Texas Gin from James Beard Award Winning Chef Robert Del Grande

By Aaron Walters

With summer in full swing I can think of nothing more appropriate to talk to you guys about than gin, glorious gin! One of my absolute favorites is Roxor gin. Roxor is made in Texas, but has Arkansas ties. It is made by a James Beard award-winning chef with ingredients I guarantee you will not see in any other gin.

In addition to having a James Beard award, Chef Robert Del Grande also holds a PhD in biochemistry!  Impressive, right?! Chef Robert uses 12 botanicals in his gin. Of course there's juniper and coriander, but he also uses Texas pecans and grapefruit peels, sarsaparilla, hibiscus, cacao nibs, cinnamon, cubeb peppers and grains of paradise. Crazy!

He soft steeps the whole botanicals, for 24 hours then re-distills for a clean, smooth taste.  Roxor is bottled at 90 proof so it has the umph to stand up in cocktails. This gin is fairly new to the scene but it is quickly becoming a force to be reckoned with in the gin market. 

Here are some of my favorite ways to enjoy Roxor gin:

Gin & Tonic

G&T, of course!
A little Roxor, some ice, lime and your favorite tonic water.
Refreshing as the day is long!

The Last Word

  • 3/4 oz Roxor Gin
  • 3/4 oz Luxardo Maraschino
  • 3/4 oz Green Chartreuse
  • 3/4 oz fresh lime juice

Add all ingredients to a shaker with ice. Shake until sufficiently chilled and strain into a martini or coupe glass. 

Roxor Negroni

  • 1 oz Roxor Gin
  • 1 oz Campari
  • 1 oz Cocchi Dopo Teatro Vermouth Amaro

Add ingredients to a mixing glass with a little orange peel. Fill with ice and stir for 30 seconds. Strain into a coupe if up, or into a rocks glass with a large rock. 

The Mary Chapman

  • 1 green Thai chile
  • 2 oz Roxor Gin
  • 1 oz Cocchi Americano Vermouth
  • 1 stalk lemongrass

Make a lengthwise slit in the chile, but do not cut all the way through (chile should remain intact). Rub the rim of a coupe glass with inside of chile and drop chile into glass.

Lightly smash lemongrass with the back of a chef’s knife until split slightly and fragrant. Combine gin and Cocchi in a pint glass or cocktail shaker, fill with ice, and stir with lemongrass stalk until outside of glass is frosty, about 30 seconds. Remove lemongrass; discard. Strain drink into prepared glass with chile.

See what this chef-created gin is all about and give these refreshing cocktails a try this summer! Let me know what you think! I hope these have been "Ginspirational"! 

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