Boxwood Quarterly | Spring 2022 | Welcome to Boxwood

Christina Childress Photography

The Boxwood Hospitality team is excited to deliver our premier issue of the Quarterly, where we look forward to highlighting incredible recent events, sharing some delicious Boxwood recipes and introducing some of our favorite vendors.

This Quarter we have the privilege of introducing a new venue partner, revealing one of our favorite Spring cocktails and offering the perfect playlist to enjoy as the weather warms.

We’re delighted to show you what we have been working on and can’t wait to see your story included soon!

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Camera Shi Photography

New Venue Partnership: 400 North Ervay

Originally constructed in 1929, the United States Post Office and Courthouse is one of the most significant architectural buildings in the state of Texas and is a registered local, state and national historic landmark.

Renovated in 2007 by Todd Interests, 400 North Ervay was purchased by Wolfe Investments in 2021 and its famous Courtroom and Rooftop remain some of the most iconic event spaces in Texas. Boxwood is incredibly proud to add The Venue at 400 North Ervay to our growing portfolio and look forward to showing you the space!

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Spring Recipe:
Boxwood Poblano Ranch Water

It’s (finally!) warming up and the days are growing longer, which means one thing in Texas: Head to a patio! Or any porch, really.

Boxwood’s Director of Food & Beverage, Chef Justo Blanco has developed one of our favorite go-to cocktails: the Boxwood Poblano Ranch Water. With just the right amount of spice, this low sugar cocktail is sure to be a Spring favorite!

Boxwood Poblano Ranch Water

• Poblano Syrup:
  1 Cup Filtered Water
  1 Cup Granulated Sugar
  2 Fresh Poblano Peppers (seeded & deveined) 

• Cocktail:
  1/2 oz Poblano Syrup
  1 oz Fresh Lime Juice
  3 oz Silver Tequila
  5 oz Topo Chico
  Crushed Ice
  Pinwheel of Lime 

1.     Simmer water, sugar, and poblano peppers in a sauce pot  for 5 minutes or until sugar dissolves, but the peppers are still bright green.  Allow to chill in a plastic heat proof container.  When syrup and peppers are fully chilled, blend on high until peppers are fully incorporated.  Strain through a fine mesh strainer.

2.     To make cocktail, in a tall Collins glass, stir poblano syrup, lime juice and tequila until fully incorporated.  While continuing to stir, add crushed ice and finish off with the Topo Chico.  Garnish with a pinwheel of fresh lime and enjoy!

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SPRING 2022 PLAYLIST

What’s a Texas spring day cocktail without the right music to enjoy it with? Below is a selection of what we’re listening to as the days grow longer, the sun sets a little brighter and the last dance moves a little slower.

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Boxwood Hospitality believes strongly that a company is only as successful as the people working alongside one another. We are always looking for individuals that support and encourage as we strive to deliver incredible service and southern hospitality together.

To see a list of open positions or submit a resume, follow the link below!

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