The cocktail menu at Midnight Rambler, in the basement of Dallas’s Joule hotel, is in many ways as much an artistic expression as the extensive collection of artworks showcased in the hotel proper, an ever-evolving exhibit of culinary craftsmanship. The current iteration trains its focus on spirits distilled from tree fruits, which are often overshadowed, at least in this country, by those distilled from grains or cane.As with everything served at this bar, the Infinite Loop has a few tricks up its sleeve. The “Macintosh apple” listed in the menu description is not simply the juice of a McIntosh, though it begins that way: the fresh-pressed liquid is clarified in a centrifuge and enhanced with salt, fructose, and phosphoric and malic acids. In other words,…The post Infinite Loop appeared first on Texas Monthly.