Ferah Tex-Med Kitchen is a chef-owned restaurant providing Modern Mediterranean cuisine with a Texan twist in the heart of Southlake. Ferah’s beautifully inviting atmosphere and five-star service provide a unique experience for guests looking to explore a new cuisine.
In addition to its chef-driven cuisine, Ferah offers creative, seasonal cocktails crafted by lead mixologist, Jay Simmons. Originally from Albuquerque, New Mexico, Jay’s childhood was filled with memories of his grandparents creating authentic Mexican cuisine that united his family through gourmet food and drinks. This inspired Jay’s passion for the restaurant and hospitality industry. Whether he’s behind the bar sharing the science of mixology or in the kitchen helping others discover their love for great cuisine, Jay enjoys providing an exceptional guest experience.
Ferah is excited to introduce new Mixology Classes for groups of eight or more where guests can create two craft cocktails while learning the history of those beverages and the science behind mixology. For more information, visit ferahtexmed.com/events.
Jay partnered with Trophy West to provide some delicious craft mocktail recipes for dry January.
Harvest Old Fashion
- 2.0 oz- of Spiritless Kentucky 47
- 1.0 oz- of Homemade Simple Syrup infused with rosemary, cinnamon, and oakwood chip
- 3 dashes of Fee Brother Plumb Bitters
- Orange Peel
- Luxardo Maraschino Cherry
Stir all ingredients with ice in a mixing glass, strain, and pour over a single big rock ice cube, in a rocks glass. Garnish with an orange peel and Luxardo maraschino cherry.
For the alcoholic version of this cocktail add two ounces of Buffalo Trace bourbon or 4 Roses Small Batch bourbon.
Cold Smoked Paloma
- 1.75 oz Mockingbird Spirit Agave infused with fresh grapefruit
- 1.75 oz Grapefruit juice
- 0.75 oz Tres Agave Nectar
- 0.50 oz Fresh squeezed lime juice
Add all ingredients into a cocktail shaker and shake for 10-15 seconds. Salt the rim of the glass. Make the drink extra impressive by smoking the glass with pear wood, oak wood, or cherry wood. Pour over fresh ice and garnish with a lime twist. You can purchase a cocktail smoking gun or cloche at William-Sonoma, Crate & Barrel, or Amazon.
For the alcoholic version of this cocktail, use 1.75 ounces of Lunazul Blanco or Lalo Tequila.
Clover Club Cocktail
- 2.0 oz of Salcombe Distilling New London Light infused with fresh raspberries and lemon slices for 6 days
- 1.0 oz of fresh-squeezed lemon juice
- 0.75 oz of raspberry puree
- 0.75 oz of Tres Agave Nectar
- One egg white
- Raspberries for garnish
Add all ingredients to a cocktail shaker and shake dry (no ice) until you get the desired foam. Then add ice to the same shaker with the ingredients and shake for about 10 seconds. Pour into a classic martini coupe and add raspberries as garnish.
For the alcoholic version of this cocktail add two ounces of Zephyr- London Dry Gin.