In what feels like ages, we have reasons to be legitimately excited about Texas Tech football. Joey McGuire feels like the perfect hire for this era, and thus far he’s lived up to (and even surpassed) all expectations. Personally, I don’t remember the last time I’ve felt this optimistic about the program. A new dawn is upon us, and it’s time to celebrate. So, as per our new tradition, we commemorate our new fearless leader with a drink.

For this drink, I knew I wanted to root it with some Texas flavors, something distinct and with a little bite. Specifically, I wanted to make a syrup out of a red wine that I had seen in Smugglers Cove using a wine from the Llano Estacado (Llano cabernet sauvignon to be exact).  Reader, I kid you not that when I hit on the recipe I could only describe the taste as “inspiring.” Then the next day when I was going through the fridge to recreate it, I realized I was using the completely wrong syrup that was intended to be the base of the recipe. In my defense, hibiscus syrup looks exactly like the cab one. The good news is that it tastes even better when you use the right thing. Coupled with the distinct kick of allspice dram and the mellow sour of grapefruits from The Valley, I think we have ourselves a winner drink befitting of our winner hire. Welcome, Coach McGuire!

Happy Holidays. I bring you glad tidings, good drinks, and competent recruiting.

WEST TI-XAS TOUGH

1-1/2 oz. Jamaican Rum (I use Appleton Estate)
3/4 oz. Dark Rum (preferably Meyers)
1/8 oz. allspice dram
3/4 oz. cabernet sauvignon syrup*
1-1/2 oz. grapefruit juice
3/4 oz. lime juice
2 dashes Angostura bitters
3/4 oz. 151-proof rum (if you nasty)

Put all ingredients except for the 151-proof rum in a shaker with ice. Shake for at least seconds. Pour strained into a glass over ice. Top with the 151 as a floater if you so choose.

*Cabernet Sauvignon syrup recipe: Put 1.5 cup of Llano cabernet sauvignon (or any cab of your choice) in a saucepan over medium-low heat. Let cook down by half, about 2-3 minutes. Add 1 cup of sugar, mix until well combined. It’s tough to tell due to the dark color of the syrup, but this should take about a minute. Remove from heat and let cool before pouring into a container of your choice.