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WHISLER'S ARCANA
Fall 2024
Taking the Visconti-Sforza Tarot deck as inspiration we created 12 new cards each with a corresponding drink and tarot interpretation.
fall 2024
ARCHIVE
ITALIAN POP
Summer 2024
The cocktails were created in accordance with a 14 line Italian Sonnet that we wrote telling a coming of age story during an Italian summer vacation.
JOURNAL FROM AN UNKOWN AUTHOR
Spring 2024
After finding a buried journal during a large patio renovation the previous summer we created cocktails based on each journal entry. The author was a botanist who discovered countless plants around the world.,
Spring 2024
After finding a buried journal during a large patio renovation the previous summer we created cocktails based on each journal entry. The author was a botanist who discovered countless plants around the world.,
THE WHISLER'S STORY
RABBIT'S LOUNGE - THE COLDEST BEER IN TEXAS
In 1969 Rosalio "Rabbit" Duran opened Rabbit's Lounge on East Six Street. The bar became a hub for Chicano political activism in the early seventies, with patrons who worked together to create change in their East Austin community. Among the group was Barrientos, elected to the Texas House in 1974; John Treviño, who became Austin's first Hispanic City Council member in 1975; and Richard Moya, elected the first Mexican American Travis County commissioner in 1970. Numerous campaign operations were run out of the upstairs office, which currently is home to Mezcaleria Tobala. In 2011 Rabbit retired.
Whisler's - The Beginning
in 2011 Scranton Twohey was running multiple bars on Rainey Street, when he began to come and spend time with an aging Rabbit. He would often bring his two young sons and they would sit on the patio and share stories about old Austin and the history of the east side. As Rabbit was planning his retirement Scranton was scheming a cocktail bar on the East Side. Whisler's
SCRANTON TWOHEY
OWNER, I
Started in New Orleans at 5 schussing oysters at neighrbohod bar and restaurant next to barbershop where his mom would drop him off for work and go watch football all day next door. Worked at McDonalds quit because they wouldntlet him be cashier - became a life guard - moved to Houston after high school became a door guy at a bar called kineelys Irish pub - left to bartend at multiple top bars in Houston before moving to Austin - Became staple bartender at UCHI in the early days - always worked service because it allowed him to travel - fast cash and could go travel - europe for 4 years - bartending waiting tables - then travel for 6 more months - shoal creek saloon - ztejas - Trudys on campus - working at maudyes - tried to leave industry then rescued friend who had a staff member walk out on him - ran food for the day year later still waiting tables - ichi employee scooped him up for bartending at chi - leaves after mauves shift - meets gm Brian - will you be that motherfucker - took over the bar became a legend - old friend bridget from Houston - pulled him to Rainey - ordered hot saki ca=ught up then showed back up with a manager from bar in Houston - start lustre pearl - road bike to Rainey to get a lay of the land - Scranton built Rainey street -leftrainey traveled for a year - then came back and was driving by rabbits - and all dudes were sitting outside on patio - pulled in walked up holding kids hands - whose rabbit - would love to buy your building - told him his tory - sleight on rabbits knee - gave him a piece of paper with sons number on it call Ryan - called Ryan four month later had contract - clive lustre bar 96 and container - other people at time wanted space but chose scranton becauserabbit would still be present in history of it - working to honor legacy of rabbit and commitment to neighborhood -
MATT WANGER
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SEAN SVARKA
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THE TEAM
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The team as Whisler's is the most dedicated group of adrenaline junkies in Austin, Texas. Our team has always been small and very tight knit, with most bartenders being with the team for more than 5+ years. We see bartending as a honor, to host and entertain the city we love night in and night out.
The team is responsible for 4 seasonal cocktail menus a year, and they are not afraid of experimentation and pushing the status quo. Most establishments with the level of volume this team handles would find it insane to add more challenges, but our team finds a way with every new menu to add a new logistical challenge and a new creative problem that needs an even more creative solution.
WILLIAM SCHWEIGERT
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