{"id":25705,"date":"2025-06-29T23:41:26","date_gmt":"2025-06-29T23:41:26","guid":{"rendered":"https:\/\/www.europesays.com\/us\/25705\/"},"modified":"2025-06-29T23:41:26","modified_gmt":"2025-06-29T23:41:26","slug":"chachos-reopens-northeast-san-antonio-all-night-drive-thru","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/25705\/","title":{"rendered":"Chacho’s reopens northeast San Antonio all-night drive-thru"},"content":{"rendered":"

Cocktails and CrossFit usually don\u2019t mix, but a San Antonio entrepreneur is trying to shake up the spirits scene with a new specialty liquor, I\u2019m Parched<\/a>, that she calls the world\u2019s first-to-market protein and superfood vodka.<\/p>\n

A news release says thirsty local businesswoman Michelle Parchman came up with the idea while undergoing a fitness journal, throwing supplement powder into a mixed drink on a whim. <\/p>\n

\u201cAfter trading cocktails for cardio, I missed the ritual of a good drink,\u201d explains Parchman in the release. \u201cI tossed 30 grams of protein into my cocktail shaker \u2013 and one shake later, the Pro-Tini was born. Equal parts rebellious and intentional, I believe wellness and happy hour can coexist.\u201d<\/p>\n

The vodka, bottled in Houston, is gluten- and sugar-free and entirely plant-based. Yes, some vodkas are not vegan, using isinglass from fish bladders or gelatin to clarify the liquid \u2014 a fact that might make you side-eye one\u2019s martini on a dinner date.<\/p>\n

The ingredients include elder, yarrow, \u201csuperfoods harvested in nutrient-rich Hawaiian farms,\u201d and the \u201cMiracle Berry,\u201d a plant the release describes as \u201ca plant-based protein from South Africa.\u201d<\/p>\n

Usually, that nickname applies to Synsepalum dulcificum, a West African plant that makes sour foods taste sweet. Presumably, Parchman is referring to another of the continent\u2019s versatile fruits, the katemfe. Thaumatin, the natural sweetener derived from the plant, is listed on the bottles.<\/p>\n

The website describes the taste as \u201csubtle, silky-smooth and lightly floral,\u201d with \u201czero burn and a hint of botanicals.\u201d The brand recommends using it in the Pompadour with freshly squeezed pomegranate, purple cabbage, and red apple juice or Orange Protinius, a boozy play on the nostalgic Orange Julius recipe with oat milk and vanilla extract.<\/p>\n

It\u2019s worth noting that the brand makes no health claims, keeping the exact amount of protein proprietary. High-impact interval training is perhaps better suited for old-fashioned water. Still, I’m Parched is probably better for one\u2019s overall wellness than Taaka.<\/p>\n

I\u2019m Parched retails for $39.99 online<\/a> and can be found at select San Antonio retailers like AnArte Gallery <\/a>and Alamo City Liquor<\/a>. Across Texas, it is carried at Twin Liquors<\/a> and Spec\u2019s<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Cocktails and CrossFit usually don\u2019t mix, but a San Antonio entrepreneur is trying to shake up the spirits…\n","protected":false},"author":3,"featured_media":25706,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5133],"tags":[5229,20494,22790,22791,18478,10084,7202,7203,9064,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-25705","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-america","9":"tag-chains","10":"tag-closings","11":"tag-nachos","12":"tag-northeast-side","13":"tag-openings","14":"tag-san-antonio","15":"tag-sanantonio","16":"tag-tex-mex","17":"tag-texas","18":"tag-tx","19":"tag-united-states","20":"tag-united-states-of-america","21":"tag-unitedstates","22":"tag-unitedstatesofamerica","23":"tag-us","24":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114769303089049085","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/25705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=25705"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/25705\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/25706"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=25705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=25705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=25705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}