Now Hear This — Our Favorite Cocktails and the Best Places to Drink Them: Your Weekly Glimpse Into the PaperCity Dallas Office World

Tis the season for tippling. Your friends here at PaperCity enjoy conversations fueled by cocktails and are often in search of chic new watering holes. For the November Dallas print issue, out now, I have a piece entitled “Socialite Cocktails.” I polled some of our city’s most swellegant set and asked questions related to that title.

For this week’s Now Hear This PaperCity Dallas office question, I went with same topic. The PC team gave thoughtful (and sober) answers. Feel free to pass along to your friends, colleagues, and pastors for their responses and then send them back to me. Perhaps I’ll run a follow-up with my favorites from our readers.

Christina Geyer, Dallas Editor in Chief

Standard cocktail: Tequila and soda with two limes.

Holiday party cocktail: For holiday parties, it’s always Glühwein — a German hot spiced wine typically served at Christmas markets all over Germany. We use a family recipe handed down from my grandmother. When decorating the Christmas tree, my grandmother and I also have a tradition of making Brandy Alexanders, which we sip generously at 10 am in the morning.

Barware: Family heirloom crystal.

Cocktail outfit: For winter? Fur. Always fur. Could be a silver mink coat over pajamas — as long as there is fur involved.

How about a Mad Lib? When I drink [COCKTAIL] in [CITY], expect [DESCRIPTION]. When I drink in excess (something I rarely do) just about anywhere, expect me to make new friends, embark on a totally unnecessary philosophical conversation and end the night with Whataburger.

It’s 1962. When asked your cocktail order by Don Draper, you reply… Darling Don, let’s skip the cocktails and check in to The Plaza.

Favorite Dallas lounge: Right now, loving Alice as the vibe makes me feel infinitely cooler than I actually am. I am a sucker for Monkey Bar — especially during the holidays so you can look down on the lights of Highland Park Village. But, of course, the Mansion will always be my go-to for cozy winter cocktailing.

Hair of the dog: I don’t do that. Usually, I detox for a week after a wild night. Lots of Kombucha, bone broth, and homemade green juice. Oh, and water. Lots and lots of water.

Shaken or stirred: Fun fact. I have seen every James Bond film on record. So, let’s go with shaken, not stirred.

If you were a cocktail. I would be a dirty martini served at Bemelmans Bar in New York. It’s a timeless classic, served in a most elegant, whimsical place.

Billy Fong, Culture and Style Editor

Standard cocktail: “Sprose” which is Sprite (Sprite Zero if available, but I’m not that terribly fussy — I don’t want to be that type of guest) and Rose. Or, if a true cocktail is required to fit into the group then a Metropolitan Martini (a lot like a Sprose in that it is super sweet).

Holiday party cocktail: I keep it easy with an assortment of high-end beers, wines and some bubbles. I might make a batch of Martha Stewart’s Christmas Punch for friends who couldn’t make it home to Greenwich for the holidays.

Barware: Since I normally drink wine (white), I prefer Riedel. However, red Solo cups will suffice in a pinch.

Cocktail outfit: I love the idea of saying “I’m wearing nothing but a margarita and a smile.”

How about a Mad Lib? When I drink [COCKTAIL] in [CITY], expect [DESCRIPTION]. When I drink a Dr. Pepper Shot in Panama City Beach, Florida expect my alter-ego, Trucker Fong to come out slurring expletives.

It’s 1962. When asked your cocktail order by Don Draper, you reply… I’d probably be too enchanted and dreamy-eyed in his presence and would likely order something ditsy like a Pink Squirrel.

Favorite Dallas lounge: Rosewood Mansion on Turtle Creek

Hair of the dog: After the dog has bitten me, I don’t get near it again so a Starbucks iced Americano.

Shaken or stirred: Definitely “shaken” since life should resemble an AC/DC song (“She told me to come but I was already there… Cause the walls start shaking.”)

If you were a cocktail. Tequila Mockingbird. A happy-go-lucky Southern lawyer with a penchant for seersucker, the anti-Atticus Finch.

Rebecca Sherman, Home Design Editor

Standard cocktail: A classic old-fashioned with rye whiskey, Angostura bitters, a cube of sugar, and a twist of lemon.

Holiday party cocktail: In the past, I’ve served a really pretty cocktail with gin, St-Germain liqueur, freshly squeezed lemon, and prosecco. The day before, I freeze a beautiful orchid bloom inside a single large round ice cube and serve the cocktail mixture over it in a martini glass. It’s so pretty, and people always ask lots of questions about how I got the orchids inside the balls of ice…

Barware: I love to serve whiskey and other liquors in sparkling antique and vintage French crystal decanters and glasses. I have a small collection of old Baccarat, Daum, and Lalique. You can’t store liquors in lead crystal decanters over long periods of time because the lead leeches, but it’s OK to use them for serving and to drink from. Crystal decanters and double old fashioned glasses go hand-in-hand with shelves full of books, old leather furniture, and tobacco.

Even if you live in a minimalist loft as I do, cut crystal is wonderful to have around because it catches the light. I’ve found some extraordinary deals on Baccarat and Lalique decanters and glasses on The Real Real and EBTH.

Cocktail outfit: I think there’s nothing more chic than a pair of beaded palazzo pants and a T-shirt.

It’s 1962. When asked your cocktail order by Don Draper, you reply… Scotch on the rocks!

Favorite Dallas lounge: It’s a toss between the Rosewood Mansion on Turtle Creek and the French Room Bar.

Shaken or stirred: I don’t drink martinis very often but one of my favorite scenes in a movie is from Hitchcock’s Dial M for Murder, where Ray Milland is making martinis for Grace Kelly and Robert Cummings at their tiny but effortlessly chic London apartment. He stirred them in a glass pitcher on an antique table crowded with all kinds of bottles and spirits. It was all very understated, and very English. Kelly lounged on the sofa reading Milland’s newspaper clippings from his days as a tennis star, unaware that her husband had just arranged for her to be killed.

The mood would have been ruined if Milland had whipped out a shaker and rattled away.

If you were a cocktail. Whiskey, neat.

Samantha Olguin, Senior Account Executive

Standard cocktail: If we are being specific I prefer the Jordan Cabernet, Rose bubbles (preferably Veuve Clicquot Brut Rose) or a Mambo taxi depending on the mood.

Holiday party cocktail: Grasshopper. A sweet, mint-flavored, after -dinner drink that is made from crème de menthe. It was my Dad’s specialty when entertaining.

Barware: Crystal wine and champagne glasses, no matter the time or mood they always make you feel like you are in fancy company (my favorite kind).

Cocktail outfit: A good laugh. Is that an outfit? It should be! But for real, I am a winter girl. Nothing makes me happier than a fur and a fire. Drink in hand obviously.

How about a Mad Lib? When I drink [COCKTAIL] in [CITY], expect [DESCRIPTION]. When I drink a martini in Bemelmans Bar at The Carlyle in NYC expect the world to be my oyster for the night.

It’s 1962. When asked your cocktail order by Don Draper, you reply…  A French 75 and then regret it 100 percent the next day while reaching for all of the Advil.

Favorite Dallas lounge: I would also have to say the Rosewood Mansion on Turtle Creek, especially during the holidays.

Hair of the dog: If I have to usually a mimosa, which inevitably turns into four and then I am back at square one.

Shaken or stirred: I would say shaken because stirred just sounds so partially done.

If you were a cocktail. A dirty martini with blue cheese olives. Because I am not for everyone, but the ones I am for really love me and I am so grateful for that!

Lisa Collins Shaddock, Senior Editor

Standard cocktail: A full-bodied cabernet sauvignon or Bordeaux is my go-to.

Holiday party cocktail: Champagne — always. I also love throwing orange slices, cinnamon sticks, and other spices together with wine and heating on the stove for a festive party drink that makes the house smell delicious.

Barware: My mom has started collecting vintage champagne coupes, and has no trouble finding occasions to celebrate with them. There is nothing more fun to sip out of.  

Cocktail outfit: A chic little number I’ve scored from my grandmother’s closet or by an up-and-coming designer — preferably with some sort of cape.

It’s 1962. When asked your cocktail order by Don Draper, you reply… He can keep the cocktail — I’ll take his job.

Favorite Dallas lounge: The Rosewood Mansion on Turtle Creek. I also love stopping into Bar & Garden for their fun cocktail tastings and an assortment of organic wine. 

Hair of the dog: A michelada.

Shaken or stirred: Shaken.

If you ever have something you want our team to address, shoot us your thoughts via social media or email (@papercitydallas on Instagram; facebook.com/papercitymagdallas on Facebook; or yours truly, billy@papercitymag.com). Or, better yet send a message to the office, handwritten on the Smythson stationery of your choice — and feel free to include a bottle of Veuve. Champagne really helps get the ideas flowing.

Look for the next installment of Now Hear This from Billy Fong next Thursday.