with crushed ice, top with Topo Chico, garnish with a small bunch of fresh cilantro and half of an orange wheel.
Ingredients
1oz Cachaca Prata (silver)
1oz lemon juice
1oz peach shrub recipe to follow
1oz cucumber water recipe to follow
1oz simple syrup
Peach Shrub
Pit and slice fresh peaches.
By weight, measure out a 4:1 ratio of fruit to white granulated sugar.
Combine fruit and sugar in a sealable container and let sit at room temperature for eight hours.
Agitate the mixture and refrigerate for roughly two days making sure to agitate at least once a day.
Strain off liquid using a fine strainer (it can be sticky).
Add champagne vinegar to taste. The shrub should not be vinegary, just enough to brighten it up.
Cucumber Water
Using a juicer or food processor extract the juice from cucumbers making sure to strain twice.
Preparation
Combine all ingredients in a shaker tin with ice, shake vigorously until cold and diluted for 10 to 15 seconds.
Strain cocktail into a coupe glass and garnish with a cucumber ribbon.
Commons Club’s chic, classic vibes are the perfect inspiration for summer pool parties. Shop vintage-inspired décor, from lounge chairs to umbrellas, in the gallery above. Then, try your hand at lead bartender Colin Phillips’s favorite cocktails with the following recipes.
Orange Tamarind Cooler
Ingredients
2 ounce reposado tequila
.75 ounces fresh lime juice
1 ounce tamarind syrup (1 pound tamarind shelled, 2 quarts water, 2 quarts sugar)
2 dashes Bittermens orange cream bitters
Topo Chico
Cilantro
Tamarind Syrup
1lb tamarind shelled
2 quarts water
2 quarts sugar
Add ingredients to a pot and bring to a boil, reduce heat and simmer for 25-30 minutes.
Strain and refrigerate once cool.
Preparation
Add tequila, lime juice, tamarind syrup and bitters to a shaker tin with ice, shake vigorously for 10 to 15 seconds.
Strain into Collins glass with crushed ice, top with Topo Chico, garnish with a small bunch of fresh cilantro and half of an orange wheel.
South Floridian
Ingredients
1oz Cachaca Prata (silver)
1oz lemon juice
1oz peach shrub recipe to follow
1oz cucumber water recipe to follow
1oz simple syrup
Peach Shrub
Pit and slice fresh peaches.
By weight, measure out a 4:1 ratio of fruit to white granulated sugar.
Combine fruit and sugar in a sealable container and let sit at room temperature for eight hours.
Agitate the mixture and refrigerate for roughly two days making sure to agitate at least once a day.
Strain off liquid using a fine strainer (it can be sticky).
Add champagne vinegar to taste. The shrub should not be vinegary, just enough to brighten it up.
Cucumber Water
Using a juicer or food processor extract the juice from cucumbers making sure to strain twice.
Preparation
Combine all ingredients in a shaker tin with ice, shake vigorously until cold and diluted for 10 to 15 seconds.
Strain cocktail into a coupe glass and garnish with a cucumber ribbon.
