Meet Haley Pennington, the talented bartender behind the signature craft cocktail that now bears our name!
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Story and photograph by Pamela Price
This spring we’re introducing our readers to a new craft cocktail developed in honor of TheTexasWildflower.com. The recipe is a collaboration between this website and the legendary Peggy’s on the Green in Boerne.
As our long-time readers know, this digital magazine prides itself on showcasing regularly the amazing talents of Hill Country women. Thus we were delighted one morning to sit down with Haley Pennington—the mastermind behind that delicious brand new recipe—to learn more about her, her work, and her inspiration.
Having studied to become a news reporter, Pennington said she discovered in her early twenties that she loved crafting drinks, watching customer reactions, and engaging in conversations about the experience—especially when they dared to try something new. “I’ve been tending bar for six years now . . . . and I love that interaction with customers.”
In search of a fresh start three years ago, Pennington moved to Texas from Denver. Not too long after relocating—and following a stint with a chain restaurant down in San Antonio, Pennington took a job with the Boerne Kendall County Economic Development Corporation. “I worked with [president and chief operating officer] Misty Mayo, who is just a wonderful, powerful woman. She is simply amazing.”
When an opportunity to work behind the bar at Peggy’s opened up, however, Pennington was drawn back to work behind the bar. Even with her prior experience as a bartender, there was an intensive period of training for the new gig.
“Before I could start at Peggy’s, I had to train at Bohanan’s [in central San Antonio] for four months. Most of that time was spent with me standing at the bar and watching them work. This company prides itself on precise measurements, so there’s a lot of math. I had to learn all of the details and master the craft. And because the clientele is sophisticated, I studied hard and taught myself about bourbons, scotches, and the higher-end spirits.”
Hill Country foodies know well that Bohanan’s Prime Steaks and Seafood in downtown San Antonio and Peggy’s are sister restaurants, both owned by legendary Chef Mark Bohanan. Moreover, Bohanan’s team was instrumental in launching the famous annual San Antonio Cocktail Conference, the first event of its kind in Texas—and among the most respected nationwide.
That kind of reputation means that both restaurants have high standards for their beverages and the service. As Head Bartender now at Peggy’s, Pennington prides herself on running the kind of operation that brings discerning, upscale customers back again and again.
“I have a lot of regulars that come in. They know me well and I know them. We’re connected. That’s something that sets Peggy’s apart from a trendy bar downtown or a small-town dive bar.”
Pennington noted that while women bartenders are relatively commonplace in general, they are more unusual in the craft cocktail world.
“Women bartenders are actually more successful than men in sports and dive bars, and they tend to make more money. I think of craft cocktails as more of a sport. In my experience, there’s also an assumption that men understand spirits better.”
Having sampled three of Pennington’s original craft cocktail creations when a group of us puzzled through which one deserved the name “The Texas Wildflower,” I was curious about the process behind the final recipe. The drink we chose includes orange juice, simple syrup, muddled berries, vodka, and a certain elderflower liqueur. The blend was sweet but not at all overwhelming.
Sober herself for two years (“I’m pretty open about that fact because, frankly, it’s a big part of my journey, of who I am”), Pennington relied upon coworkers to field test her experiments.
“I began by using flavors I loved that I knew would pair well. St. Germaine [the aforementioned elderflower liqueur] has a wonderful floral flavor that isn’t too sweet. Every cocktail needs a citrus, a syrup, a cordial and a spirit in order to be a true ‘craft cocktail.’ I experimented and had my colleagues here at Peggy’s sample what I made. They’d give me feedback, I’d take it and tinker with the recipe, and we kept going like that until they were happy.”
Pennington added that, for her personally, The Texas Wildflower cocktail is a tribute the “second family” Peggy’s has come to be in her life. “I think that this cocktail is a representation of myself and the deep appreciation that I have for this company and the community.”
Interested in sampling Pennington’s creation yourself? Readers are encouraged to visit Peggy’s on the Green for lunch or dinner at the restaurant anytime—or to tuck into the glamorous, gleaming bar with a gal pal for a sip during the Boerne’s upcoming Diva Night on Thursday, April 11, 2019.
Can’t make it to Boerne? Here’s the recipe.
