Twelve to Twelve may be a “speakeasy,” but it isn’t trying to be a relic of 1933. Rather, co-founder Patricio Peñalosa brings a bar he believes is just right for Boerne today. "The speakeasy vibe is that the lights are dim and the place is not very easy to find," Peñalosa says. "We try to be very respectful of the mood and look and feel of Boerne."
The inspiration for the concept travels north from Mexico City, a global epicenter for avant-garde libations. Peñalosa, a 34-year industry veteran, has partnered with the talented mixologist Leo Zavala to bring that high-caliber cocktail culture to the Hill Country. For this team, quality is non-negotiable. Whether it’s a house original like the “Golden Pear” or a classic like a chocolate martini, the ingredients are curated with a chef’s precision. "It’s like cooking," Peñalosa explains. "You don’t just run to Walmart to get the Hershey's chocolate. You want the best quality products in your cocktails."
To accompany the elevated menu, the goal is genuine hospitality rather than exclusivity. Guests are immediately greeted with water and snacks—a small but intentional nod to old-school service. "The first thing that we do is make people feel welcome, that we were waiting for them."
twelvetotwelve.com | 1491 S. Main St.
The flavors of pear, elderflower, almond, and lemon come together in this elegant sour. The essence is floral, slightly nutty, and bright enough to keep you coming back for one sip after another.
Ingredients
¾ ounce pear liqueur, Belle de Brillet
¾ ounce elderflower liqueur, St-Germain
¾ ounce amaretto, Disaronno
¾ ounce fresh lemon juice
Pear slice (dehydrated) or citrus twist (orange or lemon) for garnish
Directions
- In a shaker, combine all three liqueurs and lemon juice over ice.
- Shake or stir vigorously until combined and well chilled.
- Strain and pour into a martini glass.
- Garnish with the pear slice and enjoy.