Austin rum aficionados already know about Treaty Oak Platinum Rum, the first offering from Treaty Oak Distilling, launched in 2007. That rum was notable for the fact that distiller Daniel Barnes found the last sugar cane mill in Texas (in Santa Rosa, in South Texas) to process the molasses he used. Last November, the company issued Waterloo Gin, another product invoking Austin’s history— not to mention one that can boast Texas ingredients as proudly as their first liquor does.

Barnes calls Waterloo Gin a “Texas-style gin.” If that has you scratching your head, try another geographical reference: Waterloo Gin, Barnes says, could also be called a London dry gin that has Texas flavors and botanicals anchoring it.

The intent behind Waterloo Gin is to be anything but meek: you would expect, for example, that Barnes would use local juniper, but the Texas lavender, grapefruit and lemon he adds to the mix are a definite departure from traditional gins. His has a distinctly floral aroma and taste that make it especially refreshing right now, during our summer onslaught of heat and dazed languor. Some of the other flavors in Waterloo Gin include rosemary, anise, coriander, licorice root, ginger and pecans. Look for their new Starlite Vodka in stores soon and aged versions of their rum and gin before the end of the year.

Chocolate Chinato

This after-dinner cocktail is for advanced drinkers. Hints of spice and chocolate combine with Waterloo’s botanicals for a unique experience. Try it with an extra 1/2 oz of Waterloo for a gin-forward flavor. Either way, this is a fantastic drink to end an evening.

1 oz Waterloo Gin
1/2 oz Barolo Chinato
1/2 oz Drillaud White Cocoa

Combine and shake with ice to chill. strain into a Nick and Nora glass. garnish with a Luxardo Maraschino cherry.