Lonesome Dove, Austin TX

This was alright, but didn't really do much for me.   For a restaurant by a Top Chef Master (Tim Love), you'd think they'd also raise their game in the drinks.   Why did this fail.  They used the boring over-used Bulleit Bourbon, and a regular (and disgusting) red bar cherry.
You'd think they'd try a little harder.
5/10

However, the food was delicious

Péché, Austin TX

This one was delicious. Made with a bonded rye and Demerara syrup instead of a sugar cube. Bartenders here know what they're doing. It's a winner for sure 9/10.

House Party, South Austin

They hired a Bartender so it counts.
It was well done. Bulleit Bourbon, and a few drops of my homemade cinnamon tincture that I brought with me. Nice touch was to flavor the entire rim of the glass with the orange peel. 7.5/10

Public, St Paul MN

This is not good for a hip bar.   But they make themselves feel like they would make a great one.  Reality.  For a lounge, get ice. Don't pour an OF in regular ice.  It's awful.  And I let two others taste it.  They agreed.  It's not good.
4,5/10

Spoon and Stable, Minneapolis, Minnesota

This was decent but weird. The whole dried pineapple instead of orange was cute but personally, I don't think it worked. They also used rum instead. They should have added some orange bitters to add to the actual drink because without any citrus or any cherry to flavor the drink, this was really just a Rum on the rocks with some Demerara sugars and a dried pineapple that didn't offer much.
Great ice tho, I'll give them that!
5/10 because this should't be called an Old Fashioned.