By: Kirsten Holloway, Dallas Storyteller
Seasonal Sips in Dallas
Dallas — like most major markets in Texas — occasionally gifts us with holiday seasons that actually feel seasonal. On those rare and beautiful years, bars can lean fully into winter: boozy hot cocoa, hot toddies, and my personal favorite, mulled wine.
But then there are the other years.
The ones where October through December feels more like late spring. When temperatures hover far above what holiday décor suggests. In those seasons, I gravitate toward — and champion — bars that understand how to create holiday spirit without relying on literal warmth.
Last OND, I worked on features like a Spiced Brown Sugar Old Fashioned, a refreshing “Cold Toddy,” and several variations of Bourbon & Bubbles cocktails. These drinks didn’t warm you physically — they warmed you mentally. They captured the nostalgia, spice, and celebratory energy of the season without fighting the Texas forecast.
That’s the beauty of thoughtful bartending: adapting not just to trends, but to environment.
Breaking Barrels: A Female Bartender's Story from Dallas
Recently, I interviewed Kayli Randle — a dear friend and one of the few women serving as President of her local UBSG chapter, while also holding a chair position on the National Council of Chapters.
Kayli is deeply passionate about educating women in the trade across all spirit categories — but especially whiskey. Early in her career, she often found herself teaching in rooms dominated by men. Instead of shrinking, she expanded her expertise.
She believes the industry is evolving in exciting ways:
- Refreshing whiskey cocktails are gaining popularity, moving beyond the heavier, booze-forward classics that didn’t always resonate with female consumers.
- Experiential activations are redefining engagement. Events now include paint-and-sip nights, cocktail-and-ceramics workshops, and other interactive formats that go beyond drinking and lectures.
- And perhaps most notably, she champions no-phone activations — gatherings where guests are encouraged to put devices away.
As Kayli puts it:
“If everyone leans in, it’s not so scary to go out without one’s device as a social crutch.”
In an industry built on connection, this feels especially powerful.
Neighborhood Bars That Shaped Me
After more than 15 years in the industry, countless places have influenced me. But one stands out.
During my tenure with Angel’s Envy, I was given a list of recommended accounts across surrounding Dallas counties. Ron’s Place — a small neighborhood bar in Addison — was on that list. Coincidentally, it was less than ten minutes from my house.
What started as a cold call turned into a relationship that has lasted more than three years — with both the buyer and their loyal regulars.
Planet, the long-standing bar manager (and a fellow African American woman), has an unwavering passion for whiskey. She travels to multiple distilleries each year to continue her education and refine her palate. Despite limited back-bar space and minimal storage, she has curated a whiskey selection that satisfies everyone — from entry-level drinkers to self-proclaimed “whiskey geeks.”
Every visit feels less like an account check-in and more like an on-premise consumer engagement. The moment she pulls a bottle from the shelf, conversation begins — with her, with me, with anyone within earshot.
There’s an organic Cheers-like quality to the space.
And I always leave feeling like I made genuine, meaningful connections.