Wes Burger ’N’ More Opens a Teeny Punch Lounge, The Den

Wes Burger ’N’ More Opens a Teeny Punch Lounge, The Den

Open Friday and Saturday nights from 6 p.m. to midnight, it fronts directly onto Mission and serves a rotating selection of low-ABV drinks, beginning with two from Claire Sprouse of Tin Roof Drink Community, The Bywater, and Tosca. There’s Bad Apple (Lo-Fi dry vermouth, apple cider, and Topo Chico sparkling water) and Ginger Spice (Lo-Fi gentian amaro, pineapple, ginger beer, and allspice, but no Geri Halliwell).

11 North Texas Culinary Artisans We’re Thankful For

11 North Texas Culinary Artisans We’re Thankful For

Dempsey gently toasts the pecans for a Hatch chile-spiced pecan orgeat that makes an Old Fashioned glow at the back of the throat. Farmers market strawberries go into his apple cider vinegar-based strawberry shrub that’s refreshing in a bottle of Topo Chico. White balsamic might be the base for a pear shrub that features the best in season (Bartlett or Comice). 

Mexican fizzy water starts bubbling in the US

Mexican fizzy water starts bubbling in the US

On a hot evening in Austin, Texas, Mark Yawn, the bar manager at eclectic Tex-Mex restaurant Ranch 616, was stocking up on Topo Chico. He said the Mexican sparkling water is one of his most popular non-alcoholic beverages — he’s also a fan of the drink.

What We’re Cooking

What We’re Cooking

Walk the dog after dinner, and if it’s hot, hit the bodega to see if it has started carrying this Topo Chico water our Kate Murphy wrote about for the paper we delivered this morning. No? That’s O.K. Take an ice pop. Life’s good.

 

‘New York Times’ Is On Topo Chico

‘New York Times’ Is On Topo Chico

New York Times discovered the magic of Topo Chico yesterday, which it describes as a "Mexican sparkling water" necessary for summer survival in Texas, and used as "the finishing fizz in cocktails at the hippest bars in Austin."