4 D-FW bars launch holiday pop-ups with festive cocktails on Nov. 12

If you’re the type of guy who puts up Christmas lights once you’ve handed out that last piece of Halloween candy, you’re going to love this. And if you leave the happy to others, the same feeling applies. Because four bars in D-FW get into the Christmas spirit and host Miracle and Sippin ‘Santa, national pop-ups that combine exaggerated decorations with Christmas drinks.

Experience Miracle at Royal 38 in Dallas, Nickel City in Fort Worth and The Aussie Grind in Frisco. Find Sippin ‘Santa at RoPo & Logan, the recently opened bar in the old Hide area in Deep Ellum. Most venues across the country host the pop-ups from November 22nd through December 31st, but the Dallas venues will showcase their respective concepts on November 12th.

“We’ve been in Miracle for the past four years and Sippin ‘Santa for the past two years,” said Nick Backlund, owner of Royal 38, RoPo & Logan and Hide, which is about to reopen in Lower Greenville. “We are happy to continue to participate every year because it is a great joy for the community. Everyone is always in a good mood and spreads so much joy. “

The Miracle story began in 2014 when Miracle founder Greg Boehm, on the advice of his mother, turned his New York Bar Mace into a winter wonderland between Thanksgiving and Christmas. It was a hit, and soon bars in other cities were trying to create their own miracle magic. Sippin ‘Santa is the tropical offshoot of the concept, led by Jeff “Beachbum” Berry, a tiki and tropical beverage expert and owner of Latitude 29 in New Orleans.

Sippin ‘Santa is the tropical offshoot of the concept, led by Jeff “Beachbum” Berry, a tropical drink expert and owner of Latitude 29 in New Orleans.(Randy Schmidt)Find the Yule Log Grog at the Sippin ‘Santa locations.(Randy Schmidt)

In its eighth year, Miracle shows up in nearly 100 bars across the country, with Sippin ‘Santa showing up at over 30 paired with vacation-themed soundtracks.

“We’ve built on our decorations every year, but visitors can expect to see more than 25,000 lights at our Miracle location and more than 12,000 at Sippin ‘Santa,” says Backlund, noting the pop-ups experience within the experience. If you stop by the bars, you’ll find rooms with a variety of themes including The Nightmare Before Christmas, Christmas Tree Forest, Christmas Wonderland, and the Grinch-themed Green Room. “You can come several times and always experience something different,” he adds.

Joann Spiegel is the cocktail expert behind the Miracle recipes and this year has added a new list of drinks on the theme of holidays in addition to some recurring favorites. Each one underlines the seasonal flair and is served in a unique cup or glass. New this year is the Elfing Around Cocktail made from gin, prosecco, mulled wine, grapefruit and bitters. The updated On Dasher cocktail features gin, vanilla liqueur, marshmallow, cardamom, black pepper, lemon, cream, egg, and soda. Classics are the Christmapolitan (vodka, elderflower, dry vermouth, spiced cranberry) and the Snowball Old-Fashioned with rye, gingerbread and bitters.

At Sippin ‘Santa locations, drinks include a piña colada reef called Kris Kringle Kolada (rum, amaro, allspice liqueur, lime, pineapple, coconut cream) and the Yule Log Grog, a hot cocktail made from gin, falernum, and cranberry syrup Ginger liqueur.

As in previous years, the custom-made Cocktail Kingdom glassware will be available at each location for the duration of the pop-ups. This allows you to check off a few people from your shopping list with one hand while you lift a drink with the other. Be generous – a portion of the proceeds from glassware will go to the James Beard Foundation’s Open for Good campaign, which supports independent restaurants.

“Miracle and Sippin ‘Santa have always been a festive vacation spot for our fans – from guests to partners to industry professionals – and we’re incredibly happy to be able to bring back our fun and bizarre vacation oasis this year,” says Boehm.

All cups and glassware are available for sale, with a portion of the proceeds donated to independent restaurants.(Melissa Hom)

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