The legacy of an iconic restaurant owned by a seminal Texas cookbook author lives on in a new eatery and its cocktails.
Steeped in rich history and Texas tradition, the iconic Austin, Texas, restaurant Green Pastures, opened in 1946 by Mary Faulk Koock, was recently renovated and restored as Mattie’s at Green Pastures, a new restaurant that pays homage to the original owner of the property, Koock’s mother Martha “Mattie” Miner Faulk, and her family’s legacy. Part of that legacy includes the seminal The Texas Cookbook published in 1965 and authored by Koock herself.
Mattie’s beverage program is not only top notch but also strives to honor its founder by pulling directly from Koock’s cookbook. A staple that has been served for decades at Green Pastures, remains the star of the show, her 1965 Milk Punch. Made using Koock’s beloved recipe, swirling together sweet vanilla cream, aged Kentucky bourbon, VSOP cognac, Jamaican rum, and nutmeg. The recipe, courtesy Mattie’s beverage director Jason Stevens, is shared along with the Green Pastures Julep.
Mary Faulk Koock’s 1965 Milk Punch
4 ounces Buffalo Trace Bourbon
3 ounces Pierre Ferrand 1840 Cognac
1½ ounces Appleton Reserve Jamaican Rum
16 ounces half & half
8 ounces whole milk
2½ ounces grade A or B maple syrup
2 ounces Tempus Fugit crème de cacao
1 ounce quality vanilla paste
fresh nutmeg, grated, for garnish
Combine all ingredients and stir vigorously to make sure the vanilla is fully dispersed in the mix. Serve very cold. Dispense 1965 Milk Punch into small, chilled cups and then grate fresh nutmeg over each serving.
Green Pastures Julep
1½ ounces mint bourbon (recipe follows)
1½ ounces house peach brandy (recipe follows)
½ ounce simple syrup (adjust to taste)
Combine all ingredients into a metal cup. Stir briefly, add crushed ice, and stir till cup becomes exceptionally cold to the touch. Top with more crushed ice and 3 – 4 sprigs of fresh mint.
750 ml bottle quality bourbon (Mattie’s uses Woodford Reserve)
1 large bunch fresh mint
Pour bourbon into open mouth jar. Add 1 large bunch of mint (stem side up and leaf side down) and let steep refrigerated for 4 hours. Strain out mint, and bottle. Keep mint bourbon refrigerated.
House Peach Brandy
750 ml full-flavored VSOP cognac (Mattie’s uses Pierre Ferrand 1840)
½ cup dried, un-sulphured peaches (house made is best)
1 tablespoon quality peach Rooibos tea
Combine cognac and dried peaches in jar. Let steep at room temperature for 48 hours and then strain out peaches (or eat them, they’re delicious). Return the cognac to the jar and add peach tea. Let steep for 30 minutes. Strain out tea and bottle. Keep house peach brandy refrigerated.
For more information on Mattie’s at Green Pastures or to make reservations, visit the restaurant’s website.