Watch Holiday Cocktail How-To with Péché

If you’re familiar with Austin’s best craft cocktail bars, you know that Péché is one of the city’s gems. Tucked away in the Warehouse District, Péché not only boasts a robust selection of spirits – including absinthe – but a full dinner menu too.

In honor of the holidays, we caught up with the experts behind the bar for a refresher course on how to whip up a few favorites. So whether you’re looking to spice up your holiday party menu or just brush up on your bar basics, take a few notes from Péché‘s Rob Pate and Trey Jenkins as they walk you through some seasonal classics.

Over the next week we’ll be featuring four favorite holiday cocktails – Eggnog, Saint 75, Old Fashioned, Hot Buttered Rum – from these extremely knowledgeable mix-masters, so check back for more!

Hot Buttered Rum


  • 1 pat of butter
  • 1 oz. rum
  • 1/2 oz. Creme de Cacao
  • 1 oz. Ancho Liqueur
  • Cinnamon

Old Fashioned


  • 2 oz. High West Double Rye
  • 2 sugar cubes
  • 6 dashes Jerry Thomas bitters
  • 1 lemon peel
  • Splash soda water
  • Lowball rocks

Saint 75


  • 3/4 oz. St. George Terroir Gin
  • 3/4 oz. St. George Spiced Pear Liqueur
  • 3/4 oz. lemon juice
  • Top off with champagne
  • Lemon twist



  • 1 egg
  • 1/2 oz. brandy
  • 1 oz. dark rum
  • 2 oz. heavy cream
  • 3/4 oz. honey syrup