A new, cooler season is here, and with that comes a revamped specialty cocktail menu at Cook Hall, the American gastropub located in downtown Dallas’ W Hotel.

“We roll out a new drink menu once every season, and the nice thing about our menu is that our ingredients – the bitters, the syrups, the tinctures – are all made in house, which adds character and a high quality to our product,” said Mauricio Fallas, one of Cook Hall’s restaurant managers and its former mixologist. “We are involved in the selection of the new menu and lots of it also comes from corporate.”

Of the eight craft cocktails making up the new vintage menu, the most popular with Cook Hall guests, according to Fallas, is the Passion Fruit Sangria. This colorful and fruity stirred cocktail combines Gewürztraminer (an aromatic wine grape), Cointreau, blackberry, pineapple and orange.

The new cocktails feature top quality spirits – Brazilian unfiltered run, Grey Goose Vodka, Tanqueray Gin, El Jimador Reposado Tequila, Hefeweizen (a German wheat beer), Leblon Cachaça and Bulleit Bourbon – as well as a variety of fresh ingredients including grapefruit, lime, ginger, passion fruit, cucumber, Fresno chili pepper and jalapeno.

With names like Grapefruit Cooler, Ginger Margarita, Whiskey Passion Fizz, and Pineapple Mint Caipirinha, these cocktails nicely complement the bold and flavorful items making up Cook Hall’s newly-developed food menu.