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    Cocktail Class

    3 delicious DIY cocktails to toast the end of summer in Dallas

    Matt McGinnis
    Matt McGinnis
    Sep 11, 2015 | 3:52 pm
    3 delicious DIY cocktails to toast the end of summer in Dallas
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    Even though the kids have gone back to school, a few minutes in Texas’ merciless heat reminds you that summer lingers on. And that means summer cocktails are still in fashion — for another few weeks, anyway.

     

    Balmy afternoon and evenings call for something cold, refreshing, and — dare we say — low in alcohol. Try any of these three less boozy late-summer cocktails, which make great alternatives to the typical vodka, gin, tequila, and whiskey drinks.

     

     Sometimes bitter is better
    Liqueurs bring sweet, savory, and bitter twists to summer cocktails. The king of the bitter category is the Italian amaro (it literally translates to “bitter”) with Fernet-Branca soaking in the spotlight. These spirits spiked with spices, herbs, roots, fruit, or botanicals are great as either an aperitif or a digestif, and they are great mixed in cocktails.

     

     Amaro Lucano is made with a family recipe of more than 30 herbs that are dried, crushed, and steeped in alcohol. The recipe, passed down for four generations, makes a lusciously sweet and mildly bitter, caramely liqueur with loads of spice and herb flavors.

     

    The sweetness makes it an impeccable companion to fresh fruit. Pureed strawberries and fresh lemon with a bubbly fizz make Amaro Lucano sunshine in a glass. Although it clocks in at 28 percent alcohol, it’s got far less kick than vodka.

     

     Bitter Berry Bash

     
       
    • 2 oz. ​Amaro Lucano
    •  
    • 1 oz. fresh pressed lemon juice
    •  
    • 1 oz. fresh strawberry puree (or strawberry jam)
    •  
    • Splash of dry sparkling cider, such as Argus Cidery
    •  
     

    Shake all ingredients except cider and strain into a cup with ice. Top with sparkling cider. Garnish with a strawberry.

     

     Feelin’ fino with sherry
    The fortified sherry wine might conjure images of old British women in floral dresses and big hats, but it’s actually a sophisticated wine worthy of sipping or mixing in your next cocktail. Hailing from Andalucía on the Southern coast of Spain, sherry is made with the cool breath of the Atlantic, a cozy blanket of yeast, and a slow ride through a complex system of barrels. The result is an absolutely unique wine that leaves an indelible impression, just like the Spanish seaside.

     

    Try the Mr. Pepe cocktail, a riff on a traditional mojito using the light and dry Tio Pepe fino sherry rather than rum. It only has 15 percent alcohol, and the bottle keeps forever even after you open it. It’s a natural complement to seafood and a dip in the pool. Pick it up at Spec’s for $18.

     

     Mr. Pepe
     Developed by Yamasaki Tsuyoshi, Star Bar, Tokyo

     
       
    • 1.5 oz. Tio Pepe fino sherry
    •  
    • 1 oz. simple syrup
    •  
    • 1 oz. lemon juice
    •  
    • 1.5 oz. soda water
    •  
    • 6 pieces of lime
    •  
    • 12 mint sprigs
    •  
     

    Crush the six lime pieces and mint sprigs in a rocks glass and add all of the liquid ingredients. Fill the glass with crushed ice and garnish with a mint leaf.

     

     Invigorating vermouth
    Vermouth is one of the best-known aperitif wines with its heavy connection to popular cocktails like the Manhattan and martini. It’s also delightful served neat or over a smack of ice to get that appetite revved up with bittersweet goodness.

     

    The first documented vermouth recipe was made by Italian distiller Antonio Benedetto Carpano in 1786. Carpano Bianco is still made with a similar recipe in Sicily and Romagna with Trebbiano, Chardonnay, and Cortese grapes, along with herbs, roots, and barks giving it mischievous citrus and spirited spice flavors.

     

    Mix this 15 percent wine with orange soda in our Summer Spritz. This is super easy to make and even easier to love. Grab a bottle at Total Wine for $21.

     

     Summer Spritz

     
       
    • 2 oz. Carpano Bianco vermouth
    •  
    • ​San Pellegrino Aranciata sparkling orange soda
    •  
     

    Fill a tumbler or high ball glass with ice, add the Carpano Bianco, and fill with the San Pellegrino. Add a wedge of citrus for garnish.

    The sweet and herbaceous Amaro Lucano stars in the Bitter Berry Bash cocktail.

    Bitter Berry Bash Cocktail
      
    Photo by Matt McGinnis
    The sweet and herbaceous Amaro Lucano stars in the Bitter Berry Bash cocktail.
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    Skewer News

    Vila Brazil to bring affordable Brazilian steakhouse to Cedar Hill

    Raven Jordan
    Jul 11, 2025 | 6:10 pm
    Side of meat
    Photo courtesy of Vila Brazil
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    A Brazilian steakhouse known for its low-for-steak prices is coming to Garland: Called Vila Brazil, it's part of a small local chain and will open in Cedar Hill, at 305 W. RM Rd. 1382 #316, in the former Crab & Bar space, in late 2025.

    Vila Brazil was founded by restaurateur Roberto de Sa, who opened the first location in Irving in 2011, as a home-grown rendition of churrascaria-type restaurants such as Fogo de Chao. A second location opened in Garland in 2024.

    According to co-owner Gabriel de Sa, the Cedar Hill location will feature the same menu, including rotating chef specials at the buffet.

    Vila Brazil features a lower-cost version of churrascaria, a Brazilian style of serving cuts of grilled meat from giant skewers onto diners’ plates. They offer eight cuts of meat including picanha steak, sirloin, chicken, lamb, and pork.

    There’s also a salad bar buffet featuring rice, salads, vegetables, and Brazilian-inspired dishes such as cheese bread rolls and cinnamon-grilled pineapple.

    Weekday lunch is $25 and dinner is $40 daily. For the buffet only, it’s $18-$21.

    They own other restaurants including VB's steakhouse in Arlington and Casa Pollastro, a Brazilian-Italian concept in North Dallas. But Gabriel says they take a different approach with Vila Brazil than some of the other more expensive churrascaria restaurants in town.

    "Instead we offer homemade food at an affordable price with great quality and flavor,” he says. "Our guests on average visit our store three times a month — much more frequently than your typical churrascaria."

    The Cedar Hill location will be fairly large, in a 6,528 square-foot space, with an approachable casual dining atmosphere.

    “We choose the Cedar Hill community for the same reason we opened in Garland, to serve an underserved community,” Gabriel says. “A fusion between a fast casual buffet and a Brazilian Churrascaria Vila Brazil is accessible to all members of the community with high value.”

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