E-MAIL CHRIS   PRINT   2008 COLUMNS   ARCHIVES   SEARCH ARCHIVES A TEXAS HOTEL WITH A STYLISH BAR By Chris Barnett May 29, 2008 -- Austin, Texas, is better known for music than martinis, but David Highfill, the mixologist at the Driskill Hotel, has a foot in both worlds. He's been stirring and pouring for 26 years at the Driskill's popular pentagon-shaped bar during the days. At night, he morphs into drummer "Dave The Rave" and grabs gigs at pubs around town. Highfill, who resembles a young Al Pacino, knows he's blessed. He works the five-sided plank in a magnificent, palatial hotel created in 1886 by a cattle baron with the imposing name of Col. Jesse Lincoln Driskill. The hotel today reigns as the social and business heart of the Lone Star State's capital and Highfill has a legion of followers who sing his praises loud and strong. "David is simply the greatest bartender in the world with an absolutely wonderful personality," raves Bud Meehan, a retired Air Force man. "He makes the perfect dry gin martini, the real thing. The trick is to drink it before the frost on the glass disappears. I only have one." My first visit to the Driskill Bar a few years ago left me with the distinct impression that it was filled with saddles on tall stools. The old memory is apparently failing. "We used to have two saddle chairs that swiveled at the corner of the bar, but we moved them when a guy was spun at a bachelor party and went flying," Highfill explains. These days, the bar offers a relaxed atmosphere with overstuffed leather sofas and chairs grouped for conversation. A custom, multicolored--golds, reds, greens, yellows--carpet is woven with wagon wheels, stars, the brands of cattle ranches and other Texas icons. Like all terrific barkeeps and musicians, Highfill has a favorite on his personal playlist. It's the spicy Bloody Bull, which is a Bloody Mary made with beef broth instead of tomato juice. "It's nutritional and a good hangover cure," he smiles. Price: a fair $7. The Driskill Bar will not do frozen drinks, but the "signature martini" is a bright delight called the Texas Orange Blossom. Highfill starts with Stoli vanilla vodka, then adds Cointreau and splashes of orange juice, lime and cranberry juice. (It's $10.) A chocolaty, rich Espresso-Tini marries Seagram's espresso vodka, Kahlua and Baileys Irish Cream. (It's also $10.) The Driskill Bar is a tap-beer oasis in a town of longneck bottles. Highfill and his night shift partner, Sean O'Brian, will draw a glass of locally brewed Live Oak Pale Ale for $5. Fireman Four Blond Ale, brewed in Blanco, Texas, is also a fiver. Guinness is on tap for $7. Like a glass of fine wine? Highfill has a list of 38 wines by the glass, starting with a Night Harvest house Chardonnay for $7. It's mighty unusual for a grand hotel to give a break to the bar crowd. It's usually the saloons and taverns in the road-warrior hotels that wheel and deal. But the Driskill Bar has two-hour evening happy hours and daily specials that are genuine bargains. A sampling: Specialty martinis go from $10 to $5 on Thursday; on Friday, all well drinks are $4; on Tuesday, any drink made with Silver Patron tequila is $5. Along with discounted drinks, Highfill has a smorgasbord of bar food ranging from Grilled Chicken Nachos with Guacamole to Blue Cheese bacon burgers with steak fries. From Tuesday to Saturday, the price of bar vittles is halved to $5. Highfill is also a great, albeit discreet, storyteller with 26 years of material. He remembers serving Cuervo tequila and a Corona beer to Larry Hagman, who was "doing his full JR" character, complete with Stetson from theDallas television series. Actor Tommy Lee Jones, who lives in San Saba, Texas, has ducked in for a cigar. He's served a cast of characters ranging from the late Texas governor John Connelly to Sir Michael Caine and author James Michener. His biggest thrill? Highfill says he looked up one night and found former Monkees singer Davy Jones and members of Three Dog Night at the bar ready to bend an elbow.

ABOUT CHRIS BARNETT Chris Barnett writes about business-travel tactics and strategies that save time and money and help minimize hassles. He is based in San Francisco and has written for a wide variety of major newspapers and national magazines. Barnett on Business Travel is syndicated by Copley News Service. THE FINE PRINT Joe Brancatelli makes this space available to Chris Barnett in the spirit of free speech and to help encourage editorial diversity and the wider discussion of important travel issues. All of the opinions and material in this column are the sole property of Barnett. This material may not be reproduced in any form without the express permission of Chris Barnett. A NOTE TO EDITORS Barnett on Business Travel is available biweekly through Copley News Service. Contact: Glenda Winders. This column is Copyright © 2008 by Chris Barnett. JoeSentMe is Copyright © 2008 by Joe Brancatelli. All rights reserved.