Texas’ tallest building is now home to a hotel with a mission that goes beyond luxury. 1 Hotel Austin, located inside the 74-story Waterline tower, aims to bring a little more nature into the downtown skyline.
The luxury hotel pairs the energy of the city with a design inspired by the natural beauty of Central Texas. From locally sourced materials to creative ways of reducing waste, the property aims to make sustainability part of the guest experience.
That philosophy carries into the hotel’s 252 guest rooms and its food and beverage program, where even ingredients that might otherwise be thrown away are finding a second life.
Behind the bar, Beverage Director Harrison Deakin looks at cocktail development as an opportunity to get creative with what is already available.
Photos courtesy of 1 Hotel Austin
“Sustainability is a big part of how I approach cocktail development,” Deakin explains. “I like to consider how we can make the most of every ingredient from the start, which pushes us to experiment with flavors and techniques we might not otherwise consider.”
One example is an avocado pit-passionfruit falernum, a creative spin on the traditional spiced syrup that repurposes a part of the fruit that would typically be discarded.
“Ultimately, sustainability isn’t a limitation,” Deakin says. “It challenges us to think outside the box and create drinks that are both thoughtful and delicious.”
The hotel’s connection to nature is just as apparent in its design. Situated near Waller Creek and Lady Bird Lake, 1 Hotel Austin takes inspiration from the surrounding landscape. Reclaimed American timber and locally sourced limestone bring elements of the region indoors, while thousands of native plants add greenery throughout the property and support local biodiversity and pollinators.
Photos courtesy of 1 Hotel Austin
Even the guest rooms reflect that thinking. Filtered water taps and reusable glassware made from recycled wine bottles help reduce reliance on single-use plastics.
For Deakin, the same philosophy applies behind the bar, where sourcing seasonal and locally available ingredients and finding ways to minimize waste are part of the everyday process.
“Small changes, when implemented consistently, can make a meaningful difference,” he says.
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