Drink This Now: The Elotes Cocktail

D-Magazine – June 7, 2016

Stephan Pyles’ Flora Street Café has been open at Hall Arts in the Dallas Arts District for nearly a month. The restaurant finally received its liquor license this week, and while that means no more complimentary wine, the tradeoff is worth it: inspired craft cocktails.

The restaurant’s bar menu currently features seven signature elixirs boasting house-made bitters and simple yet dazzling garnishes.

Take the namesake Flora for example. The bartenders shake up a floral mix of Junípero gin, lemon verbena, house-made elderflower liqueur, Crème de Violette, and lavender bitters.

Another standout is the Prelude in Marigold made with Lustau Manzanilla sherry, marigold-infused Salers, Yellow Chartreuse, Génépi, and basil. A garden in a coupe.

It was the elotes concoction, however, that piqued my interest the most. Mexican street corn? In a cocktail? Tell me more.

I was presented with a milky drink garnished with sliced red fresno chilis and a knotted sliver of corn husk. The aptly named “Elote” is a smoky blend of Cabeza tequila, charred poblano peppers and red fresnos, smoked corn, mixed with house-made lemongrass, kafir, and cardamom syrup. A must-try.

The bar is also offering small bites daily. Standouts include the soft shell crab taco, huitlacoche (corn smut) empanada with guava purée, and wild pheasant stuffed squash blossoms.